Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mushroom black garlic sauce and preparation method thereof

A technology of black garlic sauce and mushrooms, which is applied in food ingredients as odor improvers, food ingredients as taste improvers, food science, etc., can solve problems such as single taste and can’t meet people’s daily needs well, and achieve bacteria Intense aroma, outstanding effect of garlic aroma

Inactive Publication Date: 2016-12-21
CHUXIONG HONGGUI GREEN FOOD
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing mushroom sauce has a single taste and cannot well meet people's daily needs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for preparing black garlic sauce with mushrooms, comprising the following steps: weighing 6 parts of matsutake, 6 parts of tiger palm, 4 parts of truffle, 9 parts of red onion fungus, 8 parts of white onion fungus and black beef 10 parts of liver, crushed, added 2 parts of yeast extract and fermented at 60°C, then added 5 parts of white sugar, 3 parts of edible spices, 2 parts of monosodium glutamate for grinding, added black garlic and mixed to obtain. Wherein, the mass ratio of black garlic and sauce is 1:3. The resulting product has a strong fungus aroma and a prominent garlic aroma.

Embodiment 2

[0018] A method for preparing black garlic sauce with mushrooms, comprising the following steps: weighing 9 parts of matsutake, 10 parts of tiger's palm, 6 parts of truffle, 12 parts of red onion fungus, 12 parts of white onion fungus and black beef 15 parts of liver, crushed, added 3 parts of yeast extract and fermented at 80°C, then added 7 parts of white sugar, 5 parts of edible spices, 3 parts of monosodium glutamate for grinding, added black garlic and mixed to obtain. Wherein, the mass ratio of black garlic to sauce is 1:10. The resulting product has a strong fungus aroma and a prominent garlic aroma.

Embodiment 3

[0020] A method for preparing black garlic sauce with mushrooms, comprising the following steps: weighing 4 parts of matsutake, 3 parts of tiger palm, 2 parts of truffle, 6 parts of red onion fungus, 5 parts of white onion fungus and black beef 5 parts of liver, crushed, added 1 part of yeast extract and fermented at 40°C, then added 3 parts of white sugar, 2 parts of edible spices, 1 part of monosodium glutamate for grinding, added black garlic and mixed to obtain. Wherein, the mass ratio of black garlic to sauce is 1:1. The resulting product has a strong fungus aroma and a prominent garlic aroma.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses mushroom black garlic sauce, which is composed of tricholoma matsutake, Sarcodon aspratus, Truffe, Boletus queletiischulz, Boletus albidus Rop, Boletus aereus, yeast extract, white granulated sugar, food flavour and monosodium glutamate. The invention has the following advantages: the product has rich mushroom fragrance and prominent garlic flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to mushroom black garlic sauce and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce, jam and mushroom sauce. . [0003] The existing bacterium sauce made has a single taste and cannot well meet people's daily needs. Contents of the invention [0004] The purpose of the present invention is to provide a mushroom black garlic sauce with strong mushroom aroma and outstanding garlic aroma and complex taste. [0005] Another object of the present i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/60A23L31/00A23L31/15A23L27/10A23L13/20
CPCA23V2002/00A23V2200/15A23V2200/16
Inventor 周平忠刘海云
Owner CHUXIONG HONGGUI GREEN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com