CN107319488A

CN107319488A - A kind of NEW TYPE OF COMPOSITE mushroom sauce, mushroom sauce preparation method and containing its biscuit

Info

Publication number: CN107319488A
Application number: CN201710381206.7A
Authority: CN
Inventors: 孟祥娣; 宋波
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-05-25
Filing date: 2017-05-25
Publication date: 2017-11-07

Abstract

The present invention relates to a kind of NEW TYPE OF COMPOSITE mushroom sauce, it is made by the raw material of following portions by weight：Mushroom stems, Chinese toon bud, soybean residue, cactus, matrimony vine, Radix Codonopsis, testa dolichoris, vegetable oil, chopped spring onion, soy sauce, cape jasmine, bitter citrus immature flower, gynostemma pentaphylla, uncommon Xian grass, barrenwort, butter bean, contracting sand, onion, Cassia occidentalis, bluish dogbane, lichee, lotus seeds, serissa serissoide, Aqua Folium Camelliae sinensis, gumbo, composite bacteria agent, purslane.The beneficial effects of the invention are as follows：Reducing blood lipid, hypoglycemic, hypotensive can be played, stimulate circulation, promote Hemapoiesis, clear liver and improve vision, it is aid digestion, prevent and treat osteoporosis, prevent effect of cardiovascular and cerebrovascular diseases, obtained compound mushroom sauce is also containing nutrients such as abundant dietary fiber, lentinan, citrinin, L lactic acid, ergosterols simultaneously, in addition, using the preparation method of mushroom sauce provided by the present invention, ensure that the mouthfeel of mushroom sauce, and the original nutrition of each raw material is remained, and the color and luster of mushroom sauce is good.

Description

A kind of NEW TYPE OF COMPOSITE mushroom sauce, mushroom sauce preparation method and containing its biscuit

Technical field

The present invention relates to technical field of food production, more particularly to a kind of NEW TYPE OF COMPOSITE mushroom sauce, mushroom sauce preparation method And and containing its biscuit.

Background technology

The various edible mushrooms such as mushroom stems, Hericium erinaceus increasingly become the daily life of people with its significant nutrition and health care value Indispensable cooking food in work.

Mushroom stems [latin name：Lentinus edodes (Berk.) sing] it is also known as mushroom, vertebra ear, fragrant letter, winter wild rice, thickness Mushroom, flower mushroom, belong to Basidiomycetes Agaricales Pleurotaceae mushroom stems category, are then all edible mushroom product as one kind in edible mushroom Cultivation, specific yield highest and a kind of minimum industrial crops of planting cost are easiest in class.The edible part of dried thin mushroom handle is accounted for Its 72%, per 100g eat part in aqueous 13g, fat 1.8g, carbohydrate 54g, crude fibre 7.8g, ash content 4.9g, calcium 124mg, phosphorus 415mg, iron 25.3mg, vitamin B1 0.07mg, vitamin B2 1.13mg, niacin 18.9mg.Fresh mushroom handle In addition to aqueous 85-90%, crude protein 19.9%, crude fat 4%, soluble N-free material 67%, crude fibre are contained in solid content 7%th, ash content 3%.So, mushroom stems both have unique fragrance and excellent quality, have very high nutritive value again.

As the improvement of people's living standards, food demand balanced to nutrition, with health role is more and more extensive, and The existing selection of people is very little.

The content of the invention

The technical problems to be solved by the invention be to provide a kind of balanced, the with health role compound mushroom sauce of nutrition and Its preparation method.

The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of NEW TYPE OF COMPOSITE mushroom sauce, by following weight parts Several raw materials is made：

30-50 parts of mushroom stems, 1-4 parts of Chinese toon bud, 2-20 parts of soybean residue, 1-5 parts of cactus, 1-6 parts of matrimony vine, Radix Codonopsis 1-5 Part, 1-5 parts of testa dolichoris, 1-5 parts of vegetable oil, 0.1-3 parts of chopped spring onion, 0.1-2 parts of soy sauce, 0.2-6 parts of cape jasmine, 0.1-3 parts of bitter citrus immature flower, 0.1-4 parts of gynostemma pentaphylla, uncommon 0.1-3 parts of Xian grass, 0.1-6 parts of barrenwort, 1-11 parts of butter bean, 0.1-2 parts of contracting sand, onion 0.2-5 Part, 0.1-4 parts of Cassia occidentalis, 0.1-5 parts of bluish dogbane, 1-5 parts of lichee, 1-6 parts of lotus seeds, 0.1-2 parts of serissa serissoide, Aqua Folium Camelliae sinensis 10-30 Part, 1-3 parts of gumbo, 0.1-2 parts of composite bacteria agent, 1-2 parts of purslane.

The beneficial effects of the invention are as follows：Reducing blood lipid, hypoglycemic, hypotensive can be played, is stimulated circulation, promotes cell Generation, clears liver and improve vision, purifies the blood, aid digestion, prevents and treats osteoporosis, prevents cardiovascular and cerebrovascular diseases, promotes vivotoxin discharge, anti-ageing U.S. Effect of appearance, also with delicious, abundant raw material, low cost the characteristics of, while obtained compound mushroom sauce is also containing abundant The nutrients such as dietary fiber, lentinan, citrinin, Pfansteihl, ergosterol.

On the basis of above-mentioned technical proposal, the present invention can also do following improvement.

Further, it is made by the raw material of following portions by weight：32-48 parts of mushroom stems, 1.2-3.2 parts of Chinese toon bud, soybean residue 3-14 parts, 2-4 parts of cactus, 2-5 parts of matrimony vine, 1.6-4.2 parts of Radix Codonopsis, 1.7-4.1 parts of testa dolichoris, 2-4 parts of vegetable oil, chopped spring onion 0.3-1.8 parts, 0.4-1.1 parts of soy sauce, 0.5-2.3 parts of cape jasmine, 0.4-2.2 parts of bitter citrus immature flower, 0.6-3.1 parts of gynostemma pentaphylla, uncommon Xian grass 0.7-2.4 parts, 0.5-3 parts of barrenwort, 3-8 parts of butter bean, 0.4-1.6 parts of contracting sand, 0.5-2 parts of onion, Cassia occidentalis 0.3-2.6 Part, 0.5-3.1 parts of bluish dogbane, 2-4 parts of lichee, 2-5 parts of lotus seeds, 0.6-1.7 parts of serissa serissoide, 12-24 parts of Aqua Folium Camelliae sinensis, gumbo 1.6-2.7 parts, 0.3-1.7 parts of composite bacteria agent, 1.2-1.9 parts of purslane.

Further, it is made by the raw material of following portions by weight：36-41 parts of mushroom stems, 1.6-2.3 parts of Chinese toon bud, soybean residue 5-8 parts, 2.4-3.7 parts of cactus, 2.6-3.5 parts of matrimony vine, 1.8-3.2 parts of Radix Codonopsis, 2.3-3.1 parts of testa dolichoris, vegetable oil 2.5- 3.6 parts, 0.5-0.9 parts of chopped spring onion, 0.6-0.8 parts of soy sauce, 0.8-1.7 parts of cape jasmine, 0.7-1.5 parts of bitter citrus immature flower, gynostemma pentaphylla 0.9-2.1 Part, uncommon 0.9-1.5 parts of Xian grass, 0.7-2.1 parts of barrenwort, 4-6 parts of butter bean, 0.7-1.2 parts of contracting sand, 0.8-1.4 parts of onion, 0.6-2.1 parts of Cassia occidentalis, 0.9-2.2 parts of bluish dogbane, 2.6-3.8 parts of lichee, 2.7-3.2 parts of lotus seeds, 0.8-1.4 parts of serissa serissoide, 14-16 parts of Aqua Folium Camelliae sinensis, 1.8-2.1 parts of gumbo, 0.5-1.1 parts of composite bacteria agent, 1.6-1.8 parts of purslane.

