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

Black-skin chicken abietic fungus spicy sauce

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
View PDF12 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Black-skin chicken abietic fungus spicy sauce
  • Black-skin chicken abietic fungus spicy sauce
  • Black-skin chicken abietic fungus spicy sauce

Examples

Experimental program
Comparison scheme
Effect test

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...

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 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

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
Inventor 穆建稳文飞罗开源赵敏吴世燕周鑫张学全董平
Owner 六盘水市钟山区都市型现代农业产业园区管理委员会
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