CN112704214A - Hericium erinaceus rice mixing sauce and preparation method thereof - Google Patents
Hericium erinaceus rice mixing sauce and preparation method thereof Download PDFInfo
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- CN112704214A CN112704214A CN201911023268.6A CN201911023268A CN112704214A CN 112704214 A CN112704214 A CN 112704214A CN 201911023268 A CN201911023268 A CN 201911023268A CN 112704214 A CN112704214 A CN 112704214A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Abstract
A hericium erinaceus rice mixing sauce and a preparation method thereof belong to the technical field of food processing. In order to solve the problem that the rice mixing sauce on the market is not healthy and nutrient enough, the invention provides hericium erinaceus rice mixing sauce and a preparation method thereof. The hericium erinaceus rice mixing sauce is prepared from the following components: 290 parts of vegetable oil, 190 parts of mushroom 170, 140 parts of hericium erinaceus, 130 parts of soybean paste 110, 50-70 parts of broad bean paste, 40-60 parts of lard, 40-60 parts of agaric, 10-30 parts of garlic, 10-30 parts of white sesame, 10-20 parts of monosodium glutamate, 10-14 parts of spice, 8-12 parts of white granulated sugar, 8-12 parts of disodium 5' -ribonucleotide and 2-3 parts of edible salt. The hericium erinaceus mixed rice sauce prepared by the formula is delicious in taste and balanced in nutrition, and is beneficial to regulating the functions of intestines and stomach after being eaten for a long time.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to hericium erinaceus rice mixing sauce and a preparation method thereof.
Background
With the acceleration of the life rhythm of modern people, many people are busy in working and do not have time to cook, often take out of business or go to a restaurant to have a meal, because the outside environment of having a meal can not be guaranteed, the disinfection is not too close, the risk that people suffer from infectious diseases is increased, many illegal merchants can use inferior food materials, long-term unhealthy diet is increased, the gastrointestinal burden is increased, queuing and waiting are often needed, and the time is wasted. In order to be faster, many people choose to buy instant food, including rice sauce, can cooperate with rice to be practical, need not loaded down with trivial details culinary art and can be practical, save time, but its health nature and trophism remain to be further appraised.
Disclosure of Invention
In order to solve the problem that the rice mixing sauce on the market is not healthy and nutrient enough, the invention provides hericium erinaceus rice mixing sauce and a preparation method thereof.
The hericium erinaceus rice mixing sauce is prepared from the following components in parts by weight: 290 parts of vegetable oil, 190 parts of mushroom 170, 140 parts of hericium erinaceus, 130 parts of soybean paste 110, 50-70 parts of broad bean paste, 40-60 parts of lard, 40-60 parts of agaric, 10-30 parts of garlic, 10-30 parts of white sesame, 10-20 parts of monosodium glutamate, 10-14 parts of spice, 8-12 parts of white granulated sugar, 8-12 parts of disodium 5' -ribonucleotide and 2-3 parts of edible salt.
Preferably, the feed additive is prepared from the following components in parts by weight: 280 parts of vegetable oil, 180 parts of mushroom, 130 parts of hericium erinaceus, 120 parts of soybean paste, 60 parts of broad bean paste, 50 parts of lard, 50 parts of agaric, 20 parts of garlic, 20 parts of white sesame seeds, 15 parts of monosodium glutamate, 12 parts of spice, 10 parts of white granulated sugar, 10 parts of 5' -flavor nucleotide disodium and 2.5 parts of edible salt.
The preparation method of the mixed rice sauce comprises the following steps:
(1) pretreatment of raw materials: soaking Lentinus Edodes, and cutting into small pieces with diameter of 0.4-0.6 cm; soaking Hericium erinaceus in 0.4-0.6 wt% soda water for 30-40min, decocting in boiling water for 4-6min, and cutting into small pieces with diameter of 0.7-0.8 cm; soaking Auricularia, and cutting into 0.4-0.6cm pieces; cutting Bulbus Allii into 0.2-0.3cm pieces;
(2) frying: heating the pot to 40-60 ℃, adding vegetable oil and lard, heating to 140-160 ℃, adding spices, stir-frying minced garlic for 2-3min, sequentially adding broad bean paste, soybean paste, shiitake mushroom, hericium erinaceus and edible fungus, stir-frying for 2-4min, adding 100 parts of water at 70-80 ℃, sequentially adding white granulated sugar, monosodium glutamate, 5' -flavor nucleotide disodium and edible salt, frying at 170-180 ℃ until oil and water are not separated, and finally adding white sesame seeds, stir-frying for 30s-1min to obtain the fried mixed rice sauce;
(3) canning: filling the mixed rice paste fried in the step (2) into a pot at the temperature of more than 85 ℃, and keeping 1-1.5cm of air away from the pot mouth;
(4) and (3) sealing: automatically screwing the cover and sealing;
(5) sterilizing and cooling.
