CN109691667A - A kind of mushroom sauce and preparation method thereof - Google Patents
A kind of mushroom sauce and preparation method thereof Download PDFInfo
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- CN109691667A CN109691667A CN201910136476.0A CN201910136476A CN109691667A CN 109691667 A CN109691667 A CN 109691667A CN 201910136476 A CN201910136476 A CN 201910136476A CN 109691667 A CN109691667 A CN 109691667A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 56
- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 20
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 244000136475 Aleurites moluccana Species 0.000 claims abstract description 15
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 15
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 15
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 15
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 15
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 14
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 14
- 235000020232 peanut Nutrition 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 244000000626 Daucus carota Species 0.000 claims abstract description 13
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 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
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000234282 Allium Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000002304 perfume Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 10
- 230000036541 health Effects 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000020100 Glossogyne Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036772 blood pressure Effects 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
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 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
- 238000011160 research Methods 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention patent relates to sauce technical field, a kind of mushroom sauce and preparation method thereof is disclosed.The mushroom sauce, by mass percentage, each raw material composition are as follows: mushroom 30~40%, soya bean 10~15%, sesame 1~3%, peanut 5~9%, Chinese chestnut 4~8%, carrot 3~5%, tomato 6~10%, Jerusalem artichoke 1~2%, vegetable oil 0.8~1.4%, chopped spring onion 1~2%, mashed garlic 0.5~1.5%, salt 0.5~1.0%, rice wine 0.3~0.8%.Mushroom sauce production provided by the invention is simple, special taste, full of nutrition, configuration is balanced, using mushroom as primary raw material, sesame, soya bean, peanut, Chinese chestnut Seed, tomato, the auxiliary materials such as Jerusalem artichoke are added, while promoting mushroom sauce taste, the also very big alimentary health-care function for increasing mushroom sauce.Relative to traditional sauce, mushroom sauce provided by the invention is more easily digested and assimilated, and is suitable for in season perfume, is green and healthy, can be eaten for a long time, be not easy to get angry, being suitble to all kinds of consumers edible.
Description
Technical field
The invention patent relates to sauce technical field, especially a kind of mushroom sauce and preparation method thereof.
Background technique
Sauce as flavouring and appetizing food important in people's daily life, because its is convenient, delicious flavour by
The majority of consumers' likes.But most of sauce on the market is based on beans substance at present, charger sheet one, nutrition is deficient
It is weary, often only consider that taste when people are edible is also difficult to digest without pursuing nutrient health, some large amounts of food.But with
The continuous improvement of living standards of the people, food nutrition and health care are increasingly becoming emphasis concerned by people, and traditional sauce is not
It is able to satisfy the demand of modern consumer.
It is well known that mushroom is also known as winter wild rice, flower mushroom, it is a kind of integration of drinking and medicinal herbs bacterium, not only rich in protein abundant, dimension life
The nutriments such as element, amino acid, and containing substances such as calcium, iron, phosphorus and carbohydrate, there is high nutrition and health care function
Can, it can not only improve the immunity of the human body, but also in blood pressure lowering, there is certain effect in terms of reducing cholesterol level toxin-expelling and face nourishing
Fruit.Therefore, the exploitation and development of herb of Thinleaf GLossogyne products become the hot spot of people's research in recent years.
Summary of the invention
It is strong the invention aims to provide one kind full of nutrition, special taste, green for the problems of the prior art
Mushroom sauce of health and preparation method thereof.
In order to achieve the above object, the technical scheme is that
A kind of mushroom sauce, by mass percentage, each raw material composition are as follows: mushroom 30~40%, soya bean 10~15%, sesame
Numb 1~3%, peanut 5~9%, Chinese chestnut 4~8%, carrot 3~5%, tomato 6~10%, Jerusalem artichoke 1~2%, vegetable oil 0.8
~1.4%, chopped spring onion 1~2%, mashed garlic 0.5~1.5%, salt 0.5~1.0%, rice wine 0.3~0.8%.
Preferably, a kind of mushroom sauce, by mass percentage, each raw material composition are as follows: mushroom 35%, soya bean 12%, sesame
Numb 2%, peanut 8%, Chinese chestnut Seed 6%, carrot 4%, tomato 8%, Jerusalem artichoke 1.5%, vegetable oil 1.2%, chopped spring onion 1.5%, garlic
Mud 1%, salt 0.8%, rice wine 0.5%.
A kind of mushroom sauce production method, comprising the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and tomato is cleaned, is diced for use, by carrot, Jerusalem artichoke, Chinese chestnut Seed
It cleans, chopping, is then put into togerther in pot with sesame, chopped spring onion, rice wine, mashed garlic is added, fries spare；
(2) mushroom cleaned, diced, vegetable oil frying is then added stir-fried processing；
(3) soya bean and peanut are impregnated in warm water, then puts into cooker plus water carries out boiling；
(4) the mushroom fourth to stir-fry fried in the material fried in step (1) and step (2) is poured into cooker, then plus
Enter salt and tomato fourth, rear sealed pickling is mixed evenly and obtains mushroom sauce.
