CN112544951A - Compound mushroom sauce rich in nutrition - Google Patents
Compound mushroom sauce rich in nutrition Download PDFInfo
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- CN112544951A CN112544951A CN202011349143.5A CN202011349143A CN112544951A CN 112544951 A CN112544951 A CN 112544951A CN 202011349143 A CN202011349143 A CN 202011349143A CN 112544951 A CN112544951 A CN 112544951A
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- 229930003270 Vitamin B Natural products 0.000 description 2
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- 239000011575 calcium Substances 0.000 description 2
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- 150000001746 carotenes Chemical class 0.000 description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
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- 235000013619 trace mineral Nutrition 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
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- 240000000588 Hericium erinaceus Species 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L13/00—Meat products; Meat meal; 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses the technical field of seasoning processing, and provides a compound mushroom sauce rich in nutrition, which comprises the following raw materials in parts by weight: dried shiitake mushroom, beef, pleurotus eryngii, bone meal, soybean meal, bamboo shoots, dried small shrimps, soup stock, fresh cream, soybean paste, chili, peanuts, spices, ginger, scallion, Pixian county soybean paste, food essence, vegetable oil, a flavoring agent, vitamins, potassium sorbate and water. According to the invention, the dried mushroom, the beef and the pleurotus eryngii are used as main raw materials, so that the flavor of the product is improved, and meanwhile, rich protein and amino acid are provided, so that the seasoning sauce is fresh, fragrant and delicious and has rich protein and the like; the auxiliary materials in the raw materials provide a large amount of high-quality protein, crude fiber and vitamins for the seasoning sauce, and provide rich flavor, so that the compound mushroom seasoning sauce is rich in nutrition, good in taste and unique and delicious in flavor.
Description
Technical Field
The invention relates to the technical field of seasoning processing, in particular to a compound mushroom sauce rich in nutrition.
Background
The mushroom sauce is a common sauce, the requirements on sauce products are improved along with the continuous improvement of the living standard of people, the mushroom sauce not only needs to have good color, fragrance and taste, but also pays more attention to the rich nutrition, but the existing mushroom sauce has the problems of single raw material component and insufficient nutrition.
Through retrieval, the Chinese patent with publication number CN108095037A discloses a mushroom sauce and a preparation method thereof, wherein the mushroom sauce comprises the following raw materials in parts by weight: 30-40 parts of water, 30-40 parts of non-transgenic soybean, 20-30 parts of wheat flour, 10-20 parts of edible salt, 10-20 parts of mushroom, 10-20 parts of oyster mushroom, 10-20 parts of pleurotus eryngii, 10-20 parts of black fungus, 10-20 parts of hericium erinaceus, 5-10 parts of medlar, 5-10 parts of schisandra chinensis, 1-5 parts of ginger, 1-5 parts of fennel, 10-20 parts of vitamin, 5-10 parts of sodium glutamate and 5-10 parts of sodium sorbate. The mushroom sauce and the preparation method thereof in the patents have the following defects: the nutrition is not rich enough when the product is used.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a compound mushroom sauce rich in nutrition.
In order to achieve the purpose, the invention adopts the following technical scheme:
a compound mushroom sauce rich in nutrition comprises the following raw material components in parts by weight:
20-30 parts of dried mushroom, 6-8 parts of beef, 10-20 parts of pleurotus eryngii, 1-2 parts of bone meal, 10-16 parts of soybean meal, 8-10 parts of bamboo shoots, 3-4 parts of dried small shrimps, 20-30 parts of soup stock, 6-8 parts of fresh cream, 15-20 parts of soybean paste, 5-15 parts of hot pepper, 4-8 parts of peanuts, 0.3-0.8 part of spice, 2-3 parts of ginger, 4-6 parts of shallots, 4-10 parts of Pixian bean paste, 0-0.1 part of food essence, 20-30 parts of vegetable oil, 9-11 parts of flavoring agent, 4-8 parts of vitamin, 5-8 parts of potassium sorbate and 40-50 parts of water.
A preparation method of a nutrient-rich compound mushroom sauce comprises the following steps:
s1: weighing dried mushrooms, pleurotus eryngii, bamboo shoots, gingers and shallots in parts by weight, soaking the dried mushrooms, pleurotus eryngii, bamboo shoots, gingers and shallots in saline water with the concentration of 40% -50% for 4 hours, cutting the mushrooms, the pleurotus eryngii and the bamboo shoots into cube small cubes with side length of 1-2cm, crushing the gingers and the shallots into fine powder by using a crusher, and mixing to obtain a first spare material;
s2: weighing beef according to the parts by weight, putting the beef into cold water, boiling the beef with medium fire until the water is boiled, fishing out the beef, cooling the beef, and cutting the beef into cube dices with side length of 1-3cm to obtain a second spare material;
s3: weighing hot pepper, peanut, spice and dried small shrimps according to the weight parts, frying, crushing into powder, and mixing with food essence, vitamins and potassium sorbate to prepare a spare material III;
s4: heating vegetable oil to 110-.
Dried mushroom, pleurotus eryngii and beef are used as raw materials, the flavor of the product is improved, meanwhile, the beef also provides rich protein and amino acid, the mushroom and the pleurotus eryngii are fresh, fragrant and delicious, and the dried mushroom, the pleurotus eryngii and the beef contain rich protein, polysaccharide, vitamins, nucleotides and unsaturated fatty acid and have a high medical care effect; soybean powder, soup-stock and fresh cream are also added, the soybean powder is prepared from defatted soybeans, the soybean powder has the characteristics of high soybean protein content, high unsaturated fatty acid content and the like, and the soup-stock and the fresh cream can improve the fresh taste of the product and also can provide a large amount of high-quality protein and trace elements; bamboo shoots are added to improve the chewing strength of the product, and meanwhile, the bamboo shoots also provide rich plant protein, dietary fiber, carotene, vitamin B, vitamin C, vitamin E, calcium, phosphorus, iron and other nutritional ingredients necessary for human bodies; the dried small shrimps and the bone meal are also added to provide rich mineral substances for the product; and vitamins are added, so that the product is rich in nutrition, good in taste and unique and delicious in flavor.
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.
The mushroom sauce is a common sauce, the requirement on a sauce product is improved along with the continuous improvement of the living standard of people, the mushroom sauce not only needs to have good color, fragrance and taste, but also pays more attention to the rich nutrition of the mushroom sauce, but the existing mushroom sauce has the problems of single raw material component and insufficient nutrition, and in order to solve the technical problems, the embodiment of the invention takes dried mushrooms, beef and pleurotus eryngii as main raw materials, increases the product flavor, and provides rich protein and amino acid, so that the sauce is fresh, fragrant and delicious, and has rich protein, polysaccharide, vitamin, nucleotide and unsaturated fatty acid; bone meal, soybean meal, bamboo shoots, dried small shrimps, soup stock and fresh cream are added as auxiliary materials to provide a large amount of high-quality protein, crude fiber and vitamins for the seasoning sauce; and soybean paste, chili, peanuts, spices, ginger, scallion, Pixian broad bean paste, essence for food, vegetable oil, a flavoring agent, vitamins and potassium sorbate are also added as auxiliary materials, so that rich flavor is provided.
In the embodiment of the invention, the nutrient-rich compound mushroom sauce comprises the following raw material components in parts by weight:
20-30 parts of dried mushroom, 6-8 parts of beef, 10-20 parts of pleurotus eryngii, 1-2 parts of bone meal, 10-16 parts of soybean meal, 8-10 parts of bamboo shoots, 3-4 parts of dried small shrimps, 20-30 parts of soup stock, 6-8 parts of fresh cream, 15-20 parts of soybean paste, 5-15 parts of hot pepper, 4-8 parts of peanuts, 0.3-0.8 part of spice, 2-3 parts of ginger, 4-6 parts of shallots, 4-10 parts of Pixian bean paste, 0-0.1 part of food essence, 20-30 parts of vegetable oil, 9-11 parts of flavoring agent, 4-8 parts of vitamin, 5-8 parts of potassium sorbate and 40-50 parts of water.