Preferably, the mushroom soaking in the step (1) is to mix the dried mushroom with water with the temperature of 40-50 ℃ according to the weight ratio of 1 (10-15) and soak for 1-1.5 hours.
Preferably, the hericium erinaceus in the step (1) are soaked in 0.4-0.6% of edible saline water at 40-50 ℃ for 1-15 hours in a mixing mode according to the weight ratio of 1 to 10-15, water of the hericium erinaceus is drained before water is changed every time, and the drained water is 1.5 times of the dry weight of the hericium erinaceus.
Preferably, the mass concentration of the soda water in the step (1) is 0.5%.
Preferably, the material of the tank in the step (3) is glass.
Preferably, the sterilization in the step (5) is performed under the conditions of 110-; the cooling is counter-pressure cooling, the counter pressure is 0.12MPa, and the cooling is carried out to below 40 ℃.
Advantageous effects
Hericium erinaceus is called Hericium erinaceus, is famous only because the appearance is exactly like Hericium erinaceus, is a traditional famous dish in China, and is tender in meat, fragrant in taste, delicious and tasty. The vegetable is called as mountain mushroom hericium erinaceus and seafood shark fin, the hericium erinaceus is delicious and fresh, the mushroom meat is fresh and tender, and the hericium erinaceus is delicious and called as meat in vegetable.
The hericium erinaceus is a food material and is a delicious dish. Meanwhile, hericium erinaceus is also a medicinal material, and a medicine prepared from the hericium erinaceus is called hou gu mushroom tablets, which is recorded on page 207 of volume 15 of the drug standard of ministry of health of the people's republic of China: the product is prepared into tablets by processing hericium erinaceus, has the effects of nourishing the stomach and regulating the middle warmer, and is used for treating gastric ulcer, duodenal ulcer and chronic gastritis.
The hericium erinaceus mixed rice sauce prepared by the formula is delicious in taste and balanced in nutrition, and is beneficial to regulating the functions of intestines and stomach after being eaten for a long time.
Detailed Description
The following examples used the following ingredients: vegetable oil: chinese food Fulinmen pressed rapeseed oil, soybean paste: the haitian seasoning food of the mountain of Buddha, Ltd, broad bean paste: huma county sauce llc, monosodium glutamate: shanghai guan shengyuan Tianchu condiments Co., Ltd, white granulated sugar: chinese grain blessing, 5' -flavour nucleotide disodium: kyoto Zhaoqing lake Biotech Co., Ltd, edible salt: jiangsu Jingshen salinization GmbH.
The hericium erinaceus rice mixing sauce provided by the invention has the following process flow that the raw materials are sequentially subjected to pretreatment, burdening treatment, seasoning, frying, canning, sealing, sterilization, cooling and inspection. Examples are described below:
example 1 Hericium erinaceus rice sauce and a preparation method thereof.
The hericium erinaceus rice mixing sauce is prepared from the following components in parts by weight: 280 parts of vegetable oil, 180 parts of mushroom, 130 parts of hericium erinaceus, 120 parts of soybean paste, 60 parts of broad bean paste, 50 parts of lard, 50 parts of agaric, 20 parts of garlic, 20 parts of white sesame seeds, 15 parts of monosodium glutamate, 12 parts of spice, 10 parts of white granulated sugar, 10 parts of 5' -flavor nucleotide disodium and 2.5 parts of edible salt.
