CN116349864A - Natural edible fungus sauce processing method - Google Patents
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- CN116349864A CN116349864A CN202310128304.5A CN202310128304A CN116349864A CN 116349864 A CN116349864 A CN 116349864A CN 202310128304 A CN202310128304 A CN 202310128304A CN 116349864 A CN116349864 A CN 116349864A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A23L3/3472—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seasonings (AREA)
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
Technical Field
The utility model relates to a processing method of natural edible fungus sauce, belonging to the field of deep processing of edible fungi.
Background
The existing edible fungi products in the river are mainly concentrated on fresh foods and dried foods, the industrial structure is single, the key technology is lacking in the field of deep processing of edible fungi, and the added value of the products is low, so that the research and development of the deep processing products of the edible fungi are necessary.
The edible fungi contain various delicious substances including free amino acids, 5' -nucleotide, delicious peptides, soluble sugar, organic acid and the like, and the primary agricultural product resources of the edible fungi are fully utilized on the basis, so that the edible fungi have wide prospect in processing and producing the edible fungi into edible fungi products with high added values. Especially, the 'delicacy' attribute of the Guizhou edible fungi is organically combined with the condiment, the addition of the chemical substances which are fresh and tasty in the traditional condiment is controlled, and the development trend of the edible fungi composite condiment industry function type and characteristic type is met.
In recent years, the patent in the field of edible fungi is mainly focused on the utility model and appearance design patent in the aspects of edible fungi seed selection and breeding, edible fungi planting device, cultivation system and the like, and the product formula and process innovation in the field of edible fungi deep processing are relatively less. The utility model with application number 201610791324.0 discloses a fermented mushroom flavor sauce and a processing method thereof, wherein the flavor sauce is prepared by fermenting mushroom stems and soybeans, adding cooking wine, salt and other seasonings for stir-frying to obtain the mushroom flavor sauce, and the key of the sterilization link is that an antioxidant BHT or tea polyphenol or ascorbic acid is added, wherein the addition amount is 0.8%. The utility model with the application number of 201810491150.5 discloses a preparation method of edible fungus sauce, which comprises the steps of adding abalone sauce, edible oil and salt, thirteen spices, and edible preservative, wherein the addition amount of the preservative is 0.05-0.08%. The utility model with the application number of 201410255990.3 discloses a production process of natural anti-corrosion mushroom sauce, which is prepared by the steps of selecting raw materials, preparing balsam pear water, garlic concentrate, heartleaf houttuynia herb rhizome decoction and the like, mixing the raw materials, stir-frying and packaging. The utility model with the application number of 201910417229.8 discloses boletus sauce and a preparation method thereof, wherein the key of the preparation method of boletus oil is that edible oil is heated to the temperature of 150-160 ℃, dehydrated boletus is added, the materials in a frying pot are changed from turbidity to clarification, the boletus is fried to dryness, and finally spice is added to prepare the boletus oil.
The edible fungus sauce in the prior art has the following problems that firstly, most of the products are added with preservative and antioxidant or little natural substances (such as garlic and the like) are added to prolong the shelf life of the products, but the antibacterial and antiseptic effects are limited. Secondly, the seasoning substances in the formula are mainly synthesized seasonings, and the synergistic and complementary effects of fresh substances among different edible fungi are not studied deeply, so that the natural freshness and the fragrance of the edible fungi are highlighted; thirdly, the raw materials are common, the formula has no obvious local characteristics, and the product protection region restriction is avoided; fourthly, the long-time high-temperature frying in the traditional process can lead to easy oxidation of the product in the processing process, the peroxide value is increased, and the quality and the edible taste of the product are affected after long-term storage, so that a novel edible fungus sauce product needs to be developed on the basis of the traditional processing.
Disclosure of Invention
Aiming at the defects, the utility model aims to provide a preparation method of Guizhou-characteristic edible fungus sauce, which takes pig tripe fungus, seafood mushroom and black skin termitomyces albuminosus as raw materials, and takes Guizhou-province county palace-law-specific fermented wheat sauce as auxiliary materials, does not add chemical synthetic seasonings, adopts a segmented variable-temperature drying and short-time frying process, furthest retains nutritional values, simultaneously excites edible fungus fragrance substances, greatly enhances the anti-corrosion and antibacterial properties of products by adopting more than 10 medicinal and edible spice types, 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 discloses a Guizhou natural edible sauce which is unique in raw material, fresh and fragrant in flavor, innovative in process, free of preservative, natural and healthy and has the characteristics of optimizing the quality of the edible fungus sauce together in the aspects of formula and process and a preparation method thereof.
