CN108618117A - A kind of dried bean curd appetizing mushroom sauce and preparation method thereof - Google Patents
A kind of dried bean curd appetizing mushroom sauce and preparation method thereof Download PDFInfo
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- CN108618117A CN108618117A CN201810494142.6A CN201810494142A CN108618117A CN 108618117 A CN108618117 A CN 108618117A CN 201810494142 A CN201810494142 A CN 201810494142A CN 108618117 A CN108618117 A CN 108618117A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 63
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 241000405414 Rehmannia Species 0.000 claims abstract description 9
- 239000000853 adhesive Substances 0.000 claims abstract description 9
- 230000001070 adhesive effect Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000005959 Abelmoschus manihot Species 0.000 claims abstract description 7
- 241000234282 Allium Species 0.000 claims abstract description 7
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 7
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 235000001642 Hibiscus manihot Nutrition 0.000 claims abstract description 7
- 235000003956 Luffa Nutrition 0.000 claims abstract description 7
- 244000050983 Luffa operculata Species 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000036528 appetite Effects 0.000 claims description 2
- 235000019789 appetite Nutrition 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims 1
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 241000020100 Glossogyne Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a kind of dried bean curd appetizing mushroom sauces, are made from the following raw materials in parts by weight：Soya sauce 300 320, mushroom stems 35 40, salt 56, Hibiscus manihot flower 24, dried bean curd 35, leek tongue 68, apple vinegar 58, adhesive rehmannia flower 34, fushen 13, luffa 12, smashed garlic 8 10, Jiang Rong 45, chopped spring onion 56, monosodium glutamate 23, appropriate amount of edible oil, appropriate citric acid, appropriate amount of water.The present invention is added to the medicinal herb components such as adhesive rehmannia flower simultaneously, have effects that nourshing kidney quench the thirst, clearing heat and relieving fidgetness；In addition, the auxiliary materials such as dried bean curd that the present invention uses have the function of appetizing, blood pressure lowering in clearing heat and detoxicating, tune.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of dried bean curd appetizing mushroom sauce and preparation method thereof.
Background technology
Mushroom is also referred to as mushroom, dried mushroom, flower mushroom, is the 2nd big edible mushroom of the world, there is the good reputation of " king in mushroom ".It produces per year in China
About 500,000 t of mushroom, wherein mushroom stems account for 30% or so of mushroom weight in wet base.Mushroom stems are because of fibrosis height, and palatability is poor, in life
In production processing, it is taken as offal treatment mostly.In mushroom stems contain a large amount of neutraceutical active ingredients, rich in 15 kinds of amino acid,
Fe, K, Ca, Zn in mushroom stems polysaccharide, eritadenine, ergosterol, Flavonoid substances and terpene substances etc., especially mushroom stems
Content be higher than mushroom lid.If can make full use of mushroom stems, the waste of resource can not only be avoided, and can bring huge
Big Social benefit and economic benefit.
Mushroom sauce is to receive consumers in recent years using one of the herb of Thinleaf GLossogyne products of mushroom stems processing system.To mushroom sauce
Middle mushroom fourth, which carries out pretreatment appropriate, can improve the toughness and chewiness of mushroom stems, but such preprocess method, at present state
It is inside and outside to be rarely reported.
Invention content
The object of the invention is exactly to provide a kind of dried bean curd appetizing mushroom sauce and its preparation to make up the defect of prior art
Method.
The present invention is achieved by the following technical solutions：
A kind of dried bean curd appetizing mushroom sauce, is made from the following raw materials in parts by weight：
Soya sauce 300-320, mushroom stems 35-40, salt 5-6, Hibiscus manihot flower 2-4, dried bean curd 3-5, leek tongue 6-8, apple
Fruit vinegar 5-8, adhesive rehmannia flower 3-4, fushen 1-3, luffa 1-2, smashed garlic 8-10, Jiang Rong 4-5, chopped spring onion 5-6, monosodium glutamate 2-3, edible oil are suitable
Amount, appropriate citric acid, appropriate amount of water.
A kind of preparation method of dried bean curd appetizing mushroom sauce, includes the following steps：
(1) mushroom stems are cut into the mushroom fourth of 10mm × 10mm sizes, takes mushroom fourth to be mixed into pot with water and is cooked, Gu
Liquor ratio is 1: 7 (g/mL), and the citric acid of salt and water volume 0.1% is added in water, ceases fire after cooking 20min, goes in container
10-12h is impregnated, taking-up drains；It takes proper amount of edible oil to be placed in pot, is heated to 110 DEG C of constant temperature, pour into mushroom fourth, fried 5min,
It pulls out and drains, it is spare；
(2) it after freezing 2h under the conditions of pretreated mushroom fourth in step (1) being placed in -18 DEG C, takes out spare；
(3) water heating extracting for measuring adhesive rehmannia flower, fushen, luffa with 8-10 times, filtering take herb liquid to carry out spraying dry
Dry processing, it is spare to obtain traditional Chinese medicine powder；
(4) it after shredding Hibiscus manihot flower, dried bean curd, leek tongue respectively, is blended into apple vinegar and impregnates 8-10 minutes, beaten in mixing
Slurry, after gained slurries are boiled, cooling is spare；
(5) after taking proper amount of edible oil to be placed in pot and heat, smashed garlic, Jiang Rong, chopped spring onion frying 2-3 minutes is added, then pour into Huang
Beans sauce fries out paste flavor, adds step (2) treated mushroom fourth, and frying 8-10 minutes stops heating, is eventually adding step
(3), (4) treated material and each raw material that remaining above step is not directed to, stir evenly, tinning, exhaust, sterilization, cold
But to get finished product.
