CN109463722A - A kind of mushroom flavor is gone with rice sauce and preparation method thereof - Google Patents
A kind of mushroom flavor is gone with rice sauce and preparation method thereof Download PDFInfo
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- CN109463722A CN109463722A CN201811581556.9A CN201811581556A CN109463722A CN 109463722 A CN109463722 A CN 109463722A CN 201811581556 A CN201811581556 A CN 201811581556A CN 109463722 A CN109463722 A CN 109463722A
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- sauce
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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
Abstract
It goes with rice sauce and preparation method thereof the invention discloses a kind of mushroom flavor, the mushroom flavor sauce that goes with rice is made of raw material from the following weight: 100 ~ 125 parts of mushroom, 30 ~ 50 parts of red oil thick broad-bean sauce, 80 ~ 100 parts of edible oil, 8 ~ 10 parts of brown sugar, 6 ~ 25 parts of spice, 1 ~ 3 part of soy sauce, 0.5 ~ 3 part of monosodium glutamate.The sauce that goes with rice of the invention is prepared using dried thin mushroom, red oil thick broad-bean sauce as primary raw material through frying mixing, filling sterilization, cooling.Inventive formulation is scientific and reasonable, and paste flavor taste is fine and smooth, can be perfectly in conjunction with the distinctive fragrance of mushroom, and generates the composite flavor that paste flavor is unique, bacterium perfume is pleasant, ensure that the toughness of mushroom and chewy texture are more preferable.
Description
Technical field
The invention belongs to technical field of food production, and in particular to a kind of mushroom flavor is gone with rice sauce and preparation method thereof.
Background technique
Sauce is the flavouring of Chinese tradition, and common sauce is divided into using beans as the thick broad-bean sauce of primary raw material and with wheat
Powder is the sweet fermented flour sauce two major classes of primary raw material；Also there are also meat pulp, alec and jam etc. for development now.Most of sauce is all to make
For flavouring presence, be added dish perhaps among broth but the new hand for being ignorant of cooking completely or in no cooking item
When the place of part is had dinner, the sauce that goes with rice just becomes the excellent food that goes with rice that China's the South and the North is reached common understanding.Staple food is got out, under cooperation
Meal sauce, flat food materials are because joined the full sauce of taste originally, rice of no matter arranging in pairs or groups, noodles, steamed bun, steamed twisted roll or
Congee is all perfect match.Mushroom is known as the title of the king of mountain delicacy, is the nutraceutical of high protein, low fat.Quantitative Determination of Ergosterol in mushroom
It is very high, it is effective to prevention and treatment rickets；Lentinan can enhance cell immunocompetent, to inhibit the growth of cancer cell；Mushroom contains
There are more than 40 kinds of enzymes of six big enzymes, human chitinase deficiency disease can be corrected；Fatty institute's fatty acids in mushroom reduce blood to human body
Rouge is beneficial.
Has the sauce that goes with rice on the market now, but big multi-flavour is unable to satisfy public demand, and is substantially all containing all
More additives can not be received by user.
In view of the above problems, it is necessary to invent a kind of mushroom flavor to go with rice sauce and preparation method thereof.
Summary of the invention
The first object of the present invention is to provide a kind of mushroom flavor and goes with rice sauce, and second is designed to provide a kind of mushroom wind
Taste goes with rice the preparation method of sauce.
The first object of the present invention be achieved in that the mushroom flavor go with rice sauce by following parts by weight raw material system
At: 100 ~ 125 parts of mushroom, 30 ~ 50 parts of red oil thick broad-bean sauce, 80 ~ 100 parts of edible oil, 8 ~ 10 parts of brown sugar, 6 ~ 25 parts of spice, sauce
1 ~ 3 part, 0.5 ~ 3 part of monosodium glutamate of oil.
The second object of the present invention be achieved in that the following steps are included:
1) raw material pre-treatment:
A, prepared by mushroom: the mushroom without mildew, free from insect pests is selected, through hand picking, 78-82 DEG C of hot-water soak 18-22min, stream
Dynamic water cleaning is dehydrated to water content not higher than 20%；Then it will dice by the mushroom handled above, it is spare to obtain material a；
B, prepared by red oil thick broad-bean sauce: preparing red oil thick broad-bean sauce, is that material b is spare；
C, ginger, garlic preparation: being that material c is spare by ginger, garlic co-grinding at pureed；
D, prepared by capsicum: using Yunnan Qiubei chilli, chilli is cut into every section of 3 ~ 5mm long, be that material d is spare；
E, prepared by brown sugar: it is that Materialien is spare that brown sugar, which is ground into Icing Sugar,；
F, prepared by remaining spice: Chinese prickly ash, illiciumverum, tsaoko, cassia bark, cloves are crushed, it is spare as material f after mixing；
G, prepared by Radix Glycyrrhizae: the clear water of Radix Glycyrrhizae plus 2 ~ 8 times of weight being boiled 35 ~ 45 minutes, material discarding is picked up, leaves liquorice beverage work
It is spare for material g；
2) frying: according to formula rate, taking edible vegetable oil, when refining oil temperature is up to 155 ~ 165 DEG C, material b is added and fries to golden yellow
Color, paste flavor taste overflow；It is added material c frying 5 ~ 7 minutes；Material d is added, stir-fry fragrance spread out to peppery；Material a frying 30 ~ 50 is added
Minute, until golden yellow bacterium fragrance spread out；Addition Materialien and material f, frying 5 ~ 10 minutes；Addition soy sauce, frying 5 ~ 10 minutes；Add
Material g liquorice beverage, monosodium glutamate small fire frying 20 ~ 30 minutes, do not stop to stir-fry, and make it uniformly, and stop heating；
3) by the good sauce filling and sterilization of going with rice of frying, cooling to get finished product.
