Making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce

A technology of spicy pomfret sauce and a production method, which is applied in the field of food processing to achieve the effects of rich sauce, bright color and simple production process

Inactive Publication Date: 2016-05-25
申健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using Jiji mushroom and pomfret as main raw materials, Pinellia and Qingxiang Gui as health raw materials, a ki

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of preparation method of mushroom flavor spicy pomfret sauce, adopts the following steps:

[0023] A. Pretreatment of Jiji mushrooms: take fresh Jiji mushrooms with thick and tender flesh, clean them, and cut them into cubes with a length of 0.5-1 cm;

[0024] B. Pretreatment of Chinese medicinal materials: Take 55% of Chinese medicinal materials Pinellia Pinellia and 45% of Qingxiang Gui according to the weight ratio, add water 6 times the weight of raw Chinese medicinal materials, soak for 2 hours, and then decoct for 0.5 hour, and then together with the decoction liquid, Use a beater to make traditional Chinese medicine mud;

[0025] C. Sauce pretreatment: Take an appropriate amount of chili sauce, soybean paste with 35% weight of chili sauce, and 6% sweet noodle sauce into the container, add water twice the weight of the sauce, stir well, and make a sauce;

[0026] D. Pomfret pretreatment: Remove the head and viscera of the pomfret, clean th...

Embodiment 2

[0030] Embodiment 2, a kind of preparation method of mushroom flavor spicy pomfret sauce, adopts the following steps:

[0031] A. Pretreatment of Jiji mushrooms: take fresh Jiji mushrooms with thick and tender flesh, clean them, and cut them into cubes with a length of 0.5-1 cm;

[0032] B. Pretreatment of Chinese medicinal materials: take 20% of Chinese medicinal materials Pinellia Pinellia, 25% of Qingxiang Gui, 15% of Heimian Fangji, 18% of Tibetan Fennel, and 22% of Leopard Skin Camphor, add water 7 times the weight of raw Chinese medicinal materials, Soak for 2.5 hours, then decoct for 0.7 hours, and then use a beater to make traditional Chinese medicine mud together with the decoction;

[0033] C. Sauce pretreatment: Take an appropriate amount of chili sauce, soybean paste with 30% weight of chili sauce, and 10% sweet noodle sauce into the container, add water twice the weight of the sauce, stir well, and make a sauce;

[0034] D. Pomfret pretreatment: Remove the hea...

Embodiment 3

[0043] Embodiment 3, a kind of preparation method of asparagus flavor spicy pomfret sauce, adopts the following steps:

[0044] A. Zizania pretreatment: Take the tender white rice with sufficient water and smooth skin, wash it, and cut it into dices with a length of 0.5-1 cm;

[0045] B. Pretreatment of Chinese medicinal materials: Take 13% of Chinese medicinal materials Pinellia Pinellia, 18% of Qingxiang Gui, 10% of Heimian Fangji, 15% of Tibetan Fennel, 12% of Leopard Camphor, 18% of Chinese Yam, and 14% of Baiyunhua root in proportion by weight. Add water 10 times the weight of raw Chinese medicinal materials, soak for 3 hours, and then decoct for 1 hour, and then use a beating machine to make traditional Chinese medicine mud together with the decoction liquid;

[0046] C. Sauce pretreatment: Take an appropriate amount of chili sauce, soybean paste with a weight of 35% of the chili sauce, and 8% sweet noodle sauce into a container, add water twice the weight of the sauce...

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PUM

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Abstract

The invention discloses a making method of pleurotus cornucopiae flavored chilli silvery pomfret sauce. Pleurotus cornucopiae and silvery pomfret are used as raw materials, pinellia ternate and fragrant sarcococca herb are added at the same time, and the pleurotus cornucopiae flavored chilli silvery pomfret sauce is obtained. The nutritive value of the pleurotus cornucopiae and the silvery pomfret are sufficiently utilized and are compatible with traditional Chinese medicine, synergistic interaction is achieved, and the effects of regulating qi to alleviate pain and tonifying the spleen and reinforcing the stomach are achieved. The finished sauce is strong, bright in color and delicious in taste, has the outstanding healthcare function, and can obviously relieve discomfort of the crowd suffering from dyspepsia and stomach duct and abdomen when eaten for a long time. The making technology is simple, easy to implement, capable of meeting the requirement of market development and capable of achieving large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spicy pomfret sauce with mushroom flavor prepared by adding Chinese medicinal materials with health-care effects by taking mushrooms and pomfret as raw materials. Background technique [0002] Ji mushroom, also known as "small oyster mushroom" or "side ear", they all belong to the fungus and algae food. Jiji mushroom is the most common kind of daily edible fungus, Jiji mushroom mushroom cap Shell-shaped or fan-shaped, blue-gray or dark-like color when young, then light gray or yellowish-brown, yellow when old; Stipe Side raw or partial raw, the meat is not old, tender and delicious, with an oyster-like aroma. The multivitamins and minerals contained in Jiji mushroom can improve human metabolism, enhance physical fitness, and regulate autonomic nerve function. duodenal ulcer , rickets, high blood pressure, etc. have curative effect on reducing blood cholesterol It also has ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 申健
Owner 申健
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