CN108835598A - A kind of konjaku silk mushroom sauce and preparation method thereof - Google Patents
A kind of konjaku silk mushroom sauce and preparation method thereof Download PDFInfo
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- CN108835598A CN108835598A CN201810572194.0A CN201810572194A CN108835598A CN 108835598 A CN108835598 A CN 108835598A CN 201810572194 A CN201810572194 A CN 201810572194A CN 108835598 A CN108835598 A CN 108835598A
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- mushroom
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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
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- Engineering & Computer Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention discloses a kind of konjaku silk mushroom sauces and preparation method thereof, belong to food processing technology field, it is prepared using food bacterium mushroom and mushroom foot, konjaku silk, fermented soya bean, vegetable oil as primary raw material by a series of processing technology.The composition and weight percent of the konjaku silk mushroom sauce are mushroom or mushroom foot 25-45%, konjaku silk 25-50%, vegetable oil 10-20%, fermented soya bean 5-15%, ginger 2-5%, green onion 1-3%, garlic 1-3%, chilli 0-4%, condiment powder 1-2%, konjaku silk base of flavour development 2-4%, cornstarch 1-2%.For product of the invention while guaranteeing mushroom, konjaku silk special aroma, paste flavor is mellow, aromatic flavour, convenient, is a kind of nutraceutical full of nutrition, flavor is delicious, convenient, and preparation method is easy to operate, is convenient for marketing.
Description
Technical field
The present invention relates to a kind of konjaku silk mushroom sauce and a kind of preparation methods of konjaku silk mushroom sauce, belong to food and add
Work technical field.
Background technique
Konjaku silk is the pulp also known as juglandis,semen, Semen Juglandis in walnut kernel.Contain more protein and people in konjaku silk
Unsaturated fatty acid necessary to body, these ingredients have extraordinary cerebrum tonifying effect, and energy nursing brain cells enhance brain function；Can have
Effect prevents artery sclerosis, reduces the effect of cholesterol；In addition, walnut can also be used to treat Non-Insulin Dependent Diabetes Mellitus；Together
When, leucocyte can be promoted, liver is protected；Konjaku silk contains a large amount of vitamin Es, often edible to play the role of moistening lung, dark hair.For
Stool for dry constipation of intestines is difficult to resolve, while having the effect of stronger promoting blood circulation for regulating menstruation, removing blood stasis for promoting tissue regeneration, also there is a constant current modulation to cough-relieving
Effect.
Mushroom is a kind of food materials full of nutrition, is known as the title of " king of mountain delicacy ", is the nutrition and health care of high protein, low fat
Food.Quantitative Determination of Ergosterol is very high in mushroom, effective to prevention and treatment rickets；Lentinan (β~1,3 glucans) can enhance cell
Immunocompetence, to inhibit the growth of cancer cell；Mushroom contains more than 40 kinds of enzymes of six big enzymes, can correct human body azymia
Disease；It is beneficial to reduce blood lipid to human body for fatty institute's fatty acids in mushroom.
As the improvement of people's living standards, more next to the food demand that easy to use, nutrition is balanced, with health role
It is more extensive, and the existing selection of people is very little.
Summary of the invention
With in consideration of it, an object of the present invention is to provide a kind of konjaku silk mushroom sauce, the konjaku silk mushroom sauce fragrance is only
It is special, full of nutrition, green and healthy, convenient, while enriching people to food demand, also can solve containing cellulose compared with
High mushroom stems are difficult to the problem of selling.
The second object of the present invention is to provide a kind of preparation method of above-mentioned konjaku silk mushroom sauce, this method is easy to operate,
Suitable for wide popularization and application.
The first purpose of this invention is achieved through the following technical solutions：
A kind of konjaku silk mushroom sauce, which is characterized in that it is formed and weight percent is as follows：
Mushroom or mushroom foot 25-45%, konjaku silk 25-50%, vegetable oil 10-20%, fermented soya bean 5-15%, ginger 2-5%, green onion
1-3%, garlic 1-3%, chilli 0-4%, condiment powder 1-2%, konjaku silk base of flavour development 2-4%, cornstarch 1-2%.
The condiment powder includes Chinese prickly ash, cortex cinnamomi and illiciumverum, wherein Chinese prickly ash: cortex cinnamomi: illiciumverum is 2: 1: 1.
