CN111728186A - Original ecological fermentation type burdock sauce processing technology - Google Patents
Original ecological fermentation type burdock sauce processing technology Download PDFInfo
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- CN111728186A CN111728186A CN202010478726.1A CN202010478726A CN111728186A CN 111728186 A CN111728186 A CN 111728186A CN 202010478726 A CN202010478726 A CN 202010478726A CN 111728186 A CN111728186 A CN 111728186A
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- 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
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- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- 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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Abstract
The invention discloses an original ecological fermentation type burdock sauce processing technology, which can effectively remove the bitter taste of burdock by two times of microbial fermentation, can effectively cover the bitter taste of the burdock by matching with the addition of high fructose corn syrup, can enable the burdock sauce to form sweet and spicy flavor by matching with chilli sauce, can stimulate the appetite and eat the rice, can improve the nutritive value of the burdock sauce by adding mushrooms and hard shell nuts, can put peanuts and hard shell nuts into an oil pot for frying, and is chopped into particles, so that the burdock sauce has mellow smell, fine and soft taste, and can be better accepted by eaters.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of original ecological fermentation type burdock sauce.
Background
The burdock belongs to the burdock of the compositae, is a two-year-old herbaceous plant, takes fleshy roots as a product, and has the effects of dispelling wind-heat, eliminating swelling and toxin, treating dizziness and the like. At present, the burdock root is used as common food to enter the market, and some burdock-containing foods, such as burdock beverage, burdock sauce and the like, are correspondingly developed. However, the existing burdock sauce has poor flavor and mouthfeel, and the nutritional value needs to be improved.
Disclosure of Invention
The invention aims to provide an original ecological fermented burdock sauce processing technology, and aims to solve the technical problems that in the prior art, the flavor and the taste are poor, and the nutritional value needs to be improved.
In order to achieve the purpose, the processing technology of the original ecological fermentation type burdock sauce adopted by the invention comprises the following steps:
cleaning fresh mushrooms and healthy and disease-free burdock, air drying, and cutting into dices for later use;
putting peanuts and hard shell kernels into an oil pan, frying, taking out, cooling, and chopping into particles for later use;
taking 80-100 parts by mass of diced burdock, 20-30 parts by mass of diced mushrooms, 8-15 parts by mass of granular peanuts, 10-30 parts by mass of granular hard shell nuts, 5-15 parts by mass of chili sauce, 2-8 parts by mass of ginger granules, 10-20 parts by mass of soybean oil, 5-10 parts by mass of corn oil and 10-20 parts by mass of water, uniformly mixing, frying in a frying pan for 30-60 min to prepare mixed sauce, and then cooling;
adding the high fructose corn syrup into the cooled mixed sauce, uniformly stirring, and putting into a container until the mixture is cooled;
sterilizing the mixed sauce in the container, and then performing microbial fermentation;
after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce;
and filling the concentrated sauce to obtain the burdock sauce.
Wherein, 1 time of soaking and 3-5 times of rinsing are needed in the cleaning process of the mushrooms and the burdock, the soaking time is 30-60 min, salt is needed to be added in the soaking process, and the rinsing is needed to be carried out by adopting running water.
Wherein the mushroom is one or more of Lentinus Edodes, Agrocybe cylindracea, black mushroom, Hericium Erinaceus, and Volvariella volvacea.
Wherein, after the peanuts and the hard shell kernels are fried, fished out and cooled: and putting the peanuts and the hard shell kernels into the oil pan again for re-frying, taking out and cooling, re-frying again, and circularly re-frying for 3-5 times.
Wherein the temperature of the oil in the oil pan in the first re-frying is 120-150 ℃, the temperature of the oil in the oil pan in the second re-frying is 100-110 ℃, and the temperature of the oil in the oil pan in the third and subsequent re-frying processes is 60-80 ℃.
Wherein the hard shell kernel is one or more of walnut, sweet almond, cashew, Chinese chestnut and hazelnut.
Wherein the frying temperature in the frying process of the frying pan is 80-150 ℃.
Wherein, 20-40 parts of high fructose corn syrup is added into the mixed sauce to be stirred, and the mixed sauce needs to be heated again at the heating temperature of 50-80 ℃ for 5-8 min.
Wherein the fermentation product in the microbial fermentation is one or more of Aspergillus oryzae, aroma-producing yeast, lactic acid bacteria and acetic acid bacteria.
