CN114504099A - A kind of shiitake mushroom sauce and preparation method thereof - Google Patents

Abstract

The invention discloses a mushroom and termitomyces albuminosus sauce and a preparation method thereof, wherein the mushroom and termitomyces albuminosus sauce is prepared from the following materials in parts by weight: 20-40 parts of mushroom, 20-40 parts of termitomyces albuminosus, 4-8 parts of thick broad-bean sauce, 4-8 parts of soybean sauce, 10-23 parts of vegetable oil, 3-5 parts of seasoning and 0-15 parts of auxiliary materials, wherein the auxiliary materials comprise mushroom enzymatic hydrolysate and termitomyces albuminosus enzymatic hydrolysate, and the sum of the parts of the mushroom enzymatic hydrolysate and the termitomyces albuminosus enzymatic hydrolysate is 0-15 parts. According to the invention, by adopting equal amount of mushroom and collybia albuminosa as main materials of the sauce, the mushroom collybia albuminosa sauce not only has the characteristics of delicious taste, unique aroma, rich nutrition and high nutritional, medicinal and health-care values of mushroom, but also has the characteristics of thick meat, rich and abundant texture, white taste, fresh sweet and crisp taste of collybia albuminosa, and meanwhile, contains protein, fat, various vitamins, calcium, phosphorus and other substances necessary for a human body, so that the mushroom collybia albuminosa sauce is effectively improved to be richer in nutrition and more delicious in taste.

Description

A kind of shiitake mushroom sauce and preparation method thereof

technical field

The invention belongs to the technical field of food production, and particularly relates to a shiitake mushroom sauce and a preparation method thereof.

Background technique

Mushroom belongs to Basidaiomycetes, Agaricales, Tricholomatacete, Lentinus, scientific name Lentinus edodes. It originated in my country and is the second largest mushroom in the world. It is also a famous precious edible fungus in my country. . The earliest cultivation of shiitake mushrooms in my country has a history of more than 800 years. Shiitake mushroom is also a famous medicinal fungus in my country. The medicinal properties and functions of shiitake mushrooms have been written by medical scientists of all dynasties; shiitake mushroom sauce is made of shiitake mushrooms as the main raw material, and then mixed with bean paste, soybean oil, chili, pepper, sesame, salt, spices and other ingredients. Ready-to-eat condiments made from sauce,

菌，在自然界是和白蚁共生的菌类，白蚁构筑蚁巢的同时培养了鸡

菌菌丝体，形成一个共同的生态系统，鸡

菌肉厚肥硕，质细丝白，味道鲜甜香脆。含人体所必需的蛋白质、脂肪，还含有各种维生素和钙、磷、核黄酸等物质。鸡枞的吃法很多，可以单料为菜，还能与蔬菜、鱼肉及各种山珍海味搭配，可无论炒、炸、腌、煎、拌、烩、烤、焖，清蒸或做汤，其滋味都很鲜，为菌中之冠，足以弥补香菇酱的不足。However, the current shiitake mushroom sauce is low in nutrients and has a mediocre taste, while chicken

Fungi are fungi that coexist with termites in nature. Termites build ant nests while cultivating chickens.

Mycelium of mycelium, forming a common ecosystem, chickens

The flesh of the fungus is thick and plump, with white filaments, and the taste is sweet and crisp. It contains protein and fat necessary for the human body, as well as various vitamins, calcium, phosphorus, riboflavin and other substances. There are many ways to eat chicken fir. It can be a single ingredient as a dish, and it can also be combined with vegetables, fish and various delicacies of the mountains and sea They are very fresh, the crown of mushrooms, enough to make up for the lack of mushroom sauce.

Therefore, it is necessary to invent a shiitake mushroom sauce and its preparation method to solve the above problems.

