Technology for processing and making mushroom sauce condiments

Abstract

The invention provides a technology for processing and making mushroom sauce condiments. The technology comprises the following steps: fragrant mushrooms, agaric, needle mushrooms, hericium erinaceus and wheat flour are mixed according to the weight ratio of 1.5:2:2:2:2.5, yeast with the weight percentage of 0.2% is added, the fragrant mushrooms, the fermentation is performed for 3 hours at the temperature of 10 DEG C, then, the ingredients are steamed and cooled, aspergillus oryzae spores are inoculated with the inoculum concentration being 2.8 lgCFU / g, the ingredients in which the aspergillus oryzae spores are inoculated are put in a wooden box for culture in a ventilated manner under the condition of the temperature being 45 DEG C and the humidity being 25%, the materials are turned over for 7 times every day, and when the aerobic bacterial count is 7.4 lgCFU / g, sauce yeast is obtained. The seasoning sauce made by the method disclosed by the invention has a unique flavor, the rich nutrient components and the mellow flavor of sweet fermented flour paste are remained, the delicious taste and the nutrient value of celery are highlighted, and the seasoning sauce which is rich in nutrition can be directly eaten. Compared with traditional single-strain fermentation, the technology provided by the utility model has the advantages that through a time-segmented temperature control and fermentation technology and multi-strain united fermentation, the fermentation time can be effectively shortened, the traditional fermentation needs about 50-55 days, and when the technology is applied, the fermentation can be completed within 19 days, so that the fragrance of the sauce is richer, and the umami is remarkable.

Description

technical field [0001] The invention relates to a processing method of food seasoning sauce, in particular to a processing and manufacturing process of mushroom sauce. Background technique [0002] Seasoning sauce is an indispensable condiment in the diet. During the production and processing process, the production cycle is long, the taste is single, and the reaction is relatively slow. Artificial inoculation is used to shorten the fermentation time, but the flavor quality of the product is difficult to reach that of traditional fermented products. level. Mushroom deep processing technology is a relatively mature technology with rich types and good health care functions, but the price is relatively high. In order to provide a more reasonable and balanced nutritional operation, the mushrooms are rationally and effectively used to develop a mushroom Processing technology of sauce. Contents of the invention [0003] In order to solve the above problems, the present ...

AI Technical Summary

Problems solved by technology

[0002] Seasoning sauce is an indispensable seasoning in the diet. During the production process, the production cycle is long, the taste is single, and the reaction is relatively slow. Artificial inoculation is used to shorten the production time. Fermentation time, but the flavor quality of the product is difficult to reach the level of traditional fermented products

Mushroom deep processing technology is a relatively mature technology with rich types and good health care functions, but the price is relatively high. In order to provide a more reasonable and balanced nutritional operation, the mushrooms are rationally and effectively used to develop a mushroom Processing technology of sauce