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Spicy mushroom sauce and preparation method thereof

A technology of spicy mushroom sauce and mushrooms, which is applied in food preparation, food science, application, etc., can solve the problems of unsatisfactory product appearance, taste, unacceptable consumers, lack of promotion, etc., and achieve rich taste, Long shelf life and easy to carry

Inactive Publication Date: 2014-12-03
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] Spicy mushroom sauce, the raw materials and parts by weight are: 60 parts of mushrooms, 30 parts of soybeans, 15 parts of camellia oil, 10 parts of dried red pepper, 3 parts of ginger, 2 parts of Chinese prickly ash, 3 parts of amomum, star anise 2 parts of fennel, 3 parts of monosodium glutamate, 3 parts of chicken essence, 6 parts of bone meal, 5 parts of edible salt, and 4 parts of cooking wine; wherein the mushrooms are a combination of chicken longitudinal, chanterelles, and Coprinus comatus in a ratio of 3:1:2.

[0020] The preparation method of the present embodiment spicy mushroom sauce, 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 dried red pepper and fry for 3 minutes; then add ginger, Chine...

Embodiment 2

[0026] Spicy mushroom sauce, the raw material components and their parts by weight are: 80 parts of mushrooms, 30 parts of soybeans, 18 parts of camellia oil, 14 parts of dried red pepper, 3 parts of ginger, 1 part of Chinese prickly ash, 4 parts of amomum, star anise 2 parts of fennel, 2 parts of monosodium glutamate, 4 parts of chicken essence, 7 parts of bone meal, 3 parts of edible salt, and 5 parts of cooking wine; wherein the mushroom is chicken.

[0027] The preparation method of the present embodiment spicy mushroom sauce, 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 dried red pepper and fry for 2 minutes; then add ginger, Chinese prickly ash, amomum and star anise and continue frying for 2 minutes, ...

Embodiment 3

[0033] Spicy mushroom sauce, the raw material components and their parts by weight are: 70 parts of mushrooms, 20 parts of soybeans, 22 parts of camellia oil, 12 parts of dried red pepper, 2 parts of ginger, 3 parts of Chinese prickly ash, 3 parts of amomum, star anise 1 part of fennel, 4 parts of monosodium glutamate, 3 parts of chicken essence, 4 parts of bone meal, 7 parts of edible salt, and 4 parts of cooking wine; wherein the mushrooms are a combination of chrysanthemum, cyanobacterium, and morel in a ratio of 3:1:1.

[0034] The preparation method of the present embodiment spicy mushroom sauce, 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 dried red pepper and fry for 3 minutes; then add ginger, Chi...

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PUM

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Abstract

The invention discloses a spicy mushroom sauce and a preparation method thereof. Mushrooms such as Collybia albuminosa, russula virescens, Cantharellus cibarius, Coprinus comatus and Morchella vulgaris are deeply processed, soybean, camellia oil, dry chili, ginger, pepper, amomum villosum, star anise, monosodium glutamate, chicken essence, bone powder, salt, cooking wine and water are added into the mushrooms, so as to prepare the spicy mushroom sauce. The special novel preparation method makes the spicy mushroom sauce be rich in nutrition, spicy, delicious and richer in taste, long in shelf life, convenient to carry, and wide in market prospect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a spicy 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. Especiall...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L27/60
CPCA23L27/60A23L31/00A23L11/50
Inventor 梁爱华
Owner 梁爱华
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