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Mushroom flavor sauce and manufacturing process thereof

A technology of mushroom roux and mushrooms, which is applied in the food field and can solve problems such as unfavorable and difficult storage of fresh mushrooms

Inactive Publication Date: 2013-05-15
CHENGDE MANMAN FOODSTUFFS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention solves the problem that fresh mushrooms are not easy to store, but adds additives that are not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A spicy mushroom meat sauce comprises the following raw material components in percentage by weight: 70wt% of mushroom, 10wt% of venison, and 20wt% of spicy sauce.

[0057] The above-mentioned spicy mushroom meat sauce is made according to the following process:

[0058] (1) Wash the fresh and tender mushrooms, pre-cook them at 98°C for 3 minutes, cool to room temperature, and dice until the size is 10mm×10mm×10mm;

[0059] (2) Clean the venison after removing the fat, tendons, and bones, freeze it in the refrigerator at -20°C for 8 hours to shape, then return to room temperature, cut into cubes until the size is 10mm×10mm×10mm, and deep-fry until the meat quality Fully cooked and crispy;

[0060] (3) Doubanjiang 90, fried soybean 0.5, fried peanut 0.5, sesame 0.5, vegetable oil 0.5, edible salt 0.5, white sugar 0.5, chicken essence 0.5, Guizhou bell pepper 0.5, vitamin C 0.5, Fresh ginger 0.5, garlic 0.5, green onion 0.5, cinnamon 0.5, clove 0.5, nutmeg 0.5, licorice...

Embodiment 2

[0063] A spicy mushroom meat sauce comprises the following raw material components in percentage by weight: 70wt% of shiitake mushrooms, 10wt% of beef, and 20wt% of spicy sauce.

[0064] The above-mentioned spicy mushroom meat sauce is made according to the following process:

[0065] (1) Wash fresh and tender quick-frozen shiitake mushrooms, pre-cook them at 98°C for 3 minutes, cool to room temperature, and dice until the size is 10mm×10mm×10mm;

[0066] (2) Clean the beef after removing the fat, tendons and bones, cut into cubes to a size of 10mm×10mm×10mm, and deep-fry until the meat is completely cooked and brittle;

[0067] (3) Doubanjiang 90, fried soybean 0.5, fried peanut 0.5, sesame 0.5, vegetable oil 0.5, edible salt 0.5, white sugar 0.5, chicken essence 0.5, Guizhou bell pepper 0.5, vitamin C 0.5, Fresh ginger 0.5, garlic 0.5, green onion 0.5, cinnamon 0.5, clove 0.5, nutmeg 0.5, licorice 0.5, dried ginger 0.5, tangerine peel 0.5, angelica 0.5, fennel 0.5, amomum 0...

Embodiment 3

[0070] A spicy mushroom meat sauce comprises the following raw material components in percentage by weight: pleurotus eryngii 30wt%, pork 25wt%, chicken 25wt%, and spicy sauce 20wt%.

[0071] The above-mentioned spicy mushroom meat sauce is made according to the following process:

[0072] (1) Clean the fresh and tender Pleurotus eryngii, precook at 100°C for 2 minutes, cool to room temperature, and dice until the size is 11mm×11mm×11mm;

[0073] (2) Clean the pork and chicken after removing the fat, tendons and bones, and freeze them in the cold storage for 7 hours at -22°C to set the shape, then return to room temperature, cut into cubes until the size is 11mm×11mm×11mm, and deep-fry until The meat is fully cooked and crispy;

[0074] (3) Mix the following weight percentages of Doubanjiang 60, fried soybean 1, fried peanut 1, sesame 1, vegetable oil 1, edible salt 1, white sugar 1, chicken powder 1, millet pepper 0.5, Guizhou tune pepper 0.5, Vitamin C 0.5, fresh ginger 0....

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PUM

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Abstract

The invention relates to mushroom flavor sauce and a manufacturing process thereof. The mushroom flavor sauce comprises the following raw material components by weight percentage: 30-70wt% of mushrooms, 10-50wt% of meat and 20-60wt% of thick chili sauce. In the processing process of the source, unique formulas and techniques are adopted and plant oil is used for mixing and frying abundant ingredients, so that the obtained source has a mellow flavor, palatable salty, spicy and numb tastes and has no bitter, acerb, parched tastes and other peculiar smells; and therefore, the mushroom flavor sauce provided by the invention sufficiently keeps the sauce flavor, ester flavor and mushroom flavor, has no bad smells, and has complete nutrition and a delicious taste.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a sauce and its preparation, in particular to a mushroom-flavored sauce and its preparation process. Background technique [0002] Mushrooms are delicious and nutritious, and are common dishes on people's tables. The protein content in mushrooms is as high as 30%, which is much higher than that of ordinary vegetables and fruits; the vitamin C content in every 100 grams of fresh mushrooms is as high as 206.28 mg, and the carotene in mushrooms can be converted into vitamin A. The vitamin D content in mushrooms is also very rich; mushrooms contain 8 essential amino acids that are indispensable to the human body and cannot be synthesized by themselves, as well as rich calcium, iron and other minerals; mushrooms also contain a large amount of crude fiber, semi-crude fiber and lignin. Therefore, mushrooms have many beneficial effects on the human body: ①It can enhance the function of T lym...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 胡晓曼刘春丁景超
Owner CHENGDE MANMAN FOODSTUFFS
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