Preparation method of tricholoma gambosum beef paste

Abstract

The present invention discloses a tricholoma gambosum beef sauce preparation method, and relates to the technical field of seasoning processing, and the method comprises the following steps: S1, pretreatment: tricholoma gambosum is soaked for 1-2 days, and is cut into particles for later use; spices are weighed in advance; beef with fat and lean is selected and cut into small pieces or diced meat for standby application; the preparation method comprises the following steps: weighing the following raw materials in parts by mass in advance: 60-65 parts of composite rapeseed oil, 10-15 parts of beef, 3-5 parts of chili powder, 3-5 parts of tricholoma gambosum, 1-2 parts of tricholoma matsutake, 1-2 parts of black truffle, 3-5 parts of thick broad-bean sauce, 1-3 parts of fermented soya beans, 5-8 parts of garlic, 1-3 parts of fresh ginger, 1-3 parts of white granulated sugar, 1-3 parts of table salt, 0.1-0.5 part of spices, 0.5-1 part of Chinese prickly ash powder, 1-3 parts of monosodium glutamate, 1-3 parts of sesame, 3-5 parts of sesame oil and 2-4 parts of high-salt diluted tricholoma gambosum crude oil. And S2, performing stir-frying. The tricholoma gambosum beef paste provided by the invention combines the fresh fragrance of tricholoma gambosum and the rich flavor of beef, and can add unique flavor to various dishes.

Description

Technical Field

[0001] The invention relates to the technical field of seasoning processing, in particular to a method for preparing mushroom beef sauce. Background Art

[0002] Tricholoma is a common edible fungus belonging to the Agaricus family. They usually grow on wood or decayed plant materials. Tricholoma is thick and delicious, rich in protein, B vitamins, minerals and dietary fiber, and has high nutritional value. Regular consumption of Tricholoma can increase appetite, aid digestion, and replenish qi. Therefore, using Tricholoma in compound seasonings is beneficial to increase the nutritional value of compound seasonings and add flavor.

[0003] The diversity of seasonings is crucial to improving the flavor of dishes. CN116458626A, CN105211833A, and CN104431818A disclose the preparation methods of mushroom chili sauce, mushroom soy sauce, and mushroom broad bean sauce, respectively. However, the preparation method of mushroom beef sauce has not yet been disclosed in the market. In order to meet the growing needs of consumers and enrich the types of seasonings, the present invention proposes a preparation method of mushroom beef sauce. As a new type of seasoning, mushroom beef sauce combines the freshness of mushrooms and the richness of beef, and can add unique flavors to various dishes.

[0004] In addition, the button mushrooms need to be soaked. The general practice is to pour the button mushrooms directly into the water, soak them for a period of time, and then manually salvage the button mushrooms. This method has the following problems: ① Some button mushrooms float on the water surface, resulting in incomplete or uneven soaking, affecting the quality and taste of the final product; ② Manually salvaging the button mushrooms will take a lot of time and manpower, affecting efficiency. Summary of the invention

[0005] In order to solve the shortcomings of the prior art, the present invention provides a method for preparing a mushroom beef sauce, and mushrooms are combined with beef to prepare a new type of mushroom beef sauce.

[0006] In order to achieve the purpose of the present invention, the following scheme is proposed: A method for preparing mushroom beef sauce comprises the following steps: S1. Preprocessing: Soak the button mushrooms for 1 to 2 days, cut into granules and set aside.

[0007] Weigh in advance the following spices in parts by mass: 8-12 parts of star anise, 5-8 parts of cloves, 3-5 parts of angelica, 3-4 parts of tsaoko, 3-4 parts of amomum, 2-3 parts of citronella, 3-5 parts of cinnamon, 3-4 parts of cassia bark, 4-5 parts of kaempferia, 3-4 parts of tangerine peel, 2-3 parts of cassia bark, 5-8 parts of lemongrass, 5-8 parts of cardamom, 2-3 parts of mint, and 3-4 parts of angelica.

[0008] Choose beef with alternating fat and lean meat, cut it into small pieces or dices for later use.

