CN105982214A - Spleen and stomach nourishing longan and shiitake mushroom sauce and making method thereof - Google Patents
Spleen and stomach nourishing longan and shiitake mushroom sauce and making method thereof Download PDFInfo
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- CN105982214A CN105982214A CN201511010805.5A CN201511010805A CN105982214A CN 105982214 A CN105982214 A CN 105982214A CN 201511010805 A CN201511010805 A CN 201511010805A CN 105982214 A CN105982214 A CN 105982214A
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- lentinus edodes
- sauce
- water
- longan
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- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 42
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 18
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims description 9
- 210000000952 spleen Anatomy 0.000 title abstract description 5
- 210000002784 stomach Anatomy 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 7
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 39
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 9
- 235000002190 Dioscorea subcalva Nutrition 0.000 claims description 7
- 241001165877 Dioscorea subcalva Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 210000003038 endothelium Anatomy 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 2
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 240000000425 Chaenomeles speciosa Species 0.000 abstract 1
- 235000005078 Chaenomeles speciosa Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000015463 Lycium carolinianum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000012528 membrane Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000020100 Glossogyne Species 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a spleen and stomach nourishing longan and shiitake mushroom sauce which is prepared from, by weight, 300-320 parts of soybean paste, 35-40 parts of stems of shiitake mushroom, 5-6 parts of salt, 2-3 parts of Wheat germ flour, 5-6 parts of Chaenomeles speciosa Nakai, 7-9 parts of navel orange granules, 8-9 parts of longan fresh, 1-2 parts of rhizoma dioscoreae subcalvae, 3-4 parts of boxthorn leaf, 1-2 parts of chicken's gizzard-membrane, 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped green onion, 2-3 parts of monosodium glutamate, and an appropriate amount of edible oil, an appropriate amount of citric acid and an appropriate amount of water. The sauce added with traditional Chinese herbal medicine components such as rhizoma dioscoreae subcalvae has efficacy of nourishing spleen, clearing damp, and invigorating lung and kidney. Besides, auxiliary materials such as longan fresh have function of nourishing spleen and stomach and warming liver and kidney.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of nourishing taste Arillus Longan Lentinus Edodes sauce and preparation side thereof
Method.
Background technology
Lentinus Edodes is also referred to as Lentinus Edodes, Flammulina velutipes, Lentinus Edodes, is the big edible fungi in the world the 2nd, has the good reputation of " king in mushroom ".China produces per year
Lentinus Edodes about 500,000 t, wherein mushroom stems accounts for about the 30% of Lentinus Edodes weight in wet base.Mushroom stems is high because of fibrosis, and palatability is poor, is giving birth to
Produce in processing, be mostly taken as offal treatment.Containing substantial amounts of neutraceutical active ingredients in mushroom stems, rich in 15 kinds of aminoacid,
Mushroom stems polysaccharide, eritadenine, ergosterol, Flavonoid substances and terpene substances etc., particularly Fe, K, Ca, Zn in mushroom stems
Content higher than Lentinus Edodes lid.If able to make full use of mushroom stems, the waste of resource can not only be avoided, and can bring huge
Big Social benefit and economic benefit.
Lentinus Edodes sauce is one of herb of Thinleaf GLossogyne products utilizing mushroom stems processing system, enjoys consumers in recent years.To Lentinus Edodes sauce
Middle Lentinus Edodes fourth carries out suitable pretreatment can improve toughness and the chewiness of mushroom stems, but this type of preprocess method, current state
Inside and outside rarely have report.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of nourishing taste Arillus Longan Lentinus Edodes sauce and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of nourishing taste Arillus Longan Lentinus Edodes sauce, is prepared by the raw materials in:
Soya sauce 300-320, mushroom stems 35-40, Sal 5-6, wheat germ powder 2-3, Fructus Chaenomelis 5-6, Citrus sinensis Osbeck fruit grain 7-9, dragon
Eye meat 8-9, Dioscorea subcalva Prain et Burhll 1-2, Folium Lycii 3-4, Endothelium Corneum Gigeriae Galli 1-2, garlic solvent 8-10, Jiang Rong 4-5, Flos Allii Fistulosi 5-6, monosodium glutamate 2-3, edible oil
In right amount, citric acid is appropriate, water is appropriate.
