Method for processing flavor mushroom sauce

A processing method and technology of mushroom sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of cumbersome processing technology, limited variety, and insufficient richness, shorten fermentation time, increase amino acid nitrogen content, and enrich nutritional components Effect

Inactive Publication Date: 2011-10-12
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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  • Method for processing flavor mushroom sauce

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Embodiment 1

[0017] (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;

[0018] (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 method for processing flavor mushroom sauce in the field of sauce fermentation processing. The method comprises the following steps of: mixing soybean meal and wheat flour in a weight ratio of 6:4, adding yeast, kneading dough, fermenting, steaming completely, cooling, slicing, inoculating 41gCFU/g of aspergillus spores, culturing, and obtaining sauce yeast when the total number of the bacterial colony is 6 to 6.21gCFU/g; crushing the sauce yeast, adding a salt solution, fermenting for 48 hours at the temperature of between 48 DEG C and 50 DEG C at the initial stage, fermenting for 3 days at the temperature of 45 DEG C, adding a D110 glutamic acid bacteria solution, a lactic acid bacteria solution and sorbitol, and fermenting for 12 days at the temperature of between 38 DEG C and 40 DEG C to obtain primary sauce; and deactivating enzymes of mushroom, preparing the mushroom into mushroom pulp, mixing the mushroom pulp and the primary sauce uniformly in a weight ratio of 1:1, adding salt, fermenting for 6 days with heat preservation at the temperature of between 38 DEG C and 40 DEG C, and curing. The flavor mushroom sauce has rich nutriments, can be directly eaten, and can also be used as a seasoning and added during meal cooking; and the fermentation time can be effectively shortened, the amino acid nitrogen content is improved by over 43 percent, and the sauce has richer fragrance and a prominent delicious flavor.

Description

technical field [0001] The invention relates to the technical field of sauce body fermentation processing, in particular to a processing method of flavor mushroom sauce. 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 d...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 邓鹏段友臣韩金龙杜方岭万鲁长
Owner 山东创新源农业技术开发有限公司
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