[0009] The following raw materials are weighed in advance in parts by mass: 60-65 parts of compound rapeseed oil, 10-15 parts of beef, 3-5 parts of chili powder, 3-5 parts of shiitake mushrooms, 1-2 parts of matsutake mushrooms, 1-2 parts of black truffles, 3-5 parts of bean paste, 1-3 parts of fermented black beans, 5-8 parts of garlic, 1-3 parts of ginger, 1-3 parts of white sugar, 1-3 parts of salt, 0.1-0.5 parts of spices, 0.5-1 parts of pepper powder, 1-3 parts of monosodium glutamate, 1-3 parts of sesame seeds, 3-5 parts of sesame oil, and 2-4 parts of high-salt diluted shiitake mushroom crude oil.

[0010] The preparation method of high-salt diluted Agaricus glutinosa crude oil is shown in CN105211833A, and its specification records three embodiments. For example, in embodiment 1, 65 kg of soybean meal, 15 kg of wheat, and 20 kg of bran are mixed evenly, 65 kg of water is added, and the mixture is steamed at 120°C for 5 min, then quickly cooled to about 40°C, 0.3% of the total weight of the steamed raw materials by weight of Aspergillus oryzae is added, stirred evenly, and cultured at 35°C for 40 h; after the culture is completed, 3 times the total weight of the raw materials after culture is added to the mixture, and the salt content of the steamed raw materials is 0.3%. The amount of dried mushrooms is 20g / 100mL, and the amino acid nitrogen content is 0.3g / 100mL. At the same time, 5% of the total weight of the raw materials after culture and 3% of spices are added, and the mixture is put into a fermentation tank for natural fermentation in the sun and dew for 4 months. After the fermentation is completed, brine with a weight of 1.5 times the total weight of the fermented material is added, and the amino acid nitrogen content of the brine is 0.3g / 100mL and the salt content is 20g / 100mL. Soak for 25 hours, filter out the original juice, put it into a drying tank, and age it in the sun and dew to produce fragrance, so as to obtain a high-salt dilute mushroom soy sauce crude oil.

[0011] S2. Stir-frying: Clean the frying pan and dry it; add compound rapeseed oil, heat it to 125-130°C, start the blender, adjust to medium heat, and pour in the remaining ingredients; adjust to low heat, start timing when the temperature reaches 100-103°C, maintain for 30 minutes, turn off the heat, and you will get the mushroom beef sauce.

[0012] The beneficial effects of the present invention are: 1. A new type of beef sauce with mushrooms is prepared, which combines the freshness of mushrooms and the richness of beef, and can add unique flavors to various dishes; the spices used in the beef sauce with mushrooms are mellow and rich, with a long aftertaste, a strong aromatic flavor, a blend of multiple aromas, and multiple olfactory levels.

[0013] 2. By soaking the mushrooms through the soaking device, all the mushrooms can be immersed in water to prevent some mushrooms from floating on the water surface; the device can automatically lower the soaking frame containing the mushrooms into the pool, and can also automatically lift the soaking frame, which solves the problem of manual salvage of mushrooms and improves efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 Shown is a process flow chart of a method for preparing mushroom beef sauce; Figure 2 Shows the immersion device structure Figure 1 ; Figure 3 for Figure 2 A partial enlarged view of the middle part; Figure 4 Shows the structure of the immersion device Figure 2 ; Figure 5 for Figure 4 A partial enlarged view of point B in the middle; Figure 6 A side view of the soaking device is shown; Figure 7 A state diagram of the soaking device when the soaking frame is turned over to the water pool is shown; Figure 8 The structure diagram of the soaking device is shown in which the turning mechanism includes two motors. DETAILED DESCRIPTION

[0015] like Figure 1 As shown, this embodiment provides a method for preparing mushroom beef sauce, comprising the following steps: S1. Preprocessing: (1) Soak the Oyster Mushrooms for 1 to 2 days, cut into granules and set aside.

[0016] (2) Prepare mushroom liquid in advance: chop various types of mushrooms such as button mushrooms, shiitake mushrooms, and matsutake into small pieces of 1 to 2 cm, add to a wok containing olive oil and stir-fry over low heat for 5 to 8 minutes, then add enough water, a little garlic, green onion, and cinnamon and simmer for 3 to 4 hours. After cooling, filter with multiple layers of gauze to obtain a mushroom liquid with a rich flavor.

