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Spiced mushroom sauce and preparation method thereof

A technology for spiced mushroom sauce and mushrooms is applied in the directions of food preparation, food ingredients as taste improvers, food ingredients as taste improvers, etc. Promotion and other issues, to achieve the effects of rich taste, long shelf life and easy portability

Inactive Publication Date: 2014-10-01
梁爱华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most of them are not suitable for preservation, they are cooked and eaten now, and they are not widely promoted.
In addition, mushrooms are mostly prepared by adding edible salt, monosodium glutamate and other seasonings after frying or boiling. The appearance and taste of the products are not ideal, and consumers are not easy to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Five-spice mushroom sauce, the raw material components and parts by weight are: 60 parts of mushrooms, 30 parts of soybeans, 12 parts of camellia oil, 5 parts of ginger, 2 parts of amomum, 3 parts of star anise, 6 parts of five-spice powder, 3 parts of monosodium glutamate 3 parts, 3 parts of chicken essence, 9 parts of bone meal, 5 parts of edible salt, 4 parts of cooking wine; wherein the mushroom is a combination of chicken longitudinal, chanterelles, and Coprinus comatus according to the ratio of 3:1:2.

[0020] The preparation method of the spiced mushroom sauce of the present embodiment, its steps are:

[0021] 1) Pour the mushrooms into boiling water and blanch for 4 minutes, remove and drain, and set aside;

[0022] 2) Soak the soybeans in water for 4 hours, put them in a pot and cook until there is no beany smell, remove them and set aside;

[0023] 3) After heating the camellia oil to 135°C, add ginger, amomum, and star anise and fry for 3 minutes; then disso...

Embodiment 2

[0026] Five-spice mushroom sauce, the raw material components and parts by weight are: 80 parts of mushrooms, 32 parts of soybeans, 20 parts of camellia oil, 7 parts of ginger, 2 parts of amomum, 2 parts of star anise, 8 parts of five-spice powder, 3 parts of monosodium glutamate 2 parts, 2 parts of chicken essence, 12 parts of bone meal, 5 parts of edible salt, 2 parts of cooking wine; wherein the mushroom is chicken.

[0027] The preparation method of the spiced mushroom sauce of the present embodiment, its steps are:

[0028] 1) Pour the mushrooms into boiling water and blanch for 6 minutes, remove and drain, and set aside;

[0029] 2) Soak the soybeans in water for 4 hours, put them in a pot and cook until there is no beany smell, remove them and set aside;

[0030] 3) After heating the camellia oil to 150°C, add ginger, amomum, and star anise and fry for 2 minutes; then dissolve the five-spice powder, bone meal, and edible salt dissolved in water, the pretreated mushroom...

Embodiment 3

[0033] Five-spice mushroom sauce, the raw material components and parts by weight are: 65 parts of mushrooms, 20 parts of soybeans, 10 parts of camellia oil, 6 parts of ginger, 1 part of amomum, 4 parts of star anise, 7 parts of five-spice powder, 2 parts of monosodium glutamate 4 parts, 4 parts of chicken essence, 8 parts of bone meal, 3 parts of edible salt, 5 parts of cooking wine; wherein the mushroom is a combination of chicken longitudinal, blue head mushroom and morel mushroom according to the ratio of 3:1:1.

[0034] The preparation method of the spiced mushroom sauce of the present embodiment, its steps are:

[0035] 1) Pour the mushrooms into boiling water and blanch for 5 minutes, remove and drain, and set aside;

[0036] 2) Soak the soybeans in water for 3 hours, put them in a pot and cook until there is no beany smell, take them out, and set aside;

[0037] 3) After heating the camellia oil to 120°C, add ginger, amomum, and star anise and fry for 3 minutes; then ...

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PUM

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Abstract

The invention discloses spiced mushroom sauce and a preparation method thereof. The preparation method comprises the following steps: further processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus and toadstool; and mixing the mushrooms with soybeans, camellia oil, fresh ginger, fructus amomi, illicium verum, five spice powder, monosodium glutamate, chicken powder, bone meal, edible salt, cooking wine and water to produce the spiced mushroom sauce. The spiced mushroom sauce prepared through the special novel preparation method is rich in nutrients, delicious and rich in taste, long in shelf life and convenient to carry and has wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a spiced mushroom sauce and a preparation method thereof. Background technique [0002] Edible wild mushrooms grow in natural environments such as high-temperature and high-humidity forests and fields, and most of them are seasonal mushrooms. People often pick it into vegetables, which have tender texture and unique flavor, and contain quite high protein, various amino acids, vitamins, polysaccharides, minerals and other nutrients, and its fat content is low and rich in cellulose. It is an ideal food that combines many nutrients and low calories. Long-term consumption of wild mushrooms has the functions of anti-cancer and anti-bacterial, invigorating the stomach and spleen, rejuvenating the skin, clearing the liver and improving eyesight, regulating qi and reducing phlegm, lowering blood sugar, helping digestion, promoting and regulating human metabolism, etc. Especial...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L1/223A23L1/30A23L27/14A23L27/60
CPCA23L27/14A23L27/60A23L31/00A23L33/10A23V2002/00A23V2200/14A23V2200/16A23V2200/30
Inventor 梁爱华
Owner 梁爱华
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