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Shiitake mushroom flavored sauce going with rice and making method of shiitake mushroom flavored sauce going with rice

A shiitake mushroom and flavor technology, which is applied in the field of shiitake mushroom flavor rice sauce and its preparation, can solve the problems of being unacceptable to users, and the flavor cannot meet the needs of the public, and achieve the effect of acid-base balance, good taste, and mellow flavor

Inactive Publication Date: 2019-03-15
左汶骏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now there are rice sauces on the market, but most of the flavors cannot meet the needs of the public, and basically contain many additives, which cannot be accepted by users

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0032] The preparation method of mushroom flavor rice sauce of the present invention comprises the following steps:

[0033] 1) Raw material pretreatment:

[0034] a. Preparation of shiitake mushrooms: select shiitake mushrooms without mildew and insects, manually select, soak in hot water at 78-82°C for 18-22min, wash with running water, and dehydrate until the water content is not higher than 20%; then the above Dice the processed shiitake mushrooms to obtain material a for later use;

[0035] b. Preparation of red-oil bean paste: prepare red-oil bean paste and use it as material b for later use;

[0036] c. Preparation of ginger and garlic: mix and crush the ginger and garlic into a puree, and use it as material c for later use;

[0037] d. Preparation of chili peppers: use dried chili peppers from Qiubei, Yunnan, cut the dried chili peppers into sections of 3-5mm in length, and use them as material d for later use;

[0038] e. Preparation of brown sugar: crush the brown...

Embodiment 1

[0045] A mushroom-flavored rice sauce is prepared from the following raw materials in parts by weight: 100 parts of mushrooms, 30 parts of red oil bean paste, 80 parts of edible oil, 8 parts of brown sugar, 6.3 parts of spices, 1 part of soy sauce and 0.5 parts of monosodium glutamate.

[0046] The spices are specifically 1 part by weight of garlic, 0.5 part by weight of ginger, 0.5 part by weight of star anise, 0.5 part by weight of grass fruit, 2 parts by weight of pepper, 0.5 part by weight of cinnamon, 0.5 part by weight of clove, 0.3 part by weight of Chinese prickly ash, and 0.5 part by weight of licorice share.

[0047] Potassium sorbate is also included in the mushroom-flavored rice sauce. The addition amount of described potassium sorbate is to add by not exceeding 0.5‰ of total raw material weight.

[0048] The preparation method of the red-oil bean paste is as follows: firstly take broad beans, fry them, shell them, and go through a color sorter selection, a second...

Embodiment 2

[0063] A mushroom-flavored rice sauce is prepared from the following raw materials in parts by weight: 125 parts of mushrooms, 50 parts of red oil bean paste, 100 parts of cooking oil, 10 parts of brown sugar, 25 parts of spices, 3 parts of soy sauce and 3 parts of monosodium glutamate.

[0064] The spices are 25 parts by weight, specifically 3 parts by weight of garlic, 2 parts by weight of ginger, 3 parts by weight of star anise, 4 parts by weight of grass fruit, 6 parts by weight of pepper, 2 parts by weight of cinnamon, 2 parts by weight of clove, and 1 part by weight of Chinese prickly ash part, 2 parts by weight of Radix Glycyrrhizae.

[0065] Potassium sorbate is also included in the mushroom-flavored rice sauce. The addition amount of described potassium sorbate is to add by not exceeding 0.5‰ of total raw material weight.

[0066] The preparation method of the red-oil bean paste is as follows: firstly take broad beans, fry them, shell them, and go through a color sor...

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Abstract

The invention discloses a shiitake mushroom flavored sauce going with rice and a making method of the shiitake mushroom flavored sauce going with rice. The shiitake mushroom flavored sauce going withrice is made from the following raw materials in parts by weight of 100-125 parts of shiitake mushrooms, 30-50 parts of a red oil thick broad-bean sauce, 80-100 parts of edible oil, 8-10 parts of brown sugar, 6-25 parts of spice, 1-3 parts of a soy sauce and 0.5-3 parts of monosodium glutamate. According to the shiitake mushroom flavored sauce going with rice, dried thin mushrooms and the red oilthick broad-bean sauce are used as main raw materials, and through stir-frying, mixing, filling, sterilizing and cooling, the shiitake mushroom flavored sauce going with rice is made. The formula is scientific and reasonable, the shiitake mushroom flavored sauce is fine and smooth in sauce fragrance, the sauce fragrances can be well combined with special fragrance of the shiitake mushrooms, composite flavor being unique in sauce fragrance and pleasant in mushroom fragrance is generated, and good tenacity and chewiness of the shiitake mushrooms are guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a mushroom-flavored rice sauce and a preparation method thereof. Background technique [0002] Sauce is a traditional Chinese condiment. Common seasoning sauces are divided into two categories: bean paste with beans as the main raw material and sweet noodle sauce with wheat flour as the main raw material; meat sauce, fish sauce and jam are also developed. Most of the sauces exist as condiments, added to dishes or soups, but for novices who don’t know how to cook or when they eat in places where there are no cooking conditions, rice sauce has become an absolute consensus reached between the north and the south of our country. Good food for dinner. Prepare the main food and match it with the rice sauce. The original bland ingredients are added with a full-flavored sauce. No matter it is paired with rice, noodles, steamed buns, flower rolls or porridge, it is a ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L11/50
CPCA23L27/60A23L11/50
Inventor 左汶骏刘福明
Owner 左汶骏
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