[0017] (3) Choose fermented black beans that have a normal fermented black bean flavor, are not hard-core, have complete grains, and have no bitterness.

[0018] (4) Weigh the spices in advance. There are three options for the recipe of spices: Scheme 1, comprising the following ingredients by weight: 8-12 parts of star anise, 5-8 parts of cloves, 3-5 parts of angelica, 3-4 parts of tsaoko, 3-4 parts of amomum, 2-3 parts of fragrant fruit, 3-5 parts of cinnamon, 3-4 parts of cassia bark, 4-5 parts of kaempferol, 3-4 parts of tangerine peel, 2-3 parts of cassia bark, 5-8 parts of lemongrass, 5-8 parts of cardamom, 2-3 parts of mint, and 3-4 parts of angelica; Scheme 2, comprising the following ingredients by weight: 8-12 parts of star anise, 5-8 parts of fennel, 2-4 parts of cloves, 3-5 parts of angelica, 3-4 parts of tsaoko, 3-4 parts of amomum, 2-3 parts of fragrant fruit, 3-5 parts of cinnamon, 3-4 parts of cassia bark, 4-5 parts of kaempferol, 3-4 parts of tangerine peel, 2-3 parts of cassia bark, 5-8 parts of lemongrass, 5-8 parts of cardamom, 2-3 parts of mint, 3-4 parts of angelica, and 2-4 parts of nard; Scheme 3, comprising the following ingredients by mass: 8-12 parts of star anise, 2-4 parts of fennel, 2-4 parts of cloves, 5-8 parts of angelica, 3-4 parts of tsaoko, 3-4 parts of amomum, 2-3 parts of fragrant fruit, 3-5 parts of cinnamon, 3-4 parts of cassia bark, 4-5 parts of kaempferol, 3-4 parts of tangerine peel, 2-3 parts of cassia bark, 5-8 parts of lemongrass, 2-4 parts of bay leaves, 5-8 parts of cardamom, 3-5 parts of mint, 3-4 parts of angelica, and 1-3 parts of perilla; The spices obtained in Scheme 1 are mellow and rich, with a long aftertaste, a strong aroma, a blend of multiple aromas, and multiple olfactory levels; the spices obtained in Scheme 2 are mellow and have a strong aroma, but the mellowness is relatively single and lacks characteristics; the spices obtained in Scheme 3 are refreshing, with a fresh and elegant aroma and a unique olfactory flavor. Scheme 1 is preferred.

[0019] (5) Select beef with alternating fat and lean parts, cut it into small pieces or dices and set aside.

[0020] (6) Preparing the composite rapeseed oil in advance. Regarding the preparation method of the composite rapeseed oil, the following three schemes can be adopted: Solution 1: prepare a mixed oil consisting of 5 parts of rapeseed oil and 2 parts of soybean oil; stir-fry appropriate amounts of onion, garlic, ginger, celery, and coriander with the mixed oil over low heat until the vegetables become soft and emit fragrance, then remove the auxiliary ingredients to obtain composite rapeseed oil; Solution 2: prepare a mixed oil consisting of 5 parts of rapeseed oil and 2 parts of corn oil; stir-fry appropriate amounts of onion, garlic, ginger, celery, and coriander with the mixed oil over low heat until the vegetables become soft and emit fragrance, then remove the auxiliary ingredients to obtain composite rapeseed oil; Solution 3: prepare a mixed oil consisting of 5 parts of rapeseed oil and 2 parts of sunflower oil; stir-fry appropriate amounts of onion, garlic, ginger, celery, and coriander with the mixed oil over low heat until the vegetables become soft and emit fragrance, then remove the auxiliary ingredients to obtain composite rapeseed oil; The composite rapeseed oil obtained in scheme 1 has a strong and mellow aroma and a rich taste; the composite rapeseed oil obtained in scheme 2 has a fresh and unique aroma; the composite rapeseed oil obtained in scheme 3 has a mild aroma and a little fresh and unique aroma. Scheme 1 is preferred.

