Stomach-invigorating-and-intestine-moistening lentinus-edodes-stem meal assisting sauce and preparing method thereof

Abstract

The invention discloses a stomach-invigorating-and-intestine-moistening lentinus-edodes-stem meal assisting sauce and a preparing method thereof. The stomach-invigorating-and-intestine-moistening lentinus-edodes-stem meal assisting sauce is prepared from, by weight, 300-350 parts of lentinus-edodes stems, 100-120 parts of sweet corns, 10-12 parts of fennel, 11-13 parts of salt, 20-25 parts of saccharose, 13-15 parts of pepper powder, 13-15 parts of safflower oil, 7-8 parts of nisin, 30-35 parts of rice-wine fermented glutinous rice, 50-60 parts of grenadine juice, 10-12 parts of radix notoginseng, 25-30 parts of candied bitter gourd powder, 10-12 parts of beewax, 100-120 parts of broad beans, 10-12 parts of zornia gibbosa, 10-12 parts of semen cannabis, 10-12 parts of lotus leaves, 23-25 parts of agar and a proper amount of olive oil. The stomach-invigorating-and-intestine-moistening lentinus-edodes-stem meal assisting sauce is moderate in sauce-body thickness, even in material quality, pungent, spicy, fresh and fragrant, the softness and the hardness of lentinus-edodes grains are moderate and chewy, the chewiness is good, the lentinus-edodes taste is rich, the sauce taste is moderate, and the effective constituents have the health-care effects of invigorating the stomach, moistening the intestines, resisting fatigue and oxidation and the like.

Description

technical field [0001] The invention relates to the technical field of table sauce, in particular to a table sauce with stomach-invigorating and intestinal-moistening mushroom handle 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...

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