Described a kind of preparation method nourishing taste Arillus Longan Lentinus Edodes sauce, comprises the following steps:
(1) mushroom stems is cut into the Lentinus Edodes fourth of 10mm × 10mm size, takes Lentinus Edodes fourth and water is mixed into pot and carries out boiling, solid-to-liquid ratio
For 1:7(g/mL), water adds Sal and the citric acid of water volume 0.1%, ceases fire after boiling 20min, go to container soaks
10-12h, taking-up drains；Take proper amount of edible oil to be placed in pot, be heated to 110 DEG C of constant temperature, pour Lentinus Edodes fourth, fried 5min into, pull out
Drain, standby；
(2), under the conditions of Lentinus Edodes fourth pretreated in step (1) being placed in-18 DEG C after freezing 2h, take out standby；
(3) by Dioscorea subcalva Prain et Burhll, Folium Lycii, the Endothelium Corneum Gigeriae Galli water heating extraction of 8-10 times amount, filter, take herb liquid and be spray-dried
Process, obtain Chinese medicine powder standby；
(4) mix with Citrus sinensis Osbeck fruit grain after Fructus Chaenomelis, Arillus Longan being diced, then after admixing wheat germ powder, be placed in water proof in steamer
Steam 10-15 minute, discharging, standby；
(5) take proper amount of edible oil and be placed in pot after burn-out, add garlic solvent, Jiang Rong, Flos Allii Fistulosi parch 2-3 minute, then pour soya sauce into,
Fry out paste flavor, add step (2) process after Lentinus Edodes fourth, parch 8-10 minute, stop heating, be eventually adding step (3),
(4) material after processing and residue each raw material of being not directed to of above step, stir, and tinning, aerofluxus, sterilizes, cools down, i.e.
Obtain finished product.
The invention have the advantage that the present invention, with mushroom stems, soya sauce as raw material, first carries out a series of pre-place to mushroom stems
Reason: first with saline solution boiling, immersion, Lentinus Edodes fourth is sterilized, softens, then by fried mode by Lentinus Edodes fourth Surface hardened layer, can
So that it will not be degenerated along with the growth of holding time in finished product Lentinus Edodes sauce, not chew strength, can effectively pin perfume (or spice) simultaneously
Moisture within mushroom fourth so that Lentinus Edodes fourth has stable color and luster, while appetite strengthening, can Shelf-life；The most again by perfume (or spice)
Mushroom fourth carries out freezing processing so that Lentinus Edodes fourth is internal produces a large amount of spaces, contributes to Lentinus Edodes fourth and is more easy to tasty parch when；
The present invention with the addition of the medicinal herb componentses such as Dioscorea subcalva Prain et Burhll simultaneously, has effect of invigorating the spleen to clear away damp pathogen, invigorating the lung and the kidney；Additionally, the present invention adopts
The adjuvant such as Arillus Longan have and nourish taste, the function of warm Liver and kidney.
Detailed description of the invention
A kind of nourishing taste Arillus Longan Lentinus Edodes sauce, is prepared by the raw materials in:
Soya sauce 300, mushroom stems 35, Sal 5, wheat germ powder 2, Fructus Chaenomelis 5, Citrus sinensis Osbeck fruit grain 7, Arillus Longan 8, Dioscorea subcalva Prain et Burhll 1, Chinese holly
Qi leaf 3, Endothelium Corneum Gigeriae Galli 1, garlic solvent 8, Jiang Rong 4, Flos Allii Fistulosi 5, monosodium glutamate 2, appropriate amount of edible oil, citric acid is appropriate, water is appropriate.
Described a kind of preparation method nourishing taste Arillus Longan Lentinus Edodes sauce, comprises the following steps:
(1) mushroom stems is cut into the Lentinus Edodes fourth of 10mm × 10mm size, takes Lentinus Edodes fourth and water is mixed into pot and carries out boiling, solid-to-liquid ratio
For 1:7(g/mL), water adds Sal and the citric acid of water volume 0.1%, ceases fire after boiling 20min, go to container soaks
10h, taking-up drains；Take proper amount of edible oil to be placed in pot, be heated to 110 DEG C of constant temperature, pour Lentinus Edodes fourth, fried 5min into, pull drip out
Dry, standby；
(2), under the conditions of Lentinus Edodes fourth pretreated in step (1) being placed in-18 DEG C after freezing 2h, take out standby；
(3) by Dioscorea subcalva Prain et Burhll, Folium Lycii, the Endothelium Corneum Gigeriae Galli water heating extraction of 8 times amount, filter, take herb liquid and carry out at spray drying
Reason, obtains Chinese medicine powder standby；
(4) mix with Citrus sinensis Osbeck fruit grain after Fructus Chaenomelis, Arillus Longan being diced, then after admixing wheat germ powder, be placed in water proof in steamer
Steam 10 minutes, discharging, standby；
(5) take proper amount of edible oil and be placed in pot after burn-out, add garlic solvent, Jiang Rong, Flos Allii Fistulosi parch 2 minutes, then pour soya sauce into, fry
Go out paste flavor, add the Lentinus Edodes fourth after step (2) processes, parch 8 minutes, stop heating, be eventually adding step (3), (4) process
After material and residue each raw material of being not directed to of above step, stir, tinning, aerofluxus, sterilize, cool down, get product.
