CN112931847A - Mushroom sauce and preparation method thereof - Google Patents
Mushroom sauce and preparation method thereof Download PDFInfo
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- CN112931847A CN112931847A CN202110336051.1A CN202110336051A CN112931847A CN 112931847 A CN112931847 A CN 112931847A CN 202110336051 A CN202110336051 A CN 202110336051A CN 112931847 A CN112931847 A CN 112931847A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 52
- 235000015067 sauces Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 31
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 31
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
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- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
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- 244000068988 Glycine max Species 0.000 claims abstract description 13
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 244000062245 Hedychium flavescens Species 0.000 claims abstract description 10
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 10
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 10
- 241000221638 Morchella Species 0.000 claims abstract description 8
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 33
- 241000234282 Allium Species 0.000 claims description 21
- 238000004140 cleaning Methods 0.000 claims description 18
- 206010033546 Pallor Diseases 0.000 claims description 12
- 230000005587 bubbling Effects 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 244000018436 Coriandrum sativum Species 0.000 claims description 6
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 241000865570 Morchella vulgaris Species 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000011477 liquorice Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 5
- 240000002769 Morchella esculenta Species 0.000 claims description 5
- 235000002779 Morchella esculenta Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 241000190633 Cordyceps Species 0.000 claims description 3
- 241001264174 Cordyceps militaris Species 0.000 claims description 3
- 244000163122 Curcuma domestica Species 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000003373 curcuma longa Nutrition 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
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- 239000003921 oil Substances 0.000 claims description 3
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- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 4
- XUFXOAAUWZOOIT-SXARVLRPSA-N (2R,3R,4R,5S,6R)-5-[[(2R,3R,4R,5S,6R)-5-[[(2R,3R,4S,5S,6R)-3,4-dihydroxy-6-methyl-5-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-1-cyclohex-2-enyl]amino]-2-oxanyl]oxy]-3,4-dihydroxy-6-(hydroxymethyl)-2-oxanyl]oxy]-6-(hydroxymethyl)oxane-2,3,4-triol Chemical compound O([C@H]1O[C@H](CO)[C@H]([C@@H]([C@H]1O)O)O[C@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O)N[C@@H]1[C@@H]([C@@H](O)[C@H](O)C(CO)=C1)O)C)[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O XUFXOAAUWZOOIT-SXARVLRPSA-N 0.000 abstract description 3
- 229940077274 Alpha glucosidase inhibitor Drugs 0.000 abstract description 3
- 229940100389 Sulfonylurea Drugs 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 229960002632 acarbose Drugs 0.000 abstract description 3
- XUFXOAAUWZOOIT-UHFFFAOYSA-N acarviostatin I01 Natural products OC1C(O)C(NC2C(C(O)C(O)C(CO)=C2)O)C(C)OC1OC(C(C1O)O)C(CO)OC1OC1C(CO)OC(O)C(O)C1O XUFXOAAUWZOOIT-UHFFFAOYSA-N 0.000 abstract description 3
- 239000003888 alpha glucosidase inhibitor Substances 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 229940079593 drug Drugs 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000291 postprandial effect Effects 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 208000013016 Hypoglycemia Diseases 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
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- 230000002218 hypoglycaemic effect Effects 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- YROXIXLRRCOBKF-UHFFFAOYSA-N sulfonylurea Chemical class OC(=N)N=S(=O)=O YROXIXLRRCOBKF-UHFFFAOYSA-N 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000006467 substitution reaction 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
- 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
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention discloses mushroom sauce which comprises the following components in parts by weight: 80-160 parts of soybean paste, 10-30 parts of delicious soy sauce, 15-30 parts of dark soy sauce, 3-6 parts of mushroom essence, 2-4 parts of monosodium glutamate, 15-30 parts of caraway, 25-50 parts of chive, 3-6 parts of morchella, 3-6 parts of cordyceps sinensis, 5-10 parts of high-grade grain liquor, 1-2 parts of sesame oil, 20-40 parts of garlic, 200 parts of rapeseed oil, 500 parts of mulberry twig pleurotus eryngii, 3-6 parts of dried shiitake mushroom, 3-6 parts of small yellow ginger, 40-80 parts of onion head, 80-160 parts of purified water and 5-10 parts of spice. The invention belongs to the technical field of mushroom sauce, in particular to mushroom sauce and a preparation method thereof, the mushroom sauce has compound and unique taste and high nutritional value, the medicinal value of the mushroom sauce is improved by adding mulberry branch pleurotus eryngii, and the contained 1-deoxynojirimycin belongs to a strong alpha-glucosidase inhibitor and has better absorption than acarbose; inhibiting the conversion of human body sugar, reducing the increase of fasting blood sugar and postprandial blood sugar, has better safety than sulfonylureas drugs, has the efficacy of reducing blood sugar, and is beneficial to the health of people.
