CN114504099A - Mushroom and termitomyces albuminosus sauce and preparation method thereof - Google Patents
Mushroom and termitomyces albuminosus sauce and preparation method thereof Download PDFInfo
- Publication number
- CN114504099A CN114504099A CN202210198010.5A CN202210198010A CN114504099A CN 114504099 A CN114504099 A CN 114504099A CN 202210198010 A CN202210198010 A CN 202210198010A CN 114504099 A CN114504099 A CN 114504099A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- sauce
- termitomyces albuminosus
- parts
- collybia albuminosa
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 138
- 235000015067 sauces Nutrition 0.000 title claims abstract description 92
- 241001327916 Termitomyces albuminosus Species 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 241000222680 Collybia Species 0.000 claims abstract description 67
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 38
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 35
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 32
- 239000000413 hydrolysate Substances 0.000 claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 5
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 239000007788 liquid Substances 0.000 claims description 37
- 238000010438 heat treatment Methods 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 235000002639 sodium chloride Nutrition 0.000 claims description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 240000000599 Lentinula edodes Species 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 13
- 244000291564 Allium cepa Species 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 239000001511 capsicum annuum Substances 0.000 claims description 10
- 239000012153 distilled water Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 244000099147 Ananas comosus Species 0.000 claims description 8
- 235000007119 Ananas comosus Nutrition 0.000 claims description 8
- 235000009467 Carica papaya Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 230000007935 neutral effect Effects 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000009775 high-speed stirring Methods 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 240000006432 Carica papaya Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000011574 phosphorus Substances 0.000 abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 description 12
- 241000207961 Sesamum Species 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 10
- 241001237975 Termitomyces Species 0.000 description 9
- 239000004278 EU approved seasoning Substances 0.000 description 8
- 241000219173 Carica Species 0.000 description 7
- 239000000243 solution Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- SHGAZHPCJJPHSC-YCNIQYBTSA-N all-trans-retinoic acid Chemical compound OC(=O)\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C SHGAZHPCJJPHSC-YCNIQYBTSA-N 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 229930002330 retinoic acid Natural products 0.000 description 3
- 229960001727 tretinoin Drugs 0.000 description 3
- 241000222485 Agaricales Species 0.000 description 2
- 241000256602 Isoptera Species 0.000 description 2
- 241000222418 Lentinus Species 0.000 description 2
- 241000222433 Tricholomataceae Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
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
Technical Field
The invention belongs to the technical field of food production, and particularly relates to a mushroom and termitomyces albuminosus sauce and a preparation method thereof.
Background
Lentinus edodes belongs to Basidiomycetes (Basidaomyetes), Agaricales (Agaricales), Tricholomataceae (Tricholomataceae), Lentinus (Lentinus), and Lentinus edodes, and the academic name Lentinus edodes 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. The mushroom is cultivated in China at first, and the history of more than 800 years is available up to now. The mushroom is also a famous medicinal fungus in China. The medical scientists in the past have written on the property and function of the mushroom; the mushroom sauce is an instant seasoning prepared by taking mushrooms as a main raw material and adding bean paste, soybean oil, hot pepper, sesame, salt, spices and the like and adopting mushroom sauce technology,
however, the mushroom sauce has low nutrient content and common taste at present, and chicken has the same taste
The fungus is a fungus symbiotic with termites in the nature, and the termites construct a nest and culture the chicken
The mycelium of the fungus forms a common ecosystem, the chicken
The mushroom has thick and rich meat, white texture and fresh, sweet and crisp taste. Contains protein and fat necessary for human body, and also contains various vitamins, calcium, phosphorus, and retinoic acid. The termitomyces albuminosus has a plurality of eating methods, can be used as a single material for dishes, can be matched with vegetables, fish meat and various delicacies of the mountain delicacies, can be fried, pickled, fried, mixed, stewed, roasted, braised, steamed or soup, has fresh taste, is a comb in bacteria, and can sufficiently make up for the defects of the mushroom sauce.
Therefore, it is necessary to invent a mushroom-termitomyces albuminosus sauce and a preparation method thereof to solve the above problems.
Disclosure of Invention
In order to solve the problems in the background art, the invention provides a mushroom termitomyces albuminosus sauce and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme: the mushroom and termitomyces albuminosus sauce 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.
The preparation method of the mushroom termitomyces albuminosus sauce 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 prepare the mushroom and termitomyces albuminosus sauce.
Further, the seasonings comprise white sugar, chili powder, pepper powder, thirteen spices, chicken essence, white sesame and salt, and the seasonings further comprise shallot, ginger, garlic and cooking wine.
