CN112841601A - Boletus delicacy sauce and preparation method thereof - Google Patents
Boletus delicacy sauce and preparation method thereof Download PDFInfo
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- CN112841601A CN112841601A CN202011630028.5A CN202011630028A CN112841601A CN 112841601 A CN112841601 A CN 112841601A CN 202011630028 A CN202011630028 A CN 202011630028A CN 112841601 A CN112841601 A CN 112841601A
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- parts
- bolete
- delicacy
- sauce
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A boletus delicacy sauce is prepared from boletus, pleurotus eryngii, shiitake mushrooms, black fungus, pickled vegetables, grifola frondosa, tricholoma matsutake, ginger, chopped green onion, garlic, soybean paste, eggs and seasonings through the steps of raw material selection, raw material cleaning and impurity removal, steaming, preparation of the boletus delicacy sauce and sterilization and packaging.
Description
Technical Field
The invention relates to the technical field of edible fungus foods, in particular to boletus delicacies sauce and a preparation method thereof.
Background
Bolete, pleurotus eryngii, shiitake mushroom, black fungus, grifola frondosa and matsutake mushroom are all edible fungi. The edible fungi used as fungus food has high protein content, rich amino acids essential to human body, but low fat content compared with meat; compared with vegetables, the vegetable food has rich contents of dietary fiber, carbohydrate, vitamins, mineral elements, physiological active substances and the like, and is a nutritional food with the characteristics of meat and vegetables. In particular, it contains various physiologically active substances, such as polysaccharides, terpenes, nucleosides, polypeptide amino acids, etc. and has important medical health care function.
Domestic and foreign researches show that the edible fungi mainly have the following health-care effects:
(1) enhancing immunity, and the material basis is edible fungus polysaccharide;
(2) the material base is edible fungus polysaccharide and tumor-inhibiting material, such as lentinan, boletus rhynchophyllus, etc.;
(3) cholesterol reducing, blood pressure lowering and antithrombotic effects, and the basic substances are small molecular active substances such as saponin, polyphenol, flavonoid, terpene and other active substances;
(4) the materials are based on polysaccharides and some small molecular active substances, and many edible fungi polysaccharides and polyphenols have the activities of eliminating free radicals, improving the activity of antioxidant enzyme and inhibiting cell lipid peroxidation, thereby playing roles of protecting a biological membrane and delaying senescence;
(5) the edible fungus polysaccharide has antiviral effect, and many researches prove that the edible fungus polysaccharide has inhibitory effect on various viruses, such as human immunodeficiency virus (HIV1), herpes simplex virus (HSV1, HSV2), Cytomegalovirus (CMV), influenza virus, vesicular gastritis virus (VSV) and the like. Such as Coriolus versicolor polysaccharide has obvious antiviral effect, and has been prepared into medicine for clinical treatment of chronic hepatitis and prevention of hepatocarcinoma. In addition, some edible fungi also have the medical health care functions of stopping bleeding, diminishing inflammation, clearing away heat and toxic materials, moistening lung, tonifying qi, strengthening spleen and stomach, tonifying kidney, promoting urination, strengthening essence, strengthening body resistance, nourishing brain and the like. Some edible fungi or their polysaccharides also have effects of resisting radiation, mutation and bacteria, and preventing obesity and diabetes. The traditional Chinese medicine has the theory of homology of medicine and food, a plurality of doctors and health preserving people advocate preventing and treating diseases by means of food with medicinal value and a selective food therapy scheme, and fungus food is a model and has excellent nutritive value and health care function, so the fungus food is advocated by people all the time.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides the bolete and delicacy sauce and the preparation method thereof.
The invention adopts the technical scheme for solving the technical problems that: the boletus delicacy sauce is prepared from the following raw materials in parts by weight: 60 to 80 parts of bolete, 30 to 50 parts of pleurotus eryngii, 20 to 40 parts of mushroom, 10 to 20 parts of black fungus, 5 to 7 parts of pickled vegetables, 10 to 15 parts of grifola frondosa, 10 to 18 parts of tricholoma matsutake, 1 to 3 parts of ginger, 1 to 3 parts of chopped green onion, 1 to 2 parts of garlic, 3 to 5 parts of soybean paste, 2 to 4 parts of egg and 1 to 3 parts of seasoning.
