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Shiitake mushroom sauce, and preparation method thereof

A technology of shiitake mushroom sauce and shiitake mushrooms, applied in food science, food preservation, food ingredients as color, etc., can solve the preservation date of shiitake mushroom sauce and the retention of nutritional components without proposing a better choice, without mentioning the preservation period of shiitake mushrooms and nutrients Optimize and reduce the crude fiber of shiitake mushrooms to achieve the effect of promoting appetite, uniform size and prolonging the shelf life

Inactive Publication Date: 2017-11-28
四川友联味业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Shiitake stalks are leftovers from the commercialization of shiitake mushrooms. Due to their high crude fiber content, they are tough and difficult to chew, and difficult to swallow. Most of them are discarded as waste, resulting in a great waste of resources.
At present, most of the mushroom sauces sold in the market have poor taste and color, and it is difficult to cater to the taste of the public and satisfy consumers' pursuit of health and nutrition.
CN201410772140.0 discloses a production process of shiitake mushroom sauce, which is prepared by vacuum drying, stepped heating and frying, and water sterilization, which effectively solves the defects that the fragrance of each raw material cannot penetrate during the frying process and the taste is not good. But there is no mention of the optimization of the preservation period and nutrients of shiitake mushrooms
CN201510298613.2 discloses a shiitake mushroom sauce and its preparation method. This invention mainly performs rolling treatment on the shiitake mushroom feet, which reduces the bad taste of the crude fiber of the shiitake mushroom feet, but does not propose the preservation date and nutritional components of the shiitake mushroom sauce. more preferred solution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]a mushroom sauce

[0046] (1) Mushroom pretreatment: choose dried shiitake mushrooms without mildew and insects, rinse them with running water to remove impurities, remove them and soak them in pure water at 50°C for 3 hours at a constant temperature, then remove them and place them in a compound brittle protection solution for room temperature soaking 20 minutes, drained on the metal net for 5 minutes, the mass ratio of dried shiitake mushrooms to purified water is 1:25, and the compound brittle protection liquid is composed of purified water: calcium chloride: sodium alginate according to the mass ratio of 100:0.5:0.3;

[0047] (2) Preparation of shiitake mushrooms: Cut the drained shiitake mushrooms into 1cm×1cm×1cm pieces, heat the pepper oil to 124°C, pour in the mushroom pieces and fry for 2.5 minutes, keep stirring while frying, and remove the shiitake mushroom pieces Drain and cool to room temperature;

[0048] (3) Preparation of chili peppers: heat 100kg of sal...

Embodiment 2

[0057] a mushroom sauce

[0058] (1) Mushroom pretreatment: Select dried shiitake mushrooms without mildew and insects, rinse with running water to remove impurities, remove them and soak them in pure water at 60°C for 3 hours at a constant temperature, then remove them and place them in a compound brittle protection solution for room temperature soaking 30 minutes, drained on the metal net for 5 minutes, the mass ratio of dried shiitake mushrooms to purified water is 1:30, and the compound brittle protection liquid is composed of purified water: calcium chloride: sodium alginate according to the mass ratio of 100:0.5:0.4;

[0059] (2) Preparation of shiitake mushrooms: Cut the drained shiitake mushrooms into 1cm×1cm×1cm pieces, heat the pepper oil to 130°C, pour in the mushroom pieces and fry for 2 minutes, stir continuously during frying, remove the shiitake mushroom pieces and drain oil cooled to room temperature;

[0060] (3) Preparation of chili peppers: heat 100kg of sa...

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PUM

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Abstract

The invention discloses a shiitake mushroom sauce, and a preparation method thereof. According to the preparation method, shiitake mushroom is taken as a combination raw material, is subjected to pelletizing, and is subjected to mixing, canning, sterilizing, and cooling with other ingredients. The formula of the shiitake mushroom sauce is scientific and reasonable; the preparation method is simple; shiitake mushroom sauce flavor is improved; the optimal rehydration conditions and the reasonable composite crispness-keeping liquid ratio of the preparation method are capable of ensuring the excellent palatability of shiitake mushroom, and improving shiitake mushroom sauce mouthfeel; low temperature treatment of shiitake mushroom is capable of maintaining nutrients in shiitake mushroom stem such as proteins, amino acids, and trace elements, improving the toughness and chewiness of shiitake mushroom; and appropriate salt / sugar ratio is capable of inhibiting generation of microorganisms, and prolonging self life.

Description

technical field [0001] The invention relates to the technical field of deep processing of shiitake mushroom stalks, in particular to a shiitake mushroom sauce and a preparation method thereof. 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, also known as mushrooms, flower mushrooms, and mushrooms, is an important fungus for both medicine and food. It is the second largest edible fungus in the world, and it is also one of my country's special products. It is known as "mountain treasure" among the people. . The meat of shiitake mushrooms is thick and tender, delicious and nutritious, containing protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron, and vitamins B1, B2, C, etc.; shiitake mushrooms also contain more ergost...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L27/00A23L27/10A23L29/00A23L29/256A23L5/00A23L3/3472
CPCA23L3/3472A23L5/55A23L27/00A23L27/10A23L27/60A23L29/015A23L29/256A23L31/00A23V2002/00A23V2200/14A23V2200/04A23V2200/16A23V2200/15
Inventor 刘元福
Owner 四川友联味业食品有限公司
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