Mushroom stem dinner jelly with effects of clearing away heat and caring skin and preparation method of mushroom stem dinner jelly

A technology of shiitake stalks and jelly, which is applied in the field of table sauce, which can solve the problems of loss of flavor and nutrients, lack of strong mushroom flavor, and insufficient flavor, and achieve the effect of good chewiness, warm color, and moderate viscosity of the sauce

Inactive Publication Date: 2016-11-09
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the traditional edible fungi sauce is not prominent enough, the aroma, umami taste, nutrition and functional components of the edible fungi are not fully released, the unique mushroom fragrance is not strong enough, and the flavor is not coordinated; in addition, some edible fungus sauces are made from Edible mushrooms are ground into a slurry for deployment or crushed into a minced semi-solid sauce, which causes the loss of flavor and nutrients

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0021] A heat-clearing and beautifying shiitake mushroom stalk jelly sauce is composed of the following raw materials in parts by weight:

[0022] Mushroom handle 300, corn 100, cumin 10, salt 27, white sugar 20, pepper 13, nisin 10, apple cider vinegar 50, peach gum 25, honey 30, Atractylodes macrocephala 10, bellflower 10, roasted licorice 10, gardenia Seed 10, black sesame 100, jelly powder 30, coconut milk 100 and olive oil.

[0023] Described a kind of heat-clearing and beauty-enhancing shiitake mushroom stalk jelly sauce is made by the following steps:

[0024] 1) Soak the corn for 5 hours, drain, steam in a pressure cooker for 15 minutes, cool the steamed corn to 35°C naturally, then inoculate the spores of Aspergillus oryzae with 1% inoculum, mix well, and inoculate it in a 1.5cm The thickness is accumulated in a metal plate, covered with wet gauze, and incubated at 30°C for 20 hours. After a large number of hyphae grow on the surface of the rice grains, the thickness...

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PUM

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Abstract

The invention discloses a mushroom stem dinner jelly with effects of clearing away heat and caring skin and a preparation method of the mushroom stem dinner jelly. The mushroom stem dinner jelly consists of the following raw materials in parts by weight: mushroom stems 300-350 parts, millet100-120 parts, funnel 10-12 parts, salt 25-30 parts, white sugar 20-23 parts, ground pepper 13-15 parts, nisin 10-12 parts, apple vinegar 50-60 parts, peach gum 25-30 parts, honey 30-35 parts, Rhizoma Atractylodis Macrocephalae 10-12 parts, Radix Platycodonis 10-12 parts, Radix Glycyrrhizae Preparata 10-12 parts, Fructus Gardeniae 10-12 parts, Semen Sesami Nigrum 100-120 parts, jelly powder 30-35 parts, coconut milk 100-120 parts and a proper amount of olive oil. The mushroom stem dinner jelly is diversified in nutrition, and effective ingredients of the mushroom stem dinner jelly have effects of clearing away heat, caring skin, promoting functional activity of the stomach, nourishing Yin, resisting oxidation, resisting cancers and the like.

Description

technical field [0001] The invention relates to the technical field of table sauce, in particular to a heat-clearing and beautifying shiitake mushroom stalk jelly sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has become an indispensable seasoning product on people's tables in modern society because of its delicious taste and instant convenience. With the development of society and the gradual improvement of people's living standards, higher requirements are put forward for the safety and nutritional characteristics of food. Green and healthy food has become the mainstream market for consumers. Traditional sauce products in my country have the characteristics of single raw materials, not rich types, and insufficient multi-level utilization. Therefore, it is necessary to develop new sauce products on the basis of traditional processed products. my country's seasoning sauce products have shown a development trend of product diversificati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00
CPCA23V2002/00
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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