Compared with prior art, beneficial effects of the present invention:
1, mushroom flavor of the invention goes with rice sauce using mushroom, red oil thick broad-bean sauce as primary raw material, through frying mixing, filling sterilization,
Cooling is prepared.Inventive formulation is scientific and reasonable, and paste flavor taste is fine and smooth, can perfectly in conjunction with the distinctive fragrance of mushroom, and
The composite flavor that paste flavor is unique, bacterium perfume is pleasant is generated, ensure that the toughness of mushroom and chewy texture are more preferable.
2, the present invention is not suitable for any preservative, and edible safety can effectively extend guarantor by vacuum packaging, high temperature sterilization
The matter phase.
3, preparation method of the present invention is simple, and technique is unique, and the sauce flavor mellowness of going with rice of preparation, in good taste, less salt, soda acid are flat
Weighing apparatus, often edible appetizing helps food, good for health.
4, the present invention is instant product, direct-edible, can also be used as culinary art, seasoning uses.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but the present invention is limited in any way,
Based on present invention teach that it is made it is any transform or replace, all belong to the scope of protection of the present invention.
Mushroom flavor of the present invention is gone with rice sauce, is made of raw material from the following weight: 100 ~ 125 parts of mushroom, red oil
30 ~ 50 parts of thick broad-bean sauce, 80 ~ 100 parts of edible oil, 8 ~ 10 parts of brown sugar, 6 ~ 25 parts of spice, 1 ~ 3 part of soy sauce, 0.5 ~ 3 part of monosodium glutamate.
Further, the spice be garlic, ginger, illiciumverum, tsaoko, capsicum, cassia bark, cloves, Chinese prickly ash, Radix Glycyrrhizae,
One of fennel is a variety of.
Further, the spice is 6.3 ~ 25 parts by weight, specially 1 ~ 3 parts by weight of garlic, 0.5 ~ 2 weight of ginger
Part, octagonal 0.5 ~ 3 parts by weight, 0.5 ~ 4 parts by weight of tsaoko, 2 ~ 6 parts by weight of capsicum, 0.5 ~ 2 parts by weight of cassia bark, 0.5 ~ 2 weight of cloves
Measure part, 0.3 ~ 1 parts by weight of Chinese prickly ash, Radix Glycyrrhizae 0.5-2 parts by weight.
Further, it further includes potassium sorbate that the mushroom flavor, which is gone with rice in sauce,.
Further, the additional amount of the potassium sorbate is to be added by be no more than total raw material weight 0.5 ‰.
Further, the preparation method of the red oil thick broad-bean sauce is first to take semen viciae fabae, is shelled after frying, and passes through a color
Select machine to select, secondary color selector it is selected, using clear water impregnate 1-2h, then drain away the water, be added wheat flour, strain mixing carry out
Koji-making culture is added salt water, spontaneous fermentation 8 months, thick chilli sauce is added according to 1:1 and chilli mixes after koji-making culture
It is even, it subsequently enters rail mounted pond and is shone, turns over fermentation, last ingredient stirring is filling, obtains red oil thick broad-bean sauce.
Further, the preparation method of the thick chilli sauce is to take fresh capsicum, first picks out worm green pepper, scab green pepper, then goes
The base of a fruit removes handle, and cleans up, and grinds after draining the water, and salt is added, ferments 3 months in fermentation vat.
Further, the edible oil be soybean oil, peanut oil, rapeseed oil, sesame oil, sunflower oil, palm oil,
Corn oil, olive oil are any one or more of.
