Formula design and processing technology of functional mushroom curry sauce

Abstract

The invention discloses a formula design and a processing technology of functional mushroom curry sauce, and belongs to the technical field of curry sauce processing, agaricus blazei murill is rich in polysaccharide and has the characteristics of enhancing immunity, resisting tumors and resisting oxidation, active ingredients of the agaricus blazei murill can activate macrophages and natural killer cells, the defense capacity of the organism is improved, and the functional mushroom curry sauce is prepared. Agaricus blazei murill can be combined with lentinan to amplify the immune regulation effect, curcumin has the anti-inflammatory effect to assist the agaricus blazei murill to relieve oxidative stress, hericium erinaceus can improve gastrointestinal health, polyphenols have the effects of protecting the liver and resisting ulcers, quercetin in onion powder and antioxidant components of hericium erinaceus cooperate to enhance the nerve protection effect, and the anti-inflammatory effect of curcumin is improved. Furthermore, the agaricus blazei murill, the shiitake mushrooms and the hericium erinaceus cooperate with one another to enhance the antiviral, immunoregulation and antioxidant functions of the body, and the turmeric powder, the garlic powder and the onion powder cooperate with one another to enhance the antibacterial and anti-inflammatory effects and promote digestion, so that the effects of the agaricus blazei murill, the shiitake mushrooms and the hericium erinaceus supplement one another.

Description

Technical Field

[0001] The invention belongs to the technical field of curry sauce processing, and specifically relates to a formula design and processing technology of a functional mushroom curry sauce. Background Art

[0002] Curry sauce is a complex seasoning sauce originating from South Asia. It is based on a variety of spices such as turmeric, cumin, chili, cinnamon, etc., and is cooked with vegetables, meat or beans. Traditional curry sauce requires frying the spices and then stewing them with water, coconut milk or broth, and finally beating them into a paste. Modern industrial production extends the shelf life through standardized formulas and sterilization processes. Curry sauce has a wide range of uses and can be paired with rice, noodles, grilled meat or stews. Its core flavor is rich and spicy, and different versions have been derived due to regional differences, such as Indian curry, Thai curry, Japanese curry, etc.

[0003] Traditional commercially available curry sauces are mostly based on high salt, high fat, and refined carbohydrates, and lack functional ingredients such as polysaccharides, dietary fiber, and prebiotics. Long-term consumption will lead to nutritional imbalance and will be difficult to meet the normal needs of the population. Summary of the Invention

[0004] In order to overcome the above-mentioned defects, the present invention provides a formula design and processing technology of functional mushroom curry sauce, which solves the problem that traditional commercially available curry sauces are mostly based on high salt, high fat, and refined carbohydrates, lack functional ingredients such as polysaccharides, dietary fiber, and prebiotics, and will lead to nutritional imbalance after long-term consumption, making it difficult to meet the normal needs of the population.

[0005] To achieve the above object, the present invention provides the following technical solution: a formula design of a functional mushroom curry sauce, wherein the functional mushroom curry sauce is prepared by mixing the following raw materials by weight: 120g-140g of Agaricus blazei Murrill, 50g-70g of Shiitake Mushroom, 10g-20g of Hericium erinaceus, 30g-45g of turmeric powder, 15g-30g of ginger powder, 10g-20g of garlic powder, 10g-20g of onion powder, 5g-10g of black pepper powder, 5g-10g of cinnamon powder, 5g-10g of cumin, 20g-30g of inulin, 20g-30g of hemp seed powder, 5g-10g of hawthorn powder, 40g-60g of olive oil, 1000g-3000g of water, 10g-20g of sea salt, 15g-30g of apple cider vinegar, 5g-10g of yeast extract, and 5g-15g of thickener.

[0006] As a further solution of the present invention: the thickener is specifically selected from corn starch, and the Agaricus blazei Murrill, Lentinus edodes and Hericium erinaceus are all dried products.

