A kind of preparation method of spicy mushroom sauce

Abstract

A method for preparing a spicy mushroom sauce belongs to the field of food preparation and processing. The method for preparing the spicy mushroom sauce includes the following steps: material preparation, frying and filling. The material preparation includes preparing diced mushrooms, diced black fungus, a black bean mixture and a composite granular material. The frying step includes: S1: filtering the oil used to fry the diced mushrooms; S2: adding the composite granular material; S3: adding diced black fungus; S4: adding diced mushrooms; S5: adding the black bean mixture; S6: seasoning. The filling includes separating the oil and solid material; injecting the solid material and the oil into a barrel in a quantitative manner respectively; and discharging the oil and solid material in the barrel. The spicy mushroom sauce prepared by the scheme does not need to add spices, can maintain the freshness of the mushrooms to the maximum extent, and can effectively improve the taste of mushroom sauces.

Description

Technical Field

[0001] The invention belongs to the field of food preparation and processing, and in particular relates to a method for preparing spicy mushroom sauce. Background Art

[0002] Mushroom sauces are favored and sought after by the public because of their delicious taste and high nutritional value. Although existing mushroom sauces are rich in nutrition, rich in protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, vitamins, etc., in order to ensure the rich taste of the sauces, most sauces are added with a large amount of spices in the current preparation methods, which will have a bad effect on the human body; on the other hand, most existing mushroom sauces use bean paste as a material to enhance the spicy taste, and bean paste is mostly fermented seasoning, and its own taste is easy to cover the freshness of mushrooms; on the other hand, mushrooms usually have a soft taste after processing, lack of crispness, and are slightly lacking in chewing taste. Summary of the invention

[0003] In order to solve the deficiencies of the prior art, the present invention provides a method for preparing a spicy mushroom sauce, which does not require the addition of spices, can maintain the freshness of the mushrooms to the maximum extent, and can effectively improve the taste of the mushroom sauce.

[0004] In order to achieve the purpose of the present invention, the following scheme is proposed:

[0005] A method for preparing spicy mushroom sauce comprises the steps of preparing materials, frying and filling.

[0006] Preparation:

[0007] Diced mushrooms: wash fresh mushrooms, dice them into 5mm to 10mm squares, marinate them with edible salt for 10 to 30 minutes, wash the marinated diced mushrooms and drain them, deep-fry the drained diced mushrooms in edible oil at 80 to 90 degrees Celsius for 20 seconds to 40 seconds, remove them and shake off the oil for later use;

[0008] Diced black fungus: soak the dried black fungus in clean water above 90° C. for 30 to 60 minutes, wash and dice the black fungus after soaking, the length and width of the black fungus dices are 3 mm to 5 mm, and drain the water after dicing;

[0009] The fermented black bean mixture is prepared by chopping the fermented black bean into particles with a particle size of less than 3 mm, and the fermented black bean particles, water and rice wine are added into a container in a weight ratio of 1:20:5 and stirred, and the container is covered with a lid and placed in a steaming device and steamed at a temperature of 150° C. to 180° C. for 10 to 15 minutes;

[0010] The composite granular material comprises ginger, garlic, chili pepper and onion, which are mixed in a ratio of 3:3:1:5 and prepared into a mixed granular material by a crushing device, and the particles with a particle size greater than 2 mm are screened out by a sieve;

[0011] The frying steps are as follows:

[0012] S1: filter the oil used to fry the diced mushrooms and heat the oil to 80° C. to 90° C.;

[0013] S2: Add the composite particles and stir-fry for 1 to 3 minutes, keeping the oil temperature at 80 to 90°C;

[0014] S3: Add diced black fungus, stir-fry at 100°C to 110°C for 3 to 5 minutes;

[0015] S4: Add diced mushrooms, stir-fry at 100°C to 110°C for 5 to 10 minutes;

[0016] S5: adding the fermented black bean mixture, frying at a temperature of 100°C to 110°C for 2min to 4min, then reducing the temperature to 85°C to 95°C and maintaining for 5min to 10min;

