CN112021551A - Preparation method of compound zymolyte seasoning sauce with high bonding property and high water-holding capacity - Google Patents
Preparation method of compound zymolyte seasoning sauce with high bonding property and high water-holding capacity Download PDFInfo
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 45
- 150000001875 compounds Chemical class 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 95
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- 238000000034 method Methods 0.000 claims abstract description 10
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- 238000010438 heat treatment Methods 0.000 claims description 30
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- 235000019198 oils Nutrition 0.000 claims description 27
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- 244000252132 Pleurotus eryngii Species 0.000 claims description 24
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- 238000009835 boiling Methods 0.000 claims description 24
- 240000000599 Lentinula edodes Species 0.000 claims description 23
- 241000234282 Allium Species 0.000 claims description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 19
- 235000004611 garlic Nutrition 0.000 claims description 19
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 14
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- 235000021400 peanut butter Nutrition 0.000 claims description 12
- 235000012045 salad Nutrition 0.000 claims description 12
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- 238000004140 cleaning Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 240000000278 Syzygium polyanthum Species 0.000 claims description 7
- 235000008089 Syzygium polyanthum Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 239000010779 crude oil Substances 0.000 claims description 7
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
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- 240000003889 Piper guineense Species 0.000 claims description 5
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- 229930006000 Sucrose Natural products 0.000 claims description 2
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- 239000004278 EU approved seasoning Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 235000019583 umami taste Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce. For the dosage of the enzymolysis mushroom material and the yeast extract, if the dosage is insufficient, the dispersibility and the viscosity performance of the obtained seasoning sauce are difficult to ensure, and if the dosage is excessive, the seasoning sauce is easy to wrap the surfaces of mushroom particles, so that the wetting performance of the seasoning sauce is reduced. Only when the enzymolysis mushroom material with proper concentration loosens the structure of the decocted lentinan to form a bridge between molecules, and the enzymolysis mushroom material is matched with the yeast extract in a balanced manner, the free water in the mushroom can be locked in the decocted polysaccharide protein in a sealed manner, so that the purposes of ensuring the bonding property and the water retention property of the sauce are finally achieved, the sauce is more stable and uniform in the storage process, the color and luster are oily and not dim, and the sauce does not need to be stirred again in the later stage of eating.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a preparation method of a compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce and the compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce prepared by the method.
Background
With the improvement of domestic living standard, the consumption upgrading trend is obvious in recent years, consumers have higher and more personalized requirements on taste, mouthfeel and experience, and the phenomenon that the consumers carry out multi-taste matching and mixing frequently occurs in hot pot catering. Under the industrial and economic background, the new-taste sauce has a great market opportunity, so in the face of the market opportunity, the mushroom-shaped hot pot sauce is increasingly popular among people besides the original sesame sauce-taste hot pot sauce.
Mushrooms have a sixth taste, umami, in addition to sour, sweet, bitter, and salty, and when they are cooked in a mix with other foods, the flavor is excellent and is a good "savory supplement". Saying fungi, many people think of mushrooms in the brain for the first time, and mushrooms are called 'king of mushroom'. The mushroom is the edible mushroom with the largest output in China, has special fresh and fragrant flavor and extremely high nutritional value, is delicious in taste, bright in mushroom fragrance and high in nutritional value, and contains rich flavor-developing substances such as flavor-developing amino acid and nucleotide; the pleurotus eryngii has the advantages of fleshy and smooth meat, fragrant and delicious taste and chewy meat feeling, and is one of the common bacteria in daily life.
When the mushroom and the pleurotus eryngii are added into the hot pot sauce, the delicious taste and chewy chewing feeling of the hot pot sauce can be given, the texture of solid matter particles of the sauce body of the hot pot sauce can be improved, and the chewing experience in the using process can be improved. The mushroom is subjected to enzymolysis treatment, the content of free amino acids of the mushroom is increased after the enzymolysis treatment, and the delicate flavor of the obtained mushroom enzymolysis material is improved. However, in the production process of the seasoning sauce, the cooking time of the hot pot seasoning sauce needs to be prolonged while the full release of the delicate flavor of the seasoning sauce is ensured, the long-time cooking can not only cause the dull color of the seasoning sauce, but also the seasoning sauce is easy to precipitate in the storage process, and the storage property is poor. The sauce needs to be stirred again each time it is used, so that it regains a uniform and stable texture.