[0021] (7) Weigh the following raw materials in parts by mass in advance: 60-65 parts of compound rapeseed oil, 10-15 parts of beef, 3-5 parts of chili powder, 3-5 parts of button mushrooms, 1-2 parts of matsutake mushrooms, 1-2 parts of black truffles, 1-3 parts of mushroom liquid, 3-5 parts of bean paste, 1-3 parts of fermented black beans, 5-8 parts of garlic, 1-3 parts of ginger, 1-3 parts of white sugar, 1-3 parts of salt, 0.1-0.5 parts of spices, 0.5-1 parts of pepper powder, 1-3 parts of monosodium glutamate, 1-3 parts of sesame seeds, 3-5 parts of sesame oil, and 2-4 parts of high-salt diluted button mushroom oil; The preparation method of high-salt diluted Agaricus glutinosa crude oil is shown in CN105211833A, which is described in paragraphs

[0033] -

[0045] of the specification. For example, in Example 1, 65 kg of soybean meal, 15 kg of wheat and 20 kg of bran are mixed evenly, 65 kg of water is added, and the mixture is steamed at 120° C. for 5 min, then quickly cooled to about 40° C., 0.3% of the total weight of the steamed raw materials by weight of Aspergillus oryzae is added, stirred evenly, and cultured at 35° C. for 40 h; after the culture is completed, 3 times the total weight of the raw materials after culture is added with salt water for mixing the unstrained grains, and the unstrained grains are mixed with salt water for mixing the unstrained grains. The salt content of the brine is 20g / 100mL, and the amino acid nitrogen content is 0.3g / 100mL. At the same time, 5% of the total weight of the raw materials after cultivation and 3% of spices are added, and the mixture is put into a fermentation tank for natural fermentation in the sun and dew for 4 months. After the fermentation is completed, a soaking brine with a weight of 1.5 times the total weight of the fermented material is added, the amino acid nitrogen content of the soaking brine is 0.3g / 100mL, and the salt content is 20g / 100mL. The mixture is soaked for 25 hours, the original juice is filtered out, and the juice is put into a drying tank for aging and aroma production in the sun and dew, so as to obtain a high-salt dilute mushroom soy sauce crude oil.

[0022] S2. Stir-frying: Clean the frying pan and dry it; add compound rapeseed oil, heat it to 125-130°C, start the blender, adjust to medium heat, and pour in the remaining ingredients; adjust to low heat, start timing when the temperature reaches 100-103°C, maintain for 30 minutes, turn off the heat, and you will get the mushroom beef sauce.

[0023] Furthermore, in order to soak the button mushrooms more fully and efficiently, in the pretreatment step of S1, the button mushrooms are soaked by a soaking device, and the soaking device is specifically implemented as follows: like Figure 2 , Figure 4As shown, the device includes a water pool 1, a turning mechanism 2, a soaking frame 3 and a conveying platform 4. A bridge-shaped drain plate 5 is provided between the water pool 1 and the conveying platform 4. The first side of the bridge-shaped drain plate 5 is connected to the water pool 1, and the second side is connected to the conveying platform 4. The turning mechanism 2 is arranged at the outer end of the water pool 1, and the soaking frame 3 is located above the bridge-shaped drain plate 5. The turning mechanism 2 is connected to the soaking frame 3 and is used to flip the soaking frame 3 from above the bridge-shaped drain plate 5 to the water pool 1, and the soaking frame 3 is always in a suspended state during the movement. A flip cover 31 is provided on the top of the soaking frame 3, one side of the flip cover 31 is hinged to the soaking frame 3, and the open side faces the direction of the water pool 1. When the flip cover 31 is opened, it is used to hold the mushrooms to be soaked. A sealing plate 32 is provided at the bottom of the soaking frame 3, and the opening and closing of the sealing plate 32 are controlled by the power mechanism 6, and one side of the sealing plate 32 is hinged to the soaking frame 3, and the open side faces the direction of the conveying platform 4. It should be noted here that each panel of the soaking frame 3 is arrayed with mesh holes, and the function of the mesh holes is to facilitate the flow of liquid.

[0024] The operation method of the soaking device is as follows: the soaking frame 3 is flipped into the water pool 1 by using the flip mechanism 2, and the flip cover 31 is higher than the water surface (such as Figure 7 As shown), note that during this process, the soaking frame 3 is always in a suspended state, similar to the state of the car in the Ferris wheel; then the staff opens the flap 31, pours the mushrooms to be soaked into the soaking frame 3, and covers the flap 31; uses the turning mechanism 2 to completely immerse the soaking frame 3 in the water pool 1; soaks for 1 to 2 days; uses the turning mechanism 2 to turn the soaking frame 3 to the top of the first side of the bridge-shaped drain plate 5, and the water dripping from the soaking frame 3 flows back to the water pool 1 through the first side; after draining, uses the turning mechanism 2 to turn the soaking frame 3 to the top of the second side of the bridge-shaped drain plate 5, uses the power mechanism 6 to open the sealing plate 32, and the soaking frame 3 releases the mushrooms to the second side of the bridge-shaped drain plate 5, and then rolls to the conveying platform 4; uses the conveying platform 4 to convey the mushrooms to the granulating equipment for the next step of processing.

[0025] Here are some details: ① The side of the flap 31 opening faces the direction of the pool 1, so that when the soaking frame 3 is moved into the pool 1, it is convenient for the staff to open the flap 31; ② When the mushrooms are placed, the flap 31 must be located above the water surface (such as Figure 7 ③ One side of the opening of the sealing plate 32 faces the direction of the conveying platform 4, which is convenient for smoothly releasing the mushrooms in the soaking frame 3 onto the conveying platform 4.

[0026] During the operation of the turning mechanism 2, the soaking frame 3 is always kept in a suspended state. There are many solutions to achieve this function, such as Figure 8As shown, the flipping mechanism 2 includes a motor 21 and two regulating plates 23 symmetrically arranged at both ends of the bridge-shaped drain plate 5. The output shaft of the motor 21 passes through the corresponding support plate and is connected to the bottom end of the corresponding regulating plate 23. The top ends of the two regulating plates 23 are both rotatably provided with horizontal rods 24. The immersion frame 3 is suspended under the two horizontal rods 24 by chains or ropes. When the two motors 21 flip the two regulating plates 23 synchronously, the immersion frame 3 can maintain the suspended state by its own gravity.

[0027] In order to reduce the number of motors 21 used, it is also written to improve the stability of the soaking frame 3, such as Figure 2 , Figure 3 , Figure 7 As shown, the preferred flip mechanism 2 includes a motor 21, five gears 22 meshing in sequence and two regulating plates 23 symmetrically arranged at both ends of the bridge-shaped drain plate 5. The output shaft of the motor 21 passes through the first support plate and is connected to the bottom end of one of the regulating plates 23. The bottom end of the other regulating plate 23 is rotatably connected to the inner wall of the second support plate. The tops of the two regulating plates 23 are rotatably provided with a horizontal rod 24, and the inner ends of the horizontal rod 24 are provided with a threaded section. The tops of the two ends of the soaking frame 3 are each hinged with a hanging plate 34, and the hanging plate 34 is provided with a notch 341 that passes through itself. The hanging plate 34 is suspended on the corresponding screw The immersion frame 3 is suspended below the two horizontal rods 24. Among the five gears 22, the gears 22 at the lowest and highest positions have the same size and the same number of teeth, the three middle gears 22 have the same size and the same number of teeth, the gear 22 at the lowest position is fixedly connected to the outer wall of the second support plate, and the gear 22 at the lowest position is coaxial with the output shaft of the motor 21, and the remaining four gears 22 are rotatably connected to the outer wall of the regulating plate 23 at the second support plate, and the gear 22 at the highest position is coaxially arranged and connected with the corresponding horizontal rod 24.

[0028] The principle is as follows: Figure 6 From the perspective, the motor 21 is started, causing the control plate 23 and the immersion frame 3 to rotate clockwise. During this process, under the adjustment of the five gears 22, the lowest gear 22 is fixed, and the other four gears 22 rotate, while the highest gear 22 causes the horizontal rod 24 and the immersion frame 3 to rotate counterclockwise, which means that the angles of the immersion frame 3 in the clockwise and counterclockwise directions cancel each other out, so the immersion frame 3 will always remain in a suspended state.

[0029] For ease of understanding, without considering the situation of five gears 22, it can be assumed that the immersion frame 3, two horizontal rods 24 and two regulating plates 23 are fixedly connected as a whole. If the motor 21 rotates the whole clockwise, the immersion frame 3 will be in a tilted state. At this time, consider the role of the five gears 22. The role of the five gears 22 is to make the immersion frame 3 rotate counterclockwise so that the immersion frame 3 is always in a suspended state.