[0017] S6: Seasoning: add salt, sugar and MSG, stir evenly to get spicy mushroom sauce;

[0018] Filling, including the following steps:

[0019] Step 1: Pour the spicy mushroom sauce into a filter barrel, a collecting barrel is provided on the outside of the filter barrel, the solid material of the spicy mushroom sauce will remain in the filter barrel, and the oil will flow into the collecting barrel. A discharge pipe is provided at the bottom of the filter barrel, and the discharge pipe passes downward through the collecting barrel. An oil discharge pipe is provided at the bottom of the collecting barrel;

[0020] Step 2: The discharge pipe discharges the solid material into the lower end of a barrel, and the oil discharge pipe discharges the oil into the upper end of the barrel. A partition plate is provided between the upper end and the lower end of the barrel to separate the solid material and the oil. The sum of the volumes of the upper end and the lower end of the barrel is equal to the capacity of the packaging tank. The lower end of the barrel is a drop port, and a valve is provided at the drop port. An arc plate is provided on one side of the partition plate, and an oil hole is vertically opened on the partition plate, and a plug is provided in the oil hole.

[0021] Step 3: After the solid material and the oil material enter the barrel, the spacer plate is rotated so that the arc plate blocks the connecting openings between the discharge pipe and the oil discharge pipe and the barrel;

[0022] Step 4: Open the valve and plug, and the oil will automatically flow to the bottom of the barrel through the oil hole. The solid material and oil will enter the packaging can through the drop port.

[0023] The beneficial effects of the present invention are:

[0024] 1. This solution uses chili peppers to increase the spiciness of the finished product. Compared with the traditional bean paste and chili sauce, the spiciness is more fresh and fragrant.

[0025] 2. The medium-high temperature immersion and frying method can not only effectively lock in a small amount of moisture inside the mushrooms, so that the mushroom cubes maintain a chewy texture, but also use hot oil to sterilize and completely eliminate the microorganisms in the mushroom cubes, further improving the shelf life of the finished product; the pickling method is used to remove part of the moisture, and then the immersion and frying method is used to lock in the remaining moisture inside the mushroom cubes. Compared with the traditional squeezing dehydration method, this method can better ensure the particle shape of the mushroom cubes.

[0026] 3. Adding diced wood ear can increase the crispness of the spicy mushroom sauce and enhance the crisp taste.

[0027] 4. The filling equipment can accurately control the ratio of solid materials to oil in the sauce without stirring, which can effectively maintain the shape of the raw mushroom cubes and wood ear cubes, maintain the taste of the sauce, and prevent the sauce from being stirred into a muddy state. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The drawings described herein are for illustrative purposes only of selected embodiments and not all possible implementations, and are not intended to limit the scope of the present invention.

[0029] Figure 1 A schematic diagram showing the types and methods of material preparation.

[0030] Figure 2 A flow chart of the frying method is shown.

[0031] Figure 3 A filling method flow chart is shown.

[0032] Figure 4 The overall structural schematic diagram of the filling equipment used in the filling process is shown.

[0033] Figure 5 A cross-sectional view of a filling device is shown.

[0034] Figure 6 A cross-sectional view of the barrel is shown when solid material and oil enter the barrel.

[0035] Figure 7 A cross-sectional view of the barrel is shown when the spacer plate is at different heights in the barrel.

[0036] Figure 8 A cross-sectional view of the barrel is shown with the valve and plug open simultaneously.

[0037] Fig. 9 It shows a schematic diagram of the internal structure of the barrel when the arc plate blocks the discharge pipe and the liquid discharge pipe and the connecting port of the barrel and the valve is opened.

[0038] Fig.10 The diagram shows the internal structure of the barrel when the arc plate opens the discharge pipe and the liquid discharge pipe and the connecting port of the barrel.

[0039] Fig.11 A schematic diagram of a preferred structure of the arc plate and the spacer plate is shown.

