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Fermented type blueberry and strawberry 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 not bringing added value and realizing food diversity, etc., and achieve the effects of inhibiting the reproduction of miscellaneous bacteria, increasing the flavor of products, and slowing down aging

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 double-berry seafood mushroom sauce is made from the following raw materials in parts by weight:

[0018] Soybean 180, flour 70, seafood mushroom 35, kelp 8, blueberry 5, strawberry 6, honey 3, Atractylodes macrocephala 2, white poria cocos 2, licorice 1, soy sauce koji 0.7, yeast 0.3, sugar 4, star anise powder 2, cinnamon powder 2 , Pepper 3, appropriate amount of citric acid, appropriate amount of water.

[0019] The preparation method of described a kind of fermented double berry 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...

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PUM

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Abstract

The invention discloses a fermented type blueberry and strawberry hypsizygus marmoreus sauce. The fermented type blueberry and strawberry 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, 8-10 parts of kelp, 5-6 parts of blueberries, 6-8 parts of strawberries, 3-4 parts of honey, 2-3 parts of white atractylodes rhizomes, 2-3 parts of white poria cocos, 1-2 parts of licorice roots, 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 star anise powder, 2-3 parts of cinnamon powder, 3-4 parts of pepper powder, an appropriate quantity of citric acid and an appropriate quantity of water. The hypsizygus marmoreus added to the sauce disclosed by the invention is delicious in taste; the blueberries and the strawberries, which are added, have the effects of slowing down aging, resisting cancer, and protecting vision; in addition, the sauce disclosed by the invention also contains varied traditional Chinese medicine components such as white atractylodes rhizomes, so that the sauce has the efficacies of invigorating qi, strengthening the spleen, eliminating dampness and inducing urination.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented double-berry 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 po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L7/104A23L31/00A23L17/60A23L19/00A23L21/25A23L33/14A23L33/105A23L11/50
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/208A23V2250/76A23V2250/032A23V2300/10A23V2300/24
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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