Blood fat reducing needle mushroom sauce

A technology for Flammulina velutipes sauce and blood lipid lowering, which is applied to food ingredients as odor modifiers, functions of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of inability to meet the diversification of the public, single taste of sauces, lack of nutrition, etc. , to achieve good development prospects, enhance resistance, and enhance the effect of biological activity

Inactive Publication Date: 2017-01-04
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing sauces have a single taste, a single variety, lack of nutrition, long-term use is not conducive to health, and cannot meet the diverse needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A blood-fat-lowering Flammulina velutipes sauce, which is prepared from the following raw materials in parts by weight: 5 salt, 5 rapeseed oil, 3 red yeast rice flour, 1 aged kimchi water, 1 fermented bean curd, 5 olive oil, 3 wheat germ, and 1 ginger , Flammulina velutipes 10, shiitake mushrooms 5, tea tree mushroom 2, kelp 1, arugula 1, winter bamboo shoots 1, peanuts 0.2, cabbage 1, pepper 0.1, needle mushroom 0.1, anise 1, cumin 1, chicken 20.

[0021] Described a kind of hypolipidemic enoki mushroom sauce,

[0022] The preparation method comprises the following steps:

[0023] (1) Mix cinnamon twigs, expired tea leaves, fresh citrus leaves, tangerine peel, and brown sugar in a ratio of 9:2:1:1:1. The smoked raw materials obtained are dry-distilled at 300°C, and the smoke obtained is condensed. Collect, stand still, separate layers, take the supernatant, and then use the non-polar macroporous resin to dynamically absorb and purify to obtain the smoked liquid for la...

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PUM

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Abstract

The invention discloses blood fat reducing needle mushroom sauce which is prepared from, by weight, 5-8 parts of salt, 5-7 parts of rapeseed oil, 3-5 parts of red yeast rice powder, 1-2 parts of aged pickle water, 1-3 parts of fermented bean curds, 5-8 parts of olive oil, 3-5 parts of wheat sprouts, 1-2 parts of fresh ginger, 10-20 parts of needle mushrooms, 5-10 parts of mushrooms, 2-4 parts of tea tree mushrooms, 1-2 parts of kelp, 1-2 parts of roquette seeds,1-3 parts of winter bamboo shoots, 0.2-0.4 part of peanuts, 1-2 parts of Chinese cabbages, 0.1-0.3 part of Sichuan pepper, 0.1-0.5 part of needle mushrooms, 1-5 parts of anise, 1-5 parts of fennel and 20-30 parts of chicken.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a blood fat-lowering Flammulina velutipes sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. Hoisin sauce, which can suppress fishy smell and enhance freshness, is a high-quality seasoning for cooking seafood, and can also be used for cooking seasoning of fresh meat, which is ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L13/50A23L13/70A23L33/10A23L33/105
CPCA23V2002/00A23V2200/15A23V2200/3262A23V2250/21A23V2250/214
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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