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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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the existing vegetable and mushroom sauce has ordinary taste and single dishes, and people have become accustomed to it

Method used

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  • Vegetable mushroom sauce formula and manufacturing process

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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] ...

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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

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 宋海
Owner XUZHOU KANGLAIJIAN FOODS
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