CN1116506A

CN1116506A - Mushroom sauce and its preparing method

Info

Publication number: CN1116506A
Application number: CN95106875A
Authority: CN
Inventors: 王禾; 马兴胜
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-06-27
Filing date: 1995-06-27
Publication date: 1996-02-14
Anticipated expiration: 2015-06-27
Also published as: CN1056047C

Abstract

The mushroom paste is made of mushroom cubes (5-50 Wt.%), thick broad-bean paste (10-50), flavourings (1-10) and water (15-40) through rinsing mushroom in hot water, removing water, mincing, mixing with other raw materials, stir-frying, cooking with gentle fire, cooling, container filling, sealing and sterilization, and features unique taste, good eating enjoyment, and long storage period.

Description

Mushroom paste and manufacture method thereof

Mushroom paste and manufacture method thereof belong to food and manufacturing technology thereof.

Past, mushroom only was used as the raw material of dish-cooking, and sauce is only made flavouring separately or after the seasoning, and both do not combine by alimentary health-care function separately.The someone will pester or its leachate adds in the raw material of system sauce recently, make the mushroom fermented soya bean or mushroom eats Japanese sauce through fermentation, but it exist fermentation period long, the deficiency that local flavor, state are difficult to adjust.

The objective of the invention is development and have mushroom flavor, and have various states and taste, the mushroom paste product that can directly eat provides its production technology simultaneously.

Mushroom paste of the present invention is eaten fourth, thick broad-bean sauce, flavoring, water by mushroom and is formed.They respectively account for following ratio by weight percentage: mushroom cap 5～50, thick broad-bean sauce 10～50, flavoring 1～10, water 15～40.

Mushroom paste of the present invention also includes minced meat, grease, starch composition, and they respectively account for following ratio by weight percentage: minced meat 2～20, grease 1～20, starch 0.1～2.

Mushroom can be selected fresh flat mushroom, dried thin mushroom, fresh mushroom, Asparagus, loose mushroom, first mushroom, the yellow mushroom of elm etc. for use.Thick broad-bean sauce can select thick broad-bean sauce that fermentation food factory produces for use, the rare sauce after one times of thick broad-bean sauce dilute with water is blended.Minced meat can be selected pork, beef, chicken etc. for use.Grease can be selected the mixture of soybean salad oil, lard or soya-bean oil and lard for use.Starch is farina.Flavoring includes salt, monosodium glutamate, green onion, ginger, garlic, onion, spice etc.

Manufacture method of the present invention is: fresh mushroom was placed in 95～100 ℃ the hot water blanching 2～10 minutes, and rubbed behind the filtering moisture content, add thick broad-bean sauce, flavoring, water then and stir.Cooking and fried 3～5 minutes, stew with little fire and boiled 3～10 minutes, take out slightly cold charge and go in the container, sterilizes in the sealing back.

As select for use dried mushrooms then it should be pulverized earlier, and being soaked in water makes it softening again, and taking-up back and thick broad-bean sauce, flavoring, water stir evenly and cook stir-fry again, stew and boil, cool off in the packaging container, and sterilize and get final product in the sealing back.

Mushroom paste of the present invention has that mouthfeel is good, the advantage of unique flavor, long shelf-life, instant.But also it is simple to have manufacture method, and fabrication cycle is short, the characteristics that state, taste are easily adjusted.

Embodiment one: select flat mushroom fourth 15g, thick broad-bean sauce 15g, porkburger 15g, lard 5g, soybean salad oil 15g, flavoring 8.2g, water 21.8g.Above-mentioned raw materials is stirred evenly the back cook with fire and fried 5 minutes,, take out slightly cold charge and go into to circle round in the vial again with stewed 3 minutes of little fire.Sterilization got final product in 30 minutes under 90 ℃ of conditions.

Embodiment two: select mushroom powder 2g, thick broad-bean sauce 80g, flavoring 4.6g, water 13.4g.The mushroom powder be soaked in water earlier 4 hours it is softening, add all the other raw materials again and stir evenly, cook and fried 3 minutes, stewed 5 minutes with little fire again, taking out packs into after cold slightly circles round in the vial, sterilize under 95 ℃ of conditions got final product in 40 minutes.

Embodiment three: select mushroom cap 40g, rare sauce 35g, soybean salad oil 15g, flavoring 10g.Wherein rare sauce water gaging such as adds with thick broad-bean sauce and blends and form.Above each raw material is stirred evenly the back cook stir-fry 3 minutes with fire, stewed 6 minutes with little fire, take out and be cooled to 50 ℃, in the plastic casing of packing into, sealing got final product with micro-wave oven sterilization under 100 ℃ in 15 minutes.

Embodiment four: select mushroom cap 20g, thick broad-bean sauce 30g, lard 5g, soybean salad oil 10g, flavoring 4.3g, starch 1g, water 29.7g.Above-mentioned raw materials is removed starch external application fire cook and fried 3 minutes, starch furnishing pasty state is added wherein, whole agitating heating makes the whole gelatinizations of starch, in the polybag of packing into after being cooled to 40 ℃, the sealing back with micro-wave oven 100 ℃ down sterilization got final product in 5 minutes.

Claims

1, mushroom paste is characterized in that it is made up of mushroom cap, thick broad-bean sauce, flavoring, water, and they respectively account for following ratio by weight percentage: mushroom cap 5～50, thick broad-bean sauce 10～50, flavoring 1～10, water 15～40.

2, mushroom paste and manufacture method thereof, it is characterized in that fresh mushroom was placed in 95～100 ℃ the hot water blanching 2～10 minutes, rub behind the filtering moisture content, adding thick broad-bean sauce, flavoring, water then stirs even, cook and fried 3～5 minutes, stew with little fire again and boiled 3～10 minutes, take out in the cold slightly container of promptly packing into, the sterilization of sealing back.

3, mushroom paste according to claim 2 and manufacture method thereof is characterized in that making it softening with being soaked in water after the dried mushrooms pulverizing, take out back and thick broad-bean sauce, flavoring, water and stir evenly, and cook stir-fry again, stew and boil, cool off in the packaging container, seal the back sterilization.

4, mushroom paste according to claim 1 is characterized in that it also includes minced meat, grease, starch component, and they respectively account for following ratio by weight percentage: minced meat 2～20, grease 1～20, starch 0.1～2.

5, mushroom paste according to claim 1 is characterized in that pestering and can select fresh flat mushroom, dried thin mushroom, fresh mushroom, Asparagus, loose mushroom, first mushroom, the yellow mushroom of elm for use.

6, mushroom paste according to claim 1 is characterized in that thick broad-bean sauce that thick broad-bean sauce can select fermentation food factory for use and produce, the rare sauce after one times of thick broad-bean sauce dilute with water is blended.

7,, it is characterized in that minced meat can select pork, beef, chicken for use according to claim 1,4 described mushroom pastes.

8,, it is characterized in that grease can select the mixture of soybean salad oil, lard or soya-bean oil and lard for use according to claim 1,4 described mushroom pastes.

9, mushroom paste according to claim 1 is characterized in that flavoring includes salt, monosodium glutamate, green onion, ginger, garlic, onion, spice.

10,, it is characterized in that starch is farina according to claim 1,4 described mushroom pastes.