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Seafood and mushroom sauce and preparation method thereof

A technology of mushroom sauce and seafood, which is applied in the food field, can solve the problems of unsatisfactory appearance and taste of products, unacceptable consumers, lack of promotion, etc., and achieve the effect of rich taste, long shelf life and convenient portability

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

[0020] Seafood mushroom sauce, the raw material components and parts by weight are: 60 parts of mushrooms, 30 parts of soybeans, 8 parts of edible oil, 4 parts of diced green onion, 3 parts of grass fruit, 2 parts of clove seeds, 3 parts of star anise, 6 parts of kernel powder, 2 parts of monosodium glutamate, 9 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.

[0021] The preparation method of present embodiment seafood mushroom sauce, its steps are:

[0022] 1) Pour the mushrooms into boiling water and blanch for 4 minutes, remove and drain, and set aside;

[0023] 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;

[0024] 3) After heating the cooking oil to 120°C, add minced green onion and stir-fry with a slow fire for 2 minutes; then continue to stir-f...

Embodiment 2

[0027] Seafood mushroom sauce, the raw material components and their parts by weight are: 80 parts of mushrooms, 32 parts of soybeans, 10 parts of edible oil, 5 parts of minced green onion, 3 parts of grass fruit, 1 part of clove seeds, 4 parts of star anise, scallops 6 parts of flour, 1 part of monosodium glutamate, 12 parts of bone meal, 5 parts of edible salt, and 2 parts of cooking wine; wherein the mushroom is chicken.

[0028] The preparation method of present embodiment seafood mushroom sauce, its steps are:

[0029] 1) Pour the mushrooms into boiling water and blanch for 6 minutes, remove and drain, and set aside;

[0030] 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;

[0031] 3) After heating the edible oil to 130°C, add minced green onion, and stir-fry with a slow fire for 1 minute; then continue to stir-fry the grass fruit, clove seeds, and star anise for 3 minutes, and then add the b...

Embodiment 3

[0034] Seafood mushroom sauce, the raw material components and their parts by weight are: 65 parts of mushrooms, 20 parts of soybeans, 9 parts of cooking oil, 4 parts of diced green onion, 2 parts of grass fruit, 3 parts of clove seeds, 3 parts of star anise, abalone 4 parts of rice flour, 3 parts of monosodium glutamate, 8 parts of bone meal, 3 parts of edible salt, and 5 parts of cooking wine; wherein the mushrooms are a combination of chrysanthemum, cyanobacterium, and morel in a ratio of 3:1:1.

[0035] The preparation method of present embodiment seafood mushroom sauce, its steps are:

[0036] 1) Pour the mushrooms into boiling water and blanch for 5 minutes, remove and drain, and set aside;

[0037] 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;

[0038] 3) After heating the edible oil to 110°C, add minced green onion, and stir-fry with a slow fire for 3 minutes; then continue to stir-fr...

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PUM

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Abstract

The invention discloses a seafood and mushroom sauce and a preparation method thereof. The seafood and mushroom sauce is prepared by deeply processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus, toadstool, and mixing the obtained product with soybeans, edible oil, minced shallot, amomum tsaoko, clove seeds, star anise, seafood powder, monosodium glutamate, bone meal, edible salt, cooking wine and water. The unique and novel preparation method ensures that the prepared seafood and mushroom sauce has the advantages of rich nutrients, delicious and unique taste, abundant mouthfeel, long shelf life, convenient carrying and broad market prospect.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/20A23L1/28A23L1/333A23L1/221A23L1/29A23L17/50A23L27/10A23L27/60A23L33/00
CPCA23L11/07A23L27/60A23L31/00
Inventor 梁爱华
Owner 梁爱华
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