CN116349864A - A kind of processing method of natural edible mushroom sauce - Google Patents

Abstract

The utility model provides a processing method of natural edible fungus sauce, which takes special edible fungus such as pig tripe, seafood mushroom, black skin termitomyces albuminosus and the like as raw materials, is supplemented with Guizhou special fermented wheat sauce, glutinous rice cake chilli, flavored fermented soybean and the like, does not add chemical synthetic seasonings, adopts a segmented variable temperature drying and short time frying process, furthest retains nutritional value, simultaneously excites edible fungus flavor substances, greatly enhances the anti-corrosion and antibacterial properties of products by adopting more than 10 medicinal and edible spice, and controls the peroxide value and acid value of the products by low-temperature long-time oil soaking so as to ensure the quality and edible mouthfeel of the products after long-term storage. The utility model optimizes the quality of the edible fungus sauce jointly from the aspects of formulation and process, and provides the edible sauce which is unique in raw material, fresh and fragrant in flavor, innovative in process, free of preservative and natural and healthy.

Description

A kind of processing method of natural edible mushroom sauce

technical field

The invention relates to a processing method of natural edible fungus sauce, which belongs to the field of deep processing of edible fungi.

Background technique

At present, Jianhe edible fungi products are mainly concentrated in fresh food and dried products. Its industrial structure is relatively simple. The field of edible fungus deep processing lacks key technologies, and the added value of products is low. Therefore, the research and development of edible fungus deep processing products is very necessary.

Edible fungi contain a variety of umami substances, including free amino acids, 5'-nucleotides, umami peptides, soluble sugars, and organic acids. On this basis, the primary agricultural product resources of edible fungi are fully utilized to process them into High value-added edible mushroom products have broad prospects. In particular, organically combining the "mountain delicacy" attribute of Guizhou edible fungi with condiments, and controlling the addition of fresh and flavorful chemical substances in traditional condiments, is in line with the development trend of edible fungus compound condiment industry with functions and characteristics.

In recent years, patents in the field of edible fungi have mainly focused on utility models and appearance design patents in the field of edible fungus breeding, edible fungus planting devices, cultivation systems, etc., while there are relatively few product formula and process innovations in the field of edible fungus deep processing. The invention with application number 201610791324.0 discloses a fermented mushroom-flavored sauce and its processing method. The flavored sauce is prepared by making koji and fermenting mushroom stalks and soybeans, and adding cooking wine, salt and other condiments for frying to finally obtain a mushroom-flavored sauce , the key to its sterilization link is to add antioxidant BHT or tea polyphenols or ascorbic acid, and the added amount is 0.8%. The invention with application number 201810491150.5 discloses a preparation method of edible fungus sauce, in which abalone juice, edible oil and salt, thirteen spice seasonings, and edible preservatives are added in the seasoning link, and the amount of preservatives added is 0.05-0.08%. The invention with the application number 201410255990.3 discloses a production process of natural antiseptic mushroom sauce, which is prepared by selecting raw materials, preparing bitter gourd water, garlic concentrate, Houttuynia rhizome boiled liquid, etc., mixing raw materials, frying, and packaging. Get natural antiseptic mushroom sauce. The invention with application number 201910417229.8 discloses a boletus sauce and its preparation method. The key to the preparation of boletus oil is to heat the edible oil to refine the oil temperature to 150-160°C, add dehydrated boletus, and fry until The material in the pot changes from turbid to clear, and the porcini mushrooms are fried to dryness. Finally, spices are added and refined to obtain porcini mushroom oil.

There are following problems in the edible fungus sauce of the prior art: the one, product adds antiseptic, antioxidant mostly, or adds a small amount of natural substance (as garlic etc.) to prolong product shelf life, but antibacterial and antiseptic effect is limited. The second is that the seasoning substances in the formula are mainly synthetic seasonings, and the synergistic and complementary effects of fresh substances between different types of edible fungi have not been studied in depth to highlight the natural freshness of the mushrooms; the third is that the raw materials are relatively common, and the formula has no obvious place It has unique characteristics and does not have the geographical limitation of product protection; fourth, long-term high-temperature frying in traditional technology will cause the product to be easily oxidized during processing, and the peroxide value will increase, which will affect product quality and taste after long-term storage. Based on traditional processing, develop new edible mushroom sauce products.

Contents of the invention

In view of the above deficiencies, the purpose of the present invention is to provide a preparation method of Guizhou characteristic edible fungus sauce, which uses pig stomach mushroom, seafood mushroom, and collybia fruticosa as raw materials, supplemented by the ancient special fermented wheat sauce in Dafang County, Guizhou Province, No chemically synthesized seasonings are added, and the process of staged variable temperature drying and short-time frying is adopted to maximize the nutritional value and stimulate the aroma of edible fungi. More than 10 kinds of "medicine and food homologous" spices are used to greatly enhance the antiseptic and antibacterial properties of the product. The peroxide value and acid value of the product are controlled by soaking in oil for a long time at low temperature to ensure the product quality and taste after long-term storage. The present invention jointly optimizes the quality of edible mushroom sauce from the aspects of formula and process, and invents a Guizhou natural edible sauce with unique raw materials, delicious flavor, innovative technology, no preservatives, natural and healthy, and a preparation method thereof.

A method for processing natural edible fungus sauce, comprising the following steps:

(1) Production of special spice oil

(1) Spice preparation: carry out weighing and configuration of spices according to the following spice oil formula: 10-12 parts of green onion, 10-12 parts of onion, 0.35-0.40 part of star anise, 0.25-0.30 part of kaempferen, 0.30-0.35 part of fennel, 0.25 part of licorice -0.30 parts, cardamom 0.25-0.30 parts, grass fruit 0.25-0.30 parts, cloves 0.50-0.60 parts, amomum 0.25-0.30 parts, comfrey 0.50-0.60 parts, cinnamon 0.30-0.35 parts, Luo Han Guo 0.20-0.25 parts, fragrant 0.25-0.30 parts of leaves, 0.20-0.25 parts of algal ginger, 0.25-0.30 parts of tangerine peel, 0.35-0.40 parts of lemongrass, 0.50-0.60 parts of pepper, 0.25-0.30 parts of mint, and 0.25-0.30 parts of vanilla;

(2) Preparation of spice oil: Pour 60-65 parts of vegetable oil into the pot, the oil temperature is 110-115 ℃, add onion slices and green onion segments, fry until golden color, dry and fragrant, about 15 minutes, remove the onion After frying, chop up and set aside, raise the oil temperature to 120-130°C, pour the mixed spices into the rapeseed oil, maintain the temperature and keep stirring for about 10min-15min, after cooling, pour out the spice oil mixture;

(3) Soaking at low temperature for a long time: put the mixed spices in a stainless steel container and store them airtight. Soak the mixed spices at 20-25°C for 10-12 hours at a low temperature, and filter through a 40-mesh sieve to obtain special spice oil;

(2) Preparation of Edible Fungi Raw Materials

(1) Pretreatment of raw materials: select 15-25 parts of fresh and pest-free porcini mushrooms, 15-25 parts of black-skinned chicken fir mushrooms, and 15-25 parts of seafood mushrooms, wash and dice, and cut the porcini mushrooms into 0.5×0.5 ×0.5cm grains, cut into 0.4-0.6cm pieces of Gallus pilosulae and seafood mushrooms;

(2) Programmable temperature drying: add the pretreated raw materials in step (1) into the oven, and use a three-stage temperature program to dry to ensure the best requirements for the degree of dryness, aroma and taste of the edible fungus. The first stage drying process: 40 ～45℃, 60-80min; the second drying process: 45-50℃, 50-65min; the third drying process: 60～65℃, 30～40min. to obtain dry raw materials;

(3) High-temperature short-term frying: Add 30-40 parts of vegetable oil to the pot, heat to 145°C-155°C, add the dry ingredients in step (2), fry for 20-40 seconds, fry until the surface is slightly yellow, remove ;

(3) Mushroom sauce production

(1) Production of wheat sauce: wash the wheat, soak it in water for 24 hours, put it in a pot and steam it until cooked; spread the cooked wheat on the stems and leaves of the plant, and put it in an environment of 25-30°C for natural fermentation 7 -14 days; dry the fermented wheat and grind it into sauce powder, add cold white water, salt, and pepper to the sauce powder according to the mass ratio, and stir evenly to form a sauce blank; put the sauce blank into the altar for secondary fermentation, 1 week Stir once a day in the morning afterward, about 30 days after the ripe wheat sauce;

(2) Production of glutinous rice cake peppers: choose Dafang wrinkled skin peppers, Zunyi Chaotian peppers, and Huaxi peppers in a ratio of 1:1:1, remove the stalks and wash them, add hot water to soak for 12 hours, drain and add appropriate amount of ginger and garlic cloves , mashed, washed, mashed, taken out, and fried with vegetable oil for 10-15 minutes to obtain Ciba chili;

(3) Basic sauce cooking: Add 35-40 parts of the above-mentioned special spice oil into the sandwich pot, heat to 150°C, add 35-50 parts of glutinous rice cake chili, boil for about 25-30 minutes, then add Pixian County bean paste 6- 8 parts, 4-6 parts of crushed red pickled pepper, stir and heat for about 15-20 minutes, then add 7-10 parts of minced garlic, 7-10 parts of minced ginger, and 3-5 parts of dried onion after 5-6 minutes , 3-5 parts of special flavor tempeh, 9-12 parts of wheat sauce, 0.8-1.3 parts of white sugar, 0.3-0.5 parts of pepper, 0.3-0.5 parts of pepper, 2-4 parts of sesame, boil for 15-18 minutes before starting the pot , get the base sauce;

(4) Mushroom sauce cooking: Add the edible mushroom raw material preparation step (3) to the basic sauce of the previous step (3), the porcini mushroom, the black-skinned mushroom, and the seafood mushroom, and then add the special spice oil 15-25 portion, heat and stir for about 13-15 minutes, and quickly carry out hot filling after the pot is removed.

