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Mushroom sauce and preparation method thereof

The technology of mushroom sauce and mushroom feet is applied in the field of condiments, and can solve the problems of complex production process, poor taste of mushroom sauce, poor nutritional components and the like, and achieves the effects of simple preparation process, convenience for eating, and nutrition and health.

Inactive Publication Date: 2015-08-12
信阳羚锐好味道股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above situation, in order to overcome the defects of the prior art, the object of the present invention is to provide a mushroom sauce and a preparation method thereof, which can effectively solve the problems of poor mouthfeel, poor nutritional content, complex production process and high cost of the existing mushroom sauce.

Method used

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  • Mushroom sauce and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0015] In the specific implementation of the present invention, the following percentages by weight can be calculated: 30-40% of vegetable oil, 15-20% of shiitake mushroom feet, 1-2% of dried chili powder, 1.5-2% of spring onion, 3-4% of ginger, 2.5-2% of garlic 3.5%, soybean paste 5-8%, tempeh 5-8%, sweet noodle sauce 5-8%, white sugar 3-4%, monosodium glutamate 1.5-2.5% and spices 1-2%, of which:

[0016] Remove impurities and soak the shiitake mushroom feet, wash and dice, freeze the diced shiitake mushroom feet at -10-0°C in the refrigerator for 1-2 hours, put them in water to thaw, drain, and then use a tumbler to knead for 1 hour -3h;

[0017] Fry shallots, ginger, and garlic with vegetable oil at 100-150°C until fragrant, add processed diced mushrooms, fry at 150-180°C for 30-50 minutes, add soybean paste, tempeh, sweet noodle sauce, white sugar, monosodium glutamate , spices and dried chili powder are mixed evenly together, boiled for 30-50 minutes, subpackaged and st...

Embodiment 2

[0019] In the specific implementation of the present invention, it can also be calculated by the following percentages by weight: 39% soybean oil, 20% shiitake mushroom feet, 2% dried chili powder, 3% onion, 2% ginger, 4% garlic, 8% soybean paste, and 8% soybean paste %, 8% sweet noodle sauce, 3% white sugar, 1% monosodium glutamate and 2% spices, of which:

[0020] Remove impurities and soak the shiitake mushroom feet, wash and dice, freeze the diced shiitake mushroom feet at -10-0°C in the refrigerator for 1-2 hours, put them in water to thaw, drain, and then use a tumbler to knead for 1 hour -3h;

[0021] Fry onion, ginger and garlic with soybean oil for 3 minutes at 120°C, add the processed shiitake mushrooms, and fry at 160°C for 40 minutes, add soybean paste, tempeh, sweet noodle sauce, white sugar, monosodium glutamate, spices and dried Mix chili powder together evenly, boil for 50 minutes, pack separately, sterilize, and serve.

Embodiment 3

[0023] In the specific implementation of the present invention, it can also be calculated by the following weight percentages: 40% of peanut oil, 20% of shiitake mushroom feet, 1% of dried chili powder, 2% of green onions, 5% of ginger, 4% of garlic, 6% of soybean paste, and 6% of tempeh , 9% sweet noodle sauce, 2% white sugar, 2% monosodium glutamate and 3% spices, of which:

[0024] Remove impurities and soak the shiitake mushroom feet, wash and dice, freeze the diced shiitake mushroom feet at -5°C in the refrigerator for 1.5 hours, then put them in water to thaw, drain, and then use a tumbler to knead for 3 hours;

[0025] Stir-fry shallots, ginger, and garlic with peanut oil for 1 minute at 140°C, add processed shiitake mushrooms, and fry at 170°C for 30 minutes, add soybean paste, tempeh, sweet noodle sauce, white sugar, monosodium glutamate, spices and dried chilies Mix the powder together evenly, boil for 30 minutes, pack separately, sterilize, and serve.

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Abstract

The invention relates to a mushroom sauce and a preparation method thereof. The mushroom sauce comprises, by weight, 10-50% of vegetable oil, 5-25% of mushroom roots, 0-3% of dry chili powder, 1-3% of green onions, 2-5% of ginger, 2-4% of garlic, 2-10% of soybean paste, 2-10% of fermented soya beans, 2-10% of sweet bean sauce, 2-5% of white granulates sugar, 1-3% of aginomoto and 0.5-3% of spice. The mushroom sauce and the preparation method have the advantages that a recipe is scientific and reasonable, a preparation technology is overall simple and high in implementability, nutrient substances contained in the mushroom roots can be kept greatly, seasoning ingredients are enabled to deeply reach to the interior of diced mushrooms, people's requirements on healthy, nutrient, tasty and convenient food are met, the nutrient substances such as protein, amino acid, microelements and the like contained in the mushroom roots can be locked, the prepared mushroom sauce is healthy, unique in flavor, good in taste, beneficial to consumption, rich in nutriments and beneficial to body health, and the problems that an existing mushroom sauce is bad is taste, poor in nutritional ingredients, complex in production technology and high in cost are solved.

Description

technical field [0001] The invention relates to condiments, in particular to a mushroom sauce and a preparation method thereof. Background technique [0002] Shiitake mushrooms are rich in protein, amino acids, vitamins and many mineral elements. They are high-protein, low-fat healthy food raw materials. In recent years, along with people's continuous development of shiitake mushroom industrial products, the shiitake mushroom sauce made from the leftovers of shiitake mushrooms (also known as shiitake stalks) came into being and is very popular among consumers. In addition to the protein, amino acids, trace elements and other nutrients contained in the mushroom cap, the shiitake stalk is also rich in cellulose substances, which have an excellent effect on removing garbage and toxins from the human body. However, shiitake mushroom feet contain high crude fiber. Without softening treatment, it will cause a hard taste, difficult seasoning and seasoning, and uneven color inside ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 熊伟卢玉斌张付东黄吉林张鸣刘向义陈丽杨倩熊维娴
Owner 信阳羚锐好味道股份有限公司
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