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Aloidis-laevis lentinus-edodes sauce and preparation method thereof

A technology of shiitake mushroom sauce and blue clam, which is applied in the direction of dry preservation of meat/fish, food science, etc., can solve the problems of single taste and insufficient umami taste, and achieve the effect of improving nutritional value, increasing umami taste, and prolonging the retention time

Active Publication Date: 2016-03-02
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Among the sauce foods, most of the mushroom sauces on the market, or meat sauces made with beef, have the disadvantages of single taste and insufficient umami
[0005] At present, there are few sauce products that combine seafood and shiitake mushrooms on the market

Method used

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  • Aloidis-laevis lentinus-edodes sauce and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A preparation method of blue clam and shiitake mushroom sauce. The blue clam and shiitake mushroom sauce is prepared by frying. In the process of preparing the blue clam and shiitake mushroom sauce by frying, pickled blue clam meat and processed shiitake mushrooms are added to obtain shiitake mushrooms with The blue clam mushroom sauce with dual flavors of blue clam and blue clam; wherein the pickled blue clam meat needs to be subjected to water control treatment to obtain the pickled blue clam meat with a moisture content lower than a certain value.

[0035] The moisture content of the marinated blue clam meat treated with the moisture control is below 20%.

[0036] The preparation method of the blue clam mushroom sauce includes the preparation of pickled blue clam meat, the preparation of seasoned chili oil, the preparation of rehydrated mushroom grains, the preparation of diluted red oil bean paste, the preparation of starch water, frying, canning and sterilization A...

Embodiment 2

[0052] A kind of preparation method of blue clam mushroom sauce, the preparation method of described blue clam mushroom sauce specifically comprises the following steps:

[0053] (1) Preparation of pickled blue clam meat: boil the cleaned blue clam in boiling water, then bake, marinate, and control moisture to obtain pickled blue clam meat with a moisture content of less than 20% The preparation of the pickled blue clam meat is as follows: the cleaned blue clam is placed in boiling water and boiled for 1-2 minutes, the blue clam meat is taken out, and the blue clam meat is baked at a temperature of 48-52°C for 5 -7 hours; by weight, take 30 parts of blue clam meat after baking, add 2-4 parts of cooking wine, 6 parts of fresh ginger, 65 parts of water, marinate for 10-20 minutes, drain; then control Moisture treatment, drying again at a temperature of 48-52°C until the moisture content is lower than 20%, to obtain the pickled blue clam meat;

[0054] (2) Preparation of seasoni...

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Abstract

The invention relates to aloidis-laevis lentinus-edodes sauce and a preparation method thereof, and belongs to the technical field of processing of aloidis laevis and lentinus edodes. The aloidis-laevis lentinus-edodes sauce is prepared in a stir frying manner. In the stir frying process of the aloidis-laevis lentinus-edodes sauce, preserved aloidis laevis and processed lentinus edodes are added, so that the aloidis-laevis lentinus-edodes sauce with dual flavors of aloidis laevis and lentinus edodes is obtained. The preserved aloidis laevis with the water content less than a certain value is obtained by performing water controlling processing on aloidis laevis, and the water content of the preserved aloidis laevis subjected to water controlling processing is 20% or less. By combining aloidis laevis and lentinus edodes, the aloidis-laevis lentinus-edodes sauce with dual flavors of aloidis laevis and lentinus edodes is obtained. The aloidis-laevis lentinus-edodes sauce is high in nutritive value as well as characteristic in flavor.

Description

technical field [0001] The invention belongs to the technical field of processing blue clams and shiitake mushrooms, and in particular relates to a blue clam mushroom sauce and a preparation method thereof. Background technique [0002] Lentinus edodes is an important medicinal and edible fungus. It is one of the world's famous edible fungi. The meat of shiitake mushrooms is thick and thick, because it contains a unique fragrance substance—shintake mushroom essence, which forms a unique mushroom fragrance and tastes delicious. Shiitake mushrooms are rich in nutrients, rich in protein and multivitamins, and also have the effects of improving immunity, delaying aging, lowering blood pressure, and lowering cholesterol. [0003] Blue clam, also known as "Miller", "Little White Clam", "Sea Sand", etc., has delicious meat, thin shell and plump meat. It is a low-value marine shellfish that is abundant in my country's coastal areas. The ratio of shell to meat is about 1: 1. Due to...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/50A23L31/00A23L33/10A23B4/03
CPCA23B4/03
Inventor 李学鹏陈杨励建荣李钰金仪淑敏李婷婷徐永霞朱文慧米红波刘青莲季广仁
Owner BOHAI UNIV
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