Mushroom flavor of the present invention is gone with rice the preparation method of sauce, comprising the following steps:
1) raw material pre-treatment:
A, prepared by mushroom: the mushroom without mildew, free from insect pests is selected, through hand picking, 78-82 DEG C of hot-water soak 18-22min, stream
Dynamic water cleaning is dehydrated to water content not higher than 20%；Then it will dice by the mushroom handled above, it is spare to obtain material a；
B, prepared by red oil thick broad-bean sauce: preparing red oil thick broad-bean sauce, is that material b is spare；
C, ginger, garlic preparation: being that material c is spare by ginger, garlic co-grinding at pureed；
D, prepared by capsicum: using Yunnan Qiubei chilli, chilli is cut into every section of 3 ~ 5mm long, be that material d is spare；
E, prepared by brown sugar: it is that Materialien is spare that brown sugar, which is ground into Icing Sugar,；
F, prepared by remaining spice: Chinese prickly ash, illiciumverum, tsaoko, cassia bark, cloves are crushed, it is spare as material f after mixing；
G, prepared by Radix Glycyrrhizae: the clear water of Radix Glycyrrhizae plus 2 ~ 8 times of weight being boiled 35 ~ 45 minutes, material discarding is picked up, leaves liquorice beverage work
It is spare for material g；
2) frying: according to formula rate, taking edible vegetable oil, when refining oil temperature is up to 155 ~ 165 DEG C, material b is added and fries to golden yellow
Color, paste flavor taste overflow；It is added material c frying 5 ~ 7 minutes；Material d is added, stir-fry fragrance spread out to peppery；Material a frying 30 ~ 50 is added
Minute, until golden yellow bacterium fragrance spread out；Addition Materialien and material f, frying 5 ~ 10 minutes；Addition soy sauce, frying 5 ~ 10 minutes；Add
Material g liquorice beverage, monosodium glutamate small fire frying 20 ~ 30 minutes, do not stop to stir-fry, and make it uniformly, and stop heating；
3) by the good sauce filling and sterilization of going with rice of frying, cooling to get finished product.
Further, described filling for the good sauce that goes with rice of frying will be filled into vial, it vacuumizes, upper cover is close
Envelope；The sterilization is 80 ~ 90 DEG C of temperature, to sterilize 10 ~ 20 points for sterilizing in canned sauce push-in spray retort of going with rice
Clock；It is described to be cooled to go with rice after sauce takes the dish out of the pot after sterilization to be rinsed with water carry out cooling down rapidly.
Embodiment 1
A kind of mushroom flavor is gone with rice sauce, is made of raw material from the following weight: 100 parts of mushroom, 30 parts of red oil thick broad-bean sauce, edible oil
80 parts, 8 parts of brown sugar, 6.3 parts of spice, 1 part of soy sauce, 0.5 part of monosodium glutamate.
The spice is specially 1 parts by weight of garlic, 0.5 parts by weight of ginger, octagonal 0.5 parts by weight, 0.5 weight of tsaoko
Part, 2 parts by weight of capsicum, 0.5 parts by weight of cassia bark, 0.5 parts by weight of cloves, 0.3 parts by weight of Chinese prickly ash, 0.5 parts by weight of Radix Glycyrrhizae.
It further includes potassium sorbate that the mushroom flavor, which is gone with rice in sauce,.The additional amount of the potassium sorbate is by being no more than
The 0.5 ‰ of total raw material weight are added.
The preparation method of the red oil thick broad-bean sauce is first to take semen viciae fabae, is shelled after frying, and selected by a color selector,
Secondary color selector is selected, impregnates 1h using clear water, then drains away the water, and wheat flour is added, strain mixing carries out koji-making culture, system
Salt water is added after song culture, spontaneous fermentation 8 months, thick chilli sauce is added according to 1:1 and chilli is uniformly mixed, subsequently enters
Rail mounted pond is shone, turns over fermentation, and last ingredient stirring is filling, obtains red oil thick broad-bean sauce.
The preparation method of the thick chilli sauce is to take fresh capsicum, first picks out worm green pepper, scab green pepper, and then stalk removes handle, and
It cleans up, is ground after draining the water, salt is added, ferments 3 months in fermentation vat.
The edible oil is soybean oil.
