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Processing method for sauce comprising three mushrooms and nostoc sphaeroides

A processing method and a technology for rice paste, applied in the field of deep food processing, can solve problems such as single product, and achieve the effects of rich nutrition, unique flavor and convenient eating.

Inactive Publication Date: 2014-01-15
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many products in the market that use single raw materials such as shiitake mushrooms and winter mushrooms to process sauce products, and the products are single;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A. Raw material grading: select raw materials that are free from rot, injury, diseases and insect pests, and use raw materials with the same size, high maturity and good color for later use;

[0024] B. Washing: Wash the graded raw materials to remove the sediment, dust and other sundries carried by the raw materials;

[0025] C. Cutting: cut off the hard and rough parts of the washed raw materials, and then cut the raw materials into cubes to obtain raw materials;

[0026] D. Salting: Take 2.5kg of diced shiitake mushrooms, 2.5kg of diced shiitake mushrooms, 2.5kg of diced mushrooms, and 1.25kg of kudzu rice and mix them evenly to make a mixture. Put the mixture into a pickling tank. Add 0.6kg of salt, marinate according to the mode of one layer of mixture and one layer of salt, and marinate for 8 days, the temperature is controlled at 20°C, and the pickled vegetables are prepared;

[0027] E. Desalination: Soak the pickled pickle base in clear water, the ratio of pic...

Embodiment 2

[0035] A. Raw material grading: select raw materials that are free from rot, injury, diseases and insect pests, and use raw materials with the same size, high maturity and good color for later use;

[0036] B. Washing: Wash the graded raw materials to remove the sediment, dust and other sundries carried by the raw materials;

[0037] C. Cutting: cut off the hard and rough parts of the washed raw materials, and then cut the raw materials into cubes to obtain raw materials;

[0038] D, salt pickling: get 2.4kg of diced shiitake mushrooms, 2.4kg of diced mushrooms, 2.4kg of diced mushrooms, 1.2kg of diced kudzu rice, and 0.4kg of shepherd’s purse and mix them evenly to prepare a mixture. Put it into a pickling tank, add 0.8kg of salt, pickle in a layer of mixture and layer of salt, pickle for 9 days, and control the temperature at 25°C to obtain pickled vegetables;

[0039] E. Desalting: Soak the pickled pickles in clean water, the ratio of pickles to water is 1:1, the soaking t...

Embodiment 3

[0047] A. Raw material grading: select raw materials that are free from rot, injury, diseases and insect pests, and use raw materials with the same size, high maturity and good color for later use;

[0048] B. Washing: Wash the graded raw materials to remove the sediment, dust and other sundries carried by the raw materials;

[0049] C. Cutting: cut off the hard and rough parts of the washed raw materials, and then cut the raw materials into cubes to obtain raw materials;

[0050]D. Salt pickling: Take 2kg of diced shiitake mushrooms, 2kg of diced shiitake mushrooms, 2kg of diced mushrooms, 1kg of diced kudzu rice, and 2kg of diced radish, mix them evenly, and make a mixture, and put the mixture into the pickling tank Add 1kg of salt, pickle in the mode of one layer of mixture and one layer of salt, pickle for 10 days, and control the temperature at 30°C to make pickled vegetables;

[0051] E. Desalination: Soak the pickled pickle base in clear water, the ratio of pickle base...

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Abstract

The invention discloses a processing method for sauce comprising three mushrooms and nostoc sphaeroides. The processing method is characterized in that shitake mushrooms, dried mushrooms, mushrooms and nostoc sphaeroides, with the ratio of 1:1:1:0.5, are used as the main raw materials, and the sauce is processed through the steps of classification of raw materials, washing, cutting, salting, desalting, dehydration and sauce making. With the adoption of the method, the unique fragrance and nutrition of each of the shitake mushrooms, dried mushrooms and mushrooms are maintained, and the delicacy of the nostoc sphaeroides is further achieved, the taste is good, the flavor is unique, the sauce can be eaten to promote the appetite and go with rice, color, flavor and taste are good, and the sauce is a healthy food which is rich in nutrients and convenient to eat.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method of Sangu Gexian Rice Sauce. Background technique [0002] Mushrooms: Known as "mountain delicacy" among the people. It is a fungus that grows on wood. It is delicious, fragrant and nutritious, and is known as the "Queen of Plants". Shiitake mushrooms are rich in vitamin B group, iron, potassium, provitamin D (converted into vitamin D after sun exposure), sweet in taste and flat in nature. In addition, shiitake mushrooms also have pharmacological effects such as anti-tumor, lowering blood fat, anti-thrombosis, improving immunity and protecting the liver. Mushrooms: Mushrooms are rich in protein and a variety of trace elements necessary for the human body. Winter mushrooms are tender and sweet, and dried mushrooms are delicious and full of aroma. They are suitable for cooking, boiling, frying and frying, and they can be a delicacy with meat and vegetables...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L31/00A23P10/20
Inventor 程龙凤
Owner 程龙凤
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