SUMMARY OF THE INVENTION

In view of the above-mentioned problems, the present invention provides a shiitake mushroom sauce and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

For achieving the above object, the present invention provides the following technical solutions: a kind of Lentinus edodes galaparum sauce, comprising the following parts by weight materials and made:

The auxiliary materials include Lentinus edodes enzymatic hydrolyzed solution and A. chinensis enzymatic hydrolysis solution, and the sum of the number of copies of the Lentinus edodes enzymatic hydrolyzed solution and the enzymatic hydrolyzed solution of A. chinensis is 0-15 parts.

Based on the preparation method of above-mentioned a kind of shiitake mushroom sauce, comprising the following steps:

S1 Preparation of Gallicanella: Select fresh and high-quality Gallicola, take the umbrella cap with a uniform egg yellow color, a diameter of more than 3cm, a solid, smooth inside of the stipe, and a length of more than 3.5cm as the selection object. Soak it in 1% salt water for 10 minutes, then wash it with water, drain the water, cut it into diced pieces of even size, and divide it into two parts for future use;

S2 Preparation of shiitake mushrooms: Remove the mud feet from the shiitake mushrooms, clean them, drain the water, and cut them into diced pieces of uniform size. Then put the diced shiitake mushrooms in a mixed aqueous solution of citric acid and sodium chloride and soak them at room temperature for 45 minutes. Take out the diced shiitake mushrooms, rinse with running water for 3 minutes, drain the water, and divide into two portions for future use;

S3 to prepare the enzymatic hydrolysate of F. falciparum: heat and dry a portion of F. falciparum in step S1, grind it into powder, then add distilled water, heat the temperature to 50°C, then add protease, keep stirring for 2 hours, and carry out enzymatic hydrolysis , then the temperature is heated to 100 ℃ to inactivate the enzyme, centrifugal high-speed stirring for 30min, extracting the supernatant of the upper layer of the raw material, to prepare the enzymatic hydrolyzed solution of F.

S4 to prepare the enzymatic hydrolysate of shiitake mushrooms: drying a part of step S2, pulverizing with a pulverizer, weighing a part of powdered shiitake mushrooms, mixing them with distilled water, then rehydrating for 12 hours, heating to 45 degrees in a water bath, Add protease for enzymatic hydrolysis for 3 hours, after the enzymatic hydrolysis is completed, the temperature is rapidly heated to 80°C, and sterilized for 10 minutes to prepare the mushroom enzymatic hydrolysis solution;

S5: prepare a mixed solution of auxiliary materials; take 0-15 parts of the enzymatic hydrolyzed solution of Chrysanthemi and the enzymatic hydrolyzed solution of Lentinus edodes prepared in steps S3 and S4, heat to 45 degrees, centrifuge at a high speed and stir until completely mixed, and reserve for future use;

S6 frying: Pour the vegetable oil into the pot, heat the temperature to 90-100℃, add the seasoning and stir-fry, stir-fry until fragrant. 3-5min, then add the chicken fir mushroom and stir-fry for 3-5min, finally add the accessories and cook for 5min, put it into the sauce bottle;

S7 high-temperature sterilization: oil-sealing the sauce bottle, put it into a sterilizer for low-temperature sterilization for 5 minutes, then sterilize at high temperature for 10 minutes, take it out and cool it to room temperature, and prepare a shiitake mushroom sauce.

Further, the seasoning includes white sugar, chili powder, pepper powder, thirteen incense, chicken essence, white sesame and salt, and the seasoning also includes onion, ginger, garlic and cooking wine.

Further, the quantity of the seasoning is 0.3-0.8 part of white sugar, 0.1-0.3 part of chili powder, 0.1-0.2 part of pepper powder, 0.2-0.3 part of thirteen incense, 0.1-0.2 part of chicken essence, and 0.6-1 part of white sesame , 0.7-0.9 part of salt, 0.2-0.3 part of onion, 0.3-0.5 part of ginger and 0.3-0.5 part of garlic.

Further, the shiitake mushrooms are one or both of fresh shiitake mushrooms or dried shiitake mushrooms, and the gallicium fungus is one or both of fresh gallic acid mushrooms or dried gallic acid mushrooms.

