CN112471491A - Processing method of vacuum-sealed mushroom sauce - Google Patents

Processing method of vacuum-sealed mushroom sauce Download PDF

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Publication number
CN112471491A
CN112471491A CN202011418096.5A CN202011418096A CN112471491A CN 112471491 A CN112471491 A CN 112471491A CN 202011418096 A CN202011418096 A CN 202011418096A CN 112471491 A CN112471491 A CN 112471491A
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mushroom
parts
oil
sauce
mushrooms
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罗圆
徐建华
陶小迪
熊仕强
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Pinyuan Suizhou Modern Agriculture Development Co ltd
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Pinyuan Suizhou Modern Agriculture Development Co ltd
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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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking

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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)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a processing method of vacuum-sealed mushroom sauce, and particularly relates to the technical field of mushroom sauce processing, wherein the processing method comprises the following steps: treating the main material, putting the mushroom into a water pool, brushing soil on the surface of the mushroom, replacing water, repeating the above steps for three times to obtain clean mushroom, soaking the mushroom in water for 20-35min, and keeping the water temperature at 50 DEG CAnd then taking out the soaked shiitake mushrooms and dicing the shiitake mushrooms. According to the invention, the mushroom dices are dehydrated by the centrifugal dehydrator, and are pretreated by the frying mode, so that the effects of dehydrating, cooking, sterilizing and fixing the shapes of the mushroom dices are further realized, the effects of chewy and crisp mushroom dices are ensured, and the size of the mushroom dices is limited to 6-8mm3In addition, the addition amount of the soybean paste is accurately controlled, so that the product has uniform particles, is rich in meat texture, chewy and easy to chew, has the special fragrance of the mushroom, is moderate in salty and fresh, has no greasy feeling, and can be eaten after being opened.

Description

Processing method of vacuum-sealed mushroom sauce
Technical Field
The invention relates to the technical field of mushroom sauce processing, in particular to a processing method of vacuum-sealed mushroom sauce.
Background
Along with the improvement of living standard of people, the requirements on nutrient components in food are higher and higher, and the sauce is also highly regarded as an important condiment and a table food in daily diet life of people. The mushroom is also called Lentinus edodes, shiitake mushroom and shiitake mushroom, is an important fungus used as both medicine and food, is the second most edible fungus in the world, is one of special products in China, and is called mountain delicacies among people. The shiitake mushroom has the advantages of fleshy and tender meat, delicious taste and rich nutrition, and contains protein, fat, carbohydrate, crude fiber, ash, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin C and the like; the shiitake mushroom also contains more ergosterol, mannitol and the like, and can be converted into vitamin D2 through sunlight or ultraviolet irradiation, so that the immunity of a human body is enhanced, and the growth of bones and teeth of children can be helped; in addition, more than 30 enzymes exist in the shiitake mushroom, and the shiitake mushroom is a unique food for correcting enzyme deficiency of human bodies. The mushroom sauce is beneficial to human health after being frequently eaten, and is an ideal edible method for preparing the mushroom sauce in order to meet the edible requirements of people.
