| 摘要 |
PURPOSE: A producing method of spicy sauce containing tricholoma matsutake is provided to offer vitamin A, vitamin C, and capsaicin contained in the tricholoma matsutake to eaters. CONSTITUTION: A producing method of spicy sauce containing tricholoma matsutake comprises the following steps: washing and finely cutting peppers, and washing again using a wicker tray; removing intestines and foreign materials from anchovies before drying with sunlight, and crushing to obtain anchovy powder; cutting the mushrooms, drying, and crushing before adding water to boil; mixing the tricholoma matsutake powder, anchovy powder, salt, soy sauce, sea tangle, and the tricholoma matsutake, and boiling to make the sauce; adding the peppers into the sauce before boiling for 2~3minutes; and cooling the sauce for 30~40minutes.
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