CN112998251A - Yeast extract and shiitake mushroom composite hotpot condiment and preparation method thereof - Google Patents
Yeast extract and shiitake mushroom composite hotpot condiment and preparation method thereof Download PDFInfo
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- 230000003213 activating effect Effects 0.000 claims description 10
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- 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
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a yeast extract and mushroom composite hotpot condiment and a preparation method thereof, wherein the yeast extract and mushroom composite hotpot condiment comprises the following raw materials in parts by weight: 15-25 parts of mushroom, 3-4 parts of salt, 5-10 parts of ginger slices, 5-10 parts of garlic cloves, 5-10 parts of pepper, 5-15 parts of dried pepper, 5-10 parts of chilli powder, 10-15 parts of rape oil, 5-7 parts of white spirit and yeast extract; 10-20 parts of tomatoes, 1-3 parts of pickled peppers, 0.05-0.1 part of edible salt, 0.05-0.1 part of rock sugar and 0.03-0.05 part of white spirit. The lactobacillus beverage is prepared by the steps of raw material preparation, stir-frying, sterilization, lactobacillus seed liquid culture, fermentation, pasteurization, blending and the like. The yeast extract has rich nutrition and good processing performance, can effectively enhance the delicious and mellow taste of the hotpot condiment, and simultaneously relieves the salty taste and sour taste of the product; the hotpot seasoning is rich in nutritive value, convenient and fast, the flavor of the hotpot seasoning is not influenced no matter how the hotpot seasoning is eaten, and the eating method and the type of the seasoning of the shiitake are increased.
Description
Technical Field
The invention belongs to the technical field of biology, and particularly relates to a yeast extract and a mushroom composite hotpot condiment, and a preparation method thereof.
Background
Lentinus edodes belongs to Basidiomycetes (Basidaomyetes), Agaricales (Agaricales), Tricholomataceae (Tricholomataceae), Lentinus (Lentinus) and Lentinusedodes (Lentinus) with the academic name of Lentinusedodes, which originates from China, is the second largest mushroom in the world and is also a rare edible fungus which is famous for a long time in China. Meanwhile, the mushroom is also a famous medicinal fungus in China, and the medical scientists in the past have a description on the property and the function of the mushroom. The shiitake has the advantages of fleshy and tender meat, delicious taste, unique aroma and rich nutrition, is a food with food and medicine homology, and has high nutritional, medicinal and health-care values. For example, the shiitake contains protein, fat, carbohydrate, crude fiber and ash, and also contains a large amount of vitamins, minerals and various active substances, and has multiple physiological functions of preventing arteriosclerosis, resisting tumors and the like.
The yeast extract is a natural flavoring prepared by degrading protein, nucleic acid and the like in yeast cells by adopting biotechnology and refining the edible yeast with rich protein content as a raw material, and the main components of the natural flavoring are polypeptide, amino acid, flavor-developing nucleotide, B vitamins and trace elements. The yeast extract has the advantages of pure nature, rich nutrition, delicious and mellow taste and the like, is widely applied in the food industry, and is an excellent natural seasoning. The yeast extract is rich in nutrition and good in processing performance, so that the effects of effectively enhancing the freshness, the deliciousness and the mellow feeling of a product, simultaneously relieving the salty taste and the sour taste of the product, covering peculiar smell and the like can be achieved in some food processing, and the yeast extract is better applied to many food processing industries. The method has the main application fields of producing instant noodles, chicken essence, edible essence, meat products, sauce marinated products, catering hotpot, baked food, puffed food, soy sauce, seasoning sauce and other products, and can ensure natural and full delicate flavor, fade the salty taste of the seasoning sauce, enhance the salty taste and improve the sauce flavor.
At present, most of the mushrooms in the market of China are sold only as raw materials or ingredients for cooking dishes, the eating method is single, the consumption quantity of the mushrooms is seriously influenced, and the important functions of the mushrooms in strengthening the national physique and improving the national health level cannot be fully played. In the same way, the shiitake is mostly used as an auxiliary material in the processing field of the hotpot condiment, and the shiitake is rarely reported as a main material in the processing field of the existing hotpot condiment.
Disclosure of Invention
The invention aims to overcome the defects and provide the yeast extract and the mushroom composite hotpot condiment which have rich nutritive values and are convenient for quick bonding.
The invention also aims to provide a preparation method of the yeast extract and the mushroom composite hotpot condiment.
The invention relates to a yeast extract and mushroom composite hotpot condiment, which comprises the following raw materials in parts by weight:
15-25 parts of mushroom, 3-4 parts of salt, 5-10 parts of ginger slices, 5-10 parts of garlic cloves, 5-10 parts of pepper, 5-15 parts of dried chili, 5-10 parts of chili powder, 10-15 parts of rape oil, 5-7 parts of white spirit and yeast extract.
The sour and hot mushroom chili sauce fermented by lactobacillus paracasei further comprises the following raw materials in parts by weight:
10-20 parts of tomatoes, 1-3 parts of pickled peppers, 0.05-0.1 part of edible salt, 0.05-0.1 part of rock sugar and 0.03-0.05 part of white spirit.
The invention relates to a preparation method of a yeast extract and mushroom composite hotpot condiment, which comprises the following steps:
the clear soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrous mushrooms, taking 15-25 parts of mushrooms, washing with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 10-15 parts of rape oil into a pot, heating the oil to 7-8 parts to be hot, putting 5-10 parts of ginger slices, 5-10 parts of garlic cloves and 5-10 parts of pepper into the oil pot, stir-frying for 1min, adding shiitake mushroom slices, stir-frying for 3-5min, adding 3-4 parts of salt and 0.03-0.05 part of white spirit, continuously frying for 3-4min by slow fire, adding a yeast extract, uniformly stirring, and frying for 3-4min by slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the spicy pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrous mushrooms, taking 15-25 parts of mushrooms, washing with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 10-15 parts of rape oil into a pot, heating the oil to 7-8 parts to be hot, putting 5-10 parts of ginger slices, 5-10 parts of garlic cloves and 5-10 parts of pepper into the oil pot, stir-frying for 1min, adding mushroom slices, stir-frying for 3-5min, adding 3-4 parts of salt, 5-15 parts of dried chili and 5-10 parts of chili powder, decocting for 5-6min with slow fire, adding 0.03-0.05 part of white spirit, continuously frying for 3-4min with slow fire, adding a yeast extract, uniformly stirring, and stir-frying for 3-4min with slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the sour soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrous mushrooms, taking 15-25 parts of mushrooms, washing with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 10-15 parts of rape oil into a pot, heating the oil to 7-8 parts to be hot, putting 5-10 parts of ginger slices, 5-10 parts of garlic cloves and 5-10 parts of pepper into the oil pot, stir-frying for 1min, adding shiitake mushroom slices, stir-frying for 3-5min, adding 3-4 parts of salt and 0.03-0.05 part of white spirit, continuously frying for 3-4min by slow fire, adding a yeast extract, uniformly stirring, and frying for 3-4min by slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
(5) making the sour soup base bag:
preparing raw materials: 10-20 parts of tomatoes, 1-3 parts of pickled peppers, 0.05-0.1 part of edible salt, 0.05-0.1 part of rock sugar and 0.03-0.05 part of white spirit;
cleaning raw materials: cleaning and drying all the raw materials, and crushing all the raw materials;
③ culturing lactobacillus seed liquid:
A. activating strains: streaking and activating the slant cultured strain on MRS agar culture medium, and culturing at 37 deg.C for 24-48 hr; B. preparing a seed solution: preparing an MRS liquid culture medium, containing in a triangular flask, sterilizing at 121 ℃ for 20min, inoculating activated strains into the liquid culture medium on an ultra-clean workbench, and culturing at 37 ℃ and 160r/min for 18 h;
fermentation: inoculating lactobacillus paracasei on a superclean bench, wherein the inoculation amount is 8-15%, uniformly stirring, sealing a container, controlling the fermentation temperature to be 35-37 ℃, and fermenting for 24-60 hours;
fifth, sterilization: after fermentation, sealing the fermentation container with a breathable film, and sterilizing with ultraviolet for 30-50 min;
sixthly, packaging: packaging to obtain sour soup material bag after sterilization, and subpackaging to obtain the final product.
