Edible fungus condiment capable of improving immunity and preparation method thereof

A technology of edible fungus and immunity, which is applied in the direction of food ingredients, food ingredients containing natural extracts, and food ingredients as taste improvers. Immunity, the effect of meeting the needs of use

Inactive Publication Date: 2017-12-19
WUHAN MATENG TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Domestic edible fungus raw material processing is mainly based on simple edible fungus raw material processing, without enzymatic hydrolysis or thermal reaction, and t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] An edible fungus condiment capable of improving immunity, which is composed of the following raw materials in parts by weight: 40 parts of edible fungus leftovers, 2 parts of compound amino acids, 1 part of compound enzyme, 30 parts of livestock and poultry bones, 3 parts of peas, and 2 parts of wolfberry , 1 part of licorice, 2.5 parts of peony, 2 parts of mulberry, 0.5 part of honey, 2 parts of ginger, 3 parts of green onion, 1 part of garlic, 8 parts of bean paste, 18 parts of vegetable oil, 0.5 parts of pepper powder, 4 parts of star anise powder, pepper 2 parts of flour, 3 parts of salt, 0.6 part of chicken powder and 0.2 part of fructose. Edible mushroom scraps include a mixture of shiitake mushroom scraps, Flammulina velutipes scraps and Pleurotus eryngii scraps, compound amino acids include a mixture of glycine and glutamic acid, compound enzymes include a mixture of cellulase, mannanase and protease, and livestock and poultry bones include pork bones , a mixtur...

Embodiment 2

[0028] An edible fungus condiment capable of improving immunity, which is composed of the following raw materials in parts by weight: 46 parts of edible fungus leftovers, 4 parts of compound amino acids, 2 parts of compound enzymes, 35 parts of livestock and poultry bones, 4 parts of peas, and 3 parts of wolfberry , 2 parts of licorice, 4 parts of peony, 5 parts of mulberry, 0.7 part of honey, 3 parts of ginger, 4 parts of chopped green onion, 2 parts of garlic, 11 parts of bean paste, 23 parts of vegetable oil, 0.8 parts of pepper powder, 5 parts of star anise powder, pepper 4 parts of flour, 5 parts of salt, 1.2 parts of chicken powder, 0.4 parts of fructose, 2 parts of honeysuckle and 3 parts of astragalus.

[0029] The preparation method of the edible fungus condiment that can adjust and improve immunity, the specific steps are as follows:

[0030] Step 1: Broken livestock bones to 360 mesh, then rinsed in cold water, pretreated at 100 degrees Celsius for 30 minutes, took ...

Embodiment 3

[0036]An edible fungus condiment capable of improving immunity, consisting of the following raw materials in parts by weight: 52 parts of edible fungus leftovers, 6 parts of compound amino acids, 3 parts of compound enzymes, 38 parts of livestock and poultry bones, 5 parts of peas, and 4 parts of wolfberry , 3 parts of licorice, 5 parts of peony, 6 parts of mulberry, 1.2 parts of honey, 4 parts of ginger, 5 parts of chopped green onion, 3 parts of garlic, 12 parts of bean paste, 25 parts of vegetable oil, 1 part of pepper powder, 6 parts of star anise powder, pepper 5 parts of flour, 6 parts of salt, 1.5 parts of chicken powder, 0.6 parts of fructose, 4 parts of honeysuckle and 5 parts of astragalus. Edible mushroom scraps include shiitake mushroom scraps, oyster mushroom scraps, enoki mushroom scraps, tea tree mushroom scraps, Pleurotus eryngii scraps and Hericium erinaceus scraps, compound amino acids include glycine, glutamic acid, lysine, aspartic acid and alanine A mixtur...

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PUM

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Abstract

The invention discloses an edible fungus condiment capable of improving immunity. The edible fungus condiment is prepared from the following raw materials in parts by weight: 40-52 parts of edible fungus leftovers, 2-6 parts of compound amino acids, 1-3 parts of compound enzymes, 30-38 parts of livestock and poultry bones, 3-5 parts of peas, 2-4 parts of Chinese wolfberries, 1-3 parts of licorice, 2.5-5 parts of peonies, 2-6 parts of mulberries, 0.5-1.2 parts of honey, 2-4 parts of ginger, 3-5 parts of chopped onions, 1-3 parts of garlic flakes, 8-12 parts of soybean paste, 18-25 parts of vegetable oil, 0.5-1 part of pericarpium zanthoxyli powder, 4-6 parts of star aniseed powder, 2-5 parts of ground pepper, 3-6 parts of table salt, 0.6-1.5 parts of chicken essence and 0.2-0.6 part of fructose. By virtue of matching of various raw materials, the prepared condiment is rich in taste, has the effect of improving immunity and meets the use demands of people.

Description

technical field [0001] The invention relates to the field of biological products, in particular to an edible fungus condiment that can improve immunity. Background technique [0002] Edible fungus is a general term for fungi that can be used by humans, including Hericium erinaceus, boletus, golden ear, and some very rare ones like ganoderma, matsutake, poria cocos, cordyceps, tripe etc. Edible fungus cells contain a large amount of protein, nucleic acid, carbohydrates and lipids, which have various health benefits such as anti-cancer, enhancing human immunity, lowering blood pressure, lowering blood fat, anti-thrombosis, anti-arrhythmia, cardiac strengthening, anti-bacterial, anti-viral, etc. Function. [0003] Edible fungi have high nutritional and health value, and are one of the most promising foods in the 21st century recommended by the United Nations Food Organization and the World Health Organization. The annual output of edible fungi in my country accounts for more ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L31/00A23L27/20A23L33/105
CPCA23L27/10A23L27/20A23L31/00A23L33/105A23V2002/00A23V2200/14A23V2200/30A23V2200/324A23V2250/21
Inventor 姚尧陈海田魏张军
Owner WUHAN MATENG TECH DEV
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