Anti-inflammatory heat-clearing lentinus edodes stem gastronomic frozen sauce and preparation method thereof

Abstract

The invention discloses anti-inflammatory heat-clearing lentinus edodes stem gastronomic frozen sauce and a preparation method thereof. The anti-inflammatory heat-clearing lentinus edodes stem gastronomic frozen sauce is composed of, by weifennelght parts, 300-350 parts of lentinus edodes stems, 100-120 parts of millet, 10-12 parts of fennel, 10-12 parts of salt, 20-23 parts of white granulated sugar, 13-15 parts of ground pepper, 5-6 parts of nisin, 20-23 parts of red kojic rice powder, 25-30 parts of rice bran protein, 20-23 parts of carrageenan, 10-12 parts of radix bupleuri, 10-12 parts of panax notoginseng, 10-12 parts of poria cocos, 100-120 parts of broad bean, 20-23 parts of baijiu, 10-12 parts of gardenia jasminoides, 50-60 parts of bitter melon juice and an appropriate amount of olive oil. The anti-inflammatory heat-clearing lentinus edodes stem gastronomic frozen sauce is moderate in viscosity, uniform in texture, spicy, fresh and fragrant, lentinus edodes grains are moderate in hardness, chewy and good in chewiness; and lentinus edodes is rich in flavor and moderate in sauce flavor.

Description

technical field [0001] The invention relates to the technical field of table sauce, in particular to an anti-inflammatory and heat-clearing mushroom stalk frozen body 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 diversifi...

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