CN112772900A - Tricholoma matsutake sauce and preparation method thereof - Google Patents
Tricholoma matsutake sauce and preparation method thereof Download PDFInfo
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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
- 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
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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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
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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
- 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
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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
- 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
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
Abstract
The invention relates to the technical field of seasoning sauce processing, and discloses a preparation method of tricholoma matsutake sauce, which comprises the following steps: soaking dried tricholoma matsutake in an enzymolysis mushroom liquid and dicing to enable the rehydration ratio to be 2.5-3.5 to obtain rehydrated tricholoma matsutake; sequentially coating yolk liquid and starch on the surface of the rehydrated tricholoma matsutake, frying in an oil pan, and frying until the surface becomes golden; cooking beans to cure, grinding into bean paste after curing, and adding egg yolk powder; heating refined edible oil in a pot until the oil temperature reaches 80-100 ℃, adding the bean paste, the white sugar, the monosodium glutamate, the chili oil, the bruised ginger, the minced garlic and the five-spice powder, frying for 3-5 min, adding the fried tricholoma matsutake, continuously frying for 1-2 min, taking out of the pot when the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product. According to the tricholoma matsutake paste, the mushroom grains are elastic and chewy, and the paste is soft, soft and fine; the seasoning sauce is matched with mushroom, beans, fatty acid, protein and various micromolecule amino acids, and is rich in nutrition.
Description
Technical Field
The invention belongs to the technical field of seasoning sauce processing, and particularly relates to tricholoma matsutake sauce and a preparation method thereof.
Background
The seasoning sauce is delicious in taste and convenient to eat, and becomes an indispensable good seasoning for people in modern society. With the increasing development of society, the living standard of people is gradually improved, higher requirements are put forward on the safety and the nutritional characteristics of food, and green and healthy food becomes the mainstream market of consumers. The traditional sauce products in China have the characteristics of single raw material, various types and multi-level insufficient utilization, so that a novel sauce product needs to be developed on the basis of the traditional processed products. The Chinese seasoning sauce product shows the development trend of product diversification, serialization and nutrition and health care.
The tricholoma matsutake is fresh, tender and smooth, has delicious taste, strong fragrance and high nutritional value, contains rich effective components such as protein, fat, saccharides, crude fiber, crude ash and the like, contains at least 15 amino acids, wherein 7 amino acids are essential amino acids for a human body, and simultaneously contains 11 mineral elements and trace elements such as vitamin B1, vitamin B2, vitamin C, vitamin D, calcium 4, phosphorus, iron and the like.
The current seasoning sauce is mostly obtained by fermenting beans and then adding edible oil, broad beans and seasonings. The mushroom sauce is complex in preparation process, time-consuming and single in taste, and cannot meet the taste requirements of the public.
Disclosure of Invention
The invention aims to provide a preparation method of a tricholoma matsutake sauce, which is used for solving the problems of single taste, incomplete nutrition and complicated process of the current tricholoma matsutake sauce; the seasoning sauce is matched with mushrooms, beans, fatty acid, protein and various micromolecule amino acids, and is rich in nutrition; the preparation process is simple, the quantitative production is easy, and the popularization is strong.
Specifically, the preparation method of the tricholoma matsutake paste comprises the following steps:
s1 Tricholoma matsutake pretreatment
Soaking dried tricholoma matsutake in an enzymolysis mushroom liquid and dicing to enable the rehydration ratio to be 2.5-3.5 to obtain rehydrated tricholoma matsutake; sequentially coating yolk liquid and starch on the surface of the rehydrated tricholoma matsutake, frying in an oil pan, and frying until the surface becomes golden;
pretreatment of S2 beans
Cooking beans to be cured, grinding the cooked beans into bean paste, and adding yolk powder into the bean paste;
s3 parching Tricholoma matsutake sauce
Heating refined edible oil to an oil temperature of 80-100 ℃, adding bean paste, white sugar, monosodium glutamate, chili oil, bruised ginger, minced garlic and five-spice powder, frying for 3-5 min, adding fried tricholoma matsutake, continuously frying for 1-2 min, taking out of the pot when the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product; the preparation method of the zymolytic mushroom liquid comprises the steps of adding water into cured mushroom stalks, mixing to obtain a prefabricated object, adding cellulase and neutral protease for zymolysis, and filtering to obtain the zymolytic mushroom liquid.
