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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.

Inactive Publication Date: 2018-06-29
信阳羚锐好味道股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among the many existing chestnut products, there are relatively few sauce condiments using chestnuts as raw materials, and the preparation technology is not mature enough
The patent with the application number 201710433443.3 discloses a method of making chestnut paste by fermentation process, the enzymolysis, fermentation and other processes will involve the use of additive components, which are also easily polluted in actual production; the patent with the application number 201210294095.3 discloses A method for making water-based chestnut pulp, the raw materials of which must be steamed many times, which may easily cause nutrient loss and damage of chestnuts

Method used

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  • Chestnut lentinus edodes sauce and preparation method thereof
  • Chestnut lentinus edodes sauce and preparation method thereof
  • Chestnut lentinus edodes sauce and preparation method thereof

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preparation example Construction

[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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Abstract

The invention relates to the field of food processing, in particular to a chestnut lentinus edodes sauce and a preparation method thereof. The invention provides the chestnut lentinus edodes sauce which comprises the following components in parts by weight: 10-50 parts of vegetable oil, 5-35 parts of lentinus edodes, 5-35 parts of salt-moistened chestnuts, 1-5 parts of welsh onions, 1-5 parts of ginger, 2-10 parts of soybean paste, 2-10 parts of fermented soybeans, 2-10 parts of a thick broad-bean sauce, 0.5-5 parts of white granulated sugar, 1-5 parts of sesame and 1-5 parts of spices. The chestnut lentinus edodes sauce provided by the invention is green and healthy, and rich in nutrients; and a preparation process is simple, and suitable for industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chestnut mushroom sauce and a preparation method thereof. Background technique [0002] Chestnut, also known as chestnut, belongs to Fagaceae. It is a nut food with high nutritional value and certain curative effect. It has the reputation of "the king of dried fruits". Chestnut is rich in starch, protein, fat, and contains a variety of vitamins, inorganic salts and flavonoids. Chestnut can be eaten in a variety of ways and has high edible value. It is a pure natural tonic for strengthening the stomach and nourishing the brain. In addition, chestnut also has high medicinal value, has the functions of nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening tendons, promoting blood circulation and stopping bleeding, and is beneficial to the prevention and treatment of hypertension and coronary heart disease. [0003] Among the existing many che...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 熊伟卢玉斌张付东黄吉林徐巧玲
Owner 信阳羚锐好味道股份有限公司
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