CN105266131A - Mushroom sauce - Google Patents
Mushroom sauce Download PDFInfo
- Publication number
- CN105266131A CN105266131A CN201510680048.6A CN201510680048A CN105266131A CN 105266131 A CN105266131 A CN 105266131A CN 201510680048 A CN201510680048 A CN 201510680048A CN 105266131 A CN105266131 A CN 105266131A
- Authority
- CN
- China
- Prior art keywords
- parts
- mushroom
- sauce
- bacterium
- ginger
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 85
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 241000894006 Bacteria Species 0.000 claims description 30
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241001534815 Hypsizygus marmoreus Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 244000168667 Pholiota nameko Species 0.000 abstract 1
- 235000014528 Pholiota nameko Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- MECHNRXZTMCUDQ-UHFFFAOYSA-N Vitamin D2 Natural products C1CCC2(C)C(C(C)C=CC(C)C(C)C)CCC2C1=CC=C1CC(O)CCC1=C MECHNRXZTMCUDQ-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229960002061 ergocalciferol Drugs 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000013599 spices 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
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 1
- 235000001892 vitamin D2 Nutrition 0.000 description 1
- 239000011653 vitamin D2 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
- 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
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses mushroom sauce comprising raw materials in parts by weight as follows: 30-50 parts of oyster mushrooms, 5-7 parts of pepper, 30-50 parts of pholiota nameko, 4-6 parts of star anise, 5-7 parts of ginger, 20-40 parts of Hypsizygus marmoreus, 40-50 parts of fermented soybeans, 7-9 parts of peanuts, 10-12 parts of soy sauce, 4-6 parts of table salt, 20-40 parts of red oil, 15-25 parts of vegetable oil and 4-6 parts of fennel. The mushroom sauce takes various mushrooms as raw materials, mushrooms contain various amino acids necessary for human bodies, and the mushroom sauce can enhance appetite, nourish the spleen, benefit qi and enhance human immunity, has a rich nutrition and unique flavor, is green and healthful and is a good green product suitable for people of all ages.
Description
Technical field
The invention belongs to field of food, relate to a kind of bacterium mushroom sauce.
Background technology
Mycophyta food nutrition is enriched, containing protein, fat, carbohydrate, crude fibre, ash content, calcium, phosphorus, iron and vitamin etc. also containing more ergosterol and sweet mellow wine etc., through daylight or Ultraviolet radiation, calciferol can be transformed into, strengthen human immunological competence, and the growth of children's bone and tooth can be helped.
Sauce of the present invention is nutritious, and preparation process adds various spice composition in sauce, makes that bacterium mushroom sauce taste is more delicious, mouthfeel is abundanter; Obtained bacterium mushroom sauce remains the nutritional labeling of bacterium mushroom and delicious taste, eats for people more to enrich bacterium mushroom product, and long shelf-life, easy to carry, has wide market prospects.
Summary of the invention
The present invention seeks to bacterium mushroom sauce in order to provide a kind of special taste to have again health-care efficacy simultaneously and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 30-50 part, Chinese prickly ash 5-7 part, sliding mushroom mushroom 30-50 part, anistree 4-6 part, ginger 5-7 part, crab flavour mushroom 20-40 part, fermented soya bean 40-50 part, shelled peanut 7-9 part, soy sauce 10-12 part, salt 4-6 part, chilli oil 20-40 part, vegetable oil 15-25 part, fennel seeds 4-6 part.
Further, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 30 parts, 5 parts, Chinese prickly ash, sliding 30 parts, mushroom mushroom, anise 4 parts, ginger 5 parts, crab flavour mushroom 20 parts, 40 parts, fermented soya bean, 7 parts, shelled peanut, 10 parts, soy sauce, salt 4 parts, chilli oil 20 parts, vegetable oil 15 parts, fennel seeds 4 parts.
Further, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 40 parts, 6 parts, Chinese prickly ash, sliding 40 parts, mushroom mushroom, anise 5 parts, ginger 6 parts, crab flavour mushroom 30 parts, 45 parts, fermented soya bean, 8 parts, shelled peanut, 11 parts, soy sauce, salt 5 parts, chilli oil 30 parts, vegetable oil 20 parts, fennel seeds 5 parts.
Further, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 50 parts, 7 parts, Chinese prickly ash, sliding 50 parts, mushroom mushroom, anise 6 parts, ginger 7 parts, crab flavour mushroom 40 parts, 50 parts, fermented soya bean, 9 parts, shelled peanut, 12 parts, soy sauce, salt 6 parts, chilli oil 40 parts, vegetable oil 25 parts, fennel seeds 6 parts.
Advantage of the present invention is:
1, this bacterium mushroom sauce is with various mushroom for raw material, and bacterium mushroom contains the several amino acids of needed by human.
2, can improve a poor appetite, invigorate the spleen and benefit qi, improve body immunity, nutritious, unique flavor.
3, green health is all-ages edible green good merchantable brand.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 30-50 part, Chinese prickly ash 5-7 part, sliding mushroom mushroom 30-50 part, anistree 4-6 part, ginger 5-7 part, crab flavour mushroom 20-40 part, fermented soya bean 40-50 part, shelled peanut 7-9 part, soy sauce 10-12 part, salt 4-6 part, chilli oil 20-40 part, vegetable oil 15-25 part, fennel seeds 4-6 part.
Embodiment two
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 30 parts, 5 parts, Chinese prickly ash, sliding 30 parts, mushroom mushroom, anise 4 parts, ginger 5 parts, crab flavour mushroom 20 parts, 40 parts, fermented soya bean, 7 parts, shelled peanut, 10 parts, soy sauce, salt 4 parts, chilli oil 20 parts, vegetable oil 15 parts, fennel seeds 4 parts.
Embodiment three
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 40 parts, 6 parts, Chinese prickly ash, sliding 40 parts, mushroom mushroom, anise 5 parts, ginger 6 parts, crab flavour mushroom 30 parts, 45 parts, fermented soya bean, 8 parts, shelled peanut, 11 parts, soy sauce, salt 5 parts, chilli oil 30 parts, vegetable oil 20 parts, fennel seeds 5 parts.
Embodiment four
A kind of bacterium mushroom sauce, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 50 parts, 7 parts, Chinese prickly ash, sliding 50 parts, mushroom mushroom, anise 6 parts, ginger 7 parts, crab flavour mushroom 40 parts, 50 parts, fermented soya bean, 9 parts, shelled peanut, 12 parts, soy sauce, salt 6 parts, chilli oil 40 parts, vegetable oil 25 parts, fennel seeds 6 parts.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a bacterium mushroom sauce, it is characterized in that, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 30-50 part, Chinese prickly ash 5-7 part, sliding mushroom mushroom 30-50 part, anistree 4-6 part, ginger 5-7 part, crab flavour mushroom 20-40 part, fermented soya bean 40-50 part, shelled peanut 7-9 part, soy sauce 10-12 part, salt 4-6 part, chilli oil 20-40 part, vegetable oil 15-25 part, fennel seeds 4-6 part.
2. a kind of bacterium mushroom sauce according to claim 1, it is characterized in that, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 30 parts, 5 parts, Chinese prickly ash, sliding 30 parts, mushroom mushroom, anise 4 parts, ginger 5 parts, crab flavour mushroom 20 parts, 40 parts, fermented soya bean, 7 parts, shelled peanut, 10 parts, soy sauce, salt 4 parts, chilli oil 20 parts, vegetable oil 15 parts, fennel seeds 4 parts.
3. a kind of bacterium mushroom sauce according to claim 1, it is characterized in that, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 40 parts, 6 parts, Chinese prickly ash, sliding 40 parts, mushroom mushroom, anise 5 parts, ginger 6 parts, crab flavour mushroom 30 parts, 45 parts, fermented soya bean, 8 parts, shelled peanut, 11 parts, soy sauce, salt 5 parts, chilli oil 30 parts, vegetable oil 20 parts, fennel seeds 5 parts.
4. a kind of bacterium mushroom sauce according to claim 1, it is characterized in that, this bacterium mushroom sauce is made up of the raw material of following weight portion: flat mushroom 50 parts, 7 parts, Chinese prickly ash, sliding 50 parts, mushroom mushroom, anise 6 parts, ginger 7 parts, crab flavour mushroom 40 parts, 50 parts, fermented soya bean, 9 parts, shelled peanut, 12 parts, soy sauce, salt 6 parts, chilli oil 40 parts, vegetable oil 25 parts, fennel seeds 6 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510680048.6A CN105266131A (en) | 2015-10-19 | 2015-10-19 | Mushroom sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510680048.6A CN105266131A (en) | 2015-10-19 | 2015-10-19 | Mushroom sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266131A true CN105266131A (en) | 2016-01-27 |
Family
ID=55136637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510680048.6A Pending CN105266131A (en) | 2015-10-19 | 2015-10-19 | Mushroom sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105266131A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262719A (en) * | 2016-08-17 | 2017-01-04 | 天津商业大学 | Utilize discarded stem preparation rich in the method for vitamin D2 Agaricus Bisporus beans |
-
2015
- 2015-10-19 CN CN201510680048.6A patent/CN105266131A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262719A (en) * | 2016-08-17 | 2017-01-04 | 天津商业大学 | Utilize discarded stem preparation rich in the method for vitamin D2 Agaricus Bisporus beans |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160127 |