CN109275887A - A kind of improved method of edible fungus flavor - Google Patents

A kind of improved method of edible fungus flavor Download PDF

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Publication number
CN109275887A
CN109275887A CN201810362774.7A CN201810362774A CN109275887A CN 109275887 A CN109275887 A CN 109275887A CN 201810362774 A CN201810362774 A CN 201810362774A CN 109275887 A CN109275887 A CN 109275887A
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sauce
mushroom
edible fungus
added
flavor
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刘虎
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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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A kind of improved method of edible fungus flavor, belongs to Edible mushroom processing technical field.Of the invention mainly comprises the processes of using edible fungus cluster and soya sauce as primary raw material, self-control chilli oil is added in pot, green onion, the ginger, garlic of cleaning chopping are added after oily heat, soya sauce is added after stir-frying, the edible mushroom being diced is added after having paste flavor taste, the seasonings such as monosodium glutamate, sugar, salt, I+G, lenthionine, five-spice powder, cooking wine, vinegar are added afterwards, finally sauce tinning, exhaust, sealing, sterilization, cooling to get finished product.The present invention mixes edible mushroom with soya sauce, so that the existing paste flavor taste of product has the distinctive flavor of mushroom again, so that mushroom paste flavor is reconciled further through the flavouring such as monosodium glutamate, salt, I+G, lenthionine are added, taste is fresh, salty, sweet tea is had.Present invention process is simple, and the improved effect of flavor is fine, and safety and sanitation are, it can be achieved that industrialized production.

Description

A kind of improved method of edible fungus flavor
Technical field
A kind of improved method of edible fungus flavor, the present invention relates to Edible mushroom processings, belong to Edible mushroom processing
Technical field.
Background technique
Pleurotus eryngii also known as pleurotus eryngii are that exploitation cultivation in recent years successfully integrates edible, medicinal, dietotherapy rare Edible mushroom new varieties.Its bacterial context is plump, and stem is sturdy, and quality is tender and crisp, the excellent taste of food, and has a kind of special almond fragrant Taste is one kind that taste is best in Pleurotus, therefore is known as " king of oyster mushroom ".It contains high protein, low fat, richness full of nutrition Containing the minerals such as oligosaccharide, protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, also have reducing blood lipid, norcholesterol, Promote gastro-intestinal digestion, enhance body immunity, prevent cardiovascular disease and other effects, pole is liked by people.Chinese medicine thinks that mushroom has QI invigorating, desinsection and beautification function can promote human body to the digestion and absorption of lipid material and the dissolution of cholesterol, also have one to tumour Fixed prevention and inhibiting effect.FAO (Food and Agriculture Organization of the United Nation) recommends to promote this edible mushroom to various countries.But since Pleurotus eryngii fresh goods is stored Limited time, is made after salt marsh mushroom again excessively salty, loses fresh mushroom original local flavor and flavour, processing is got up also inconvenient.Pass through It is processed into mushroom paste, can achieve the purpose that store for a long time and preferably keeps the original shape of mushroom and flavor, and increases production The visuality and aesthetics of product, and eat efficient and convenient, safety and sanitation.
Mushroom belongs to Eumycota also known as fragrant bacterium, flower mushroom, mushroom, is commonly called as Chinese mushroom, is a kind of important cultivation fungi. Mushroom delicious flavour, fleshy hypertrophy delicacy, distinctive aroma is full of nutrition, is a kind of food of food and medicament dual-purpose, has very high battalion Feeding and medicinal health value.13g containing protein in every 100g dried thin mushroom, fatty 1.8g, carbohydrate 54g, crude fibre 7.8g, Ash content 4.9g, while also containing a large amount of vitamin, minerals and various active substance, there is preventing arteriosclerosis, antitumor etc. Different physiological roles.Due to full of nutrition, fragrance oozes spleen, delicious flavour, be known as " king in mushroom ", " mushroom queen ", " vegetables it The laudatory title of hat " not only ranks straw mushroom, on oyster mushroom, and is known as the reputation of " plant queen ", is one of " mountain delicacy ".With people Gradually intensification to mushroom medicinal health effect understanding, this mushroom of mushroom more will be valued by people and favor.
Soya sauce is to select protein rich soya bean to ferment, and it is more difficult during fermentation to have decomposed human body The enzyme of digestion and absorption, therefore, soya sauce not only have soyabean nutrient abundant, but also are easier to digest and absorb.Mushroom and soya bean Sauce collocation can make mutual flavor and nutritive peculiarity bring out the best in each other.