And after the mixed sauce in the containing container is sterilized, adding the mixed sauce into the fermented product, keeping the temperature of 35-45 ℃ for 10-24 hours for static culture, keeping the temperature of 20-30 ℃ for 8-12 hours for shaking culture, and then sterilizing again.
The invention has the beneficial effects that: through twice microbial fermentation, the bitter taste of the burdock is effectively removed, the bitter taste of the burdock can be effectively covered by adding high fructose corn syrup, in addition, the chili sauce is matched, the burdock sauce can form a sweet and spicy flavor to stimulate the appetite and eat rice, mushroom and hard shell nuts are added to improve the nutritive value of the burdock sauce, peanuts and hard shell nuts are fried in an oil pot and chopped into particles, so that the burdock sauce is mellow in gas, fine and soft in taste and can be better accepted by eaters.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of the steps of example 1 of the present invention.
Fig. 2 is a flowchart of the steps of embodiment 2 of the present invention.
Fig. 3 is a flowchart of the steps of embodiment 3 of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
In the description of the present invention, it is to be understood that the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships illustrated in the drawings, and are used merely for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, are not to be construed as limiting the present invention. Further, in the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
The invention provides an original ecological fermentation type burdock sauce processing technology, which is characterized in that 5-8 parts of mustard leaves, 5-8 parts of mint leaves, 6-10 parts of sea backthern leaves, 5-9 parts of onions, 3-8 parts of carrots, 4-7 parts of green onion particles, 3-5 parts of spice powder and 10-20 parts of perilla oil meal can be added in a frying pan frying mixed sauce according to parts by mass, wherein the spice powder is prepared by mixing and grinding myrcia, allspice, vanilla seeds, fennel, amomum fruits, clove, aniseed, cinnamon, dried orange peel, nardostachyos root, pepper, cortex acanthopanacis, murraya paniculata, amomum villosum and lemongrass, and 30-50 parts of honey can be added into a cooled mixed sauce after high fructose corn syrup is added.
Embodiment 1, please refer to fig. 1, the invention provides a processing technology of original ecological fermented burdock sauce, comprising the following steps:
s100: soaking fresh Lentinus Edodes, Agrocybe aegerita and healthy and disease-free burdock in saline water for 30min, rinsing with running water for 3 times, air drying, and cutting into pieces;
s200: putting peanuts, walnuts and sweet almonds into an oil pot at the temperature of 120 ℃ for frying for the first time, taking out and cooling, then frying for the second time in the oil pot at the temperature of 100 ℃, finally frying for the third time in the oil pot at the temperature of 60 ℃, taking out and cooling, and chopping into granules for later use;
s300: taking 80 parts by mass of diced burdock, 20 parts by mass of a diced mixture of shiitake mushroom and agrocybe aegerita, 8 parts by mass of granular peanuts, 10 parts by mass of a granular mixture of walnuts and sweet almonds, 5 parts by mass of chili sauce, 2 parts by mass of ginger grains, 10 parts by mass of soybean oil, 5 parts by mass of corn oil, 10 parts by mass of water, 5 parts by mass of mustard leaves, 5 parts by mass of mint leaves, 6 parts by mass of sea buckthorn leaves, 5 parts by mass of onions, 3 parts by mass of carrots, 4 parts by mass of onion grains, 3 parts by mass of spice powder and 10 parts by mass of perilla oil meal, uniformly mixing, controlling the frying temperature in a frying pan to 80 ℃, frying for 30min to prepare mixed;
s400: adding 20 parts of high fructose corn syrup and 30 parts of honey into the cooled mixed sauce, heating the sauce at 50 ℃ for 5min, uniformly stirring the sauce, and then putting the sauce into a container until the sauce is cooled;
s500: sterilizing the mixed sauce in the container, adding Aspergillus oryzae and aroma-producing yeast into the mixed sauce, standing at 35 deg.C for 10 hr, shake-culturing at 20 deg.C for 8 hr, and sterilizing again;
s600: after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce;
s700: and filling the concentrated sauce to obtain the burdock sauce.
In the embodiment, fresh mushrooms and agrocybe cylindracea and healthy and disease-free burdock are selected to be soaked in water added with salt for one time, the soaking time is 30min, then rinsing is carried out for 3 times under the flowing water condition, and the mushrooms, the agrocybe cylindracea and the burdock are naturally dried by baking or natural wind, wherein the natural wind is preferred to be naturally dried, and then the mushrooms, the agrocybe cylindracea and the burdock are all cut into blocks for standby; then rapeseed oil is poured into the oil pan for mixing and heating, and after the oil temperature rises to 120 ℃, peanuts, walnuts and sweet almonds are simultaneously put into the oil pan for frying, the raw materials in the oil pan are required to be continuously stirred in the frying process so as to avoid the phenomenon of frying paste caused by uneven heat and influence the taste of the peanuts, the walnuts and the sweet almonds, thereby influencing the taste of the burdock sauce, after frying for 3min, the raw materials in the oil pan are fished out and cooled, after the raw materials are completely cooled, the raw materials are put into the oil pan with the oil temperature of 100 ℃ for secondary frying, after frying for 2min, the raw materials in the oil pan are cooled, after the raw materials are completely cooled, the raw materials in the oil pan are fished out and cooled, after complete cooling, the fried materials are smashed for standby, the chopping can be carried out by adopting mechanical equipment or manual work, the manual chopping is preferably carried out, the manual chopping is time-consuming and labor-consuming compared with the chopping by adopting the mechanical equipment, but the chopped raw materials have better taste and stronger fragrance, the taste of the burdock sauce is improved, and the fried peanuts, walnuts and sweet almonds have better fragrance compared with the un-fried burdock sauce;
then 10 parts of soybean oil and 5 parts of corn oil are put into a frying pan according to the parts by mass, and the mixture of the soybean oil and the corn oil is used as the base oil of the fried food material, compared with the food material fried by adopting one kind of oil, the flavor is more aromatic, the nutrition is more abundant, even 3 parts of lard oil can be added, so that the fried burdock sauce is more fragrant and the taste is softer, 2 parts of old ginger particles, 5 parts of onion and 5 parts of chili sauce are added into the frying pan for frying after the oil in the frying pan is heated, 80 parts of diced burdock, 20 parts of mixture of diced shiitake mushroom and agrocybe cylindracea, 8 parts of granular peanuts, 10 parts of mixture of granular walnut and sweet almond and 3 parts of carrot are added into the frying pan for stir-frying after the flavor is fried, the stir-frying temperature is controlled to be 80 ℃, the food material fried in the frying pan is continuously fried, and then 5 parts of mustard leaves, corn oil and 3 parts of carrot are sequentially added, 5 parts of mint leaves and 6 parts of sea backthern leaves, then adding 10 parts of water, stewing for 30min, simultaneously adding 3 parts of spice powder, finally adding 10 parts of perilla oil meal and 4 parts of onion grains, taking out of a pot to prepare a mixed sauce, and then naturally cooling, wherein the addition of the ginger grains, the onion, the spice powder, the onion grains and the granular peanuts can play a role in enhancing the flavor of the fried sauce, wherein the mustard leaves can relieve the exterior syndrome and promote urination, widen the lung and reduce phlegm, and promote the appetite, wherein the sea backthern leaves can play a role in tonifying spleen, nourishing stomach and reducing phlegm, and activating blood and dissolving stasis, and the carrots are rich in abundant vitamins, wherein the walnuts have a good health-care effect on cranial nerves, and play a role in tonifying deficiency and strengthening the body and providing nutrition. The sweet almonds are used for treating deficiency and nourishing, are non-toxic, moisten the lung and smooth the intestines, reduce cholesterol and can also cover the bitter taste of the burdock, so that the prepared burdock sauce is richer in nutrition, wherein the fresh mint leaves have cool mouthfeel, so that the burdock sauce is cool and delicious, the perilla oil meal is rich in perilla aldehyde, and the burdock sauce has good color and luster and pleasant fragrance due to the addition of the perilla oil meal, so that the burdock sauce is complete in color, fragrance and taste.
And then adding 20 parts of high fructose corn syrup and 30 parts of honey into the cooled mixed sauce, stirring, heating while stirring, controlling the heating temperature to be 50 ℃, continuously heating for 5min, and then naturally cooling, wherein the high fructose corn syrup is F42, the bitter taste of the burdock can be effectively covered by adding the high fructose corn syrup and the honey, the mouthfeel of the burdock sauce is improved, and the nutritive value of the burdock sauce can be further improved because the honey has the effects of moistening the skin, whitening and removing wrinkles.