Furthermore, the seasoning 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.
Further, the mushroom is one or two of fresh mushroom and dry mushroom, and the termitomyces albuminosus is one or two of fresh termitomyces albuminosus and dry termitomyces albuminosus.
Further, the ratio of the thick broad-bean sauce to the soybean sauce in parts is 1: 1. 1: 2 or 2: 1, and the shiitake mushroom and the termitomyces albuminosus account for 60 percent of the total parts.
Further, the concentrations of citric acid and 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.
further, the proteins in the steps S3 and S4 are all any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and the ratio of the materials to the liquid is 1: 20.
the invention has the technical effects and advantages that:
1. 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 plump texture, white texture and fresh, sweet and crispy taste of collybia albuminosa, and meanwhile, the mushroom collybia albuminosa sauce contains protein, fat, various vitamins, calcium, phosphorus, retinoic acid and other substances necessary for a human body, so that the nutrition of the mushroom collybia albuminosa sauce is effectively improved to be richer, and the mouthfeel is more delicious.
2. According to the invention, the mushroom enzymolysis liquid and the collybia albuminosa fungus enzymolysis liquid are added in the process of preparing the mushroom collybia albuminosa fungus sauce, the taste of the mushroom collybia albuminosa fungus sauce is improved through the characteristics of freshness, sweetness and bitterness in the mushroom enzymolysis liquid, and the storage life of the mushroom collybia albuminosa fungus sauce is prolonged through the action of high oxidation resistance of the collybia albuminosa fungus enzymolysis liquid, and the taste and the storage life are prolonged when the mushroom collybia albuminosa fungus sauce is eaten.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the invention provides a mushroom and termitomyces albuminosus sauce which is prepared from the following materials in parts by weight:
the seasoning comprises 15 parts of shallot, ginger, garlic and cooking wine, the seasonings comprise white sugar, paprika powder, thirteen spices, chicken essence, white sesame and salt, the seasonings further comprise 0.8 part of white sugar, 0.3 part of paprika powder, 0.2 part of paprika 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 shallot, 0.5 part of ginger and 0.5 part of garlic, the mushrooms are one or two of fresh mushrooms or dried mushrooms, the termitomyces adopt one or two of fresh termitomyces or dried termitomyces, and the ratio of bean paste to soybean paste is 1: 2, the mushroom and the termitomyces albuminosus account for 60 percent of the total parts.
The preparation method of the mushroom termitomyces albuminosus sauce 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 the mushrooms into dices with uniform sizes, then putting the diced mushrooms into a mixed aqueous solution of 0.5% citric acid and 0.5% sodium chloride, and soaking at normal temperature for 45min, wherein the ratio of material to liquid is 1: 3, fishing out the soaked diced shiitake mushrooms, washing for 3min by using running water, draining the water, and dividing into two parts for later use;
s3 preparation of collybia albuminosa enzymatic hydrolysate: heating and baking one part of termitomyces albuminosus in the step S1, grinding into powder, adding distilled water, heating to 50 ℃, adding any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and mixing the materials in a ratio of 1: 20, preserving heat and stirring for 2 hours, carrying out enzymolysis, heating to 100 ℃ for enzyme deactivation, centrifuging and stirring at high speed for 30min, and extracting supernatant of the raw materials to prepare collybia albuminosa enzymatic hydrolysate;
s4 preparation of mushroom enzymolysis liquid: drying one part in the step S2, crushing by using a crusher, weighing a part of powdery shiitake mushroom, mixing with distilled water, rehydrating for 12h, heating to 45 ℃ in a water bath state, adding any one of alkaline protein, neutral protein, pineapple protein and papaya protein, wherein the ratio of material to liquid is 1: 20, performing enzymolysis for 3 hours, quickly heating to 80 ℃ after the enzymolysis is finished, and sterilizing for 10min to prepare a mushroom enzymolysis liquid;
s5: preparing an auxiliary material mixed solution; taking 0 part of the collybia albuminosa enzymatic hydrolysate prepared in the steps S3 and S4 and 15 parts of the lentinus edodes enzymatic hydrolysate, heating to 45 ℃, centrifuging and stirring at high speed until the collybia albuminosa enzymatic hydrolysate is 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.
Example two:
the invention provides a mushroom and termitomyces albuminosus sauce which is prepared from the following materials in parts by weight:
the seasoning comprises 15 parts of shallot, ginger, garlic and cooking wine, the seasonings comprise white sugar, paprika powder, thirteen spices, chicken essence, white sesame and salt, the seasonings further comprise 0.3 part of white sugar, 0.1 part of paprika 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 shallot, 0.3 part of ginger and 0.3 part of garlic, the mushrooms are one or two of fresh mushrooms or dried mushrooms, the termitomyces adopt one or two of fresh termitomyces or dried termitomyces, and the ratio of the bean paste to the soybean paste is 2: 1, wherein the mushroom and the termitomyces albuminosus account for 60 percent of the total weight.
