Mixed edible fungus sauce

A technology of edible mushroom sauce and boletus, which is applied in food science and other fields, can solve the problems of not rich taste, short shelf life, single taste, etc., and achieve the effect of rich taste, long shelf life and good taste

Inactive Publication Date: 2018-12-07
毕玉玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Edible mushroom sauce can be used as seasoning and also as a dish. It is delicious and easy to eat, and is very popular in the market. However, the existing edible mushroom sauce is generally a sauce made of a single strain, such as mushroom sauce, morel sauce, The taste is single and the taste is not rich; the existing edible mushroom sauce is generally not sterilized or sterilized with a pressure cooker after being canned, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A kind of mixed edible mushroom sauce, its raw material is the quick-frozen porcini mushroom of 18kg, the quick-frozen oyster mushroom of 18kg, the quick-frozen shiitake mushroom of 24kg, and its preparation process is:

[0011] 1. Thawing: Thaw at room temperature;

[0012] 2. Cleaning: Wash the sediment and sundries on the surface of boletus, oyster mushroom and shiitake mushroom with clean water;

[0013] 3. Slicing: cut boletus, oyster mushrooms, and shiitake mushrooms into 2mm-3mm thick slices;

[0014] 4. Mix and mash: mix and mash the cut porcini mushrooms, oyster mushrooms, and shiitake mushrooms to form a mixed fungus;

[0015] 5. Frying: add the mixed bacteria into the oil pan and fry with rapeseed, the frying temperature is 110℃~120℃, and the frying time is 3 minutes;

[0016] 6. Drain the oil: remove the mixed bacteria from the oil pan, and drain the oil on the mixed bacteria;

[0017] 7. Stir in seasoning: Stir in 408 grams of salt, 2400 grams of 200-mes...

Embodiment 2

[0026] A kind of mixed edible mushroom sauce, its raw material is the quick-frozen porcini mushroom of 24kg, the quick-frozen oyster mushroom of 18kg, the quick-frozen shiitake mushroom of 18kg, and its preparation process is:

[0027] 1. Thawing: Thaw at room temperature;

[0028] 2. Cleaning: Wash the sediment and sundries on the surface of boletus, oyster mushroom and shiitake mushroom with clean water;

[0029] 3. Slicing: cut boletus, oyster mushrooms, and shiitake mushrooms into 2mm-3mm thick slices;

[0030] 4. Mix and mash: mix and mash the cut porcini mushrooms, oyster mushrooms, and shiitake mushrooms to form a mixed fungus;

[0031] 5. Frying: add the mixed bacteria into the oil pan and fry with rapeseed, the frying temperature is 110℃~120℃, and the frying time is 5 minutes;

[0032] 6. Drain the oil: remove the mixed bacteria from the oil pan, and drain the oil on the mixed bacteria;

[0033] 7. Stir in seasoning: Stir in 432 grams of salt, 3000 grams of 200-mes...

Embodiment 3

[0042] A kind of mixed edible mushroom sauce can, its raw material is the quick-frozen porcini mushroom of 20kg, the quick-frozen oyster mushroom of 20kg, the quick-frozen shiitake mushroom of 20kg, and its preparation process is:

[0043] 1. Thawing: Thaw at room temperature;

[0044] 2. Cleaning: Wash the sediment and sundries on the surface of boletus, oyster mushroom and shiitake mushroom with clean water;

[0045] 3. Slicing: cut boletus, oyster mushrooms, and shiitake mushrooms into 2mm-3mm thick slices;

[0046] 4. Mix and mash: mix and mash the cut porcini mushrooms, oyster mushrooms, and shiitake mushrooms to form a mixed fungus;

[0047] 5. Frying: Add the mixed bacteria into the oil pan and fry with rapeseed, the frying temperature is 110℃~120℃, and the frying time is 4 minutes;

[0048] 6. Drain the oil: remove the mixed bacteria from the oil pan, and drain the oil on the mixed bacteria;

[0049] 7. Stir in seasoning: Stir in 430 grams of salt, 2800 grams of 200...

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PUM

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Abstract

The present invention discloses a mixed edible fungus sauce. The raw materials include boletuses, oyster mushrooms and lentinus edodes. The sauce is rich in taste. Low-temperature short-time frying at110-120 DEG C for 3-5 minutes and deep frying at 125-130 DEG C for 15-20 minutes are adopted. The frying temperature is low and the frying time is short, so that the protection of nutrient componentsand the maintenance of delicious taste are facilitated; the added seasonings are rich including boletus powder, so that the fragrance is strong and the taste is good; and the steam heating after thetank sealing can carry out sterilization and disinfection on the one hand, so that the mixed edible fungus sauce is safe to eat and long in shelf life, and most importantly, the further processing onthe mixed edible fungus sauce enables the mixed edible fungus sauce to produce a stronger fragrance. Therefore, the mixed edible fungus sauce provided by the invention has the advantages of rich taste, delicious taste, strong fragrance and long shelf life.

Description

technical field [0001] The invention relates to an edible fungus food, in particular to a mixed edible fungus sauce. Background technique [0002] Edible mushroom sauce can be used as seasoning and also as a dish. It is delicious and easy to eat, and is very popular in the market. However, the existing edible mushroom sauce is generally a sauce made of a single strain, such as mushroom sauce, morel sauce, The taste is single and the mouthfeel is not rich; the existing edible mushroom sauce is generally not sterilized or sterilized with a pressure cooker after being canned, and the shelf life is shorter. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a mixed edible fungus sauce with rich taste, delicious taste, strong fragrance and long shelf life. [0004] The technical scheme of the present invention is: a kind of mixed edible mushroom sauce, its raw material comprises 30%~40% by weight quick-frozen boletus, 3...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00
Inventor 毕玉玲
Owner 毕玉玲
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