Further, composite bacteria agent includes bacillus amyloliquefaciens, bacillus subtilis, Mucor racemosus, monascus, meter Qu Mould, Rhizopus oryzae, Wei Shi lactic acid bacterias, wherein, each shared percentage is：Bacillus amyloliquefaciens 8.6%, bacillus subtilis 21.4%th, Mucor racemosus 13.7%, monascus 16.3%, aspergillus oryzae 11.3%, Rhizopus oryzae 12.4%, Wei Shi lactic acid bacterias 16.3%.

It is using above-mentioned further beneficial effect：The nutrient that can be allowed in mushroom stems is preferably absorbed by the body.

A kind of preparation method of NEW TYPE OF COMPOSITE mushroom sauce, comprises the following steps：

Step one：Mushroom stems and composite bacteria agent are weighed according to the above ratio, mushroom stems are cleaned up, and remove mushroom stems table The film in face, and dicing, then by the mushroom stems after membrane removal and composite bacteria agent mixed fermentation, 23 DEG C of fermentation temperature, fermentation time 48h-72h, obtains raw material A；

Step 2：It is careless, excessive that Chinese toon bud, cactus, matrimony vine, cape jasmine, bitter citrus immature flower, gynostemma pentaphylla, uncommon Xian are weighed according to the above ratio The sheep leaves of pulse plants, contracting sand, Cassia occidentalis, bluish dogbane, lichee, serissa serissoide, gumbo, purslane, Aqua Folium Camelliae sinensis, and be poured into decoction pot pan-fried Boil, be filtrated to get decoction liquor, it is standby；

Step 3：Weigh soybean residue, butter bean, lotus seeds according to the above ratio, and by the soybean residue weighed, butter bean, lotus seeds Cook, obtain raw material C；

Step 4：Radix Codonopsis, testa dolichoris are weighed according to aforementioned proportion, and by the Radix Codonopsis weighed, testa dolichoris grind into powder, is obtained To raw material D；

Step 5：By the raw material C obtained by the decoction liquor of gained in the raw material A obtained by step one, step 2, step 3 It is poured into the raw material D obtained by step 4 in decoction pot and carries out heating receipts juice, is stopped heating after decoction liquor is absorbed completely, obtain To raw material B；

Step 6：Weigh chopped spring onion, soy sauce, vegetable oil according to aforementioned proportion, and by the vegetable oil weighed, soy sauce, chopped spring onion according to Secondary be added in frying pan carries out frying, and frying filters off impurity after terminating, then the raw material B obtained by step 5 is added, and is dropped by program The mode of temperature carries out frying, after frying terminates, obtains the compound mushroom sauce of finished product.

It is using above-mentioned further beneficial effect：By carrying out removing film process to mushroom stems, it can not only so shorten Fermentation time, but also can preferably allow other raw materials subsequently added to enter in mushroom, and enter compounding, profit with mushroom With a process for preparing mushroom sauce, in good taste, color and luster is good, nutritious.

Further, in step 2, the preparation of decoction liquor comprises the following steps：

S101:Aqua Folium Camelliae sinensis are put into decoction pot and decocted to seething with excitement, Cassia occidentalis, barrenwort, bitter citrus immature flower is added, decocted 86 DEG C -94 DEG C of pot temperature, decocting time 0.5h-0.8h obtains mixed solution A；

S102:Uncommon Xian grass, bluish dogbane are added into mixed solution A, 78 DEG C -82 DEG C of temperature, decocting time 0.3h- is decocted 0.6h, obtains mixed solution B；

S103:Gynostemma pentaphylla, contracting sand, serissa serissoide, matrimony vine, cape jasmine are added into mixed solution B, 72 DEG C -75 DEG C of temperature is decocted, Decocting time 0.4h-0.5h, obtains mixed solution C；

S104:Cactus, lichee, gumbo, purslane are added into mixed solution C, 66 DEG C -70 DEG C of temperature is decocted, decocted Time 0.6h-0.7h, obtains mixed solution D；

S105:Chinese toon bud is added into mixed solution D, -65 DEG C of temperature 60 C, decocting time 0.1h-0.2h, filter is decocted Decontamination, then with 90 DEG C -100 DEG C of decoction temperature, decoct 0.05h, obtain final decoction liquor.

Further, comprising the concrete steps that when carrying out receipts juice in step 5：Decoction liquor is first heated to 80 DEG C -90 DEG C, plus Hot 0.2h-1h；Heating-up temperature is down to 72 DEG C -76 DEG C by 2 DEG C of rate of temperature fall per minute again, 0.1h-0.6h is heated；Then Heating-up temperature is down to 40 DEG C -48 DEG C by 3 DEG C of rate of temperature fall per minute again, the temperature is kept until decoction liquor is inhaled completely Receive.

Further, in step 6, after the raw material B obtained by step 5 is poured into frying pan, the frying temperature of frying pan is 82 DEG C -86 DEG C, when entering line program cooling, the speed of cooling is 2.5 DEG C per minute, after temperature is down to 40 DEG C, stops heating.

Further, the decoction pot employed in step 3 includes inner hollow and pot, the driving pot of upper end open exist Horizontal direction carries out the rotating base and heater of 360 ° of rotations；The lower end of pot is fixed on the output end of rotating base； Heater includes multiple heating frames and the elevating mechanism that moves up and down of driving heating frame, multiple heating frames have One end is extend into pot, the other ends of multiple heating frames to reach pot outer and be connected with the output end of elevating mechanism Connect；Heating frame includes inner hollow and the body of upper end open and multiple blades being arranged on tube wall, and blade is interior Portion is hollow and structure of one end open, and the openend of blade is connected with the outer wall of body, and the inner hollow cavity of blade It is connected with the inner hollow cavity of body；Heating frame also includes electrical heating wire, and electrical heating wire is arranged in the inner hollow of blade In cavity, interlaced arrangement above and below the blade on any two neighboring heating frame in pot.

It is using above-mentioned further beneficial effect：By using described decoction pot, raw material can not only be solved in steaming The problem of being easily charred during boiling, and raw material can also be promoted to be collided in decoction pot, accelerate the battalion in raw material The outflow of element is supported, 18% decoction efficiency is improved.

A kind of biscuit, is made by the raw material of following portions by weight：10-80 parts of flour, 1-6 parts of egg, banana skin 3-10 Part, 1-6 parts of coconut meat, 1-7 parts of almond, 2-8 parts of pumpkin, 1-10 parts of Chinese yam, 1-8 parts of additive and above-mentioned compound mushroom sauce 2-8 parts； It is made by following procedure of processing：

First, almond is weighed according to the above ratio, and almond is pulverized, and obtains raw material E；

Secondly, banana skin, coconut meat, pumpkin, Chinese yam are weighed according to the above ratio, and banana skin, coconut meat, pumpkin, Chinese yam are put Enter into mixer, break into mud, obtain raw material F；

Finally, weigh flour, egg, additive according to the above ratio, and by raw material E, raw material F, flour, egg, add Plus agent merges, and is sufficiently stirred for, obtains dough, then the dough mixed up is pressed into 2mm-2.5mm dough sheet, and is put into baking box Middle baking, finally gives biscuit.

Further, additive is cooked and formed by aloe, Buddha's hand, wintercherry fruit or calyx, asarum, balsam pear, pomelo peel, clear water, wherein, respectively Mass percent is shared by material：Aloe 8.3%, Buddha's hand 5.7%, wintercherry fruit or calyx 6.1%, asarum 8.9%, balsam pear 9.4%, shaddock Sub- skin 11.3%, clear water 50.3%.

It is using above-mentioned further beneficial effect：Leisure food is made into, is convenient for people to carry and eats, and Good stomach strengthening and digestion promoting is also equipped with, reducing blood lipid is hypoglycemic, and hypotensive stimulates circulation, clearing heat and detoxicating, dampness elimination of relieving summer heat, clearly Blood, protects gastrointestinal tract mucosa, promotes Hemapoiesis, nourishing the stomach, protect liver increase immunity, effect of diuresis.

Brief description of the drawings

Fig. 1 is the structural representation of decoction pot of the present invention；

Fig. 2 is the structural representation of heating frame in Fig. 1；

Fig. 3 is the layout drawing of heating frame in decoction pot.

