CN116326755A - Method for preparing edible fungus seasoning by compounding camellia seed oil and rapeseed oil - Google Patents
Method for preparing edible fungus seasoning by compounding camellia seed oil and rapeseed oil Download PDFInfo
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- CN116326755A CN116326755A CN202310431647.9A CN202310431647A CN116326755A CN 116326755 A CN116326755 A CN 116326755A CN 202310431647 A CN202310431647 A CN 202310431647A CN 116326755 A CN116326755 A CN 116326755A
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- A—HUMAN NECESSITIES
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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Abstract
The invention relates to a method for preparing edible fungus seasonings by compounding oil tea seed oil and rapeseed oil, which comprises the steps of frying diced mushrooms by compounding the rapeseed oil and the oil tea seed oil, adding diced chicken and garlic particles, stir-frying by using soybean paste, extruding and filtering, and separating edible fungus seasoning oil from edible fungus paste to obtain two products. The invention has the innovation points that the preparation of different products with the same material is realized, and meanwhile, the edible fungus seasoning oil compounded by the camellia seed oil and the rapeseed oil and the edible fungus flavor sauce compounded by the camellia seed oil and the rapeseed oil are obtained. Both products have rich nutritive value and unique taste and fragrance, combine the nutrition and fragrance of the camellia oleosa seed oil, the rapeseed oil and the lentinus edodes to meet the demands of current consumers, and are suitable for conversion application.
Description
Technical Field
The invention belongs to the field of food processing, relates to a technology for preparing a seasoning by compounding oil tea seed oil and rapeseed oil, and in particular relates to a method for preparing an edible fungus seasoning by compounding oil tea seed oil and rapeseed oil.
Background
In the prior art, the traditional flavoring sauce and the traditional flavoring oil mainly use rapeseed oil and soybean oil as processing raw materials, a few linseed oil and camellia seed oil with low content (1% -5%) are added as marketing selling points, the fatty acid composition of the grease is not improved, and the daily requirement of a human body cannot be met. The application innovatively combines the tea seed oil and the rapeseed oil, reasonably prepares the fatty acid composition of the grease, and is convenient for human body digestion and absorption; meanwhile, the compound grease has reduced erucic acid content and increased phytosterol content, and is beneficial to cardiovascular health of human body; the oil tea seed oil and the rapeseed oil with higher smoke points are selected as raw material oil, so that characteristic aroma substances of the two kinds of oil can be fully reserved in the production process of which the processing temperature is lower than 160 ℃ in the whole processing process, and the sensory flavor of the product is improved.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, and provides a method for preparing edible fungus seasonings by compounding camellia oleosa seed oil and rapeseed oil, which realizes the simultaneous production of two products by using the same raw materials, can meet the requirements of different consumers, can improve the utilization rate of the raw materials and reduce the production cost of enterprises; both products have rich nutritive value and unique taste and fragrance, and the nutrition and fragrance of the camellia seed oil, the rapeseed oil and the lentinus edodes are combined to meet the demands of current consumers.
The invention solves the technical problems by adopting the following technical scheme:
a method for preparing edible fungus flavoring by compounding camellia seed oil and rapeseed oil comprises the following specific steps:
(1) Preparing 2.5% of salt water for rehydration of dried mushrooms, and cutting garlic particles and diced chicken for later use;
(2) Washing the dried mushrooms with cold water, rehydrating the dried mushrooms according to the mass ratio of the salt water to the dried mushrooms of 1:3, wherein the salt water temperature is 40 ℃, the rehydration time is 2 hours, and extruding, draining and dicing after rehydration;
(3) Pouring mixed oil of rapeseed oil and camellia seed oil (the mixed mass ratio of the camellia seed oil to the rapeseed oil is 1:3-5), heating to 150 ℃, putting 10-15 parts by mass of diced mushrooms, and frying at 120 ℃ for 5min;
(4) Adding 4-6 parts by weight of diced chicken and 3.5-5.5 parts by weight of garlic particles, stir-frying for 3min, adding 0.5 part by weight of chilli and pepper, wherein the ratio of the added parts by weight of the chilli to the pepper is 6:1, and stir-frying for 3min;
(5) Adding 10-15 parts by weight of soybean paste, stir-frying for 3-5min;
(6) After the edible fungi sauce is taken out of the pot, squeezing and filtering are carried out, and the edible fungi sauce and the edible fungi seasoning oil are separated to obtain two products: a flavoring oil for edible fungus is prepared from oleum Camelliae and rapeseed oil, and another flavoring oil is prepared from oleum Camelliae and rapeseed oil.
