CN104855939A

CN104855939A - Mushroom pork sauce and preparation method thereof

Info

Publication number: CN104855939A
Application number: CN201510211372.3A
Authority: CN
Inventors: 张家明
Original assignee: TONGCHENG JIAMING AGRICULTURAL DEVELOPMENT Co Ltd
Current assignee: TONGCHENG JIAMING AGRICULTURAL DEVELOPMENT Co Ltd
Priority date: 2015-04-29
Filing date: 2015-04-29
Publication date: 2015-08-26

Abstract

The present invention belongs to the field of food, particularly to a mushroom pork sauce and a preparation method thereof. The mushroom pork sauce comprises the following raw materials parts by weight: 15-25 parts of thick broad-bean sauce, 15-25 parts of dried salted and fermented soya paste, 8-15 parts of pork, 8-15 parts of dried mushrooms, 8-15 parts of rapeseed oil, 2-6 parts of sesame oil, 2-6 parts of garlic, 2-6 parts of shallot, 2-6 parts of fresh ginger, 2-6 parts of hot peppers, 1-3 parts of white peony roots, 1-3 parts of ligusticum wallichii, 1-3 parts of angelica sinensis, 1-3 parts of radix rehmanniae preparata and 1-3 parts of astragalus membranaceus. The preparation method is environmentally friendly and does not add any food additives. The added traditional Chinese medicine material juice of white peony roots, ligusticum wallichii, angelica sinensis, radix rehmanniae preparata and astragalus membranaceus can enable the prepared mushroom pork sauce to have health-care efficacy of supplementing blood and benefiting qi.

Description

A kind of mushroom pork sauce and preparation method thereof

Technical field

The invention belongs to field of food, particularly a kind of mushroom pork sauce and preparation method thereof.

Background technology

In people's daily life, be unable to do without food and auxiliary material thereof, along with providing of people's living standard, food and the taste of auxiliary material and the requirement of nutritive value are also being raised gradually, food on market and auxiliary material can not meet the daily demand of people, and high nutrition and the food with health care are more and more subject to the favor of consumer.

Summary of the invention

The object of the invention is to: a kind of mushroom pork sauce and preparation method thereof is provided.

In order to realize foregoing invention object, the invention provides following technical scheme:

A kind of mushroom pork sauce, comprises the raw material of following weight portion: thick broad-bean sauce 15-25 part, dry yellow bean sauce 15-25 part, pork 8-15 part, dried thin mushroom 8-15 part, rapeseed oil 8-15 part, sesame oil 2-6 part, garlic 2-6 part, chive 2-6 part, ginger 2-6 part, capsicum 2-6 part, root of herbaceous peony 1-3 part, Ligusticum wallichii 1-3 part, Radix Angelicae Sinensis 1-3 part, cultivated land 1-3 part, Radix Astragali 1-3 part.

Preferably, described mushroom pork sauce, comprises the raw material of following weight portion: thick broad-bean sauce 20 parts, dry yellow bean sauce 20 parts, pork 10 parts, dried thin mushroom 10 parts, rapeseed oil 10 parts, 4 parts, sesame oil, 4 parts, garlic, chive 4 parts, 4 parts, ginger, 4 parts, capsicum, the root of herbaceous peony 2 parts, Ligusticum wallichii 2 parts, Radix Angelicae Sinensis 2 parts, 2 parts, cultivated land, the Radix Astragali 2 parts.

Preferably, the preparation method of described mushroom pork sauce, concrete steps are as follows:

(1) pork is cut into granular, ripe in ninety percent ripe with poach;

(2) felt like jelly to mushroom by dried thin mushroom emerge in worm water, taking-up drop moisture to the greatest extent, is cut into granular, is poured in clear water by mushroom grain to soak to take out for 2-3 hour to drain;

(3) garlic will cut, chive, ginger, capsicum is exploded to savory in rapeseed oil and sesame oil, adds the dried thin mushroom after process and pork, after continuing to stir-fry 5-25 minute; Adding dry yellow bean sauce and thick broad-bean sauce, continuing to stir-fry to mixing;

(4) by the root of herbaceous peony, Ligusticum wallichii, Radix Angelicae Sinensis, cultivated land, the Radix Astragali is cleaned, and puts into frying pan and decocts, drenched by concoction in the mushroom pork sauce after boiling;

(5) treat that mushroom pork sauce is cooled to room temperature, after sterilization treatment tinning finished product.

