Spicy mushroom sauce

A technology of mushroom sauce and spicy flavor, which is applied in application, food preparation, food science, etc., can solve the problems of adding too many chemical ingredients, loss of nutritional ingredients, unhealthy human body, etc., and achieve obvious effects, enhance physical fitness, and rich nutrition.

Inactive Publication Date: 2015-07-08
SHANXI ZHONGTIAOSHAN LINYUAN SENLIN FOOD CO LTD
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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 into small pieces, and their structure has been destroyed, which will more or less cause the loss of their nutrients; most of the mushroom sauces on the market are soybean paste or chili sauce, There are very few shiitake mushrooms mixed in it; the shelf life is short and it is 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

[0026] A spicy mushroom sauce prepared from the following raw materials in parts by weight: 30 parts of mushrooms, 50 parts of soybean oil, 5 parts of bean paste, 2 parts of salt, 4 parts of white sugar, 3 parts of oyster sauce, and 2 parts of sweet noodle sauce , 2 parts of sesame seeds, 3 parts of peanuts, food additives, spices; the food additives are composed of 0.001 parts of potassium sorbate, 20 parts of sodium glutamate, and 0.00001 parts of 5'-taste nucleotide disodium; The spices consist of 0.01 parts of pepper, 0.025 parts of aniseed, 0.04 parts of fennel, 0.025 parts of fragrant leaves, 0.01 parts of cloves, 0.015 parts of cinnamon bark, 0.015 parts of Angelica dahurica, 0.01 parts of white cardamom, 0.005 parts of amomum, 0.004 parts of vanilla, and 0.004 parts of Bibu , 0.003 parts of licorice, 0.002 parts of nutmeg, 0.002 parts of grass fruit, 0.002 parts of Luo Han Guo, 0.01 parts of dried ginger, 0.003 parts of kaempferia, 0.003 parts of fragrant sand, 0.003 pa...

Embodiment 2

[0036] A spicy mushroom sauce prepared from the following raw materials in parts by weight: 35 parts of mushrooms, 80 parts of soybean oil, 20 parts of bean paste, 6 parts of salt, 8 parts of white sugar, 5 parts of oyster sauce, and 5 parts of sweet noodle sauce , 3 parts of sesame seeds, 4 parts of peanuts, food additives, spices; the food additives are composed of 0.001 parts of potassium sorbate, 20-30 parts of sodium glutamate, and 0.00001 parts of disodium 5'-flavored nucleotides; The spices described are composed of 0.015 parts of pepper, 0.03 parts of aniseed, 0.05 parts of fennel, 0.03 parts of fragrant leaves, 0.015 parts of cloves, 0.02 parts of cassia bark, 0.02 parts of Angelica dahurica, 0.015 parts of white cardamom, 0.008 parts of amomum, 0.006 parts of vanilla, Bibu 0.006 parts, 0.005 parts of licorice, 0.004 parts of nutmeg, 0.004 parts of grass fruit, 0.003 parts of Luo Han Guo, 0.008 parts of dried ginger, 0.005 parts of Kaempferen, 0.005 parts of fragrant s...

Embodiment 3

[0046] A spicy mushroom sauce prepared from the following raw materials in parts by weight: 40 parts of mushrooms, 100 parts of soybean oil, 25 parts of bean paste, 8 parts of salt, 10 parts of white sugar, 7 parts of oyster sauce, and 8 parts of sweet noodle sauce , 4 parts of sesame seeds, 5 parts of peanuts, food additives, spices; the food additives are composed of 0.001 parts of potassium sorbate, 30 parts of sodium glutamate, and 0.00001 parts of disodium 5'-flavored nucleotides; The spices consist of 0.02 parts of pepper, 0.035 parts of aniseed, 0.055 parts of fennel, 0.04 parts of fragrant leaves, 0.02 parts of cloves, 0.025 parts of cinnamon, 0.025 parts of Angelica dahurica, 0.02 parts of white cardamom, 0.013 parts of amomum, 0.008 parts of vanilla, and 0.008 parts of Bibu , 0.007 parts of licorice, 0.006 parts of nutmeg, 0.006 parts of grass fruit, 0.004 parts of Luo Han Guo, 0.015 parts of dried ginger, 0.008 parts of kaempferia, 0.008 parts of fragrant sand, 0.008...

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PUM

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Abstract

The invention relates to a spicy mushroom sauce, which is prepared from the following raw materials by weight: mushrooms, soybean oil, bean paste, salt, white sugar, oyster sauce, sweet fermented flour sauce, sesame, peanut, food additives and spices; the food additives comprise sorbic acid potassium, sodium glutamate and disodium 5'-ribonucleotide; the spices comprise Chinese prickly ash, aniseed, fennel, myrcia, clove, cinnamon, Angelica dahurica, round cardamom seed, amomum fruit, vanilla, sage, licorice, nutmeg, Amomum tsao-ko, grosvenor momordica fruit, dried ginger, galangal, Costus and Amomum, dried tangerine peel, hawthorn, Chinese angelica, white pepper and dried chili. The spicy mushroom sauce provided by the invention is rich in nutrition, preservative-free and pure green, the production process is hygienic and simple, and the spicy mushroom sauce can enhance human immunity.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a fragrant and spicy mushroom sauce that is rich in nutrition and beneficial to human body after eating. Background technique [0002] Mushroom sauce is a common condiment on the table, and each region has different local flavors of mushroom sauce. Mushroom sauce is a ready-to-eat condiment made of shiitake mushrooms as the main raw material and blended with bean paste, soybean oil, spices and other ingredients. [0003] With the evolution of people's life philosophy, people's demand for green food such as low-sugar, low-fat, and high-protein food consumption is increasingly strong. Edible fungi are nutritious, delicious, and ideal foods for strengthening the body. They also have high medicinal properties. At the same time, it can be comprehensively developed and utilized, and has very significant economic and social benefits. It can be said that residents' demand for mushroom de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L27/60
Inventor 刘辉
Owner SHANXI ZHONGTIAOSHAN LINYUAN SENLIN FOOD CO LTD
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