Termitomyces albuminosus and mushroom paste and making process thereof

A technology of saffron mushroom sauce and saffron mushroom, which is applied to food ingredients as taste improver, food science and other directions, can solve problems such as unfavorable health, and achieve the effects of attractive aroma, rich nutrition and unique taste.

Inactive Publication Date: 2016-11-23
徐金伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional sauces contain a lot of edible oil, which is unhealthy for modern people

Method used

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  • Termitomyces albuminosus and mushroom paste and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of chicken fir mushroom sauce, it comprises the component of following weight portion: chicken fir mushroom 10kg, Pleurotus eryngii 55 kg, fried original flavor peanut crushed 5 kg, raw, broken walnut kernel 2 kg, fried black sesame 1.5 kg, 5 kg of Pixian watercress, 2.5 kg of tempeh, 1.5 kg of soybean paste, 0.5 kg of seaweed powder, 1 kg of cooking wine, 1 kg of soft white sugar, and soybean oil after sautéing 0.2 kg of purple onion, 0.01 kg of ginger and 0.02 kg of garlic 15kg.

[0048] The Gallus gallus mushroom sauce of embodiment 1 is prepared by the following method:

[0049] Soak the cleaned Pleurotus eryngii and Pleurotus eryngii in water at a constant temperature of 50°C for 1 hour; use ultraviolet light to sterilize all the time during the soaking process; Use image acquisition technology to dice Gallus fir and Pleurotus eryngii into 0.06-0.1cm 3 diced chicken fir and pleurotus eryngii;

[0050] Add the diced diced chicken fir mushrooms, pleurotus e...

Embodiment 2

[0056] A kind of chicken fir mushroom sauce, it comprises the component of following parts by weight: chicken fir mushroom 10 kg, Pleurotus eryngii 55 kg, fried original flavor peanut crushed 5 kg, raw, crushed walnut kernel 2 kg, fried black 1.5 kg of sesame, 5 kg of Pixian Douban, 2.5 kg of tempeh, 1.5 kg of soybean paste, 0.5 kg of seaweed powder, 1 kg of cooking wine, 1 kg of soft white sugar, and sautéed 0.1 kg of purple onion, 0.02 kg of ginger and 0.02 kg of garlic. Soybean oil 15 kg.

[0057] The Gallus gallus mushroom sauce of embodiment 2 is prepared by the following method:

[0058] Soak the cleaned Pleurotus eryngii and Pleurotus eryngii in water at a constant temperature of 50°C for 1 hour; use ultraviolet light to sterilize all the time during the soaking process; Use image acquisition technology to dice Gallus fir and Pleurotus eryngii into 0.06-0.1cm 3 diced chicken fir and pleurotus eryngii;

[0059] Add the diced diced chicken fir mushrooms, pleurotus eryn...

Embodiment 3

[0065] A kind of chicken fir mushroom sauce, it comprises the component of following parts by weight: chicken fir mushroom 10 kg, Pleurotus eryngii 55 kg, fried original flavor peanut crushed 5 kg, raw, crushed walnut kernel 2 kg, fried black 1.5 kg of sesame, 5 kg of Pixian Douban, 2.5 kg of tempeh, 1.5 kg of soybean paste, 0.5 kg of seaweed powder, 1 kg of cooking wine, 1 kg of soft white sugar, and sautéed 0.1 kg of purple onion, 0.02 kg of ginger and 0.02 kg of garlic. Soybean oil 15 kg.

[0066] The Gallus gallus mushroom sauce of embodiment 3 is prepared by the following method:

[0067] Soak the cleaned Pleurotus eryngii and Pleurotus eryngii in water at a constant temperature of 50°C for 1 hour; use ultraviolet light to sterilize all the time during the soaking process; Use image acquisition technology to dice Gallus fir and Pleurotus eryngii into 0.06-0.1cm 3 diced chicken fir and pleurotus eryngii;

[0068] Add the diced diced chicken fir mushrooms, pleurotus eryn...

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Abstract

The invention provides a termitomyces albuminosus and mushroom paste which is prepared from, by weight, 10 parts of termitomyces albuminosus, 55 parts of pleurotus eryngii, 5 parts of peanuts, 2 parts of walnut kernels, 1.5 parts of sesame seeds, 5 parts of Pi County thick broad-bean sauce, 2.5 parts of fermented soya beans, 1.5 parts of soybean paste, 0.5 part of laver powder, 1 part of cooking wine, 1 part of white sugar and 15 parts of edible oil with fried onions, ginger and garlic, wherein the using amount of the onions accounts for 0.1-0.2% of the total weight of the termitomyces albuminosus and mushroom paste, the using amount of the ginger accounts for 0.01-0.02% of the total weight of the termitomyces albuminosus and mushroom paste, and the using amount of the garlic accounts for 0.01-0.02% of the total weight of the termitomyces albuminosus and mushroom paste. The termitomyces albuminosus and mushroom paste is rich in nutrient, delicious, attractive, unique in taste and convenient to eat.

Description

technical field [0001] The present application relates to but not limited to a kind of collybia mushroom sauce and its preparation process. Background technique [0002] With the improvement of people's quality of life, people's requirements for diet are getting higher and higher. As one of the four famous fungi, the rare edible wild fungus is also placed on the table of ordinary people. Gallium fir is mostly produced in southern Yunnan. The term chicken fir is recorded in dictionaries such as "Compendium of Materia Medica", "Yupian" and "Zhengzitong". In the shallow grass, the ground at the beginning is like a hat, and gradually it is like a cover, and the sundial is covered with chicken feathers, so it is called chicken, because it emerges from the soil, so it is called 㙡". [0003] The fruiting body is medium to large, the cap is 3-23.5cm wide, the umbilical process is hemispherical to bell-shaped and gradually stretches when young, the cap is smooth, and the top is p...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L31/00A23L33/10
CPCA23V2002/00A23V2200/14
Inventor 徐金伟
Owner 徐金伟
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