CN105380232A - Mushroom sauce and preparation method thereof - Google Patents
Mushroom sauce and preparation method thereof Download PDFInfo
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- CN105380232A CN105380232A CN201510835313.3A CN201510835313A CN105380232A CN 105380232 A CN105380232 A CN 105380232A CN 201510835313 A CN201510835313 A CN 201510835313A CN 105380232 A CN105380232 A CN 105380232A
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- parts
- mushroom
- bacterium
- sauce
- bacterium mushroom
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 53
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 14
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 14
- 240000006794 Volvariella volvacea Species 0.000 claims abstract description 14
- 239000003921 oil Substances 0.000 claims abstract description 14
- 235000019198 oils Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 13
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 13
- 239000000312 peanut oil Substances 0.000 claims abstract description 13
- 235000020234 walnut Nutrition 0.000 claims abstract description 13
- 240000007049 Juglans regia Species 0.000 claims abstract 5
- 241000894006 Bacteria Species 0.000 claims description 35
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 240000004160 Capsicum annuum Species 0.000 claims description 14
- 241000722363 Piper Species 0.000 claims description 13
- 235000013330 chicken meat Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 5
- 240000004760 Pimpinella anisum Species 0.000 claims 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims 1
- 244000105624 Arachis hypogaea Species 0.000 claims 1
- 235000010777 Arachis hypogaea Nutrition 0.000 claims 1
- 235000018262 Arachis monticola Nutrition 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000020232 peanut Nutrition 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 1
- 241001534815 Hypsizygus marmoreus Species 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- MECHNRXZTMCUDQ-UHFFFAOYSA-N Vitamin D2 Natural products C1CCC2(C)C(C(C)C=CC(C)C(C)C)CCC2C1=CC=C1CC(O)CCC1=C MECHNRXZTMCUDQ-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229960002061 ergocalciferol Drugs 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 1
- 235000001892 vitamin D2 Nutrition 0.000 description 1
- 239000011653 vitamin D2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a mushroom sauce and a preparation method thereof. The mushroom sauce is prepared from the following raw materials in parts by weight: 30 to 50 parts of hypsizygus marmoreus, 2 to 4 parts of pepper, 30 to 50 parts of straw mushroom, 4 to 6 parts of dried orange peel, 30 to 50 parts of pleurotus eryngii, 40 to 50 parts of fermented blank bean, 5 to 7 parts of garlic, 15 to 25 parts of walnut, 15 to 25 parts of peanut oil, 20 to 40 parts of red oil, 4 to 6 parts of edible salt, 5 to 7 parts of chicken essence and 4 to 6 parts of fennel. The mushroom sauce takes various fungi as raw materials, contains multiple amino acids necessary for a human body, has the effects of promoting appetite, invigorating spleen and replenishing qi and improving the immunity of the human body, is abundant in nutrition, unique in flavor, green and healthy, and is a green good product suitable for the old and children to eat.
Description
Technical field
The invention belongs to field of food, relate to a kind of bacterium mushroom sauce and preparation method thereof.
Background technology
Mycophyta food nutrition is enriched, containing protein, fat, carbohydrate, crude fibre, ash content, calcium, phosphorus, iron and vitamin etc. also containing more ergosterol and sweet mellow wine etc., through daylight or Ultraviolet radiation, calciferol can be transformed into, strengthen human immunological competence, and the growth of children's bone and tooth can be helped.
Sauce is a kind of traditional food, that in human food, indispensable one one of is gone with rice or bread, along with the raising of people's living standard, the requirement of people to food quality is more and more higher, and the sauce based food of going with rice or bread of all kinds of local flavor is also more and more welcome, from A Xiang mother-in-law to old foster-mother, from soya sauce to thick chilli sauce, tartar sauce goods have been gone with rice or bread from food and have been become dish to go with rice, steamed buns etc, become the good merchantable brand on Domestic dining table, and the equal edible of population.Go with rice or bread in jam product various in style at present, ubiquitous deficiency is: 1) variety protection of sauce raw material processed is single, 2) single jam product and meat raw material are mixed with meat pulp, and now do and now eat, can not deposit fresh-keeping and carry edible, be difficult to carry out suitability for industrialized production, sauce of the present invention is nutritious, preparation process adds various spice composition in sauce, makes that bacterium mushroom sauce taste is more delicious, mouthfeel is abundanter; Obtained bacterium mushroom sauce remains the nutritional labeling of bacterium mushroom and delicious taste, eats for people more to enrich bacterium mushroom product, and long shelf-life, easy to carry, has wide market prospects.
Summary of the invention
The present invention seeks to bacterium mushroom sauce in order to provide a kind of special taste to have again health-care efficacy simultaneously and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 30-50 part, pepper 2-4 part, straw mushroom 30-50 part, dried orange peel 4-6 part, pleurotus eryngii 30-50 part, fermented soya bean 40-50 part, garlic 5-7 part, walnut 15-25 part, peanut oil 15-25 part, chilli oil 20-40 part, salt 4-6 part, chickens' extract 5-7 part, fennel seeds 4-6 part.
Further, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 30 parts, 2 parts, pepper, straw mushroom 30 parts, dried orange peel 4 parts, pleurotus eryngii 30 parts, 40 parts, fermented soya bean, garlic 5 parts, walnut 15 parts, peanut oil 15 parts, chilli oil 20 parts, salt 4 parts, chickens' extract 5 parts, fennel seeds 4 parts.
Further, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 40 parts, 3 parts, pepper, straw mushroom 40 parts, dried orange peel 5 parts, pleurotus eryngii 40 parts, 45 parts, fermented soya bean, garlic 6 parts, walnut 20 parts, peanut oil 20 parts, chilli oil 30 parts, salt 5 parts, chickens' extract 6 parts, fennel seeds 5 parts.
Further, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 50 parts, 4 parts, pepper, straw mushroom 50 parts, dried orange peel 6 parts, pleurotus eryngii 50 parts, 50 parts, fermented soya bean, garlic 7 parts, walnut 25 parts, peanut oil 25 parts, chilli oil 40 parts, salt 6 parts, chickens' extract 7 parts, fennel seeds 6 parts.
Advantage of the present invention is: this bacterium mushroom sauce with various mushroom for raw material, bacterium mushroom contains the several amino acids of needed by human, can improve a poor appetite, invigorate the spleen and benefit qi, improve body immunity, nutritious, unique flavor, green health, be all-ages edible green good merchantable brand.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 30-50 part, pepper 2-4 part, straw mushroom 30-50 part, dried orange peel 4-6 part, pleurotus eryngii 30-50 part, fermented soya bean 40-50 part, garlic 5-7 part, walnut 15-25 part, peanut oil 15-25 part, chilli oil 20-40 part, salt 4-6 part, chickens' extract 5-7 part, fennel seeds 4-6 part.
Embodiment two
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 30 parts, 2 parts, pepper, straw mushroom 30 parts, dried orange peel 4 parts, pleurotus eryngii 30 parts, 40 parts, fermented soya bean, garlic 5 parts, walnut 15 parts, peanut oil 15 parts, chilli oil 20 parts, salt 4 parts, chickens' extract 5 parts, fennel seeds 4 parts.
Embodiment three
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 40 parts, 3 parts, pepper, straw mushroom 40 parts, dried orange peel 5 parts, pleurotus eryngii 40 parts, 45 parts, fermented soya bean, garlic 6 parts, walnut 20 parts, peanut oil 20 parts, chilli oil 30 parts, salt 5 parts, chickens' extract 6 parts, fennel seeds 5 parts.
