CN110558540A - tea oil mushroom sauce and preparation method thereof - Google Patents

tea oil mushroom sauce and preparation method thereof Download PDF

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Publication number
CN110558540A
CN110558540A CN201910877468.1A CN201910877468A CN110558540A CN 110558540 A CN110558540 A CN 110558540A CN 201910877468 A CN201910877468 A CN 201910877468A CN 110558540 A CN110558540 A CN 110558540A
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China
Prior art keywords
sauce
tea oil
mushroom
temperature
mushrooms
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曾晓云
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Shenzhen Qian Wei Biological Technology Co Ltd
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Shenzhen Qian Wei Biological Technology Co Ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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

Abstract

The invention belongs to the technical field of food manufacturing, and provides tea oil mushroom sauce which comprises the following components in parts by weight: a first sauce portion, or a first sauce portion and a second sauce portion; wherein the first sauce part consists of the following components: the second sauce comprises the following components: olive oil, chicken cream essence, codonopsis pilosula, hawthorn, earthworm, pseudo-ginseng extract and food preservative. Has the advantages that: the special flavor of the tea oil is diluted from the front, and the special flavor of the mushroom is mixed, so that the matching of the front and the back flavors of the whole sauce is more reasonable, the aftertaste feeling is improved, and the audience groups are increased; the sauce is richer in nutrition due to the raw material collocation and the preparation process, and the problem that the common sauce is lack of nutrition is solved; the mushroom soaking time is reduced, and the overall preparation time and difficulty of the tea oil mushroom sauce are reduced to a greater extent.

Description

tea oil mushroom sauce and preparation method thereof
Technical Field
The invention belongs to the technical field of food manufacturing, relates to a mushroom sauce, and particularly relates to a tea oil mushroom sauce.
Background
Lentinus edodes belongs to Basidiomycetes (Basidaomyetes), Agaricales (Agaricales), Tricholomataceae (Tricholomataceae), Lentinus (Lentinus), and Lentinus edodes, and the academic name Lentinus edodes, which originates from China, is the second largest mushroom in the world, and is a precious edible fungus which is famous for a long time in China. Can be cultivated in wild and artificial way, and China is the earliest cultivation. The mushroom is also a famous medicinal fungus, has a certain medicinal value, and can tonify middle-jiao and Qi, resolve phlegm and regulate qi, tonify stomach and assist food, enhance immunity and the like.
Because the mushrooms are rich in flavor substances and have thick taste, the mushrooms are very common in cooking and preparing cuisine by taking the mushrooms as raw materials at home and abroad.
Tea oil, commonly known as Camellia seed oil, also known as Camellia oil and Camellia seed oil, is pure natural high-grade edible plant oil extracted from the mature seeds of common Camellia (Camellia oleifera abel) of Camellia plants in the Camellia family, has golden or light yellow color, pure quality, clarity and transparency, has double functions of food therapy superior to olive oil, and contains tea polyphenol and camellin which are specific physiological active substances not contained in the olive oil except that the fatty acid compositions, the oil characteristics and the nutritional ingredients of the two kinds of oil are similar. The tea oil has certain medicinal value, and has certain therapeutic effects on eruptive abdominal pain, constipation, ascaris abdominal pain, ascaris intestinal obstruction, scabies and hot injury.
However, the tea oil has a heavy taste, and also has a taste which is not sufficiently coordinated with other food materials, and is particularly prominent when being added in a large amount, so that the application of the tea oil is limited to a certain extent. When the dried mushroom is used, a soaking process is usually required, so that the dried mushroom is soft in texture and moderate in mouthfeel. However, the soaking of the dried mushrooms usually requires a lot of time, and if the soaking process is not proper, the mushrooms are easy to deteriorate.
