Boletus sauce and preparation method thereof

A technology of boletus paste and boletus, which is applied in food science and other directions to achieve the effect of extending the shelf life

Inactive Publication Date: 2019-07-26
左汶骏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there is no boletus sauce in the market at present, and it is necessary to develop new sauce products based on traditional processing. In view of the above problems, it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] Further, the preparation method of described boletus oil comprises the following steps:

[0020] A. Treatment of fresh boletus: take fresh, non-corruption and non-insect-eaten boletus, remove the soil, clean it with flowing water, then cut the boletus into slices of 15-25mm, and then cut the boletus Bacteria slices are extruded and dehydrated to obtain dehydrated boletus, which is set aside;

[0021] B. Boletus oil refining: According to the weight ratio of edible oil and dehydrated boletus is 1:1.5~2.5, first take edible oil, heat the refined oil to 150~160℃, then add dehydrated boletus , fry until the material in the pot changes from turbid to clear, and the dehydrated boletus is dried; finally, add ginger, pepper, and grass fruit in turn, and refine them together for 8-12 minutes. Boletus oil can be obtained.

[0022] Further, the adding amount of the ginger, Zanthoxylum bungeanum and Tsao Kuo is 100:2:1:3 according to the weight ratio of dehydrated boletus to ging...

Embodiment 1

[0038] A boletus sauce comprises the following raw materials in parts by weight: 100 parts of boletus oil, 20 parts of bean paste, 50 parts of chili oil, 100 parts of edible oil and 1 part of monosodium glutamate.

[0039] The preparation method of described boletus oil comprises the following steps:

[0040] A. Fresh boletus treatment: take fresh, non-corrupted, and moth-eaten boletus, remove the soil, clean it with running water, then cut the boletus into 15mm slices, and then cut the boletus into slices Squeeze and dehydrate to obtain dehydrated boletus, set aside;

[0041] B. Boletus oil refining: According to the weight ratio of edible oil and dehydrated boletus as 1:1.5, first take edible oil, heat the refined oil to 150°C, then add dehydrated boletus, fry until the pot The material in the pot changes from turbid to clear, and the dehydrated boletus is fried dry; finally, ginger, pepper, and grass fruit are added in turn, and refined together for 8 minutes, until the ma...

Embodiment 2

[0053] A boletus sauce comprises the following raw materials in parts by weight: 150 parts of boletus oil, 50 parts of bean paste, 70 parts of chili oil, 200 parts of edible oil and 2 parts of monosodium glutamate.

[0054] The preparation method of described boletus oil comprises the following steps:

[0055] A. Fresh boletus treatment: take fresh, non-corrupted, and moth-eaten boletus, remove the soil, clean it with running water, then cut the boletus into 25mm slices, and then cut the boletus into slices Squeeze and dehydrate to obtain dehydrated boletus, set aside;

[0056] B. Boletus oil refining: according to the weight ratio of edible oil and dehydrated boletus as 1:2.5, first take edible oil, heat the refined oil to 160°C, then add dehydrated boletus and fry until the pot The material in the pot changes from turbid to clear, and the dehydrated boletus is fried dry; finally, ginger, pepper, and grass fruit are added in turn, and refined together for 12 minutes, until the...

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PUM

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Abstract

The invention discloses a boletus sauce and a preparation method thereof. The boletus sauce comprises, by weight, 100-150 parts of boletus oil, 20-50 parts of thick broad-bean sauces, 50-70 parts of fried pepper sauces, 100-200 parts of edible oil and 1-2 parts of monosodium glutamate. Boletuses are used as a main raw material and subjected to special fine treatment, unique fresh fragrance of theboletuses are sufficiently kept, the main raw material is matched with other auxiliary materials, and the boletus sauce is excellent in taste, appetizing, tasty, fragrant, delicious and strong in sauce flavor.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a boletus sauce and a preparation method thereof. Background technique [0002] Boletes are wild and edible wild mushrooms, mainly including white, yellow and black boletus. The fungus has a large body, thick flesh, and a strong stalk. It contains a variety of amino acids necessary for the human body. It is a treasure with complete functions in the forest and can be used for both food and medicine. The taste is sweet and delicious, rich in nutrition, appetizing, nourishing and healthy, and can be used as a main dish instead of meat. In addition to fresh cooking, boletus are mostly sliced ​​and dried, processed into various small packages, used to configure soup, and some are made into salted products for consumption. Boletus are distributed all over Yunnan, and the production period is from June to September every year, that is, boletus is highly seasonal. T...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L31/00
CPCA23L27/60A23L31/00
Inventor 左汶骏刘福明侯建刚陶晓丹谢世宏
Owner 左汶骏
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