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Tricholoma matsutake sauce and preparation method thereof

A technology of matsutake sauce and matsutake, applied in the direction of food science, etc., can solve problems such as cumbersome process, single taste of mushroom sauce, and incomplete nutrition

Inactive Publication Date: 2021-05-11
木里县巴登拉姆农业投资有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing matsutake sauce, which is used to solve the problems of current mushroom sauces such as single taste, incomplete nutrition, and cumbersome process. The matsutake sauce of the present application has elastic and chewy mushroom grains. Strong, the sauce is soft and delicate; the seasoning sauce is matched with mushrooms, beans, fatty acids, protein, and contains a variety of small molecule amino acids, which is rich in nutrition; the preparation process is simple, easy to quantify production, and strong promotion

Method used

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Examples

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Effect test

preparation example Construction

[0020] First, the invention provides a kind of preparation method of matsutake sauce, comprising the steps of:

[0021] S1 matsutake pretreatment

[0022] Dried matsutake is soaked in the enzymatic mushroom solution and cut into cubes so that the rehydration ratio is 2.5 to 3.5 to obtain rehydrated matsutake; the surface of the rehydrated matsutake is coated with egg yolk liquid and starch in turn, and placed in the Fry in a frying pan until the surface is golden brown;

[0023] S2 Bean Pretreatment

[0024] Cook the beans until they are cooked, then grind them into bean paste, and add egg yolk powder to the bean paste;

[0025] S3 Stir-Fried Matsutake Sauce

[0026] Take the refined edible oil and heat it in a pan until the oil temperature is 80-100°C, add soybean paste, watercress, sugar, monosodium glutamate, chili red oil, minced ginger, minced garlic and five-spice powder and stir-fry together for 3-5 minutes. Add the fried matsutake and continue frying for 1 to 2 min...

Embodiment 1

[0038] A matsutake sauce, the raw materials of which include 200 parts of dried matsutake, 400 parts of enzymolysis mushroom liquid, 85 parts of egg yolk liquid, 35 parts of egg yolk powder, 60 parts of starch, 150 parts of soybeans, 50 parts of marinated beef cubes, refined edible 350 parts of oil, 100 parts of Pixian Douban, 8 parts of sugar, 4 parts of monosodium glutamate, 100 parts of chili red oil, 10 parts of minced ginger, 10 parts of minced garlic, and 5 parts of five-spice powder.

[0039] The preparation method of the enzymatic mushroom liquid is as follows: add water to the matured mushroom stalks and mix to obtain a prefabricated product, add cellulase and neutral protease for enzymatic hydrolysis, and filter to obtain the enzymatic mushroom liquid; the prefabricated product is mixed with cellulose and neutral protease The mass ratio is 100:0.3:1.5; the ratio of mushroom stipe to water is 1:3. Add concentrated wolfberry juice and concentrated red date juice to the...

Embodiment 2

[0050] The difference between this embodiment and embodiment 1 is that the components of matsutake sauce are different.

[0051] A matsutake sauce, the raw materials of which include 200 parts of dried matsutake, 500 parts of enzymolysis mushroom liquid, 100 parts of egg yolk liquid, 40 parts of egg yolk powder, 30 parts of starch, 100 parts of soybeans, 80 parts of marinated beef cubes, refined edible 400 parts of oil, 100 parts of Pixian Douban, 10 parts of sugar, 6 parts of monosodium glutamate, 150 parts of chili red oil, 20 parts of minced ginger, 20 parts of minced garlic, and 8 parts of five-spice powder.

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PUM

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Abstract

The invention relates to the technical field of seasoning sauce processing, and discloses a tricholoma matsutake sauce preparation method, which comprises the following steps: placing dried tricholoma matsutake in an enzymolysis mushroom liquid, dipping, and dicing to make the rehydration ratio be 2.5-3.5 so as to obtain rehydrated tricholoma matsutake; sequentially coating the surface of the rehydrated tricholoma matsutake with egg yolk liquid and starch, and putting the rehydrated tricholoma matsutake into a frying pan to be fried until the surface is golden yellow; cooking beans until the beans are cooked, grinding the cooked beans into bean paste, and adding egg yolk powder; and taking refined edible oil, putting the refined edible oil into a pot, heating until the oil temperature is 80-100 DEG C, adding the bean paste, bean halves, white sugar, monosodium glutamate, chili oil, minced ginger, minced garlic and the five spice powder, stir-frying for 3-5 minutes, adding the fried tricholoma matsutake, continuously stir-frying for 1-2 minutes, taking the tricholoma matsutake out of the pot while the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product. According to the tricholoma matsutake sauce disclosed by the invention, the mushroom grains are elastic and chewy, the sauce is soft and fine, and the seasoning sauce is matched with mushrooms, beans, fatty acid and protein, contains various micromolecular amino acids, and is rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of seasoning sauce processing, and in particular relates to matsutake sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has become an indispensable seasoning product for people in modern society because of its delicious taste and instant convenience. With the development of society and the gradual improvement of people's living standards, higher requirements are put forward for the safety and nutritional characteristics of food. Green and healthy food has become the mainstream market for consumers. Traditional sauce products in my country have the characteristics of single raw materials, not rich types, and insufficient multi-level utilization. Therefore, it is necessary to develop new sauce products on the basis of traditional processed products. my country's seasoning sauce products have shown a development trend of product diversification, serialization, and nutrition ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L11/00A23L15/00A23L5/10
CPCA23L5/11A23L5/12A23L11/05A23L15/30A23L27/60A23L31/00
Inventor 孙均詹长友张甫张晶陈二洋
Owner 木里县巴登拉姆农业投资有限责任公司
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