CN108936575A - A kind of mixed edible bacterium sauce - Google Patents

A kind of mixed edible bacterium sauce Download PDF

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Publication number
CN108936575A
CN108936575A CN201811165055.2A CN201811165055A CN108936575A CN 108936575 A CN108936575 A CN 108936575A CN 201811165055 A CN201811165055 A CN 201811165055A CN 108936575 A CN108936575 A CN 108936575A
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CN
China
Prior art keywords
oil
weight
parts
edible bacterium
sauce
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Pending
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CN201811165055.2A
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Chinese (zh)
Inventor
毕玉玲
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毕玉玲
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Application filed by 毕玉玲 filed Critical 毕玉玲
Priority to CN201811165055.2A priority Critical patent/CN108936575A/en
Publication of CN108936575A publication Critical patent/CN108936575A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses a kind of mixed edible bacterium sauce; raw material include bolete, oyster mushroom and mushroom; rich in taste; it is fried using 3~5 minutes 110 DEG C~120 DEG C of low-temperature short-times; 125 DEG C~130 DEG C of oil is bored within 15 minutes~20 minutes; since frying temperature is lower and deep-fat frying time is shorter, be conducive to the protection of nutritional ingredient and the holding of delicious sense of taste;Since the condiment of addition enriches and has bolete powder, aromatic flavour is in good taste;Steam heating after sealed cans, on the one hand can sterilize and sterilize, make mixed edible bacterium sauce edible safety and shelf lives are long, and the reprocessing most importantly to mixed edible bacterium sauce makes mixed edible bacterium sauce generate stronger fragrance;Therefore, mixed edible bacterium sauce can of the invention has the advantages that rich in taste, delicious flavour, aromatic flavour and shelf lives are long.