Disclosure of Invention
in view of the defects and shortcomings of the prior art, the invention mainly aims to provide a delicious edible sauce which is obtained by matching shiitake mushrooms and tea oil serving as main food materials, namely tea oil shiitake sauce. The tea oil mushroom sauce provided by the invention is beneficial to the absorption of beneficial components in mushrooms by a human body, meanwhile, the tea oil intake of people in the process of taking equivalent food is increased, and in addition, the mushrooms and the tea oil which are natural, healthy and rich in nutrition are mutually combined to complement the traditional Chinese medicine effect of the mushrooms and the tea oil, so that the requirements of people on green diet, health management and food diversification are met.
The invention also aims to provide a preparation method of the tea oil mushroom sauce. Effectively shortens the soaking and foaming process of the dried mushroom and is beneficial to industrial large-scale production.
The above mentioned edible sauce and the preparation method thereof are as follows:
The invention provides a technical scheme 1: the tea oil mushroom sauce comprises the following components in parts by weight:
A first sauce portion, or
A first sauce portion and a second sauce portion;
Wherein the first sauce portion consists of the following components:
Wherein the second sauce component consists of the following components:
The ginger (Latin name is Zingier of ginger Roscoe) can be fresh ginger and/or old ginger, preferably old ginger. Wherein the fresh ginger is also fresh ginger, and the old ginger is also dried ginger.
the garlic (latin name is Allium sativum Linn.) may be fresh garlic and/or dry garlic, preferably fresh garlic, more preferably middle garlic section with head and tail removed, and even more preferably middle garlic section with heart removed.
Bean paste is generally paste brewed from broad beans (latin named as Vicia faba Linn) or soybeans (latin named as Glycine max (Linn) Merr), table salt, sesame oil (latin named as sesame oil), or added with hot pepper.
The white sugar is sucrose crystals prepared by taking sugar cane (the name of Latin is Saccharum officinarum Linn.) or beet (the name of Latin is Betavulgaris Linn.) as raw materials and processing the raw materials through processes of sugar juice extraction, cleaning treatment, boiling crystallization, honey separation and the like. White sugar or soft white sugar can be selected as the specific white sugar.
The edible salt can be one or more of sea salt, well salt, mineral salt, lake salt or soil salt.
Monosodium glutamate comprises sodium glutamate (C)5H8NNaO4，NaOOC-CHNH2-CH2-CH2-COOH), chemical name alpha-monosodium aminoglutarate, belonging to umami flavours.
I + G is prepared by combining 50% of 5 'inosinic acid sodium-IMP (DISODIMINOSINE 5' -MONOPHOSPHATE) and 5 'ornithic acid sodium-GMP (DISODIUM GUANOSINE 5' -MONOPHOSPHATE), and belongs to a nucleotide food freshener.
The Lentinus Edodes extract essence is paste extracted from Lentinus Edodes, water, edible salt, or further comprises adjuvants.
The fermented soya beans are prepared by taking black beans (called Glycinemax (L.) Merr) or soybeans (called Glycine max (Linn.) Merr.) as main raw materials, decomposing soybean proteins by using the action of mucor (called mucor) and Aspergillus (called Aspergillus) or bacterial protease, and adding edible salt, wine, drying and the like when reaching a certain degree, so as to inhibit the activity of enzymes and delay the fermentation process. Specifically, the fermented soybean can be one or mixture of any of salty fermented soybean, dried fermented soybean and fermented soybean with water.
The olive oil is obtained by direct cold pressing of fresh olive (Latin name Olea europaea L.) fruit.
codonopsis pilosula, Latin is named Codonopsis pilosula (Franch.) Nannf. When used, a powder is preferred.
Hawthorn fruit, Latin name is Crataegus pinnatifida Bge. When used, dry hawthorn can be preferred, and dry hawthorn powder is particularly preferred.
Pheretima, a dried body of Pheretima aspergillum (E Perrier), Pheretima aspergillum, Pheretima virginiana, Pheretima williamsii, or Pheretima pectinifera Michaelsen, of the Megascolepsy phylum.
The latin name of the notoginseng is Panax pseudo-ginseng wall. var. nottogginseng (Burkill) Hoo & Tseng, the invention takes the extract of the notoginseng as the raw material.
