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Cumin mushroom sauce and preparation method thereof

A technology for mushroom sauce and cumin, which is applied in the field of cumin mushroom sauce and its preparation, can solve the problems of unsatisfactory product appearance, taste, unacceptable to consumers, and lack of promotion, etc., and achieves enhanced appetite and rich taste. , attractive aroma effect

Inactive Publication Date: 2014-12-03
梁爱华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most of them are not suitable for preservation, they are cooked and eaten now, and they are not widely promoted.
In addition, mushrooms are mostly prepared by adding edible salt, monosodium glutamate and other seasonings after frying or boiling. The appearance and taste of the products are not ideal, and consumers are not easy to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Cumin mushroom sauce, the raw material components and parts by weight are: 60 parts of mushrooms, 30 parts of soybeans, 6 parts of pepper, 3 parts of ginger, 2 parts of Chinese prickly ash, 3 parts of amomum, 2 parts of grass fruit, 2 parts of star anise 4 parts of cumin powder, 2 parts of monosodium glutamate, 6 parts of bone meal, and 5 parts of edible salt; wherein the mushrooms are a combination of chicken longitudinal, chanterelles, and Coprinus comatus in a ratio of 3:1:2.

[0020] The preparation method of present embodiment cumin mushroom sauce, its steps are:

[0021] 1) Pour the mushrooms into boiling water and blanch for 4 minutes, remove and drain, and set aside;

[0022] 2) Soak the soybeans in water for 4 hours, put them in a pot and cook until there is no beany smell, remove them and set aside;

[0023] 3) Mix chili, ginger, Chinese prickly ash, amomum, tsaoko, star anise and cumin powder evenly, pack them in a seasoning bag, put them in a pot and soak t...

Embodiment 2

[0026] Cumin mushroom sauce, the raw material components and parts by weight are: 80 parts of mushrooms, 30 parts of soybeans, 8 parts of pepper, 3 parts of ginger, 1 part of Chinese prickly ash, 4 parts of amomum, 2 parts of grass fruit, 1 part of star anise 6 parts, 6 parts of cumin powder, 2 parts of monosodium glutamate, 7 parts of bone meal, 3 parts of edible salt; wherein said mushroom is chicken vertical.

[0027] The preparation method of present embodiment cumin mushroom sauce, its steps are:

[0028] 1) Pour the mushrooms into boiling water and blanch for 6 minutes, remove and drain, and set aside;

[0029] 2) Soak the soybeans in water for 4 hours, put them in a pot and cook until there is no beany smell, remove them and set aside;

[0030] 3) Mix chili, ginger, pepper, amomum, grass fruit, star anise and cumin powder evenly, pack them in a seasoning bag, put them in a pot and soak them in water for 10 hours, then add bone meal, step 1) pretreatment Mushrooms, soy...

Embodiment 3

[0033] Cumin mushroom sauce, the raw material components and parts by weight are: 70 parts of mushrooms, 20 parts of soybeans, 7 parts of pepper, 2 parts of ginger, 3 parts of Chinese prickly ash, 3 parts of amomum, 1 part of grass fruit, 3 parts of star anise 5 parts, 5 parts of cumin powder, 1 part of monosodium glutamate, 4 parts of bone meal, 7 parts of edible salt; wherein the mushroom is a combination of chicken longitudinal, blue head fungus and morel mushroom according to 3:1:1.

[0034] The preparation method of present embodiment cumin mushroom sauce, its steps are:

[0035] 1) Pour the mushrooms into boiling water and blanch for 5 minutes, remove and drain, and set aside;

[0036] 2) Soak the soybeans in water for 3 hours, put them in a pot and cook until there is no beany smell, take them out, and set aside;

[0037] 3) Mix chili, ginger, pepper, amomum, tsaoko, star anise and cumin powder evenly, pack them in a seasoning bag, put them in a pot and soak them in wa...

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PUM

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Abstract

The invention discloses a cumin mushroom sauce and a preparation method thereof. Mushrooms such as Collybia albuminosa, russula virescens, Cantharellus cibarius, Coprinus comatus and Morchella vulgaris are deeply processed, soybean, chili, ginger, pepper, amomum villosum, Amomum tsaoko, star anise, cumin powder, monosodium glutamate, bone powder, salt and water are added into the mushrooms, so as to prepare the cumin mushroom sauce. The special novel preparation method makes the cumin mushroom sauce be rich in nutrition, cumin powder, chili, star anise and pepper or the like are added into the sauce and make the mushroom sauce have attractive smell, delicious and richer taste and long service life, and the preparation method is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a cumin mushroom sauce and a preparation method thereof. Background technique [0002] Edible wild mushrooms grow in natural environments such as high-temperature and high-humidity forests and fields, and most of them are seasonal mushrooms. People often pick it into vegetables, which have tender texture and unique flavor, and contain quite high protein, various amino acids, vitamins, polysaccharides, minerals and other nutrients, and its fat content is low and rich in cellulose. It is an ideal food that combines many nutrients and low calories. Long-term consumption of wild mushrooms has the functions of anti-cancer and anti-bacterial, invigorating the stomach and spleen, rejuvenating the skin, clearing the liver and improving eyesight, regulating qi and reducing phlegm, lowering blood sugar, helping digestion, promoting and regulating human metabolism, etc. Especiall...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/28A23L27/60
CPCA23L27/10A23L27/60A23L31/00
Inventor 梁爱华
Owner 梁爱华
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