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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
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  • 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

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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.

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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

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Application Information

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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
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