CN102845718A - Flammulina velutipes sauce and preparation method thereof - Google Patents
Flammulina velutipes sauce and preparation method thereof Download PDFInfo
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- CN102845718A CN102845718A CN2012103289550A CN201210328955A CN102845718A CN 102845718 A CN102845718 A CN 102845718A CN 2012103289550 A CN2012103289550 A CN 2012103289550A CN 201210328955 A CN201210328955 A CN 201210328955A CN 102845718 A CN102845718 A CN 102845718A
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- asparagus
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- golden mushroom
- mushroom sauce
- ginger
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Abstract
The present invention relates to a flammulina velutipes sauce and a preparation method thereof. The flammulina velutipes sauce is prepared from the following raw materials, by weight, 20-28 parts of fresh flammulina velutipes, 10-15 parts of red oil, 4-9 parts of fried black curd beans, 0.8-1.4 parts of monosodium glutamate, 0.4-1.0 part of white sugar, 0.4-1.0 part of baby clams sauce, 1-4 parts of green onion, 1-4 parts of ginger, 0.2-0.6 part of spice, and a proper amount of illiciumverum hooker water. The flammulina velutipes sauce of the present invention has characteristics of rich nutrition, unique flavor, and green health, and requirements on food and nutrition by people are met.
Description
Technical field
The present invention relates to food deep processing field, specifically a kind of golden mushroom sauce and preparation method thereof.
Background technology
Asparagus with its cap sliding tender, handle is crisp, nutritious, delicious agreeable to the taste and be world-famous for, the amino acid whose content of Asparagus is very abundant, is higher than general mushroom class, especially the content of lysine is high especially, lysine has the function that promotes children ' s intelligence development; Also contain protein, carbohydrate, crude fibre in the Asparagus and reach, often ediblely can prevent and treat canker.
Asparagus is a kind of ticbit, is again health food preferably, and often edible useful to health, in order to satisfy people's eating requirements, it is made golden mushroom sauce will be a kind of desirable eating method.
Summary of the invention
The purpose of this invention is to provide golden mushroom sauce of a kind of nutritious, unique flavor, green health and preparation method thereof, satisfy people's eating requirements.
The technical solution adopted for the present invention to solve the technical problems is: a kind of golden mushroom sauce is prepared from by the raw material of following weight portion: bright Asparagus 20～28, chilli oil 10～15, fried fermented soya bean 4～9, monosodium glutamate 0.8～1.4, white sugar 0.4～1.0, oil consumption 0.4～1.0, green onion 1～4, ginger 1～4, spice 0.2～0.6, aniseed water are an amount of.
Preferably, a kind of golden mushroom sauce is prepared from by the raw material of following weight portion: bright Asparagus 24, chilli oil 12.5, fried fermented soya bean 6.5, monosodium glutamate 1.1, white sugar 0.75, oil consumption 0.7, green onion 3, ginger 3, spice 0.45, aniseed water are an amount of.
Its preparation method is: (1) with bright Asparagus removal of impurities flushing after blanching 3～10 minutes in boiling water, take out dehydration, be cut into the Asparagus section about 1cm; (2) the Asparagus section is poured into soak in the aniseed water to take out in 1～3 hour and drained; (4) chilli oil is poured into be heated in the heat pot and smoldered, poured the green onion, the ginger frying that cut into 1～3 minute, green onion, ginger are pulled out, poured again into Asparagus section, fried fermented soya bean, oyster sauce, white sugar, spice, monosodium glutamate in the thermotropism chilli oil and stir and boil 3～8 minutes and take the dish out of the pot; The golden mushroom sauce that (6) will boil is bottled while hot to seal and is got product, and to be cooled warehouse-in the in storage to normal temperature deposited.
Chilli oil described in the present invention has boiled for subsequent use in advance, is in the peppery chilli oil of perfume (or spice), spicy chilli oil, bright green pepper chilli oil, the bubble green pepper chilli oil any one, so that golden mushroom sauce presents different local flavors.
Can also add 5 ˊ-flavour nucleotide disodium in the golden mushroom sauce of the present invention, the consumption of described 5 ˊ-flavour nucleotide disodium is not more than 0.1 part, can increase the delicate flavour of golden mushroom sauce.
Fermented soya bean among the present invention are salty fermented soya bean.
The invention has the beneficial effects as follows: this golden mushroom sauce is nutritious, unique flavor, green health, has both satisfied people's eating requirements, satisfies again people's nutritional need.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of golden mushroom sauce is prepared from by the raw material of following weight portion: bright Asparagus 24, bright green pepper chilli oil 12.5, fried fermented soya bean 6.5, monosodium glutamate 1.1, white sugar 0.75, oil consumption 0.7, green onion 3, ginger 3, spice 0.45, aniseed water are an amount of.
Its preparation method is: (1) with bright Asparagus removal of impurities flushing after blanching 5 minutes in boiling water, take out dehydration, be cut into the Asparagus section about 1cm; (2) the Asparagus section is poured in the aniseed water to soak to take out in 3 hours and drained; (4) bright green pepper chilli oil is poured into be heated in the heat pot and smoldered, poured the green onion, the ginger frying that cut into 3 minutes, green onion, ginger are pulled out, pour again Asparagus section, fried fermented soya bean, oyster sauce, white sugar, spice, monosodium glutamate in the thermotropism chilli oil into and stir, boil 5 minutes and take the dish out of the pot; The golden mushroom sauce that (6) will boil is bottled while hot to seal and is got product, and to be cooled warehouse-in the in storage to normal temperature deposited.