[0040] Markings in the figure: filter barrel-1, discharge pipe-11, collection barrel-2, oil discharge pipe-21, barrel-3, drop port-301, partition plate-31, arc groove-311, oil hole-312, support spring-313, connecting pipe-314, cover plate-315, valve-32, connecting rod-321, pull rod-322, cylindrical spring-323, limit plate-324, arc plate-33, ring-331, plug-34, push rod-35, lifting device-36, drive motor-37, synchronous belt-371. DETAILED DESCRIPTION

[0041] To make the objectives, technical solutions and advantages of the embodiments of the present invention more clear, the implementation modes of the present invention are described in detail below with reference to the accompanying drawings. However, the embodiments described in the present invention are only part of the embodiments of the present invention, rather than all the embodiments.

[0042] Embodiment 1, a method for preparing spicy mushroom sauce, comprising the steps of: preparing materials, frying and filling.

[0043] Preparation, such as Figure 1 As shown: prepare diced mushrooms, diced black fungus, fermented black beans mixture and composite granular material.

[0044] Prepare diced mushrooms: wash fresh mushrooms, dice them into 5mm to 10mm square pieces, marinate them with salt for 10 to 30 minutes, wash and drain the marinated diced mushrooms, deep-fry the drained diced mushrooms in 80 to 90°C cooking oil for 20 to 40 seconds, remove them and shake off the oil for later use. The purpose of draining the oil is not only to accurately control the proportion of oil in the subsequent frying process, but also to facilitate accurate control of the weight of mushroom cubes during frying; most of the water in the mushroom cubes has been discharged during pickling, and its purpose is to sterilize and dehydrate, reduce the water content, thereby reducing the microorganisms in the mushroom cubes and prevent deterioration; the medium and high temperature immersion frying method can not only effectively lock a small amount of water inside the mushrooms, so that the mushroom cubes maintain a chewy taste, but also use hot oil to sterilize and completely eliminate the microorganisms in the mushroom cubes, further improving the shelf life of the finished product. Compared with the traditional pressure dehydration, the above dehydration and water locking treatment method can better ensure the particle shape of the mushroom cubes, and can more effectively remove microorganisms and prevent deterioration. In the process of preparing mushroom cubes, the setting of some parameters is as follows: the size of the mushroom cubes is 5mm to 10mm square, that is, the smallest mushroom cube is a cube with a side length of 5mm, and the largest is a cube with a side length of 10mm. The 6mm cube and 7mm cube in the middle are both in the qualified size range. The time for pickling diced mushrooms with edible salt is selected according to the ambient temperature during preparation. For example, when the ambient temperature is higher than 30°C, pickling for 10 minutes or 15 minutes is sufficient. When the ambient temperature is lower than 20°C, the pickling time can be set to 25 minutes or 30 minutes.

[0045] Prepare diced black fungus: Use clean water above 90℃ to soak the dried black fungus for 30 to 60 minutes. Continuous soaking means that the water temperature is kept above 90℃. Specifically, a constant temperature cooker can be used to keep the temperature above 90℃. After soaking, wash and dice the black fungus. The length and width of the diced black fungus are 3mm to 5mm. The thickness of the diced black fungus is determined by the black fungus itself. Drain the water after dicing the black fungus to accurately control the amount of addition. The length and width of the diced black fungus are set to 3mm to 5mm. The reason is that the shape of the black fungus itself is relatively fixed, and its deformation is small during the subsequent preparation process, while the deformation of the diced mushroom is large. After pickling, dehydration and deep-frying, the volume of the diced mushroom will be greatly reduced. Therefore, the size of the diced mushroom is set to 5mm to 10mm square. Adding diced black fungus can increase the brittle substances in the spicy mushroom sauce and enhance the crisp taste.