(4) Filling and labeling

(1) Disinfection: Cleaning, disinfection and drying of filled glass bottles. Filling should avoid water and oil stains on the edge of the bag, and keep it clean, otherwise the seal will not be tight and the air will slowly disperse;

(2) Filling: Quickly transfer the prepared edible fungus sauce into the automatic filling machine, and use 120g glass bottles for canning. The temperature of the material should be kept above 85°C. The height of the canning should be suitable, and the top clearance should be about 1-1.5cm, sealed with an automatic capping machine after exhaust;

(3) Sterilization: Send the sealed cans into the sterilizer for heat sterilization, the sterilization condition is 120-125°C, 10-15min, and the back pressure is cooled to 40°C-45°C before being out of the pot;

(4) Packing: After packaging and labeling, check the airtightness of the filling, and after the inspection of the finished product, pack according to the specifications.

Notes: ① Dafang Wrinkled Pepper: Special product of Dafang County, Bijie City, Guizhou Province, a national agricultural product geographical indication product, bright red in color, wrinkled in body length, thick in flesh, rich in aroma and moderately spicy.

② Zunyi Chaotian Pepper, a special product of Zunyi City, Guizhou Province, and a geographical indication product. Zunyi Chaotian Pepper is small in size, red in color, spicy, fragrant, plump, thick in flesh, oily and bright red, and spicy in taste.

Huaxi pepper, a specialty of Huaxi District, Guiyang City, Guizhou Province, a geographical indication product. The fruit of Huaxi pepper has a sharp tip, often bent into a hook shape; the dried pepper is thick in flesh, heavy in oil, dark red in color, spicy but not strong.

The present invention has the following advantages:

1. The present invention adopts more than 10 kinds of "medicine and food homologous" spices for compounding, because of the "synergistic" effect, the antibacterial ability of the product is significantly improved, so that the product can have a longer shelf life without adding preservatives and antioxidants. Still of good quality. Natural spices such as clove, cinnamon, galangal, and nutmeg have different degrees of inhibitory effects on common spoilage bacteria and toxin-producing bacteria in food, and their active ingredients are polyphenols and flavonoids. On this basis, the present invention will The antibacterial effect of the main antibacterial spices compounded in proportion was significantly better than that of a single spice.

2. Spices in the present invention adopt low-temperature long-term soaking process, because the antibacterial components of spices such as cloves and cinnamon are partly fat-soluble substances, the mode of oil extraction can effectively dissolve its antibacterial components, and adopt low-temperature long-time soaking It can effectively retain the antibacterial activity of spices. Traditional seasoning sauces usually need to use a large amount of spice oil to enhance the flavor and flavor, but the frying temperature of spices is difficult to control, and occasionally the oil is often turbid, resulting in increased acid value and peroxide value, which is not conducive to eating The oil is preserved and stored, and the aroma and fragrance are greatly lost. In addition, the volatile oils of spices are often their respective antibacterial active ingredients. As the temperature rises, the volatile oils will volatilize and the components will be destroyed, weakening the antibacterial activity of spices. The process adopted in the present invention can effectively retain the antibacterial ingredients.

3. In the present invention, the edible fungus adopts a programmed temperature-raising drying process, which can simultaneously retain flavor components and save energy. According to the law of thermodynamics and the law of water migration, under constant temperature drying conditions, the drying rate of edible fungi increases with the decrease of moisture content. However, during the programmed temperature drying process, as the drying temperature increases, the driving force of moisture inside the material increases, and the drying rate can maintain a high level in a fairly long range of moisture content. Procedure 1 drying can promote the internal moisture migration of edible fungi to avoid excessive moisture in the center; procedure 2 drying can make the grains elastic and tough; procedure 3 high-temperature and short-time drying can quickly lock the internal aroma substances. In addition, during the temperature-programmed drying process of the edible fungus selected in the present invention, the flavor substances change due to a series of complex reactions such as enzymatic reaction, Maillard reaction, Schakel degradation, etc., which will not only change the flavor of the edible fungus Flavor components, and will significantly change its aroma characteristics.

4. The edible fungus fried semi-finished product prepared by the combination of the two steps of "programmed heating and drying-high temperature and short-time frying" has a golden surface, tough bacteria body and strong aroma. Traditional edible mushroom granules are usually deep-fried in fresh or dry products. Due to the high water content of fresh products, it takes a long time to fry to ensure that the water content of the finished mushroom granules reaches the standard, but long-term high-temperature frying will lead to sour price and peroxide value increased. The dry product has low water content inside the cells, and after frying, it is easy to cause the surface of the cells to become burnt, and the taste is hard. The temperature-programmed drying of fresh mushrooms can achieve preliminary shaping and retain flavors, and high-temperature frying is conducive to stimulating aroma substances such as aldehydes and ketone carbonyl compounds.

5. The formula of the present invention adds Guizhou Dafang wheat sauce, Guizhou traditional glutinous rice cake pepper and other raw materials with Guizhou local characteristics, which has obvious regional characteristics and is different from the mushroom sauce currently on the market. Among them, the glutinous rice cake pepper is made of Dafang County wrinkled skin pepper, Zunyi Chaotian pepper, and Huaxi pepper. The color, aroma, and spiciness of the prepared peppers have reached the best harmony and unity. Dafang wheat sauce adopts the traditional fermentation process. After being added into the mushroom sauce, the sauce will have a strong aroma, and the overall flavor will be thicker and more delicious.

