CN107581585A - A kind of mushroom paste and preparation method thereof - Google Patents
A kind of mushroom paste and preparation method thereof Download PDFInfo
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- CN107581585A CN107581585A CN201711034268.7A CN201711034268A CN107581585A CN 107581585 A CN107581585 A CN 107581585A CN 201711034268 A CN201711034268 A CN 201711034268A CN 107581585 A CN107581585 A CN 107581585A
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- mushroom
- powder
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- paste
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Abstract
The invention provides a kind of mushroom paste and preparation method thereof, formula contains 38 parts of 25 35 parts of mushroom, 60 80 parts of soya sauce, 12 parts of hawthorn powder, 0.5 1 parts of green tea powder, 0.3 0.8 parts of spinach powder, 12 parts of fishbone dust, 25 parts of auricularia auriculajudae powder, 70 105 parts of vegetable oil and salt.Compared with prior art, each raw material proportioning by design, makes mushroom paste mouthfeel more rich, fresh perfume is naturally, pure and fresh non-greasy, the thick and heavy mouthfeel for the mushroom paste that breaks traditions in the present invention.Moreover, nutritious, promote eater to by the absorption of protein and trace element.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of mushroom paste and preparation method thereof.
Background technology
Mushroom is nutritious, is a kind of rich in nutritional ingredients such as essential amino acid, mineral matter, vitamin and polysaccharide
The nutritional health food of high protein, low fat.Frequent edible mushroom can promote absorption of the human body to other food nutritions well.
Spring health is well suited for eating mushroom supplement body nutrition.
Mushroom paste species is enriched on the market at present, and still, the effect of mushroom paste is only limited to season, the suction to mushroom nutrition
Receive less.
The content of the invention
It is an object of the invention to provide a kind of mushroom paste, using mushroom as raw material, add hawthorn powder, green tea powder, spinach powder,
Fishbone dust, auricularia auriculajudae powder etc. season, and promote absorption of the human body to nutritional ingredients such as protein in mushroom.
Present invention also offers a kind of preparation method of mushroom paste.
A kind of mushroom paste provided by the invention, include the raw material of following parts by weight：
A kind of preparation method of mushroom provided by the invention, comprises the following steps：
1) mushroom of formula ratio is placed in salt solution after shortening, after mushroom draining is cooled down, is cut into mushroom grain；It is standby；
2) after the vegetable oil of formula ratio is heated, the soya sauce of formula ratio is added；After frying, the hawthorn of formula ratio is added
Powder, green tea powder, spinach powder, fishbone dust, auricularia auriculajudae powder and salt, continue frying, you can.
Mushroom described in step 1) is selected from mushroom, pleurotus eryngii, acupuncture needle is eaten or flat mushroom.
Brine quality concentration described in step 1) is 2-3%.
Mushroom, which is placed in salt solution, in step 1) boils 5-8min, shortening.
The size of mushroom grain described in step 1) is 4-6mm.
The first step frying time is 15-20min in step 2)；The second step frying time is 8-15min.
Described hawthorn powder, green tea powder, spinach powder, fishbone dust and auricularia auriculajudae powder crosses 200-400 mesh sieves before using, standby.
Further, the mushroom paste cooling after frying, sterilization, packaging, you can.
In the present invention, mushroom is rich in protein and trace element, nutritious, prepares mushroom paste and is easy to store, eats.With
Prior art is compared, and green tea powder, not exclusively natural sterilization antiseptic is added in formula, and improve the wind of mushroom paste
Taste, more pure and fresh tasty and refreshing non-greasy；Mouthfeel is more preferable.The hawthorn powder and spinach powder of addition can not only season, and enrich mushroom paste
Mouthfeel, moreover, being rich in vitamin B2 rich in vitamin, promote absorption of the eater to protein in mushroom and soya sauce, improve
Protein utilization.Fishbone dust and the addition of auricularia auriculajudae powder, promote absorption of the human body to the trace element such as calcium iron in mushroom paste.Separately
Outside, in preparation process, mushroom is placed in shortening in light salt brine, not only accelerates total cooking time, moreover, using salt solution shortening, reduces
The astringent taste of mushroom, in addition, K ion concentrations are higher in mushroom, shortening in light salt brine is placed in, also helps K, Na balance, nutrition is more
It is balanced.
