CN105520123A - Mushroom sauce recipe and production method thereof - Google Patents

Mushroom sauce recipe and production method thereof Download PDF

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Publication number
CN105520123A
CN105520123A CN201610001530.7A CN201610001530A CN105520123A CN 105520123 A CN105520123 A CN 105520123A CN 201610001530 A CN201610001530 A CN 201610001530A CN 105520123 A CN105520123 A CN 105520123A
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mushroom
sauce
soybean
paste
capsicum
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CN201610001530.7A
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张明耀
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张明耀
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Priority to CN201610001530.7A priority Critical patent/CN105520123A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention discloses a mushroom sauce recipe, production raw materials include main materials and accessories, the main materials include 30%-32% of mushroom, 35%-40% of soybean, 22%-26% of refined flour and 7%-9% of red pepper; the accessories include 0.3%-0.5% of green onion, 0.4-0.6% of ginger, 0.1%-0.3% of garlic, 0.2%-0.4% of fresh soy sauce, 0.2-0.6 % of sesame, 0.1%-0.3% of granulated sugar, 0.2%-0.3% of five-spice powder, 0.1%-0.3% of sodium benzoate and 0.2%-0.5% of citric acid; a production method comprises the following steps: step 1, raw material selection and recipe processing; step 2, mushroom juice extraction; step 3, soybean flour sauce production; step 4, pepper sauce production; step 5, sauce glue cooking; step 6, seasoning sterilization; and step 7, packaging and storage; according to the mushroom sauce recipe and the production method, the mushroom and sauce are combined together, multifunctional effects of the sauce can be achieved, and the mushroom sauce is unique in flavor and easy to promote and consume.

Description

A kind of mushroom paste formula and preparation method
Technical field
The present invention relates to edible paste and make applied technical field, especially a kind of mushroom paste formula and preparation method.
Background technology
Sauce is that the pasty state flavouring processed, it originates from China, has long history with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans; Meat pulp, alec and jam are uncommon as tartar sauce.This status is not also present in already inside the flavouring of modern Chinese.Along with the progress of edible pastes processing, the method for sauce processed was also for cooking other non-seasoning matter dish afterwards, developed a kind of method of cooking dish gradually, i.e. sauce method.
Mushroom, mushroom (formal name used at school: Agaricuscampestris) is made up of mycelium and fructification two parts, and mycelium is nutrition organs, and fructification is organ of multiplication.Mushroom has nearly 36000 kinds of sexes, becomes mycelia by the spore germination of maturation.Mycelia is many cells, has tabula, extends by means of apical growth, white, elongated, and wool shape becomes thread gradually.Mycelia puts together mutually the intensive colony of formation, is called mycelium.After mycelium is saprophytic, tabacine compost becomes filbert.The fructification of mushroom resembles a umbellule strutted very much when maturation.Be made up of parts such as cap, stem, lamella, collarium, pseudomycorrhizas.Major part mushroom can as food and medicine, but poisonous mushroom can work the mischief to people.
Mushroom has following pharmacologic action:
1. improve immunity of organisms: the active ingredient of mushroom can strengthen T lymphocyte function, thus improve the immunity that body resists various disease
2. analgesia, calmness: certain research of Brazil is extracted a kind of material and had analgesia, calm effect from mushroom, and allegedly its analgesic effect can replace morphine
3. relieving cough and reducing sputum: said mushroom extract zoopery, find its effect having obvious antibechic, desaturation sputum
4. catharsis and toxin expelling: be difficult to the crude fibre, half crude fibre and the lignin that digest in mushroom containing human body, water balance in intestines can be kept, also cholesterol, the sugar of Absorbable rod remainder, excreted, all very favourable to Constipation, intestinal cancer, artery sclerosis, diabetes etc.
5. mushroom contains tyrosinase, to the positive effect that reduced blood pressure.
The sauce that existing market is sold is of a great variety, and how sauce, as a kind of fungi useful for human body, combine with mushroom and make a kind of mushroom paste and make people's technical issues that need to address by mushroom.
Summary of the invention
Prior art is difficult to the productive life needs meeting people, in order to solve above-mentioned Problems existing, the present invention proposes a kind of mushroom paste formula and preparation method.
For realizing this technical purpose, the technical solution used in the present invention is: a kind of mushroom paste formula, and it makes raw material and comprises major ingredient and auxiliary material: major ingredient is made up of mushroom, soybean, refining flour and pimiento; Auxiliary material is made up of green onion, ginger, garlic, fresh soy sauce, sesame, granulated sugar and five-spice powder; In major ingredient, each raw material percentage is: mushroom 30%-32%, soybean 35%-40%, refining flour 22%-26% and pimiento 7%-9%; In auxiliary material, each raw material percentage is: green onion 0.3%-0.5%, ginger 0.4-0.6%, garlic 0.1%-0.3%, fresh soy sauce 0.2%-0.4%, sesame 0.2-0.6, granulated sugar 0.1%-0.3%, five-spice powder 0.2%-0.3%, Sodium Benzoate 0.1%-0.3%, citric acid 0.2%-0.5%;
A preparation method for mushroom paste, comprises the following steps: step one, selection and composition of raw materials process; Step 2, the extracting of mushroom juice; Step 3, soybean flour paste makes; Step 4, capsicum sauce; Step 5, sauce glue system is ripe; Step 6, seasoning sterilizing; Step 7, packaging warehouse-in;
Wherein in described step one: determine the mushroom of certain mass according to proportioning, soybean, pimiento, green onion, ginger, garlic select; Select that matter is tender, mushroom body is complete, free from insect pests, new fresh mushroom without scab, cut mushroom pin, select else fresh, complete, have no mechanical damage and the capsicum of disease and pest.Mushroom and capsicum preferably use weak brine rinsing in two hours after adopting, and removing surface impurity, to keep color and luster and the freshness of raw material.
In described step 2: by mushroom mushroom pin, broken mushroom, secondary mushroom removing impurity, wash clean, is broken into slice, is placed in pot and boils 30-35 minute, makes the abundant extracting of mushroom juice in water, adds a small amount of salt simultaneously, be mushroom juice extract;
In described step 3: soybean is cleaned, remove foreign material, be immersed in cold water; Then appropriate 2% sodium hydroxide lye is heated to 80-85 DEG C, the soybean of water logging is turned and to be immersed in hot alkaline solution 5 minutes-6 minutes, take out when soybean color of the leather is transformed into brownish red, wash away alkali lye with clear water immediately; Now cot easily comes off, and operation must rapidly, make beans meat keep beautiful white as well.
Flour and peeled soybeans are added suitable quantity of water mix and stir, reenter boiling in pot, reaching ripe soft and beans not rotten is degree, when it naturally cools to 25 DEG C, and access aspergillus bacterial classification (being isolated from kind of song);
After mixing thoroughly, put into fermentation dish or fermentation vat, and cultivate at a certain temperature.Early stage, temperature maintained 32-36 DEG C, and the later stage is down to 28-31 DEG C; If cultivate, temperature is too high between yeast phase, can strengthen throughput, and turn over song and smash, loosen agglomerate, to reduce temperature; Until its to cultivate after maturation soybean flour paste song for subsequent use;
In described step 4: pimiento is cleaned, except base of a fruit handle and foreign material; One deck capsicum one deck is saline land pickled in cylinder, and compacting; When having juice to ooze out after 2-3 days, move in another cylinder together with thick gravy, then be encapsulated in top layer, upper berth bamboo curtain splint, then ballast with salt is flat, do not make thick gravy extrude, avoid capsicum and air contact metamorphism;
In described step 5: first thick chilli sauce glue and mushroom extracting juice are poured in pot, be heated to 60 DEG C (should stir during heating, prevent sticky end), again soybean flour paste song is smashed to pieces and put into pot and mix, moved into after temperature rises to again 60-65 DEG C in jar fermenter or pond and paved, upper lid layer calico, cloth seals with salt, ferments; Simultaneous temperature maintains 40-45 DEG C, and keep 15 hours, yeast phase is 15 days, stirs 1-2 time therebetween; Sauce temperature rises to 55-58 DEG C (60-70 DEG C in summer) gradually, and continue maintenance 36 hours, the salt solution adding 20 Baume degrees after 10 days is mixed thoroughly, and middle and later periods thermophilic ferments 4 days, is ripe sauce glue.