6. The formula of the present invention does not add synthetic substances such as chicken essence, monosodium glutamate, disodium nucleotide, etc., and is a natural Guizhou mountain delicacy sauce product. Through the synergistic effect and complementary effect of fresh substances among different types of edible mushrooms such as pork belly mushroom, seafood mushroom, and black-skinned mushroom, the natural fresh fragrance of the mushroom itself is highlighted. In addition, the dry fried onion fished out during the production of spice oil is used for "waste utilization", and after being crushed, it is added to the final mushroom sauce for cooking, which has a unique strong aroma.

Detailed ways

The present invention is specifically described below through the examples, it is necessary to point out that the present examples are only used to further illustrate the present invention, and can not be interpreted as limiting the protection scope of the present invention, those skilled in the art can according to the above-mentioned present invention The content of the invention makes some non-essential improvements and adjustments.

Example 1:

The formula of embodiment 1 is as follows:

Table 1 spice oil formula (embodiment 1)

canola oil 60 copies star anise 0.35 parts Yamana 0.25 parts green onions 10 copies Cumin 0.35 parts licorice 0.25 parts onion 10 copies cardamom 0.30 servings Tsaoko 0.25 parts clove 0.60 servings Amomum 0.30 servings comfrey 0.50 servings Cinnamon 0.30 servings Mangosteen 0.20 servings Fragrant leaves 0.25 parts Galangal 0.20 servings Chenpi 0.25 parts Lemongrass 0.35 parts Sichuan peppercorn 0.60 servings Mint 0.25 parts vanilla 0.25 parts

Table 2 basic sauce recipe (embodiment 1)

special spice oil 35 copies minced ginger 7 copies Ciba Chili 35 copies fried onion 3 copies crushed red pickled pepper 5 copies White sugar 0.8 parts wheat sauce 9 servings black pepper 0.3 parts Pixian bean paste 6 servings Sichuan peppercorn 0.3 parts Flavored fermented tempeh 3 copies Sesame 2 copies minced garlic 7 copies

Table 3 Edible mushroom sauce formula (embodiment 1)

special spice oil 15 copies basic sauce 30 copies Pork belly 20 copies Seafood Mushroom 15 copies P. nigeri 15 copies

The preparation method of embodiment 1 comprises the following steps:

(1) Production of spice oil

(1) Preparation of spices: according to the special spice oil formula in Table 1 above, the spices are weighed and configured, and mixed evenly, sliced onions and scallions for later use;

(2) Production of spice oil: Pour rapeseed oil into a jacketed pot, bring the oil temperature to 110°C, add onion slices and green onion segments, and fry for about 15 minutes. Increase the oil temperature to 125°C, pour the mixed spices into the rapeseed oil, maintain the temperature and keep stirring for about 10 minutes, and pour out the spices and oil mixture after cooling;

(3) Soaking at low temperature for a long time: put the mixed spices in a stainless steel barrel and store them in airtight storage. Soak the mixed spices at 25°C for 12 hours, filter through a 40-mesh sieve to obtain special spice oil;

(2) Preparation of Edible Fungi Raw Materials

(1) Raw material pretreatment: according to the formula in Table 3, select fresh non-pest-infested Porcini fungus, P. Cut seafood mushrooms into 0.5cm sections;

(2) Programmed temperature drying: push the pretreated raw materials in step (1) into the oven, and use the temperature program to dry, program 1: 45°C/60min, program 2: 50°C/50min, program 3: 65°C/40min;

(3) High-temperature short-term frying: Add 30 parts of vegetable oil to the jacketed pot, heat to 145°C-155°C, add the dry ingredients in step (2), fry for 20-40 seconds, fry until the surface is slightly yellow, and remove;

(3) Mushroom sauce production

(1) Production of wheat sauce: wash the wheat, soak it in water for 24 hours, put it in a pot and steam it until cooked; spread the cooked wheat on the stems and leaves of the plant, and let it ferment naturally at about 28°C for 7- 14 days; dry the fermented wheat and grind it into sauce powder, add cold white water, salt, and pepper to the sauce powder according to the mass ratio, and stir evenly to form a sauce blank; put the sauce blank into the altar for secondary fermentation, after 1 week Stir once a day in the morning, about 30 days after the mature instant wheat sauce;

(2) Production of glutinous rice cake peppers: choose Dafang wrinkled skin peppers, Zunyi Chaotian peppers, and Huaxi peppers in a ratio of 1:1:1, remove the stalks and wash them, add hot water to soak for 12 hours, drain and add appropriate amount of ginger and garlic cloves , mash, wash, take out after mashing, and fry with rapeseed oil for 10-15 minutes to get Ciba chili;

(3) Basic sauce cooking: prepare wheat sauce and Ciba chili in advance, put the special spice oil into the sandwich pot according to the recipe in Table 2, heat to 150°C, add Ciba chili, boil for about 30 minutes, then add Pixian County bean paste , crushed red pickled peppers, stir and heat for about 15 minutes, then add minced garlic and minced ginger in turn, after 5 minutes, add fried shallots, special flavored fermented soybeans, wheat sauce, white sugar, pepper, pepper, sesame, and simmer for 15 minutes After cooking, get the basic sauce;