Further, the serving ratio of the bean paste to the soybean paste is set to be 1:1, 1:2 or 2:1, and the shiitake mushrooms and the cockroaches are set to account for 60% of the total servings.

Further, the concentrations of citric acid and sodium chloride in the step S2 are both set at 0.5%, and the ratio of material to liquid is 1:3.

Further, the proteins in the steps S3 and S4 are any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and the ratio of solid to liquid is 1:20.

Technical effects and advantages of the present invention:

1, the present invention is used as the main material of the shiitake mushroom and the gallinaceous mushroom of an equal amount as the main ingredient of the sauce, not only makes this shiitake mushroom gallic acid mushroom sauce have the delicious taste, unique aroma, rich nutrition, very high nutrition, medicine that the shiitake mushroom has. It has the characteristics of use and health care value, and also has the characteristics of thick and plump meat, white filaments, fresh, sweet and crisp taste that the gallinaceous fungus has. , riboflanic acid and other substances, effectively improve the shiitake mushroom sauce more nutritious, more delicious taste.

2. The present invention improves the mouthfeel of the Lentinus edodes sauce by adding the Lentinus edodes enzymolysis solution and the Lentinus chinensis enzymolysis solution in the process of preparing the Lentinus edodes Enzymolysis solution, which is fresh, sweet and bitter in the Lentinus edodes enzymatic solution , and through the high anti-oxidative effect of the enzymatic hydrolysate of the shiitake mushroom, the storage life of the shiitake mushroom sauce, as well as the taste and storage life when eaten are improved.

Other features and advantages of the present invention will be set forth in the description which follows, and in part will be apparent from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention may be realized and attained by the structure pointed out in the description and claims.

Detailed ways

In order to make the purposes, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, but not all of them. Example. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

Example 1:

The invention provides a kind of shiitake mushroom sauce, comprising the following parts by weight materials:

The auxiliary materials include Lentinus edodes enzymatic hydrolysis solution and Chrysanthemum fungus enzymatic hydrolysis solution, the sum of the number of parts of the mushroom enzymatic hydrolysis solution and Chrysanthemum Chrysanthemum enzymatic hydrolysis solution is 15, and the seasonings include white sugar, chili powder, Chinese pepper powder, ten Three spices, chicken essence, white sesame seeds and salt, the seasoning also includes onion, ginger, garlic and cooking wine, and the quantity of the seasoning is 0.8 part of white sugar, 0.3 part of chili powder, 0.2 part of pepper powder, 0.3 part of thirteen spices, 0.2 part of chicken essence, 1 part of white sesame, 0.9 part of salt, 0.3 part of green onion, 0.5 part of ginger, and 0.5 part of garlic, the mushrooms are one or both of fresh mushrooms or dried mushrooms, and the chicken fir mushrooms are fresh chicken fir One or two kinds of mushrooms or dried cockroaches, the ratio of the bean paste to the soybean paste is set at 1:2, and the shiitake mushrooms and the cockles account for 60% of the total number of servings.

Based on the preparation method of above-mentioned a kind of shiitake mushroom sauce, comprising the following steps:

S1 Preparation of Gallicanella: Select fresh and high-quality Gallicola, take the umbrella cap with a uniform egg yellow color, a diameter of more than 3cm, a solid, smooth inside of the stipe, and a length of more than 3.5cm as the selection object. Soak it in 1% salt water for 10 minutes, then wash it with water, drain the water, cut it into diced pieces of even size, and divide it into two parts for future use;

S2 Preparation of shiitake mushrooms: Remove the mud feet from the shiitake mushrooms, clean them, drain the water, and cut them into diced pieces of uniform size. Then put the diced shiitake mushrooms in a mixed aqueous solution of 0.5% citric acid and 0.5% sodium chloride for 45 minutes at room temperature. , and the ratio of material to liquid is 1:3, remove the soaked diced shiitake mushrooms, rinse with running water for 3 minutes, drain the water, and divide into two parts for future use;

