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Spicy lentinus edodes caviar and preparation method thereof

A technology of caviar and shiitake mushrooms, which is applied in the field of food condiments, can solve the problems of fishy smell and incomplete fish roe removal, and achieve the effect of good taste, unique flavor and rich nutrition

Inactive Publication Date: 2018-12-07
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shiitake mushroom caviar retains the delicious taste and nutritional components of the caviar and shiitake mushrooms, but the fish roe in the caviar is not completely deodorized and will have a fishy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Spicy shiitake mushroom caviar in this example is made from the following raw materials in parts by weight: 30 parts of fish roe, 25 parts of shiitake mushrooms, 0.5 part of chopped green onion, 0.5 part of ginger, 2 parts of edible salt, 3 parts of cooking wine, 2 parts of white sugar, and white vinegar 8.5 parts, 1 part monosodium glutamate, 1.5 parts dried chili, 2 parts sesame, 11 parts onion, 10 parts soybean oil, 0.084 parts spice, 0.00101 part food additive, 15 parts water.

[0042] The spices are composed of 0.03 parts of bay leaves, 0.01 parts of cinnamon bark, 0.004 parts of vanilla, 0.002 parts of grass fruit, 0.01 parts of dried ginger, 0.008 parts of dried chili, 0.01 parts of cloves, and 0.01 parts of Chinese prickly ash. powder.

[0043] The food additive consists of 0.00001 part of 5'-flavored nucleotide disodium and 0.001 part of potassium sorbate.

Embodiment 2

[0045] Spicy shiitake mushroom caviar in this example is made from the following raw materials in parts by weight: 35 parts of fish roe, 15 parts of shiitake mushrooms, 0.5 part of chopped green onion, 0.8 part of ginger, 3.5 parts of edible salt, 4 parts of cooking wine, 2.5 parts of white sugar, white vinegar 13.5 parts, 1 part monosodium glutamate, 2 parts dried chili, 2 parts sesame, 13 parts onion, 15 parts soybean oil, 0.118 parts spice, 0.00101 part food additive, 20 parts water.

[0046] The spices are composed of 0.04 parts of bay leaves, 0.015 parts of cinnamon bark, 0.005 parts of vanilla, 0.004 parts of grass fruit, 0.012 parts of dried ginger, 0.012 parts of dried chili, 0.015 parts of cloves, and 0.015 parts of Chinese prickly ash. powder.

[0047] The food additive consists of 0.00001 part of 5'-flavored nucleotide disodium and 0.001 part of potassium sorbate.

Embodiment 3

[0049] Spicy mushroom caviar in this example is made from the following raw materials in parts by weight: 40 parts of fish roe, 20 parts of shiitake mushrooms, 1 part of chopped green onion, 1 part of ginger, 5.5 parts of edible salt, 5 parts of cooking wine, 3 parts of white sugar, and white vinegar 15.5 parts, 1.5 parts of monosodium glutamate, 2.5 parts of dried chili, 3 parts of sesame, 15 parts of onion, 20 parts of soybean oil, 0.152 parts of spices, 0.00101 parts of food additives, 25 parts of water.

[0050] The spices are composed of 0.05 parts of bay leaves, 0.02 parts of cinnamon bark, 0.006 parts of vanilla, 0.006 parts of grass fruit, 0.015 parts of dried ginger, 0.015 parts of dried chili, 0.02 parts of cloves, and 0.02 parts of Chinese prickly ash. powder.

[0051]The food additive consists of 0.00001 part of 5'-flavored nucleotide disodium and 0.001 part of potassium sorbate.

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Abstract

The present invention specifically relates to spicy lentinus edodes caviar and a preparation method thereof, and belongs to the field of food seasonings. The spicy lentinus edodes caviar is mainly prepared from the following raw materials in parts by weight: 30 to 40 parts of roes, 10 to 25 parts of lentinus edodes, 0.5 to 1 part of scallion, 0.5 to 1 part of ginger, 2 to 5.5 parts of salt, 2 to 5parts of cooking wine, 2 to 3 parts of white granulated sugar, 8 to 15.5 parts of vinegar, 0.5 to 1.5 parts of monosodium glutamate, 0.5 to 2.0 parts of dried chilies, 1 to 3 parts of sesame, 11 to 15 parts of onions, 10-20 parts of edible oil, 0.084-0.152 part of spice and 15-25 parts of water. The raw materials are mixed and stir-fried so as to obtain the spicy lentinus edodes caviar. After theroes are treated, the spicy lentinus edodes caviar provided by the invention has no fishy smell or weak fishy smell, a good mouth feel and a fresh and spicy taste.

Description

technical field [0001] The invention specifically relates to a spicy mushroom caviar and a preparation method thereof, belonging to the field of food condiments. Background technique [0002] With the improvement of living standards, people have higher requirements for the taste and nutrition of food. Caviar is one of the most popular foods in recent years. Caviar is rich in valuable nutrients, such as protein, fat, vitamins, etc. It is a tonic for human bone marrow and brain. At present, caviar on the market is mostly imported high-end food, which is expensive and the quantity is small. Therefore developing a kind of caviar with good taste, high nutritional value, low price and convenience to eat has become one of the research focuses of food researchers. [0003] The Chinese patent application whose application publication number is CN106262690A discloses a kind of caviar mushroom sauce. The caviar and mushroom sauce is made of the following raw materials in parts by w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L17/30
CPCA23L17/30A23L31/00
Inventor 肖枫张现龙邱满艳王志广郭玉婉雷敏王庆芳刘坤王培宇
Owner HENAN UNIV OF SCI & TECH
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