CN107811270A - A kind of saussurea involucrata mushroom sauce and preparation method thereof - Google Patents
A kind of saussurea involucrata mushroom sauce and preparation method thereof Download PDFInfo
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- CN107811270A CN107811270A CN201711087750.7A CN201711087750A CN107811270A CN 107811270 A CN107811270 A CN 107811270A CN 201711087750 A CN201711087750 A CN 201711087750A CN 107811270 A CN107811270 A CN 107811270A
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- saussurea involucrata
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 74
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 71
- 241001145025 Saussurea involucrata Species 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 44
- 240000007087 Apium graveolens Species 0.000 claims abstract description 25
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 25
- 235000010591 Appio Nutrition 0.000 claims abstract description 25
- 244000000626 Daucus carota Species 0.000 claims abstract description 25
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000004611 garlic Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 21
- 239000008158 vegetable oil Substances 0.000 claims abstract description 21
- 235000009508 confectionery Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 241000237502 Ostreidae Species 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 235000020636 oyster Nutrition 0.000 claims abstract description 16
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 244000291564 Allium cepa Species 0.000 claims description 45
- 241000234314 Zingiber Species 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 3
- 241000196324 Embryophyta Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 9
- 241000233866 Fungi Species 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 241000234282 Allium Species 0.000 abstract 2
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000002686 mushroom body Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a kind of saussurea involucrata mushroom sauce and preparation method thereof, the saussurea involucrata mushroom sauce is made up of the raw material of following parts by weight：10~30 parts of saussurea involucrata mushroom, 1~3 part of net garlic, 1~3 part of net ginger, 4~8 parts of carrot, 4~8 parts of celery, 5~10 parts of fermented soya bean, 1~3 part of green onion, 4~8 parts of onion, 5~10 parts of sweet fermented flour sauce, 20~45 parts of vegetable oil, 7~10 parts of oyster sauce, 2~4 parts of white granulated sugar, 0~4 part of oily spicy.Saussurea involucrata mushroom sauce taste provided by the invention is good, and the nutritional ingredient of saussurea involucrata mushroom has been effectively maintained, the saussurea involucrata mushroom sauce made using the preparation method of the present invention, fully demonstrate the peculiar flavour of saussurea involucrata mushroom, taste and flavor with denseer wild edible fungus, taste and flavor are unique.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of saussurea involucrata mushroom sauce and preparation method thereof.
Background technology
Edible fungi nutrition value is high, economical cheap, it has also become one of essential dish in current people's daily life,
The kind of edible mushroom in existing market is numerous and diverse various, constantly has new kind to occur.Saussurea involucrata mushroom mushroom body is pure white, delicious flavour,
Aromatic flavour, excellent taste, nutrition, health value are high, rich in polysaccharide, protein, amino acid, vitamin and a variety of minerals member
Element.Saussurea involucrata mushroom has certain medical value again, and property is sweet, light, and taste is put down.Function diuresis excreting dampness, invigorating the spleen to arrest diarrhea, clearing lung-heat heat, soothing the liver are bright
Mesh.Therefore, saussurea involucrata mushroom is a kind of mushroom for having food, medical value concurrently.As successfully Rare edible fungus kind newly developed in recent years
One of class, it is increasingly subject to the favor of people.
The current main eating method of saussurea involucrata mushroom is family's cooking, and mouthfeel is poor, and does not have the production of saussurea involucrata mushroom sauce in the market
Product, therefore, it is necessary to a kind of saussurea involucrata mushroom sauce of unique flavor be invented, to meet the eating requirements of consumers in general.
The content of the invention
In order to solve the deficiencies in the prior art, it is an object of the present invention to provide a kind of saussurea involucrata mushroom sauce, by following weight
The raw material of part is made：10~30 parts of saussurea involucrata mushroom, 1~3 part of net garlic, 1~3 part of net ginger, 4~8 parts of carrot, 4~8 parts of celery, beans
5~10 parts of fermented soya beans, salted or other wise, 1~3 part of green onion, 4~8 parts of onion, 5~10 parts of sweet fermented flour sauce, 20~45 parts of vegetable oil, 7~10 parts of oyster sauce, white granulated sugar
2~4 parts, 0~4 part of oily spicy.