The food preservative can be selected from various conventional food preservatives, such as benzoic acid and salt, potassium sorbate, sodium dehydroacetate, propyl p-hydroxybenzoate, calcium propionate, sodium diacetate, sodium lactate, streptococcus lactis, natamycin, sulfite, nitrite, capsicum, capsaicin, etc. Potassium sorbate, known by the systematic name 2, 4-hexadienoic acid potassium, is preferred.
the preferable embodiment 1 is the preferable embodiment 2 described below: the tea oil mushroom sauce consists of the following components in parts by weight:
the above-mentioned technical means 2 is preferable, and the following preferable technical means 3 is obtained: the tea oil mushroom sauce consists of the following components in parts by weight:
The above-mentioned technical means 2 is preferable, and the following preferable technical means 4 is obtained: the tea oil mushroom sauce consists of the following components in parts by weight:
The invention also provides a technical scheme 5, and relates to a preparation method of the tea oil mushroom sauce introduced in the technical schemes 1-4, which comprises the following steps:
a. Preparing a base material: providing tea oil, broad bean paste, ginger and garlic; putting the broad bean paste, the ginger and the garlic into the tea oil, and frying until the materials are cooked to prepare the bottom material;
b. Preparing a medium material: providing shiitake mushrooms and fermented soya beans; putting the mushrooms and the fermented soya beans into the base material and frying until the mushrooms are cooked to prepare the medium material;
c. preparing the tea oil mushroom sauce; providing soy sauce, white sugar, edible salt, monosodium glutamate, I + G and Lentinus Edodes extract essence, or further providing oleum Olivarum, Carnis gallus Domesticus extract essence, radix Codonopsis, fructus crataegi, Lumbricus, Notoginseng radix extract and food antiseptic; and the components are put into the middle material and stir-fried to prepare the tea oil mushroom sauce.
The preferable embodiment 5 is the preferable embodiment 6 described below: the preparation method of the tea oil mushroom sauce further comprises a step d of: filling and sterilizing; and filling the tea oil mushroom sauce into a bottle body, sealing, and then sterilizing at high temperature.
The above-mentioned technical means 6 is preferable, and the following preferable technical means 7 is obtained: in the step a, the frying temperature is 80-120 ℃, the frying time is 30-180 seconds, and the ginger and the garlic are in a paste or powder shape; in the step b, the frying temperature is 80-120 ℃, the frying time is 60-300 seconds, the mushrooms are wet mushrooms in a clove shape or a powder shape, and the wet mushrooms are dry mushrooms and prepared by a soaking process; in the step c, the frying temperature is 80-150 ℃, the frying time is 30-300 seconds, and the codonopsis pilosula, the hawthorn and the earthworms are all in powder form; in the step d, the filling temperature of the tea oil mushroom sauce is 70-85 ℃, the high-temperature sterilization temperature is 121-125 ℃, and the sterilization time is 25-35 minutes.
The frying and stir-frying temperature is extremely important for the preparation of the sauce, the cooking belongs to a process of artificially controlled chemical reaction, and the reaction temperature can directly influence the chemical reaction degree, the variety and the amount of products, the taste, the mouthfeel and the like in the food material preparation process. In the technical scheme, the frying temperature is low, the time for frying the ginger garlic and the broad bean paste in the tea oil is mainly prolonged, and strong water-oil reaction is avoided when the wet mushrooms are put in the pot in the later stage, so that excessive coking reaction in the air at the top of the pot is avoided, and foreign flavor is introduced. The mushroom is fried to be crisp, can be crisp or tough and crisp, the lower oil temperature is suitable for frying the wet mushroom with larger particles, and in addition, the unique flavor substances in the mushroom can be maintained to the maximum extent. The stir-frying temperature is slightly higher than the frying temperature, the paste becomes thick and thick due to the fact that the dry powder of the codonopsis pilosula, the hawthorn and the earthworm absorb excessive oil and water, and meanwhile, the stir-frying temperature is beneficial to the dispersion of the temperature, and the increase of the stir-frying temperature is beneficial to the acceleration of the preparation process. During high-temperature filling, in order to ensure that the sauce does not excessively contact with air in the cooling process, namely, the whole cooling process is prevented from being completed by placing the tea oil mushroom sauce in open air; in addition, the tea oil mushroom sauce can be easily sealed at high temperature, is beneficial to long-term storage, and prolongs the shelf life. The high-temperature sterilization strictly stipulates the temperature range, preferably 121 ℃, the sterilization time is also preferably 30 minutes, and the sterilization environment can be preferably a high-temperature high-pressure steam environment. Such sterilization temperatures do not require the bottle to withstand excessive loads, and in addition do not cause the mixture within the sauce to react again and change its own taste, while not causing damage to the flavour already produced.
