Grassland white-mushroom sauce

A technology of prairie white mushroom and white mushroom sauce, which is applied in application, food preparation, food science, etc., can solve the problems of incompatibility between taste and flavor, limited types of mushroom sauce, cumbersome processing technology, etc., so as to improve the body's immunity and preserve Long-lasting, crisp-textured effect

Active Publication Date: 2014-08-20
内蒙古草原汇香食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mushroom sauce in the prior art all adopts a kind of mushroom as the main raw material, and its taste and flavor cannot be taken into account. The types of mushroom sauce are still relatively limited, not rich enough, and some processing techniques are more cumbersome and the price is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of prairie white mushroom sauce, the main raw material that it contains and the proportion by weight are: 15 parts of dried prairie white mushrooms, 70 parts of fresh Pleurotus eryngii, 10 parts of vegetable oil, 5 parts of soybean paste, 1 part of soybean drum , 5 parts of salt, 0.2 part of crushed peanut, 0.2 part of melon seeds, 0.02 part of seasoning, and 0.02 part of spice. The seasoning is chicken essence. The spices are powders mixed in equal proportions of prickly ash, aniseed, cloves, fragrant leaves and nutmeg. Its preparation method comprises the following steps:

[0026] 1) Soaking and rinsing the dry white mushrooms to obtain clean soaked white mushrooms;

[0027] 2) Fresh Pleurotus eryngii slices that are cleaned and sliced ​​clean;

[0028] 3) Put the soaked prairie white mushrooms and fresh Pleurotus eryngii slices together in boiling water for 8 minutes to get blanched prairie white mushrooms and Pleurotus eryngii;

[0029] 4) S...

Embodiment 2

[0033] Embodiment 2: The preparation method is the same as in Embodiment 1, but the raw materials and ratios used are different.

[0034] A prairie white mushroom sauce, which contains the main raw materials and the proportion by weight: 12 parts of dried prairie white mushrooms, 60 parts of fresh pleurotus eryngii, 12 parts of vegetable oil, 5.5 parts of soybean paste, 0.8 parts of soybean drum, and 4.5 parts of table salt , 0.3 parts of crushed peanuts, 0.1 parts of melon seeds, 0.01 parts of seasonings, and 0.01 parts of spices. The seasoning is monosodium glutamate. The spices are powders mixed in equal proportions of prickly ash, aniseed, cloves and nutmeg.

Embodiment 3

[0035] Embodiment 3: The preparation method is the same as in Embodiment 1, but the raw materials and ratios used are different.

[0036] A prairie white mushroom sauce, which contains the main raw materials and the proportion by weight: 18 parts of dried prairie white mushrooms, 80 parts of fresh pleurotus eryngii, 8 parts of vegetable oil, 4.5 parts of soybean paste, 1.2 parts of soybean drum, and 5.5 parts of table salt , 0.1 part of crushed peanuts, 0.3 parts of melon seeds, 0.05 parts of seasonings, and 0.03 parts of spices. The seasoning is a seasoning composed of chicken essence and beef powder in a ratio of 1:2. The spices are powders mixed in equal proportions of prickly ash, aniseed, cloves and fragrant leaves.

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PUM

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Abstract

The invention discloses grassland white-mushroom sauce. The grassland white-mushroom sauce comprises the following materials in parts by weight: 10-20 parts of dried grassland white mushroom, 56-84 parts of fresh pleurotus eryngii, 8-12 parts of vegetable oil, 4-6 parts of soybean paste, 0.8-1.2 parts of salt black bean, 4-6 parts of salt, 0.1-0.3 part of chopped peanuts, 0.1-0.3 part of shelled melon seed, 0.01-0.08 part of seasoning and 0.01-0.05 part of spice. The grassland white-mushroom sauce disclosed by the invention has specific flavor of grassland dried mushroom and the taste like eating meat, and simultaneously has the advantage of compact tissue of pleurotus eryngii, and brittle and refreshing taste like eating abalone.

Description

technical field [0001] The invention belongs to the technical field of food and its manufacture, and in particular relates to a prairie white mushroom sauce. Background technique [0002] Mushrooms are rich in nutrients needed by the human body, and are high-protein, low-fat, low-calorie, and high-fiber foods. It is not only suitable for children to eat during their growth and development, but also suitable for middle-aged and elderly people who suffer from high blood pressure and high blood fat. Mushroom sauce is a traditional way of eating and is very popular among people. Mushroom sauce, as a kind of industrialized fast food, retains the rich nutritional value and mellow flavor of mushrooms, and is a convenient and quick accompaniment and seasoning food. Mushroom sauce in the prior art all adopts a kind of mushroom as the main raw material, and its taste and local flavor cannot be taken into consideration. Contents of the invention [0003] The purpose of the present...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L1/28A23L31/00
Inventor 徐金伟
Owner 内蒙古草原汇香食品科技有限公司
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