Sarcodon imbricatum and lemongrass compound fermented sauce and preparation method thereof

Abstract

The present invention relates to the technical field of food, and discloses a tremellodon gelatinosum and lemongrass compound fermented sauce and a preparation method thereof, and the tremellodon gelatinosum and lemongrass compound fermented sauce is prepared from the following components: tremellodon gelatinosum and lemongrass specific leavening, chili, garlic, fresh ginger, white sugar, sesame powder, soy sauce, edible salt, potassium sorbate and D-sodium erythorbate. The tremellodon gelatinosum and lemongrass compound fermented sauce prepared by the invention contains rich nutrient substances including 17 amino acids, and can meet the requirements of most amino acids of human bodies; moreover, the tremellodon gelatinosum and lemongrass compound fermented sauce prepared by the preparation method disclosed by the invention contains a plurality of vitamins, including vitamins A, E, C and B vitamins, so that the tremellodon gelatinosum and lemongrass compound fermented sauce is greatly beneficial to human health; the tremellodon gelatinosum and lemongrass compound fermented sauce has the advantages that the tremellodon gelatinosum and lemongrass compound fermented sauce contains various mineral elements such as calcium, phosphorus, iron, magnesium and potassium, can meet the requirements of human bodies on trace elements, is rich in exopolysaccharides, and has a better antioxidant activity function.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a composite fermented sauce of tiger palm mushroom and citronella and a preparation method thereof. Background Art

[0002] Tiger's Paw Mushroom, scientifically known as Carnosaurus scaly, is a food ingredient with a long history. It is known as the "king of mushrooms" or "treasure among mountain delicacies" for its unique appearance and rich nutritional value.

[0003] Tiger's paw mushroom has no cap and no stalk. The mushroom body is covered with a layer of fine yellow-brown hairs and has obvious black patterns, which looks like a tiger's paw. Its fruiting body is medium to large in size. The cap is protruding at the beginning, then becomes flat, and the middle part is umbilical or concave, sometimes in a shallow funnel shape. The color is light pink-gray, and the surface has large dark gray to dark brown scales.

[0004] The flesh of tiger's paw mushroom is tender and smooth, but if it is cooked directly, the nutrients are not easily absorbed, which will result in a lot of nutrient waste.

[0005] Based on this, we proposed a composite fermented sauce of tiger palm mushroom and lemongrass, hoping to solve the shortcomings of the existing technology. Summary of the invention

[0006] 1. Technical issues to be resolved

[0007] In view of the deficiencies in the prior art, the present invention provides a composite fermented sauce of tiger palm mushroom and citronella and a preparation method thereof.

[0008] (II) Technical solution

[0009] To achieve the above-mentioned purpose, the present invention provides the following technical solutions:

[0010] A tiger's paw mushroom and citronella compound fermented sauce comprises the following ingredients by weight: 20-30 parts of tiger's paw mushroom and citronella specific fermented products, 0-1 part of chili, 1-1.5 parts of garlic, 1-2 parts of ginger, 0.3-0.5 parts of white sugar, 2-3 parts of sesame, 1-1.5 parts of soy sauce, 0.6-0.8 parts of salt, 0.02-0.06 parts of potassium sorbate and 0.05-0.08 parts of sodium D-isothiazolinone.

[0011] As a further technical solution, the method for preparing the specific fermentation product of Tiger Palm Mushroom and Citronella is as follows:

[0012] (1) First, take tiger palm mushroom and lemongrass, wash them for 10 minutes respectively, then take them out and drain them;

[0013] The mass ratio of tiger palm mushroom to lemongrass is 10:1-2;

[0014] (2) chopping the tiger's paw mushroom into 0.5×0.5 cm dices to obtain tiger's paw mushroom dices;

[0015] (3) Add edible oil to a wok and heat to 180° C., then add diced tiger palm mushrooms, stir-fry for 15-20 minutes, and then remove the mixture to obtain stir-fried tiger palm mushrooms;

[0016] (4) Cutting the lemongrass into 2 cm long segments, mixing with water at a solid-liquid ratio of 1:15, and then beating the mixture to obtain a lemongrass slurry;

[0017] (5) adding cellulase to the lemongrass slurry, stirring and mixing, and then placing at a constant temperature of 40° C. for 4 hours, high temperature inactivating enzyme treatment for 10 minutes, and cooling to obtain a treated slurry;

[0018] (6) mixing the treated slurry and the stir-fried tiger palm mushroom together to obtain a mixed material;

[0019] Glucose is added to the mixture, and then stirred and mixed evenly. After sterilization, the temperature is adjusted to 38°C, kept warm in a water bath for 30 minutes, and then fermented bacteria are inoculated. Constant temperature fermentation is continued for 20-22 hours, and then the material is discharged to obtain a specific fermentation product of tiger palm mushroom and lemongrass.

[0020] As a further technical solution, the edible oil in step (3) is peanut oil;

[0021] The mass ratio of the peanut oil to the chopped tiger palm mushroom is 1:5.

[0022] As a further technical solution: the mass ratio of the lemongrass slurry and the cellulase in step (5) is 100:2-3;

[0023] The temperature for high temperature enzyme inactivation is 110°C.

[0024] As a further technical solution: in step (6), the amount of glucose added is 3% based on the total mass of the mixture;

[0025] The fermentation bacteria is Lactobacillus rhamnosus.

[0026] As a further technical solution, the inoculation amount of Lactobacillus rhamnosus is 1.2×10 6 cfu / mL.

[0027] As a further technical solution, the sesame is black sesame.

[0028] A method for preparing a composite fermented sauce of tiger palm mushroom and lemongrass, comprising:

[0029] S1 is weighed by weight:

[0030] Tiger palm mushroom and lemongrass specific fermentation product, chili, garlic, ginger, sugar, sesame, soy sauce, salt, potassium sorbate, sodium D-isothiazolin;

[0031] S2 adds pepper, garlic, ginger and sesame to peanut oil respectively, fries at 180°C for 5 minutes, then filters and drains to obtain fried food;

[0032] S3: evenly mix tiger palm mushroom, specific fermented product of lemongrass, fried food, sugar, soy sauce, salt, potassium sorbate and sodium D-isothiazolinone, fill, seal and let stand for 18 days to obtain the product.

[0033] (III) Beneficial effects

[0034] Compared with the prior art, the present invention provides a composite fermented sauce of tiger palm mushroom and lemongrass, which has the following beneficial effects:

[0035] The prepared tiger palm mushroom and citronella compound fermented sauce contains rich nutrients, including 17 kinds of amino acids (7 of which are essential amino acids for human body), which can meet the needs of most amino acids of human body; moreover, the prepared tiger palm mushroom and citronella compound fermented sauce contains multiple vitamins, including vitamin A, E, C and B vitamins, which are of great benefit to human health; and contains multiple mineral elements such as calcium, phosphorus, iron, magnesium and potassium, which can meet the needs of human body for trace elements; moreover, the tiger palm mushroom and citronella compound fermented sauce is also rich in extracellular polysaccharide, and has good antioxidant activity function.

[0036] Since tiger's paw mushrooms have a very strong aroma, the produced tiger's paw mushroom and lemongrass composite fermented sauce has a stronger aroma. It is not only rich in nutrition, but also tastes very good. In particular, by introducing the prepared specific fermented products of tiger's paw mushrooms and lemongrass, not only the nutritional value of the fermented sauce is improved, but most of the nutrients can be decomposed into small molecules through fermentation, which are easier to be absorbed and utilized by the human body. At the same time, the fermented sauce is given other specific functions, including strengthening the spleen, appetizing, relaxing muscles and activating blood circulation, lowering blood lipids and other effects. The two work together, because they are rich in protein, amino acids, fat and other ingredients, they can nourish the skin, making the skin delicate, smooth and elastic. DETAILED DESCRIPTION

[0037] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0038] Example 1

[0039] A method for preparing a composite fermented sauce of tiger palm mushroom and lemongrass, comprising:

[0040] S1 is weighed by weight:

[0041] 20 parts of specific fermented product of tiger palm mushroom and lemongrass, 1 part of garlic, 1 part of ginger, 0.3 parts of sugar, 2 parts of black sesame, 1 part of soy sauce, 0.6 parts of salt, 0.02 parts of potassium sorbate, and 0.05 parts of sodium D-isothiazolin.