A preparation method of a nutrient-rich compound mushroom sauce comprises the following steps:
s1: weighing dried mushrooms, pleurotus eryngii, bamboo shoots, gingers and shallots in parts by weight, soaking the dried mushrooms, pleurotus eryngii, bamboo shoots, gingers and shallots in saline water with the concentration of 40% -50% for 4 hours, cutting the mushrooms, the pleurotus eryngii and the bamboo shoots into cube small cubes with side length of 1-2cm, crushing the gingers and the shallots into fine powder by using a crusher, and mixing to obtain a first spare material;
s2: weighing beef according to the parts by weight, putting the beef into cold water, boiling the beef with medium fire until the water is boiled, fishing out the beef, cooling the beef, and cutting the beef into cube dices with side length of 1-3cm to obtain a second spare material;
s3: weighing hot pepper, peanut, spice and dried small shrimps according to the weight parts, frying, crushing into powder, and mixing with food essence, vitamins and potassium sorbate to prepare a spare material III;
s4: heating vegetable oil to 110-.
In the embodiment of the invention, dried mushroom, pleurotus eryngii and beef are used as raw materials, so that the flavor of the product is improved, meanwhile, the beef also provides rich protein and amino acid, and the mushroom and the pleurotus eryngii are fresh, fragrant and delicious, contain rich protein, polysaccharide, vitamin, nucleotide and unsaturated fatty acid, and have very high medical care effect.
In the embodiment of the invention, soybean flour, soup-stock and fresh cream are added, the soybean flour is prepared from defatted soybeans, and the soybean flour has the characteristics of high soybean protein content, high unsaturated fatty acid content and the like.
In the embodiment of the invention, the soup stock and the fresh cream are added to improve the delicate flavor of the product, and simultaneously, a large amount of high-quality protein and trace elements can be provided.
In the embodiment of the invention, bamboo shoots are added to improve the chewing property of the product, and simultaneously, the product also provides rich plant protein, dietary fiber, carotene, vitamin B, vitamin C, vitamin E, calcium, phosphorus, iron and other nutrient components necessary for human bodies.
In the embodiment of the invention, the dried small shrimps and the bone meal are added to provide rich mineral substances for the product.
The technical effects of the composite mushroom sauce and the preparation method thereof according to the present invention will be further described with reference to the following specific examples, but the specific implementation methods mentioned in these examples are only illustrative and explanatory of the technical solution of the present invention, and do not limit the implementation scope of the present invention, and all modifications and substitutions based on the above principles should be within the protection scope of the present invention.
Example 1
Weighing the following raw materials in parts by weight: 20 parts of dried mushroom, 6 parts of beef, 10 parts of pleurotus eryngii, 1 part of bone meal, 10 parts of soybean meal, 8 parts of bamboo shoots, 3 parts of dried small shrimps, 20 parts of soup-stock, 6 parts of fresh cream, 15 parts of soybean paste, 5 parts of hot pepper, 4 parts of peanuts, 0.3 part of spice, 2 parts of ginger, 4 parts of green onion, 4 parts of bean paste in Pi county, 20 parts of vegetable oil, 9 parts of flavoring agent, 4 parts of vitamin, 5 parts of potassium sorbate and 40 parts of water; soaking dried Lentinus Edodes, Pleurotus eryngii, bamboo shoot, rhizoma Zingiberis recens, and herba Alii Fistulosi in 40% saline water for 4 hr, cutting Lentinus Edodes, Pleurotus eryngii, and bamboo shoot into cube small pieces with side length of 2cm, pulverizing rhizoma Zingiberis recens and herba Alii Fistulosi into fine powder with pulverizer, and mixing to obtain first material; boiling beef in cold water with medium fire until the water is boiled, fishing out the beef, cooling, and cutting the beef into cube dices with the side length of 3cm to obtain a second spare material; parching Capsici fructus, semen Arachidis Hypogaeae, spicery, and dried small shrimps, pulverizing into powder, and mixing with food essence, vitamins, and potassium sorbate to obtain third material; heating vegetable oil to 110 deg.C, adding the first and second materials, parching with strong fire to eight times, adding the third material, soybean paste, Pixian soybean paste, and flavoring agent, parching with medium fire for 20min, adding bone meal, soybean powder, soup stock, fresh butter and water, decocting with slow fire to thick, and cooling.
Example 2
Weighing the following raw materials in parts by weight: 30 parts of dried mushroom, 8 parts of beef, 20 parts of pleurotus eryngii, 2 parts of bone meal, 16 parts of soybean meal, 10 parts of bamboo shoots, 4 parts of dried small shrimps, 30 parts of soup stock, 8 parts of fresh cream, 20 parts of soybean paste, 15 parts of hot pepper, 8 parts of peanuts, 0.8 part of spice, 3 parts of ginger, 6 parts of green onion, 10 parts of bean paste in Pi county, 0.1 part of essence for food, 30 parts of vegetable oil, 11 parts of flavoring agent, 8 parts of vitamin, 8 parts of potassium sorbate and 50 parts of water; soaking dried Lentinus Edodes, Pleurotus eryngii, bamboo shoot, rhizoma Zingiberis recens, and herba Alii Fistulosi in 50% saline water for 4 hr, cutting Lentinus Edodes, Pleurotus eryngii, and bamboo shoot into cube small pieces with side length of 2cm, pulverizing rhizoma Zingiberis recens and herba Alii Fistulosi into fine powder with pulverizer, and mixing to obtain first material; boiling beef in cold water with medium fire until the water is boiled, fishing out the beef, cooling, and cutting the beef into cube dices with the side length of 3cm to obtain a second spare material; parching Capsici fructus, semen Arachidis Hypogaeae, spicery, and dried small shrimps, pulverizing into powder, and mixing with food essence, vitamins, and potassium sorbate to obtain third material; heating vegetable oil to 150 deg.C, adding the first and second materials, parching with strong fire to eight times, adding the third material, soybean paste, Pixian soybean paste, and flavoring agent, parching with medium fire for 30min, adding bone meal, soybean powder, soup stock, fresh butter and water, decocting with slow fire to thick, and cooling.
Example 3
Weighing the following raw materials in parts by weight: 25 parts of dried mushroom, 7 parts of beef, 15 parts of pleurotus eryngii, 1.5 parts of bone meal, 13 parts of soybean meal, 9 parts of bamboo shoots, 3.5 parts of dried small shrimps, 25 parts of soup stock, 7 parts of fresh cream, 17 parts of soybean paste, 10 parts of hot pepper, 6 parts of peanuts, 0.5 part of spice, 2.5 parts of ginger, 5 parts of shallot, 7 parts of bean paste in Pixian county, 0.05 part of food essence, 25 parts of vegetable oil, 10 parts of flavoring agent, 6 parts of vitamin, 6.5 parts of potassium sorbate and 45 parts of water; soaking dried Lentinus Edodes, Pleurotus eryngii, bamboo shoot, rhizoma Zingiberis recens, and herba Alii Fistulosi in 45% saline water for 4 hr, cutting Lentinus Edodes, Pleurotus eryngii, and bamboo shoot into cube small pieces with side length of 2cm, pulverizing rhizoma Zingiberis recens and herba Alii Fistulosi into fine powder with pulverizer, and mixing to obtain first material; boiling beef in cold water with medium fire until the water is boiled, fishing out the beef, cooling, and cutting the beef into cube dices with the side length of 3cm to obtain a second spare material; parching Capsici fructus, semen Arachidis Hypogaeae, spicery, and dried small shrimps, pulverizing into powder, and mixing with food essence, vitamins, and potassium sorbate to obtain third material; heating vegetable oil to 130 deg.C, adding the first and second materials, parching with strong fire to eight times, adding the third material, soybean paste, Pixian soybean paste, and flavoring agent, parching with medium fire for 25min, adding bone meal, soybean powder, soup stock, fresh butter and water, decocting with slow fire to thick, and cooling.