(4) Mushroom sauce cooking: According to the formula in Table 3, add the fried semi-finished products of pork belly mushroom, seafood mushroom and Gallus pilosula prepared in step (2) to 30 parts of the basic sauce, and then add 15 parts of special spices Oil, heated and stirred for about 15 minutes, and quickly hot filled after the pot was removed;

(5) Filling and sterilization: cleaning, disinfection and drying of filling glass bottles, quickly transfer the prepared edible mushroom sauce into the automatic filling machine, use 120g glass bottles for canning, and keep the material temperature above 85°C . Send the sealed cans into the sterilizer for heat sterilization, the sterilization condition is 121°C, 10min, and the back pressure is cooled to 40°C, and then the finished product is obtained.

Comparative example 1

The formula of comparative example 1 is the same as embodiment 1

The perfume oil production process of comparative example 1 is as follows, and other steps are with embodiment 1

(1) Production of spice oil

(1) Spice preparation: weigh the spices according to the spice oil formula in Table 1 and mix evenly, slice the onion and cut the green onion into sections for later use;

(2) Production of spice oil: Pour rapeseed oil into a jacketed pot, bring the oil temperature to 110°C, add onion slices and green onion segments, and fry for about 15 minutes. Increase the oil temperature to 125°C, pour the mixed spices into the rapeseed oil, maintain a constant temperature and keep stirring for about 60 minutes, after cooling, use a 40-mesh sieve to filter to obtain the spice oil.

Comparative example 2

The perfume oil formula of comparative example 2 is table 4, and other formulas are the same as embodiment 1

The preparation method of comparative example 2 is the same as embodiment 1

Table 4 spice oil formula (comparative example 2)

To sum up, the key formulations and processes of Example 1 and the comparative example are shown in Table 5. Microorganism (total number of colonies, coliforms) experiment, peroxide value and acid value measurement experiment were carried out for Example 1 and the comparative example.

Table 5 embodiment 1 and the key process parameter value of comparative example

1. Microbial experiments

(1) Detection method: Total number of colonies: GB4789.2-2016 "Determination of the total number of colonies in food microbiology examination"; Measured after 30 days and 60 days.

(2) Experimental results

The total number of colonies (unit: CFU/g) of table 6 embodiment 1 and comparative example

The coliform group (unit: MPN/g) of table 7 embodiment 1 and comparative example

2. Determination of peroxide value

(1) Detection method

Peroxide value: GB 5009.227-2016 "Determination of Peroxide Value in Food Safety National Standard Food"; acid value: GB 5009.229-2016 "Determination of Acid Value in Food Safety National Standard Food", respectively on the day of product production and 30 days later , Measure once after 60 days.

(2) Experimental results

The peroxide value (unit: mg/g) of table 8 embodiment 1 and comparative example

The acid value (unit: g/100g) of table 9 embodiment 1 and comparative example

3. Analysis of experimental results

Table 10 embodiment 1 and comparative example experimental result analysis

By comparing Example 1 and Comparative Example 1 in Table 10, it can be known that under the premise of using the same spice formula, the peroxide value of Example 1 using the "low temperature and long time" soaking process is significantly lower than that of "high temperature and long time" frying. Comparative Example 1, and as time goes by, the acid value of Comparative Example 1 increases rapidly during the shelf life, which is mainly due to the sharp increase in the peroxide value of the product due to long-term frying, which leads to the increase in acid value during the shelf life. high. In addition, due to long-term high-temperature frying, the antibacterial components in the volatile oil of spices were greatly damaged, the total number of colonies in Comparative Example 1 was significantly higher than that of Example 1, and coliforms began to appear after the product was placed for 30 days, while the total number of colonies in Comparative Example 1 was significantly higher than that of Example 1, and the product began to appear after 30 days. The total number of colonies was generally kept at a low level, and no coliforms were detected.

By comparing Example 1 and Comparative Example 2, it can be known that under the premise of the same low-temperature soaking process, the total number of colonies and coliforms in the shelf life of Example 1 using the optimal formula are lower than those of Comparative Example 2, indicating that some spices are used Unable to achieve the best bacteriostatic effect, the strongest bacteriostatic cloves, cassia bark, etc. were selected in Example 1 and configured in a specific ratio, which played a synergistic bacteriostatic effect.