The preparation method comprises the following steps:
(1) pretreatment of raw materials: mushroom: cleaning with clear water, mixing dried Lentinus Edodes with 45 deg.C water at a weight ratio of 1:13, soaking for 1.3 hr, removing mushroom root and impurities after soaking and softening, draining, squeezing, and cutting into small pieces of 0.5cm × 0.5 cm. And (3) hericium erinaceus: cleaning with clear water, removing roots and impurities, mixing dried hericium erinaceus with 0.4-0.6% of edible saline water at 45 ℃ according to the weight ratio of 1:13, soaking for three times, each time for 1.3 hours, draining the hericium erinaceus before changing water each time, wherein the drained water is 1.45 times of the dried hericium erinaceus in terms of the drained water, then soaking the hericium erinaceus in 0.4% baking soda water for 35 minutes according to the weight ratio of 1:13 (according to the dry hericium erinaceus mass ratio), wringing the hericium erinaceus for 5 minutes after being pre-boiled in boiling water with the weight ratio of about 1:13 (according to the dry hericium erinaceus mass ratio), cooling, and cutting the hericium erinaceus into small blocks of about 0.7 cm. And (3) edible fungus: soaking Auricularia, cutting into 0.5cm pieces of Bulbus Allii: cutting Bulbus Allii into 0.25cm pieces;
(2) frying: heating the pot to 50 ℃, adding vegetable oil and lard, heating to 150 ℃, adding spices, stir-frying minced garlic for 2.5min, sequentially adding broad bean paste, soybean paste, shiitake, hericium erinaceus and edible fungus, stir-frying for 2min, adding 100 parts of water at 70 ℃, sequentially adding white granulated sugar, monosodium glutamate, 5' -flavor nucleotide disodium and edible salt, frying at 170 ℃ until oil and water are not separated, and finally adding white sesame seeds, and stir-frying for 30s to obtain the fried mixed rice sauce.
(3) Canning: and (3) putting the fried mixed rice paste in the step (2) into a glass pot at 95 ℃, and keeping 1cm of air away from the pot opening.
(4) And (3) sealing: and (5) automatically screwing the cover and sealing.
(5) Sterilization and cooling: and (5) sterilizing the can sealed in the step (4), sterilizing at 110 ℃ for 10min, cooling under counter pressure, and cooling to 35 ℃ under the counter pressure of 0.12 MPa.
Taking 1 sample from each batch, storing the sample in a refrigerator at 2-5 ℃ as a control, and preserving the rest products at 36 +/-1 ℃ for 10 days. If expansion or leakage occurs, the device is immediately rejected. The purpose of the test is whether the product is commercially sterile.
The hericium erinaceus mixed rice sauce prepared by the formula is delicious in taste and balanced in nutrition, and is beneficial to regulating the functions of intestines and stomach after being eaten for a long time.
Example 2 Hericium erinaceus rice sauce and a preparation method thereof.
The hericium erinaceus rice mixing sauce is prepared from the following components in parts by weight: 270 parts of vegetable oil, 190 parts of shiitake mushrooms, 120 parts of hericium erinaceus, 130 parts of soybean paste, 50 parts of broad bean paste, 60 parts of lard, 40 parts of agaric, 30 parts of garlic, 10 parts of white sesame seeds, 20 parts of monosodium glutamate, 10 parts of spices, 12 parts of white granulated sugar, 8 parts of 5' -flavor nucleotide disodium and 3 parts of edible salt.
The preparation method comprises the following steps:
(1) pretreatment of raw materials: mushroom: cleaning with clear water, mixing dried Lentinus Edodes with 40 deg.C water at a weight ratio of 1:10, soaking for 1 hr, removing mushroom root and impurities after soaking and softening, draining, squeezing, and cutting into small pieces of 0.4cm × 0.4 cm. And (3) hericium erinaceus: cleaning with clear water, removing roots and impurities, mixing dried hericium erinaceus with 0.4% edible saline water at 40 ℃ according to the weight ratio of 1:10, soaking for three times, each time for 1 hour, draining the hericium erinaceus to 1.4 times of the dry weight of the hericium erinaceus before changing water, soaking the hericium erinaceus in 0.5% baking soda water for 30 minutes according to the weight ratio of 1:10 (according to the weight ratio of the dried hericium erinaceus), wringing and cooling after pre-boiling for 4 minutes by using boiling water at the ratio of about 1:10 (according to the weight ratio of the dried hericium erinaceus), and cutting into small blocks of about 0.8cm multiplied by 0.8 cm. And (3) edible fungus: soaking Auricularia, cutting into 0.4cm pieces of Bulbus Allii: cutting Bulbus Allii into 0.2cm pieces;
(2) frying: heating the pot to 40 ℃, adding vegetable oil and lard, heating to 140 ℃, adding spices, stir-frying minced garlic for 2min, sequentially adding broad bean paste, soybean paste, mushroom, hericium erinaceus and edible fungus, stir-frying for 3min, adding 100 parts of water at 75 ℃, sequentially adding white granulated sugar, monosodium glutamate, 5' -flavor nucleotide disodium and edible salt, stir-frying at 175 ℃ until oil and water are not separated, and finally adding white sesame seeds, stir-frying for 45s, thereby obtaining the stir-fried mixed rice sauce.
