Processing method for farm steamed bread dipping sauce

A processing method and technology of steamed bun sauce, which is applied in the field of processing farmhouse dipped steamed bun sauce, can solve the problems of bad flavor, poor palatability, and lack of popularity among consumers.

Inactive Publication Date: 2017-08-08
FUYANG JIUZHEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the products made by routinely adding shiitake mushrooms are not recognized by consumers due to poor palatability, bad taste, or bad flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A processing method for dipping steamed bun sauce in farmhouse, comprising the steps of:

[0025] (1) Prepared with raw materials of the following weight (kg):

[0026] Dried shiitake mushrooms 100, soybean oil 40, pickled garlic 8, soybean sauce 20, pickled pepper 12, red pepper 10, monosodium glutamate 0.3, edible salt 1.2, white sugar 2, I+G0.5, spice 2, glycyrrhizin 0.1 , white sesame 5, white wine 1, potassium sorbate 0.1, enzyme hydrolyzed vegetable protein cream 2, water 25;

[0027] (2) Rehydration and granulation of shiitake mushrooms: Weigh the shiitake mushrooms and pour them into a stainless steel bucket with a false bottom, add 50°C water to the specified water level, and keep stirring in the middle to make the shiitake mushrooms absorb water evenly, soak at a constant temperature for 4 hours to Soak the shiitake mushrooms thoroughly, press the shiitake mushrooms into the water, wash the shiitake mushrooms, pour the shiitake mushrooms into a plastic basket...

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PUM

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Abstract

The invention discloses a processing method for a farm steamed bread dipping sauce. The processing method for the farm steamed bread dipping sauce comprises the steps: adopting mushrooms as a main raw material, screening and washing simultaneously in a rehydration process, removing debris at the same time, enabling the mushrooms to be moderate in hardness and high in resilience after rehydration, eliminating adverse effects of affecting palatability, poor chewiness and the like caused by dry and hard, soft and mashed mushrooms and the like, and frying for dehydration and increasing aroma and enhancing flavor at the same time; enabling a variety of plant protein raw materials to be subjected to hydrolysis through a variety of complex enzymes to obtain an enzyme hydrolysis plant protein rich in multiple amino acids, small peptide and polypeptide, a flavoring function is realized, and the effects of improving oxidation resistance, liver protection and antibiosis, improving food health effects, and extending the food consumption period are realized; in a process of frying sauce, adding and fusing garlic, pepper and other accessories, and fusing mushrooms flavor to increase freshness and enhance flavor which is spicy, tasty, refreshing and better.

Description

technical field [0001] The invention relates to a processing method for bun dipping in farmhouse sauce, and belongs to the technical field of food processing. Background technique [0002] Along with the raising of people's living standard, also more and more higher to the requirement of nutritional labeling in the food, sauce also obtains very high attention as important condiment and table food in people's daily dietary life. Lentinus edodes is a kind of fungus with the same source of medicine and food. The flesh of lentinus edodes is tender and has high nutritional and health effects. It is rich in protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron, and vitamin B1, B2, C, etc. Shiitake mushrooms also contain more ergosterol and mannitol, etc., which can be transformed into vitamin D2 by sunlight or ultraviolet radiation, which can enhance human immunity and help the growth of children's bones and teeth; There are more than 30 kinds of enzymes, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L33/17A23L27/10
CPCA23V2002/00A23V2200/30
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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