Spicy ivy mosses and preparation method thereof

Abstract

The invention discloses spicy ivy mosses and a preparation method thereof. The spicy ivy mosses are prepared from the following raw materials: dried ivy mosses, water, thick broad-bean sauce, dark soy sauce, soybean oil, yeast extract powder, disodium 5'-ribonucleotide, edible salt, onion powder, sugar, maltodextrin, starch, pepper essential oil, green prickleyash essential oil and traditional Chinese medicinal extract, wherein the raw materials of the traditional Chinese medicinal extract comprise: liquorice, scaphium scaphigerum, honeysuckle, momordica grosvenori, bamboo leaves, polygonatum odoratum, hawthorn, poria cocos, dried tangerine or orange peel, lotus seeds and 2-7 parts of wolfberry. The preparation method comprises the following steps: preparing spicy sauce, protecting the color of the ivy mosses, dehydrating the ivy mosses, and mixing and stirring the spicy sauce with the ivy mosses, so that the spicy ivy mosses are obtained. The spicy ivy mosses obtained according to the method disclosed by the invention is excellent in color, flavor and taste, and Chinese herbal medicinal ingredients with the functions of nourishing the stomach and promoting the production of body fluid as well as clearing heat and lowering fire are added, so that spicy stimulation after eating can be relieved, and the stomach and spleen are nourished; besides, the spicy ivy mosses disclosed by the invention is ready to be served and easy to carry and store, and seasonal and regional limitation of an ivy moss product is changed.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a spicy tribute dish and a preparation method thereof. Background technique [0002] Gongcai, also known as dried moss, is a precious vegetable in the northern temperate zone. It belongs to the family Asteraceae and the genus Lactuca. It has a cultivation history of more than 2,200 years and is a pure natural green high-grade dehydrated vegetable. According to the inspection by the National Non-staple Food Monitoring Center, tribute vegetables contain nutrient-rich protein, pectin, various amino acids, vitamins, calcium, iron, zinc, carotene, potassium, sodium, phosphorus and other trace elements and carbohydrates necessary for the human body , especially the high vitamin E content, so it has the reputation of "natural health care products, phytonutrients", and is a good product for beauty and anti-cancer today. [0003] Tribute dishes are easy to eat, and can be fried...

AI Technical Summary

Problems solved by technology

[0003] Tribute dishes are easy to eat and can be fried and pickled. Most of the pickled spicy dishes are marinated by adding chili, vegetable oil, seasoning, and spices to achieve the purpose of spicy food. However, chili is pungent and hot in nature. Eating too much can cause dizziness, dry eyes, burning in the mouth, abdomen or anus, pain, diarrhea, etc.