Example 4
Weighing the following raw materials in parts by weight: 300 parts of dried mushroom, 8 parts of beef, 20 parts of pleurotus eryngii, 1 part of bone meal, 10 parts of soybean meal, 8 parts of bamboo shoots, 3 parts of dried small shrimps, 20 parts of soup-stock, 6 parts of fresh cream, 15 parts of soybean paste, 5 parts of hot pepper, 4 parts of peanuts, 0.3 part of spice, 2 parts of ginger, 4 parts of green onion, 4 parts of bean paste in Pi county, 20 parts of vegetable oil, 9 parts of flavoring agent, 4 parts of vitamin, 5 parts of potassium sorbate and 40 parts of water; soaking dried Lentinus Edodes, Pleurotus eryngii, bamboo shoot, rhizoma Zingiberis recens, and herba Alii Fistulosi in 45% saline water for 4 hr, cutting Lentinus Edodes, Pleurotus eryngii, and bamboo shoot into cube small pieces with side length of 2cm, pulverizing rhizoma Zingiberis recens and herba Alii Fistulosi into fine powder with pulverizer, and mixing to obtain first material; boiling beef in cold water with medium fire until the water is boiled, fishing out the beef, cooling, and cutting the beef into cube dices with the side length of 3cm to obtain a second spare material; parching Capsici fructus, semen Arachidis Hypogaeae, spicery, and dried small shrimps, pulverizing into powder, and mixing with food essence, vitamins, and potassium sorbate to obtain third material; heating vegetable oil to 130 deg.C, adding the first and second materials, parching with strong fire to eight times, adding the third material, soybean paste, Pixian soybean paste, and flavoring agent, parching with medium fire for 25min, adding bone meal, soybean powder, soup stock, fresh butter and water, decocting with slow fire to thick, and cooling.
Example 5
Weighing the following raw materials in parts by weight: 20 parts of dried mushroom, 6 parts of beef, 10 parts of pleurotus eryngii, 2 parts of bone meal, 16 parts of soybean meal, 10 parts of bamboo shoots, 4 parts of dried small shrimps, 30 parts of soup stock, 8 parts of fresh cream, 20 parts of soybean paste, 15 parts of hot pepper, 8 parts of peanuts, 0.8 part of spice, 3 parts of ginger, 6 parts of green onion, 10 parts of bean paste in Pi county, 0.1 part of essence for food, 30 parts of vegetable oil, 11 parts of flavoring agent, 8 parts of vitamin, 8 parts of potassium sorbate and 50 parts of water; soaking dried Lentinus Edodes, Pleurotus eryngii, bamboo shoot, rhizoma Zingiberis recens, and herba Alii Fistulosi in 45% saline water for 4 hr, cutting Lentinus Edodes, Pleurotus eryngii, and bamboo shoot into cube small pieces with side length of 2cm, pulverizing rhizoma Zingiberis recens and herba Alii Fistulosi into fine powder with pulverizer, and mixing to obtain first material; boiling beef in cold water with medium fire until the water is boiled, fishing out the beef, cooling, and cutting the beef into cube dices with the side length of 3cm to obtain a second spare material; parching Capsici fructus, semen Arachidis Hypogaeae, spicery, and dried small shrimps, pulverizing into powder, and mixing with food essence, vitamins, and potassium sorbate to obtain third material; heating vegetable oil to 130 deg.C, adding the first and second materials, parching with strong fire to eight times, adding the third material, soybean paste, Pixian soybean paste, and flavoring agent, parching with medium fire for 25min, adding bone meal, soybean powder, soup stock, fresh butter and water, decocting with slow fire to thick, and cooling.
The color, aroma, taste and posture of the five groups of compound mushroom bechamel prepared and processed by the preparation methods of the invention examples 1-5 are analyzed by sensory evaluation and compared with the color, aroma, taste and posture of the common mushroom bechamel on the market, and the comparison results are shown in the table 1:
table 1
In summary, it can be seen from table 1 that the results of color, aroma, taste and body state of the five groups of composite mushroom ketchup prepared and processed by the embodiments 1-5 of the present invention are obviously better than those of the common mushroom ketchup on the market. In the embodiment 1, the main materials and the auxiliary materials are less, and the taste is slight; in example 2, the main materials and the auxiliary materials are more, the taste is strong, and the sauce is bright in color and luster; example 3 the main material and the auxiliary material are moderate, the taste is moderate, and the taste is fresh and fragrant; example 4, the mushroom sauce has the advantages of more main materials and less auxiliary materials, rich mushroom flavor, tough mouthfeel of mushroom, obvious and rich granular sauce feel and crisp mouthfeel; example 5 has less main materials and more auxiliary materials, and the sauce has aromatic flavor, thick and fresh taste and palatable salt and sweet taste.