Claims (2)
1. one kind is nourished taste Arillus Longan Lentinus Edodes sauce, it is characterised in that be prepared by the raw materials in:
Soya sauce 300-320, mushroom stems 35-40, Sal 5-6, wheat germ powder 2-3, Fructus Chaenomelis 5-6, Citrus sinensis Osbeck fruit grain 7-9, dragon
Eye meat 8-9, Dioscorea subcalva Prain et Burhll 1-2, Folium Lycii 3-4, Endothelium Corneum Gigeriae Galli 1-2, garlic solvent 8-10, Jiang Rong 4-5, Flos Allii Fistulosi 5-6, monosodium glutamate 2-3, edible oil
In right amount, citric acid is appropriate, water is appropriate.
A kind of preparation method nourishing taste Arillus Longan Lentinus Edodes sauce the most according to claim 1, it is characterised in that include following
Step:
(1) mushroom stems is cut into the Lentinus Edodes fourth of 10mm × 10mm size, takes Lentinus Edodes fourth and water is mixed into pot and carries out boiling, solid-to-liquid ratio
For 1:7(g/mL), water adds Sal and the citric acid of water volume 0.1%, ceases fire after boiling 20min, go to container soaks
10-12h, taking-up drains；Take proper amount of edible oil to be placed in pot, be heated to 110 DEG C of constant temperature, pour Lentinus Edodes fourth, fried 5min into, pull out
Drain, standby；
(2), under the conditions of Lentinus Edodes fourth pretreated in step (1) being placed in-18 DEG C after freezing 2h, take out standby；
(3) by Dioscorea subcalva Prain et Burhll, Folium Lycii, the Endothelium Corneum Gigeriae Galli water heating extraction of 8-10 times amount, filter, take herb liquid and be spray-dried
Process, obtain Chinese medicine powder standby；
(4) mix with Citrus sinensis Osbeck fruit grain after Fructus Chaenomelis, Arillus Longan being diced, then after admixing wheat germ powder, be placed in water proof in steamer
Steam 10-15 minute, discharging, standby；
(5) take proper amount of edible oil and be placed in pot after burn-out, add garlic solvent, Jiang Rong, Flos Allii Fistulosi parch 2-3 minute, then pour soya sauce into,
Fry out paste flavor, add step (2) process after Lentinus Edodes fourth, parch 8-10 minute, stop heating, be eventually adding step (3),
(4) material after processing and residue each raw material of being not directed to of above step, stir, and tinning, aerofluxus, sterilizes, cools down, i.e.
Obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511010805.5A CN105982214A (en) | 2015-12-30 | 2015-12-30 | Spleen and stomach nourishing longan and shiitake mushroom sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511010805.5A CN105982214A (en) | 2015-12-30 | 2015-12-30 | Spleen and stomach nourishing longan and shiitake mushroom sauce and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982214A true CN105982214A (en) | 2016-10-05 |
Family
ID=57039714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511010805.5A Withdrawn CN105982214A (en) | 2015-12-30 | 2015-12-30 | Spleen and stomach nourishing longan and shiitake mushroom sauce and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982214A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923302A (en) * | 2017-03-01 | 2017-07-07 | 宜城大山合现代农业有限公司 | A kind of compound mushroom sauce and preparation method thereof |
-
2015
- 2015-12-30 CN CN201511010805.5A patent/CN105982214A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923302A (en) * | 2017-03-01 | 2017-07-07 | 宜城大山合现代农业有限公司 | A kind of compound mushroom sauce and preparation method thereof |
| CN106923302B (en) * | 2017-03-01 | 2018-06-08 | 宜城大山合现代农业有限公司 | A kind of compound mushroom sauce |
| CN108497459A (en) * | 2017-03-01 | 2018-09-07 | 武汉佰起科技有限公司 | A kind of mushroom sauce |
| CN108514101A (en) * | 2017-03-01 | 2018-09-11 | 武汉佰起科技有限公司 | A kind of frying apparatus of compound mushroom sauce |
| CN108497459B (en) * | 2017-03-01 | 2021-09-07 | 青岛日辰食品股份有限公司 | Mushroom sauce |
| CN108514101B (en) * | 2017-03-01 | 2022-01-14 | 湖南汇湘轩生物科技股份有限公司 | Preparation method of compound mushroom sauce |
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Application publication date: 20161005 |