Processing method of sauced mushrooms

A processing method and mushroom technology, applied in the field of food fermentation processing, can solve the problems of cumbersome processing technology, limited variety, insufficient abundance, etc., and achieve the effects of high dietary value, fragrant flavor and shortening fermentation time.

Inactive Publication Date: 2011-09-14
山东创新源农业技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deep processing technology of mushrooms is also a relatively mature technology, such as brine mushrooms, canned mushrooms, dehydrated mushrooms

Method used

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  • Processing method of sauced mushrooms

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Embodiment 1

[0019] (1) Mix soybean flour and wheat flour evenly at a weight ratio of 6:4, add 0.15wt% yeast and knead the dough, keep it warm and ferment for 1.5 hours at 25°C, then cut into pieces, steam in a pot, and let it dry thoroughly. Cut into thin slices with a thickness of less than 0.5 cm, and evenly inoculate rice koji spores, the inoculation amount is 4 lgCFU / g, the temperature of the material is controlled at 30-38 ° C, the humidity is 60-75%, and the thickness is not greater than 5 cm in a clean and disinfected wooden box. Carry out shallow aerated culture, turn the material 2-4 times a day, when the total number of colonies is 6-6.2 lgCFU / g, it is made into sauce;

[0020] (2) Crush the koji, put it into a clean and sterilized large tank, add salt water at a weight ratio of 1:1 to the koji, control the concentration of the salt water at 12wt%-20wt%, stir well to get the primary mixture, seal it and keep it warm for fermentation During the fermentation period, use a clean sp...

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Abstract

The invention relates to a processing method of sauced mushrooms, which belongs to the field of food fermentation. The processing method of the sauced mushrooms comprises the steps of mixing soybean powder and wheat powder according to the weight ratio of 6 to 4, adding yeast and kneading dough, fermenting, dicing, steaming and completely cooling, cutting into pieces, inoculating Aspergillus oryzae spores, and cultivating to obtain sauce yeast; crushing the sauce yeast, adding salt water, fermenting at 48 DEG C to 50 DEG C for 48 hours; fermenting at 45 DEG C for 3 days; adding D110 glutamic acid bacterial liquid, lactic acid bacteria and sorbierite and fermenting at 38-40 DEG C for 12 days to obtain primary mushroom sauce; and taking mushroom slices, deactivating the mushroom slices with salt water, thoroughly airing to obtain deactivated mushrooms, mixing deactivated water, the primary mushroom sauce and salt to prepare sauce, soaking the deactivated mushrooms into the sauce for saucing, fermenting for 10 to 15 days to produce sauced mushrooms, adding flavorings into the sauced mushrooms to obtain the finished product. The sauced mushrooms have the advantages of strong flavor, abundant nutrition, higher food therapy value, low salt content, and low sugar content, and are of green and healthy food. By means of the processing method, the fermentation time is shortened, and the amino-acid-state nitrogen content is enhanced to more than 43%.

Description

technical field [0001] The invention relates to the technical field of food fermentation processing, in particular to a processing method of pickled mushrooms. Background technique [0002] Sweet noodle sauce is a kind of seasoning with unique flavor, which is very common especially in the north. Sweet noodle sauce has undergone a special fermentation process, and its sweetness comes from substances such as maltose and glucose produced during the fermentation process. The umami taste comes from the amino acids produced by the decomposition of protein, and the addition of salt produces a salty taste. The sweet noodle sauce contains a variety of flavor substances and nutrients, which not only taste delicious, but also can enrich the nutrition of dishes, increase the edibility of dishes, and have the effect of appetizing and helping food. [0003] The main raw material of sweet noodle sauce is starchy raw material, usually flour. The production process is not much different f...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/29A23L33/00
Inventor 邓鹏段友臣祝清俊王文亮万鲁长
Owner 山东创新源农业技术开发有限公司
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