Aloidis-laevis lentinus-edodes sauce and preparation method thereof
A technology of shiitake mushroom sauce and blue clam, which is applied in the direction of dry preservation of meat/fish, food science, etc., can solve the problems of single taste and insufficient umami taste, and achieve the effect of improving nutritional value, increasing umami taste, and prolonging the retention time
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0033] Example 1
[0034] A preparation method of blue clam and shiitake mushroom sauce. The blue clam and shiitake mushroom sauce is prepared by frying. In the process of preparing the blue clam and shiitake mushroom sauce by frying, pickled blue clam meat and processed mushrooms are added to obtain shiitake mushrooms. Blue clam shiitake mushroom sauce with dual flavors of blue clams; wherein the marinated blue clam meat needs to be subjected to moisture control treatment to obtain marinated blue clam meat with a moisture content below a certain value.
[0035] The moisture content of the marinated blue clam meat after the moisture control treatment is below 20%.
[0036] The preparation method of the blue clam and mushroom sauce includes the preparation of pickled blue clam meat, the preparation of seasoned chili oil, the preparation of rehydrated mushroom grains, the preparation of diluted red oil bean paste, the preparation of starch water, frying, and canning sterilization And...
Example Embodiment
[0051] Example 2
[0052] A method for preparing blue clam and shiitake mushroom sauce, which specifically includes the following steps:
[0053] (1) Preparation of marinated blue clam meat: Put the cleaned blue clams in boiling water for cooking, then bake, marinate, and control moisture to obtain marinated blue clam meat with a moisture content of less than 20% The preparation of the marinated blue clam meat is specifically: the cleaned blue clams are placed in boiling water for 1-2 minutes, the blue clam meat is taken out, and the blue clam meat is baked at a temperature of 48-52°C 5 -7 hours; according to the weight ratio, weigh 30 parts of the baked blue clam meat, add 2-4 parts of cooking wine, 6 parts of fresh ginger, 65 parts of water, marinate for 10-20 minutes, drain; then control Moisture treatment, drying again at a temperature of 48-52°C until the moisture content is lower than 20% to obtain the marinated blue clam meat;
[0054] (2) Preparation of seasoned chili oil...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2023 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap