Tea oil mushroom sauce and preparation method thereof

A technology of shiitake mushroom sauce and tea oil, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc., can solve the problems of mushroom deterioration and a lot of time, so as to reduce the soaking time, improve the aftertaste feeling, and match more Good and reasonable effect

Inactive Publication Date: 2019-12-13
深圳市千味生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soaking of dried shiitake mushrooms often takes a lot of time, and if the soaking process is improper, it is easy to cause the shiitake mushrooms to deteriorate

Method used

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  • Tea oil mushroom sauce and preparation method thereof
  • Tea oil mushroom sauce and preparation method thereof
  • Tea oil mushroom sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] This embodiment has introduced the preparation process of a kind of camellia oil mushroom sauce, see figure 1 .

[0060] Prepare 250 parts of tea oil, 30 parts of ginger, 50 parts of garlic, 50 parts of bean paste, 260 parts of shiitake mushrooms, 40 parts of soy sauce, 5.5 parts of white sugar, 30 parts of edible salt, 12 parts of monosodium glutamate, 12 parts of I+G, mushroom extract 30 parts of essence and 50 parts of flavored fermented soybeans are used for standby. Wash and drain essential ingredients. Then take out the ginger and garlic and mash them into a puree. Among them, the shiitake mushrooms are wet shiitake mushrooms in a semi-wet state, obtained from dried shiitake mushrooms through a soaking process, and the water content is 85% of the water content in a saturated state at normal temperature.

[0061] Raise the temperature of the tea oil to 80°C, add the prepared bean paste, ginger and garlic, and fry for 180 seconds. Then quickly add the prepared s...

Embodiment 2

[0064] This embodiment has introduced the preparation process of another kind of camellia oil mushroom sauce, see figure 2 .

[0065] Prepare 220 parts of tea oil, 45 parts of ginger, 55 parts of garlic, 55 parts of bean paste, 220 parts of shiitake mushrooms, 40 parts of soy sauce, 4.5 parts of white sugar, 33 parts of edible salt, 15 parts of monosodium glutamate, 15 parts of I+G, and mushroom extract 35 parts of essence, 40 parts of flavored tempeh, 20 parts of olive oil, 58 parts of chicken paste essence, 20 parts of Codonopsis powder, 15 parts of hawthorn powder, 15 parts of ground dragon powder, 20 parts of panax notoginseng extract, and 0.3 parts of potassium sorbate for later use. Wash and drain essential ingredients. Then take out the ginger and garlic and mash them into a puree. The shiitake mushrooms are wet shiitake mushrooms in a semi-wet state, which are obtained from dried shiitake mushrooms through a soaking process, and the water content is 40% of the water...

Embodiment 3

[0068] This example is roughly the same as Example 1 and Example 2, except that after the mashed garlic is prepared, it is spread out and placed in an atmosphere with sufficient oxygen to oxidize it for 10 to 30 minutes, so that allicin is fully produced, and then collected for later use. .

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Abstract

The invention belongs to the technical field of food making, and provides tea oil mushroom sauce, which comprises the following components in parts by weight: a first sauce part or a first sauce partand a second sauce part, wherein the first sauce part consists of the following components: tea oil, ginger, garlic, thick broad-bean sauce, mushrooms, soy sauce, white sugar, edible salt, monosodiumglutamate, I + G, mushroom extract essence and fermented soya beans, and the second sauce part consists of the following components: olive oil, chicken paste essence, codonopsis pilosula, hawthorn, earthworms, a pseudo-ginseng extracting solution and a food preservative. The mushroom sauce has the beneficial effects that the special flavor of the tea oil is weakened, and the special flavor of mushrooms is mixed, so that the front and back flavors of the whole sauce body are matched more reasonably, the aftertaste feeling is improved, and audience groups are increased; the raw material matchingand the preparation process enable the sauce body to be richer in nutrition and make up the problem of lack of nutrition of common sauce bodies; the soaking time of the mushrooms is shortened, and the overall preparation time and difficulty of the tea oil mushroom sauce are greatly reduced.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a mushroom sauce, in particular to a camellia oil mushroom sauce. Background technique [0002] Lentinus edodes belongs to Basidaiomycetes, Agaricales, Tricholomatacete, Lentinus, scientific name Lentinus edodes, originated in my country, is the second largest mushroom in the world, and is a precious edible fungus with a long-standing reputation in my country. . It can be wild and artificially cultivated, and my country is the earliest cultivation. Shiitake mushroom is also a well-known medicinal fungus, which has certain medicinal value. It can nourish the middle and replenish qi, reduce phlegm and regulate qi, benefit the stomach and food, and enhance immunity. [0003] Because shiitake mushrooms have very rich flavor substances and strong taste, it is very common to cook dishes with shiitake mushrooms as raw materials at home and abroad. [0004] Camellia oil, commonly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L33/115A23L33/105A23L33/10A23L7/109A23L7/10A23L19/00A23L13/40A23L13/70A21D2/36A21D13/06
CPCA23L27/60A23L31/00A23L33/115A23L33/105A23L33/10A23L7/109A23L7/10A23L19/00A23L13/428A23L13/72A21D2/36A21D13/06A23V2002/00
Inventor 曾晓云
Owner 深圳市千味生物科技有限公司
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