阅读说明：本技术 一种菌油制作方法 (Fungus oil preparation method ) 是由 谭德寅 于 2019-10-22 设计创作，主要内容包括：本发明提供一种菌油制作方法,包括如下步骤：清洗；炒制；熬煮；油炸,将熬煮后的食用菌和植物调和油按重量比1:1.5进行大火油炸,油温控制在120-160°,油炸时间为30-60min；后改小火继续炸制30-60min,油温控制在70-100°,直至食用菌表面呈现蜷缩状,然后将食用菌与植物调和油分离；拌料,在油炸后的食用菌中放入调料,并搅拌均匀；浇淋,用油炸后油温为70-100°的植物调和油浇淋,静置冷却10-20min,即得食用菌油；灌制。与相关技术相比,本发明提供的菌油制作方法制得的食用菌油香味馥郁,口感丰富,调味佐菜口味更佳。(The invention provides a method for preparing fungus oil, which comprises the following steps: cleaning; frying; boiling; frying, namely frying the cooked edible fungi and the plant blend oil with big fire according to the weight ratio of 1:1.5, controlling the oil temperature at 160 degrees and 120 degrees, and frying for 30-60 min; then frying with slow fire for 30-60min, controlling oil temperature at 70-100 deg.C until edible fungus surface is coiled, and separating edible fungus from plant harmonic oil; mixing, namely adding seasonings into the fried edible fungi, and uniformly stirring; sprinkling with vegetable blend oil with oil temperature of 70-100 deg.C after frying, standing and cooling for 10-20min to obtain edible fungus oil; and (5) pouring. Compared with the prior art, the edible fungus oil prepared by the fungus oil preparation method provided by the invention has the advantages of strong fragrance, rich taste and better flavor of seasoning dishes.)

1. A method for preparing the fungus oil is characterized by comprising the following steps:

s1, cleaning, namely soaking the fresh edible fungi in saline water for 20-40min, and then cleaning and draining for later use;

s2, frying, namely pouring the plant blend oil into an oil pan, heating to 100-;

s3, boiling, namely, continuously boiling the edible fungi for 30-60min by using the fried water until the water is evaporated and the surfaces of the edible fungi are sticky;

s4, frying, namely frying the cooked edible fungi and the plant blend oil with big fire according to the weight ratio of 1:1.5, controlling the oil temperature at 160 degrees and keeping the frying time at 30-60 min; then frying with slow fire for 30-60min, controlling oil temperature at 70-100 deg.C until edible fungus surface is coiled, and separating edible fungus from plant harmonic oil;

s5, stirring materials, adding seasonings into the fried edible fungi, and uniformly stirring;

s6, pouring, namely pouring by using vegetable blend oil with the oil temperature of 70-100 ℃ after frying, standing and cooling for 10-20min to obtain edible fungus oil;

s7, pouring, and filling the edible fungus oil mixed with the materials into a container for storage in a refrigerating way.

2. The method for preparing the bacterial oil according to claim 1, which is characterized in that: the edible fungus is at least one of Hypsizygus marmoreus, Agrocybe cylindracea, Collybia albuminosa, Lentinus Edodes or Agaricus campestris.

3. The method for preparing the bacterial oil according to claim 1, which is characterized in that: the vegetable blend oil is at least two of chicken oil, tea seed oil, rapeseed oil or olive oil.

4. A method for preparing the bacterial oil according to claim 2, which is characterized in that: the plant blend oil is prepared by blending chicken oil and tea seed oil according to the weight ratio of 1: 2.

5. The method for preparing the bacterial oil according to claim 1, which is characterized in that: in the step S5, the seasoning comprises the following raw materials in parts by weight: 10-20 parts of chilli powder, 5-10 parts of fennel powder, 1-3 parts of myrcia, 2-5 parts of tsaoko powder, 1-5 parts of elecampane, 2-5 parts of dried orange peel, 1-3 parts of katsumade galangal seed and 2-5 parts of clove.

6. A method for preparing the fungus oil according to claim 5, wherein: the seasoning comprises the following raw materials in parts by weight: 10 parts of chilli powder, 5 parts of fennel powder, 1 part of bay leaves, 2 parts of tsaoko powder, 1 part of costustoot, 2 parts of dried orange peel, 1 part of katsumade galangal seed and 2 parts of clove.

7. A method for preparing the fungus oil according to claim 5, wherein: the seasoning comprises the following raw materials in parts by weight: 20 parts of chilli powder, 10 parts of fennel powder, 3 parts of bay leaves, 5 parts of tsaoko powder, 5 parts of costustoot, 5 parts of dried orange peel, 3 parts of katsumade galangal seed and 5 parts of clove.