Embodiment four
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 50 parts, 4 parts, pepper, straw mushroom 50 parts, dried orange peel 6 parts, pleurotus eryngii 50 parts, 50 parts, fermented soya bean, garlic 7 parts, walnut 25 parts, peanut oil 25 parts, chilli oil 40 parts, salt 6 parts, chickens' extract 7 parts, fennel seeds 6 parts.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a bacterium mushroom sauce, it is characterized in that, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 30-50 part, pepper 2-4 part, straw mushroom 30-50 part, dried orange peel 4-6 part, pleurotus eryngii 30-50 part, fermented soya bean 40-50 part, garlic 5-7 part, walnut 15-25 part, peanut oil 15-25 part, chilli oil 20-40 part, salt 4-6 part, chickens' extract 5-7 part, fennel seeds 4-6 part.
2. a kind of bacterium mushroom sauce according to claim 1, it is characterized in that, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 30 parts, 2 parts, pepper, straw mushroom 30 parts, dried orange peel 4 parts, pleurotus eryngii 30 parts, 40 parts, fermented soya bean, garlic 5 parts, walnut 15 parts, peanut oil 15 parts, chilli oil 20 parts, salt 4 parts, chickens' extract 5 parts, fennel seeds 4 parts.
3. a kind of bacterium mushroom sauce according to claim 1, it is characterized in that, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 40 parts, 3 parts, pepper, straw mushroom 40 parts, dried orange peel 5 parts, pleurotus eryngii 40 parts, 45 parts, fermented soya bean, garlic 6 parts, walnut 20 parts, peanut oil 20 parts, chilli oil 30 parts, salt 5 parts, chickens' extract 6 parts, fennel seeds 5 parts.
4. a kind of bacterium mushroom sauce according to claim 1, it is characterized in that, this bacterium mushroom sauce is made up of the raw material of following weight portion: crab flavour mushroom 50 parts, 4 parts, pepper, straw mushroom 50 parts, dried orange peel 6 parts, pleurotus eryngii 50 parts, 50 parts, fermented soya bean, garlic 7 parts, walnut 25 parts, peanut oil 25 parts, chilli oil 40 parts, salt 6 parts, chickens' extract 7 parts, fennel seeds 6 parts.
5. a preparation method for the bacterium mushroom sauce according to Claims 1-4 any one, is characterized in that, comprise the steps:
(1) dried orange peel, pepper, fennel seeds are put into pot, add water boil hereinafter fire boil 30min, filter, obtained aniseed water;
(2) crab flavour mushroom, straw mushroom, pleurotus eryngii are diced after cleaning and draining away the water, bacterium mushroom fourth is poured into after soaking 3h in aniseed water, pull out, drain away the water;
(3) by peanut rusting heat, the bacterium mushroom fourth in step (2) is put into deep fat and fries, explode well and pull out;
(4) then fermented soya bean are put into deep fat to fry, explode well and pull out;
(5) garlic is diced, then chilli oil is burnt heat, put into garlic, salt, chickens' extract and the bacterium mushroom fourth of having exploded and fermented soya bean and stir-fry, and stir;
(6) material fried in step (5) is cooled, bottles, remember described bacterium mushroom sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510835313.3A CN105380232A (en) | 2015-11-25 | 2015-11-25 | Mushroom sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510835313.3A CN105380232A (en) | 2015-11-25 | 2015-11-25 | Mushroom sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380232A true CN105380232A (en) | 2016-03-09 |
Family
ID=55413487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510835313.3A Pending CN105380232A (en) | 2015-11-25 | 2015-11-25 | Mushroom sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380232A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136209A (en) * | 2016-07-06 | 2016-11-23 | 徐金伟 | A kind of collybia albuminosa mushroom paste and manufacture craft thereof |
-
2015
- 2015-11-25 CN CN201510835313.3A patent/CN105380232A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136209A (en) * | 2016-07-06 | 2016-11-23 | 徐金伟 | A kind of collybia albuminosa mushroom paste and manufacture craft thereof |
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| 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: 20160309 |