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Mushroom lily meat paste can and preparation method thereof

A technology of lily meat sauce and shiitake mushrooms, which is applied in the direction of food preparation, application, food science, etc., can solve the problems that the development of shiitake mushroom instant convenience food is not strong enough, and the value of shiitake mushroom deep processing cannot be reflected as it should be, so as to achieve simple production , Bright color, delicious mushroom fragrance

Inactive Publication Date: 2011-02-23
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the improvement of people's living standards and the accelerated pace of work, the demand for instant convenience foods has gradually increased in variety and quality, but the development of instant instant foods such as shiitake mushrooms is not strong, and the value of deep processing of shiitake mushrooms is not what it should be. embodiment of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Example one: the preparation I of canned mushroom lily meat sauce

[0024] The weight percent of each raw material is: 15% of fresh shiitake mushrooms, 25% of lean pork meat, 5% of lily, 13% of chili powder, 1% of cooked sesame, 32% of vegetable oil, 0.5% of Chinese prickly ash, 0.25% of star anise, 0.5% of salt, five spices 0.5% flour, 8% peanuts, 2.5% tempeh;

[0025] The preparation method is as follows:

[0026] (1) Wash fresh shiitake mushrooms and pork lean meat, cut into 0.5cm square blocks;

[0027] (3) Wash the lilies, break off the petals, blanch them in boiling water for half a minute, and dry them for later use;

[0028] (4) Fry the peanuts, let them cool, then crush them for later use;

[0029] (5) Grind the pepper star anise for later use;

[0030] (6) Pour an appropriate amount of vegetable oil into the pot, add crushed pepper star anise and fry until fragrant, pour in pork lean meat and fry for one minute, then put the shiitake mushrooms into the pot...

Embodiment 2

[0036] Embodiment two: the preparation II of canned meat sauce with mushroom and lily

[0037] The weight percent of each raw material is: 15% of fresh mushroom, 20% of lean pork, 3% of lily, 15% of chili powder, 5% of cooked sesame, 30% of vegetable oil, 0.5% of Chinese prickly ash, 0.3% of star anise, 1% of salt, spiced spice 1% powder, 10% peanut, 5% tempeh;

[0038] This formula has a strong taste and is suitable for use as a seasoning seasoning.

[0039] The preparation method is the same as in Example 1.

Embodiment 3

[0040] Embodiment three: the preparation III of mushroom lily meat sauce can

[0041] The weight percent of each raw material is: 20% of fresh shiitake mushrooms, 25% of lean pork, 6% of lily, 10% of chili powder, 2% of cooked sesame, 25% of vegetable oil, 0.3% of Chinese prickly ash, 0.2% of star anise, 0.5% of table salt, five spices 0.5% flour, 6% peanuts, 2% tempeh;

[0042] This recipe has a milder taste and is suitable as a rice companion and accompaniment to meals.

[0043] The preparation method is the same as in Example 1.

[0044] The canned meat sauce of the present invention can change the taste by properly adjusting the proportion of each raw material to meet the needs of different people.

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PUM

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Abstract

The invention discloses a mushroom lily meat paste can, and belongs to the field of table instant food. The mushroom lily meat paste can comprises the following raw materials in percentage by mass: 15 to 20 percent of fresh mushroom, 20 to 25 percent of lean meat, 10 to 15 percent of pepper, 25 to 30 percent of vegetable oil, 3 to 6 percent of lily, 5 to 10 percent of peanut, 1 to 5 percent of cooked sesame, 2 to 5 percent of fermented soya bean, 0.5 to 1 percent of table salt, 0.3 to 0.5 percent of wild pepper, 0.2 to 0.3 percent of fructus anisi stellati and 0.5 to 1 percent of five spice powder. The invention also discloses a preparation method of the mushroom lily meat paste can, which comprises the following steps of: adding spice, stir-frying the mushroom and diced lean meat scalding the lily; and mixing the mixture and stir-fried chilli oil and various ingredients. The mushroom lily meat paste has abundant and comprehensive nutrition and pure fragrance of paste and meat, has the effect of clearing heat to reduce internal heat, and has a simple preparation process.

Description

field of invention [0001] The invention relates to a ready-to-eat food, in particular to a canned mushroom and lily meat sauce and a preparation method thereof. Background technique [0002] Lentinus edods (Berk) sing], also known as mushrooms, mushrooms, commonly known as Chinese mushrooms, is an important edible and medicinal cultivated fungi. Shiitake mushroom originated in China and is the second largest mushroom in the world. Because of its rich nutrition, refreshing aroma and delicious taste, it is known as the "king of mushrooms" and "the king of vegetables". According to analysis, every 100g of shiitake mushrooms contains 18.6g of protein. Among the 18 kinds of amino acids that make up the protein of shiitake mushrooms, 8 kinds are essential amino acids for human body. The lentinan and glycopeptide in shiitake mushrooms are broad-spectrum immune enhancers, which can improve the body's immunity and promote the recovery of the sick body. A large number of studies hav...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/24A23L31/00
Inventor 陈尚武邓小明孙晶周诗雅
Owner CHINA AGRI UNIV
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