Preparation method of mellow shiitake mushroom sauce

Abstract

The invention discloses a preparation method of a mellow shiitake mushroom sauce, and belongs to the technical field of food processing, and the preparation method mainly comprises the following steps: preparing shiitake mushroom water, preparing onion and garlic mixed water, preparing sterilized shiitake mushroom stems, preparing a shiitake mushroom clear liquid, and stir-frying the shiitake mushroom sauce. According to the method, after the lentinus edodes stems are frozen, rolled and kneaded and then cooked at high temperature and high pressure, umami substances in the lentinus edodes stems can be effectively released into the lentinus edodes water, then the lentinus edodes stems are sterilized and fresh by preparing the onion and garlic mixed water, the lentinus edodes stems can be effectively sterilized, the umami can be effectively improved, and then the lentinus edodes caps are subjected to secondary enzymolysis treatment; the mushroom clear liquid is centrifugally extracted, so that the flavoring substances in the mushroom caps can be fully retained, and finally, all the raw materials are jointly fried to obtain the mushroom sauce with the mellow flavor. The lentinus edodes sauce prepared by the preparation method disclosed by the invention has a rich mellow flavor, can still keep delicious smell and mouth feel after being placed for a long time, is not added with preservatives and additives, and does not influence a human body.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a method for preparing a mellow and fragrant mushroom sauce. Background Art

[0002] Shiitake mushrooms, also known as winter mushrooms, are fungi of the Apiaceae family and green health-care vegetables. They are delicious and fragrant. The nutritional value of shiitake mushrooms is very high. They are rich in protein, carbohydrates, amino acids, minerals and other ingredients. The solids of shiitake mushrooms contain 19.9% ​​crude protein, 4% crude fat, 67% soluble nitrogen-free matter, 7% crude fiber, and 3% ash. Shiitake mushrooms are rich in amino acids, including 8 essential amino acids for the human body. The glutamate content in crude protein can reach 27.2%. Shiitake mushrooms have the effects of nourishing the liver and kidneys, strengthening the spleen and stomach, replenishing qi and blood, improving intelligence and calming the nerves, and beautifying the skin. Therefore, shiitake mushrooms are also known as "mountain treasures", "Queen of mushrooms", "King of mushrooms", and "King of vegetables".

[0003] With the development of mushroom products in recent years, mushroom sauce has become more and more popular among consumers. The main raw materials in the preparation process of mushroom sauce include mushrooms, soybean paste, soybean oil, etc., and the auxiliary materials include salt, white sugar, pepper, spices, etc. The selection and proportion of the above raw materials are crucial to the final flavor and quality of mushroom sauce. The preparation process of mushroom sauce in the prior art is usually to soak the mushroom raw materials in water and directly stir-fry them with other raw materials to finally obtain mushroom sauce. This process not only cannot effectively release the flavoring substances in mushrooms, but also has a short storage time. If additional preservatives are added, it is not good for human health. In addition, the smell and taste of mushroom sauce on the market decay quickly after being placed for a period of time. Therefore, it is necessary to provide a method for preparing mushroom sauce that can fully release the flavoring substances in mushrooms, and can still maintain a good mushroom fragrance and taste after long-term storage to meet existing consumer needs. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a preparation process of mellow mushroom sauce, wherein in the preparation stage, by improving the mushroom preparation process, including processing the mushroom stems to extract mushroom water, enzymatically hydrolyzing the mushroom caps to extract mushroom clear liquid, adding it during the frying process, the mushroom sauce finally obtained by frying has a stronger mushroom flavor and a mellow taste. At the same time, the pre-prepared onion and garlic mixed water in the present application has a sterilization effect, which can not only keep the mushroom sauce delicious and delicious after long-term storage, prolong the storage and consumption time, but also further stimulate the release of flavor amino acids in the mushroom stems. Therefore, the present application can realize a mushroom sauce with a mellow flavor, and achieve a longer shelf life without adding preservatives and additives.

[0005] The present invention provides a method for preparing a mellow and fragrant mushroom sauce, which is characterized by comprising the following steps:

[0006] S1. Preparation of mushroom water

[0007] Rehydrate and wash the dried shiitake mushrooms, separate the shiitake mushroom stems and shiitake mushroom caps, freeze the shiitake mushroom stems, cool at room temperature, tumble knead, and then steam at high temperature and high pressure to obtain steamed shiitake mushroom stems and shiitake mushroom water;

[0008] S2. Preparation of onion and garlic mixed water

[0009] Chop green onion and garlic and mix them to obtain a green onion-garlic mixture, add clean water and lemon juice, heat and keep at a constant temperature, take the upper clear liquid and continue to heat and concentrate it to obtain a green onion-garlic mixed water;

[0010] S3. Preparation of sterilized mushroom stems

[0011] The steamed mushroom stems are soaked in a mixture of onion and garlic to sterilize, thereby obtaining sterilized mushroom stems;

[0012] S4. Preparation of Shiitake Mushroom Liquid

[0013] The washed and separated mushroom caps are taken, crushed by a pulverizer and then ground into a homogenate to obtain a mushroom homogenate, enzyme a is added to the mushroom homogenate for primary enzymolysis, enzyme b is added for secondary enzymolysis, and finally the enzyme is inactivated by heating, the inactivated mushroom homogenate is subjected to high-speed centrifugation, and the supernatant is taken as the mushroom clear liquid;

[0014] S5. Preparation of mushroom sauce

[0015] Add oil to the pot and heat it up, add onions and garlic and stir-fry once, then add sterilized mushroom stems and stir-fry twice, then add mushroom water, soybean paste, Pixian bean paste, fermented black beans, and mushroom liquid and stir-fry three times, finally add salt, sugar, MSG, and spices and stir-fry until evenly cooked.

