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Mushroom sauce and preparation method thereof

A technology of shiitake mushroom paste and shiitake mushrooms, applied in food preparation, application, food science, etc., can solve the problems of poor taste of shiitake mushrooms, and achieve the effect of delicious taste and long-lasting aftertaste

Inactive Publication Date: 2013-01-23
山西沐风农林开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] One purpose of the present invention is to solve the problem of bad mouthfeel of mushrooms made at home, and another purpose is to provide a unique flavor of mushroom sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of shiitake mushroom sauce adopts the following formula in parts by weight:

[0034] Edible oil (non-genetically modified soybean oil) 12; organic shiitake mushrooms 57; sweet noodle sauce 5; tempeh 5; bean paste 6; carrot 3; onion 2; sesame 0.3; salt 1; sugar 2; monosodium glutamate 0.5; spices 1.

[0035] The spices adopt the following formula in parts by weight: 2 orange peels; 2 star anise; 1 kaempferum; 1 cinnamon; 1 clove; 2 angelica; 1 black pepper; 1 pepper.

[0036] The preparation method of above-mentioned mushroom sauce, comprises the steps:

[0037] (1) Preparation of spices: crush the ingredients of the above spices to 90 meshes, then mix them evenly according to the weight ratio and use them as raw material I for later use;

[0038] (2) Preparation of shiitake mushroom raw materials: shiitake mushrooms are first selected: spread the shiitake mushrooms on the workbench, pick out foreign objects and unqualified shiitake mushrooms, and put the qualifi...

Embodiment 2

[0046] A kind of shiitake mushroom sauce adopts the following formula in parts by weight:

[0047]Edible oil (sunflower oil) 15; shiitake mushrooms 50; throat mushrooms 10; sweet noodle sauce 6; tempeh 5; bean paste 5; carrots 4; onions 3; sesame 0.2; salt 2; sugar 3; monosodium glutamate 0.7; spices 0.8.

[0048] The spices adopt the following formula in parts by weight: 4 tangerine peels; 2 star anise; 1 grass fruit;

[0049] The preparation method of above-mentioned mushroom sauce, comprises the steps:

[0050] (1) Preparation of spices: crush the ingredients of the above spices to 80 meshes, then mix them evenly according to the weight ratio and use them as raw material I for later use;

[0051] (2) Preparation of shiitake mushroom raw materials: shiitake mushrooms are first selected: spread the shiitake mushrooms on the workbench, pick out foreign objects and unqualified shiitake mushrooms, and put the qualified shiitake mushrooms into a clean bucket for standby; cleanin...

Embodiment 3

[0060] A kind of shiitake mushroom sauce adopts the following formula in parts by weight:

[0061] Edible oil (peanut oil) 10; organic mushroom 60; throat mushroom 20; sweet noodle sauce 5.5; tempeh 6; bean paste 5.5; carrot 4; onion 1; sesame 0.1; salt 3; sugar 3; monosodium glutamate 0.9; spices 0.9.

[0062] The spices adopt the following formula in parts by weight: 2 orange peels; 2 star anise; 1 kaempferum; 1 cinnamon; 1 clove; 2 angelica; 1 black pepper; 1 pepper.

[0063] The preparation method of above-mentioned mushroom sauce, comprises the steps:

[0064] (1) Preparation of spices: crush the ingredients of the above spices to 100 meshes, then mix them evenly according to the weight ratio and use them as raw material I for later use;

[0065] (2) Preparation of shiitake mushroom raw materials: shiitake mushrooms are first selected: spread the shiitake mushrooms on the workbench, pick out foreign objects and unqualified shiitake mushrooms, and put the qualified shiita...

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Abstract

The invention relates to the technical field of deep processing of mushroom, in particular to a mushroom sauce and a preparation method of the mushroom sauce. The invention aims to solve the problem that current homemade mushroom is poor in taste, and provides the mushroom sauce with unique flavor. The mushroom sauce comprises the following components in parts by weight: 10-15 parts of edible oil, 50-60 parts of mushroom, 5-6 parts of sweet soybean paste, 5-6 parts of fermented soya beans, 5-6 parts of bean sauce, 3-7 parts of carrot, 1-3 parts of onion, 0.1-0.3 parts of sesame, 1-3 parts of table salt, 2-4 parts of white sugar, 0.5-1 parts of monosodium glutamate and 0.8-1 parts of spice. The mushroom sauce is mellow, concentrated, and oil but not greasy, pliable and tough, spicy but not dry, fresh and tasty, and has flickering bakery spices flavor, unique spicy flavor. The mushroom sauce is a tasty food which is low in salt, healthy and convenient and light but thin in flavor.

Description

technical field [0001] The invention relates to the technical field of deep processing of shiitake mushrooms, in particular to a shiitake mushroom sauce and a preparation method thereof. Background technique [0002] Various edible fungi such as shiitake mushrooms and Hericium erinaceus have increasingly become indispensable culinary foods in people's daily life due to their remarkable nutritional and health value. [0003] Shiitake mushrooms [Latin name: Lentinus edodes (Berk.) sing], also known as mushrooms, vertebral ears, Xiangxin, winter mushrooms, thick mushrooms, and flower mushrooms, belong to the genus Shiitake mushrooms of the family Agaricaceae Pleurotaceae of Basidiomycetes. One is an economic crop that is the easiest to cultivate, has the highest unit yield and the lowest planting cost among all edible fungus categories. The edible part of dried shiitake mushrooms accounts for 72%, and every 100g edible part contains 13g of water, 1.8g of fat, 54g of carbohydra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L1/212A23L27/60A23L19/00A23L33/00
Inventor 冷国建
Owner 山西沐风农林开发有限公司
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