Appetizing lentinus edodes containing curry sauce

A technology for shiitake mushrooms and curry is applied in the directions of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc. Beneficial for gut health, blood circulation, and appetite

Inactive Publication Date: 2017-01-04
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing sauces have a single taste, a single variety, lack of nutrition, long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A mushroom curry appetizing sauce, which is prepared from the following raw materials in parts by weight: mushroom 1, cooking wine 1, aged kimchi water 1, red yeast rice flour 1, cooked sesame powder 0.8, bean dregs 0.2, fresh angelica leaves 0.1, coconut meat 0.2, orange 2, asparagus 1, wakame 1, sour plum 1, alfalfa 1, salad oil 1, starch 3, dark soy sauce 1, curry powder 4, white sugar 1, salt 0.3, chicken essence 0.03, shrimp skin 10, Pork 30, beef 130.

[0021] The said mushroom curry appetizer sauce,

[0022] The preparation method comprises the following steps:

[0023] (1) Mix cinnamon twigs, expired tea leaves, fresh citrus leaves, tangerine peel, and brown sugar in a ratio of 9:2:1:1:1. The smoked raw materials obtained are dry-distilled at 300°C, and the smoke obtained is condensed. Collect, stand still, separate layers, take the supernatant, and then use the non-polar macroporous resin to dynamically absorb and purify to obtain the smoked liquid for later ...

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PUM

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Abstract

The invention discloses appetizing lentinus edodes containing curry sauce. The appetizing lentinus edodes containing curry sauce is prepared from, by weight, 1-1.5 parts of lentinus edodes, 1-1.5 parts of cooking wine, 1-3 parts of used pickle water, 1-2 parts of red yeast rice powder, 0.8-1 part of processed sesame powder, 0.2-0.4 part of bean dregs, 0.1-0.2 part of fresh angelica sinensis leaves, 0.2-0.4 part of coconut meat, 2-4 parts of oranges, 1-2 parts of asparagus, 1-2 parts of undaria pinnatifida, 1-3 parts of dark plums, 1-2 parts of alfalfa, 1-4 parts of salad oil, 3-5 parts of starch, 1-2 parts of dark soy sauce, 4-6 parts of curry powder, 1-2 parts of white granulated sugar, 0.3-0.9 part of salt, 0.03-0.09 part of chicken powder, 10-20 parts of dried small shrimps, 30-40 parts of pork and 130-140 parts of beef.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a mushroom curry appetizing sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. Hoisin sauce, which can suppress fishy smell and enhance freshness, is a high-quality seasoning for cooking seafood, and can also be used for cooking seasoning of fresh meat, which is extraordinarily ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00A23L33/105
CPCA23V2002/00A23V2250/21A23V2200/30A23V2200/32A23V2200/16
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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