Detailed Explanation of the Production Method and Quality Standards of Flavored Mushroom Sauce

With the rapid development of China's catering industry and the improvement of people's living standards, people's demands for condiments are also getting higher and higher. Along with the fast-paced lifestyle, in addition to requiring condiments to have good color, aroma and taste, people pay even more attention to their nutrition, convenience and hygiene. Soybean paste contains a large amount of protein and vitamins, and fresh mushrooms are rich in minerals essential to the human body. Flavored mushroom sauce is made with the famous Northeast soybean paste as the main raw material, processed together with fresh mushrooms. Flavored mushroom sauce not only retains the rich nutritional value and mellow flavor of soybean paste, but also highlights the fresh fragrance and deliciousness of fresh mushrooms.

1. Production process

Stir-fry the soybean paste in vegetable oil → boil → stir evenly → fill into bottles → cap → sterilize → package → cool → finished product.

(1) Raw and auxiliary materials: soybean paste, fresh mushrooms, garlic, monosodium glutamate (MSG), vegetable oil.

(2) Main equipment: jacketed kettle, coarse grinder, sauce filling machine, vacuum steam sterilizer.

2. Formula

Soybean paste 230g; garlic 10g; fresh mushrooms 20g; scallions 5g; vegetable oil 30g; MSG 3g; sugar 5g.

3. Key operating points

(1) Pretreatment of fresh mushrooms: remove the root portions and impurities from the fresh mushrooms, wash them and dry them in the sun. They should not be dried too much; it is best if they are not easily broken. Then blanch the sun-dried fresh mushrooms in boiling water, and then grind them into small pieces with a coarse grinder.

(2) Processing of the flavored sauce: ① Stir-frying of the soybean paste. Heat the vegetable oil to about 200°C, add the soybean paste and stir-fry it. When a rich sauce aroma is released, add the ground fresh mushroom pieces. The stir-frying of the sauce is the key to the production process. If the sauce is stir-fried too lightly, the aroma will not be full enough; if stir-fried too much, the sauce will become scorched and taste bitter, affecting the color and taste of the finished product. ② Boil, then add MSG, then cool to about 80°C before filling into bottles and sealing. This can both inhibit bacterial growth and prepare for the next step of sterilization. ③ Use four-roll glass bottles for filling, with each bottle weighing 220g. After filling, an appropriate amount of sesame oil should be added as surface oil, and then the bottles should be sealed with a vacuum steam filling machine. ④ Sterilization. Place the filled sauce into a vacuum can sealing machine for sterilization, with the temperature controlled at 90°C and the time at 15min.

4. Product quality standards

(1) Sensory quality standards: brown color, oily and glossy; rich sauce aroma, fresh and delicious mushroom aroma; with the unique fresh fragrance of shiitake mushrooms, a sweet and smooth, mellow taste, and no bitter or other off-flavors; appropriate consistency.

(2) Physicochemical indicators: moisture 40%; salt 14%; amino acid nitrogen 0.78%; total acid 1.2%; microbiological indicators comply with the GB2718~1996 standard. The flavored mushroom sauce produced according to this process combines the mellow aroma of soybean paste with the freshness of mushrooms, highlighting freshness, umami and aroma, and is suitable for the tastes of people in most regions of China. Flavored mushroom sauce can both meet people's nutritional needs and satisfy people's pursuit of taste, and it is convenient and hygienic to eat.