The preparation method of the sour and hot mushroom chili sauce by lactobacillus paracasei fermentation comprises the steps of adding the yeast extract according to the weight part of mushrooms, and dissolving the yeast extract with water to obtain the sour and hot mushroom chili sauce, wherein the yeast extract is 0.3% of Angel KU012, 0.75% of Angel TL18, 0.75% of Angel FA28 or 1.2% of Angel TS 92.
The preparation method of the sour and hot mushroom chili sauce by utilizing lactobacillus paracasei fermentation is characterized in that the slant culture medium is an MRS agar culture medium: 10g of peptone, 10g of beef extract, 5g of yeast extract, 2g of diammonium citrate, 5g of sodium acetate, 20g of glucose, 80 ml of tween, 0.5g of magnesium sulfate, 0.25g of manganese sulfate, 15g of agar powder, and sterilizing at 121 ℃ for 20 min; the seed liquid is prepared by adopting MRS liquid culture medium, the strain is preserved in China center for type culture Collection (address: Wuhan university in Wuhan, China) in 2020, 5 and 29 days, and the preservation number is as follows: CCTCC NO: M2020156, with the name: lactobacillus paracasei FBKL1.3028 (Lactobacillus paracasei FBKL 1.3028). .
Compared with the prior art, the invention has obvious beneficial effects, and the technical scheme can show that: the yeast extract added in the invention has the advantages of pure nature, rich nutrition, delicious and mellow taste and the like, is widely applied in the food industry, and is an excellent natural seasoning. The yeast extract is rich in nutrition and good in processing performance, so that the delicious and mellow taste of the hotpot condiment can be effectively enhanced, the salty taste and the sour taste of the hotpot condiment can be alleviated, and the peculiar smell can be covered; the invention is suitable for hot pot restaurants or household hot pots, the hot pot seasoning has rich nutritive value, is convenient and fast, does not influence the flavor of the seasoning no matter how the seasoning is eaten, and increases the eating method of the mushrooms and the variety of the seasonings.
Detailed Description
Example 1
A preparation method of yeast extract and shiitake mushroom composite hotpot condiment comprises the following steps:
the clear soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 1.5kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1kg of rape oil into a pan, heating the oil to 7-8% to heat, putting 0.5kg of ginger slices, 0.5kg of garlic cloves and 0.5kg of pepper into the oil pan, stir-frying for 1min, adding shiitake slices, stir-frying for 3min, adding 0.3kg of salt and 0.5kg of white spirit, continuously frying with slow fire for 4min, adding yeast extract, stirring uniformly, and stir-frying with slow fire for 3 min;
wherein the yeast extract is added according to the weight parts of the mushroom, 0.3 percent of Angel KU012, 0.75 percent of Angel TL18, 0.75 percent of Angel FA28 and 1.2 percent of Angel TS92 are dissolved by water and then poured into a pot;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the spicy pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 1.5kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1kg of rape oil into a pot, heating the oil to 7-8 days to heat, putting 0.5kg of ginger slices, 0.5kg of garlic cloves and 0.5kg of pepper into the oil pot, stir-frying for 1min, adding shiitake slices, stir-frying for 3min, adding 0.3kg of salt, 0.5kg of dried chili and 0.5kg of chili powder, decocting for 6min with slow fire, adding 3g of white spirit, continuously frying for 4min with slow fire, adding yeast extract, uniformly stirring, and stir-frying for 3min with slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the sour soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 1.5kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1kg of rape oil into a pan, heating the oil to 7-8% to heat, putting 0.5kg of ginger slices, 0.5kg of garlic cloves and 0.5kg of pepper into the oil pan, stir-frying for 1min, adding shiitake slices, stir-frying for 3min, adding 0.3kg of salt and 0.5kg of white spirit, continuously frying with slow fire for 4min, adding yeast extract, stirring uniformly, and stir-frying with slow fire for 3 min;