[0046] Prepare the fermented black bean mixture: chop the fermented black bean into particles with a particle size of less than 3 mm, put the fermented black bean particles, clean water, and rice wine into a container at a weight ratio of 1:20:5 and stir, cover the container with a lid and put it into a steaming device and steam it at a temperature of 150° C. to 180° C. for 10 to 15 minutes, and use rice wine and clean water to steam the fermented black bean particles to soften the fermented black bean, improve the taste, and maximize the aroma of the fermented black bean. Chopping the fermented black bean can not only fully release the aroma of the fermented black bean, but also avoid eating larger fermented black bean particles, prevent the fermented black bean from covering the aroma of the mushrooms, and thus improve the taste of the finished product;

[0047] Prepare composite granular material: mix ginger, garlic, chili pepper and onion in a ratio of 3:3:1:5, and use a crushing device to prepare a mixed granular material, and use a sieve to screen out particles with a particle size greater than 2 mm to achieve the effect of not seeing ginger when eating ginger and not seeing spicy food when eating spicy food, and only retain the aroma of ginger, garlic, chili pepper and onion, without covering up the aroma of mushrooms due to larger particles. This solution uses chili pepper to increase the spiciness of the finished product. Compared with the traditional bean paste and chili sauce, the spiciness is more fresh and fragrant, because the raw material has been added with the fermented black bean mixture. If bean paste or chili sauce is used to obtain the spiciness, the mushroom flavor of the finished product will be covered up, and the freshness and fragrance of the mushroom sauce cannot be highlighted.

[0048] The preparation of the above raw materials is in no particular order.

[0049] Stir-fry, such as Figure 2 As shown, the following steps are included:

[0050] S1: filter the oil used to fry the diced mushrooms and heat the oil to 80° C. to 90° C.;

[0051] S2: Add the composite granules and stir-fry for 1 to 3 minutes, keeping the oil temperature at 80°C to 90°C, stir-frying to bring out the aroma of ginger, garlic, onion, and the spicy taste of chili pepper, and to achieve the purpose of frying to dry out the moisture;

[0052] S3: Add diced black fungus, stir-fry at 100°C to 110°C for 3 to 5 minutes. The purpose of this step is to make the diced black fungus close to maturity and remove excess water. Because the diced mushrooms have been soaked and fried, the subsequent stir-frying time is not as long as that of the black fungus. Therefore, this step can increase the maturity of the black fungus to be close to that of the diced mushrooms.

[0053] S4: Add diced mushrooms, stir-fry at 100°C to 110°C for 5 to 10 minutes;

[0054] S5: Add the fermented black bean mixture, stir-fry at a temperature of 100°C to 110°C for 2min to 4min, then reduce the temperature to 85°C to 95°C and keep for 5min to 10min. The purpose of this step is to completely blend the flavors of the compound sauce and the fermented black bean mixture and soak into the diced mushrooms. When adding the fermented black bean mixture, the liquid in the connection tube is added together with the fermented black bean particles. Therefore, there is no need to add raw water during the stir-frying process to avoid introducing new bacteria or microorganisms.

[0055] S6: Seasoning, add salt, sugar, MSG, stir evenly to get spicy mushroom sauce. This method does not use various spices, which greatly retains the unique taste and flavor of mushrooms.

[0056] Filling, use filling equipment to evenly can the spicy mushroom sauce. The so-called even canning means evenly filling the solid materials and oil of the spicy mushroom sauce to avoid more oil and less material or less oil and more material in the finished can.

[0057] Preferably, the fresh mushrooms are one or more of shiitake mushrooms, Agrocybe edodes, Pleurotus eryngii, and Trichoderma lucidum. The above mushrooms are only a few commonly eaten by people. In addition, other types of mushrooms can also be used for preparation.

[0058] Preferably, in the frying step, the weight ratio of the oil, diced mushrooms, diced black fungus, composite granules and fermented black beans is 20:10:5:2:3. In specific production, the amount of oil can be adaptively increased or decreased according to the demand for the concentration of the finished sauce.