The preparation method of the mushroom termitomyces albuminosus sauce 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, preparing mushroom: removing mud feet from the mushrooms, cleaning, draining, cutting the mushrooms into dices with uniform sizes, then putting the diced mushrooms into a mixed aqueous solution of 0.5% citric acid and 0.5% sodium chloride, and soaking at normal temperature for 45min, wherein the ratio of material to liquid is 1: 3, fishing out the soaked diced shiitake mushrooms, washing for 3min by using running water, draining the water, and dividing into two parts for later use;
s3 preparation of collybia albuminosa enzymatic hydrolysate: heating and baking one part of termitomyces albuminosus in the step S1, grinding into powder, adding distilled water, heating to 50 ℃, adding any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and mixing the materials in a ratio of 1: 20, preserving heat and stirring for 2 hours, carrying out enzymolysis, then heating to 100 ℃ for enzyme deactivation, carrying out centrifugal high-speed stirring for 30min, and extracting the supernatant of the raw materials to prepare collybia albuminosa enzymolysis liquid;
s4 preparation of mushroom enzymolysis liquid: drying one part in the step S2, crushing by using a crusher, weighing a part of powdery shiitake mushroom, mixing with distilled water, rehydrating for 12h, heating to 45 ℃ in a water bath state, adding any one of alkaline protein, neutral protein, pineapple protein and papaya protein, wherein the ratio of material to liquid is 1: 20, performing enzymolysis for 3 hours, quickly heating to 80 ℃ after the enzymolysis is finished, and sterilizing for 10min to prepare a mushroom enzymolysis liquid;
s5: preparing an auxiliary material mixed solution; taking 15 parts of the collybia albuminosa enzymatic hydrolysate prepared in the steps S3 and S4 and 0 part of the lentinus edodes enzymatic hydrolysate, heating to 45 ℃, centrifuging and stirring at high speed until the collybia albuminosa enzymatic hydrolysate is 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.
Example three:
the invention provides a mushroom and termitomyces albuminosus sauce which is prepared from the following materials in parts by weight:
the seasoning comprises 15 parts of shallot, ginger, garlic and cooking wine, the seasonings comprise white sugar, paprika powder, thirteen spices, chicken essence, white sesame and salt, the seasonings further comprise 0.3 part of white sugar, 0.1 part of paprika 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 shallot, 0.3 part of ginger and 0.3 part of garlic, the mushrooms are one or two of fresh mushrooms or dried mushrooms, the termitomyces adopt one or two of fresh termitomyces or dried termitomyces, and the ratio of the bean paste to the soybean paste is 1: 1, and the shiitake mushroom and the termitomyces albuminosus account for 60 percent of the total parts.
The preparation method of the mushroom termitomyces albuminosus sauce comprises the following steps:
s1 preparation of termitomyces albuminosus: selecting fresh high-quality termitomyces albuminosus, selecting a termitomyces albuminosus with an umbrella cover of uniform egg yolk color, a diameter of more than 3cm, a solid, smooth and long fungus stalk of more than 3.5cm, soaking the selected termitomyces albuminosus in 1% of salt water for 10min, cleaning with clear water, draining water, cutting into cubes with uniform sizes, and dividing into two parts for standby;
s2 preparation of mushroom: removing mud feet from the mushrooms, cleaning, draining, cutting the mushrooms into dices with uniform sizes, then putting the diced mushrooms into a mixed aqueous solution of 0.5% citric acid and 0.5% sodium chloride, and soaking at normal temperature for 45min, wherein the ratio of material to liquid is 1: 3, fishing out the soaked diced shiitake mushrooms, washing for 3min by using running water, draining the water, and dividing into two parts for later use;
s3 preparation of collybia albuminosa enzymatic hydrolysate: heating and baking one part of termitomyces albuminosus in the step S1, grinding into powder, adding distilled water, heating to 50 ℃, adding any one of alkaline protein, neutral protein, pineapple protein and papaya protein, and mixing the materials in a ratio of 1: 20, preserving heat and stirring for 2 hours, carrying out enzymolysis, then heating to 100 ℃ for enzyme deactivation, carrying out centrifugal high-speed stirring for 30min, and extracting the supernatant of the raw materials to prepare collybia albuminosa enzymolysis liquid;
s4 preparation of mushroom enzymolysis liquid: drying one part in the step S2, crushing by using a crusher, weighing a part of powdery shiitake mushroom, mixing with distilled water, rehydrating for 12h, heating to 45 ℃ in a water bath state, adding any one of alkaline protein, neutral protein, pineapple protein and papaya protein, wherein the ratio of material to liquid is 1: 20, performing enzymolysis for 3 hours, quickly heating to 80 ℃ after the enzymolysis is finished, and sterilizing for 10min to prepare a mushroom enzymolysis liquid;
s5: preparing an auxiliary material mixed solution; taking 7.5 parts of the collybia albuminosa enzymatic hydrolysate prepared in the steps S3 and S4 and 7.5 parts of the collybia albuminosa enzymatic hydrolysate, heating to 45 ℃, centrifuging and stirring at high speed until the collybia albuminosa enzymatic hydrolysate is 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.