The existing mushroom sauce is processed by simply frying various raw materials, the water content and the particle size of mushroom can influence the product quality, meanwhile, soybean sauce is added into the mushroom sauce, the soybean sauce contains certain water and salt, the taste of the mushroom sauce can be influenced by optionally adding the soybean sauce, and the processing method of the mushroom sauce with the vacuum seal is provided.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a processing method of vacuum-sealed mushroom sauce, and the technical problem to be solved by the invention is as follows: the problem that the taste of the mushroom sauce is influenced by mushroom particles and water content due to the addition of the soybean sauce in the existing mushroom sauce.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method of vacuum-sealed mushroom sauce is prepared from the following raw materials in parts by weight:
50-70 parts of mushroom, 150 parts of edible oil 130-containing materials, 15-25 parts of fermented soya beans, 35-75 parts of soybean paste, 5-8 parts of white sugar, 2-3 parts of oyster sauce, 1.5-3 parts of chicken essence, 2-3 parts of salt, 3-5 parts of garlic, 3-5 parts of ginger, 2-3 parts of spices, 2-3 parts of pepper and 3-4 parts of cooking wine;
the preparation method comprises the following steps:
the method comprises the following steps: treating the main materials, namely putting the mushrooms with the formula amount into a water tank, brushing soil on the surfaces of the mushrooms, then replacing water, repeating the processes for three times to obtain clean mushrooms, then soaking the mushrooms in the water for 20-35min, keeping the water temperature at 50 ℃, then taking out the soaked mushrooms, dicing, putting the diced mushrooms into a centrifugal dehydrator for dehydration, putting the dehydrated diced mushrooms into an oil pan for frying, then taking out the diced mushrooms, draining oil, and naturally cooling the diced mushrooms to room temperature to obtain the main materials of the mushrooms;
step two: processing the ingredients, namely putting the garlic and the ginger in a grinder according to the formula amount, taking out the ground garlic and the ginger, and sieving to obtain the ingredients finally;
step three: processing spices, namely putting 2-4 parts of cassia bark, 2-4 parts of star anise, 1-3 parts of bay leaves and 1.5-2.2 parts of fennel into a grinder, grinding the materials to 80-100 meshes, and then screening the materials to finally obtain the spices;
step four: frying sauce, namely putting the formula amount of edible oil into a pot, putting garlic and ginger powder into the pot after the oil temperature is raised to 130 ℃, continuously frying, putting the main material of the mushrooms into the pot to be continuously fried after the oil temperature is raised to fragrance, then adding the soybean sauce and the fermented soya beans into the pot to be continuously stirred, continuously frying for 5-7min, stopping frying after the sauce fragrance is fried, adding white sugar, oil consumption, chicken essence, salt, cooking wine and spices into the pot to be seasoned, stirring for 3-5min, and naturally cooling to obtain the mushroom sauce;
step five: canning and packaging, namely cooling the fried mushroom sauce, then putting the cooled mushroom sauce into a glass jar, cleaning oil stains on the surface of the glass jar, then putting the glass bottle filled with the mushroom sauce into a vacuum sealing machine, and screwing a bottle cap, thereby completing the packaging process of the mushroom sauce;
step six: sterilizing, namely sterilizing the filled shiitake sauce at high temperature for 20-40min at 110-125 ℃;
step seven: cooling, cooling the sterilized product quickly, cooling to 25 deg.C with cold water, wiping the surface of the glass jar with water, and drying to obtain the final product.
As a further scheme of the invention: the oil used in the process of frying the diced shiitake mushrooms in the step one is zanthoxylum oil, and the zanthoxylum oil is prepared by the following method:
adding 50 parts of edible oil into a pot according to the weight part ratio, controlling the temperature of the oil to rise to 200 ℃, turning off the fire for waiting, adding 3 parts of pepper after the temperature of the oil is reduced to 110 ℃, and stirring once every 5min until the temperature of the oil is reduced to below 60 ℃ to obtain the pepper oil.
As a further scheme of the invention: in the step one, in the process of frying the diced mushroom, the oil temperature needs to be kept at 110 ℃, the frying time is 7min, the water content of the diced mushroom is kept at 50% -55% after being fried, meanwhile, the diced mushroom needs to be kept for 4min in the process of putting the diced mushroom into a centrifugal dehydrator, the rotating speed of the centrifugal dehydrator is kept at 2400r/min, and the size of the diced mushroom is kept at 6-8mm3。
As a further scheme of the invention: in the second step, the garlic and ginger are crushed and the size is kept between 1 and 2mm3。
As a further scheme of the invention: in the fourth step, stirring is carried out for 3-5min under the condition that the temperature is kept at 100 ℃.
