Vegetable mushroom sauce formula and manufacturing process

A production process and technology of mushroom sauce, applied in food preparation, application, food science, etc., can solve the problems of single dishes and ordinary taste of vegetable mushroom sauce, and achieve the effect of easier preservation, unique taste and bright color

Inactive Publication Date: 2013-04-03
XUZHOU KANGLAIJIAN FOODS
View PDF4 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing vegetable and mushroom sauce has ordinary

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Vegetable mushroom sauce formula and manufacturing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] The present invention will be further described below in conjunction with embodiments.

[0031] A vegetable mushroom sauce, including:

[0032] Sweet noodle sauce: 30 kg;

[0033] Soy sauce, tempeh: 25 catties;

[0034] Shiitake mushrooms: 20 kg;

[0035] Vegetable oil: 20 kg;

[0036] Chili: 2 catties;

[0037] Sesame: 0.4 kg;

[0038] MSG: 0.4 kg;

[0039] White sugar: 0.3 kg;

[0040] Pepper powder: 0.2 kg;

[0041] Cumin powder: 0.1 kg;

[0042] Potassium sorbate: 20 grams;

[0043] Acesulfame: 10 grams;

[0044] A manufacturing process of the vegetable mushroom sauce, which is characterized in that it comprises the following steps: the first step: sorting, cleaning, and shredding the mushroom raw materials;

[0045] Step 2: Weigh 20 kg into the pot, pour 20 kg of vegetable oil into the pot and heat it to 140 degrees Celsius;

[0046] The third step, mixing, stirring, heating for about 8 minutes;

[0047] Step 4: Add 30 kg of sweet noodle sauce, 25 kg of soybean paste or tempeh;

[0048] ...

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

No PUM Login to view more

Abstract

The invention discloses a vegetable mushroom sauce formula and a manufacturing process, and belongs to the technical field of a mushroom sauce. The vegetable mushroom sauce formula is characterized by comprising the following raw materials in parts by weight: 25-40 parts of sweet soybean paste, 20-30 parts of soybean paste and fermented soya beans, 15-25 parts of mushrooms, 15-25 parts of plant oil, 1-4 parts of chili, 0.2-0.5 part of sesame, 0.2-0.5 part of gourmet powder, 0.25-0.5 part of white granulated sugar, 0.15-0.5 part of pepper powder, 0.1-0.25 part of fennel powder, 0.02-0.05 part of potassium sorbate and 0.01-0.03 part of acesulfame potassium. The vegetable mushroom sauce disclosed by the invention has the advantages of abundant nutrition, unique taste, bright color and luster and spicy and delicious taste, effectively utilizes mushrooms foods and is easy to store.

Description

Technical field [0001] The invention relates to a vegetable mushroom sauce, belonging to the technical field of pickled vegetables. Background technique [0002] Pickles are a kind of food that people prefer, easy to preserve and rich in taste. However, the existing vegetable mushroom sauce has ordinary taste and single dishes, which people have become accustomed to. Summary of the invention [0003] In order to overcome the above-mentioned shortcomings of the prior art, the present invention provides a vegetable mushroom sauce formula and production process, and provides a nutritious and unique taste of vegetable mushroom sauce. [0004] The present invention is achieved through the following technical solutions: a vegetable mushroom sauce formula, which is characterized in that it includes the following raw materials in proportions by weight: [0005] Sweet noodle sauce: 25-40 servings; [0006] Soy sauce, tempeh: 20-30 servings; [0007] Shiitake: 15-25 servings; [0008] Vegetable ...

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
no application Login to view more
IPC IPC(8): A23L1/24A23L27/60
Inventor 宋海
Owner XUZHOU KANGLAIJIAN FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap