CN104397666A - 一种菌菇酱 - Google Patents
一种菌菇酱 Download PDFInfo
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- CN104397666A CN104397666A CN201410611586.5A CN201410611586A CN104397666A CN 104397666 A CN104397666 A CN 104397666A CN 201410611586 A CN201410611586 A CN 201410611586A CN 104397666 A CN104397666 A CN 104397666A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 34
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- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 4
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max 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
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 17
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 235000007685 Pleurotus columbinus Nutrition 0.000 abstract 1
- 241000222351 Pleurotus cornucopiae Species 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 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
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种菌菇酱，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，平菇9-14份，芦笋8-13份，生姜1-5份，砂仁5-8份，八角茴香2-6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，平菇9-14份，芦笋8-13份，生姜1-5份，砂仁5-8份，八角茴香2-6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，平菇9-14份，芦笋8-13份，生姜1-5份，砂仁5-8份，八角茴香2-6份，五香粉5-9份，食用盐6-8份，料酒2-4份。
Claims (1)
1.一种菌菇酱，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，平菇9-14份，芦笋8-13份，生姜1-5份，砂仁5-8份，八角茴香2-6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 |
|---|---|---|---|
| CN201410611586.5A CN104397666A (zh) | 2014-11-04 | 2014-11-04 | 一种菌菇酱 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410611586.5A CN104397666A (zh) | 2014-11-04 | 2014-11-04 | 一种菌菇酱 |
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| Publication Number | Publication Date |
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| CN104397666A true CN104397666A (zh) | 2015-03-11 |
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| CN201410611586.5A Pending CN104397666A (zh) | 2014-11-04 | 2014-11-04 | 一种菌菇酱 |
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Cited By (2)
| 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 |
| CN107668662A (zh) * | 2017-10-31 | 2018-02-09 | 深圳市晟弘企业管理有限公司 | 一种具有保健作用的菌菇酱及其制备方法 |
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
- 2014-11-04 CN CN201410611586.5A patent/CN104397666A/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 (2)
| 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 |
| CN107668662A (zh) * | 2017-10-31 | 2018-02-09 | 深圳市晟弘企业管理有限公司 | 一种具有保健作用的菌菇酱及其制备方法 |
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Application publication date: 20150311 |
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| RJ01 | Rejection of invention patent application after publication |