With the rapid development of China’s catering industry and the improvement of people’s living standards, people’s demand for condiments is also increasing. In addition to the fast-paced lifestyle, people are demanding that their seasonings have good color, smell and taste, and pay more attention to their nutrition, convenience and hygiene. Soy sauce contains a lot of protein and vitamins. Fresh mushrooms are rich in essential minerals. The flavor of mushroom sauce is made from the famous soy sauce in the northeast, and is processed with fresh mushrooms. Flavored mushroom sauce not only retains the rich nutritional value and mellow flavor of soy sauce, but also highlights the fresh fragrance of fresh mushrooms.
1. Production process: Soy sauce is boiled with vegetable oil, boiled, stirred, bottled, capped, sterilized, packaged, cooled, and finished.
(1) Raw materials: soybean paste, fresh mushrooms, garlic, monosodium glutamate, and vegetable oil.
(2) The main equipment sandwich pot, coarse grinding, filling paste machine, vacuum steam sterilizer.
2. Formula: 230g of soybean paste; 10g of garlic; 20g of fresh mushrooms; 5g of onion; 30g of vegetable oil; 3g of MSG; 5g of sugar.
3. Operation points (1) Pretreatment of fresh mushrooms Fresh mushrooms are removed from the root impurities, washed and dried, and the drying should not be too dry, so it is not easy to crush, and then put the fresh mushrooms into the boiling water, and then use the rough. Grind into small pieces.
(2) Processing of flavored sauce 1 The frying of soybean paste. Heat the vegetable oil to about 200°C, add it to the soy sauce and fry it, and add the freshly-fried mushroom pieces when the strong flavor of the sauce is cooked. The frying of the sauce is the key to the production process. The sauce is lightly fried and the aroma is not full. When the sauce is heavy, it will make the sauce zoom and bitter, affecting the color and taste of the finished product. 2 After boiling, add MSG and cool it to about 80°C to seal the bottle. This will not only inhibit the growth of bacteria but also prepare for further sterilization. 3 Filled with four-rotary glass bottles, the quality of each bottle is 220g. After filling, add proper amount of sesame oil as surface oil and seal it with a vacuum steam filling machine. 4 sterilization. Place the filled sauce in the vacuum sealer to sterilize. The temperature is controlled at 90°C for 15 minutes.
4. Product Quality Standards (1) Sensory Quality Standards The color of the product is brown and tan, oily and glossy; the sauce is rich in flavor, and the mushroom fragrance is refreshing and delicious; the unique fragrance of the mushrooms, the sweet and smooth taste, no bitterness, etc.;
(2) physical and chemical indicators of water 40%; salt 14%; amino acid nitrogen 0.78%; total acid 1.2%; microbial indicators in line with GB2718 ~ 1996 standards. The flavored mushroom sauce produced in accordance with this process combines the refreshing taste of the soy sauce with the soy sauce and the mushroom, highlighting the clearness, freshness, and fragrance, and is suitable for the taste of most people in China. Flavored mushroom sauce can meet people's needs for nutrition, but also meet the people's pursuit of taste, and convenient and hygienic food. Liaohe extracted from: "Processing of agricultural products" 2006.12
1. Production process: Soy sauce is boiled with vegetable oil, boiled, stirred, bottled, capped, sterilized, packaged, cooled, and finished.
(1) Raw materials: soybean paste, fresh mushrooms, garlic, monosodium glutamate, and vegetable oil.
(2) The main equipment sandwich pot, coarse grinding, filling paste machine, vacuum steam sterilizer.
2. Formula: 230g of soybean paste; 10g of garlic; 20g of fresh mushrooms; 5g of onion; 30g of vegetable oil; 3g of MSG; 5g of sugar.
3. Operation points (1) Pretreatment of fresh mushrooms Fresh mushrooms are removed from the root impurities, washed and dried, and the drying should not be too dry, so it is not easy to crush, and then put the fresh mushrooms into the boiling water, and then use the rough. Grind into small pieces.
(2) Processing of flavored sauce 1 The frying of soybean paste. Heat the vegetable oil to about 200°C, add it to the soy sauce and fry it, and add the freshly-fried mushroom pieces when the strong flavor of the sauce is cooked. The frying of the sauce is the key to the production process. The sauce is lightly fried and the aroma is not full. When the sauce is heavy, it will make the sauce zoom and bitter, affecting the color and taste of the finished product. 2 After boiling, add MSG and cool it to about 80°C to seal the bottle. This will not only inhibit the growth of bacteria but also prepare for further sterilization. 3 Filled with four-rotary glass bottles, the quality of each bottle is 220g. After filling, add proper amount of sesame oil as surface oil and seal it with a vacuum steam filling machine. 4 sterilization. Place the filled sauce in the vacuum sealer to sterilize. The temperature is controlled at 90°C for 15 minutes.
4. Product Quality Standards (1) Sensory Quality Standards The color of the product is brown and tan, oily and glossy; the sauce is rich in flavor, and the mushroom fragrance is refreshing and delicious; the unique fragrance of the mushrooms, the sweet and smooth taste, no bitterness, etc.;
(2) physical and chemical indicators of water 40%; salt 14%; amino acid nitrogen 0.78%; total acid 1.2%; microbial indicators in line with GB2718 ~ 1996 standards. The flavored mushroom sauce produced in accordance with this process combines the refreshing taste of the soy sauce with the soy sauce and the mushroom, highlighting the clearness, freshness, and fragrance, and is suitable for the taste of most people in China. Flavored mushroom sauce can meet people's needs for nutrition, but also meet the people's pursuit of taste, and convenient and hygienic food. Liaohe extracted from: "Processing of agricultural products" 2006.12
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