A processing method of natural edible fungus sauce comprises the following operation steps:
preparation of (one) Special perfume oil
(1) Preparing spice: the following perfume oil formulation was used for perfume weighing configuration: 10-12 parts of green Chinese onion, 10-12 parts of onion, 0.35-0.40 part of star anise, 0.25-0.30 part of kaempferia galanga, 0.30-0.35 part of fennel, 0.25-0.30 part of liquorice, 0.25-0.30 part of cardamom, 0.25-0.30 part of tsaoko cardamom, 0.50-0.60 part of clove, 0.25-0.30 part of fructus amomi, 0.50-0.60 part of lithospermum, 0.30-0.35 part of cinnamon, 0.20-0.25 part of fructus momordicae, 0.25-0.30 part of myrcia, 0.20-0.25 part of rhizoma galangae, 0.25-0.30 part of dried orange peel, 0.35-0.40 part of citronella herb, 0.50-0.60 part of pepper, 0.25-0.30 part of peppermint and 0.25-0.30 part of vanilla;
(2) And (3) preparing spice oil: pouring 60-65 parts of vegetable oil into a pot, heating to 110-115 ℃, adding onion slices and green Chinese onion sections, frying until the color is golden, the color is dry and fragrant, keeping the time for about 15min, taking out the green Chinese onion dry fried matters, cutting up for standby, heating the oil to 120-130 ℃, pouring mixed spice into rapeseed oil, maintaining the temperature and stirring for about 10-15min, cooling, and pouring out the spice oil mixture;
(3) Soaking at low temperature for a long time: placing the mixed spice in a stainless steel container, sealing and preserving, soaking the mixed spice at 20-25deg.C for 10-12 hr, and filtering with 40 mesh sieve to obtain special spice oil;
(II) preparation of edible fungus raw materials
(1) Raw material pretreatment, namely selecting 15-25 parts of fresh and insect-free pig tripe, 15-25 parts of black skin termitomyces albuminosus and 15-25 parts of seafood mushrooms, cleaning, dicing, cutting the pig tripe into 0.5 multiplied by 0.5cm particles, and cutting the black skin termitomyces albuminosus and the seafood mushrooms into 0.4-0.6cm sections;
(2) And (5) programming temperature and drying: adding the pretreated raw material in the step (1) into an oven, adopting three-stage temperature programming for drying to ensure that the edible fungi have optimal requirements on the drying degree, fragrance and taste, and adopting a first-stage drying process: 40-45 ℃ for 60-80min; and (3) a second stage of drying process: 45-50 ℃ for 50-65min; and a third section of drying process: the temperature is 60-65 ℃ for 30-40 min, and the three-section interval heating time is controlled to be 10-15min, so as to obtain the drying raw material;
(3) Frying at high temperature for a short time: adding 30-40 parts of vegetable oil into a pot, heating to 145-155 ℃, adding the dry raw materials in the step (2), frying for 20-40 seconds respectively, frying until the surface is slightly yellow, and taking out;
preparation of fungus sauce
(1) And (3) preparation of wheat sauce: washing wheat, soaking in water for 24 hr, and steaming in a pot; spreading cooked wheat on plant stem and leaf, naturally fermenting at 25-30deg.C for 7-14 days; sun-drying fermented wheat, grinding into sauce powder, adding cool white water, salt and pepper according to mass ratio, and stirring uniformly to obtain sauce blank; sun-drying the sauce blank in a jar, fermenting for two times, stirring for 1 time every morning after 1 week, and maturing after about 30 days to obtain wheat sauce;
(2) Making glutinous rice cake chilli: selecting large-square wrinkled pepper, zunyi pod pepper and Huaxi pepper according to the ratio of 1:1:1, removing pedicel, cleaning, adding hot water for soaking for 12 hours, draining, adding a proper amount of ginger and garlic cloves, mashing, taking out, and parching with vegetable oil for 10-15 minutes to obtain glutinous rice cake pepper;
(3) Decocting the basic sauce: adding 35-40 parts of the special spice oil into a jacketed kettle, heating to 150 ℃, adding 35-50 parts of glutinous rice cake chilli, decocting for about 25-30 minutes, adding 6-8 parts of Pi county thick broad-bean sauce and 4-6 parts of red pickled peppers, stirring and heating for about 15-20 minutes, sequentially adding 7-10 parts of minced garlic, 7-10 parts of minced ginger, 3-5 parts of dried onion, 3-5 parts of special flavor fermented soya beans, 9-12 parts of wheat sauce, 0.8-1.3 parts of white granulated sugar, 0.3-0.5 part of pepper and 2-4 parts of sesame, decocting for 15-18 minutes, and taking out of the kettle to obtain a basic sauce;
(4) Decocting the fungus sauce: adding the pig tripe fungus, the black skin termitomyces albuminosus and the hypsizygus marmoreus of the edible fungus raw material preparation step (3) into the basic sauce of the previous step (3), adding 15-25 parts of special spice oil, heating and stirring for about 13-15 minutes, and quickly hot filling after taking out from a pot.
Fourth, filling and labeling
(1) And (3) disinfection: cleaning, sterilizing and drying the glass bottle, wherein the filling should avoid the pollution of water and oil stain on the edge of the bag mouth, keep clean, otherwise, can lead to untight sealing and slow air dispersion;
(2) And (3) filling: quickly transferring the prepared edible fungus sauce into a full-automatic filling machine, canning by adopting a 120 g specification glass bottle, keeping the material temperature above 85 ℃, and sealing by using an automatic cap screwing machine after exhausting, wherein the canning height is proper and the top gap is about 1 cm to 1.5 cm;
(3) Sterilizing: heating and sterilizing the sealed can in a sterilizing pot at 120-125 deg.C for 10-15min, back-pressure cooling to 40-45 deg.C, and taking out;
(4) Boxing: and after the packaging and labeling are finished, checking the air tightness of filling, and after the finished product inspection is finished, boxing according to the specification.
Annotation: (1) zaozhi ruan pepper: the special products of the great side county in the Pichia city of Guizhou, the geographical marker products of agricultural products of China are bright red in color, have multiple wrinkles, thick in meat quality and have the characteristics of strong fragrance and moderate spicy taste.