The invention has the beneficial effects that:
1. according to the invention, the mushroom dices are dehydrated by the centrifugal dehydrator, and are pretreated by the frying mode, so that the effects of dehydrating, cooking, sterilizing and fixing the shapes of the mushroom dices are further realized, the effects of chewy and crisp mushroom dices are ensured, and the size of the mushroom dices is limited to 6-8mm3Simultaneously accurately controlling the addition amount of the soybean paste to ensure that the product particlesThe mushroom sauce is uniform, rich in meat texture, chewy, easy to chew, moderate in salty and fresh, free of greasy feeling and ready to eat after being opened;
2. the mushroom sauce has unique flavor, soft and delicious meat, extremely delicious and fragrant taste and long storage time, can be eaten after being unpacked, improves the convenience of eating, is particularly suitable for people who want to eat but can not do or can do but can not do the mushroom, has high nutritional value, easy preservation and good quality, and is suitable for a large number of client groups.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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 processing method of vacuum-sealed mushroom sauce is prepared from the following raw materials in parts by weight:
50 parts of mushroom, 130 parts of edible oil, 20 parts of fermented soya beans, 35 parts of soybean paste, 7 parts of white sugar, 2.5 parts of oyster sauce, 2 parts of chicken essence, 2.5 parts of salt, 4 parts of garlic, 4 parts of ginger, 2.5 parts of spices, 2.5 parts of pepper and 3.5 parts of cooking wine;
the preparation method comprises the following steps:
the method comprises the following steps: treating the main materials, namely putting the mushrooms with the formula amount into a water tank, brushing soil on the surfaces of the mushrooms, then replacing water, repeating the processes for three times to obtain clean mushrooms, then soaking the mushrooms in the water for 30min, keeping the water temperature at 50 ℃, then taking out the soaked mushrooms, dicing, putting the diced mushrooms into a centrifugal dehydrator for dehydration, putting the dehydrated diced mushrooms into an oil pan for frying, then taking out the diced mushrooms, draining oil, and naturally cooling the diced mushrooms to room temperature to obtain the main materials of the mushrooms;
step two: processing the ingredients, namely putting the garlic and the ginger in a grinder according to the formula amount, taking out the ground garlic and the ginger, and sieving to obtain the ingredients finally;
step three: processing spices, namely putting 3 parts of cassia bark, 3 parts of star anise, 2 parts of bay leaves and 2 parts of fennel into a grinder, grinding the materials to 100 meshes, and then screening the materials to finally obtain the spices;
step four: frying sauce, namely putting the formula amount of edible oil into a pot, putting garlic and ginger powder into the pot after the oil temperature is raised to 130 ℃, continuously frying, putting the main material of the mushroom into the pot to be continuously fried after the oil temperature is raised to fragrance, then adding the soybean sauce and the fermented soya beans into the pot to be continuously stirred and continuously fried for 6min, stopping frying after the sauce fragrance is fried, adding white sugar, oil consumption, chicken essence, salt, cooking wine and spices into the pot to be seasoned, stirring for 4min, and naturally cooling to obtain the mushroom sauce;
step five: canning and packaging, namely cooling the fried mushroom sauce, then putting the cooled mushroom sauce into a glass jar, cleaning oil stains on the surface of the glass jar, then putting the glass bottle filled with the mushroom sauce into a vacuum sealing machine, and screwing a bottle cap, thereby completing the packaging process of the mushroom sauce;
step six: sterilizing, namely sterilizing the filled shiitake mushroom sauce at high temperature for 35min at 120 ℃;
step seven: cooling, cooling the sterilized product quickly, cooling to 25 deg.C with cold water, wiping the surface of the glass jar with water, and drying to obtain the final product.
The oil used in the process of frying the diced mushrooms in the step one is zanthoxylum oil, and the zanthoxylum oil is prepared by the following method:
adding 50 parts of edible oil into a pot according to the weight part ratio, controlling the temperature of the oil to rise to 200 ℃, turning off the fire for waiting, adding 3 parts of pepper after the temperature of the oil is reduced to 110 ℃, and stirring once every 5min until the temperature of the oil is reduced to below 60 ℃ to obtain the pepper oil.
In the step one, in the process of frying the diced mushroom, the oil temperature needs to be kept at 110 ℃, the frying time is 7min, the water content of the diced mushroom is kept at 55% after the frying, meanwhile, the diced mushroom needs to be kept for 4min in the process of putting the diced mushroom into a centrifugal dehydrator, the rotating speed of the centrifugal dehydrator is kept at 2400r/min, and the diced mushroomIs kept at 6mm3。
In the second step, the garlic and ginger are crushed and the size is kept at 2mm3。
In step four, stirring was carried out for 4min while keeping the temperature at 100 ℃.