(1) This application will rehydrate the matsutake and wrap up in the yolk liquid and starch and fry, obtain the tender fungus mushroom dice in outer crisp, keep the hardness of fungus mushroom dice, endow with the new edible experience of consumer, the yolk liquid of cladding in the surface of rehydrating matsutake, the yolk liquid denatures on fungus mushroom surface when being heated and condenses, forms one deck protective layer, can avoid the nutrient substance loss of rehydrating matsutake and can keep the original strong flavor of rehydrating matsutake. The starch is coated on the surface of the yolk liquid, so that the crisp mouthfeel of the mushroom dices is given, and other materials in the mushroom paste can be prevented from permeating into the mushroom dices.
(2) The zymolytic mushroom liquid is infiltrated into the tricholoma matsutake, so that the tricholoma matsutake can be rehydrated and restored to be elastic; meanwhile, the mushroom liquid is subjected to enzymolysis, so that the digestion and absorption of an organism are facilitated, meanwhile, a large amount of flavor substances in the mushrooms are released, the flavor of the sauce can be greatly improved, the enzymolysis mushroom liquid is adsorbed in the tricholoma matsutake, and the situation that the flavor is excessively lost in the subsequent frying process can be avoided.
(3) According to the application, the cured bean paste is adopted to replace the traditional fermented soybeans, the delicate and lingering taste of consumers can be endowed, the mushroom sauce is easy to disperse when being used as an auxiliary material for mixing food, and the cured bean paste is endowed with the new bean fragrance of the mushroom sauce. The egg yolk powder is added into the cured bean paste, has an emulsifying effect, and can ensure the uniformity of materials and avoid the situation of material layering in the subsequent storage process when the cured bean paste, the egg yolk powder and the edible oil are mixed and fried.
The invention further aims to provide the tricholoma matsutake paste which is obtained by the preparation method of the tricholoma matsutake paste.
The beneficial effects of the invention are as follows:
the tricholoma matsutake sauce has the mouthfeel of crisp outside, tender inside and fine and smooth and lingering, and provides new eating experience for consumers; the tricholoma matsutake sauce is not easy to layer and is convenient to take and use; the tricholoma matsutake sauce is low in additive content, comprehensive and rich in sauce material nutrition and rich in fragrance.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Firstly, the invention provides a preparation method of tricholoma matsutake paste, which comprises the following steps:
s1 Tricholoma matsutake pretreatment
Soaking dried tricholoma matsutake in an enzymolysis mushroom liquid and dicing to enable the rehydration ratio to be 2.5-3.5 to obtain rehydrated tricholoma matsutake; sequentially coating yolk liquid and starch on the surface of the rehydrated tricholoma matsutake, frying in an oil pan, and frying until the surface becomes golden;
pretreatment of S2 beans
Cooking beans to be cured, grinding the cooked beans into bean paste, and adding yolk powder into the bean paste;
s3 parching Tricholoma matsutake sauce
Heating refined edible oil to an oil temperature of 80-100 ℃, adding bean paste, white sugar, monosodium glutamate, chili oil, bruised ginger, minced garlic and five-spice powder, frying for 3-5 min, adding fried tricholoma matsutake, continuously frying for 1-2 min, taking out of the pot when the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product; the preparation method of the zymolytic mushroom liquid comprises the steps of adding water into cured mushroom stalks, mixing to obtain a prefabricated object, adding cellulase and neutral protease for zymolysis, and filtering to obtain the zymolytic mushroom liquid.