[0016] Optionally, in step S1, the freezing conditions of the mushroom stems are as follows: rehydrate the mushroom stems at 50-60°C for 120-150 minutes, freeze them at -18°C for 2-4 hours, take them out, cool them at room temperature for 0.5 hours, and then tumble and knead them.

[0017] Optionally, in step S1, the high temperature and high pressure steaming conditions of the mushroom stems are: after draining the mushroom stems, heating them to 100-130° C. at a pressure of 150-200 KPa and steaming for 60-90 minutes to obtain steamed mushroom stems and mushroom water.

[0018] Optionally, in the step S2, 200-300 parts of green onions and 200-300 parts of garlic are chopped and ground into a paste and mixed to obtain an onion-garlic mixture, 1000-1500 parts of clean water and 10-30 parts of lemon juice are added, and the mixture is heated to 40-50° C. and kept at a constant temperature for 6 hours, and the upper clear liquid is taken and heated and concentrated to 10%-20% of the volume of the supernatant to obtain an onion-garlic mixed water; in the step S3, the steamed mushroom stems are placed in the onion-garlic mixed water and soaked for 5-10 hours for sterilization to obtain sterilized mushroom stems.

[0019] Optionally, in step S4, the mushroom caps are crushed and ground into a homogenate by a grinder, and then sieved through 50-100 mesh to obtain a mushroom homogenate, compound enzyme a is added for primary enzymolysis, and then compound enzyme b is added for secondary enzymolysis, and finally the temperature is raised to 80-100° C. to inactivate the enzymes for 3-8 minutes, the inactivated mushroom homogenate is subjected to high-speed centrifugation, and the supernatant is taken as the mushroom clear liquid.

[0020] Optionally, the compound enzyme a is 0.2%-0.5% of the mass fraction of the shiitake mushroom homogenate, and the primary enzymolysis process is to add the compound enzyme a to the shiitake mushroom homogenate, adjust the pH value to 4.5-5.5, and stir at 35-45°C for 1.5 hours; the compound enzyme b is 0.3%-0.8% of the mass fraction of the shiitake mushroom homogenate, and the secondary enzymolysis process is to continue to add the compound enzyme b to the shiitake mushroom homogenate, adjust the pH value to 5.5-6.5, and stir at 40-50°C for 1.5 hours.

[0021] Optionally, the complex enzyme a comprises cellulase, hemicellulase and pectinase, and the mass ratio of the cellulase, hemicellulase and pectinase is (1-2): (1-2): (3-4);

[0022] The complex enzyme b includes flavor protease, papain, and 5'-phosphodiesterase; the mass ratio of the flavor protease, papain, and 5'-phosphodiesterase is (1-2): (1-2): (1-3).

[0023] Optionally, the high-speed centrifugation process of the shiitake mushroom homogenate is to filter the enzyme-inactivated shiitake mushroom homogenate through 8-12 layers of gauze, centrifuge the filtrate at 4-6°C and 5000-8000 r / min for 5-10 min, and take the supernatant after centrifugation as the shiitake mushroom clear liquid.

[0024] Optionally, in the step S5, after adding 20-30 parts of soybean oil to the wok and heating it to 110-130°C, add 10-20 parts of onions and 1-3 parts of garlic and stir-fry for 2-5 minutes, then add 5-10 parts of sterilized mushroom stems and stir-fry for a second time for 5-8 minutes, add 3-8 parts of mushroom water, 5-10 parts of soybean paste, 3-5 parts of Pixian bean paste, 3-5 parts of fermented black beans, and 3-8 parts of mushroom liquid and stir-fry for a third time for 5-10 minutes, finally add 1-3 parts of salt, 5-10 parts of white sugar, 1-3 parts of monosodium glutamate, and 0.5-1 parts of spices and stir-fry for 3-8 minutes before serving.

[0025] The present invention also provides a mellow mushroom sauce prepared by the method for preparing mellow mushroom sauce as described in any one of the above, and its application in the fields of food production and mushroom processing.

[0026] The beneficial effects of this application include but are not limited to:

[0027] 1. The present invention provides a method for preparing a mellow and fragrant mushroom sauce. First, the mushroom stems are frozen and then cooled at room temperature, and then tumbled and kneaded, so that ice crystals can be formed inside the mushrooms. During the tumbling and kneading process, the ice crystals are broken and rearranged, changing the original tissue structure, which helps to destroy the cell structure of the mushroom stems and makes it easier to release the flavor substances inside them. Furthermore, through a subsequent high-temperature and high-pressure cooking process, the flavor amino acids in the mushroom stems can be better released and dissolved into the mushroom water through the freezing and tumbling process, thereby improving the flavor of the mushroom sauce. In addition, the texture of the mushroom stems after steaming is more delicate and the taste is smoother, so that the texture of the mushroom sauce in the subsequent frying process is more uniform.