And then carrying out pasteurization treatment on the mixed sauce in the container, adding aspergillus oryzae and aroma-producing yeast into the mixed sauce, keeping the fermentation temperature at 35 ℃ and the fermentation time at 10h, carrying out static culture, after the first fermentation is finished, keeping the fermentation temperature at 20 ℃ and the fermentation time at 8h, carrying out pasteurization treatment again after shaking culture, effectively removing the bitter taste of the burdock through two times of microbial fermentation, and ensuring the food sanitation of the burdock sauce through two times of sterilization. And after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce, and filling the concentrated sauce to obtain the burdock sauce.
Through twice microbial fermentation, the bitter taste of the burdock is effectively removed, the bitter taste of the burdock can be effectively covered by adding high fructose corn syrup, in addition, the chili sauce is matched, the burdock sauce can form a sweet and spicy flavor to stimulate the appetite and eat rice, mushroom and hard shell nuts are added to improve the nutritive value of the burdock sauce, peanuts and hard shell nuts are fried in an oil pot and chopped into particles, so that the burdock sauce is mellow in gas, fine and soft in taste and can be better accepted by eaters.
Embodiment 2, please refer to fig. 2, the invention provides a processing technology of original ecological fermented burdock sauce, comprising the following steps:
s100: soaking fresh black mushroom, Hericium Erinaceus and healthy and disease-free burdock in saline water for 60min, rinsing with running water for 5 times, air drying, and cutting into pieces;
s200: putting peanuts, cashews and Chinese chestnuts into an oil pan at the temperature of 150 ℃ for frying for the first time, taking out and cooling, then frying for the second time in the oil pan at the temperature of 110 ℃, finally frying for the third time in the oil pan at the temperature of 80 ℃, taking out and cooling, and chopping into particles for later use;
s300: taking 100 parts by mass of diced burdock, 30 parts by mass of a diced black mushroom and hericium erinaceus mixture, 15 parts by mass of granular peanuts, 30 parts by mass of a granular cashew nut and Chinese chestnut mixture, 15 parts by mass of chili sauce, 8 parts by mass of ginger granules, 20 parts by mass of soybean oil, 10 parts by mass of corn oil, 20 parts by mass of water, 8 parts by mass of mustard leaves, 8 parts by mass of mint leaves, 10 parts by mass of sea buckthorn leaves, 9 parts by mass of onions, 8 parts by mass of carrots, 7 parts by mass of onion granules, 5 parts by mass of spice powder and 20 parts by mass of perilla oil meal, uniformly mixing, controlling the frying temperature in a frying pan to 150 ℃, frying for 60min to prepare mixed sauce, and then cooling;
s400: adding 40 parts of high fructose corn syrup and 50 parts of honey into the cooled mixed sauce, heating the sauce at 80 ℃ for 8min, uniformly stirring the sauce and then putting the sauce into a container until the sauce is cooled;
s500: sterilizing the mixed sauce in the container, adding lactobacillus and acetic acid bacteria into the mixed sauce, maintaining at 45 deg.C for 24 hr, and performing sterilization again after 12 hr shaking culture at 30 deg.C.
S600: after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce;
s700: and filling the concentrated sauce to obtain the burdock sauce.
