阅读说明：本技术 一种鹿肉蘑菇肉酱的制备方法及工艺 (Preparation method and process of venison mushroom meat paste ) 是由 杨子玉 闫俊莲 于 2019-10-15 设计创作，主要内容包括：本发明属于食品技术领域,提出了一种鹿肉蘑菇肉酱的制备方法及工艺,包括以下步骤：S1.鹿肉腌制：将鹿肉切丁后,加入腌制料,在0～4℃下腌制8h,得到腌制好的鹿肉；S2.杏鲍菇漂烫：将杏鲍菇加入其1.5倍质量的水中漂烫至杏鲍菇全熟后将杏鲍菇捞出,放入冷水中降温,脱水后切丁,得到切丁后的杏鲍菇,在0～4℃存放,备用；S3.将洋葱洗净切碎,得到洋葱丁,备用；S4.炒制：将色拉油加热至100℃,加入步骤S3得到的洋葱丁,炒制3～5min,加入步骤S1得到的腌制好的鹿肉,炒制5～8min,再加入步骤S2得到的切丁后的杏鲍菇,炒制30～35min,再加入炒制A料,炒制10～15min,再加入炒制B料,炒制5～8min,得到鹿肉蘑菇酱。通过上述技术方案,解决了现有技术中鹿肉蘑菇酱口感不好的问题。(The invention belongs to the technical field of food, and provides a preparation method and a process of venison mushroom meat paste, which comprises the following steps: s1, pickling venison: dicing the venison, adding a pickling material, and pickling at 0-4 ℃ for 8h to obtain pickled venison; s2, blanching pleurotus eryngii: adding pleurotus eryngii into 1.5 times of water by mass, blanching until the pleurotus eryngii is completely cooked, fishing out the pleurotus eryngii, cooling in cold water, dewatering, dicing to obtain diced pleurotus eryngii, and storing at 0-4 ℃ for later use; s3, cleaning and chopping the onions to obtain diced onions for later use; s4, frying: heating salad oil to 100 ℃, adding the diced onion obtained in the step S3, frying for 3-5 min, adding the pickled venison obtained in the step S1, frying for 5-8 min, adding the diced pleurotus eryngii obtained in the step S2, frying for 30-35 min, adding the fried material A, frying for 10-15 min, adding the fried material B, and frying for 5-8 min to obtain the venison mushroom paste. Through above-mentioned technical scheme, solved the not good problem of venison mushroom sauce taste among the prior art.)

1. A preparation method and a process of venison mushroom meat paste are characterized by comprising the following steps:

s1, pickling venison: dicing the venison, adding a pickling material, and pickling at 0-4 ℃ for 8h to obtain pickled venison;

s2, blanching pleurotus eryngii: adding pleurotus eryngii into 1.5 times of water by mass, blanching until the pleurotus eryngii is completely cooked, fishing out the pleurotus eryngii, cooling in cold water, dewatering, dicing to obtain diced pleurotus eryngii, and storing at 0-4 ℃ for later use;

s3, cleaning and chopping the onions to obtain diced onions for later use;

s4, frying: heating salad oil to 100 ℃, adding the diced onion obtained in the step S3, frying for 3-5 min, adding the pickled venison obtained in the step S1, frying for 5-8 min, adding the diced pleurotus eryngii obtained in the step S2, frying for 30-35 min, adding the fried material A, frying for 10-15 min, adding the fried material B, and frying for 5-8 min to obtain the venison mushroom paste.

2. The preparation method and process of the venison-mushroom meat paste as claimed in claim 1, wherein the mass ratio of the venison to the pickling material in step S1 is 1: 1.

3. the preparation method and process of the venison mushroom meat paste as claimed in claim 2, wherein the pickling material in the step S1 is composed of the following components in parts by weight:

0.1-0.5 part of pepper, 0.05-0.1 part of clove, 0.5-2 parts of hawthorn, 1-5 parts of carbonated beverage, 0.1-0.5 part of starch and 2-5 parts of cooking wine.