[0028] 2. The present application also prepares onion-garlic mixed water, wherein the onion-garlic mixed water is prepared with onions and garlic as raw materials, and the scallion and garlic mixed water can effectively extract the scallion and garlic extracts having broad-spectrum antibacterial and antibacterial effects; secondly, during the soaking process, the mushroom stems can be softened more easily, the taste can be improved, and the mushroom stems can be made more delicate and tender. In addition, the scallion and garlic extracts can provide the mushroom stems with a unique flavor and aroma, stimulate the taste buds, and promote appetite; in addition, the organic acid in the lemon juice can help to destroy the onion and garlic cell walls, promote the extraction efficiency of the scallion and garlic extracts, and the antioxidants contained therein can protect the scallion and garlic extracts from being oxidized and decomposed during the extraction process.

[0029] 3. The present application also prepares a homogenate by crushing the mushroom caps, and first adds cellulase, hemicellulase, and pectinase for an enzymatic hydrolysis process, wherein pectinase can fully decompose pectin components, destroy the intercellular adhesive layer, promote cell separation, soften the mushroom tissue, and improve the release efficiency of flavor substances, while cellulase and hemicellulase can, on the basis of pectinase, destroy the cell wall skeleton structure, decompose cellulose and release the internal protein polysaccharide components, and at the same time, decompose hemicellulose and weaken the cross-linking structure of the cell wall, forming a better wall-breaking effect, increasing the release of soluble components, and increasing the content of umami substances; in addition, in the secondary enzymatic hydrolysis process by flavor protease, papain, and 5'-phosphodiesterase, papain will decompose the protein, destroy the cell wall and release the umami substances. The 5'-phosphodiesterase will continue to act on the nucleic acid to generate 5'-nucleotides and further destroy the cell structure. The pepsin will further hydrolyze the polypeptide chain to generate small molecule flavor substances and eliminate bitter amino acids, while releasing more umami glutamate. The synergistic activation of glutamate and 5'-nucleotides can further enhance the perception of umami. The 5'-phosphodiesterase can hydrolyze the RNA in the shiitake mushrooms into 5'-nucleotides, making the content of 5'-nucleotides higher, thereby improving the freshness enhancement effect. At the same time, it will reduce other unnecessary non-directional hydrolysis in the shiitake mushroom cells, such as generating 3'-nucleotides, which will cause more undesirable products in the shiitake mushroom clear liquid. Finally, the shiitake mushroom clear liquid prepared by high-speed centrifugation can better collect the flavor amino acids and flavor substances.

[0030] 4. The mushroom sauce prepared by the preparation method adopted in the present application has a rich and mellow aroma, outstanding umami taste, rich nutrition and delicate taste. Compared with the traditional method of making mushroom sauce, it can release the flavoring substances in mushrooms to a greater extent without using additives. Secondly, without using preservatives, it can ensure that the mushroom sauce has a delicious taste and storage period for a longer time. The preparation process adopted in the present application does not introduce substances and ingredients that are harmful to the human body, thereby avoiding potential harm to the health of consumers, and the delicious taste and mouthfeel of the mushroom sauce can still be achieved after long-term storage. DETAILED DESCRIPTION

[0031] In order to more clearly illustrate the overall concept of the present invention, a detailed description is given below by way of examples.

[0032] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0033] Hereinafter, a preparation process of a mellow mushroom sauce according to the present invention will be described in detail in conjunction with exemplary embodiments.

[0034] The raw materials in the following examples were purchased unless otherwise specified.

[0035] Example 1

[0036] A method for preparing a mellow and fragrant mushroom sauce comprises the following steps:

[0037] S1. Preparation of mushroom water

[0038] Take dried shiitake mushrooms, soak them in water and wash them, separate the shiitake mushroom stems and shiitake mushroom caps, freeze the shiitake mushroom stems at -18°C for 3 hours, cool them at room temperature for 0.5 hours, tumble and knead them, and then heat them to 120°C and steam them for 80 minutes at a pressure of 180KPa to obtain steamed shiitake mushroom stems and shiitake mushroom water;

[0039] S2. Preparation of onion and garlic mixed water

[0040] Take 500g of green onion and 500g of garlic, chop them, mix them and grind them into a paste to obtain a green onion-garlic mixture, continue to add 2600g of water and 40g of lemon juice, heat to 45°C and keep it at a constant temperature for 6h, take the supernatant and continue to heat and concentrate it to 400g, and finally obtain a green onion-garlic mixed water;

[0041] S3. Preparation of sterilized mushroom stems

[0042] Take 400g of the steamed mushroom stems and soak them in 400g of onion and garlic mixed water for sterilization for 8h to obtain sterilized mushroom stems;

[0043] S4. Preparation of Shiitake Mushroom Liquid

[0044] The washed and separated shiitake mushroom caps are taken, crushed by a pulverizer and then ground into a homogenate, and sieved through 80 meshes to obtain a shiitake mushroom homogenate, 2000g of the shiitake mushroom homogenate is weighed, and a composite enzyme a consisting of 1.5g of cellulase, 1.5g of hemicellulase, and 3g of pectinase is added, the pH value is adjusted to 5, and the mixture is stirred at 40°C for 1.5h for primary enzymolysis; then, a composite enzyme b consisting of 2.5g of flavor protease, 2.5g of papain, and 5g of 5-phosphodiesterase is added, the pH value is adjusted to 6, and the mixture is stirred at 50°C for 1.5h for secondary enzymolysis, and finally the temperature is raised to 90°C to inactivate the enzyme for 5min, the shiitake mushroom homogenate after the inactivation of the enzyme is filtered through 10 layers of gauze, and the filtrate is centrifuged at 5°C and 6000r / min for 8min, and the supernatant after centrifugation is taken as the shiitake mushroom clear liquid;

