Production method of mushroom sauce with cervus elaphus meat

Abstract

The invention discloses a production method of mushroom sauce with cervus elaphus meat. The production method comprises the following steps: preparing raw materials in parts by weight: 22 parts to 28parts of vegetable oil, 2 parts to 4 parts of onions, 1 part to 3 parts of gingers, 16 parts to 26 parts of cervus elaphus meat, 0.1 part to 0.2 part of spicy powder, 10 parts to 20 parts of fermentedblack beans, 30 parts to 50 parts of mushrooms, 8 parts to 12 parts of big chili powder, 2 parts to 4 parts of sweetbell red pepper powder, 50 parts to 65 parts of fresh chilies, 12 parts to 18 partsof water, 8 parts to 12 parts of white sugar, 3 parts to 4 parts of jujube paste, 2.8 parts to 3.5 parts of vinegar, 0.2 part to 0.4 part of sesame seeds, 2.5 parts to 3.5 parts of gourmet powder, and 0.1 part to 0.2 part of potassium sorbate; and frying and boiling the raw materials to obtain a finished product, i.e., the mushroom sauce with the cervus elaphus meat. The mushroom sauce with the cervus elaphus meat produced by adopting the method disclosed by the invention has the characteristics of being rich in nutrition, good in taste, unique in flavor and easy for storage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of venison mushroom sauce. Background technique [0002] Venison is sweet in taste, warm in nature, can benefit qi and blood, has the characteristics of high protein, low fat, and very low cholesterol. It contains a variety of active substances, which have a good regulating effect on the blood circulation system and nervous system of the human body. Venison is a dual-purpose ingredient for medicine and food. It is often combined with Chinese herbal medicines to make a medicinal diet, and it can be eaten in various ways. At present, there are many kinds of venison products on the market, such as venison jerky, venison floss, and venison sauce. [0003] As a traditional meat product in my country, meat sauce products have the characteristics of convenient eating, rich nutrition, good taste, good taste and easy preservation. In recent years,...

AI Technical Summary

Problems solved by technology

Although venison has a good nutritional and health care effect, venison has a very strong fishy smell, and the mouthfeel and taste of venison products in the prior art cannot meet people's requirements