Fermented type shelled shrimp-Hypsizygus marmoreus sauce and preparation method thereof

A fresh mushroom sauce and fermented technology, applied in the field of food processing, can solve the problems of inability to achieve food diversity and bring added value, and achieve the effect of inhibiting the reproduction of miscellaneous bacteria, increasing product flavor, and delicious taste

Inactive Publication Date: 2016-08-24
DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet in the prior art, there are seldom food made by combining seafood mushroom and kelp. Even if there is a small amount of this type of food, it is only a simple addition of the two, which cannot bring added value, and cannot realize the improvement of this type of food. Diversity

Method used

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Examples

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Effect test

Embodiment Construction

[0017] A fermented shrimp, seafood and mushroom sauce made from the following raw materials by weight:

[0018] Soybean 180, Flour 70, Seafood Mushroom 35, Seaweed 8, Shrimp 7, Purple Fresh Bamboo 4, Chrysanthemum vulgaris 3, Gallus gallus domesticus 1, Plantain 3, Pueraria lobata 2, Soy sauce koji 0.7, Yeast 0.3, Sugar 4, Onion juice 2. Garlic 2. Cinnamon powder 3. Citric acid and water.

[0019] The method for preparing fermented shrimp, seafood and mushroom sauce includes the following steps:

[0020] (1) Wash the kelp, add 1 times water to make a homogenate, and set aside; immerse the seafood mushrooms in a 0.3% saline solution with low mass fraction to rinse clean, pour it into boiling water with 0.04% citric acid, blanch for 2 minutes Remove, add 1 times water to make a homogenate, and set aside;

[0021] (2) After mixing the kelp paste and seafood mushroom paste obtained in step (1) uniformly, sterilize at 90°C for 5 minutes, quickly cool to 45°C, inoculate yeast, and then qui...

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PUM

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Abstract

The invention discloses fermented type shelled shrimp-Hypsizygus marmoreus sauce. The fermented type shelled shrimp-Hypsizygus marmoreus sauce is prepared from the following raw materials in parts by weight: 180-200 parts of soy beans, 70-80 parts of wheat flour, 35-40 parts of Hypsizygus marmoreus, 8-10 parts of kelp, 7-8 parts of shelled shrimps, 4-5 parts of purple fresh bamboo shoots, 3-4 parts of chrysanthemum coronarium, 1-2 parts of endothelium corneum gigeriae galli, 3-4 parts of herba plantaginis, 2-3 parts of radix puerariae, 0.7-0.8 part of soy sauce yeast, 0.3-0.4 part of yeast, 4-5 parts of white sugar, 2-3 parts of onion juice, 2-3 parts of crushed garlic, 3-4 parts of cassia bark powder, a proper volume of citric acid and a proper volume of water. According to the fermented type shelled shrimp-Hypsizygus marmoreus sauce, the added Hypsizygus marmoreus is delicious in taste, and the added shelled shrimps have the functions of invigorating kidney and supporting Yang and regulating Qi and stimulating appetite; in addition, the fermented type shelled shrimp-Hypsizygus marmoreus sauce further contains a variety of traditional Chinese medicine ingredients such as the herba plantaginis, thereby having the effects of reducing fever and causing diuresis and improving eyesight and dispelling phlegm.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented shrimp, seafood and mushroom sauce and a preparation method thereof. Background technique [0002] Seafood mushroom is a kind of rare edible fungus with good health care function. It has strong ability to decompose lignin, cellulose and hemicellulose. It can make good use of glucose, sucrose and starch but not lactose. Its fruit body has hot water Extracts from organic solvents (methanol, ethanol, etc.) can eliminate free radicals in the body, lower blood sugar, lower blood pressure, improve immunity and delay aging. According to reports, the content of polysaccharides in the mycelium of edible fungi obtained from the fermentation of seafood mushrooms is much higher than that of the fruit bodies, and the fermentation broth contains a large amount of extracellular polysaccharides. The edible fungi can also produce polysaccharides and polypeptides in the fermentation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60A23L31/00A23L17/60A23L33/10A23L33/105A23L11/50
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/314A23V2250/21
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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