In described step 6: the sesame fried in advance and soy sauce, granulated sugar, sesame oil are added in ripe sauce glue, stirs, salinity is adjusted to 18 Baume degrees; Food flavor suitably can adjust according to consumer taste, if food sweet taste, adjustable salinity is 16 Baume degrees, a little the consumption of large fermented glutinous rice juice and granulated sugar; If eat vinegar-pepper taste, vinegar of can suitably adding some points; Then adopt jacketed pan, skin passes into steam heated, temperature 80-100 DEG C, maintains sterilizing in-20 minutes in 15 minutes; Sterilizing terminates, and naturally after cooling, is nutritious, savory mushroom flavor sesame paste.
In described step 7, adopt polybag vacuum sealed package, or with 250 grams/500 grams bottle packing, then listing sale after sterilizing.
As further technical scheme of the present invention: in described step 3, soybeans soaking soaks 5-6 hour summer, and winter soaks 15-16 hour.
As further technical scheme of the present invention: in described step 4, if moisture evaporation, the salt solution of 20 Baume degrees to be mended in time, make capsicum not expose liquid level; The capsicum of pickling, wears into sauce with mill during use or rolls into sauce with breaker; When capsicum rolls sauce, its water content is about 60%, if the salt solution that moisture deficit should add 20 Baume degrees adjusts; At mill sauce or while rolling sauce, add fermented glutinous rice juice and roll together, wear into thick chilli sauce glue.
As further technical scheme of the present invention: in described step 3, the aspergillus bacterial classification of access is the aspergillus bacterial classification be isolated from kind of song.
As further technical scheme of the present invention: in described step 6, constantly to stir during sterilizing, prevent sticky pot and ensure uniformity of temperature profile; Add that Sodium Benzoate is anticorrosion adds citric acid seasoning simultaneously.
Compared with prior art, the present invention has following beneficial effect: this mushroom paste formula and preparation method, combine mushroom and sauce, and then can realize the Multifunctional effect of sauce, and unique flavor, be easy to promote eating.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in 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 the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
Refer to Figure of description 1, in the embodiment of the present invention,
A kind of mushroom paste formula, it makes raw material and comprises major ingredient and auxiliary material: major ingredient is made up of mushroom, soybean, refining flour and pimiento; Auxiliary material is made up of green onion, ginger, garlic, fresh soy sauce, sesame, granulated sugar and five-spice powder; In major ingredient, each raw material percentage is: mushroom 30%-32%, soybean 35%-40%, refining flour 22%-26% and pimiento 7%-9%; In auxiliary material, each raw material percentage is: green onion 0.3%-0.5%, ginger 0.4-0.6%, garlic 0.1%-0.3%, fresh soy sauce 0.2%-0.4%, sesame 0.2-0.6, granulated sugar 0.1%-0.3%, five-spice powder 0.2%-0.3%, Sodium Benzoate 0.1%-0.3%, citric acid 0.2%-0.5%; Preparation method, comprises the following steps: step one, selection and composition of raw materials process; Step 2, the extracting of mushroom juice; Step 3, soybean flour paste makes; Step 4, capsicum sauce; Step 5, sauce glue system is ripe; Step 6, seasoning sterilizing; Step 7, packaging warehouse-in.
Wherein in described step one: determine the mushroom of certain mass according to proportioning, soybean, pimiento, green onion, ginger, garlic select; Select that matter is tender, mushroom body is complete, free from insect pests, new fresh mushroom without scab, cut mushroom pin, select else fresh, complete, have no mechanical damage and the capsicum of disease and pest.Mushroom and capsicum preferably use weak brine rinsing in two hours after adopting, and removing surface impurity, to keep color and luster and the freshness of raw material; Mushroom 20 kilograms, soybean 25 kilograms, 15 kilograms, flour, pimiento 5 kilograms, sesame 3 kilograms, 4 kilograms, fresh soy sauce, granulated sugar 2.5 kilograms, Sodium Benzoate 100 grams, citric acid 200 grams.
In described step 2: by mushroom mushroom pin, broken mushroom, secondary mushroom removing impurity, wash clean, is broken into slice, is placed in pot and boils 30 minutes, makes the abundant extracting of mushroom juice in water, adds a small amount of salt simultaneously, be mushroom juice extract.
In described step 3: soybean is cleaned, remove foreign material, be immersed in (summer soaks 5-6 hour, and winter soaks 15-16 hour) in cold water.Then appropriate 2% sodium hydroxide lye is heated to 80-85 DEG C, the soybean of water logging is turned and to be immersed in hot alkaline solution 5 minutes-6 minutes, take out when soybean color of the leather is transformed into brownish red, wash away alkali lye with clear water immediately.Now cot easily comes off, and operation must rapidly, make beans meat keep beautiful white as well.15 kilograms of flour and peeled soybeans are added suitable quantity of water mix and stir, reenter boiling in pot, reaching ripe soft and beans not rotten is degree, when it naturally cools to 25 DEG C, and access aspergillus bacterial classification (being isolated from kind of song).After mixing thoroughly, put into fermentation dish or fermentation vat, and cultivate at a certain temperature.Early stage, temperature maintained 32-36 DEG C, and the later stage is down to 28-31 DEG C.If cultivate, temperature is too high between yeast phase, can strengthen throughput, and turn over song and smash, loosen agglomerate, to reduce temperature.Until its to cultivate after maturation soybean flour paste song for subsequent use.
In described step 4: pimiento is cleaned, except base of a fruit handle and foreign material.5 kilograms of capsicums are with salt 1.5 kilograms, and one deck capsicum one deck is saline land pickled in cylinder, and compacting.When having juice to ooze out after 2-3 days, move in another cylinder together with thick gravy, then add that 1 kilogram of salt is flat is encapsulated in top layer, upper berth bamboo curtain splint, then ballast, do not make thick gravy extrude, avoid capsicum and air contact metamorphism.As moisture evaporation, the salt solution of 20 Baume degrees to be mended in time, make capsicum not expose liquid level.The capsicum of pickling, wears into sauce with mill during use or rolls into sauce with breaker.When capsicum rolls sauce, its water content should about 60%, if the salt solution that moisture deficit should add 20 Baume degrees adjusts.At mill sauce or while rolling sauce, add 8 kilograms of fermented glutinous rice juice roll together, grind thick chilli sauce glue.
In described step 5: first thick chilli sauce glue and mushroom extracting juice are poured in pot, be heated to 60 DEG C (should stir during heating, prevent sticky end), again soybean flour paste song is smashed to pieces and put into pot and mix, moved into after temperature rises to again 60-65 DEG C in jar fermenter or pond and paved, upper lid layer calico, cloth seals (this salt can Reusability) with 10 kilograms of salt, allows it ferment.Simultaneous temperature maintains 40-45 DEG C, and keep 15 hours, yeast phase is 15 days, stirs 1-2 time therebetween.Sauce temperature rises to 55-58 DEG C (60-70 DEG C in summer) gradually, and continue maintenance 36 hours, the salt solution adding 20 Baume degrees after 10 days is mixed thoroughly, and middle and later periods thermophilic ferments 4 days, is ripe sauce glue.
