Blood supplementing and skin beautifying shiitake stem dried fish meat floss and preparation method thereof

Abstract

The present invention discloses a blood supplementing and skin beautifying shiitake stem dried fish meat floss which is prepared from the following raw materials: shiitake stems 50-65 parts, eel meat 20-24 parts, pickled peppers 10-12 parts, vinegar 2-4 parts, apricot kernel juice 18-25 parts, brown sugar 3-5 parts, sweet potato flour 6-10 parts, elaeagnus pungens 1.6-2 parts, angelica sinensis 2-2.3 parts, canna indica roots 2-3 parts, and an appropriate amount of cellulase, protease, 1%-2% citric acid solution, 0.02%-0.03% cysteine solution, refined salt, monosodium glutamate, and pine needles. The prepared shiitake stems are smoked by the pine needles to improve aroma, and have delicate and pure fragrance, long aftertaste, and good mouthfeel and quality. The nutritional content of the shiitake is preserved to a greatest degree and the formaldehyde composition in the shiitake stems can be removed by the cysteine solution. The added elaeagnus pungens, angelica sinensis, canna indica roots and other traditional Chinese medicinal materials enable the shiitake stem dried fish meat floss to have health-care functions of clearing liver and improving eyesight, nourishing kidney and securing essence, supplementing blood and beautifying skin, and moistening dryness and lubricating intestines.

Description

technical field [0001] The invention relates to a health-care shiitake mushroom floss, in particular to a blood-enriching and beauty-enhancing mushroom-handled fish floss 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 pr...

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