wherein the yeast extract is added according to the weight parts of the lentinus edodes, and the yeast extract is dissolved by water and then poured into a pot by 0.3 percent of Angel KU012, 0.75 percent of Angel TL18, 0.75 percent of Angel FA28 or 1.2 percent of Angel TS 92;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
(5) making the sour soup base bag:
preparing raw materials: 1kg of tomatoes, 0.1kg of pickled peppers, 5g of edible salt, 5g of rock sugar and 3g of white spirit;
cleaning raw materials: cleaning and drying all the raw materials, and crushing all the raw materials;
③ culturing lactobacillus seed liquid:
A. activating strains: streaking and activating the slant culture strain on MRS agar culture medium, and culturing at 37 deg.C for 24 hr; B. preparing a seed solution: preparing an MRS liquid culture medium, containing in a triangular flask, sterilizing at 121 ℃ for 20min, inoculating activated strains into the liquid culture medium on an ultra-clean workbench, and culturing at 37 ℃ and 160r/min for 18 h;
fermentation: inoculating lactobacillus paracasei on a superclean bench, wherein the inoculation amount is 8 percent, uniformly stirring, sealing the container, controlling the fermentation temperature to be 35 ℃, and fermenting for 60 hours;
fifth, sterilization: after fermentation, sealing the fermentation container with a breathable film, and sterilizing with ultraviolet for 30 min;
sixthly, packaging: packaging to obtain sour soup material bag after sterilization, and subpackaging to obtain the final product.
Wherein the slant culture medium is MRS agar culture medium: 10g of peptone, 10g of beef extract, 5g of yeast extract, 2g of diammonium citrate, 5g of sodium acetate, 20g of glucose, 80 ml of tween, 0.5g of magnesium sulfate, 0.25g of manganese sulfate, 15g of agar powder, and sterilizing at 121 ℃ for 20 min.
Example 2
A preparation method of yeast extract and shiitake mushroom composite hotpot condiment comprises the following steps:
the clear soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 2kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1.2kg of rape oil into a pan, heating the oil to 7-8% to heat, putting 0.8kg of ginger slices, 0.8kg of garlic cloves and 0.8kg of pepper into the oil pan, stir-frying for 1min, adding shiitake slices, stir-frying for 3min, adding 0.4kg of salt and 4g of white spirit, continuously frying with slow fire for 4min, adding yeast extract, stirring uniformly, and stir-frying with slow fire for 3 min;
wherein the yeast extract is added according to the weight parts of the mushroom, 0.3 percent of Angel KU012, 0.75 percent of Angel TL18, 0.75 percent of Angel FA28 and 1.2 percent of Angel TS92 are dissolved by water and then poured into a pot;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the spicy pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 2kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1.2kg of rape oil into a pot, heating the oil to 7-8% to heat, putting 0.8kg of ginger slices, 0.8kg of garlic cloves and 0.8kg of pepper into the oil pot, stir-frying for 1min, adding shiitake mushroom slices, stir-frying for 3min, adding 0.4kg of salt, 1kg of