CN112089033A - Velvet antler mushroom sauce and preparation method thereof - Google Patents
Velvet antler mushroom sauce and preparation method thereof Download PDFInfo
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- CN112089033A CN112089033A CN202010867409.9A CN202010867409A CN112089033A CN 112089033 A CN112089033 A CN 112089033A CN 202010867409 A CN202010867409 A CN 202010867409A CN 112089033 A CN112089033 A CN 112089033A
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- 241000222433 Tricholomataceae Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
Abstract
The application relates to a velvet antler mushroom sauce and a preparation method thereof, belongs to the field of compound seasoning sauce, and comprises the following components in parts by weight: 30-34 parts of pilose antler; 25-30 parts of vegetable oil; 1-2 parts of green plum pulp; 5-10 parts of minced garlic; 5-10 parts of broad bean paste; 5-10 parts of soybean paste; preparation of green plum pulp: washing green plums in corresponding weight parts, circularly adding salt accounting for 20-30% of the weight of the green plums for pickling to enable the salinity of the mixture of the green plums and the salt to reach more than 18%, and after at least 3 months of salting, drying in the sun, removing cores, pulping for 2-3 times and filtering to obtain green plum pulp. The method not only enriches the flavor and functions of the velvet antler mushroom sauce, but also improves the preservation time of the velvet antler mushroom sauce.
Description
Technical Field
The application belongs to the field of compound seasoning sauce, and particularly relates to a velvet antler mushroom sauce and a preparation method thereof.
Background
The velvet antler mushroom is a kind of delicious edible and medicinal fungi belonging to Agaricales, Tricholomataceae and Lyophyllum. The fruiting body of the velvet antler mushroom is rich in beta-glucan, dietary fiber, peptide, partial mineral substances and vitamins, and has the effects of resisting tumors, reducing blood pressure, resisting diabetes, reducing cholesterol and the like.
According to records in Shen nong Ben Cao, the plum is sweet and mild in nature and can enter liver, spleen, lung and large intestine to promote the secretion of saliva or body fluid. The green plum is rich in natural high-quality organic acids such as citric acid and malic acid, vitamins and minerals, and has effects of relieving fatigue, removing blood waste, improving gastrointestinal function, and protecting liver.
However, in the prior art, the shelf life of the mushroom paste is generally improved by adding a preservative into the existing mushroom paste.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims at preparing the velvet antler mushroom sauce by adopting the velvet antler mushroom as the main material, and adding the pickled green plum pulp not only enriches the flavor and the function of the velvet antler mushroom sauce, but also improves the storage time of the velvet antler mushroom sauce and reduces the addition of preservatives;
the second purpose of the invention is to provide a preparation method of the velvet antler mushroom sauce, which is used for preparing the velvet antler mushroom sauce.
In order to achieve the first purpose, the invention provides the following technical scheme:
the velvet antler mushroom sauce comprises the following components in parts by weight: 30-34 parts of velvet antler mushroom; 25-30 parts of vegetable oil; 1-2 parts of green plum pulp; 5-10 parts of minced garlic; 5-10 parts of broad bean paste; 5-10 parts of soybean paste; preparation of green plum pulp: washing green plums in corresponding weight parts, circularly adding salt accounting for 20-30% of the weight of the green plums for pickling to enable the salinity of the mixture of the green plums and the salt to reach more than 18%, and after at least 3 months of salting, drying in the sun, removing cores, pulping for 2-3 times and filtering to obtain green plum pulp.
By adopting the technical scheme, the pickled green plums are made into the green plum pulp containing green plum juice and green plum pulp blocks, then the green plum pulp is mixed into the mushroom grains, the mushroom grains adsorb the green plum pulp, so that the green plum liquid enters the inner gaps of the velvet antler mushroom, the green plum pulp blocks are embedded in the gaps of the outer surface of the velvet antler mushroom, the pickled green plums enrich the flavor and the functions of the velvet antler mushroom sauce, and the treated green plum pulp can make microorganisms in the velvet antler mushroom sauce difficult to grow, so that the velvet antler mushroom sauce is prevented from going bad quickly, and the purpose of prolonging the storage time of the velvet antler mushroom sauce is achieved.
Further, the method also comprises the following steps: 5-7 parts of hot and spicy sauce; 1-2 parts of chilli powder; 0.5-1 part of edible spice; 0.5-1 part of edible essence.