The boletus delicacy sauce is prepared from the following raw materials in parts by weight: 60 parts of bolete, 30 parts of pleurotus eryngii, 20 parts of mushroom, 10 parts of black fungus, 5 parts of pickled vegetables, 10 parts of grifola frondosa, 10 parts of tricholoma matsutake, 1 part of ginger, 1 part of chopped green onion, 1 part of garlic, 3 parts of soybean paste, 2 parts of eggs and 1 part of seasoning.
The preparation method of the bolete delicacy sauce comprises the following steps:
firstly, selecting raw materials, namely selecting bolete, pleurotus eryngii, mushroom, black fungus, grifola frondosa and tricholoma matsutake as raw materials for preparing bolete and delicacy sauce;
secondly, cleaning and removing impurities from the raw materials, cleaning and removing impurities from the selected bolete, pleurotus eryngii, shiitake mushroom, black fungus, grifola frondosa and tricholoma matsutake, and drying in the shade in a ventilated place;
thirdly, steaming, namely cutting and mixing selected bolete, pleurotus eryngii, mushroom, grifola frondosa and tricholoma matsutake to obtain a bolete and mushroom mixture, then putting the bolete and mushroom mixture into a bamboo drawer for steaming for three times, wherein the first steaming time is 10-20 minutes, taking out the bolete and the mushroom mixture, naturally cooling the bolete and the mushroom mixture at normal temperature for 15-30 minutes, taking out the bolete and the mushroom mixture, naturally cooling the bolete and the mushroom mixture at normal temperature for 30-50 minutes, and naturally cooling a taking outlet to normal;
fourthly, preparing the bolete mountain delicacy sauce, namely putting the steamed bolete mountain delicacy mixture into a frying pan for frying, simultaneously adding the black fungus, the pickled vegetables, the ginger, the chopped green onion, the garlic, the soybean paste, the eggs and the seasonings into the bolete mountain delicacy mixture until the mixture is fried, putting the mixture at normal temperature for natural cooling after the mixture is fried, and cooling the mixture to obtain the bolete mountain delicacy sauce;
and fifthly, sterilizing and packaging, namely sterilizing and packaging the obtained boletus delicacy sauce to obtain the finished product boletus delicacy sauce.
Further, the seasoning comprises brewed soy sauce, white granulated sugar, edible salt, bonito flavor seasoning liquid and spices, wherein the mass ratio of the brewed soy sauce to the white granulated sugar to the edible salt to the bonito flavor seasoning liquid to the spices is 1:1:1:1: 1.
The bolete delicacy sauce and the preparation method thereof select bolete, pleurotus eryngii, mushroom, grifola frondosa, tricholoma matsutake and black fungus.
The bolete is rich in protein, carbohydrate, vitamin and mineral substances such as calcium, phosphorus, iron and the like; the bolete is a rare fungus, has unique fragrance and rich nutrition, has the functions of preventing and treating diseases and building up body, particularly has good curative effect on diabetes, has the functions of resisting influenza virus and preventing and treating cold, contains various vitamins, amino acids, mineral elements, alkaloids such as adenine, choline, putrescine and the like, has the effects of enhancing immunity, preventing and treating diseases, building up body, replenishing blood and tonifying qi, and also has the effects on anemia, asthenia, dizziness and tinnitus.
Pleurotus eryngii, also called Pleurotus eryngii, is a new rare edible mushroom species which is developed and cultivated successfully in recent years and integrates edible, medicinal and dietetic therapy, is rich in nutrition, is rich in protein, carbohydrate, vitamins and mineral substances such as calcium, magnesium, copper, zinc and the like, can improve the immunologic function of a human body, and has the effects of resisting cancer, reducing blood fat, moistening intestines and stomach, beautifying and the like on the human body. The nutritional value is as follows: every 100 g of pleurotus eryngii contains: 31.00 calories (great calorie), 8.30 carbohydrates (grams), 0.10 fat (grams), 1.30 proteins (grams), and 18 amino acids in the proteins, wherein 8 amino acids necessary for human body are complete, and the edible fungus is an edible fungus with extremely high nutrition and health care value.