In the embodiment, fresh black mushrooms and hericium erinaceus and healthy and disease-free burdock are selected to be soaked in salt-added water for one time, the soaking time is 60min, then rinsing is carried out for 5 times under the flowing water condition, the mushroom, the hericium erinaceus and the healthy and disease-free burdock are dried naturally through baking or natural wind, the natural wind is preferably selected to be dried naturally, and then the mushroom, the agrocybe cylindracea and the burdock are all cut into blocks for standby; then rapeseed oil is poured into the oil pan for mixing and heating, and after the oil temperature rises to 150 ℃, peanuts, walnuts and sweet almonds are simultaneously put into the oil pan for frying, the raw materials in the oil pan are required to be continuously stirred in the frying process so as to avoid the phenomenon of frying paste caused by uneven heat and influence the taste of the peanuts, the walnuts and the sweet almonds, thereby influencing the taste of the burdock sauce, after frying for 3min, the raw materials in the oil pan are fished out and cooled, after the raw materials are completely cooled, the raw materials are put into the oil pan with the oil temperature of 110 ℃ for secondary frying, after frying for 2min, the raw materials in the oil pan are cooled, after the raw materials are completely cooled, the raw materials in the oil pan are fished out and cooled, after complete cooling, the fried materials are smashed for standby, the chopping can be carried out by adopting mechanical equipment or manual work, the manual chopping is preferably carried out, the manual chopping is time-consuming and labor-consuming compared with the chopping by adopting the mechanical equipment, but the chopped raw materials have better taste and stronger fragrance, the taste of the burdock sauce is improved, and the fried peanuts, walnuts and sweet almonds have better fragrance compared with the un-fried burdock sauce;
then 20 parts of soybean oil and 10 parts of corn oil are put into a frying pan according to the parts by mass, and the soybean oil and the corn oil are mixed to be used as base oil of the fried food material, compared with the food material fried by adopting one type of oil, the food material fried by adopting the soybean oil and the corn oil has stronger fragrance and richer nutrition, even 3 parts of lard can be added to ensure that the fried burdock sauce is more fragrant and softer in taste, 8 parts of old ginger particles, 9 parts of onion and 15 parts of chili sauce are added into the frying pan for frying after the oil in the frying pan is heated, 100 parts of diced burdock, 30 parts of diced black mushroom and hericium erinaceus mixture, 15 parts of granular peanuts, 30 parts of granular cashew nut and Chinese chestnut mixture and 8 parts of carrot are added into the frying pan for stir-frying after the fragrance is fried, the stir-frying temperature is controlled to be 150 ℃, the food material fried in the frying pan is continuously fried, then 8 parts of mustard leaves, corn oil, soybean oil and corn oil are sequentially added, 8 parts of mint leaves and 10 parts of sea backthern leaves, then adding 20 parts of water, stewing for 30min, simultaneously adding 5 parts of spice powder, finally adding 20 parts of perilla oil meal and 7 parts of onion grains, taking out of a pot to prepare mixed sauce, and then naturally cooling, wherein the addition of the ginger grains, the onions, the spice powder, the onion grains and the granular peanuts can play a role in enhancing the flavor of the fried sauce, wherein the mustard leaves can relieve the exterior syndrome and promote urination, widen the lung and reduce phlegm, and promote the intestines and stimulate the appetite, wherein the sea backthern leaves can play a role in tonifying spleen, nourishing the stomach, relieving cough and reducing phlegm, and promoting blood circulation and removing blood stasis, and the carrots are rich in abundant vitamins, wherein the cashews are rich in protein and carbohydrate, and can provide energy required by the growth of a human body. Secondly, cashew nuts contain unsaturated fatty acid, can reduce serum cholesterol of human bodies, soften blood vessels and prevent cardiovascular and cerebrovascular diseases. The Chinese chestnuts have the effects of tonifying kidney and strengthening tendons, and tonifying qi and spleen, so that the prepared burdock sauce is richer in nutrition, wherein the fresh mint leaves have cool mouthfeel, so that the burdock sauce is cool and delicious, the perilla oil meal is rich in perillaldehyde, and the addition of the perilla oil meal enables the burdock sauce to have good color and luster and pleasant fragrance, so that the burdock sauce is complete in color, fragrance and taste.
And then adding 40 parts of high fructose corn syrup and 50 parts of honey into the cooled mixed sauce, stirring, heating while stirring, controlling the heating temperature to be 80 ℃, continuously heating for 8min, and then naturally cooling, wherein the high fructose corn syrup is F42, the bitter taste of the burdock can be effectively covered by adding the high fructose corn syrup and the honey, the mouthfeel of the burdock sauce is improved, and the nutritive value of the burdock sauce can be further improved because the honey has the effects of moistening the skin, whitening and removing wrinkles.
And then carrying out pasteurization treatment on the mixed sauce in the container, adding lactic acid bacteria and acetic acid bacteria into the mixed sauce, keeping the fermentation temperature at 45 ℃ and the fermentation time at 24h, carrying out static culture, after the first fermentation is finished, keeping the fermentation temperature at 30 ℃ and carrying out pasteurization treatment again after the shaking culture with the fermentation time at 12h, effectively removing the bitter taste of the burdock through two times of microbial fermentation, and ensuring the food sanitation of the burdock sauce through two times of sterilization. And after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce, and filling the concentrated sauce to obtain the burdock sauce.
Through twice microbial fermentation, the bitter taste of the burdock is effectively removed, the bitter taste of the burdock can be effectively covered by adding high fructose corn syrup, in addition, the chili sauce is matched, the burdock sauce can form a sweet and spicy flavor to stimulate the appetite and eat rice, mushroom and hard shell nuts are added to improve the nutritive value of the burdock sauce, peanuts and hard shell nuts are fried in an oil pot and chopped into particles, so that the burdock sauce is mellow in gas, fine and soft in taste and can be better accepted by eaters.