S3 to prepare the enzymatic hydrolysate of Gallifolia fungus: heat and dry a portion of the Gallicanus striata in step S1, grind it into powder, then add distilled water, heat the temperature to 50°C, then add alkaline protein, neutral protein, pineapple Any one of protein and papaya protein, and the ratio of material to liquid is 1:20, keep stirring for 2 hours, carry out enzymolysis, then heat the temperature to 100 ° C to kill the enzyme, stir at high speed for 30 minutes, extract the supernatant from the upper layer of the raw material, prepare Obtaining the enzymatic hydrolyzate of F. gallus;

S4 to prepare the enzymatic hydrolysate of shiitake mushrooms: drying a part of step S2, pulverizing with a pulverizer, weighing a part of powdered shiitake mushrooms, mixing them with distilled water, then rehydrating for 12 hours, heating to 45 degrees in a water bath, Add any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and the ratio of solid to liquid is 1:20, carry out enzymatic hydrolysis for 3 hours, after the enzymatic hydrolysis is completed, rapidly heat up to 80 ° C, sterilize for 10 minutes, and prepare Mushroom enzymatic hydrolyzate;

S5: prepare a mixed solution of auxiliary materials; take out 0 part of the enzymatic hydrolyzed solution of Fructus chinensis prepared in steps S3 and S4 and 15 parts of the enzymatic hydrolyzed solution of Lentinus edodes, heat to 45 degrees, centrifuge at high speed and stir until completely mixed, and reserve for future use;

S6 frying: Pour the vegetable oil into the pot, heat the temperature to 90-100℃, add the seasoning and stir-fry, stir-fry until fragrant. 3-5min, then add the chicken fir mushroom and stir-fry for 3-5min, finally add the accessories and cook for 5min, put it into the sauce bottle;

S7 high-temperature sterilization: oil-sealing the sauce bottle, put it into a sterilizer for low-temperature sterilization for 5 minutes, then sterilize at high temperature for 10 minutes, take it out and cool it to room temperature, and prepare a shiitake mushroom sauce.

Embodiment 2:

The invention provides a kind of shiitake mushroom sauce, comprising the following parts by weight materials:

The auxiliary materials include Lentinus edodes enzymatic hydrolysis solution and Chrysanthemum fungus enzymatic hydrolysis solution, the sum of the number of parts of the mushroom enzymatic hydrolysis solution and Chrysanthemum Chrysanthemum enzymatic hydrolysis solution is 15, and the seasonings include white sugar, chili powder, Chinese pepper powder, ten Three spices, chicken essence, white sesame seeds and salt, the seasoning also includes onion, ginger, garlic and cooking wine, and the quantity of the seasoning is 0.3 part of white sugar, 0.1 part of chili powder, 0.2 part of pepper powder, 0.2 part of thirteen incense, 0.1 part of chicken essence, 0.6 part of white sesame, 0.7 part of salt, 0.2 part of green onion, 0.3 part of ginger and 0.3 part of garlic, the shiitake mushroom is one or both of fresh shiitake mushroom or dried shiitake mushroom, and the chicken fir mushroom is fresh chicken fir One or two kinds of mushrooms or dried cockroaches, the ratio of the bean paste to the soybean paste is set to be 2:1, and the shiitake mushrooms and the cockles account for 60% of the total number of servings.

