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Mushroom paste and preparation method thereof

A technology of shiitake mushroom sauce and diced shiitake mushrooms, applied in food preparation, application, food science, etc., can solve the problems of waste of resources, low utilization rate, etc., improve roughness, meet taste and nutritional requirements, and be rich in dietary fiber and minerals Effect

Inactive Publication Date: 2015-09-02
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruiting bodies of shiitake mushrooms are composed of shiitake mushroom caps and shiitake stalks. Most of what we eat or process for export is shiitake mushroom caps and a small amount of shiitake mushroom stalks connected to it. The remaining large shiitake mushroom stalks are mostly discarded, and the utilization rate is very low. huge waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0018] Preparation of red oil

[0019] (1) After washing and drying the dried red pepper, put it in a cold pot and roast it on a low heat, stir fry frequently until it turns amber. Spread it out to cool, remove the stalks and seeds, crush and take 15 parts of chili powder for later use. (2) Pour 100 parts of soybean oil into the pot, heat it on low heat, add 4 parts of ginger, 5 parts of garlic, 3.5 parts of star anise, 4.5 parts of cinnamon, 1.5 parts of Chinese prickly ash, and a little bay leaf, and control the maximum oil temperature at 160 °C Left and right, after the fragrance is fried, stop heating, and remove the dry matter. (3) Pour half of the prepared chili powder into the pot while it is hot, and stir until the oil temperature drops to about 110°C, then add the remaining chili powder, and stir to promote the dissolution of capsanthin. (4) After cooling, let it stand for 24 hours, filter out the dry matter, and the rest is red oil, which is ready for use.

Embodiment example 2

[0021] Rehydration and Softening of Dried Shiitake Mushroom Stems

[0022] (1) After the dried shiitake stalks are selected and removed, put NaHCO with a concentration of 5% 3 Soak in the solution for 4 hours to rehydrate the dried shiitake stalks; (2) put the rehydrated shiitake mushroom stalks into the rinsing tank to rinse and dry the water; (3) put the shiitake mushroom stalks into a pressure cooker for high-pressure cooking for 1 hour, and the condition is 1.01 KPa, 121°C.

Embodiment example 3

[0024] Preparation of Mushroom Sauce

[0025] (1) Drain the stalks of shiitake mushrooms that have been rehydrated and softened, put them into a dicing machine and cut into diced shiitake mushrooms with a size of 0.3cm×0.5cm for later use. (2) Pour the prepared red oil into the pot and heat it. When the oil temperature rises to 160°C, add diced shiitake mushrooms and stir constantly to ripen the shiitake mushrooms for 10-15 minutes; (3) Add tempeh, peanuts, and sesame in order , fry for 15 to 20 minutes and stop heating; (4) Add bean paste, soybean paste, salt, monosodium glutamate, and sugar, and stir for 5 to 10 minutes to fully make a sauce; (5) Canning, sterilizing in a water bath at 100°C for 40 minutes.

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Abstract

The invention relates to the technical field of mushroom stem deep processing and concretely relates to mushroom paste and a preparation method thereof. The preparation method comprises preparing chilli oil from soybean oil, dry hot red pepper and a spice, carrying out rehydration softening treatment on dry mushroom stems, removing impurities, carrying out chopping to obtain mushroom pieces for next use, pouring the chilli oil into a pan, carrying out heating, adding the mushroom pieces into the pan after an oil temperature is 160 DEG C, carrying out continuous stirring so that the mushroom pieces are cooked, orderly adding fermented soya bean, peanut, sesame, thick broad-bean sauce and soybean paste into the mushroom pieces, carrying out boiling to obtain the mushroom paste, carrying out canning and carrying out disinfection to obtain a mushroom paste product. The mushroom paste product is rich in nutrients and has a unique local flavor. The preparation method provides a good technical route for comprehensive utilization of a mushroom stem resource.

Description

technical field [0001] The invention relates to the technical field of deep processing of shiitake mushroom stalks, in particular to a shiitake mushroom sauce and a preparation method thereof. Background technique [0002] Lentinus edodes is the second largest edible fungus in the world, and it is also one of the most widely cultivated edible fungi in my country. As an edible fungus with both food and medicine, shiitake mushrooms have rich nutritional and medicinal value: rich in polysaccharides, amino acids, dietary fiber, lentinin and mineral elements, etc.; Anti-cancer, anti-cancer, blood pressure lowering and many other effects, deeply loved by people. The fruiting bodies of shiitake mushrooms are composed of shiitake mushroom caps and shiitake stalks. Most of what we eat or process for export is shiitake mushroom caps and a small amount of shiitake mushroom stalks connected to it. The remaining large shiitake mushroom stalks are mostly discarded, and the utilization ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/29A23L27/60A23L33/00
Inventor 黄文陈林郑雯刘莹王益
Owner HUAZHONG AGRI UNIV
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