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Heart-nourishing laver and shiitake mushroom sauce and making method thereof

A technology of shiitake mushroom sauce and seaweed, applied in the field of food processing, to achieve the effects of stabilizing color, enhancing appetite and extending shelf life

Inactive Publication Date: 2016-10-05
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Appropriate pretreatment of diced shiitake mushrooms in shiitake mushroom sauce can improve the toughness and chewiness of shiitake mushroom stalks, but such pretreatment methods are rarely reported at home and abroad

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0015] A seaweed nourishing shiitake mushroom sauce made from the following ingredients by weight:

[0016] Soybean paste 300, shiitake mushroom handle 35, salt 5, butter 2, seaweed grain 7, fermented bean curd 1, dried tangerine peel 1, malt 1, Tian Wang Qi 3, garlic 8, ginger 4, green onion 5, monosodium glutamate 2, edible oil, lemon The amount of acid and water are appropriate.

[0017] The method for preparing seaweed nourishing mushroom sauce includes the following steps:

[0018] (1) Cut the shiitake mushroom shank into 10mm×10mm diced shiitake mushrooms, mix the diced shiitake mushrooms and water into a pot for cooking. The solid-to-liquid ratio is 1:7 (g / mL). Add salt and 0.1% water volume to the water. Citric acid, cook for 20 minutes, stop the fire, transfer to a container to soak for 10 hours, take out and drain; take an appropriate amount of edible oil in the pot, heat to a constant temperature of 110 ℃, pour in the diced mushrooms, fry for 5 minutes, remove and drain, ...

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PUM

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Abstract

The invention discloses heart-nourishing laver and shiitake mushroom sauce which is made from, by weight, 300-320 parts of soybean paste, 35-40 parts of stems of shiitake mushroom, 5-6 parts of salt, 2-3 parts of butter, 7-8 parts of laver granules, 1-2 parts of fermented bean curd, 1-2 parts of dried tangerine or orange peel, 1-2 parts of wheat germ, 3-4 parts of Triosteum himalayanum Wall., 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped green onion, 2-3 parts of monosodium glutamate, an appropriate amount of edible oil, an appropriate amount of citric acid and an appropriate amount of water. The traditional Chinese herbal medicine components such as dried tangerine or orange peel added have functions of regulating qi, tonifying spleen, clearing damp and reducing phlegm; utilized auxiliary materials such as laver granules have functions of clearing heat and damp, tonifying kidney and nourishing heart.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a laver nourishing mushroom sauce and a preparation method thereof. Background technique [0002] Shiitake mushrooms, also known as shiitake mushrooms, winter mushrooms, and flower mushrooms, are the world's second largest edible mushrooms, and are known as the "king of mushrooms". The annual output of shiitake mushrooms in my country is about 500,000 tons, of which shiitake stalks account for about 30% of the wet weight of shiitake mushrooms. Because of its high degree of fibrosis and poor palatability, shiitake stalks are mostly treated as waste in production and processing. Lentinus edodes contains a large amount of nutritional active ingredients, rich in 15 kinds of amino acids, lentinus stalk polysaccharide, lentinine, ergosterol, flavonoids and terpenoids, etc., especially the high content of Fe, K, Ca, Zn in the stem Cover with shiitake mushrooms. If you can make ful...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L31/00A23L33/105A23L11/50
CPCA23V2002/00A23V2200/314A23V2200/30
Inventor 陈芳
Owner HEFEI KANGLING HEALTH TECH
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