Beneficial effect of the present invention is: preparation method's environmental protection of the present invention, does not add any food additives, by adding the root of herbaceous peony, Ligusticum wallichii, Radix Angelicae Sinensis, cultivated land, the concoction of these Chinese medicines of the Radix Astragali, makes the mushroom pork sauce be prepared from have the health-care efficacy of blood yiqi.

Detailed description of the invention

embodiment 1

A kind of mushroom pork sauce, comprises the raw material of following weight portion: thick broad-bean sauce 15 parts, dry yellow bean sauce 15 parts, pork 8 parts, dried thin mushroom 8 parts, rapeseed oil 8 parts, 2 parts, sesame oil, 2 parts, garlic, chive 2 parts, 2 parts, ginger, 2 parts, capsicum, the root of herbaceous peony 1 part, Ligusticum wallichii 1 part, Radix Angelicae Sinensis 1 part, 1 part, cultivated land, the Radix Astragali 1 part.

embodiment 2

A kind of mushroom pork sauce, comprises the raw material of following weight portion: thick broad-bean sauce 25 parts, dry yellow bean sauce 25 parts, pork 15 parts, dried thin mushroom 15 parts, rapeseed oil 15 parts, 6 parts, sesame oil, 6 parts, garlic, chive 6 parts, 6 parts, ginger, 6 parts, capsicum, the root of herbaceous peony 3 parts, Ligusticum wallichii 3 parts, Radix Angelicae Sinensis 3 parts, 3 parts, cultivated land, the Radix Astragali 3 parts.

embodiment 3

A kind of mushroom pork sauce, comprises the raw material of following weight portion: thick broad-bean sauce 20 parts, dry yellow bean sauce 20 parts, pork 10 parts, dried thin mushroom 10 parts, rapeseed oil 10 parts, 4 parts, sesame oil, 4 parts, garlic, chive 4 parts, 4 parts, ginger, 4 parts, capsicum, the root of herbaceous peony 2 parts, Ligusticum wallichii 2 parts, Radix Angelicae Sinensis 2 parts, 2 parts, cultivated land, the Radix Astragali 2 parts.

embodiment 4

The preparation method of described mushroom pork sauce, concrete steps are as follows:

(1) pork is cut into granular, ripe in ninety percent ripe with poach;

Claims

1. a mushroom pork sauce, is characterized in that, comprises the raw material of following weight portion: thick broad-bean sauce 15-25 part, dry yellow bean sauce 15-25 part, pork 8-15 part, dried thin mushroom 8-15 part, rapeseed oil 8-15 part, sesame oil 2-6 part, garlic 2-6 part, chive 2-6 part, ginger 2-6 part, capsicum 2-6 part, root of herbaceous peony 1-3 part, Ligusticum wallichii 1-3 part, Radix Angelicae Sinensis 1-3 part, cultivated land 1-3 part, Radix Astragali 1-3 part.

2. mushroom pork sauce according to claim 1, is characterized in that, comprises the raw material of following weight portion: thick broad-bean sauce 20 parts, dry yellow bean sauce 20 parts, pork 10 parts, dried thin mushroom 10 parts, rapeseed oil 10 parts, 4 parts, sesame oil, 4 parts, garlic, chive 4 parts, 4 parts, ginger, 4 parts, capsicum, the root of herbaceous peony 2 parts, Ligusticum wallichii 2 parts, Radix Angelicae Sinensis 2 parts, 2 parts, cultivated land, the Radix Astragali 2 parts.

3. the preparation method of mushroom pork sauce according to claim 1, it is characterized in that, concrete steps are as follows:

(1) pork is cut into granular, ripe in ninety percent ripe with poach;