[0045] S5. Preparation of mushroom sauce

[0046] Add 250g soybean oil into the pot and heat to 120℃, add 150g onion and 20g garlic and stir-fry for 3min, then add 80g sterilized mushroom stems and stir-fry for 7min; then add 50g mushroom water, 80g soybean paste, 40g Pixian bean paste, 40g fermented black beans, 60g mushroom liquid and stir-fry for 8min, finally add 20g salt, 60g white sugar, 20g MSG, 8g spices and stir-fry for 6min, then evenly serve to prepare mushroom sauce 1#.

[0047] Example 2

[0048] A method for preparing a mellow and fragrant mushroom sauce comprises the following steps:

[0049] S1. Preparation of mushroom water

[0050] Take dried shiitake mushrooms, soak them in water and wash them, separate the shiitake mushroom stems and shiitake mushroom caps, freeze the shiitake mushroom stems at -18°C for 2 hours, cool them at room temperature for 0.5 hours, tumble and knead them, and then heat them to 100°C and steam them for 60 minutes at a pressure of 150KPa to obtain steamed shiitake mushroom stems and shiitake mushroom water;

[0051] S2. Preparation of onion and garlic mixed water

[0052] Take 400g of green onion and 400g of garlic, chop them, mix them and grind them into a paste to obtain a green onion-garlic mixture, continue to add 2000g of water and 20g of lemon juice, heat to 40°C and keep it at a constant temperature for 6h, take the supernatant and continue to heat and concentrate it to 200g, and finally obtain a green onion-garlic mixed water;

[0053] S3. Preparation of sterilized mushroom stems

[0054] Take 200g of the steamed mushroom stems and soak them in 200g of onion and garlic mixed water for sterilization for 5h to obtain sterilized mushroom stems;

[0055] S4. Preparation of Shiitake Mushroom Liquid

[0056] The washed and separated mushroom caps are taken, crushed by a pulverizer and then ground into a homogenate, and the shiitake mushroom homogenate is obtained after sieving through 50 meshes, 2000g of the shiitake mushroom homogenate is weighed, and a compound enzyme a consisting of 1g of cellulase, 1g of hemicellulase, and 2g of pectinase is added, the pH value is adjusted to 4.5, and the mixture is stirred at 35°C for 1.5h for primary enzymolysis; then, a compound enzyme b consisting of 2g of flavor protease, 2g of papain, and 2g of 5-phosphodiesterase is added, the pH value is adjusted to 5.5, and the mixture is stirred at 40°C for 1.5h for secondary enzymolysis, and finally the temperature is raised to 80°C to inactivate the enzyme for 8min, the shiitake mushroom homogenate after the inactivation of the enzyme is filtered through 8 layers of gauze, the filtrate is centrifuged at 4°C and 8000r / min for 5min, and the supernatant after centrifugation is taken as the shiitake mushroom clear liquid;

[0057] S5. Preparation of mushroom sauce

[0058] Add 200g soybean oil into the pot and heat to 110℃, add 100g onion and 10g garlic and stir-fry for 2min, then add 50g sterilized mushroom stems and stir-fry for 5min; then add 30g mushroom water, 50g soybean paste, 30g Pixian bean paste, 30g fermented black beans, 30g mushroom liquid and stir-fry for 5min, finally add 10g salt, 50g sugar, 10g MSG, 5g spices and stir-fry for 3min, then evenly serve to prepare mushroom sauce 2#.

[0059] Example 3

[0060] A method for preparing a mellow and fragrant mushroom sauce comprises the following steps:

[0061] S1. Preparation of mushroom water

[0062] Take dried shiitake mushrooms, soak them in water and wash them, separate the shiitake mushroom stems and shiitake mushroom caps, freeze the shiitake mushroom stems at -18°C for 4 hours, cool them at room temperature for 0.5 hours, tumble and knead them, and then heat them to 130°C and steam them for 90 minutes under a pressure of 200KPa to obtain steamed shiitake mushroom stems and shiitake mushroom water;

[0063] S2. Preparation of onion and garlic mixed water

[0064] Take 600g of green onion and 600g of garlic, chop them, mix them and grind them into a paste to obtain a green onion-garlic mixture, continue to add 3000g of water and 60g of lemon juice, heat to 50°C and keep it at a constant temperature for 6h, take the supernatant and continue to heat and concentrate it to 600g, and finally obtain a green onion-garlic mixed water;

[0065] S3. Preparation of sterilized mushroom stems

[0066] 600 g of the steamed mushroom stems were soaked in 600 g of onion and garlic mixed water for sterilization for 8 hours to obtain sterilized mushroom stems;

[0067] S4. Preparation of Shiitake Mushroom Liquid

[0068] The washed and separated shiitake mushroom caps are taken, crushed by a pulverizer and then ground into a homogenate, and sieved through 100 meshes to obtain a shiitake mushroom homogenate, 2000g of the shiitake mushroom homogenate is weighed, and a compound enzyme a consisting of 2.5g of cellulase, 2.5g of hemicellulase, and 5g of pectinase is added, the pH value is adjusted to 5.5, and stirred at 45°C for 1.5h for primary enzymolysis; then, a compound enzyme b consisting of 4g of flavor protease, 4g of papain, and 6g of 5-phosphodiesterase is added, the pH value is adjusted to 6.5, and stirred at 50°C for 1.5h for secondary enzymolysis, and finally the temperature is raised to 100°C to inactivate the enzyme for 3min, the shiitake mushroom homogenate after the inactivation of the enzyme is filtered through 12 layers of gauze, the filtrate is centrifuged at 6°C and 5000r / min for 10min, and the supernatant after centrifugation is taken as the shiitake mushroom clear liquid;

[0069] S5. Preparation of mushroom sauce

[0070] Add 300g soybean oil into the pot and heat to 130℃, add 200g onion and 30g garlic and stir-fry for 5min, then add 100g sterilized mushroom stems and stir-fry for 8min; then add 80g mushroom water, 100g soybean paste, 50g Pixian bean paste, 50g fermented black beans, 80g mushroom liquid and stir-fry for 10min, finally add 30g salt, 100g white sugar, 30g MSG, 10g spices and stir-fry for 8min, then evenly serve to prepare mushroom sauce 3#.

[0071] Example 4

[0072] The method of Example 1 is used to prepare mushroom sauce, except that in step S1, during the preparation of mushroom water, the mushroom stems are frozen at -10°C for 1 hour, thawed in water for 0.5 hour, and then tumbled to obtain tumbled mushroom stems, which are then heated to 100°C and steamed for 30 minutes at normal pressure to obtain steamed mushroom stems and mushroom water; other conditions are the same as those of Example 1, and mushroom sauce 4# is prepared.

[0073] Example 5

[0074] The method of reference example 1 was used to prepare mushroom sauce, except that in step S2, 20 g of green onion and 20 g of garlic were chopped, ground and mixed, 1000 g of clean water was added, and no lemon juice was added, and the mixture was allowed to stand at room temperature for 10 h. The upper clear liquid was heated and concentrated to 500 g to obtain the green onion and garlic mixed water. The other conditions were the same as those of example 1, and mushroom sauce 5# was prepared.

[0075] Example 6

[0076] The mushroom sauce was prepared by the method of reference example 1, except that in step S4, 3 g of cellulase and 3 g of pectinase were added to 2000 g of mushroom homogenate, the pH value was adjusted to 6, and the mixture was stirred at 60°C for 1.5 h for primary enzymolysis; then 5 g of papain and 5 g of flavor protease were added, the pH value was adjusted to 5, the mixture was stirred at 60°C for 1.5 h for secondary enzymolysis, and finally the temperature was raised to 90°C for 5 min to inactivate the enzyme; other conditions were the same as those of example 1, and mushroom sauce 6# was prepared.

[0077] Comparative Example 1

[0078] The method of reference example 1 is used to prepare mushroom sauce, except that in step S1, during the process of preparing mushroom water, the mushroom stems are frozen at -10°C for 1 hour, put into water for 0.5 hour and then thawed, and then tumbled to obtain tumbled mushroom stems, which are then not steamed at high temperature or high pressure; in step S3, the tumbled mushroom stems are sterilized; in step S5, during the process of preparing mushroom sauce, only sterilized mushroom stems are added without introducing mushroom water, and other conditions are the same as in example 1, to prepare mushroom sauce D1#.

[0079] Comparative Example 2

[0080] The method of Example 1 was used to prepare mushroom sauce, except that in the process of preparing mushroom water in step S1, the mushroom stems were not frozen, and after tumbling and draining, the temperature was raised to 120° C. at a pressure of 180 KPa and steamed for 80 min to obtain steamed mushroom stems and mushroom water; other conditions were the same as those in Example 1, and mushroom sauce D2# was prepared.

[0081] Comparative Example 3

[0082] The mushroom sauce was prepared by the method of reference example 1, except that in the process of preparing the onion-garlic mixed water in step S2, the onion and garlic raw materials were replaced with 500 g of coriander and 300 g of bitter melon, and the raw materials were chopped and ground into a paste to obtain a coriander and bitter melon mixture, and then 2600 g of clean water was added. After standing at room temperature for 6 hours, the upper clear liquid was taken and continued to heat and concentrate to 400 g, and finally a coriander and bitter melon mixed water was obtained; in step S3, the coriander and bitter melon mixed water was used to sterilize the mushroom stems to obtain sterilized mushroom stems. The other conditions were the same as in example 1, and mushroom sauce D3# was prepared.

[0083] Comparative Example 4

[0084] The method of reference example 1 was used to prepare mushroom sauce, except that the mushroom caps in step S4 were ground by a grinder to obtain a homogenate, and no enzymatic treatment was performed, and the mushroom clear liquid was obtained by direct filtration through gauze and centrifugation; other conditions were the same as those of example 1, and mushroom sauce D4# was prepared.

[0085] Comparative Example 5

[0086] The method of reference example 1 was used to prepare mushroom sauce, except that the mushroom caps in step S4 were crushed and ground by a grinder to obtain a homogenate; during the enzymatic hydrolysis process, 3 g of cellulase, 3 g of pectinase, 5 g of papain, and 5 g of flavor protease were directly added to 2000 g of the mushroom homogenate for enzymatic hydrolysis; the pH value was adjusted to 6.5, and after enzymatic hydrolysis at 50°C for 1.5 h, the temperature was raised to 90°C to inactivate the enzyme for 5 min, and the mushroom clear liquid was obtained by centrifugation; other conditions were the same as those in example 1, and mushroom sauce D5# was prepared.

[0087] Comparative Example 6

[0088] A method for preparing mushroom sauce comprises the following steps: freezing mushroom stems at -10 DEG C for 1 hour, thawing them in water, draining them, rolling and kneading them for 2 hours, and frying them in peanut oil at 160 DEG C for 30 minutes to obtain fried mushroom stems; taking 250g of soybean oil, putting it in a pot and heating it to 120 DEG C, adding 150g of onion and 20g of garlic and stir-frying them for 3 minutes, then adding 80g of the fried mushroom stems and continuing to stir-fry for 3 minutes, then adding 80g of soybean paste, 40g of sweet noodle paste, 40g of fermented black beans, 20g of salt, 20g of white sugar, 20g of monosodium glutamate, 8g of spices and 80g of water and stir-frying them for 18 minutes, and then evenly removing them from the pot to prepare mushroom sauce D6#.

[0089] Comparative Example 7

[0090] A method for preparing mushroom sauce comprises the following steps: soaking dried mushrooms in water, draining them and then dicing them; taking 250g of soybean oil, putting it into a pot and heating it to 120 DEG C; adding 150g of onion and 20g of garlic and stir-frying for 3min; then adding 80g of the diced mushrooms and continuing to stir-fry for 10min; then adding 80g of soybean sauce, 40g of Pixian bean paste, 40g of fermented black beans and 100g of water and continuing to stir-fry for 15min; finally adding 20g of salt, 60g of white sugar, 20g of monosodium glutamate and 8g of spices and stir-frying for 6min and evenly removing from the pot to prepare mushroom sauce D7#.

[0091] Experiment 1. Sensory Rating Test

[0092] 1.1 Experimental method: 10 portions of mushroom sauce prepared in Examples 1-6 and Comparative Examples 1-7 of the present application, as well as commercially available mushroom sauce were selected as a control group, and 140 passers-by were randomly selected to form a sensory evaluation test team. Ten people / group tasted the above mushroom sauces respectively. Evaluation standards were distributed to tasters before tasting. The main evaluation indicators included flavor, tissue morphology, color, taste, etc., and the total score of each group was calculated, as shown in Table 1, which can enable the tasters to have a more comprehensive understanding of the evaluation standards.

[0093] Among them, the main ingredients of the above-mentioned commercially available mushroom sauce are roughly as follows: vegetable oil, mushrooms, Pixian bean paste, sweet noodle sauce, onions, fermented bean curd, black beans, soybeans, sesame seeds, mushroom essence seasoning, edible salt, white sugar, spices, potassium sorbate, chili red, etc.

[0094] Table 1. Rating criteria for mellow mushroom sauce

[0095]

[0096] 1.2 Experimental results. The overall evaluation of the mellow mushroom sauce was combined with the average weighted calculation of the indicators in Table 1 to obtain the sensory score results shown in Table 2.

[0097] Table 2. Comprehensive sensory evaluation results

[0098]

[0099]

[0100] 1.3 Analysis of the results: It can be seen from the data in Table 2 that the components of the mushroom sauce 1-3# prepared in this application are reasonably set. Compared with the mushroom sauce prepared in other groups, it has better appearance color and tissue morphology, and at the same time, it performs better in flavor aroma and mellow taste, and the tasters are most satisfied.

[0101] Experiment 2. Anticorrosion test evaluation test

[0102] 2.1 Experimental method: 10 portions of mushroom sauce prepared in Example 1, Example 5, Comparative Example 1, Comparative Example 3, and Comparative Example 7 in the present application, as well as commercially available mushroom sauce were selected as a control group, and taken out after storage for 6 months. The experimental method in Experiment 1 was used to measure the sensory evaluation results of the mushroom sauce at the 6th month.

[0103] The experimental conditions in this experiment were to store mushroom sauces 1#, 5#, D1#, D3#, D7# and the control group in a cool place and take them out after 6 months for testing.

[0104] 2.2 Experimental results,The comprehensive evaluation of mushroom sauce was carried out by weighted calculation based on the indicators in Table 1, and the sensory score results shown in Table 3 were obtained.

[0105] Table 3. Comprehensive evaluation results of antiseptic sensory

[0106]

[0107] 2.3 Analysis of the results: It can be seen from Table 3 that the mushroom sauce 1# prepared in the present application can still obtain a higher comprehensive sensory evaluation after storage for 6 months than the mushroom sauces prepared in other groups, and obtains higher scores in appearance color, tissue state, flavor aroma, and mellow taste, and the tasters have the best satisfaction; in addition, the mushroom sauce prepared in comparative example 7, because no preservatives were added and no special process treatment was performed, the storage time was short and it deteriorated, and the evaluation criteria could not be met during the actual evaluation process.

