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

A technology of shiitake mushroom stalk and seafood sauce, which is applied in the field of table sauce, can solve the problems of loss of flavor and nutritional components, lack of strong mushroom flavor, and insufficient flavor, and achieve the effect of bright color, moist color and delicious taste

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
Comparison scheme
Effect test

Embodiment Construction

[0021] A seafood sauce with shiitake stalks for digestion and beauty, which 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 15, nisin 7, dried shrimp powder 23, propolis 30, rice vinegar 25, yogurt 50, peas 100, agar 30, abalone powder 20 , hawthorn juice 50, tangerine peel 10, Kuding 8 and olive oil amount.

[0023] Described a kind of hoisin sauce with shiitake stalk for digestion and beautification 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 is reduced to 1cm, so that the...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L7/104A23L11/00A23L17/40A23L17/50A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/32A23V2200/318A23V2200/308A23V2200/30A23V2250/21
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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