[0007] A processing technology for functional mushroom curry sauce, comprising the following steps: S1: Soak 120g of Agaricus blazei Murrill, 65g of Shiitake Mushrooms, and 15g of Hericium erinaceus in 1000g of water in advance. Filter the soaking water and keep it for later use. Then cut the soaked Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus into small pieces. Stir-fry the mushrooms over medium-low heat until they are slightly browned and the aroma is released. Then add the soaking water and simmer to ensure even heating. S2: Add 40g of olive oil to a wok and heat over medium heat. Add 10g of onion powder, 10g of garlic powder, 15g of ginger powder, and 5g of black pepper. Stir-fry for 1 minute until the aroma releases. Then, add the Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus processed in S1 and stir-fry over high heat for 5-8 minutes until the edges of the Agaricus blazei Murrill and Shiitake Mushrooms are slightly charred and moisture has seeped out. Then, reduce the heat to low and add 30g of turmeric powder, 5g of cinnamon powder, and 5g of cumin. Stir-fry until fragrant. S3: Add 2000 g water, 20 g inulin, 5 g hawthorn powder, and 5 g yeast extract to the mixture obtained in S2, stir well, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 25 minutes; S4: 5-10 minutes before turning off the heat, add 20g of hemp seed powder and continue to cook on low heat until the hemp seed powder is completely absorbed into the soup. Add 10g of sea salt and 15g of apple cider vinegar in batches, stir to mix, and taste. Add 5g of thickener to thicken the soup. S5: Finally, crush the obtained product into mud, and after it is completely cooled, put it into a container for storage.

[0008] As a further solution of the present invention: in S1, the soaking temperature is maintained at 40-50° C. for 1-2 hours, and the cutting is completed after draining. When stewing, the Hericium erinaceus needs to be added in the last 10-15 minutes.

[0009] As a further solution of the present invention: the 2000g water in S3 needs to be added in two times. First, 1000g water is added, mixed with inulin, hawthorn powder and yeast extract, and boiled. Finally, the remaining 1000g water is added after boiling.

[0010] As a further solution of the present invention: the 10g sea salt and 15g apple cider vinegar in S4 are added in three times, with an interval of 2 minutes between each addition. The saltiness of the soup is adjusted in the last addition, and the apple cider vinegar is poured along the edge of the pot to stimulate the sour aroma.

[0011] As a further solution of the present invention: when adding the thickener to S4 to adjust the thickness, it is necessary to mix it with cold water and then slowly pour it in while continuously stirring, and during the process, add an appropriate amount of water according to the thickness.

[0012] As a further solution of the present invention: in said S5, after crushing, an ice water bath is used and the mixture is stirred to cool to below 40°C for refrigerated storage, and the refrigerated temperature is controlled between 0-4°C.

[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. In the present invention, by setting Agaricus blazei Murrill, Lentinus edodes, Hericium erinaceus, turmeric powder, garlic powder and onion powder, and by proportioning Agaricus blazei Murrill, Lentinus edodes, Hericium erinaceus with turmeric powder, garlic powder and onion powder, a multi-dimensional efficacy synergistic system is formed. Among them, Agaricus blazei Murrill is rich in active polysaccharides, which activate macrophages and natural killer cells, enhance immune defense, anti-tumor and antioxidant capabilities, and form a superimposed effect with Lentinus edodes polysaccharides to amplify the immunoregulatory effect. Hericium erinaceus not only exerts liver protection and anti-ulcer effects through polyphenols to improve gastrointestinal health, but also can synergize with curcumin in turmeric powder to enhance anti-inflammatory properties and strengthen the intestinal barrier. Function, the two together build a strong defense foundation for the body. In addition, the quercetin contained in onion powder forms cross-protection with the antioxidant components of Hericium erinaceus, enhancing the stability of nerve cells. The natural antibacterial property of garlic powder complements the anti-inflammatory effect of turmeric powder, doubly inhibiting pathogenic microorganisms and alleviating inflammatory responses. Then, Agaricus blazei, Shiitake mushrooms, and Hericium erinaceus focus on antiviral, immune activation, and antioxidant effects, while turmeric powder, garlic powder, and onion powder focus on antibacterial, anti-inflammatory, and digestion promotion. The two groups of effects empower each other to meet nutritional needs and accurately meet the needs of immunocompromised people and those recovering from surgery for immune reconstruction and intestinal repair. 2. In the present invention, by providing inulin, hemp seed powder, hawthorn powder, cinnamon powder, fennel, and apple cider vinegar, inulin promotes the growth of bifidobacteria, while the acetic acid in apple cider vinegar can inhibit harmful bacteria, jointly optimizing the intestinal microecology, and apple cider vinegar can also enhance the fermentation efficiency of inulin, increase the production of short-chain fatty acids, and further improve the intestinal barrier function, while the organic acids in hawthorn and the cinnamaldehyde in cinnamon powder synergistically promote the secretion of gastric acid and digestive enzymes, relieve indigestion, the volatile oil of fennel can reduce gastrointestinal flatulence, and complement the digestive effect of hawthorn, and the sour taste of apple cider vinegar can balance the spicy fragrance of cinnamon and fennel, and enhance the taste of the sauce, while the slight sweetness of inulin and hemp seed powder can alleviate the sharp sour taste of apple cider vinegar, making the overall flavor softer. DETAILED DESCRIPTION

[0014] The technical solution of the present application will be further described in detail below in conjunction with specific implementation methods.

