Fungus flavored sauce and preparation method thereof

Abstract

The invention discloses a fungus flavored sauce and a preparation method thereof. The fungus flavored sauce is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of fish meat, 10-12 parts of fish bones, 9-11 parts of fish roes, 24-27 parts of fish vesicles, 90-100 parts of ginger juice, 20-22 parts of pinenut kernels, 10-11 parts of almond, 3-4 parts of cream, 20-22 parts of auricularia auricular, 10-12 parts of pleurotus eryngii, 14-15 parts of bolete, 9-10 parts of scallops, 14-15 parts of Sedum aizoon L., 2-3 parts of gynostemma pentaphylla, 1-2 parts of American ginseng, 3-4 parts of pericarpium arecae, 2-3 parts of cordyceps sinensis, 2-3 parts of grifola frondosa, 1-2 parts of red rhodobryum, 10-11 parts of tea, 9-10 parts of peanut oil, 300-320 parts of sweet soybean paste and 9-10 parts of a nutrition health liquid. Complete nutrients of the fish are reserved; the fish vesicles are rich in collagen, and can be solidified after being decocted with water and then cooled; the fungus flavored sauce is smooth and delicious; polysaccharide contained in the added edible fungi is capable of reducing the occurrence rate of tumors induced by some materials, and is capable of preventing cancers by matching with traditional Chinese medicines; and tremella, puerarin and the like capable of promoting the production of body fluid to relieve thirst are added to the nutrient health liquid, so that thirst caused by eating the sauce is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mushroom-flavored sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has a long history in my country and is mostly used in cooking dishes. There are many fish pastes on the market, most of which are only processed from fish, ignoring the nutritional value of other parts of the fish. Among them, fish bones are rich in calcium and trace elements. Regular consumption can prevent osteoporosis. Fish bubbles contain small biomolecular collagen proteins, which are easily absorbed and utilized by the human body. Fish roe contains a lot of protein, calcium, phosphorus, and iron. , vitamins and riboflavin are good supplements and growth agents for human brain and bone marrow. Therefore, developing a kind of sauce that contains the complete nutrition of fish has broad market prospect. Contents of the invention [0003] The objec...

AI Technical Summary

Problems solved by technology

There are many fish pastes on the market, most of which are only processed from fish meat, ignoring the nutritional value of other parts of the fish