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Mushroom hoisin chilli sauce and method for making same

A technology of seafood and chili sauce, which is applied in the field of seasoning food, can solve the problems of difficult control of product quality and flavor, long production cycle, easy loss of mushroom nutrition, etc., and achieve the effect of easy control of product quality, simple and easy production method, and unique flavor

Inactive Publication Date: 2005-11-02
高长军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some people use mushrooms or their by-products to ferment with soybeans to produce soybean paste with mushroom flavor, there are disadvantages such as long production cycle, easy loss of nutrition of mushrooms, and difficulty in controlling the quality and flavor of products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1. take by weighing 50 kilograms of fresh mushrooms respectively, 2 kilograms of fresh horseradish, 10 kilograms of fresh capsicum, and 4 kilograms of fresh shrimps, be pulverized into fine slurry with beater respectively, the above fine slurry is mixed, and Add 10kg of salt and 22kg of water, put it into a mixer and stir evenly, heat the mixed material to 100°C, and keep it warm for 30 minutes, then add 2kg of monosodium glutamate, stir evenly, and send it to the assembly line for quantitative packaging after cooling. Can.

Embodiment 2

[0025] Embodiment 2. take by weighing 50 kilograms of salted precious mushrooms, 2 kilograms of salted horseradish, 10 kilograms of fresh peppers, and 4 kilograms of fresh shrimps, and grind them into a fine slurry with a beater respectively, and mix the above fine slurry, And add 10kg of salt and 22kg of water, put it into a mixer and stir evenly, heat the mixed material to 100°C, and keep it warm for 30 minutes, then add 2kg of monosodium glutamate, stir evenly, and send it to the assembly line for quantitative packaging after cooling That's it.

Embodiment 3

[0026] Embodiment 3. take by weighing 50 kilograms of fresh apricot mushrooms, 2 kilograms of salted horseradish, 5 kilograms of dried capsicum, and 4 kilograms of sea rice, and grind the apricot mushroom and horseradish into a fine slurry with a beater respectively. Pulverizer crushes chili and dried sea rice into fine powder, mixes the above fine pulp and fine powder, and adds 10 kg of salt and 27 kg of water, puts it into a mixer and stirs evenly, then heats the mixed material to 100°C and keeps it warm 30 minutes, then add 2 kg of monosodium glutamate, and stir evenly, after cooling, send to the assembly line for quantitative packaging.

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Abstract

A thick hot paste is prepared from mushroom, hot pepper, shelled fresh shrimps, horseradish, edible salt, gourmet powder and water through proportioning, pulverizing, mixing and high-temp sterilizing at 110 deg.C. Its advantages are rich nutrients, unique taste, and long storage time.

Description

technical field [0001] The invention relates to a seasoning food, in particular to a mushroom seafood chili sauce made from mushrooms, peppers and seafood. Background technique [0002] Mushroom, as a kind of edible fungi that people often eat, is very popular as a raw material for cooking dishes due to its rich nutrition and unique flavor. As a big country in the production, consumption and export of edible fungi, my country will produce more and more by-products as the requirements for product standards, specifications and packaging are getting higher and higher, which will not only cause waste of resources, but also cause serious environmental damage. pollute. Although some people utilize mushrooms or their by-products to ferment with soybeans to produce soybean paste with mushroom flavor, there are shortcomings such as long production cycle, easy loss of nutrition of mushrooms, and difficulty in controlling the quality and local flavor of products. Contents of the inve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23L27/00
Inventor 高长军
Owner 高长军
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