CN103380896A - Whitebait-mushroom sauce and preparation method thereof - Google Patents
Whitebait-mushroom sauce and preparation method thereof Download PDFInfo
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- CN103380896A CN103380896A CN2012101311189A CN201210131118A CN103380896A CN 103380896 A CN103380896 A CN 103380896A CN 2012101311189 A CN2012101311189 A CN 2012101311189A CN 201210131118 A CN201210131118 A CN 201210131118A CN 103380896 A CN103380896 A CN 103380896A
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Abstract
The invention discloses whitebait-mushroom sauce and a preparation method thereof. The preparation method adopts mushroom, whitebait, fermented soya bean, fragrant oil, pickled pepper sauce, monosodium glutamate, pickled mashed garlic, sesame, chilli powder and white sugar and comprises the following steps of immersing mushroom by clear water, washing the mushroom, removing impurities and water, carrying out pickling by salt, carrying out frying in batches until the mushroom is half-cooked, washing weighed whitebait, immersing the whitebait, taking out the whitebait, carrying out draining, carrying out pickling by salt, adding the pickled whitebait into fragrant oil, carrying out frying, taking out the fried whitebait, adding fermented soya bean into fragrant oil, carrying out frying, adding chilli powder into the mixture, carrying frying, adding pickled pepper sauce into the mixture, carrying out frying, adding soy into the mixture, carrying out boiling until boiling, adding the half-cooked mushroom and the fried whitebait into the boiling mixture, taking off flame, carrying out stirring, adding weighed monosodium glutamate, white sugar, pickled mashed garlic and sesame into the mixture, carrying out uniform stirring, and filling the mixture into a package bottle. The whitebait-mushroom sauce improves a whitebait taste, a delicious taste and a unique local flavor, can improve human immunity and reduce blood pressure and cholesterol content, and is suitable for being eaten by people and being sold in supermarkets and hotels.
Description
Technical field
The present invention relates to a kind of preparation field of sauce, be specifically related to a kind of silverfish mushroom sauce and preparation method thereof.
Background technology
Sauce can improve people's interest, and still the overwhelming majority digests edible all being difficult to later,, only considers the interest when people are edible, but does not consider nutrition, health etc. all very single on batching due to present sauce.Mushroom is a kind of food of nutritious delicious flavour, and also has very high medical value.It can improve body immunity, reduces blood pressure, reduces cholesterol level, prevention and treatment various diseases is arranged, the effect of promoting longevity; And silverfish to help be physique, nutrition, digestion, taste void of high people etc.
Summary of the invention
The present invention needs the technical solution problem to be to provide a kind ofly can improve body immunity, reduces blood pressure, reduces cholesterol level, is fit to simultaneously silverfish mushroom sauce that the kind crowd eats and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions.
A kind of silverfish mushroom sauce, it is characterized in that: the raw material by following mass fraction forms, mushroom 9-15 part, silverfish 3-9 part, fermented soya bean 11-17 part, flavor oil 21-27 part, the green pepper sauce 1.5-3 part that salts down, monosodium glutamate 0.5-1 part, the mashed garlic 0.5-1.5 part that salts down, sesame 0.5-1.5 part, chilli powder 2.5-3.5 part, white granulated sugar 0.5-1.5 part.
A kind of preparation method of silverfish mushroom sauce, its preparation process be,
The processing of a, raw material:
Secondly the mushroom that at first will take is removed by squeezing the moisture that mushroom absorbs with 3-4 hour afterwash of clear water infusion, impurity elimination, pickles more than 1 hour with salt to pick up, and then carries out in batches fried to half-mature standby;
B, the silverfish that will take are cleaned only later to soak to pick up after 15 minutes again and carry out draining, then pickle 30 minutes with salt;
After c, the flavor oil that will take are heated to 90-120 ℃, carry out picking up as getting the raw materials ready after fried 3 minutes with pickling later silverfish in step b;
D, fermented soya bean are put into flavor oil, after fried 4 minutes, then add chilli powder, fried 3 minutes; Add again the green pepper soy sauce that salts down to explode 25 seconds, then add soy sauce to boiling; Then add the silverfish in mushroom half-mature in step a and step c, and close fire and stir, in the Packaging Bottle of packing into after then adding monosodium glutamate, the white granulated sugar that takes, the mashed garlic that salts down, sesame to stir.