In accompanying drawing, the list of parts representated by each label is as follows：

1st, pot, 2, rotating base, 3, heater, 310, heating frame, 311, body, 312, blade, 313, electrical heating Silk, 320, elevating mechanism.

Embodiment

The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit Determine the scope of the present invention.

Embodiment one：A kind of NEW TYPE OF COMPOSITE mushroom sauce, is made by the raw material of following portions by weight：

30 parts of mushroom stems, 1 part of Chinese toon bud, 2 parts of soybean residue, 1 part of cactus, 1 part of matrimony vine, 1 part of Radix Codonopsis, 1 part of testa dolichoris, plant 1 part of thing oil, 0.1 part of chopped spring onion, 0.1 part of soy sauce, 0.2 part of cape jasmine, 0.1 part of bitter citrus immature flower, 0.1 part of gynostemma pentaphylla, uncommon Xian are careless 0.1 part, excessive 0.1 part of the sheep leaves of pulse plants, 1 part of butter bean, 0.1 part of contracting sand, 0.2 part of onion, 0.1 part of Cassia occidentalis, 0.1 part of bluish dogbane, 1 part of lichee, lotus seeds 1 part, 0.1 part of serissa serissoide, 10 parts of Aqua Folium Camelliae sinensis, 1 part of gumbo, 0.1 part of composite bacteria agent, 1 part of purslane.The composite bacteria agent includes Bacillus amyloliquefaciens, bacillus subtilis, Mucor racemosus, monascus, aspergillus oryzae, Rhizopus oryzae, Wei Shi lactic acid bacterias, wherein, respectively It is from shared percentage：Bacillus amyloliquefaciens 8.6%, bacillus subtilis 21.4%, Mucor racemosus 13.7%, monascus 16.3%th, aspergillus oryzae 11.3%, Rhizopus oryzae 12.4%, Wei Shi lactic acid bacterias 16.3%.

S01：0.1 part of 30 parts of mushroom stems and composite bacteria agent are weighed according to the above ratio, and mushroom stems are cleaned up, and utilization is removed Film device removes the film on mushroom stems surface, and after the film on mushroom stems surface is removed, mushroom stems are cut into 6mm*5mm or so fourth, Again by the mushroom stems after dicing and composite bacteria agent mixed fermentation, yeasting is anaerobism, 23 DEG C of fermentation temperature, fermentation time 48h, Obtain raw material A；

S02：Weigh according to the above ratio 1 part of Chinese toon bud, 1 part of cactus, 1 part of matrimony vine, 0.2 part of cape jasmine, 0.1 part of bitter citrus immature flower, 0.1 part of gynostemma pentaphylla, uncommon 0.1 part of Xian grass, 0.1 part of barrenwort, 0.1 part of contracting sand, 0.1 part of Cassia occidentalis, 0.1 part of bluish dogbane, lichee 1 Part, 0.1 part of serissa serissoide, 1 part of gumbo, 1 part of purslane, 10 parts of Aqua Folium Camelliae sinensis, and decoction in frying pan is poured into, it is filtrated to get decoction Liquid, it is standby, wherein,

The preparation of decoction liquor specifically includes following steps：

S101:Aqua Folium Camelliae sinensis are put into decoction pot and decocted to seething with excitement, Cassia occidentalis, barrenwort, bitter citrus immature flower is added, decocted 86 DEG C of pot temperature, decocting time 0.5h obtains mixed solution A, wherein, Aqua Folium Camelliae sinensis are soaked by oolong tea and obtained, and why use Aqua Folium Camelliae sinensis are decocted, and are on the one hand resulting decoction liquid energy is carried out taste removal to the raw material A after fermentation, are on the other hand In order to lift effect of final compound mushroom sauce, by testing repeatedly, the quality of frozen fresh oolong tea and water during immersion Aqua Folium Camelliae sinensis Than being preferably 1：28.6, proportioning now at utmost can carry out taste removal in the later stage to raw material A, and (so-called taste removal is to remove Mushroom itself compares niff), and the taste of tealeaves will not be introduced, i.e., people will not be allowed to be had tea when eating mushroom sauce leaf The sensation of water；

S102:Uncommon Xian grass, bluish dogbane are added into mixed solution A, 78 DEG C of temperature is decocted, decocting time 0.3h is mixed Close solution B；

S103:Gynostemma pentaphylla, contracting sand, serissa serissoide, matrimony vine, cape jasmine are added into mixed solution B, 72 DEG C of temperature is decocted, decocted Time 0.4h, obtains mixed solution C；

S104:Cactus, lichee, gumbo, purslane are added into mixed solution C, 66 DEG C of temperature, decocting time is decocted 0.6h, obtains mixed solution D；

S105:Add Chinese toon bud into mixed solution D, decoct temperature 60 C, decocting time 0.1h filters off impurity, then with 90 DEG C of decoction temperature, decocts 0.05h, obtains final decoction liquor；

S03：Weigh 2 parts of soybean residue, 1 part of butter bean, 1 part of lotus seeds according to the above ratio, and by the soybean residue weighed, Lima Beans, lotus seeds are cooked, and obtain raw material C；

S04：1 part of Radix Codonopsis, 1 part of testa dolichoris are weighed according to aforementioned proportion, and the Radix Codonopsis weighed, testa dolichoris are pulverized End, obtains raw material D；

S05：By obtained by the raw material C and S04 obtained by the decoction liquor of gained in the raw material A obtained by S01, S02, S03 Raw material D, which is poured into decoction pot, carries out heating receipts juice, and the material in constantly stirring decoction pot is needed in decoction process, and Alternately (speed stirred clockwise is 54 turns per minute, counterclockwise for stirring clockwise and stirring counterclockwise in whipping process The speed of stirring is 43 turns per minute, and the time stirred clockwise in each cycle is 3 minutes, and the time stirred counterclockwise is 2 minutes), it can not only so ensure that decoction liquor is completely absorbed, and the nutritive value of final gained raw material can also be improved 2%-3%, stops heating after decoction liquor is absorbed completely, wherein, comprising the concrete steps that when receiving juice：First decoction liquor is heated to 80 DEG C, heat 0.2h；Heating-up temperature is down to 72 DEG C by 2 DEG C of rate of temperature fall per minute again, 0.1h is heated；Then 3 DEG C are pressed again Heating-up temperature is down to 40 DEG C by rate of temperature fall per minute, is kept the temperature up to decoction liquor is absorbed completely, is obtained raw material B；

S06：0.1 part of chopped spring onion, 0.1 part of soy sauce, 1 part of vegetable oil are weighed according to aforementioned proportion, and by the vegetable oil weighed, sauce Oil, chopped spring onion are added sequentially in frying pan carry out frying, and frying filters off impurity after terminating, then the raw material B obtained by S05 is added, and fries The frying temperature of pot is 82 DEG C, and frying is carried out in the way of program cools, wherein, program cooling is referred specifically to：The speed of cooling is 2.5 DEG C per minute, after temperature is down to 40 DEG C, stop heating, frying terminates, and obtains the compound mushroom sauce of finished product.

A kind of biscuit, is made by the raw material of following portions by weight：10 parts of flour, 1 part of egg, 3 parts of banana skin, coconut meat 1 Part, 1 part of almond, 2 parts of pumpkin, 1 part of Chinese yam, 1 part of additive and by 2 parts of compound mushroom sauce obtained by embodiment one, wherein, The additive is cooked and formed by aloe, Buddha's hand, wintercherry fruit or calyx, asarum, balsam pear, pomelo peel, clear water, wherein, matter shared by each material Measuring percentage is：Aloe 8.3%, Buddha's hand 5.7%, wintercherry fruit or calyx 6.1%, asarum 8.9%, balsam pear 9.4%, pomelo peel 11.3%, Clear water 50.3%, is made by following procedure of processing：

First, 1 part of almond is weighed according to the above ratio, and almond is pulverized, and obtains raw material E；

Secondly, 3 parts of banana skin, 1 part of coconut meat, 2 parts of pumpkin, 1 part of Chinese yam are weighed according to the above ratio, and by banana skin, coconut meat, Pumpkin, Chinese yam are put into mixer, break into mud, obtain raw material F；

Finally, weigh 10 parts of flour, 1 part of egg, 1 part of additive according to the above ratio, and by raw material E, raw material F, flour, Egg, additive merge, and are sufficiently stirred for, obtain dough, then the dough mixed up is pressed into 2mm-2.5mm dough sheet, and put Enter to oven for baking, finally give biscuit.

