Beautifying and appetite stimulating mushroom stem gastronomic colloid sauce and preparation method thereof

Abstract

The invention discloses beautifying and appetite stimulating mushroom stem gastronomic colloid sauce and a preparation method thereof. The beautifying and appetite stimulating mushroom stem gastronomic colloid sauce is prepared from the following raw materials in parts by weight: 300 to 350 parts of mushroom stems, 100 to 120 parts of corn, 10 to 12 parts of fennel, 10 to 12 parts of common salt, 15 to 18 parts of white granulated sugar, 20 to 23 parts of ground pepper, 10 to 12 parts of five spice powder, 10 to 12 parts of tea polyphenol, 12 to 13 parts of perilla leaves, 30 to 35 parts of hawthorn paste, 30 to 35 parts of rice wine, 10 to 12 parts of flaxseed gum, 10 to 12 parts of pepper, 11 to 13 parts of gelatin, 100 to 120 parts of soybeans, 30 to 35 parts of fish oil, 15 to 18 parts of mulberries and a proper amount of olive oil. The beautifying and appetite stimulating mushroom stem gastronomic colloid sauce has the proper sauce thickness, uniform material quality and spicy, hot, fresh and delicious taste; the mushroom dices have proper hardness and are chewy; the chewiness is good; the mushroom flavor is intense; the contained active ingredients have the health care efficacies of beautification, appetite stimulation, aging resistance, cancer resistance and the like.

Description

technical field [0001] The invention relates to the technical field of table sauce, in particular to a beauty-enhancing and appetizing shiitake mushroom stalk colloidal sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has become an indispensable seasoning product on people's tables in modern society because of its delicious taste and instant convenience. With the development of society and the gradual improvement of people's living standards, higher requirements are put forward for the safety and nutritional characteristics of food. Green and healthy food has become the mainstream market for consumers. Traditional sauce products in my country have the characteristics of single raw materials, not rich types, and insufficient multi-level utilization. Therefore, it is necessary to develop new sauce products on the basis of traditional processed products. my country's seasoning sauce products have shown a development trend of product diversi...

AI Technical Summary

Problems solved by technology

The flavor of the traditional edible fungi sauce is not prominent enough, the aroma, umami taste, nutrition and functional components of the edible fungi are not fully released, the unique mushroom fragrance is not strong enough, and the flavor is not coordinated; in addition, some edible fungus sauces are made from Edible mushrooms are ground into a slurry for deployment or crushed into a minced semi-solid sauce, which causes the loss of flavor and nutrients