Embodiment 3, please refer to fig. 3, which provides a processing technology of original ecological fermented burdock sauce, comprising the following steps:
s100: soaking fresh Lentinus Edodes, Agrocybe aegerita, black mushroom, Hericium Erinaceus, and Volvariella volvacea and healthy and disease-free burdock in saline water for 45min, rinsing with running water for 4 times, air drying, and cutting into pieces;
s200: putting peanuts, walnuts, sweet almonds, cashews, Chinese chestnuts and hazelnuts into an oil pot at 135 ℃ for frying for the first time, taking out the peanuts and the walnuts for cooling, then frying for the second time in the oil pot at 105 ℃, finally frying for the third time in an oil pot at 70 ℃, taking out the peanuts and the walnuts for cooling, and chopping the peanuts, the walnuts, the sweet almonds, the cashews, the Chinese chestnuts and the hazelnuts into granules for later use;
s300: taking 90 parts by mass of diced burdock, 25 parts by mass of diced shiitake, agrocybe cylindracea, black mushroom, hericium erinaceus and straw mushroom mixture, 12 parts by mass of granular peanuts, 20 parts by mass of granular walnut, sweet almond, cashew, Chinese chestnut and hazelnut mixture, 10 parts by mass of chili sauce, 5 parts by mass of ginger granules, 15 parts by mass of soybean oil, 7 parts by mass of corn oil, 15 parts by mass of water, 6.5 parts by mass of mustard leaves, 6.5 parts by mass of mint leaves, 8 parts by mass of sea buckthorn leaves, 7 parts by mass of onion, 5.5 parts by mass of carrot, 5.5 parts by mass of onion granules, 4 parts by mass of spice powder and 15 parts by mass of perilla oil meal to be uniformly mixed, controlling the frying temperature in a frying pan to 120 ℃, frying for 45min to prepare mixed sauce, and then;
s400: adding 30 parts of high fructose corn syrup and 40 parts of honey into the cooled mixed sauce, heating the sauce at 65 ℃ for 7min, uniformly stirring the sauce, and then putting the sauce into a container until the sauce is cooled;
s500: sterilizing the mixed sauce in the container, adding Aspergillus oryzae, aroma-producing yeast, lactobacillus, and acetic acid bacteria into the mixed sauce, standing at 40 deg.C for 17 hr, shaking at 25 deg.C for 10 hr, and sterilizing again.
S600: after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce;
s700: and filling the concentrated sauce to obtain the burdock sauce.
In the embodiment, fresh mushrooms, agrocybe cylindracea, black mushrooms, hericium erinaceus, straw mushrooms and healthy and disease-free burdock are selected to be soaked in salt-added water for one time, the soaking time is 45min, then rinsing is carried out for 4 times under the condition of running water, the mushrooms are dried naturally by baking or natural wind, the natural wind is preferably selected to be dried naturally, and then the mushrooms, the agrocybe cylindracea, the black mushrooms, the hericium erinaceus, the straw mushrooms and the burdock are all cut into blocks for standby application; then, rapeseed oil is poured into an oil pan, mixing and heating are carried out, after the oil temperature rises to 135 ℃, peanuts, walnuts, sweet almonds, cashews, Chinese chestnuts and hazelnuts are simultaneously put into the oil pan for frying, the raw materials in the oil pan are required to be continuously stirred in the frying process so as to avoid the phenomenon of frying paste caused by uneven heat and influence the mouthfeel of the peanuts, the walnuts, the sweet almonds, the cashews, the Chinese chestnuts and the hazelnuts, after frying for 3min, the raw materials in the oil pan are fished out and cooled, after the raw materials are completely cooled, the raw materials are put into the oil pan with the oil temperature of 105 ℃ for secondary frying, after frying for 2min, the raw materials in the oil pan are fished out and cooled, after the raw materials are completely cooled, the raw materials are put into the oil pan with the oil temperature of 70 ℃ for tertiary frying, after frying for 3min, the raw materials in the oil pan are fished out and cooled, the fried materials are chopped for standby after being completely cooled, wherein the chopping can be carried out by mechanical equipment or manually, the manual chopping is preferably carried out, time and labor are consumed compared with the mechanical equipment chopping, but the chopped raw materials are better in taste and stronger in fragrance, the taste of the burdock sauce is improved, and peanuts, walnuts and sweet almonds are fried to be more fragrant than the raw materials which are not fried;