[0015] The present invention provides a technical solution: a formula design and processing technology of a functional mushroom curry sauce.

[0016] Example 1: A formula design for a functional mushroom curry sauce is provided. The functional mushroom curry sauce is prepared by mixing the following raw materials in a weight ratio: 120g of Agaricus blazei Murrill, 65g of Shiitake Mushroom, 15g of Hericium erinaceus, 30g of turmeric powder, 15g of ginger powder, 10g of garlic powder, 10g of onion powder, 5g of black pepper powder, 5g of cinnamon powder, 5g of cumin, 20g of inulin, 20g of hemp seed powder, 5g of hawthorn powder, 40g of olive oil, 3000g of water, 10g of sea salt, 15g of apple cider vinegar, 5g of yeast extract, and 5g of a thickener.

[0017] The processing technology of functional mushroom curry sauce includes the following steps: S1: Soak 120g of Agaricus blazei Murrill, 65g of Shiitake Mushrooms, and 15g of Hericium erinaceus in 1000g of water in advance. Filter the soaking water and keep it for later use. Then cut the soaked Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus into small pieces. Stir-fry the mushrooms over medium-low heat until they are slightly browned and the aroma is released. Then add the soaking water and simmer to ensure even heating. S2: Add 40g of olive oil to a wok and heat over medium heat. Add 10g of onion powder, 10g of garlic powder, 15g of ginger powder, and 5g of black pepper. Stir-fry for 1 minute until the aroma releases. Then, add the Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus processed in S1 and stir-fry over high heat for 5-8 minutes until the edges of the Agaricus blazei Murrill and Shiitake Mushrooms are slightly charred and moisture has seeped out. Then, reduce the heat to low and add 30g of turmeric powder, 5g of cinnamon powder, and 5g of cumin. Stir-fry until fragrant. S3: Add 2000 g water, 20 g inulin, 5 g hawthorn powder, and 5 g yeast extract to the mixture obtained in S2, stir well, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 25 minutes; S4: 5-10 minutes before turning off the heat, add 20g of hemp seed powder and continue to cook on low heat until the hemp seed powder is completely absorbed into the soup. Add 10g of sea salt and 15g of apple cider vinegar in batches, stir to mix, and taste. Add 5g of thickener to thicken the soup. S5: Finally, crush the obtained product into mud, and after it is completely cooled, put it into a container for storage.

[0018] Example 2: A formula for a functional mushroom curry sauce is designed. The functional mushroom curry sauce is prepared by mixing the following raw materials in a weight ratio: 156g of Agaricus blazei Murrill, 72g of Shiitake Mushroom, 18g of Hericium erinaceus, 45g of turmeric powder, 15g of ginger powder, 10g of garlic powder, 10g of onion powder, 5g of black pepper powder, 5g of cinnamon powder, 5g of cumin, 30g of inulin, 30g of hemp seed powder, 5g of hawthorn powder, 40g of olive oil, 3000g of water, 10g of sea salt, 15g of apple cider vinegar, 5g of yeast extract, and 5g of a thickener.

[0019] The processing technology of functional mushroom curry sauce includes the following steps: S1: Soak 156g of Agaricus blazei Murrill, 72g of Shiitake Mushrooms, and 18g of Hericium erinaceus in 1000g of water in advance. Filter the soaking water and keep it for later use. Then, cut the soaked Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus into small pieces. Stir-fry the mushrooms over medium-low heat until they are slightly browned and fragrant. Then add the soaking water and simmer to ensure even heating. S2: Add 40g of olive oil to a wok and heat over medium heat. Add 10g of onion powder, 10g of garlic powder, 15g of ginger powder, and 5g of black pepper. Stir-fry for 1 minute until the aroma releases. Then, add the Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus processed in S1 and stir-fry over high heat for 5-8 minutes until the edges of the Agaricus blazei Murrill and Shiitake Mushrooms are slightly charred and moisture has seeped out. Then, reduce the heat to low and add 45g of turmeric powder, 5g of cinnamon powder, and 5g of cumin. Stir-fry until fragrant. S3: Add 2000 g water, 30 g inulin, 5 g hawthorn powder, and 5 g yeast extract to the mixture obtained in S2, stir well, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 25 minutes; S4: 5-10 minutes before turning off the heat, add 30g of hemp seed powder and continue to cook on low heat until the hemp seed powder is completely absorbed into the soup. Add 10g of sea salt and 15g of apple cider vinegar in batches, stir to mix, and taste. Add 5g of thickener to thicken the soup. S5: Finally, crush the obtained product into mud, and after it is completely cooled, put it into a container for storage.

