CN104643025A - Spicy mushroom sauce - Google Patents
Spicy mushroom sauce Download PDFInfo
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- CN104643025A CN104643025A CN201510058735.4A CN201510058735A CN104643025A CN 104643025 A CN104643025 A CN 104643025A CN 201510058735 A CN201510058735 A CN 201510058735A CN 104643025 A CN104643025 A CN 104643025A
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Abstract
The invention discloses spicy mushroom sauce which is prepared from the following raw materials in parts by weight: 8-15 parts of mushroom, 1-3 parts of bracken, 1-3 parts of alfalfa, 1-3 parts of purple wormwood, 3-5 parts of red pepper, 2-3 parts of chive, 7-10 parts of vegetable oil, 2-3 parts of salt and 3-5 parts of spice extracting solution. According to the spicy mushroom sauce disclosed by the invention, the components of the traditional spicy sauce are changed, the mushrooms and other edible wild herbs such as the bracken, alfalfa and purple wormwood are added, the nutrition is rich, and the taste is delicious.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of fragrant peppery mushroom sauce.
Background technology
Sauce is one of flavouring of commonly using of people, is that the pasty state flavouring processed, it originates from China, has long history, has developed into multiple kind and taste now with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Capsicum paste is selected capsicum, Chinese prickly ash, pepper, sesame, vegetable oil and famous and precious natural spices Seiko configuration form.Have the spicy fragrant feature of river taste, delicious look fresh, and long times of aftertaste is nutritious, has Appetizing spleen-tonifying, orectic function.Yet there are no the capsicum paste in the same or similar formula of the present invention.
Summary of the invention
For above-mentioned present situation, the object of this invention is to provide a kind of fragrant peppery mushroom sauce.
The object of the present invention is achieved like this:
A kind of fragrant peppery mushroom sauce, is made up of following raw material: 8-15 part mushroom, 1-3 part fiddlehead, 1-3 part clover, the purple wormwood artemisia of 1-3 part, 3-5 part pimiento, 2-3 part chive, 7-10 part vegetable oil, 2-3 part salt, 3-5 part spice extract.
Preferably, a kind of fragrant peppery mushroom sauce, is made up of following raw material: 11.5 parts of mushrooms, 2 portions of fiddleheads, 2 portions of clovers, 2 parts of purple wormwood artemisias, 4 portions of pimientos, 2.5 parts of chives, 8.5 parts of vegetable oil, 2.5 parts of salt, 4 parts of spice extracts.
Described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe;
The preferred tea-seed oil of described vegetable oil;
Described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
The preparation method of the peppery mushroom sauce of above-mentioned perfume (or spice), comprises the following steps:
(1) mushroom is cleaned up, diced;
(2) pimiento, chive are cleaned up, shred respectively;
(3) vegetable oil is poured in pot, be added to seven or eight points of heat, chive is drained and material is pulled out after having chive;
(4) continue in pot, add mushroom, fiddlehead, clover, purple wormwood artemisia, pimiento, mix, stir-fry 10 minutes with little fire;
(5) in pot, continue to add sweet fermented flour sauce, salt, spice extract stir, be boiled into thick.
Advantage of the present invention is the composition that the present invention changes traditional capsicum paste, adds the edible wild herbs composition such as mushroom and dish, clover, purple wormwood artemisia, nutritious, delicious flavour.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
A kind of fragrant peppery mushroom sauce, is made up of following raw material: 8 parts of mushrooms, 1 portion of fiddlehead, 1 portion of clover, 1 part of purple wormwood artemisia, 3 portions of pimientos, 2 parts of chives, 7 parts of vegetable oil, 2 parts of salt, 3 parts of spice extracts.
Described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe;
The preferred tea-seed oil of described vegetable oil;
Described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
Embodiment 2
A kind of fragrant peppery mushroom sauce, is made up of following raw material: 11.5 parts of mushrooms, 2 portions of fiddleheads, 2 portions of clovers, 2 parts of purple wormwood artemisias, 4 portions of pimientos, 2.5 parts of chives, 8.5 parts of vegetable oil, 2.5 parts of salt, 4 parts of spice extracts.
Described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe;
The preferred tea-seed oil of described vegetable oil;
Described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
Embodiment 3
A kind of fragrant peppery mushroom sauce, is made up of following raw material: 15 parts of mushrooms, 3 portions of fiddleheads, 3 portions of clovers, 3 parts of purple wormwood artemisias, 5 portions of pimientos, 3 parts of chives, 10 parts of vegetable oil, 3 parts of salt, 5 parts of spice extracts.
Described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe;
The preferred tea-seed oil of described vegetable oil;
Described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
The preparation method of the peppery mushroom sauce of above-mentioned perfume (or spice), comprises the following steps:
(1) mushroom is cleaned up, diced;
(2) pimiento, chive are cleaned up, shred respectively;
(3) vegetable oil is poured in pot, be added to seven or eight points of heat, chive is drained and material is pulled out after having chive;
(4) continue in pot, add mushroom, fiddlehead, clover, purple wormwood artemisia, pimiento, mix, stir-fry 10 minutes with little fire;
(5) in pot, continue to add sweet fermented flour sauce, salt, spice extract stir, be boiled into thick.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. the peppery mushroom sauce of perfume (or spice), is characterized in that being made up of following raw material: 8-15 part mushroom, 1-3 part fiddlehead, 1-3 part clover, the purple wormwood artemisia of 1-3 part, 3-5 part pimiento, 2-3 part chive, 7-10 part vegetable oil, 2-3 part salt, 3-5 part spice extract.
2. the peppery mushroom sauce of perfume (or spice) according to claim 1, is characterized in that being made up of following raw material: 11.5 parts of mushrooms, 2 portions of fiddleheads, 2 portions of clovers, 2 parts of purple wormwood artemisias, 4 portions of pimientos, 2.5 parts of chives, 8.5 parts of vegetable oil, 2.5 parts of salt, 4 parts of spice extracts.
3. the peppery mushroom sauce of perfume (or spice) according to claim 1 and 2, is characterized in that described fiddlehead, clover, purple wormwood artemisia are dry vegetalbe.
4. the peppery mushroom sauce of perfume (or spice) according to claim 1 and 2, is characterized in that the preferred tea-seed oil of described vegetable oil.
5. the peppery mushroom sauce of perfume (or spice) according to claim 1 and 2, is characterized in that described spice extract extracts from following raw material: 1 part of tsaoko, 2 parts of cardamoms, 1 part of kaempferia galamga, 2 portions of spiceleafs, 3 portions of Chinese prickly ashes, 3 portions of peppers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510058735.4A CN104643025A (en) | 2015-02-04 | 2015-02-04 | Spicy mushroom sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510058735.4A CN104643025A (en) | 2015-02-04 | 2015-02-04 | Spicy mushroom sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104643025A true CN104643025A (en) | 2015-05-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510058735.4A Pending CN104643025A (en) | 2015-02-04 | 2015-02-04 | Spicy mushroom sauce |
Country Status (1)
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| CN (1) | CN104643025A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614711A (en) * | 2016-03-23 | 2016-06-01 | 安徽智联投资集团有限公司 | Preparation method of matsutake alfalfa flavor thick broad-bean sauce |
| CN106343521A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Chicken-shiitake sauce |
| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN106974259A (en) * | 2017-05-08 | 2017-07-25 | 宁夏本味印象生物科技有限公司 | A kind of fragrant spicy Lycium chinense thick chilli sauce |
| CN107319500A (en) * | 2017-08-09 | 2017-11-07 | 四川理工学院 | A kind of aromatic type sweet fermented flour sauce and preparation method thereof |
| CN114009736A (en) * | 2021-10-22 | 2022-02-08 | 天津农学院 | Preparation method of camellia seed oil flavored shiitake mushroom chili sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
| CN102450626A (en) * | 2010-10-19 | 2012-05-16 | 李荣富 | Edible wild herb paste |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN103734671A (en) * | 2013-12-05 | 2014-04-23 | 天津市傲绿农副产品集团股份有限公司 | Vegetable hot pepper sauce processing method |
-
2015
- 2015-02-04 CN CN201510058735.4A patent/CN104643025A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
| CN102450626A (en) * | 2010-10-19 | 2012-05-16 | 李荣富 | Edible wild herb paste |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN103734671A (en) * | 2013-12-05 | 2014-04-23 | 天津市傲绿农副产品集团股份有限公司 | Vegetable hot pepper sauce processing method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614711A (en) * | 2016-03-23 | 2016-06-01 | 安徽智联投资集团有限公司 | Preparation method of matsutake alfalfa flavor thick broad-bean sauce |
| CN106343521A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Chicken-shiitake sauce |
| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN106974259A (en) * | 2017-05-08 | 2017-07-25 | 宁夏本味印象生物科技有限公司 | A kind of fragrant spicy Lycium chinense thick chilli sauce |
| CN107319500A (en) * | 2017-08-09 | 2017-11-07 | 四川理工学院 | A kind of aromatic type sweet fermented flour sauce and preparation method thereof |
| CN114009736A (en) * | 2021-10-22 | 2022-02-08 | 天津农学院 | Preparation method of camellia seed oil flavored shiitake mushroom chili sauce |
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Application publication date: 20150527 |
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