Further, the invention also makes systematic research on the process conditions in the preparation method of the compound mushroom sauce, and the following test schemes which only explain that the change of the process conditions has obvious influence on the sensory experience of the compound mushroom sauce are all based on the process conditions of the embodiment 3, and are specifically seen in the comparative examples 1-3:
comparative example 1
Weighing the following raw materials in parts by weight: 25 parts of dried mushroom, 7 parts of beef, 15 parts of pleurotus eryngii, 13 parts of soybean meal, 9 parts of bamboo shoots, 25 parts of soup stock, 7 parts of fresh cream, 17 parts of soybean paste, 10 parts of hot pepper, 6 parts of peanuts, 0.5 part of spice, 2.5 parts of ginger, 5 parts of scallion, 7 parts of Pixian broad bean paste, 0.05 part of food essence, 25 parts of vegetable oil, 10 parts of flavoring agent, 6 parts of vitamin, 6.5 parts of potassium sorbate and 45 parts of water; soaking dried Lentinus Edodes, Pleurotus eryngii, bamboo shoot, rhizoma Zingiberis recens, and herba Alii Fistulosi in 45% saline water for 4 hr, cutting Lentinus Edodes, Pleurotus eryngii, and bamboo shoot into cube small pieces with side length of 2cm, pulverizing rhizoma Zingiberis recens and herba Alii Fistulosi into fine powder with pulverizer, and mixing to obtain first material; boiling beef in cold water with medium fire until the water is boiled, fishing out the beef, cooling, and cutting the beef into cube dices with the side length of 3cm to obtain a second spare material; parching Capsici fructus, semen Arachidis Hypogaeae, spicery, and dried small shrimps, pulverizing into powder, and mixing with food essence, vitamins, and potassium sorbate to obtain third material; heating vegetable oil to 130 deg.C, adding the first and second materials, parching with strong fire to eight times, adding the third material, soybean paste, Pixian soybean paste, and flavoring agent, parching with medium fire for 25min, adding bone meal, soybean powder, soup stock, fresh butter and water, decocting with slow fire to thick, and cooling.
Comparative example 2
Weighing the following raw materials in parts by weight: 25 parts of dried mushroom, 15 parts of pleurotus eryngii, 1.5 parts of bone meal, 13 parts of soybean meal, 3.5 parts of dried small shrimps, 25 parts of soup stock, 7 parts of fresh cream, 17 parts of soybean paste, 10 parts of hot pepper, 6 parts of peanuts, 0.5 part of spice, 2.5 parts of ginger, 5 parts of green onion, 7 parts of Pixian broad bean paste, 0.05 part of essence for food, 25 parts of vegetable oil, 10 parts of flavoring agent, 6 parts of vitamin, 6.5 parts of potassium sorbate and 45 parts of water; soaking dried Lentinus Edodes, Pleurotus eryngii, bamboo shoot, rhizoma Zingiberis recens, and herba Alii Fistulosi in 45% saline water for 4 hr, cutting Lentinus Edodes, Pleurotus eryngii, and bamboo shoot into cube small pieces with side length of 2cm, pulverizing rhizoma Zingiberis recens and herba Alii Fistulosi into fine powder with pulverizer, and mixing to obtain first material; boiling beef in cold water with medium fire until the water is boiled, fishing out the beef, cooling, and cutting the beef into cube dices with the side length of 3cm to obtain a second spare material; parching Capsici fructus, semen Arachidis Hypogaeae, spicery, and dried small shrimps, pulverizing into powder, and mixing with food essence, vitamins, and potassium sorbate to obtain third material; heating vegetable oil to 130 deg.C, adding the first and second materials, parching with strong fire to eight times, adding the third material, soybean paste, Pixian soybean paste, and flavoring agent, parching with medium fire for 25min, adding bone meal, soybean powder, soup stock, fresh butter and water, decocting with slow fire to thick, and cooling.
