CN105475729A - Mushroom sauce and preparation method thereof - Google Patents
Mushroom sauce and preparation method thereof Download PDFInfo
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- CN105475729A CN105475729A CN201410525277.6A CN201410525277A CN105475729A CN 105475729 A CN105475729 A CN 105475729A CN 201410525277 A CN201410525277 A CN 201410525277A CN 105475729 A CN105475729 A CN 105475729A
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Abstract
The invention discloses a mushroom sauce and a preparation method thereof. The mushroom sauce comprises the following raw materials in parts by weight: 25-30 parts of edible oil, 1-3 parts of sesame granules, 1-3 parts of ginger, 1-3 parts of garlic granules, 5-10 parts of thick broad-bean sauce, 1-5 parts of fermented soya bean, 1-3 parts of sweet fermented flour sauce, 30-50 parts of mushroom granules, 0.1-1 part of composite spice, 1-3 parts of cooking wine, 0.1-1 part of mushroom powder, 1-3 parts of white sugar and 1-3 parts of a mushroom extract. Compared with the prior art, a formula of the mushroom sauce is reasonable, any chemical antiseptic is not added, frying temperature is low, nutrition loss is less, and fragrance loss is less.
Description
Technical field
The present invention relates to a kind of mushroom sauce.
Background technology
Mushroom contains multivitamin, mineral matter, to promotion human metabolism, improve organism adaptation power and there is very large effect, mushroom is also to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc. play therapeutic action, can be used for indigestion again, constipation, fat-reducing etc., also containing abundant food fiber in mushroom, the often edible cholesterol that can reduce in blood, atherosclerosis, to preventing and treating cerebral hemorrhage, heart disease, obesity and diabetes are all effective, mushroom can also resist common cold virus, because of the derivant containing a kind of interferon in mushroom, can the generation of interferon in inductor, the synthesis of viral interference protein, make it irreproducible, thus make human body produce immunization.
Mushroom sauce of the prior art and preparation method thereof and fill a prescription unreasonable, also needs to add anticorrisive agent, be unfavorable for health, and high-temperature process can cause its nutrition leak.
Summary of the invention
The invention provides a kind of mushroom sauce.
Technical scheme of the present invention is:
A kind of mushroom sauce, is made up of the raw material of following parts by weight: edible oil 25 ~ 30, sesame seed 1 ~ 3, ginger 1 ~ 3, garlic pearls 1 ~ 3, thick broad-bean sauce 5 ~ 10, fermented soya bean 1 ~ 5, sweet fermented flour sauce 1 ~ 3, mushroom grain 30 ~ 50, composite aromatic condiment 0.1 ~ 1, cooking wine 1 ~ 3, mushroom powder 0.1 ~ 1, white sugar 1 ~ 3, mushroom medicinal extract 1 ~ 3.
A preparation method for mushroom sauce, comprises the following steps:
1) in the pot of cleaning, add edible oil 25 ~ 30 weight portion, open fire and be heated to 80 DEG C, and constantly stir;
2) add sesame seed 1 ~ 3 weight portion, uniform stirring, after the micro-Huang of sesame seed, add ginger 1 ~ 3 weight portion and garlic pearls 1 ~ 3 weight portion, boil 2 ~ 3min;
3) be warming up to 90 DEG C, add thick broad-bean sauce 5 ~ 10 weight portion, stir, after thick broad-bean sauce scatters, add composite aromatic condiment 0.1 ~ 1 weight portion, boil 2 ~ 3min; After spice to be composite scatters, add mushroom grain 30 ~ 50 weight portion, stir, insulation 6 ~ 8min;
4) add fermented soya bean 1 ~ 5 weight portion, sweet fermented flour sauce 1 ~ 3 weight portion, white sugar 1 ~ 3 weight portion, stir 3 ~ 5min, then add mushroom medicinal extract 1 ~ 3 weight portion, be stirred to mushroom sauce dispersed rear flame-out;
5) carry out when mushroom sauce is not less than 85 DEG C filling.
Further, described edible oil is one or more mixing of olive oil, peony seed oil, tea-seed oil.