Described mushroom is drying mushroom fourth.
Described silverfish is dried silverfish.
Described sesame is fried sesame later for doing.
The invention has the beneficial effects as follows: improved the mouthfeel of silverfish, delicious flavour, unique flavor; Simultaneously can improve body immunity, reduce blood pressure, reduce cholesterol level, be fit to simultaneously the kind crowd and eat and supermarket, restaurant's input.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment
The below makes with the silverfish mushroom sauce of 1 kilogram and is as the criterion, and takes mushroom 150g, silverfish 90g, fermented soya bean 170g, the flavor oil 270g that calculates by weight, salt down green pepper sauce 30g, monosodium glutamate 10g, the mashed garlic 15g that salts down, sesame 15g, chilli powder 35g, white granulated sugar 15g.
A kind of preparation method of silverfish mushroom sauce, its preparation process be,
1., the processing of raw material:
Secondly the mushroom 150g that at first will take removes by squeezing the moisture that mushroom absorbs with 3-4 hour afterwash of clear water infusion, impurity elimination, pickles more than 1 hour with salt 20g to pick up, and then carries out in batches fried to half-mature standby;
2., the silverfish 90g that will take clean clean soak again to pick up after 15 minutes later carry out draining, then pickled 30 minutes with salt 10g;
3., after the flavor oil 270g that will take is heated to 90-120 ℃, carry out picking up as getting the raw materials ready after fried 3 minutes with pickling silverfish later in step b;
4., fermented soya bean 170g is put into flavor oil, after fried 4 minutes, then add chilli powder 35g, fried 3 minutes; Add again fried 25 seconds of the green pepper sauce 30g that salts down, then add sauce 20g oil to boiling; Then add the silverfish in mushroom half-mature in step a and step c, and close fire and stir, in the Packaging Bottle of packing into after then adding monosodium glutamate 10g, the white granulated sugar 15g, the mashed garlic 15g that salts down, the sesame 15g that take to stir.
Mushroom is drying mushroom fourth.
Silverfish is dried silverfish.
Sesame is fried sesame later for doing.
Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. silverfish mushroom sauce, it is characterized in that: the raw material by following mass fraction forms, mushroom 9-15 part, silverfish 3-9 part, fermented soya bean 11-17 part, flavor oil 21-27 part, the green pepper sauce 1.5-3 part that salts down, monosodium glutamate 0.5-1 part, the mashed garlic 0.5-1.5 part that salts down, sesame 0.5-1.5 part, chilli powder 2.5-3.5 part, white sugar 0.5-1.5 part.
2. the method for the described a kind of silverfish mushroom sauce of claim 1, it is characterized in that: described method comprises the following steps,
The processing of a, raw material:
Secondly the mushroom that at first will take is removed by squeezing the moisture that mushroom absorbs with 3-4 hour afterwash of clear water infusion, impurity elimination, pickles more than 1 hour with salt to pick up, and then carries out in batches fried to half-mature standby;
B, the silverfish that will take are cleaned only later to soak to pick up after 15 minutes again and carry out draining, then pickle 30 minutes with salt;
After c, the flavor oil that will take are heated to 90-120 ℃, carry out picking up as getting the raw materials ready after fried 3 minutes with pickling later silverfish in step b;
D, fermented soya bean are put into flavor oil, after fried 4 minutes, then add chilli powder, fried 3 minutes; Add again the green pepper soy sauce that salts down to explode 25 seconds, then add soy sauce to boiling; Then add the silverfish in mushroom half-mature in step a and step c, and close fire and stir, in the Packaging Bottle of packing into after then adding monosodium glutamate, the white granulated sugar that takes, the mashed garlic that salts down, sesame to stir.