then 15 parts of soybean oil and 7 parts of corn oil are put into a frying pan according to the parts by mass, and the soybean oil and the corn oil are mixed to be used as base oil of the fried food material, compared with the food material fried by adopting one kind of oil, the food material fried by adopting the oil has stronger fragrance and richer nutrition, even 3 parts of lard oil can be added, so that the fried burdock sauce is more fragrant and softer in taste, after the oil in the frying pan is heated, 5 parts of old ginger particles, 7 parts of onion and 10 parts of chili sauce are added into the frying pan for frying, after the fragrance is fried, 90 parts of diced burdock, 12 parts of diced mushroom, agrocybe cylindracea, black mushroom, hericium erinaceus and straw mushroom mixture, 20 parts of granular peanut kernel, granular walnut, sweet almond, cashew nut, the mixture of Chinese chestnut and hazelnut and 5.5 parts of carrot are added into the frying pan for frying, the frying temperature is controlled to be 120 ℃, the food material in the frying pan is continuously fried, then, 6.5 parts of mustard leaves, 6.5 parts of mint leaves and 8 parts of sea backthern leaves are sequentially added, 15 parts of water is added, stewing is carried out for 30min, 4 parts of spice powder is added, and finally, 15 parts of perilla oil meal and 5.5 parts of onion grains are added and taken out of a pot to prepare mixed sauce, and natural cooling is carried out, wherein the ginger grains, the onions, the spice powder, the onion grains and the granular peanuts are added to play a role in enhancing the flavor of the fried sauce, the mustard leaves can relieve exterior syndrome, promote urination, widen the lung, reduce phlegm and promote the appetite, the sea backthern leaves can invigorate the spleen and nourish the stomach, relieve cough, reduce phlegm and activate blood circulation to remove blood stasis, the carrots are rich in vitamins, the walnuts have a good health-care effect on cranial nerves, and play a role in tonifying deficiency and strengthening the body and providing nutrition. The sweet almond treats body deficiency and tonifies, has no toxicity, moistens the lung and smoothes intestines, reduces cholesterol, can cover the bitter taste of the burdock, and the cashew nuts are rich in protein and carbohydrate and can provide energy required by the growth of human bodies. Secondly, cashew nuts contain unsaturated fatty acid, can reduce serum cholesterol of human bodies, soften blood vessels and prevent cardiovascular and cerebrovascular diseases. The chestnut has the functions of tonifying kidney, strengthening tendons, benefiting qi and strengthening spleen. The hazelnuts can supplement energy for organisms and relax bowel, so that the prepared burdock sauce is rich in nutrition, the burdock sauce is cool and delicious due to the cool taste of the fresh mint leaves, the perilla oil meal is rich in perillaldehyde, and the burdock sauce has good color and luster and pleasant fragrance due to the addition of the perilla oil meal, so that the burdock sauce is complete in color, fragrance and taste.
And then adding 30 parts of high fructose corn syrup and 40 parts of honey into the cooled mixed sauce, stirring, heating while stirring, controlling the heating temperature to 65 ℃, continuously heating for 7min, and then naturally cooling, wherein the high fructose corn syrup is F42, the bitter taste of the burdock can be effectively covered by adding the high fructose corn syrup and the honey, the mouthfeel of the burdock sauce is improved, and the nutritive value of the burdock sauce can be further improved because the honey has the effects of moistening the skin, whitening and removing wrinkles.
And then carrying out pasteurization treatment on the mixed sauce in the container, adding aspergillus oryzae, aroma-producing yeast, lactic acid bacteria and acetic acid bacteria into the mixed sauce, keeping the fermentation temperature at 40 ℃ and the fermentation time at 17h, carrying out static culture, after the first fermentation is finished, keeping the fermentation temperature at 25 ℃ and carrying out pasteurization treatment again after shaking culture and keeping the fermentation time at 10h, effectively removing the bitter taste of the burdock through two times of microbial fermentation, and ensuring the food sanitation of the burdock sauce through two times of sterilization. And after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce, and filling the concentrated sauce to obtain the burdock sauce.