Description
Technical Field
The invention belongs to the technical field of mushroom sauce, and particularly relates to mushroom sauce and a preparation method thereof.
Background
The mushroom sauce is a traditional product which is popular among Chinese people, and has a plurality of varieties sold in the market, wide raw material sources and unique taste. With the continuous improvement of living standard, people have more and more diversified taste requirements, and are more willing to measure the required varieties and standards of sauce products from the health perspective, wherein some standards are gradually deepened into the mind of people. Such as some high salt, high grease, high saturated fatty acid, high chemical and chemical added sauces, have gradually faded out of the market. The market demands a sauce product which has compound and unique taste and is beneficial to the health of people and a preparation method thereof.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the mushroom sauce and the preparation method thereof, the mushroom sauce has compound and unique taste and high nutritional value, the medicinal value of the mushroom sauce is improved by adding the mulberry branch pleurotus eryngii, and the contained 1-deoxynojirimycin belongs to a strong alpha-glucosidase inhibitor and has better absorption than acarbose; the composition inhibits the conversion of sugar in a human body, lowers the increase of fasting blood sugar and postprandial blood sugar, is superior to sulfonylurea drugs, has greatly lower possibility of generating hypoglycemia and other side effects than other hypoglycemic drugs, and has good safety; the product can be used without changing normal dietary structure, has effects of lowering blood sugar, and is beneficial for health of people.
The technical scheme adopted by the invention is as follows: the invention relates to mushroom sauce which comprises the following components in parts by weight: 80-160 parts of soybean paste, 10-30 parts of delicious soy sauce, 15-30 parts of dark soy sauce, 3-6 parts of mushroom essence, 2-4 parts of monosodium glutamate, 15-30 parts of caraway, 25-50 parts of chive, 3-6 parts of morchella, 3-6 parts of cordyceps sinensis, 5-10 parts of high-grade grain liquor, 1-2 parts of sesame oil, 20-40 parts of garlic, 200 parts of rapeseed oil, 500 parts of mulberry twig pleurotus eryngii, 3-6 parts of dried shiitake mushroom, 3-6 parts of small yellow ginger, 40-80 parts of onion head, 80-160 parts of purified water and 5-10 parts of spice.
Further, 90-150 parts of soybean paste, 15-25 parts of delicious soy sauce, 20-25 parts of dark soy sauce, 4-5 parts of mushroom essence, 2-3 parts of monosodium glutamate, 20-25 parts of caraway, 30-40 parts of chive, 4-5 parts of morchella esculenta, 4-5 parts of cordyceps sinensis, 6-9 parts of high-grade grain liquor, 1-2 parts of sesame oil, 25-35 parts of garlic heads, 190 parts of rapeseed oil, 450 parts of mulberry branch pleurotus eryngii, 4-5 parts of dried mushrooms, 4-5 parts of parvus gingers, 50-70 parts of onion heads, 90-150 parts of purified water and 6-9 parts of spices.
Further, 120 parts of soybean paste, 20 parts of delicious soy sauce, 22 parts of dark soy sauce, 5 parts of mushroom essence, 3 parts of monosodium glutamate, 22 parts of caraway, 35 parts of chive, 5 parts of morchella esculenta, 5 parts of cordyceps mushroom, 8 parts of high-degree grain liquor, 2 parts of sesame oil, 30 parts of garlic, 150 parts of rapeseed oil, 400 parts of ramulus mori pleurotus eryngii, 5 parts of dried shiitake mushroom, 5 parts of small yellow ginger, 60 parts of onion head, 120 parts of purified water and 8 parts of spice.
