Termitomyces albuminosus and mushroom paste and making process thereof
A technology of saffron mushroom sauce and saffron mushroom, which is applied to food ingredients as taste improver, food science and other directions, can solve problems such as unfavorable health, and achieve the effects of attractive aroma, rich nutrition and unique taste.
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Embodiment 1
[0047] A kind of chicken fir mushroom sauce, it comprises the component of following weight portion: chicken fir mushroom 10kg, Pleurotus eryngii 55 kg, fried original flavor peanut crushed 5 kg, raw, broken walnut kernel 2 kg, fried black sesame 1.5 kg, 5 kg of Pixian watercress, 2.5 kg of tempeh, 1.5 kg of soybean paste, 0.5 kg of seaweed powder, 1 kg of cooking wine, 1 kg of soft white sugar, and soybean oil after sautéing 0.2 kg of purple onion, 0.01 kg of ginger and 0.02 kg of garlic 15kg.
[0048] The Gallus gallus mushroom sauce of embodiment 1 is prepared by the following method:
[0049] Soak the cleaned Pleurotus eryngii and Pleurotus eryngii in water at a constant temperature of 50°C for 1 hour; use ultraviolet light to sterilize all the time during the soaking process; Use image acquisition technology to dice Gallus fir and Pleurotus eryngii into 0.06-0.1cm 3 diced chicken fir and pleurotus eryngii;
[0050] Add the diced diced chicken fir mushrooms, pleurotus e...
Embodiment 2
[0056] A kind of chicken fir mushroom sauce, it comprises the component of following parts by weight: chicken fir mushroom 10 kg, Pleurotus eryngii 55 kg, fried original flavor peanut crushed 5 kg, raw, crushed walnut kernel 2 kg, fried black 1.5 kg of sesame, 5 kg of Pixian Douban, 2.5 kg of tempeh, 1.5 kg of soybean paste, 0.5 kg of seaweed powder, 1 kg of cooking wine, 1 kg of soft white sugar, and sautéed 0.1 kg of purple onion, 0.02 kg of ginger and 0.02 kg of garlic. Soybean oil 15 kg.
[0057] The Gallus gallus mushroom sauce of embodiment 2 is prepared by the following method:
[0058] Soak the cleaned Pleurotus eryngii and Pleurotus eryngii in water at a constant temperature of 50°C for 1 hour; use ultraviolet light to sterilize all the time during the soaking process; Use image acquisition technology to dice Gallus fir and Pleurotus eryngii into 0.06-0.1cm 3 diced chicken fir and pleurotus eryngii;
[0059] Add the diced diced chicken fir mushrooms, pleurotus eryn...
Embodiment 3
[0065] A kind of chicken fir mushroom sauce, it comprises the component of following parts by weight: chicken fir mushroom 10 kg, Pleurotus eryngii 55 kg, fried original flavor peanut crushed 5 kg, raw, crushed walnut kernel 2 kg, fried black 1.5 kg of sesame, 5 kg of Pixian Douban, 2.5 kg of tempeh, 1.5 kg of soybean paste, 0.5 kg of seaweed powder, 1 kg of cooking wine, 1 kg of soft white sugar, and sautéed 0.1 kg of purple onion, 0.02 kg of ginger and 0.02 kg of garlic. Soybean oil 15 kg.
[0066] The Gallus gallus mushroom sauce of embodiment 3 is prepared by the following method:
[0067] Soak the cleaned Pleurotus eryngii and Pleurotus eryngii in water at a constant temperature of 50°C for 1 hour; use ultraviolet light to sterilize all the time during the soaking process; Use image acquisition technology to dice Gallus fir and Pleurotus eryngii into 0.06-0.1cm 3 diced chicken fir and pleurotus eryngii;
[0068] Add the diced diced chicken fir mushrooms, pleurotus eryn...
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