Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems and preparation method thereof

Abstract

The present invention discloses Tonifying and digestion-promoting morinda officinalis cotton-shaped shii-take stems. The cotton-shaped shii-take stems are prepared from the following raw materials in parts by weight: shii-take stems 50-65, soy sauce 4-7, cassia pulp 15-20, black peanuts 10-15, Cucumis melo 13-17, wheat bran 5-10, liver powder 16-17, rosmarinus officinalis 2.8-3.3, radix althaeae roseae 2.1-2.7, morinda officinalis 2.2-3, cellulase, protease, liquid sugar 30%-35%, citric acid solution 1%-2%, cysteine solution 0.02%-0.03%, refined salt, monosodium glutamate and a proper amount of pine needles; and the prepared cotton-shaped shii-take stems are smoked by using the pine needles to increase aromas so that the cotton-shaped shii-take stems is aromatic and pure, long in aftertaste, good in mouthfeel and quality, maximizing the retention of nutritional ingredients of the shii-take stems; and formaldehyde components of the shii-take stems are removed by using the cysteine. The addition of rosmarinus officinalis, radix althaeae roseae, morinda officinalis and other traditional Chinese medicinal materials gives the cotton-shaped shii-take stems health-care effects in tonifying kidney and supporting Yang, eliminating flatulence, enhancing memory, and refreshing the mind and arousing the brain.

Description

technical field [0001] The invention relates to a health-care shiitake pine, in particular to a Morinda officinalis beneficial tonifying and xiaoshi mushroom pine and a preparation method thereof. Background technique [0002] Lentinus edodes is one of the famous edible fungi in my country. Its ingredients include lentinan, lentinan purine, nucleotides, vitamins, triterpenoids, various proteins and amino acids, various minerals and dietary fiber. Shiitake mushrooms are rich in nutrition and delicious in taste. They are known as mountain delicacies among the people and have good health care functions. At present, the shiitake mushroom products mainly use the mushroom cap, and the shiitake mushroom stalk is a by-product after the shiitake mushroom is processed, accounting for about 25% of the fruiting body. The nutritional composition of shiitake mushroom stalks is similar to that of mushroom caps, rich in VB1, VB2, iron, potassium and other trace elements, and the protein co...

AI Technical Summary

Problems solved by technology

The nutritional composition of shiitake mushroom stalks is similar to that of mushroom caps, rich in VB1, VB2, iron, potassium and other trace elements, and the protein content is also higher than that of vegetables and grains. However, due to the high content of crude fiber in shiitake mushroom stalks, the tissue is hard and the eating quality is not good. , so more discarded, resulting in greater waste