The invention relates to a preparation method of mushroom sauce, which comprises the following steps:
1) preparing materials: cleaning mulberry twig and pleurotus eryngii, cutting the mulberry twig and pleurotus eryngii into 2cm square blocks for later use, soaking dried mushrooms with water, shredding the dried mushrooms for later use, soaking dried morchella vulgaris, blanching the dried morchella vulgaris for later use, blanching the soaked cordyceps sinensis for later use, shredding the dried mushrooms for later use, cleaning onion heads, shredding the cleaned onion heads for later use, cleaning chives, cutting the cleaned onion heads into 3cm long sections for later use, cleaning garlic heads, chopping particles for later use, cleaning small yellow gingers, slicing the cleaned garlic heads for later use, mixing high-degree grain liquor and spices, uniformly stirring the mixture for later use, cleaning coriander, and cutting the cleaned coriander into 1cm long sections for later use;
2) blanching pleurotus eryngii: blanching the cut mulberry branch pleurotus eryngii blocks, boiling the mulberry branch pleurotus eryngii blocks, and pouring out the draining water for later use;
3) frying: heating rapeseed oil to 200 ℃, cooling to 150 ℃, adding prepared small turmeric pieces, then adding prepared dried soaked shiitake shreds, stirring to disperse, adding onion heads and chive white segments, frying to golden yellow with medium fire, adding green segments of chive, continuously frying at low temperature, removing water by frying, and adding minced caraway until the green segments of chive are dark green; adding prepared grain liquor and spices, stirring, parching to obtain fragrance, adding half of Bulbus Allii, stirring, parching to golden yellow, adding prepared delicious soy sauce and dark soy sauce, stirring, parching to slightly bubbling, adding semen glycines sauce, stirring to slightly bubbling, adding purified water, stirring, heating, bubbling, parching with slow fire, stirring, adjusting the temperature, stirring continuously to avoid pasting the sauce, separating the sauce from the oil sauce after the sauce is fried to generate fragrance, forming the original soybean sauce with thick consistency, adding the prepared mulberry twig pleurotus eryngii, morchella esculenta pieces and cordyceps militaris, continuously frying to slightly bubble, adding the other half of garlic, stirring uniformly, frying to slightly bubble, adding the prepared sesame oil, mushroom essence and monosodium glutamate, stirring uniformly, turning off the fire, and bottling.
The invention with the structure has the following beneficial effects: the mushroom sauce has the advantages that the mushroom sauce is compound and unique in taste and high in nutritional value, the medicinal value of the mushroom sauce is improved due to the addition of the mulberry twig pleurotus eryngii, the contained 1-deoxynojirimycin belongs to a strong alpha-glucosidase inhibitor, and the absorption of the 1-deoxynojirimycin is superior to that of acarbose; the composition inhibits the conversion of sugar in a human body, lowers the increase of fasting blood sugar and postprandial blood sugar, is superior to sulfonylurea drugs, has greatly lower possibility of generating hypoglycemia and other side effects than other hypoglycemic drugs, and has good safety; the product can be used without changing normal dietary structure, has effects of lowering blood sugar, and is beneficial for health of people.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention relates to mushroom sauce which comprises the following components in parts by weight: 80-160 parts of soybean paste, 10-30 parts of delicious soy sauce, 15-30 parts of dark soy sauce, 3-6 parts of mushroom essence, 2-4 parts of monosodium glutamate, 15-30 parts of caraway, 25-50 parts of chive, 3-6 parts of morchella, 3-6 parts of cordyceps sinensis, 5-10 parts of high-grade grain liquor, 1-2 parts of sesame oil, 20-40 parts of garlic, 200 parts of rapeseed oil, 500 parts of mulberry twig pleurotus eryngii, 3-6 parts of dried shiitake mushroom, 3-6 parts of small yellow ginger, 40-80 parts of onion head, 80-160 parts of purified water and 5-10 parts of spice.
90-150 parts of soybean paste, 15-25 parts of delicious soy sauce, 20-25 parts of dark soy sauce, 4-5 parts of mushroom essence, 2-3 parts of monosodium glutamate, 20-25 parts of caraway, 30-40 parts of chive, 4-5 parts of morchella, 4-5 parts of cordyceps sinensis, 6-9 parts of high-grade grain liquor, 1-2 parts of sesame oil, 25-35 parts of garlic, 190 parts of rapeseed oil 110, 450 parts of mulberry branch pleurotus eryngii, 4-5 parts of dried shiitake, 4-5 parts of parmelia parva, 50-70 parts of onion head, 90-150 parts of purified water and 6-9 parts of spice.
120 parts of soybean paste, 20 parts of delicious soy sauce, 22 parts of dark soy sauce, 5 parts of mushroom essence, 3 parts of monosodium glutamate, 22 parts of caraway, 35 parts of chive, 5 parts of morchella, 5 parts of cordyceps mushroom, 8 parts of high-degree grain liquor, 2 parts of sesame oil, 30 parts of garlic, 150 parts of rapeseed oil, 400 parts of ramulus mori pleurotus eryngii, 5 parts of dried mushroom, 5 parts of small yellow ginger, 60 parts of onion, 120 parts of purified water and 8 parts of spice.
The invention relates to a preparation method of mushroom sauce, which comprises the following steps:
1) preparing materials: cleaning mulberry twig and pleurotus eryngii, cutting the mulberry twig and pleurotus eryngii into 2cm square blocks for later use, soaking dried mushrooms with water, shredding the dried mushrooms for later use, soaking dried morchella vulgaris, blanching the dried morchella vulgaris for later use, blanching the soaked cordyceps sinensis for later use, shredding the dried mushrooms for later use, cleaning onion heads, shredding the cleaned onion heads for later use, cleaning chives, cutting the cleaned onion heads into 3cm long sections for later use, cleaning garlic heads, chopping particles for later use, cleaning small yellow gingers, slicing the cleaned garlic heads for later use, mixing high-degree grain liquor and spices, uniformly stirring the mixture for later use, cleaning coriander, and cutting the cleaned coriander into 1cm long sections for later use;
2) blanching pleurotus eryngii: blanching the cut mulberry branch pleurotus eryngii blocks, boiling the mulberry branch pleurotus eryngii blocks, and pouring out the draining water for later use;
3) frying: heating rapeseed oil to 200 ℃, cooling to 150 ℃, adding prepared small turmeric pieces, then adding prepared dried soaked shiitake shreds, stirring to disperse, adding onion heads and chive white segments, frying to golden yellow with medium fire, adding green segments of chive, continuously frying at low temperature, removing water by frying, and adding minced caraway until the green segments of chive are dark green; adding prepared grain liquor and spices, stirring, parching to obtain fragrance, adding half of Bulbus Allii, stirring, parching to golden yellow, adding prepared delicious soy sauce and dark soy sauce, stirring, parching to slightly bubbling, adding semen glycines sauce, stirring to slightly bubbling, adding purified water, stirring, heating, bubbling, parching with slow fire, stirring, adjusting the temperature, stirring continuously to avoid pasting the sauce, separating the sauce from the oil sauce after the sauce is fried to generate fragrance, forming the original soybean sauce with thick consistency, adding the prepared mulberry twig pleurotus eryngii, morchella esculenta pieces and cordyceps militaris, continuously frying to slightly bubble, adding the other half of garlic, stirring uniformly, frying to slightly bubble, adding the prepared sesame oil, mushroom essence and monosodium glutamate, stirring uniformly, turning off the fire, and bottling.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The present invention and the embodiments thereof have been described above, and the description is not restrictive, but is only one of the embodiments of the present invention, and is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A mushroom paste, which is characterized in that: the paint comprises the following components in parts by weight: 80-160 parts of soybean paste, 10-30 parts of delicious soy sauce, 15-30 parts of dark soy sauce, 3-6 parts of mushroom essence, 2-4 parts of monosodium glutamate, 15-30 parts of caraway, 25-50 parts of chive, 3-6 parts of morchella, 3-6 parts of cordyceps sinensis, 5-10 parts of high-grade grain liquor, 1-2 parts of sesame oil, 20-40 parts of garlic, 200 parts of rapeseed oil, 500 parts of mulberry twig pleurotus eryngii, 3-6 parts of dried shiitake mushroom, 3-6 parts of small yellow ginger, 40-80 parts of onion head, 80-160 parts of purified water and 5-10 parts of spice.
