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A kind of pleurotus eryngii sauce and preparation method thereof

A technology of oyster mushroom sauce and Pleurotus eryngii powder, which is applied in food preparation, food shearing, food heat treatment, etc., can solve the problems of affecting production efficiency, long preparation time, and many types of ingredients, and achieve high production efficiency and simple preparation method , the effect of simple ingredients

Inactive Publication Date: 2015-09-09
FUJIAN SHUNWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of preparing the sauce, this patent also uses fresh Pleurotus eryngii without drying, so there are also the above-mentioned shortcomings
Simultaneously, adopt this technological method, the batching type that needs is many, and operation is cumbersome, and the Pleurotus eryngii sauce prepared by this technological method also needs to be stored for 30 days before edible, and its preparation time is long, affects production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0047] The preparation method of Pleurotus eryngii sauce of the present invention, it may further comprise the steps:

[0048] 1) Preparation of Pleurotus eryngii powder: select fresh pleurotus eryngii stipe without rot, then rinse, drain, slice, dry with gradient temperature, and crush to obtain pleurotus eryngii powder of 60-80 mesh;

[0049] 2) Add water, Pleurotus eryngii powder, soybean paste, sugar, salt and monosodium glutamate into the sandwich pot, stir and heat to 80°C, then add starch, continue to stir and heat up to 90-95°C;

[0050] 3) After the mixture in the sandwich pot is gelatinized, the crude Pleurotus eryngii sauce is obtained, cooled with circulating water, and the crude product of Pleurotus eryngii sauce in the sandwich pot is cooled to 65-70°C;

[0051] 4) The crude product of Pleurotus eryngii sauce in the sandwich pot is packed, sterilized, and finally boxed to obtain the Pleurotus eryngii sauce product.

Embodiment 1

[0053] The preparation method of Pleurotus eryngii sauce of the present invention, it may further comprise the steps:

[0054]1) Preparation of Pleurotus eryngii powder: Select fresh pleurotus eryngii stipe with a water content of 44-46% without rot, then rinse, drain, slice, dry with gradient temperature, and crush to obtain 60-80 mesh apricot abalone mushroom powder;

[0055] The operation of gradient heating and drying is as follows: first put the sliced ​​fresh Pleurotus eryngii stipe into the drying equipment, heat it with steam, first raise the temperature to 60°C, and then keep it at 60-65°C for 25min; then continue Raise the temperature and heat at 74-76°C for 18 minutes; finally raise the temperature to 83-85°C and keep it for 75 minutes.

[0056] 2) Weigh each raw material according to the following parts by weight:

[0057] Pleurotus eryngii powder 35 parts;

[0058] 6 servings of bean paste;

[0059] 5 parts of starch;

[0060] 4 parts white sugar;

[0061] 4...

Embodiment 2

[0068] The preparation method of Pleurotus eryngii sauce of the present invention, it may further comprise the steps:

[0069] 1) Preparation of Pleurotus eryngii powder: Select fresh pleurotus eryngii stipe with a water content of 44-46% without rot, then rinse, drain, slice, dry with gradient temperature, and crush to obtain 60-80 mesh apricot abalone mushroom powder;

[0070] The operation of gradient heating and drying is as follows: first put the sliced ​​fresh Pleurotus eryngii stipe into the drying equipment, use steam to heat, first raise the temperature to 60°C, and then keep it at 60-65°C for 30min; then continue Raise the temperature and heat at 74-76°C for 15 minutes; finally raise the temperature to 83-85°C and keep it for 80 minutes.

[0071] 2) Weigh each raw material according to the following parts by weight:

[0072] Pleurotus eryngii powder 40 parts;

[0073] 5 servings of bean paste;

[0074] 6 parts starch;

[0075] 3 parts white sugar;

[0076] 5 pa...

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Abstract

The invention discloses pleurotus eryngii sauce which consists of the following components in parts by weight: 30-40 parts of pleurotus eryngii powder, 5-8 parts of soybean paste, 4-6 parts of starch, 3-5 parts of white sugar, 3-5 parts of salt, 1-2 parts of aginomoto and 30-35 parts of water. A preparation method for the pleurotus eryngii sauce disclosed by the invention comprises the steps of (1) preparing the pleurotus eryngii powder; (2) adding the raw materials except for the starch into a jacketed pan, stirring the materials, heating the materials to 80 DEG C, then adding the starch, and continuously stirring and heating the materials to 90-95 DEG C; (3) after the mixture in the jacketed pan is pasted, cooling the mixture to 65-70 DEG C by circulating water; and (4) performing canning, sterilization and encasement to obtain a pleurotus eryngii sauce product. According to the pleurotus eryngii sauce prepared by the preparation method disclosed by the invention, the pleurotus eryngii powder is used as an intermediate raw material, so that the nutritional components of pleurotus eryngii can be kept, and the freshness of the pleurotus eryngii and the unique almond fragrance can be also kept; the pleurotus eryngii is easily absorbed by a human body. The pleurotus eryngii sauce disclosed by the invention tastes pure and soft and is green organic food which is eaten together with rice or bread.

Description

technical field [0001] The invention relates to a deep processing method of pleurotus eryngii, in particular to pleurotus eryngii sauce and a preparation method thereof. Background technique [0002] Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, amino acids, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body, and has anti-cancer, lowering blood fat, moistening the stomach, digestion and beauty for the human body And so on. Pleurotus eryngii contains 18 kinds of amino acids, of which 8 kinds of amino acids necessary for the human body are complete. It is an edible fungus with high nutritional and health value. [0003] In view of the value of Pleurotus eryngii for both medicine and food, research on the deep processing of Pleurotus eryngii has gradually become a hot spot in recent years. At present, there is a process of directly processing fresh Pleurotus eryngii into Pleur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/28A23L31/00A23L33/10
CPCA23L27/60A23L31/00A23V2002/00A23V2300/10A23V2300/41A23V2300/24
Inventor 黄大松张秋
Owner FUJIAN SHUNWEI FOOD