[0030] One thing to explain here is that in this embodiment, the immersion frame 3 is suspended under the two horizontal rods 24, instead of connecting the two horizontal rods 24 into a beam and then suspending the immersion frame 3 under the beam. The purpose of this design is to ensure that there is a certain interval between the two horizontal rods 24 to facilitate opening the flip cover 31.

[0031] In order to further improve the stability of the soaking frame 3, as Figure 2 As shown, the two horizontal rods 24 are connected by a horizontal U-shaped plate 25, and the U-shaped groove opening of the U-shaped plate 25 faces the direction of the pool 1, as shown in FIG. Figure 7 As shown, at this time, the soaking frame 3 has been flipped into the pool 1, and the position of the flap 31 is higher than the water surface. Next, the staff pulls up the handle of the flap 31 to flip the flap 31 to the U-shaped plate 25. That is to say, when pouring the mushrooms into the soaking frame 3, the U-shaped plate 25 can also play a role in supporting the flap 31.

[0032] Regarding the implementation of the power mechanism 6, this embodiment adopts the following measures: Figure 4 , Figure 5 , Figure 7 As shown, the power mechanism 6 includes two power components symmetrically arranged at both ends of the bridge-shaped drain plate 5. From bottom to top, the power components include a hydraulic lifting rod 61, a horizontal plate 62 and an inverted L-shaped pressure plate 63. The power source of the hydraulic lifting rod 61 is hydraulically driven to adjust the height of the inverted L-shaped pressure plate 63. A cylinder 33 is arranged at each end of the sealing plate 32, and a convex plate 35 is arranged at each end surface of the immersion frame 3. The cylinder 33 is connected to the corresponding convex plate 35 through a spring 36. The horizontal section of the inverted L-shaped pressure plate 63 faces the direction of the water pool 1, and the horizontal section is located between the spring 36 and the immersion frame 3.

[0033] The principle of the power mechanism 6 opening the sealing plate 32 is as follows: after draining, the flipping mechanism 2 is used to flip the immersion frame 3 to the top of the second side of the bridge-shaped drain plate 5. During this process, the transverse section of the inverted L-shaped pressure plate 63 is gradually inserted between the spring 36 and the immersion frame 3; the inverted L-shaped pressure plate 63 is moved down by the hydraulic lifting rod 61, and the transverse section of the inverted L-shaped pressure plate 63 first contacts and then presses down the cylinder 33, thereby opening the sealing plate 32. Note that the transverse section of the inverted L-shaped pressure plate 63 must be long enough. During the process of opening the sealing plate 32, the transverse section of the inverted L-shaped pressure plate 63 always contacts the cylinder 33; after the mushrooms in the immersion frame 3 are released, the inverted L-shaped pressure plate 63 is moved up by the hydraulic lifting rod 61, and the sealing plate 32 is reset under the action of the spring 36, and the immersion frame 3 is reclosed.

[0034] The power mechanism 6 is cleverly positioned, and its coordination with the cylinder 33 and the spring 36 is also very clever. The size and position of the inverted L-shaped pressure plate 63 ensure that the sealing plate 32 can be opened smoothly, while also ensuring that it will not interfere with the moving trajectory of the immersion frame 3.

[0035] The method of using this embodiment is as follows: the motor 21 is started, and the soaking frame 3 is flipped from above the bridge-shaped drain plate 5 to the inside of the pool 1, and the flip cover 31 is higher than the water surface (such as Figure 7 As shown in the figure, during this process, with the cooperation of the five gears 22, the soaking frame 3 is always in a suspended state; then the staff opens the flip cover 31, pours the mushrooms to be soaked into the soaking frame 3, and covers the flip cover 31; the motor 21 is started, and the soaking frame 3 is completely immersed in the pool 1; soak for 1 to 2 days; the motor 21 is started and reversely runs to flip the soaking frame 3 to the top of the first side of the bridge-shaped drain plate 5, and the water dripping from the soaking frame 3 flows back to the pool 1 through the first side; after draining, the motor 21 is started, Turn the soaking frame 3 over to the top of the second side of the bridge-shaped drain plate 5; use the hydraulic lifting rod 61 to move the L-shaped pressure plate 63 downward, and the horizontal section of the inverted L-shaped pressure plate 63 first contacts and then presses down the cylinder 33, thereby opening the sealing plate 32; the soaking frame 3 releases the mushrooms to the second side of the bridge-shaped drain plate 5, and then rolls to the conveying platform 4; after the mushrooms in the soaking frame 3 are released, use the hydraulic lifting rod 61 to move the L-shaped pressure plate 63 upward, and the sealing plate 32 is reset under the action of the spring 36, and the soaking frame 3 is reclosed.