Example 2

The formula of embodiment 2 is as follows:

Table 11 spice oil formula (embodiment 2)

canola oil 60 copies star anise 0.35 parts Yamana 0.25 parts green onions 10 copies Cumin 0.35 parts licorice 0.25 parts onion 10 copies cardamom 0.30 servings Tsaoko 0.25 parts clove 0.60 servings Amomum 0.30 servings comfrey 0.50 servings Cinnamon 0.30 servings Mangosteen 0.20 servings Fragrant leaves 0.25 parts Galangal 0.20 servings Chenpi 0.25 parts Lemongrass 0.35 parts Sichuan peppercorn 0.60 servings Mint 0.25 parts vanilla 0.25 parts

Table 12 basic sauce recipe (embodiment 2)

special spice oil 35 copies minced ginger 7 copies Ciba Chili 35 copies fried onion 3 copies crushed red pickled pepper 5 copies White sugar 0.8 parts wheat sauce 9 servings black pepper 0.3 parts Pixian bean paste 6 servings Sichuan peppercorn 0.3 parts Flavored fermented tempeh 3 copies Sesame 2 copies minced garlic 7 copies

Table 13 Edible mushroom sauce formula (embodiment 2)

special spice oil 20 copies basic sauce 30 copies Pork belly 20 copies Seafood Mushroom 20 copies P. nigeri 20 copies

The preparation method of embodiment 2 comprises the following steps:

(1) Production of spice oil

(1) Spice preparation: according to the special spice oil formula in Table 11, the spices are weighed and configured, and mixed evenly, sliced onions and scallions for later use;

(2) Preparation of spice oil: Pour rapeseed oil into a jacketed pot, bring the oil temperature to 110°C, add onion slices and green onion segments, and fry for about 15 minutes. Increase the oil temperature to 125°C, pour the mixed spices into the rapeseed oil, maintain the temperature and keep stirring for about 10 minutes, and pour out the spices and oil mixture after cooling;

(3) Soaking at low temperature for a long time: put the mixed spices in a stainless steel barrel and store them in airtight storage. Soak the mixed spices at 25°C for 12 hours, filter through a 40-mesh sieve to obtain special spice oil;

(2) Preparation of Edible Fungi Raw Materials

(1) Raw material pretreatment: According to the formula in Table 13, select fresh non-pest-infested Porcini fungus, P. Cut seafood mushrooms into 0.5cm sections;

(2) Programmed temperature drying: push the pretreated raw materials in step (1) into the oven, and use the temperature program to dry, program 1: 45°C/60min, program 2: 50°C/50min, program 3: 65°C/40min;

(3) Short-term high-temperature frying: Add 30 parts of vegetable oil to the jacketed pot, heat to 145°C-155°C, add the dry ingredients in step (2), fry for 30 seconds, fry until the surface is slightly yellow, and remove;

(3) Mushroom sauce production

(1) Production of wheat sauce: wash the wheat, soak it in water for 24 hours, put it in a pot and steam it until cooked; spread the cooked wheat on the stems and leaves of the plant, and let it ferment naturally at about 28°C for 7- 14 days; dry the fermented wheat and grind it into sauce powder, add cold white water, salt, and pepper to the sauce powder according to the mass ratio, and stir evenly to form a sauce blank; put the sauce blank into the altar for secondary fermentation, after 1 week Stir once a day in the morning, about 30 days after the mature instant wheat sauce;

(2) Production of glutinous rice cake peppers: choose Dafang wrinkled skin peppers, Zunyi Chaotian peppers, and Huaxi peppers in a ratio of 1:1:1, remove the stalks and wash them, add hot water to soak for 12 hours, drain and add appropriate amount of ginger and garlic cloves , mashed, washed, mashed, taken out, and fried with vegetable oil for 10-15 minutes to obtain Ciba chili;

(3) Basic sauce cooking: prepare wheat sauce and Ciba chili in advance, put the special spice oil into the sandwich pot according to the recipe in Table 12, heat to 150°C, add Ciba chili, boil for about 30 minutes, then add Pixian County bean paste , crushed red pickled peppers, stir and heat for about 15 minutes, then add minced garlic and minced ginger in turn, after 5 minutes, add fried shallots, special flavored fermented soybeans, wheat sauce, white sugar, pepper, pepper, sesame, and simmer for 15 minutes After cooking, get the basic sauce;

(4) Mushroom sauce cooking: According to the formula in Table 13, add the fried semi-finished products of pork belly mushroom, seafood mushroom, and Gallus pilosula prepared in step (2) to 30 parts of the basic sauce, and then add 20 parts of special spices Oil, heated and stirred for about 15 minutes, and quickly hot filled after the pot was removed;

(5) Filling and sterilization: cleaning, disinfection and drying of filled glass bottles, quickly transfer the prepared edible fungus sauce into the automatic filling machine, use 120g glass bottles for canning, and keep the material temperature above 85°C . Send the sealed cans into the sterilizer for heat sterilization, the sterilization condition is 121°C, 10min, and the back pressure is cooled to 40°C, and then the finished product is obtained.

Comparative example 3

The formula of comparative example 3 is the same as embodiment 2

The preparation method of the edible mushroom semi-finished product of comparative example 3 is as follows, and other steps are with embodiment 2

(2) Preparation of edible mushroom semi-finished products

(1) Raw material pretreatment: select 20 parts each of fresh non-pest-infested porcini fungus, black-skinned chicken fir, and seafood mushroom, cut the cleaned porcini into 0.5×0.5×0.5cm particles, Cut into 0.5cm segments;

(2) Constant temperature drying: push the pretreated raw materials in step (1) into an oven, and adopt a constant temperature drying process of 45°C/150min;

(3) High-temperature short-term frying: add 30 parts of vegetable oil to the jacketed pot, heat to 145°C-155°C, add the dry ingredients in step (2), fry for 30 seconds, remove and set aside;

