Chrysanthemum nankingense and shiitake mushroom sauce capable of promoting appetite and preparation method of sauce

Abstract

The invention discloses chrysanthemum nankingense and shiitake mushroom sauce capable of promoting appetite. The sauce is prepared from raw materials in parts by weight as follows: 300-320 parts of soybean paste, 35-40 parts of shiitake mushroom stems, 5-6 parts of table salt, 2-4 parts of Hibiscus manihot flowers, 3-5 parts of chrysanthemum nankingense, 6-8 parts of leek stems, 5-8 parts of apple cider vinegar, 3-4 parts of rehmannia flowers, 1-3 parts of poria with hostwood, 1-2 parts of loofah sponge, 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped green onion, 2-3 parts of monosodium glutamate as well as proper amounts of edible oil, citric acid and water. Chinese herbal medicine components such as the rehmannia flowers and the like are added simultaneously, so that the sauce has effects of nourishing the kidney, quenching thirst, clearing heat and relieving fidgetiness; besides, adopted auxiliary materials such as the chrysanthemum nankingense have functions of clearing heat, removing toxicity, regulating the middle energizer, promoting appetite and lowering blood pressure.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chrysanthemum brain appetizing mushroom sauce and a preparation method thereof. Background technique [0002] Shiitake mushrooms, also known as shiitake mushrooms, black mushrooms, and flower mushrooms, are the second largest edible fungi in the world and have the reputation of "the king of mushrooms". my country's annual output of shiitake mushrooms is about 500,000 tons, of which the stalks account for about 30% of the wet weight of shiitake mushrooms. Due to the high degree of fibrosis and poor palatability of shiitake mushroom stalks, most of them are treated as waste during production and processing. Lentinus stalk contains a lot of nutritional active ingredients, rich in 15 kinds of amino acids, lentinus stipe polysaccharide, lentinus purine, ergosterol, flavonoids and terpenoids, etc., especially the high content of Fe, K, Ca and Zn in lentinus stalk Cover with...

AI Technical Summary

Problems solved by technology

Appropriate pretreatment of diced shiitake mushrooms in shiitake mushroom sauce can improve the toughness and chewiness of shiitake mushroom stalks, but such pretreatment methods are rarely reported at home and abroad