CN104543887A - Dish of mushroom and shredded bamboo shoots with chilli sauce and preparation method thereof - Google Patents
Dish of mushroom and shredded bamboo shoots with chilli sauce and preparation method thereof Download PDFInfo
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- CN104543887A CN104543887A CN201510002253.7A CN201510002253A CN104543887A CN 104543887 A CN104543887 A CN 104543887A CN 201510002253 A CN201510002253 A CN 201510002253A CN 104543887 A CN104543887 A CN 104543887A
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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 COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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 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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a dish of mushroom and shredded bamboo shoots with chilli sauce and a preparation method thereof. The dish is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of mushrooms, 90-100 parts of bamboo shoots, 40-45 parts of rod chillies, 8-10 parts of grass carps, 4-5 parts of distillers' grains, 25-30 parts of tea leaves, 40-45 parts of oatmeals, 35-40 parts of potatoes, 35-40 parts of sweet sauce, 15-20 parts of ham, 20-22 parts of peanuts, 3-4 parts of corn stigma, 2-3 parts of radix salviae miltiorrhizae, 2-3 parts of dendranthema morifolium, 2-3 parts of cassia seeds, 1-2 parts of hawthorn leaves, 2-3 parts of setaria palmifolia, 1-2 parts of downy aletris, 30-35 parts of salt, 13-15 parts of soybean sauce, 8-9 parts of mustard oil and 7-8 parts of nutritional additives. The dish of mushroom and shredded bamboo shoots with chilli sauce is spicy, refreshing and full of tea flavor, and can increase appetite; the mushrooms are used as main raw materials, contain a plurality of enzymes and amino acids, and have the function of lowering blood pressure through the combination with a plurality of medicinal materials such as the corn stigma; the dish is suitable for patients with hypertension patients.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of mushroom bamboo shoot silk chilli sauce vegetable and preparation method thereof.
Background technology
The development of food industry directly affects the nutrient health level of the people, and along with the quickening of modern urbanization paces, inferior health problem becomes increasingly conspicuous.Long-term taking medicine does not only have desirable curative effect, and health also can be made impaired further.Therefore, how to reach by diet the attention that health care effect causes people day by day.And pickles have long history in China, be subject to people because of the local flavor of its uniqueness and like, but its large multi-nutrient is single, do not have a health-care efficacy, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of mushroom bamboo shoot silk chilli sauce vegetable and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of mushroom bamboo shoot silk chilli sauce vegetable, is characterized in that being made up of the raw material of following weight portion:
Mushroom 100-110, bamboo shoot silk 90-100, rod chilli 40-45, grass carp 8-10, vinasse 4-5, tealeaves 25-30, oatmeal 40-45, potato 35-40, sweet fermented flour sauce 35-40, meat of ham 15-20, shelled peanut 20-22, corn stigma 3-4, red sage root 2-3, chrysanthemum 2-3, cassia seed 2-3, leaves of Hawthorn 1-2, Herba Setariae palmifoliae 2-3, khas aletris herb 1-2, salt 30-35, soy sauce 13-15, mustard oil 8-9, nourishing additive agent 7-8;
Described nourishing additive agent is made up of the raw material of following weight portion: leek 10-11, Sheep's-parsley 15-20, fresh-water turtle shell are appropriate, cassava 15-18;
Preparation method is: leek, Sheep's-parsley are layered in fresh-water turtle shell by (1), and water proof big fire is steamed after 15-20 minute and leek, Sheep's-parsley taken out, and send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(2) sent in baking box by cassava and bake rear discharging, peeling, gained material breaks into mud, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
The preparation method of described mushroom bamboo shoot silk chilli sauce vegetable, is characterized in that comprising the following steps:
(1) corn stigma, the red sage root, chrysanthemum, cassia seed, leaves of Hawthorn, Herba Setariae palmifoliae, khas aletris herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) grass carp is added the 4-5 little fire of water doubly to boil, collecting by filtration filtrate, obtains fish soup; Vinasse are soaked 4-5 hour, filter cleaner with soy sauce sealing, and big fire is boiled, and gained filtrate and fish soup merge;
(3) mushroom, bamboo shoot silk, rod chilli, salt mixing are mixed thoroughly, send in jar, then spread tealeaves, pour step (1), (2) gained material into, opened by jar after sealed pickling 4-5 days, removed by tealeaves, gained material dries for subsequent use;
(4) by peeling potatoes, add 3-4 water making beating doubly, in gained slurries, add oatmeal, little fire is endured thick, and gained material and sweet fermented flour sauce mix, and obtain tartar sauce; Step (3) gained material is added and is mixed into cylinder with tartar sauce, sealing, discharging after sauce 5-7 days;
(5) meat of ham is diced, mix with shelled peanut and send into oil cauldron, big fire frying was pulled out after 3-4 minute, and gained material mixes with (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Herba Setariae palmifoliae in the present invention is the herb of grass Herba Setariae palmifoliae, and khas aletris herb is the herb of liliaceous plant Honoka alertris spicata.
Beneficial effect of the present invention is:
Pickles of the present invention are fragrant peppery tasty and refreshing, and tea perfume (or spice) overflows, and can improve a poor appetite, and the present invention adopts mushroom as primary raw material, wherein containing multiple enzyme and amino acid, coordinate with the multiple Chinese herbal medicine such as the corn stigma added in the present invention the effect can playing step-down, be suitable for edible for patients with elevated blood pressure.
