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Fermented sweet osmanthus flower-hypsizygus tessellates sauce and preparation method thereof

A seafood mushroom sauce, fermented technology, applied in fermented sweet-scented osmanthus seafood mushroom sauce and its preparation field, can solve the problems of not being able to realize food diversity and not bring added value, so as to inhibit the reproduction of miscellaneous bacteria and increase the flavor of the product , soothes the throat

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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Embodiment Construction

[0017] A fermented sweet-scented osmanthus seafood mushroom sauce is made from the following raw materials in parts by weight:

[0018] Soybean 180, Flour 70, Seafood Mushroom 35, Kelp 8, Osmanthus 4, Lotus Seed Paste 3, Freshly Squeezed Grapefruit Juice 8, Poria Cocos 2, Acanthopanax 3, Schisandra 1, Soy Sauce Koji 0.7, Yeast 0.3, Sugar 4, Ginger Juice 2, allspice powder 2, pepper powder 3, appropriate amount of citric acid, appropriate amount of water.

[0019] The preparation method of described a kind of fermented sweet-scented osmanthus 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 obtain...

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Abstract

The invention discloses fermented sweet osmanthus flower-hypsizygus tessellates sauce. The fermented sweet osmanthus flower-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, 4-5 parts of sweet osmanthus flowers, 3-4 parts of lotus seed paste, 8-10 parts of fresh grapefruit juice, 2-3 parts of poria cocos, 3-4 parts of acanthopanax roots, 1-2 parts of Chinese magnoliavine fruits, 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 ginger juice, 2-3 parts of five-spice powder, 3-4 parts of pepper powder, an appropriate amount of citric acid and an appropriate amount of water. The hypsizygus tessellates added in the fermented sweet osmanthus flower-hypsizygus tessellates sauce is delicious in taste; and the added sweet osmanthus flowers have the functions of keeping youth, beautifying and soothing the throat. Moreover, the fermented sweet osmanthus flower-hypsizygus tessellates sauce also comprises multiple traditional Chinese medicine components, including the poria cocos and the like, so that the fermented sweet osmanthus flower-hypsizygus tessellates sauce has the functions of invigorating the spleen, harmonizing the stomach, calming the mind and soothing the nerves.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented sweet-scented osmanthus 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): A23L27/60A23L31/00A23L17/60A23L11/00A23L33/105A23L33/10A23L11/50
CPCA23V2002/00A23V2200/10A23V2200/318A23V2200/314A23V2200/32A23V2200/31A23V2200/322A23V2200/30A23V2250/21A23V2250/208A23V2200/16A23V2250/76A23V2250/1614A23V2250/51
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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