Wine lee and fish roe spleen strengthening pine needle smoked shiitake stem and preparation method thereof

Abstract

The present invention discloses a wine lee and fish roe spleen strengthening pine needle smoked shiitake stem which is prepared from the following raw materials: shiitake stems 50-65 parts, wine lees 6-7 parts, fish roes 13-16 parts, Chinese wolfberry fruit powder 7-8 parts, jasminum sambac flowers 8-10 parts, ipomoea aquatica 13-14 parts, condensed milk 3-4 parts, fructus alpinae oxyphyllae 2-3.2 parts, mulberry leaves 0.7-1.3 parts, ulmus pumila 1-2.4 parts, and an appropriate amount of cellulase, protease, 1%-2% citric acid solution, 0.02%-0.03% cysteine solution, refined salt, monosodium glutamate, and pine needles. The prepared shiitake stems are smoked by the pine needles to improve aroma, and have delicate and pure fragrance, long aftertaste, and good mouthfeel and quality. The nutritional content of the shiitake is preserved to a greatest degree and the formaldehyde composition in the shiitake stems can be removed by the cysteine solution. The added fructus alpinae oxyphyllae, mulberry leaves, ulmus pumila and other traditional Chinese medicinal materials enable the shiitake stems to have health-care functions of strengthening spleen and soothing nerves, clearing heart and lowering internal heat, clearing lungs and moistening dryness, and calming liver and improving eyesight.

Description

technical field [0001] The invention relates to a health-care shiitake pine, in particular to a distiller's grain fish roe invigorating spleen mushroom pine and a preparation method thereof. Background technique [0002] Lentinus edodes is one of the famous edible fungi in my country. Its ingredients include lentinan, lentinan purine, nucleotides, vitamins, triterpenoids, various proteins and amino acids, various minerals and dietary fiber. Shiitake mushrooms are rich in nutrition and delicious in taste. They are known as mountain delicacies among the people and have good health care functions. At present, shiitake mushroom products mainly use mushroom caps, and shiitake stalks are by-products of shiitake mushroom processing, accounting for about 25% of the fruiting bodies. The nutritional composition of shiitake mushroom stalks is similar to that of mushroom caps, rich in VB1, VB2, iron, potassium and other trace elements, and the protein content is also higher than that o...

AI Technical Summary

Problems solved by technology

The nutritional composition of shiitake mushroom stalks is similar to that of mushroom caps, rich in VB1, VB2, iron, potassium and other trace elements, and the protein content is also higher than that of vegetables and grains. However, due to the high content of crude fiber in shiitake mushroom stalks, the tissue is hard and the eating quality is not good. , so more discarded, resulting in greater waste