Example four:
the invention provides a mushroom and termitomyces albuminosus sauce which is prepared from the following materials in parts by weight:
the seasoning comprises white sugar, chili powder, paprika powder, thirteen spices, chicken essence, white sesame and salt, and further comprises shallot, ginger, garlic and cooking wine, wherein the seasoning comprises 0.8 part of white sugar, 0.3 part of chili powder, 0.2 part of paprika 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 shallot, 0.5 part of ginger and 0.5 part of garlic, the mushroom is one or two of fresh mushroom or dried mushroom, the termitomyces albuminosus is one or two of fresh termitomyces albuminosus or dried termitomyces albuminosus, and the part ratio of the broad bean paste to the soybean paste is 1: 1, and the shiitake mushroom and the termitomyces albuminosus account for 60 percent of the total parts.
The preparation method of the mushroom termitomyces albuminosus sauce 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 the mushrooms into dices with uniform sizes, then putting the diced mushrooms into a mixed aqueous solution of 0.5% citric acid and 0.5% sodium chloride, and soaking at normal temperature for 45min, wherein the ratio of material to liquid is 1: 3, fishing out the soaked diced shiitake mushrooms, washing for 3min by using running water, draining the water, and dividing into two parts for later use;
s3 parching: pouring vegetable oil into a pot, heating to 90-100 deg.C, adding flavoring, parching to give out fragrance, adding bean paste and soybean paste, parching to give out sauce fragrance, adding Lentinus Edodes, parching for 3-5min, adding Collybia Albuminosa, parching for 3-5min, and bottling;
s4 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.
Example five:
the product senses of the mushroom termitomyces albuminosus sauce of the various mushroom termitomyces albuminosus sauce prepared by the mushroom termitomyces albuminosus in the above embodiments according to the components of the main raw materials used in production, the proportion of the broad bean paste and the soybean paste, and the mushroom enzymolysis liquid and the termitomyces albuminosus enzymolysis liquid are compared, and are shown in the following table:
from the above table, it can be seen that: the equal amount of mushroom and collybia albuminosa are adopted as the main materials of the sauce, so that the mushroom collybia albuminosa sauce has the characteristics of delicious taste, unique aroma, rich nutrition and high nutritional, medicinal and health-care values of the mushroom, but also has the characteristics of thick and fat meat, white texture and fresh, sweet and crisp taste of the termitomyces albuminosus, meanwhile, the mushroom collybia albuminosa sauce contains protein, fat, various vitamins, calcium, phosphorus, retinoic acid and other substances which are necessary for a human body, effectively improves the nutrition of the mushroom collybia albuminosa sauce, is richer, has more delicious taste, and the mushroom enzymolysis liquid and the collybia albuminosa enzymolysis liquid are added in the process of preparing the mushroom collybia albuminosa sauce, so that the delicious taste of the mushroom collybia albuminosa sauce is further improved, and the storage life, the taste and the storage life of the mushroom and termitomyces albuminosus sauce are prolonged by the action of high oxidation resistance of the termitomyces albuminosus enzymatic hydrolysate.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210198010.5A CN114504099A (en) | 2022-03-01 | 2022-03-01 | Mushroom and termitomyces albuminosus sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210198010.5A CN114504099A (en) | 2022-03-01 | 2022-03-01 | Mushroom and termitomyces albuminosus sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114504099A true CN114504099A (en) | 2022-05-17 |
Family
ID=81554533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210198010.5A Pending CN114504099A (en) | 2022-03-01 | 2022-03-01 | Mushroom and termitomyces albuminosus sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114504099A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226881A (en) * | 2022-06-30 | 2022-10-25 | 渤海大学 | Dried turnip and shiitake mushroom sauce and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748568A (en) * | 2005-10-19 | 2006-03-22 | 中国食品发酵工业研究院 | Fragrance mushroom sauce product and its producing method |
| CN105231401A (en) * | 2015-11-06 | 2016-01-13 | 广元市青川县山客山珍有限公司 | Composite dried collybia albuminosa sauce and preparation method thereof |
| CN106136209A (en) * | 2016-07-06 | 2016-11-23 | 徐金伟 | A kind of collybia albuminosa mushroom paste and manufacture craft thereof |
| CN108065342A (en) * | 2018-01-31 | 2018-05-25 | 济宁学院 | The preparation method of collybia albuminosa nutrient solution |
| CN108925963A (en) * | 2017-05-26 | 2018-12-04 | 白迎霞 | A kind of fragrant spicy mushroom sauce and preparation method thereof |
| CN108991481A (en) * | 2018-07-09 | 2018-12-14 | 浙江省农业科学院 | A kind of high dietary-fiber mushroom bamboo shoot flavouring-soy-sauce and preparation method thereof |
| CN109430799A (en) * | 2018-10-30 | 2019-03-08 | 杨秀贤 | A kind of edible mushroom seasoning product and preparation method thereof |
-
2022
- 2022-03-01 CN CN202210198010.5A patent/CN114504099A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748568A (en) * | 2005-10-19 | 2006-03-22 | 中国食品发酵工业研究院 | Fragrance mushroom sauce product and its producing method |
| CN105231401A (en) * | 2015-11-06 | 2016-01-13 | 广元市青川县山客山珍有限公司 | Composite dried collybia albuminosa sauce and preparation method thereof |
| CN106136209A (en) * | 2016-07-06 | 2016-11-23 | 徐金伟 | A kind of collybia albuminosa mushroom paste and manufacture craft thereof |
| CN108925963A (en) * | 2017-05-26 | 2018-12-04 | 白迎霞 | A kind of fragrant spicy mushroom sauce and preparation method thereof |
| CN108065342A (en) * | 2018-01-31 | 2018-05-25 | 济宁学院 | The preparation method of collybia albuminosa nutrient solution |
| CN108991481A (en) * | 2018-07-09 | 2018-12-14 | 浙江省农业科学院 | A kind of high dietary-fiber mushroom bamboo shoot flavouring-soy-sauce and preparation method thereof |
| CN109430799A (en) * | 2018-10-30 | 2019-03-08 | 杨秀贤 | A kind of edible mushroom seasoning product and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张培寅编著: "食材学概论", 31 January 2021, 中国商业出版社, pages: 218 - 220 * |
| 微信公众号：蔬香世家: "素酱香菇鸡枞菌", HTTPS://MP.WEIXIN.QQ.COM/S/XG1E_6VWFS0GAF8V_XAY8A, pages 1 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226881A (en) * | 2022-06-30 | 2022-10-25 | 渤海大学 | Dried turnip and shiitake mushroom sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Traditional Chinese food technology and cuisine. | |
| CN103005499B (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN102058089B (en) | Method for improving flavor of seasoning edible mushroom paste | |
| CN1337178A (en) | Instant edible fungus product and its production process | |
| CN101019664A (en) | Production process of instant abalone in soft package | |
| CN101791135B (en) | Shellfish food and preparation method thereof | |
| CN106666624A (en) | Seasoning package for steamed fish with chili and preparation method | |
| KR20160026798A (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| CN109549111A (en) | A kind of processing technology of dried beef | |
| CN105394654A (en) | Method for preparing crispy dried sweet potatoes | |
| KR102084331B1 (en) | Manufacturing method of gochujang having red yeast rice | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| KR100662014B1 (en) | Method for manufacturing abalone boiled in soy | |
| KR101823308B1 (en) | Method for manufacturing snow crab shell marinated in sauce | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN114504099A (en) | Mushroom and termitomyces albuminosus sauce and preparation method thereof | |
| CN109275887A (en) | A kind of improved method of edible fungus flavor | |
| KR102371642B1 (en) | Abalone jerky manufacturing method and The sauce composition | |
| CN107509952A (en) | A kind of processing method for seasoning crab meat rice dumpling | |
| CN104172275A (en) | Processing method of silver carp head in casserole rich in collagen peptide | |
| CN110558540A (en) | tea oil mushroom sauce and preparation method thereof | |
| CN102845718A (en) | Flammulina velutipes sauce and preparation method thereof | |
| KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
| CN105410775A (en) | Potato can and preparation method thereof | |
| CN112352936A (en) | Quick-frozen dried bamboo shoots and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |