Mushroom hoisin chilli sauce and method for making same

Abstract

A thick hot paste is prepared from mushroom, hot pepper, shelled fresh shrimps, horseradish, edible salt, gourmet powder and water through proportioning, pulverizing, mixing and high-temp sterilizing at 110 deg.C. Its advantages are rich nutrients, unique taste, and long storage time.

Description

technical field

[0001] The invention relates to a seasoning food, in particular to a mushroom seafood chili sauce made from mushrooms, peppers and seafood. Background technique

[0002] Mushroom, as a kind of edible fungi that people often eat, is very popular as a raw material for cooking dishes due to its rich nutrition and unique flavor. As a big country in the production, consumption and export of edible fungi, my country will produce more and more by-products as the requirements for product standards, specifications and packaging are getting higher and higher, which will not only cause waste of resources, but also cause serious environmental damage. pollute. Although some people utilize mushrooms or their by-products to ferment with soybeans to produce soybean paste with mushroom flavor, there are shortcomings such as long production cycle, easy loss of nutrition of mushrooms, and difficulty in controlling the quality and local flavor of products. Contents of the inve...