Unlock instant, AI-driven research and patent intelligence for your innovation.
Pickled pepper and mushroom sauce and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for mushroom sauce and pickled pepper, which is applied in the field of deep food processing to achieve the effects of reasonable raw materials, rich nutrients and easier absorption
Active Publication Date: 2012-06-06
NANYANG ZHANGZHONGJING SUPER KITCHEN
View PDF3 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] At present, there is no green food in the market that uses fermented shiitake mushrooms and pickled peppers as the main raw materials, and combines them with carrots and other vegetables to form a unique flavor, delicious, nutritious, appetizing and healthy green food
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
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0009] The preparation process of pickled pepper and mushroom sauce in this example is as follows:
[0011] 2. Pretreatment of raw materials: A. Preparation of onion and garlic materials: peel off onions and garlic, wash, crush, mix and grind them into material a for later use; Celery and carrots are selected and washed, crushed, and mixed together for material b for later use; C. Fermented shiitake mushroom preparation: shiitake mushrooms are selected, cleaned, crushed, sterilized, inoculated, koji-making, and fermented for material c for later use; D. Spices Preparation: Pick tangerine peel, cinnamon, peppercorns, and green peppercorns separately, grind them to 80-100 mesh, mix them evenly in the ratio of 2:1:1:1, and prepare them as material d for later use.
[0012] 3. Stir-fried sauce: add soybean ...
Embodiment 2
[0015] The preparation process of pickled pepper and mushroom sauce in this example is as follows:
[0017] 2. Pretreatment of raw materials: A. Preparation of onion and garlic ingredients: peel off the onions and garlic, wash, crush, mix and grind them into material a for later use; Celery and carrots are selected and washed, crushed, and mixed together for material b for later use; C. Fermented shiitake mushroom preparation: shiitake mushrooms are selected, cleaned, crushed, sterilized, inoculated, koji-making, and fermented for material c for later use; D. Spices Preparation: Pick tangerine peel, cinnamon, peppercorns, and green peppercorns separately, grind them to 80-100 mesh, mix them evenly in the ratio of 2:1:1:1, and prepare them as material d for later use.
[0018] 3. Stir-f...
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
Login to View More
Abstract
The invention discloses a pickled pepper and mushroom sauce and a preparation method thereof, relating to a pickled pepper and mushroom sauce prepared from edible fungi (mushrooms) and pickled peppers and a preparation method thereof. The prescription comprises the following raw materials: 10-50 percent of soybean oil, 20-50 percent of fermented mushrooms, 2-40 percent of pickled peppers, 2-20 percent of celery, 2-20 percent of carrots, 1-10 percent of onions, 1-10 percent of garlic, 2-5 percent of sugar, 1-2 percent of monosodium glutamate and 0.5-2 percent of spice. The preparation method has the steps as follows: preprocessing the raw materials, frying sauce, packing and sterilizing. The pickled pepper and mushroom sauce has unique flavor, sweet and peppery palatability and full delicious taste, stimulates the appetite to increase the appetite of food, is rich of various easily absorbed nutrient components and is a delicious, nutrient, convenient and healthy green food.
Description
technical field [0001] The invention belongs to the field of food deep processing, in particular to a pickled pepper and mushroom sauce and a preparation method thereof. Background technique [0002] Shiitake mushrooms are a nutritious and delicious food, and also have high medicinal value. It can improve human immunity, lower blood pressure, reduce cholesterol levels, prevent and treat various diseases, and prolong life. According to reports, every 100g of shiitake mushrooms contains 18.4g of protein, 4.8g of fat, 59.3g of carbohydrates, 8.5g of crude fiber, 120mg of calcium, 420mg of phosphorus, 25mg of iron, and vitamin B 1 0.07mg, vitamin B 2 1.13mg, as well as vitamin C, more than 30 kinds of enzymes and 18 kinds of amino acids, 7 kinds of which are essential amino acids for human body. In addition, it also contains ergosterol (provitamin D), which is rare in general vegetables, double-stranded RNA with immune function, and lentinan. After the mushroom is fermented,...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More 
