平菇风味芝麻酱制作新技术

New technology of the sesame butter with pleurotus ostreatus

为拓宽酱类调味品的类别,对平菇风味芝麻酱进行深入研究。整个工艺流程可分为抽提菇汁、制取酱油、辣椒制酱、制熟酱和调味灭菌等几个主要步骤。成品呈红褐色,有本品特有的酯香,滋味鲜美,咸甜适度,体态粘稠,无杂质、无沉淀,其主要理化、卫生指标为:食盐≥8%;黄曲霉毒素B1 (ug/Kg)≤5;大肠杆菌(个/dL)≤30;致病菌不得检出。

In order to enlarge the condiment's variety, the sesame butter with pleurotus ostreatusFlavor is further studied. Its mainly procedures include: extraction of mushroom, production of soy sauce, making of chili sauce, production of sauce glue, seasoning and sterilization ect. With a red brown color and a special flavor, the final products have a sticky and thick state; no other impurities and aedimenta can be found in it. Its hygiene indexes in clued: salt≥8%, AflatoxinB 1(ug/kg)≤5, colon bacillus(Unit/dL)≤30 and pathogenic bacteria can not be found out.