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Mushroom and minced garlic sauce as well as preparation method and application thereof

A technology of garlic paste and mushrooms, which is applied in application, food preparation, food science and other directions to achieve the effects of convenient consumption, improved immunity, and delicious taste

Inactive Publication Date: 2013-09-04
XUZHOU JINSEDADI COMMERCE & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current garlic sauce, in order to increase the delicious effect, generally uses chicken essence as a condiment, and eating too much chicken essence or excessive consumption of chicken essence will cause high blood sugar and cause pain in the head, chest, shoulders, and back

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Garlic 40kg, mushroom 5kg, pepper powder 0.5kg, ginger 5kg, soybean paste 30kg and drinking water 40L.

[0025] (1) Peel 40kg of garlic and 5kg of ginger, wash them, and make minced garlic and minced ginger;

[0026] (2) Crush 5kg of mushrooms;

[0027] (3) Add 0.5kg of pepper powder, 30kg of soybean paste, add the above minced garlic and ginger, add 40L of drinking water, mix, stir, heat and boil;

[0028] (4) Cool down to 40°C, sterilize, and fill.

Embodiment 2

[0030] 60kg of garlic, 10kg of mushrooms, 1.5kg of pepper powder, 10kg of ginger, 50kg of soybean paste and 60L of drinking water.

[0031] (1) Peel 60kg of garlic and 10kg of ginger, wash them, and make minced garlic and minced ginger, squeeze the minced ginger and keep the ginger juice for later use;

[0032] (2) Crush 10kg of mushrooms;

[0033] (3) Add 1.5kg of pepper powder, 50kg of soybean paste, add the above-mentioned minced garlic and ginger juice, add 60L of drinking water, add 5kg of brown sugar, mix, stir, heat and boil;

[0034] (4) Cool down to 30°C, sterilize, and fill.

Embodiment 3

[0036] Garlic 50kg, mushroom kg8, pepper powder 1kg, ginger 8kg, soybean paste 40kg and drinking water 50L.

[0037] (1) Peel 50kg of garlic and 8kg of ginger, wash them, and make minced garlic and minced ginger, squeeze the minced ginger and keep the ginger juice for later use;

[0038] (2) Crush 8kg of mushrooms;

[0039] (3) Add 1kg of pepper powder, 40kg of soybean paste, add the above-mentioned minced garlic and ginger juice, and add 50L of drinking water, mix, stir, heat and boil;

[0040] (4) Cool down to 30°C, sterilize, and fill.

[0041] In the sample tasting test of different batches of samples of the above-mentioned embodiment, the edible taste is delicious, the application is simple, and the green natural seasoning is provided for household meals.

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PUM

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Abstract

The invention provides mushroom and minced garlic sauce as well as a preparation method and an application thereof. The mushroom and minced garlic sauce comprises the following components in parts by weight: 40-60 parts of garlic, 5-10 pars of mushroom, 0.5-1.5 parts of paprika powder, 5-10 parts of fresh ginger, 30-50 parts of soybean paste and 40-60 parts of drinking water. The mushroom and minced garlic sauce can be used for cooking and can be eaten with rice or bread, has a delicious taste and is well received by all eaters. The ingredients are natural products, and no chemical substances are added, so that no harm is caused to a body; the application is extremely convenient; the mushroom and minced garlic sauce can be directly eaten or added before the food is removed from a pot during cooking, also can be used as relish for a cold dish or a hotpot condiment, and is fragrant, sweet and delicious, and convenient to eat.

Description

technical field [0001] The invention relates to food processing, in particular to a mushroom garlic sauce and its preparation method and application. Background technique [0002] Garlic is the bulb of Allium sativum L., a plant of the Liliaceae family. Nature and flavor: pungent, warm. Return spleen, stomach, lung meridian. It has a long history as edible condiment and medicinal in our country. "Compendium of Materia Medica" records that it has the functions of "dispelling carbuncle and sore, reducing wind evil, killing toxin gas, lowering qi to eliminate food, removing rheumatism, treating sores and ringworm, strengthening spleen and stomach, stopping cholera, relieving febrile disease, and removing insect poison". "Chinese Pharmacopoeia" (2010 Edition) introduces that garlic has the functions of detoxification, detumescence, insecticide, and dysentery. Due to the reliable curative effect of garlic in the treatment of diseases, garlic tincture, syrup, tablets, capsules...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 沙明
Owner XUZHOU JINSEDADI COMMERCE & TRADE CO LTD
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