Heat-clearing and detoxifying mushroom stem table grain sauce and preparation method thereof

Abstract

The invention discloses heat-clearing and detoxifying mushroom stem table grain sauce and a preparation method thereof. The table grain sauce comprises, by weight, 300-350 parts of mushroom stem, 100-120 parts of corn, 10-12 parts of fennel, 25-30 parts of salt, 15-18 parts of white sugar, 10-12 parts of ground pepper, 7-8 parts of nisin, 30-35 parts of ground pinenut kernel powder, 100-120 parts of soybeans, 25-30 parts of edible pectin, 20-23 parts of dietary fibers, 10-12 parts of coptis chinensis, 7-8 parts of cinnamon, 10-12 parts of oyster sauce, 10-12 parts of the root of kudzu vine, 10-12 parts of honeycomb, 18-20 parts of liquor, and the balance of olive oil. The heat-clearing and detoxifying mushroom stem table grain sauce is rich in nutrition, abundant in colloid, glittering in luster and color, smooth in taste, and unique in flavor. The effective components contained have the health care effects of heat clearing, detoxifying, bowel relaxing, alleviating fatigue, and anti-cancer effect.

Description

technical field [0001] The invention relates to the technical field of table sauce, in particular to a heat-clearing and detoxifying 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 product diversif...

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