Based on the preparation method of above-mentioned a kind of shiitake mushroom sauce, comprising the following steps:

S1 Preparation of Gallicanella: Select fresh and high-quality Gallicola, take the umbrella cap with a uniform egg yellow color, a diameter of more than 3cm, a solid, smooth inside of the stipe, and a length of more than 3.5cm as the selection object. Soak it in 1% salt water for 10 minutes, then wash it with water, drain the water, cut it into diced pieces of even size, and divide it into two parts for future use;

S2 Preparation of shiitake mushrooms: Remove the mud feet from the shiitake mushrooms, clean them, drain the water, and cut them into diced pieces of uniform size. Then put the diced shiitake mushrooms in a mixed aqueous solution of 0.5% citric acid and 0.5% sodium chloride for 45 minutes at room temperature. , and the ratio of material to liquid is 1:3, remove the soaked diced shiitake mushrooms, rinse with running water for 3 minutes, drain the water, and divide into two parts for future use;

S3 to prepare the enzymatic hydrolysate of Gallifolia fungus: heat and dry a portion of the Gallicanus striata in step S1, grind it into powder, then add distilled water, heat the temperature to 50°C, then add alkaline protein, neutral protein, pineapple Any one of protein and papaya protein, and the ratio of material to liquid is 1:20, keep stirring for 2 hours, carry out enzymolysis, then heat the temperature to 100 ° C to kill the enzyme, stir at high speed for 30 minutes, extract the supernatant from the upper layer of the raw material, prepare Obtaining the enzymatic hydrolyzate of F. gallus;

S4 to prepare the enzymatic hydrolysate of shiitake mushrooms: drying a part of step S2, pulverizing with a pulverizer, weighing a part of powdered shiitake mushrooms, mixing them with distilled water, then rehydrating for 12 hours, heating to 45 degrees in a water bath, Add any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and the ratio of solid to liquid is 1:20, carry out enzymatic hydrolysis for 3 hours, after the enzymatic hydrolysis is completed, rapidly heat up to 80 ° C, sterilize for 10 minutes, and prepare Mushroom enzymatic hydrolyzate;

S5: prepare a mixed solution of auxiliary materials; take out 15 parts of the enzymatic hydrolyzed solution of Fructus chinensis and 0 part of the enzymatic hydrolyzed solution of Lentinus edodes prepared in steps S3 and S4, heat to 45 degrees, centrifuge at a high speed and stir until completely mixed, and reserve for future use;

S6 frying: Pour the vegetable oil into the pot, heat the temperature to 90-100℃, add the seasoning and stir-fry, stir-fry until fragrant. 3-5min, then add the chicken fir mushroom and stir-fry for 3-5min, finally add the accessories and cook for 5min, put it into the sauce bottle;

S7 high-temperature sterilization: oil-sealing the sauce bottle, put it into a sterilizer for low-temperature sterilization for 5 minutes, then sterilize at high temperature for 10 minutes, take it out and cool it to room temperature, and prepare a shiitake mushroom sauce.

Embodiment three:

The invention provides a kind of shiitake mushroom sauce, comprising the following parts by weight materials:

The auxiliary materials include Lentinus edodes enzymatic hydrolysis solution and Chrysanthemum fungus enzymatic hydrolysis solution, the sum of the number of parts of the mushroom enzymatic hydrolysis solution and Chrysanthemum Chrysanthemum enzymatic hydrolysis solution is 15, and the seasonings include white sugar, chili powder, Chinese pepper powder, ten Three spices, chicken essence, white sesame seeds and salt, the seasoning also includes onion, ginger, garlic and cooking wine, and the quantity of the seasoning is 0.3 part of white sugar, 0.1 part of chili powder, 0.1 part of pepper powder, 0.2 part of thirteen spices, 0.1 part of chicken essence, 0.6 part of white sesame, 0.7 part of salt, 0.2 part of green onion, 0.3 part of ginger and 0.3 part of garlic, the shiitake mushroom is one or both of fresh shiitake mushroom or dried shiitake mushroom, and the chicken fir mushroom is fresh chicken fir One or two kinds of mushrooms or dried cockroaches, the ratio of the bean paste to the soybean paste is set to be 1:1, and the shiitake mushrooms and the cockles account for 60% of the total number of servings.