Based on the analysis, the invention aims to solve the problems that the mushroom is used as the raw material, the flavor and the chewing strength of the sauce are ensured, the defects of dark color and poor storability of the sauce are overcome, and finally the product can be used for dipping in soup in a soup pot and can also be applied to table products for cooking dishes, mixing rice/noodles and sandwiching steamed bread.
Disclosure of Invention
Based on the analysis, the invention discloses a compound zymolyte high-adhesion and high-water-holding-capacity sauce and a preparation method thereof. For the dosages of the enzymolysis mushroom material and the yeast extract, if the dosages are insufficient, the dispersibility and the viscosity performance of the obtained seasoning sauce are difficult to ensure, and if the dosages are excessive, the seasoning sauce is easy to wrap the surfaces of mushroom particles, so that the wettability of the seasoning sauce is reduced, which needs to be solved. The invention is realized by the following means:
a compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce comprises: 38-42 parts of salad oil, 23-27 parts of rapeseed oil, 47-53 parts of rehydrated mushroom, 15-20 parts of peanut butter, 18-24 parts of pleurotus eryngii, 18-24 parts of water, 14-16 parts of onion, 5-7 parts of garlic, 6-8 parts of edible salt, 3-5 parts of white granulated sugar, 3-5 parts of hot pepper, 0.2-0.4 part of anise, 0.4-0.6 part of pepper and 0.8-1.2 parts of enzymolysis mushroom material.
Further, the compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce also comprises: 2-4 parts of yeast extract, 0.8-1 part of beef powder, 0.1-0.3 part of cassia bark and 0.2-0.4 part of bay leaf.
The invention also discloses a preparation method of the seasoning sauce with high bonding property and high water-holding capacity according to any one of the compound zymolytes, which comprises the following steps:
(1) pretreatment of raw materials: crushing the rehydrated shiitake mushrooms into 4-6mm particles to obtain shiitake mushroom particles for later use; cleaning pleurotus eryngii, draining water, and crushing into 4-6mm particles to obtain pleurotus eryngii particles for later use;
(2) heating the vegetable oil: heating the rapeseed oil, adding salad oil, and controlling the temperature of the mixed oil;
(3) quickly frying materials: adding Bulbus Allii granules and Bulbus Allii Cepae granules, parching, adding Capsici fructus, fructus Anisi Stellati, fructus Zanthoxyli, yeast extract, beef powder, cortex Cinnamomi Japonici, and laurel leaf, and parching;
(4) frying: adding Lentinus Edodes particles, parching, adding water, boiling, adding peanut butter, boiling for 3-5min, adding edible salt, white sugar, and zymolytic Lentinus Edodes material, boiling, stopping heating, and stirring to obtain the flavoring sauce with high bonding property and high water holding capacity.
Further, the temperature of the rapeseed oil in the step (2) is raised to 180-.
Further, the garlic granules and the onion granules are added in the step (3) and fried for 11min, and the compound spice is fried for 1-2 min.
Further, the stir-frying time of the mushroom particles in the step (4) is 21-25 min.
The invention also discloses the seasoning sauce with high bonding property and high water-holding capacity of the compound zymolyte prepared by any one of the preparation methods.
Further, the compound zymolyte seasoning sauce with high bonding property and high water-holding capacity comprises: 38-42 parts of salad oil, 23-27 parts of rapeseed oil, 47-53 parts of rehydrated mushroom, 15-20 parts of peanut butter, 18-24 parts of pleurotus eryngii, 18-24 parts of water, 14-16 parts of onion, 5-7 parts of garlic, 6-8 parts of edible salt, 3-5 parts of white granulated sugar, 3-5 parts of hot pepper, 0.2-0.4 part of anise, 0.4-0.6 part of pepper, 0.8-1.2 parts of enzymolysis mushroom material, 2-4 parts of yeast extract, 0.8-1 part of beef powder, 0.1-0.3 part of cinnamon and 0.2-0.4 part of bay leaf.
