CN108208756A - A kind of Chinese chestnut mushroom sauce and preparation method thereof - Google Patents
A kind of Chinese chestnut mushroom sauce and preparation method thereof Download PDFInfo
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- CN108208756A CN108208756A CN201810103446.5A CN201810103446A CN108208756A CN 108208756 A CN108208756 A CN 108208756A CN 201810103446 A CN201810103446 A CN 201810103446A CN 108208756 A CN108208756 A CN 108208756A
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- 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
Abstract
The present invention relates to food processing field, more particularly to a kind of Chinese chestnut mushroom sauce and preparation method thereof.The present invention provides a kind of Chinese chestnut mushroom sauces, include the component of following parts by weight：10~50 parts of vegetable oil, 5~35 parts of mushroom, 5~35 parts of salt damping chestnut, 1~5 part of green onion, 1~5 part of ginger, 2~10 parts of soya sauce, 2~10 parts of fermented soya bean, 2~10 parts of thick broad-bean sauce, 0.5~5 part of white granulated sugar, 1~5 part of sesame, 1~5 part of spice.Chinese chestnut mushroom sauce provided by the invention is green and healthy, full of nutrition；Its preparation process is simple, suitable for industrialized production.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of Chinese chestnut mushroom sauce and preparation method thereof.
Background technology
Chinese chestnut is also known as chestnut, belongs to Fagaceae, is that a kind of nutritive value is higher and have the nut based food of certain curative effect, has
The good reputation of " king of dry fruit ".Chinese chestnut contains multivitamin, inorganic salts and Flavonoid substances rich in starch, protein, fat
Deng.Chestnut edible mode is various, and edible value is high, be stomach invigorating, cerebrum tonifying pure natural invigorant.In addition, Chinese chestnut is also with higher
Medical value, there is nourishing stomach and spleen, Kidney-invigorating and tendon-reinforcing, promoting blood circulation, hemostasis function, and be beneficial to the prevention of hypertension, coronary heart disease.
In existing numerous Chinese chestnut class products, relatively fewer with the sauce class flavouring that Chinese chestnut is raw material, preparation process is also inadequate
It is ripe.Patent application No. is 201710433443.3 discloses a kind of method that Chinese chestnut sauce is made of zymotechnique, enzyme
The techniques such as solution, fermentation can be related to the use of additive component, also be easily contaminated in actual production；Application No. is
201210294095.3 patent discloses a kind of production method of aqueous Chinese chestnut slurry, and raw material must easily be made through repeatedly steaming
Nutrient loss and destruction into Chinese chestnut.
Invention content
For problems of the prior art, the purpose of the present invention is to provide a kind of green and healthy, full of nutrition
Chinese chestnut slurry and preparation method thereof.
The present invention provides a kind of Chinese chestnut mushroom sauces, include the component of following parts by weight：10~50 parts of vegetable oil, mushroom 5
~35 parts, 5~35 parts of salt damping chestnut, 1~5 part of green onion, 1~5 part of ginger, 2~10 parts of soya sauce, 2~10 parts of fermented soya bean, thick broad-bean sauce 2~
10 parts, 0.5~5 part of white granulated sugar, 1~5 part of sesame, 1~5 part of spice.
Preferably, the preparation method of the salt damping chestnut includes：Chinese chestnut pulp is diced, the Chinese chestnut pulp that then will be obtained
Fourth is mixed with the edible salt of 5%~20% Chinese chestnut quality, and salt moistens 30~60 minutes.
Preferably, the salt profit is moistened for vacuum tumbling salt.
Preferably, the vegetable oil is one kind or more in sesame oil, peanut oil, soybean oil, rapeseed oil and sunflower oil
Kind.
Preferably, the mushroom is mushroom foot.
Preferably, the preparation method of the mushroom foot includes：Mushroom foot is diced, it is small that 1~2 is freezed at -10~0 DEG C
When, tumbling 1~3 hour after defrosting.
Preferably, the green onion is one or more in shallot, chive, onion.
Preferably, the spice is (0.5~1.5) by mass ratio:(0.5~1.5):(2~4):The illiciumverum of (1~3)
Fennel, pepper, Chinese prickly ash and dried orange peel are crushed, are mixed.