Comparative example 4

The formula of embodiment 4 is the same as embodiment 2

The preparation method of the edible mushroom semi-finished product of embodiment 4 is as follows, and other steps are with embodiment 2

(2) Preparation of edible mushroom semi-finished products

(1) Raw material pretreatment: select 20 parts each of fresh non-pest-infested porcini fungus, black-skinned chicken fir, and seafood mushroom, cut the cleaned porcini into 0.5×0.5×0.5cm particles, Cut into 0.5cm segments;

(2) Long-term frying at high temperature: add 30 parts of vegetable oil to the jacketed pot, heat to 120°C-135°C, add the pretreated raw materials in step (1), fry for 35 minutes, remove and set aside;

Comparative example 5

The formula of comparative example 5, except adopting edible mushroom dry product to replace fresh product, all the other are the same as embodiment 2

The preparation method of the edible mushroom semi-finished product of comparative example 5 is as follows, and other steps are with embodiment 2

(2) Preparation of edible mushroom semi-finished products

(1) Raw material pretreatment: select 3 parts each of high-quality porcini mushrooms, black-skinned chicken fir mushrooms, and dried seafood mushrooms (with a moisture content of about 12%), cut the porcini mushrooms into 0.5×0.5×0.5cm particles, Cut mushrooms and seafood mushrooms into 0.5cm sections;

(2) High-temperature and short-term frying: add 30 parts of vegetable oil to the jacketed pot, heat to 145°C-155°C, add the pretreated raw materials in step (1), fry for 10 seconds, remove and set aside;

In summary, the key formulations and process changes of Example 2 and Comparative Examples 3-5 are shown in Table 14, and texture tests and sensory evaluations were carried out for Example 2 and Comparative Examples 3-5.

Table 14 embodiment 2 and comparative example key process parameter value

1. Texture test

(1) Test method: take out the edible fungus granules in the edible fungus sauce made in Example 2 and the comparative example, remove the sauce, adopt the HDP/LKB probe and TPA program of the texture analyzer, and test the rate

1.0mm/s, compression deformation 30%, residence time 5s. The texture parameters such as hardness, elasticity and chewiness of mushroom particles were determined.

(2) Test results

Table 15 embodiment 2 and comparative example texture test result

2. Sensory evaluation test

(1) Test method: take 20g of the sample, and invite 5 food professionals who have received sensory training to form an evaluation team, and conduct sensory evaluation according to the sensory evaluation standards in Table 16. Evaluation indicators are: smell, color, texture, taste. Each item is scored with 10 points, and the weight of each item is 0.1 for smell, 0.1 for color, 0.5 for texture, and 0.3 for taste; the higher the score, the better the effect. The average score of each index was scored by 7 raters. See Table 16 for the sensory evaluation scoring criteria.

Table 16 Scoring Criteria for Sensory Evaluation of Edible Mushroom Sauce

(2) Experimental results

Table 17 Sensory Evaluation Score Results of Edible Mushroom Sauce

3. Result analysis

Table 18 embodiment 2 and comparative example experimental result analysis

In the texture test, by comparing the experimental results of Example 2 and Comparative Examples 3-5, it can be concluded that Example 2 has moderate hardness, elasticity, and chewiness. The "fried" process better guarantees the elasticity of the edible fungus particles, moderate moisture inside, and good chewiness. Comparative Example 3 adopts a constant temperature drying method, and its hardness, elasticity, and chewiness are lower than those of Example 2, mainly because the drying rate of edible fungi gradually decreases with the decrease of moisture content under constant temperature drying conditions, and the edible fungi The moisture content inside the center is still high, and the surface becomes dry after short-term frying, but the elasticity and chewiness are insufficient. In comparative example 4, fresh products are directly fried at high temperature for a long time. After frying, the product loses water significantly, and the hardness and chewiness become larger, but the elasticity becomes weaker and the taste is poor. In addition, this method will cause a rapid increase in the peroxide value. , is not conducive to product preservation. Comparative Example 5 uses dried mushrooms with extremely low moisture content inside. After the edible fungi granules are fried at high temperature, the granules shrink rapidly, the appearance is dry and hard, the hardness increases rapidly, almost inelastic, and the chewiness is too large.

In the sensory evaluation test, all aspects of Example 2 were highly rated, especially in the parts of odor and tissue shape. In Example 2, in the "programmed temperature drying" link, the edible fungus has a better mouthfeel and elastic toughness, and the process of "high temperature and short-term frying" better stimulates the flavor substances of the edible fungus particles, so the embodiment The edible fungus of 2 has a strong and pure aroma, the sauce body is evenly distributed, the size of the fungi is moderate, the edible fungus is slightly chewy and juicy, the taste is harmonious, and the aftertaste has a lingering fragrance.

