Mushroom sauce and its making method

A mushroom and soy sauce technology, applied in the direction of food science, etc., can solve the problems of high energy consumption, complicated process, bad taste, etc., and achieve the effect of rich nutrition, high amino content and food saving

Inactive Publication Date: 2006-10-25
赵持勤 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent application with publication date of August 25, 1999 and publication number CN1226393A discloses a mushroom calcium soy sauce formula and its production process, which uses vegetable protein, mushroom juice, calcium lactate, raw soy sauce, white wine, vinegar and vitamins C is the raw material, although it overcomes the defects of complex fermentation process, high energy consumption and carcinogens in the fermentation process, it has the disadvantages of poor taste and bad mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) First, add 40kg of mushrooms to 100kg of water and cook once, remove the mushroom residue to obtain the mushroom cooking liquid, then add 40kg of mushrooms to the mushroom cooking liquid for cooking, after the cooking, remove the mushroom residue and add 40kg of mushrooms for cooking, repeat 5 times, filter the mushroom cooking liquid to obtain the mushroom extract for use;

[0016] (2) Take 70 parts of mushroom extract, add 14 parts of table salt, and adjust the Baume degree of mushroom extract to 13;

[0017] (3) Wrap 0.1 part of pepper, 0.05 part of star anise, 0.1 part of Chinese pepper, and 0.05 part of cinnamon with four layers of emery cloth, and boil for 2 hours in the mushroom extract of step (2);

[0018] (4) Then add 3 parts of amino acids, 3 parts of sugar, 1 part of ginger and cook for 2 hours;

[0019] (5) Finally, add 0.03 part of citric acid, 0.02 part of sodium carbonate, 0.004 part of food coloring, 1 part of 5'-inosinic acid sodium, and 1 part of 5'-g...

Embodiment 2

[0021] (1) First, add 40kg of mushrooms to 100kg of water and cook once, remove the mushroom residue to obtain the mushroom cooking liquid, then add 40kg of mushrooms to the mushroom cooking liquid for cooking, after the cooking, remove the mushroom residues and add 40kg of mushrooms for cooking, repeat 5 times, filter the mushroom cooking liquid to obtain the mushroom extract for use;

[0022] (2) Take 90 parts of mushroom extract, add 17 parts of table salt, and adjust the Baume degree of mushroom extract to 14;

[0023] (3) Wrap 0.5 part of pepper, 0.5 part of star anise, 0.5 part of Chinese pepper, 0.5 part of cinnamon with four layers of emery cloth, and boil the mushroom extract in step (2) for 3 hours;

[0024] (4) Then add 7 parts of amino acids, 12 parts of sugar and 2 parts of ginger and cook for 3 hours;

[0025] (5) Finally, add 0.09 parts of citric acid, 0.08 parts of sodium carbonate, 0.008 parts of food coloring, 2 parts of 5'-inosinic acid sodium, and 2 parts of 5'...

Embodiment 3

[0027] (1) First, add 40kg of mushrooms to 100kg of water and cook once, remove the mushroom residue to obtain the mushroom cooking liquid, then add 40kg of mushrooms to the mushroom cooking liquid for cooking, after the cooking, remove the mushroom residue and add 40kg of mushrooms for cooking, repeat 5 times, filter the mushroom cooking liquid to obtain the mushroom extract for use;

[0028] (2) Take 70 parts of mushroom extract, add 14 parts of table salt, and adjust the Baume degree of mushroom extract to 13;

[0029] (3) Wrap 0.5 part of pepper, 0.5 part of star anise, 0.5 part of Chinese pepper, 0.5 part of cinnamon with four layers of emery cloth, and boil the mushroom extract in step (2) for 2 hours;

[0030] (4) Then add 7 parts of amino acids, 12 parts of sugar, and 2 parts of ginger and cook for 3 hours;

[0031] (5). Finally, add 0.09 parts of citric acid, 0.08 parts of sodium carbonate, 0.008 parts of food coloring, 2 parts of 5'-inosinic acid sodium, and 2 parts of 5...

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Abstract

The present invention relates to a kind of mushroom sauce and its preparation method. Its raw material composition includes (by weight portion) 70-90 portions of mushroom extract, 0.1-0.5 portion of pepper, 0.05-0.5 portion of star anise, 3-7 portions of amino of star anise, 3-7 portions of amino acids, 0.03-0.09 portion of citric acid, 0.004-0.008 portion of edible colouring matter, 1-2 portions of sodium 5'-inosinate, 1-2 portions of sodium 5'-guanylate, 3-12 portions of granulated sugar, 1-2 portions of old ginger and 14-17 portions of edible salt. Said invention also provides the concrete steps of its preparation method.

Description

Technical field [0001] The invention relates to a soy sauce and a preparation method thereof, in particular to a mushroom sauce and a preparation method thereof. Background technique [0002] The traditional production method of soy sauce is the fermentation method, which uses grain or soybeans as raw materials. The method mainly includes making koji, preparing and fermenting sauce, and finally refined to obtain the final product. Although the soy sauce produced by the above fermentation method has the advantages of strong taste and good taste, it is produced in a production cycle by the fermentation method. Only the fermentation process takes 50 to 60 days. The process is complicated, the energy consumption is high, and carcinogens are easily produced during the fermentation process. There are related reports in Oncology, Vol. 8, No. 8, 1988. In recent years, people have been studying new production methods of soy sauce. The invention patent application with publication date of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00
Inventor 赵诗勤程新春
Owner 赵持勤
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