CN104643025A - Spicy mushroom sauce - Google Patents
Spicy mushroom sauce Download PDFInfo
- Publication number
- CN104643025A CN104643025A CN201510058735.4A CN201510058735A CN104643025A CN 104643025 A CN104643025 A CN 104643025A CN 201510058735 A CN201510058735 A CN 201510058735A CN 104643025 A CN104643025 A CN 104643025A
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- Prior art keywords
- parts
- portions
- spice
- mushroom sauce
- sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 23
- 241000584933 Artemisia globularia Species 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 244000016163 Allium sibiricum Species 0.000 claims abstract description 14
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims description 19
- 241000219793 Trifolium Species 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000002304 perfume Substances 0.000 claims description 7
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 240000006193 Kaempferia rotunda Species 0.000 claims description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 5
- 241000758706 Piperaceae Species 0.000 claims description 5
- 239000010495 camellia oil Substances 0.000 claims description 5
- 235000005300 cardamomo Nutrition 0.000 claims description 5
- 235000008216 herbs Nutrition 0.000 abstract description 2
- 235000000904 Artemisia globularia Nutrition 0.000 abstract 2
- 240000004658 Medicago sativa Species 0.000 abstract 2
- 240000005893 Pteridium aquilinum Species 0.000 abstract 2
- 235000016385 Pteridium aquilinum subsp decompositum Nutrition 0.000 abstract 2
- 235000001779 Pteridium aquilinum subsp latiusculum Nutrition 0.000 abstract 2
- 235000001777 Pteridium aquilinum subsp pseudocaudatum Nutrition 0.000 abstract 2
- 235000001722 Pteridium aquilinum subsp pubescens Nutrition 0.000 abstract 2
- 235000017585 alfalfa Nutrition 0.000 abstract 2
- 235000017587 alfalfa Nutrition 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000001390 capsicum minimum Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000005158 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 240000000129 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000003670 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000008529 Triticum aestivum Species 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000021307 wheat Nutrition 0.000 description 1
Abstract
The invention discloses spicy mushroom sauce which is prepared from the following raw materials in parts by weight: 8-15 parts of mushroom, 1-3 parts of bracken, 1-3 parts of alfalfa, 1-3 parts of purple wormwood, 3-5 parts of red pepper, 2-3 parts of chive, 7-10 parts of vegetable oil, 2-3 parts of salt and 3-5 parts of spice extracting solution. According to the spicy mushroom sauce disclosed by the invention, the components of the traditional spicy sauce are changed, the mushrooms and other edible wild herbs such as the bracken, alfalfa and purple wormwood are added, the nutrition is rich, and the taste is delicious.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of fragrant peppery mushroom sauce.
Background technology
Sauce is one of flavouring of commonly using of people, is that the pasty state flavouring processed, it originates from China, has long history, has developed into multiple kind and taste now with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Capsicum paste is selected capsicum, Chinese prickly ash, pepper, sesame, vegetable oil and famous and precious natural spices Seiko configuration form.Have the spicy fragrant feature of river taste, delicious look fresh, and long times of aftertaste is nutritious, has Appetizing spleen-tonifying, orectic function.Yet there are no the capsicum paste in the same or similar formula of the present invention.
Summary of the invention
For above-mentioned present situation, the object of this invention is to provide a kind of fragrant peppery mushroom sauce.
The object of the present invention is achieved like this:
A kind of fragrant peppery mushroom sauce, is made up of following raw material: 8-15 part mushroom, 1-3 part fiddlehead, 1-3 part clover, the purple wormwood artemisia of 1-3 part, 3-5 part pimiento, 2-3 part chive, 7-10 part vegetable oil, 2-3 part salt, 3-5 part spice extract.
Preferably, a kind of fragrant peppery mushroom sauce, is made up of following raw material: 11.5 parts of mushrooms, 2 portions of fiddleheads, 2 portions of clovers, 2 parts of purple wormwood artemisias, 4 portions of pimientos, 2.5 parts of chives, 8.5 parts of vegetable oil, 2.5 parts of salt, 4 parts of spice extracts.
Described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe;
The preferred tea-seed oil of described vegetable oil;
Described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
The preparation method of the peppery mushroom sauce of above-mentioned perfume (or spice), comprises the following steps:
(1) mushroom is cleaned up, diced;
(2) pimiento, chive are cleaned up, shred respectively;
(3) vegetable oil is poured in pot, be added to seven or eight points of heat, chive is drained and material is pulled out after having chive;
(4) continue in pot, add mushroom, fiddlehead, clover, purple wormwood artemisia, pimiento, mix, stir-fry 10 minutes with little fire;
(5) in pot, continue to add sweet fermented flour sauce, salt, spice extract stir, be boiled into thick.
Advantage of the present invention is the composition that the present invention changes traditional capsicum paste, adds the edible wild herbs composition such as mushroom and dish, clover, purple wormwood artemisia, nutritious, delicious flavour.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
A kind of fragrant peppery mushroom sauce, is made up of following raw material: 8 parts of mushrooms, 1 portion of fiddlehead, 1 portion of clover, 1 part of purple wormwood artemisia, 3 portions of pimientos, 2 parts of chives, 7 parts of vegetable oil, 2 parts of salt, 3 parts of spice extracts.
Described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe;
The preferred tea-seed oil of described vegetable oil;
Described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
Embodiment 2
A kind of fragrant peppery mushroom sauce, is made up of following raw material: 11.5 parts of mushrooms, 2 portions of fiddleheads, 2 portions of clovers, 2 parts of purple wormwood artemisias, 4 portions of pimientos, 2.5 parts of chives, 8.5 parts of vegetable oil, 2.5 parts of salt, 4 parts of spice extracts.
Described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe;
The preferred tea-seed oil of described vegetable oil;
Described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
Embodiment 3
A kind of fragrant peppery mushroom sauce, is made up of following raw material: 15 parts of mushrooms, 3 portions of fiddleheads, 3 portions of clovers, 3 parts of purple wormwood artemisias, 5 portions of pimientos, 3 parts of chives, 10 parts of vegetable oil, 3 parts of salt, 5 parts of spice extracts.
Described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe;
The preferred tea-seed oil of described vegetable oil;
Described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
The preparation method of the peppery mushroom sauce of above-mentioned perfume (or spice), comprises the following steps:
(1) mushroom is cleaned up, diced;
(2) pimiento, chive are cleaned up, shred respectively;
(3) vegetable oil is poured in pot, be added to seven or eight points of heat, chive is drained and material is pulled out after having chive;
(4) continue in pot, add mushroom, fiddlehead, clover, purple wormwood artemisia, pimiento, mix, stir-fry 10 minutes with little fire;
(5) in pot, continue to add sweet fermented flour sauce, salt, spice extract stir, be boiled into thick.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. the peppery mushroom sauce of perfume (or spice), is characterized in that being made up of following raw material: 8-15 part mushroom, 1-3 part fiddlehead, 1-3 part clover, the purple wormwood artemisia of 1-3 part, 3-5 part pimiento, 2-3 part chive, 7-10 part vegetable oil, 2-3 part salt, 3-5 part spice extract.
2. the peppery mushroom sauce of perfume (or spice) according to claim 1, is characterized in that being made up of following raw material: 11.5 parts of mushrooms, 2 portions of fiddleheads, 2 portions of clovers, 2 parts of purple wormwood artemisias, 4 portions of pimientos, 2.5 parts of chives, 8.5 parts of vegetable oil, 2.5 parts of salt, 4 parts of spice extracts.
3. the peppery mushroom sauce of perfume (or spice) according to claim 1 and 2, is characterized in that described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe.
4. the peppery mushroom sauce of perfume (or spice) according to claim 1 and 2, is characterized in that the preferred tea-seed oil of described vegetable oil.
5. the peppery mushroom sauce of perfume (or spice) according to claim 1 and 2, is characterized in that described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510058735.4A CN104643025A (en) | 2015-02-04 | 2015-02-04 | Spicy mushroom sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510058735.4A CN104643025A (en) | 2015-02-04 | 2015-02-04 | Spicy mushroom sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104643025A true CN104643025A (en) | 2015-05-27 |
Family
ID=53235076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510058735.4A Pending CN104643025A (en) | 2015-02-04 | 2015-02-04 | Spicy mushroom sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104643025A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614711A (en) * | 2016-03-23 | 2016-06-01 | 安徽智联投资集团有限公司 | Preparation method of matsutake alfalfa flavor thick broad-bean sauce |
| CN106343521A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Chicken-shiitake sauce |
| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN106974259A (en) * | 2017-05-08 | 2017-07-25 | 宁夏本味印象生物科技有限公司 | A kind of fragrant spicy Lycium chinense thick chilli sauce |
| CN107319500A (en) * | 2017-08-09 | 2017-11-07 | 四川理工学院 | A kind of aromatic type sweet fermented flour sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
| CN102450626A (en) * | 2010-10-19 | 2012-05-16 | 李荣富 | Edible wild herb paste |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN103734671A (en) * | 2013-12-05 | 2014-04-23 | 天津市傲绿农副产品集团股份有限公司 | Vegetable hot pepper sauce processing method |
-
2015
- 2015-02-04 CN CN201510058735.4A patent/CN104643025A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
| CN102450626A (en) * | 2010-10-19 | 2012-05-16 | 李荣富 | Edible wild herb paste |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN103734671A (en) * | 2013-12-05 | 2014-04-23 | 天津市傲绿农副产品集团股份有限公司 | Vegetable hot pepper sauce processing method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614711A (en) * | 2016-03-23 | 2016-06-01 | 安徽智联投资集团有限公司 | Preparation method of matsutake alfalfa flavor thick broad-bean sauce |
| CN106343521A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Chicken-shiitake sauce |
| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN106974259A (en) * | 2017-05-08 | 2017-07-25 | 宁夏本味印象生物科技有限公司 | A kind of fragrant spicy Lycium chinense thick chilli sauce |
| CN107319500A (en) * | 2017-08-09 | 2017-11-07 | 四川理工学院 | A kind of aromatic type sweet fermented flour sauce and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |