Production process of natural antiseptic fragrant mushroom sauce

Abstract

The invention relates to a production process of natural antiseptic fragrant mushroom sauce. The natural antiseptic fragrant mushroom sauce is prepared by the following steps of selecting raw materials, preparing balsam pear water, preparing coriander juice, preparing garlic concentrated liquid, preparing heartleaf houttuynia herb rhizome cooked liquid, preparing concentrated soup of edible fungus in bamboo, preparing orange peel concentrated liquid, blending the raw materials, stir-frying and packaging. The production process provided by the invention has the beneficial effects that a natural antiseptic effect is achieved, and the fact that bodies of people are not damaged at all is ensured; after the soup of edible fungus in bamboo is added, the antiseptic effect is increased, and the taste of the fragrant mushroom sauce is delicious, so that the fragrant mushroom sauce conforms to the taste of people, and people cannot get fed up after eating the fragrant mushroom sauce for a long term; in addition, balsam pears, corianders, garlics and heartleaf houttuynia herbs are the most common natural plants which are low in cost, convenient to obtain and large in yield, so that the natural plants can be suitable for mass production, and the mass production of the fragrant mushroom sauce is facilitated; the production benefit of the fragrant mushroom sauce is increased, and the usage effect is good.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a production process of natural antiseptic mushroom sauce. Background technique [0002] Shiitake mushrooms contain a variety of vitamins and minerals, which have a great effect on promoting human metabolism and improving body adaptability. Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, Weight loss, etc. Shiitake mushrooms are also rich in dietary fiber. Regular consumption can lower blood cholesterol and prevent atherosclerosis. It is effective in preventing cerebral hemorrhage, heart disease, obesity and diabetes. Shiitake mushrooms can also resist cold viruses. It contains an inducer of interferon, which can induce the production of interferon in the body, interfere with the synthesis of virus protein, make it unable to reproduce, and thus make the human b...

AI Technical Summary

Problems solved by technology

[0003] At present, the common shiitake mushroom sauce on the market has a very short fresh-keeping time after production. If no food preservatives are added, the shiitake mushroom sauce will deteriorate in a few days, and the deteriorated shiitake mushroom sauce will be inedible. Mushroom sauce can only be discarded to the environment, wasting raw materials and increasing costs. In order to increase the preservation time of mushroom sauce, people usually add food preservatives to the mushroom sauce to prevent the corruption of the mushroom sauce, so that the mushroom sauce can increase. Preservation time, but adding food preservatives to mushroom sauce will damage people's health, food preservatives have slight toxicity, long-term consumption will cause people's body poisoning, cause people's health to be damaged, affect people's personal health, use less effective