Green onion, ginger, garlic are flavouring indispensable in diet, in addition to rendering palatable, as long as they, which also have, disappears usually using proper The mystery curative effect such as poison, sterilization, analgesia, stomach invigorating, blood pressure lowering.Green onion contain protein, fat, carbohydrate, vitamin A, B, C and calcium, The various nutrient elements such as iron, magnesium can enhance human immunity, and prevent respiratory tract and enteric infectious disease is popular, prevention of arterial is athero- Hardening reduces the effect of blood lipid, blood glucose and blood pressure.Ginger has clearing stomach, promotes enteral to wriggle, reduces cholesterol, treatment nausea The multiple functions such as vomiting, antiviral cold, dilute blood and mitigation rheumatism.Garlic contains protein, and taste perfume (or spice) is pungent, contains one Valuable phytocide --- the allicin of kind, has strong bactericidal effect, even and if this allicin is diluted and remains in moment Kill a variety of germs such as Escherichia coli, shigella dysenteriae, staphylococcus.
Lenthionine is the smart oily product for preparing by artistic blending using natural equivalent monomer perfume as raw material.Tool There are the distinctive agreeable odor of mushroom and fragrance, be widely used in jam product, instant food, flavouring etc., to enhance edible fungus cluster Fragrance.
I+G is 5 ' Sodium Inosinates and 5 ' bird sodium nucleinates, it and monosodium glutamate and while depositing then shows strong fresh effect, makes to eat The flavour of product is more abundant and more palatable.It can be used in the food such as meat products, tin product, cake, so as to reduce monosodium glutamate Dosage.The addition of white granulated sugar can also reconcile saline taste with fresh adding, so that mushroom sauce is tasted more mellow.
Soy sauce is the aqueous solution of several kinds of amino acid, carbohydrate, aromatic ester and salt.Its color is also seen very well, can be promoted Appetite.Put soy sauce after taking the dish out of the pot, in this way can by soy sauce effective amino acid and nutritional ingredient can retain.Soy sauce has solution The effect of hot relieving restlessness, seasoning appetizing.Cooking wine is rich in 8 kinds of amino acid that human body needs, such as leucine, isoleucine, methionine, benzene Alanine, threonine.The effect of cooking wine mainly removes the smell of fish, meat, increases the fragrance of dish, it is each to be conducive to salty sweet tea Taste is fully infiltrated into.Vinegar is made of being brewed with raw materials such as grain, sugar, wine through acetic acid bacteria fermentation.Vinegar is put in food, can promote calcium, The dissolution of the ingredients such as phosphorus, iron, and the loss of various vitamins is reduced, and keep dish tender and crisp palatable, be conducive to edible and human body It absorbs, also has the effects that preservation and antisepsis and disinfecting detoxifying.
The purpose of the present invention is determining mushroom sauce factory formula, edible fungus cluster, soya sauce, white granulated sugar, taste are found out by research Essence, salt, lenthionine, I+G, soy sauce, cooking wine, vinegar optimum proportioning, for guidance reality production reliable foundation is provided.
From the point of view of the domestic patent in relation to mushroom paste, Dong Baolu etc. has invented the production method (China of mushroom beef fried bean sauce The patent No.: 200410019309.1), technical characteristics be major ingredient be Minced Beef or silk, mushroom residue and flour paste, yellow bean sauce, Normal temperature unfreezing after middle Minced Beef or silk are chilled, and water-retaining agent and antioxidant is added, soup is being added after jacketed pan frying Expect and thickener is added.But many raw materials are added in the invention, and such mushroom taste will be blanked, and flavor is not prominent enough.
Cai Yongfeng etc. has invented fragrance mushroom sauce product and its production method (China Patent No.: 200510109091.3) passes through perfume (or spice) After mushroom powder is broken plus water mixing, addition protease are digested；It is warming up to 95-100 DEG C of enzyme deactivation, then adds salt, sesame oil, Capsicum；Homogeneous concentration makes solid content reach 30%-60%；High-temperature sterilization is used after packaging.But this fragrance mushroom sauce product contains More moisture, when storage, are apt to deteriorate.
