CN104543943A - Flavored oyster mushroom sauce and preparation method thereof - Google Patents
Flavored oyster mushroom sauce and preparation method thereof Download PDFInfo
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- CN104543943A CN104543943A CN201310474102.2A CN201310474102A CN104543943A CN 104543943 A CN104543943 A CN 104543943A CN 201310474102 A CN201310474102 A CN 201310474102A CN 104543943 A CN104543943 A CN 104543943A
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- mushroom
- oyster mushroom
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- sauce
- flat mushroom
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Abstract
The invention provides an oyster mushroom sauce which has unique flavor and contains no preservatives and a preparation method thereof. The flavored oyster mushroom sauce contains the following raw materials: 100 g of oyster mushroom, 2 g of paprika, 3 g of white sugar, 1 g of monosodium glutamate, 5 g of refined salt, 10 g of spicy hot oil and 1.5 g of sesame. The preparation method comprises the following steps: selecting oyster mushroom, cutting off the pedicle of the mushroom, and washing with clear water; precooking and beating, putting oyster mushroom into a steamer, adding a few amount of soft water containing 0.1% of vitamin c, heating at 95-100 DEG C for 30 min, sending mushroom into a beater and beating; and seasoning by adding various auxiliary materials into the mushroom sauce according to requirements of a formula, fully and uniformly mixing, and packaging. By organically mixing fragrance and peppery taste of oyster mushroom, paprika and sesame and then fully stirring and fermenting to fully mix the raw materials, the flavored oyster mushroom sauce has a stronger fragrant peppery taste and unique flavor.
Description
Technical field
The present invention relates to a kind of local flavor flat mushroom sauce, especially a kind of unique flavor, the local flavor flat mushroom sauce not containing anticorrisive agent and preparation method thereof.
Background technology
The product of the relevant local flavor flat mushroom sauce sold in the market, mostly is and flat mushroom and capsicum is done simple mixing, and its mushroom perfume and peppery perfume (or spice) can not organically blend, and local flavor is not good.
Summary of the invention
For solving the problem, the invention provides a kind of novel sapor flat mushroom sauce and preparation method thereof.
Realize a kind of local flavor flat mushroom sauce of one of the object of the invention, its raw material and proportioning as follows: flat mushroom 100g, chilli powder 2g, white sugar 3g, monosodium glutamate 1g, refined salt 5g, spicy oily 10g, sesame 1.5g.
Realize the preparation method of a kind of local flavor flat mushroom sauce of the object of the invention two, its preparation method is as follows: cut off the mushroom base of a fruit after flat mushroom is selected, utilizes clear water to clean; To precook making beating, flat mushroom put into steamer, add a small amount of containing 0.1% the soft water of vitamin c, heat 30 minutes at 95-100 DEG C, send in beater and pull an oar.Seasoning system, according to the requirement of formula, adds various auxiliary material and carries out seasoning, pack after then it fully being mixed in mushroom slurry.
This patent by the fragrance of flat mushroom, capsicum, sesame, pungent is organic mixes, then through fully to stir and fermentation makes it fully merge, fragrant pungent is denseer, unique flavor.
Detailed description of the invention
A kind of local flavor flat mushroom sauce, its raw material and proportioning as follows: flat mushroom 100g, chilli powder 2g, white sugar 3g, monosodium glutamate 1g, refined salt 5g, spicy oily 10g, sesame 1.5g.
Realize the preparation method of a kind of local flavor flat mushroom sauce of the object of the invention two, its preparation method is as follows: cut off the mushroom base of a fruit after flat mushroom is selected, utilizes clear water to clean; To precook making beating, flat mushroom put into steamer, add a small amount of containing 0.1% the soft water of vitamin c, heat 30 minutes at 95-100 DEG C, send in beater and pull an oar.Seasoning system, according to the requirement of formula, adds various auxiliary material and carries out seasoning, pack after then it fully being mixed in mushroom slurry.
This patent by the fragrance of flat mushroom, capsicum, sesame, pungent is organic mixes, then through fully to stir and fermentation makes it fully merge, fragrant pungent is denseer, unique flavor.
Embodiment recited above is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; do not departing under the present invention designs spiritual prerequisite; the various distortion that the common engineers and technicians in this area make technical solution of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (2)
1. a local flavor flat mushroom sauce, is characterized in that, its raw material and proportioning as follows: flat mushroom 100g, chilli powder 2g, white sugar 3g, monosodium glutamate 1g, refined salt 5g, spicy oily 10g, sesame 1.5g.
2. a preparation method for local flavor flat mushroom sauce, is characterized in that, its preparation method is as follows: cut off the mushroom base of a fruit after flat mushroom is selected, utilizes clear water to clean; To precook making beating, flat mushroom put into steamer, add a small amount of containing 0.1% the soft water of vitamin c, heat 30 minutes at 95-100 DEG C, send in beater and pull an oar.Seasoning system, according to the requirement of formula, adds various auxiliary material and carries out seasoning, pack after then it fully being mixed in mushroom slurry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310474102.2A CN104543943A (en) | 2013-10-12 | 2013-10-12 | Flavored oyster mushroom sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310474102.2A CN104543943A (en) | 2013-10-12 | 2013-10-12 | Flavored oyster mushroom sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543943A true CN104543943A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310474102.2A Pending CN104543943A (en) | 2013-10-12 | 2013-10-12 | Flavored oyster mushroom sauce and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104543943A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616867A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method for hericium erinaceus sauce |
-
2013
- 2013-10-12 CN CN201310474102.2A patent/CN104543943A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616867A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method for hericium erinaceus sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |