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Fermented type hypsizygus marmoreus sauce with lotus leaf fragrance and preparation method of fermented type hypsizygus marmoreus sauce

A technology of lotus-flavored sea and fresh mushroom sauce, applied in the direction of food science, etc., can solve the problems of not bringing added value and realizing food diversity, etc., and achieve the effect of inhibiting the reproduction of miscellaneous bacteria, increasing the flavor of the product, and delicious taste

Inactive Publication Date: 2016-09-21
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 lotus-flavored seafood mushroom sauce is made from the following raw materials in parts by weight:

[0018] Soybean 180, flour 70, seafood mushroom 35, lotus leaf 4, glutinous rice 9, burdock root 1, salvia miltiorrhiza 2, yam 4, soy sauce koji essence 0.7, yeast 0.3, sugar 4, ginger powder 2, garlic juice 2, star anise powder 3, Right amount of citric acid, right amount of water.

[0019] A kind of preparation method of described fermented lotus-flavored seafood mushroom sauce comprises the following steps:

[0020] (1) Clean the kelp, add 1 times the water to make a homogenate, and set aside; soak the seafood mushroom in 0.3% low-mass saline solution, rinse it, pour it into boiling water containing 0.04% citric acid, and blanch it for 2 minutes Take it out, add 1 times more water to make a homogenous slurry, and set aside;

[0021] (2) Mix the kelp pulp and seafood mushroom pulp obtained in step (1) evenly, sterilize at 90°C for 5 minutes, inoculate yeas...

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Abstract

The invention discloses a fermented type hypsizygus marmoreus sauce with lotus leaf fragrance. The fermented type hypsizygus marmoreus sauce is prepared from the following raw materials in parts by weight: 180-200 parts of soybeans, 70-80 parts of flour, 35-40 parts of hypsizygus marmoreus, 4-5 parts of lotus leaves, 9-10 parts of polished glutinous rice, 1-2 parts of burdock roots, 2-3 parts of radix salviae miltiorrhizae, 4-5 parts of Chinese yam, 0.7-0.8 part of soy sauce koji, 0.3-0.4 part of yeast, 4-5 parts of white sugar, 2-3 parts of ginger powder, 2-3 parts of garlic juice, 3-4 parts of star aniseed powder, an appropriate amount of citric acid and an appropriate amount of water. The hypsizygus marmoreus added to the sauce disclosed by the invention is delicious in taste, and the added lotus leaves have the effects of expanding blood vessels, clearing summerheat, reducing blood pressure, invigorating the spleen and invigorating splenic yang. In addition, the sauce disclosed by the invention also contains varied traditional Chinese medicine components such as the Chinese yam, so that the sauce has the efficacies of reinforcing the spleen, nourishing the stomach, promoting salivation, benefitting the lung, nourishing the kidney and arresting seminal emission.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented lotus-flavored seafood mushroom sauce and a preparation method thereof. Background technique [0002] Seafood mushroom is a rare edible fungus with good health care functions. It has a strong ability to decompose lignin, cellulose and hemicellulose, and can better utilize glucose, sucrose and starch but cannot utilize lactose. Its fruiting bodies are hot water Extracts from organic solvents (methanol and ethanol, etc.) have the effects of removing free radicals in the body, lowering blood sugar, lowering blood pressure, improving immunity and delaying aging. According to reports, the polysaccharide content in the mycelia of edible fungi obtained from seafood mushroom fermentation is much higher than that in fruiting bodies, and the fermentation liquid contains a large amount of exopolysaccharides. During the fermentation process, edible fungi can also produce ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/10A23L31/00A23L17/60A23L27/60A23L33/10A23L33/105A23L11/50
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/314A23V2250/21
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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