4. The preparation method and process of the venison mushroom meat paste as claimed in claim 3, wherein the pickling material in the step S1 is composed of the following components in parts by weight:

0.3 part of pepper, 0.07 part of clove, 1.2 parts of hawthorn, 3 parts of carbonated beverage, 0.3 part of starch and 3.6 parts of cooking wine.

5. The preparation method and process of the venison mushroom meat paste as claimed in claim 1, wherein the mass ratio of the salad oil, the venison, the pleurotus eryngii, the onion, the fried material a and the fried material B in the step S4 is 25: 12: 50: 5: 9: 6.

6. the preparation method and process of the venison mushroom meat paste as claimed in claim 1, wherein the material A fried in the step S4 is composed of the following components in parts by weight:

20 parts of broad bean paste, 6 parts of oyster sauce, 5 parts of vegetable oil, 5 parts of pepper, 3 parts of galangal and 3 parts of fennel;

the stir-fried material B comprises the following components in parts by weight:

25 parts of edible salt, 5 parts of white granulated sugar, 10 parts of sesame, 5 parts of vinegar and 10 parts of crushed peanuts.

7. The preparation method and process of the venison mushroom meat paste as claimed in any one of claims 1 to 6, further comprising the step S5 after the step S4: and (5) filling and sterilizing the venison mushroom paste obtained in the step (S4).

8. The method and process for preparing venison mushroom meat paste as claimed in claim 7, wherein the sterilization in step S5 is carried out at 121 ℃ under 1.4kg/cm²Sterilizing for 25min under the condition of (1).

Technical Field

The invention belongs to the technical field of food, and relates to a preparation method and a process of venison mushroom meat paste.

Background

Pleurotus eryngii, also called Pleurotus eryngii, is named because it has the flavor of almond and the taste of fleshy mushroom such as abalone. The pleurotus eryngii has the advantages of fleshy flesh, crisp and tender texture, compact, solid and milky fungus stalk tissue, can be completely eaten, is more crisp, smooth and tasty than fungus cap, is called as oyster mushroom king and dried oyster mushroom, has pleasant almond fragrance and taste like abalone, is suitable for fresh keeping and processing, and is deeply loved by people. Deer is one of the important traditional medicinal economic animals in China, and has higher medicinal ornamental and edible values. The venison meat is tender, is a high-protein and low-fat food with high nutritive value, has low cholesterol content, delicious taste and easy digestion, and can be used for cooking various dishes.

At present, pleurotus eryngii and venison are mainly eaten fresh food, and processed products with high technological content are few, so that the pleurotus eryngii and the venison are inconvenient to eat, store, carry and the like. The sauce prepared from the pleurotus eryngii and the venison as raw materials can meet the nutritional and delicious requirements of people on the pleurotus eryngii and the venison, and can be eaten instantly, is convenient to carry and store, and meets the instant requirement on the nutritional and delicious venison mushroom sauce. However, the venison has heavy fishy smell, and has hard meat quality and flat taste, so that the prepared venison mushroom paste has poor taste.

Therefore, it is necessary to develop a preparation method and a process of venison mushroom meat paste to solve the above problems.

Disclosure of Invention

The invention provides a preparation method and a process of venison mushroom meat paste, and solves the problem of poor taste of venison mushroom paste in the prior art.

The technical scheme of the invention is realized as follows:

a preparation method and process of venison mushroom meat paste comprises the following steps:

s1, pickling venison: dicing the venison, adding a pickling material, and pickling at 0-4 ℃ for 8h to obtain pickled venison;

s2, blanching pleurotus eryngii: adding pleurotus eryngii into 1.5 times of water by mass, blanching until the pleurotus eryngii is completely cooked, fishing out the pleurotus eryngii, cooling in cold water, dewatering, dicing to obtain diced pleurotus eryngii, and storing at 0-4 ℃ for later use;

s3, cleaning and chopping the onions to obtain diced onions for later use;

s4, frying: heating salad oil to 100 ℃, adding the diced onion obtained in the step S3, frying for 3-5 min, adding the pickled venison obtained in the step S1, frying for 5-8 min, adding the diced pleurotus eryngii obtained in the step S2, frying for 30-35 min, adding the fried material A, frying for 10-15 min, adding the fried material B, and frying for 5-8 min to obtain the venison mushroom paste.

