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Mushroom sauce and preparation method thereof

A technology of mushroom sauce and chicken fir fungus, which is applied in the direction of food science, can solve the problems of increasing or decreasing the burden on the kidneys, unhealthy, and nutritional deficiencies, and achieves the effect of retaining nutrients, having a crisp and smooth taste, and improving the taste.

Pending Publication Date: 2021-04-09
贵州远鸿生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mushroom sauce in the prior art mostly uses shiitake mushrooms, oyster mushrooms or Pleurotus eryngii as raw materials, and is obtained by mixing with complex seasonings. On the one hand, there is a problem of high salt content, and on the other hand, there are problems of poor taste or nutrition. Insufficient problem
[0003] The patent application number is 201811281743.5, and the invention patent named "a mushroom sauce" provides the mushroom sauce with purified water, onion, ginger, garlic, wheat flour, edible salt, cumin powder, seaweed powder, shiitake mushrooms, oyster mushrooms, Pleurotus eryngii, black fungus, Hericium erinaceus, wolfberry, schisandra, fennel, bamboo shoots, and beef are used as raw materials, which include 5-10 servings of salt, which will increase or decrease the burden on the kidneys after eating, and contain more seasonings. good for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A mushroom paste comprising ingredients by weight of:

[0034] 25g chicken fir mushroom, 15g black fungus, 35g seafood mushroom, 25g pleurotus eryngii, 30g chicken fir mushroom, 25g antler mushroom, 120g barley sauce, 60g oyster, 60g grass shrimp, 60g garlic, 6g amomum, 20g mint and rapeseed oil 650g;

[0035] The preparation method of the above-mentioned barley paste comprises the following steps: take barley, add 2 times the weight of water, cook at 85° C. for 15 minutes, cool down to normal temperature, soak for 2 hours, and then filter off the water to obtain soaked barley; add 1 times the weight of water, cooked, drained, cooled to normal temperature, left to ferment, then dried and crushed to obtain barley flour; add 0.1 times the weight of salt and 0.1 times the weight of water to the barley flour, mix well, Sealed fermentation, sterilization, to obtain the barley paste.

[0036] The preparation method of above-mentioned mushroom sauce, comprises the following ...

Embodiment 2

[0041] A mushroom paste comprising ingredients by weight of:

[0042] 15g chicken fir mushroom, 8g black fungus, 25g seafood mushroom, 15g Pleurotus eryngii, 10g black skin mushroom, 15g antler mushroom, 80g barley sauce, 40g oyster, 40g grass shrimp, 40g garlic, 4g amomum, 10g mint and rapeseed oil 600g;

[0043]The preparation method of the above-mentioned barley paste comprises the following steps: take barley, add 3 times the weight of water, cook at 95°C for 10 minutes, cool down to normal temperature, soak for 3 hours, and then filter off the water to obtain soaked barley; add 2 times the weight of water, boiled, drained, cooled to normal temperature, left to ferment, then dried and crushed to obtain barley flour; add 0.2 times the weight of salt and 0.2 times the weight of water to the barley flour, mix well, Sealed fermentation, sterilization, to obtain the barley paste.

[0044] The preparation method of above-mentioned mushroom sauce, comprises the following steps:...

Embodiment 3

[0049] A mushroom paste comprising ingredients by weight of:

[0050] 18g chicken fir mushroom, 10g black fungus, 25g seafood mushroom, 18g king oyster mushroom, 15g chicken fir mushroom, 18g antler mushroom, 100g barley sauce, 45g oyster, 45g grass shrimp, 45g garlic, 4g Amomum edulis, 12g mint and rapeseed oil 600g;

[0051] The preparation method of the above-mentioned barley paste comprises the following steps: take barley, add 3 times the weight of water, cook at 90°C for 10 minutes, cool down to normal temperature, soak for 2.5 hours, and then filter off the water to obtain soaked barley; add to soaked barley 1 times the weight of water, boiled, drained, cooled to normal temperature, left to ferment, then dried and crushed to obtain barley flour; add 0.15 times the weight of salt and 0.15 times the weight of water to the barley flour, mix well , sealed and fermented, and sterilized to obtain the barley paste.

[0052] The preparation method of above-mentioned mushroom ...

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PUM

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Abstract

The invention provides mushroom sauce and a preparation method thereof. The mushroom sauce comprises a main material and an auxiliary material, wherein the main material provides rich nutrient substances, and fresh substances interact and are fused with one another through mutual influence of various raw materials, so that the mushroom sauce has a uniform, delicious and tender taste; and the auxiliary material increases the delicate flavor of seafood for the mushroom sauce on the one hand, and stimulates the fragrance of the main material while reducing the salinity on the other hand, so that the taste of the mushroom sauce is improved. The mushroom sauce provided by the invention can be eaten together with rice or bread separately, can be matched with other food materials for frying and cooking to prepare various delicious foods, and is wide in application range. The preparation method of the mushroom sauce provided by the invention is simple to operate, the nutrient substances in the raw materials are reserved to the greatest degree, and the fresh substances in the raw materials are promoted to interact, so that the obtained mushroom sauce is rich in taste, delicious, tender, crisp and smooth.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a mushroom sauce and a preparation method thereof. Background technique [0002] Fungi are rich in amino acids needed by the human body, rich in nutrition and delicious in taste, and are loved by the majority of people. But fresh fungi are not easy to preserve. So mushroom sauce came into being. Mushroom sauce in the prior art mostly uses shiitake mushrooms, oyster mushrooms or Pleurotus eryngii as raw materials, and is obtained by mixing with complex seasonings. On the one hand, there is a problem of high salt content, and on the other hand, there are problems of poor taste or nutrition. Insufficient problem. [0003] The patent application number is 201811281743.5, and the invention patent named "a mushroom sauce" provides the mushroom sauce with purified water, onion, ginger, garlic, wheat flour, edible salt, cumin powder, seaweed powder, shiitake mushrooms, oyster...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/40A23L17/50A23L31/00A23L5/10
CPCA23L27/60A23L31/00A23L17/40A23L17/50A23L5/12
Inventor 陈振钢周克维
Owner 贵州远鸿生物有限公司
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