Second object of the present invention is to be achieved through the following technical solutions：A kind of preparation side of konjaku silk mushroom sauce
Method, it is characterised in that include the following steps：
(1) raw material mushroom is handled：It cleans, drain raw material mushroom, crushed with disintegrating machine spare；
(2) processing of konjaku silk：After rejecting konjaku silk pathogen and impurity, fresh konjak silk carries out scalding treatment and does
It is dry；
(3) preparation of capsicum red oil：Hot oil is poured into chilli powder with the ratio of mass ratio 10: 1, is stirred, it is cooling
After filter it is spare；
(4) frying of sauce：Spice, green onion, ginger, garlic, black curded beans are added according to predetermined ratio for the hot oil frying of konjaku silk
It stir-fries, mushroom grain and the stewing stir-fry 5-10min of konjaku silk base of flavour development is then added, is eventually adding cornstarch inspissated juice and receives juice, rise
Pot；
(5) filling rear vegetable oil or capsicum red oil oil sealing, and vacuum is extracted, it sterilizes after sealing.
Preferably, it is 5-10mm that step (1) raw material mushroom, which is broken to particle size diameter,.
Preferably, after 100 DEG C of blanching 2-5min of step (2) fresh konjak silk, mechanical dehydration 3-5min, 80-100 DEG C of hot wind
Lower drying to moisture is 15-30%.
Preferably, it is to put into vial that step (5) is filling, and the condition of sterilizing is 80 DEG C of processing 20-50min.Use vegetable oil
Or capsicum red oil oil sealing can be made into the konjaku silk mushroom sauce of original flavor or fragrant spicy respectively.
Preferably, the konjaku silk base of flavour development be by the enzymolysis product of konjaku silk-fibroin, after Maillard reaction,
It is concentrated, when use is converted out with warm water.
The beneficial effects of the invention are as follows：
1) select the product chewy texture of mushroom stems production full, lasting fragrance；The product lasting fragrance of mushroom production is selected, easily
In chewing；Fresh Amorphophallus rivieri silk is selected, can be balanced nutritious, make product that there is unique flavor；It selects flavor black curded beans and konjaku silk is in
Taste base-material can reach taste complementation.
2) product is in good taste, unique flavor, nutrient health, convenient, meets diversification of the people to appetizing food
And nutrition, health demand, in addition preparation method is easy to operate, is suitable for wide hair and promotes the use of.
Specific embodiment
In order to facilitate the understanding of those skilled in the art, below in conjunction with embodiment, the present invention is described further.
Embodiment 1
Konjaku silk mushroom original flavor sauce
This example composition of raw materials：Mushroom 40%, fresh Amorphophallus rivieri silk 20%, vegetable oil 15%, black curded beans 10%, ginger 4%, green onion
2%, garlic 2%, condiment powder 1% (Chinese prickly ash: cortex cinnamomi: octagonal=2: 1: 1), cornstarch 2%, konjaku silk base of flavour development 4%.
Concrete operations：(1) mushroom pre-processes：New fresh mushroom or the dried thin mushroom being soaked are cleaned, drained, afterwards with small-sized Minced Steak
It is about 5-10mm that machine, which is rubbed to particle size diameter,；(2) konjaku silk pre-processes：By i00 DEG C of progress scalding treatment 2min of fresh konjak silk,
Mechanical dehydration 5min, 80 DEG C of heated-air drying 4h to moisture are 15-30%；(3) the konjaku silk drained will be added after oil heating and is fried
System is added the additions such as spice, green onion, ginger, garlic, black curded beans according to predetermined ratio and stir-fries, and is eventually adding the stewing stir-fry 5min of mushroom, is added
Cornstarch inspissated juice receives juice, off the pot；(4) filling, exhaust, sterilizing：It is packed into vial, with heating plant oil sealing after cooling
Vacuum is extracted on top, and 80 DEG C of processing 30min sterilize after sealing.
Embodiment 2
Konjaku silk mushroom capsicum paste
This example composition of raw materials：Mushroom 20%, fresh Amorphophallus rivieri silk 50%, vegetable oil 10%, black curded beans 5%, ginger 3%, green onion
2%, garlic 2%, condiment powder 1% (Chinese prickly ash: cortex cinnamomi: octagonal=2: 1: 1), chilli 2%, cornstarch 1%, konjaku silk is in
Taste base-material 4%.
Concrete operations：(1) new fresh mushroom or the dried thin mushroom being soaked are cleaned and is rubbed with small meat mincer to granularity after draining
Diameter is about 5-10mm；(2) konjaku silk pre-processes：By i00 DEG C of progress scalding treatment 3min of fresh konjak silk, mechanical dehydration
3min, 80 DEG C of heated-air drying 4h to moisture are 15-30%；(3) preparation of capsicum red oil：With high fire by rusting heat, and with quality
Ratio than 10: 1 is mixed with chilli powder, stirring, and cooled and filtered is spare；(4) the konjaku silk that will will be drained after oil heating
Frying is added, the additions such as spice, green onion, ginger, garlic, black curded beans are added according to predetermined ratio and stir-fry, is eventually adding the stewing stir-fry of mushroom
6min is added cornstarch inspissated juice and receives juice, off the pot；(5) filling, exhaust, sterilizing：It is packed into vial, capsanthin oil sealing top is taken out
Vacuum is taken, is sealed, 100 DEG C of processing 15min sterilize.
Embodiment 3
Konjaku silk mushroom original flavor sauce
This example composition of raw materials：Mushroom stems 30%, fresh Amorphophallus rivieri silk 30%, vegetable oil 10%, black curded beans 8%, ginger 2%, green onion
2%, garlic 2%, condiment powder 2% (Chinese prickly ash: cortex cinnamomi: octagonal=2: 1: 1), cornstarch 1%, konjaku silk base of flavour development 2%.
Concrete operations：(1) mushroom stems pre-process：Fresh mushroom stems are cleaned and are rubbed with small meat mincer to granularity after draining
Diameter is about 5-10mm；(2) konjaku silk pre-processes：By 100 DEG C of progress scalding treatment 4min of fresh konjak silk, mechanical dehydration
3min, 80 DEG C of heated-air drying 4h to moisture are 15-30%；(3) frying will be added in the konjaku silk drained after oil heating, according to pre-
Certainty ratio is added the additions such as spice, green onion, ginger, garlic, black curded beans and stir-fries, and is eventually adding the stewing stir-fry 8min of mushroom, cornstarch is added
Inspissated juice receives juice, off the pot；(4) filling, exhaust, sterilizing：It is packed into vial, is bound with vegetable oil after cooling is heated, is extracted true
Sky, sealing, 80 DEG C of processing 30min sterilize.
Embodiment 4
Konjaku silk mushroom capsicum paste
This example composition of raw materials：Mushroom stems 20%, fresh Amorphophallus rivieri silk 35%, vegetable oil 20%, black curded beans 8%, ginger 3%, green onion
2%, garlic 2%, condiment powder 2% (Chinese prickly ash: cortex cinnamomi: octagonal=2: 1: 1), chilli 4%, cornstarch 1%, konjaku silk is in
Taste base-material 3%.
Concrete operations：(1) new fresh mushroom or the dried thin mushroom being soaked are cleaned and is rubbed with small meat mincer to granularity after draining
Diameter is about 5-10mm；(2) konjaku silk pre-processes：By 100 DEG C of progress scalding treatment 5min of fresh konjak silk, mechanical dehydration
5min, 80 DEG C of heated-air drying 4h to moisture are 15-30%；(3) preparation of capsicum red oil：With high fire by rusting heat, and with quality
Ratio than 10: 1 is mixed with chilli powder, stirring, and cooled and filtered is spare；(4) the konjaku silk that will will be drained after oil heating
Frying is added, the additions such as spice, green onion, ginger, garlic, black curded beans are added according to predetermined ratio and stir-fry, is eventually adding the stewing stir-fry of mushroom
10min is added cornstarch inspissated juice and receives juice, off the pot；(5) filling, exhaust, sterilizing：Loading vial, capsanthin oil sealing top,
Vacuum, sealing are extracted, i00 DEG C of processing 15min sterilizes.
Some embodiments of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (8)
1. a kind of konjaku silk mushroom sauce, which is characterized in that it is formed and weight percent is as follows：
Mushroom or mushroom foot 25-45%, konjaku silk 25-50%, vegetable oil 10-20%, fermented soya bean 5-15%, ginger 2-5%, green onion 1-
3%, garlic 1-3%, chilli 0-4%, condiment powder 1-2%, konjaku silk base of flavour development 2-4%, cornstarch 1-2%.
2. a kind of konjaku silk mushroom sauce as described in claim 1, it is characterised in that：The condiment powder includes Chinese prickly ash, cortex cinnamomi
And octagonal, wherein Chinese prickly ash: cortex cinnamomi: illiciumverum is 2: 1: 1.
3. a kind of preparation method of konjaku silk mushroom sauce of any of claims 1 or 2, it is characterised in that include the following steps：
(1) raw material mushroom is handled：It cleans, drain raw material mushroom, crushed with pulverizer spare；
(2) processing of konjaku silk：After rejecting konjaku silk pathogen and impurity, fresh konjak silk carries out scalding treatment and drying；
(3) preparation of spicy chili oil：Hot oil is poured into chilli powder with the ratio of mass ratio 10: 1, is stirred, mistake after cooling
It filters spare；
(4) frying of sauce：Spice, green onion, ginger, garlic, black curded beans are added according to predetermined ratio and fry by the hot oil frying of konjaku silk
Mushroom grain and the stewing stir-fry 5-10min of konjaku silk base of flavour development is then added in perfume (or spice), is eventually adding cornstarch inspissated juice and receives juice, off the pot；
(5) filling rear vegetable oil or capsicum red oil oil sealing, and vacuum is extracted, it sterilizes after sealing.
4. a kind of preparation method of konjaku silk mushroom sauce as claimed in claim 3, it is characterised in that：Step (1) raw material mushroom is broken
It is 5-10mm to particle size diameter.
5. a kind of preparation method of konjaku silk mushroom sauce as claimed in claim 3, it is characterised in that：Step (2) fresh konjak
After 100 DEG C of blanching 2-5min of silk, mechanical dehydration 3-5min, drying under 80-100 DEG C of hot wind to moisture is 15-30%.
6. a kind of preparation method of konjaku silk mushroom sauce as claimed in claim 3, it is characterised in that：Filling step (5) is dress
Into vial, the condition of sterilizing is 80 DEG C of processing 20-50min.
7. such as a kind of described in any item preparation methods of konjaku silk mushroom sauce of claim 4-6, it is characterised in that：The evil spirit
Taro silk base of flavour development after Maillard reaction, is concentrated by the enzymolysis product of konjaku silk-fibroin, and when use is converted with warm water
It opens.
8. a kind of preparation method of konjaku silk mushroom sauce as claimed in claim 7, it is characterised in that：The raw material mushroom is selected
New fresh mushroom, new fresh mushroom foot, dried thin mushroom or dried thin mushroom foot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810572194.0A CN108835598A (en) | 2018-06-05 | 2018-06-05 | A kind of konjaku silk mushroom sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810572194.0A CN108835598A (en) | 2018-06-05 | 2018-06-05 | A kind of konjaku silk mushroom sauce and preparation method thereof |
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| CN108835598A true CN108835598A (en) | 2018-11-20 |
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| CN201810572194.0A Pending CN108835598A (en) | 2018-06-05 | 2018-06-05 | A kind of konjaku silk mushroom sauce and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664162A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Pickled pepper and mushroom sauce and preparation method thereof |
| CN103371355A (en) * | 2013-06-28 | 2013-10-30 | 广东省农业科学院蚕业与农产品加工研究所 | Silkworm chrysalis shitake mushroom sauce and preparation method thereof |
| CN104824629A (en) * | 2015-06-03 | 2015-08-12 | 信阳羚锐好味道股份有限公司 | Mushroom sauce and preparation method thereof |
| CN105341718A (en) * | 2015-11-06 | 2016-02-24 | 陈凯 | Preparation technology of instant Chinese hamburger filling in bags |
| CN105533650A (en) * | 2016-01-15 | 2016-05-04 | 合肥康龄养生科技有限公司 | Fruit composite lentinus edods sauce and preparation method thereof |
-
2018
- 2018-06-05 CN CN201810572194.0A patent/CN108835598A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664162A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Pickled pepper and mushroom sauce and preparation method thereof |
| CN103371355A (en) * | 2013-06-28 | 2013-10-30 | 广东省农业科学院蚕业与农产品加工研究所 | Silkworm chrysalis shitake mushroom sauce and preparation method thereof |
| CN104824629A (en) * | 2015-06-03 | 2015-08-12 | 信阳羚锐好味道股份有限公司 | Mushroom sauce and preparation method thereof |
| CN105341718A (en) * | 2015-11-06 | 2016-02-24 | 陈凯 | Preparation technology of instant Chinese hamburger filling in bags |
| CN105533650A (en) * | 2016-01-15 | 2016-05-04 | 合肥康龄养生科技有限公司 | Fruit composite lentinus edods sauce and preparation method thereof |
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Application publication date: 20181120 |
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