Preferably, the saussurea involucrata mushroom sauce is made up of the raw material of following parts by weight：20~30 parts of saussurea involucrata mushroom, 1~3 part of net garlic,
Net 1~3 part of ginger, 4~8 parts of carrot, 4~8 parts of celery, 5~10 parts of fermented soya bean, 1~3 part of green onion, 4~8 parts of onion, sweet fermented flour sauce 5~
10 parts, 20~35 parts of vegetable oil, 7~10 parts of oyster sauce, 2~4 parts of white granulated sugar, 0~4 part of oily spicy.
It is highly preferred that the saussurea involucrata mushroom sauce is made up of the raw material of following parts by weight：30 parts of saussurea involucrata mushroom, 2 parts of net garlic, net ginger
2 parts, 5 parts of carrot, 6 parts of celery, 10 parts of fermented soya bean, 3 parts of green onion, 5 parts of onion, 7 parts of sweet fermented flour sauce, 20 parts of vegetable oil, 7 parts of oyster sauce, white sand
3 parts of sugar.
It is highly preferred that the saussurea involucrata mushroom sauce is made up of the raw material of following parts by weight：20 parts of saussurea involucrata mushroom, 1 part of net garlic, net ginger
1 part, 4 parts of carrot, 4 parts of celery, 5 parts of fermented soya bean, 1 part of green onion, 4 parts of onion, 5 parts of sweet fermented flour sauce, 20 parts of vegetable oil, 7 parts of oyster sauce, white sand
Sugared 2 parts, 2 parts of oily spicy.
It is highly preferred that the saussurea involucrata mushroom sauce is made up of the raw material of following parts by weight：30 parts of saussurea involucrata mushroom, 3 parts of net garlic, net ginger
3 parts, 8 parts of carrot, 8 parts of celery, 10 parts of fermented soya bean, 3 parts of green onion, 8 parts of onion, 5~10 parts of sweet fermented flour sauce, 35 parts of vegetable oil, oyster sauce 10
Part, 4 parts of white granulated sugar, 4 parts of oily spicy.
The preparation method that second object of the present invention is to provide above-mentioned saussurea involucrata mushroom sauce, comprises the following steps：
S1：Each raw material is weighed respectively according to following parts by weight, standby, 10~30 parts of saussurea involucrata mushroom, 1~3 part of net garlic, net life
1~3 part of ginger, 4~8 parts of carrot, 4~8 parts of celery, 5~10 parts of fermented soya bean, 1~3 part of green onion, 4~8 parts of onion, sweet fermented flour sauce 5~10
Part, 20~45 parts of vegetable oil, 7~10 parts of oyster sauce, 2~4 parts of white granulated sugar, 0~4 part of oily spicy；
S2：The saussurea involucrata mushroom wash clean that will be weighed in S1, dry in the air moisture, is cut into small fourth, standby；By the net garlic weighed in S1,
Net ginger, carrot, onion, celery, shallot, fermented soya bean are cut into powder respectively, standby；
S3：The vegetable oil weighed in S1 is taken, is heated in pot, saussurea involucrata mushroom fourth is put into after oil temperature reaches 110~130 DEG C and is fried
3~10min is made, pulls out drain afterwards；
Continuation 2~6min of frying in pot is poured into at carrot powder, onion end, celery end together again, pulled out afterwards standby；
Remaining vegetable oil in pot is got out into half, controls 60~85 DEG C of oil temperature, is put into the garlic granule and green onion end of chopping, frying
Bruised ginger is put into after 0.5~2min, the oil consumption weighed is placed into the fermented soya bean and S1 of chopping afterwards and sweet fermented flour sauce is stirred；
After stirring, be put into the good carrot powder of frying, onion end, celery end, saussurea involucrata mushroom fourth be sufficiently stirred, most
The white granulated sugar weighed in S1 is put into afterwards and oily spicy is seasoned, that is, completes the making of saussurea involucrata mushroom sauce.