The gained golden mushroom sauce, Asparagus pliable and tough nutty, fermented soya bean are soft, bright peppery delicate fragrance, nutritive value is abundant.
Embodiment 2
A kind of golden mushroom sauce is prepared from by the raw material of following weight portion: bright Asparagus 26, spicy chilli oil 15, fried fermented soya bean 9, monosodium glutamate 0.9, white sugar 0.5, oil consumption 0.8, green onion 4, ginger 4, spice 0.5, aniseed water are an amount of.
Its preparation method is: (1) with bright Asparagus removal of impurities flushing after blanching 3 minutes in boiling water, take out dehydration, be cut into the Asparagus section about 1cm; (2) the Asparagus section is poured in the aniseed water to soak to take out in 2 hours and drained; (4) spicy chilli oil is poured into be heated in the heat pot and smoldered, poured the green onion, the ginger frying that cut into 3 minutes, green onion, ginger are pulled out, pour again Asparagus section, fried fermented soya bean, oyster sauce, white sugar, spice, monosodium glutamate in the thermotropism chilli oil into and stir and boil 8 minutes and take the dish out of the pot; The golden mushroom sauce that (6) will boil is bottled while hot to seal and is got product, and to be cooled warehouse-in the in storage to normal temperature deposited.
The gained golden mushroom sauce, Asparagus pliable and tough nutty, fermented soya bean are soft, sauce is aromatic strongly fragrant, nutritive value is abundant.
The present invention is not limited to above embodiment, and the technical staff can produce according to prescription of the present invention and preparation method the golden mushroom sauce of various different tastes under the industry.
Claims (4)
1. golden mushroom sauce, it is characterized in that: the raw material by following weight portion is prepared from: bright Asparagus 20～28, chilli oil 10～15, fried fermented soya bean 4～9, monosodium glutamate 0.8～1.4, white sugar 0.4～1.0, oil consumption 0.4～1.0, green onion 1～4, ginger 1～4, spice 0.2～0.6, aniseed water are an amount of.
2. described a kind of golden mushroom sauce according to claim 1, it is characterized in that: the raw material by following weight portion is prepared from: bright Asparagus 24, chilli oil 12.5, fried fermented soya bean 6.5, monosodium glutamate 1.1, white sugar 0.75, oil consumption 0.7, green onion 3, ginger 3, spice 0.45, aniseed water are an amount of.
3. described a kind of golden mushroom sauce according to claim 1 and 2, it is characterized in that: can also add 5 ˊ-flavour nucleotide disodium in the golden mushroom sauce of the present invention, the consumption of described 5 ˊ-flavour nucleotide disodium is not more than 0.1 part.
4. described a kind of golden mushroom sauce according to claim 1 and 2, it is characterized in that: its preparation method is: (1) with bright Asparagus removal of impurities flushing after blanching 3～10 minutes in boiling water, take out dehydration, be cut into the Asparagus section about 1cm; (2) the Asparagus section is poured into soak in the aniseed water to take out in 1～3 hour and drained; (4) chilli oil is poured into be heated in the heat pot and smoldered, poured the green onion, the ginger frying that cut into 1～3 minute, green onion, ginger are pulled out, poured again into Asparagus section, fried fermented soya bean, oyster sauce, white sugar, spice, monosodium glutamate in the thermotropism chilli oil and stir and boil 3～8 minutes and take the dish out of the pot; The golden mushroom sauce that (6) will boil is bottled while hot to seal and is got product, and to be cooled warehouse-in the in storage to normal temperature deposited.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103289550A CN102845718A (en) | 2012-09-07 | 2012-09-07 | Flammulina velutipes sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103289550A CN102845718A (en) | 2012-09-07 | 2012-09-07 | Flammulina velutipes sauce and preparation method thereof |
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| CN102845718A true CN102845718A (en) | 2013-01-02 |
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| CN2012103289550A Pending CN102845718A (en) | 2012-09-07 | 2012-09-07 | Flammulina velutipes sauce and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039952A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Method for producing flavorful flammulina velutipes leek flower paste |
| CN103478687A (en) * | 2013-08-31 | 2014-01-01 | 徐州康华食用菌有限责任公司 | Instant needle mushroom sauce and preparation method thereof |
| CN104256523A (en) * | 2014-09-16 | 2015-01-07 | 新疆西尔丹食品有限公司 | Rice noodle sauce and preparation method thereof |
| CN105231417A (en) * | 2015-10-30 | 2016-01-13 | 成都圣灵生物科技有限公司 | Method for preparing flammulina velutipes sauce |
-
2012
- 2012-09-07 CN CN2012103289550A patent/CN102845718A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039952A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Method for producing flavorful flammulina velutipes leek flower paste |
| CN103039952B (en) * | 2013-01-23 | 2014-01-08 | 杭州鹏龙科技有限公司 | Method for producing flavorful flammulina velutipes leek flower paste |
| CN103478687A (en) * | 2013-08-31 | 2014-01-01 | 徐州康华食用菌有限责任公司 | Instant needle mushroom sauce and preparation method thereof |
| CN104256523A (en) * | 2014-09-16 | 2015-01-07 | 新疆西尔丹食品有限公司 | Rice noodle sauce and preparation method thereof |
| CN104256523B (en) * | 2014-09-16 | 2016-03-02 | 新疆西尔丹食品有限公司 | The preparation method of ground rice sauce and ground rice sauce |
| CN105231417A (en) * | 2015-10-30 | 2016-01-13 | 成都圣灵生物科技有限公司 | Method for preparing flammulina velutipes sauce |
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Application publication date: 20130102 |