the above-mentioned technical means 7 is preferably selected to obtain the following preferred technical means 8: in the step a, firstly, the temperature of tea oil is increased to 200-240 ℃, then the tea oil is cooled to 80-120 ℃, and then the ginger and the garlic are put into the tea oil; the step a, the step b and/or the step c comprise at least one forward temperature changing process, wherein the temperature changing process is to temporarily increase the temperature by at least 15 ℃ and keep the temperature for 5-15 seconds.
in the above technical scheme 8, firstly, the tea oil is raised to a higher temperature and then lowered to a frying temperature, and the purpose thereof is as follows: 1. sterilizing tea oil, eliminating pathogenic and corrosive substances at high temperature, and purifying oil; 2. therefore, the unique fragrance of the tea oil can be fully improved, the taste of a certain amount of excessive oil is eliminated, and the later-period seasoning is benefited. The forward temperature changing process not only can accelerate the cooking process, but also can increase the amount of the flavor substances and improve the fragrance of the final tea oil mushroom sauce.
any one of the technical solutions 5 to 8 is preferably selected, so that the following preferable technical solution 9 is obtained: the mushroom is wet mushroom in a shape of a dice or powder, the wet mushroom is dry mushroom and is prepared through a soaking process, and the water content of the wet mushroom is 40-85% of the saturated water content at normal temperature. The conventional soaking of the dry mushrooms is usually long, and the quick soaking process of concentrated sugar water and the like is utilized to soak the dry mushrooms, so that foreign flavor is easily introduced, and the taste of wet mushrooms is influenced. Among this technical scheme, wet mushroom is not the wet mushroom of water saturation, but wherein the moisture content is 40 ~ 85% when the normal atmospheric temperature saturation condition, and it lies in to aim at: 1. the soaking process stage is characterized in that the water absorption rate of the dry mushrooms is divided into three stages, the early stage and the later stage are carried out slowly, the soaking rate of the middle section is high, namely the segmented time of the middle section is shortest, and by adopting the technical scheme design, the time spent by the soaking process can be greatly reduced, so that the preparation time of the whole tea oil mushroom sauce is shortened; 2. during the frying process of the wet mushrooms with high moisture content, the internal microstructure of the wet mushrooms is easily damaged due to rapid evaporation of moisture, so that the taste of the mushrooms is changed into slag and is deteriorated, and by adopting the technical scheme, the excellent taste of the original mushrooms can be effectively reserved; 3. the incomplete foaming part can block the oil penetration in the frying process, promote the dry-frying phenomenon and enable the taste and the mouthfeel of the mushrooms to be richer.
The invention also provides a series of food products prepared by using the tea oil mushroom sauce, which can be fried rice or flour or powder, mixed rice or flour or powder, instant noodles or rice or powder, biscuits, cakes, mixed dishes, sauce cakes and meat or vegetable sauces.