Specifically, in the step (2) frying stir-fry temperature be 80~100 DEG C, the time be 10~20min.
Specifically, warm water temperature is 35~40 DEG C in the step (3), soaking time is 4~5h, and boiling amount of water is Huang
2~3 times of beans and peanut total amount, digestion time are 30~50min.
Specifically, salting period is 6~8h in the step (4).
Compared with prior art, the invention has the advantages that
It is main with mushroom 1. mushroom sauce production provided by the invention is simple, special taste, full of nutrition, configuration is balanced
The auxiliary materials such as sesame, soya bean, peanut, Chinese chestnut Seed, tomato, Jerusalem artichoke are added, while promoting mushroom sauce taste, also greatly in raw material
Increase the alimentary health-care function of mushroom sauce.
2. mushroom sauce provided by the invention is more easily digested and assimilated relative to traditional sauce, be suitable for in season perfume,
It is green and healthy, it can be eaten for a long time, be not easy to get angry, be suitble to all kinds of consumers edible.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described.
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of mushroom sauce, by mass percentage, each raw material composition are as follows: mushroom 30%, soya bean 10%, sesame 1%, flower
Raw 5%, Chinese chestnut 4%, carrot 3%, tomato 6%, Jerusalem artichoke 1%, vegetable oil 0.8%, chopped spring onion 1%, mashed garlic 0.5%, salt
0.5%, rice wine 0.3%.
A kind of mushroom sauce production method, comprising the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and tomato is cleaned, is diced for use, by carrot, Jerusalem artichoke, Chinese chestnut Seed
It cleans, chopping, is then put into togerther in pot with sesame, chopped spring onion, rice wine, mashed garlic is added, fries spare；
(2) mushroom cleaned, diced, that vegetable oil frying at 80 DEG C 20min that stir-fries then is added is spare；
(3) soya bean and peanut are impregnated into 5h in 35 DEG C of warm water, then put into cooker, add 2 times of water boilings
30min；
(4) the mushroom fourth to stir-fry fried in the material fried in step (1) and step (2) is poured into cooker, then plus
Enter salt and tomato fourth, rear sealed pickling 6h is mixed evenly and obtains mushroom sauce.
Embodiment 2
A kind of mushroom sauce, by mass percentage, each raw material composition are as follows: mushroom 35%, soya bean 12%, sesame 2%, flower
Raw 8%, Chinese chestnut Seed 6%, carrot 4%, tomato 8%, Jerusalem artichoke 1.5%, vegetable oil 1.2%, chopped spring onion 1.5%, mashed garlic 1%, salt
0.8%, rice wine 0.5%.
A kind of mushroom sauce production method, comprising the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and tomato is cleaned, is diced for use, by carrot, Jerusalem artichoke, Chinese chestnut Seed
It cleans, chopping, is then put into togerther in pot with sesame, chopped spring onion, rice wine, mashed garlic is added, fries spare；
(2) mushroom cleaned, diced, that vegetable oil frying at 90 DEG C 15min that stir-fries then is added is spare；
(3) soya bean and peanut are impregnated into 4.5h in 38 DEG C of warm water, then put into cooker, add 2.5 times of water boilings
40min；
(4) the mushroom fourth to stir-fry fried in the material fried in step (1) and step (2) is poured into cooker, then plus
Enter salt and tomato fourth, rear sealed pickling 7h is mixed evenly and obtains mushroom sauce.
Embodiment 3
A kind of mushroom sauce, by mass percentage, each raw material composition are as follows: mushroom 40%, soya bean 15%, sesame 3%, flower
Raw 9%, Chinese chestnut 8%, carrot 5%, tomato 10%, Jerusalem artichoke 2%, vegetable oil 1.4%, chopped spring onion 2%, mashed garlic 1.5%, salt
1.0%, rice wine 0.8%.
A kind of mushroom sauce production method, comprising the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and tomato is cleaned, is diced for use, by carrot, Jerusalem artichoke, Chinese chestnut Seed
It cleans, chopping, is then put into togerther in pot with sesame, chopped spring onion, rice wine, mashed garlic is added, fries spare；
(2) mushroom cleaned, diced, then addition vegetable oil is spare in the 100 fried 10i n that stir-fry；
(3) soya bean and peanut are impregnated in 40 water 4, then put into cooker, add 3 water boiling 5min；
(4) the mushroom fourth to stir-fry fried in the material fried in step (1) and step (2) is poured into cooker, then plus
Enter salt and tomato fourth, rear sealed pickling 8 is mixed evenly and obtains mushroom sauce.
The foregoing description of the disclosed embodiments can be realized those skilled in the art or using the present invention.To this
A variety of modifications of a little embodiments will be apparent for a person skilled in the art, and the general principles defined herein can
Without departing from the spirit or scope of the present invention, to realize in other embodiments.Therefore, the present invention will not be limited
It is formed on the embodiments shown herein, and is to fit to consistent with the principles and novel features disclosed in this article widest
Range.
Claims (6)
1. a kind of mushroom sauce, which is characterized in that by mass percentage, each raw material composition are as follows: mushroom 30~40%, soya bean 10
~15%, sesame 1~3%, peanut 5~9%, Chinese chestnut 4~8%, carrot 3~5%, tomato 6~10%, Jerusalem artichoke 1~2%,
Vegetable oil 0.8~1.4%, chopped spring onion 1~2%, mashed garlic 0.5~1.5%, salt 0.5~1.0%, rice wine 0.3~0.8%.
2. mushroom sauce as described in claim 1, which is characterized in that by mass percentage, each raw material composition are as follows: mushroom
35%, soya bean 12%, sesame 2%, peanut 8%, Chinese chestnut Seed 6%, carrot 4%, tomato 8%, Jerusalem artichoke 1.5%, vegetable oil
1.2%, chopped spring onion 1.5%, mashed garlic 1%, salt 0.8%, rice wine 0.5%.
3. a kind of production method of such as described in any item mushroom sauces of claim 1-2, which comprises the following steps:
(1) above-mentioned each raw material is weighed in parts by weight, and tomato is cleaned, is diced for use, carrot, Jerusalem artichoke, Chinese chestnut Seed are cleaned,
Chopping, is then put into togerther in pot with sesame, chopped spring onion, and rice wine, mashed garlic is added, fries spare；
(2) mushroom cleaned, diced, vegetable oil frying is then added stir-fried processing；
(3) soya bean and peanut are impregnated in warm water, then puts into cooker plus water carries out boiling；
(4) the mushroom fourth to stir-fry fried in the material fried in step (1) and step (2) is poured into cooker, food is then added
Salt and tomato fourth are mixed evenly rear sealed pickling and obtain mushroom sauce.
4. mushroom sauce production method as claimed in claim 3, it is characterised in that: the frying temperature that stir-fries is in the step (2)
80~100 DEG C, the time is 10~20min.
5. mushroom sauce production method as claimed in claim 3, it is characterised in that: in the step (3) warm water temperature be 35~
40 DEG C, soaking time is 4~5h, and boiling amount of water is 2~3 times of soya bean and peanut total amount, and digestion time is 30~50min.
6. mushroom sauce production method as claimed in claim 3, it is characterised in that: in the step (4) salting period be 6~
8h。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910136476.0A CN109691667A (en) | 2019-02-25 | 2019-02-25 | A kind of mushroom sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910136476.0A CN109691667A (en) | 2019-02-25 | 2019-02-25 | A kind of mushroom sauce and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109691667A true CN109691667A (en) | 2019-04-30 |
Family
ID=66233662
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910136476.0A Pending CN109691667A (en) | 2019-02-25 | 2019-02-25 | A kind of mushroom sauce and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747756A (en) * | 2022-05-27 | 2022-07-15 | 泌阳亿健食品有限公司 | Processing technology of shiitake mushroom sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972741A (en) * | 2012-12-14 | 2013-03-20 | 深圳市龙茵科技有限公司 | Seasoning source capable of enhancing appetite containing mushroom and being capable of enhancing appetite and manufacturing method of seasoning source |
| CN103504276A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Shiitake sauce production process |
| CN107279952A (en) * | 2017-05-23 | 2017-10-24 | 李贤章 | A kind of preparation method of mushroom pepper sauce |
| CN108208756A (en) * | 2018-02-01 | 2018-06-29 | 信阳羚锐好味道股份有限公司 | A kind of Chinese chestnut mushroom sauce and preparation method thereof |
-
2019
- 2019-02-25 CN CN201910136476.0A patent/CN109691667A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972741A (en) * | 2012-12-14 | 2013-03-20 | 深圳市龙茵科技有限公司 | Seasoning source capable of enhancing appetite containing mushroom and being capable of enhancing appetite and manufacturing method of seasoning source |
| CN103504276A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Shiitake sauce production process |
| CN107279952A (en) * | 2017-05-23 | 2017-10-24 | 李贤章 | A kind of preparation method of mushroom pepper sauce |
| CN108208756A (en) * | 2018-02-01 | 2018-06-29 | 信阳羚锐好味道股份有限公司 | A kind of Chinese chestnut mushroom sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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