(3) Canning: putting the fried rice paste in the step (2) into a pot at 88 ℃, and keeping 1.2cm of air away from the pot mouth.
(4) And (3) sealing: and (5) automatically screwing the cover and sealing.
(5) Sterilization and cooling: sterilizing the canned food sealed in the step (4), sterilizing at 115 ℃ for 15min, cooling under counter pressure, and cooling to 38 ℃ under the counter pressure of 0.12 MPa.
Taking 1 sample from each batch, storing the sample in a refrigerator at 2-5 ℃ as a control, and preserving the rest products at 36 +/-1 ℃ for 10 days. If expansion or leakage occurs, the device is immediately rejected. The purpose of the test is whether the product is commercially sterile.
The hericium erinaceus mixed rice sauce prepared by the formula is delicious in taste and balanced in nutrition, and is beneficial to regulating the functions of intestines and stomach after being eaten for a long time.
Example 3 Hericium erinaceus rice sauce and a preparation method thereof.
The hericium erinaceus rice mixing sauce is prepared from the following components in parts by weight: 290 parts of vegetable oil, 170 parts of mushroom, 140 parts of hericium erinaceus, 110 parts of soybean paste, 70 parts of broad bean paste, 40 parts of lard, 60 parts of agaric, 10 parts of garlic, 30 parts of white sesame, 10 parts of monosodium glutamate, 14 parts of spice, 8 parts of white granulated sugar, 12 parts of 5' -flavor nucleotide disodium and 2 parts of edible salt.
The preparation method comprises the following steps:
(1) pretreatment of raw materials: mushroom: cleaning with clear water, mixing dried Lentinus Edodes with 50 deg.C water at a weight ratio of 1:15, soaking for 1.5 hr, removing mushroom root and impurities after soaking and softening, draining, squeezing, and cutting into small pieces of 0.6cm × 0.6 cm. And (3) hericium erinaceus: cleaning with clear water, removing roots and impurities, mixing dried hericium erinaceus with 0.6% edible saline water at 50 ℃ according to the weight ratio of 1:15, soaking for three times, each time for 1.5 hours, draining the hericium erinaceus before changing water, wherein the drained water is 1.2 times of the dried hericium erinaceus, soaking in 0.6% soda water at the ratio of 1:15 (according to the mass ratio of the dried hericium erinaceus) for 40 minutes, wringing out, cooling after precooking in boiling water at the ratio of about 1:15 (according to the mass ratio of the dried hericium erinaceus) for 6 minutes, and cutting into small blocks of about 0.75cm multiplied by 0.75 cm. And (3) edible fungus: soaking Auricularia, and cutting into 0.6cm pieces; garlic: cutting Bulbus Allii into 0.3cm pieces;
(2) frying: heating the pot to 60 ℃, adding vegetable oil and lard, heating to 160 ℃, adding spices, stir-frying minced garlic for 3min, sequentially adding broad bean paste, soybean paste, mushroom, hericium erinaceus and agaric, stir-frying for 4min, adding 100 parts of water at 80 ℃, sequentially adding white granulated sugar, monosodium glutamate, 5' -flavor nucleotide disodium and edible salt, frying at 180 ℃ until oil and water are not separated, and finally adding white sesame seeds, and stir-frying for 1min to obtain the fried mixed rice sauce.
(3) Canning: putting the fried rice paste prepared in the step (2) into a pot at the temperature of more than 85 ℃, and keeping the distance between the rice paste and the pot mouth to be 1.5cm of air.
(4) And (3) sealing: and (5) automatically screwing the cover and sealing.
(5) Sterilization and cooling: sterilizing the canned food sealed in the step (4), sterilizing at 120 ℃ for 20min, cooling under counter pressure, and cooling to 30 ℃ under the counter pressure of 0.12 MPa.
Taking 1 sample from each batch, storing the sample in a refrigerator at 2-5 ℃ as a control, and preserving the rest products at 36 +/-1 ℃ for 10 days. If expansion or leakage occurs, the device is immediately rejected. The purpose of the test is whether the product is commercially sterile.