By adopting the technical scheme, the pilose antler mushroom sauce can have spicy taste by adding the chilli powder, so that the taste of the pilose antler mushroom sauce is changed, the requirements of different customers are met, and the product can meet the requirements of the market.
Further, 5-7 parts of hot and spicy sauce; 1-2 parts of pepper powder; 0.5-1 part of edible spice; 0.5-1 part of edible essence.
By adopting the technical scheme, the pilose antler mushroom sauce can have spicy taste by adding the pepper powder, so that the taste of the pilose antler mushroom sauce is changed, the requirements of different customers are met, and the product can meet the requirements of the market.
Further, the method also comprises the following steps: 1-2 parts of five spice powder; 0.5-1 part of edible spice; 0.5-1 part of edible essence.
By adopting the technical scheme, the pilose antler mushroom sauce can have five flavors by adding the five spice powder, so that the taste of the pilose antler mushroom sauce is changed, the requirements of different customers are met, and the product can meet the requirements of the market.
Furthermore, the aperture of the filter screen for filtering the green plum pulp is less than or equal to 1 mm.
By adopting the technical scheme, the aperture of the filter screen is less than or equal to 1 mm, so that the particle size of the green plum meat blocks in the green plum pulp is less than 1 mm, and the problem that the green plum meat blocks cannot be adsorbed on the velvet mushroom due to the large weight of the green plum meat blocks caused by the overlarge particle size of the green plum meat blocks is avoided.
Further, the vegetable oil is one of soybean salad oil, corn oil or sunflower seed oil.
In order to achieve the second purpose, the invention provides the following technical scheme:
a preparation process of a velvet antler mushroom sauce comprises the following steps:
1) preprocessing the velvet antler mushroom;
weighing velvet antler mushroom in corresponding weight parts, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 40-45 ℃ for 4-5 hours to obtain dry mushroom granules with the water content of 10-15%;
2) preparing velvet antler mushroom sauce;
2.1) before boiling, putting the dried mushroom grains into water with the temperature of 25-30 ℃ for 10-15min, and then squeezing for later use;
2.2) heating vegetable oil with corresponding weight parts in a pot to 125-;
3) packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
By adopting the technical scheme, the rehydrated and squeezed velvet antler mushroom preserves the original crisp and tasty taste of the velvet antler mushroom, can promote green plum syrup to enter the velvet antler mushroom, has the effects of adjusting the taste and prolonging the shelf life, and has the advantages of simple production process, moderate cost, moderate product saline taste, long remaining aftertaste and chewy effect.
Further, the grain size of the mushroom grains in the step 1) of preprocessing the velvet antler mushroom is 0.5-1 cm.
By adopting the technical scheme, the grain size of the mushroom grains is controlled to be 0.5-1cm, so that the mushroom grains can fully absorb the green plum pulp, and the taste and the quality guarantee period of the velvet antler mushroom sauce are ensured.
Further, the weight of the mushroom grains after rehydration in the step 2.1) is 2.5-3 times of the weight of the dry mushroom grains.
By adopting the technical scheme, the weight of the rehydrated mushroom grains is controlled to be 2.5-3 times of that of the dry mushroom grains, so that the velvet mushroom not only can keep the fragrance of the dry mushroom grains, but also has the tender feeling of wet mushroom grains.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the pickled green plums are made into green plum pulp containing green plum juice and green plum meat blocks, then the green plum pulp is mixed into mushroom grains, the mushroom grains adsorb the green plum pulp, so that the green plum juice enters the inner gaps of the velvet antler mushroom, the green plum meat blocks are embedded in the gaps on the outer surface of the velvet antler mushroom, the pickled green plums enrich the flavor and the functions of the velvet antler mushroom sauce, and the treated green plum pulp can make microorganisms in the velvet antler mushroom sauce difficult to grow, so that the velvet antler mushroom sauce is prevented from going bad quickly, and the purpose of prolonging the storage time of the velvet antler mushroom sauce is achieved;
2. the aperture of the filter screen is smaller than 1 mm, so that the particle size of the green plum meat blocks in the green plum pulp is smaller than 1 mm, and the problem that the green plum meat blocks cannot be adsorbed on the velvet mushroom due to large weight caused by overlarge particle size of the green plum meat blocks is avoided;
3. the weight of the rehydrated mushroom grains is controlled to be 2.5-3 times of that of the dry mushroom grains, so that the velvet mushroom not only can keep the fragrance of the dry mushroom grains, but also has the tender feeling of wet mushroom grains.
