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
View PDF5 Cites 33 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For office workers, the main consumers of sauce products, it

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
  • Flavor mushroom sauce and manufacturing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

[0019] The raw material formula of this embodiment: 45 parts of shiitake mushrooms, 25 parts of soybean oil, 15 parts of tempeh, 2 parts of fresh onions, 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 Copies.

[0020] Preparation method: (1) Preparation of rehydrated and diced dried shiitake mushrooms: Wash the dried shiitake mushrooms until the washing water is light yellow, soak for 1 hour and then spin dry to obtain rehydrated shiitake mushrooms, which are manually selected. Dice into 0.5-0.7cm 2 The dried shiitake mushrooms are rehydrated and diced. (2) Preparation of tempeh in oil: heat the soybean oil to 110-120°C, pour it on the tempeh to obtain the tempeh in oil. (4) Preparation of fragrant hot oil: heat soybean oil to 125-135°C, add spices, green onion, ginger, and garlic ingredients in order according to a predetermined ratio, and continue to ...

Example Embodiment

[0021] Example 2

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

[0023] Preparation method: (1) Preparation of rehydrated and diced dried shiitake mushrooms: Wash the dried shiitake mushrooms until the washing water is light yellow, soak for 1 hour and then spin dry to obtain rehydrated shiitake mushrooms, which are manually selected. Dice into 0.5-0.7cm 2 The dried shiitake mushrooms are rehydrated and diced. (2) Preparation of fried pork cubes: select the fat and lean pork pieces, wash them, blanch them, rinse them into the dicing machine and cut them into 0.5-0.7cm 2 Diced meat. Heat the soybean oil to above 110-120°C, add the diced pork and st...

Example Embodiment

[0024] Example 3

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

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

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 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

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