A kind of mushroom flavor is gone with rice the preparation method of sauce, comprising the following steps:
1) raw material pre-treatment:
A, prepared by mushroom: the mushroom without mildew, free from insect pests is selected, it is clear through hand picking, 78 DEG C of hot-water soak 18min, circulating water
It washes, be dehydrated to water content not higher than 20%；Then it will dice by the mushroom handled above, it is spare to obtain material a；
B, prepared by red oil thick broad-bean sauce: preparing red oil thick broad-bean sauce, is that material b is spare；
C, ginger, garlic preparation: being that material c is spare by ginger, garlic co-grinding at pureed；
D, prepared by capsicum: using Yunnan Qiubei chilli, chilli is cut into every section of 3mm long, be that material d is spare；
E, prepared by brown sugar: it is that Materialien is spare that brown sugar, which is ground into Icing Sugar,；
F, prepared by remaining spice: Chinese prickly ash, illiciumverum, tsaoko, cassia bark, cloves are crushed, it is spare as material f after mixing；
G, prepared by Radix Glycyrrhizae: the clear water of Radix Glycyrrhizae plus 2 times of weight being boiled 35 minutes, material discarding is picked up, leaves liquorice beverage as object
Expect that g is spare；
2) frying: according to formula rate, taking edible vegetable oil, when refining oil temperature is up to 155 DEG C, material b is added and fries to golden yellow, sauce
Fragrance overflows；It is added material c frying 5 minutes；Material d is added, stir-fry fragrance spread out to peppery；It is added material a frying 30 minutes, until golden yellow
Color bacterium fragrance spread out；Addition Materialien and material f, frying 5 minutes；Addition soy sauce, frying 5 minutes；Add material g liquorice beverage, monosodium glutamate,
Small fire frying 20 minutes, do not stop to stir-fry, makes it uniformly, and stop heating；
3) by the good sauce filling and sterilization of going with rice of frying, cooling to get finished product.It is described it is filling for will be good by frying the sauce that goes with rice
It is filled into vial, vacuumizes, upper cover sealing；The sterilization is that will kill in canned sauce push-in spray retort of going with rice
Bacterium, is sterilized 10 minutes by 80 DEG C of temperature；It is described be cooled to go with rice after sterilization be rinsed with water rapidly after sauce takes the dish out of the pot cool down it is cold
But.
Embodiment 2
A kind of mushroom flavor is gone with rice sauce, is made of raw material from the following weight: 125 parts of mushroom, 50 parts of red oil thick broad-bean sauce, edible oil
100 parts, 10 parts of brown sugar, 25 parts of spice, 3 parts of soy sauce, 3 parts of monosodium glutamate.
The spice is 25 parts by weight, specially 3 parts by weight of garlic, 2 parts by weight of ginger, octagonal 3 parts by weight, tsaoko
4 parts by weight, 6 parts by weight of capsicum, 2 parts by weight of cassia bark, 2 parts by weight of cloves, 1 parts by weight of Chinese prickly ash, 2 parts by weight of Radix Glycyrrhizae.
It further includes potassium sorbate that the mushroom flavor, which is gone with rice in sauce,.The additional amount of the potassium sorbate is by being no more than
The 0.5 ‰ of total raw material weight are added.
The preparation method of the red oil thick broad-bean sauce is first to take semen viciae fabae, is shelled after frying, and selected by a color selector,
Secondary color selector is selected, impregnates 2h using clear water, then drains away the water, and wheat flour is added, strain mixing carries out koji-making culture, system
Salt water is added after song culture, spontaneous fermentation 8 months, thick chilli sauce is added according to 1:1 and chilli is uniformly mixed, subsequently enters
Rail mounted pond is shone, turns over fermentation, and last ingredient stirring is filling, obtains red oil thick broad-bean sauce.
The preparation method of the thick chilli sauce is to take fresh capsicum, first picks out worm green pepper, scab green pepper, and then stalk removes handle, and
It cleans up, is ground after draining the water, salt is added, ferments 3 months in fermentation vat.
The edible oil is peanut oil.
A kind of mushroom flavor is gone with rice the preparation method of sauce, comprising the following steps:
1) raw material pre-treatment:
A, prepared by mushroom: the mushroom without mildew, free from insect pests is selected, it is clear through hand picking, 82 DEG C of hot-water soak 22min, circulating water
It washes, be dehydrated to water content not higher than 20%；Then it will dice by the mushroom handled above, it is spare to obtain material a；
B, prepared by red oil thick broad-bean sauce: preparing red oil thick broad-bean sauce, is that material b is spare；
C, ginger, garlic preparation: being that material c is spare by ginger, garlic co-grinding at pureed；
D, prepared by capsicum: using Yunnan Qiubei chilli, chilli is cut into every section of 5mm long, be that material d is spare；
E, prepared by brown sugar: it is that Materialien is spare that brown sugar, which is ground into Icing Sugar,；
F, prepared by remaining spice: Chinese prickly ash, illiciumverum, tsaoko, cassia bark, cloves are crushed, it is spare as material f after mixing；
G, prepared by Radix Glycyrrhizae: the clear water of Radix Glycyrrhizae plus 8 times of weight being boiled 45 minutes, material discarding is picked up, leaves liquorice beverage as object
Expect that g is spare；
2) frying: according to formula rate, taking edible vegetable oil, when refining oil temperature is up to 165 DEG C, material b is added and fries to golden yellow, sauce
Fragrance overflows；It is added material c frying 7 minutes；Material d is added, stir-fry fragrance spread out to peppery；It is added material a frying 50 minutes, until golden yellow
Color bacterium fragrance spread out；Addition Materialien and material f, frying 10 minutes；Addition soy sauce, frying 10 minutes；Add material g liquorice beverage, taste
Essence small fire frying 30 minutes, does not stop to stir-fry, and makes it uniformly, and stop heating；
3) by the good sauce filling and sterilization of going with rice of frying, cooling to get finished product.It is described it is filling for will be good by frying the sauce that goes with rice
It is filled into vial, vacuumizes, upper cover sealing；The sterilization is that will kill in canned sauce push-in spray retort of going with rice
Bacterium, is sterilized 20 minutes by 90 DEG C of temperature；It is described be cooled to go with rice after sterilization be rinsed with water rapidly after sauce takes the dish out of the pot cool down it is cold
But.