[0059] Embodiment 2, as Figures 4 to 11 As shown, a filling device is used for filling spicy mushroom sauce, including a filter barrel 1 for filtering oil, a discharge pipe 11 is connected at the bottom thereof for discharging solid materials, and a collecting barrel 2 is provided outside the filter barrel 1 for collecting the oil discharged from the filter barrel 1. The discharge pipe 11 passes downward through the collecting barrel 2, and an oil discharge pipe 21 is connected at the bottom of the collecting barrel 2.

[0060] The filling equipment also includes a barrel 3, and the oil discharge pipe 21 and the material discharge pipe 11 are both connected to the barrel 3, and the oil discharge pipe 21 is located above the material discharge pipe 11. The barrel 3 is a cylindrical structure, and a disc-shaped partition plate 31 is provided inside the barrel 3. The partition plate 31 is vertically provided with an oil hole 312 for discharging oil downward. A plug 34 is provided in the oil hole 312 for controlling the opening and closing of the oil hole 312. The barrel 3 has a drop opening 301 at the bottom for discharging solid materials and oil. A valve 32 is provided in the drop opening 301 for controlling the opening and closing of the drop opening 301.

[0061] An arc plate 33 is provided on one side of the partition plate 31. The arc width of the arc plate 33 is greater than the inner diameter of the connection port between the oil discharge pipe 21 and the material discharge pipe 11 and the barrel 3. The arc plate 33 can be driven to rotate by rotating the partition plate 31 to control the opening and closing of the connection port. As a preferred structure, the arc width of the arc plate 33 is half of the arc of the partition plate 31.

[0062] Example 3, a method for filling spicy mushroom sauce, is used to fill the spicy mushroom sauce prepared by the method for preparing spicy mushroom sauce described in Example 1. The method for filling spicy mushroom sauce is used as described in Example 2. Figures 4 to 10 The filling device shown in the figure is implemented, and the filling method includes the following steps: Figure 3 As shown:

[0063] Step 1: pour the spicy mushroom sauce into the filter barrel 1. The outer sleeve of the filter barrel 1 is provided with a collecting barrel 2. The solid material of the spicy mushroom sauce will remain in the filter barrel 1, and the oil will flow into the collecting barrel 2. A discharge pipe 11 is provided at the bottom of the filter barrel 1 for outputting the solid material of the spicy mushroom sauce. The discharge pipe 11 passes downward through the collecting barrel 2. The bottom of the collecting barrel 2 is provided with an oil discharge pipe 21 for outputting the oil.

[0064] In step two, the discharge pipe 11 discharges the solid material into the lower end of a barrel 3, and the oil discharge pipe 21 discharges the oil into the upper end of the barrel 3. A partition plate 31 is provided between the upper and lower ends of the barrel 3 to separate the solid material and the oil. The sum of the volumes of the upper and lower ends of the barrel 3 is equal to the capacity of the packaging can. The lower end of the barrel 3 is a drop port 301, and the drop port 301 is provided with a valve 32. An arc plate 33 is provided on one side of the partition plate 31, and an oil hole 312 is vertically opened on the partition plate 31, and a plug 34 is provided in the oil hole 312.

[0065] Step 3, after the solid material and the oil material enter the barrel 3, the partition plate 31 is rotated so that the arc plate 33 blocks the communication port between the discharge pipe 11 and the oil discharge pipe 21 and the barrel 3. At this time, the barrel 3 above the partition plate 31 is filled with a certain amount of oil, and the barrel 3 below the partition plate 31 is filled with a certain amount of solid material. In the above steps, the partition plate 31 can rotate and also play a role of spacing. Therefore, it can be understood that the partition plate 31 is a disc structure, and the inside of the barrel 3 is a circular hole structure. There is a sealing structure between the outer wall of the disc and the inner hole of the barrel 3. In the conventional method, a sealing ring is usually arranged on the outer wall of the disc to achieve the sealing of the disc and the circular hole. The arc plate 33 is intended to block the connecting hole and can also rotate together with the partition plate 31. Accordingly, in the conventional setting, the outer wall of the arc plate 33 must also fit with the inner wall of the barrel 3, so such conventional features are not described in detail here; as a further preferred structure, in order to ensure the stability of the arc plate 33 when rotating with the partition plate 31, circular rings 331 are provided at the upper and lower ends of the arc plate 33, and the outer wall of the circular ring 331 fits with the inner wall of the barrel 3, and the circular ring 331 is made of nylon material.