The mushroom contains various vitamins and mineral substances, has great effects on promoting human metabolism and improving organism adaptability, has treatment effects on diabetes, tuberculosis, infectious hepatitis, neuritis and the like, can be used for dyspepsia, constipation, weight loss and the like, contains rich food fibers, can reduce cholesterol in blood and prevent atherosclerosis by frequent eating, and is effective in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes, and can resist cold viruses.
Grifola frondosa, commonly known as "dance mushroom", is a mushroom fungus used both as food and medicine, and is often wild around chestnut trees in summer and autumn. The fruit body has meat quality, short stem and coralline branch, and is overlapped into clumps, which have coquettish appearance and are laminated like chrysanthemum; the smell and the faint scent of the tea are diffused all around, so that the tea is refreshing; the meat is crisp, tender and tasty, and people can eat the meat without feeling tired; the product has good health promoting effect and high medicinal value. In recent years, the food is a high-grade health food, and is popular in Japan, Singapore and other markets. Due to the adoption of the 'fungus of China' which is an early authoritative monograph in China, the grifola frondosa becomes a relatively universal Chinese name. Grifola frondosa has fragrance like pine mushroom, tender meat, taste like shredded chicken, and crisp like Magnolia denudata. According to the quality detection center of the Ministry of agriculture, the nutrition and taste of the Grifola frondosa artificially cultivated in the Qianxi province of Hebei province are superior to those of the mushroom called king in the mushroom, the Grifola frondosa can be cooked into various delicious dishes, the nutrition of the Grifola frondosa is rich, the nutrient content of the Grifola frondosa is detected by the nutrition and food sanitation research institute of Chinese preventive medicine academy and the quality detection center of the Ministry of agriculture to detect that each hundred grams of dried Grifola frondosa contains 25.2 grams of protein (containing 18 kinds of amino acids required by human bodies, wherein the essential amino acids account for 45.5 percent) 3.2 grams of fat, 33.7 grams of dietary fiber, 21.4 grams of carbohydrate, 5.1 grams of ash and various beneficial mineral substances, potassium, phosphorus, iron, zinc, calcium, copper, selenium, chromium and the like, the vitamin content is rich, VE109.7 milligrams, VB11.47 milligrams, VB20.72 milligrams, VC17.0 milligrams, and carotene 4.5 milligrams, the first of various edible fungi, wherein the VB1 and VE content are about 20 times higher than those, the protein and amino acid are 2 times of those of Lentinus Edodes, and can promote children growth and intelligence development, and the content of arginine and lysine is higher than that of lysine (1.024%) and arginine (1.231%) in Flammulina velutipes; the content of aspartic acid and glutamic acid related to delicate flavor is higher, so the fresh-taste-related products are known as edible fungus prince and ginseng in North China, and the grifola frondosa has extremely high medical care function. It has been reported in the literature to have efficacy in inhibiting hypertension and obesity; because of being rich in iron, copper and vitamin C, it can prevent anemia, scurvy and vitiligo, and prevent arteriosclerosis and cerebral thrombosis; it has high selenium and chromium content, and has effects of protecting liver and pancreas, and preventing liver cirrhosis and diabetes; the selenium content is high, so that the selenium-rich health-care tea also has the functions of preventing and treating keshan disease, Kaschin-Beck disease and certain heart diseases; it contains both calcium and vitamin D, and can effectively prevent and treat rickets by matching the calcium and the vitamin D; the higher zinc content is beneficial to brain development, keeps visual acuity and promotes wound healing; on one hand, the higher selenium content has the effect of resisting cancers, and particularly, the contained Grifolan (Grifolan) is mainly beta-glucan (glucan), wherein the anticancer activity is strongest, and the beta-glucan (1, 3) -glucan with 6 branched chains accounts for a considerable proportion and has stronger anticancer capability than the marketed Lentinan (Lentinan, PSK of Japan) and coriolus versicolor polysaccharide (PSP of Shanghai) and the like; it is also an excellent immunomodulator. As a traditional Chinese medicine, the Grifola frondosa and the Polyporus umbellatus are equivalent, can treat dysuria, edema, beriberi, ascites due to cirrhosis, diabetes and the like, and are valuable medicinal fungi.