Summary of the invention
The purpose of the present invention is to provide a kind of improved methods of edible fungus flavor, it is preferred that emphasis is studies the best of fruiting sauce Processing formula makes chilli oil by oneself by the way that the seasonings such as illiciumverum are added first, after add green onion garlic bruised ginger, mushroom is diced, according to Certain ratio is mixed with soya sauce, is eventually adding seasoning, then cool down through filling, exhaust, sealing, sterilization.It combines in this way Mushroom makes the two flavor and nutrition be combined with each other with soya sauce, increases the value of edible fungus cluster sauce.
Technical solution of the present invention: a kind of improved method of edible fungus flavor passes through the mixing of edible fungus cluster and soya sauce Keep flavor and the nutrition of sauce more diversified, the addition of lenthionine keeps edible fungus cluster taste more prominent, adds various auxiliary materials Addition, keep the whole flavor of sauce more prominent, mouthfeel is more preferably；It is mainly comprised the processes of minces green onion, ginger, garlic cleaning addition and endures In the chilli oil of system, the edible fungus cluster for adding soya sauce and being diced is rear to stop heating, and it is all that monosodium glutamate, salt, lenthionine is added Kind seasoning, last filling, exhaust, sealing, sterilization and cooling, is made edible fungus cluster sauce；
The green onion, ginger, garlic mince: green onion or onion peel off coat, mincing for standby after cleaning；Ginger selection plumpness, fresh and tender life Ginger removes rotten, disease part, mincing for standby after cleaning；The garlic that garlic selects thin skin, valve thickness, free from insect pests, nothing mildew and rot, peeling, Stalk boils 2min in 95 DEG C or more of hot water after cleaning, to remove big garlic smell, mincing for standby；
The tanning chilli oil: being put into the soybean oil heating of 100g in pot, wait rusting to open, be put into the 25g onion of chopping, It is pulled out when onion fries into light yellow；Appropriate fennel seeds 0.65g, illiciumverum 1.3g, cassia bark 1g, perfume (or spice) after subsequent addition water infiltration Leaf 0.36g, Chinese prickly ash 0.8g, pepper 0.3g, are pulled out after color is dimmed；Finally electromagnetic oven heating temperature is turned down and 25g is added The capsicum annum fasciculatum of chopping, and extracting capsicum Temperature fall after 2h, capsicum can abundant oil suction, generate the distinctive fragrance of capsicum, most After pull capsicum out, leave made of chilli oil it is spare；
The edible fungus cluster is diced: suitable 40 DEG C of water termostats, which are added, in dry mushroom mushroom impregnates and pulls out after 1.5h clean, cuts It is spare at the edible fungus cluster fourth of soya bean size；
Edible fungus cluster sauce flavor improves: the green onion minced, ginger, garlic being added in the chilli oil of tanning, soya sauce is added, cuts The edible fungus cluster of Cheng Ding, it is rear to stop heating, seasoning monosodium glutamate, salt, lenthionine is added, mixes thoroughly；It is formulated: with edible fungus cluster sauce Total weight, chilli oil 23%, edible fungus cluster 45%, sauce 32% after rehydration；Additionally incorporate total restatement salt 0.865%, monosodium glutamate 0.115%, I+G0.025%, soy sauce 0.713%, light-coloured vinegar 0.625%, cooking wine 1.3%, white granulated sugar 0.768%, five-spice powder 0.17%, lenthionine 0.1%, capsicum red pigment 0.005%, green onion 3.55%, garlic 1.33%, ginger 0.9%；
Described filling: sauce is hot filling into four rotation vials after sterilizing after frying out, not allow sauce to be sticked to bottleneck, prevent dirt Dye reserves 8cm-10cm bottom clearance；
The exhaust, sealing: after bottling, through 90 DEG C of heating water baths, kept for 85 DEG C of central temperature or more be vented 8min, then Screw bottle cap；
The sterilization, cooling: 121 DEG C of sterilization 10min；Using normal pressure sub-sectional cooling, central temperature is cooled in bottle 45 DEG C or less.
Flavor, smell, posture, the color of products obtained therefrom edible fungus cluster sauce have all reached excellent level: having after uncapping edible The distinctive faint scent of mushroom, the sweet cunning of mouthfeel is mellow, delicious flavour, and salty fresh and sweet moderate, mushroom body has bite, makes one the feeling of aftertaste；
Mushroom body in products obtained therefrom edible fungus cluster sauce has bite, chewiness 631.745-646.931, hardness 837.532- 941.443g, elasticity 0.886-0.951, brittleness 4.349-4.667gs.
