CN104381977A - 一种黄豆菌菇酱 - Google Patents
一种黄豆菌菇酱 Download PDFInfo
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- CN104381977A CN104381977A CN201410602217.XA CN201410602217A CN104381977A CN 104381977 A CN104381977 A CN 104381977A CN 201410602217 A CN201410602217 A CN 201410602217A CN 104381977 A CN104381977 A CN 104381977A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 32
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 244000068988 Glycine max Species 0.000 title claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 240000004713 Pisum sativum Species 0.000 claims abstract description 4
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 4
- 241000318836 Pleurotus nebrodensis Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 4
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000008170 walnut oil Substances 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 17
- 241000222532 Agrocybe Species 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 244000045069 Agrocybe aegerita Species 0.000 abstract 1
- 241000222351 Pleurotus cornucopiae Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
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- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
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- 230000007774 longterm Effects 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种黄豆菌菇酱，包括下列重量份数的物质：黄豆55-60份，豌豆35-45份，红豆25-30份，茶树菇12-16份，姬菇16-20份，白灵菇18-26份，核桃油2-5份，糙米粉25-30份，浮小麦粉15-21份，花椒粉9-13份，五香粉5-9份，食用盐6-8份，料酒2-4份。本发明的酱营养丰富，制备过程在酱料中加入了各种香辛料成分，使菌菇酱味道更加鲜美、口感更加丰富；制得的菌菇酱保留了菌菇的营养成分和鲜美的味道，以更丰富菌菇产品供人们食用，而且保质期长，携带方便，具有广阔的市场前景。
Description
技术领域
本发明涉及一种黄豆菌菇酱。
背景技术
食用野生菌菇生长在高温高湿的山林、地头田间等自然环境中，大多为季节性菌菇。人们常采摘入菜，具有质地柔嫩、风味独特，而且含有相当高的蛋白质、多种氨基酸、维生素、多糖类、矿物质等营养成份，并且它的脂肪含量低，又富含纤维素。它是集多营养、低热量于一身的理想食物。长期食用野生菌菇具有抗癌抑菌、健胃补脾、嫩肤养颜、清肝明目、理气化痰、降血糖、助消化，促进、调控人体新陈代谢等功效。尤其是对癌症、高血压、消化系统泌、泌尿系统等疾病具有独特的疗效。野生菌菇是一种健康无污染的绿色食品，深受人们的喜爱。但野生菌菇不易久留，尤其适合深加工。
随着人们生活水平的不断提高，人们对饮食、营养搭配等要求越来越高，人们希望通过日常饮用的食品来增强人体对病菌、病毒的体抗力，起到保健和预防疾病的作用。目前，市场上已出现用菌菇为原料制成的各种汤料及小吃。但大多都是不宜保存，都是现做现吃，得不到广泛的推广。加上菌菇大多是经过炒制或熬煮后添加食用盐、味精等调味料制得，其制得的产品外观、口感均不理想，消费者不易接受。于是研制开发出一种能够改善菌菇的风味且极易保存，丰富菌菇酱产品，具有广阔的市场前景。
发明内容
本发明所要解决的技术问题是提供一种菌菇酱。
为解决上述技术问题，本发明采用的技术方案是：
一种黄豆菌菇酱，包括下列重量份数的物质：黄豆55-60份，豌豆35-45份，红豆25-30份，茶树菇12-16份，姬菇16-20份，白灵菇18-26份，核桃油2-5份，糙米粉25-30份，浮小麦粉15-21份，花椒粉9-13份，五香粉5-9份，食用盐6-8份，料酒2-4份。
本发明的酱营养丰富，制备过程在酱料中加入了各种香辛料成分，使菌菇酱味道更加鲜美、口感更加丰富；制得的菌菇酱保留了菌菇的营养成分和鲜美的味道，以更丰富菌菇产品供人们食用，而且保质期长，携带方便，具有广阔的市场前景。
具体实施方式
实施例1
一种黄豆菌菇酱，包括下列重量份数的物质：黄豆55-60份，豌豆35-45份，红豆25-30份，茶树菇12-16份，姬菇16-20份，白灵菇18-26份，核桃油2-5份，糙米粉25-30份，浮小麦粉15-21份，花椒粉9-13份，五香粉5-9份，食用盐6-8份，料酒2-4份。
Claims (1)
1.一种黄豆菌菇酱，包括下列重量份数的物质：黄豆55-60份，豌豆35-45份，红豆25-30份，茶树菇12-16份，姬菇16-20份，白灵菇18-26份，核桃油2-5份，糙米粉25-30份，浮小麦粉15-21份，花椒粉9-13份，五香粉5-9份，食用盐6-8份，料酒2-4份。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410602217.XA CN104381977A (zh) | 2014-10-31 | 2014-10-31 | 一种黄豆菌菇酱 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410602217.XA CN104381977A (zh) | 2014-10-31 | 2014-10-31 | 一种黄豆菌菇酱 |
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| Publication Number | Publication Date |
|---|---|
| CN104381977A true CN104381977A (zh) | 2015-03-04 |
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| CN201410602217.XA Pending CN104381977A (zh) | 2014-10-31 | 2014-10-31 | 一种黄豆菌菇酱 |
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| CN (1) | CN104381977A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326012A (zh) * | 2015-10-30 | 2016-02-17 | 成都圣灵生物科技有限公司 | 一种茶树菇调味酱的制备方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068372A (zh) * | 2014-06-30 | 2014-10-01 | 梁爱华 | 五香菌菇酱及其制备方法 |
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- 2014-10-31 CN CN201410602217.XA patent/CN104381977A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068372A (zh) * | 2014-06-30 | 2014-10-01 | 梁爱华 | 五香菌菇酱及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326012A (zh) * | 2015-10-30 | 2016-02-17 | 成都圣灵生物科技有限公司 | 一种茶树菇调味酱的制备方法 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |