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
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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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