Each raw material proportioning makes mushroom paste mouthfeel more rich, fresh perfume is naturally, pure and fresh non-greasy, beats by design in the present invention
Break the thick and heavy mouthfeel of traditional mushroom paste.Moreover, nutritious, promote eater to by the absorption of protein and trace element.
Embodiment
Embodiment 1
A kind of mushroom paste, include the raw material of following parts by weight：
A kind of preparation method of mushroom, comprises the following steps：
1) mushroom of formula ratio is placed in 3% salt solution after boiling 5min shortenings, after mushroom draining is cooled down, is cut into 4-
6mm
2) after the vegetable oil of formula ratio is heated, the soya sauce of formula ratio is added；After frying 15min, formula ratio is added
Hawthorn powder, green tea powder, spinach powder, fishbone dust, auricularia auriculajudae powder and salt, continue frying 13min, you can；
Described hawthorn powder, green tea powder, spinach powder, fishbone dust and auricularia auriculajudae powder crosses 200-400 mesh sieves before using, standby.
3) the mushroom paste cooling after frying, sterilization, packaging, you can.
Obtained mushroom paste rich in taste, fresh perfume is naturally, pure and fresh non-greasy, the thick and heavy mouthfeel for the mushroom paste that breaks traditions.And
And it is nutritious, promote eater to by protein and trace element absorption.
Embodiment 2
A kind of mushroom paste, include the raw material of following parts by weight：
A kind of preparation method of mushroom, comprises the following steps：
1) flat mushroom of formula ratio is placed in 2% salt solution after boiling 6min shortenings, after mushroom draining is cooled down, is cut into 4-
6mm
2) after the vegetable oil of formula ratio is heated, the soya sauce of formula ratio is added；After frying 17min, formula ratio is added
Hawthorn powder, green tea powder, spinach powder, fishbone dust, auricularia auriculajudae powder and salt, continue frying 14min, you can；
Described hawthorn powder, green tea powder, spinach powder, fishbone dust and auricularia auriculajudae powder crosses 200-400 mesh sieves before using, standby.
3) the mushroom paste cooling after frying, sterilization, packaging, you can.
Obtained mushroom paste rich in taste, fresh perfume is naturally, pure and fresh non-greasy, the thick and heavy mouthfeel for the mushroom paste that breaks traditions.And
And it is nutritious, promote eater to by protein and trace element absorption.
Embodiment 3
A kind of mushroom paste, include the raw material of following parts by weight：
A kind of preparation method of mushroom, comprises the following steps：
1) pleurotus eryngii of formula ratio is placed in 2% salt solution after boiling 7min shortenings, after mushroom draining is cooled down, is cut into 4-
6mm
2) after the vegetable oil of formula ratio is heated, the soya sauce of formula ratio is added；After frying 20min, formula ratio is added
Hawthorn powder, green tea powder, spinach powder, fishbone dust, auricularia auriculajudae powder and salt, continue frying 15min, you can；
Described hawthorn powder, green tea powder, spinach powder, fishbone dust and auricularia auriculajudae powder crosses 200-400 mesh sieves before using, standby.
3) the mushroom paste cooling after frying, sterilization, packaging, you can.
Obtained mushroom paste rich in taste, fresh perfume is naturally, pure and fresh non-greasy, the thick and heavy mouthfeel for the mushroom paste that breaks traditions.And
And it is nutritious, promote eater to by protein and trace element absorption.
Claims (9)
1. a kind of mushroom paste, it is characterised in that the mushroom paste includes the raw material of following parts by weight：
2. the preparation method of the mushroom paste described in a kind of claim 1, it is characterised in that the preparation method includes following step
Suddenly：
1) mushroom of formula ratio is placed in salt solution after shortening, after mushroom draining is cooled down, is cut into mushroom grain；It is standby；
2) after the vegetable oil of formula ratio is heated, the soya sauce of formula ratio is added；After frying, the hawthorn powder, green of formula ratio is added
Tea powder, spinach powder, fishbone dust, auricularia auriculajudae powder and salt, continue frying, you can.
