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Mushroom and beef sauce and preparation method thereof

A technology for mushroom beef sauce and beef sauce, which is applied in the food field, can solve the problems of inability to store and keep fresh, carry and eat, unsatisfactory product appearance and taste, unacceptable to consumers, etc., so as to improve the shelf life of food, rich in taste, and attractive in aroma. human effect

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

At present, the meat sauces that have appeared on the market are prepared from sauce products and meat raw materials. They are all made and eaten now, and cannot be stored and kept fresh and eaten with them. They cannot be widely promoted.
In addition, mushroom products are mostly made by adding edible salt, monosodium glutamate and other seasonings after frying or boiling. The appearance and taste of the products are not ideal, and the variety is relatively single, which is difficult for consumers to accept and difficult for industrialization. Production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Mushroom beef sauce, the raw material components and parts by weight are: 60 parts of mushrooms, 15 parts of beef, 10 parts of vegetable oil, 3 parts of dried red pepper, 3 parts of ginger, 4 parts of minced garlic, 2 parts of Chinese prickly ash, 3 parts of amomum 2 parts of grass fruit, 2 parts of clove seeds, 2 parts of star anise, 3 parts of thatch root, 3 parts of monosodium glutamate, 5 parts of edible salt; wherein the mushrooms are chicken vertical, chanterelles, and Coprinus comatus at a ratio of 3:1 : A combination of 2.

[0022] The preparation method of present embodiment mushroom beef sauce, its steps are:

[0023] 1) Pour the mushrooms into boiling water and blanch for 4 minutes, remove and drain, and set aside;

[0024] 2) Mix amomum, grass fruit, clove seeds, star anise and thatch root evenly, pack it in a seasoning bag, put it in a pot and soak it in water for 7 hours, then add the beef that has been cut into cubes, and cover it with water After the i...

Embodiment 2

[0028] Mushroom beef sauce, the raw material components and parts by weight are: 80 parts of mushrooms, 16 parts of beef, 8 parts of vegetable oil, 5 parts of dried red pepper, 3 parts of ginger, 3 parts of minced garlic, 3 parts of Chinese prickly ash, 3 parts of amomum 1 part, 1 part of Tsaoguo, 3 parts of clove seeds, 2 parts of star anise, 2 parts of thatch root, 5 parts of monosodium glutamate, 5 parts of edible salt; wherein the mushroom is chicken.

[0029] The preparation method of present embodiment mushroom beef sauce, its steps are:

[0030] 1) Pour the mushrooms into boiling water and blanch for 6 minutes, remove and drain, and set aside;

[0031] 2) Mix amomum, grass fruit, clove seeds, star anise and thatch root evenly, pack it in a seasoning bag, put it in a pot and soak it in water for 10 hours, then add the beef that has been cut into cubes, and cover it with water After the ingredients, cover the pot and simmer for 30 minutes with a slow fire; then remove th...

Embodiment 3

[0035] Mushroom beef sauce, the raw material components and parts by weight are: 65 parts of mushrooms, 10 parts of beef, 12 parts of vegetable oil, 3 parts of dried red pepper, 2 parts of ginger, 5 parts of minced garlic, 2 parts of Chinese prickly ash, 2 parts of amomum 3 parts, 3 parts of Tsaoguo, 2 parts of clove seeds, 1 part of star anise, 4 parts of thatch root, 3 parts of monosodium glutamate, 3 parts of edible salt; wherein the mushrooms are chrysanthemum, Pleurotus chinensis, Morchella 3: 1:1 combination.

[0036] The preparation method of present embodiment mushroom beef sauce, its steps are:

[0037] 1) Pour the mushrooms into boiling water and blanch for 5 minutes, remove and drain, and set aside;

[0038] 2) Mix amomum, grass fruit, clove seeds, star anise and thatch root evenly, pack it in a seasoning bag, put it in a pot and soak it in water for 5 hours, then add the beef that has been cut into cubes, and cover it with water After the ingredients, cover the p...

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PUM

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Abstract

The invention discloses mushroom and beef sauce and a preparation method thereof. The mushroom and beef paste is prepared by taking mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus, toadstool and beef as main materials, subjecting the main materials to deep processing, and mixing the obtained product with pepper, ginger, pericarpium zanthoxyli, fructus amomi, amomum tsaoko, clove seeds, star anise, monosodium glutamate, edible salt and water. The unique and novel preparation method ensures that the prepared mushroom and beef sauce has rich nutrients, attractive fragrance, delicious taste and rich mouthfeel. The grinded garlic, imperata root and the clove seeds which have antibacterial and anti-inflammation functions are added in the mushroom and beef sauce. The shelf life of food is prolonged, and the mushroom and beef sauce is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to mushroom beef 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. Especially, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/311A23L1/314A23L1/221A23L1/29A23L13/10A23L13/40A23L27/10A23L27/60A23L33/00
CPCA23L3/3472A23L13/10A23L27/60A23L31/00A23L33/10A23V2002/00A23V2200/30
Inventor 梁爱华
Owner 梁爱华
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