The invention also discloses application of the compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce in the field of cooking, wherein the application comprises but is not limited to table serving.
Further, the table dishes include but are not limited to chafing dish, soup pot, fried dish, mixed food and stuffed bun.
The invention has the beneficial effects that:
1. according to the invention, mushroom and pleurotus eryngii are used as raw materials, and meanwhile, the enzymolysis mushroom material and the yeast extract are added, so that the seasoning sauce with fragrance, chewiness, bright color and good storability is obtained after a series of reactions. For the dosage of the enzymolysis mushroom material and the yeast extract, if the dosage is insufficient, the dispersibility and the viscosity performance of the obtained seasoning sauce are difficult to ensure, and if the dosage is excessive, the seasoning sauce is easy to wrap the surfaces of mushroom particles, so that the wetting performance of the seasoning sauce is reduced. Only when the enzymolysis mushroom material with proper concentration loosens the structure of the decocted lentinan to form a bridge between molecules, and the enzymolysis mushroom material is matched with the yeast extract in a balanced manner, the free water in the mushroom can be locked in the decocted polysaccharide protein in a sealed manner, so that the purposes of ensuring the bonding property and the water retention property of the sauce are finally achieved, the sauce is more stable and uniform in the storage process, and the sauce does not need to be stirred again in the later stage when being eaten.
2. The enzymolysis mushroom material with proper concentration can loosen the structure of the cooked lentinan to form bridges among molecules, and the bridges can reduce the loss of free amino acid to the maximum extent, prevent flavor substances from losing during storage, ensure that more flavor precursor substances are converted into flavor components in the cooking process, and retain the unique flavor of mushrooms. And the polysaccharide protein has better freezing and dissolving resistance under the condition of bridging, and even if the sauce needs to be refrigerated in the later period, the uniform texture of the sauce is not influenced.
3. The bridging can also enable polysaccharide and grease to form a gel film on the surface of the mushroom, and avoid the mushroom from being oxidized by external oxygen to generate color deposition, thereby ensuring that the color of the compound zymolyte high-adhesion and high-water-holding-capacity sauce is glossy and not dark during the storage period.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of a compound zymolyte seasoning sauce with high bonding and high water-holding capacity comprises the following steps:
(1) pretreatment of raw materials: picking 10kg of clean dry mushrooms, adding the mushrooms into water for soaking and drying for 13 hours, after mushroom legs are torn off and observed to be completely rehydrated, washing the mushrooms, draining, and crushing the mushrooms into 5mm particles by a meat grinder after draining to obtain 50kg of rehydrated mushroom particles for later use; cleaning 21kg of pleurotus eryngii with clear water, draining, and crushing into 5mm particles by a meat grinder for later use; pretreating onions and fresh garlic: preparing 15kg of onion and 6kg of fresh garlic into 3mm granules for later use;
(2) heating the vegetable oil: heating 25kg of rapeseed oil to 183 ℃, keeping the temperature for 25s to remove the crude oil gas, adding 40kg of salad oil, and heating the mixed oil to 115 ℃;
(3) quickly frying materials: adding fresh Bulbus Allii granule 6kg and Bulbus Allii Cepae granule 15kg, frying for 11min until the surface is dry and yellow, adding Capsici fructus powder 4kg, fructus Anisi Stellati powder 0.3kg, fructus Zanthoxyli powder 0.5kg, cortex Cinnamomi Japonici powder 0.2kg, and laurel leaf powder 0.3kg, and parching for 1.5 min;
(4) preparing the seasoning sauce with high bonding property and high water-holding capacity of compound zymolyte: adding 50kg of rehydrated shiitake mushroom particles and 21kg of pleurotus eryngii particles, frying for 23min until the shiitake mushroom particles are completely soaked in oil, adding 21kg of water, boiling, adding 17.5 kg of peanut butter, keeping for 4min after boiling, adding 7kg of edible salt, 4kg of white granulated sugar, 1kg of enzymolysis shiitake mushroom material, 3kg of yeast extract and 0.9 kg of beef powder, stopping heating after boiling, and stirring uniformly.