Comparative example 3
Weighing the following raw materials in parts by weight: 25 parts of dried mushroom, 7 parts of beef, 15 parts of pleurotus eryngii, 1.5 parts of bone meal, 13 parts of soybean meal, 9 parts of bamboo shoots, 3.5 parts of dried small shrimps, 17 parts of soybean paste, 10 parts of hot pepper, 6 parts of peanuts, 0.5 part of spice, 2.5 parts of ginger, 5 parts of green onions, 7 parts of Pixian bean paste, 0.05 part of essence for food, 25 parts of vegetable oil, 10 parts of flavoring agent, 6 parts of vitamin, 6.5 parts of potassium sorbate and 45 parts of water; soaking dried Lentinus Edodes, Pleurotus eryngii, bamboo shoot, rhizoma Zingiberis recens, and herba Alii Fistulosi in 45% saline water for 4 hr, cutting Lentinus Edodes, Pleurotus eryngii, and bamboo shoot into cube small pieces with side length of 2cm, pulverizing rhizoma Zingiberis recens and herba Alii Fistulosi into fine powder with pulverizer, and mixing to obtain first material; boiling beef in cold water with medium fire until the water is boiled, fishing out the beef, cooling, and cutting the beef into cube dices with the side length of 3cm to obtain a second spare material; parching Capsici fructus, semen Arachidis Hypogaeae, spicery, and dried small shrimps, pulverizing into powder, and mixing with food essence, vitamins, and potassium sorbate to obtain third material; heating vegetable oil to 130 deg.C, adding the first and second materials, parching with strong fire to eight times, adding the third material, soybean paste, Pixian soybean paste, and flavoring agent, parching with medium fire for 25min, adding bone meal, soybean powder, soup stock, fresh butter and water, decocting with slow fire to thick, and cooling.
Sensory evaluation analysis of color, aroma, taste and posture of the composite mushroom ketchup prepared in comparative examples 1 to 3 are shown in table 2 below:
TABLE 2
In summary, as can be seen from table 2, the bone meal and the dried small shrimps are not added to the raw materials of the comparative example 1, so that the content of mineral elements is reduced, but the influence on the mouthfeel is small; the raw materials of the comparative example 2 are not added with bamboo shoots and beef, so that the contents of high-quality protein and plant fiber in the sauce are reduced, and the granular feeling in taste is less; the raw materials of the comparative example 2 are not added with soup stock and fresh cream, so that the content of high-quality protein in the sauce is reduced, and the delicious degree of the taste is influenced.
In conclusion, in the embodiment, the dried mushroom, the beef and the pleurotus eryngii are used as main raw materials, so that the flavor of the product is improved, and meanwhile, rich protein and amino acid are provided, so that the seasoning sauce is fresh, fragrant and delicious, and has rich protein, polysaccharide, vitamin, nucleotide and unsaturated fatty acid; bone meal, soybean meal, bamboo shoots, dried small shrimps, soup stock and fresh cream are added as auxiliary materials to provide a large amount of high-quality protein, crude fiber and vitamins for the seasoning sauce; and soybean paste, chili, peanuts, spices, ginger, shallots, Pixian broad bean paste, food essence, vegetable oil, a flavoring agent, vitamins and potassium sorbate are also added as auxiliary materials to provide rich flavor, so that the compound mushroom seasoning sauce is rich in nutrition, good in taste and unique and delicious in flavor.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The nutrient-rich compound mushroom sauce is characterized by comprising the following raw material components in parts by weight:
20-30 parts of dried mushroom, 6-8 parts of beef, 10-20 parts of pleurotus eryngii, 1-2 parts of bone meal, 10-16 parts of soybean meal, 8-10 parts of bamboo shoots, 3-4 parts of dried small shrimps, 20-30 parts of soup stock, 6-8 parts of fresh cream, 15-20 parts of soybean paste, 5-15 parts of hot pepper, 4-8 parts of peanuts, 0.3-0.8 part of spice, 2-3 parts of ginger, 4-6 parts of shallots, 4-10 parts of Pixian bean paste, 0-0.1 part of food essence, 20-30 parts of vegetable oil, 9-11 parts of flavoring agent, 4-8 parts of vitamin, 5-8 parts of potassium sorbate and 40-50 parts of water.
2. The nutrient-rich composite mushroom sauce according to claim 1, wherein the flavoring agent is white granulated sugar, sodium glutamate, soy sauce, flavoring cooking wine, edible salt, yeast extract according to a ratio of 1: 0.3: 6: 5: 1: 0.5 in proportion.
3. The nutrient-rich compound mushroom flavoring sauce as claimed in claim 2, wherein the spice is one or more of pepper, anise, fennel, cinnamon, pepper and myrcia mixed or extracted essential oil thereof.