Embodiment two：A kind of NEW TYPE OF COMPOSITE mushroom sauce, is made by the raw material of following portions by weight：

32 parts of mushroom stems, 1.2 parts of Chinese toon bud, 3 parts of soybean residue, 2 parts of cactus, 2 parts of matrimony vine, 1.6 parts of Radix Codonopsis, testa dolichoris 1.7 parts, 2 parts of vegetable oil, 0.3 part of chopped spring onion, 0.4 part of soy sauce, 0.5 part of cape jasmine, 0.4 part of bitter citrus immature flower, 0.6 part of gynostemma pentaphylla, uncommon Xian grass 0.7 part, 0.5 part of barrenwort, 3 parts of butter bean, 0.4 part of contracting sand, 0.5 part of onion, 0.3 part of Cassia occidentalis, 0.5 part of bluish dogbane, lichee 2 parts, 2 parts of lotus seeds, 0.6 part of serissa serissoide, 12 parts of Aqua Folium Camelliae sinensis, 1.6 parts of gumbo, 0.3 part of composite bacteria agent, 1.2 parts of purslane.It is described Composite bacteria agent includes bacillus amyloliquefaciens, bacillus subtilis, Mucor racemosus, monascus, aspergillus oryzae, Rhizopus oryzae, Wei Shi breasts Sour bacterium, wherein, each shared percentage is：Bacillus amyloliquefaciens 8.6%, bacillus subtilis 21.4%, Mucor racemosus 13.7%th, monascus 16.3%, aspergillus oryzae 11.3%, Rhizopus oryzae 12.4%, Wei Shi lactic acid bacterias 16.3%.

S01：0.3 part of 32 parts of mushroom stems and composite bacteria agent are weighed according to the above ratio, and mushroom stems are cleaned up, and utilization is removed Film device removes the film on mushroom stems surface, and after the film on mushroom stems surface is removed, mushroom stems are cut into 6mm*5mm or so fourth, Again by the mushroom stems after dicing and composite bacteria agent mixed fermentation, yeasting is anaerobism, 23 DEG C of fermentation temperature, fermentation time 52.3h, obtains raw material A；

S02：1.2 parts of Chinese toon bud, 2 parts of cactus, 2 parts of matrimony vine, 0.5 part of cape jasmine, bitter citrus immature flower 0.4 are weighed according to the above ratio Part, 0.6 part of gynostemma pentaphylla, uncommon 0.7 part of Xian grass, 0.5 part of barrenwort, 0.4 part of contracting sand, 0.3 part of Cassia occidentalis, 0.5 part of bluish dogbane, litchi 2 parts of branch, 0.6 part of serissa serissoide, 12 parts of Aqua Folium Camelliae sinensis, 1.6 parts of gumbo, 1.2 parts of purslane, and it is poured into decoction in frying pan, filtering Decoction liquor is obtained, it is standby, wherein,

The preparation of decoction liquor specifically includes following steps：

S101:Aqua Folium Camelliae sinensis are put into decoction pot and decocted to seething with excitement, Cassia occidentalis, barrenwort, bitter citrus immature flower is added, decocted 88.1 DEG C of pot temperature, decocting time 0.63h obtains mixed solution A, wherein, Aqua Folium Camelliae sinensis are soaked by oolong tea and obtained, and why adopt Decocted with Aqua Folium Camelliae sinensis, be on the one hand resulting decoction liquid energy is carried out taste removal to the raw material A after fermentation, on the other hand Be in order to lift effect of final compound mushroom sauce, by testing repeatedly, immersion Aqua Folium Camelliae sinensis when frozen fresh oolong tea and water matter Measure ratio preferably 1：28.6, proportioning now at utmost can carry out taste removal in the later stage to raw material A, and (so-called taste removal is to remove Fall mushroom itself and compare niff), and the taste of tealeaves will not be introduced, i.e., people will not be allowed to be had tea when eating mushroom sauce Ye Shui sensation；

S102:Uncommon Xian grass, bluish dogbane are added into mixed solution A, 79.4 DEG C of temperature is decocted, decocting time 0.36h is obtained Mixed solution B；

S103:Gynostemma pentaphylla, contracting sand, serissa serissoide, matrimony vine, cape jasmine are added into mixed solution B, 73.2 DEG C of temperature is decocted, decocted Time 0.42h is boiled, mixed solution C is obtained；

S104:Cactus, lichee, gumbo, purslane are added into mixed solution C, 67.6 DEG C of temperature is decocted, during decoction Between 0.62h, obtain mixed solution D；

S105:Chinese toon bud is added into mixed solution D, 61.7 DEG C of temperature is decocted, decocting time 0.11h filters off impurity, then With 92.8 DEG C of decoction temperature, 0.05h is decocted, final decoction liquor is obtained；

S03：Weigh 3 parts of soybean residue, 3 parts of butter bean, 2 parts of lotus seeds according to the above ratio, and by the soybean residue weighed, Lima Beans, lotus seeds are cooked, and obtain raw material C；

S04：1.6 parts of Radix Codonopsis, 1.7 parts of testa dolichoris are weighed according to aforementioned proportion, and the Radix Codonopsis weighed, testa dolichoris are ground to form Powder, obtains raw material D；

S05：By obtained by the raw material C and S04 obtained by the decoction liquor of gained in the raw material A obtained by S01, S02, S03 Raw material D, which is poured into decoction pot, carries out heating receipts juice, and the material in constantly stirring decoction pot is needed in decoction process, and Alternately (speed stirred clockwise is 54 turns per minute, counterclockwise for stirring clockwise and stirring counterclockwise in whipping process The speed of stirring is 43 turns per minute, and the time stirred clockwise in each cycle is 3 minutes, and the time stirred counterclockwise is 2 minutes), it can not only so ensure that decoction liquor is completely absorbed, and the nutritive value of final gained raw material can also be improved 2%-3%, stops heating after decoction liquor is absorbed completely, wherein, comprising the concrete steps that when receiving juice：First decoction liquor is heated to 83.3 DEG C, heat 0.31h；Heating-up temperature is down to 73.4 DEG C by 2 DEG C of rate of temperature fall per minute again, 0.23h is heated；Then again Heating-up temperature is down to 42 DEG C by 3 DEG C of rate of temperature fall per minute, keeps the temperature up to decoction liquor is absorbed completely, obtains original Expect B；

S06：0.3 part of chopped spring onion, 0.4 part of soy sauce, 2 parts of vegetable oil are weighed according to aforementioned proportion, and by the vegetable oil weighed, sauce Oil, chopped spring onion are added sequentially in frying pan carry out frying, and frying filters off impurity after terminating, then the raw material B obtained by S05 is added, and fries The frying temperature of pot is 83 DEG C, and frying is carried out in the way of program cools, wherein, program cooling is referred specifically to：The speed of cooling is 2.5 DEG C per minute, after temperature is down to 40 DEG C, stop heating, frying terminates, and obtains the compound mushroom sauce of finished product.