Embodiment 3
A kind of mushroom flavor is gone with rice sauce, is made of raw material from the following weight: 110 parts of mushroom, 40 parts of red oil thick broad-bean sauce, edible oil
90 parts, 9 parts of brown sugar, 15 parts of spice, 2 parts of soy sauce, 2 parts of monosodium glutamate.
The spice is 15 parts by weight, specially 2 parts by weight of garlic, 1 parts by weight of ginger, octagonal 1 parts by weight, tsaoko
2 parts by weight, 3 parts by weight of capsicum, 1 parts by weight of cassia bark, 2 parts by weight of cloves, 1 parts by weight of Chinese prickly ash, 2 parts by weight of Radix Glycyrrhizae.
It further includes potassium sorbate that the mushroom flavor, which is gone with rice in sauce,.The additional amount of the potassium sorbate is by being no more than
The 0.3 ‰ of total raw material weight are added.
The preparation method of the red oil thick broad-bean sauce is first to take semen viciae fabae, is shelled after frying, and selected by a color selector,
Secondary color selector is selected, impregnates 1.5h using clear water, then drains away the water, and wheat flour, strain mixing progress koji-making culture is added,
Be added salt water after koji-making culture, spontaneous fermentation 8 months, thick chilli sauce be added according to 1:1 and chilli is uniformly mixed, then into
Enter rail mounted pond to be shone, turn over fermentation, last ingredient stirring is filling, obtains red oil thick broad-bean sauce.
The preparation method of the thick chilli sauce is to take fresh capsicum, first picks out worm green pepper, scab green pepper, and then stalk removes handle, and
It cleans up, is ground after draining the water, salt is added, ferments 3 months in fermentation vat.
The edible oil is rapeseed oil, sesame oil, sunflower oil.
A kind of mushroom flavor is gone with rice the preparation method of sauce, comprising the following steps:
1) raw material pre-treatment:
A, prepared by mushroom: the mushroom without mildew, free from insect pests is selected, it is clear through hand picking, 80 DEG C of hot-water soak 20min, circulating water
It washes, be dehydrated to water content not higher than 20%；Then it will dice by the mushroom handled above, it is spare to obtain material a；
B, prepared by red oil thick broad-bean sauce: preparing red oil thick broad-bean sauce, is that material b is spare；
C, ginger, garlic preparation: being that material c is spare by ginger, garlic co-grinding at pureed；
D, prepared by capsicum: using Yunnan Qiubei chilli, chilli is cut into every section of 4mm long, be that material d is spare；
E, prepared by brown sugar: it is that Materialien is spare that brown sugar, which is ground into Icing Sugar,；
F, prepared by remaining spice: Chinese prickly ash, illiciumverum, tsaoko, cassia bark, cloves are crushed, it is spare as material f after mixing；
G, prepared by Radix Glycyrrhizae: the clear water of Radix Glycyrrhizae plus 4 times of weight being boiled 40 minutes, material discarding is picked up, leaves liquorice beverage as object
Expect that g is spare；
2) frying: according to formula rate, taking edible vegetable oil, when refining oil temperature is up to 160 DEG C, material b is added and fries to golden yellow, sauce
Fragrance overflows；It is added material c frying 6 minutes；Material d is added, stir-fry fragrance spread out to peppery；It is added material a frying 40 minutes, until golden yellow
Color bacterium fragrance spread out；Addition Materialien and material f, frying 8 minutes；Addition soy sauce, frying 8 minutes；Add material g liquorice beverage, monosodium glutamate,
Small fire frying 25 minutes, do not stop to stir-fry, makes it uniformly, and stop heating；
3) by the good sauce filling and sterilization of going with rice of frying, cooling to get finished product.It is described it is filling for will be good by frying the sauce that goes with rice
It is filled into vial, vacuumizes, upper cover sealing；The sterilization is that will kill in canned sauce push-in spray retort of going with rice
Bacterium, is sterilized 15 minutes by 85 DEG C of temperature；It is described be cooled to go with rice after sterilization be rinsed with water rapidly after sauce takes the dish out of the pot cool down it is cold
But.
Embodiment 4
A kind of mushroom flavor is gone with rice sauce, is made of raw material from the following weight: 105 parts of mushroom, 35 parts of red oil thick broad-bean sauce, edible oil
85 parts, 10 parts of brown sugar, 16 parts of spice, 1 part of soy sauce, 1 part of monosodium glutamate.
