Shii-take sauce processing method

A processing method and the technology of mushroom sauce, which are applied in the field of mushroom processing, can solve the problems that mushrooms are easy to deteriorate, change taste, increase cost burden, etc., and achieve the effect of pure and delicious taste and not easy to deteriorate

Inactive Publication Date: 2016-01-06
CHONGQING TINGLAI GREEN FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited storage time of fresh shiitake mushrooms, during the process of processing and eating shiitake mushrooms, the shiitake mushrooms are prone to deterioration and taste during storage, and the waste of raw materials is serious, which greatly increases the cost burden of production.

Method used

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  • Shii-take sauce processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 and 2 and 3

[0026] A processing method of shiitake mushroom paste, carried out according to the following steps:

[0027] a. Select materials, select main ingredients and auxiliary materials, the main ingredients are dried shiitake mushrooms, soak the dried shiitake mushrooms in cold water first, and then clean them; the auxiliary materials are composed of tempeh, bean paste, sweet noodle sauce and cornstarch.

[0028] b. Salting: Squeeze the shiitake mushrooms to remove water and cut into cubes, then add salt and salt for 3 hours. The amount of salt added is 3% of the weight of the shiitake mushrooms.

[0029] c. Stir-frying with ingredients, adding auxiliary materials and additives to shiitake mushrooms, stirring evenly, adding them to a frying pan with vegetable oil for frying, frying temperature ≥ 90°C, and frying time 20 minutes. ; The additive is composed of chicken flavor paste flavor, chicken powder flavor, monosodium glutamate, taste nucleotide disodium, acesulfame potassium, pot...

Embodiment 4 and 5 and 6

[0034] A processing method of shiitake mushroom paste, carried out according to the following steps:

[0035] a, optional materials, select main ingredients and auxiliary materials, the main ingredients are dried shiitake mushrooms, soak the dried shiitake mushrooms in cold water first, and then clean them; the auxiliary materials are red pepper, garlic, ginger, bean paste and cornstarch composition.

[0036] b, salting, the shiitake mushrooms are squeezed to remove water and cut into cubes, then salt is added for 2 hours, and the amount of salt added is 8% of the weight of the shiitake mushrooms;

[0037] c. Stir-frying with ingredients, adding auxiliary materials and additives to shiitake mushrooms, stirring evenly, adding them to a frying pan with vegetable oil for frying, frying temperature ≥ 90°C, and frying time 20 minutes. ; The additive is composed of chicken flavor paste essence, chicken powder essence, monosodium glutamate, taste nucleotide disodium, acesulfame pota...

Embodiment 7 and 8 and 9

[0043] A processing method of shiitake mushroom paste, carried out according to the following steps:

[0044] a, optional materials, select main ingredients and auxiliary materials, the main ingredients are dried shiitake mushrooms, first soak the dried shiitake mushrooms in cold water, and then clean them up; the auxiliary materials are composed of kohlrabi, pickled mustard, red pepper, garlic, ginger and corn Starch composition.

[0045] b. Salting: Squeeze the shiitake mushrooms to remove water, cut them into cubes, and then add salt to salt them for 2.5 hours. The amount of salt added is 4% of the weight of the shiitake mushrooms.

[0046] c. Stir-frying with ingredients, adding auxiliary materials and additives to shiitake mushrooms, stirring evenly, adding them to a frying pan with vegetable oil for frying, frying temperature ≥ 90°C, and frying time 20 minutes. ; The additive is composed of chicken flavor paste flavor, chicken powder flavor, monosodium glutamate, taste ...

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Abstract

The present invention discloses a shii-take sauce processing method which includes the following steps: a, selecting and preparing materials: main material is dried shii-take, and auxiliary materials consist of fermented soya beans, thick broad-bean sauce, fermented flour prepared sweet sauce and corn starch, or consist of red chilies, garlic, fresh ginger, thick broad-bean sauce and corn starch, or kohlrabi, hot pickled mustard tuber, red chilies, garlic, fresh ginger and corn starch; b, salt pickling: the shii-take is squeezed to remove water, the squeezed shii-take is diced, and edible salt is added into the diced shii-take to conduct salt pickling; c, material blending and frying: the auxiliary materials and additives are added to the shii-take, the mixture is stirred evenly, and the stirred mixture is added into a frying pan with vegetable oil to be stir-fried; and d, packaging and sterilizing: finally the shii-take is subjected to quantitative filling, the filled shii-take is vacuum sealed, the sealed shii-take is sterilized, and finally the sterilized shii-take is cooled and the cooled shii-take is dried to obtain the finished products. The salt pickled shii-take prepared by the shii-take sauce processing method is not easy to be deteriorated in the processing, backup and storage period, the original taste and nutrition of shii-take are preserved. At the same time, by combining frying, the shii-take is tastier and the processed shii-take has a purer and more delicious taste.

Description

technical field [0001] The invention belongs to the technical field of mushroom processing, and in particular relates to a processing method of mushroom sauce. Background technique [0002] Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Shiitake mushrooms also contain a variety of vitamins and minerals, which have a great effect on promoting human metabolism and improving body adaptability. Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, and weight loss. Many ancient books in China record that shiitake mushrooms "replenish qi and prevent hunger, treat wind and blood, and benefit stomach and food". Folks are used to help the induction of acne and measles, and to treat headaches and dizziness. Modern studies have proved that lentinan can regulate the activity of T cells with immune function in the hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/24
Inventor 陶德合
Owner CHONGQING TINGLAI GREEN FOOD DEV
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