Compared with prior art, the beneficial effects of the present invention are：
(1) saussurea involucrata mushroom sauce delicious flavour provided by the invention, aromatic flavour, there is the mouthfeel of denseer wild edible fungus
And flavor, and it has been effectively maintained the nutritional ingredient of saussurea involucrata mushroom.
(2) saussurea involucrata mushroom sauce provided by the invention is also used as the sauce of going with rice or bread of children, and can effectively improve the appetite of children.
, can be as the seasoning, the seasoning of cold vegetable dish in sauce and the companion's sauce gone with rice or bread cooked for Young Patients.In the saussurea involucrata mushroom sauce, ensureing
On the premise of mouthfeel, auxiliary material is strictly controlled, the elderly particularly with diabetes, hyperglycaemia can also eat, no
There can be potential impact to children and senior health and fitness.
(3) product of spicy and not peppery multiple tastes can be fabricated to, there is good taste, is adapted to many people's food
With.
(4) preservative, long shelf-life are not added in saussurea involucrata mushroom sauce provided by the invention, major ingredient and auxiliary material are neither added and appointed
How chemically preservative, under conditions of autoclave sterilization and vacuum packaging and avoiding exposure in sunshine, closing can be protected safely
Deposited for 2 years, be a kind of green and healthy food.
Embodiment
In order that those skilled in the art more fully understand that technical scheme can be practiced, with reference to specific
The invention will be further described for embodiment, but illustrated embodiment is not as a limitation of the invention.
Unless otherwise defined, the implication that hereinafter all technical terms used for being are generally understood that with those skilled in the art
It is identical.Technical term used herein is intended merely to describe the purpose of specific embodiment, is not intended to the limitation present invention
Protection domain.Unless otherwise specified, the various raw materials used in the following embodiment of the present invention, reagent, instrument and set
It is standby to be commercially available by market or be prepared by existing method.
Embodiment 1
A kind of saussurea involucrata mushroom sauce of the present embodiment, the formula matched using following parts by weight：It is 30 parts of saussurea involucrata mushroom, 2 parts of net garlic, net
2 parts of ginger, 5 parts of carrot, 6 parts of celery, 10 parts of fermented soya bean, 3 parts of green onion, 5 parts of onion, 7 parts of sweet fermented flour sauce, 20 parts of vegetable oil, 7 parts of oyster sauce,
3 parts of white granulated sugar.
The preparation method of above-mentioned saussurea involucrata mushroom sauce, comprises the following steps：
Each raw material is weighed respectively according to above-mentioned raw materials formula, and standby, the saussurea involucrata mushroom wash clean that will be weighed, dry in the air moisture, cuts
It is standby into 5-8mm small fourth；The net garlic weighed, net ginger, carrot, onion, celery, shallot, fermented soya bean are cut into powder respectively,
It is standby；
The above-mentioned vegetable oil weighed is taken, is heated in pot, saussurea involucrata mushroom fourth is put into after oil temperature reaches between 110~130 DEG C
Frying 6min, fried yellow pull out afterwards of saussurea involucrata mushroom fourth is drained；
Continuation frying 3min in pot is poured into at carrot powder, onion end, celery end together again, pulls out, is put into not after going out fragrance
It is standby in rust basin；
Remaining vegetable oil in pot is got out into half, turns small fire, between controlling 60~85 DEG C of oil temperature, be put into chopping garlic granule and
Green onion end, frying 40s are put into bruised ginger after blasting fragrance, place into the fermented soya bean and the above-mentioned oil consumption weighed and sweet fermented flour sauce of chopping afterwards
It is stirred, prevent that the bottom of a pan is burnt；
After stirring, be put into the good carrot powder of frying, onion end, celery end, saussurea involucrata mushroom fourth be sufficiently stirred, most
The above-mentioned white granulated sugar weighed is put into afterwards to be seasoned, that is, is completed the making of saussurea involucrata mushroom sauce, got product after packaging sterilizing.
