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Shiitake sauce production process

A production process, the technology of mushroom sauce, applied in the fields of application, food preparation, food science, etc., to achieve the effect of pleasant aroma, easy operation and simple process

Inactive Publication Date: 2014-01-15
SUZHOU CUIZHI NEW TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most households store dried shiitake mushrooms, which need to be soaked in water before use, which is a very long time for a fast pace of life, and shiitake mushroom sauce can solve this problem
However, shiitake mushrooms have a bitter taste, so a simple and easy-to-operate process for producing shiitake mushroom sauce that can remove the bitterness of shiitake mushrooms is necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Raw material preparation: based on 100 parts of dried shiitake mushrooms, soak the dried shiitake mushrooms for 4 hours, wash and chop them, wash and mince 20 parts of beef, wash and chop 20 parts of carrots, boil 15 parts of tomatoes and peel them , 10 parts of garlic cut into mashed garlic;

[0016] (2) Stir-frying: first put 10 parts of star anise and cinnamon with a weight ratio of 1:1 into the oil pan and stir-fry, then pick up, then add tomatoes, minced beef, mashed garlic and shiitake mushrooms to stir-fry;

[0017] (3) After natural cooling, it can be sterilized in cans.

Embodiment 2

[0019] (1) Raw material preparation: based on 100 parts of dried shiitake mushrooms, soak the dried shiitake mushrooms for 3 hours, wash and chop them, wash and mince 22 parts of beef, wash and chop 24 parts of carrots, boil 20 parts of tomatoes and peel them , 15 parts of garlic cut into mashed garlic;

[0020] (2) Frying: first put 13 parts of Chinese prickly ash and pepper with a weight ratio of 1:2 into the oil pan and stir fry, then pick up, then add tomatoes, minced beef, mashed garlic and shiitake mushrooms;

[0021] (3) After natural cooling, it can be sterilized in cans.

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PUM

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Abstract

The invention discloses a shiitake sauce production process. According to the invention, soaked dried shiitake is adopted as a main raw material; minced beef, mashed garlic, carrot, tomato, and spices are added to the shiitake, and the mixture is stir-fried; the mixture is naturally cooled, and is bottled; and the products are sterilized. The production process is simple and easy to operate. The produced shiitake sauce has unique flavor, pleasant fragrance, and rich nutrients. The shiitake sauce is a flavoring suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a process for producing mushroom sauce. Background technique [0002] Shiitake mushrooms contain a variety of vitamins and minerals, which have a great effect on promoting human metabolism and improving the body's adaptability. Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, and weight loss. Shiitake mushrooms are also rich in dietary fiber, regular consumption can lower blood cholesterol, prevent atherosclerosis, and are effective in preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes. Shiitake mushrooms can also resist cold viruses, because shiitake mushrooms contain an inducer of interferon, which can induce the production of interferon in the body, interfere with the synthesis of viral proteins, make it unable to reproduce, an...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L31/00A23L33/10
CPCA23L31/00A23L27/60A23V2002/00
Inventor 孟繁茂
Owner SUZHOU CUIZHI NEW TECH DEV
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