The present invention also provides the preparation methods of above-mentioned Chinese chestnut mushroom sauce, include the following steps：
(1) 10~50 parts of vegetable oil are mixed with 0.5~2.5 portion of green onion, 0.5~2.5 portion of ginger, 0.5~2.5 part of spice,
Frying 10~20 minutes, obtain the vegetable oil that stir-fries at 100~150 DEG C；
(2) vegetable oil that stir-fries with mushroom is mixed, frying 30~50 minutes at 150~180 DEG C, obtains fried perfume
Mushroom sauce；
(3) 5~35 portions of salt damping chestnuts are mixed with 0.5~2.5 portion of green onion, 0.5~2.5 portion of ginger, 0.5~2.5 part of spice,
It is boiled 10~20 minutes at 100~150 DEG C, obtains Chinese chestnut tartar sauce；
(4) by 2~10 parts of soya sauces, 2~10 parts of fermented soya bean, 2~10 portions of thick broad-bean sauce, 2~5 portions of white granulated sugars, 1~5 portion of sesame
It is mixed with the fried shiitake sauce, the Chinese chestnut tartar sauce, is boiled 30~50 minutes at 150~180 DEG C, obtain the chestunt flavour
Mushroom sauce；
There is no the restriction of time sequencing between step (1) and (2) and step (3).
Advantageous effect：
The present invention provides a kind of Chinese chestnut mushroom sauces, using mushroom and Chinese chestnut as major ingredient, other auxiliary materials are coordinated to be made.Product chestnut
Aromatic strongly fragrant, the aromatic thickness of mushroom, spleen benefiting and stimulating the appetite whets the appetite, green and healthy rich in various nutrient elements, and it is convenient to carry, and Kaifeng is
Food, house condiment can be made, can also make travel appetizer, meet different human body under different living environments to the health of food,
Nutrition, delicious, convenient demand, are a kind of delicious, health, the instant seasoning good merchantable brand of fashion.
Compared to traditional zymotic Chinese chestnut or boiling Chinese chestnut, salt damping chestnut can greatly lock raw material nutrient, avoid enzymolysis,
The use of additive, the loss and destruction of nutrient caused by avoiding the techniques such as high pressure steaming, boiling in the techniques such as fermentation.
The present invention also provides the preparation methods of above-mentioned Chinese chestnut mushroom sauce, and preparation process is simple, at low cost, less energy consumption, fit
Suitable industrialized production, can be by the green of Chinese chestnut mushroom sauce, nutrition, savory, beautiful promotion to a higher level.
Specific embodiment
The present invention provides a kind of Chinese chestnut mushroom sauces, include the component of following parts by weight：10~50 parts of vegetable oil, mushroom 5
~35 parts, 5~35 parts of salt damping chestnut, 1~5 part of green onion, 1~5 part of ginger, 2~10 parts of soya sauce, 2~10 parts of fermented soya bean, thick broad-bean sauce 2~
10 parts, 0.5~5 part of white granulated sugar, 1~5 part of sesame, 1~5 part of spice.
In the present invention, the vegetable oil is preferably refining vegetable oil.The dosage of the vegetable oil is preferably 20~40 parts,
More preferably 30 parts.The type of the vegetable oil or source is not particularly limited in the present invention, conventional commercial food oil, makees
For preferred scheme, the type of vegetable oil of the present invention is preferably sesame oil, peanut oil, soybean oil, rapeseed oil and sunflower seeds
It is one or more in oil.
The kind of the mushroom or source is not particularly limited in the present invention, and the dried thin mushroom or fresh mushroom of conventional commercial are equal
It can.In the present invention, the mushroom is preferably mushroom foot, more preferably mushroom foot fourth.The preparation method of the mushroom foot is preferred
Including：Mushroom foot is diced, is freezed 1~2 hour at -10~0 DEG C, tumbling 1~3 hour after defrosting.In the present invention, institute
It is preferably 3~10mm to state the grain size specification diced, more preferably 4~6mm；The temperature of the freezing is preferably -10~0 DEG C, more
Preferably -4~6 DEG C；The time of the freezing is preferably 1~2 hour, more preferably 1.5 hours；The method of the defrosting is preferred
5~the 20min that thaws is impregnated for clear water；When thawing by the way of clear water immersion, preferably the mushroom foot of defrosting is drained；The rolling
Rub preferably vacuum tumbling；The time of the tumbling is preferably 1~3 hour, more preferably 2 hours.In the present invention, the perfume (or spice)
The dosage of mushroom is preferably 15~30 parts, more preferably 25 parts.Mushroom select mushroom foot can be promoted product particle chewing mouthfeel and
Toughness.
In the present invention, the preparation method of the salt damping chestnut preferably includes：Chinese chestnut pulp diced, then will be obtained
Chinese chestnut pulp fourth is mixed with the edible salt of 5%~20% Chinese chestnut quality, and salt moistens 30~60 minutes.The present invention is to the decladding, de-
The method of skin is not particularly limited, using this field conventional method；The grain size specification diced is preferably 3~10mm,
More preferably 4~6mm；The dosage of the edible salt is preferably the 5%~20% of the Chinese chestnut quality, more preferably 10%~
15%.The salt profit is preferably tumbling salt profit, and more preferably vacuum tumbling salt moistens, by the way of vacuum tumbling salt profit
Reason, greatly lockked the nutrient of raw material, avoided the use of additive in the techniques such as enzymolysis, fermentation, avoid high pressure steaming,
The loss and destruction of nutrient caused by the techniques such as boiling.The time of salt profit is preferably 30~60 minutes, more preferably 40~
50 minutes.In the present invention, the dosage of the salt damping chestnut is preferably 15~30 parts, more preferably 25 parts.
In the present invention, the spice is (0.5~1.5) preferably by mass ratio:(0.5~1.5):(2~4):(1~
3) Chinese anise, pepper, Chinese prickly ash and dried orange peel is crushed, is mixed；Preferably, in the spice, Chinese anise：Recklessly
Green pepper：Pericarpium zanthoxyli schinifolii：The mass ratio of dried orange peel is 1:1:3:2.In the present invention, the dosage of the spice is preferably 2~4 parts, more excellent
It is selected as 3 parts.
In the present invention, the green onion is one or more in shallot, chive, onion, preferably onion.The use of the green onion
Preferably 2~4 parts, more preferably 3 parts of amount.
In the present invention, the component of the Chinese chestnut mushroom sauce further includes ginger, soya sauce, fermented soya bean, thick broad-bean sauce, white granulated sugar and sesame
Fiber crops.The dosage of the ginger is preferably 2~4 parts, more preferably 3 parts；The dosage of the soya sauce is preferably 5~9 parts, more preferably
8 parts；The dosage of the fermented soya bean is preferably 5~9 parts, more preferably 8 parts；The dosage of the thick broad-bean sauce is preferably 5~9 parts, more excellent
It is selected as 8 parts；The dosage of the white granulated sugar is preferably 0.8~4 part, more preferably 1 part；The dosage of the sesame is preferably 2~4
Part, more preferably 3 parts.The source of above-mentioned each raw material is not particularly limited in the present invention, conventional commercial material；In the present invention
Specific embodiment in, the soya sauce preferably is selected from extra large day soya sauce, Li Jin notes soya sauce, old just one or more of minister；
The fermented soya bean are selected from one or more of Yangjiang bridge fermented soya bean, Yongchuan fermented soya bean, extra large day fermented soya bean；The thick broad-bean sauce selection cuckoo city beans
One or more of valve sauce, glad and thick broad-bean sauce, red thick broad-bean sauce.
The present invention provides the preparation method of above-mentioned Chinese chestnut mushroom sauce, the preparation method of the Chinese chestnut mushroom sauce is including following
Step：
(1) 10~50 parts of vegetable oil are mixed with 0.5~2.5 portion of green onion, 0.5~2.5 portion of ginger, 0.5~2.5 part of spice,
Frying 10~20 minutes, obtain the vegetable oil that stir-fries at 100~150 DEG C；
(2) vegetable oil that stir-fries with mushroom is mixed, frying 30~50 minutes at 150~180 DEG C, obtains fried perfume
Mushroom sauce；
(3) 5~35 portions of salt damping chestnuts are mixed with 0.5~2.5 portion of green onion, 0.5~2.5 portion of ginger, 0.5~2.5 part of spice,
It is boiled 10~20 minutes at 100~150 DEG C, obtains Chinese chestnut tartar sauce；
(4) by 2~10 parts of soya sauces, 2~10 parts of fermented soya bean, 2~10 portions of thick broad-bean sauce, 2~5 portions of white granulated sugars, 1~5 portion of sesame
It is mixed with the fried shiitake sauce, the Chinese chestnut tartar sauce, is boiled 30~50 minutes at 150~180 DEG C, obtain the chestunt flavour
Mushroom sauce；
There is no the restriction of time sequencing between step (1) and (2) and step (3).
In step (1) of the present invention, the dosage of the vegetable oil is preferably 10~50 parts, more preferably 20~40 parts, optimal
It is selected as 30 parts；The dosage of the green onion is preferably 1~2 part, more preferably 1.5 parts；The dosage of the ginger is preferably 1~2 part, more excellent
It is selected as 1.5 parts；The dosage of the spice is preferably 0.5~2 part, more preferably 1.5 parts.The temperature of the frying is preferably
100~150 DEG C, more preferably 130 DEG C；The time of the frying is preferably 10~20 minutes, more preferably 15 minutes.Frying knot
Shu Hou obtains the vegetable oil that stir-fries, spare.
In step (2) of the present invention, the dosage of the mushroom is preferably 15~30 parts, more preferably 25 parts；The frying
Temperature is preferably 150~180 DEG C, more preferably 165 DEG C；The time of the frying is preferably 30~50 minutes, more preferably 40
Minute.After frying, the fried shiitake sauce is obtained, it is spare.
In step (3) of the present invention, the dosage of the salt damping chestnut is preferably 15~30 parts, more preferably 25 parts；The green onion
Dosage be preferably 1~2 part, more preferably 1.5 parts；The dosage of the ginger is preferably 1~2 part, more preferably 1.5 parts；It is described
The dosage of spice is preferably 0.5~2 part, more preferably 1.5 parts.The temperature of the tanning is preferably 100~150 DEG C, more excellent
It is selected as 130 DEG C；The time of the tanning is preferably 10~20 minutes, more preferably 15 minutes.After tanning, the plate is obtained
Chestnut tartar sauce.
In step (4) of the present invention, the dosage of the soya sauce is preferably 5~9 parts, more preferably 8 parts；The use of the fermented soya bean
Preferably 5~9 parts, more preferably 8 parts of amount；The dosage of the thick broad-bean sauce is preferably 5~9 parts, more preferably 8 parts；The white sand
The dosage of sugar is preferably 0.8~4 part, more preferably 1 part；The dosage of the sesame is preferably 2~4 parts, more preferably 3 parts.Institute
The temperature for stating tanning is preferably 150~180 DEG C, more preferably 165 DEG C；The time of the tanning is preferably 30~50 minutes, more
Preferably 40 minutes.After tanning, Chinese chestnut mushroom sauce of the present invention is obtained.
Chinese chestnut mushroom sauce provided by the invention and preparation method thereof is described in detail with reference to embodiment, still
They cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
(1) Chinese chestnut pulp is diced, then mixed obtained Chinese chestnut pulp fourth with the edible salt of 5% Chinese chestnut quality, very
Empty tumbling salt moistens 50 minutes, obtains salt damping chestnut, spare；
(2) the salt damping chestnut that 25 parts by weight steps (1) is taken to be prepared, onion, 1.5 parts by weight with 1.5 parts by weight
Ginger, the spice mixing of 1.5 parts by weight, boil 15 minutes at 130 DEG C, obtain Chinese chestnut tartar sauce, spare；
(3) mushroom foot is cleaned, diced, freezed 1.5 hours at -5 DEG C, thawed, drain rear tumbling 2 hours, obtain perfume (or spice)
Mushroom foot fourth, it is spare；
(4) the level-one rapeseed oil of 30 parts by weight and the onion of 1.5 parts by weight, the ginger of 1.5 parts by weight, 1.5 parts by weight are taken
Spice mixes, and frying 15 minutes at 130 DEG C obtain the vegetable oil that stir-fries, spare；
(5) the mushroom foot fourth that step (3) obtains with the vegetable oil that stir-fries that step (4) obtains is mixed, 40 points is fried at 170 DEG C
Clock obtains fried shiitake sauce, spare；
(6) soya bean of Chinese chestnut tartar sauce, the fried shiitake sauce that step (5) obtains and 8 parts by weight obtained step (2)
Sauce, the fermented soya bean of 8 parts by weight, the sesame mixing of the thick broad-bean sauce of 8 parts by weight, the white granulated sugar of 1 parts by weight, 3 parts by weight are endured at 165 DEG C
System 50 minutes, packing, sterilizes to get Chinese chestnut mushroom sauce.
Embodiment 2
(1) Chinese chestnut pulp is diced, then mixed obtained Chinese chestnut pulp fourth with the edible salt of 10% Chinese chestnut quality, very
Empty tumbling salt moistens 40 minutes, obtains salt damping chestnut, spare；
(2) the salt damping chestnut that 15 parts by weight steps (1) is taken to be prepared, onion, 1.3 parts by weight with 1.6 parts by weight
Ginger, the spice mixing of 1.5 parts by weight, boil 15 minutes at 130 DEG C, obtain Chinese chestnut tartar sauce, spare；
(3) mushroom foot is cleaned, diced, freezed 1 hour at -10 DEG C, thawed, drain rear tumbling 2 hours, obtain mushroom
Foot fourth, it is spare；
(4) the level-one soybean oil of 28 parts by weight and the onion of 1.4 parts by weight, the ginger of 1.5 parts by weight, 1.6 parts by weight are taken
Spice mixes, and frying 10 minutes at 135 DEG C obtain the vegetable oil that stir-fries, spare；
(5) the mushroom foot fourth that step (3) obtains with the vegetable oil that stir-fries that step (4) obtains is mixed, 45 points is fried at 165 DEG C
Clock obtains fried shiitake sauce, spare；
(6) soya bean of Chinese chestnut tartar sauce, the fried shiitake sauce that step (5) obtains and 7 parts by weight obtained step (2)
Sauce, the fermented soya bean of 7 parts by weight, the sesame mixing of the thick broad-bean sauce of 7 parts by weight, the white granulated sugar of 0.8 parts by weight, 2.8 parts by weight, 160 DEG C
Lower tanning 45 minutes, packing sterilize to get Chinese chestnut mushroom sauce.
Embodiment 3
(1) Chinese chestnut pulp is diced, then mixed obtained Chinese chestnut pulp fourth with the edible salt of 25% Chinese chestnut quality, very
Empty tumbling salt moistens 55 minutes, obtains salt damping chestnut, spare；
(2) the salt damping chestnut that 30 parts by weight steps (1) is taken to be prepared, onion, 1.4 parts by weight with 1.3 parts by weight
Ginger, the spice mixing of 1.6 parts by weight, boil 20 minutes at 120 DEG C, obtain Chinese chestnut tartar sauce, spare；
(3) mushroom foot is cleaned, diced, freezed 1~2 hour at -10~0 DEG C, thawed, drain rear tumbling 2 hours, obtain
It is spare to mushroom foot fourth；
(4) the level-one soybean oil of 32 parts by weight and the onion of 1.6 parts by weight, the ginger of 1.7 parts by weight, 1.3 parts by weight are taken
Spice mixes, and frying 10 minutes at 145 DEG C obtain the vegetable oil that stir-fries, spare；
(5) the mushroom foot fourth that step (3) obtains with the vegetable oil that stir-fries that step (4) obtains is mixed, 35 points is fried at 175 DEG C
Clock obtains fried shiitake sauce, spare；
(6) soya bean of Chinese chestnut tartar sauce, the fried shiitake sauce that step (5) obtains and 9 parts by weight obtained step (2)
Sauce, the fermented soya bean of 9 parts by weight, the sesame mixing of the thick broad-bean sauce of 9 parts by weight, the white granulated sugar of 2 parts by weight, 3.5 parts by weight, at 150 DEG C
Tanning 50 minutes, packing, sterilizes to get Chinese chestnut mushroom sauce.
The present invention is tested Chinese chestnut mushroom sauce made from embodiment 1, and nutrition retains completely, and Li Xiang is strong, and mushroom is fragrant
It is mellow, suitable for different crowd.The vacuum tumbling salt profit technique of use, greatly improves mushroom and the flavor of Chinese chestnut, locks
Nutrition.Preparation process of the present invention is simple, can be by the green of mushroom and Chinese chestnut, nutrition, delicious perfect suitable for industrialized production
It is merged, improves the quality of product.Requirement of the national standard to seasoning, and nutrition is fully achieved by detection in product
Component is enriched.Related detection is shown in Table 1~2.
Table 1：Chinese chestnut mushroom sauce quality measurements described in embodiment 1
Chinese chestnut mushroom sauce nutritional ingredient described in 2 embodiment 1 of table detects
| Nutrient component meter | ||
| Project | Every 100 grams (g) | Nutrient reference value % or NRV% |
| Energy | 1811 kilojoules (kJ) | 22% |
| Protein | 4.6 grams (g) | 8% |
| Fat | 35.9 grams (g) | 60% |
| Carbohydrate | 23.8 grams (g) | 8% |
| Sodium | 1475 milligrams (mg) | 74% |
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of Chinese chestnut mushroom sauce includes the component of following parts by weight：10~50 parts of vegetable oil, 5~35 parts of mushroom, salt damping chestnut
5~35 parts, 1~5 part of green onion, 1~5 part of ginger, 2~10 parts of soya sauce, 2~10 parts of fermented soya bean, 2~10 parts of thick broad-bean sauce, white granulated sugar 0.5~
5 parts, 1~5 part of sesame, 1~5 part of spice.
2. Chinese chestnut mushroom sauce according to claim 1, which is characterized in that the preparation method of the salt damping chestnut includes：It will
Chinese chestnut pulp is diced, and then mixes obtained Chinese chestnut pulp fourth with the edible salt of 5%~20% Chinese chestnut quality, salt profit 30~60
Minute.
3. Chinese chestnut mushroom sauce according to claim 2, which is characterized in that the salt profit is moistened for vacuum tumbling salt.
4. the Chinese chestnut mushroom sauce according to claims 1 to 3 any one, which is characterized in that the vegetable oil for sesame oil,
It is one or more in peanut oil, soybean oil, rapeseed oil and sunflower oil.
5. Chinese chestnut mushroom sauce according to claim 1, which is characterized in that the mushroom is mushroom foot.
6. Chinese chestnut mushroom sauce according to claim 5, which is characterized in that the preparation method of the mushroom foot includes：It will be fragrant
Mushroom foot is diced, and is freezed 1~2 hour at -10~0 DEG C, tumbling 1~3 hour after defrosting.
7. Chinese chestnut mushroom sauce according to claim 1, which is characterized in that the green onion is one kind in shallot, chive, onion
It is or a variety of.
8. according to the Chinese chestnut mushroom sauce described in claims 1 to 3 and 5~7 any one, which is characterized in that the spice by
Mass ratio is (0.5~1.5):(0.5~1.5):(2~4):Chinese anise, pepper, Chinese prickly ash and the dried orange peel of (1~3) crush, are mixed
Conjunction is made.
9. the preparation method of Chinese chestnut mushroom sauce, includes the following steps described in claim 1~8 any one：
(1) 10~50 parts of vegetable oil are mixed with 0.5~2.5 portion of green onion, 0.5~2.5 portion of ginger, 0.5~2.5 part of spice, 100
Frying 10~20 minutes, obtain the vegetable oil that stir-fries at~150 DEG C；
(2) vegetable oil that stir-fries is mixed with mushroom, frying 30~50 minutes, obtain fried shiitake at 150~180 DEG C
Sauce；
(3) 5~35 portions of salt damping chestnuts are mixed with 0.5~2.5 portion of green onion, 0.5~2.5 portion of ginger, 0.5~2.5 part of spice, 100
It is boiled 10~20 minutes at~150 DEG C, obtains Chinese chestnut tartar sauce；
(4) by 2~10 parts of soya sauces, 2~10 parts of fermented soya bean, 2~10 portions of thick broad-bean sauce, 2~5 portions of white granulated sugars, 1~5 portion of sesame and institute
Fried shiitake sauce, Chinese chestnut tartar sauce mixing are stated, is boiled 30~50 minutes at 150~180 DEG C, obtains the Chinese chestnut mushroom
Sauce；
There is no the restriction of time sequencing between step (1) and (2) and step (3).
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902912A (en) * | 2018-09-19 | 2018-11-30 | 安徽省农业科学院农产品加工研究所 | A kind of flavored type mushroom sauce and its processing method |
| CN109691667A (en) * | 2019-02-25 | 2019-04-30 | 孙奕明 | A kind of mushroom sauce and preparation method thereof |
| CN114747756A (en) * | 2022-05-27 | 2022-07-15 | 泌阳亿健食品有限公司 | Processing technology of shiitake mushroom sauce |
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| CN104905335A (en) * | 2015-06-05 | 2015-09-16 | 南京梦杨农业科技有限公司 | Preparation method of Chinese chestnut jam |
| CN105285868A (en) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | Preparation method of flavored peanuts |
| CN106722653A (en) * | 2016-11-22 | 2017-05-31 | 河北巨人岛食品有限公司 | A kind of preparation method of spicy Chinese chestnut sauce and products thereof |
| CN107495304A (en) * | 2017-09-12 | 2017-12-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108902912A (en) * | 2018-09-19 | 2018-11-30 | 安徽省农业科学院农产品加工研究所 | A kind of flavored type mushroom sauce and its processing method |
| CN109691667A (en) * | 2019-02-25 | 2019-04-30 | 孙奕明 | A kind of mushroom sauce and preparation method thereof |
| CN114747756A (en) * | 2022-05-27 | 2022-07-15 | 泌阳亿健食品有限公司 | Processing technology of shiitake mushroom sauce |
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