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Mushroom spicy sauce

A technology of spicy sauce and mushrooms, applied in the field of food or food materials, can solve the problem of uneven taste of mushrooms, achieve the effect of enhancing the ability to resist diseases and promoting the absorption of calcium

Inactive Publication Date: 2017-07-14
务川自治县菇佬源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a mushroom spicy sauce, which can not only solve the problem of uneven taste of mushrooms, but also make the prepared mushroom spicy sauce more fragrant

Method used

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  • Mushroom spicy sauce

Examples

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Effect test

Embodiment 1

[0026] Mushroom spicy sauce, including the following raw materials, mushroom 6kg, oyster mushroom 2.5kg, salt 40kg, monosodium glutamate 100g, vinegar 125ml, white vinegar 100ml, sucrose 400g, spicy sauce 300g, capsicum pigment 35g, sorghum pigment 20g, edible agar 0.1kg, this The mushrooms in the plan are shiitake mushrooms, and the steps of making the mushroom spicy sauce are as follows:

[0027] Step 1, mushroom and oyster mushroom treatment: wash the mushrooms and oyster mushrooms with water, put the mushrooms in the sun to dry, the moisture content of the dried mushrooms is 20%, and then put the mushrooms into the baking equipment at 30°C for baking , every hour, raise the temperature of the baking equipment by 5°C, and the maximum temperature is lower than 50°C; when the moisture content of the mushroom is 11%, stop baking;

[0028] Step 2, making sauce water: mixing salt, monosodium glutamate, vinegar, white vinegar, sucrose, spicy sauce, capsicum pigment, and sorghum p...

Embodiment 2

[0036] Mushroom spicy sauce, including the following raw materials, mushroom 7kg, oyster mushroom 4kg, salt 43kg, monosodium glutamate 110g, vinegar 128ml, white vinegar 130ml, sucrose 410g, spicy sauce 320g, capsicum pigment 38g, sorghum pigment 23g, edible agar 0.3kg; The mushrooms in the recipe are shiitake mushrooms, and the preparation steps of the mushroom spicy sauce are as follows:

[0037] Step 1, mushroom and oyster mushroom treatment: wash the mushrooms and oyster mushrooms with water, put the mushrooms in the sun to dry, the moisture content of the dried mushrooms is 20%, and then put the mushrooms into the baking equipment at 30°C for baking , every 1.5 hours, raise the temperature of the baking equipment by 5°C, and the maximum temperature is lower than 50°C; when the moisture content of the mushrooms is 12%, stop baking;

[0038] Step 2, making sauce water: mixing salt, monosodium glutamate, vinegar, white vinegar, sucrose, spicy sauce, capsicum pigment, and sor...

Embodiment 3

[0046] Mushroom spicy sauce, including the following raw materials, mushroom 10kg, oyster mushroom 5kg, salt 45kg, monosodium glutamate 120g, vinegar 135ml, white vinegar 150ml, sucrose 420g, spicy sauce 350g, capsicum pigment 40g, sorghum pigment 25g, edible agar 0.5kg; The mushrooms in the recipe are shiitake mushrooms, and the preparation steps of the mushroom spicy sauce are as follows:

[0047] Step 1, mushroom and oyster mushroom treatment: wash the mushrooms and oyster mushrooms with water, put the mushrooms in the sun to dry, the moisture content of the dried mushrooms is 20%, and then put the mushrooms into the baking equipment at 30°C for baking , every 1h to 2h, raise the temperature of the baking equipment by 5°C, and the maximum temperature is lower than 50°C; when the moisture content of the mushroom is 13%, stop baking;

[0048] Step 2, making sauce water: mixing salt, monosodium glutamate, vinegar, white vinegar, sucrose, spicy sauce, capsicum pigment, and sorg...

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Abstract

The invention relates to the technical field of food or foodstuff and particularly relates to mushroom spicy sauce which comprises the following raw materials: 6-10kg of mushroom, 2.5-5kg of oyster mushroom, 40-45kg of salt, 100-120g of monosodium glutamate, 125-135ml of table vinegar, 100-150ml of white vinegar, 400-420g of sucrose, 300-350g of spicy sauce, 35-40g of capsochrome, 20-25g of sorghum pigment and 0.1-0.5kg of edible agar. In the scheme, the mushroom is shiitake mushroom; and the mushroom spicy sauce is prepared by the following steps: (I) treatment of the mushroom and oyster mushroom; (II) preparation of sauce water; (III) treatment of oyster mushroom; (IV) chopping of mushroom; and (V) stirring. Through the invention, the problem of non-uniform taste of mushroom can be solved, and the prepared mushroom spicy saucer smells better.

Description

technical field [0001] The invention relates to the technical field of food or food materials, in particular to mushroom spicy sauce. Background technique [0002] Mushroom spicy sauce is a vegetable processing product, and its raw materials are mainly composed of fresh mushrooms and peppers. It is delicious, convenient to eat, and has high nutritional value. It is especially convenient for field operations and tourists, and is very popular among people. [0003] Chinese Patent Publication No. CN102232538A discloses a mushroom-containing sauce and its preparation method. The ingredients include red cabbage, mushrooms, salt, and sweet noodle sauce. The red cabbage accounts for 10-50% and the mushrooms account for 30-60% by weight. , salt accounts for 10-15%, sweet bean sauce accounts for 10-30%, production method: wash and drain mushrooms and red back vegetables, marinate them in salt water containing 10-15% salt for a week, turn them every two days, and after a week Wash of...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L31/00A23L5/10B02C18/02
CPCA23V2002/00B02C18/02A23V2250/1614A23V2250/628A23V2250/5024A23V2300/24
Inventor 杨春强
Owner 务川自治县菇佬源食品有限公司
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