The black fungus has sweet and mild nature and taste, and has the effects of clearing lung, moistening intestines, nourishing yin, enriching blood, promoting blood circulation, removing blood stasis, improving eyesight, nourishing stomach and the like. Can be used for treating metrorrhagia, hemorrhoid, bloody dysentery, anemia, constipation, etc. Meanwhile, the hair ferment and the plant alkali contained in the medicine can promote the secretion of the digestive tract and the urinary tract, and coordinate with the secretion to catalyze the calculus, thereby having obvious decomposition effect on gallstone, kidney stone and the like.
The tricholoma matsutake contains abundant proteins, amino acids, essential amino acids, trace elements, various nutrient substances, unsaturated fatty acids, peptide substances and other rare elements, and the tricholoma matsutake can supplement essential amino acids and trace elements required by a body and can promote the activity of cells. Most importantly, the tricholoma matsutake contains tricholoma matsutake alcohol which is an anticancer substance and has good medicinal value and dietary therapy value. The edible tricholoma matsutake can well reduce the blood sugar concentration in blood, can also promote the metabolism of glucose in the body and can well reduce the blood sugar concentration.
The boletus delicacy sauce disclosed by the invention is prepared by selecting raw materials in the first step, wherein boletus, pleurotus eryngii, mushroom, black fungus, grifola frondosa and matsutake are selected as raw materials for preparing the boletus delicacy sauce; the raw materials have high content of nutrient components, the second step is to clean and remove impurities from the raw materials, and the selected bolete, pleurotus eryngii, mushroom, black fungus, grifola frondosa and tricholoma matsutake are cleaned and removed with impurities and are placed in a ventilated place to be dried in the shade; the third step is steaming, selected bolete, pleurotus eryngii, mushroom, grifola frondosa and tricholoma matsutake are cut and mixed to obtain bolete and mushroom mixture, the bolete and mushroom mixture is put into a bamboo drawer for steaming, the steaming is carried out for three times, the first steaming time is 10-20 minutes, the bolete and mushroom mixture is taken out and naturally cooled at normal temperature, the second steaming time is 15-30 minutes, the bolete and mushroom mixture is naturally cooled at normal temperature after being taken out, the third steaming time is 30-50 minutes, and the bolete and mushroom mixture is naturally cooled to normal temperature after being taken out, in the step, the steaming is carried out for three steps, so that the bolete and mushroom mixture is intermittently converted from raw to cooked, plant tissues of the bolete and mushroom mixture are fully softened, soft and glutinous mouthfeel is achieved, and the requirements of consumers on the mouthfeel are met; fourthly, preparing the boletus delicacy sauce, namely putting the steamed boletus delicacy mixture into a frying pan for frying, simultaneously adding the black fungus, the pickled vegetables, the ginger, the chopped green onion, the garlic, the soybean paste, the eggs and the seasonings into the boletus delicacy mixture until the mixture is fried, putting the mixture at normal temperature for natural cooling after the mixture is fried, and cooling to obtain the boletus delicacy sauce; and fifthly, sterilizing and packaging, namely sterilizing and packaging the obtained boletus delicacy sauce to obtain the finished product boletus delicacy sauce.
The invention has the beneficial effects that: the bolete delicacy sauce prepared by the preparation method of the bolete delicacy sauce is comprehensive in nutrient components, good in health care effect, ready to eat after being opened, free of any preservative or chemical essence, natural and safe, soft and glutinous in taste, good in taste, safe and relieved to eat, and good in eating effect.
Detailed Description
The invention is further illustrated below:
the first embodiment is as follows:
the boletus delicacy sauce is prepared from the following raw materials in parts by weight: 60 to 80 parts of bolete, 30 to 50 parts of pleurotus eryngii, 20 to 40 parts of mushroom, 10 to 20 parts of black fungus, 5 to 7 parts of pickled vegetables, 10 to 15 parts of grifola frondosa, 10 to 18 parts of tricholoma matsutake, 1 to 3 parts of ginger, 1 to 3 parts of chopped green onion, 1 to 2 parts of garlic, 3 to 5 parts of soybean paste, 2 to 4 parts of egg and 1 to 3 parts of seasoning.
The boletus delicacy sauce is prepared from the following raw materials in parts by weight: 60 parts of bolete, 30 parts of pleurotus eryngii, 20 parts of mushroom, 10 parts of black fungus, 5 parts of pickled vegetables, 10 parts of grifola frondosa, 10 parts of tricholoma matsutake, 1 part of ginger, 1 part of chopped green onion, 1 part of garlic, 3 parts of soybean paste, 2 parts of eggs and 1 part of seasoning.
