Vegetable dried mushroom and its making method

Abstract

The vegetable dried beef consists of Xianggu mushroom stem 50 wt%, water 19wt% and seasoning 31 wt%. The seasoning consists of soy sauce 48.4 wt%, sugar 6.5wt%, table salt 12.9wt%, cassia bark 3.2wt%, aniseed 3.2wt%, fennel 3.2wt%, spice powder 6.5wt%, caramel color 12.9wt% and dried scallop essence 3.2wt%. The making process includes finishing and soaking Xianggu mushroom stem, pre-cooking, cooking after adding seasoning, stoving and packing. The vegetable dried beef has look and taste similar to that of dried beef.

Description

Technical field [0001] The invention belongs to a mushroom snack food and a preparation method thereof. Background technique [0002] Edible fungus can not only provide people with a large amount of plant protein, it is a natural nourishing and strengthening food, but also has high medicinal value. It can regulate the body's metabolism, lower blood pressure, reduce cholesterol content, prevent and treat various diseases, and prolong life. The best daily meal recommended by the Food and Agriculture Organization of the United Nations is "one meat, one vegetable, one bacteria". But most young people in modern times do not like to eat edible fungi. Shiitake is a well-known edible and medicinal fungus. It has a strong fragrance and rich nutrition. It contains 18 kinds of amino acids, and 7 kinds are necessary for the human body. The ergosterol contained in it can be converted into vitamin D, which can enhance the body's anti-disease and prevent cold effects; lentinan has anti-tumor ef...

AI Technical Summary

Problems solved by technology

As a common edible fungus, people have always had the habit of cooking shiitake mushrooms, but the cooking of shiitake mushrooms is more troublesome and cannot meet the requirements of modern people's convenience

There is a lack of a kind of snack food that takes shiitake mushrooms as the main raw material and is very popular among consumers in the market.