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

Inactive Publication Date: 2015-05-06
陆开云
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many fish pastes on the market, most of which are only processed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/24A23L1/325A23L1/28A23L1/212A23L1/30A23L31/00A23L33/10A23L33/105
CPCA23V2002/00
Inventor 陆开云
Owner 陆开云
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products