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Assorted mushroom sauce and preparation method thereof

A technology of shiitake mushroom sauce and straw mushroom, which is applied in the field of shiitake mushroom sauce and its preparation, can solve problems such as single flavor and cannot meet the taste requirements of eaters, and achieve the goal of improving delicious taste, maintaining original flavor and quality, and enhancing aroma Effect

Active Publication Date: 2012-03-28
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are a large number of special mushroom-flavored sauces in China, but their flavors are relatively single, which cannot meet the increasing taste requirements of consumers.

Method used

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  • Assorted mushroom sauce and preparation method thereof
  • Assorted mushroom sauce and preparation method thereof
  • Assorted mushroom sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Follow the steps below to prepare plain mushroom sauce:

[0023] 1. Weigh various raw materials and ingredients according to the following weight percentages: 12% edible fungus (dry product), 25% soybean paste, 0.5% sesame, 23% soybean oil, 4% fresh pepper, 2% ginger, 4% green onion, White sugar 9%, yeast extract 2%, caramel 0.3%, star anise 0.12%, bay leaf 0.1%, white pepper 0.08%, mushroom essence 0.1%, water 17.8%.

[0024] Wherein, the edible fungi include 5 parts by weight of shiitake mushrooms, 2 parts by weight of oyster mushrooms, 1 part by weight of straw mushrooms, 1 part by weight of oyster mushrooms and 2 parts by weight of tea tree mushrooms.

[0025] 2. First remove impurities and clean the above-mentioned dried edible mushrooms, then soak them in 8 times the amount of water for 1 hour, cut them into 8mm×8mm mushrooms with a four-dimensional dicing machine, mix them evenly and set aside.

[0026] 3. Add mixed mushrooms and soybean oil into the fryer, heat...

Embodiment 2

[0028] Follow the steps below to prepare Spicy Shiitake Mushroom Sauce:

[0029] 1. Weigh various raw materials and ingredients according to the following weight percentages: 10% edible fungus (dry product), 15% soybean paste, 0.5% sesame, 25% soybean oil, 3% dried Zhitian pepper, 11% pickled sheep horn pepper , ginger 2%, onion 4%, white sugar 10%, monosodium glutamate 1%, star anise 0.10%, bay leaves 0.1%, white pepper 0.1%, water 18.2%.

[0030] Wherein, the edible fungi include 3 parts by weight of shiitake mushrooms, 2 parts by weight of oyster mushrooms, 1 part by weight of straw mushrooms, 1 part by weight of oyster mushrooms and 1 part by weight of tea tree mushrooms.

[0031] 2. First remove impurities and clean the above-mentioned dried edible mushrooms, then soak them in 8 times the amount of water for 1 hour, cut them into 8mm×8mm mushrooms with a four-dimensional dicing machine, mix them evenly and set aside.

[0032] 3. Add the mixed mushrooms and soybean oil in...

Embodiment 3

[0034] Prepare shiitake mushroom sauce (tea tree mushroom flavor) according to the following specific steps:

[0035] 1. Weigh various raw materials and ingredients according to the following weight percentages: 16% edible fungus (dry product), 15.3% soybean paste, 3% soy sauce, 0.5% sesame, 2% sesame oil, 17% soybean oil, 11 pickled croissants %, ginger 2%, onion 6%, white sugar 8%, yeast extract 3%, caramel 0.3%, star anise 0.1%, bay leaf 0.1%, white pepper 0.08%, cumin 0.02%, tea tree mushroom essence 0.1% , water 15.5%.

[0036] Wherein, the edible fungus includes 11 parts by weight of tea tree mushroom, 3 parts by weight of shiitake mushroom, and 2 parts by weight of enoki mushroom.

[0037] 2. Remove impurities and clean the above-mentioned dried mushrooms first, then soak them in 8 times the amount of water for 1 hour, and cut them into 8mm×8mm mushroom grains with a four-dimensional dicing machine.

[0038] 3. Add various mushrooms and soybean oil into the fryer, hea...

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Abstract

The invention provides assorted mushroom sauce which is prepared by the following components by weight: 10-16% of edible mushroom dry materials, 15-25% of soybean sauce, 0.5% of sesame, 0-3% of soy sauce, 0-2% of sesame oil, 17-25% of soybean oil, 4-14% of capsicum, 2% of ginger, 4-6% of scallion, 9-11% of flavoring agents, 0-0.3% of caramel, 0.3% of spice, 0-0.1% of edible essence, and the balance of water. The assorted mushroom sauce provided by the invention maintains original flavor and nutrition of mushrooms; various raw materials and ingredients are added; the prepared seasoning sauce not only can be eaten together with rice or bread, is nutritive and convenient, but also can be used for cooking and seasoning, can enhance the fragrance and delicious taste of dishes, and improve the attraction of dishes.

Description

technical field [0001] The invention belongs to the field of food processing technology, and in particular relates to a shiitake mushroom sauce and a preparation method thereof. Background technique [0002] Edible mushrooms are rich in nutrition, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body, and have the functions of anti-cancer, lowering blood fat, moistening the stomach and beautifying the human body. Edible mushrooms can be eaten by the general population, and are a natural and healthy food material. Edible mushrooms have a unique and attractive aroma. The meat is tender and tender, suitable for frying, roasting, braising, stewing, soup and hot pot. It is also suitable for Western food and cold dishes. After processing, the taste is very good, crisp, tough and delicious. Traditional mushrooms are mostly used at home or in restaurant food markets to cook vario...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 朱新贵梁姚顺曾苑玲李巧连
Owner LEE KUM KEE XIN HUI FOOD
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