The preparation method of the bolete delicacy sauce comprises the following steps:
firstly, selecting raw materials, namely selecting bolete, pleurotus eryngii, mushroom, black fungus, grifola frondosa and tricholoma matsutake as raw materials for preparing bolete and delicacy sauce;
secondly, cleaning and removing impurities from the raw materials, cleaning and removing impurities from the selected bolete, pleurotus eryngii, shiitake mushroom, black fungus, grifola frondosa and tricholoma matsutake, and drying in the shade in a ventilated place;
thirdly, steaming, namely cutting and mixing selected bolete, pleurotus eryngii, mushroom, grifola frondosa and tricholoma matsutake to obtain a bolete and mushroom mixture, then putting the bolete and mushroom mixture into a bamboo drawer for steaming for three times, wherein the first steaming time is 10-20 minutes, taking out the bolete and the mushroom mixture, naturally cooling the bolete and the mushroom mixture at normal temperature for 15-30 minutes, taking out the bolete and the mushroom mixture, naturally cooling the bolete and the mushroom mixture at normal temperature for 30-50 minutes, and naturally cooling a taking outlet to normal;
fourthly, preparing the bolete mountain delicacy sauce, namely putting the steamed bolete mountain delicacy mixture into a frying pan for frying, simultaneously adding the black fungus, the pickled vegetables, the ginger, the chopped green onion, the garlic, the soybean paste, the eggs and the seasonings into the bolete mountain delicacy mixture until the mixture is fried, putting the mixture at normal temperature for natural cooling after the mixture is fried, and cooling the mixture to obtain the bolete mountain delicacy sauce;
and fifthly, sterilizing and packaging, namely sterilizing and packaging the obtained boletus delicacy sauce to obtain the finished product boletus delicacy sauce.
Further, the seasoning comprises brewed soy sauce, white granulated sugar, edible salt, bonito flavor seasoning liquid and spices, wherein the mass ratio of the brewed soy sauce to the white granulated sugar to the edible salt to the bonito flavor seasoning liquid to the spices is 1:1:1:1: 1.
Example two:
the boletus delicacy sauce is prepared from the following raw materials in parts by weight: 60 to 80 parts of bolete, 30 to 50 parts of pleurotus eryngii, 20 to 40 parts of mushroom, 10 to 20 parts of black fungus, 5 to 7 parts of pickled vegetables, 10 to 15 parts of grifola frondosa, 10 to 18 parts of tricholoma matsutake, 1 to 3 parts of ginger, 1 to 3 parts of chopped green onion, 1 to 2 parts of garlic, 3 to 5 parts of soybean paste, 2 to 4 parts of egg and 1 to 3 parts of seasoning.
The boletus delicacy sauce is prepared from the following raw materials in parts by weight: 60 parts of bolete, 30 parts of pleurotus eryngii, 20 parts of mushroom, 10 parts of black fungus, 5 parts of pickled vegetables, 10 parts of grifola frondosa, 10 parts of tricholoma matsutake, 1 part of ginger, 1 part of chopped green onion, 1 part of garlic, 3 parts of soybean paste, 2 parts of eggs and 1 part of seasoning.
The preparation method of the bolete delicacy sauce comprises the following steps:
firstly, selecting raw materials, namely selecting bolete, pleurotus eryngii, mushroom, black fungus, grifola frondosa and tricholoma matsutake as raw materials for preparing bolete and delicacy sauce;
secondly, cleaning and removing impurities from the raw materials, cleaning and removing impurities from the selected bolete, pleurotus eryngii, shiitake mushroom, black fungus, grifola frondosa and tricholoma matsutake, and drying in the shade in a ventilated place;
thirdly, steaming, namely cutting and mixing selected bolete, pleurotus eryngii, mushroom, grifola frondosa and tricholoma matsutake to obtain a bolete and mushroom mixture, then putting the bolete and mushroom mixture into a bamboo drawer for steaming for three times, wherein the first steaming time is 10-20 minutes, taking out the bolete and the mushroom mixture, naturally cooling the bolete and the mushroom mixture at normal temperature for 15-30 minutes, taking out the bolete and the mushroom mixture, naturally cooling the bolete and the mushroom mixture at normal temperature for 30-50 minutes, and naturally cooling a taking outlet to normal;
fourthly, preparing the bolete mountain delicacy sauce, namely putting the steamed bolete mountain delicacy mixture into a frying pan for frying, simultaneously adding the black fungus, the pickled vegetables, the ginger, the chopped green onion, the garlic, the soybean paste, the eggs and the seasonings into the bolete mountain delicacy mixture until the mixture is fried, putting the mixture at normal temperature for natural cooling after the mixture is fried, and cooling the mixture to obtain the bolete mountain delicacy sauce;
and fifthly, sterilizing and packaging, namely sterilizing and packaging the obtained boletus delicacy sauce to obtain the finished product boletus delicacy sauce.