Example 2
A preparation method of a compound zymolyte seasoning sauce with high bonding and high water-holding capacity comprises the following steps:
(1) pretreatment of raw materials: picking up 9.5kg of clean dry mushrooms, adding the mushrooms into water for soaking and drying for 13 hours, after mushroom legs are torn off and observed to be completely rehydrated, washing the mushrooms clean, draining the water, and crushing the mushrooms into 5mm particles by a meat grinder after the water is drained to obtain 47kg of rehydrated mushroom particles for later use; cleaning 18kg of pleurotus eryngii with clear water, draining, and crushing into 5mm particles by a meat grinder for later use; pretreating onions and fresh garlic: preparing 14kg of onion and 5kg of fresh garlic into 3mm granules for later use;
(2) heating the vegetable oil: heating 23kg of rapeseed oil to 183 ℃, keeping the temperature for 25s to remove crude oil gas, adding 38kg of salad oil, and heating the mixed oil to 115 ℃;
(3) quickly frying materials: adding fresh Bulbus Allii granule 5kg and Bulbus Allii Cepae granule 14kg, frying for 11min until the surface is dry and yellow, adding Capsici fructus powder 3kg, fructus Anisi Stellati powder 0.2kg, fructus Zanthoxyli powder 0.4kg, cortex Cinnamomi Japonici powder 0.1kg, and laurel leaf powder 0.2kg, and parching for 1.5 min;
(4) preparing the seasoning sauce with high bonding property and high water-holding capacity of compound zymolyte: adding 47kg of rehydrated shiitake mushroom particles and 18kg of pleurotus eryngii particles, frying for 23min until the shiitake mushroom particles are completely soaked in oil, adding 18kg of water, boiling, adding 15kg of peanut butter, keeping the boiling for 4min, adding 6kg of edible salt, 3kg of white granulated sugar, 0.8kg of enzymolysis shiitake mushroom material, 2kg of yeast extract and 0.8kg of beef powder, stopping heating after boiling, and stirring uniformly.
Example 3
A preparation method of a compound zymolyte seasoning sauce with high bonding and high water-holding capacity comprises the following steps:
(1) pretreatment of raw materials: picking up 10.5kg of clean dry mushrooms, adding the mushrooms into water for soaking and drying for 13 hours, after mushroom legs are torn off and observed to be completely rehydrated, washing the mushrooms clean, draining the water, and crushing the mushrooms into 5mm particles by a meat grinder after the mushroom legs are drained, so as to obtain 53kg of rehydrated mushroom particles for later use; cleaning 24kg of pleurotus eryngii with clear water, draining, and crushing into 5mm particles by a meat grinder for later use; pretreating onions and fresh garlic: preparing 16kg of onion and 7kg of fresh garlic into 3mm granules for later use;
(2) heating the vegetable oil: heating 27kg of rapeseed oil to 183 ℃, keeping the temperature for 25s to remove the crude oil gas, adding 42kg of salad oil, and heating the mixed oil to 115 ℃;
(3) quickly frying materials: adding 7kg of fresh garlic granules and 16kg of onion granules, frying for 11min until the surface is dry and yellow, adding 5kg of chilli powder, 0.4kg of star anise powder, 0.6kg of pepper powder, 0.3kg of cinnamon powder and 0.4kg of bay leaf powder, and frying for 1.5 min;
(4) preparing the seasoning sauce with high bonding property and high water-holding capacity of compound zymolyte: adding 53kg of rehydrated shiitake mushroom particles and 24kg of pleurotus eryngii particles, frying for 23min until the shiitake mushroom particles are completely soaked in oil, adding 24kg of water, boiling, adding 20kg of peanut butter, keeping the boiling for 4min, adding 8kg of edible salt, 5kg of white granulated sugar, 1.2kg of enzymolysis shiitake mushroom material, 4kg of yeast extract and 1kg of beef powder, stopping heating after boiling, and stirring uniformly.
