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XO sauce and preparation method thereof

A technology for frying and oyster mushrooms, which is applied in the directions of food preparation, application, food science, etc., can solve the problems that vegetarians cannot eat and the cost of finished products is high, and achieve the effects of low production cost, delicious taste and cheap raw materials.

Inactive Publication Date: 2012-10-24
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional XO sauce is made from top-quality raw materials such as scallops, Jinhua ham, sea rice, and earth fish. Due to the top-quality raw materials, the cost of the finished product is very high; and vegetarians cannot eat it

Method used

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Examples

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Effect test

preparation example Construction

[0022] The present invention provides a kind of preparation method of XO sauce, specifically as follows:

[0023] Step 1. Weigh raw materials according to 86-97 parts of fresh Flammulina velutipes, 1.5-7 parts of fresh Pleurotus eryngii and 1.5-7 parts of fresh red pepper;

[0024] Remove the roots of fresh Flammulina velutipes and tear them apart; cut Pleurotus eryngii into small cubes; process red pepper into shreds.

[0025] Step 2, frying the raw materials weighed;

[0026] The processed Flammulina velutipes and Pleurotus eryngii are deep-fried until golden brown, and the red peppers are deep-fried and semi-dried. The water yield is 75%-70%. The present invention provides a preferred embodiment, and the water yield is 73%.

[0027] Step 3. Put 40-45 parts of fried fresh Flammulina velutipes and fresh Pleurotus eryngii into 40-45 parts of water, 2-2.5 parts of salt, 1.5-2.0 parts of white sugar, 1.5-2.5 parts of peanut powder, 7- 9 parts and 0-3 parts of mushroom powder,...

Embodiment 1

[0031] Get 86 parts of fresh Flammulina velutipes, 7 parts of fresh Pleurotus eryngii and 7 parts of bright red peppers and take raw materials according to parts by weight; Fried fresh Flammulina velutipes and fresh Pleurotus eryngii Put 40 parts into the soup made from 45 parts of water, 2.5 parts of salt, 1.5 parts of white sugar, 2 parts of peanut powder, 9 parts of chili oil and 0 parts of mushroom powder, boil until the water is dry, and stir in the fried bright red peppers, both to make the XO sauce.

Embodiment 2

[0033] Get 97 parts of fresh Flammulina velutipes, 1.5 parts of fresh Pleurotus eryngii and 1.5 parts of bright red pepper and take raw materials according to parts by weight; Fried fresh Flammulina velutipes and fresh Pleurotus eryngii Put 45 parts into the soup made of 40 parts of water, 2 parts of salt, 2.0 parts of sugar, 2.5 parts of peanut powder, 6.5 parts of chili oil and 2 parts of mushroom powder, boil until the water is dry, and stir in the fried bright red peppers, both to make the XO sauce.

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PUM

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Abstract

The invention provides XO sauce and a preparation method thereof. The XO sauce comprises the following components in part by weight: 40 to 45 parts of fried fresh needle mushroom, fresh pleurotus eryngii and fresh chilli, 40 to 50 parts of water, 2 to 2.5 parts of salt, 1.5 to 2.0 parts of sugar, 1.5 to 2.5 parts of peanut flour, 7 to 9 parts of chilli oil and 0 to 3 parts of mushroom powder. Theinvention provides the XO sauce and the preparation method thereof; the prepared XO sauce has the mouthfeel, the color and the texture of the conventional XO sauce, and is applied to vegetarians; theneedle mushroom, pleurotus eryngii and chilli raw materials are cheap; and production cost is lower than that of the conventional XO sauce.

Description

technical field [0001] The invention relates to the field of food, in particular to an XO sauce and a preparation method thereof. Background technique [0002] XO sauce is a seasoning invented by Mr. Wang Tingzhi in Hong Kong. It first appeared in some high-end restaurants in Hong Kong in the 1980s and became popular in the 1990s. The traditional XO sauce is made from top-quality raw materials such as scallops, Jinhua ham, sea rice, and land fish. Due to the top-quality raw materials, the cost of the finished product is high; and vegetarians cannot eat it. Contents of the invention [0003] The invention provides an XO sauce and a preparation method thereof, which have low production cost and can be eaten by vegetarians. [0004] The invention provides an XO sauce, comprising: 40-45 parts of fried fresh Flammulina velutipes, fresh Pleurotus eryngii and fresh red pepper, 40-45 parts of water, 2-2.5 parts of table salt, 1.5-2.0 parts of white sugar, 1.5-5 parts of peanut po...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/29A23L27/60A23L33/00
Inventor 张力争贾学明庒岩岩马圣青张震辛晓霞冯福建戎新庄苏智勇
Owner ZHENGZHOU SYNEAR FOOD
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