Through twice microbial fermentation, the bitter taste of the burdock is effectively removed, the bitter taste of the burdock can be effectively covered by adding high fructose corn syrup, in addition, the chili sauce is matched, the burdock sauce can form a sweet and spicy flavor to stimulate the appetite and eat rice, mushroom and hard shell nuts are added to improve the nutritive value of the burdock sauce, peanuts and hard shell nuts are fried in an oil pot and chopped into particles, so that the burdock sauce is mellow in gas, fine and soft in taste and can be better accepted by eaters.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The original ecological fermented burdock sauce processing technology is characterized by comprising the following steps:
cleaning fresh mushrooms and healthy and disease-free burdock, air drying, and cutting into dices for later use;
putting peanuts and hard shell kernels into an oil pan, frying, taking out, cooling, and chopping into particles for later use;
taking 80-100 parts by mass of diced burdock, 20-30 parts by mass of diced mushrooms, 8-15 parts by mass of granular peanuts, 10-30 parts by mass of granular hard shell nuts, 5-15 parts by mass of chili sauce, 2-8 parts by mass of ginger granules, 10-20 parts by mass of soybean oil, 5-10 parts by mass of corn oil and 10-20 parts by mass of water, uniformly mixing, frying in a frying pan for 30-60 min to prepare mixed sauce, and then cooling;
adding the high fructose corn syrup into the cooled mixed sauce, uniformly stirring, and putting into a container until the mixture is cooled;
sterilizing the mixed sauce in the container, and then performing microbial fermentation;
after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce;
and filling the concentrated sauce to obtain the burdock sauce.
2. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,
the mushroom and the burdock are required to be soaked for 1 time and rinsed for 3-5 times in the cleaning process, the soaking time is 30-60 min, salt is required to be added in the soaking process, and the rinsing is required to be performed by using running water.
3. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,
the mushroom is one or more of Lentinus Edodes, Agrocybe aegerita, black mushroom, Hericium Erinaceus, and Volvariella volvacea.
4. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,
frying peanuts and hard shell nuts, taking out and cooling: and putting the peanuts and the hard shell kernels into the oil pan again for re-frying, taking out and cooling, re-frying again, and circularly re-frying for 3-5 times.
5. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 4, which is characterized in that,
the temperature of the oil in the oil pan in the first re-frying is 120-150 ℃, the temperature of the oil in the oil pan in the second re-frying is 100-110 ℃, and the temperature of the oil in the oil pan in the third and subsequent re-frying processes is 60-80 ℃.
6. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,
the hard shell nuts are one or more of walnuts, sweet almonds, cashews, Chinese chestnuts and hazelnuts.
7. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,
the frying temperature in the frying process of the frying pan is 80-150 ℃.
8. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,
and adding 20-40 parts of high fructose corn syrup into the mixed sauce, stirring, and simultaneously heating the mixed sauce again at the heating temperature of 50-80 ℃ for 5-8 min.
9. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,
the fermentation product in the microbial fermentation is one or more of Aspergillus oryzae, aroma-producing yeast, lactic acid bacteria and acetic acid bacteria.
10. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,
after the mixed sauce in the containing container is sterilized, the mixed sauce is added into the fermented product, the temperature is kept at 35-45 ℃, the mixed sauce is kept for static culture for 10-24 hours, the mixed sauce is kept at 20-30 ℃, and the mixed sauce is sterilized again after shaking culture for 8-12 hours.
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| CN113057312A (en) * | 2021-04-14 | 2021-07-02 | 徐州工程学院 | Fermented burdock sauce and preparation method thereof |
| CN114631551A (en) * | 2022-03-23 | 2022-06-17 | 徐州天利工贸有限公司 | Method for manufacturing burdock protein plant meat meal replacement bar |
| CN115708573A (en) * | 2022-12-27 | 2023-02-24 | 天益食品（徐州）有限公司 | DHA multi-vitamin nutritional burdock jelly and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113057312A (en) * | 2021-04-14 | 2021-07-02 | 徐州工程学院 | Fermented burdock sauce and preparation method thereof |
| CN114631551A (en) * | 2022-03-23 | 2022-06-17 | 徐州天利工贸有限公司 | Method for manufacturing burdock protein plant meat meal replacement bar |
| CN115708573A (en) * | 2022-12-27 | 2023-02-24 | 天益食品（徐州）有限公司 | DHA multi-vitamin nutritional burdock jelly and preparation method thereof |
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Application publication date: 20201002 |