Fish-flavored sticky rice sauce and preparation method thereof

Abstract

The invention relates to fish-flavored sticky rice sauce and a preparation method thereof. The fish-flavored sticky rice sauce is characterized by being prepared from the following raw materials in parts by weight: 2-3 parts of flower of Chinese scholartrees, 1-2 parts of rhizoma anemarrhenae, 3-4 parts of arborvitae seeds, 2-2.5 parts of Chinese yam, 1-2 parts of rhizoma anemarrhenae, 2-3 parts of inslanthus hartii thunb, 1-2 parts of burmann cinnamon bark, 50-60 parts of polished glutinous rice, 20-24 parts of groundnut seeds, 7-8 parts of three-coloured amaranth, 5-6 parts of agrocybe cylindracea, 120-130 parts of fish meat, 20-22 parts of wheat germ powder, 500-550 parts of sweet sauce made of fermented flour, 0.2-0.3 part of lactic acid bacteria, and 10-12 parts of nutrient additives. The fish-flavored sticky rice sauce disclosed by the invention is fine and smooth in mouth feel, delicious in taste and rich in nutrition; the added fish meat is rich in protein, so that the nutritive value of the fish-flavored sticky rice sauce is promoted; the three-coloured amaranth, the agrocybe cylindracea and the like are rich in dietary fibers, vitamins C, minerals and the like, so that the nutrition of the fish-flavored sticky rice sauce is comprehensive and perfect. In addition, the fish-flavored sticky rice sauce also contains varied Chinese herbal medicine components, and if people often eat the fish-flavored sticky rice sauce, the efficacies of removing liver fire for improving eyesight, nourishing the heart and soothing the nerves, moisturizing the intestine and nourishing the lung, and nourishing yin for moistening dryness can be achieved.

Description

Technical field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a fish-flavored glutinous rice paste and a preparation method thereof. Background technique

[0002] Seasoning sauce has a long history in our country and is mostly used for cooking dishes. At present, there are many kinds of seasoning sauces on the market, but they only have a single seasoning function, but do not have a health care function, which can no longer meet the increasing demands of consumers. Summary of the invention

[0003] The purpose of the present invention is to provide a fish-flavored glutinous rice paste and a preparation method thereof. The present invention has the characteristics of fragrant, delicious, nutritious and healthy.

[0004] The technical scheme adopted by the present invention is:

[0005] A fish-flavored glutinous rice sauce, characterized in that it is made of the following raw materials by weight:

[0006] Sophora japonica 2-3, Anem...