[0066] Step 4: Open the valve 32 and the plug 34, and the oil automatically flows to the bottom of the barrel 3 through the oil hole, and the solid material and the oil both enter the packaging can through the drop port 301.

[0067] As another preferred solution, the partition plate 31 is arranged to move along the axis of the barrel 3, so that the volume of the upper and lower chambers of the partition plate 31 can be adjusted to adjust the filling ratio of the solid material and the oil. Specifically, to achieve the above purpose, the following solution can be adopted: Fig.11 As shown, an arc groove 311 is provided on the outer wall of the partition plate 31 for mounting the arc plate 33. This design not only enables the partition plate 31 to drive the arc plate 33 to rotate together, but also enables the partition plate 31 to move relative to the arc plate 33 along the axial direction of the barrel 3 while satisfying the control of the opening and closing of the connecting ports between the discharge pipe 11 and the oil discharge pipe 21 and the barrel 3, so as to achieve the purpose of adjusting the filling ratio of solid material and oil.

[0068] As another preferred solution, the arc plate 33 can also be fixed on the side wall of the partition plate 31, and the arc plate 33 moves along the axis together with the partition plate 31. In this way, the length of the arc plate 33 must be smaller than the length of the barrel 3. However, when the arc plate 33 moves to the upper and lower limit positions, its length range can still cover the connecting ports between the discharge pipe 11 and the oil discharge pipe 21 and the barrel 3.

[0069] Preferably, in step 4, Figures 6 to 8 and Fig.11As shown, a support spring 313 is provided at the bottom of the spacer plate 31 corresponding to the oil hole 312, and a plug 34 is provided on the support spring 313. The oil hole 312 is a conical hole structure with the top of the cone facing upward. The structure of the plug 34 matches the conical hole. The plug 34 is pushed downward by the push rod 35 provided on the top of the barrel 3 to open the plug 34. During this process, the support spring 313 is in a compressed state. When the thrust of the push rod 35 disappears, the plug 34 will block the oil hole 312 again under the action of the support spring 313. Specifically, as Figure 8 As shown, the push rod 35 can be fixedly arranged at the top of the barrel 3, and the plug 34 can be actively moved toward the push rod 35 by the spacer plate 31 moving along the axis of the barrel 3, so as to achieve the purpose of opening the plug 34. The push rod 35 can also be connected to the top of the barrel 3 in an interlaced manner, and the push rod 35 can be actively moved along the axis to actively push the plug 34 to move, so as to achieve the purpose of opening the plug 34. Because it has been known in step three and step four that the valve 32 and the plug 34 will be opened only after the arc plate 33 blocks the communication port between the discharge pipe 11 and the oil discharge pipe 21 and the barrel 3, and combined with the above scheme, it can be known that when the push rod 35 is aligned with the plug 34, the arc plate 33 has already blocked the communication port between the discharge pipe 11 and the oil discharge pipe 21 and the barrel 3.