Based on the preparation method of above-mentioned a kind of shiitake mushroom sauce, comprising the following steps:

S1 Preparation of Gallicanella: Select fresh and high-quality Gallicola, take the umbrella cap with a uniform egg yellow color, a diameter of more than 3cm, a solid, smooth inside of the stipe, and a length of more than 3.5cm as the selection object. Soak it in 1% salt water for 10 minutes, then wash it with water, drain the water, cut it into diced pieces of even size, and divide it into two parts for future use;

S2 Preparation of shiitake mushrooms: Remove the mud feet from the shiitake mushrooms, clean them, drain the water, and cut them into diced pieces of uniform size. Then put the diced shiitake mushrooms in a mixed aqueous solution of 0.5% citric acid and 0.5% sodium chloride for 45 minutes at room temperature. , and the ratio of material to liquid is 1:3, remove the soaked diced shiitake mushrooms, rinse with running water for 3 minutes, drain the water, and divide into two parts for future use;

S3 to prepare the enzymatic hydrolysate of Gallifolia fungus: heat and dry a portion of the Gallicanus striata in step S1, grind it into powder, then add distilled water, heat the temperature to 50°C, then add alkaline protein, neutral protein, pineapple Any one of protein and papaya protein, and the ratio of material to liquid is 1:20, keep stirring for 2 hours, carry out enzymolysis, then heat the temperature to 100 ° C to kill the enzyme, stir at high speed for 30 minutes, extract the supernatant from the upper layer of the raw material, prepare Obtaining the enzymatic hydrolyzate of F. gallus;

S4 to prepare the enzymatic hydrolysate of shiitake mushrooms: drying a part of step S2, pulverizing with a pulverizer, weighing a part of powdered shiitake mushrooms, mixing them with distilled water, then rehydrating for 12 hours, heating to 45 degrees in a water bath, Add any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and the ratio of solid to liquid is 1:20, carry out enzymatic hydrolysis for 3 hours, after the enzymatic hydrolysis is completed, rapidly heat up to 80 ° C, sterilize for 10 minutes, and prepare Mushroom enzymatic hydrolyzate;

S5: prepare a mixed solution of auxiliary materials; take out 7.5 parts of the enzymatic hydrolyzed solution of Fructus chinensis and 7.5 parts of the enzymatic hydrolyzed solution of Lentinus edodes prepared in steps S3 and S4, heat to 45 degrees, centrifuge at a high speed and stir until completely mixed, and reserve for future use;

S6 frying: Pour the vegetable oil into the pot, heat the temperature to 90-100℃, add the seasoning and stir-fry, stir-fry until fragrant. 3-5min, then add the chicken fir mushroom and stir-fry for 3-5min, finally add the accessories and cook for 5min, put it into the sauce bottle;

S7 high-temperature sterilization: oil-sealing the sauce bottle, put it into a sterilizer for low-temperature sterilization for 5 minutes, then sterilize at high temperature for 10 minutes, take it out and cool it to room temperature, and prepare a shiitake mushroom sauce.

Embodiment 4:

The invention provides a kind of shiitake mushroom sauce, comprising the following parts by weight materials:

The seasoning includes white sugar, chili powder, pepper powder, thirteen incense, chicken essence, white sesame and salt, and the seasoning also includes onion, ginger, garlic and cooking wine. The quantity of the seasoning is 0.8 part of white sugar and 0.3 part of chili powder. 0.2 part of pepper powder, 0.3 part of thirteen incense, 0.2 part of chicken essence, 1 part of white sesame seeds, 0.9 part of salt, 0.3 part of green onion, 0.5 part of ginger and 0.5 part of garlic, and the mushroom is one of fresh mushroom or dried mushroom Or two kinds of, the described galaparum adopts one or both of fresh cockroach fungus or dried cockroach fungus, the ratio of the number of servings of described bean paste and soybean paste is 1:1 setting, the shiitake mushroom and the cockroach fungus are set. Set for 60% of total copies.

Based on the preparation method of above-mentioned a kind of shiitake mushroom sauce, comprising the following steps:

S1 Preparation of Gallicanella: Select fresh and high-quality Gallicola, take the umbrella cap with a uniform egg yellow color, a diameter of more than 3cm, a solid, smooth inside of the stipe, and a length of more than 3.5cm as the selection object. Soak it in 1% salt water for 10 minutes, then wash it with water, drain the water, cut it into diced pieces of even size, and divide it into two parts for future use;

S2 Preparation of shiitake mushrooms: Remove the mud feet from the shiitake mushrooms, clean them, drain the water, and cut them into diced pieces of uniform size. Then put the diced shiitake mushrooms in a mixed aqueous solution of 0.5% citric acid and 0.5% sodium chloride for 45 minutes at room temperature. , and the ratio of material to liquid is 1:3, remove the soaked diced shiitake mushrooms, rinse with running water for 3 minutes, drain the water, and divide into two parts for future use;

S3 frying: Pour the vegetable oil into the pot, heat the temperature to 90-100℃, add the seasoning and stir-fry, stir-fry until fragrant. 3-5min, then add chicken fir mushroom and stir-fry for 3-5min, put into sauce bottle;

S4 high-temperature sterilization: oil-sealing the sauce bottle, put it into a sterilizer for low-temperature sterilization for 5 minutes, then sterilize at high temperature for 10 minutes, take it out and cool it to room temperature, to prepare a shiitake mushroom sauce.

Embodiment 5:

According to the ratio of the composition of the main raw material, bean paste and soybean paste used in the above-mentioned embodiment, and the prepared various shiitake The sensory comparison of the shiitake mushroom sauce for the shiitake mushroom sauce is shown in the following table:

As can be seen from the above table: the use of equal amounts of shiitake mushrooms and cockroaches as the main ingredients of the sauce not only makes the shiitake mushroom sauce have the delicious taste, unique aroma, rich nutrition, high nutrition and medicinal properties of shiitake mushrooms. It has the characteristics of use and health care value, and also has the characteristics of thick and plump meat, white filaments, fresh, sweet and crisp taste that the gallinaceous fungus has. , riboflavin and other substances, effectively improve the shiitake mushroom sauce with richer nutrition and more delicious taste, and in the process of preparing the shiitake mushroom sauce, the addition of the mushroom enzymatic hydrolyzate and the fenugreek enzyme hydrolyzate further enhances the The delicious taste of the shiitake mushroom sauce, and the high antioxidant effect of the fenugreek enzymatic hydrolyzate, improves the storage life of the shiitake mushroom sauce, as well as the taste and storage life when eating.

Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: it is still possible to modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements to some of the technical features; and these Modifications or substitutions do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims (8)

1. The mushroom and termitomyces albuminosus sauce is characterized in that: the material is prepared from the following materials in parts by weight:

the auxiliary materials comprise mushroom enzymatic hydrolysate and collybia albuminosa bacterial enzymatic hydrolysate, and the sum of the parts of the mushroom enzymatic hydrolysate and the collybia albuminosa bacterial enzymatic hydrolysate is 0-15 parts.

2. A method for preparing the shiitake mushroom-termitomyces albuminosus sauce according to claim 1, characterized by comprising: the method comprises the following steps:

s1 preparation of termitomyces albuminosus: selecting fresh high-quality Collybia albuminosa, taking the Collybia albuminosa with uniform yolk color, diameter of more than 3cm, solid inside of the handle, smoothness and length of more than 3.5cm as a selection object, then soaking the selected Collybia albuminosa in 1% of salt water for 10min, then cleaning with clear water, draining, cutting into dices with uniform size, and dividing into two parts for standby;

s2 preparation of mushroom: removing mud feet from the mushrooms, cleaning, draining, cutting into dices with uniform sizes, then putting the diced mushrooms into a mixed aqueous solution of citric acid and sodium chloride, soaking for 45min at normal temperature, taking out the soaked diced mushrooms, washing for 3min by using running water, draining, and dividing into two parts for later use;