According to the invention, the raw materials of the tricholoma matsutake sauce comprise, by weight, 200 parts of dried tricholoma matsutake, 400-600 parts of zymolytic mushroom liquid, 50-100 parts of yolk liquid, 15-40 parts of yolk powder, 30-80 parts of starch, 100-200 parts of soybeans, 300-400 parts of refined edible oil, 100 parts of Pixian bean paste, 8-10 parts of white sugar, 3-6 parts of monosodium glutamate, 100-150 parts of chili oil, 8-20 parts of ginger powder, 8-20 parts of garlic powder and 3-8 parts of five spice powder.
In the invention, the preparation method of the refined edible oil comprises the following steps,
heating rapeseed oil to oil temperature of above 260 deg.C, cooling to 120 deg.C, adding fructus Amomi rotundus, fructus Tsaoko, fructus Zanthoxyli, fructus Anisi Stellati, caulis et folium Brassicae Capitatae, rhizoma Zingiberis recens, radix Dauci Sativae, herba Cercis chinensis, herba Alii Fistulosi, and Bulbus Allii Cepae, frying, and taking out to obtain refined edible oil; the refined edible oil comprises, by weight, 180-230 parts of cardamom, 20-45 parts of tsaoko amom, 80-150 parts of pepper, 30-70 parts of anise, 0-10 parts of kohlrabi, 80-150 parts of old ginger, 400-600 parts of carrot, 0-500 parts of negundo chastetree fruit, 400-600 parts of green Chinese onion and 400-600 parts of onion; the addition amount of the components added into the rapeseed oil is 50-65 g/L.
According to the method, before the cardamom, the tsaoko cardamon, the pepper and the star anise are fried, soaking in hot water at the temperature of 50-80 ℃ for 1-3 hours in a material-water ratio of 1-2 is carried out to obtain soaking water; during frying, the cardamom, the tsaoko cardamon, the pepper, the aniseed and the soaking water are poured into the rapeseed oil together. The aroma components in the spice are leached by hot water, and then the hot water is fried with the rapeseed oil, so that the water-soluble aroma substances and the oil-soluble aroma substances can be permeated into the rapeseed oil to the maximum extent.
In the invention, the mass ratio of the preformed object to the cellulose and the neutral protease is 100:0.3: 1.5; the ratio of the mushroom stems to the water is 1: 3-5. The enzymolysis mushroom liquid is prepared by taking the leftover mushroom stems in mushroom processing as a raw material, so that the edible mushrooms can be utilized to the maximum extent, and the waste of the edible mushrooms is avoided. Meanwhile, the amino acid fragrance can be given to the sauce.
The invention also comprises 50-80 parts of pickled beef granules, wherein the preparation method of the pickled beef granules comprises the steps of taking the whole beef, injecting enzymolysis mushroom liquid, pickling for 1 hour, dicing to obtain the pickled beef granules, and the mass ratio of the beef to the enzymolysis mushroom liquid is 1: 0.1-0.3. The pickled beef granules can endow the tricholoma matsutake paste with more flavor.
The invention also comprises puffed bean dregs, wherein the bean dregs are subjected to blasting and puffing treatment; and (3) blending the puffed bean dregs and starch in a blending ratio of 1: 1-3. The bean dregs are rich in dietary fibers, are comprehensive in nutrition, but are poor in taste and flavor, and the puffed bean dregs are obtained through puffing the bean dregs, so that the content of soluble dietary fibers in the bean dregs can be increased, and the problem of poor taste of the bean dregs caused by high content of insoluble dietary fibers is solved. The puffed bean dregs are mixed into the starch and coated on the surface of the egg liquid, so that the utilization rate of the bean dregs can be improved, the content of dietary fiber in the mushroom sauce is increased, intestinal peristalsis can be effectively promoted, and the health of the organism is facilitated.
In the invention, the emulsifier is added into the bean paste. The emulsifier is used for improving the blending degree between the bean paste and the edible oil, and the condition of sealing in the subsequent storage process is avoided. In the invention, the type and the addition amount of the emulsifier are implemented according to the standard of GB 2790-2014.
Secondly, the invention provides tricholoma matsutake paste which is obtained by the preparation method.
< example >
Example 1
The matsutake sauce is prepared from 200 parts of dried matsutake, 400 parts of zymolytic mushroom liquid, 85 parts of yolk liquid, 35 parts of yolk powder, 60 parts of starch, 150 parts of soybean, 50 parts of pickled beef granules, 350 parts of refined edible oil, 100 parts of Pixian bean paste, 8 parts of white sugar, 4 parts of monosodium glutamate, 100 parts of chilli red oil, 10 parts of ginger powder, 10 parts of garlic powder and 5 parts of five spice powder.
The preparation method of the zymolytic mushroom liquid comprises the steps of adding water into cured mushroom stalks, mixing to obtain a prefabricated object, adding cellulase and neutral protease for zymolysis, and filtering to obtain zymolytic mushroom liquid; the mass ratio of the prefabricated material to the cellulose to the neutral protease is 100:0.3: 1.5; the ratio of mushroom stems to water is 1: 3. The oil-added medlar concentrated juice and red date concentrated juice are added into the zymolytic mushroom liquid, and the volume ratio of the zymolytic mushroom liquid to the medlar concentrated juice to the red date concentrated juice is 1:0.2: 0.3.
The preparation method of the pickled beef granules comprises the steps of taking the whole beef, injecting the enzymolysis mushroom liquid, pickling for 1 hour, dicing to obtain the pickled beef granules, wherein the mass ratio of the beef to the enzymolysis mushroom liquid is 1: 0.1-0.2.
The preparation method of the refined edible oil comprises the following steps of (1) soaking cardamom, tsaoko cardamon, pepper and aniseed in hot water of 50-80 ℃ for 1 hour, wherein the material-water ratio is 2; (2) heating oleum Rapae to oil temperature of 260 deg.C above, cooling to 120 deg.C, adding fructus Amomi rotundus, fructus Tsaoko, fructus Zanthoxyli, fructus Anisi Stellati, caulis et folium Brassicae Capitatae, rhizoma Zingiberis recens, radix Dauci Sativae, herba Cercis chinensis, herba Alii Fistulosi, Bulbus Allii Cepae and soaking water, frying, and taking out to obtain refined edible oil; the refined edible oil comprises the following components, by weight, 200 parts of cardamom, 30 parts of tsaoko amomum fruits, 100 parts of pepper, 50 parts of anise, 5 parts of root mustard, 100 parts of old ginger, 500 parts of carrot, 500 parts of two-thorn strips, 500 parts of green Chinese onion and 500 parts of onion; the addition amount of the components added to the rapeseed oil is 60 g/L.
The preparation method of the tricholoma matsutake sauce comprises the following steps:
s1 Tricholoma matsutake pretreatment
Soaking dried Lentinus edodes in the enzymolysis Lentinus edodes solution, and dicing to obtain rehydrated Lentinus edodes with rehydration ratio of 2.5; sequentially coating yolk liquid and a blend of starch and puffed bean dregs on the surface of the rehydrated shiitake, frying in an oil pan after coating, and frying until the surface is golden yellow;
pretreatment of S2 beans
Cooking beans to be cured, grinding the cooked beans into bean paste, wherein yolk powder is added into the bean paste, and an emulsifier is added into the bean paste according to the condition;
s3 parching Tricholoma matsutake sauce
Heating refined edible oil in a pot until the oil temperature is 100 ℃, adding bean paste, white sugar, monosodium glutamate, pickled beef granules, chili oil, bruised ginger, minced garlic and five-spice powder, frying for 3-5 min, adding the fried tricholoma matsutake, continuously frying for 1-2 min, taking out of the pot when the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product.
Example 2
This example is different from example 1 in the composition of the matsutake mushroom paste.