The invention has the advantages and positive effects that:
1. the method of the invention strictly controls the temperature and time of rehydration of the dried mushrooms and the concentration of the salt water in the processing process, effectively retains the characteristic fragrance substances of the mushrooms, is beneficial to increasing the flavor of the mushrooms and reduces the use of salt in the subsequent processing.
2. According to the method, the rapeseed oil and the camellia seed oil are compounded according to the fragrance substances and the fatty acid composition of the grease under different compounding ratios of the camellia seed oil and the rapeseed oil, so that the produced seasoning fatty acid composition is easy to be absorbed by human bodies, and the cardiovascular health of the human bodies is protected.
3. The invention provides a method for preparing two edible fungus seasonings simultaneously by compounding camellia oleosa seed oil and rapeseed oil, which realizes the simultaneous production of two products by using the same raw materials, can meet the requirements of different consumers, can improve the utilization rate of the raw materials and reduces the production cost of enterprises.
4. According to the invention, the innovation of different products with the same material is realized by taking the camellia seed oil, the rapeseed oil, the mushrooms, the chicken, the garlic particles, the soybean paste, the chilli and the peppers as raw materials, and meanwhile, the camellia seed oil and rapeseed oil compound edible fungus seasoning oil and the camellia seed oil and rapeseed oil compound edible fungus flavor paste are obtained. The oil tea seed oil and the rapeseed oil with higher unsaturated fatty acid and oleic acid content are compounded, the oil tea seed oil and the rapeseed oil which can be complemented are selected for compounding, the fatty acid composition is more reasonable, the oil tea seed oil and the rapeseed oil are easy to be absorbed by human bodies, the concentration of cholesterol in blood is reduced, the cholesterol can be reduced, cardiovascular and cerebrovascular diseases can be prevented after long-term eating, and the oil tea seed oil has anti-inflammatory effects.
5. According to the invention, after the proper addition amount of the raw materials and the auxiliary materials to the sensory effect is obtained through a single factor test, an orthogonal experiment is carried out, and the optimal formula and the production process of the camellia seed oil and rapeseed oil compound edible fungus condiment are researched. The oil has rich nutrition, increased effective active ingredients, increased trace ingredients such as vitamins, amino acids, minerals and the like, and is more beneficial to human body absorption. Meanwhile, the edible fungi product has various flavors, meets the nutritional requirements and sensory requirements of consumption, and has unique flavor and simple production operation. Can be well compatible with the unique fragrance and taste of two types of grease and mushrooms, and is deeply favored by consumer groups.
Drawings
FIG. 1 shows finished products of camellia seed oil and rapeseed oil compound edible fungus seasoning oil prepared by the method of the invention;
fig. 2 shows a finished product of the camellia seed oil and rapeseed oil compound edible fungus flavor sauce prepared by the method.
Detailed Description
The invention is further illustrated by the following examples, which are intended to be illustrative only and not limiting in any way.
A method for preparing edible fungus flavoring by compounding camellia seed oil and rapeseed oil comprises the following specific steps:
(1) Preparing 2.5% of salt water for rehydration of dried mushrooms, and cutting garlic particles and diced chicken for later use;
(2) Washing the dried mushrooms with cold water, rehydrating the dried mushrooms according to the mass ratio of the salt water to the dried mushrooms of 1:3, wherein the salt water temperature is 40 ℃, the rehydration time is 2 hours, and extruding, draining and dicing after rehydration;
(3) Pouring mixed oil of rapeseed oil and camellia seed oil (the mixed mass ratio of the camellia seed oil to the rapeseed oil is 1:3-5), heating to 150 ℃, putting 10-15 parts by mass of diced mushrooms, and frying at 120 ℃ for 5min;
(4) Adding 4-6 parts by weight of diced chicken and 3.5-5.5 parts by weight of garlic particles, stir-frying for 3min, adding 0.5 part by weight of chilli and pepper, wherein the ratio of the added parts by weight of the chilli to the pepper is 6:1, and stir-frying for 3min;
(5) Adding 10-15 parts by weight of soybean paste, stir-frying for 3-5min;
(6) After the edible fungi sauce is taken out of the pot, squeezing and filtering are carried out, and the edible fungi sauce and the edible fungi seasoning oil are separated to obtain two products: a flavoring oil for edible fungus is composed of oleum Camelliae and rapeseed oil (shown in figure 1), and another flavoring oil is composed of oleum Camelliae and rapeseed oil (shown in figure 2).
