Pure mash 100
Pure mash 100 is retort mushrooms using fresh mushrooms from Netherlands.
I just pressurized it and heat-treated it to make use of a flavor of the material.
They look like boiling in water, but all the liquids are deuce derived from mushrooms.
As it is taste and full-bodied juice, please use it for cooking in conjunction with mushrooms.
Use example
■As ingredients of Western-style dishes to pasta salad sources.
■Make use of a flavor, body; and to stewed dishes such as the curry stew.
■Please use a topping or the quiche croque monsieur of the pizza for various dishes as ingredients of the bread.
Quality standard
Expenditure | Slice 6 kg X 3 The dice 6 kg X 3 |
Interior | Aluminum laminating bag |
Load look | Corrugated cardboard |
Cut | Slice (6mm)/dice (7*7*9mm) |
Solid content | About 50% |
pH | 6.3 ±0.4 |
Storage condition | Normal temperature storage |
The expiration date | After the production two years (unopened) |
Others | Halal correspondence |
Process of manufacture | Raw materials acceptance → Washing → Quality confirmation → Washing → Examination for appearance → Cut → Drainer → Filling → Deaeration packing → Retort sterilization → X-rays → Product |
Recommended recipe using Pure mash 100
Creamy champignon soup
◎Materials (about 1 kg of completion)
<A> Mushrooms paste
Pure mash 100 (solidity 1: juice 1), ‥ 400 g
Potato 5mm slice…130 g
Onion 5mm slice…90 g
Poirot 5mm slice…65 g
Butter…25 g
Phone buran…250 g
Leaf of the laurier…0.1 g
...
Milk…120 g
Phone buran…60 g
Fresh cream (42%)…25 g
Butter…5 g
Salt…3 g
Pepper…0.6 g
◎How to make
(1) It heats butter of A in a pan and I add potato slice with onion slice if I saute powarosuraisu until tender and fry it lightly.
(2) I put phone buran of A and Pure mash 100 in every juice and add the leaf of the laurier and boil it until a potato softens.
(3) I take out the leaf of the laurier and take you off fire. If I run in a mixer and consist into paste form, it is completion of the mushrooms paste.
(4) I put mushrooms paste in the pan and I add milk, phone buran, fresh cream, salt, the pepper and warm it up.
(5) I put butter in the finish and am completion.
dukuserupasutasosu
I am finished to the pasta with mushrooms source which I made use of a flavor in well by adding mushrooms extract.
◎Materials (about 300 g of completion)
Pure mash 100 (solidity 2: juice 1)…150 g
Garlic mince…1.5 g
Fresh cream…100 g
Onion saute 30% dice 3.2mm…20 g
Pure olive oil…20 g
Parmesan cheese…5 g
Salt…2 g
Saw a fault; black pepper…0.2 g
Butter…12 g
Mushrooms extract MO-3730…3.5 g
Processing starch…2 g
◎How to make
(1) Every juice sprinkles Pure mash 100 in a mixer and becomes the paste.
(2) It heats pure olive oil and heats it until I put a garlic mince, and a fragrance appears.
(3) I put remaining materials and am completion if I boil it down lightly.
masshurumudukuserupirafu
An onion, butter check Pure mash 100 with dukuserusosu to a base and feature the taste that is heavy with the sauce which I boiled down. It is usable to various dishes as a secret ingredient and is convenient.
◎Materials (about 860 g of completion)
<A> dukuserusosu
Pure mash 100 (solidity 1: juice 1)…64 g
Onion saute 30% paste…11 g
Butter…4.5 g
Refined salt…0.3 g
White pepper…0.01 g
...
mirupowapesutosote 40%…20 g
Rice…150 g
Chicken bouillon powder ME470C…15 g
Water…150 g
Butter…10 g
Chicken peach small square of wood limit…80 g
Extra virgin olive oil…5 g
Pure mash 100 (solidity 1: juice 1)…200 g
Chopped parsley (for the decoration)…Small quantity
◎How to make
(1) I sprinkle every juice in a mixer and make Pure mash 100 of A paste.
(2) I add materials of remaining A and heat up and boil it down to 55% of yield.
(3) I add other materials and cook it with a rice cooker. It should be cooked and mixes it and is completion carrying the chopped parsley for the decoration.