(2) The special products of Zunyi pod peppers in Zunyi city, guizhou province, geographic mark products, zunyi pod peppers are small, red, spicy, fragrant, full, thick, oily, bright red and spicy in taste.
Flower stream chilli, guiyang, guizhou, guiyang and flower stream local specialty, and geographic mark products. The tip of the pepper fruit is sharp and is often bent into a hook shape; the dried pepper has the advantages of thick meat, heavy oil content, dark red color, and spicy but not violent quality.
The utility model has the following advantages:
1. according to the utility model, more than 10 kinds of "medicinal and edible" spices are adopted for compounding, and the antibacterial capability of the product is obviously improved due to the "synergistic effect", so that the product can still have better quality in the shelf life under the condition of no addition of preservative and antioxidant. The natural spices such as clove, cinnamon, galangal, nutmeg and the like have different degrees of inhibition effects on common spoilage bacteria and toxigenic bacteria in foods, and the active ingredients of the natural spices are polyphenol and flavonoid substances.
2. The spice of the utility model adopts a low-temperature long-time soaking process, and because the antibacterial components of the spice such as clove, cinnamon and the like are fat-soluble substances, the antibacterial components can be effectively dissolved out by adopting an oil immersion extraction mode, and the antibacterial activity of the spice can be effectively reserved by adopting low-temperature long-time soaking. The traditional flavoring sauce generally needs a large amount of spice oil to play a role in flavoring and enhancing the flavor, but the frying temperature of the spice is difficult to control, the oil is often turbid due to the condition of burnt pot, the acid value and the peroxide value are increased, the edible oil is not easy to preserve and store, and the loss of fragrance and flavor is large. In addition, the volatile oil of the spice is often an effective component for respective bacteriostasis, volatilization of the volatile oil and destruction of components can be caused along with temperature rise, and the bacteriostasis activity of the spice is weakened.
3. According to the utility model, the edible fungi adopts a programmed heating drying process, so that the effects of retaining flavor components and saving energy consumption can be achieved, the drying rate of the edible fungi gradually decreases along with the decrease of the moisture content under the constant-temperature drying condition according to the thermodynamic law and the moisture migration law, but in the programmed heating drying process, the drying rate can be maintained at a high position in a quite long moisture content range along with the increase of the driving force of the moisture in the material when the drying temperature is raised. The drying in the procedure 1 can promote the migration of water in the edible fungi and avoid the overhigh central water, the drying in the procedure 2 leads the taste of the particles to be elastic, and the high-temperature short-time drying in the procedure 3 can quickly lock the fragrant substances in the interior. In addition, in the temperature programming drying process of the edible fungi selected by the utility model, the flavor substances are changed due to a series of complex reactions such as enzymatic reaction, maillard reaction, szechwan degradation and the like, so that the flavor substance components of the edible fungi can be changed, and the aroma characteristics of the edible fungi can be obviously changed.
4. The edible fungus fried semi-finished product prepared by combining the two steps of programmed heating drying and high-temperature short-time frying has golden surface, tough thallus and strong fragrance. The traditional edible fungus particles are usually fried in two ways of fresh products or dry products, the fresh products have high water content, the water content of the finished edible fungus particles can reach the standard only by long-time frying, but the acid value and the peroxide value can be increased by long-time high-temperature frying. The dry product has low water content in the thallus, and the surface of the thallus particles is easy to be burnt after frying, so that the taste is hard. The fresh mushrooms are subjected to temperature programming drying, so that preliminary shaping and flavor retention can be realized, and the high-temperature frying is beneficial to exciting the aldehyde and ketone carbonyl compounds and other fragrant substances.
5. The formula of the utility model is added with the raw materials with great Guizhou local characteristics, such as Guizhou barley sauce, guizhou traditional glutinous rice cake chilli, and the like, has obvious locality and is different from the existing fungus sauce in the current market. Wherein, the glutinous rice cake chilli is prepared by adopting the ruffled chilli in the county of large square, zunyi pod chilli and Huaxi chilli, and the prepared chilli has the best harmony and unity of color, aroma and pungency. The barley sauce adopts the traditional fermentation process, and after the barley sauce is added into the fungus sauce, the sauce is strong in flavor, thicker in overall flavor and delicious in taste.
6. The formula of the utility model does not add synthetic substances such as chicken essence, monosodium glutamate, flavor nucleotide disodium and the like, and is a natural Guizhou mountain delicacy fungus sauce product. The natural freshness and the fragrance of the mushroom are highlighted by the synergistic and complementary effects of fresh substances among different edible mushrooms of the pig tripe mushroom, the seafood mushroom and the black skin termitomyces albuminosus. In addition, the dried shallot fries fished out in the spice oil production link are subjected to waste utilization, crushed and added into the final fungus sauce for decoction, and the onion fries have unique and intense fragrance.
Detailed Description
The present utility model is described in detail below by way of examples, which are necessary to be pointed out herein for further illustration of the utility model and are not to be construed as limiting the scope of the utility model, since numerous insubstantial modifications and adaptations thereof will be to those skilled in the art in light of the foregoing disclosure.