3. a kind of silverfish mushroom sauce according to claim 1, it is characterized in that: described mushroom is drying mushroom fourth.
4. a kind of silverfish mushroom sauce according to claim 1, it is characterized in that: described silverfish is dried silverfish.
5. a kind of silverfish mushroom sauce according to claim 1, it is characterized in that: described sesame is fried sesame later for doing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101311189A CN103380896A (en) | 2012-05-02 | 2012-05-02 | Whitebait-mushroom sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101311189A CN103380896A (en) | 2012-05-02 | 2012-05-02 | Whitebait-mushroom sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103380896A true CN103380896A (en) | 2013-11-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101311189A Pending CN103380896A (en) | 2012-05-02 | 2012-05-02 | Whitebait-mushroom sauce and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256539A (en) * | 2014-10-10 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Manufacturing method of whitebait broad bean sauce |
| CN104305153A (en) * | 2014-10-20 | 2015-01-28 | 倪群 | Sweet jujube whitebait sauce and preparation method thereof |
| CN105361111A (en) * | 2015-11-05 | 2016-03-02 | 渤海大学 | Aloidis-laevis lentinus-edodes sauce and preparation method thereof |
| CN106901245A (en) * | 2017-02-28 | 2017-06-30 | 浦北县龙腾食品有限公司 | The preparation method of olive fish |
| CN107536006A (en) * | 2017-09-28 | 2018-01-05 | 马鞍山市十月丰食品有限公司 | A kind of silverfish thick chilli sauce and preparation method thereof |
| CN107660780A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A Channel-catfish fish mushroom sauces |
| CN108185394A (en) * | 2017-12-26 | 2018-06-22 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of composite mushroom fish meat paste and preparation method thereof |
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| CN1250624A (en) * | 1999-07-17 | 2000-04-19 | 福建省漳州罐头食品总厂 | Canned champignon-fish paste |
| CN1303624A (en) * | 1999-11-26 | 2001-07-18 | 熊新安 | Salangid paste |
| CN102178208A (en) * | 2011-04-13 | 2011-09-14 | 天津农学院 | Fish head sauce with tea aroma and preparation method thereof |
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2012
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1250624A (en) * | 1999-07-17 | 2000-04-19 | 福建省漳州罐头食品总厂 | Canned champignon-fish paste |
| CN1303624A (en) * | 1999-11-26 | 2001-07-18 | 熊新安 | Salangid paste |
| CN102178208A (en) * | 2011-04-13 | 2011-09-14 | 天津农学院 | Fish head sauce with tea aroma and preparation method thereof |
Non-Patent Citations (1)
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| 杨林: "《家常靓汤》", 31 May 2011, article "香菇银鱼羹", pages: 161 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256539A (en) * | 2014-10-10 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Manufacturing method of whitebait broad bean sauce |
| CN104305153A (en) * | 2014-10-20 | 2015-01-28 | 倪群 | Sweet jujube whitebait sauce and preparation method thereof |
| CN105361111A (en) * | 2015-11-05 | 2016-03-02 | 渤海大学 | Aloidis-laevis lentinus-edodes sauce and preparation method thereof |
| CN105361111B (en) * | 2015-11-05 | 2018-01-23 | 渤海大学 | A kind of blue clam mushroom sauce and preparation method thereof |
| CN107660780A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A Channel-catfish fish mushroom sauces |
| CN106901245A (en) * | 2017-02-28 | 2017-06-30 | 浦北县龙腾食品有限公司 | The preparation method of olive fish |
| CN107536006A (en) * | 2017-09-28 | 2018-01-05 | 马鞍山市十月丰食品有限公司 | A kind of silverfish thick chilli sauce and preparation method thereof |
| CN108185394A (en) * | 2017-12-26 | 2018-06-22 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of composite mushroom fish meat paste and preparation method thereof |
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Application publication date: 20131106 |