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Flaxseed mushroom sauce and preparation method thereof

A technology of linseed and shiitake mushroom paste, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as single taste, unbalanced nutritional ingredients, and few varieties, so as to achieve obvious overflow of fragrance and rich flavor. The effect of balanced nutrients and rich functional nutrients

Inactive Publication Date: 2018-12-11
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies of the existing sauce condiments such as few varieties, single taste, and unbalanced nutritional components, the present invention provides a new product of linseed mushroom sauce, and at the same time provides a preparation method of linseed mushroom sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The method of the invention is adopted to prepare flaxseed and mushroom sauce.

[0028] (1) Weigh 4.5 kg of dried shiitake mushrooms, prepare shiitake mushrooms and select dry shiitake mushrooms that are not damaged. After washing, soak them in 35℃ water for 10 hours to make the mushrooms fully absorb water, drain and grind into 4-8mm×4 with a meat grinder -8mm diced shiitake mushrooms.

[0029] (2) Preparation of Linseed Flaxseeds are selected and processed through cleaning, drying, peeling, and separation of kernels and skins to prepare flax kernels with a skin content of less than 1%.

[0030] (3) Stir-fried flax kernels Weigh 0.2 kg of flax kernels produced in (2), fry them at 90°C for 40 minutes, and cool.

[0031] (4) 0.4 kg of broad bean kernels with a moisture content of less than 3% are purchased commercially.

[0032] (5) 1.2 kg of linseed oil, 0.1 kg of modified starch, 0.1 kg of edible salt, and 0.2 kg of spices are purchased on the market.

[0033] (6) Preparation of...

Embodiment 2

[0036] The method of the invention is used to prepare flaxseed and mushroom sauce.

[0037] (1) Weigh 5.5 kg of dried shiitake mushrooms to prepare dried shiitake mushrooms that are not damaged. After washing, soak them in 35℃ water for 10 hours to make the mushrooms fully absorb water. After draining, use a meat grinder to grind into 4-8mm×4 -8mm diced shiitake mushrooms.

[0038] (2) Preparation of Linseed Flaxseeds are selected and processed through cleaning, drying, peeling, and separation of kernels and skins to prepare flax kernels with a skin content of less than 1%.

[0039] (3) Stir-fried flax kernels Weigh 1 kg of flax kernels produced in (2), stir-fry at 90°C for 40 minutes, and cool.

[0040] (4) 1 kg of broad bean kernels with a moisture content of less than 3% are purchased commercially.

[0041] (5) 1.8 kilograms of linseed oil, 0.3 kilograms of modified starch, 0.3 kilograms of edible salt and 0.3 kilograms of spices.

[0042] (6) Preparation of starch liquid The modifie...

Embodiment 3

[0045] The method of the invention is adopted to prepare flaxseed and mushroom sauce.

[0046] (1) Weigh 5 kg of dried shiitake mushrooms to prepare dried shiitake mushrooms without damage. After washing, soak them in water at 35°C for 10 hours to make the mushrooms fully absorb water, drain and grind into 4-8mm×4 with a meat grinder -8mm diced shiitake mushrooms.

[0047] (2) Preparation of Linseed Flaxseeds are selected and processed through cleaning, drying, peeling, and separation of kernels and skins to prepare flax kernels with a skin content of less than 1%.

[0048] (3) Stir-fried flaxseed Weigh 0.6 kg of flaxseed produced in (2), stir-fry at 90°C for 40 minutes, and cool.

[0049] (4) 0.7 kg of broad bean kernels with a moisture content of less than 3% are purchased commercially.

[0050] (5) 1.5 kilograms of linseed oil, 0.2 kilograms of modified starch, 0.2 kilograms of edible salt, and 0.25 kilograms of spices.

[0051] (6) Preparation of starch liquid The modified starch is...

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PUM

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Abstract

The invention discloses a flaxseed mushroom sauce. The flaxseed mushroom sauce is prepared from the following raw materials in parts by weight: 45-55 parts of dry mushrooms, 2-10 parts of flaxseeds, 12-18 parts of flaxseed oil, 4-10 parts of broad beans, 0.1-0.5 part of vitamin E, 1-3 parts of modified starch, 1-3 parts of edible salt and 2-3 parts of spice. The preparation method of the flaxseedmushroom sauce comprises the following steps: preparing diced mushrooms, preparing the flaxseeds, stir-frying the flaxseeds, purchasing the broad beans, the flaxseed oil, the modified starch, the edible salt and the spice, and preparing starch liquid and the sauce. The product is a novel multifunctional food sauce condiment, of which the functional nutritional ingredients are abundant, multiple nutritional ingredients are balanced, and the flavor and taste are unique.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a flaxseed and mushroom sauce with multiple health care functions and a preparation method thereof. Background technique [0002] Sauce is a condiment favored by consumers. The sauce-making technology is also widely spread among the people. With the development of science and the improvement of people's living standards, the preparation of sauce should not only satisfy the good taste, but also pay attention to the combination and supplement of nutrition. There are many reports on the production technology of various sauces. However, the existing technology generally exists that one pursues the taste of sauce to be suitable for certain consumer groups and does not consider the nutritional ingredients enough; the other is to blindly pursue the supplement of certain nutritional ingredients. The taste and nutritional balance are not considered. Therefore, with the im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23V2002/00A23L27/60A23V2200/30A23V2200/14A23V2200/324
Inventor 许光映郝文来李群高忠东王振胡晓军韩海望刘连生莫欧洋
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI