CN1582742A

CN1582742A - Hot shiitake jam and its making method

Info

Publication number: CN1582742A
Application number: CNA2004101551281A
Authority: CN
Inventors: 诸葛勇
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-06-11
Filing date: 2004-06-11
Publication date: 2005-02-23

Abstract

A hot champignon paste is prepared from hot papper paste, soybean paste, powdered stipe of champignon, sesame oil, gourmet powder and edible salt through proportional mixing. It is rich in nutrients and cellulose.

Description

A kind of hot shiitake jam and preparation method thereof

Technical field

The present invention relates to a kind of hot shiitake jam and preparation method thereof.

Background technology

Mushroom is a kind of rich nutrition edible fungus.In thick chilli sauce food, be added into mushroom, can enrich thick chilli sauce nutrition and fragrance.But generally all be to take mushroom mushroom cover processing back to add, and addition seldom existing containing in the thick chilli sauce of mushroom composition.For a long time, contain the mushroom mushroom handle that enriches cellulose and other nutriment and but never in thick chilli sauce, add application.

Summary of the invention

The problem that the present invention mainly solves is that the interpolation of mushroom mushroom handle in thick chilli sauce used, thereby a kind of hot shiitake jam and preparation method thereof is provided.

A kind of hot shiitake jam of the present invention, include thick chilli sauce, thick broad-bean sauce, mushroom dry powder, sesame oil, monosodium glutamate, salt, described mushroom dry powder is mushroom stems dry powder, and the said components weight ratio is: thick chilli sauce 40-45%, thick broad-bean sauce 16-20%, mushroom stems dry powder 23-27%, sesame oil 2-4%, monosodium glutamate 1-2%, salt 0.5-1%.

The preparation method of described a kind of hot shiitake jam is: (1) chooses the mushroom stems that fresh nothing is gone rotten, and washs, smokes, is ground into mushroom stems dry powder then, and wherein baked temperature is 45--75 ℃, and the time is 2-3 hour, and grinding particle size is the 50-60 order; (2) by weight ratio with thick chilli sauce, thick broad-bean sauce, mushroom stems dry powder, sesame oil, monosodium glutamate, salt mixing and stirring, then through 100--120 ℃ of temperature sterilization 10-15 minute.

A kind of hot shiitake jam of the present invention owing to adopt mushroom stems after smoking and be ground into mushroom stems dry powder, adds being applied in the thick chilli sauce with bigger content, make resourceful mushroom stems obtain widely applying in thick chilli sauce.This hot shiitake jam has advantages such as nutritious, that content of cellulose is high, and preparation technology is simple.

The specific embodiment

A kind of hot shiitake jam, include thick chilli sauce, thick broad-bean sauce, mushroom dry powder, sesame oil, monosodium glutamate, salt, described mushroom dry powder is mushroom stems dry powder, and the said components weight ratio is: thick chilli sauce 40-45%, thick broad-bean sauce 16-20%, mushroom stems dry powder 23-27%, sesame oil 2-4%, monosodium glutamate 1-2%, salt 0.5-1%.

Described a kind of hot shiitake jam, include thick chilli sauce, thick broad-bean sauce, mushroom dry powder, sesame oil, monosodium glutamate, salt, described mushroom dry powder is mushroom stems dry powder, and above-mentioned preferred ingredients weight ratio is: thick chilli sauce 45%, thick broad-bean sauce 20%, mushroom stems dry powder 23%, sesame oil 4%, monosodium glutamate 2%, salt 0.5%.

The preparation method of described a kind of hot shiitake jam is: (1) chooses the mushroom stems that fresh nothing is gone rotten, wash, smoke, be ground into mushroom stems dry powder then, wherein baked temperature is 75 ℃, time is 2 hours, grinding particle size is 50 orders: (2) are by weight ratio with thick chilli sauce, thick broad-bean sauce, mushroom stems dry powder, sesame oil, monosodium glutamate, salt mixing and stirring, through 100 ℃ of temperature sterilizations 10 minutes.

Claims

1.[document source] electronic application

2.[the message in-coming date] 2004-6-11

3.[application number]

4.[claim item]

[claim 1] a kind of hot shiitake jam, include thick chilli sauce, thick broad-bean sauce, mushroom dry powder, sesame oil, monosodium glutamate, salt, it is characterized in that: described mushroom dry powder is mushroom stems dry powder, and the said components weight ratio is: thick chilli sauce 40-45%, thick broad-bean sauce 16-20%, mushroom stems dry powder 23-27%, sesame oil 2-4%, monosodium glutamate 1-2%, salt 0.5-1%.

[claim 2] a kind of method for preparing the described hot shiitake jam of claim 1, it is characterized in that: (1) chooses the mushroom stems that fresh nothing is gone rotten, and washs, smokes, is ground into mushroom stems dry powder then, and wherein baked temperature is 45--75 ℃, time is 2-3 hour, and grinding particle size is the 50-60 order; (2) by weight ratio with thick chilli sauce, thick broad-bean sauce, mushroom stems dry powder, sesame oil, monosodium glutamate, salt mixing and stirring, then through 100--120 ℃ of temperature sterilization 10-15 minute.