In described step 6: the sesame fried in advance and soy sauce, granulated sugar, sesame oil are added in ripe sauce glue, stirs, salinity is adjusted to 18 Baume degrees.Food flavor suitably can adjust according to local consumer taste, if food sweet taste, adjustable salinity is 16 Baume degrees, a little the consumption of large fermented glutinous rice juice and granulated sugar; If eat vinegar-pepper taste, vinegar of can suitably adding some points.Then adopt jacketed pan, skin passes into steam heated, temperature 80-100 DEG C, maintains sterilizing in-20 minutes in 15 minutes.Because of sauce thickness, constantly to stir during sterilizing, prevent sticky pot on the one hand, can uniformity of temperature profile be made on the other hand.Add that Sodium Benzoate is anticorrosion adds citric acid seasoning simultaneously.Sterilizing terminates, and naturally after cooling, is nutritious, savory mushroom flavor sesame paste.
In described step 7, adopt polybag vacuum sealed package, or with 250 grams/500 grams bottle packing, then listing sale after sterilizing.
To those skilled in the art, but the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
The above; be only preferred embodiment of the present invention; not in order to limit the present invention, every above embodiment is done according to technical spirit of the present invention any trickle amendment, equivalently replace and improve, within the protection domain that all should be included in technical solution of the present invention.

Claims (6)

1. a mushroom paste formula, it makes raw material and comprises major ingredient and auxiliary material: major ingredient is made up of mushroom, soybean, refining flour and pimiento; Auxiliary material is made up of green onion, ginger, garlic, fresh soy sauce, sesame, granulated sugar and five-spice powder; It is characterized in that: in major ingredient, each raw material percentage is: mushroom 30%-32%, soybean 35%-40%, refining flour 22%-26% and pimiento 7%-9%; In auxiliary material, each raw material percentage is: green onion 0.3%-0.5%, ginger 0.4-0.6%, garlic 0.1%-0.3%, fresh soy sauce 0.2%-0.4%, sesame 0.2-0.6, granulated sugar 0.1%-0.3%, five-spice powder 0.2%-0.3%, Sodium Benzoate 0.1%-0.3%, citric acid 0.2%-0.5%.
2. a preparation method for mushroom paste, comprises the following steps: step one, selection and composition of raw materials process; Step 2, the extracting of mushroom juice; Step 3, soybean flour paste makes; Step 4, capsicum sauce; Step 5, sauce glue system is ripe; Step 6, seasoning sterilizing; Step 7, packaging warehouse-in; It is characterized in that:
S1. in described step one: determine the mushroom of certain mass according to proportioning, soybean, pimiento, green onion, ginger, garlic select; Select that matter is tender, mushroom body is complete, free from insect pests, new fresh mushroom without scab, cut mushroom pin, select else fresh, complete, have no mechanical damage and the capsicum of disease and pest;
S2. in described step 2: by mushroom mushroom pin, broken mushroom, secondary mushroom removing impurity, wash clean, is broken into slice, is placed in pot and boils 30-35 minute, makes the abundant extracting of mushroom juice in water, adds a small amount of salt simultaneously, be mushroom juice extract;
S3. in described step 3:
S3.1, cleans soybean, removes foreign material, is immersed in cold water; Then appropriate 2% sodium hydroxide lye is heated to 80-85 DEG C, the soybean of water logging is turned and to be immersed in hot alkaline solution 5 minutes-6 minutes, take out when soybean color of the leather is transformed into brownish red, wash away alkali lye with clear water immediately;
S3.2, adds suitable quantity of water by flour and peeled soybeans and mixes and stirs, and reenters boiling in pot, and reaching ripe soft and beans not rotten is degree, when it naturally cools to 25 DEG C, and access aspergillus bacterial classification;
S3.3, after mixing thoroughly, puts into fermentation dish or fermentation vat, and cultivates at a certain temperature; Early stage, temperature maintained 32-36 DEG C, and the later stage is down to 28-31 DEG C; If cultivate, temperature is too high between yeast phase, can strengthen throughput, and turn over song and smash, loosen agglomerate, to reduce temperature; Until its to cultivate after maturation soybean flour paste song for subsequent use;
S4. in described step 4: pimiento is cleaned, except base of a fruit handle and foreign material; One deck capsicum one deck is saline land pickled in cylinder, and compacting; When having juice to ooze out after 2-3 days, move in another cylinder together with thick gravy, then be encapsulated in top layer, upper berth bamboo curtain splint, then ballast with salt is flat, do not make thick gravy extrude, avoid capsicum and air contact metamorphism;
S5. in described step 5: first thick chilli sauce glue and mushroom extracting juice are poured in pot, be heated to 60 DEG C, again soybean flour paste song is smashed to pieces and put into pot and mix, moved into after temperature rises to again 60-65 DEG C in jar fermenter or pond and paved, upper lid layer calico, cloth seals with salt, ferments; Simultaneous temperature maintains 40-45 DEG C, and keep 15 hours, yeast phase is 15 days, stirs 1-2 time therebetween; Sauce temperature rises to 55-58 DEG C gradually, and continue maintenance 36 hours, the salt solution adding 20 Baume degrees after 10 days is mixed thoroughly, and middle and later periods thermophilic ferments 4 days, is ripe sauce glue;
S6. in described step 6: the sesame fried in advance and soy sauce, granulated sugar, sesame oil are added in ripe sauce glue, stirs, salinity is adjusted to 18 Baume degrees; Then adopt jacketed pan, skin passes into steam heated, temperature 80-100 DEG C, maintains sterilizing in-20 minutes in 15 minutes; Sterilizing terminates, and naturally after cooling, is nutritious, savory mushroom flavor sesame paste;
S7., in described step 7, polybag vacuum sealed package is adopted, or with 250 grams/500 grams bottle packing, then listing sale after sterilizing.
3. the preparation method of a kind of mushroom paste according to claim 2, it is characterized in that: in described step 3, soybeans soaking soaks 5-6 hour summer, and winter soaks 15-16 hour.
4. the preparation method of a kind of mushroom paste according to claim 2, is characterized in that: in described step 4, if moisture evaporation, will mend the salt solution of 20 Baume degrees in time, make capsicum not expose liquid level; The capsicum of pickling, wears into sauce with mill during use or rolls into sauce with breaker; When capsicum rolls sauce, its water content is about 60%, if the salt solution that moisture deficit should add 20 Baume degrees adjusts; At mill sauce or while rolling sauce, add fermented glutinous rice juice and roll together, wear into thick chilli sauce glue.
5. the preparation method of a kind of mushroom paste according to claim 2, is characterized in that: in described step 3, and the aspergillus bacterial classification of access is the aspergillus bacterial classification be isolated from kind of song.
6. the preparation method of a kind of mushroom paste according to claim 2, is characterized in that: in described step 6, will constantly stir during sterilizing, prevent sticky pot and ensure uniformity of temperature profile; Add that Sodium Benzoate is anticorrosion adds citric acid seasoning simultaneously.
CN201610001530.7A 2016-01-05 2016-01-05 Mushroom sauce recipe and production method thereof Pending CN105520123A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106360631A (en) * 2016-08-26 2017-02-01 合肥市金乡味工贸有限责任公司 Fermented chili sauce for activating blood and resolving stasis
CN106579357A (en) * 2016-12-12 2017-04-26 昭平县科学技术指导站 Preparation method of instant mushroom
CN106923193A (en) * 2017-03-21 2017-07-07 湖南轻工研究院有限责任公司 A kind of preparation method of mushroom soya sauce

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KR101114977B1 (en) * 2011-04-11 2012-03-06 민신온 Method for manufacturing soybean paste including mushroom
CN104720008A (en) * 2013-12-24 2015-06-24 青岛休闲食品有限公司 Production technology of sesame paste with oyster mushroom flavor

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106360631A (en) * 2016-08-26 2017-02-01 合肥市金乡味工贸有限责任公司 Fermented chili sauce for activating blood and resolving stasis
CN106579357A (en) * 2016-12-12 2017-04-26 昭平县科学技术指导站 Preparation method of instant mushroom
CN106923193A (en) * 2017-03-21 2017-07-07 湖南轻工研究院有限责任公司 A kind of preparation method of mushroom soya sauce

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