Alcohols is most important flavor substance in sauce in product edible fungus cluster sauce, and the content of 1-OCOL reaches 10.71%-14.43%.
The edible fungus cluster refers to: Pleurotus eryngii, mushroom or agaricus bisporus.
Beneficial effects of the present invention: the present invention passes through the combination of edible fungus cluster and soya sauce, and sauce is made to have both the two flavor, then In addition the addition of lenthionine can make this product have denseer edible fungus cluster taste, the addition of the auxiliary materials such as green onion, ginger, garlic makes sauce taste More diversity, taste is more delicious, and salty fresh and sweet moderate, the sweet cunning of mouthfeel is mellow.Product can be kept for a long time after sterilization Quality, sterilizing time is short, and edible fungus cluster body is unlikely to rotten to the corn, in good taste, and nutritional ingredient can be reduced to a great extent Loss.Manufacture craft science is simple and convenient, and it is also direct-edible to can be used as daily seasoning.
Specific embodiment
Embodiment 1: the flavor improved method of Pleurotus eryngii sauce
Be firstly added ingredient tanning chilli oil, then chilli oil be put into pot, etc. oil temperatures rise to 130 DEG C or so, be added Green onion 3.55%, garlic 1.33%, 0.9% frying of ginger, wait its color become it is faint yellow after be added soya sauce fry out paste flavor, add through Soaking and washing be diced after Pleurotus eryngii, frying 10min or so stop heating, be added salt 0.865%, monosodium glutamate 0.115%, I+ G0.025%, soy sauce 0.713%, light-coloured vinegar 0.625%, cooking wine 1.3%, white granulated sugar 0.768%, five-spice powder 0.17%, mushroom tone Smart 0.1%, capsicum red pigment 0.005% fry tinning while hot after getting well, are put into cannery retort 121 after 95 DEG C of hot water exhaust sealings DEG C sterilization 10min, sterilization after the completion of take out sub-sectional cooling immediately, until bottle in central temperature at 45 DEG C or less, then blow Dry bottle surface moisture is got product.The protein content of the Pleurotus eryngii sauce obtained reaches 27.1%, and the flavor substance of sauce is main It is made of ketone, aldehydes, alcohols, sulfur-bearing class compound, wherein alcohols is most important flavor substance in sauce, and 1- octene -3- The content of alcohol is up to 10.71%.And having the distinctive faint scent of Pleurotus eryngii after uncapping, the sweet cunning of mouthfeel is mellow, delicious flavour, salty fresh and sweet suitable In, mushroom body has bite, 646.931 hardness 941.443g of chewiness, elastic 0.886, brittleness 4.667gs.
Embodiment 2: the flavor improved method of mushroom sauce
Be firstly added ingredient tanning chilli oil, then chilli oil be put into pot, etc. oil temperatures rise to 130 DEG C or so, be added Green onion 3.55%, garlic 1.33%, 0.9% frying of ginger, wait its color become it is faint yellow after be added soya sauce fry out paste flavor, add through Soaking and washing be diced after mushroom, frying 10min or so stop heating, subsequent salt 0.865%, monosodium glutamate 0.115%, I+ G0.025%, soy sauce 0.713%, light-coloured vinegar 0.625%, cooking wine 1.3%, white granulated sugar 0.768%, five-spice powder 0.17%, mushroom tone Smart 0.1%, capsicum red pigment 0.005% fry tinning while hot after getting well, are put into cannery retort 121 after 95 DEG C of hot water exhaust sealings DEG C sterilization 10min, sterilization after the completion of take out sub-sectional cooling immediately, until bottle in central temperature at 45 DEG C or less, then blow Dry bottle surface moisture is got product.The flavor substance obtained is mainly made of ketone, aldehydes, alcohols, sulfur-bearing class compound, Middle alcohols is most important flavor substance in sauce, and the content of 1-OCOL has mushroom up to 14.43%, and after uncapping Distinctive faint scent, the sweet cunning of mouthfeel is mellow, delicious flavour, salty fresh and sweet moderate, and mushroom body has bite, 631.745 hardness of chewiness 837.532g, elastic 0.951, brittleness 4.349g.