Example 1:
the formulation of example 1 is as follows:
table 1 perfume oil formulation (example 1)
| Rapeseed oil | 60 parts of | Octagonal | 0.35 part | Rhizoma Kaempferiae | 0.25 part |
| Green Chinese onion | 10 parts of | Fennel (Foeniculum vulgare) | 0.35 part | Licorice root | 0.25 part |
| Onion (onion) | 10 parts of | Round cardamom seed | 0.30 part | Amomum tsao-ko | 0.25 part |
| Lilac | 0.60 part | Fructus Amomi | 0.30 part | Radix Arnebiae | 0.50 part |
| Cinnamon bark | 0.30 part | Momordica grosvenori | 0.20 part | Pelargonium graveolens leaf | 0.25 part |
| Galangal rhizome | 0.20 part | Dried orange peel | 0.25 part | Lemongrass (Lemongrass) | 0.35 part |
| Pricklyash peel | 0.60 part | Mint | 0.25 part | Vanilla herb | 0.25 part |
Table 2 basic sauce recipe (example 1)
| Special spice oil | 35 parts of | Ginger powder | 7 parts of |
| Glutinous rice cake chilli | 35 parts of | Dried and fried onion | 3 parts of |
| Broken red pickled peppers | 5 parts of | White granulated sugar | 0.8 part |
| Wheat sauce | 9 parts of | Pepper (Pepper) | 0.3 part |
| Pi county thick broad-bean sauce | 6 parts of | Pricklyash peel | 0.3 part |
| Flavored fermented soya beans | 3 parts of | Sesame seeds | 2 parts of |
| Garlic powder | 7 parts of |
Table 3 edible mushroom sauce recipe (example 1)
| Special spice oil | 15 parts of | Basic sauce | 30 parts of |
| Gaultheria Sus Domestica | 20 parts of | Seafood mushroom | 15 parts of |
| Collybia albuminosa (L.) kuntze | 15 parts of |
The manufacturing method of the embodiment 1 comprises the following steps:
production of perfume oil
(1) Preparing spice: weighing and preparing spice according to the special spice oil formula shown in the table 1, uniformly mixing, and slicing onion and cutting green Chinese onion for later use;
(2) And (3) preparing spice oil: pouring rapeseed oil into a jacketed kettle, adding onion slices and green Chinese onion sections, frying for about 15min, taking out the dried fried matter of green Chinese onion, cutting into pieces for later use, heating the oil to 125 ℃, pouring mixed spices into the rapeseed oil, maintaining the temperature and continuously stirring for about 10min, and pouring out the spice oil mixture after cooling;
(3) Soaking at low temperature for a long time: placing the mixed spice in a stainless steel barrel, sealing and preserving, soaking the mixed spice at a low temperature of 25 ℃ for 12 hours, and filtering with a 40-mesh screen to obtain special spice oil;
(II) preparation of edible fungus raw materials
(1) Raw material pretreatment, namely selecting fresh and pest-free pig tripe fungus, black skin termitomyces albuminosus and seafood mushrooms according to a formula of a table 3, cleaning the pig tripe fungus, cutting the pig tripe fungus into 0.5 multiplied by 0.5cm particles, and cutting the black skin termitomyces albuminosus and seafood mushrooms into 0.5cm sections;
(2) And (5) programming temperature and drying: pushing the pretreated raw material in the step (1) into an oven, and drying by adopting temperature programming, wherein the step (1) comprises the following steps: 45 ℃/60min, procedure 2:50 ℃/50min, procedure 3:65 ℃/40min;
(3) Frying at high temperature for a short time: adding 30 parts of vegetable oil into a jacketed kettle, heating to 145-155 ℃, adding the dry raw materials in the step (2), frying for 20-40 seconds respectively, frying until the surface is slightly yellow, and taking out;
preparation of fungus sauce
(1) And (3) preparation of wheat sauce: washing wheat, soaking in water for 24 hr, and steaming in a pot; spreading cooked wheat on plant stem and leaf, naturally fermenting at 28deg.C for 7-14 days; sun-drying fermented wheat, grinding into sauce powder, adding cool white water, salt and pepper according to mass ratio, and stirring uniformly to obtain sauce blank; sun-drying the sauce blank in a jar, fermenting for two times, stirring for 1 time every morning after 1 week, and maturing after about 30 days to obtain wheat sauce;
(2) Making glutinous rice cake chilli: selecting large-square wrinkled pepper, zunyi pod pepper and Huaxi pepper according to the ratio of 1:1:1, removing pedicel, cleaning, adding hot water for soaking for 12 hours, draining, adding a proper amount of ginger and garlic cloves, mashing, taking out, and parching with rapeseed oil for 10-15 minutes to obtain glutinous rice cake pepper;
(3) Decocting the basic sauce: preparing wheat sauce and glutinous rice cake chilli in advance, adding special spice oil into a sandwich pot according to the formula of the table 2, heating to 150 ℃, adding the glutinous rice cake chilli, decocting for about 30 minutes, adding the Pi county bean paste and the crushed red pickled chilli, stirring and heating for about 15 minutes, sequentially adding the minced garlic and the minced ginger, adding the dried shallot, the special flavor fermented soya beans, the wheat sauce, the white granulated sugar, the pepper, the pricklyash peel and the sesame after 5 minutes, and taking out of the pot after decocting for 15 minutes to obtain a basic sauce;
(4) Decocting the fungus sauce: according to the formula of Table 3, adding the semi-finished products of the pork tripe mushroom, the seafood mushroom and the black skin termitomyces albuminosus prepared in the step (two) into 30 parts of basic sauce, adding 15 parts of special spice oil, heating and stirring for about 15 minutes, and quickly hot-filling after taking out from a pot;
(5) Filling and sterilizing: cleaning, sterilizing and drying the filled glass bottles, quickly transferring the prepared edible fungus sauce into a full-automatic filling machine, canning by adopting 120 g glass bottles, and keeping the temperature of the materials above 85 ℃. And (3) sending the sealed cans into a sterilizing pot for heating and sterilizing at 121 ℃ for 10min, and taking out of the pot after cooling to 40 ℃ under counter pressure to obtain the finished product.
