阅读说明：本技术 一种原生态发酵型牛蒡酱加工工艺 (Original ecological fermentation type burdock sauce processing technology ) 是由 王经华 于 2020-05-29 设计创作，主要内容包括：本发明公开了一种原生态发酵型牛蒡酱加工工艺,通过两次微生物发酵,有效去除牛蒡的苦涩味,并且配合果葡糖浆的加入能够有效掩盖牛蒡自带的苦涩味,另外配合辣椒酱,能够使得牛蒡酱形成甜辣风味,更加开胃下饭,其次添加菇类和硬壳类果仁能够提升牛蒡酱的营养价值,并且将花生米和硬壳类果仁下入油锅炸制,并剁碎成颗粒,能够使得牛蒡酱的气质更加醇香,口感更加细腻柔和,能够更好的得到食用者的认可。(The invention discloses an original ecological fermentation type burdock sauce processing technology, which can effectively remove the bitter taste of burdock by two times of microbial fermentation, can effectively cover the bitter taste of the burdock by matching with the addition of high fructose corn syrup, can enable the burdock sauce to form sweet and spicy flavor by matching with chilli sauce, can stimulate the appetite and eat the rice, can improve the nutritive value of the burdock sauce by adding mushrooms and hard shell nuts, can put peanuts and hard shell nuts into an oil pot for frying, and is chopped into particles, so that the burdock sauce has mellow smell, fine and soft taste, and can be better accepted by eaters.)

1. The original ecological fermented burdock sauce processing technology is characterized by comprising the following steps:

cleaning fresh mushrooms and healthy and disease-free burdock, air drying, and cutting into dices for later use;

putting peanuts and hard shell kernels into an oil pan, frying, taking out, cooling, and chopping into particles for later use;

taking 80-100 parts by mass of diced burdock, 20-30 parts by mass of diced mushrooms, 8-15 parts by mass of granular peanuts, 10-30 parts by mass of granular hard shell nuts, 5-15 parts by mass of chili sauce, 2-8 parts by mass of ginger granules, 10-20 parts by mass of soybean oil, 5-10 parts by mass of corn oil and 10-20 parts by mass of water, uniformly mixing, frying in a frying pan for 30-60 min to prepare mixed sauce, and then cooling;

adding the high fructose corn syrup into the cooled mixed sauce, uniformly stirring, and putting into a container until the mixture is cooled;

sterilizing the mixed sauce in the container, and then performing microbial fermentation;

after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce;

and filling the concentrated sauce to obtain the burdock sauce.

2. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,

the mushroom and the burdock are required to be soaked for 1 time and rinsed for 3-5 times in the cleaning process, the soaking time is 30-60 min, salt is required to be added in the soaking process, and the rinsing is required to be performed by using running water.

3. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,

the mushroom is one or more of Lentinus Edodes, Agrocybe aegerita, black mushroom, Hericium Erinaceus, and Volvariella volvacea.

4. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,

frying peanuts and hard shell nuts, taking out and cooling: and putting the peanuts and the hard shell kernels into the oil pan again for re-frying, taking out and cooling, re-frying again, and circularly re-frying for 3-5 times.

5. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 4, which is characterized in that,

the temperature of the oil in the oil pan in the first re-frying is 120-150 ℃, the temperature of the oil in the oil pan in the second re-frying is 100-110 ℃, and the temperature of the oil in the oil pan in the third and subsequent re-frying processes is 60-80 ℃.

6. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,

the hard shell nuts are one or more of walnuts, sweet almonds, cashews, Chinese chestnuts and hazelnuts.

7. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,

the frying temperature in the frying process of the frying pan is 80-150 ℃.

8. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,

and adding 20-40 parts of high fructose corn syrup into the mixed sauce, stirring, and simultaneously heating the mixed sauce again at the heating temperature of 50-80 ℃ for 5-8 min.

9. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,

the fermentation product in the microbial fermentation is one or more of Aspergillus oryzae, aroma-producing yeast, lactic acid bacteria and acetic acid bacteria.

10. The processing technology of the original ecological fermentation type burdock pickles as claimed in claim 1,

after the mixed sauce in the containing container is sterilized, the mixed sauce is added into the fermented product, the temperature is kept at 35-45 ℃, the mixed sauce is kept for static culture for 10-24 hours, the mixed sauce is kept at 20-30 ℃, and the mixed sauce is sterilized again after shaking culture for 8-12 hours.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing technology of original ecological fermentation type burdock sauce.

Background

The burdock belongs to the burdock of the compositae, is a two-year-old herbaceous plant, takes fleshy roots as a product, and has the effects of dispelling wind-heat, eliminating swelling and toxin, treating dizziness and the like. At present, the burdock root is used as common food to enter the market, and some burdock-containing foods, such as burdock beverage, burdock sauce and the like, are correspondingly developed. However, the existing burdock sauce has poor flavor and mouthfeel, and the nutritional value needs to be improved.