Further, the seasoning comprises brewed soy sauce, white granulated sugar, edible salt, bonito flavor seasoning liquid and spices, wherein the mass ratio of the brewed soy sauce to the white granulated sugar to the edible salt to the bonito flavor seasoning liquid to the spices is 1:1:1:1: 1.
Example three:
the boletus delicacy sauce is prepared from the following raw materials in parts by weight: 60 to 80 parts of bolete, 30 to 50 parts of pleurotus eryngii, 20 to 40 parts of mushroom, 10 to 20 parts of black fungus, 5 to 7 parts of pickled vegetables, 10 to 15 parts of grifola frondosa, 10 to 18 parts of tricholoma matsutake, 1 to 3 parts of ginger, 1 to 3 parts of chopped green onion, 1 to 2 parts of garlic, 3 to 5 parts of soybean paste, 2 to 4 parts of egg and 1 to 3 parts of seasoning.
The boletus delicacy sauce is prepared from the following raw materials in parts by weight: 60 parts of bolete, 30 parts of pleurotus eryngii, 20 parts of mushroom, 10 parts of black fungus, 5 parts of pickled vegetables, 10 parts of grifola frondosa, 10 parts of tricholoma matsutake, 1 part of ginger, 1 part of chopped green onion, 1 part of garlic, 3 parts of soybean paste, 2 parts of eggs and 1 part of seasoning.
The preparation method of the bolete delicacy sauce comprises the following steps:
firstly, selecting raw materials, namely selecting bolete, pleurotus eryngii, mushroom, black fungus, grifola frondosa and tricholoma matsutake as raw materials for preparing bolete and delicacy sauce;
secondly, cleaning and removing impurities from the raw materials, cleaning and removing impurities from the selected bolete, pleurotus eryngii, shiitake mushroom, black fungus, grifola frondosa and tricholoma matsutake, and drying in the shade in a ventilated place;
thirdly, steaming, namely cutting and mixing selected bolete, pleurotus eryngii, mushroom, grifola frondosa and tricholoma matsutake to obtain a bolete and mushroom mixture, then putting the bolete and mushroom mixture into a bamboo drawer for steaming for three times, wherein the first steaming time is 10-20 minutes, taking out the bolete and the mushroom mixture, naturally cooling the bolete and the mushroom mixture at normal temperature for 15-30 minutes, taking out the bolete and the mushroom mixture, naturally cooling the bolete and the mushroom mixture at normal temperature for 30-50 minutes, and naturally cooling a taking outlet to normal;
fourthly, preparing the bolete mountain delicacy sauce, namely putting the steamed bolete mountain delicacy mixture into a frying pan for frying, simultaneously adding the black fungus, the pickled vegetables, the ginger, the chopped green onion, the garlic, the soybean paste, the eggs and the seasonings into the bolete mountain delicacy mixture until the mixture is fried, putting the mixture at normal temperature for natural cooling after the mixture is fried, and cooling the mixture to obtain the bolete mountain delicacy sauce;
and fifthly, sterilizing and packaging, namely sterilizing and packaging the obtained boletus delicacy sauce to obtain the finished product boletus delicacy sauce.
Further, the seasoning comprises brewed soy sauce, white granulated sugar, edible salt, bonito flavor seasoning liquid and spices, wherein the mass ratio of the brewed soy sauce to the white granulated sugar to the edible salt to the bonito flavor seasoning liquid to the spices is 1:1:1:1: 1.
In the examples of the present invention, 1 part was 1 kg.