8. A method for preparing the fungus oil according to claim 5, wherein: the seasoning comprises the following raw materials in parts by weight: 15 parts of chilli powder, 8 parts of fennel powder, 2 parts of bay leaves, 3 parts of tsaoko powder, 4 parts of costustoot, 4 parts of dried orange peel, 2 parts of katsumade galangal seed and 3 parts of clove.

Technical Field

The invention relates to the field of food processing, in particular to a method for preparing fungus oil.

Background

The edible fungi contains abundant nutrients such as protein, amino acid, carbohydrate and vitamins, and has low fat content. The edible fungi contain abundant monosaccharide, disaccharide and polysaccharide, and can remarkably improve the function of the immune system of the organism; the protein content of the edible fungi is greatly higher than that of other common vegetables, and the fresh taste of the edible fungi is improved due to the abundant protein. The regular consumption of the fungi is helpful for health promotion and disease prevention. At present, the processed instant edible fungus products on the market have few varieties, and the processing technology is not known by the public.

Therefore, there is a need to provide a novel method for preparing the bacterial oil to overcome the above-mentioned disadvantages.

Disclosure of Invention

The invention aims to provide a method for preparing edible fungus oil, and the prepared edible fungus oil has strong fragrance, rich taste and better flavor of seasoning dishes.

In order to achieve the above object, the present invention provides a method for preparing a fungal oil, comprising the steps of:

s1, cleaning, namely soaking the fresh edible fungi in saline water for 20-40min, and then cleaning and draining for later use;

s2, frying, namely pouring the plant blend oil into an oil pan, heating to 100-;

s3, boiling, namely, continuously boiling the edible fungi for 30-60min by using the fried water until the water is evaporated and the surfaces of the edible fungi are sticky;

s4, frying, namely frying the cooked edible fungi and the plant blend oil with big fire according to the weight ratio of 1:1.5, controlling the oil temperature at 160 degrees and keeping the frying time at 30-60 min; then frying with slow fire for 30-60min, controlling oil temperature at 70-100 deg.C until edible fungus surface is coiled, and separating edible fungus from plant harmonic oil;

s5, stirring materials, adding seasonings into the fried edible fungi, and uniformly stirring;

s6, pouring, namely pouring by using vegetable blend oil with the oil temperature of 70-100 ℃ after frying, standing and cooling for 10-20min to obtain edible fungus oil;

s7, pouring, and filling the edible fungus oil mixed with the materials into a container for storage in a refrigerating way.

Further, the edible fungus is at least one of a sun-dried fungus, agrocybe cylindracea, termitomyces albuminosus, shiitake mushroom or mushroom.

Further, the vegetable blend oil is at least two of chicken oil, tea seed oil, rapeseed oil or olive oil.

Further, the plant blend oil is prepared by blending chicken oil and tea seed oil according to the weight ratio of 1: 2.

Further, in the step S5, the seasoning includes the following raw materials in parts by weight: 10-20 parts of chilli powder, 5-10 parts of fennel powder, 1-3 parts of myrcia, 2-5 parts of tsaoko powder, 1-5 parts of elecampane, 2-5 parts of dried orange peel, 1-3 parts of katsumade galangal seed and 2-5 parts of clove.

Further, the seasoning comprises the following raw materials in parts by weight: 10 parts of chilli powder, 5 parts of fennel powder, 1 part of bay leaves, 2 parts of tsaoko powder, 1 part of costustoot, 2 parts of dried orange peel, 1 part of katsumade galangal seed and 2 parts of clove.

Further, the seasoning comprises the following raw materials in parts by weight: 20 parts of chilli powder, 10 parts of fennel powder, 3 parts of bay leaves, 5 parts of tsaoko powder, 5 parts of costustoot, 5 parts of dried orange peel, 3 parts of katsumade galangal seed and 5 parts of clove.

Further, the seasoning comprises the following raw materials in parts by weight: 15 parts of chilli powder, 8 parts of fennel powder, 2 parts of bay leaves, 3 parts of tsaoko powder, 4 parts of costustoot, 4 parts of dried orange peel, 2 parts of katsumade galangal seed and 3 parts of clove.

Compared with the prior art, the edible fungus oil prepared by the method has the advantages of bright color, unique fragrance and taste, smooth mouthfeel of the edible fungus, capability of meeting the pursuit of the public on delicious food, simple process, easy operation and stable quality of the edible fungus oil.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.