2. The mushroom paste according to claim 1, wherein: 90-150 parts of soybean paste, 15-25 parts of delicious soy sauce, 20-25 parts of dark soy sauce, 4-5 parts of mushroom essence, 2-3 parts of monosodium glutamate, 20-25 parts of caraway, 30-40 parts of chive, 4-5 parts of morchella, 4-5 parts of cordyceps sinensis, 6-9 parts of high-grade grain liquor, 1-2 parts of sesame oil, 25-35 parts of garlic, 190 parts of rapeseed oil 110, 450 parts of mulberry branch pleurotus eryngii, 4-5 parts of dried shiitake, 4-5 parts of parmelia parva, 50-70 parts of onion head, 90-150 parts of purified water and 6-9 parts of spice.
3. The mushroom paste according to claim 1, wherein: 120 parts of soybean paste, 20 parts of delicious soy sauce, 22 parts of dark soy sauce, 5 parts of mushroom essence, 3 parts of monosodium glutamate, 22 parts of caraway, 35 parts of chive, 5 parts of morchella, 5 parts of cordyceps mushroom, 8 parts of high-degree grain liquor, 2 parts of sesame oil, 30 parts of garlic, 150 parts of rapeseed oil, 400 parts of ramulus mori pleurotus eryngii, 5 parts of dried mushroom, 5 parts of small yellow ginger, 60 parts of onion, 120 parts of purified water and 8 parts of spice.
4. A preparation method of mushroom sauce is characterized by comprising the following steps: the method comprises the following steps:
1) preparing materials: cleaning mulberry twig and pleurotus eryngii, cutting the mulberry twig and pleurotus eryngii into 2cm square blocks for later use, soaking dried mushrooms with water, shredding the dried mushrooms for later use, soaking dried morchella vulgaris, blanching the dried morchella vulgaris for later use, blanching the soaked cordyceps sinensis for later use, shredding the dried mushrooms for later use, cleaning onion heads, shredding the cleaned onion heads for later use, cleaning chives, cutting the cleaned onion heads into 3cm long sections for later use, cleaning garlic heads, chopping particles for later use, cleaning small yellow gingers, slicing the cleaned garlic heads for later use, mixing high-degree grain liquor and spices, uniformly stirring the mixture for later use, cleaning coriander, and cutting the cleaned coriander into 1cm long sections for later use;
2) blanching pleurotus eryngii: blanching the cut mulberry branch pleurotus eryngii blocks, boiling the mulberry branch pleurotus eryngii blocks, and pouring out the draining water for later use;
3) frying: heating rapeseed oil to 200 ℃, cooling to 150 ℃, adding prepared small turmeric pieces, then adding prepared dried soaked shiitake shreds, stirring to disperse, adding onion heads and chive white segments, frying to golden yellow with medium fire, adding green segments of chive, continuously frying at low temperature, removing water by frying, and adding minced caraway until the green segments of chive are dark green; adding prepared grain liquor and spices, stirring, parching to obtain fragrance, adding half of Bulbus Allii, stirring, parching to golden yellow, adding prepared delicious soy sauce and dark soy sauce, stirring, parching to slightly bubbling, adding semen glycines sauce, stirring to slightly bubbling, adding purified water, stirring, heating, bubbling, parching with slow fire, stirring, adjusting the temperature, stirring continuously to avoid pasting the sauce, separating the sauce from the oil sauce after the sauce is fried to generate fragrance, forming the original soybean sauce with thick consistency, adding the prepared mulberry twig pleurotus eryngii, morchella esculenta pieces and cordyceps militaris, continuously frying to slightly bubble, adding the other half of garlic, stirring uniformly, frying to slightly bubble, adding the prepared sesame oil, mushroom essence and monosodium glutamate, stirring uniformly, turning off the fire, and bottling.
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