[0070] Preferably, Figures 5 to 11 As shown, a connecting pipe 314 is coaxially arranged on the top of the spacer plate 31, and the connecting pipe 314 passes through the top of the barrel 3 upwardly, and a cover plate 315 is arranged on the top of the connecting pipe 314. A connecting rod 321 is arranged on the top of the valve 32, and a pull rod 322 is coaxially arranged on the top of the connecting rod 321. The outer diameter of the pull rod 322 is smaller than the outer diameter of the connecting rod 321, and a cylindrical spring 323 is sleeved on the outer side of the pull rod 322. The connecting rod 321 passes through the connecting pipe 314 upwardly, and the pull rod 322 passes through the cover plate 315 upwardly. The cylindrical spring 323 is located on the cover plate 315. Below the plate 315, a limit plate 324 is provided on the top of the pull rod 322, which is located above the cover plate 315; when the spacer plate 31 moves between the discharge pipe 11 and the connecting port of the oil discharge pipe 21 and the barrel 3, the cylindrical spring 323 is in a compressed state, and the valve 32 closes the discharge port 301. When the spacer plate 31 moves to the connecting position of the oil discharge pipe 21 and the barrel 3, the limit plate 324 abuts against the cover plate 315, and the spacer plate 31 continues to move upward, and the connecting pipe 314 will drive the connecting rod 321 to move upward to open the valve 32. As a further preferred solution, Figures 6 to 8 and Fig.11As shown, on the basis of the above scheme, a supporting spring 313 is provided at the bottom of the oil hole 312 of the partition plate 31, and the plug 34 is provided on the supporting spring 313. The oil hole 312 is a conical hole structure with the top of the cone facing upward. The structure of the plug 34 matches the conical hole. A push rod 35 is provided on the top of the barrel 3. When the partition plate 31 moves along the axis of the barrel 3, the plug 34 actively moves toward the push rod 35, so that the plug 34 is passively pushed open by the push rod 35, so that the purpose of synchronously opening the valve 32 and the plug 34 can be achieved.

[0071] Preferably, Figure 4 As shown, the upper end of the connecting tube 314 is rotatably arranged on a lifting plate, and the lifting plate is arranged on the movable rod of the lifting device 36. The movable rod of the lifting device 36 can drive the connecting tube 314 to move along the axis of the barrel 3, so that the partition plate 31 moves along the axis of the barrel 3. The lifting plate is provided with a driving motor 37, and a synchronous belt 371 is used between the driving motor 37 and the connecting tube 314 to realize the purpose of rotating the partition plate 31.

[0072] The above description is only a preferred embodiment of the present invention, and is not intended to be the only one or to limit the present invention. Those skilled in the art should understand that various changes or equivalent substitutions made to the present invention without departing from the scope of the present invention are within the scope of protection of the present invention.