Example 2:
a processing method of vacuum-sealed mushroom sauce is prepared from the following raw materials in parts by weight:
50 parts of mushroom, 130 parts of edible oil, 20 parts of fermented soya beans, 40 parts of soybean paste, 7 parts of white sugar, 2.5 parts of oyster sauce, 2 parts of chicken essence, 2.5 parts of salt, 4 parts of garlic, 4 parts of ginger, 2.5 parts of spices, 2.5 parts of pepper and 3.5 parts of cooking wine;
the preparation method comprises the following steps:
the method comprises the following steps: treating the main materials, namely putting the mushrooms with the formula amount into a water tank, brushing soil on the surfaces of the mushrooms, then replacing water, repeating the processes for three times to obtain clean mushrooms, then soaking the mushrooms in the water for 30min, keeping the water temperature at 50 ℃, then taking out the soaked mushrooms, dicing, putting the diced mushrooms into a centrifugal dehydrator for dehydration, putting the dehydrated diced mushrooms into an oil pan for frying, then taking out the diced mushrooms, draining oil, and naturally cooling the diced mushrooms to room temperature to obtain the main materials of the mushrooms;
step two: processing the ingredients, namely putting the garlic and the ginger in a grinder according to the formula amount, taking out the ground garlic and the ginger, and sieving to obtain the ingredients finally;
step three: processing spices, namely putting 3 parts of cassia bark, 3 parts of star anise, 2 parts of bay leaves and 2 parts of fennel into a grinder, grinding the materials to 100 meshes, and then screening the materials to finally obtain the spices;
step four: frying sauce, namely putting the formula amount of edible oil into a pot, putting garlic and ginger powder into the pot after the oil temperature is raised to 130 ℃, continuously frying, putting the main material of the mushroom into the pot to be continuously fried after the oil temperature is raised to fragrance, then adding the soybean sauce and the fermented soya beans into the pot to be continuously stirred and continuously fried for 6min, stopping frying after the sauce fragrance is fried, adding white sugar, oil consumption, chicken essence, salt, cooking wine and spices into the pot to be seasoned, stirring for 4min, and naturally cooling to obtain the mushroom sauce;
step five: canning and packaging, namely cooling the fried mushroom sauce, then putting the cooled mushroom sauce into a glass jar, cleaning oil stains on the surface of the glass jar, then putting the glass bottle filled with the mushroom sauce into a vacuum sealing machine, and screwing a bottle cap, thereby completing the packaging process of the mushroom sauce;
step six: sterilizing, namely sterilizing the filled shiitake mushroom sauce at high temperature for 35min at 120 ℃;
step seven: cooling, cooling the sterilized product quickly, cooling to 25 deg.C with cold water, wiping the surface of the glass jar with water, and drying to obtain the final product.
The oil used in the process of frying the diced mushrooms in the step one is zanthoxylum oil, and the zanthoxylum oil is prepared by the following method:
adding 50 parts of edible oil into a pot according to the weight part ratio, controlling the temperature of the oil to rise to 200 ℃, turning off the fire for waiting, adding 3 parts of pepper after the temperature of the oil is reduced to 110 ℃, and stirring once every 5min until the temperature of the oil is reduced to below 60 ℃ to obtain the pepper oil.
In the step one, in the process of frying the diced mushroom, the oil temperature needs to be kept at 110 ℃, the frying time is 7min, the water content of the diced mushroom is kept at 55% after being fried, meanwhile, the diced mushroom needs to be kept for 4min in the process of putting the diced mushroom into a centrifugal dehydrator, the rotating speed of the centrifugal dehydrator is kept at 2400r/min, and the size of the diced mushroom is kept at 6mm3。
In the second step, the garlic and ginger are crushed and the size is kept at 2mm3。
In step four, stirring was carried out for 4min while keeping the temperature at 100 ℃.
Example 3:
a processing method of vacuum-sealed mushroom sauce is prepared from the following raw materials in parts by weight:
50 parts of mushroom, 130 parts of edible oil, 20 parts of fermented soya beans, 45 parts of soybean paste, 7 parts of white sugar, 2.5 parts of oyster sauce, 2 parts of chicken essence, 2.5 parts of salt, 4 parts of garlic, 4 parts of ginger, 2.5 parts of spices, 2.5 parts of pepper and 3.5 parts of cooking wine;
the preparation method comprises the following steps:
the method comprises the following steps: treating the main materials, namely putting the mushrooms with the formula amount into a water tank, brushing soil on the surfaces of the mushrooms, then replacing water, repeating the processes for three times to obtain clean mushrooms, then soaking the mushrooms in the water for 30min, keeping the water temperature at 50 ℃, then taking out the soaked mushrooms, dicing, putting the diced mushrooms into a centrifugal dehydrator for dehydration, putting the dehydrated diced mushrooms into an oil pan for frying, then taking out the diced mushrooms, draining oil, and naturally cooling the diced mushrooms to room temperature to obtain the main materials of the mushrooms;
step two: processing the ingredients, namely putting the garlic and the ginger in a grinder according to the formula amount, taking out the ground garlic and the ginger, and sieving to obtain the ingredients finally;
step three: processing spices, namely putting 3 parts of cassia bark, 3 parts of star anise, 2 parts of bay leaves and 2 parts of fennel into a grinder, grinding the materials to 100 meshes, and then screening the materials to finally obtain the spices;
step four: frying sauce, namely putting the formula amount of edible oil into a pot, putting garlic and ginger powder into the pot after the oil temperature is raised to 130 ℃, continuously frying, putting the main material of the mushroom into the pot to be continuously fried after the oil temperature is raised to fragrance, then adding the soybean sauce and the fermented soya beans into the pot to be continuously stirred and continuously fried for 6min, stopping frying after the sauce fragrance is fried, adding white sugar, oil consumption, chicken essence, salt, cooking wine and spices into the pot to be seasoned, stirring for 4min, and naturally cooling to obtain the mushroom sauce;
step five: canning and packaging, namely cooling the fried mushroom sauce, then putting the cooled mushroom sauce into a glass jar, cleaning oil stains on the surface of the glass jar, then putting the glass bottle filled with the mushroom sauce into a vacuum sealing machine, and screwing a bottle cap, thereby completing the packaging process of the mushroom sauce;
step six: sterilizing, namely sterilizing the filled shiitake mushroom sauce at high temperature for 35min at 120 ℃;
step seven: cooling, cooling the sterilized product quickly, cooling to 25 deg.C with cold water, wiping the surface of the glass jar with water, and drying to obtain the final product.
The oil used in the process of frying the diced mushrooms in the step one is zanthoxylum oil, and the zanthoxylum oil is prepared by the following method:
adding 50 parts of edible oil into a pot according to the weight part ratio, controlling the temperature of the oil to rise to 200 ℃, turning off the fire for waiting, adding 3 parts of pepper after the temperature of the oil is reduced to 110 ℃, and stirring once every 5min until the temperature of the oil is reduced to below 60 ℃ to obtain the pepper oil.
In the step one, in the process of frying the diced mushroom, the oil temperature needs to be kept at 110 ℃, the frying time is 7min, the water content of the diced mushroom is kept at 55% after being fried, meanwhile, the diced mushroom needs to be kept for 4min in the process of putting the diced mushroom into a centrifugal dehydrator, the rotating speed of the centrifugal dehydrator is kept at 2400r/min, and the size of the diced mushroom is kept at 6mm3。
In the second step, the garlic and ginger are crushed and the size is kept at 2mm3。
In step four, stirring was carried out for 4min while keeping the temperature at 100 ℃.
Example 4:
a processing method of vacuum-sealed mushroom sauce is prepared from the following raw materials in parts by weight:
50 parts of mushroom, 130 parts of edible oil, 20 parts of fermented soya beans, 50 parts of soybean paste, 7 parts of white sugar, 2.5 parts of oyster sauce, 2 parts of chicken essence, 2.5 parts of salt, 4 parts of garlic, 4 parts of ginger, 2.5 parts of spices, 2.5 parts of pepper and 3.5 parts of cooking wine;
the preparation method comprises the following steps:
the method comprises the following steps: treating the main materials, namely putting the mushrooms with the formula amount into a water tank, brushing soil on the surfaces of the mushrooms, then replacing water, repeating the processes for three times to obtain clean mushrooms, then soaking the mushrooms in the water for 30min, keeping the water temperature at 50 ℃, then taking out the soaked mushrooms, dicing, putting the diced mushrooms into a centrifugal dehydrator for dehydration, putting the dehydrated diced mushrooms into an oil pan for frying, then taking out the diced mushrooms, draining oil, and naturally cooling the diced mushrooms to room temperature to obtain the main materials of the mushrooms;
step two: processing the ingredients, namely putting the garlic and the ginger in a grinder according to the formula amount, taking out the ground garlic and the ginger, and sieving to obtain the ingredients finally;
step three: processing spices, namely putting 3 parts of cassia bark, 3 parts of star anise, 2 parts of bay leaves and 2 parts of fennel into a grinder, grinding the materials to 100 meshes, and then screening the materials to finally obtain the spices;
step four: frying sauce, namely putting the formula amount of edible oil into a pot, putting garlic and ginger powder into the pot after the oil temperature is raised to 130 ℃, continuously frying, putting the main material of the mushroom into the pot to be continuously fried after the oil temperature is raised to fragrance, then adding the soybean sauce and the fermented soya beans into the pot to be continuously stirred and continuously fried for 6min, stopping frying after the sauce fragrance is fried, adding white sugar, oil consumption, chicken essence, salt, cooking wine and spices into the pot to be seasoned, stirring for 4min, and naturally cooling to obtain the mushroom sauce;
step five: canning and packaging, namely cooling the fried mushroom sauce, then putting the cooled mushroom sauce into a glass jar, cleaning oil stains on the surface of the glass jar, then putting the glass bottle filled with the mushroom sauce into a vacuum sealing machine, and screwing a bottle cap, thereby completing the packaging process of the mushroom sauce;
step six: sterilizing, namely sterilizing the filled shiitake mushroom sauce at high temperature for 35min at 120 ℃;
step seven: cooling, cooling the sterilized product quickly, cooling to 25 deg.C with cold water, wiping the surface of the glass jar with water, and drying to obtain the final product.
The oil used in the process of frying the diced mushrooms in the step one is zanthoxylum oil, and the zanthoxylum oil is prepared by the following method:
adding 50 parts of edible oil into a pot according to the weight part ratio, controlling the temperature of the oil to rise to 200 ℃, turning off the fire for waiting, adding 3 parts of pepper after the temperature of the oil is reduced to 110 ℃, and stirring once every 5min until the temperature of the oil is reduced to below 60 ℃ to obtain the pepper oil.
Step one, in the process of frying the diced mushroom, the oil temperature needs to be kept at 110 ℃, the frying time is 7min, and the water content of the diced mushroom is kept after the fryingKeeping the speed at 55%, and keeping the speed at 2400r/min for 4min during the dewatering process of the diced mushrooms in the centrifugal dehydrator, and keeping the size of the diced mushrooms at 6mm3。
In the second step, the garlic and ginger are crushed and the size is kept at 2mm3。
In step four, stirring was carried out for 4min while keeping the temperature at 100 ℃.
The following table is obtained according to examples 1 to 4:
Figure BDA0002820892790000101
from the comparison in the table above, it can be seen that: with the increase of the addition amount of the soybean paste, the hardness and the chewiness show a decreasing trend, the score is continuously increased, when the addition amount of the soybean paste is 45, the score is the highest, and when the addition amount of the soybean paste is increased again, the score is gradually reduced, so that when the addition amount of the soybean paste is 45, the taste of the mushroom paste is the most ideal.
The points to be finally explained are: although the present invention has been described in detail with reference to the general description and the specific embodiments, on the basis of the present invention, the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (5)

1. A processing method of vacuum-sealed mushroom sauce is prepared from the following raw materials in parts by weight:
50-70 parts of mushroom, 150 parts of edible oil 130-containing materials, 15-25 parts of fermented soya beans, 35-75 parts of soybean paste, 5-8 parts of white sugar, 2-3 parts of oyster sauce, 1.5-3 parts of chicken essence, 2-3 parts of salt, 3-5 parts of garlic, 3-5 parts of ginger, 2-3 parts of spices, 2-3 parts of pepper and 3-4 parts of cooking wine;
the preparation method is characterized by comprising the following steps:
the method comprises the following steps: treating the main materials, namely putting the mushrooms with the formula amount into a water tank, brushing soil on the surfaces of the mushrooms, then replacing water, repeating the processes for three times to obtain clean mushrooms, then soaking the mushrooms in the water for 20-35min, keeping the water temperature at 50 ℃, then taking out the soaked mushrooms, dicing, putting the diced mushrooms into a centrifugal dehydrator for dehydration, putting the dehydrated diced mushrooms into an oil pan for frying, then taking out the diced mushrooms, draining oil, and naturally cooling the diced mushrooms to room temperature to obtain the main materials of the mushrooms;
step two: processing the ingredients, namely putting the garlic and the ginger in a grinder according to the formula amount, taking out the ground garlic and the ginger, and sieving to obtain the ingredients finally;
step three: processing spices, namely putting 2-4 parts of cassia bark, 2-4 parts of star anise, 1-3 parts of bay leaves and 1.5-2.2 parts of fennel into a grinder, grinding the materials to 80-100 meshes, and then screening the materials to finally obtain the spices;
step four: frying sauce, namely putting the formula amount of edible oil into a pot, putting garlic and ginger powder into the pot after the oil temperature is raised to 130 ℃, continuously frying, putting the main material of the mushrooms into the pot to be continuously fried after the oil temperature is raised to fragrance, then adding the soybean sauce and the fermented soya beans into the pot to be continuously stirred, continuously frying for 5-7min, stopping frying after the sauce fragrance is fried, adding white sugar, oil consumption, chicken essence, salt, cooking wine and spices into the pot to be seasoned, stirring for 3-5min, and naturally cooling to obtain the mushroom sauce;
step five: canning and packaging, namely cooling the fried mushroom sauce, then putting the cooled mushroom sauce into a glass jar, cleaning oil stains on the surface of the glass jar, then putting the glass bottle filled with the mushroom sauce into a vacuum sealing machine, and screwing a bottle cap, thereby completing the packaging process of the mushroom sauce;
step six: sterilizing, namely sterilizing the filled shiitake sauce at high temperature for 20-40min at 110-125 ℃;
step seven: cooling, cooling the sterilized product quickly, cooling to 25 deg.C with cold water, wiping the surface of the glass jar with water, and drying to obtain the final product.