dried chili and 0.8kg of chili powder, decocting for 5min with slow fire, adding 4g of white spirit, continuously frying for 3min with slow fire, adding yeast extract, uniformly stirring, and stir-frying for 3min with slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the sour soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 2kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1.2kg of rape oil into a pan, heating the oil to 7-8% to heat, putting 0.8kg of ginger slices, 0.8kg of garlic cloves and 0.8kg of pepper into the oil pan, stir-frying for 1min, adding shiitake slices, stir-frying for 3min, adding 0.4kg of salt and 6g of white spirit, continuously frying with slow fire for 4min, adding yeast extract, stirring uniformly, and stir-frying with slow fire for 3 min;
wherein the yeast extract is added according to the weight parts of the lentinus edodes, and the yeast extract is dissolved by water and then poured into a pot by 0.3 percent of Angel KU012, 0.75 percent of Angel TL18, 0.75 percent of Angel FA28 or 1.2 percent of Angel TS 92;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
(5) making the sour soup base bag:
preparing raw materials: 1.5kg of tomatoes, 0.2kg of pickled peppers, 7.5g of edible salt, 7.5g of rock sugar and 4g of white spirit;
cleaning raw materials: cleaning and drying all the raw materials, and crushing all the raw materials;
③ culturing lactobacillus seed liquid:
A. activating strains: streaking and activating the slant culture strain on MRS agar culture medium, and culturing at 37 deg.C for 36 hr; B. preparing a seed solution: preparing an MRS liquid culture medium, containing in a triangular flask, sterilizing at 121 ℃ for 20min, inoculating activated strains into the liquid culture medium on an ultra-clean workbench, and culturing at 37 ℃ and 160r/min for 18 h;
fermentation: inoculating lactobacillus paracasei on a superclean bench, wherein the inoculation amount is 12 percent, uniformly stirring, sealing the container, controlling the fermentation temperature to be 36 ℃, and fermenting for 42 hours;
fifth, sterilization: after fermentation, sealing the fermentation container with a breathable film, and sterilizing with ultraviolet for 40 min;
sixthly, packaging: packaging to obtain sour soup material bag after sterilization, and subpackaging to obtain the final product.
Wherein the slant culture medium is MRS agar culture medium: 10g of peptone, 10g of beef extract, 5g of yeast extract, 2g of diammonium citrate, 5g of sodium acetate, 20g of glucose, 80 ml of tween, 0.5g of magnesium sulfate, 0.25g of manganese sulfate, 15g of agar powder, and sterilizing at 121 ℃ for 20 min.
Example 3
A preparation method of yeast extract and shiitake mushroom composite hotpot condiment comprises the following steps:
the clear soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 2.5kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1.5kg rape oil into a pan, heating the oil to 7-8% to heat, putting 1kg ginger slice, 1kg garlic clove and 1kg pricklyash peel into the oil pan, stir-frying for 1min, adding Lentinus Edodes slice, stir-frying for 3min, adding 0.4kg salt and 0.7kg Chinese liquor, continuously stir-frying with slow fire for 4min, adding yeast extract, stirring well, and stir-frying with slow fire for 3 min;