[0042] The preparation method of the specific fermentation product of tiger palm mushroom and lemongrass is as follows:

[0043] (1) First, take tiger palm mushroom and lemongrass, wash them for 10 minutes respectively, then take them out and drain them;

[0044] The mass ratio of tiger palm mushroom to lemongrass is 10:1;

[0045] (2) chopping the tiger's paw mushroom into 0.5×0.5 cm dices to obtain tiger's paw mushroom dices;

[0046] (3) Add peanut oil to a wok and heat to 180° C., then add diced tiger palm mushrooms, stir-fry for 15 minutes, and then remove the mixture to obtain stir-fried tiger palm mushrooms;

[0047] (4) Cutting the lemongrass into 2 cm long segments, mixing with water at a solid-liquid ratio of 1:15, and then beating to obtain a lemongrass slurry;

[0048] (5) adding cellulase to the citronella slurry, stirring and mixing, and then placing at a constant temperature of 40° C. for 4 hours, high temperature enzyme inactivation treatment for 10 minutes, and cooling to obtain a treated slurry; the mass ratio of the citronella slurry to the cellulase is 100:2;

[0049] The temperature for high temperature enzyme inactivation is 110°C.

[0050] (6) mixing the treated slurry and the stir-fried tiger palm mushroom together to obtain a mixture;

[0051] Glucose is added to the mixture, and then stirred and mixed evenly, sterilized, and then the temperature is adjusted to 38° C., kept warm in a water bath for 30 minutes, and then fermented bacteria are inoculated, and the constant temperature fermentation is continued for 20 hours, and then the material is discharged to obtain a specific fermentation product of tiger palm mushroom and lemongrass; the amount of glucose added is 3% based on the total mass of the mixture;

[0052] The fermentation bacteria is Lactobacillus rhamnosus.

[0053] The inoculation amount of Lactobacillus rhamnosus is 1.2×10 6 cfu / mL.

[0054] S2 adds pepper, garlic, ginger and sesame to peanut oil respectively, fries at 180°C for 5 minutes, then filters and drains to obtain fried food;

[0055] S3: evenly mix tiger palm mushroom, specific fermented product of lemongrass, fried food, sugar, soy sauce, salt, potassium sorbate and sodium D-isothiazolinone, fill, seal and let stand for 18 days to obtain the product.

[0056] Example 2

[0057] A method for preparing a composite fermented sauce of tiger palm mushroom and lemongrass, comprising:

[0058] S1 is weighed by weight:

[0059] 23 parts of specific fermented product of tiger palm mushroom and lemongrass, 0.2 parts of chili pepper, 1.2 parts of garlic, 1.5 parts of ginger, 0.35 parts of sugar, 2.2 parts of black sesame, 1.3 parts of soy sauce, 0.65 parts of salt, 0.03 parts of potassium sorbate, and 0.058 parts of sodium D-isothiazolin.

[0060] The preparation method of the specific fermentation product of tiger palm mushroom and lemongrass is as follows:

[0061] (1) First, take tiger palm mushroom and lemongrass, wash them for 10 minutes respectively, then take them out and drain them;

[0062] The mass ratio of tiger palm mushroom to lemongrass is 10:1.2;

[0063] (2) chopping the tiger's paw mushroom into 0.5×0.5 cm dices to obtain tiger's paw mushroom dices;

[0064] (3) Add peanut oil to a wok and heat to 180° C., then add diced tiger palm mushrooms, stir-fry for 18 minutes, and then remove the mixture to obtain stir-fried tiger palm mushrooms;

[0065] (4) Cutting the lemongrass into 2 cm long segments, mixing with water at a solid-liquid ratio of 1:15, and then beating to obtain a lemongrass slurry;

[0066] (5) adding cellulase to the citronella slurry, stirring and mixing evenly, and then placing it at a constant temperature of 40° C. for 4 hours, high temperature enzyme inactivation treatment for 10 minutes, and cooling to obtain a treated slurry; the mass ratio of the citronella slurry to the cellulase is 100:2.5;

[0067] The temperature for high temperature enzyme inactivation is 110°C.

[0068] (6) mixing the treated slurry and the stir-fried tiger palm mushroom together to obtain a mixture;

[0069] Glucose is added to the mixture, and then stirred and mixed evenly, sterilized, and then the temperature is adjusted to 38° C., kept warm in a water bath for 30 minutes, and then fermented bacteria are inoculated, and the constant temperature fermentation is continued for 21 hours, and then the material is discharged to obtain a specific fermentation product of tiger palm mushroom and lemongrass; the amount of glucose added is 3% based on the total mass of the mixture;

[0070] The fermentation bacteria is Lactobacillus rhamnosus.