[0108] Experiment 3. Determination of components in mushroom sauce

[0109] 3.1 Experimental method, in which the moisture content is determined by direct drying method. Three experiments are conducted on average, and the weighted average is calculated. Shiitake mushroom sauce is a solid seasoning sauce. First, the shiitake mushroom sauce sample is crushed and ground until there are no obvious particles and the state is uniform, and then sealed for later use.

[0110] Formula: X = (m0-m1) / (m0-m2)*100;

[0111] Wherein, X is the moisture content of the sample (g / 100g); m0 is the weight of the culture dish and the sample before drying (g); m1 is the weight of the culture dish and the sample after drying (g); m2 is the weight of the culture dish (g);

[0112] Determination of total colony count: According to national standards, the specific steps are as follows: Sample dilution and colony count. The formula is as follows:

[0113] N = ∑C / (n0+0.1*n1)*d;

[0114] Where N is the number of colonies in the sample, ∑C is the total number of colonies on the plate (including plates in the appropriate range); n0 is the number of low-dilution plates; n1 is the number of high-dilution plates; d is the dilution factor (first dilution).

[0115] Determination of total acid content: weigh 5g of the above-mentioned ground sample into 100ml sesame cake, add 50ml water, stir evenly with a glass rod, transfer to a 100ml volumetric flask, wash the beaker with distilled water several times, pour the washing liquid into the volumetric flask, add water to the scale, mix well, and filter if necessary. Pipette 10ml into a 200ml beaker, add 60ml water, and stir evenly and thoroughly with a magnetic stirrer, titrate with a 10ml microburette of sodium hydroxide standard solution to a pH value of 8.2, record the volume of sodium hydroxide standard solution consumed, take 70ml of distilled water for a blank experiment, and calculate the total acid content.

[0116] Determination of α-amino nitrogen: Add 10 ml of formaldehyde solution directly to the above solution and mix well. Then continue to titrate with sodium hydroxide standard solution until the pH value is 9.2, record the volume of sodium hydroxide standard solution consumed, and perform a blank experiment at the same time. Calculate the content of α-amino nitrogen through the data recorded twice. (The concentration of sodium hydroxide is 0.05 mol / l)

[0117] X=[(V0-V1)*C*K / (M*V2 / 100)]*100;

[0118] Wherein, X is the content of total acid and α-amino nitrogen in the sample solution (g / 100g); V0 is the volume of standard solution consumed by the sample diluent for determination (ml); V1 is the volume of standard solution consumed by the reagent blank (ml); V2 is the amount of sample preparation solution used (ml); C is the concentration of the standard solution (mol / l); M is the mass of the sample weighed (g); K is the mass of the component to be measured equivalent to 1 mmol of the standard solution (g), where K is 0.09 when solving for total acid and 0.014 when solving for α-amino nitrogen.

[0119] 3.2 Experimental results. The moisture content, total colony count, total acid content and α-amino nitrogen of the mushroom sauces prepared in Examples 1-6 of the present invention and Comparative Examples 1-7 were measured respectively. The test results are shown in Table 4.

[0120] Table 4. Determination of components in mushroom sauce

[0121]

[0122] 3.3 Result analysis. It can be seen from Table 4 that the shiitake mushroom sauce prepared in the present application is more uniform in terms of moisture content, and the sauce has better stability; at the same time, the colony count meets the hygienic quality and safety standards of shiitake mushroom sauce, and appropriate acidity can enhance the delicious taste of shiitake mushroom sauce and improve the eating experience. The total acid content remains in a stable range, which can ensure that the taste and flavor of the product meet the needs of consumers; in addition, in terms of the α-amino nitrogen content, a higher content value can be obtained because the free amino acids contained in the shiitake mushroom homogenate during the preparation process can be combined with the organic acids and salts in the enzymatic hydrolyzate, which can make the umami amino acids, sweet amino acids and other flavor amino acids and nucleotides in the shiitake mushroom homogenate have a higher content, the mushroom characteristics are most obvious, the taste richness and mellowness are more prominent, and a stronger umami taste can be obtained; the overall taste of the sauce is smooth, uniform and blocky, without condensed blocks, without impurities, and the taste is excellent.

[0123] The above is only an embodiment of the present application, and the protection scope of the present application is not limited by these specific embodiments, but is determined by the claims of the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the technical ideas and principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for preparing a mellow mushroom sauce, characterized in that: The steps include: S1. Preparation of mushroom water Rehydrate and wash the dried shiitake mushrooms, separate the shiitake mushroom stems and shiitake mushroom caps, freeze the shiitake mushroom stems, cool at room temperature, tumble and knead, and then steam at high temperature and high pressure to obtain steamed shiitake mushroom stems and shiitake mushroom water; S2. Preparation of onion and garlic mixed water Chop green onion and garlic and mix them to obtain a green onion-garlic mixture, add clean water and lemon juice, heat and keep at a constant temperature, take the upper clear liquid and continue to heat and concentrate to obtain a green onion-garlic mixed water; S3. Preparation of sterilized mushroom stems The steamed mushroom stems are soaked in a mixture of onion and garlic to sterilize, thereby obtaining sterilized mushroom stems; S4. Preparation of Shiitake Mushroom Liquid The washed and separated mushroom caps are taken, crushed by a pulverizer and then ground into a homogenate to obtain a mushroom homogenate, enzyme a is added to the mushroom homogenate for primary enzymolysis, enzyme b is added for secondary enzymolysis, and finally the enzyme is inactivated by heating, the inactivated mushroom homogenate is subjected to high-speed centrifugation, and the supernatant is taken as the mushroom clear liquid; S5. Preparation of mushroom sauce Add oil to the pot and heat it up, add onions and garlic and stir-fry once, then add sterilized mushroom stems and stir-fry twice, then add mushroom water, soybean paste, Pixian bean paste, fermented black beans, and mushroom liquid and stir-fry three times, finally add salt, sugar, MSG, and spices and stir-fry until evenly cooked.

