Fungus flavored sauce and preparation method thereof
A technology of mushroom-flavored sauce and raw materials, which is applied in the field of food processing, can solve the problems of ignoring the nutritional value of fish, and achieve the effect of avoiding dry taste and delicious taste
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[0021] A kind of fungus flavor sauce, characterized in that it is made from the following parts by weight (kg) of raw materials:
[0022] Fish 100, Fish Bone 10, Fish Roe 9, Fish Soak 24, Ginger Sauce 90, Pine Nuts 20, Almonds 10, Cream 3, Fungus 20, Pleurotus eryngii 10, Boletus 14, Scallops 9, Cabbage 14, Gynostemma pentaphyllum 2, American ginseng 1, large belly bark 3, Cordyceps 2, Grifola frondosa 2, Huixincao 1, tea 10, peanut oil 9, sweet noodle sauce 300, nutrient health liquid 9;
[0023] The nutrient health liquid is made of the following parts by weight (kg) of raw materials: wheat bran 5, white fungus 4, kudzu root powder 2, polygonatum 3, watermelon peel 20;
[0024] The preparation method is as follows: (1) Put the wheat bran into the wok and stir fry on a low fire, then add 3-4 times of water to a high fire and boil, filter and remove the residue, and collect the filtrate;
[0025] (2) The watermelon rind is beaten with double water, filtered to remove the slag...
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