Comparative example 1
The formulation of comparative example 1 was the same as that of example 1
The process for preparing the perfume oil of comparative example 1 is as follows, other steps are the same as in example 1
Production of perfume oil
(1) Preparing spice: weighing perfume according to the formula of perfume oil shown in table 1, mixing uniformly, slicing onion, and cutting green Chinese onion for standby;
(2) And (3) preparing spice oil: pouring rapeseed oil into a jacketed kettle, adding onion slices and green Chinese onion sections, frying for about 15min, taking out the dried fried matter of green Chinese onion, cutting into pieces for later use, heating the oil to 125 ℃, pouring mixed spices into the rapeseed oil, maintaining the constant temperature and stirring for about 60min, cooling, and filtering by using a 40-mesh sieve to obtain the spice oil.
Comparative example 2
The perfume oil formulation of comparative example 2 is shown in Table 4, and the other formulations are the same as in example 1
Comparative example 2 was prepared in the same manner as in example 1
Table 4 perfume oil formulation (comparative example 2)
In summary, the key formulations and processes of example 1 and comparative example are shown in Table 5, and experiments on microorganisms (total number of colonies, coliform group), peroxide value and acid value were performed for example 1 and comparative example.
Table 5 key process parameter values for example 1 and comparative example
1. Microbiological experiments
(1) The detection method comprises the following steps: colony count: GB4789.2-2016 determination of total number of colony for food microbiology test; coliform group: GB4789.3-2016 "food microbiology test coliform count", measured once after the day of production, 30 days and 60 days, respectively.
(2) Experimental results
TABLE 6 Total colony count (units: CFU/g) for example 1 and comparative example
TABLE 7 coliform group of example 1 and comparative example (unit: MPN/g)
2. Measurement 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) is determined once after the day of production, 30 days and 60 days, respectively.
(2) Experimental results
TABLE 8 peroxide values (unit: mg/g) for example 1 and comparative example
TABLE 9 acid value (unit: g/100 g) of example 1 and comparative example
3. Analysis of experimental results
Table 10 analysis of experimental results of example 1 and comparative example
From table 10, comparing example 1 with comparative example 1, it can be seen that the peroxide value of example 1 using the "low temperature long time" soaking process is significantly lower than that of comparative example 1 fried for "high temperature long time" on the premise of using the same spice formulation, and the acid value of comparative example 1 is rapidly increased in shelf life over time, mainly due to rapid increase of the peroxide value of the product caused by long time frying, thereby resulting in increase of the acid value in shelf life. In addition, the antibacterial components in the spice volatile oil are greatly destroyed due to long-time high-temperature frying, the total number of the bacterial colonies of the comparative example 1 is obviously higher than that of the example 1, and the coliform group begins to appear after the product is placed for 30 days, and the total number of the bacterial colonies of the example is kept at a lower level generally and no coliform group is detected.
According to the comparison example 1 and the comparison example 2, on the premise of the same low-temperature soaking process, the total number of bacterial colonies and coliform groups in the shelf life of the comparison example 1 adopting the optimal formula are lower than those of the comparison example 2, so that the optimal antibacterial effect cannot be achieved by using part of spices, and the comparison example 1 adopts the clove, the cinnamon and the like with the strongest antibacterial property and adopts the specific proportion configuration, so that the synergistic antibacterial effect is achieved.
Example 2
The formulation of example 2 is as follows:
table 11 perfume oil formulation (example 2)
| Rapeseed oil | 60 parts of | Octagonal | 0.35 part | Rhizoma Kaempferiae | 0.25 part |
| Green Chinese onion | 10 parts of | Fennel (Foeniculum vulgare) | 0.35 part | Licorice root | 0.25 part |
| Onion (onion) | 10 parts of | Round cardamom seed | 0.30 part | Amomum tsao-ko | 0.25 part |
| Lilac | 0.60 part | Fructus Amomi | 0.30 part | Radix Arnebiae | 0.50 part |
| Cinnamon bark | 0.30 part | Momordica grosvenori | 0.20 part | Pelargonium graveolens leaf | 0.25 part |
| Galangal rhizome | 0.20 part | Dried orange peel | 0.25 part | Lemongrass (Lemongrass) | 0.35 part |
| Pricklyash peel | 0.60 part | Mint | 0.25 part | Vanilla herb | 0.25 part |
Table 12 basic sauce recipe (example 2)
| Special spice oil | 35 parts of | Ginger powder | 7 parts of |
| Glutinous rice cake chilli | 35 parts of | Dried and fried onion | 3 parts of |
