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A preparation method of fried stinky tofu marinade added with ganoderma lucidum slices and ganoderma lucidum extract

A technology of Ganoderma lucidum extract and stinky tofu, which is applied in the field of preparation of fried stinky tofu marinade, can solve the problems of restricting the circulation and promotion of stinky tofu, improve the taste, flavor and functional activity, improve safety and health, and improve nutrition and health care The effect of efficacy

Active Publication Date: 2018-09-18
桐乡金橙云智科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This seriously limits the circulation and promotion of stinky tofu in the market

Method used

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  • A preparation method of fried stinky tofu marinade added with ganoderma lucidum slices and ganoderma lucidum extract

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Embodiment 1

[0031] A method for preparing fried stinky tofu marinade adding Ganoderma lucidum slices and Ganoderma lucidum extract, the preparation steps of the Ganoderma lucidum extract comprising:

[0032] Step (1) Selecting dry Ganoderma lucidum fruiting bodies without mildew and rot, and slicing them into slices with a thickness of 3mm-5mm;

[0033] Step (2) Slice the Ganoderma lucidum and soak it with 0.1% sodium citrate solution for 10 minutes, drain and add ethanol with a volume concentration of 75% to extract with low temperature and low speed stirring for 10 hours, the extraction temperature is 4°C, and the stirring speed is 20rpm;

[0034] Step (3) Collect filtrate 1 by filtration, continue to add ethanol with a volume concentration of 75% to the filter residue, stir and extract at low temperature and low speed for 5 hours, the extraction temperature is 4 ° C, and the stirring speed is 20 rpm;

[0035] Step (4) Collect filtrate 2 by filtration, combine filtrate 1 and filtrate 2,...

Embodiment 2

[0040] A method for preparing fried stinky tofu marinade adding Ganoderma lucidum slices and Ganoderma lucidum extract, the preparation steps of the Ganoderma lucidum extract comprising:

[0041] Step (1) Selecting dry Ganoderma lucidum fruiting bodies without mildew and rot, and slicing them into slices with a thickness of 3mm-5mm;

[0042] Step (2) Slicing Ganoderma lucidum and soaking it in 0.1% sodium citrate solution for 15 minutes, draining and adding ethanol with a volume concentration of 75% at low temperature and low speed to extract for 15 hours, the extraction temperature is 7°C, and the stirring speed is 30rpm;

[0043] Step (3) Collect filtrate 1 by filtration, continue to add ethanol with a volume concentration of 75% to the filter residue and extract with low-temperature and low-speed stirring for 7 hours, the extraction temperature is 7 ° C, and the stirring speed is 30 rpm;

[0044] Step (4) Collect filtrate 2 by filtration, combine filtrate 1 and filtrate 2, ...

Embodiment 3

[0049] A method for preparing fried stinky tofu marinade adding Ganoderma lucidum slices and Ganoderma lucidum extract, the preparation steps of the Ganoderma lucidum extract comprising:

[0050] Step (1) Selecting dry Ganoderma lucidum fruiting bodies without mildew and rot, and slicing them into slices with a thickness of 3mm-5mm;

[0051] Step (2) Slice the Ganoderma lucidum and soak it with 0.1% sodium citrate solution for 13 minutes, drain and add ethanol with a volume concentration of 75% to extract at low temperature and low speed for 12 hours, the extraction temperature is 6°C, and the stirring speed is 25rpm;

[0052] Step (3) Collect filtrate 1 by filtration, continue to add ethanol with a volume concentration of 75% to the filter residue and extract with low-temperature and low-speed stirring for 6 hours, the extraction temperature is 6 ° C, and the stirring speed is 25 rpm;

[0053] Step (4) Collect filtrate 2 by filtration, combine filtrate 1 and filtrate 2, conce...

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Abstract

The invention discloses a preparation method of fried stinky tofu marinade added with ganoderma lucidum slices and ganoderma lucidum extract, comprising the preparation of ganoderma lucidum extract and the preparation of fried stinky tofu marinade, the preparation method of fried stinky tofu marinade is as follows Mix Ganoderma lucidum slices, licorice, medlar, cooking wine, white wine, and hawthorn juice, add 1 times the total mass of the mixture and boil, cool to room temperature after boiling, add Ganoderma lucidum extract, stir evenly, seal and ferment for 12‑15 months, Add vitamin C to get fried stinky tofu marinade. The method improves the preparation of fried stinky tofu traditional Chinese medicine marinade. The prepared fried stinky tofu marinade can effectively reduce the content of heavy metals in stinky tofu base, increase the nutritional and health care effects of stinky tofu, improve the taste and flavor, and enrich the stinky tofu. The diversification of tofu products opens up a new direction for the utilization of Ganoderma lucidum, and has high economic benefits.

Description

Technical field: [0001] The invention relates to a preparation method of flavor food, in particular to a preparation method of stinky tofu marinade, especially a preparation method of fried stinky tofu marinade added with ganoderma lucidum slices and ganoderma lucidum extract. Background technique: [0002] Ganoderma lucidum (Ganodermalucidum), also known as Ganoderma lucidum, Shenzhi, Zhicao, Xiancao, Seicao, is the whole plant of Chizhi or Zizhi of Polyporaceae. Purple Ganoderma lucidum is the most effective. Ganoderma lucidum is native to eastern Asia, and the most widely distributed in China is in Jiangxi. As a traditional Chinese medicinal material with thousands of years of medicinal history, Ganoderma lucidum has high medicinal value. Decades of modern pharmacological research have confirmed that Ganoderma lucidum has significant effects on enhancing human immunity, regulating blood sugar, controlling blood pressure, assisting tumor radiotherapy and chemotherapy, prot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L23/00A23L5/20A23L33/10A23L31/00A23L11/45A23L11/50
Inventor 蔡军峰
Owner 桐乡金橙云智科技有限公司
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