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Method for manufacturing wild mushroom catchup

A production method and technology of seasoning sauce, applied in food preparation, food science, application and other directions, can solve the problems of imperfect processing technology, immaturity, taste, quality, shelf life and other problems that fail to win consumers, and achieve unique taste, aroma and taste. The effect of mellow aroma and delicious taste

Inactive Publication Date: 2014-01-01
NANHUA HONGYI MUSHROOM DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are also a small amount of things like mushroom seasoning sauce on the market, but there are imperfections and immature aspects in terms of materials and processing technology, which leads to the final product in terms of taste, quality, shelf life, etc. failed to win the favor of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of wild mushroom seasoning sauce is characterized in that: the present invention takes 2 parts of fresh peppers, 30 parts of delicious porcini mushrooms, 15 parts of fresh oyster mushrooms according to the unit weight ratio, washes, cuts into 1 cm size, and uses vegetable edible oil Fifteen parts were fried at a low temperature of 90 degrees for 7 minutes in a vacuum state with a vacuum degree of 0.94 to make it 90% dry. At the same time, the oil contained in the fried bacteria was removed by a centrifuge at a speed of 3500n / min. spare;

[0014] Use 0.5 parts of concentrated porcini powder juice, mix with 8 parts of Pixian Douban, use the oil used to fry the mushrooms at ~93°C for 3.2 minutes, drain the oil and set aside;

[0015] Wherein said boletus bacterium powder juice is made: use and make 0.2 part of gram boletus bacterium powder, add 0.3 part of water, boil and boil for 13 minutes and then cool to natural temperature;

[0016] The preparation of the bole...

Embodiment 2

[0020] A kind of wild mushroom seasoning sauce is characterized in that: the present invention takes 2 parts of fresh peppers, 30 parts of delicious porcini mushrooms, and 15 parts of fresh oyster mushrooms according to the unit weight ratio, washes, cuts into 0.5 centimeters, and uses vegetable edible oil Fifteen parts were fried at a low temperature of 90°C for 5 minutes in a vacuum state with a vacuum degree of 0.96 to make it 90% dry. At the same time, the oil contained in the fried bacteria was removed by a centrifuge at a speed of 320n / min. spare;

[0021] Use 0.5 parts of concentrated porcini powder juice, mix with 8 parts of Pixian Douban, fry the mushrooms in the oil for 2.8 minutes at 88 ℃ ~ 93 ℃, drain the oil and set aside;

[0022] Wherein said boletus bacterium powder juice is made: use and make 0.2 part of gram boletus bacterium powder, add 0.3 part of water, boil and boil for 10 minutes and then cool to natural temperature;

[0023] The preparation of the bole...

Embodiment 3

[0027] A kind of wild mushroom seasoning sauce is characterized in that: the present invention takes 2 parts of fresh peppers, 30 parts of delicious porcini mushrooms, and 15 parts of fresh oyster mushrooms according to the unit weight ratio. Fifteen parts were fried at a low temperature of 100°C for 6 minutes in a vacuum state with a vacuum degree of 0.98 to make it 90% dry. At the same time, the oil contained in the fried bacteria was removed by a centrifuge at a speed of 340n / min. spare;

[0028] Use 0.5 parts of concentrated porcini powder juice, mix with 8 parts of Pixian Douban, fry the mushrooms in the oil for frying at 90°C for 3 minutes, drain the oil and set aside;

[0029] Wherein said boletus bacterium powder juice is made: use and make 0.2 part of gram boletus bacterium powder, add 0.3 part of water, boil and boil for 10 minutes and then cool to natural temperature;

[0030] The preparation of the boletus powder mentioned above: the fresh frozen white boletus, re...

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PUM

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Abstract

The invention relates to a method for manufacturing wild mushroom catchup. The method is characterized by comprising the steps of taking 2 parts of fresh pepper, 30 parts of fungus suillus and 15 parts of fresh oyster mushroom by weight; washing; cutting into small pieces with a size of 0.5-1 centimeter; frying for 5-7 minutes in 15 parts of plant edible oil in vacuum at low temperature of 90 DEG C, wherein the vacuum degree is 0.94-0.98, the frying dryness is 90%; removing the oil of the fried mushroom by a centrifugal machine at the rotation speed of 300n / min-360n / min, and reserving for standby application, etc. The wild mushroom catchup can be used as a common cooking seasoner by households, mess halls, and restaurants, both can be directly eaten together with meals and can be used for making cold dishes or being eat with vegetables, is especially used for increasing umami in frying, stewing, boiling, and has the effect of substituting traditional pickled sauce.

Description

technical field [0001] The invention belongs to the technical field of preparation methods of wild mushroom seasoning sauce. Background technique [0002] At present, there are also a small amount of things like mushroom seasoning sauce on the market, but there are imperfections and immature aspects in terms of materials and processing technology, which leads to the final product in terms of taste, quality, shelf life, etc. failed to win the favor of consumers. Contents of the invention [0003] The purpose of the present invention is just to provide a kind of wild mushroom seasoning sauce with unique taste, delicious mouthfeel, strong fungus fragrance and mellow aroma in order to overcome the defects and deficiencies in the above-mentioned existing wild mushroom seasoning sauce. Commonly used cooking seasonings in restaurants, cafeterias and restaurants can be used directly as a side dish, as well as for mixing and dipping dishes. It is also used for seasoning freshness ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L31/00
CPCA23L5/11A23L27/60A23L31/00A23V2002/00A23V2250/208
Inventor 廖为民
Owner NANHUA HONGYI MUSHROOM DEV
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