2. The method for preparing the mellow mushroom sauce according to claim 1, characterized in that: In step S1, the freezing conditions of the mushroom stems are as follows: rehydrate the mushroom stems at 50-60° C. for 120-150 minutes, freeze them at -18° C. for 2-4 hours, take them out, cool them at room temperature for 0.5 hours, and then tumble and knead them.

3. The method for preparing the mellow mushroom sauce according to claim 1, characterized in that: In the step S1, the high temperature and high pressure steaming conditions of the mushroom stems are: after draining the mushroom stems, the temperature is raised to 100-130° C. at a pressure of 150-200 KPa and steamed for 60-90 minutes to obtain the steamed mushroom stems and mushroom water.

4. The method for preparing the mellow mushroom sauce according to claim 1, characterized in that: In the step S2, 200-300 parts of green onions and 200-300 parts of garlic are chopped and ground into a paste and mixed to obtain a green onion-garlic mixture, 1000-1500 parts of clean water and 10-30 parts of lemon juice are added, and the mixture is heated to 40-50°C and kept at a constant temperature for 6 hours, and the upper clear liquid is taken and heated and concentrated to 10%-20% of the volume of the supernatant to obtain green onion-garlic mixed water; in the step S3, the steamed mushroom stems are placed in the green onion-garlic mixed water and soaked for 5-10 hours for sterilization to obtain sterilized mushroom stems.

5. The method for preparing the mellow mushroom sauce according to claim 1, characterized in that: In step S4, the mushroom caps are crushed and ground into a homogenate by a grinder, and then sieved through 50-100 mesh to obtain a shiitake mushroom homogenate, and compound enzyme a is added for primary enzymolysis, and then compound enzyme b is added for secondary enzymolysis, and finally the temperature is raised to 80-100° C. to inactivate the enzyme for 3-8 minutes, and the shiitake mushroom homogenate after the enzyme inactivation is subjected to high-speed centrifugation to obtain the supernatant as the shiitake mushroom clear liquid.

6. The method for preparing the mellow mushroom sauce according to claim 5, characterized in that: The compound enzyme a accounts for 0.2%-0.5% of the mass fraction of the shiitake mushroom homogenate. The primary enzymolysis process is as follows: adding the compound enzyme a to the shiitake mushroom homogenate, adjusting the pH value to 4.5-5.5, and stirring at 35-45°C for 1.5 hours; the compound enzyme b accounts for 0.3%-0.8% of the mass fraction of the shiitake mushroom homogenate. The secondary enzymolysis process is as follows: continuing to add the compound enzyme b to the shiitake mushroom homogenate, adjusting the pH value to 5.5-6.5, and stirring at 40-50°C for 1.5 hours.

7. The method for preparing the mellow mushroom sauce according to claim 5, characterized in that: The complex enzyme a comprises cellulase, hemicellulase and pectinase, and the mass ratio of the cellulase, hemicellulase and pectinase is (1-2): (1-2): (3-4); The complex enzyme b includes flavor protease, papain, and 5'-phosphodiesterase; the mass ratio of the flavor protease, papain, and 5'-phosphodiesterase is (1-2): (1-2): (1-3).

8. The method for preparing the mellow mushroom sauce according to claim 5, characterized in that: The high-speed centrifugation process of the mushroom homogenate is as follows: filtering the enzyme-inactivated mushroom homogenate through 8-12 layers of gauze, centrifuging the filtrate at 4-6°C and 5000-8000 r / min for 5-10 minutes, and taking the supernatant after centrifugation as the mushroom clear liquid.

9. The method for preparing the mellow mushroom sauce according to claim 1, characterized in that: According to the mass percentage, in the step S5, 20-30 parts of soybean oil are added to the wok and the temperature is raised to 110-130°C, then 10-20 parts of onions and 1-3 parts of garlic are added and stir-fried for 2-5 minutes, then 5-10 parts of sterilized mushroom stems are added and stir-fried for a second time for 5-8 minutes, 3-8 parts of mushroom water, 5-10 parts of soybean paste, 3-5 parts of Pixian bean paste, 3-5 parts of fermented black beans, and 3-8 parts of mushroom liquid are added and stir-fried for a third time for 5-10 minutes, and finally 1-3 parts of salt, 5-10 parts of white sugar, 1-3 parts of monosodium glutamate, and 0.5-1 parts of spices are added and stir-fried for 3-8 minutes before serving.

10. Use of the mellow mushroom sauce prepared by the preparation method according to any one of claims 1 to 9 in the fields of food production and mushroom processing.

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