[0020] Different from Example 1, the amounts of Agaricus blazei Murrill, Lentinus edodes, Hericium erinaceus, turmeric powder, inulin, and hemp seed powder in Example 2 are 156 g, 72 g, 18 g, 45 g, 30 g, and 30 g, respectively.

[0021] Example 3: A formula for a functional mushroom curry sauce is designed. The functional mushroom curry sauce is prepared by mixing the following raw materials in a weight ratio: 104g of Agaricus blazei, 48g of shiitake mushrooms, 12g of Hericium erinaceus, 30g of turmeric powder, 15g of ginger powder, 10g of garlic powder, 10g of onion powder, 5g of black pepper powder, 5g of cinnamon powder, 5g of cumin, 20g of inulin, 20g of hemp seed powder, 5g of hawthorn powder, 40g of olive oil, 3000g of water, 10g of sea salt, 15g of apple cider vinegar, 5g of yeast extract, and 5g of a thickener.

[0022] The processing technology of functional mushroom curry sauce includes the following steps: S1: Soak 104g of Agaricus blazei, 48g of Shiitake mushrooms, and 12g of Hericium erinaceus in 1000g of water in advance. Filter the soaking water and keep it for later use. Then cut the soaked Agaricus blazei, Shiitake mushrooms, and Hericium erinaceus into small pieces. Stir-fry the mushrooms over medium-low heat until they are slightly browned and the aroma is released. Then add the soaking water and simmer to ensure even heating. S2: Add 40g of olive oil to a wok and heat over medium heat. Add 10g of onion powder, 10g of garlic powder, 15g of ginger powder, and 5g of black pepper. Stir-fry for 1 minute until the aroma releases. Then, add the Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus processed in S1 and stir-fry over high heat for 5-8 minutes until the edges of the Agaricus blazei Murrill and Shiitake Mushrooms are slightly charred and moisture has seeped out. Then, reduce the heat to low and add 30g of turmeric powder, 5g of cinnamon powder, and 5g of cumin. Stir-fry until fragrant. S3: Add 2000 g water, 20 g inulin, 5 g hawthorn powder, and 5 g yeast extract to the mixture obtained in S2, stir well, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 25 minutes; S4: 5-10 minutes before turning off the heat, add 20g of hemp seed powder and continue to cook on low heat until the hemp seed powder is completely absorbed into the soup. Add 10g of sea salt and 15g of apple cider vinegar in batches, stir to mix, and taste. Add 5g of thickener to thicken the soup. S5: Finally, crush the obtained product into mud, and after it is completely cooled, put it into a container for storage.

[0023] Different from Example 1, in Example 3, the amounts of Agaricus blazei Murrill, Lentinus edodes, Hericium erinaceus, turmeric powder, inulin, and hemp seed powder are 104 g, 48 g, 12 g, 30 g, 20 g, and 20 g, respectively.

[0024] Example 4: A formula design for a functional mushroom curry sauce is provided. The functional mushroom curry sauce is prepared by mixing the following raw materials in a weight ratio: 182g of Agaricus blazei, 84g of shiitake mushrooms, 21g of Hericium erinaceus, 50g of turmeric powder, 15g of ginger powder, 10g of garlic powder, 10g of onion powder, 5g of black pepper powder, 5g of cinnamon powder, 5g of cumin, 35g of inulin, 35g of hemp seed powder, 5g of hawthorn powder, 40g of olive oil, 3000g of water, 10g of sea salt, 15g of apple cider vinegar, 5g of yeast extract, and 5g of a thickener.