Detailed description of the invention
A kind of mushroom bamboo shoot silk chilli sauce vegetable, is characterized in that being made up of the raw material of following weight portion (kilogram):
Mushroom 100, bamboo shoot silk 90, rod chilli 40, grass carp 8, vinasse 4, tealeaves 25, oatmeal 40, potato 35, sweet fermented flour sauce 35, meat of ham 15, shelled peanut 20, corn stigma 3, the red sage root 2, chrysanthemum 2, cassia seed 2, leaves of Hawthorn 1, Herba Setariae palmifoliae 2, khas aletris herb 1, salt 30, soy sauce 13, mustard oil 8, nourishing additive agent 7;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): leek 10, Sheep's-parsley 15, fresh-water turtle shell are appropriate, cassava 15;
Preparation method is: leek, Sheep's-parsley are layered in fresh-water turtle shell by (1), and water proof big fire is steamed after 15-20 minute and leek, Sheep's-parsley taken out, and send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(2) sent in baking box by cassava and bake rear discharging, peeling, gained material breaks into mud, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
The preparation method of described mushroom bamboo shoot silk chilli sauce vegetable, comprises the following steps:
(1) corn stigma, the red sage root, chrysanthemum, cassia seed, leaves of Hawthorn, Herba Setariae palmifoliae, khas aletris herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) grass carp is added the 4-5 little fire of water doubly to boil, collecting by filtration filtrate, obtains fish soup; Vinasse are soaked 4-5 hour, filter cleaner with soy sauce sealing, and big fire is boiled, and gained filtrate and fish soup merge;
(3) mushroom, bamboo shoot silk, rod chilli, salt mixing are mixed thoroughly, send in jar, then spread tealeaves, pour step (1), (2) gained material into, opened by jar after sealed pickling 4-5 days, removed by tealeaves, gained material dries for subsequent use;
(4) by peeling potatoes, add 3-4 water making beating doubly, in gained slurries, add oatmeal, little fire is endured thick, and gained material and sweet fermented flour sauce mix, and obtain tartar sauce; Step (3) gained material is added and is mixed into cylinder with tartar sauce, sealing, discharging after sauce 5-7 days;
(5) meat of ham is diced, mix with shelled peanut and send into oil cauldron, big fire frying was pulled out after 3-4 minute, and gained material mixes with (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Claims (2)
1. a mushroom bamboo shoot silk chilli sauce vegetable, is characterized in that being made up of the raw material of following weight portion:
Mushroom 100-110, bamboo shoot silk 90-100, rod chilli 40-45, grass carp 8-10, vinasse 4-5, tealeaves 25-30, oatmeal 40-45, potato 35-40, sweet fermented flour sauce 35-40, meat of ham 15-20, shelled peanut 20-22, corn stigma 3-4, red sage root 2-3, chrysanthemum 2-3, cassia seed 2-3, leaves of Hawthorn 1-2, Herba Setariae palmifoliae 2-3, khas aletris herb 1-2, salt 30-35, soy sauce 13-15, mustard oil 8-9, nourishing additive agent 7-8;
Described nourishing additive agent is made up of the raw material of following weight portion: leek 10-11, Sheep's-parsley 15-20, fresh-water turtle shell are appropriate, cassava 15-18;
Preparation method is: leek, Sheep's-parsley are layered in fresh-water turtle shell by (1), and water proof big fire is steamed after 15-20 minute and leek, Sheep's-parsley taken out, and send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(2) sent in baking box by cassava and bake rear discharging, peeling, gained material breaks into mud, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
2. the preparation method of mushroom bamboo shoot silk chilli sauce vegetable according to claim 1, is characterized in that comprising the following steps:
(1) corn stigma, the red sage root, chrysanthemum, cassia seed, leaves of Hawthorn, Herba Setariae palmifoliae, khas aletris herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) grass carp is added the 4-5 little fire of water doubly to boil, collecting by filtration filtrate, obtains fish soup; Vinasse are soaked 4-5 hour, filter cleaner with soy sauce sealing, and big fire is boiled, and gained filtrate and fish soup merge;
(3) mushroom, bamboo shoot silk, rod chilli, salt mixing are mixed thoroughly, send in jar, then spread tealeaves, pour step (1), (2) gained material into, opened by jar after sealed pickling 4-5 days, removed by tealeaves, gained material dries for subsequent use;
(4) by peeling potatoes, add 3-4 water making beating doubly, in gained slurries, add oatmeal, little fire is endured thick, and gained material and sweet fermented flour sauce mix, and obtain tartar sauce; Step (3) gained material is added and is mixed into cylinder with tartar sauce, sealing, discharging after sauce 5-7 days;
(5) meat of ham is diced, mix with shelled peanut and send into oil cauldron, big fire frying was pulled out after 3-4 minute, and gained material mixes with (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105053989A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
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| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
| CN103621949A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Purple cabbage fresh-and-tender pickles and preparation method thereof |
| CN103621948A (en) * | 2013-10-25 | 2014-03-12 | 周洪林 | Nutritional lentinula edodes pickled vegetables and preparation method thereof |
| CN104222922A (en) * | 2014-08-28 | 2014-12-24 | 湖北岭上人家生态食品有限公司 | Spicy pickles with beef and fermented soybean and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
| CN103621949A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Purple cabbage fresh-and-tender pickles and preparation method thereof |
| CN103621948A (en) * | 2013-10-25 | 2014-03-12 | 周洪林 | Nutritional lentinula edodes pickled vegetables and preparation method thereof |
| CN104222922A (en) * | 2014-08-28 | 2014-12-24 | 湖北岭上人家生态食品有限公司 | Spicy pickles with beef and fermented soybean and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105053989A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
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