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Preparation method of lentinus edodes oyster sauce

A technology for shiitake mushrooms and oil consumption is applied in the field of preparation of shiitake mushrooms for oil consumption, which can solve the problems of single taste and nutrient components, and achieve the effects of rich umami, satisfying edible needs, and shortening the time of high-temperature cooking.

Inactive Publication Date: 2017-04-26
防城港市永贺水产科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people's requirements for seasoning sauces and other foods are increasing, and they need to be richer in taste. However, most of the existing oyster sauces still use a single oyster as raw material, and the taste and nutritional components are single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of shiitake mushroom oil consumption comprises the following steps,

[0022] (1) Wash and crush the fresh shiitake mushrooms;

[0023] (2) Ultra-high temperature sterilization of the shiitake mushroom powder;

[0024] (3) Fresh oysters are refrigerated and sterilized at low temperature, the temperature of refrigerated sterilization is 2°C, and the refrigerated time is 4 hours;

[0025] (4) Wash the sterilized oysters and remove the shells to get the oyster meat;

[0026] (5) Crushing fresh oyster meat into oyster juice;

[0027] (6) Add oyster juice, shiitake mushroom powder, white sugar, salt and edible oil into the steamer and cook for 15 minutes;

[0028] (7) Package the steamed mixture.

Embodiment 2

[0030] The preparation method of shiitake mushroom oil consumption comprises the following steps,

[0031] (1) Wash and crush the fresh shiitake mushrooms;

[0032] (2) Ultra-high temperature sterilization of the shiitake mushroom powder;

[0033] (3) Fresh oysters are refrigerated and sterilized at low temperature, the temperature of refrigerated sterilization is 5°C, and the refrigerated time is 8 hours;

[0034] (4) Wash the sterilized oysters and remove the shells to get the oyster meat;

[0035] (5) Crushing fresh oyster meat into oyster juice;

[0036] (6) Add oyster juice, shiitake mushroom powder, white sugar, salt and edible oil into the steamer and cook for 30 minutes;

[0037] (7) Package the steamed mixture.

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PUM

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Abstract

The invention relates to a making process of oyster sauce, in particular to a preparation method of a lentinus edodes oyster sauce. The method includes the steps of: (1) washing fresh letinous edodes and then performing crushing; (2) subjecting letinous edodes powder to ultra high temperature sterilization; (3) subjecting fresh oysters to lower temperature refrigeration sterilization; (4) washing the sterilized oysters, and then removing shells to take the oyster meat; (5) crushing the fresh oyster meat into oyster juice; (6) adding the oyster juice, letinous edodes powder, and seasonings into a steamer to conduct cooking; and (7) packaging the cooked mixture. The method provided by the invention well combines the delicacy of various raw materials, endows the oyster sauce with unique flavor and the fragrance of letinous edodes at the same time, and the oyster sauce has strong delicate flavor and sharp aroma, expands single oyster sauce condiment variety on the market, and better meets people's eating needs.

Description

technical field [0001] The invention relates to a production process of oyster oil, in particular to a preparation method of oyster mushroom oyster. Background technique [0002] Oyster sauce, also known as oyster oil, is a traditional seasoning treasure in Guangdong, Fujian, Hong Kong, Taiwan and other provinces in my country. It is a compound condiment processed and refined from raw oyster juice. Its color is bright and lustrous, its body is delicate and uniform, its viscosity is moderate, its mouthfeel is smooth and delicious, it has the unique aroma of fresh oysters and original oysters, and it is rich in nutrition and contains more than 18 kinds of amino acids. With the improvement of people's living standards, people's requirements for foods such as seasoning sauces are increasing day by day, and they need to be richer in taste. However, most of the existing oyster sauces still use a single oyster as raw material, with a single taste and nutritional components. For th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 邓强
Owner 防城港市永贺水产科技发展有限公司