Compared with the prior art, the invention has the beneficial effects that:
The tea oil mushroom sauce provided by the invention has the advantages that the special taste of tea oil is diluted from the front to the heavy, and the special flavor of mushrooms is mixed, so that the matching of the front and back flavors of the whole sauce is more reasonable, the aftertaste feeling is improved, and audience groups are increased; the sauce is richer in nutrition due to the raw material collocation and the preparation process, and the problem that the common sauce is lack of nutrition is solved; the mushroom soaking time is reduced, and the whole preparation time and failure probability of the tea oil mushroom sauce are reduced to a greater extent.
drawings
FIG. 1 is a flow chart of a preparation process of the tea oil mushroom sauce provided by the invention.
FIG. 2 is a flow chart of another preparation process of the tea oil mushroom sauce provided by the invention.
Detailed Description
For further explanation, the present invention is provided so that those skilled in the art can clearly understand the gist of the present invention. It should be noted that the following embodiments are not intended to limit the technical solutions of the present invention, and those skilled in the art can analyze and understand the embodiments and make a series of modifications and equivalent substitutions on the technical solutions provided by the present invention in combination with the prior knowledge, and the new technical solutions obtained by the modifications and equivalent substitutions are also included in the present invention.
Since the present invention cannot be exhaustive, some preferred features and preferred embodiments may be reasonably replaced or combined with each other, and thus the new embodiments are also encompassed by the present invention.
Since the present invention is directed to the field of cooking and relates to a variety of cooking materials, and its characteristics are characterized by a variety of species but have a certain degree of consistency in their characteristics because they are of the same species, it is within the ability of those skilled in the art to make reasonable guesses so that the concepts of the present invention are applicable within the scope provided by the technical solutions of the present invention. Such as reducing monosodium glutamate or other delicate flavors in the ingredients by using extremely fresh soy sauce, etc.
For the reader to better understand the subject matter of the present invention, a series of experimental data are specifically exemplified. The reader should have the general technical knowledge in the field when reading to facilitate an accurate understanding of the logical relationships included in the data.
Example 1
This example describes the preparation of a tea oil mushroom sauce, see fig. 1.
250 parts of tea oil, 30 parts of ginger, 50 parts of garlic, 50 parts of thick broad-bean sauce, 260 parts of mushroom, 40 parts of soy sauce, 5.5 parts of white granulated sugar, 30 parts of edible salt, 12 parts of monosodium glutamate, 12 parts of I + G, 30 parts of mushroom extract essence and 50 parts of flavored fermented soya beans are prepared for later use. The necessary raw materials are cleaned and drained. Then taking out the ginger and the garlic and smashing into paste. The shiitake mushroom is wet shiitake mushroom in a semi-wet state, and is prepared from dry shiitake mushroom by soaking process, wherein the water content is 85% of that in a normal temperature saturated state.
Raising the temperature of the tea oil to 80 ℃, adding the prepared broad bean paste, the mashed ginger and the mashed garlic, and frying for 180 seconds. Then quickly adding the prepared mushrooms and fermented soya beans, stirring uniformly, quickly heating to 120 ℃, continuously frying for 300 seconds, and at the moment, the mushrooms are crisp in taste. Then all the rest materials are added at one time, the temperature is rapidly raised to 150 ℃, and the stir-frying is rapidly carried out for 180 seconds. The preparation is finished. Cooling to 80 deg.C at room temperature, bottling, placing the bottle in autoclave, and steam sterilizing at 121 deg.C for 30 min. And (5) cooling the finished product to normal temperature, or checking and boxing.
In the preparation of the raw materials, 30 parts of olive oil, 50 parts of chicken extract essence, 30 parts of radix codonopsitis powder, 20 parts of hawthorn powder, 20 parts of earthworm powder, 30 parts of notoginseng extract and 0.5 part of potassium sorbate can be additionally prepared as residual materials and used when stir-frying.
Example 2
this example describes another process for preparing tea oil mushroom sauce, see fig. 2.