Comparative example 1
A preparation method of a compound zymolyte seasoning sauce with high bonding and high water-holding capacity comprises the following steps:
compared with the embodiment 1, the use of the mushroom enzymolysis material is omitted, and the rest is the same as the embodiment 1, and the method specifically comprises the following steps:
(1) pretreatment of raw materials: picking 10kg of clean dry mushrooms, adding the mushrooms into water for soaking and drying for 13 hours, after mushroom legs are torn off and observed to be completely rehydrated, washing the mushrooms, draining, and crushing the mushrooms into 5mm particles by a meat grinder after draining to obtain 50kg of rehydrated mushroom particles for later use; cleaning 21kg of pleurotus eryngii with clear water, draining, and crushing into 5mm particles by a meat grinder for later use; pretreating onions and fresh garlic: preparing 15kg of onion and 6kg of fresh garlic into 3mm granules for later use;
(2) heating the vegetable oil: heating 25kg of rapeseed oil to 183 ℃, keeping the temperature for 25s to remove the crude oil gas, adding 40kg of salad oil, and heating the mixed oil to 115 ℃;
(3) quickly frying materials: adding fresh Bulbus Allii granule 6kg and Bulbus Allii Cepae granule 15kg, frying for 11min until the surface is dry and yellow, adding Capsici fructus powder 4kg, fructus Anisi Stellati powder 0.3kg, fructus Zanthoxyli powder 0.5kg, cortex Cinnamomi Japonici powder 0.2kg, and laurel leaf powder 0.3kg, and parching for 1.5 min;
(4) preparing the seasoning sauce with high bonding property and high water-holding capacity of compound zymolyte: adding 50kg of rehydrated shiitake mushroom particles and 21kg of pleurotus eryngii particles, frying for 23min until the shiitake mushroom particles are completely soaked in oil, adding 21kg of water, boiling, adding 17.5 kg of peanut butter, keeping for 4min after boiling, adding 7kg of edible salt, 4kg of white granulated sugar, 3kg of yeast extract and 0.9 kg of beef powder, stopping heating after boiling, and stirring uniformly.
Comparative example 2
A preparation method of a compound zymolyte seasoning sauce with high bonding and high water-holding capacity comprises the following steps:
in comparison with example 1, the use of yeast extract was eliminated, and the rest was the same as example 1, specifically as follows:
(1) pretreatment of raw materials: picking 10kg of clean dry mushrooms, adding the mushrooms into water for soaking and drying for 13 hours, after mushroom legs are torn off and observed to be completely rehydrated, washing the mushrooms, draining, and crushing the mushrooms into 5mm particles by a meat grinder after draining to obtain 50kg of rehydrated mushroom particles for later use; cleaning 21kg of pleurotus eryngii with clear water, draining, and crushing into 5mm particles by a meat grinder for later use; pretreating onions and fresh garlic: preparing 15kg of onion and 6kg of fresh garlic into 3mm granules for later use;
(2) heating the vegetable oil: heating 25kg of rapeseed oil to 183 ℃, keeping the temperature for 25s to remove the crude oil gas, adding 40kg of salad oil, and heating the mixed oil to 115 ℃;
(3) quickly frying materials: adding fresh Bulbus Allii granule 6kg and Bulbus Allii Cepae granule 15kg, frying for 11min until the surface is dry and yellow, adding Capsici fructus powder 4kg, fructus Anisi Stellati powder 0.3kg, fructus Zanthoxyli powder 0.5kg, cortex Cinnamomi Japonici powder 0.2kg, and laurel leaf powder 0.3kg, and parching for 1.5 min;
(4) preparing the seasoning sauce with high bonding property and high water-holding capacity of compound zymolyte: adding 50kg of rehydrated shiitake mushroom particles and 21kg of pleurotus eryngii particles, frying for 23min until the shiitake mushroom particles are completely soaked in oil, adding 21kg of water, boiling, adding 17.5 kg of peanut butter, keeping for 4min after boiling, adding 7kg of edible salt, 4kg of white granulated sugar, 1kg of enzymolysis shiitake mushroom material and 0.9 kg of beef powder, stopping heating after boiling, and stirring uniformly.
