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Making method of coprinus comatus meat sauce

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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of Coprinus comatus meat sauce is uneven and the shelf life is short

Method used

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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 ...

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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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 吴士才郭华磊
Owner XUZHOU TULIP AGRI DEV CO LTD
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