Mussel meat and mushroom sauce based on ultrahigh pressure treatment and processing method thereof
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A processing method and technology of mushroom sauce, applied in chemical instruments and methods, chemical/physical processes, food preservation, etc., can solve the problems of rare sauce products, neglect of economic value, obvious fishy smell, etc., to achieve rich variety, rich taste, growth inhibitory effect
Pending Publication Date: 2021-05-07
BENGBU COLLEGE
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[0004] The main ingredient of clam meat and mushroom sauce is the common clam meat on the market. Due to the obvious fishy smell, its economic value is ignored by many people, and it is extremely rare in sauce products.
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Embodiment 1
[0037]A 蚌 meat mushroom sauce, whose raw material includes:
[0038]80 蚌 meat, 45 mushroom sauce, 80 soy sauce, 80 red rot milk, 140 sesame sauce, 140 pieces of pepper, 8 pieces of pepper, 65 ginger, 65 garlic, sauce 18 25 copies of cooking wine, 12 chickens, 13 white sugar, 16 salt salts, 36 soybean oil, 48 starch, 18 fuel consumption.
Embodiment 2
[0040]A 蚌 meat mushroom sauce, whose raw material includes:
[0041]100 copies, 50 mushroom swing, 200 serum sauce, 100 red rot milk, 150 pieces of sesame sauce, 150 peppers, 10 green onions, 70 ginger, 70 garlic, 70 pepper 20, sauce 20 30 parts of the cooking wine, 15 chickens, 15 white sugar, 20 edible salts, 40 soybean oil, 50 starch, 20 oil.
Embodiment 3
[0043]A 蚌 meat mushroom sauce, whose raw material includes:
[0044]120 蚌 meat, 55 mushrooms, 210 soy sauce, 120 red rot milk, 160 servants, 160 peppers, 75 ginger, 85 garlic, 75 garlic, 75 garlic 22, 75 pepper 22 35 copies of cooking wine, 18 chicken, 17 white sugar, 24 salt salts, 44 soybean oils, 52 starch, and 22 fuel consumption.
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Abstract
The invention relates to the technical field of food processing, and discloses a mussel meat and mushroom sauce based on ultrahigh pressure treatment and a processing method thereof. The sauce is prepared from the following raw materials in parts by mass: 80-120 parts of mussel meat, 45-55 parts of mushroom sauce, 190-210 parts of soybean paste, 80-120 parts of red fermented bean curd, 40-60 parts of sesame paste, 140-160 parts of peanuts, 140-160 parts of chilies, 8-12 parts of green onions, 65-75 parts of ginger, 75-85 parts of garlic, 65-75 parts of Chinese prickly ash, 18-22 parts of soy sauce, 25-35 parts of cooking wine, 12-18 parts of chicken essence, 13-17 parts of white granulated sugar, 16-24 parts of edible salt, 36-44 parts of soybean oil, 48-52 parts of starch and 18-22 parts of oyster sauce. The mussel meat is treated through an ultrahigh pressure technology; thick broad-bean sauce and the red fermented bean curd are used as ingredients for color improvement and aroma enhancement; the crushed peanuts and the sesame paste are added, so that the taste is richer, the sauce is good in color, aroma and taste; and the prepared sauce is subjected to fresh-keeping treatment including heating sterilization and low-temperature storage, so that the mussel meat and mushroom sauce becomes a nutritional flavor product with scientific and technological content.
Description
Technical field[0001]The present invention relates to the field of food processing technology, and more particularly to an ultra-high pressure-treated mushplate sauce, and also relates to a processing method of tat meat mushroom sauce based on ultra-high pressure treatment.Background technique[0002]Hood is a kind of nutritious, deeply welcoming edible aquatic products, like protein, fat, mineral, human essential amino acid and essential trace elements are rich in it. The meat of the river has a good health effect on the human body. It has the role of nourishing yin and flat liver, eyesight and eye disease. At the same time, river meat has the characteristics of high protein content and low fat content, is a healthy food that should be widely pursued.[0003]Due to the nutritional value of the river and its health efficacy, gradually be loved by the masses, but the rivers belong to the delicate food animals, can not be stored long-term, the development is slow, and most of the existing...
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