Lentinus edodes sauce and preparation method thereof

Abstract

The invention discloses lentinus edodes sauce. The lentinus edodes sauce is made from, by weight, 100-105 parts of soybean paste, 8-10 parts of chili oil, 15-20 parts of pork, 45-48 parts of lentinus edodes, 6-8 parts of peanuts, 5-8 parts of tuber mustard, 6-8 parts of dried beancurd, 15-20 parts of apple cider vinegar, 2-3 parts of rice bran polysaccharide, 10-12 parts of pumpkin juice, 8-10 parts of magnolia buds, 2-3 parts of concentrated beef extract, 1-1.5 parts of pseudostellaria heterophylla, 1-1.2 parts of cayratia japonica, 1-1.5 parts of roots of caragana sinica, 1-1.5 parts of pomegranate seeds, 6-8 parts of haw pulp, 3-5 parts of semen cassiae, 4-6 parts of wild buckwheat rhizome and 20-30 parts of vegetable oil. Due to the fact that lentinus edodes is fried for removing moisture, aroma is enhanced; by addition of the pumpkin juice, vinegar and the like during frying, the lentinus edodes can be crispy and chewy, flavor of the paste is enhanced, and spiciness and palatability are achieved; in addition, since beneficial traditional Chinese medicine ingredients are added, healthcare effects are improved, efficacies of detoxication, diuresis, clearing of the lung-heat, spleen reinforcement, Yin nourishing, body fluid generation and oxidation resistance, adjustment and improvement of body functions can be realized, and physical health is benefited.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a mushroom sauce and a preparation method thereof. Background technique [0002] For a long time, people’s daily diet has been inseparable from condiments such as fragrant, sweet, hemp, spicy, sour, and salty. With the rapid development of the economy, the increase of residents’ income, and the development of the catering industry, the demand for condiments is not limited to salt, salt, Vinegar, chili, Chinese prickly ash, green onion, ginger, garlic, etc., are pursuing multi-flavor compound condiments. At present, except for a few compound products, most compound condiments are still based on primary products such as star anise, Xiaohui, cinnamon, bibo, cardamom, etc. It is carried out in the form of ready-to-mix, ready-to-powder, and ready-to-sell, and some even omit the crushing link, and directly use it in food production, which is not hygienic, and the utilization rate of condi...

AI Technical Summary

Problems solved by technology

[0002] For a long time, people’s daily diet has been inseparable from condiments such as fragrant, sweet, hemp, spicy, sour, and salty. With the rapid development of the economy, the increase of residents’ income, and the development of the catering industry, the demand for condiments is not limited to salt, salt, Vinegar, chili, Chinese prickly ash, green onion, ginger, garlic, etc., are pursuing multi-flavor compound condiments. At present, except for a few compound products, most compound condiments are still based on primary products such as star anise, Xiaohui, cinnamon, bibo, cardamom, etc. It is carried out in the form of ready-made, ready-made powder and ready-to-sell, and some even omit the crushing link, and directly use it in food production, which is not hygienic, and the utilization rate of condiment ingredients is very low, resulting in waste