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Franchet peashrub flower root sauce lentinus edodes stem floss and preparation method thereof

A technology of broom sauce and shiitake mushroom stalks, which is applied in food preparation, functions of food ingredients, food science, etc., can solve the problems of hard tissue, poor eating quality, waste, etc., and achieve long aftertaste, good taste quality, and taste The effect of quality improvement

Inactive Publication Date: 2015-12-16
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0022] A mushroom pine in Yangquehua sauce, made from the following raw materials in parts by weight (jin):

[0023] Mushroom stalk 50, meat sauce 8, hawthorn 15, ginger 7, champagne 2, sparrow flower 2.1, wolfberry leaf 2.2, isatis root 3.2, cellulase, protease, 35% sugar solution, 0.03% cysteine ​​solution, Refined salt, monosodium glutamate, and pine needles in moderation;

[0024] The preparation method of the described a kind of jasmine sauce mushroom pine, is characterized in that comprising the following steps:

[0025] (1) Mix the jasmine, wolfberry leaves, and isatid root with 4 times the amount of water, extract, concentrate, and filter to obtain the medicinal juice;

[0026] (2) Select mushroom stalks that are free from hard blackheads and pests, soak them in an appropriate amount of cysteine ​​solution at room temperature, soak for 10 hours, wash and drain after soaking, cut off the hard parts and tear them into fine pieces along the fibers. long strip

[0027] ...

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PUM

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Abstract

The invention discloses a franchet peashrub flower root sauce lentinus edodes stem floss, which is prepared from the following raw materials by weight part: 50-65 of lentinus edodes stem, 8-12 of meat sauce, 13-15 of hawthorn, 7-8 of ginger, 2-5 of champagne, 1-2.1 of franchet peashrub flower root, 2-2.2 of Chinese wolfberry leaf, 2.1-3.2 of radix isatidis, and proper amounts of cellulase, protease, a 30%-35% sugar soution, a 0.02%-0.03% cysteine solution, refined salt, monosodium glutamate, and pine needles. The lentinus edodes stem floss prepared by the invention adopts pine needle fumigating to increase aroma, is fragrant and pure, has long aftertaste, good taste and quality, and maximumly reserves the nutritional components of lentinus edodes stem. Also, the formaldehyde component in the lentinus edodes stem is removed by cysteine solution treatment. Franchet peashrub flower root, Chinese wolfberry leaf, radix isatidis and other Chinese herbal medicines are also added in the invention, and endow the lentinus edodes stem floss with the health care functions of nourishing liver and tonifying kidney, helping produce saliva and slaking thirst.

Description

technical field [0001] The invention relates to a health-care shiitake pine, in particular to a shiitake mushroom sauce 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 content is also higher than that of vegetable...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/015A23L1/30A23L1/29A23L5/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 任本顺
Owner 任本顺
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