| Broken red pickled peppers | 5 parts of | White granulated sugar | 0.8 part |
| Wheat sauce | 9 parts of | Pepper (Pepper) | 0.3 part |
| Pi county thick broad-bean sauce | 6 parts of | Pricklyash peel | 0.3 part |
| Flavored fermented soya beans | 3 parts of | Sesame seeds | 2 parts of |
| Garlic powder | 7 parts of |
Table 13 edible mushroom sauce recipe (example 2)
| Special spice oil | 20 parts of | Basic sauce | 30 parts of |
| Gaultheria Sus Domestica | 20 parts of | Seafood mushroom | 20 parts of |
| Collybia albuminosa (L.) kuntze | 20 parts of |
The manufacturing method of the embodiment 2 comprises the following steps:
production of perfume oil
(1) Preparing spice: weighing and preparing spice according to the formula of the special spice oil in table 11, uniformly mixing, slicing onion and cutting green Chinese onion for later use;
(2) And (3) preparing spice oil: pouring rapeseed oil into a jacketed kettle, adding onion slices and green Chinese onion sections, frying for about 15min, taking out the dried fried matter of green Chinese onion, cutting into pieces for later use, heating the oil to 125 ℃, pouring mixed spices into the rapeseed oil, maintaining the temperature and continuously stirring for about 10min, and pouring out the spice oil mixture after cooling;
(3) Soaking at low temperature for a long time: placing the mixed spice in a stainless steel barrel, sealing and preserving, soaking the mixed spice at a low temperature of 25 ℃ for 12 hours, and filtering with a 40-mesh screen to obtain special spice oil;
(II) preparation of edible fungus raw materials
(1) Raw material pretreatment, namely selecting fresh and pest-free pig tripe fungus, black skin termitomyces albuminosus and seafood mushrooms according to a formula of a table 13, cleaning the pig tripe fungus, cutting the pig tripe fungus into 0.5 multiplied by 0.5cm particles, and cutting the black skin termitomyces albuminosus and seafood mushrooms into 0.5cm sections;
(2) And (5) programming temperature and drying: pushing the pretreated raw material in the step (1) into an oven, and drying by adopting temperature programming, wherein the step (1) comprises the following steps: 45 ℃/60min, procedure 2:50 ℃/50min, procedure 3:65 ℃/40min;
(3) Frying at high temperature for a short time: adding 30 parts of vegetable oil into a jacketed kettle, heating to 145-155 ℃, adding the dry raw materials in the step (2), frying for 30 seconds respectively, frying until the surface is slightly yellow, and taking out;
preparation of fungus sauce
(1) And (3) preparation of wheat sauce: washing wheat, soaking in water for 24 hr, and steaming in a pot; spreading cooked wheat on plant stem and leaf, naturally fermenting at 28deg.C for 7-14 days; sun-drying fermented wheat, grinding into sauce powder, adding cool white water, salt and pepper according to mass ratio, and stirring uniformly to obtain sauce blank; sun-drying the sauce blank in a jar, fermenting for two times, stirring for 1 time every morning after 1 week, and maturing after about 30 days to obtain wheat sauce;
(2) Making glutinous rice cake chilli: selecting large-square wrinkled pepper, zunyi pod pepper and Huaxi pepper according to the ratio of 1:1:1, removing pedicel, cleaning, adding hot water for soaking for 12 hours, draining, adding a proper amount of ginger and garlic cloves, mashing, taking out, and parching with vegetable oil for 10-15 minutes to obtain glutinous rice cake pepper;
(3) Decocting the basic sauce: preparing wheat sauce and glutinous rice cake chilli in advance, adding special spice oil into a sandwich pot according to the formula of table 12, heating to 150 ℃, adding glutinous rice cake chilli, decocting for about 30 minutes, adding Pi county bean paste and crushed red pickled chilli, stirring and heating for about 15 minutes, sequentially adding minced garlic and minced ginger, adding onion dry fried matters, special flavor fermented soya beans, wheat sauce, white granulated sugar, pepper and sesame after 5 minutes, and taking out from the pot after decocting for 15 minutes to obtain a basic sauce;
(4) Decocting the fungus sauce: according to the formula shown in Table 13, adding the semi-finished products of the pork tripe mushroom, the seafood mushroom and the black skin termitomyces albuminosus prepared in the step (two) into 30 parts of basic sauce, adding 20 parts of special spice oil, heating and stirring for about 15 minutes, and quickly hot-filling after taking out from a pot;
(5) Filling and sterilizing: cleaning, sterilizing and drying the filled glass bottles, quickly transferring the prepared edible fungus sauce into a full-automatic filling machine, canning by adopting 120 g glass bottles, and keeping the temperature of the materials above 85 ℃. And (3) sending the sealed cans into a sterilizing pot for heating and sterilizing at 121 ℃ for 10min, and taking out of the pot after cooling to 40 ℃ under counter pressure to obtain the finished product.
Comparative example 3
The formulation of comparative example 3 was the same as that of example 2
The method for producing the edible fungi semi-finished product of comparative example 3 is as follows, and other steps are the same as those of example 2
(II) preparation of edible fungi semi-finished product
(1) Raw material pretreatment, namely selecting 20 parts of fresh and pest-free pig tripe fungus, black skin termitomyces albuminosus and seafood mushrooms respectively, cleaning, cutting the pig tripe fungus into 0.5 multiplied by 0.5cm granules, and cutting the black skin termitomyces albuminosus and seafood mushrooms into 0.5cm sections;
(2) And (5) constant temperature drying: pushing the pretreated raw material in the step (1) into an oven, and adopting a constant-temperature drying process at 45 ℃/150min;
(3) Frying at high temperature for a short time: adding 30 parts of vegetable oil into a jacketed kettle, heating to 145-155 ℃, adding the dry raw material in the step (2), frying for 30 seconds, and fishing out for later use;
comparative example 4
The formulation of example 4 was the same as that of example 2
The method for producing the edible fungi semi-finished product of example 4 comprises the following steps of the method of example 2
(II) preparation of edible fungi semi-finished product
(1) Raw material pretreatment, namely selecting 20 parts of fresh and pest-free pig tripe fungus, black skin termitomyces albuminosus and seafood mushrooms respectively, cleaning, cutting the pig tripe fungus into 0.5 multiplied by 0.5cm granules, and cutting the black skin termitomyces albuminosus and seafood mushrooms into 0.5cm sections;
(2) Frying at high temperature for a long time: adding 30 parts of vegetable oil into a jacketed kettle, heating to 120-135 ℃, adding the pretreated raw material in the step (1), frying for 35 minutes, and fishing out for later use;
comparative example 5
The recipe of comparative example 5 was the same as in example 2 except that the fresh product was replaced with the dry edible fungus product
The method for producing the edible fungi semi-finished product of comparative example 5 is as follows, and other steps are the same as those of example 2
(II) preparation of edible fungi semi-finished product
(1) Pretreatment of raw materials: selecting 3 parts of high-quality pig tripe fungus, black skin termitomyces albuminosus and dried seafood mushrooms (with the water content of about 12 percent), cutting the pig tripe fungus into 0.5 multiplied by 0.5cm granules, and cutting the black skin termitomyces albuminosus and the seafood mushrooms into 0.5cm sections;
(2) Frying at high temperature for a short time: adding 30 parts of vegetable oil into a jacketed kettle, heating to 145-155 ℃, adding the pretreated raw material in the step (1), frying for 10 seconds, and fishing out for later use;
in summary, the key formulations and process variations for example 2 and comparative examples 3-5 are shown in Table 14, and texture testing and sensory evaluation were performed for example 2 and comparative examples 3-5.
Table 14 key process parameter values for example 2 and comparative example
1. Texture testing
(1) The testing method comprises the following steps: edible fungus pastes prepared in example 2 and comparative example were subjected to a test rate by taking out edible fungus particles therein, removing the paste, and using an HDP/LKB probe and TPA program of a texture analyzer
1.0mm/s, 30% compression set, 5s residence time. And measuring the texture parameters such as hardness, elasticity, chewiness and the like of the mushroom particles.
(2) Test results
Table 15 results of texture testing for example 2 and comparative example
2. Sensory evaluation test
(1) The testing method comprises the following steps: samples were taken at 20g and 5 people of the sensory trained food professionals were asked to compose a panel for sensory evaluation according to the sensory evaluation criteria of table 16. The evaluation indexes are as follows: smell, color, texture, taste. Each item is recorded by 10 minutes, and the weight of each item is 0.1 of smell, 0.1 of color, 0.5 of tissue state and 0.3 of taste; the higher the score, the better the effect. The average score of 7 panelists was divided into scores for each index. The sensory evaluation scoring criteria are specifically shown in table 16.
TABLE 16 edible mushroom sauce sensory evaluation scoring criteria
(2) Experimental results
Table 17 edible mushroom sauce sensory evaluation scoring results
3. Analysis of results
Table 18 analysis of experimental results of example 2 and comparative example
In the texture test, the experimental results of comparative example 2 and comparative examples 3 to 5 can be summarized, the example 2 has moderate hardness, elasticity and chewiness, and the process of heating drying and high-temperature short-time frying of the fresh edible fungus products ensures the elasticity of the edible fungus particles, and the edible fungus particles have moderate internal moisture and good chewiness. The comparative example 3 adopts a constant temperature drying method, and has lower hardness, elasticity and chewiness than the example 2, mainly because the drying rate of the edible fungi is gradually reduced along with the reduction of the water content under the constant temperature drying condition, the water content in the center of the edible fungi is still higher after the drying is finished, and the surface is dried after short-time frying, but the elasticity and the chewiness are insufficient. Comparative example 4 adopts fresh products to directly fry at high temperature for a long time, the moisture loss of the products is obvious after frying, the hardness and the chewing degree are increased, but the elasticity is weakened, the taste is poor, in addition, the way can cause the rapid increase of the peroxide value, and the preservation of the products is not facilitated. In comparative example 5, since the dry edible fungi were used, the moisture content in the interior thereof was extremely low, and after the edible fungi particles were fried at high temperature, the particles rapidly shrank, the appearance was dry and hard, the hardness rapidly increased, almost no elasticity was observed, and the chewiness was excessively large.
In sensory evaluation tests, the aspects of example 2 gave higher scores, especially in the odor and tissue morphology parts. In the step of temperature programming and drying, the edible fungi have good taste and toughness, and the process of high-temperature short-time frying excites the fragrant substances of the edible fungi particles, so that the edible fungi in the step of 2 have strong and pure fragrance, uniform sauce distribution, moderate fungus particle size, slightly chewy and juicy edible fungi, coordinated taste and aftertaste.