A kind of biscuit, is made by the raw material of following portions by weight：22 parts of flour, 1.8 parts of egg, 5.2 parts of banana skin, coconut palm 2.1 parts of meat, 1.8 parts of almond, 3.3 parts of pumpkin, 2.4 parts of Chinese yam, 1.8 parts of additive and pass through the compound perfume (or spice) obtained by embodiment two 4 parts of mushroom sauce, wherein, the additive is cooked and formed by aloe, Buddha's hand, wintercherry fruit or calyx, asarum, balsam pear, pomelo peel, clear water, wherein, Mass percent shared by each material is：Aloe 8.3%, Buddha's hand 5.7%, wintercherry fruit or calyx 6.1%, asarum 8.9%, balsam pear 9.4%, shaddock Sub- skin 11.3%, clear water 50.3%, are made by following procedure of processing：

First, 1.8 parts of almond is weighed according to the above ratio, and almond is pulverized, and obtains raw material E；

Secondly, 5.2 parts of banana skin, 2.1 parts of coconut meat, 3.3 parts of pumpkin, 2.4 parts of Chinese yam are weighed according to the above ratio, and by perfume (or spice) Any of several broadleaf plants skin, coconut meat, pumpkin, Chinese yam are put into mixer, break into mud, obtain raw material F；

Finally, weigh 22 parts of flour, 1.8 parts of egg, 1.8 parts of additive according to the above ratio, and by raw material E, raw material F, Flour, egg, additive merge, and are sufficiently stirred for, obtain dough, then the dough mixed up is pressed into 2mm-2.5mm dough sheet, And oven for baking is put into, biscuit is finally given, by repetition test, last layer rapeseed oil, vegetable seed are applied on the two sides of dough sheet Taste it is soft with the taste of mushroom together with so that it is better tasting, rapeseed oil can not using frying after deep fat, it is preferred to use Temperature is the cold oil between 15 degree to 25 degree.

Embodiment three：A kind of NEW TYPE OF COMPOSITE mushroom sauce, is made by the raw material of following portions by weight：

It is 36 parts of mushroom stems, 1.6 parts of Chinese toon bud, 5 parts of soybean residue, 2.4 parts of cactus, 2.6 parts of matrimony vine, 1.8 parts of Radix Codonopsis, flat 2.3 parts of beans clothing, 2.5 parts of vegetable oil, 0.5 part of chopped spring onion, 0.6 part of soy sauce, 0.8 part of cape jasmine, 0.7 part of bitter citrus immature flower, 0.9 part of gynostemma pentaphylla, Uncommon 0.9 part of Xian grass, 0.7 part of barrenwort, 4 parts of butter bean, 0.7 part of contracting sand, 0.8 part of onion, 0.6 part of Cassia occidentalis, bluish dogbane 0.9 Part, 2.6 parts of lichee, 2.7 parts of lotus seeds, 0.8 part of serissa serissoide, 14 parts of Aqua Folium Camelliae sinensis, 1.8 parts of gumbo, 0.5 part of composite bacteria agent, purslane 1.6 part.The composite bacteria agent includes bacillus amyloliquefaciens, bacillus subtilis, Mucor racemosus, monascus, aspergillus oryzae, meter Gen Mould, Wei Shi lactic acid bacterias, wherein, each shared percentage is：Bacillus amyloliquefaciens 8.6%, bacillus subtilis 21.4%, Mucor racemosus 13.7%, monascus 16.3%, aspergillus oryzae 11.3%, Rhizopus oryzae 12.4%, Wei Shi lactic acid bacterias 16.3%.

S01：0.5 part of 36 parts of mushroom stems and composite bacteria agent are weighed according to the above ratio, and mushroom stems are cleaned up, and utilization is removed Film device removes the film on mushroom stems surface, and after the film on mushroom stems surface is removed, mushroom stems are cut into 6mm*5mm or so fourth, Again by the mushroom stems after dicing and composite bacteria agent mixed fermentation, yeasting is anaerobism, 23 DEG C of fermentation temperature, fermentation time 58.4h, obtains raw material A；

S02：1.6 parts of Chinese toon bud, 2.4 parts of cactus, 2.6 parts of matrimony vine, 0.8 part of cape jasmine, bitter citrus immature flower are weighed according to the above ratio 0.7 part, 0.9 part of gynostemma pentaphylla, 0.9 part of uncommon Xian grass, 0.7 part of barrenwort, 0.7 part of contracting sand, 0.6 part of Cassia occidentalis, 0.9 part of bluish dogbane, 2.6 parts of lichee, 0.8 part of serissa serissoide, 14 parts of Aqua Folium Camelliae sinensis, 1.8 parts of gumbo, 1.6 parts of purslane, and it is poured into decoction in frying pan, Decoction liquor is filtrated to get, it is standby, wherein,

The preparation of decoction liquor specifically includes following steps：

S101:Aqua Folium Camelliae sinensis are put into decoction pot and decocted to seething with excitement, Cassia occidentalis, barrenwort, bitter citrus immature flower is added, decocted 89.7 DEG C of pot temperature, decocting time 0.69h obtains mixed solution A, wherein, Aqua Folium Camelliae sinensis are soaked by oolong tea and obtained, and why adopt Decocted with Aqua Folium Camelliae sinensis, be on the one hand resulting decoction liquid energy is carried out taste removal to the raw material A after fermentation, on the other hand Be in order to lift effect of final compound mushroom sauce, by testing repeatedly, immersion Aqua Folium Camelliae sinensis when frozen fresh oolong tea and water matter Measure ratio preferably 1：28.6, proportioning now at utmost can carry out taste removal in the later stage to raw material A, and (so-called taste removal is to remove Fall mushroom itself and compare niff), and the taste of tealeaves will not be introduced, i.e., people will not be allowed to be had tea when eating mushroom sauce Ye Shui sensation；

S102:Uncommon Xian grass, bluish dogbane are added into mixed solution A, 80.1 DEG C of temperature is decocted, decocting time 0.41h is obtained Mixed solution B；

S103:Gynostemma pentaphylla, contracting sand, serissa serissoide, matrimony vine, cape jasmine are added into mixed solution B, 73.8 DEG C of temperature is decocted, decocted Time 0.44h is boiled, mixed solution C is obtained；

S104:Cactus, lichee, gumbo, purslane are added into mixed solution C, 68.1 DEG C of temperature is decocted, during decoction Between 0.65h, obtain mixed solution D；

S105:Chinese toon bud is added into mixed solution D, 62.3 DEG C of temperature is decocted, decocting time 0.14h filters off impurity, then With 94.4 DEG C of decoction temperature, 0.05h is decocted, final decoction liquor is obtained；

S03：Weigh 5 parts of soybean residue, 4 parts of butter bean, 2.7 parts of lotus seeds according to the above ratio, and by the soybean residue weighed, Lima Beans, lotus seeds are cooked, and obtain raw material C；

S04：1.8 parts of Radix Codonopsis, 2.3 parts of testa dolichoris are weighed according to aforementioned proportion, and the Radix Codonopsis weighed, testa dolichoris are ground to form Powder, obtains raw material D；

S05：By obtained by the raw material C and S04 obtained by the decoction liquor of gained in the raw material A obtained by S01, S02, S03 Raw material D, which is poured into decoction pot, carries out heating receipts juice, and the material in constantly stirring decoction pot is needed in decoction process, and Alternately (speed stirred clockwise is 54 turns per minute, counterclockwise for stirring clockwise and stirring counterclockwise in whipping process The speed of stirring is 43 turns per minute, and the time stirred clockwise in each cycle is 3 minutes, and the time stirred counterclockwise is 2 minutes), it can not only so ensure that decoction liquor is completely absorbed, and the nutritive value of final gained raw material can also be improved 2%-3%, stops heating after decoction liquor is absorbed completely, wherein, comprising the concrete steps that when receiving juice：First decoction liquor is heated to 84.6 DEG C, heat 0.45h；Heating-up temperature is down to 74.2 DEG C by 2 DEG C of rate of temperature fall per minute again, 0.36h is heated；Then again Heating-up temperature is down to 44 DEG C by 3 DEG C of rate of temperature fall per minute, keeps the temperature up to decoction liquor is absorbed completely, obtains original Expect B；

S06：Weigh 2.5 parts of vegetable oil, 0.5 part of chopped spring onion, 0.6 part of soy sauce according to aforementioned proportion, and by the vegetable oil weighed, Soy sauce, chopped spring onion are added sequentially in frying pan carry out frying, and frying filters off impurity after terminating, then the raw material B obtained by S05 is added, The frying temperature of frying pan is 84.2 DEG C, and frying is carried out in the way of program cools, wherein, program cooling is referred specifically to：The speed of cooling Rate is 2.5 DEG C per minute, after temperature is down to 40 DEG C, stops heating, and frying terminates, and obtains the compound mushroom sauce of finished product.