Comparative example 3
A preparation method of a compound zymolyte seasoning sauce with high bonding and high water-holding capacity comprises the following steps:
compared with the embodiment 1, the use of the enzymolysis mushroom material and the yeast extract is cancelled, and the rest is the same as the embodiment 1, and the concrete steps are as follows:
(1) pretreatment of raw materials: picking 10kg of clean dry mushrooms, adding the mushrooms into water for soaking and drying for 13 hours, after mushroom legs are torn off and observed to be completely rehydrated, washing the mushrooms, draining, and crushing the mushrooms into 5mm particles by a meat grinder after draining to obtain 50kg of rehydrated mushroom particles for later use; cleaning 21kg of pleurotus eryngii with clear water, draining, and crushing into 5mm particles by a meat grinder for later use; pretreating onions and fresh garlic: preparing 15kg of onion and 6kg of fresh garlic into 3mm granules for later use;
(2) heating the vegetable oil: heating 25kg of rapeseed oil to 183 ℃, keeping the temperature for 25s to remove the crude oil gas, adding 40kg of salad oil, and heating the mixed oil to 115 ℃;
(3) quickly frying materials: adding fresh Bulbus Allii granule 6kg and Bulbus Allii Cepae granule 15kg, frying for 11min until the surface is dry and yellow, adding Capsici fructus powder 4kg, fructus Anisi Stellati powder 0.3kg, fructus Zanthoxyli powder 0.5kg, cortex Cinnamomi Japonici powder 0.2kg, and laurel leaf powder 0.3kg, and parching for 1.5 min;
(4) preparing the seasoning sauce with high bonding property and high water-holding capacity of compound zymolyte: adding 50kg of rehydrated shiitake mushroom particles and 21kg of pleurotus eryngii particles, frying for 23min until the mushroom particles are completely soaked in oil, adding 21kg of water, boiling, adding 17.5 kg of peanut butter, keeping for 4min after boiling, adding 7kg of edible salt, 4kg of white granulated sugar and 0.9 kg of beef powder, stopping heating after boiling, and stirring uniformly.
Test example 1
The performance tests of the ketchups obtained in example 1 and comparative examples 1 to 3 were evaluated for effects after 6 months of storage, and the results are shown in tables 1 and 2.
TABLE 1
Note: in comparison with the example 1, the present inventors have conducted a comparison,△p is less than 0.05, and the difference has statistical significance. Therefore, the seasoning sauce prepared in the embodiment 1 is remarkably superior to each group proportion in the aspect of water retention rate and brightness, and shows that only under the condition that the enzymolysis mushroom material with proper concentration can loosen the structure of the decocted lentinan to form bridges between molecules of the mushroom polysaccharide, and the enzymolysis mushroom material and the yeast extract are matched and balanced, the free water in the mushroom can be sealed and locked in the decocted polysaccharide protein, so that the purposes of ensuring the adhesiveness and the water retention property of the seasoning sauce are finally achieved, and the seasoning sauce is more stable and uniform in the storage process.
TABLE 2
Note: + means less agglomerates and good dispersibility, and + means more agglomerates and poor dispersibility; o indicates a small amount of suspended matter, and ∈ indicates a large amount of suspended matter; the term "> means that the amount of filter particles deposited is small, and" > means that the amount of filter particles deposited is large.
In conclusion, the invention takes mushroom and pleurotus eryngii as raw materials, and adds the enzymolysis mushroom material and the yeast extract at the same time, and obtains the sauce with fragrance, chewy property, bright color and good storability after a series of reactions. Only in the enzymolysis mushroom material with proper concentration can the cooked mushroom polysaccharide structure be loosened, so that a bridge is formed among molecules of the mushroom polysaccharide structure, and the loss of free amino acid can be reduced to the maximum extent by the bridge, the flavor substance is prevented from losing during storage, more flavor precursor substances are ensured to be converted into flavor components in the cooking process, and the unique flavor of mushrooms is kept. And the polysaccharide protein has better freezing and dissolving resistance under the condition of bridging, and even if the sauce needs to be refrigerated in the later period, the uniform texture of the sauce is not influenced. The bridging can also enable polysaccharide and grease to form a gel film on the surface of the mushroom, and avoid the mushroom from being oxidized by external oxygen to generate color deposition, thereby ensuring that the color of the compound zymolyte high-adhesion and high-water-holding-capacity sauce is glossy and not dark during the storage period. Finally, the sauce with high adhesiveness and high water binding capacity is obtained.