[0071] The inoculum amount of Lactobacillus rhamnosus is 1.2×10 6 cfu / mL.

[0072] S2 adds pepper, garlic, ginger and sesame to peanut oil respectively, fries at 180°C for 5 minutes, then filters and drains to obtain fried food;

[0073] S3: evenly mix tiger palm mushroom, specific fermented product of lemongrass, fried food, sugar, soy sauce, salt, potassium sorbate and sodium D-isothiazolinone, fill, seal and let stand for 18 days to obtain the product.

[0074] Example 3

[0075] A method for preparing a composite fermented sauce of tiger palm mushroom and lemongrass, comprising:

[0076] S1 is weighed by weight:

[0077] 28 parts of specific fermented product of tiger palm mushroom and lemongrass, 0.5 parts of chili pepper, 1.4 parts of garlic, 1.8 parts of ginger, 0.3 parts of sugar, 2 parts of black sesame, 1 part of soy sauce, 0.6 parts of salt, 0.02 parts of potassium sorbate, and 0.07 parts of sodium D-isothiazolin.

[0078] The preparation method of the specific fermentation product of tiger palm mushroom and lemongrass is as follows:

[0079] (1) First, take tiger palm mushroom and lemongrass, wash them for 10 minutes respectively, then take them out and drain them;

[0080] The mass ratio of tiger palm mushroom to lemongrass is 10:1.5;

[0081] (2) chopping the tiger's paw mushroom into 0.5×0.5 cm dices to obtain tiger's paw mushroom dices;

[0082] (3) Add peanut oil to a wok and heat to 180° C., then add diced tiger palm mushrooms, stir-fry for 18 minutes, and then remove the mixture to obtain stir-fried tiger palm mushrooms;

[0083] (4) Cutting the lemongrass into 2 cm long segments, mixing with water at a solid-liquid ratio of 1:15, and then beating the mixture to obtain a lemongrass slurry;

[0084] (5) adding cellulase to the citronella slurry, stirring and mixing evenly, and then placing it at a constant temperature of 40° C. for 4 hours, high temperature enzyme inactivation treatment for 10 minutes, and cooling to obtain a treated slurry; the mass ratio of the citronella slurry to the cellulase is 100:2.5;

[0085] The temperature for high temperature enzyme inactivation is 110°C.

[0086] (6) mixing the treated slurry and the stir-fried tiger palm mushroom together to obtain a mixture;

[0087] Glucose is added to the mixture, and then stirred and mixed evenly, sterilized, and then the temperature is adjusted to 38° C., kept warm in a water bath for 30 minutes, and then fermented bacteria are inoculated, and the constant temperature fermentation is continued for 21 hours, and then the material is discharged to obtain a specific fermentation product of tiger palm mushroom and lemongrass; the amount of glucose added is 3% based on the total mass of the mixture;

[0088] The fermentation bacteria is Lactobacillus rhamnosus.

[0089] The inoculation amount of Lactobacillus rhamnosus is 1.2×10 6 cfu / mL.

[0090] S2 adds pepper, garlic, ginger and sesame to peanut oil respectively, fries at 180°C for 5 minutes, then filters and drains to obtain fried food;

[0091] S3: evenly mix tiger palm mushroom, specific fermented product of lemongrass, fried food, sugar, soy sauce, salt, potassium sorbate and sodium D-isothiazolinone, fill, seal and let stand for 18 days to obtain the product.

[0092] Example 4

[0093] A method for preparing a composite fermented sauce of tiger palm mushroom and lemongrass, comprising:

[0094] S1 is weighed by weight:

[0095] 30 parts of specific fermented product of tiger palm mushroom and lemongrass, 1 part of chili, 1.5 parts of garlic, 2 parts of ginger, 0.5 parts of sugar, 3 parts of black sesame, 1.5 parts of soy sauce, 0.8 parts of salt, 0.06 parts of potassium sorbate, and 0.08 parts of sodium D-isothiazolin.

[0096] The preparation method of the specific fermentation product of tiger palm mushroom and lemongrass is as follows:

[0097] (1) First, take tiger palm mushroom and lemongrass, wash them for 10 minutes respectively, then take them out and drain them;

[0098] The mass ratio of tiger palm mushroom to lemongrass is 10:1-2;

[0099] (2) chopping the tiger's paw mushroom into 0.5×0.5 cm dices to obtain tiger's paw mushroom dices;

[0100] (3) Add peanut oil to a wok and heat to 180° C., then add diced tiger palm mushrooms, stir-fry for 20 minutes, and then remove the mixture to obtain stir-fried tiger palm mushrooms;

[0101] (4) Cutting the lemongrass into 2 cm long segments, mixing with water at a solid-liquid ratio of 1:15, and then beating to obtain a lemongrass slurry;

[0102] (5) adding cellulase to the citronella slurry, stirring and mixing, and then placing at a constant temperature of 40° C. for 4 hours, high temperature enzyme inactivation treatment for 10 minutes, and cooling to obtain a treated slurry; the mass ratio of the citronella slurry to the cellulase is 100:3;

[0103] The temperature for high temperature enzyme inactivation is 110°C.

[0104] (6) mixing the treated slurry and the stir-fried tiger palm mushroom together to obtain a mixture;

[0105] Glucose is added to the mixture, and then stirred and mixed evenly, sterilized, and then the temperature is adjusted to 38° C., kept warm in a water bath for 30 minutes, and then fermented bacteria are inoculated, and the constant temperature fermentation is continued for 22 hours, and then the material is discharged to obtain a specific fermentation product of tiger palm mushroom and lemongrass; the amount of glucose added is 3% based on the total mass of the mixture;

[0106] The fermentation bacteria is Lactobacillus rhamnosus.

[0107] The inoculation amount of Lactobacillus rhamnosus is 1.2×10 6 cfu / mL.

[0108] S2 adds pepper, garlic, ginger and sesame to peanut oil respectively, fries at 180°C for 5 minutes, then filters and drains to obtain fried food;

[0109] S3: evenly mix tiger palm mushroom, specific fermented product of lemongrass, fried food, sugar, soy sauce, salt, potassium sorbate and sodium D-isothiazolinone, fill, seal and let stand for 18 days to obtain the product.

[0110] The following is a comparative example:

[0111] Comparative Example 1:

[0112] On the basis of Example 1, the specific fermentation product of Tiger Palm Mushroom and Citronella was replaced with an equal amount of untreated Tiger Palm Mushroom, and the rest of the technical scheme was consistent with the technical scheme of Example 1.

[0113] Comparative Example 2:

[0114] On the basis of Example 1, no citronella is added during the preparation of the specific fermentation product of Tiger Palm Mushroom and Citronella, and the rest of the technical scheme is consistent with the technical scheme of Example 1.

[0115] test:

[0116] The sensory evaluation of the composite fermented sauce of Tiger Palm Mushroom and Citronella prepared in Example 1 was carried out.

[0117] Table 1

[0118]

[0119] It can be seen from Table 1 that the composite fermented sauce of Tiger Palm Mushroom and Citronella prepared by the present invention has good color, fragrance and taste, and is suitable for most people to eat.

[0120] The amino acid content in the samples of the examples and comparative examples was tested (total amino acids were determined by ninhydrin solution colorimetric method):

[0121] Table 2

[0122]

[0123]

[0124] It can be seen from Table 2 that the composite fermented sauce of Tiger Palm Mushroom and Citronella prepared by the present invention contains more amino acids and is rich in nutrition.

[0125] Clean-grade ICR mice (22±1) g were randomly divided into 5 groups, 10 mice in each group, after 1 week of adaptive feeding. 4 groups were cage-fed with high-fat diet for 3 weeks for modeling, and one group was kept as a blank control group.

[0126] The samples of Example 1, Comparative Example 1 and Comparative Example 2 were respectively gavaged once a day at a dose of 1 g / 20 g to three groups of modeling groups, and the other group was gavaged with pure water for 4 consecutive weeks;

[0127] Serum index determination: Take mouse serum and determine the content of TG, TC, and LDL-C in serum according to the kit instructions;

[0128] Table 3

[0129] TGmmol / L TCmmol / L LDL-Cmmol / L Example 1 1.02 3.98 0.49 Comparative Example 1 1.43 4.96 0.78 Comparative Example 2 1.25 3.95 0.57 Blank control group 0.95 3.63 0.43 Model control group 1.69 6.24 1.14

[0130] It can be seen from Table 3 that the composite fermented sauce of Tiger Palm Mushroom and Citronella prepared by the present invention has a certain effect of lowering blood lipids.