The hericium erinaceus mixed rice sauce prepared by the formula is delicious in taste and balanced in nutrition, and is beneficial to regulating the functions of intestines and stomach after being eaten for a long time.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. The mixed rice sauce is characterized by being prepared from the following components in parts by weight: 290 parts of vegetable oil, 190 parts of mushroom 170, 140 parts of hericium erinaceus, 130 parts of soybean paste 110, 50-70 parts of broad bean paste, 40-60 parts of lard, 40-60 parts of agaric, 10-30 parts of garlic, 10-30 parts of white sesame, 10-20 parts of monosodium glutamate, 10-14 parts of spice, 8-12 parts of white granulated sugar, 8-12 parts of disodium 5' -ribonucleotide and 2-3 parts of edible salt.
2. The mixed rice sauce is characterized by being prepared from the following components in parts by weight: 280 parts of vegetable oil, 180 parts of mushroom, 130 parts of hericium erinaceus, 120 parts of soybean paste, 60 parts of broad bean paste, 50 parts of lard, 50 parts of agaric, 20 parts of garlic, 20 parts of white sesame seeds, 15 parts of monosodium glutamate, 12 parts of spice, 10 parts of white granulated sugar, 10 parts of 5' -flavor nucleotide disodium and 2.5 parts of edible salt.
3. The method for preparing a rice-dressing sauce according to any one of claims 1 to 2, comprising the steps of:
(1) pretreatment of raw materials: soaking Lentinus Edodes, and cutting into small pieces with diameter of 0.4-0.6 cm; soaking Hericium erinaceus in 0.4-0.6 wt% soda water for 30-40min, decocting in boiling water for 4-6min, and cutting into small pieces with diameter of 0.7-0.8 cm; soaking Auricularia, and cutting into 0.4-0.6cm pieces; cutting Bulbus Allii into 0.2-0.3cm pieces;
(2) frying: heating the pot to 40-60 ℃, adding vegetable oil and lard, heating to 140-160 ℃, adding spices, stir-frying minced garlic for 2-3min, sequentially adding broad bean paste, soybean paste, shiitake mushroom, hericium erinaceus and edible fungus, stir-frying for 2-4min, adding 100 parts of water at 70-80 ℃, sequentially adding white granulated sugar, monosodium glutamate, 5' -flavor nucleotide disodium and edible salt, frying at 170-180 ℃ until oil and water are not separated, and finally adding white sesame seeds, stir-frying for 30s-1min to obtain the fried mixed rice sauce;
(3) canning: filling the mixed rice paste fried in the step (2) into a pot at the temperature of more than 85 ℃, and keeping 1-1.5cm of air away from the pot mouth;
(4) and (3) sealing: automatically screwing the cover and sealing;
(5) sterilizing and cooling.
4. The method for preparing rice sauce as claimed in claim 3, wherein the shiitake mushroom is soaked in the dried shiitake mushroom mixed with water of 40-50 ℃ in a weight ratio of 1 (10-15) for 1-1.5 hours in the step (1).
5. The preparation process of the rice-mixing sauce according to claim 3, wherein the hericium erinaceus in the step (1) is soaked in the edible saline water with the mass fraction of 0.4-0.6% at 40-50 ℃ in a weight ratio of 1 (10-15) for three times (1-1.5 hours each time) after being mixed with the dried hericium erinaceus, and the hericium erinaceus is drained before water replacement, wherein the drained water is less than 1.5 times of the dry weight of the hericium erinaceus.
6. The process for preparing a rice-dressing sauce according to claim 3, wherein the soda water in the step (1) has a mass concentration of 0.5%.
7. The process for preparing a rice-dressing sauce according to claim 3, wherein the tank in the step (3) is made of glass.
8. The process for preparing a sidedish sauce according to claim 3, wherein the sterilization in the step (5) is carried out under the conditions of 110-; the cooling is counter-pressure cooling, the counter pressure is 0.12MPa, and the cooling is carried out to below 40 ℃.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736234A (en) * | 2022-12-28 | 2023-03-07 | 四川东坡中国泡菜产业技术研究院 | Preparation method of preserved szechuan pickle and hericium erinaceus sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN106235276A (en) * | 2016-08-03 | 2016-12-21 | 陕西鑫易源农业科技开发有限公司 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. beef paste and preparation method thereof |
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2019
- 2019-10-25 CN CN201911023268.6A patent/CN112704214A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN106235276A (en) * | 2016-08-03 | 2016-12-21 | 陕西鑫易源农业科技开发有限公司 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. beef paste and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736234A (en) * | 2022-12-28 | 2023-03-07 | 四川东坡中国泡菜产业技术研究院 | Preparation method of preserved szechuan pickle and hericium erinaceus sauce |
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Application publication date: 20210427 |