Detailed Description
The present invention will be described in further detail with reference to examples.
In the following preparation examples, examples and comparative examples, each raw material was commercially available.
Preparation example 1: preparing green plum pulp;
cleaning 10kg of green plums, circularly adding 2kg of salt in a salt-layer-by-layer manner for pickling, introducing the salt during the pickling process to keep the salinity of the mixture of the green plums and the salt above 18%, continuously circulating for 30 days, salting for 45 days, airing, removing cores, pulping for 2-3 times, and filtering to obtain green plum pulp.
Preparation example 2: preparing green plum pulp;
cleaning 10kg of green plums, circularly adding 2.5kg of salt into the green plums in a layer-by-layer salt-salt manner for pickling, introducing the salt into the green plums to keep the salinity of the mixture of the green plums and the salt above 18 percent, continuously circulating for 23 days, then salting for 52 days, airing, removing cores, pulping for 2-3 times and filtering to obtain green plum pulp.
Preparation example 3: preparing green plum pulp;
cleaning 10kg of green plums, circularly adding 3kg of salt in a salt-layer-by-layer manner for pickling, introducing the salt during the pickling to keep the salinity of the mixture of the green plums and the salt above 18%, continuously circulating for 15 days, salting for 60 days, airing, removing cores, pulping for 2-3 times, and filtering to obtain green plum pulp.
Example 1, a velvet antler mushroom paste is prepared by the following method:
weighing 30kg of velvet antler mushroom, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 40 ℃ for 5 hours to obtain dried mushroom granules with the water content of 10-15%;
step two, before cooking, putting the dried mushroom grains into water with the temperature of 25 ℃ for 15min, and then squeezing for later use;
step three, heating 25kg of soybean salad oil to 125 ℃, putting 5kg of minced garlic into the pot, frying until the minced garlic is slightly yellow, putting mushroom grains into the pot, boiling for 4 minutes, sequentially putting 5kg of broad bean paste, 5kg of soybean paste and 1kg of green plum pulp, uniformly stirring, and taking out of the pot;
step four: packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
Example 2, a velvet antler mushroom paste is prepared by the following method:
weighing 32kg of velvet antler mushroom, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 40 ℃ for 5 hours to obtain dry mushroom granules with the water content of 10-15%;
step two, before cooking, putting the dried mushroom grains into water with the temperature of 25 ℃ for 15min, and then squeezing for later use;
step three, heating 27kg of corn oil in a pot to 125 ℃, putting 7kg of minced garlic in the pot, frying until the minced garlic is slightly yellow, putting mushroom grains in the pot, boiling for 4 minutes, sequentially putting 7kg of broad bean paste, 7kg of soybean paste and 1.5kg of green plum pulp, uniformly stirring, and taking out of the pot;
step four: packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
Example 3, a velvet antler mushroom paste is prepared by the following method:
weighing 34kg of velvet antler mushroom, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 40 ℃ for 5 hours to obtain dried mushroom granules with the water content of 10-15%;
step two, before cooking, putting the dried mushroom grains into water with the temperature of 25 ℃ for 15min, and then squeezing for later use;
step three, heating 30kg of sunflower seed oil in a pot to 125 ℃, putting 10kg of minced garlic into the pot, frying until the minced garlic is slightly yellow, putting mushroom grains into the pot, boiling for 4 minutes, sequentially putting 10kg of broad bean paste, 10kg of soybean paste and 2kg of green plum pulp, uniformly stirring, and taking out of the pot;
step four: packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
Example 4, a velvet antler mushroom paste is prepared by the following method:
weighing 30kg of velvet antler mushroom, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 42 ℃ for 4.5 hours to obtain dry mushroom granules with the water content of 10-15%;
step two, before cooking, 30kg of dried mushroom grains are put into water with the temperature of 27 ℃ for 12min and then are squeezed for standby;
step three, heating 25kg of soybean salad oil in a pot to 130 ℃, putting 5kg of minced garlic into the pot, frying until the minced garlic is slightly yellow, putting mushroom grains into the pot, boiling for 5 minutes, sequentially putting 5kg of broad bean paste, 5kg of soybean paste and 1kg of green plum pulp, uniformly stirring, and taking out of the pot;
step four: packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
Example 5, a velvet antler mushroom paste is prepared by the following method:
weighing 30kg of velvet antler mushroom, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 45 ℃ for 4 hours to obtain dried mushroom granules with the water content of 10-15%;
step two, before cooking, 30kg of dried mushroom grains are put into water with the temperature of 30 ℃ for 10min and then are squeezed for standby;
step three, heating 25kg of soybean salad oil to 135 ℃, putting 5kg of minced garlic into the pot, frying until the minced garlic is slightly yellow, putting mushroom grains into the pot, boiling for 6 minutes, sequentially putting 5kg of broad bean paste, 5kg of soybean paste and 1kg of green plum pulp, uniformly stirring, and taking out of the pot;
step four: packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
Example 6, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, 5 parts of hot and spicy sauce is added after the mushroom grains are put into a pot to be boiled; 1 part of chilli powder; 0.5 part of edible spice; 0.5 part of edible essence.
Example 7, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, the mushroom grains are put into a pot to be boiled, and 6 parts of hot and spicy sauce are also added; 1.5 parts of chilli powder; 0.75 part of edible spice; 0.75 part of edible essence.
Example 8, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, the mushroom grains are put into a pot to be boiled, and 7 parts of hot and spicy sauce are also added; 2 parts of chilli powder; 1 part of edible spice; 1 part of
And (4) edible essence.
Example 8, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, 5 parts of hot and spicy sauce is added after the mushroom grains are put into a pot to be boiled; 1 part of pepper powder; 0.5 part of edible spice; 0.5 part of edible essence.
Example 9, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, the mushroom grains are put into a pot to be boiled, and 6 parts of hot and spicy sauce are also added; 1.5 parts of pepper powder; 0.75 part of edible spice; 0.75 part of edible essence.
Example 10, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, the mushroom grains are put into a pot to be boiled, and 7 parts of hot and spicy sauce are also added; 2 parts of pepper powder; 1 part of edible spice; 1 part of
And (4) edible essence.
Example 11, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, the mushroom grains are put into a pot to be boiled, and then 1 part of five spice powder is added; 0.5 part of edible spice; 0.5 part of edible essence.
Example 12, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, the mushroom grains are put into a pot to be boiled, and then 1.5 parts of five spice powder are added; 0.75 part of edible spice; 0.75 part of edible essence.
Example 13, a velvet antler mushroom paste, which is different from example 5 in that:
in the third step, 2 parts of five spice powder is added after the mushroom grains are put into a pot to be boiled; 1 part of edible spice; 1 part of edible essence.
Comparative example 1, a velvet antler mushroom paste was prepared by the following method:
weighing 34kg of velvet antler mushroom, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 40 ℃ for 5 hours to obtain dried mushroom granules with the water content of 10-15%;
step two, before cooking, putting the dried mushroom grains into water with the temperature of 25 ℃ for 15min, and then squeezing for later use;
step three, heating 30kg of soybean salad oil to 125 ℃, putting 10kg of minced garlic into the pot, frying until the minced garlic is slightly yellow, putting mushroom grains into the pot, boiling for 4 minutes, sequentially putting 10kg of broad bean paste and 10kg of soybean paste, stirring uniformly, and taking out of the pot; step four: packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
Comparative example 2, a velvet antler mushroom paste was prepared by the following method:
weighing 34kg of velvet antler mushroom, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 40 ℃ for 5 hours to obtain dried mushroom granules with the water content of 10-15%;
step two, before cooking, putting the dried mushroom grains into water with the temperature of 25 ℃ for 15min, and then squeezing for later use;
step three, heating 30kg of soybean salad oil to 125 ℃, putting 10kg of minced garlic into the pot, frying until the minced garlic is slightly yellow, putting mushroom grains into the pot, boiling for 4 minutes, sequentially putting 10kg of broad bean paste, 10kg of soybean paste and 1kg of green plum juice, uniformly stirring, and taking out of the pot;
step four: packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
Test one: sensory evaluation test
Experimental samples: the velvet antler mushroom experimental samples 1 to 15 were prepared according to the methods of examples 1 to 13 and comparative examples 1 to 2.