[0131] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A composite fermented sauce of tiger palm mushroom and lemongrass, characterized in that: The invention comprises the following ingredients by weight: 20-30 parts of specific fermentation products of tiger palm mushroom and lemongrass, 0-1 parts of chili pepper, 1-1.5 parts of garlic, 1-2 parts of ginger, 0.3-0.5 parts of sugar, 2-3 parts of sesame seeds, 1-1.5 parts of soy sauce, 0.6-0.8 parts of salt, 0.02-0.06 parts of potassium sorbate and 0.05-0.08 parts of sodium D-isothiazolin.

2. The compound fermented sauce of Tiger Palm Mushroom and Lemongrass according to claim 1, characterized in that: The preparation method of the specific fermentation product of Tiger Palm Mushroom and Citronella is as follows: (1) First, take tiger palm mushroom and lemongrass, wash them for 10 minutes respectively, then take them out and drain them; The mass ratio of tiger palm mushroom to lemongrass is 10:1-2; (2) chopping the tiger's paw mushroom into 0.5×0.5 cm dices to obtain tiger's paw mushroom dices; (3) Add cooking oil to a wok and heat to 180° C., then add diced tiger palm mushrooms, stir-fry for 15-20 minutes, and then remove the mixture to obtain stir-fried tiger palm mushrooms; (4) Cutting the lemongrass into 2 cm long segments, mixing with water at a solid-liquid ratio of 1:15, and then beating the mixture to obtain a lemongrass slurry; (5) adding cellulase to the lemongrass slurry, stirring and mixing, and then placing at a constant temperature of 40° C. for 4 hours, high temperature inactivating enzyme treatment for 10 minutes, and cooling to obtain a treated slurry; (6) mixing the treated slurry and the stir-fried tiger palm mushroom together to obtain a mixed material; Glucose is added to the mixture, and then stirred and mixed evenly. After sterilization, the temperature is adjusted to 38°C, kept warm in a water bath for 30 minutes, and then fermented bacteria are inoculated. Constant temperature fermentation is continued for 20-22 hours, and then the material is discharged to obtain a specific fermentation product of tiger palm mushroom and lemongrass.

3. The compound fermented sauce of Tiger Palm Mushroom and Lemongrass according to claim 2, characterized in that: In step (3), the edible oil is peanut oil; The mass ratio of the peanut oil to the chopped tiger palm mushroom is 1:

5.

4. The compound fermented sauce of Tiger Palm Mushroom and Lemongrass according to claim 3, characterized in that: The mass ratio of the lemongrass slurry and the cellulase in step (5) is 100:2-3; The temperature for high temperature enzyme inactivation is 110°C.

5. The compound fermented sauce of Tiger Palm Mushroom and Lemongrass according to claim 4, characterized in that: In step (6), the amount of glucose added is 3% based on the total mass of the mixture; The fermentation bacteria is Lactobacillus rhamnosus.

6. The compound fermented sauce of Tiger Palm Mushroom and Lemongrass according to claim 5, characterized in that: The inoculation amount of Lactobacillus rhamnosus is 1.2×10 6 cfu / mL.

7. The compound fermented sauce of Tiger Palm Mushroom and Lemongrass according to claim 1, characterized in that: The sesame is black sesame.

8. The method for preparing a composite fermented sauce of Tiger Palm Mushroom and Citronella according to claim 1, characterized in that: include: S1 is weighed by weight: Tiger palm mushroom and lemongrass specific fermentation product, chili, garlic, ginger, sugar, sesame, soy sauce, salt, potassium sorbate, sodium D-isothiazolin; S2 adds pepper, garlic, ginger and sesame to peanut oil respectively, fries at 180°C for 5 minutes, then filters and drains to obtain fried food; S3 contains a specific fermentation product of tiger palm mushroom and lemongrass, fried food, sugar, soy sauce, salt, Potassium sorbate and sodium D-isothiazolin are mixed evenly, filled, sealed, and left to stand for 18 days. You can get it.

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