Tricholoma matsutake sauce and preparation method thereof

Abstract

The invention relates to the technical field of seasoning sauce processing, and discloses a tricholoma matsutake sauce preparation method, which comprises the following steps: placing dried tricholoma matsutake in an enzymolysis mushroom liquid, dipping, and dicing to make the rehydration ratio be 2.5-3.5 so as to obtain rehydrated tricholoma matsutake; sequentially coating the surface of the rehydrated tricholoma matsutake with egg yolk liquid and starch, and putting the rehydrated tricholoma matsutake into a frying pan to be fried until the surface is golden yellow; cooking beans until the beans are cooked, grinding the cooked beans into bean paste, and adding egg yolk powder; and taking refined edible oil, putting the refined edible oil into a pot, heating until the oil temperature is 80-100 DEG C, adding the bean paste, bean halves, white sugar, monosodium glutamate, chili oil, minced ginger, minced garlic and the five spice powder, stir-frying for 3-5 minutes, adding the fried tricholoma matsutake, continuously stir-frying for 1-2 minutes, taking the tricholoma matsutake out of the pot while the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product. According to the tricholoma matsutake sauce disclosed by the invention, the mushroom grains are elastic and chewy, the sauce is soft and fine, and the seasoning sauce is matched with mushrooms, beans, fatty acid and protein, contains various micromolecular amino acids, and is rich in nutrition.

Description

technical field

[0001] The invention belongs to the technical field of seasoning sauce processing, and in particular relates to matsutake sauce and a preparation method thereof. Background technique

[0002] Seasoning sauce has become an indispensable seasoning product for people in modern society because of its delicious taste and instant convenience. With the development of society and the gradual improvement of people's living standards, higher requirements are put forward for the safety and nutritional characteristics of food. Green and healthy food has become the mainstream market for consumers. Traditional sauce products in my country have the characteristics of single raw materials, not rich types, and insufficient multi-level utilization. Therefore, it is necessary to develop new sauce products on the basis of traditional processed products. my country's seasoning sauce products have shown a development trend of product diversification, serialization, and nutrition ...