4. The enriched composite mushroom sauce according to claim 3, wherein the soup-stock is prepared by the following method:
preparing 2-3kg of one two-year-old hen, 1-2kg of pig bone, 1-2kg of pig trotter, ginger, shallot and medlar as food materials;
putting food materials into a pot, pouring water until the food materials are submerged, boiling with big fire, and stewing with small fire for 7-9 h;
filtering out bone and meat in the pan with funnel.
5. The enriched composite mushroom flavoring according to claim 4, wherein the vitamin is one or more of vitamin A, B, C, D, E.
6. The nutrient-rich compound mushroom sauce as claimed in claim 1, wherein the raw material components are as follows according to the parts by weight:
20 parts of dried mushroom, 6 parts of beef, 10 parts of pleurotus eryngii, 1 part of bone meal, 10 parts of soybean meal, 8 parts of bamboo shoots, 3 parts of dried small shrimps, 20 parts of soup-stock, 6 parts of fresh cream, 15 parts of soybean paste, 5 parts of hot pepper, 4 parts of peanuts, 0.3 part of spice, 2 parts of ginger, 4 parts of green onion, 4 parts of bean paste in Pi county, 20 parts of vegetable oil, 9 parts of flavoring agent, 4 parts of vitamin, 5 parts of potassium sorbate and 40 parts of water.
7. The nutrient-rich compound mushroom sauce as claimed in claim 1, wherein the raw material components are as follows according to the parts by weight:
30 parts of dried mushroom, 8 parts of beef, 20 parts of pleurotus eryngii, 2 parts of bone meal, 16 parts of soybean meal, 10 parts of bamboo shoots, 4 parts of dried small shrimps, 30 parts of soup-stock, 8 parts of fresh cream, 20 parts of soybean paste, 15 parts of hot pepper, 8 parts of peanuts, 0.8 part of spice, 3 parts of ginger, 6 parts of green onion, 10 parts of bean paste in Pi county, 0.1 part of essence for food, 30 parts of vegetable oil, 11 parts of flavoring agent, 8 parts of vitamin, 8 parts of potassium sorbate and 50 parts of water.
8. The nutrient-rich compound mushroom sauce as claimed in claim 1, wherein the raw material components are as follows according to the parts by weight:
25 parts of dried mushroom, 7 parts of beef, 15 parts of pleurotus eryngii, 1.5 parts of bone meal, 13 parts of soybean meal, 9 parts of bamboo shoots, 3.5 parts of dried small shrimps, 25 parts of soup stock, 7 parts of fresh cream, 17 parts of soybean paste, 10 parts of hot pepper, 6 parts of peanuts, 0.5 part of spice, 2.5 parts of ginger, 5 parts of scallion, 7 parts of bean paste in Pi county, 0.05 part of food essence, 25 parts of vegetable oil, 10 parts of flavoring agent, 6 parts of vitamin, 6.5 parts of potassium sorbate and 45 parts of water.
9. The nutrient-rich compound mushroom sauce according to claim 1, wherein the preparation method of the nutrient-rich compound mushroom sauce comprises the following steps:
s1: weighing dried mushrooms, pleurotus eryngii, bamboo shoots, gingers and shallots in parts by weight, soaking the dried mushrooms, pleurotus eryngii, bamboo shoots, gingers and shallots in saline water with the concentration of 40% -50% for 4 hours, cutting the mushrooms, the pleurotus eryngii and the bamboo shoots into cube small cubes with side length of 1-2cm, crushing the gingers and the shallots into fine powder by using a crusher, and mixing to obtain a first spare material;
s2: weighing beef according to the parts by weight, putting the beef into cold water, boiling the beef with medium fire until the water is boiled, fishing out the beef, cooling the beef, and cutting the beef into cube dices with side length of 1-3cm to obtain a second spare material;
s3: weighing hot pepper, peanut, spice and dried small shrimps according to the weight parts, frying, crushing into powder, and mixing with food essence, vitamins and potassium sorbate to prepare a spare material III;
s4: heating vegetable oil to 110-.
10. The nutrient-rich composite mushroom sauce as claimed in claim 9, wherein the mushroom sauce is stirred once every 3-5min during cooking with slow fire in step S4.
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Application publication date: 20210326 |