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Spleen-and-stomach-tonifying shiitake gastronomic corn sauce jelly and preparation method thereof

A technology of invigorating the spleen and nourishing the stomach, and shiitake mushroom stalks, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of flavor and nutrient loss, mushroom fragrance is not strong enough, and flavor is not prominent enough, etc. Achieve the effect of unique sauce, bright color and delicious taste

Inactive Publication Date: 2016-11-23
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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Effect test

Embodiment Construction

[0022] A corn sauce jelly with mushroom stalks for invigorating the spleen and nourishing the stomach is composed of the following raw materials in parts by weight:

[0023] Mushroom handle 300, cumin 10, salt 27, sugar 13, pepper 10, tea polyphenols 6, butter 30, aloe vera powder 30, Codonopsis slices 15, lemon peel 13, jelly powder 30, corn 50, soybean 50, propolis 13. The right amount of white wine 15 and olive oil.

[0024] The described corn sauce jelly for invigorating the spleen and nourishing the stomach with shiitake stalks as a meal is made by the following steps:

[0025] 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 grain...

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Abstract

The invention discloses spleen-and-stomach-tonifying shiitake gastronomic corn sauce jelly and a preparation method thereof. The spleen-and-stomach-tonifying shiitake gastronomic corn sauce jelly is composed of, by weight, 300-350 parts of shiitake stem, 10-12 parts of fennel, 25-30 parts of edible salt, 13-15 parts of white granulated sugar, 10-12 parts of pepper powder, 6-7 parts of tea polyphenol, 30-35 parts of butter, 30-35 parts of aloe powder, 15-17 parts of sliced codonopsis, 13-15 parts of lemon peel, 30-35 parts of jelly powder, 50-60 parts of corn, 50-60 parts of soybean, 13-15 parts of propolis, 15-18 parts of Baijiu and a proper amount of olive oil. Active ingredients of the pleen-and-stomach-tonifying shiitake gastronomic corn sauce jelly have healthcare efficacy of tonifying spleen and stomach and resisting cancers and viruses.

Description

technical field [0001] The invention relates to the technical field of table sauce, in particular to a corn sauce jelly with invigorating spleen and nourishing stomach with mushroom stalks as a table 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105A23L31/00A23L33/00
CPCA23V2002/00A23V2200/308A23V2200/30A23V2250/21
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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