The spice is 16 parts by weight, specially 1.5 parts by weight of garlic, 1.5 parts by weight of ginger, octagonal 2 parts by weight,
3 parts by weight of tsaoko, 4 parts by weight of capsicum, 1.5 parts by weight of cassia bark, 1 parts by weight of cloves, 0.5 parts by weight of Chinese prickly ash, 1 parts by weight of Radix Glycyrrhizae.
The preparation method of the red oil thick broad-bean sauce is first to take semen viciae fabae, is shelled after frying, and selected by a color selector,
Secondary color selector is selected, impregnates 1h using clear water, then drains away the water, and wheat flour is added, strain mixing carries out koji-making culture, system
Salt water is added after song culture, spontaneous fermentation 8 months, thick chilli sauce is added according to 1:1 and chilli is uniformly mixed, subsequently enters
Rail mounted pond is shone, turns over fermentation, and last ingredient stirring is filling, obtains red oil thick broad-bean sauce.
The preparation method of the thick chilli sauce is to take fresh capsicum, first picks out worm green pepper, scab green pepper, and then stalk removes handle, and
It cleans up, is ground after draining the water, salt is added, ferments 3 months in fermentation vat.
The edible oil is soybean oil, peanut oil, rapeseed oil, sesame oil, sunflower oil, palm oil, corn oil, olive
Olive oil is any one or more of.
A kind of mushroom flavor is gone with rice the preparation method of sauce, comprising the following steps:
1) raw material pre-treatment:
A, prepared by mushroom: the mushroom without mildew, free from insect pests is selected, it is clear through hand picking, 79 DEG C of hot-water soak 19min, circulating water
It washes, be dehydrated to water content not higher than 20%；Then it will dice by the mushroom handled above, it is spare to obtain material a；
B, prepared by red oil thick broad-bean sauce: preparing red oil thick broad-bean sauce, is that material b is spare；
C, ginger, garlic preparation: being that material c is spare by ginger, garlic co-grinding at pureed；
D, prepared by capsicum: using Yunnan Qiubei chilli, chilli is cut into every section of 3.5mm long, be that material d is spare；
E, prepared by brown sugar: it is that Materialien is spare that brown sugar, which is ground into Icing Sugar,；
F, prepared by remaining spice: Chinese prickly ash, illiciumverum, tsaoko, cassia bark, cloves are crushed, it is spare as material f after mixing；
G, prepared by Radix Glycyrrhizae: the clear water of Radix Glycyrrhizae plus 5 times of weight being boiled 38 minutes, material discarding is picked up, leaves liquorice beverage as object
Expect that g is spare；
2) frying: according to formula rate, taking edible vegetable oil, when refining oil temperature is up to 158 DEG C, material b is added and fries to golden yellow, sauce
Fragrance overflows；It is added material c frying 5 minutes；Material d is added, stir-fry fragrance spread out to peppery；It is added material a frying 35 minutes, until golden yellow
Color bacterium fragrance spread out；Addition Materialien and material f, frying 6 minutes；Addition soy sauce, frying 6 minutes；Add material g liquorice beverage, monosodium glutamate,
Small fire frying 22 minutes, do not stop to stir-fry, makes it uniformly, and stop heating；
3) by the good sauce filling and sterilization of going with rice of frying, cooling to get finished product.It is described it is filling for will be good by frying the sauce that goes with rice
It is filled into vial, vacuumizes, upper cover sealing；The sterilization is that will kill in canned sauce push-in spray retort of going with rice
Bacterium, is sterilized 12 minutes by 82 DEG C of temperature；It is described be cooled to go with rice after sterilization be rinsed with water rapidly after sauce takes the dish out of the pot cool down it is cold
But.
Embodiment 5
A kind of mushroom flavor is gone with rice sauce, is made of raw material from the following weight: 115 parts of mushroom, 45 parts of red oil thick broad-bean sauce, edible oil
95 parts, 8 parts of brown sugar, 21 parts of spice, 2 parts of soy sauce, 2.5 parts of monosodium glutamate.
The spice is 21 parts by weight, specially 2.5 parts by weight of garlic, 1 parts by weight of ginger, octagonal 2.5 parts by weight,
3.5 parts by weight of tsaoko, 5 parts by weight of capsicum, 1 parts by weight of cassia bark, 1.5 parts by weight of cloves, 2.5 parts by weight of Chinese prickly ash, 1.5 weight of Radix Glycyrrhizae
Part.
It further includes potassium sorbate that the mushroom flavor, which is gone with rice in sauce,.The additional amount of the potassium sorbate is by being no more than
The 0.4 ‰ of total raw material weight are added.
The preparation method of the red oil thick broad-bean sauce is first to take semen viciae fabae, is shelled after frying, and selected by a color selector,
Secondary color selector is selected, impregnates 1h using clear water, then drains away the water, and wheat flour is added, strain mixing carries out koji-making culture, system
Salt water is added after song culture, spontaneous fermentation 8 months, thick chilli sauce is added according to 1:1 and chilli is uniformly mixed, subsequently enters
Rail mounted pond is shone, turns over fermentation, and last ingredient stirring is filling, obtains red oil thick broad-bean sauce.
