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Mushroom sauce and preparation method thereof

A technology of shiitake sauce and dried shiitake mushrooms is applied in the directions of food preparation, function of food ingredients, food science, etc. It can solve the problems of short shelf life, adding too many chemical components, perishability, etc., and achieve the effect of prolonging shelf life.

Inactive Publication Date: 2014-04-02
姜莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the mushroom sauces on the market have the following disadvantages: the mushrooms have been crushed, and the structure has been destroyed, which will more or less cause the loss of its nutrients; most of the mushroom sauces on the market are soybean paste or chili sauce, which is mixed with There are very few shiitake mushrooms; the shelf life is short and they are easy to rot; too many chemical components are added, which is unhealthy for the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A mushroom sauce, in parts by weight, its components are: 400 parts of dried mushrooms, 200 parts of black fungus, 25 parts of fresh pepper, 75 parts of peanut oil, 23 parts of peanuts, 17 parts of minced onion, 18 parts of green onion, 5 parts of ginger , 14 parts of minced garlic, 2 parts of tangerine peel, 2 parts of cinnamon, 2 parts of star anise, 1 part of grass fruit, 1 part of pepper, 1 part of black pepper, 1 part of green pepper, 21 parts of salt, 15 parts of sugar, 30 parts of soy sauce, white 17 parts of sesame, 95 parts of sesame oil.

[0023] The above-mentioned mushroom sauce is realized through the following steps:

[0024] (1) Treatment of dried shiitake mushrooms: remove 400 copies of dried shiitake mushrooms, wash them with clean water at 4°C, soak them in water for 4 hours, and then put them in a pressure cooker for high-temperature sterilization. The steam pressure is 0.1MPa, and the sterilization temperature is 120°C. The time is 50 minutes, take ...

Embodiment 2

[0034] A mushroom sauce, in parts by weight, its components are: 550 parts of dried mushrooms, 300 parts of black fungus, 93 parts of fresh pepper, 116 parts of peanut oil, 47 parts of peanuts, 31 parts of minced onion, 30 parts of green onion, 11 parts of ginger , 22 parts of minced garlic, 4 parts of tangerine peel, 4 parts of cinnamon, 4 parts of star anise, 1 part of grass fruit, 1 part of Piper pepper, 1 part of black pepper, 1 part of green pepper, 35 parts of salt, 28 parts of sugar, 45 parts of soy sauce , 29 parts of white sesame, 153 parts of sesame oil.

[0035] The above-mentioned mushroom sauce is realized through the following steps:

[0036] (1) Treatment of dried shiitake mushrooms: remove 550 copies of dried shiitake mushrooms, wash them with clean water at 25°C, soak them in water for 3 hours, and then put them in a pressure cooker for high-temperature sterilization with a steam pressure of 1.5MPa and a sterilization temperature of 130°C. Time 20min, take ou...

Embodiment 3

[0046] A mushroom sauce, in parts by weight, its components are: 485 parts of dried mushrooms, 247 parts of black fungus, 52 parts of fresh pepper, 89 parts of peanut oil, 30 parts of peanuts, 21 parts of minced onion, 21 parts of green onion, 6 parts of ginger , 17 parts of minced garlic, 2.8 parts of tangerine peel, 2.8 parts of cinnamon, 2.8 parts of star anise, 1.4 parts of grass fruit, 1.4 parts of Piper pepper, 1.4 parts of black pepper, 1.4 parts of green pepper, 25 parts of salt, 20 parts of sugar, 35 parts of soy sauce , 20 parts of white sesame, 112 parts of sesame oil.

[0047] The above-mentioned mushroom sauce is realized through the following steps:

[0048] (1) Treatment of dried shiitake mushrooms: remove 485 copies of dried shiitake mushrooms, wash them with clean water at 10°C, soak them in water for 3 hours, and then put them in a pressure cooker for high-temperature sterilization. The steam pressure is 0.12MPa, and the sterilization temperature is 123°C. T...

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Abstract

The invention discloses a mushroom sauce and a preparation method thereof. The mushroom sauce consists of the following raw materials: dried mushroom, black fungus, fresh chilli, peanut oil, peanut, minced onion, scallion, ginger, minced garlic, spice, salt, white sugar, soybean sauce, white sesame seed, gourmet powder and sesame oil. The preparation method thereof comprises the following steps: treatment of the dried mushroom; treatment of the black fungus; the preparation of the spice; slicing of the fresh chilli; burning of the mushroom sauce; cooling and packaging; sterilization; packaging of finished products. The mushroom sauce has the characteristics that no chemical compositions such as preservatives, pigments and capsaicin are added in the production process, and the mushroom sauce accords with the food consumption concepts of nature, safety and relief; the mushroom sauce is elaborately brewed by utilizing unique mushroom brewing technology, is low in fat and salt, and ensure the original fresh mouthfeel and nutritional ingredients of mushroom; the mushroom sauce is strong in flavor, crispy, fragrant, tasty and refreshing, and is popular for the old and the young; the mushroom sauce can be eaten instantly after a cover is opened, is convenient, and can be used for stirring rice, dishes, noodles and the like; through the utilization of isolation of the sesame oil from external environment, the storage life of the product is prolonged.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mushroom sauce and a preparation method thereof. Background technique [0002] Lentinus edodes is the fruiting body of the fungus Lentinus edodes, belonging to the Basidiomycetes Agaricaceae, and is one of the world's famous edible fungi. It contains a unique aroma substance: shiitake mushroom essence, which forms a unique mushroom fragrance, so it is called "mushroom". Because of its rich nutrition, refreshing aroma and delicious taste, it is known as the "king of mushrooms", "queen of mushrooms" and "crown of vegetables". It not only ranks above straw mushrooms and oyster mushrooms, but also is known as the "Queen of Plants" and is one of the "Mountain Treasures". Shiitake mushrooms are not only nutritious, but also have a variety of effects. The polysaccharides in shiitake mushrooms can improve the immune function of the body; the water extracts in shiitake mush...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L31/00
CPCA23L31/00A23L27/60A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 姜莉
Owner 姜莉
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