wherein the yeast extract is added according to the weight parts of the lentinus edodes, and the yeast extract is dissolved by water and then poured into a pot by 0.3 percent of Angel KU012, 0.75 percent of Angel TL18, 0.75 percent of Angel FA28 or 1.2 percent of Angel TS 92;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the spicy pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 2.5kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1.5kg of rape oil into a pot, heating the oil to 7-8% to heat, putting 1kg of ginger slices, 1kg of garlic cloves and 1kg of pepper into the oil pot, stir-frying for 1min, adding the shiitake mushroom slices, stir-frying for 3min, adding 0.4kg of salt, 1.5kg of dried chili and 1kg of chili powder, decocting for 6min with slow fire, adding 0.7kg of white spirit, continuously frying for 4min with slow fire, adding yeast extract, uniformly stirring, and stir-frying for 3min with slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the sour soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrosis mushrooms, washing 2.5kg of mushrooms with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 1.5kg rape oil into a pan, heating the oil to 7-8% to heat, putting 1kg ginger slice, 1kg garlic clove and 1kg pricklyash peel into the oil pan, stir-frying for 1min, adding Lentinus Edodes slice, stir-frying for 3min, adding 0.4kg salt and 0.7kg Chinese liquor, continuously stir-frying with slow fire for 4min, adding yeast extract, stirring well, and stir-frying with slow fire for 3 min;
wherein the yeast extract is added according to the weight parts of the lentinus edodes, and the yeast extract is dissolved by water and then poured into a pot by 0.3 percent of Angel KU012, 0.75 percent of Angel TL18, 0.75 percent of Angel FA28 or 1.2 percent of Angel TS 92;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
(5) making the sour soup base bag:
preparing raw materials: 2kg of tomatoes, 0.3kg of pickled peppers, 10g of edible salt, 10g of rock sugar and 5g of white spirit;
cleaning raw materials: cleaning and drying all the raw materials, and crushing all the raw materials;
③ culturing lactobacillus seed liquid:
A. activating strains: streaking and activating the slant culture strain on MRS agar culture medium, and culturing at 37 deg.C for 48 hr; B. preparing a seed solution: preparing an MRS liquid culture medium, containing in a triangular flask, sterilizing at 121 ℃ for 20min, inoculating activated strains into the liquid culture medium on an ultra-clean workbench, and culturing at 37 ℃ and 160r/min for 18 h;
fermentation: inoculating lactobacillus paracasei on a superclean bench, wherein the inoculation amount is 15%, uniformly stirring, sealing the container, controlling the fermentation temperature to be 37 ℃, and fermenting for 24 hours;
fifth, sterilization: after fermentation, sealing the fermentation container with gas-permeable membrane, and sterilizing with ultraviolet for 50 min;
sixthly, packaging: packaging to obtain sour soup material bag after sterilization, and subpackaging to obtain the final product.
Wherein the slant culture medium is MRS agar culture medium: 10g of peptone, 10g of beef extract, 5g of yeast extract, 2g of diammonium citrate, 5g of sodium acetate, 20g of glucose, 80 ml of tween, 0.5g of magnesium sulfate, 0.25g of manganese sulfate, 15g of agar powder, and sterilizing at 121 ℃ for 20 min.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (5)
1. The yeast extract and mushroom composite hotpot condiment comprises the following raw materials in parts by weight:
15-25 parts of mushroom, 3-4 parts of salt, 5-10 parts of ginger slices, 5-10 parts of garlic cloves, 5-10 parts of pepper, 5-15 parts of dried chili, 5-10 parts of chili powder, 10-15 parts of rape oil, 5-7 parts of white spirit and yeast extract.
2. The sour and hot mushroom chili sauce fermented by lactobacillus paracasei according to claim 1, further comprising the following raw materials in parts by weight:
10-20 parts of tomatoes, 1-3 parts of pickled peppers, 0.05-0.1 part of edible salt, 0.05-0.1 part of rock sugar and 0.03-0.05 part of white spirit.