3. preparation method according to claim 2, it is characterised in that mushroom described in step 1) be selected from mushroom, pleurotus eryngii,
Acupuncture needle is eaten or flat mushroom.
4. preparation method according to claim 2, it is characterised in that brine quality concentration described in step 1) is 2-3%.
5. the preparation method according to claim 2 or 4, it is characterised in that mushroom, which is placed in salt solution, in step 1) boils 5-
8min, shortening.
6. the preparation method according to Claims 2 or 3, it is characterised in that the size of mushroom grain described in step 1) is 4-
6mm。
7. the preparation method according to Claims 2 or 3, it is characterised in that the first step frying time is 15- in step 2)
20min；The second step frying time is 8-15min.
8. the preparation method according to Claims 2 or 3, it is characterised in that described hawthorn powder, green tea powder, spinach powder, fish
Bone meal and auricularia auriculajudae powder cross 200-400 mesh sieves before using, standby.
9. the preparation method according to Claims 2 or 3, it is characterised in that the mushroom paste cooling after frying, sterilization, packaging,
.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711034268.7A CN107581585A (en) | 2017-10-30 | 2017-10-30 | A kind of mushroom paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711034268.7A CN107581585A (en) | 2017-10-30 | 2017-10-30 | A kind of mushroom paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107581585A true CN107581585A (en) | 2018-01-16 |
Family
ID=61045524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711034268.7A Pending CN107581585A (en) | 2017-10-30 | 2017-10-30 | A kind of mushroom paste and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123424A (en) * | 2018-09-04 | 2019-01-04 | 安徽食亿鲜食品有限公司 | The ultra-fine bone end composite seasoning sauce of the fresh perfume of one kind and its processing technology |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652812A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Mushroom pepper sauce |
| CN103689548A (en) * | 2013-12-19 | 2014-04-02 | 姜莉 | Mushroom sauce and preparation method thereof |
| CN105361114A (en) * | 2015-11-18 | 2016-03-02 | 合肥杠岗香食品有限公司 | Spicy mushroom sauce |
| CN105475979A (en) * | 2015-12-08 | 2016-04-13 | 邓州市鑫隆酱业调料有限公司 | Mushroom sauce and production technology thereof |
| CN106072449A (en) * | 2016-07-04 | 2016-11-09 | 合肥市龙乐食品有限公司 | A kind of defying age ossein mushroom stems is gone with rice or bread beans and preparation method thereof |
| CN106136209A (en) * | 2016-07-06 | 2016-11-23 | 徐金伟 | A kind of collybia albuminosa mushroom paste and manufacture craft thereof |
| CN107028156A (en) * | 2017-04-25 | 2017-08-11 | 成都中医药大学 | A kind of mushroom sauce and preparation method thereof |
-
2017
- 2017-10-30 CN CN201711034268.7A patent/CN107581585A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652812A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Mushroom pepper sauce |
| CN103689548A (en) * | 2013-12-19 | 2014-04-02 | 姜莉 | Mushroom sauce and preparation method thereof |
| CN105361114A (en) * | 2015-11-18 | 2016-03-02 | 合肥杠岗香食品有限公司 | Spicy mushroom sauce |
| CN105475979A (en) * | 2015-12-08 | 2016-04-13 | 邓州市鑫隆酱业调料有限公司 | Mushroom sauce and production technology thereof |
| CN106072449A (en) * | 2016-07-04 | 2016-11-09 | 合肥市龙乐食品有限公司 | A kind of defying age ossein mushroom stems is gone with rice or bread beans and preparation method thereof |
| CN106136209A (en) * | 2016-07-06 | 2016-11-23 | 徐金伟 | A kind of collybia albuminosa mushroom paste and manufacture craft thereof |
| CN107028156A (en) * | 2017-04-25 | 2017-08-11 | 成都中医药大学 | A kind of mushroom sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123424A (en) * | 2018-09-04 | 2019-01-04 | 安徽食亿鲜食品有限公司 | The ultra-fine bone end composite seasoning sauce of the fresh perfume of one kind and its processing technology |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180116 |