The preparation method of the thick chilli sauce is to take fresh capsicum, first picks out worm green pepper, scab green pepper, and then stalk removes handle, and
It cleans up, is ground after draining the water, salt is added, ferments 3 months in fermentation vat.
The edible oil is soybean oil, peanut oil, rapeseed oil, sesame oil, sunflower oil, palm oil, corn oil, olive
Olive oil is any one or more of.
A kind of mushroom flavor is gone with rice the preparation method of sauce, comprising the following steps:
1) raw material pre-treatment:
A, prepared by mushroom: the mushroom without mildew, free from insect pests is selected, it is clear through hand picking, 81 DEG C of hot-water soak 21min, circulating water
It washes, be dehydrated to water content not higher than 18%；Then it will dice by the mushroom handled above, it is spare to obtain material a；
B, prepared by red oil thick broad-bean sauce: preparing red oil thick broad-bean sauce, is that material b is spare；
C, ginger, garlic preparation: being that material c is spare by ginger, garlic co-grinding at pureed；
D, prepared by capsicum: using Yunnan Qiubei chilli, chilli is cut into every section of 5mm long, be that material d is spare；
E, prepared by brown sugar: it is that Materialien is spare that brown sugar, which is ground into Icing Sugar,；
F, prepared by remaining spice: Chinese prickly ash, illiciumverum, tsaoko, cassia bark, cloves are crushed, it is spare as material f after mixing；
G, prepared by Radix Glycyrrhizae: the clear water of Radix Glycyrrhizae plus 7 times of weight being boiled 42 minutes, material discarding is picked up, leaves liquorice beverage as object
Expect that g is spare；
2) frying: according to formula rate, taking edible vegetable oil, when refining oil temperature is up to 162 DEG C, material b is added and fries to golden yellow, sauce
Fragrance overflows；It is added material c frying 6 minutes；Material d is added, stir-fry fragrance spread out to peppery；It is added material a frying 45 minutes, until golden yellow
Color bacterium fragrance spread out；Addition Materialien and material f, frying 9 minutes；Addition soy sauce, frying 9 minutes；Add material g liquorice beverage, monosodium glutamate,
Small fire frying 28 minutes, do not stop to stir-fry, makes it uniformly, and stop heating；
3) by the good sauce filling and sterilization of going with rice of frying, cooling to get finished product.It is described it is filling for will be good by frying the sauce that goes with rice
It is filled into vial, vacuumizes, upper cover sealing；The sterilization is that will kill in canned sauce push-in spray retort of going with rice
Bacterium, is sterilized 18 minutes by 88 DEG C of temperature；It is described be cooled to go with rice after sterilization be rinsed with water rapidly after sauce takes the dish out of the pot cool down it is cold
But.
Claims (10)
- The sauce 1. a kind of mushroom flavor is gone with rice, it is characterised in that the mushroom flavor go with rice sauce by following parts by weight raw material system At: 100 ~ 125 parts of mushroom, 30 ~ 50 parts of red oil thick broad-bean sauce, 80 ~ 100 parts of edible oil, 8 ~ 10 parts of brown sugar, 6 ~ 25 parts of spice, sauce 1 ~ 3 part, 0.5 ~ 3 part of monosodium glutamate of oil.
- The sauce 2. mushroom flavor according to claim 1 is gone with rice, it is characterised in that the spice is garlic, ginger, eight One of angle, tsaoko, capsicum, cassia bark, cloves, Chinese prickly ash, Radix Glycyrrhizae, fennel are a variety of.
- The sauce 3. mushroom flavor according to claim 1 is gone with rice, it is characterised in that the spice is 6.3 ~ 25 parts by weight, Specially 1 ~ 3 parts by weight of garlic, 0.5 ~ 2 parts by weight of ginger, octagonal 0.5 ~ 3 parts by weight, 0.5 ~ 4 parts by weight of tsaoko, 2 ~ 6 weight of capsicum Measure part, 0.5 ~ 2 parts by weight of cassia bark, 0.5 ~ 2 parts by weight of cloves, 0.3 ~ 1 parts by weight of Chinese prickly ash, Radix Glycyrrhizae 0.5-2 parts by weight.
- The sauce 4. mushroom flavor according to claim 1 is gone with rice, it is characterised in that the mushroom flavor, which is gone with rice, also wraps in sauce Include potassium sorbate.
- The sauce 5. mushroom flavor according to claim 4 is gone with rice, it is characterised in that the additional amount of the potassium sorbate be by 0.5 ‰ no more than total raw material weight are added.
