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Flavor mushroom sauce and manufacturing process thereof

A manufacturing process and technology of shiitake sauce, applied in food preparation, application, food science and other directions, can solve problems such as unbalanced nutrition, achieve the effect of fragrant and delicious taste, solve unbalanced nutritional matching, and enrich varieties and flavors

Inactive Publication Date: 2014-04-02
北京利民恒华农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For office workers, the main consumers of sauce products, it is very easy to cause problems such as nutritional imbalance

Method used

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  • Flavor mushroom sauce and manufacturing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The raw material formula of this example: 45 parts of diced mushrooms, 25 parts of soybean oil, 15 parts of tempeh, 2 parts of fresh onion, 2.5 parts of fresh ginger, 1.5 parts of fresh garlic, 2.5 parts of edible salt, 2 parts of monosodium glutamate, 2.5 parts of white sugar, 2 parts of spices share.

[0020] Preparation method: (1) Preparation of dried shiitake mushrooms rehydrated and diced: wash the dried shiitake mushrooms until the washing water is light yellow, soak for 1 hour, then spin dry to obtain the rehydrated shiitake mushrooms, manually select, and the selected shiitake mushrooms Diced into 0.5-0.7cm 2 Dried shiitake mushrooms are rehydrated and diced for later use. (2) Preparation of fermented soya bean oil: heating soybean oil to 110-120° C., and pouring fermented soya bean on it to obtain fermented soya bean oil. (4) Preparation of aromatic hot oil: heat soybean oil to 125-135° C., add spices, onion, ginger and garlic ingredients in sequence accordi...

Embodiment 2

[0022] The raw material formula of this example: 35 parts of diced mushrooms, 25 parts of soybean oil, 15 parts of diced pork, 10 parts of tempeh, 1.5 parts of fresh green onion, 2 parts of fresh ginger, 1.5 parts of fresh garlic, 1 part of dried red pepper, and 1 part of pickled pepper , 2.5 parts of edible salt, 2 parts of monosodium glutamate, 1.5 parts of white sugar, and 2 parts of spices.

[0023] Preparation method: (1) Preparation of dried shiitake mushrooms rehydrated and diced: wash the dried shiitake mushrooms until the washing water is light yellow, soak for 1 hour, then spin dry to obtain the rehydrated shiitake mushrooms, manually select, and the selected shiitake mushrooms Diced into 0.5-0.7cm 2 Dried shiitake mushrooms are rehydrated and diced for later use. (2) Preparation of fried diced pork: select fat and lean pork pieces, wash, blanch, rinse and put them into dicing machine to cut them into 0.5-0.7cm 2 of diced meat. Heat the soybean oil to above 110-12...

Embodiment 3

[0025] The raw material formula of this example: 35 parts of diced mushrooms, 25 parts of soybean oil, 12.5 parts of diced beef, 12.5 parts of tempeh, 1.5 parts of fresh green onion, 2 parts of fresh ginger, 1 part of fresh garlic, 2 parts of dried red pepper, and 2 parts of pickled pepper , 2 parts of edible salt, 1 part of monosodium glutamate, 2 parts of white sugar, and 1.5 parts of spices.

[0026] Preparation method: (1) Preparation of dried shiitake mushrooms rehydrated and diced: wash the dried shiitake mushrooms until the washing water is light yellow, soak for 1 hour, then spin dry to obtain the rehydrated shiitake mushrooms, manually select, and the selected shiitake mushrooms Diced into 0.5-0.7cm 2 Dried shiitake mushrooms are rehydrated and diced for later use. (2) Preparation of fried diced beef: select fat and thin beef pieces, wash, blanch, rinse and put into dicing machine to cut into 0.5-0.7cm 2 of diced meat. Heat the soybean oil to above 110-120°C, add t...

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Abstract

The invention discloses a processing production method of flavor mushroom sauce, and belongs to the technical field of mushroom deep processing. The flavor mushroom sauce is processed by main raw materials of dry mushroom, soybean oil, meat, and fermented soya beans. The processing manufacturing process comprises the steps of dry mushroom rehydration, dicing processing, fried diced meat processing, fermented soya bean oil pouring preparation, flavor chili oil preparation, stir-frying, filling, exhausting, and sterilization. The flavor mushroom sauce product has strong mushroom flavor, and is delicious in taste; when compared with seasoning sauce products on the market, the product perfectly combines meat, vegetables with mushroom, integrates nutrition with health, belongs to a nutrient seasoning sauce, and effectively solves the problem of unbalanced nutrition combination for current office workers. The flavor mushroom sauce enriches the types and flavor of sauce products on the market; mushroom is deeply processed, which increases the added value of mushroom.

Description

technical field [0001] The invention belongs to the field of edible mushroom processing, in particular to the technical field of deep processing of shiitake mushrooms, and relates to a flavored shiitake mushroom sauce and a manufacturing method thereof. Background technique [0002] Pickle products are widely used in diet, cooking and food processing, but they mainly play the role of reconciling taste and smell. They have always been the supplement and embellishment of dishes, and act as a supporting role on the table. Tracing it to its cause mainly is that the kind of the nutritive ingredient of these sauce products is single or the nutritive ingredient content is meager. For the main consumer group of sauce products - office workers, it is very easy to cause problems such as nutritional imbalance. In response to this situation, we researched and invented a nutritious table sauce, which perfectly combines meat, vegetables and mushrooms, and is a flavorful mushroom sauce th...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L31/00
CPCA23L31/00A23L27/60
Inventor 张莉华李婷
Owner 北京利民恒华农业科技有限公司
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