Appetizing lentinus edodes stem hoisin sauce with digestion promoting and beautifying functions and preparing method thereof

Abstract

The invention discloses appetizing lentinus edodes stem hoisin sauce with digestion promoting and beautifying functions and a preparing method thereof. The appetizing lentinus edodes stem hoisin sauce is prepared from, by weight, 300-350 parts of lentinus edodes stem, 100-120 parts of corn, 10-12 parts of fennel, 10-12 parts of table salt, 20-23 parts of white granulated sugar, 15-18 parts of ground pepper, 7-8 parts of nisin, 23-25 parts of dried small shrimp meal, 30-35 parts of propolis, 25-30 parts of rice vinegar, 50-60 parts of yogurt, 100-120 parts of pea, 30-35 parts of agar, 20-23 parts of abalone powder, 50-60 parts of hawthorn fruit juice, 10-12 parts of pericarpium citri reticulatae, 8-9 parts of formosan lattuce herb and a proper amount of olive oil. The appetizing lentinus edodes stem hoisin sauce contains various of nutrients, lentinus edodes taste is thick, sauce taste is moderate, colloid is dense, color is mild, and effective constituents in the appetizing lentinus edodes stem hoisin sauce have digestion promoting, beautifying, deficient heat clearing, fatigue resisting and cancer resisting effects as well as other healthcare effects.

Description

technical field [0001] The invention relates to the technical field of accompaniment sauce, in particular to a seafood sauce with shiitake mushroom handle for digestion and beautification 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 pr...

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