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Chilli sauce containing mushroom and edible fungus and processing method thereof

A processing method and a technology for chili sauce, which are applied in the field of shiitake mushroom and fungus chili sauce and its processing, can solve the problems of single taste and insufficient nutrient components, and achieve the effects of refreshing taste and uniform cubes.

Inactive Publication Date: 2011-06-29
新疆西尔丹食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a chili sauce with mushrooms and fungus and its processing method, which effectively solves the defects of single taste and insufficient nutrition in existing chili products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: the chili sauce with mushrooms and fungus, which consists of 40.0% to 50.0% of diced pepper or shredded pepper, 10.0% to 15.0% of mushroom, 10.0% to 15.0% of fungus, 11.0% to 12.5% % red oil, 9.0% to 11.0% pepper oil, 3.5% to 4.5% ginger, 3.5% to 4.5% garlic, 1.8% to 2.5% salt, 0.4% to 0.5% white sugar, 0.2% to 0.3% monosodium glutamate, 0.2% to 0.3% chicken essence.

Embodiment 2

[0013] Embodiment 2: The processing method of the chili sauce with mushrooms and fungus, which is carried out according to the following steps: the dried peppers are selected and rinsed, blanched in hot water at 90°C to 100°C for 30 seconds to 60 seconds, then rinsed, cut Diced or shredded to get diced or shredded chili for later use; rehydrate, wash, dice or shred dried shiitake mushrooms and dried fungus to get rehydrated shiitake mushrooms and rehydrated fungus for later use; red oil is to heat rapeseed oil to 220°C to After 230°C, when it is cooled to 200°C to 210°C, add onion and fry until yellow, remove it, and when the oil is cooled to 80°C to 95°C, add chili noodles and fry until red, then filter out to get red oil. The weight ratio of rapeseed oil, onion and chili noodles is 100:2 to 5:0.5 to 3; Zanthoxylum bungeanum oil is made by burning rapeseed oil to 220°C to 230°C, cooling to 150°C to 160°C, adding peppercorns After the oil temperature is completely cooled, fi...

Embodiment 3

[0014] Example 3, the difference from Example 2 is that in Example 3, red oil is added after the mushroom and fungus chili sauce obtained in Example 2 is put into a container, and a red oil layer is formed on the top layer of the mushroom and fungus chili sauce to keep fresh. effect.

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PUM

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Abstract

The invention relates to the technical field of food, and discloses a chilli sauce containing mushroom and edible fungus and a processing method thereof. The raw materials of the chilli sauce comprise: diced chilli or shredded chilli, soaked mushrooms, soaked edible fungus, red oil, zanthoxylum oil, gingers, garlic, salts, white sugar, monosodium glutamate and chicken powder. The chilli sauce disclosed by the invention is carefully prepared by adopting nutritive soaked mushrooms, soaked edible fungus and four-flat head chilli specially used by Xierdan company as raw material, and using accessories like zanthoxylum, white sugars, plant oils, etc. according to scientific and nutritive prescription. The product perfectly combines the unique crisp mouthfeel of the edible fungus, delicious taste of the mushrooms and appetizing function and nutrition of chilli. The product is savoury, hot, crisp, refreshing and with even dices, and can greatly stimulate appetite; and the product also has the functions of anticancer and health care.

Description

technical field [0001] The invention relates to the technical field of food, and relates to a chili sauce with mushrooms and fungus and a processing method thereof. Background technique [0002] According to investigations, the taste of chili products currently on the market is relatively single, and the nutritional ingredients are not rich enough, which greatly affects consumers' consumption of such products. Shiitake mushrooms are rich in nutrition, refreshing in fragrance and delicious in taste. They are known as "King of Mushrooms", "Queen of Mushrooms" and "Crown of Vegetables". The reputation of "Queen of Plants" is one of the "Mountain Treasures"; fungus is praised by nutritionists as "the meat of the vegetarian" and "the king of the vegetarian", and the dried chili is also extremely rich in nutrition. Contents of the invention [0003] The invention provides a chili sauce with shiitake mushrooms and fungus and a processing method thereof, which effectively solves ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L1/09A23L27/60
Inventor 宏程
Owner 新疆西尔丹食品有限公司
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