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Edible mushroom sauce and preparation method thereof

A technology for edible mushroom paste and edible mushrooms, which is applied in food science and other directions, can solve the problems of high labor cost, large difference in taste and texture, and damage to physical health, so as to achieve industrial scale, reduce labor cost input, and reduce food costs. The effect of safety and hygiene

Inactive Publication Date: 2018-02-06
福建绿宝食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mushroom sauce products currently on the market, the mushroom sauces produced with edible fungi as raw materials are mostly processed from mushroom scraps, the taste and texture are quite different, and the processing of these scraps requires a lot of labor costs
More importantly, the modern production of edible fungus sauce products often use additives, such as adding umami to the products to improve the taste. As everyone knows, this will reduce the original flavor of the edible fungus until it does not exist at all, and long-term consumption will have harmful effects on people. damage to physical health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Edible mushroom sauce and a preparation method thereof, comprising the following raw materials in parts by weight: 100 parts of edible mushroom buds, 22 parts of water, 1.5 parts of flour, 15 parts of bean paste, 2 parts of white sugar, 13 parts of vegetable oil, 3 parts of sesame, 5 servings of onions.

[0027] The specific operation steps include:

[0028] (1) Firstly, the edible fungus buds containing spores produced in bottle planting factory are used as processing raw materials. Generally speaking, the taste of small mushroom buds is fresh, tender and crisp when they are the size of a little finger, which is also the best stage for nutrition. Carefully thin out the small mushroom buds according to production needs. Mushroom buds will not hurt other strains. This raw material will not be mixed with culture materials, and no manual treatment is required during production. After cleaning, it can be cut into small cubes or small pieces according to needs;

[0029] (2)...

Embodiment 2

[0035] Edible mushroom sauce and a preparation method thereof, comprising the following raw materials in parts by weight: 150 parts of edible mushroom buds, 22 parts of water, 1.5 parts of flour, 15 parts of bean paste, 2 parts of white sugar, 13 parts of vegetable oil, 3 parts of sesame, 5 servings of onions.

[0036] The specific operation steps include:

[0037] (1) Firstly, the edible fungus buds containing spores produced in bottle planting factory are used as processing raw materials. Generally speaking, the taste of small mushroom buds is fresh, tender and crisp when they are the size of a little finger, which is also the best stage for nutrition. Carefully thin out the small mushroom buds according to production needs. Mushroom buds will not hurt other strains. This raw material will not be mixed with culture materials, and no manual treatment is required during production. After cleaning, it can be cut into small cubes or small pieces according to needs;

[0038] (2)...

Embodiment 3

[0044] Edible mushroom sauce and a preparation method thereof, comprising the following raw materials in parts by weight: 200 parts of edible mushroom buds, 25 parts of water, 1 part of flour, 20 parts of bean paste, 2 parts of white sugar, 20 parts of vegetable oil, 5 parts of sesame, 8 servings of onions.

[0045] The specific operation steps include:

[0046] (1) Firstly, the edible fungus buds containing spores produced in bottle planting factory are used as processing raw materials. Generally speaking, the taste of small mushroom buds is fresh, tender and crisp when they are the size of a little finger, which is also the best stage for nutrition. Carefully thin out the small mushroom buds according to production needs. Mushroom buds will not hurt other strains. This raw material will not be mixed with culture materials, and no manual treatment is required during production. After cleaning, it can be cut into small cubes or small pieces according to needs;

[0047] (2) Ne...

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PUM

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Abstract

The invention discloses edible mushroom sauce and a preparation method thereof. The edible mushroom sauce is prepared from the following raw materials in parts by weight: 100-200 parts of edible mushroom buds, 20-25 parts of water, 1-2 parts of flour, 10-20 parts of thick broad-bean sauce, 2 parts of white granulated sugar, 10-20 parts of plant oil, 2-5 parts of sesame and 2-8 parts of onion. Theprocessing flow of the edible mushroom sauce comprises the following steps: taking spore-containing solid as a processing raw material; enzyme deactivation; sauce preparation; frying; packaging and sterilizing; and inspecting a finished product. By using a concentrated edible mushroom liquid, the product further reflects the original flavor of the edible mushrooms; on the premise of guaranteeing the taste and the texture of the edible mushrooms, the excessive manual cost input is reduced, so that industrial scale is realized favorably; the food is safe and sanitary and free of other tasty agents and does not affect the human health after being eaten for a long time.

Description

technical field [0001] The invention relates to the field of food, in particular to edible mushroom sauce and a preparation method thereof. Background technique [0002] The meat of edible fungi is delicate, tender and refreshing, rich in various amino acids, proteins, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc. Beauty and other effects. According to the "Analysis of Nutritional Components and Bioactive Substances of Edible Fungi" in Volume 35, No. 3 of the Journal of Nutrition in 2013, the content of amino acids in the flavor of edible fungi is relatively high, accounting for 27.73% of the total amino acids, so it tastes delicious and has a unique flavor. [0003] Mushroom sauce products currently on the market are mostly edible fungus sauces produced from mushroom scraps, which have a large difference in taste and texture, and the processing of these scraps requires a lot of labor costs. More importantly, the modern production of e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00
CPCA23L27/60A23L31/00
Inventor 郑松辉周之朵石玉娟
Owner 福建绿宝食品集团有限公司
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