[0025] The processing technology of functional mushroom curry sauce includes the following steps: S1: Soak 182g of Agaricus blazei Murrill, 84g of Shiitake Mushrooms, and 21g of Hericium erinaceus in 1000g of water in advance. Filter the soaking water and keep it for later use. Then, cut the soaked Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus into small pieces. Stir-fry the mushrooms over medium-low heat until they are slightly browned and the aroma is released. Then, add the soaking water and simmer to ensure even heating. S2: Add 40g of olive oil to a wok and heat over medium heat. Add 10g of onion powder, 10g of garlic powder, 15g of ginger powder, and 5g of black pepper. Stir-fry for 1 minute until the aroma releases. Then, add the Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus processed in S1 and stir-fry over high heat for 5-8 minutes until the edges of the Agaricus blazei Murrill and Shiitake Mushrooms are slightly charred and moisture has seeped out. Then, reduce the heat to low and add 50g of turmeric powder, 5g of cinnamon powder, and 5g of cumin. Stir-fry until fragrant. S3: Add 2000 g water, 35 g inulin, 5 g hawthorn powder, and 5 g yeast extract to the mixture obtained in S2, stir well, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 25 minutes; S4: 5-10 minutes before turning off the heat, add 35g of hemp seed powder and continue to cook on low heat until the hemp seed powder is completely absorbed into the soup. Add 10g of sea salt and 15g of apple cider vinegar in batches, stir to mix, and taste. Add 5g of thickener to thicken the soup. S5: Finally, crush the obtained product into mud, and after it is completely cooled, put it into a container for storage.

[0026] Different from Example 1, the amounts of Agaricus blazei Murrill, Lentinus edodes, Hericium erinaceus, turmeric powder, inulin, and hemp seed powder in Example 4 are 182 g, 84 g, 21 g, 50 g, 35 g, and 35 g, respectively.

[0027] Example 5: A formula design for a functional mushroom curry sauce is provided. The functional mushroom curry sauce is prepared by mixing the following raw materials in a weight ratio: 78g of Agaricus blazei Murrill, 36g of Shiitake Mushroom, 9g of Hericium erinaceus, 23g of turmeric powder, 15g of ginger powder, 10g of garlic powder, 10g of onion powder, 5g of black pepper powder, 5g of cinnamon powder, 5g of cumin, 15g of inulin, 15g of hemp seed powder, 5g of hawthorn powder, 40g of olive oil, 3000g of water, 10g of sea salt, 15g of apple cider vinegar, 5g of yeast extract, and 5g of a thickener.

[0028] The processing technology of functional mushroom curry sauce includes the following steps: S1: Soak 78g of Agaricus blazei Murrill, 36g of Shiitake Mushrooms, and 9g of Hericium erinaceus in 1000g of water in advance. Filter the soaking water and keep it for later use. Then cut the soaked Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus into small pieces. Stir-fry the mushrooms over medium-low heat until they are slightly browned and the aroma is released. Then add the soaking water and simmer to ensure even heating. S2: Add 40g of olive oil to a wok and heat over medium heat. Add 10g of onion powder, 10g of garlic powder, 15g of ginger powder, and 5g of black pepper. Stir-fry for 1 minute until the aroma releases. Then, add the Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus processed in S1 and stir-fry over high heat for 5-8 minutes until the edges of the Agaricus blazei Murrill and Shiitake Mushrooms are slightly charred and moisture has seeped out. Then, reduce the heat to low and add 23g of turmeric powder, 5g of cinnamon powder, and 5g of cumin. Stir-fry until fragrant. S3: Add 2000 g water, 15 g inulin, 5 g hawthorn powder, and 5 g yeast extract to the mixture obtained in S2, stir well, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 25 minutes; S4: 5-10 minutes before turning off the heat, add 15g of hemp seed powder and continue to cook on low heat until the hemp seed powder is completely absorbed into the soup. Add 10g of sea salt and 15g of apple cider vinegar in batches, stir to mix, and taste. During the process, add 5g of thickener to adjust the thickness. S5: Finally, crush the obtained product into mud, and after it is completely cooled, put it into a container for storage.

[0029] Different from Example 1, in Example 5, the amounts of Agaricus blazei Murrill, Lentinus edodes, Hericium erinaceus, turmeric powder, inulin, and hemp seed powder are 78 g, 36 g, 9 g, 23 g, 15 g, and 15 g, respectively.

[0030] Example 6: A formula for a functional mushroom curry sauce is designed. The functional mushroom curry sauce is prepared by mixing the following raw materials in a weight ratio: 52g of Agaricus blazei, 24g of shiitake mushrooms, 6g of Hericium erinaceus, 15g of turmeric powder, 15g of ginger powder, 10g of garlic powder, 10g of onion powder, 5g of black pepper powder, 5g of cinnamon powder, 5g of cumin, 10g of inulin, 10g of hemp seed powder, 5g of hawthorn powder, 40g of olive oil, 3000g of water, 10g of sea salt, 15g of apple cider vinegar, 5g of yeast extract, and 5g of a thickener.

[0031] The processing technology of functional mushroom curry sauce includes the following steps: S1: Soak 52g of Agaricus blazei Murrill, 24g of Shiitake Mushrooms, and 6g of Hericium erinaceus in 1000g of water in advance. Filter the soaking water and keep it for later use. Then cut the soaked Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus into small pieces. Stir-fry the mushrooms over medium-low heat until they are slightly browned and the aroma is released. Then add the soaking water and simmer to ensure even heating. S2: Add 40g of olive oil to a wok and heat over medium heat. Add 10g of onion powder, 10g of garlic powder, 15g of ginger powder, and 5g of black pepper. Stir-fry for 1 minute until the aroma evaporates. Then, add the Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus processed in S1 and stir-fry over high heat for 5-8 minutes until the edges of the Agaricus blazei Murrill and Shiitake Mushrooms are slightly charred and moisture has seeped out. Then, reduce the heat to low and add 15g of turmeric powder, 5g of cinnamon powder, and 5g of cumin and stir-fry until fragrant. S3: Add 2000 g water, 10 g inulin, 5 g hawthorn powder, and 5 g yeast extract to the mixture obtained in S2, stir well, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 25 minutes; S4: 5-10 minutes before turning off the heat, add 10g of hemp seed powder and continue to cook on low heat until the hemp seed powder is completely absorbed into the soup. Add 10g of sea salt and 15g of apple cider vinegar in batches, stir to mix, and taste. During the process, add 5g of thickener to adjust the thickness. S5: Finally, crush the obtained product into mud, and after it is completely cooled, put it into a container for storage.

[0032] Different from Example 1, in Example 6, the amounts of Agaricus blazei Murrill, Lentinus edodes, Hericium erinaceus, turmeric powder, inulin, and hemp seed powder are 52 g, 24 g, 6 g, 15 g, 10 g, and 10 g, respectively.

[0033] The following table is obtained based on Examples 1 to 6:

[0034] From the comparison in the above table we can see that: The polysaccharide content in Example 4 is the highest, while the polysaccharide content in Example 6 is the lowest. Therefore, the amount of Agaricus blazei, Lentinus edodes, and Hericium erinaceus directly affects the polysaccharide content, while protein, dietary fiber, and prebiotics all show the same change pattern as polysaccharides. Based on the effects of polysaccharides, protein, dietary fiber, and prebiotics on immune system regulation and intestinal health, the functional mushroom curry sauce prepared in Example 4 is preferred.

[0035] In summary: By combining Agaricus blazei Murrill, Shiitake Mushroom, Hericium erinaceus, turmeric powder, inulin and hemp seed powder, a multi-dimensional synergistic system is formed. The active polysaccharides rich in Agaricus blazei Murrill are used to activate macrophages and natural killer cells, enhance immune defense, anti-tumor and antioxidant capabilities, and form a superimposed effect with shiitake mushroom polysaccharides to amplify the immune regulatory effect. Hericium erinaceus not only exerts liver protection and anti-ulcer effects through polyphenols to improve gastrointestinal health, but also synergizes with curcumin in turmeric powder to enhance anti-inflammatory properties and strengthen intestinal barrier function. The two together strengthen the body's defense foundation. Among them, inulin and hemp seed powder are combined to regulate the flora through the prebiotic effect of inulin, and promote intestinal peristalsis with the help of dietary fiber in hemp seed powder, forming a complementary intestinal health maintenance system, which cooperates with the effects of Agaricus blazei Murrill, Shiitake Mushroom, Hericium erinaceus and turmeric powder to enhance the functionality of curry sauce while meeting the needs of different groups for immunity enhancement and intestinal care.

[0036] Finally, a few points should be explained: Although the present invention has been described in detail above with general descriptions and specific embodiments, on the basis of the present invention, the above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the aforementioned embodiments, ordinary technicians in this field should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some or all of the technical features therein; and these modifications or replacements do not cause the essence of the corresponding technical solution to deviate from the scope of the technical solution of the embodiments of the present invention.