Embodiment 2
A kind of saussurea involucrata mushroom sauce of the present embodiment, the formula matched using following parts by weight：It is 20 parts of saussurea involucrata mushroom, 1 part of net garlic, net
1 part of ginger, 4 parts of carrot, 4 parts of celery, 5 parts of fermented soya bean, 1 part of green onion, 4 parts of onion, 5 parts of sweet fermented flour sauce, 20 parts of vegetable oil, 7 parts of oyster sauce,
2 parts of white granulated sugar, 2 parts of oily spicy.
The preparation method and embodiment 1 of above-mentioned saussurea involucrata mushroom sauce are identical, the difference is that only composition of raw materials difference.
Embodiment 3
A kind of saussurea involucrata mushroom sauce of the present embodiment, the formula matched using following parts by weight：
30 parts of saussurea involucrata mushroom, 3 parts of net garlic, 3 parts of net ginger, 8 parts of carrot, 8 parts of celery, 10 parts of fermented soya bean, 3 parts of green onion, 8 parts of onion,
5~10 parts of sweet fermented flour sauce, 35 parts of vegetable oil, 10 parts of oyster sauce, 4 parts of white granulated sugar, 4 parts of oily spicy.
The preparation method and embodiment 1 of above-mentioned saussurea involucrata mushroom sauce are identical, the difference is that only composition of raw materials difference.
The saussurea involucrata mushroom sauce that 1~embodiment of the embodiment of the present invention 3 provides, is tasted through multiple experts, unanimously thinks saussurea involucrata
In good taste, the taste and flavor with denseer wild edible fungus of mushroom sauce, unique flavor.It is a kind of extraordinary product.
Obviously, those skilled in the art can carry out the essence of various changes and modification without departing from the present invention to the present invention
God and scope.So, if these modifications and variations of the present invention belong to the scope of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to comprising including these changes and modification.Embodiment described above is only to absolutely prove the present invention
And the preferred embodiment lifted, its protection domain not limited to this.Those skilled in the art institute on the basis of the present invention
The equivalent substitute of work or conversion, within protection scope of the present invention, protection scope of the present invention is defined by claims.
Claims (6)
1. a kind of saussurea involucrata mushroom sauce, it is characterised in that be made up of the raw material of following parts by weight：
10~30 parts of saussurea involucrata mushroom, 1~3 part of net garlic, 1~3 part of net ginger, 4~8 parts of carrot, 4~8 parts of celery, fermented soya bean 5~10
Part, 1~3 part of green onion, 4~8 parts of onion, 5~10 parts of sweet fermented flour sauce, 20~45 parts of vegetable oil, 7~10 parts of oyster sauce, 2~4 parts of white granulated sugar,
Oily 0~4 part of spicy.
2. saussurea involucrata mushroom sauce according to claim 1, it is characterised in that be made up of the raw material of following parts by weight：
20~30 parts of saussurea involucrata mushroom, 1~3 part of net garlic, 1~3 part of net ginger, 4~8 parts of carrot, 4~8 parts of celery, fermented soya bean 5~10
Part, 1~3 part of green onion, 4~8 parts of onion, 5~10 parts of sweet fermented flour sauce, 20~35 parts of vegetable oil, 7~10 parts of oyster sauce, 2~4 parts of white granulated sugar,
Oily 0~4 part of spicy.
3. saussurea involucrata mushroom sauce according to claim 2, it is characterised in that be made up of the raw material of following parts by weight：
30 parts of saussurea involucrata mushroom, 2 parts of net garlic, 2 parts of net ginger, 5 parts of carrot, 6 parts of celery, 10 parts of fermented soya bean, 3 parts of green onion, 5 parts of onion, sweet tea face
7 parts of sauce, 20 parts of vegetable oil, 7 parts of oyster sauce, 3 parts of white granulated sugar.
