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A technology of chicken fir mushroom and spicy sauce, which is applied in the field of food seasoning, can solve the problems of complex production, etc., and achieve the effect of simple operation, mellow sauce, and suitable spicy
Inactive Publication Date: 2019-05-31
六盘水市钟山区都市型现代农业产业园区管理委员会
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Although the spicy sauce does not contain alcoholic beverages commonly used in Chinese cooking, does not contain meat, does not use freshness enhancers such as monosodium glutamate, and does not use preservatives, the invention is produced through vacuum microwave puffing, fermentation, koji making, and concentration. complex
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Embodiment 1
[0034]A black-skinned chicken fir mushroom spicy sauce is composed of the following raw materials in parts by weight: 45 parts of fried chicken fir mushroom, 35 parts of chicken fir mushroom oil, 1.2 parts of minced ginger, 0.5 part of minced garlic, 3 parts of chili powder, and 0.1 part of prickly ash powder , 0.5 parts of sweet noodle sauce, 0.2 parts of spices, 2 parts of oyster sauce, 2 parts of peanuts, 2 parts of sugar, and 0.2 parts of table salt. and prepared by the following method steps:
[0035] (1) Raw material pretreatment:
[0036] Fresh chicken fir fungus: select the fresh chicken fir fungus with intact cells, remove impurities, and no pollution, wash them, cut and separate the stipe and cap with a knife, and cut the stipe into 10mm small pieces; add it to the boiling water pot Blanch in medium for 30s, then remove, drain and set aside.
[0037] Peanuts: add a small amount of oil to a hot pan, and stir-fry the required peanuts at 40°C for 15 minutes to remove ...
Embodiment 2
[0050] A kind of black-skinned chicken fir mushroom spicy sauce is made up of the following raw materials in parts by weight: 55 parts of fried chicken fir mushroom, 45 parts of chicken fir mushroom oil, 1.6 parts of minced ginger, 1.2 parts of minced garlic, 6 parts of chili powder, and 0.5 part of prickly ash powder , 1.4 parts of sweet noodle sauce, 0.8 parts of spices, 5 parts of oyster sauce, 10 parts of peanuts, 5 parts of sugar, and 0.5 parts of table salt. and prepared by the following method steps:
[0051] (1) Raw material pretreatment:
[0052] Fresh chicken fir fungus: select the fresh chicken fir mushroom with intact cells, remove impurities, and no pollution, wash it, cut the stipe and cap with a knife, cut the stipe into 20mm small pieces; add it to the boiling water pot Blanch in medium for 60s, then remove, drain and set aside.
[0053] Peanuts: add a small amount of oil to a hot pan, and stir-fry the required peanuts at 70°C for 20 minutes to remove moistur...
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Abstract
The invention discloses black-skin chicken abietic fungus spicy sauce, which comprises the following raw materials in parts by weight:45-55 parts of fried chicken abietic fungus,35-45 parts of chickenabietic fungus oil, 1.2-1.6 parts of ginger powder, 0.5-1.2 parts of garlic powder,3-6 parts of chili powder, 0.1-0.5 part of pepper powder, 0.5-1.4 parts of sweet flour sauce, 0.2-0.8 part of spice,2-5 parts of oyster sauce,2-10 parts of peanut kernel,2-5 parts of white sugar and 0.2-0.5 part of salt. A preparation method of the black-skin chicken abietic fungus spicy sauce includes the following steps of: (1) raw material pretreatment, (2) chicken abietic fungus oil preparation, (3) pickling, (4) frying, (5) material preparation, and (6) mixed stir-frying. The black-skin chicken abietic fungus spicy sauce disclosed by the invention is free from flavoring agents such as monosodium glutamate and the like, has the delicate flavor of chicken abietic fungus, and the fresh, delicious, spicy and crisp taste, is mellow in sauce flavor, scientific in process and simple in method operation, which is an edible fungus spicy sauce product suitable for most people to eat.
Description
technical field [0001] The invention belongs to the technical field of food seasonings, and in particular relates to an edible mushroom spicy sauce and a preparation method thereof. Background technique [0002] All over the country vigorously develop the edible fungus industry, and the edible fungi industry has developed rapidly. The state's support for the edible fungus industry has enabled more and more edible fungi to be cultivated artificially, and the output has gradually increased. Due to the short preservation period of edible fungi and the increase in output, if a marketable market cannot be found in time, the edible fungi are prone to rot, which makes the edible fungi and other agricultural products unmarketable and brings economic losses. [0003] Gallium pilosulae is a kind of edible fungus, it is a kind of edible fungus with rich nutrition, it is rich in various amino acids, and it is one of the edible fungi with both food and medicine. Gallium fruticosa not o...
Claims
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