The boletus delicacy sauce prepared in the first embodiment, the second embodiment and the third embodiment of the invention is selected to be compared with the conventional mushroom sauce on the market, and the comparison result is as follows:
from the above table, the bolete delicacy sauce prepared by the bolete delicacy sauce and the preparation method thereof of the embodiment of the invention is superior to the conventional mushroom sauce on the market in terms of nutrient components and taste.
The embodiment of the invention has the characteristics that: the prepared bolete delicacy sauce has comprehensive nutritional ingredients, good health care effect, instant eating after uncovering, no preservative or chemical essence, natural and safe property, soft and glutinous taste, good taste, safe and reassuring eating and good eating effect.
Although the present invention has been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the scope of the claims.
Claims (4)
1. The boletus delicacy sauce is characterized by being prepared from the following raw materials in parts by weight: 60 to 80 parts of bolete, 30 to 50 parts of pleurotus eryngii, 20 to 40 parts of mushroom, 10 to 20 parts of black fungus, 5 to 7 parts of pickled vegetables, 10 to 15 parts of grifola frondosa, 10 to 18 parts of tricholoma matsutake, 1 to 3 parts of ginger, 1 to 3 parts of chopped green onion, 1 to 2 parts of garlic, 3 to 5 parts of soybean paste, 2 to 4 parts of egg and 1 to 3 parts of seasoning.
2. The boletus delicacy sauce as claimed in claim 1, which is characterized by being prepared from the following raw materials in parts by weight: 60 parts of bolete, 30 parts of pleurotus eryngii, 20 parts of mushroom, 10 parts of black fungus, 5 parts of pickled vegetables, 10 parts of grifola frondosa, 10 parts of tricholoma matsutake, 1 part of ginger, 1 part of chopped green onion, 1 part of garlic, 3 parts of soybean paste, 2 parts of eggs and 1 part of seasoning.
3. The method for preparing the bolete delicacy sauce as claimed in claim 1, which is characterized by comprising the following steps:
(1) selecting bolete, pleurotus eryngii, mushroom, black fungus, grifola frondosa and matsutake as raw materials for preparing bolete mountain delicacy sauce;
(2) cleaning raw materials, removing impurities, cleaning selected bolete, pleurotus eryngii, shiitake mushroom, black fungus, grifola frondosa and matsutake, removing impurities, and drying in the shade in a ventilated place;
(3) steaming, namely cutting and mixing selected bolete, pleurotus eryngii, mushroom, grifola frondosa and tricholoma matsutake to obtain a bolete and mountain delicacy mixture, then putting the bolete and mountain delicacy mixture into a bamboo drawer for steaming for three times, wherein the first steaming time is 10-20 minutes, taking the bolete and mountain delicacy mixture out, naturally cooling the bolete and mountain delicacy mixture at normal temperature, the second steaming time is 15-30 minutes, taking the bolete and the bolete out, naturally cooling the bolete and mountain delicacy mixture at normal temperature, and taking the bolete and pleurotus eryngii, the mushroom, the grifola and;
(4) preparing boletus delicacy sauce, namely putting the steamed boletus delicacy mixture into a frying pan for frying, simultaneously adding black fungus, pickled vegetables, ginger, chopped green onion, garlic, soybean paste, eggs and seasonings into the boletus delicacy mixture until the mixture is fried, putting the mixture at normal temperature for natural cooling after the mixture is fried, and cooling to obtain the boletus delicacy sauce;
(5) and (5) sterilizing and packaging, namely sterilizing and packaging the obtained bolete mountain delicacy sauce to obtain the finished product bolete mountain delicacy sauce.
4. The boletus delicacy sauce as claimed in claim 1, which is characterized in that: the seasoning comprises brewed soy sauce, white granulated sugar, edible salt, bonito flavor seasoning liquid and spices, wherein the mass ratio of the brewed soy sauce, the white granulated sugar, the edible salt, the bonito flavor seasoning liquid and the spices is 1:1:1: 1.
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| CN114916655A (en) * | 2022-06-15 | 2022-08-19 | 云南海融生物科技有限公司 | Process method for preparing black sauce from Yunnan wild bolete |
| CN116349865A (en) * | 2023-03-16 | 2023-06-30 | 四川味欣食品科技有限公司 | Making method of mountain delicacy sauce |
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