3. A preparation method of yeast extract and shiitake mushroom composite hotpot condiment comprises the following steps:
the clear soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrous mushrooms, taking 15-25 parts of mushrooms, washing with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 10-15 parts of rape oil into a pot, heating the oil to 7-8 parts to be hot, putting 5-10 parts of ginger slices, 5-10 parts of garlic cloves and 5-10 parts of pepper into the oil pot, stir-frying for 1min, adding shiitake mushroom slices, stir-frying for 3-5min, adding 3-4 parts of salt and 0.03-0.05 part of white spirit, continuously frying for 3-4min by slow fire, adding a yeast extract, uniformly stirring, and frying for 3-4min by slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the spicy pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrous mushrooms, taking 15-25 parts of mushrooms, washing with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 10-15 parts of rape oil into a pot, heating the oil to 7-8 parts to be hot, putting 5-10 parts of ginger slices, 5-10 parts of garlic cloves and 5-10 parts of pepper into the oil pot, stir-frying for 1min, adding mushroom slices, stir-frying for 3-5min, adding 3-4 parts of salt, 5-15 parts of dried chili and 5-10 parts of chili powder, decocting for 5-6min with slow fire, adding 0.03-0.05 part of white spirit, continuously frying for 3-4min with slow fire, adding a yeast extract, uniformly stirring, and stir-frying for 3-4min with slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
the sour soup pot seasoning comprises the following steps:
(1) cutting off mushroom stems with compost from Lentinus Edodes, and keeping the mushroom stems for 1-5 mm; removing wood chips and impurities on the mushroom surface, selecting and removing heterochrous mushrooms, taking 15-25 parts of mushrooms, washing with running water, draining surface water, and cutting into mushroom slices;
(2) peeling garlic, and cleaning for later use; cleaning ginger, peeling and slicing for later use;
(3) adding 10-15 parts of rape oil into a pot, heating the oil to 7-8 parts to be hot, putting 5-10 parts of ginger slices, 5-10 parts of garlic cloves and 5-10 parts of pepper into the oil pot, stir-frying for 1min, adding shiitake mushroom slices, stir-frying for 3-5min, adding 3-4 parts of salt and 0.03-0.05 part of white spirit, continuously frying for 3-4min by slow fire, adding a yeast extract, uniformly stirring, and frying for 3-4min by slow fire;
(4) placing in sterilized container after parching, cooling to room temperature, and packaging;
(5) making the sour soup base bag:
preparing raw materials: 10-20 parts of tomatoes, 1-3 parts of pickled peppers, 0.05-0.1 part of edible salt, 0.05-0.1 part of rock sugar and 0.03-0.05 part of white spirit;
cleaning raw materials: cleaning and drying all the raw materials, and crushing all the raw materials;
③ culturing lactobacillus seed liquid:
A. activating strains: streaking and activating the slant cultured strain on MRS agar culture medium, and culturing at 37 deg.C for 24-48 hr; B. preparing a seed solution: preparing an MRS liquid culture medium, containing in a triangular flask, sterilizing at 121 ℃ for 20min, inoculating activated strains into the liquid culture medium on an ultra-clean workbench, and culturing at 37 ℃ and 160r/min for 18 h;
fermentation: inoculating lactobacillus paracasei on a superclean bench, wherein the inoculation amount is 8-15%, uniformly stirring, sealing a container, controlling the fermentation temperature to be 35-37 ℃, and fermenting for 24-60 hours;
fifth, sterilization: after fermentation, sealing the fermentation container with a breathable film, and sterilizing with ultraviolet for 30-50 min;
sixthly, packaging: packaging to obtain sour soup material bag after sterilization, and subpackaging to obtain the final product.
4. The method for preparing the hot and sour mushroom chili sauce by lactobacillus paracasei fermentation according to claim 3, wherein the yeast extract is prepared by adding 0.3% of Angel KU012, 0.75% of Angel TL18, 0.75% of Angel FA28 or 1.2% of Angel TS92 yeast extract in parts by weight of mushroom by dissolving with water.
5. The method for preparing the hot and sour mushroom chili sauce by lactobacillus paracasei fermentation according to claim 3, wherein the slant culture medium is MRS agar culture medium: 10g of peptone, 10g of beef extract, 5g of yeast extract, 2g of diammonium citrate, 5g of sodium acetate, 20g of glucose, 80 ml of tween, 0.5g of magnesium sulfate, 0.25g of manganese sulfate, 15g of agar powder, and sterilizing at 121 ℃ for 20 min; the seed liquid is prepared by adopting MRS liquid culture medium, the strain is preserved in China center for type culture Collection (address: Wuhan university in Wuhan, China) in 2020, 5 and 29 days, and the preservation number is as follows: CCTCC NO: M2020156, with the name: lactobacillus paracasei FBKL1.3028 (Lactobacillus paracasei FBKL 1.3028).
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| CN107375048A (en) * | 2017-07-17 | 2017-11-24 | 无限极（中国）有限公司 | Lightening compositions and its application |
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