Example 1
A method for preparing edible fungus flavoring by compounding camellia seed oil and rapeseed oil comprises the following specific steps:
(1) Preparing 2.5% of salt water for rehydration of dried mushrooms, and cutting garlic particles and diced chicken for later use;
(2) Washing the dried mushrooms with cold water, rehydrating the dried mushrooms according to the mass ratio of the dried mushrooms to the brine of 1:3, wherein the temperature of the brine is 40 ℃, the rehydration time is 2 hours, and extruding, draining and dicing after rehydration;
(3) Pouring mixed oil of rapeseed oil and camellia seed oil (the mixed ratio of the camellia seed oil and the rapeseed oil is 1:3), heating to 150 ℃, adding 10 parts by mass of diced lentinus edodes, and frying at 120 ℃ for 5min;
(4) Adding 4 parts by weight of diced chicken and 3.5 parts by weight of garlic particles, stir-frying for 3min, adding 0.5 part by weight of chilli and pepper, wherein the adding ratio of the chilli to the pepper is 6:1, and stir-frying for 3min;
(5) Adding 10 parts by weight of soybean paste, stir-frying for 3-5min;
(6) After the edible fungi sauce is taken out of the pot, squeezing and filtering are carried out, and the edible fungi sauce and the edible fungi seasoning oil are separated to obtain two products: a flavoring oil for edible fungus is prepared from oleum Camelliae and rapeseed oil, and another flavoring oil is prepared from oleum Camelliae and rapeseed oil.
Example 2
A method for preparing edible fungus flavoring by compounding camellia seed oil and rapeseed oil comprises the following specific steps:
(1) Preparing 2.5% of salt water for rehydration of dried mushrooms, and cutting garlic particles and diced chicken for later use;
(2) Washing the dried mushrooms with cold water, rehydrating the dried mushrooms according to the mass ratio of the dried mushrooms to the brine of 1:3, wherein the temperature of the brine is 40 ℃, the rehydration time is 2 hours, and extruding, draining and dicing after rehydration;
(3) Pouring mixed oil of rapeseed oil and camellia seed oil (the mixed ratio of the camellia seed oil and the rapeseed oil is 1:4), heating to 150 ℃, adding 13 parts by mass of diced lentinus edodes, and frying at 120 ℃ for 5min;
(4) Adding 5 parts by weight of diced chicken and 4.5 parts by weight of garlic particles, stir-frying for 3min, adding 0.5 part by weight of chilli and pepper, wherein the adding ratio of the chilli to the pepper is 6:1, and stir-frying for 3min;
(5) Adding 13 parts by weight of soybean paste, stir-frying for 3-5min;
(6) After the edible fungi sauce is taken out of the pot, squeezing and filtering are carried out, and the edible fungi sauce and the edible fungi seasoning oil are separated to obtain two products: a flavoring oil for edible fungus is prepared from oleum Camelliae and rapeseed oil, and another flavoring oil is prepared from oleum Camelliae and rapeseed oil.
Example 3
A method for preparing edible fungus flavoring by compounding camellia seed oil and rapeseed oil comprises the following specific steps:
(1) Preparing 2.5% of salt water for rehydration of dried mushrooms, and cutting garlic particles and diced chicken for later use;
(2) Washing the dried mushrooms with cold water, rehydrating the dried mushrooms according to the mass ratio of the dried mushrooms to the brine of 1:3, wherein the temperature of the brine is 40 ℃, the rehydration time is 2 hours, and extruding, draining and dicing after rehydration;
(3) Pouring mixed oil of rapeseed oil and camellia seed oil (the mixed ratio of the camellia seed oil and the rapeseed oil is 1:5), heating to 150 ℃, adding 15 parts by mass of diced lentinus edodes, and frying at 120 ℃ for 5min;
(4) Adding 6 parts by weight of diced chicken and 5.5 parts by weight of garlic particles, stir-frying for 3min, adding 0.5 part by weight of chilli and pepper, wherein the adding ratio of the chilli to the pepper is 6:1, and stir-frying for 3min;
(5) Adding 15 parts by weight of soybean paste, stir-frying for 3-5min;
(6) After the edible fungi sauce is taken out of the pot, squeezing and filtering are carried out, and the edible fungi sauce and the edible fungi seasoning oil are separated to obtain two products: a flavoring oil for edible fungus is prepared from oleum Camelliae and rapeseed oil, and another flavoring oil is prepared from oleum Camelliae and rapeseed oil.