The matsutake sauce is prepared from 200 parts of dried matsutake, 500 parts of zymolytic mushroom liquid, 100 parts of yolk liquid, 40 parts of yolk powder, 30 parts of starch, 100 parts of soybean, 80 parts of pickled beef granules, 400 parts of refined edible oil, 100 parts of Pixian bean paste, 10 parts of white sugar, 6 parts of monosodium glutamate, 150 parts of chilli red oil, 20 parts of ginger powder, 20 parts of garlic powder and 8 parts of five spice powder.
Example 3
This example is different from example 1 in the composition of the matsutake mushroom paste.
The matsutake sauce is prepared from 200 parts of dried matsutake, 600 parts of zymolytic mushroom liquid, 50 parts of yolk liquid, 15 parts of yolk powder, 80 parts of starch, 200 parts of soybean, 70 parts of pickled beef granules, 300 parts of refined edible oil, 100 parts of Pixian bean paste, 8 parts of white sugar, 4 parts of monosodium glutamate, 100 parts of chili red oil, 8 parts of ginger powder, 8 parts of garlic powder and 3 parts of five spice powder.
Example 4
This example is different from example 1 in the ratio of each component in refined edible oil.
The refined edible oil comprises the following components, by weight, 180 parts of round cardamom, 20 parts of tsaoko amomum fruits, 150 parts of pepper, 30 parts of anise, 10 parts of root mustard, 80 parts of old ginger, 400 parts of carrot, 500 parts of two-thorn strips, 400 parts of green Chinese onion and 600 parts of onion; the addition amount of the components added to the rapeseed oil is 60 g/L.
Example 5
This example is different from example 1 in the ratio of each component in refined edible oil.
The refined edible oil comprises 230 parts of cardamom, 45 parts of tsaoko amomum fruits, 80 parts of pepper, 70 parts of anise, 1 part of root mustard, 150 parts of old ginger, 600 parts of carrot, 0 part of two-thorn strips, 600 parts of green Chinese onion and 400 parts of onion by weight; the addition amount of the components added to the rapeseed oil is 50 g/L.
The tricholoma matsutake paste prepared in example 1 was tested, and the test results are shown in table 1.
TABLE 1 results of sample testing
| Serial number | Detecting the index | Unit of | The result of the detection |
| 1 | Flavobacterium bacterium B1 | ug/kg | Not detected out |
| 2 | Acid value (in terms of fat) | mg/g | 1.7 |
| 3 | Peroxide number (in terms of fat) | g/100g | 0.016 |
| 4 | Lead (in Pb) | mg/kg | Not detected out |
| 5 | Total arsenic (in As) | mg/kg | 0.063 |
| 6 | Total number of colonies | CFU/g | ＜10 |
| 7 | Escherichia coli | CFU/g | ＜10 |
| 8 | Salmonella | /25g | Not detected out |
| 9 | Staphylococcus aureus | CFU/g | ＜10 |
The result shows that the tricholoma matsutake paste obtained by the preparation method meets the requirements of Q/BDL 0001S-2019.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The preparation method of the tricholoma matsutake sauce is characterized by comprising the following steps:
s1 Tricholoma matsutake pretreatment
Soaking dried tricholoma matsutake in an enzymolysis mushroom liquid and dicing to enable the rehydration ratio to be 2.5-3.5 to obtain rehydrated tricholoma matsutake; sequentially coating yolk liquid and starch on the surface of the rehydrated tricholoma matsutake, frying in an oil pan, and frying until the surface becomes golden;
pretreatment of S2 beans
Cooking beans to cure, grinding into bean paste after curing, and adding egg yolk powder;
s3 parching Tricholoma matsutake sauce
Heating refined edible oil to an oil temperature of 80-100 ℃, adding bean paste, white sugar, monosodium glutamate, chili oil, bruised ginger, minced garlic and five-spice powder, frying for 3-5 min, adding fried tricholoma matsutake, continuously frying for 1-2 min, taking out of the pot when the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product;
the preparation method of the zymolytic mushroom liquid comprises the steps of adding water into cured mushroom stalks, mixing to obtain a prefabricated object, adding cellulase and neutral protease for zymolysis, and filtering to obtain the zymolytic mushroom liquid.
2. The preparation method of the tricholoma matsutake sauce according to claim 1, wherein the raw materials of the tricholoma matsutake sauce comprise, by weight, 200 parts of dried tricholoma matsutake, 400-600 parts of zymolytic mushroom liquid, 50-100 parts of mayonnaise liquid, 15-40 parts of mayonnaise powder, 30-80 parts of starch, 100-200 parts of soybeans, 300-400 parts of refined edible oil, 100 parts of bean paste in Pixian county, 8-10 parts of white sugar, 3-6 parts of monosodium glutamate, 100-150 parts of chili oil, 8-20 parts of ginger powder, 8-20 parts of garlic powder and 3-8 parts of five spice powder.
3. The method for preparing Tricholoma matsutake Singer paste according to claim 1, wherein the refined edible oil is prepared by,
heating rapeseed oil to oil temperature of above 260 deg.C, cooling to 120 deg.C, adding fructus Amomi rotundus, fructus Tsaoko, fructus Zanthoxyli, fructus Anisi Stellati, caulis et folium Brassicae Capitatae, rhizoma Zingiberis recens, radix Dauci Sativae, herba Cercis chinensis, herba Alii Fistulosi, and Bulbus Allii Cepae, frying, and taking out to obtain refined edible oil; the refined edible oil comprises, by weight, 180-230 parts of cardamom, 20-45 parts of tsaoko amom, 80-150 parts of pepper, 30-70 parts of anise, 0-10 parts of kohlrabi, 80-150 parts of old ginger, 400-600 parts of carrot, 0-500 parts of negundo chastetree fruit, 400-600 parts of green Chinese onion and 400-600 parts of onion; the addition amount of the components added into the rapeseed oil is 50-65 g/L.
4. The preparation method of the tricholoma matsutake paste according to claim 3, wherein before the cardamom, the tsaoko cardamon, the pepper and the star anise are fried, soaking is carried out in hot water at 50-80 ℃ for 1-3 hours, and the ratio of materials to water is 1-2; during frying, the cardamom, the tsaoko cardamon, the pepper, the aniseed and the soaking water are poured into the rapeseed oil together.
5. The method for preparing tricholoma matsutake paste according to claim 1, wherein the mass ratio of the prefabricated material to the cellulose and neutral protease is 100:0.3: 1.5; the ratio of the mushroom stems to the water is 1: 3-5.
6. The preparation method of the tricholoma matsutake paste according to claim 1, further comprising 50-80 parts of pickled beef granules, wherein the pickled beef granules are prepared by taking the whole piece of beef, injecting the enzymolysis mushroom liquid, pickling for 1 hour, dicing to obtain the pickled beef granules, and the mass ratio of the beef to the enzymolysis mushroom liquid is 1: 0.1-0.3.
7. The method for preparing tricholoma matsutake paste according to claim 1, further comprising puffing bean dregs, wherein the bean dregs are subjected to blasting puffing treatment; and (3) blending the puffed bean dregs and starch in a blending ratio of 1: 1-3.
8. The method for preparing tricholoma matsutake paste according to claim 1, wherein an emulsifier is added to the bean paste.
9. A matsutake mushroom paste obtained by the production method according to any one of claims 1 to 8.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794384A (en) * | 2022-05-11 | 2022-07-29 | 河南科技学院 | Bean dreg prefabricated dish and preparation method thereof |
| CN115590178A (en) * | 2022-10-24 | 2023-01-13 | 云南省农业科学院农产品加工研究所（Cn） | Preparation method of green and healthy tricholoma matsutake sauce and product thereof |
-
2021
- 2021-02-04 CN CN202110155504.0A patent/CN112772900A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794384A (en) * | 2022-05-11 | 2022-07-29 | 河南科技学院 | Bean dreg prefabricated dish and preparation method thereof |
| CN115590178A (en) * | 2022-10-24 | 2023-01-13 | 云南省农业科学院农产品加工研究所（Cn） | Preparation method of green and healthy tricholoma matsutake sauce and product thereof |
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