Dried fruit sleeve-fish long-moistening shiitake mushroom stem floss and preparation method thereof

Abstract

The invention discloses dried fruit sleeve-fish long-moistening shiitake mushroom stem floss which is prepared from the following raw materials in parts by weight: 50-65 parts of shiitake mushroom stems, 25-35 parts of black fungus, 6-8 parts of raisin, 16-17 parts of dried sleeve-fishes, 2-3 parts of olive oil, 13-15 parts of cherry juice, 1-2.3 parts of reinwardtia, 1-2.1 parts of radix stemonae, 1-2.4 parts of potentilla disclor bunge, and a proper amount of cellulase, protease, 30-35% of liquid glucose, a1-2% citric acid solution, a 0.02-0.03% cysteine solution, refined salt, monosodium glutamate and pine needles. The shiitake mushroom stem floss disclosed by the invention is smoked, so that the fragrance is increased; the shiitake mushroom stem floss is fragrant and pure, long in aftertaste and good in taste quality; the nutrients of the shiitake mushroom stems are retained to the maximum extent, and formaldehyde in the shiitake mushroom stems is removed by virtue of the cysteine solution. By further adding the traditional Chinese medicinal materials such as reinwardtia, radix stemonae, potentilla disclor bunge and the like, the shiitake mushroom stem floss disclosed by the invention is endowed with the health-care functions of moistening lung, relieving cough and clearing away heat and toxic materials.

Description

technical field [0001] The invention relates to a health-care shiitake pine, in particular to a dried fruit squid and a lung-moistening shiitake 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 of veget...

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