Pleurotus eryngii sauce and preparation process thereof

Abstract

The present invention provides a pleurotus eryngii sauce and a preparation process thereof, and relates to an assistant food and a preparation method thereof. The pleurotus eryngii sauce contains the following components, by weight, 40-60 parts of pleurotus eryngii, 6-12 parts of a soy protein dry product, 8-12 parts of bean paste, 10-18 parts of soy sauce, 6-12 parts of soybean oil, 4-8 parts of white granulated sugar, and 0.6-1.4 parts of monosodium glutamate. The pleurotus eryngii sauce of the present invention has the following advantages that: the pleurotus eryngii sauce is a delicious vegetarian product; the raw materials of the pleurotus eryngii sauce are not subjected to the drying treatment, such that nutritional ingredients of the fresh pleurotus eryngii can be maintained; the obtained finished product is the fine particle product or the pulpy product, such that the product can be easily absorbed by old man, children and weakling so as to provide a wide application range for people in all ages; the product can be adopted as the assistant ingredient for eating rice and noodles, and the stuffing for steamed breads and other foods, and is the healthy and delicious food; with the product, the need of the people on the pleurotus eryngii throughout the year can be met, and the contradiction between the supply and the growth cycle of the pleurotus eryngii can be solved.

Description

technical field [0001] The invention relates to a table food and a preparation method of the table food. Background technique [0002] Pleurotus eryngii is a rare edible fungus with high protein and low fat, which has been successfully introduced and cultivated in my country. Pleurotus eryngii has thick flesh, crisp and tender texture, excellent taste and a special almond fragrance. Traditional Chinese medicine believes that Pleurotus eryngii is beneficial to Qi, insecticidal and beautifying, can promote the negative absorption of lipids and the dissolution of cholesterol, and also has a certain preventive and inhibitory effect on tumors. [0003] However, the harvest and storage time of Pleurotus eryngii fresh products are limited, and the nutritional labeling of Pleurotus eryngii will be lost in a large amount after being made into dry products, and lose the unique flavor and taste of fresh products, so people in the society cannot enjoy Pleurotus eryngii all the year rou...

AI Technical Summary

Problems solved by technology

[0003] However, the harvest and storage time of fresh Pleurotus eryngii is limited, and the nutritional content of Pleurotus eryngii will be greatly lost after being made into dry products, and the unique flavor and taste of fresh products will be lost, so people in the society cannot enjoy Pleurotus eryngii all the year round

Furthermore, directly eating Pleurotus eryngii needs to be cooked and processed separately before eating, and the immediacy is poor.

Therefore, the current eating methods of Pleurotus eryngii greatly limit its promotion, and do not meet the general requirements of people in the society for perennial and convenient consumption.