It is an advantage of the invention that：The present invention first carries out a series of pre- place using mushroom stems, soya sauce as raw material to mushroom stems
Reason：It first cooked with saline solution, impregnate and mushroom fourth is sterilized, is softened, then with fried mode by mushroom fourth Surface hardened layer, it can
So that it will not be degenerated with the growth of holding time in finished product mushroom sauce, does not have chewy texture, while it can effectively lock perfume (or spice)
Moisture inside mushroom fourth so that mushroom fourth has stable color and luster, can Shelf-life while whetting the appetite；It then again will be fragrant
Mushroom fourth carries out freezing processing so that generates a large amount of gaps inside mushroom fourth, contributes to mushroom fourth to be more easy to when frying tasty；
The present invention is added to the medicinal herb components such as adhesive rehmannia flower simultaneously, have effects that nourshing kidney quench the thirst, clearing heat and relieving fidgetness；In addition, the present invention adopts
The auxiliary materials such as dried bean curd have the function of appetizing, blood pressure lowering in clearing heat and detoxicating, tune.
Specific implementation mode
A kind of dried bean curd appetizing mushroom sauce, is made from the following raw materials in parts by weight：
Soya sauce 300, mushroom stems 35, salt 5, Hibiscus manihot flower 2, dried bean curd 3, leek tongue 6, apple vinegar 5, adhesive rehmannia flower 3, Fu
God 1, luffa 1, smashed garlic 8, Jiang Rong 4, chopped spring onion 5, monosodium glutamate 2, appropriate amount of edible oil, appropriate citric acid, appropriate amount of water.
A kind of preparation method of dried bean curd appetizing mushroom sauce, includes the following steps：
(1) mushroom stems are cut into the mushroom fourth of 10mm × 10mm sizes, takes mushroom fourth to be mixed into pot with water and is cooked, Gu
Liquor ratio is 1: 7 (g/mL), and the citric acid of salt and water volume 0.1% is added in water, ceases fire after cooking 20min, goes in container
10h is impregnated, taking-up drains；It takes proper amount of edible oil to be placed in pot, is heated to 110 DEG C of constant temperature, pour into mushroom fourth, fried 5min, fishing
Go out to drain, it is spare；
(2) it after freezing 2h under the conditions of pretreated mushroom fourth in step (1) being placed in -18 DEG C, takes out spare；
(3) water heating extracting for measuring adhesive rehmannia flower, fushen, luffa with 8 times, filtering take herb liquid to be spray-dried
Processing, it is spare to obtain traditional Chinese medicine powder；
(4) it after shredding Hibiscus manihot flower, dried bean curd, leek tongue respectively, is blended into apple vinegar and impregnates 8 minutes, be mixed with beating,
After gained slurries are boiled, cooling is spare；
(5) after taking proper amount of edible oil to be placed in pot and heat, smashed garlic, Jiang Rong, chopped spring onion frying 2 minutes is added, then pour into soya bean
Sauce fries out paste flavor, adds step (2) treated mushroom fourth, and frying 8 minutes stops heating, be eventually adding step (3),
(4) treated material and each raw material that remaining above step is not directed to, stir evenly, tinning, exhaust, sterilization, cooling, i.e.,
Obtain finished product.
Claims (2)
- The mushroom sauce 1. a kind of dried bean curd whets the appetite, it is characterised in that be made from the following raw materials in parts by weight：Soya sauce 300-320, mushroom stems 35-40, salt 5-6, Hibiscus manihot flower 2-4, dried bean curd 3-5, leek tongue 6-8, apple vinegar 5-8, adhesive rehmannia flower 3-4, fushen 1-3, luffa 1-2, smashed garlic 8-10, Jiang Rong 4-5, chopped spring onion 5-6, monosodium glutamate 2-3, appropriate amount of edible oil, Appropriate citric acid, appropriate amount of water.
- 2. a kind of preparation method of dried bean curd appetizing mushroom sauce according to claim 1, it is characterised in that including following step Suddenly：(1) mushroom stems are cut into the mushroom fourth of 10mm × 10mm sizes, takes mushroom fourth to be mixed into pot with water and is cooked, solid-to-liquid ratio For 1: 7 (g/mL), the citric acid of salt and water volume 0.1% is added in water, ceases fire after cooking 20min, goes in container and impregnate 10-12h, taking-up drain；It takes proper amount of edible oil to be placed in pot, is heated to 110 DEG C of constant temperature, pour into mushroom fourth, fried 5min is pulled out It drains, it is spare；(2) it after freezing 2h under the conditions of pretreated mushroom fourth in step (1) being placed in -18 DEG C, takes out spare；(3) water heating extracting for measuring adhesive rehmannia flower, fushen, luffa with 8-10 times, filtering, takes herb liquid to carry out at spray drying Reason, it is spare to obtain traditional Chinese medicine powder；(4) it after shredding Hibiscus manihot flower, dried bean curd, leek tongue respectively, is blended into apple vinegar and impregnates 8-10 minutes, be mixed with beating, After gained slurries are boiled, cooling is spare；(5) after taking proper amount of edible oil to be placed in pot and heat, smashed garlic, Jiang Rong, chopped spring onion frying 2-3 minutes is added, then pour into soya sauce, Fry out paste flavor, add step (2) treated mushroom fourth, frying 8-10 minutes stops heating, be eventually adding step (3), (4) treated material and each raw material that remaining above step is not directed to, stir evenly, tinning, exhaust, sterilization, cooling, i.e., Obtain finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558510A (en) * | 2019-10-15 | 2019-12-13 | 镇平县聚源农林有限公司 | Processing technology of goldenrod flower |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558510A (en) * | 2019-10-15 | 2019-12-13 | 镇平县聚源农林有限公司 | Processing technology of goldenrod flower |
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Application publication date: 20181009 |