The invention provides a method for preparing fungus oil, which comprises the following steps:

s1, cleaning, namely soaking the fresh edible fungi in saline water for 20-40min, and then cleaning and draining for later use; in the cleaning step, salt and water are used in a weight ratio of 1:500, and the cleaning is carried out manually by rubbing.

S2, frying, namely pouring the plant blend oil into an oil pan, heating to 100-;

the edible fungus is at least one of actinomycetes, agrocybe cylindracea, collybia albuminosa, shiitake mushroom or mushroom; the preferred strong yang fungus is fungus of russulaceae of lactarius, also known as goose fungus, goose mushroom fungus, lactarius deliciosus, pine mushroom fungus and goose mushroom fungus all the time ancient times, has delicious taste, has special fragrance, belongs to natural strains, and has high nutritive value.

The vegetable blend oil is at least two of chicken oil, tea seed oil, rapeseed oil or olive oil.

A small amount of salt, fructus Anisi Stellati, cortex Cinnamomi Japonici, etc. can be added during parching. Preferably, the plant blend oil is prepared by blending chicken oil and tea seed oil according to the weight ratio of 1: 2. The chicken oil is selected to improve the fragrance and increase the delicate flavor, the unsaturated fatty acid in the tea seed oil is up to more than 90 percent, the oleic acid is up to 80 to 83 percent, the linoleic acid is up to 7 to 13 percent, and the tea seed oil is rich in protein, vitamin A, B, D, E and the like, particularly, the rich linolenic acid contained in the tea seed oil is necessary for human bodies, and the health nutrition is ensured.

S3, boiling, namely, continuously boiling the edible fungi for 30-60min by using the fried water until the water is evaporated and the surfaces of the edible fungi are sticky; the delicate flavor of the edible fungi can be activated by boiling, and the edible fungi can better release nutrient substances during frying.

S4, frying, namely frying the cooked edible fungi and the plant blend oil with big fire according to the weight ratio of 1:1.5, controlling the oil temperature at 160 degrees and keeping the frying time at 30-60 min; then frying with slow fire for 30-60min, controlling oil temperature at 70-100 deg.C until edible fungus surface is coiled, and separating edible fungus from plant harmonic oil; the step is mainly to release the nutrient substances of the edible fungi into the vegetable blend oil, so that the nutrient substances of the edible fungi and the vegetable blend oil are fully mixed.

S5, stirring materials, adding seasonings into the fried edible fungi, and uniformly stirring; the seasoning comprises the following raw materials in parts by weight: 10-20 parts of chilli powder, 5-10 parts of fennel powder, 1-3 parts of myrcia, 2-5 parts of tsaoko powder, 1-5 parts of elecampane, 2-5 parts of dried orange peel, 1-3 parts of katsumade galangal seed and 2-5 parts of clove, wherein the seasoning is mainly used for improving the richness of the mouthfeel.

S6, pouring, namely pouring by using vegetable blend oil with the oil temperature of 70-100 ℃ after frying, standing and cooling for 10-20min to obtain edible fungus oil; the steps ensure the taste of the seasonings and the edible fungi, can be directly eaten and also used for seasoning dishes, and can prevent the seasoning from being changed in taste and the like caused by over-frying.

S7, pouring, and filling the edible fungus oil mixed with the materials into a container for storage in a refrigerating way.

In the first embodiment, the seasoning comprises the following raw materials in parts by weight: 10 parts of chilli powder, 5 parts of fennel powder, 1 part of bay leaves, 2 parts of tsaoko powder, 1 part of costustoot, 2 parts of dried orange peel, 1 part of katsumade galangal seed and 2 parts of clove.

The second embodiment, the seasoning comprises the following raw materials in parts by weight: 20 parts of chilli powder, 10 parts of fennel powder, 3 parts of bay leaves, 5 parts of tsaoko powder, 5 parts of costustoot, 5 parts of dried orange peel, 3 parts of katsumade galangal seed and 5 parts of clove.

In the third embodiment, the seasoning comprises the following raw materials in parts by weight: 15 parts of chilli powder, 8 parts of fennel powder, 2 parts of bay leaves, 3 parts of tsaoko powder, 4 parts of costustoot, 4 parts of dried orange peel, 2 parts of katsumade galangal seed and 3 parts of clove. The third seasoning proportion of the preferred embodiment can better ensure the fragrance and rich mouthfeel.

Compared with the prior art, the edible fungus oil prepared by the method has the advantages of bright color, unique fragrance and taste, smooth mouthfeel of the edible fungus, capability of meeting the pursuit of the public on delicious food, simple process, easy operation and stable quality of the edible fungus oil.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.