Further, described composite aromatic condiment is made up of by any weight ratio following material: anise, fennel, ginger powder, galingal, murraya paniculataJack, spiceleaf, cinnamomi cortex pulveratus, hot red pepper, Radix Glycyrrhizae, dried orange peel, cloves, dill, rosemary, bitter beans, lemongrass, tsaoko, nutmeg, Bi are dialled, cumin, fragrant fruit, the root of Dahurain angelica, capsicum.
Compared with prior art, the present invention fills a prescription rationally, does not add chemical preservative, and oil squeezing temperature is low, and nutritive loss is few, and loss of aroma is few.
Detailed description of the invention
Below by specific embodiment, the present invention will be further described.
Embodiment 1
A preparation method for mushroom sauce, comprises the following steps:
1) in the pot of cleaning, add edible oil 25kg, open fire and be heated to 80 DEG C, and constantly stir;
2) add sesame seed 1kg, uniform stirring, after the micro-Huang of sesame seed, add ginger 1kg and garlic pearls 1kg, boil 2 ~ 3min;
3) be warming up to 90 DEG C, add thick broad-bean sauce 5kg, stir, after thick broad-bean sauce scatters, add composite aromatic condiment 0.1kg, boil 2min; After spice to be composite scatters, add mushroom grain 30kg, stir, insulation 6min;
4) add fermented soya bean 1kg, sweet fermented flour sauce 1kg, white sugar 1kg, stir 3min, then add mushroom medicinal extract 1kg, be stirred to mushroom sauce dispersed rear flame-out;
5) carry out when mushroom sauce is not less than 85 DEG C filling.
Embodiment 2
A preparation method for mushroom sauce, comprises the following steps:
1) in the pot of cleaning, add edible oil 30kg, open fire and be heated to 80 DEG C, and constantly stir;
2) add sesame seed 3kg, uniform stirring, after the micro-Huang of sesame seed, add ginger 3kg and garlic pearls 3kg, boil 3min;
3) be warming up to 90 DEG C, add thick broad-bean sauce 10kg, stir, after thick broad-bean sauce scatters, add composite aromatic condiment 1kg, boil 3min; After spice to be composite scatters, add mushroom grain 50kg, stir, insulation 8min;
4) add fermented soya bean 5kg, sweet fermented flour sauce 3kg, white sugar 3kg, stir 5min, then add mushroom medicinal extract 3kg, be stirred to mushroom sauce dispersed rear flame-out;
5) carry out when mushroom sauce is not less than 85 DEG C filling.
Embodiment 3
A preparation method for mushroom sauce, comprises the following steps:
1) in the pot of cleaning, add edible oil 28kg, open fire and be heated to 80 DEG C, and constantly stir;
2) add sesame seed 2kg, uniform stirring, after the micro-Huang of sesame seed, add ginger 2kg and garlic pearls 2kg, boil 2min;
3) be warming up to 90 DEG C, add thick broad-bean sauce 7kg, stir, after thick broad-bean sauce scatters, add composite aromatic condiment 0.8kg, boil 2min; After spice to be composite scatters, add mushroom grain 39kg, stir, insulation 7min;
4) add fermented soya bean 4kg, sweet fermented flour sauce 1.3kg, white sugar 2kg, stir 4min, then add mushroom medicinal extract 1.6kg, be stirred to mushroom sauce dispersed rear flame-out;
5) carry out when mushroom sauce is not less than 85 DEG C filling.
Claims (6)
1. a mushroom sauce, it is characterized in that, be made up of the raw material of following parts by weight: edible oil 25 ~ 30, sesame seed 1 ~ 3, ginger 1 ~ 3, garlic pearls 1 ~ 3, thick broad-bean sauce 5 ~ 10, fermented soya bean 1 ~ 5, sweet fermented flour sauce 1 ~ 3, mushroom grain 30 ~ 50, composite aromatic condiment 0.1 ~ 1, cooking wine 1 ~ 3, mushroom powder 0.1 ~ 1, white sugar 1 ~ 3, mushroom medicinal extract 1 ~ 3.
2. a kind of mushroom sauce according to claim 1, is characterized in that, described edible oil is one or more mixing of olive oil, peony seed oil, tea-seed oil.
3. a kind of mushroom sauce according to claim 1, it is characterized in that, described composite aromatic condiment is made up of by any weight ratio following material: anise, fennel, ginger powder, galingal, murraya paniculataJack, spiceleaf, cinnamomi cortex pulveratus, hot red pepper, Radix Glycyrrhizae, dried orange peel, cloves, dill, rosemary, bitter beans, lemongrass, tsaoko, nutmeg, Bi are dialled, cumin, fragrant fruit, the root of Dahurain angelica, capsicum.
4. a preparation method for mushroom sauce, is characterized in that, comprises the following steps:
1) in the pot of cleaning, add edible oil 25 ~ 30 weight portion, open fire and be heated to 80 DEG C, and constantly stir;
2) add sesame seed 1 ~ 3 weight portion, uniform stirring, after the micro-Huang of sesame seed, add ginger 1 ~ 3 weight portion and garlic pearls 1 ~ 3 weight portion, boil 2 ~ 3min;
3) be warming up to 90 DEG C, add thick broad-bean sauce 5 ~ 10 weight portion, stir, after thick broad-bean sauce scatters, add composite aromatic condiment 0.1 ~ 1 weight portion, boil 2 ~ 3min; After spice to be composite scatters, add mushroom grain 30 ~ 50 weight portion, stir, insulation 6 ~ 8min;
4) add fermented soya bean 1 ~ 5 weight portion, sweet fermented flour sauce 1 ~ 3 weight portion, white sugar 1 ~ 3 weight portion, stir 3 ~ 5min, then add mushroom medicinal extract 1 ~ 3 weight portion, be stirred to mushroom sauce dispersed rear flame-out;
5) carry out when mushroom sauce is not less than 85 DEG C filling.
5. the preparation method of a kind of mushroom sauce according to claim 1, is characterized in that, described edible oil is one or more mixing of olive oil, peony seed oil, tea-seed oil.
6. the preparation method of a kind of mushroom sauce according to claim 1, it is characterized in that, described composite aromatic condiment is made up of by any weight ratio following material: anise, fennel, ginger powder, galingal, murraya paniculataJack, spiceleaf, cinnamomi cortex pulveratus, hot red pepper, Radix Glycyrrhizae, dried orange peel, cloves, dill, rosemary, bitter beans, lemongrass, tsaoko, nutmeg, Bi are dialled, cumin, fragrant fruit, the root of Dahurain angelica, capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525277.6A CN105475729A (en) | 2014-10-09 | 2014-10-09 | Mushroom sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525277.6A CN105475729A (en) | 2014-10-09 | 2014-10-09 | Mushroom sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475729A true CN105475729A (en) | 2016-04-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410525277.6A Pending CN105475729A (en) | 2014-10-09 | 2014-10-09 | Mushroom sauce and preparation method thereof |
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| CN (1) | CN105475729A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463722A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of mushroom flavor is gone with rice sauce and preparation method thereof |
| CN110558540A (en) * | 2019-09-17 | 2019-12-13 | 深圳市千味生物科技有限公司 | tea oil mushroom sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010048584A (en) * | 1999-11-27 | 2001-06-15 | 유지웅 | Composition of Dressing type sauce Containing Mushroom |
| CN101933607A (en) * | 2010-09-19 | 2011-01-05 | 大连友兰企业集团有限公司 | Spicy hot fresh mushroom sauce and processing method thereof |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN103478680A (en) * | 2013-07-30 | 2014-01-01 | 徐州安邦食品有限公司 | Preparation method for mushroom sauce |
-
2014
- 2014-10-09 CN CN201410525277.6A patent/CN105475729A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010048584A (en) * | 1999-11-27 | 2001-06-15 | 유지웅 | Composition of Dressing type sauce Containing Mushroom |
| CN101933607A (en) * | 2010-09-19 | 2011-01-05 | 大连友兰企业集团有限公司 | Spicy hot fresh mushroom sauce and processing method thereof |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
| CN103478680A (en) * | 2013-07-30 | 2014-01-01 | 徐州安邦食品有限公司 | Preparation method for mushroom sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463722A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of mushroom flavor is gone with rice sauce and preparation method thereof |
| CN110558540A (en) * | 2019-09-17 | 2019-12-13 | 深圳市千味生物科技有限公司 | tea oil mushroom sauce and preparation method thereof |
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Application publication date: 20160413 |