s3 preparation of collybia albuminosa enzymatic hydrolysate: heating and drying one part of the termitomyces albuminosus in the step S1, grinding the heated part into powder, adding distilled water, heating the temperature to 50 ℃, adding protease, keeping the temperature and stirring for 2 hours, carrying out enzymolysis, heating the temperature to 100 ℃ for carrying out enzyme deactivation, carrying out centrifugal high-speed stirring for 30min, extracting the supernatant of the raw materials, and preparing to obtain the termitomyces albuminosus enzymatic hydrolysate;

s4 preparation of mushroom enzymolysis liquid: drying one part obtained in the step S2, crushing by using a crusher, weighing a part of powdered mushrooms, mixing with distilled water, rehydrating for 12 hours, heating to 45 ℃ in a water bath state, adding protease for enzymolysis for 3 hours, rapidly heating to 80 ℃ after the enzymolysis is finished, and sterilizing for 10min to obtain a mushroom enzymatic hydrolysate;

s5: preparing an auxiliary material mixed solution; taking 0-15 parts of the collybia albuminosa enzymolysis liquid and the mushroom enzymolysis liquid prepared in the steps S3 and S4 respectively, heating to 45 ℃, centrifuging, stirring at high speed until the collybia albuminosa enzymolysis liquid and the mushroom enzymolysis liquid are completely mixed for later use;

s6 parching: pouring vegetable oil into a pot, heating to 90-100 deg.C, adding flavoring, parching to give flavor, adding bean paste and soybean paste, parching to give sauce flavor, adding Lentinus Edodes, parching for 3-5min, adding Collybia Albuminosa, parching for 3-5min, adding adjuvants, decocting for 5min, and packaging into sauce bottle;

s7 high-temperature sterilization: and (3) performing oil sealing treatment on the sauce bottle, putting the sauce bottle into a sterilization pot, performing low-temperature sterilization for 5min, performing high-temperature sterilization for 10min, taking out the sauce bottle, and cooling to room temperature to obtain the mushroom and termitomyces albuminosus sauce.

3. The mushroom termitomyces albuminosus sauce according to claim 1, wherein the mushroom termitomyces albuminosus sauce comprises: the seasoning comprises white sugar, chili powder, paprika powder, thirteen spices, chicken essence, white sesame and salt, and the seasoning also comprises shallot, ginger, garlic and cooking wine.

4. The mushroom termitomyces albuminosus sauce according to claim 1, wherein the mushroom termitomyces albuminosus sauce comprises: the flavoring comprises 0.3-0.8 part of white sugar, 0.1-0.3 part of chilli powder, 0.1-0.2 part of pepper powder, 0.2-0.3 part of thirteen spices, 0.1-0.2 part of chicken essence, 0.6-1 part of white sesame, 0.7-0.9 part of salt, 0.2-0.3 part of green onion, 0.3-0.5 part of ginger and 0.3-0.5 part of garlic.

5. The mushroom termitomyces albuminosus sauce according to claim 1, wherein the mushroom termitomyces albuminosus sauce comprises: the mushroom is one or two of fresh mushroom or dry mushroom, and the termitomyces albuminosus is one or two of fresh termitomyces albuminosus or dry termitomyces albuminosus.

6. The mushroom termitomyces albuminosus sauce according to claim 1, wherein the mushroom termitomyces albuminosus sauce comprises: the part ratio of the broad bean paste to the soybean paste is 1: 1. 1: 2 or 2: 1, and the shiitake mushroom and the termitomyces albuminosus account for 60 percent of the total parts.

7. The preparation method of the mushroom termitomyces albuminosus sauce according to claim 2, wherein the preparation method comprises the following steps: the concentrations of the citric acid and the sodium chloride in the step S2 are both set to be 0.5%, and the ratio of the material to the liquid is 1: 3.

8. the method for preparing mushroom collybia albuminosa sauce according to claim 2, characterized in that: the protein in the steps S3 and S4 is any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and the ratio of the material to the liquid is 1: 20.