Dictyophora indusiata flavor rhodeinae paste

The invention relates to a technology for sauerkraut and sardines, which is applied in the directions of medical raw materials derived from fish feed, food science, plant raw materials and the like, and achieves the effects of simple production process, strong sauce aroma and unique flavor.

Inactive Publication Date: 2017-02-01
ANHUI BAOHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritious and health-care fish sauce has been produced with bamboo fungus and squid as the main raw materials, and Polygonum and Xianghe as health-care raw materials. It has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of bamboo fungus-flavored squid fish sauce, made by the following steps:

[0025] A. Dictyophora pretreatment: Take fresh bamboo fungus, put it in the sink, clean it, cut it into 0.3-0.5 cm long pieces with a chopping machine, add sweet wine koji with a weight of 1.2% of the diced bamboo fungus, seal it and let it stand Fermentation, when the alcohol content reaches 0.6% volume ratio, the fermentation ends;

[0026] B. Pretreatment of squid and squid: take fresh squid and squid, remove impurities, clean it, put it into a meat grinder for grinding, and make squid and squid paste, add cooking wine with a weight of 1.5% of squid and squid, 0.7% Vinegar, 1% minced ginger, stir well, marinate for 45 minutes;

[0027] C. Polygonum pretreatment: take fresh tender leaves of Polygonum polygonum, put them into the washing tank, wash them clean, drain the surface water, add 0.5% cellulase, 0.4% hemicellulase, 0.2 % pectinase, heated to 40°C, kept for 35 minu...

Embodiment 2

[0033] Embodiment 2, a kind of bamboo fungus-flavored squid fish sauce, made by the following steps:

[0034] A. Dictyophora pretreatment: Take fresh bamboo fungus, put it in the sink, clean it, cut it into 0.3-0.5 cm long pieces with a chopping machine, add sweet wine koji with a weight of 1.5% of the diced bamboo fungus, seal it and let it stand Fermentation, when the alcohol content reaches 0.8% volume ratio, the fermentation ends;

[0035] B. Pretreatment of squid squid: take fresh squid squid, remove impurities, clean it, put it into a meat grinder for grinding, and make squid squid paste, add cooking wine with a weight of 1.2% of squid squid paste, 0.6% Vinegar, 0.8% minced ginger, stir evenly, marinate for 50 minutes;

[0036] C. Polygonum pretreatment: Take fresh tender leaves of Polygonum polygonum, put them into the washing tank, wash them clean, drain the surface water, add 0.4% cellulase, 0.5% hemicellulase, 0.15 % of pectinase, heated to 39°C, kept for 32 minute...

Embodiment 3

[0048] Embodiment 3, a kind of bamboo fungus-flavored squid fish sauce, made by the following steps:

[0049] A. Dictyophora pretreatment: Take fresh bamboo fungus, put it in the sink, clean it, cut it into 0.3-0.5 cm long pieces with a chopping machine, add sweet wine koji with a weight of 2% of the diced bamboo fungus, seal it and let it stand Fermentation, when the alcohol content reaches 1% volume ratio, the fermentation ends;

[0050] B. Pretreatment of squid and squid: take fresh squid and squid, remove impurities, clean it, put it into a meat grinder for grinding, and make squid and squid paste, add cooking wine with a weight of 1.8% and 0.7% of squid and squid Vinegar, 1% minced ginger, stir well, marinate for 35 minutes;

[0051] C. Polygonum pretreatment: Take fresh tender leaves of Polygonum polygonum, put them into the washing tank, wash them clean, drain the surface water, add 0.6% cellulase, 0.3% hemicellulase, 0.25 % pectinase, heated to 42°C, kept for 38 minu...

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PUM

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Abstract

The invention discloses a dictyophora indusiata flavor rhodeinae paste. The paste takes dictyophora indusiata and rhodeinae as raw materials, and meanwhile polyonum viscoum and zingiber striolatum are added. The paste sufficiently utilizes the nutritive values of dictyophora indusiata and rhodeinae, which are compatible with traditional Chinese medicine and perform synergistic interaction with the traditional Chinese medicine, and has the efficacies of invigorating the spleen and reinforcing stomach, regulating vital energy and promoting digestion. In the paste, the raw material dictyophora indusiata is subjected to liqueur koji primary fermentation, and zingiber striolatum is subjected to fruit wine yeast primary fermentation, so that mellow taste is added for the paste; polyonum viscoum is subjected to combination enzymolysis through cellulase, hemicellulase and pectinase, so that the harsh flavor of polyonum viscoum is effectively removed, prepared finished paste is strong in sauce flavor, bright in color and unique in flavor, has a certain healthcare function, and can obviously improve discomfort of crowds suffering from dyspepsia and inappetence caused by weakness of the spleen and the stomach after being eaten for a long time. The dictyophora indusiata flavor rhodeinae paste is simple in production process, easy to realize, obvious in economic benefit and social benefit value, and can be produced in a mechanized production way.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a bamboo fungus-flavored fish sauce prepared by adding Chinese herbal medicines with health-care effects by using bamboo fungus and sea cucumber as raw materials. Background technique [0002] Dictyophora, a cryptogamous fungus parasitic on the roots of dry bamboo, its shape is slightly resembling a net-like dry white snakeskin, it has a dark green cap, a snow-white cylindrical stipe, and a pink egg-shaped receptacle At the top of the stipe, there is a fine and white mesh skirt spreading downward from the cap, which is called "Snow Skirt Fairy", "Flower of Mountain Treasure", "Flower of Fungus", "Queen of Fungi". Dictyophora is rich in nutrition, rich in fragrance and delicious in taste. Dictyophora is sweet in taste and cold in nature. It has the effects of nourishing and strengthening, nourishing qi and brain, calming the mind and strengthening the body, nourishing qi and nouris...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/00A23L31/00A23L33/10A61K36/9068A61P1/14A61K35/60
CPCA61K36/9068A23V2002/00A61K35/60A61K36/07A61K36/704
Inventor 汪凌峰
Owner ANHUI BAOHENG AGRI
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