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Fermented blood-pressure-lowering celery-hypsizygus tessellates sauce and preparation method thereof

A seafood mushroom sauce, fermented technology, applied in the field of fermented celery buck seafood mushroom sauce and its preparation, can solve the problems of not bringing added value, not realizing food diversity, etc. Product flavor, delicious effect

Inactive Publication Date: 2016-09-28
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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Effect test

Embodiment Construction

[0017] A fermented celery antihypertensive seafood mushroom sauce is made from the following raw materials in parts by weight:

[0018] Soybean 180, flour 70, seafood mushroom 35, kelp 8, lychee 5, barley powder 8, celery juice 5, Yizhi kernel 3, polygala 1, loquat leaf 3, soy sauce koji 0.7, yeast 0.3, sugar 4, grass fruit powder 2 , cumin powder 2, chili powder 3, appropriate amount of citric acid, appropriate amount of water.

[0019] The preparation method of described a kind of fermented type celery antihypertensive 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,...

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PUM

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Abstract

The invention discloses fermented blood-pressure-lowering celery-hypsizygus tessellates sauce. The fermented blood-pressure-lowering celery-hypsizygus tessellates 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 tessellates, 8-10 parts of kelps, 5-6 parts of lychee fruits, 8-9 parts of highland barley flour, 5-6 parts of celery juice, 3-4 parts of semen amomi amari, 1-2 parts of polygala tenuifolia, 3-4 parts of loquat leaves, 0.7-0.8 part of soy sauce koji essence, 0.3-0.4 part of yeast, 4-5 parts of white sugar, 2-3 parts of amomum tsaoko powder, 2-3 parts of cumin powder, 3-4 parts of chili pepper powder, an appropriate amount of citric acid and an appropriate amount of water. The hypsizygus tessellates added in the fermented blood-pressure-lowering celery-hypsizygus tessellates sauce is delicious in taste; and the added celery juice has the functions of lowering blood pressure, moistening the intestine and keeping the bowels open. Moreover, the fermented blood-pressure-lowering celery-hypsizygus tessellates sauce also comprises multiple traditional Chinese medicine components, including the semen amomi amari and the like, so that the fermented blood-pressure-lowering celery-hypsizygus tessellates sauce has the functions of warming the kidney, securing essence, reducing urination, warming the spleen and promoting appetite.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented celery antihypertensive 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L17/60A23L11/00A23L19/00A23L33/105A23L11/50
CPCA23V2002/00A23V2200/10A23V2200/16A23V2200/326A23V2200/32A23V2200/30A23V2250/21A23V2250/51A23V2250/76A23V2250/1614
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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