The experimental method comprises the following steps: sensory evaluation is completed by 20 judges, referring to table 1, sensory evaluation is performed in a sensory evaluation room, products 1 to 15 are distributed in corresponding white porcelain plates, comprehensive evaluation is performed according to the taste, color and flavor of the products under the environment with sufficient and soft light, the maximum value and the minimum value are discarded, the average value of the rest products is taken, and the result is shown in table 2.
TABLE 1
And (2) test II: preservation time experiment samples of the velvet antler mushroom paste: four groups of velvet antler mushroom paste samples were prepared according to the methods of examples 1 to 13 and comparative examples 1 to 2, each group of velvet antler mushroom paste samples including experimental samples 1 to 15. Placing the four groups of the velvet antler mushroom sauce samples on a shelf at room temperature, performing can opening detection on the velvet antler mushroom sauce samples every three months, and detecting whether the velvet antler mushroom sauce is deteriorated, wherein the experimental results are shown in table 3.
TABLE 2
TABLE 3
The experimental results are as follows: as can be seen from Table 2, the total score of samples 1-13 is much greater than the scores of samples 14 and 15, which indicates that the mushroom paste has rich flavor and good taste;
as can be seen from Table 3, the test samples deteriorated after 12 months, but the velvet mushroom paste of the present application did not deteriorate after 12 months, indicating that the velvet mushroom paste produced by the present application can be preserved for a longer period of time without the addition of preservatives.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (9)
1. The velvet antler mushroom sauce is characterized by comprising the following components in parts by weight:
30-34 parts of velvet antler mushroom;
25-30 parts of vegetable oil;
1-2 parts of green plum pulp;
5-10 parts of minced garlic;
5-10 parts of broad bean paste;
5-10 parts of soybean paste;
preparation of green plum pulp:
washing green plums in corresponding weight parts, circularly adding salt accounting for 20-30% of the weight of the green plums for pickling to enable the salinity of the mixture of the green plums and the salt to reach more than 18%, and after at least 3 months of salting, drying in the sun, removing cores, pulping for 2-3 times and filtering to obtain green plum pulp.
2. The pileus unguentum paste of claim 1, further comprising:
5-7 parts of hot and spicy sauce;
1-2 parts of chilli powder;
0.5-1 part of edible spice;
0.5-1 part of edible essence.
3. The pileus unguentum paste of claim 1, further comprising:
5-7 parts of hot and spicy sauce;
1-2 parts of pepper powder;
0.5-1 part of edible spice;
0.5-1 part of edible essence.
4. The pileus unguentum paste of claim 1, further comprising:
1-2 parts of five spice powder;
0.5-1 part of edible spice;
0.5-1 part of edible essence.
5. The pileus velvet sauce according to claim 1, wherein the pore size of the filter net for filtering the green plum pulp is 1 mm or less.
6. The pileus unguentum paste of claim 1, wherein the vegetable oil is one of soybean salad oil, corn oil or sunflower seed oil.
7. The preparation method of the velvet antler mushroom paste according to any one of claims 1 to 6, characterized by comprising the steps of:
1) preprocessing the velvet antler mushroom;
weighing velvet antler mushroom in corresponding weight parts, removing mushroom dregs and mushroom heads, cleaning, cutting into granules to prepare mushroom granules, and drying the mushroom granules in a drying room at 40-45 ℃ for 4-5 hours to obtain dry mushroom granules with the water content of 10-15%;
2) preparing velvet antler mushroom sauce;
2.1) before boiling, putting the dried mushroom grains into water with the temperature of 25-30 ℃ for 10-15min, and then squeezing for later use;
2.2) heating vegetable oil with corresponding weight parts in a pot to 125-;
3) packaging the velvet antler mushroom sauce;
uniformly filling the fried materials into a packaging bottle, screwing a cover in vacuum, sterilizing under high pressure, and cooling to obtain the velvet antler mushroom sauce.
8. The method for preparing velvet antler mushroom paste according to claim 7, wherein the grain size of the mushroom grains in the 1) velvet antler mushroom pretreatment step is 0.5-1 cm.
9. The method for preparing velvet antler mushroom sauce according to claim 7, wherein the weight of the mushroom pieces rehydrated in the step 2.1) is 2.5-3 times that of the dried mushroom pieces.
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Application publication date: 20201218 |