According to the invention, the oil tea seed oil, the rapeseed oil, the mushrooms, the chicken, the garlic particles, the soybean paste, the peppers and the peppers are used as raw materials to realize innovation of different products with the same material, and the oil tea seed oil and the rapeseed oil compound edible fungus seasoning oil and the oil tea seed oil and the rapeseed oil compound edible fungus flavor paste can be obtained simultaneously. The concentration, rehydration temperature and time of brine are strictly controlled when the dried mushrooms are rehydrated, and the method is carried out under the specified brine concentration and temperature and rehydration time, so that the characteristic aroma substances (sulfur-containing compounds and octacarbon compounds) of the mushrooms can be effectively reserved; and the salt water of 2.5% is used for rehydration, so that the salt degree of the mushrooms can be increased, the salt degree uniformity of the flavoring sauce and the flavoring oil is ensured, and the salt use amount of the product is reduced. The oil tea seed oil and the rapeseed oil with complementary fatty acid composition are compounded, so that the fatty acid composition of the seasoning is more reasonable and is easy to be absorbed by a human body, the concentration of cholesterol in blood is reduced, the cholesterol can be reduced, cardiovascular and cerebrovascular diseases can be prevented after long-term eating, and the seasoning has the effects of resisting inflammation and the like. Meanwhile, the temperature is controlled to be not more than 160 ℃ in the processing process, so that the generation of benzopyrene can be effectively controlled, and the generation of harmful substances in grease processing is reduced; when the mushrooms are fried, the temperature is controlled to be about 120 ℃, so that the separation of characteristic fragrance of the mushrooms can be effectively ensured.
According to the embodiment of the invention, after the proper addition amount of the raw materials and the auxiliary materials to the sensory effect is obtained through a single factor test, an orthogonal experiment is carried out, and the optimal formula and the production process of the edible fungus seasoning compounded by the camellia seed oil and the rapeseed oil are researched. The oil has rich nutrition, increased effective active ingredients, increased trace ingredients such as vitamins, amino acids, minerals and the like, and is more beneficial to human body absorption. Meanwhile, the edible fungi product has multiple flavors, meets the nutritional requirements and sensory requirements of consumption, has unique flavor and simple production operation, and can be well compatible with the unique fragrance and taste of two types of grease and mushrooms. In the experimental stage, the comparison of the two products produced with the products of the same type in the market has the following advantages:
(1) The edible fungus sauce prepared by the method has low oil content, and well solves the layering phenomenon easily occurring in the traditional sauce.
(2) The product prepared by the method has low water content and salt content, and can reduce the burden of a human body; the grease compounding ratio is reasonably blended, so that the fatty acid composition is beneficial to human body absorption, and the product is healthier and nutritional.
(3) For practical production, the method of the invention can simultaneously produce two products on one production line, thereby improving the utilization rate of raw materials and the production benefit.
Although embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.
Claims (6)
1. A method for preparing edible fungus seasonings by compounding camellia seed oil and rapeseed oil is characterized by comprising the following steps: the specific method comprises the following steps:
(1) Rehydrating the dried Lentinus Edodes with saline water, and cutting into garlic particles and diced chicken;
(2) The dried mushrooms are rehydrated for 2 hours and then extruded, drained and diced;
(3) Pouring mixed oil of rapeseed oil and camellia seed oil, heating to 150 ℃, putting 10-15 parts by weight of diced mushrooms, and frying at 120 ℃ for 5min;
(4) Adding 4-6 parts by weight of diced chicken and 3.5-5.5 parts by weight of garlic particles, stir-frying for 3min, adding 0.5 part by weight of chilli and pepper, and stir-frying for 3min;
(5) Adding 10-15 parts by weight of soybean paste, stir-frying for 3-5min;
(6) After the edible fungi sauce is taken out of the pot, squeezing and filtering are carried out, and the edible fungi sauce and the edible fungi seasoning oil are separated to obtain two products: a flavoring oil for edible fungus is prepared from oleum Camelliae and rapeseed oil, and another flavoring oil is prepared from oleum Camelliae and rapeseed oil.
2. The method for preparing the edible fungus seasoning by compounding camellia oleosa seed oil and rapeseed oil, which is characterized by comprising the following steps of: the mass percentage of the saline water for rehydration of the dried mushrooms in the step (1) is 2.5%.
3. The method for preparing the edible fungus seasoning by compounding the camellia seed oil and the rapeseed oil according to claim 1 or 2, which is characterized in that: the mass portion ratio of the dry mushrooms to the brine is 1:3.
4. A method for preparing edible fungus seasoning by compounding camellia oleosa seed oil and rapeseed oil according to any one of claims 1-3, which is characterized in that: the brine temperature was 40 ℃.
5. The method for preparing the edible fungus seasoning by compounding camellia oleosa seed oil and rapeseed oil, which is characterized by comprising the following steps of: the mass part of the camellia seed oil and the rapeseed oil in the compound oil of the rapeseed oil and the camellia seed oil is 1:3-5.
6. The method for preparing the edible fungus seasoning by compounding camellia oleosa seed oil and rapeseed oil, which is characterized by comprising the following steps of: the ratio of the added mass parts of the capsicum to the pepper is 6:1.
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