Mushroom-stem coarse-cereal sauce capable of replenishing blood and nourishing face and production method thereof

Abstract

The invention discloses mushroom-stem coarse-cereal sauce capable of replenishing blood and nourishing the face and a production method thereof. The mushroom-stem coarse-cereal sauce comprises, by weight, 300-350 parts of mushroom stems, 100-120 parts of maize, 10-12 parts of fennel, 25-30 parts of salt, 20-23 parts of white granulated sugar, 13-15 parts of ground pepper, 10-12 parts of nisin, 10-12 parts of carthamus tinctorious powder, 50-60 parts of yellow peach paste, 23-25 parts of longan, 20-23 parts of lotus root starch, 30-35 parts of fish maw, 25-30 parts of Dateplum persimmon, 100-120 parts of red bean, 30-35 parts of red wine, 25-30 parts of yogurt, 30-35 parts of agar and an appropriate amount of olive oil. The mushroom-stem coarse-cereal sauce has the advantages that the sauce is moderate in thickness, even in material, spicy, delicious and fragrant, the mushroom stems are moderate in hardness and chewy, and the sauce has a rich mushroom flavor; the effective components of the mushroom-stem coarse-cereal sauce have healthcare effects such as replenishing blood and nourishing the face, tonifying the spleen and the kidney, clearing deficient heat, eliminating dampness and inducing diuresis and resisting cancer.

Description

technical field [0001] The invention relates to the technical field of table sauce, in particular to a blood-enriching and beauty-enhancing shiitake mushroom stalk miscellaneous grain 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 ...

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