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Fermented type red jujube hypsizygus marmoreus sauce capable of supplementing qi and preparation method of fermented type red jujube hypsizygus marmoreus sauce

A seafood mushroom sauce and fermented technology, which is applied in the field of fermented jujube and qi-invigorating seafood mushroom sauce and its preparation, can solve the problems of not bringing added value and not realizing food diversity, etc., and achieve the purpose of inhibiting the reproduction of miscellaneous bacteria, increasing the Product flavor, delicious effect

Inactive Publication Date: 2016-09-21
DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet in the prior art, there are seldom food made by combining seafood mushroom and kelp. Even if there is a small amount of this type of food, it is only a simple addition of the two, which cannot bring added value, and cannot realize the improvement of this type of food. Diversity

Method used

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Embodiment Construction

[0017] A fermented red date and Qi-invigorating seafood mushroom sauce is made from the following raw materials in parts by weight:

[0018] Soybean 180, Flour 70, Seafood Mushroom 35, Kelp 8, Red Date 9, Lotus Seed 3, Luo Han Guo Flower 2, Zhishouwu 1, Panax notoginseng 2, Soy Sauce Koji 0.7, Yeast 0.3, Sugar 4, Cumin Powder 4, Five Spice Powder 3. Appropriate amount of citric acid and water.

[0019] The preparation method of described a kind of fermented red dates and qi-invigorating seafood mushroom sauce comprises the following steps:

[0020] (1) Clean the kelp, add 1 times the water to make a homogenate, and set aside; soak the seafood mushroom in 0.3% low-mass saline solution, rinse it, pour it into boiling water containing 0.04% citric acid, and blanch it for 2 minutes Take it out, add 1 times more water to make a homogenous slurry, and set aside;

[0021] (2) Mix the kelp pulp and seafood mushroom pulp obtained in step (1) evenly, sterilize at 90°C for 5 minutes, i...

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PUM

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Abstract

The invention discloses a fermented type red jujube hypsizygus marmoreus sauce capable of supplementing qi. The fermented type red jujube hypsizygus marmoreus sauce capable of supplementing qi is prepared from the following raw materials in parts by weight: 180-200 parts of soybeans, 70-80 parts of flour, 35-40 parts of hypsizygus marmoreus, 8-10 parts of kelp, 9-10 parts of red jujubes, 3-4 parts of lotus seeds, 2-3 parts of siraitia grosvenorii flowers, 1-2 parts of prepared fleece flower roots, 2-3 parts of Pseudo-ginseng, 0.7-0.8 part of soy sauce koji, 0.3-0.4 part of yeast, 4-5 parts of white sugar, 4-5 parts of fennel powder, 3-4 parts of five spice powder, an appropriate amount of citric acid and an appropriate amount of water. The hypsizygus marmoreus added to the sauce disclosed by the invention is delicious in taste, and the added red jujubes have the effects of invigorating spleen-stomach, replenishing qi, removing toxicity, protecting the liver, and nourishing blood for tranquillization. In addition, the sauce disclosed by the invention also contains varied traditional Chinese medicine components of the prepared fleece flower roots and the like, so that the sauce has the efficacies of benefiting essence and blood and blackening hair and beard.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented red date and Qi-invigorating seafood mushroom sauce and a preparation method thereof. Background technique [0002] Seafood mushroom is a rare edible fungus with good health care functions. It has a strong ability to decompose lignin, cellulose and hemicellulose, and can better utilize glucose, sucrose and starch but cannot utilize lactose. Its fruiting bodies are hot water Extracts from organic solvents (methanol and ethanol, etc.) have the effects of removing free radicals in the body, lowering blood sugar, lowering blood pressure, improving immunity and delaying aging. According to reports, the polysaccharide content in the mycelia of edible fungi obtained from seafood mushroom fermentation is much higher than that in fruiting bodies, and the fermentation liquid contains a large amount of exopolysaccharides. During the fermentation process, edible fungi can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L7/104A23L31/00A23L17/60A23L33/14A23L33/105A23L11/50
CPCA23V2002/00A23V2200/30A23V2200/318A23V2250/21A23V2250/76A23V2250/032A23V2250/60A23V2300/10
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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