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Appetizing shiitake mushroom stem table pectin jam and making method thereof

A technology for mushroom stem and pectin sauce, which is applied in the field of serving sauce, can solve the problems of loss of flavor and nutrient components, insufficient mushroom flavor, and insufficient flavor, and achieves good chewability, increased product flavor, and moderately soft and hard mushroom particles. Effect

Inactive Publication Date: 2016-11-09
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the traditional edible fungi sauce is not prominent enough, the aroma, umami taste, nutrition and functional components of the edible fungi are not fully released, the unique mushroom fragrance is not strong enough, and the flavor is not coordinated; in addition, some edible fungus sauces are made from Edible mushrooms are ground into a slurry for deployment or crushed into a minced semi-solid sauce, which causes the loss of flavor and nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] An appetizing pectin sauce with shiitake stalks for table is composed of the following raw materials in parts by weight:

[0022] Mushroom handle 300, corn 100, cumin 12, salt 27, white sugar 15, pepper 20, tea polyphenols 10, cheese 30, apple powder 18, green wheat grass powder 15, walnut oil 30, pectin 15, soybean 100, Chenpi 13, cardamom 13, longan 20, gorgon 20, rice vinegar 25 and olive oil.

[0023] Described a kind of pectin sauce with appetizing shiitake mushroom shank is made by the following steps:

[0024] 1) Soak the corn for 5 hours, drain, steam in a pressure cooker for 15 minutes, cool the steamed corn to 35°C naturally, then inoculate the spores of Aspergillus oryzae with 1% inoculum, mix well, and inoculate it in a 1.5cm The thickness is accumulated in a metal plate, covered with wet gauze, and incubated at 30°C for 20 hours. After a large number of hyphae grow on the surface of the rice grains, the thickness is reduced to 1cm, so that the water and he...

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Abstract

The invention discloses an appetizing shiitake mushroom stem table pectin jam and a making method thereof. The appetizing shiitake mushroom stem table pectin jam is made from, 300-350 parts of shiitake mushroom stem, 100-120 parts of millet, 12-13 parts of fennel, 10-12 parts of salt, 15-18 parts of white granulated sugar, 20-23 parts of ground pepper, 10-12 parts of tea polyphenol, 30-35 parts of cheese, 18-20 parts of apple powder, 15-18 parts of green wheat seeding powder, 30-35 parts of walnut oil, 15-18 parts of pectin, 100-120 parts of soybean, 13-15 parts of dried tangerine peels, 13-15 parts of cardamom, 20-23 parts of longan, 20-23 parts of gordon euryale seed, 25-30 parts of rice vinegar and a proper amount of olive oil. The appetizing shiitake mushroom stem table pectin jam looks stereo and lustered in a colloid state, is uniform in material, is spicy, delicious and fragrant, moderate in mushroom grain hardness and good in chewiness and has a strong in mushroom flavor and a moderate sauce flavor.

Description

technical field [0001] The invention relates to the technical field of table sauce, in particular to an appetizing mushroom stalk pectin sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has become an indispensable seasoning product on people's tables in modern society because of its delicious taste and instant convenience. With the development of society and the gradual improvement of people's living standards, higher requirements are put forward for the safety and nutritional characteristics of food. Green and healthy food has become the mainstream market for consumers. Traditional sauce products in my country have the characteristics of single raw materials, not rich types, and insufficient multi-level utilization. Therefore, it is necessary to develop new sauce products on the basis of traditional processed products. my country's seasoning sauce products have shown a development trend of product diversification, serialization, and nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L33/00
CPCA23V2002/00
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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