Claims (2)

1. A processing method for natural edible fungus sauce, characterized in that it comprises the following steps: (1) Production of special spice oil (1) Spice preparation: carry out weighing and configuration of spices according to the following spice oil formula: 10-12 parts of green onions, 10-12 parts of onions, 0.35-0.40 parts of star anise, 0.25-0.30 parts of kaempferia, 0.30-0.35 parts of fennel, 0.25 parts of licorice -0.30 parts, cardamom 0.25-0.30 parts, grass fruit 0.25-0.30 parts, cloves 0.50-0.60 parts, amomum 0.25-0.30 parts, comfrey 0.50-0.60 parts, cinnamon 0.30-0.35 parts, Luo Han Guo 0.20-0.25 parts, fragrant 0.25-0.30 parts of leaves, 0.20-0.25 parts of algal ginger, 0.25-0.30 parts of tangerine peel, 0.35-0.40 parts of lemongrass, 0.50-0.60 parts of pepper, 0.25-0.30 parts of mint, and 0.25-0.30 parts of vanilla; (2) Production of spice oil: Pour 60-65 parts of vegetable oil into the pot, heat the oil to 110-115°C, add onion slices and green onion segments, and fry for 14-17 minutes. Crumble and set aside, raise the oil temperature to 120-130°C, pour the mixed spices into the rapeseed oil, maintain the temperature and keep stirring for about 10min-15min, after cooling, pour out the spice oil mixture; (3) Soaking at low temperature: Put the mixed spices in a stainless steel container and store them airtight. Soak the mixed spices at 20-25°C for 10-12 hours at a low temperature, and filter through a 40-mesh screen to obtain the special spice oil; (2) Preparation of edible mushroom raw materials (1) Pretreatment of raw materials: select 15-25 parts of fresh and pest-free porcini mushrooms, 15-25 parts of black-skinned chicken fir mushrooms, and 15-25 parts of seafood mushrooms, wash and dice, and cut the porcini mushrooms into 0.5×0.5 ×0.5cm grains, cut into 0.4-0.6cm pieces of Gallus pilosulae and seafood mushrooms; (2) Heating and drying: Add the pretreated raw materials in step (1) into the oven, and use a three-stage program to heat up for drying to ensure the best requirements for the degree of dryness, aroma and taste of the edible fungus. The first stage of drying process: 40~ 45°C, 60-80min; the second drying process: 45-50°C, 50-65min; the third drying process: 60-65°C, 30-40min, and the heating time between the three stages is controlled at 10min-15min. dry raw materials; (3) Short-term high-temperature frying: Add 30-40 parts of vegetable oil to the pot, heat to 145°C-155°C, add the dry ingredients in step (2), fry for 20-40 seconds and remove; (3) Mushroom sauce production (1) Production of wheat sauce: Wash the wheat, soak it in water for 24 hours, put it in a pot and steam it until cooked; spread the cooked wheat on the stems and leaves of the plant, and let it ferment naturally at 25-30°C for 7 -14 days; dry the fermented wheat and grind it into sauce powder, add cold white water, salt, and pepper to the sauce powder according to the mass ratio, and stir evenly to form a sauce blank; put the sauce blank into the altar for secondary fermentation, 1 week Stir once a day in the morning afterward, after 30 days, mature instant wheat sauce; (2) Production of glutinous rice cake peppers: choose Dafang wrinkled skin peppers, Zunyi Chaotian peppers, and Huaxi peppers in a ratio of 1:1:1, remove the stalks and wash them, add hot water to soak for 12 hours, drain and add appropriate amount of ginger and garlic cloves , mashed, washed, mashed, taken out, and fried with vegetable oil for 10-15 minutes to obtain Ciba chili; (3) Basic sauce cooking: Add 35-40 parts of the above-mentioned special spice oil into the sandwich pot, heat to 150°C, add 35-50 parts of glutinous rice cake pepper, boil for about 25-30 minutes, then add 6- 8 parts, 4-6 parts of crushed red pickled pepper, stir and heat for about 15-20 minutes, then add 7-10 parts of minced garlic, 7-10 parts of minced ginger, and 3-5 parts of dried onion after 5-6 minutes , 3-5 parts of special flavor tempeh, 9-12 parts of wheat sauce, 0.8-1.3 parts of white sugar, 0.3-0.5 parts of pepper, 0.3-0.5 parts of pepper, 2-4 parts of sesame, boil for 15-18 minutes before starting the pot , get the base sauce; (4) Mushroom sauce cooking: Add the edible fungus raw material preparation step (3) to the basic sauce of the previous step (3), Pork belly mushroom, Gallus pilosula, Seafood mushroom, and then add special spice oil 15-25 portion, heat and stir for about 13-15 minutes, and quickly carry out hot filling after the pot is removed. 2. a kind of natural edible fungus sauce processing method according to claim 1 is characterized in that also comprising following operating steps: 1) Clean, disinfect and dry the glass bottles to be filled. Filling should avoid water and oil stains on the edge of the bag, and keep it clean, otherwise the seal will not be tight and the gas will slowly disperse; (2) Quickly transfer the prepared edible fungus sauce into the automatic filling machine, and use glass bottles for canning. The temperature of the material is kept above 85°C. Seal with automatic capping machine after gas; (3) Send the sealed cans into the sterilizer for heat sterilization, the sterilization condition is 120-125°C, 10-15min, and the back pressure is cooled to 40°C-45°C before being out of the pot; (4) Check the air tightness of the filling after the packaging and labeling is completed, and pack the finished product according to the specifications after the inspection is completed.