A kind of biscuit, is made by the raw material of following portions by weight：36 parts of flour, 2.7 parts of egg, 6.1 parts of banana skin, coconut palm 3.5 parts of meat, 3.2 parts of almond, 5.4 parts of pumpkin, 5.8 parts of Chinese yam, 3.2 parts of additive and pass through the compound perfume (or spice) obtained by embodiment three 5.3 parts of mushroom sauce, wherein, the additive is cooked and formed by aloe, Buddha's hand, wintercherry fruit or calyx, asarum, balsam pear, pomelo peel, clear water, its In, mass percent shared by each material is：Aloe 8.3%, Buddha's hand 5.7%, wintercherry fruit or calyx 6.1%, asarum 8.9%, balsam pear 9.4%th, pomelo peel 11.3%, clear water 50.3%, are made by following procedure of processing：

First, 3.2 parts of almond is weighed according to the above ratio, and almond is pulverized, and obtains raw material E；

Secondly, 6.1 parts of banana skin, 3.5 parts of coconut meat, 5.4 parts of pumpkin, 5.8 parts of Chinese yam are weighed according to the above ratio, and by perfume (or spice) Any of several broadleaf plants skin, coconut meat, pumpkin, Chinese yam are put into mixer, break into mud, obtain raw material F；

Finally, weigh 36 parts of flour, 2.7 parts of egg, 3.2 parts of additive according to the above ratio, and by raw material E, raw material F, Flour, egg, additive merge, and are sufficiently stirred for, obtain dough, then the dough mixed up is pressed into 2mm-2.5mm dough sheet, And oven for baking is put into, finally give biscuit.

Example IV：A kind of NEW TYPE OF COMPOSITE mushroom sauce, is made by the raw material of following portions by weight：

It is 41 parts of mushroom stems, 2.3 parts of Chinese toon bud, 8 parts of soybean residue, 3.7 parts of cactus, 3.5 parts of matrimony vine, 3.2 parts of Radix Codonopsis, flat 3.1 parts of beans clothing, 3.6 parts of vegetable oil, 0.9 part of chopped spring onion, 0.8 part of soy sauce, 1.7 parts of cape jasmine, 1.5 parts of bitter citrus immature flower, 2.1 parts of gynostemma pentaphylla, Uncommon 1.5 parts of Xian grass, 2.1 parts of barrenwort, 6 parts of butter bean, 1.2 parts of contracting sand, 1.4 parts of onion, 2.1 parts of Cassia occidentalis, bluish dogbane 2.2 Part, 3.8 parts of lichee, 3.2 parts of lotus seeds, 1.4 parts of serissa serissoide, 16 parts of Aqua Folium Camelliae sinensis, 2.1 parts of gumbo, 1.1 parts of composite bacteria agent, purslane 1.8 part.The composite bacteria agent includes bacillus amyloliquefaciens, bacillus subtilis, Mucor racemosus, monascus, aspergillus oryzae, meter Gen Mould, Wei Shi lactic acid bacterias, wherein, each shared percentage is：Bacillus amyloliquefaciens 8.6%, bacillus subtilis 21.4%, Mucor racemosus 13.7%, monascus 16.3%, aspergillus oryzae 11.3%, Rhizopus oryzae 12.4%, Wei Shi lactic acid bacterias 16.3%.

S01：1.1 parts of 41 parts of mushroom stems and composite bacteria agent are weighed according to the above ratio, and mushroom stems are cleaned up, and utilization is removed Film device removes the film on mushroom stems surface, and after the film on mushroom stems surface is removed, mushroom stems are cut into 6mm*5mm or so fourth, Again by the mushroom stems after dicing and composite bacteria agent mixed fermentation, yeasting is anaerobism, 23 DEG C of fermentation temperature, fermentation time 62.8h, obtains raw material A；

S02：2.3 parts of Chinese toon bud, 3.7 parts of cactus, 3.5 parts of matrimony vine, cape jasmine 1.7, bitter citrus immature flower 1.5 are weighed according to the above ratio Part, 2.1 parts of gynostemma pentaphylla, uncommon 1.5 parts of Xian grass, 2.1 parts of barrenwort, 1.2 parts of contracting sand, 2.1 parts of Cassia occidentalis, 2.2 parts of bluish dogbane, lichee 3.8 parts, 1.4 parts of serissa serissoide, 2.1 parts of gumbo, 1.8 parts of purslane, 16 parts of Aqua Folium Camelliae sinensis, and be poured into decoction in frying pan, filtering Decoction liquor is obtained, it is standby, wherein,

The preparation of decoction liquor specifically includes following steps：

S101:Aqua Folium Camelliae sinensis are put into decoction pot and decocted to seething with excitement, Cassia occidentalis, barrenwort, bitter citrus immature flower is added, decocted 91.4 DEG C of pot temperature, decocting time 0.71h obtains mixed solution A, wherein, Aqua Folium Camelliae sinensis are soaked by oolong tea and obtained, and why adopt Decocted with Aqua Folium Camelliae sinensis, be on the one hand resulting decoction liquid energy is carried out taste removal to the raw material A after fermentation, on the other hand Be in order to lift effect of final compound mushroom sauce, by testing repeatedly, immersion Aqua Folium Camelliae sinensis when frozen fresh oolong tea and water matter Measure ratio preferably 1：28.6, proportioning now at utmost can carry out taste removal in the later stage to raw material A, and (so-called taste removal is to remove Fall mushroom itself and compare niff), and the taste of tealeaves will not be introduced, i.e., people will not be allowed to be had tea when eating mushroom sauce Ye Shui sensation；

S102:Uncommon Xian grass, bluish dogbane are added into mixed solution A, 80.8 DEG C of temperature is decocted, decocting time 0.48h is obtained Mixed solution B；

S103:Gynostemma pentaphylla, contracting sand, serissa serissoide, matrimony vine, cape jasmine are added into mixed solution B, 74.1 DEG C of temperature is decocted, decocted Time 0.45h is boiled, mixed solution C is obtained；

S104:Cactus, lichee, gumbo, purslane are added into mixed solution C, 68.6 DEG C of temperature is decocted, during decoction Between 0.66h, obtain mixed solution D；

S105:Chinese toon bud is added into mixed solution D, 63.4 DEG C of temperature is decocted, decocting time 0.16h filters off impurity, then With 95.5 DEG C of decoction temperature, 0.05h is decocted, final decoction liquor is obtained；

S03：Weigh 8 parts of soybean residue, 6 parts of butter bean, 3.2 parts of lotus seeds according to the above ratio, and by the soybean residue weighed, Lima Beans, lotus seeds are cooked, and obtain raw material C；

S04：3.2 parts of Radix Codonopsis, 3.1 parts of testa dolichoris are weighed according to aforementioned proportion, and the Radix Codonopsis weighed, testa dolichoris are ground to form Powder, obtains raw material D；

S05：By obtained by the raw material C and S04 obtained by the decoction liquor of gained in the raw material A obtained by S01, S02, S03 Raw material D, which is poured into decoction pot, carries out heating receipts juice, and the material in constantly stirring decoction pot is needed in decoction process, and Alternately (speed stirred clockwise is 54 turns per minute, counterclockwise for stirring clockwise and stirring counterclockwise in whipping process The speed of stirring is 43 turns per minute, and the time stirred clockwise in each cycle is 3 minutes, and the time stirred counterclockwise is 2 minutes), it can not only so ensure that decoction liquor is completely absorbed, and the nutritive value of final gained raw material can also be improved 2%-3%, stops heating after decoction liquor is absorbed completely, wherein, comprising the concrete steps that when receiving juice：First decoction liquor is heated to 86.5 DEG C, heat 0.56h；Heating-up temperature is down to 75.1 DEG C by 2 DEG C of rate of temperature fall per minute again, 0.42h is heated；Then again Heating-up temperature is down to 45 DEG C by 3 DEG C of rate of temperature fall per minute, keeps the temperature up to decoction liquor is absorbed completely, obtains original Expect B；

S06：Weigh 0.9 part of chopped spring onion, 0.8 part of soy sauce, 3.6 parts of vegetable oil according to aforementioned proportion, and by the vegetable oil weighed, Soy sauce, chopped spring onion are added sequentially in frying pan carry out frying, and frying filters off impurity after terminating, then the raw material B obtained by S05 is added, The frying temperature of frying pan is 84.8 DEG C, and frying is carried out in the way of program cools, wherein, program cooling is referred specifically to：The speed of cooling Rate is 2.5 DEG C per minute, after temperature is down to 40 DEG C, stops heating, and frying terminates, and obtains the compound mushroom sauce of finished product.