As a further technical scheme, the mass ratio of the venison to the pickling material in the step S1 is 1: 1.

as a further technical scheme, the curing material in the step S1 comprises the following components in parts by weight:

0.1-0.5 part of pepper, 0.05-0.1 part of clove, 0.5-2 parts of hawthorn, 1-5 parts of carbonated beverage, 0.1-0.5 part of starch and 2-5 parts of cooking wine.

As a further technical scheme, the curing material in the step S1 comprises the following components in parts by weight:

0.3 part of pepper, 0.07 part of clove, 1.2 parts of hawthorn, 3 parts of carbonated beverage, 0.3 part of starch and 3.6 parts of cooking wine.

As a further technical scheme, the carbonated beverage is one or more of the components of the sprite, the coke and the fenda.

As a further technical scheme, in the step S4, the mass ratio of the salad oil, the venison, the pleurotus eryngii, the onion, the fried material A and the fried material B is 25: 12: 50: 5: 9: 6.

as a further technical scheme, the stir-fried material A in the step S4 consists of the following components in parts by weight:

20 parts of broad bean paste, 6 parts of oyster sauce, 5 parts of vegetable oil, 5 parts of pepper, 3 parts of galangal and 3 parts of fennel;

the stir-fried material B comprises the following components in parts by weight:

25 parts of edible salt, 5 parts of white granulated sugar, 10 parts of sesame, 5 parts of vinegar and 10 parts of crushed peanuts.

As a further technical solution, the step S4 is followed by the step S5: and (5) filling and sterilizing the venison mushroom paste obtained in the step (S4).

As a further technical proposal, the sterilization is carried out at warm temperature in step S5The temperature is 121 ℃ and the pressure is 1.4kg/cm²Sterilizing for 25min under the condition of (1).

The working principle and the beneficial effects of the invention are as follows:

1. in the production process of the venison mushroom paste, the sauce fragrance of the prepared venison mushroom paste is stronger, the taste is dry, smooth and mellow, the venison is delicious and tender and is suitable for consumers to eat, and the problem of poor taste of the venison mushroom paste in the prior art is effectively solved by designing the formula of the pickling material, the control of the pickling process, the duration control of the frying process, the formula design of the frying material and other specific raw material formulas and production processes.

2. In the invention, when the venison is pickled, the pepper, the clove, the hawthorn, the carbonated beverage, the starch and the cooking wine in the pickling material act synergistically to obviously improve the hardness of the venison, so that the venison stir-fried after pickling is more delicious and tender. The hawthorn contained in the pickling material is matched with the ursolic acid, the oleanolic acid, the maslinic acid and the free acid contained in the carbonic acid beverage, amine substances such as trimethylamine contained in the venison are neutralized, the fishy smell of the venison is removed, the pepper, the clove, the cooking wine and the starch are matched, and the fishy smell of the venison is further removed in the pickling process. During the frying process, the carbonic acid in the carbonated beverage and the ethanol in the cooking wine are subjected to esterification reaction to generate ester, so that the aroma of the venison mushroom paste is improved.

3. In the pickling process, the venison and the pickling material are stirred in a stirrer for 5min and then pickled, so that the venison and the pickling material are mixed more uniformly, the pickling material is easier to permeate into the venison, and the fishy smell of the venison is effectively removed to improve the fragrance of the venison. The pickling process is carried out at a low temperature of 0-4 ℃, the low-temperature condition can play a good role in keeping fresh, the venison deterioration caused by overhigh temperature in the pickling process is prevented, meanwhile, the invasion and breeding of bacteria in the pickling process are also avoided, and a good bacteriostatic and antiseptic effect is achieved.

4. According to the invention, in the frying process, the diced onion and the venison are added and then fried by medium fire, and the pleurotus eryngii is added and then turned into big fire, so that the venison mushroom paste can be fully tasty, the venison in the venison mushroom paste is fresh, tender and smooth, and the color of the venison mushroom paste is brown and oily and glossy without being burnt.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.