Claims

1. A formula design of a functional mushroom curry sauce, characterized by: The functional mushroom curry sauce is prepared by mixing the following raw materials in a weight ratio: 120g-140g of Agaricus blazei, 50g-70g of shiitake mushrooms, 10g-20g of Hericium erinaceus, 30g-45g of turmeric powder, 15g-30g of ginger powder, 10g-20g of garlic powder, 10g-20g of onion powder, 5g-10g of black pepper powder, 5g-10g of cinnamon powder, 5g-10g of cumin, 20g-30g of inulin, 20g-30g of hemp seed powder, 5g-10g of hawthorn powder, 40g-60g of olive oil, 1000g-3000g of water, 10g-20g of sea salt, 15g-30g of apple cider vinegar, 5g-10g of yeast extract, and 5g-15g of a thickener.

2. The formula design of a functional mushroom curry sauce according to claim 1, characterized in that: The thickener is specifically selected from corn starch, and the Agaricus blazei Murrill, Lentinus edodes and Hericium erinaceus are all dried products.

3. A processing technology for a functional mushroom curry sauce, according to the formula design of a functional mushroom curry sauce according to claim 1, characterized in that: The processing technology comprises the following steps: S1: Soak 120g of Agaricus blazei Murrill, 65g of Shiitake Mushrooms, and 15g of Hericium erinaceus in 1000g of water in advance. Filter the soaking water and keep it for later use. Then cut the soaked Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus into small pieces. Stir-fry the mushrooms over medium-low heat until they are slightly browned and the aroma is released. Then add the soaking water and simmer to ensure even heating. S2: Add 40g of olive oil to a wok and heat over medium heat. Add 10g of onion powder, 10g of garlic powder, 15g of ginger powder, and 5g of black pepper. Stir-fry for 1 minute until the aroma releases. Then, add the Agaricus blazei Murrill, Shiitake Mushrooms, and Hericium erinaceus processed in S1 and stir-fry over high heat for 5-8 minutes until the edges of the Agaricus blazei Murrill and Shiitake Mushrooms are slightly charred and moisture has seeped out. Then, reduce the heat to low and add 30g of turmeric powder, 5g of cinnamon powder, and 5g of cumin. Stir-fry until fragrant. S3: Add 2000 g water, 20 g inulin, 5 g hawthorn powder, and 5 g yeast extract to the mixture obtained in S2, stir well, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 25 minutes; S4: 5-10 minutes before turning off the heat, add 20g of hemp seed powder and continue to cook on low heat until the hemp seed powder is completely absorbed into the soup. Add 10g of sea salt and 15g of apple cider vinegar in batches, stir to mix, and taste. Add 5g of thickener to thicken the soup. S5: Finally, crush the obtained product into mud, and after it is completely cooled, put it into a container for storage.

4. The processing technology of a functional mushroom curry sauce according to claim 3, characterized in that: In the S1, the soaking temperature is maintained at 40-50° C. for 1-2 hours, and the cutting is completed after draining. When stewing, the Hericium erinaceus needs to be added in the last 10-15 minutes.

5. The processing technology of a functional mushroom curry sauce according to claim 3, characterized in that: The 2000g water in S3 needs to be added in two times. First, add 1000g water, inulin, hawthorn powder and yeast extract, stir well and boil, and finally add the remaining 1000g water after boiling.

6. The processing technology of a functional mushroom curry sauce according to claim 3, characterized in that: The 10g sea salt and 15g apple cider vinegar in S4 need to be added in 3 times, with an interval of 2 minutes each time. The last time, the saltiness of the soup should be adjusted according to the saltiness. The apple cider vinegar should be poured along the edge of the pot to stimulate the sour aroma.

7. The processing technology of a functional mushroom curry sauce according to claim 3, characterized in that: When adding the thickener to the S4 to thicken the mixture, it is necessary to mix it thoroughly with cold water and then slowly pour it in while continuously stirring. During the process, an appropriate amount of water is added according to the thickness.

8. The processing technology of the functional mushroom curry sauce according to claim 3, characterized in that: In the step S5, after crushing, the mixture is cooled in an ice-water bath and stirred to below 40° C. for refrigerated storage, wherein the refrigerated temperature is controlled between 0° C. and 4° C.

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