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Fermented bean curd and mushroom sauce and preparation method thereof

The technology of mushroom sauce and fermented bean curd is applied in the field of food deep processing to achieve the effects of easy absorption, rich nutrition and reasonable ingredients

Active Publication Date: 2012-06-13
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is no healthy green food in the market that uses fermented shiitake mushrooms and fermented bean curd as the main raw materials, combined with tomato powder, etc., to form a unique flavor, delicious and nutritious healthy green food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The preparation process of fermented bean curd and mushroom sauce in this example is as follows:

[0010] 1. Recipe: soybean salad oil: 25%, fermented mushrooms 36%, fermented bean curd 15%, tomato powder: 2%, carrot 10%, onion 4%, garlic 1%, salt 1.5%, sugar 2%, monosodium glutamate 1.5% , spices 2%.

[0011] 2. Pre-treatment of raw materials: A. Preparation of onion and garlic ingredients: pick and peel onions and garlic, wash, crush, mix and grind them into material a for later use; B. Preparation of fermented bean curd and carrot ingredients: grind fermented bean curd, pick carrots, Cleaning, crushing, and refining together to make material b for later use; C. Preparation of fermented shiitake mushrooms: selection of shiitake mushrooms, cleaning, crushing, sterilization, inoculation, koji making, and fermentation for later use as material c for later use; D. Preparation of spices: tangerine peel, star anise , Caoguo, Piper, black pepper, and green pepper are picked...

Embodiment 2

[0015] The preparation process of fermented bean curd and mushroom sauce in this example is as follows:

[0016] 1. Recipe: soybean salad oil: 30%, fermented mushrooms 34%, fermented bean curd 17%, tomato powder: 1.5%, carrot 6%, onion 3%, garlic 2%, salt 1.5%, sugar 2%, monosodium glutamate 1% , spices 2%.

[0017] 2. Pre-treatment of raw materials: A. Preparation of onion and garlic ingredients: pick and peel onions and garlic, wash, crush, mix and grind them into material a for later use; B. Preparation of fermented bean curd and carrot ingredients: grind fermented bean curd, pick carrots, Cleaning, crushing, and refining together to make material b for later use; C. Preparation of fermented shiitake mushrooms: selection of shiitake mushrooms, cleaning, crushing, sterilization, inoculation, koji making, and fermentation for later use as material c for later use; D. Preparation of spices: tangerine peel, star anise , Caoguo, Piper, black pepper, and green pepper are picked ...

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Abstract

The invention discloses a prescription of a fermented bean curd and mushroom sauce with unique flavor and a preparation method thereof, relating to a mushroom sauce prepared from edible fungi (mushrooms) and soycheese and a preparation method thereof. The prescription comprises the following raw materials: 10-50 percent of soybean oil, 20-60 percent of fermented mushrooms, 4-48 percent of soycheese, 0.5-2 percent of tomato powder, 2-25 percent of carrots, 1-10 percent of onions, 1-10 percent of garlic, 0.5-2 percent of salt, 1-4 percent of sugar, 1-2 percent of monosodium glutamate and 0.5-2 percent of spice. The preparation method comprises the steps as follows: preprocessing the raw materials, frying sauce, packing and sterilizing. The pickled pepper and mushroom sauce is unique in flavor, delicious, delicate, chewy and 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, and in particular relates to a fermented bean curd 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 mushrooms...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 朱新成王杰李长春
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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