- The sauce 6. mushroom flavor according to claim 1 is gone with rice, it is characterised in that the preparation method of the red oil thick broad-bean sauce First to take semen viciae fabae, shell after frying, and color selector of process is selected, secondary color selector is selected, is impregnated 1-2h using clear water, is connect Drain away the water, wheat flour is added, strain mixing carries out koji-making culture, is added salt water after koji-making culture, spontaneous fermentation 8 Month, thick chilli sauce is added according to 1:1 and chilli is uniformly mixed, subsequently enters rail mounted pond and is shone, turns over fermentation, last ingredient Stirring, it is filling, obtain red oil thick broad-bean sauce.
- The sauce 7. mushroom flavor according to claim 6 is gone with rice, it is characterised in that the preparation method of the thick chilli sauce is to take Fresh capsicum first picks out worm green pepper, scab green pepper, and then stalk removes handle, and cleans up, and grinds after draining the water, and salt is added, is sending out It ferments 3 months in ferment pond.
- The sauce 8. mushroom flavor according to claim 1 is gone with rice, it is characterised in that the edible oil is soybean oil, peanut Oil, rapeseed oil, sesame oil, sunflower oil, palm oil, corn oil, olive oil are any one or more of.
- The preparation method of sauce 9. a kind of -8 any mushroom flavors according to claim 1 are gone with rice, it is characterised in that including with Lower step:1) raw material pre-treatment:A, prepared by mushroom: the mushroom without mildew, free from insect pests is selected, through hand picking, 78-82 DEG C of hot-water soak 18-22min, stream Dynamic water cleaning is dehydrated to water content not higher than 20%；Then it will dice by the mushroom handled above, it is spare to obtain material a；B, prepared by red oil thick broad-bean sauce: preparing red oil thick broad-bean sauce, is that material b is spare；C, ginger, garlic preparation: being that material c is spare by ginger, garlic co-grinding at pureed；D, prepared by capsicum: using Yunnan Qiubei chilli, chilli is cut into every section of 3 ~ 5mm long, be that material d is spare；E, prepared by brown sugar: it is that Materialien is spare that brown sugar, which is ground into Icing Sugar,；F, prepared by remaining spice: Chinese prickly ash, illiciumverum, tsaoko, cassia bark, cloves are crushed, it is spare as material f after mixing；G, prepared by Radix Glycyrrhizae: the clear water of Radix Glycyrrhizae plus 2 ~ 8 times of weight being boiled 35 ~ 45 minutes, material discarding is picked up, leaves liquorice beverage work It is spare for material g；2) frying: according to formula rate, taking edible vegetable oil, when refining oil temperature is up to 155 ~ 165 DEG C, material b is added and fries to golden yellow Color, paste flavor taste overflow；It is added material c frying 5 ~ 7 minutes；Material d is added, stir-fry fragrance spread out to peppery；Material a frying 30 ~ 50 is added Minute, until golden yellow bacterium fragrance spread out；Addition Materialien and material f, frying 5 ~ 10 minutes；Addition soy sauce, frying 5 ~ 10 minutes；Add Material g liquorice beverage, monosodium glutamate small fire frying 20 ~ 30 minutes, do not stop to stir-fry, and make it uniformly, and stop heating；3) by the good sauce filling and sterilization of going with rice of frying, cooling to get finished product.
- The preparation method of sauce 10. mushroom flavor according to claim 9 is gone with rice, it is characterised in that described filling for will The good sauce that goes with rice of frying is filled into vial, is vacuumized, upper cover sealing；The sterilization is by canned sauce push-in of going with rice It sterilizes, 80 ~ 90 DEG C of temperature, sterilizes 10 ~ 20 minutes in spray retort；The sauce that is cooled to go with rice after sterilizing is rapid after taking the dish out of the pot It is rinsed with water carry out cooling down.
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| CN110050986A (en) * | 2019-05-20 | 2019-07-26 | 左汶骏 | One breeder fir sauce and preparation method thereof |
| CN110050985A (en) * | 2019-05-20 | 2019-07-26 | 左汶骏 | A kind of bolete sauce and preparation method thereof |
| CN110558540A (en) * | 2019-09-17 | 2019-12-13 | 深圳市千味生物科技有限公司 | tea oil mushroom sauce and preparation method thereof |
| CN111000210A (en) * | 2019-12-28 | 2020-04-14 | 楚雄云泉酱园有限责任公司 | Quick-fried hoisin sauce and preparation method thereof |
| CN111011824A (en) * | 2019-11-28 | 2020-04-17 | 叶兴武 | Production process of mixed edible mushroom sauce |
| CN111972656A (en) * | 2020-08-10 | 2020-11-24 | 洛阳辰昊农业开发有限公司 | Mushroom sauce and preparation method thereof |
| CN112471494A (en) * | 2020-12-21 | 2021-03-12 | 河南三味奇食品有限责任公司 | Mushroom sauce fermented by compound lactic acid bacteria and preparation method thereof |
| CN115530355A (en) * | 2022-10-10 | 2022-12-30 | 贵州统之源食品有限公司 | Spicy mushroom sauce and preparation method thereof |
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