CN101720902A

CN101720902A - Mushroom lobster sauce and method for preparing same

Info

Publication number: CN101720902A
Application number: CN200810046394A
Authority: CN
Inventors: 刘汉超
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-10-28
Filing date: 2008-10-28
Publication date: 2010-06-09

Abstract

The invention discloses mushroom lobster sauce and a method for preparing the same. The mushroom lobster sauce is prepared by using dried mushrooms, cooking oil, lobster sauce, peppers, white sugar, and salt as the raw materials and using monosodium glutamate and 5'-aroma producing disodium nucleotide as food additives. The mushroom lobster sauce is prepared by the conventional process, contains rich amino acids and vitamins needed by the human body and has a high nutritive value; the mushrooms and lobster sauce offer a good taste, and the peppers are melted upon entering the mouth; and no preservative is added, so that the mushroom lobster sauce is good for the health of the human body.

Description

Mushroom black curded bean and preparation method

Technical field

The present invention relates to a kind of preparation method of flavouring, especially a kind of mushroom black curded bean and preparation method.

Background technology

Mushroom is the second largest edible mushroom that is only second to agaricus bisporus in the world, and it can also prevent children rachitis, senile osteoporosis except that containing protein, sugar, vitamin and amino acid, promotes children's sclerotin and tooth development; And contain lentinacin, can reduce cholesterol, contain the material that can suppress growth of cancer cells in the mushroom simultaneously, have certain antitumaous effect.Diseases such as all right preventing cold of long very popular mushroom and cirrhosis.Fermented soya bean are traditional foods of China, and are not only delicious, good to eat, and nutritious, contain protein, fat, carbohydrate and calcium, phosphorus, iron, selenium, niacin, riboflavin etc.In motherland's medical science, fermented soya bean are commonly used to treat that phlegm is many, vomiting, uncomfortable in chest, indigestion, failure of memory and disease such as drunk; Modern medicine thinks that fermented soya bean have the heat-clearing of inducing sweat, and the effect of promoting eruption detoxifcation is applicable to headache due to pathogenic wind-heat, vomiting uncomfortable in chest, diseases such as the many dysphorias of phlegm.At present, both are combined process, make product keep separately nutrition, new local flavor is arranged again, and not add any anticorrisive agent be to make the greatest problem that this product needed overcomes.

Summary of the invention

The objective of the invention is to: a kind of unique flavor, the nutritious and preparation method of not adding the mushroom black curded bean of any anticorrisive agent are provided.The present invention is achieved in that it is to be made (by weight percentage) by following weight proportion raw material and food additives, dried thin mushroom 5%～15%, edible oil 35%～45%, fermented soya bean 20%～40%, capsicum 10%～15%, white granulated sugar 0.6%～1%, salt 0.6%～1%; Sodium glutamate 1%～5%, 5 '-flavour nucleotide disodium 0.01%～0.05%.Its making step is: wash out with the dust of cold water with the mushroom surface earlier, with cold water wash clean in a few minutes, the light salt warm water of putting into 20 degrees centigrade～35 degrees centigrade then soaked about one hour, stir toward the direction with hand, wherein residual silt is sunk at the bottom of the basin, and it is stand-by with pulverizer mushroom to be broken into strip at last; Millet bar green pepper and sub warhead green pepper are removed handle, clean up, smash with pulverizer, stand-by by the edible salt of adding 2 money per jin fermentation 2-3 days at last; In pot, pour edible vegetable oil into, treat that temperature rises to 100 degree, puts into capsicum, the delicious and crisp that stir-fries is put into fermented soya bean, sterilization after stir-frying several minutes then, put into mushroom, white granulated sugar, edible salt, fry clock more than a minute, put into 5 '-flavour nucleotide disodium, sodium glutamate, fried 1-2 minute, play pot, last metering and bottling, decals pastes, heat-sealing film, vanning.

Usefulness of the present invention is: the present invention is made by traditional handicraft, is rich in the amino acid and the vitamin of needed by human body, has higher nutritive value; The mouthfeel of mushroom and fermented soya bean is good, and capsicum has the sensation of just melt in the mouth; And do not add any anticorrisive agent, more be of value to health.

The specific embodiment

Because it is fast that mushroom belongs to suction, the easy again edible mushroom that sends out, simultaneously in order to keep original fragrance of dried thin mushroom and delicate flavour, the time of washing will lack, if it is improper to clean, can destroy its effective nutritional labeling, therefore wash out with the dust of cold water earlier 10 jin of dried thin mushroom surfaces, with cold water wash clean in a few minutes, in order to make the easier suction deliquescing of mushroom, can keep its peculiar taste again in addition, put it in 20 degrees centigrade～35 degrees centigrade the light salt warm water and soaked about one hour, stir toward the direction with hand, wherein residual silt is sunk at the bottom of the basin, it is stand-by with pulverizer mushroom to be broken into strip at last; 14 jin of capsicums are removed handle, clean up, smash with pulverizer, stand-by by the edible salt of adding 2 money per jin fermentation 2-3 days at last; In pot, pour 50 jin of edible vegetable oils into, treat that temperature rises to 100 degree, puts into capsicum, the delicious and crisp that stir-fries is put into 50 jin of fermented soya bean, sterilization after stir-frying several minutes then, put into mushroom, 0.8 jin of white granulated sugar, 1.5 jin of edible salts, fry clock more than a minute, put into 30 gram 5 '-flavour nucleotide disodium and 3 jin of sodium glutamates, fried 1-2 minute, play pot, last metering and bottling, decals pastes, heat-sealing film, vanning.

Claims

1. mushroom black curded bean, it is characterized in that: it is by following weight proportion raw material and food additives be made (by weight percentage), dried thin mushroom 5%～15%, edible oil 35%～45%, fermented soya bean 20%～40%, capsicum 10%～15%, white granulated sugar 0.6%～1%, salt 0.6%～1%; Sodium glutamate 1%～5%, 5 '-flavour nucleotide disodium 0.01%～0.05%.

2. the preparation method of mushroom black curded bean according to claim 1, it is characterized in that: its making step is: wash out with the dust of cold water with the mushroom surface earlier, with cold water wash clean in a few minutes, the light salt warm water of putting into 20 degrees centigrade～35 degrees centigrade then soaked about one hour, stir toward the direction with hand, wherein residual silt is sunk at the bottom of the basin, and it is stand-by with pulverizer mushroom to be broken into strip at last; Capsicum is removed handle, clean up, smash with pulverizer, stand-by by the edible salt of adding 2 money per jin fermentation 2-3 days at last; In pot, pour edible vegetable oil into, treat that temperature rises to 100 degree, puts into capsicum, the delicious and crisp that stir-fries is put into fermented soya bean, sterilization after stir-frying several minutes then, put into mushroom, white granulated sugar, edible salt, fry clock more than a minute, put into 5`-flavour nucleotide disodium and sodium glutamate, fried 1-2 minute, play pot, last metering and bottling, decals pastes, heat-sealing film, vanning.