4. saussurea involucrata mushroom sauce according to claim 2, it is characterised in that be made up of the raw material of following parts by weight：
20 parts of saussurea involucrata mushroom, 1 part of net garlic, 1 part of net ginger, 4 parts of carrot, 4 parts of celery, 5 parts of fermented soya bean, 1 part of green onion, 4 parts of onion, sweet tea face
5 parts of sauce, 20 parts of vegetable oil, 7 parts of oyster sauce, 2 parts of white granulated sugar, 2 parts of oily spicy.
5. saussurea involucrata mushroom sauce according to claim 2, it is characterised in that be made up of the raw material of following parts by weight：
30 parts of saussurea involucrata mushroom, 3 parts of net garlic, 3 parts of net ginger, 8 parts of carrot, 8 parts of celery, 10 parts of fermented soya bean, 3 parts of green onion, 8 parts of onion, sweet tea face
5~10 parts of sauce, 35 parts of vegetable oil, 10 parts of oyster sauce, 4 parts of white granulated sugar, 4 parts of oily spicy.
6. a kind of preparation method of saussurea involucrata mushroom sauce, it is characterised in that comprise the following steps：
S1：Each raw material is weighed respectively according to following parts by weight, standby, 10~30 parts of saussurea involucrata mushroom, 1~3 part of net garlic, net ginger 1
~3 parts, 4~8 parts of carrot, 4~8 parts of celery, 5~10 parts of fermented soya bean, 1~3 part of green onion, 4~8 parts of onion, 5~10 parts of sweet fermented flour sauce, plant
20~45 parts of thing oil, 7~10 parts of oyster sauce, 2~4 parts of white granulated sugar, 0~4 part of oily spicy；
S2：The saussurea involucrata mushroom wash clean that will be weighed in S1, dry in the air moisture, is cut into small fourth, standby；By the net garlic weighed in S1, net life
Ginger, carrot, onion, celery, shallot, fermented soya bean are cut into powder respectively, standby；
S3：The vegetable oil weighed in S1 is taken, is heated in pot, saussurea involucrata mushroom fourth frying 3 is put into after oil temperature reaches 110~130 DEG C
~10min, pull out drain afterwards；
Continuation 2~6min of frying in pot is poured into at carrot powder, onion end, celery end together again, pulled out afterwards standby；
Remaining vegetable oil in pot is got out into half, controls 60~85 DEG C of oil temperature, is put into the garlic granule and green onion end of chopping, frying 0.5~
Bruised ginger is put into after 2min, the oil consumption weighed is placed into the fermented soya bean and S1 of chopping afterwards and sweet fermented flour sauce is stirred；
After stirring, be put into the good carrot powder of frying, onion end, celery end, saussurea involucrata mushroom fourth be sufficiently stirred, finally put
Enter the white granulated sugar weighed in S1 and oily spicy is seasoned, that is, complete the making of saussurea involucrata mushroom sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711087750.7A CN107811270A (en) | 2017-11-08 | 2017-11-08 | A kind of saussurea involucrata mushroom sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711087750.7A CN107811270A (en) | 2017-11-08 | 2017-11-08 | A kind of saussurea involucrata mushroom sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107811270A true CN107811270A (en) | 2018-03-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711087750.7A Pending CN107811270A (en) | 2017-11-08 | 2017-11-08 | A kind of saussurea involucrata mushroom sauce and preparation method thereof |
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| CN (1) | CN107811270A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689530A (en) * | 2013-09-12 | 2014-04-02 | 北京利民恒华农业科技有限公司 | Flavor mushroom sauce and manufacturing process thereof |
| CN104824629A (en) * | 2015-06-03 | 2015-08-12 | 信阳羚锐好味道股份有限公司 | Mushroom sauce and preparation method thereof |
-
2017
- 2017-11-08 CN CN201711087750.7A patent/CN107811270A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689530A (en) * | 2013-09-12 | 2014-04-02 | 北京利民恒华农业科技有限公司 | Flavor mushroom sauce and manufacturing process thereof |
| CN104824629A (en) * | 2015-06-03 | 2015-08-12 | 信阳羚锐好味道股份有限公司 | Mushroom sauce and preparation method thereof |
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