Disclosure of Invention

The invention aims to provide an original ecological fermented burdock sauce processing technology, and aims to solve the technical problems that in the prior art, the flavor and the taste are poor, and the nutritional value needs to be improved.

In order to achieve the purpose, the processing technology of the original ecological fermentation type burdock sauce adopted by the invention comprises the following steps:

cleaning fresh mushrooms and healthy and disease-free burdock, air drying, and cutting into dices for later use;

putting peanuts and hard shell kernels into an oil pan, frying, taking out, cooling, and chopping into particles for later use;

taking 80-100 parts by mass of diced burdock, 20-30 parts by mass of diced mushrooms, 8-15 parts by mass of granular peanuts, 10-30 parts by mass of granular hard shell nuts, 5-15 parts by mass of chili sauce, 2-8 parts by mass of ginger granules, 10-20 parts by mass of soybean oil, 5-10 parts by mass of corn oil and 10-20 parts by mass of water, uniformly mixing, frying in a frying pan for 30-60 min to prepare mixed sauce, and then cooling;

adding the high fructose corn syrup into the cooled mixed sauce, uniformly stirring, and putting into a container until the mixture is cooled;

sterilizing the mixed sauce in the container, and then performing microbial fermentation;

after the sauce fermentation is finished, vacuum concentrating the sauce until the dry matter content reaches over 75 wt% to obtain concentrated sauce;

and filling the concentrated sauce to obtain the burdock sauce.

Wherein, 1 time of soaking and 3-5 times of rinsing are needed in the cleaning process of the mushrooms and the burdock, the soaking time is 30-60 min, salt is needed to be added in the soaking process, and the rinsing is needed to be carried out by adopting running water.

Wherein the mushroom is one or more of Lentinus Edodes, Agrocybe cylindracea, black mushroom, Hericium Erinaceus, and Volvariella volvacea.

Wherein, after the peanuts and the hard shell kernels are fried, fished out and cooled: and putting the peanuts and the hard shell kernels into the oil pan again for re-frying, taking out and cooling, re-frying again, and circularly re-frying for 3-5 times.

Wherein the temperature of the oil in the oil pan in the first re-frying is 120-150 ℃, the temperature of the oil in the oil pan in the second re-frying is 100-110 ℃, and the temperature of the oil in the oil pan in the third and subsequent re-frying processes is 60-80 ℃.

Wherein the hard shell kernel is one or more of walnut, sweet almond, cashew, Chinese chestnut and hazelnut.

Wherein the frying temperature in the frying process of the frying pan is 80-150 ℃.

Wherein, 20-40 parts of high fructose corn syrup is added into the mixed sauce to be stirred, and the mixed sauce needs to be heated again at the heating temperature of 50-80 ℃ for 5-8 min.

Wherein the fermentation product in the microbial fermentation is one or more of Aspergillus oryzae, aroma-producing yeast, lactic acid bacteria and acetic acid bacteria.

And after the mixed sauce in the containing container is sterilized, adding the mixed sauce into the fermented product, keeping the temperature of 35-45 ℃ for 10-24 hours for static culture, keeping the temperature of 20-30 ℃ for 8-12 hours for shaking culture, and then sterilizing again.

The invention has the beneficial effects that: through twice microbial fermentation, the bitter taste of the burdock is effectively removed, the bitter taste of the burdock can be effectively covered by adding high fructose corn syrup, in addition, the chili sauce is matched, the burdock sauce can form a sweet and spicy flavor to stimulate the appetite and eat rice, mushroom and hard shell nuts are added to improve the nutritive value of the burdock sauce, peanuts and hard shell nuts are fried in an oil pot and chopped into particles, so that the burdock sauce is mellow in gas, fine and soft in taste and can be better accepted by eaters.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a flow chart of the steps of example 1 of the present invention.

Fig. 2 is a flowchart of the steps of embodiment 2 of the present invention.

Fig. 3 is a flowchart of the steps of embodiment 3 of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

In the description of the present invention, it is to be understood that the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships illustrated in the drawings, and are used merely for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, are not to be construed as limiting the present invention. Further, in the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.

The invention provides an original ecological fermentation type burdock sauce processing technology, which is characterized in that 5-8 parts of mustard leaves, 5-8 parts of mint leaves, 6-10 parts of sea backthern leaves, 5-9 parts of onions, 3-8 parts of carrots, 4-7 parts of green onion particles, 3-5 parts of spice powder and 10-20 parts of perilla oil meal can be added in a frying pan frying mixed sauce according to parts by mass, wherein the spice powder is prepared by mixing and grinding myrcia, allspice, vanilla seeds, fennel, amomum fruits, clove, aniseed, cinnamon, dried orange peel, nardostachyos root, pepper, cortex acanthopanacis, murraya paniculata, amomum villosum and lemongrass, and 30-50 parts of honey can be added into a cooled mixed sauce after high fructose corn syrup is added.