Description

A kind of mixed edible bacterium sauce
Technical field
The present invention relates to a kind of edible fungi food, especially a kind of mixed edible bacterium sauce.
Background technique
Edible mushroom sauce can not only be used for seasoning but also as vegetable, tasty, convenient, be received by the market, but It is existing edible mushroom sauce is usually sauce made of single culture, such as mushroom sauce, morel sauce, single taste, mouthfeel is not enriched; It does not generally sterilize or is sterilized with pressure cooker after existing edible mushroom sauce tinning, shelf lives are shorter.
Summary of the invention
When technical problem to be solved by the invention is to provide a kind of rich in taste, delicious flavour, aromatic flavour and guaranteeing the quality Between long mixed edible bacterium sauce.
The technical scheme is that a kind of mixed edible bacterium sauce, raw material include the speed of 30%~40% parts by weight Frozen ox liver bacterium, the quick-frozen oyster mushroom of 30%~40% parts by weight, 30%~40% parts by weight quick-frozen mushroom, preparation process includes Thaw, cleaning, slice, mixing smash to pieces, are fried, drain, admix condiment, stir-fry, tinning, hot oil, sealed cans are added, in steam box plus Cooling, room temperature are cooling in heat, steam box;The frying temperature is 110 DEG C~120 DEG C, and deep-fat frying time is 3~5 minutes;Every 10000 The condiment that the raw material of parts by weight are admixed are as follows: the bolete of the salt of 68~72 parts by weight, 400~500 parts by weight, 200 mesh Powder, the garlic powder of 90~110 parts by weight, the capsicum paste of 280~320 parts by weight, the sesame paste of 200~220 parts by weight, 28~32 The monosodium glutamate of the white granulated sugar of parts by weight, 18~22 parts by weight;The vegetable oil that the hot oil is 90 DEG C~100 DEG C, is added the amount of hot oil Control is away from 6~8mm of tank deck;The temperature heated in the steam box is 125 DEG C~130 DEG C, tank body external steam pressure is 2.0~ 2.2 atmospheric pressure, heating-up time are 15~20 minutes, and soaking time is 15~20 minutes;Cooling is steamed in the steam box to close Vapour cools the temperature to 80 DEG C~90 DEG C.
The preferred rapeseed oil of oil used in the frying course.
The preferred peanut oil of oil, most preferably sesame oil used in the process that stir-fries.
Described 90 DEG C~100 DEG C of the preferred sesame oil of vegetable oil.
Mixed edible bacterium sauce of the invention is compared with existing edible mushroom sauce: due to raw material include bolete, oyster mushroom and Mushroom, rich in taste;Since frying temperature is lower and deep-fat frying time is shorter, be conducive to protecting and delicious sense of taste for nutritional ingredient It keeps;Since the condiment of addition enriches and has bolete powder, aromatic flavour is in good taste;Steam heating after sealed cans, on the one hand may be used To sterilize and sterilize, makes mixed edible bacterium sauce edible safety and shelf lives are long, most importantly again to mixed edible bacterium sauce Processing makes mixed edible bacterium sauce generate stronger fragrance;Therefore, mixed edible bacterium sauce can of the invention has mouthfeel rich The long advantage of richness, delicious flavour, aromatic flavour and shelf lives.
Specific embodiment
Embodiment one
A kind of mixed edible bacterium sauce, raw material be the quick-frozen bolete of 18kg, the quick-frozen oyster mushroom of 18kg, 24kg quick-frozen perfume (or spice) Mushroom, preparation process are:
1, it thaws: thawing at room temperature;
2, clean: with clear water clean bolete, oyster mushroom, mushroom surface silt and sundries;
3, it is sliced: bolete, oyster mushroom, mushroom is cut into the piece of 2mm~3mm thickness;
4, mixing is smashed to pieces: the bolete cut, oyster mushroom, mushroom being mixed and smash into Mixed Microbes to pieces;
5, fried: Mixed Microbes being added in oil cauldron and use vegetable seed fried, frying temperature is 110 DEG C~120 DEG C, and deep-fat frying time is 3 points Clock;
6, it drains: Mixed Microbes being pulled out from oil cauldron, drain the oil in Mixed Microbes;
7, admix condiment: admix 408 grams of salt, 200 mesh 1680 grams of 540 grams of 2400 grams of bolete powder, garlic powder, capsicum paste, 1200 grams of sesame paste, 168 grams of white granulated sugar, 108 grams of monosodium glutamate;
8, it stir-fries: Mixed Microbes and condiment being poured into pot and are stir-fried with peanut oil;
9, tinning: Mixed Microbes will have been fried and be fitted into the tank of 315ml;
10, hot oil is added: 90 DEG C of soya-bean oil being added in the tank equipped with Mixed Microbes, fuel-flow control is away from 6~8mm of tank deck;
11, sealed cans: with cover by Jar opening sealer;
12, heating in steam box: the temperature of heating is 125 DEG C~130 DEG C, and tank body external steam pressure is 2.0~2.2 atmosphere Pressure, heating-up time are 15~20 minutes, and soaking time is 15~20 minutes;
13, cooling in steam box: steam off cools the temperature to 80 DEG C~90 DEG C;
14, room temperature is cooling: drying the moisture on can surface, cools down at room temperature.
Embodiment two
A kind of mixed edible bacterium sauce, raw material be the quick-frozen bolete of 24kg, the quick-frozen oyster mushroom of 18kg, 18kg quick-frozen perfume (or spice) Mushroom, preparation process are:
1, it thaws: thawing at room temperature;
2, clean: with clear water clean bolete, oyster mushroom, mushroom surface silt and sundries;
3, it is sliced: bolete, oyster mushroom, mushroom is cut into the piece of 2mm~3mm thickness;
4, mixing is smashed to pieces: the bolete cut, oyster mushroom, mushroom being mixed and smash into Mixed Microbes to pieces;
5, fried: Mixed Microbes being added in oil cauldron and use vegetable seed fried, frying temperature is 110 DEG C~120 DEG C, and deep-fat frying time is 5 points Clock;
6, it drains: Mixed Microbes being pulled out from oil cauldron, drain the oil in Mixed Microbes;
7, admix condiment: admix 432 grams of salt, 200 mesh 1920 grams of 660 grams of 3000 grams of bolete powder, garlic powder, capsicum paste, 1320 grams of sesame paste, 192 grams of white granulated sugar, 132 grams of monosodium glutamate;
8, it stir-fries: Mixed Microbes and condiment being poured into pot and are stir-fried with sesame oil;
9, tinning: Mixed Microbes will have been fried and be fitted into the tank of 500ml;
10, hot oil is added: 100 DEG C of peanut oil being added in the tank equipped with Mixed Microbes, fuel-flow control is away from 6~8mm of tank deck;
11, sealed cans: with cover by Jar opening sealer;
12, heating in steam box: the temperature of heating is 125 DEG C~130 DEG C, and tank body external steam pressure is 2.0~2.2 atmosphere Pressure, heating-up time are 15~20 minutes, and soaking time is 15~20 minutes;
13, cooling in steam box: steam off cools the temperature to 80 DEG C~90 DEG C;
14, room temperature is cooling: drying the moisture on can surface, cools down at room temperature.
Embodiment three
A kind of mixed edible bacterium sauce can, raw material be the quick-frozen bolete of 20kg, the quick-frozen oyster mushroom of 20kg, 20kg it is quick-frozen Mushroom, preparation process are:
1, it thaws: thawing at room temperature;
2, clean: with clear water clean bolete, oyster mushroom, mushroom surface silt and sundries;
3, it is sliced: bolete, oyster mushroom, mushroom is cut into the piece of 2mm~3mm thickness;
4, mixing is smashed to pieces: the bolete cut, oyster mushroom, mushroom being mixed and smash into Mixed Microbes to pieces;
5, fried: Mixed Microbes being added in oil cauldron and use vegetable seed fried, frying temperature is 110 DEG C~120 DEG C, and deep-fat frying time is 4 points Clock;
6, it drains: Mixed Microbes being pulled out from oil cauldron, drain the oil in Mixed Microbes;
7, admix condiment: admix 430 grams of salt, 200 mesh 1800 grams of 600 grams of 2800 grams of bolete powder, garlic powder, capsicum paste, 1280 grams of sesame paste, 180 grams of white granulated sugar, 120 grams of monosodium glutamate;
8, it stir-fries: Mixed Microbes and condiment being poured into pot and are stir-fried with sesame oil;
9, tinning: Mixed Microbes will have been fried and be fitted into the tank of 750ml;
10, hot oil is added: 95 DEG C of sesame oil being added in the tank equipped with Mixed Microbes, fuel-flow control is away from 6~8mm of tank deck;
11, sealed cans: with cover by Jar opening sealer;
12, heating in steam box: the temperature of heating is 125 DEG C~130 DEG C, and tank body external steam pressure is 2.0~2.2 atmosphere Pressure, heating-up time are 15~20 minutes, and soaking time is 15~20 minutes;
13, cooling in steam box: steam off cools the temperature to 80 DEG C~90 DEG C;
14, room temperature is cooling: drying the moisture on can surface, cools down at room temperature.

Claims (6)

1. a kind of mixed edible bacterium sauce, raw material include the quick-frozen bolete of 30%~40% parts by weight, 30%~40% weight The quick-frozen oyster mushroom of part, the quick-frozen mushroom of 30%~40% parts by weight are measured, preparation process is smash including defrosting, cleaning, slice, mixing It is broken, fried, drain, admix condiment, stir-fry, tinning, being added that hot oil, sealed cans, heating in steam box, cooling, room temperature are cooling in steam box; The frying temperature is 110 DEG C~120 DEG C, and deep-fat frying time is 3~5 minutes;The tune that the raw material of every 10000 parts by weight are admixed Material are as follows: the salt of 68~72 parts by weight, the bolete powder of 400~500 parts by weight, 200 mesh, 90~110 parts by weight garlic powder, The capsicum paste of 280~320 parts by weight, the sesame paste of 200~220 parts by weight, the white granulated sugar of 28~32 parts by weight, 18~22 weight The monosodium glutamate of part;The vegetable oil that the hot oil is 90 DEG C~100 DEG C, the amount that hot oil is added are controlled away from 6~8mm of tank deck;The steaming The temperature heated in case is 125 DEG C~130 DEG C, and tank body external steam pressure is 2.0~2.2 atmospheric pressure, heating-up time 15 ~20 minutes, soaking time was 15~20 minutes;Cooling is steam off in the steam box, cools the temperature to 80 DEG C~90 DEG C.
2. mixed edible bacterium sauce according to claim 1, it is characterised in that: the preferred vegetable seed of oil used in the frying course Oil.
3. mixed edible bacterium sauce according to claim 1 or claim 2, it is characterised in that: oil used in the process that stir-fries is peanut Oil.
4. mixed edible bacterium sauce according to claim 1 or claim 2, it is characterised in that: oil used in the process that stir-fries is sesame Oil.
5. according to claim 1 to any one of 4 mixed edible bacterium sauce, it is characterised in that: described 90 DEG C~100 DEG C of plant Oil is soya-bean oil.
6. according to claim 1 to any one of 4 mixed edible bacterium sauce, it is characterised in that: described 90 DEG C~100 DEG C of plant Oil is sesame oil.
CN201811165055.2A 2018-10-07 2018-10-07 A kind of mixed edible bacterium sauce Pending CN108936575A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110050985A (en) * 2019-05-20 2019-07-26 左汶骏 A kind of bolete sauce and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102389104A (en) * 2011-11-11 2012-03-28 李锦记(新会)食品有限公司 Assorted mushroom sauce and preparation method thereof
CN103478689A (en) * 2013-09-06 2014-01-01 南华县宏怡野生菌开发有限公司 Method for manufacturing wild mushroom catchup
CN106418454A (en) * 2016-10-19 2017-02-22 湖南省嘉品嘉味生物科技有限公司 Chicken-shiitake sauce and preparation method thereof
CN107397204A (en) * 2017-09-05 2017-11-28 四川友联味业食品有限公司 A kind of mushroom sauce and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102389104A (en) * 2011-11-11 2012-03-28 李锦记(新会)食品有限公司 Assorted mushroom sauce and preparation method thereof
CN103478689A (en) * 2013-09-06 2014-01-01 南华县宏怡野生菌开发有限公司 Method for manufacturing wild mushroom catchup
CN106418454A (en) * 2016-10-19 2017-02-22 湖南省嘉品嘉味生物科技有限公司 Chicken-shiitake sauce and preparation method thereof
CN107397204A (en) * 2017-09-05 2017-11-28 四川友联味业食品有限公司 A kind of mushroom sauce and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110050985A (en) * 2019-05-20 2019-07-26 左汶骏 A kind of bolete sauce and preparation method thereof

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