Claims (2)
1. The processing method of the natural edible fungus sauce is characterized by comprising the following operation steps:
preparation of (one) Special perfume oil
(1) Preparing spice: the following perfume oil formulation was used for perfume weighing configuration: 10-12 parts of green Chinese onion, 10-12 parts of onion, 0.35-0.40 part of star anise, 0.25-0.30 part of kaempferia galanga, 0.30-0.35 part of fennel, 0.25-0.30 part of liquorice, 0.25-0.30 part of cardamom, 0.25-0.30 part of tsaoko cardamom, 0.50-0.60 part of clove, 0.25-0.30 part of fructus amomi, 0.50-0.60 part of lithospermum, 0.30-0.35 part of cinnamon, 0.20-0.25 part of fructus momordicae, 0.25-0.30 part of myrcia, 0.20-0.25 part of rhizoma galangae, 0.25-0.30 part of dried orange peel, 0.35-0.40 part of citronella herb, 0.50-0.60 part of pepper, 0.25-0.30 part of peppermint and 0.25-0.30 part of vanilla;
(2) And (3) preparing spice oil: pouring 60-65 parts of vegetable oil into a pot, heating to 110-115 ℃, adding onion slices and green Chinese onion sections, frying for 14-17min, taking out the green Chinese onion dry fried matters, cutting up for standby, heating to 120-130 ℃, pouring mixed spices into rapeseed oil, maintaining the temperature and stirring for about 10-15min, cooling, and pouring out the spice oil mixture;
(3) Soaking at low temperature: placing the mixed spice in a stainless steel container, sealing and preserving, soaking the mixed spice at 20-25deg.C for 10-12 hr, and filtering with 40 mesh sieve to obtain special spice oil;
(II) preparation of edible fungus raw materials
(1) Raw material pretreatment, namely selecting 15-25 parts of fresh and insect-free pig tripe, 15-25 parts of black skin termitomyces albuminosus and 15-25 parts of seafood mushrooms, cleaning, dicing, cutting the pig tripe into 0.5 multiplied by 0.5cm particles, and cutting the black skin termitomyces albuminosus and the seafood mushrooms into 0.4-0.6cm sections;
(2) Heating and drying: adding the pretreated raw material in the step (1) into an oven, adopting three-stage temperature programming for drying to ensure that the edible fungi have optimal requirements on the drying degree, fragrance and taste, and adopting a first-stage drying process: 40-45 ℃ for 60-80min, and a second stage drying process: 45-50 ℃ for 50-65min; and a third section of drying process: the temperature is 60-65 ℃ for 30-40 min, and the three-section interval heating time is controlled to be 10-15min, so as to obtain the drying raw material;
(3) Frying at high temperature for a short time: adding 30-40 parts of vegetable oil into a pot, heating to 145-155 ℃, adding the dry raw materials in the step (2), frying for 20-40 seconds respectively, and taking out;
preparation of fungus sauce
(1) And (3) preparation of wheat sauce: washing wheat, soaking in water for 24 hr, and steaming in a pot; spreading cooked wheat on plant stem and leaf, naturally fermenting at 25-30deg.C for 7-14 days; sun-drying fermented wheat, grinding into sauce powder, adding cool white water, salt and pepper according to mass ratio, and stirring uniformly to obtain sauce blank; sun-drying the sauce blank in a jar, fermenting for two times, stirring for 1 time every morning after 1 week, and maturing after 30 days to obtain wheat sauce;
(2) Making glutinous rice cake chilli: selecting large-square wrinkled pepper, zunyi pod pepper and Huaxi pepper according to the ratio of 1:1:1, removing pedicel, cleaning, adding hot water for soaking for 12 hours, draining, adding a proper amount of ginger and garlic cloves, mashing, taking out, and parching with vegetable oil for 10-15 minutes to obtain glutinous rice cake pepper;
(3) Decocting the basic sauce: adding 35-40 parts of the special spice oil into a jacketed kettle, heating to 150 ℃, adding 35-50 parts of glutinous rice cake chilli, decocting for about 25-30 minutes, adding 6-8 parts of Pi county thick broad-bean sauce and 4-6 parts of red pickled peppers, stirring and heating for about 15-20 minutes, sequentially adding 7-10 parts of minced garlic, 7-10 parts of minced ginger, 3-5 parts of dried onion, 3-5 parts of special flavor fermented soya beans, 9-12 parts of wheat sauce, 0.8-1.3 parts of white granulated sugar, 0.3-0.5 part of pepper and 2-4 parts of sesame, decocting for 15-18 minutes, and taking out of the kettle to obtain a basic sauce;
(4) Decocting the fungus sauce: adding the pig tripe fungus, the black skin termitomyces albuminosus and the hypsizygus marmoreus of the edible fungus raw material preparation step (3) into the basic sauce of the previous step (3), adding 15-25 parts of special spice oil, heating and stirring for about 13-15 minutes, and quickly hot filling after taking out from a pot.
2. The method for processing the natural edible fungus paste according to claim 1, further comprising the following steps:
1) Cleaning, sterilizing and drying the glass bottle to be filled, wherein the filling should avoid the pollution of water stain and oil stain on the edge of the bag mouth, keep clean, otherwise, the sealing is not tight and slow gas dispersion is caused;
(2) Quickly transferring the prepared edible fungus sauce into a full-automatic filling machine, canning by adopting a glass bottle, keeping the temperature of the material above 85 ℃, keeping the height of the canning to be proper, enabling the top gap to be about 1-1.5cm, and sealing by using an automatic cap screwing machine after exhausting;
(3) Heating and sterilizing the sealed can in a sterilizing pot at 120-125 deg.C for 10-15min, back-pressure cooling to 40-45 deg.C, and taking out;
(4) And after the packaging and labeling are finished, checking the air tightness of filling, and after the finished product inspection is finished, boxing according to the specification.
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