Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and technology of mushroom meat sauce, which are applied in the direction of food science and other directions, can solve the problems of uneven quality and short shelf life of chicken leg mushroom meat sauce, and achieve the effects of rich flavor and convenient carrying.
Inactive Publication Date: 2018-03-27
XUZHOU TULIP AGRI DEV CO LTD
View PDF0 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, the quality of Coprinus comatus meat sauce is uneven and the shelf life is short
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0013] A method for preparing Coprinus comatus meat sauce, characterized in that 20-40 parts of fresh pork, 10-20 parts of fresh Coprinus comatus, 8-10 parts of vegetable oil, 15-30 parts of refined vegetable oil, 3-5 parts of soybean paste, salt 2-5 parts, 4-8 parts of white sugar, 1-2 parts of balsamic vinegar, 2-2.5 parts of chili powder, 1-2 parts of spices, 1-2 parts of fresh green onion, 3-5 parts of minced garlic, 2-2 parts of ginger powder 4 parts, 3 to 5 parts of pork paste, 0.3 to 1 part of water, including the following steps:
[0014] (1) Pork pretreatment: select fresh pork that has passed the quarantine, wash it, put it in boiling water to remove blood and odor, then put the pork, fresh ginger, fresh onion and salt into a steam pot and add water to pre-cook; pre-cook Take it out when it is half-cooked, and use a meat grinder to grind the pre-cooked meat pieces; heat the frying pan, pour vegetable oil and refined vegetable oil into the heated frying pan, and heat ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a method for preparing Coprinus comatus meat sauce, which is characterized in that 20-40 parts of fresh pork, 10-20 parts of fresh Coprinus comatus, 8-10 parts of vegetable oil, 15-30 parts of refined vegetable oil, 3-30 parts of soybean paste 5 parts, 2-5 parts of salt, 4-8 parts of white sugar, 1-2 parts of balsamic vinegar, 2-2.5 parts of chili noodles, 1-2 parts of spices, 1-2 parts of fresh onion, 3-5 parts of minced garlic, 2-4 parts of ginger powder, 3-5 parts of pork paste, 0.3-1 part of water, the product of the present invention has strong flavor, easy to eat, store and carry, and is suitable for collocation with dumplings, boiled meat, seafood, cold vegetables, vermicelli and other foods edible.
Description
technical field [0001] The invention relates to the technical field of Coprinus comatus processing, in particular to a preparation method of Coprinus comatus meat sauce. Background technique [0002] Coprinus comatus is an important medicinal and edible fungus. Coprinus comatus has thick and tender meat, delicious taste, refreshing aroma, rich nutrition, and high nutritional and medicinal value. After the United Nations Grain and Oils Association put forward the healthy eating habits of "one meat, one vegetable, one mushroom", more and more ready-to-eat mushroom products, among which Coprinus comatus meat sauce is made with Coprinus comatus as the main raw material, using the technology of mushroom sauce making sauce Ready-to-eat condiments. However, Coprinus comatus Bolognese is of variable quality and has a short shelf life. Contents of the invention [0003] In view of this, the invention provides a kind of preparation method of Coprinus comatus meat sauce, it is cha...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more