Preparing 220 parts of tea oil, 45 parts of ginger, 55 parts of garlic, 55 parts of thick broad-bean sauce, 220 parts of mushroom, 40 parts of soy sauce, 4.5 parts of white granulated sugar, 33 parts of edible salt, 15 parts of monosodium glutamate, 15 parts of I + G, 35 parts of mushroom extract essence, 40 parts of flavored fermented soya beans, 20 parts of olive oil, 58 parts of chicken paste essence, 20 parts of codonopsis pilosula powder, 15 parts of hawthorn powder, 15 parts of earthworm powder, 20 parts of pseudo-ginseng extract and 0.3 part of potassium sorbate for later use. The necessary raw materials are cleaned and drained. Then taking out the ginger and the garlic and smashing into paste. The shiitake mushroom is wet shiitake mushroom in a semi-wet state, and is prepared from dry shiitake mushroom by soaking process, wherein the water content is 40% of that in a normal temperature saturated state.
Raising the temperature of the tea oil to 240 ℃, then slowly cooling to 120 ℃, adding the prepared broad bean paste, the mashed ginger and the mashed garlic, and frying for 30 seconds. And then closing the fire source, adding the prepared mushrooms and fermented soybeans, stirring uniformly, frying for 100 seconds when the temperature is 80 ℃, then firing to raise the temperature to 15 ℃, keeping the temperature of the materials at 95 ℃ for 15 seconds, then turning down the fire source to reduce the temperature of the materials to 80 ℃, keeping the temperature constant, continuously frying for 100 seconds, and finally enabling the mushrooms to be tough and crisp in taste. Then all the rest materials are put into the pot once and stir-fried for 300 seconds. The preparation is finished. Directly filling, and then placing the filled bottle into an autoclave for steam sterilization at 125 ℃ for 25 minutes. And (5) cooling the finished product to normal temperature, or checking and boxing.
example 3
This example is substantially the same as example 1 and example 2, except that after the mashed garlic is prepared, it is spread and put in an atmosphere with sufficient oxygen for oxidation for 10 to 30 minutes to sufficiently produce allicin, which is then collected for later use.
example 4
This example provides a packaged instant fried rice. Putting 250 g of cooked rice into a frying pan filled with a small amount of vegetable oil, adding 25 g of tea oil and mushroom sauce, quickly frying for 300 seconds when the temperature is up to 250 ℃, turning off the fire, cooling, boxing and packaging. Optionally adding adjuvants such as Capsici fructus.
Example 5
The embodiment provides packaged instant mixed rice which comprises 250 g of cooked rice and a sauce bag filled with 25 g of tea oil and mushroom sauce. Or comprises adjuvants such as Capsici fructus.
Example 6
The embodiment provides instant noodles, which comprise 100 g of cooked noodle cakes and a sauce bag filled with 25 g of tea oil and mushroom sauce. Or comprises adjuvants such as Capsici fructus, vinegar, and flavoring powder.
Example 7
The embodiment provides a biscuit, which is prepared by mixing milk, eggs, tea oil and mushroom sauce with flour, kneading, dividing, pressing into biscuit mold blanks and baking.
Example 8
The embodiment provides a mixed vegetable which comprises 500 g of cooked meat or vegetable and 25 g of tea oil mushroom sauce and is packaged into a finished product independently or in a mixed mode.
example 9
The embodiment provides a marinated product, which comprises the steps of putting 400 g of tea oil and mushroom sauce into clear water, uniformly stirring, adding marinated materials such as aniseed, fennel, bay leaves, monosodium glutamate, edible salt, cooking wine and the like, kneading, putting 500 g of cooked meat or vegetables, heating, stewing for 1-4 hours, or cooling, soaking for 4-48 hours, and finally independently or mixedly packaging to obtain a finished product.
Some of the materials selected in the above examples are as follows:
The tea oil is refined camellia oil.
Thick broad-bean paste was purchased from Sichuan sidereal food Co.
The chicken paste essence is purchased from Qianwei biotechnology limited company in Shenzhen city.
Soy sauce was purchased from the Hunan Longpai sauce group, Inc.
i + G was purchased from Japan monosodium glutamate.
The shiitake extract essence is purchased from Qianwei biotechnology limited company in Shenzhen city.
Fermented soya beans were purchased from Sichuan sidereal food Co.

Claims (10)

1. The tea oil mushroom sauce is characterized by comprising the following components in parts by weight:
a first sauce portion, or
A first sauce portion and a second sauce portion;
wherein the first sauce portion consists of the following components:
Wherein the second sauce component consists of the following components:
2. The tea oil mushroom sauce according to claim 1, which is characterized by comprising the following components in parts by weight:
3. The tea oil mushroom sauce according to claim 2, which is characterized by comprising the following components in parts by weight:
4. The tea oil mushroom sauce according to claim 2, which is characterized by comprising the following components in parts by weight:
5. a preparation method of the tea oil mushroom sauce as set forth in any one of claims 1 to 4, characterized by comprising the steps of:
a. Preparing a base material: providing tea oil, broad bean paste, ginger and garlic; putting the broad bean paste, the ginger and the garlic into the tea oil, and frying until the materials are cooked to prepare the bottom material;
b. Preparing a medium material: providing shiitake mushrooms and fermented soya beans; putting the mushrooms and the fermented soya beans into the base material and frying until the mushrooms are cooked to prepare the medium material;
c. preparing the tea oil mushroom sauce; providing soy sauce, white sugar, edible salt, monosodium glutamate, I + G and Lentinus Edodes extract essence, or further providing oleum Olivarum, Carnis gallus Domesticus extract essence, radix Codonopsis, fructus crataegi, Lumbricus, Notoginseng radix extract and food antiseptic; and the components are put into the middle material and stir-fried to prepare the tea oil mushroom sauce.
6. The method for preparing camellia oil shiitake sauce as claimed in claim 5, further comprising a step d of, after the step c: filling and sterilizing; and filling the tea oil mushroom sauce into a bottle body, sealing, and then sterilizing at high temperature.
7. The preparation method of the tea oil mushroom sauce according to claim 6, wherein in the step a, the frying temperature is 80-120 ℃, the frying time is 30-180 seconds, and the ginger and the garlic are both in a paste or powder shape; in the step b, the frying temperature is 80-120 ℃, the frying time is 60-300 seconds, the mushrooms are wet mushrooms in a clove shape or a powder shape, and the wet mushrooms are dry mushrooms and prepared by a soaking process; in the step c, the frying temperature is 80-150 ℃, the frying time is 30-300 seconds, and the codonopsis pilosula, the hawthorn and the earthworms are all in powder form; in the step d, the filling temperature of the tea oil mushroom sauce is 70-85 ℃, the high-temperature sterilization temperature is 121-125 ℃, and the sterilization time is 25-35 minutes.
8. The preparation method of the tea oil mushroom sauce according to claim 7, wherein in the step a, the temperature of the tea oil is firstly raised to 200-240 ℃, then the tea oil is cooled to 80-120 ℃, and then the ginger and the garlic are put into the tea oil; the step a, the step b and/or the step c comprise at least one forward temperature changing process, wherein the temperature changing process is to temporarily increase the temperature by at least 15 ℃ and keep the temperature for 5-15 seconds.
9. The preparation method of the tea oil mushroom sauce according to any one of claims 5 to 8, wherein the mushroom is wet mushroom in a diced or terminal form, the wet mushroom is dry mushroom prepared by a soaking process, and the moisture content of the wet mushroom is 40 to 85% of the saturated moisture content at normal temperature.
10. A food product comprising the tea oil mushroom paste according to any one of claims 1 to 9.
CN201910877468.1A 2019-09-17 2019-09-17 tea oil mushroom sauce and preparation method thereof Pending CN110558540A (en)

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CN111938131A (en) * 2020-08-24 2020-11-17 衡东县远鹏黄贡椒有限公司 Tea oil yellow tribute pepper sauce and preparation method thereof
CN114831301A (en) * 2022-04-30 2022-08-02 林川贵 Formula of tea oil hot and spicy sauce

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CN114831301A (en) * 2022-04-30 2022-08-02 林川贵 Formula of tea oil hot and spicy sauce

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