Lentinula edodes sauce and making method thereof

Abstract

The invention provides lentinula edodes sauce. The lentinula edodes sauce is made from dried lentinula edodes, soybean oil, meat, fermented soya beans, propolis, herba portulacae, mint and dandelion as main raw materials, meat diet, vegetarian diet and the lentinula edodes are combined to balance nutrition, and the situation that when a single type of food is eaten together with rice or bread, malnutrition is caused is avoided. No artificial preservatives are added into the lentinula edodes sauce, so that the lentinula edodes sauce is safe to eat; the added propolis has high inhibiting and killing effects on viruses, germs and mycetes but has no toxic and side effects on normal cells so that the lentinula edodes sauce can be effectively prevented from going bad in the storage process. The lentinula edodes sauce contains edible wild herbs including dandelion powder, herba portulacae and mint, dandelion has the effects of clearing away heat and toxic materials, reducing swelling and resolving mass, herba portulacae has the functions of clearing away heat and toxic materials and cooling blood for hemostasis, mint has the effect of dispelling wind to clear away heat, so that the edible wild herbs in the lentinula edodes sauce not only increase the nutrition of the lentinula edodes sauce but also improve the immunity of the human body, and people are prevented from suffering from excessive internal heat when eating the lentinula edodes sauce for a long time.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a mushroom sauce and a preparation method thereof. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for sauce products. In addition to requiring delicious products and healthier product production and raw materials, people also put forward higher requirements for product types and flavor diversification. requirements. Pickle products are widely used in diet, cooking and food processing, but they mainly play the role of reconciling taste and smell, and have always been the supplement and embellishment of the main dish, acting as a supporting role on the table. At present, the mushroom sauce on the market mainly has the following problems: 1. The types of nutrients are single or the content of nutrients is meager, which can easily cause problems such as nutritional imbalance; 1. Because the mushroom sa...

AI Technical Summary

Problems solved by technology

At present, the mushroom sauce on the market mainly has the following problems: 1. The types of nutrients are single or the content of nutrients is meager, which can easily cause problems such as nutritional imbalance; 1. Because the mushroom sauce needs to be stored for a long time, there are many mushroom sauces on the market Adding artificial preservatives, due to the improvement of people's awareness of food safety, artificial preservatives are rejected by most people; 3. At present, most of the mushroom sauce uses peppers, and long-term consumption is easy to cause fire

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