Venison fungus dessert and preparation method thereof

A technology for venison and snacks, applied in the field of snacks and their production, can solve the problems of not fully considering the nutritional value and therapeutic effect of snacks, inconvenient to enjoy at any time, easy to lose nutrients, etc. , the effect of promoting gastrointestinal digestion

Inactive Publication Date: 2013-04-10
SNTO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] First of all, the current ways of eating venison on the market are mainly stewing, boiling, frying, frying, etc., which are easy to lose nutrients and are not easy to make, so it is not convenient to enjoy at any time; The nutritional value and therapeutic effects of snacks are not fully considered; again, there is no way to mix venison with edible fungi as snacks on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A venison fungus dessert, mainly composed of dough, venison, and edible fungi. The edible fungi include one or more of matsutake mushrooms, pleurotus eryngii, white spirit mushrooms, and boletus. Each component The mass percentages are venison: 15%, edible fungi: 60%, and the balance is dough skin.

[0025] Edible fungi in the present invention are not limited to the above edible fungi, and edible fungi such as Hericium erinaceus, matsutake mushroom, and slide mushroom can also be added to the venison fungus snack.

[0026] A method for preparing the above-mentioned venison fungus snack, said preparation method comprising the following steps:

[0027] a. Mince 15% of the venison, then whip the venison into venison puree;

[0028] b. Select at least one of matsutake mushroom, Pleurotus eryngii, Bailing mushroom and boletus, chop it up, and the total content of edible fungi is 60%;

[0029] c. Mix the chopped edible fungi in step b into the venison puree and mix well to...

Embodiment 2

[0033] A venison fungus dessert, mainly composed of dough, venison, and edible fungi. The edible fungi include one or more of matsutake mushrooms, pleurotus eryngii, white spirit mushrooms, and boletus. Each component The mass percentages are: venison: 30%, edible fungi: 30%, and the balance is dough skin.

[0034] Edible fungi in the present invention are not limited to the above edible fungi, and edible fungi such as Hericium erinaceus, matsutake mushroom, and slide mushroom can also be added to the venison fungus snack.

[0035] A method for preparing the above-mentioned venison fungus snack, said preparation method comprising the following steps:

[0036] a. Mince 30% of the venison, then whip the venison into venison puree;

[0037] b. Select at least one of matsutake mushroom, Pleurotus eryngii, Bailing mushroom and boletus, chop it up, and the total content of edible fungi is 30%;

[0038] c. Mix the chopped edible fungi in step b into the venison puree and mix well t...

Embodiment 3

[0042] A venison fungus dessert, mainly composed of dough, venison, and edible fungi. The edible fungi include one or more of matsutake mushrooms, pleurotus eryngii, white spirit mushrooms, and boletus. Each component The mass percentages are venison: 20%, edible fungi: 45%, and the balance is dough skin.

[0043] Edible fungi in the present invention are not limited to the above edible fungi, and edible fungi such as Hericium erinaceus, matsutake mushroom, and slide mushroom can also be added to the venison fungus snack.

[0044] A method for preparing the above-mentioned venison fungus snack, said preparation method comprising the following steps:

[0045] a. Mince 20% of the venison, then whip the venison into venison puree;

[0046] b. Select at least one of matsutake mushroom, Pleurotus eryngii, Bailing mushroom and boletus, chop it up, and the total content of edible fungi is 45%;

[0047] c. Mix the chopped edible fungi in step b into the venison puree and mix well to...

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PUM

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Abstract

The invention relates to a dessert and a preparation method thereof and in particular to a dessert mixed by meat and edible fungi and a preparation method thereof. The venison fungus dessert is mainly composed of a wrapper, venison and edible fungi, wherein the edible fungi comprise at least one of matsutake mushroom, pleurotus eryngii, pleurotus nebrodensis and boletus; the mass percentage of each component is as follows: 15-30% of venison, 30-60% of edible fungi and the balance of wrappers. The invention also provides a method for preparing the venison fungus dessert. With the adoption of the venison fungus dessert and the preparation method thereof, the defect that the traditional dessert has no a dietary therapy function is overcome, the venison fungus dessert has herbal cuisine efficiency, the traditional preparation method of the venison is changed, nutrition ingredients of the venison, the fungi and pumpkin are sufficiently used, and the product has the efficiencies of radiation resistance, cancer resistance and blood pressure reduction.

Description

technical field [0001] The invention relates to a snack and a preparation method thereof, in particular to a snack mixed with meat and edible fungi and a preparation method thereof. Background technique [0002] Venison is recognized as a nutritious and health-care food. According to the "Compendium of Modern Materia Medica", venison nourishes the five internal organs, regulates blood vessels, and is mainly used to treat fatigue and emaciation, and postpartum anaemia. Venison can strengthen Yuanyang, replenish qi and blood, benefit essence, and strengthen bones. , containing a variety of amino acids needed by the human body, is a good product in food. [0003] First of all, the current ways of eating venison on the market are mainly stewing, boiling, frying, frying, etc., which are easy to lose nutrients and are not easy to make, so it is not convenient to enjoy at any time; The nutritional value and therapeutic effect of snacks are not fully considered; again, there is no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/29A23L33/00
Inventor 周志国
Owner SNTO TECH GRP
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