The present invention is capable of other embodiments, and various changes and modifications may be made by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce comprises:
38-42 parts of salad oil, 23-27 parts of rapeseed oil, 47-53 parts of rehydrated mushroom, 15-20 parts of peanut butter, 18-24 parts of pleurotus eryngii, 18-24 parts of water, 14-16 parts of onion, 5-7 parts of garlic, 6-8 parts of edible salt, 3-5 parts of white granulated sugar, 3-5 parts of hot pepper, 0.2-0.4 part of anise, 0.4-0.6 part of pepper and 0.8-1.2 parts of enzymolysis mushroom material.
2. The compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce as claimed in claim 1, further comprising:
2-4 parts of yeast extract, 0.8-1 part of beef powder, 0.1-0.3 part of cassia bark and 0.2-0.4 part of bay leaf.
3. A method for preparing a composite enzymatic hydrolysate high binding and high water binding sauce according to claim 1 or 2, comprising:
(1) pretreatment of raw materials:
crushing the rehydrated shiitake into 4-6mm particles to obtain shiitake particles for later use; cleaning pleurotus eryngii, draining water, and crushing into 4-6mm particles to obtain pleurotus eryngii particles for later use;
② preparing the mushroom material by enzymolysis: 0.8-1.2 parts of mushroom powder, 12.5-18.5 parts of ultrapure water, cellulase, bromelain and flavourzyme are added at the same time, and enzymolysis is carried out for 2 hours at the temperature of 59 ℃ to prepare an enzymolysis mushroom material for later use;
(2) heating the vegetable oil: heating the rapeseed oil, adding salad oil, and controlling the temperature of the mixed oil;
(3) quickly frying materials: adding Bulbus Allii granules and Bulbus Allii Cepae granules, parching, adding Capsici fructus, fructus Anisi Stellati, fructus Zanthoxyli, yeast extract, beef powder, cortex Cinnamomi Japonici, and laurel leaf, and parching;
(4) frying: adding Lentinus Edodes particles, parching, adding water, boiling, adding peanut butter, boiling for 3-5min, adding edible salt, white sugar, and zymolytic Lentinus Edodes material, boiling, stopping heating, and stirring to obtain the flavoring sauce with high bonding property and high water holding capacity.
4. The method of manufacturing of claim 3, wherein:
the temperature of the rapeseed oil in the step (2) is raised to 180-class 186 ℃, the crude oil gas is removed after 25s, and the temperature of the mixed oil is controlled to 110-class 120 ℃.
5. The method of manufacturing of claim 3, wherein:
adding the garlic granules and the onion granules in the step (3) and frying for 11min, and frying the composite spice for 1-2 min.
6. The method of manufacturing of claim 3, wherein:
and (4) frying the mushroom particles for 21-25 min.
7. A compound zymolyte high-adhesion and high-water-holding-capacity sauce prepared by the preparation method according to any one of claims 3 to 6.
8. The compound zymolyte high-adhesion and high-water-holding-capacity seasoning sauce as claimed in claim 7, which comprises:
38-42 parts of salad oil, 23-27 parts of rapeseed oil, 47-53 parts of rehydrated mushroom, 15-20 parts of peanut butter, 18-24 parts of pleurotus eryngii, 18-24 parts of water, 14-16 parts of onion, 5-7 parts of garlic, 6-8 parts of edible salt, 3-5 parts of white granulated sugar, 3-5 parts of hot pepper, 0.2-0.4 part of anise, 0.4-0.6 part of pepper, 0.8-1.2 parts of enzymolysis mushroom material, 2-4 parts of yeast extract, 0.8-1 part of beef powder, 0.1-0.3 part of cinnamon and 0.2-0.4 part of bay leaf.
9. Use of a sauce with high binding and high water binding capacity comprising a built-up enzymatic hydrolysate according to any one of claims 1, 2 and 7 in the field of cooking, including but not limited to table serving.
10. The use of claim 9, wherein said meal includes, but is not limited to, chafing dish, soup pot, stir-frying, sandwich of buns.
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