Flavor health-care nutritional mushroom paste and preparation method thereof

Abstract

The invention provides flavor health-care nutritional mushroom paste which comprises the following raw materials in parts by weight: 70-80 parts of mushrooms, 7-9 parts of traditional Chinese medicine additives, 5-7 parts of nut powder, 10-14 parts of vegetable oil, 3-5 parts of honey, 7-9 parts of seasoning, 3-5 parts of taste seasoning, 15-20 parts of vegetables concentrate paste, 10-20 parts of plain boiled pork, 6-10 parts of fermented soya beans, and 10-12 parts of distilled water. The mushroom paste has the advantages of being complete in nutrients, mellow in taste, clearing away heat and strengthening the stomach, and being fresh and smooth after taste, not only can be directly eaten, but also can serve as a seasoning in cold and dressed with sauce or a hotpot condiment, thus being unique in flavor and convenient to eat; in addition, the preparation method has the advantages that raw materials are low in cost, the technology is clear, no chemical preservative is added, and materials are conveniently available, thus having high practical values and good application prospects.

Description

technical field [0001] The invention relates to the technical field of mushroom processing, in particular to a mushroom sauce with flavor, health care and nutrition and a preparation method thereof. Background technique [0002] Mushrooms are rich in nutrients, high in protein, low in fat, and rich in nutrients such as essential amino acids, minerals, vitamins and polysaccharides. Regular consumption of mushrooms can well promote the body's absorption of other food nutrients. The nutrients in mushrooms support heart health and boost immunity. The calorie profile of each meal of mushrooms is only 20 calories, which is much less than that of eating rice cakes. Unlike other vegetables and fruits, mushrooms are rich in vitamin D, which is good for bone health. Mushrooms have strong antioxidant capacity and can effectively delay aging. The protein contained in mushrooms is as high as 30%, and the vitamin C content in every 100 grams of fresh mushrooms is as high as 206.28 mg,...

AI Technical Summary

Problems solved by technology

The mushroom sauce in the prior art all adopts a kind of mushroom as the main raw material, and its taste and flavor cannot be taken into account. The types of mushroom sauce are still relatively limited, not rich enough, and some processing techniques are more cumbersome and the price is relatively high

Simultaneously, the existing mushroom sauce does not contain any Chinese herbal medicine composition, and the dietotherapy effect on the human body is not enough after eating. Nitrite and preservatives, not suitable for long-term consumption