Claims

1. A method for preparing spicy mushroom sauce, comprising the steps of: preparing ingredients, frying and filling, It is characterized in that Preparation: Diced mushrooms: Wash fresh mushrooms, cut into dices of 5mm to 10mm square, marinate the diced mushrooms with edible salt for 10min to 30min, wash the marinated diced mushrooms and drain the water, fry the drained diced mushrooms in edible oil at 80℃ to 90℃ for 20s to 40s, remove and shake off the oil; Diced black fungus: soak the dried black fungus in clean water at 90°C or above for 30 to 60 minutes, wash and dice the black fungus after soaking, the length and width of the black fungus dices are 3 to 5 mm, and drain the water after dicing; Fermented black bean mixture: chop the fermented black bean into particles with a particle size of less than 3 mm, put the fermented black bean particles, water and rice wine into a container at a weight ratio of 1:20:5 and stir, cover the container with a lid and put it into a steaming device and steam it at a temperature of 150° C. to 180° C. for 10 to 15 minutes; Composite granular material: ginger, garlic, chili pepper and onion are mixed in a ratio of 3:3:1:5, and prepared into mixed granular material by a crushing device, and particles with a particle size greater than 2 mm are screened out by a sieve; Stir-frying, comprising the steps of: S1: filter the oil used to fry the diced mushrooms and heat the oil to 80° C. to 90° C.; S2: Add the composite particles and stir-fry for 1 to 3 minutes, keeping the oil temperature at 80 to 90°C; S3: Add diced black fungus, stir-fry at 100°C to 110°C for 3 to 5 minutes; S4: Add diced mushrooms, stir-fry at 100°C to 110°C for 5 to 10 minutes; S5: adding the fermented black bean mixture, frying at a temperature of 100°C to 110°C for 2min to 4min, then reducing the temperature to 85°C to 95°C and maintaining for 5min to 10min; S6: Seasoning: add salt, sugar and MSG, stir evenly to get spicy mushroom sauce; Filling, including the steps: Step 1: Pour the spicy mushroom sauce into a filter barrel (1) with a collecting barrel (2) on the outside, so that the solid material of the spicy mushroom sauce remains in the filter barrel (1), and the oil flows into the collecting barrel (2). A discharge pipe (11) is provided at the bottom of the filter barrel (1), and the discharge pipe (11) passes downward through the collecting barrel (2). An oil discharge pipe (21) is provided at the bottom of the collecting barrel (2); Step 2: The discharge pipe (11) discharges the solid material into the lower end of a barrel (3), and the oil discharge pipe (21) discharges the oil into the upper end of the barrel (3). A partition plate (31) is provided between the upper end and the lower end of the barrel (3) for separating the solid material and the oil. The sum of the volumes of the upper end and the lower end of the barrel (3) is equal to the capacity of the packaging can. The lower end of the barrel (3) is a discharge port (301), and the discharge port (301) is provided with a valve (32). An arc plate (33) is provided on one side of the partition plate (31), and an oil hole (312) is vertically opened on the partition plate (31). A plug (34) is provided in the oil hole (312); Step 3: After the solid material and the oil material enter the barrel (3), the spacer plate (31) is rotated so that the arc plate (33) blocks the communication openings between the discharge pipe (11) and the oil discharge pipe (21) and the barrel (3); Step 4: Open the valve (32) and the plug (34), and the oil automatically flows to the bottom of the barrel (3) through the oil hole (312), and the solid material and the oil enter the packaging can through the drop opening (301); The partition plate (31) is movably arranged along the axial direction of the barrel (3) and is used to adjust the volume ratio above and below the partition plate (31) inside the barrel (3); A support spring (313) is provided at the bottom of the spacer plate (31) corresponding to the oil hole (312), and a plug (34) is provided on the support spring (313). The oil hole (312) is a conical hole structure with the top of the cone facing upward. The structure of the plug (34) matches the conical hole. The plug (34) is pushed downward by a push rod (35) provided at the top of the barrel (3) to open the plug (34). A connecting pipe (314) is coaxially arranged on the top of the partition plate (31), the connecting pipe (314) passes upward through the top of the barrel (3), a cover plate (315) is arranged on the top of the connecting pipe (314), a connecting rod (321) is arranged on the top of the valve (32), a pull rod (322) is coaxially arranged on the top of the connecting rod (321), the outer diameter of the pull rod (322) is smaller than the outer diameter of the connecting rod (321), a cylindrical spring (323) is sleeved on the outside of the pull rod (322), the connecting rod (321) passes upward through the connecting pipe (314), the pull rod (322) passes upward through the cover plate (315), and the cylindrical spring (323) is located on the cover plate (3 15), a limit plate (324) is provided on the top of the pull rod (322), which is located above the cover plate (315); when the spacer plate (31) moves between the discharge pipe (11) and the connecting opening of the oil discharge pipe (21) and the barrel (3), the cylindrical spring (323) is in a compressed state, and the valve (32) closes the discharge opening (301); when the spacer plate (31) moves to the connecting position of the oil discharge pipe (21) and the barrel (3), the limit plate (324) abuts against the cover plate (315), and the spacer plate (31) continues to move upward, and the connecting pipe (314) drives the connecting rod (321) to move upward, so as to open the valve (32); The upper end of the connecting pipe (314) is rotatably mounted on a lifting plate, which is mounted on a movable rod of the lifting device (36). The lifting plate is provided with a driving motor (37), and a synchronous belt (371) is used to drive the driving motor (37) and the connecting pipe (314).

2. A method for preparing spicy mushroom sauce according to claim 1, It is characterized in that The fresh mushrooms are one or more of shiitake mushrooms, agrocybe edodes, king oyster mushrooms and button mushrooms.

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