Chestnut lentinus edodes sauce and preparation method thereof
A technology for mushroom sauce and chestnut, applied in the field of food processing, can solve the problems of immature preparation technology, loss of nutrients of chestnut, easy to be polluted, etc., and achieve the effects of enhancing appetite, convenient carrying and low cost.
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[0025] The present invention has no special limitation on the species or sources of the mushrooms, and conventional commercially available dry mushrooms or fresh mushrooms are all acceptable. In the present invention, the shiitake mushroom is preferably shiitake mushroom foot, more preferably shiitake mushroom foot diced. The preparation method of the mushroom feet preferably includes: dicing the mushroom feet, freezing at -10-0° C. for 1-2 hours, and rolling for 1-3 hours after thawing. In the present invention, the diced particle size specification is preferably 3-10mm, more preferably 4-6mm; the freezing temperature is preferably -10-0°C, more preferably -4-6°C; the The freezing time is preferably 1 to 2 hours, more preferably 1.5 hours; the method of thawing is preferably soaking in clear water for 5 to 20 minutes; The kneading is preferably vacuum tumbling; the tumbling time is preferably 1 to 3 hours, more preferably 2 hours. In the present invention, the dosage of the...
Embodiment 1
[0042] (1) Dice the chestnut pulp, then mix the obtained diced chestnut pulp with 5% edible salt of chestnut quality, vacuum roll and knead the salt for 50 minutes to obtain salted chestnuts, and set aside;
[0043] (2) Take 25 parts by weight of salted chestnuts prepared in step (1), mix them with 1.5 parts by weight of onions, 1.5 parts by weight of ginger, and 1.5 parts by weight of spices, and boil them for 15 minutes at 130° C. to obtain chestnut seasoning sauce ,spare;
[0044] (3) Wash and dice the shiitake mushroom feet, freeze at -5°C for 1.5 hours, thaw, drain and tumble for 2 hours to obtain diced shiitake mushroom feet for later use;
[0045] (4) Get 30 parts by weight of first-grade rapeseed oil, mix with onions of 1.5 parts by weight, ginger of 1.5 parts by weight, and spices of 1.5 parts by weight, fry at 130° C. for 15 minutes to obtain sautéed vegetable oil, and set aside;
[0046] (5) Mix the diced shiitake mushrooms obtained in step (3) with the sautéed veg...
Embodiment 2
[0049] (1) Dice the chestnut pulp, then mix the obtained diced chestnut pulp with edible salt of 10% chestnut quality, vacuum roll and knead the salt for 40 minutes to obtain salted chestnuts, and set aside;
[0050] (2) Take 15 parts by weight of salted chestnuts prepared in step (1), mix them with 1.6 parts by weight of onions, 1.3 parts by weight of ginger, and 1.5 parts by weight of spices, and boil them for 15 minutes at 130° C. to obtain chestnut seasoning sauce ,spare;
[0051] (3) Wash and dice the shiitake mushroom feet, freeze at -10°C for 1 hour, thaw, drain and tumble for 2 hours to obtain diced shiitake mushroom feet for later use;
[0052] (4) Get 28 parts by weight of first-grade soybean oil, mix with onions of 1.4 parts by weight, ginger of 1.5 parts by weight, and spices of 1.6 parts by weight, fry at 135° C. for 10 minutes, obtain sautéed vegetable oil, and set aside;
[0053] (5) Mix the diced shiitake mushrooms obtained in step (3) with the sautéed vegetab...
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