2. The processing method of the vacuum-sealed mushroom sauce as claimed in claim 1, wherein the oil used in the process of frying the diced mushrooms in the step one is zanthoxylum oil, and the zanthoxylum oil is prepared by the following method:
adding 50 parts of edible oil into a pot according to the weight part ratio, controlling the temperature of the oil to rise to 200 ℃, turning off the fire for waiting, adding 3 parts of pepper after the temperature of the oil is reduced to 110 ℃, and stirring once every 5min until the temperature of the oil is reduced to below 60 ℃ to obtain the pepper oil.
3. The processing method of vacuum-sealed mushroom sauce as set forth in claim 1, wherein: in the step one, in the process of frying the diced mushroom, the oil temperature needs to be kept at 110 ℃, the frying time is 7min, the water content of the diced mushroom is kept at 50% -55% after being fried, meanwhile, the diced mushroom needs to be kept for 4min in the process of putting the diced mushroom into a centrifugal dehydrator, the rotating speed of the centrifugal dehydrator is kept at 2400r/min, and the size of the diced mushroom is kept at 6-8mm3。
4. The processing method of vacuum-sealed mushroom sauce as set forth in claim 1, wherein: in the second step, the garlic and ginger are crushed and the size is kept between 1 and 2mm3。
5. The processing method of vacuum-sealed mushroom sauce as set forth in claim 1, wherein: in the fourth step, stirring is carried out for 3-5min under the condition that the temperature is kept at 100 ℃.
CN202011418096.5A 2020-12-07 2020-12-07 Processing method of vacuum-sealed mushroom sauce Pending CN112471491A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015000037A (en) * 2013-06-17 2015-01-05 大輔 小林 Manufacturing method of miso pickles with use of mushrooms
CN105192676A (en) * 2015-10-19 2015-12-30 徐州苏欣酿造有限公司 Spicy lentinus edodes sauce
CN107397204A (en) * 2017-09-05 2017-11-28 四川友联味业食品有限公司 A kind of mushroom sauce and preparation method thereof
CN108902912A (en) * 2018-09-19 2018-11-30 安徽省农业科学院农产品加工研究所 A kind of flavored type mushroom sauce and its processing method
CN110892980A (en) * 2019-11-15 2020-03-20 四川省丹丹郫县豆瓣集团股份有限公司 Shiitake mushroom rice sauce and processing technology thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015000037A (en) * 2013-06-17 2015-01-05 大輔 小林 Manufacturing method of miso pickles with use of mushrooms
CN105192676A (en) * 2015-10-19 2015-12-30 徐州苏欣酿造有限公司 Spicy lentinus edodes sauce
CN107397204A (en) * 2017-09-05 2017-11-28 四川友联味业食品有限公司 A kind of mushroom sauce and preparation method thereof
CN108902912A (en) * 2018-09-19 2018-11-30 安徽省农业科学院农产品加工研究所 A kind of flavored type mushroom sauce and its processing method
CN110892980A (en) * 2019-11-15 2020-03-20 四川省丹丹郫县豆瓣集团股份有限公司 Shiitake mushroom rice sauce and processing technology thereof

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Application publication date: 20210312