[0036] The above embodiments are only used to illustrate the technical ideas and features of the present invention, and are not intended to be the only or limit the present invention. It should be understood by those skilled in the art that various changes or equivalent substitutions made to the present invention without departing from the scope of the present invention all fall within the scope of protection of the present invention.

Claims

1. A method for preparing mushroom beef sauce, characterized in that: The following steps are involved: S1. Preprocessing: Soak the mushrooms for 1 to 2 days, cut into granules and set aside; Weigh the following spices in parts by mass in advance: 8-12 parts of star anise, 5-8 parts of cloves, 3-5 parts of angelica dahurica, 3-4 parts of tsaoko, 3-4 parts of amomum villosum, 2-3 parts of fennel, 3-5 parts of cinnamon, 3-4 parts of cassia bark, 4-5 parts of kaempferol, 3-4 parts of tangerine peel, 2-3 parts of cassia bark, 5-8 parts of lemongrass, 5-8 parts of cardamom, 2-3 parts of mint, and 3-4 parts of angelica; Choose beef with fat and lean parts, cut into small pieces or dices for later use; Weigh the following raw materials in parts by mass in advance: 60-65 parts of compound rapeseed oil, 10-15 parts of beef, 3-5 parts of chili powder, 3-5 parts of button mushrooms, 1-2 parts of matsutake, 1-2 parts of black truffle, 3-5 parts of bean paste, 1-3 parts of fermented black beans, 5-8 parts of garlic, 1-3 parts of ginger, 1-3 parts of white sugar, 1-3 parts of salt, 0.1-0.5 parts of spices, 0.5-1 parts of pepper powder, 1-3 parts of monosodium glutamate, 1-3 parts of sesame, 3-5 parts of sesame oil, and 2-4 parts of high-salt diluted button mushroom oil; S2. Stir-frying: Clean and dry the sauce pan; Add compound rapeseed oil, heat to 125-130°C, start the mixer, adjust to medium heat, and pour in the remaining ingredients; Adjust to low heat, start timing when the temperature reaches 100-103°C, maintain for 30 minutes, turn off the heat, and you will get the mushroom beef sauce.

2. The method for preparing mushroom beef sauce according to claim 1, characterized in that: In the pretreatment step, mushroom liquid is prepared in advance: the button mushrooms, shiitake mushrooms and matsutake mushrooms are chopped into small pieces of 1 to 2 cm, added into a wok containing olive oil and stir-fried over low heat for 5 to 8 minutes, and then sufficient water is added, and a small amount of garlic, green onion and cinnamon are added to simmer for 3 to 4 hours. After cooling, the mixture is filtered through multiple layers of gauze to obtain a mushroom liquid with a strong flavor. When the raw materials are weighed in advance, the mass portion of the mushroom liquid is 1 to 3 parts.

3. The method for preparing mushroom beef sauce according to claim 1, characterized in that: In the pretreatment step, the composite rapeseed oil is prepared in advance: appropriate amounts of onion, garlic, ginger, celery, and coriander are slowly fried over low heat with a mixture of 5 parts of rapeseed oil and 2 parts of soybean oil until the vegetables become soft and emit a fragrance, then the auxiliary materials are removed to obtain the composite rapeseed oil.

