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Sauce serving for mushroom noodles and method for preparing sauce

A technology of noodle sauce and shiitake mushrooms, which is applied in the field of shiitake mushroom noodle sauce and its preparation, can solve the problems that the shiitake mushroom noodle sauce and noodles cannot be well integrated, and the shape and flavor of the noodles are not ideal, so as to achieve a mellow taste, Strong sauce effect

Active Publication Date: 2015-04-29
襄阳大山健康食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects in the prior art that the mushroom noodle sauce and noodles cannot be well fused, resulting in unsatisfactory shape and flavor effect of the noodle, and provide a shiitake mushroom noodle sauce and its Preparation

Method used

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  • Sauce serving for mushroom noodles and method for preparing sauce
  • Sauce serving for mushroom noodles and method for preparing sauce
  • Sauce serving for mushroom noodles and method for preparing sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0038] The preparation steps of mushroom noodle sauce in the present embodiment are as follows:

[0039] (1) Preparation of shiitake mushroom water: Remove impurities from the shiitake mushroom raw materials, and add the saline with a mass percent concentration of 3% according to the ratio of salt water: shiitake mushroom raw material = 8:1; then heat the brine to 35° C., and soak the shiitake mushrooms for 45 minutes; Then heat the soaked shiitake mushrooms and brine to 90°C, keep them warm for 45 minutes for extraction; finally, carry out double-effect concentration on the extracted shiitake mushroom water; among them, the pressure of the first-effect concentration tank: -0.06MPa, boiling temperature 85°C , the concentration time is 45min; the pressure of the second-effect concentration tank: -0.04MPa, the boiling temperature is 65°C, and the concentration time is 45min;

[0040] (2) Raw material processing: Soak 1Kg of shiitake mushroom stalks with 3% salt water for 6 hours...

Embodiment 2

[0044] The raw material formula and the preparation process of the preparation of mushroom noodle sauce in this embodiment are all the same as in Example 1, except that the proportion of mushroom stalk particles in step (4) is 35%, the proportion of marinade is 30%, and the vegetable oil is 25%, the proportion of garlic granules is 3%, the proportion of dried chili is 4.75%, ginger powder and green onion powder are both 0.1%, the emulsifier is guar gum, and the addition amount is 1%, hydroxypropyl distarch phosphate The preservative is sodium dehydroacetate, and the added amount is 0.05%.

Embodiment 3

[0046] In this embodiment, the raw material formula and preparation process are all the same as in Example 1, the difference is that the preparation process of the mushroom water and the specific parameters of the raw material treatment are different, and the preparation process of the mushroom water in the step (1) is specifically: removing impurities from the mushroom water According to the ratio of salt water: shiitake mushroom raw material = 10:1, add the saline with a mass percent concentration of 0.5%; then heat the brine to 30°C, soak the shiitake mushrooms for 30min; then heat up the soaked shiitake mushrooms and salt water to 85°C, Keep warm for 30 minutes for extraction; finally, carry out double-effect concentration on the extracted shiitake mushroom water; among them, the pressure of the first-effect concentration tank: -0.08MPa, the boiling temperature is 80°C, and the concentration time is 30 minutes; the pressure of the second-effect concentration tank: -0.06 MPa...

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Abstract

The invention discloses sauce serving for mushroom noodles and a method for preparing the sauce. The preparation method is as follows: (1) preparing mushroom water: removing impurities in mushroom raw materials, soaking the mushroom raw materials in salt brine, heating, preserving the heat and extracting, and then concentrating the extracted liquid in a double-effect manner; (2) soaking the mushroom stems in the salt brine, and then cutting the soaked mushroom stems into mushroom stem particles; soaking the mushroom pileuses and then pulping the mushroom pileuses together with the mushroom water to obtain mushroom slurry; (3) mixing the mushroom slurry with sauce, soy sauce, edible salt, sodium glutamate, disodium 5'-ribonucleotide, yeast extract, white granulated sugar, hydrolyzed vegetable protein, pickled peppers and dried garlic particles uniformly, and sousing to obtain soused materials; (4) heating and stirring vegetable oil, adding and stir-frying garlic particles, adding dried peppers, ginger powder and onion powder and stirring, adding the mushroom stem particles and stirring, adding the soused materials and stirring, dissolving an emulsifier and a thickener in water and adding the dissolved emulsifier and thickener and stirring. The sauce serving for the mushroom noodles, provided by the invention is strong in sauce flavor, nutritious and delicious, full of mushroom flavor; the sauce can be well combined with the noodles.

Description

technical field [0001] The invention discloses a mushroom noodle sauce and a preparation method thereof. Background technique [0002] China's noodle culture is extensive and profound, with thousands of varieties. In addition to noodles in strips and flakes, it also includes dumplings, wontons and other foods in a broad sense. Because pasta is easy to digest, nutritious, moist and delicious, it has become one of the essence of Chinese diet. In most parts of the north, pasta is an indispensable staple food for people's three meals a day. With the increase of floating population and the promotion of pasta culture, it is eaten all over the country The population of pasta is gradually increasing, second only to rice, accounting for as much as a quarter of the staple food. [0003] Along with the raising of people's living standard and the quickening of rhythm of life, the demand that can be directly used in the nutritious seasoning of noodles is increasingly outstanding, and al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/29A23L31/00
Inventor 赵文华于清华毛传福余瑞鑫杨冬
Owner 襄阳大山健康食品股份有限公司