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Snow lotus sauce and making method thereof

A technology of snow lotus mushroom sauce and snow lotus mushroom, which is applied in the field of food processing, can solve problems such as poor taste, and achieve the effect of long shelf life, strong fragrance and delicious taste

Pending Publication Date: 2018-03-20
YILI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current main way of eating snow lotus mushroom is cooking at home, the taste is poor, and there is no snow lotus mushroom sauce product on the market at present, therefore, it is necessary to invent a kind of snow lotus mushroom sauce with unique flavor to meet the eating needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In this embodiment, a snow lotus mushroom sauce adopts the following formula in parts by weight: 30 parts of snow lotus mushrooms, 2 parts of clean garlic, 2 parts of clean ginger, 5 parts of carrots, 6 parts of celery, 10 parts of tempeh, 3 parts of green onions, 5 parts of onion, 7 parts of sweet noodle sauce, 20 parts of vegetable oil, 7 parts of oyster sauce, 3 parts of white sugar.

[0025] The preparation method of above-mentioned snow lotus mushroom sauce, comprises the steps:

[0026] Weigh each raw material respectively according to the above raw material formula, set aside, wash the snow lotus mushrooms weighed, dry to remove moisture, cut into small dices of 5-8mm, set aside; clean garlic, clean ginger, carrots, onions, Cut celery, scallions, and fermented soybeans into fine pieces, and set aside;

[0027] Take the vegetable oil weighed above and heat it in a pot. When the oil temperature reaches 110-130°C, put in the diced snow lotus mushrooms and fry for 6...

Embodiment 2

[0032] In this embodiment, a snow lotus mushroom sauce adopts the following formula in parts by weight: 20 parts of snow lotus mushrooms, 1 part of clean garlic, 1 part of clean ginger, 4 parts of carrots, 4 parts of celery, 5 parts of tempeh, 1 part of green onions, 4 parts of onion, 5 parts of sweet noodle sauce, 20 parts of vegetable oil, 7 parts of oyster sauce, 2 parts of white sugar, and 2 parts of spicy oil.

[0033] The preparation method of above-mentioned snow lotus mushroom sauce is identical with embodiment 1, and difference only is that raw material formula is different.

Embodiment 3

[0035] A kind of snow lotus mushroom sauce of the present embodiment adopts the following formula in parts by weight:

[0036] 30 parts of snow lotus mushroom, 3 parts of clean garlic, 3 parts of clean ginger, 8 parts of carrot, 8 parts of celery, 10 parts of tempeh, 3 parts of green onion, 8 parts of onion, 5-10 parts of sweet noodle sauce, 35 parts of vegetable oil, 10 parts of oyster sauce, white 4 parts of sugar, 4 parts of spicy oil.

[0037] The preparation method of above-mentioned snow lotus mushroom sauce is identical with embodiment 1, and difference only is that raw material formula is different.

[0038] The snow lotus mushroom sauce provided in Examples 1 to 3 of the present invention was tasted by many experts, and they all agreed that the snow lotus mushroom sauce has a good taste, has a thicker taste and flavor of wild edible fungi, and has a unique flavor. is a very good product.

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PUM

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Abstract

The invention discloses a snow lotus sauce and a making method thereof. The snow lotus sauce is made from the following raw materials in parts by weight: 10-30 parts of snow lotuses, 1-3 parts of netgarlic, 1-3 parts of net fresh ginger, 4-8 parts of carrots, 4-8 parts of celery, 5-10 parts of fermented soybeans, 1-3 parts of scallions, 4-8 parts of onions, 5-10 parts of a sweet sauce made of fermented flour, 20-45 parts of vegetable oil, 7-10 parts of an oyster sauce, 2-4 parts of white granulated sugar and 0-4 parts of spicy oil. The snow lotus sauce provided by the invention is excellent in taste, nutrient components of the snow lotus are well reserved, and the snow lotus sauce made by the making method disclosed by the invention sufficiently reflects the unique flavor of the snow lotus, has rich mouth feel and flavor of wild edible mushrooms, and is unique in mouth feel and flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to snow lotus mushroom sauce and a preparation method thereof. Background technique [0002] Edible fungi have high nutritional value and low cost, and have become one of the indispensable dishes in people's daily life. At present, there are various kinds of edible fungi in the market, and new varieties are constantly appearing. Snow lotus mushroom has a pure white body, delicious taste, strong fragrance, excellent taste, high nutritional and health value, rich in polysaccharides, proteins, amino acids, vitamins and various mineral elements. Snow lotus mushroom also has certain medicinal value, sweet in nature, light in taste, and flat in taste. Function inducing diuresis and expelling dampness, invigorating the spleen and stopping diarrhea, clearing lung-heat, calming the liver and improving eyesight. Therefore, Snow Lotus Mushroom is a mushroom with both food...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23L27/60A23L33/00A23V2200/30
Inventor 刘影赵玉张雪梅尚天翠崔东闫俊杰冷家明毛锦龙吴海斌
Owner YILI NORMAL UNIV