Claims (3)

1. a kind of improved method of edible fungus flavor, it is characterised in that: it, which is mainly comprised the processes of, cleans green onion or onion, ginger, garlic and chop In the broken chilli oil that tanning is added, the edible fungus cluster for adding soya sauce and being diced is rear to stop heating, and monosodium glutamate, salt, mushroom is added The all kinds of seasoning of mushroom essence, last filling, exhaust, sealing, sterilization and cooling, is made edible fungus cluster sauce；
The green onion or onion, ginger, garlic mince: green onion or onion peel off coat, mincing for standby after cleaning；Ginger selection is plump, fresh and tender Ginger removes rotten, disease part, mincing for standby after cleaning；The garlic that garlic selects thin skin, valve thickness, free from insect pests, nothing mildew and rot, goes Skin, stalk boil 2min in 95 DEG C or more of hot water after cleaning, to remove big garlic smell, mincing for standby；
The tanning chilli oil: it is put into the soybean oil heating of 100g in pot, waits rusting to open, the 25g onion of chopping is put into, to ocean It is pulled out when green onion fries into light yellow；Appropriate fennel seeds 0.65g, illiciumverum 1.3g, cassia bark 1g, spiceleaf after subsequent addition water infiltration 0.36g, Chinese prickly ash 0.8g, pepper 0.3g, are pulled out after color is dimmed；Finally electromagnetic oven heating temperature is turned down and 25g is added and is cut Broken capsicum annum fasciculatum, and extracting capsicum Temperature fall after 2h, capsicum can abundant oil suction, generate the distinctive fragrance of capsicum, finally It pulls capsicum out, it is spare to leave manufactured chilli oil；
The edible fungus cluster is diced: suitable 40 DEG C of water termostats, which are added, in dry mushroom mushroom impregnates and pulls out after 1.5h clean, is cut into Huang The edible fungus cluster fourth of beans size is spare；
Edible fungus cluster sauce flavor improves: the green onion minced or onion, ginger, garlic are added in the chilli oil of tanning, add soya sauce, The edible fungus cluster being diced, it is rear to stop heating, seasoning monosodium glutamate, salt, lenthionine is added, mixes thoroughly；It is formulated: with edible fungus cluster The total weight of sauce, chilli oil 23%, edible fungus cluster 45%, sauce 32% after rehydration；Additionally incorporate total restatement salt 0.865%, taste Smart 0.115%, I+G0.025%, soy sauce 0.713%, light-coloured vinegar 0.625%, cooking wine 1.3%, white granulated sugar 0.768%, five-spice powder 0.17%, lenthionine 0.1%, capsicum red pigment 0.005%, green onion or onion 3.55%, garlic 1.33%, ginger 0.9%；
Described filling: sauce is hot filling into four rotation vials after sterilizing after frying out, not allow sauce to be sticked to bottleneck, prevent from polluting, Reserved 8cm-10cm bottom clearance；
The exhaust, sealing: it after bottling, through 90 DEG C of heating water baths, is kept for 85 DEG C of central temperature or more be vented 8min, then screwed Bottle cap；
The sterilization, cooling: 121 DEG C of sterilization 10min；Using normal pressure sub-sectional cooling, be cooled in bottle central temperature 45 DEG C with It is lower.
2. according to the method described in claim 1, it is characterized in that alcohols is most important wind in sauce in product edible fungus cluster sauce Taste substance, and the content of 1-OCOL reaches 10.71%-14.43%.
3. according to the method described in claim 1, it is characterized in that the edible fungus cluster refers to: Pleurotus eryngii, mushroom or agaricus bisporus.
CN201810362774.7A 2018-04-20 2018-04-20 A kind of improved method of edible fungus flavor Withdrawn CN109275887A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111011824A (en) * 2019-11-28 2020-04-17 叶兴武 Production process of mixed edible mushroom sauce
CN112931847A (en) * 2021-03-29 2021-06-11 南充市绿盛农业科技有限公司 Mushroom sauce and preparation method thereof
CN118177364A (en) * 2024-02-01 2024-06-14 江苏紫山食品科技有限公司 Preparation process of mushroom concentrate

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111011824A (en) * 2019-11-28 2020-04-17 叶兴武 Production process of mixed edible mushroom sauce
CN112931847A (en) * 2021-03-29 2021-06-11 南充市绿盛农业科技有限公司 Mushroom sauce and preparation method thereof
CN118177364A (en) * 2024-02-01 2024-06-14 江苏紫山食品科技有限公司 Preparation process of mushroom concentrate

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