4. The method for preparing mushroom beef sauce according to claim 1, characterized in that: In the pretreatment step, the mushrooms are soaked in a soaking device, which comprises a water pool (1), a turning mechanism (2), a soaking frame (3) and a conveying platform (4); a flip cover (31) is provided on the top of the soaking frame (3) for containing the mushrooms to be soaked; a bridge-shaped drain plate (5) is provided between the water pool (1) and the conveying platform (4); the turning mechanism (2) is connected to the soaking frame (3) and is used to turn the soaking frame (3) from above the bridge-shaped drain plate (5) into the water pool (1); and the soaking frame (3) is always in a suspended state; a sealing plate (32) is provided on the bottom of the soaking frame (3); and the opening and closing of the sealing plate (32) is controlled by a power mechanism (6); The method for soaking shiitake mushrooms comprises: using a turning mechanism (2) to turn over a soaking frame (3) into a water pool (1), with the turning cover (31) being higher than the water surface; opening the turning cover (31), pouring the shiitake mushrooms to be soaked into the soaking frame (3), and covering the turning cover (31); using the turning mechanism (2) to completely immerse the soaking frame (3) in the water pool (1); soaking for 1 to 2 days; using the turning mechanism (2) to turn over the soaking frame (3) to the top of a first side surface of a bridge-shaped draining plate (5), so that water dripping from the soaking frame (3) flows back into the water pool (1) through the first side surface; after draining, using the turning mechanism (2) to turn over the soaking frame (3) to the top of a second side surface of the bridge-shaped draining plate (5), using a power mechanism (6) to open the sealing plate (32), so that the soaking frame (3) releases the shiitake mushrooms to the second side surface, and then rolls to a conveying platform (4); and using the conveying platform (4) to convey the shiitake mushrooms to a granulating device.

5. The method for preparing mushroom beef sauce according to claim 4, characterized in that: The turning mechanism (2) comprises a motor (21), five gears (22) meshing in sequence, and two regulating plates (23) symmetrically arranged at both ends of the bridge-shaped drain plate (5); the output shaft of the motor (21) passes through the first support plate and is connected to the bottom end of one of the regulating plates (23); the bottom end of the other regulating plate (23) is rotatably connected to the inner wall of the second support plate; the top ends of the two regulating plates (23) are both rotatably provided with horizontal rods (24); the soaking frame (3) is suspended below the two horizontal rods (24); the gear (22) at the lowest position is fixedly connected to the outer wall of the second support plate; the remaining four gears (22) are all rotatably connected to the outer wall of the regulating plate (23) at the second support plate; and the gear (22) at the highest position is coaxially connected to the corresponding horizontal rod (24); In the method steps for soaking shiitake mushrooms, when the motor (21) drives the regulating plate (23), the soaking frame (3) is caused to flip in one direction along with the regulating plate (23), and at the same time, under the adjustment of the five gears (22), the horizontal rod (24) and the soaking frame (3) are caused to rotate in opposite directions, and the angles in the two directions offset each other, so that the soaking frame (3) always remains in a suspended state.

6. The method for preparing mushroom beef sauce according to claim 5, characterized in that: A hanging plate (34) is hingedly connected to each end of the soaking frame (3), and a notch (341) is provided on the hanging plate (34) which passes through the hanging plate. A threaded section is provided on the inner end of the horizontal rod (24), and the hanging plate (34) is hung on the corresponding threaded section and is tightened and fixed by a threaded cap (241).

7. The method for preparing mushroom beef sauce according to claim 4, characterized in that: The power mechanism (6) comprises two power components symmetrically arranged at both ends of the bridge-shaped drain plate (5), and the power components comprise, from bottom to top, a hydraulic lifting rod (61), a horizontal plate (62) and an inverted L-shaped pressing plate (63) in sequence; a cylinder (33) is arranged at each end of the sealing plate (32); a convex plate (35) is arranged at each end surface of the immersion frame (3); the cylinder (33) is connected to the corresponding convex plate (35) via a spring (36); the opening of the sealing plate (32) faces the direction of the conveying platform (4); the horizontal section of the inverted L-shaped pressing plate (63) faces the direction of the water pool (1), and the horizontal section is located between the spring (36) and the immersion frame (3); In the method steps for soaking shiitake mushrooms, after draining, the soaking frame (3) is flipped over to the top of the second side of the bridge-shaped drain plate (5) using the flip mechanism (2), and the inverted L-shaped pressing plate (63) is moved downward using the hydraulic lifting rod (61), so that the horizontal section of the inverted L-shaped pressing plate (63) first contacts and then presses down the cylinder (33), thereby opening the sealing plate (32).

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