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Preparation method of low-oil morchella esculenta flavor sauce and product thereof

A morel mushroom and flavored sauce technology, which is applied in the field of food processing, can solve the problems of poor product quality stability, decreased flavor characteristics, oil-water stratification, etc., and achieve the effects of improving product stability, long shelf life, and long shelf life

Active Publication Date: 2019-12-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, low-salt and low-fat edible sauces have the disadvantages of poor product quality stability, and are prone to product problems such as oil-water stratification, short shelf life, and reduced flavor characteristics.
Therefore, there is an urgent need for a low-oil morel flavor sauce product in this area, which can overcome the shortcoming of poor product quality stability while meeting the low-fat and low-cholesterol requirements

Method used

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  • Preparation method of low-oil morchella esculenta flavor sauce and product thereof
  • Preparation method of low-oil morchella esculenta flavor sauce and product thereof
  • Preparation method of low-oil morchella esculenta flavor sauce and product thereof

Examples

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Embodiment 1

[0029] Morel-flavored bibimbap sauce and its preparation process, including using fresh morel, soybean oil and water as main raw materials, sweet noodle sauce, soybean paste, green onion, ginger, garlic, pepper, pepper, sugar, soy sauce, salt, white Sesame, sesame oil, acetylated distarch phosphate are auxiliary materials; the main material of described hickory chick bibimbap sauce and the specific raw material composition weight parts of auxiliary material are: fresh hickory chick 45 parts, soybean oil 15 parts, water 15 parts 4 parts sweet noodle sauce, 12 parts soybean paste, 0.5 parts green onion, 0.5 parts ginger, 1 part garlic, 2 parts pepper, 0.5 parts pepper, 2 parts white sugar, 1 part soy sauce, 1.5 parts salt, 1.5 parts white sesame, 0.3 parts sesame oil 1 part, 1 part of acetylated distarch phosphate; the preparation process includes: cleaning, slicing, mixing and mashing, frying, stewing, canning, sealing, sterilization, heat preservation inspection;

[0030] 1. C...

Embodiment 2

[0038] Morel-flavored noodle sauce and its preparation process, including soybean oil, dried morel, soaked hair juice as main raw materials, soybean paste, bean paste, pepper, garlic, white sugar, salt, sesame and acetylated bismuth Starch phosphate is auxiliary material; The main raw material of described hickory chick and the composition weight portion of auxiliary material are: after soaking hair, hickory chick 45 parts, soybean oil 20 parts, soak hair juice 20 parts, soybean paste 8 parts, bean paste 2 parts 2 parts of pepper, 4 parts of garlic, 1.5 parts of white sugar, 2 parts of table salt, 1 part of sesame, 1 part of acetylated distarch phosphate. , frying, stewing, canning, sealing, sterilization, heat preservation inspection;

[0039] 1. Cleaning: When soaking hair, dissolve trehalose in water (25°C) at a ratio of 1:100 to form a foaming liquid, and then add dried morels to the foaming liquid at a ratio of 1:20 for foaming , the soaking time is 4 hours. After the so...

Embodiment 3

[0047] A morel-flavored black pepper sauce (semi-solid state) and a preparation process thereof, comprising using fresh morel, soybean oil and water as main raw materials, and using tomato paste, garlic, onion, pepper, black pepper, sugar, and salt , clear water, and acetylated distarch phosphate are auxiliary materials; the main ingredient of the described hickory chick bibimbap sauce and the specific raw material composition parts by weight of the auxiliary material are: 45 parts of fresh hickory chick, 12 parts of soybean oil, 20 parts of water , 6 parts of tomato sauce, 4 parts of garlic, 4 parts of onion, 2 parts of pepper, 3 parts of black pepper, 3 parts of oyster sauce, 2 parts of white sugar, 2 parts of table salt, and 1 part of acetylated distarch phosphate. The preparation process includes: cleaning , slicing, mixing and smashing, frying, stewing, canning, sealing and sealing, sterilization, heat preservation inspection;

[0048] 1. Cleaning: wash the fresh bacteria...

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Abstract

The invention discloses a preparation method of low-oil morchella esculenta flavor sauce and a product thereof. The preparation method comprises the following steps: under the soaking temperature of 15-35 DEG C, trehalose is dissolved in water according to a mass ratio of 1-2:100 to form a soaking liquid; then, the dry morchella esculenta is mixed into the soaking liquid according to the mass ratio of 1:15-20 for soaking for 3-4 hours; the morchella esculenta is taken, cleaned, drained and sliced to obtain soaked morchella esculenta slices; the same amount of dried morchella esculenta is addedinto the obtained soaking liquid for soaking again, filtering is carried out to obtain soaking juice after soaking is finished, the cut chilies and garlic are mixed, mashed into paste to obtain a chili and garlic mixture, steps of frying, braising, canning, sealing and sterilizing are carried out, and acetylated distarch phosphate is added during braising. The sauce prepared by the method is highin moisture content, rich in flavor, delicious in taste and stable in product, and has no oil-water layering phenomenon.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a low-oil morel flavor sauce and a product thereof. Background technique [0002] Morel (Morchella), also known as Morchella, Morchella, Morchella, is a famous delicious edible fungus in Ascomycetes. Its cap part is rich in isoleucine, leucine, lysine, methionine, Phenylalanine, threonine and valine are seven essential amino acids, multivitamins and rare mineral elements. It is a precious high-grade edible fungus and medicinal fungus. Morchella can be used as both dishes and seasonings. It is delicious and easy to eat, and is very popular in the market. [0003] Due to the high requirements for the growing environment of morels and the short marketing cycle, the morels currently sold in the market are mainly fresh and dried products, and the product form is single. Therefore, the development of morel mushrooms into a convenient edible flavor sauce...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00Y02A40/90
Inventor 夏文水余达威铁槐茂毛水芳刘荀荀陈逸伦姜启兴
Owner JIANGNAN UNIV