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Shiitake mushroom sauce with crucian carp and tofu and production method thereof

A technology for mushroom sauce and tofu, which is applied in the field of food processing to achieve the effects of extending shelf life, enhancing appetite and stabilizing color.

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 crucian carp tofu and mushroom sauce made from the following raw materials by weight:

[0016] Soybean paste 300, shiitake mushroom handle 35, salt 5, tofu cube 7, pork blood clot 4, corn oil 5, crucian carp soup 5, lotus leaf 1, trifoliate orange 1, ganoderma 2, garlic 8, ginger 4, green onion 5, MSG 2. Appropriate amount of edible oil, appropriate amount of citric acid, appropriate amount of water.

[0017] The method for preparing crucian carp tofu and 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 fo...

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Abstract

The invention discloses shiitake mushroom sauce with crucian carp and tofu, made from the following materials according to parts by weight: 300-320 parts of soybean sauce, 35-40 parts of shiitake mushroom stalk, 5-6 parts of edible salt, 7-8 parts of tofu chunks, 4-5 parts of pig blood chunks, 5-6 parts of corn oil, 5-6 parts of crucian carp soup, 1-2 parts of lotus leaf, 1-2 parts of raisin tree seed, 2-3 parts of Lingzhi mushroom, 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped fistular onion, 2-3 parts of monosodium glutamate, suitable edible oil, suitable citric acid, and suitable water. The Chinese herbal ingredients such as Lingzhi mushroom are added, giving the effects of tonifying qi and soothing nerves and reliving cough and stigma; in addition, the accessories used herein such as tofu chunks have the functions of relieving epigastric distention and tonifying qi and harmonizing spleen and stomach.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a crucian carp tofu and 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 mak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L31/00A23L17/00A23L33/105A23L23/00A23C20/02A23L11/50
CPCA23C20/02A23V2002/00A23V2200/314A23V2200/32A23V2200/30
Inventor 陈芳
Owner HEFEI KANGLING HEALTH TECH
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