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Flammulina velutiper seasoning sauce

A technology for enoki mushroom and seasoning sauce, applied in the food field, can solve the problems of poor taste, inability to meet the pursuit of higher taste, insufficient sauce flavor, etc., and achieve the effects of delicious taste, good health care function, and enriching life.

Inactive Publication Date: 2016-03-23
成都圣灵生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many varieties of sauces in my country, most of the sauces produced have insufficient flavor and poor taste due to problems in the preparation process, which cannot satisfy people's pursuit of higher taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A seasoning sauce for Flammulina velutipes, comprising the following components in parts by mass: 20 parts of Flammulina velutipes, 5 parts of white sugar, 8 parts of bean paste, 2 parts of aniseed, 5 parts of Chinese prickly ash, 2 parts of wild pepper, 8 parts of ham sausage, and salt 3 parts, 5 parts of cooking oil. Flammulina velutipes are cooked, dried and cut into pieces, and the aniseed materials are ground to 50 mesh and added.

Embodiment 2

[0012] A seasoning sauce for Flammulina velutipes, comprising the following components in parts by mass: 30 parts of Flammulina velutipes, 7 parts of white sugar, 10 parts of bean paste, 2.5 parts of aniseed, 6 parts of Chinese prickly ash, 3 parts of wild pepper, 11 parts of ham sausage, salt 5 parts, 7 parts of cooking oil. Flammulina velutipes are cooked, dried and cut into pieces, and the aniseed materials are ground to 70 mesh and added.

Embodiment 3

[0014] A seasoning sauce for Flammulina velutipes, comprising the following components in parts by mass: 35 parts of Flammulina velutipes, 9 parts of white sugar, 12 parts of bean paste, 3 parts of aniseed, 7 parts of Chinese prickly ash, 5 parts of wild pepper, 15 parts of ham sausage, salt 6 parts, 9 parts of cooking oil. Flammulina velutipes are cooked, dried and cut into pieces, and the aniseed materials are ground to 80 mesh and added.

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PUM

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Abstract

The present invention relates to the field of food and in particular to a flammulina velutiper seasoning sauce which consists of the following components in parts by mass: 20-35 parts of flammulina velutiper, 5-9 parts of white granulated sugar, 8-12 parts of thick broad-bean sauce, 2-3 parts of aniseeds, 5-7 parts of Chinese prickly ash, 2-5 parts of rod chilies, 8-15 parts of ham sausage, 3-6 parts of edible salt and 5-9 parts of cooking oil. The provided seasoning sauce is rich in nutrition and delicious in taste, enriches people's life, and has a very good health-care function.

Description

technical field [0001] The invention relates to the field of food, in particular to Flammulina velutipes seasoning sauce. Background technique [0002] Sauce is one of the unique traditional condiments in my country. It plays an important role in daily diet and is a popular traditional fermented food. Although there are many varieties of sauces in our country, most of the sauces have insufficient flavor and bad taste due to the problems of preparation technology, which cannot satisfy people's pursuit of higher taste. [0003] Therefore, it is of great significance to expand the application range of the sauce and further improve people's living standards by developing a novel seasoning sauce with unique flavor, rich mouthfeel and high nutritional value. Contents of the invention [0004] The purpose of the invention is to provide a Flammulina velutipes seasoning sauce with rich taste and nutrition and health care, which can enrich people's life and promote human health. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 李睿坚
Owner 成都圣灵生物科技有限公司