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Sour and hot shiitake mushroom chili sauce fermented by lactobacillus paracasei and preparation method thereof

A technology of Lactobacillus and para-cheese, applied in the direction of Lactobacillus and bacteria used in food preparation, application, etc., can solve the problems of single eating method and affecting the consumption of edible fungi, so as to avoid the loss of flavor substances and achieve good market application Foreground, the effect of simple operation process

Pending Publication Date: 2021-06-22
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, most edible fungi on the market in our country are only sold as raw materials or ingredients for cooking dishes, and the eating method is single, which seriously affects the consumption of edible fungi. The important role of edible fungi in strengthening the national physique and improving the national health level has not been fully realized play out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Raw material preparation: fresh red peppers are selected and weighed 10 kg, washed and cut into small pieces of about 2 cm, blanched in boiling water, beaten for later use; 10 kg of shiitake mushrooms are taken, cleaned and screened to remove impurities, Wash, cut into diced shiitake mushrooms about 5mm in size and set aside;

[0024] (2) Preparation of auxiliary materials: Wash and chop ginger, garlic, carrots, and tomatoes separately, add 1 kg of crushed garlic, 1 kg of crushed ginger, 2 kg of tomatoes, 2 kg of carrots, and 1 kg of carbon source 1 kg of table salt;

[0025] (3) Deployment and sterilization: After the raw and auxiliary materials are evenly prepared, they are divided into fermentation containers and sterilized by high-pressure steam. The sterilization condition is 120°C for 12 minutes.

[0026] (4) Lactic acid bacteria seed liquid culture:

[0027] ①Strain activation: Streak the cultured strains on the slant surface to activate on the MRS agar med...

Embodiment 2

[0033] (1) Raw material preparation: fresh red peppers are selected and weighed 10 kg, washed and cut into small pieces of about 2 cm, blanched in boiling water, beaten for later use; 10 kg of shiitake mushrooms are taken, cleaned and screened to remove impurities, Wash, cut into diced shiitake mushrooms about 5mm in size and set aside;

[0034] (2) Preparation of auxiliary materials: Wash and chop ginger, garlic, carrots, and tomatoes separately, add 2 kg of crushed garlic, 2 kg of crushed ginger, 4 kg of tomatoes, 4 kg of carrots, and 2 kg of carbon sources , 2 kg of table salt;

[0035] (3) Deployment and sterilization: After the raw and auxiliary materials are evenly prepared, they are divided into fermentation containers and sterilized by high-pressure steam. The sterilization condition is 121°C for 10 minutes.

[0036] (4) Lactic acid bacteria seed liquid culture:

[0037] ①Strain activation: Streak the cultured bacteria on the slant surface to activate on the MRS agar...

Embodiment 3

[0043](1) Raw material preparation: fresh red peppers are selected and weighed 10 kg, washed and cut into small pieces of about 2 cm, blanched in boiling water, beaten for later use; 10 kg of shiitake mushrooms are taken, cleaned and screened to remove impurities, Wash, cut into diced shiitake mushrooms about 5mm in size and set aside;

[0044] (2) Preparation of auxiliary materials: Wash and chop ginger, garlic, carrots, and tomatoes separately, add 3 kg of crushed garlic, 3 kg of crushed ginger, 6 kg of tomatoes, 6 kg of carrots, and 3 kg of carbon sources , 2 kg of table salt;

[0045] (3) Blending and sterilization: the raw and auxiliary materials are evenly blended and packed into fermentation containers, and then sterilized by high-pressure steam under the sterilization condition of 122°C for 8 minutes.

[0046] (4) Lactic acid bacteria seed liquid culture:

[0047] ① Strain activation: Streak the cultured strains on the slant surface to activate on MRS agar medium, an...

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Abstract

The invention relates to a sour and hot mushroom chili sauce fermented by lactobacillus paracasei and a preparation method thereof. The sauce comprises the following raw materials in parts by weight: 10 parts of chilies, 10 parts of mushrooms, 1-3 parts of ginger, 1-3 parts of garlic, 2-6 parts of tomatoes, 2-6 parts of carrots, 1-3 parts of a carbon source, 1-3 parts of table salt and 8-15% of lactobacillus paracasei. The preparation method comprises the steps of raw material preparation, auxiliary material preparation, blending and sterilization, lactic acid bacteria seed liquid culture, fermentation, pasteurization, blending and the like. A lactic acid bacteria pure fermentation technology is adopted, the production period is obviously shortened compared with a natural fermentation period, the fermentation conditions are easier to control compared with natural conditions, high-salt pickling is not adopted in the whole fermentation production process, loss of flavor substances in the chilies and the shiitake mushrooms is avoided, and the product is stable in performance and free of preservatives. The sour and hot mushroom chili sauce is soft in peppery taste, palatable in salty, sour and sweet taste, rich in fragrance and rich in fermentation fragrance.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a hot and sour shiitake mushroom chili sauce fermented by Lactobacillus paracasei, and also relates to a preparation method thereof. Background technique [0002] Naturally fermented peppers are generally fermented naturally by using microorganisms attached to the surface of peppers. Spicy and sour, with unique flavors of fragrant, spicy, fresh, sour, tender, salty, and crisp, it is suitable for all ages and is deeply loved and welcomed by people. At present, in order to prevent microbial contamination during the fermentation process, most of the fermented peppers produced in the factory are semi-finished products pickled with high salt, and then desalted to obtain finished peppers on the market. During the desalination process, many flavor substances in the fermented peppers will be lost. , thereby causing the lack of flavor of the fermented capsicum of industrialized p...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/24A23L29/30A23L29/269A23L27/10
CPCA23L27/60A23L27/24A23L29/30A23L29/27A23L27/10A23V2002/00A23V2400/165A23V2200/15A23V2200/242A23V2250/5086A23V2250/628
Inventor 罗小叶王晓丹班世栋邱树毅周鸿翔
Owner GUIZHOU UNIV
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