Fragrant-taro shiitake mushroom sauce capable of regulating qi and production method thereof

A technology of shiitake mushroom sauce and fragrant taro, which is applied in the field of food processing to achieve the effects of extending shelf life, stabilizing color and enhancing appetite

Inactive Publication Date: 2016-10-05
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0015] A fragrant taro and qi-regulating mushroom sauce is made from the following raw materials in parts by weight:

[0016] Soy sauce 300, Mushroom stalk 35, Salt 5, Plantain taro tuber 3, Candied ginger slice 5, Taro cube 5, Corn germ oil 5, Citrus aurantium 3, Michelle flower 1, Pueraria 2, Garlic 8, Ginger 4, Chopped green onion 5, monosodium glutamate 2, appropriate amount of cooking oil, appropriate amount of citric acid, appropriate amount of water.

[0017] The preparation method of described a kind of fragrant taro qi-regulating shiitake mushroom sauce, comprises the following steps:

[0018] (1) Cut the stalks of shiitake mushrooms into diced shiitake mushrooms with a size of 10mm×10mm, mix the diced shiitake mushrooms with water and boil them in a pot, the solid-liquid ratio is 1:7 (g / mL), add salt and 0.1% water volume Citric acid, cook for 20 minutes, stop the fire, transfer to a container to soak for 10 hours, take out and drain; take an appropriate amount of e...

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PUM

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Abstract

The invention discloses a taro and qi-regulating mushroom sauce, which is prepared from the following raw materials in parts by weight: soybean paste 300-320, mushroom stalks 35-40, salt 5-6, plantain taro tubers 3-5, and ginger slices 5-5 6. Taro pieces 5-7, corn germ oil 5-6, citrus aurantium 3-5, michelia 1-2, kudzu root 2-4, minced garlic 8-10, minced ginger 4-5, chopped green onion 5-6, MSG 2-3, appropriate amount of edible oil, appropriate amount of citric acid, appropriate amount of water. The invention also adds Chinese herbal ingredients such as Fructus Aurantii, which have the effects of dispelling qi and eliminating stagnation and whetting the appetite; in addition, the auxiliary materials such as taro cubes adopted in the invention have the functions of dispelling stagnation and regulating qi, detoxifying and invigorating the spleen.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to taro and qi-regulating shiitake 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 stipe contains a lot of nutritional active ingredients, rich in 15 kinds of amino acids, lentinus stalk polysaccharide, lentinus purine, ergosterol, flavonoids and terpenoids, etc., especially the high content of Fe, K, Ca, Zn in lentinus stalk Cover with shi...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L31/00A23L19/10A23L33/105A23L33/00
CPCA23V2002/00
Inventor 陈芳
Owner HEFEI KANGLING HEALTH TECH
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