A kind of biscuit, is made by the raw material of following portions by weight：52 parts of flour, 4.1 parts of egg, 7 parts of banana skin, coconut meat 4.2 parts, 5.3 parts of almond, 6.4 parts of pumpkin, 6.2 parts of Chinese yam, 6.1 parts of additive and pass through the compound perfume (or spice) obtained by example IV 6.4 parts of mushroom sauce, wherein, the additive is cooked and formed by aloe, Buddha's hand, wintercherry fruit or calyx, asarum, balsam pear, pomelo peel, clear water, its In, mass percent shared by each material is：Aloe 8.3%, Buddha's hand 5.7%, wintercherry fruit or calyx 6.1%, asarum 8.9%, balsam pear 9.4%th, pomelo peel 11.3%, clear water 50.3%, are made by following procedure of processing：

First, 5.3 parts of almond is weighed according to the above ratio, and almond is pulverized, and obtains raw material E；

Secondly, 7 parts of banana skin, 4.2 parts of coconut meat, 6.4 parts of pumpkin, 6.2 parts of Chinese yam are weighed according to the above ratio, and by banana Skin, coconut meat, pumpkin, Chinese yam are put into mixer, break into mud, obtain raw material F；

Finally, weigh 52 parts of flour, 4.1 parts of egg, 6.1 parts of additive according to the above ratio, and by raw material E, raw material F, Flour, egg, additive merge, and are sufficiently stirred for, obtain dough, then the dough mixed up is pressed into 2mm-2.5mm dough sheet, And oven for baking is put into, finally give biscuit.

Embodiment five：A kind of NEW TYPE OF COMPOSITE mushroom sauce, is made by the raw material of following portions by weight：

48 parts of mushroom stems, 3.2 parts of Chinese toon bud, 14 parts of soybean residue, 4 parts of cactus, 5 parts of matrimony vine, 4.2 parts of Radix Codonopsis, testa dolichoris 4.1 parts, 4 parts of vegetable oil, 1.8 parts of chopped spring onion, 1.1 parts of soy sauce, 2.3 parts of cape jasmine, 2.2 parts of bitter citrus immature flower, 3.1 parts of gynostemma pentaphylla, uncommon Xian grass 2.4 parts, 3 parts of barrenwort, 8 parts of butter bean, 1.6 parts of contracting sand, 2 parts of onion, 2.6 parts of Cassia occidentalis, 3.1 parts of bluish dogbane, 4 parts of lichee, 5 parts of lotus seeds, 1.7 parts of serissa serissoide, 24 parts of Aqua Folium Camelliae sinensis, 2.7 parts of gumbo, 1.7 parts of composite bacteria agent, 1.9 parts of purslane.The compound bacteria Agent includes bacillus amyloliquefaciens, bacillus subtilis, Mucor racemosus, monascus, aspergillus oryzae, Rhizopus oryzae, Wei Shi lactic acid bacterias, its In, each shared percentage is：Bacillus amyloliquefaciens 8.6%, bacillus subtilis 21.4%, Mucor racemosus 13.7%, Monascus 16.3%, aspergillus oryzae 11.3%, Rhizopus oryzae 12.4%, Wei Shi lactic acid bacterias 16.3%.

S01：1.7 parts of 48 parts of mushroom stems and composite bacteria agent are weighed according to the above ratio, and mushroom stems are cleaned up, and utilization is removed Film device removes the film on mushroom stems surface, and after the film on mushroom stems surface is removed, mushroom stems are cut into 6mm*5mm or so fourth, Again by the mushroom stems after dicing and composite bacteria agent mixed fermentation, yeasting is anaerobism, 23 DEG C of fermentation temperature, fermentation time 68.1h, obtains raw material A；

S02：Weigh according to the above ratio 3.2 parts of Chinese toon bud, 4 parts of cactus, 5 parts of matrimony vine, cape jasmine 2.3,2.2 parts of bitter citrus immature flower, 3.1 parts of gynostemma pentaphylla, 2.4 parts of uncommon Xian grass, 3 parts of barrenwort, 1.6 parts of contracting sand, 2.6 parts of Cassia occidentalis, 3.1 parts of bluish dogbane, 4 parts of lichee, 1.7 parts of serissa serissoide, 2.7 parts of gumbo, 1.9 parts of purslane, 24 parts of Aqua Folium Camelliae sinensis, and decoction in frying pan is poured into, it is filtrated to get pan-fried Boil liquid, it is standby, wherein,

The preparation of decoction liquor specifically includes following steps：

S101:Aqua Folium Camelliae sinensis are put into decoction pot and decocted to seething with excitement, Cassia occidentalis, barrenwort, bitter citrus immature flower is added, decocted 92.8 DEG C of pot temperature, decocting time 0.76h obtains mixed solution A, wherein, Aqua Folium Camelliae sinensis are soaked by oolong tea and obtained, and why adopt Decocted with Aqua Folium Camelliae sinensis, be on the one hand resulting decoction liquid energy is carried out taste removal to the raw material A after fermentation, on the other hand Be in order to lift effect of final compound mushroom sauce, by testing repeatedly, immersion Aqua Folium Camelliae sinensis when frozen fresh oolong tea and water matter Measure ratio preferably 1：28.6, proportioning now at utmost can carry out taste removal in the later stage to raw material A, and (so-called taste removal is to remove Fall mushroom itself and compare niff), and the taste of tealeaves will not be introduced, i.e., people will not be allowed to be had tea when eating mushroom sauce Ye Shui sensation；

S102:Uncommon Xian grass, bluish dogbane are added into mixed solution A, 81.2 DEG C of temperature is decocted, decocting time 0.51h is obtained Mixed solution B；

S103:Gynostemma pentaphylla, contracting sand, serissa serissoide, matrimony vine, cape jasmine are added into mixed solution B, 74.6 DEG C of temperature is decocted, decocted Time 0.48h is boiled, mixed solution C is obtained；

S104:Cactus, lichee, gumbo, purslane are added into mixed solution C, 69.6 DEG C of temperature is decocted, during decoction Between 0.69h, obtain mixed solution D；

S105:Chinese toon bud is added into mixed solution D, 64.2 DEG C of temperature is decocted, decocting time 0.18h filters off impurity, then With 96.2 DEG C of decoction temperature, 0.05h is decocted, final decoction liquor is obtained；

S03：Weigh 14 parts of soybean residue, 8 parts of butter bean, 5 parts of lotus seeds according to the above ratio, and by the soybean residue weighed, Lima Beans, lotus seeds are cooked, and obtain raw material C；

S04：4.2 parts of Radix Codonopsis, 4.1 parts of testa dolichoris are weighed according to aforementioned proportion, and the Radix Codonopsis weighed, testa dolichoris are ground to form Powder, obtains raw material D；

S05：By obtained by the raw material C and S04 obtained by the decoction liquor of gained in the raw material A obtained by S01, S02, S03 Raw material D, which is poured into decoction pot, carries out heating receipts juice, and the material in constantly stirring decoction pot is needed in decoction process, and Alternately (speed stirred clockwise is 54 turns per minute, counterclockwise for stirring clockwise and stirring counterclockwise in whipping process The speed of stirring is 43 turns per minute, and the time stirred clockwise in each cycle is 3 minutes, and the time stirred counterclockwise is 2 minutes), it can not only so ensure that decoction liquor is completely absorbed, and the nutritive value of final gained raw material can also be improved 2%-3%, stops heating after decoction liquor is absorbed completely, wherein, comprising the concrete steps that when receiving juice：First decoction liquor is heated to 88.7 DEG C, heat 0.73h；Heating-up temperature is down to 75.8 DEG C by 2 DEG C of rate of temperature fall per minute again, 0.54h is heated；Then again Heating-up temperature is down to 46 DEG C by 3 DEG C of rate of temperature fall per minute, keeps the temperature up to decoction liquor is absorbed completely, obtains original Expect B；

S06：1.8 parts of chopped spring onion, 1.1 parts of soy sauce, 4 parts of vegetable oil are weighed according to aforementioned proportion, and by the vegetable oil weighed, sauce Oil, chopped spring onion are added sequentially in frying pan carry out frying, and frying filters off impurity after terminating, then the raw material B obtained by S05 is added, and fries The frying temperature of pot is 85.1 DEG C, and frying is carried out in the way of program cools, wherein, program cooling is referred specifically to：The speed of cooling For 2.5 DEG C per minute, after temperature is down to 40 DEG C, stop heating, frying terminates, and obtains the compound mushroom sauce of finished product.

A kind of biscuit, is made by the raw material of following portions by weight：71 parts of flour, 5 parts of egg, 8.2 parts of banana skin, coconut meat 5.1 parts, 6.5 parts of almond, 7 parts of pumpkin, 7.6 parts of Chinese yam, 7.2 parts of additive and pass through the compound mushroom obtained by embodiment five 7.1 parts of sauce, wherein, the additive is cooked and formed by aloe, Buddha's hand, wintercherry fruit or calyx, asarum, balsam pear, pomelo peel, clear water, wherein, Mass percent shared by each material is：Aloe 8.3%, Buddha's hand 5.7%, wintercherry fruit or calyx 6.1%, asarum 8.9%, balsam pear 9.4%, shaddock Sub- skin 11.3%, clear water 50.3%, are made by following procedure of processing：

First, 6.5 parts of almond is weighed according to the above ratio, and almond is pulverized, and obtains raw material E；

Secondly, 8.2 parts of banana skin, 5.1 parts of coconut meat, 7 parts of pumpkin, 7.6 parts of Chinese yam are weighed according to the above ratio, and by banana Skin, coconut meat, pumpkin, Chinese yam are put into mixer, break into mud, obtain raw material F；

Finally, 71 parts of flour, 5 parts of egg, 7.2 parts of additive are weighed according to the above ratio, and by raw material E, raw material F, face Powder, egg, additive merge, and are sufficiently stirred for, obtain dough, then the dough mixed up is pressed into 2mm-2.5mm dough sheet, and Oven for baking is put into, biscuit is finally given.

Embodiment six：A kind of NEW TYPE OF COMPOSITE mushroom sauce, is made by the raw material of following portions by weight：

50 parts of mushroom stems, 4 parts of Chinese toon bud, 20 parts of soybean residue, 5 parts of cactus, 6 parts of matrimony vine, 5 parts of Radix Codonopsis, 5 parts of testa dolichoris, 5 parts of vegetable oil, 3 parts of chopped spring onion, 2 parts of soy sauce, 6 parts of cape jasmine, 3 parts of bitter citrus immature flower, 4 parts of gynostemma pentaphylla, uncommon 3 parts of Xian grass, 6 parts of barrenwort, profit 11 parts of horsebean, 2 parts of contracting sand, 5 parts of onion, 4 parts of Cassia occidentalis, 5 parts of bluish dogbane, 5 parts of lichee, 6 parts of lotus seeds, 2 parts of serissa serissoide, Aqua Folium Camelliae sinensis 30 parts, 3 parts of gumbo, 2 parts of composite bacteria agent, 2 parts of purslane.The composite bacteria agent includes bacillus amyloliquefaciens, bacillus subtilis Bacterium, Mucor racemosus, monascus, aspergillus oryzae, Rhizopus oryzae, Wei Shi lactic acid bacterias, wherein, each shared percentage is：Solve starch bud Spore bacillus 8.6%, bacillus subtilis 21.4%, Mucor racemosus 13.7%, monascus 16.3%, aspergillus oryzae 11.3%, meter Gen Mould 12.4%, Wei Shi lactic acid bacterias 16.3%.

S01：2 parts of 50 parts of mushroom stems and composite bacteria agent are weighed according to the above ratio, mushroom stems are cleaned up, and utilize membrane removal Equipment removes the film on mushroom stems surface, and after the film on mushroom stems surface is removed, mushroom stems are cut into 6mm*5mm or so fourth, then By the mushroom stems after dicing and composite bacteria agent mixed fermentation, yeasting is anaerobism, and 23 DEG C of fermentation temperature, fermentation time 72h is obtained To raw material A；

S02：4 parts of Chinese toon bud, 5 parts of cactus, 6 parts of matrimony vine, 6 parts of cape jasmine, 3 parts of bitter citrus immature flower, strand are weighed according to the above ratio Blue 4 parts, uncommon 3 parts of Xian grass, 6 parts of barrenwort, 2 parts of contracting sand, 4 parts of Cassia occidentalis, 5 parts of bluish dogbane, 5 parts of lichee, 2 parts of serissa serissoide, tealeaves 30 parts of water, 3 parts of gumbo, 2 parts of purslane, and decoction in frying pan is poured into, decoction liquor is filtrated to get, it is standby, wherein,

The preparation of decoction liquor specifically includes following steps：

S101:Aqua Folium Camelliae sinensis are put into decoction pot and decocted to seething with excitement, Cassia occidentalis, barrenwort, bitter citrus immature flower is added, decocted 94 DEG C of pot temperature, decocting time 0.8h obtains mixed solution A, wherein, Aqua Folium Camelliae sinensis are soaked by oolong tea and obtained, and why use Aqua Folium Camelliae sinensis are decocted, and are on the one hand resulting decoction liquid energy is carried out taste removal to the raw material A after fermentation, are on the other hand In order to lift effect of final compound mushroom sauce, by testing repeatedly, the quality of frozen fresh oolong tea and water during immersion Aqua Folium Camelliae sinensis Than being preferably 1：28.6, proportioning now at utmost can carry out taste removal in the later stage to raw material A, and (so-called taste removal is to remove Mushroom itself compares niff), and the taste of tealeaves will not be introduced, i.e., people will not be allowed to be had tea when eating mushroom sauce leaf The sensation of water；

S102:Uncommon Xian grass, bluish dogbane are added into mixed solution A, 82 DEG C of temperature is decocted, decocting time 0.6h is mixed Close solution B；

S103:Gynostemma pentaphylla, contracting sand, serissa serissoide, matrimony vine, cape jasmine are added into mixed solution B, 75 DEG C of temperature is decocted, decocted Time 0.5h, obtains mixed solution C；

S104:Cactus, lichee, gumbo, purslane are added into mixed solution C, temperature 70 C, decocting time is decocted 0.7h, obtains mixed solution D；

S105:Add Chinese toon bud into mixed solution D, decoct 65 DEG C of temperature, decocting time 0.2h filters off impurity, then with 100 DEG C of decoction temperature, decocts 0.05h, obtains final decoction liquor；

S03：Weigh 20 parts of soybean residue, 11 parts of butter bean, 6 parts of lotus seeds according to the above ratio, and by the soybean residue weighed, Lima Beans, lotus seeds are cooked, and obtain raw material C；

S04：5 parts of Radix Codonopsis, 5 parts of testa dolichoris are weighed according to aforementioned proportion, and the Radix Codonopsis weighed, testa dolichoris are pulverized End, obtains raw material D；

S05：By obtained by the raw material C and S04 obtained by the decoction liquor of gained in the raw material A obtained by S01, S02, S03 Raw material D, which is poured into decoction pot, carries out heating receipts juice, and the material in constantly stirring decoction pot is needed in decoction process, and Alternately (speed stirred clockwise is 54 turns per minute, counterclockwise for stirring clockwise and stirring counterclockwise in whipping process The speed of stirring is 43 turns per minute, and the time stirred clockwise in each cycle is 3 minutes, and the time stirred counterclockwise is 2 minutes), it can not only so ensure that decoction liquor is completely absorbed, and the nutritive value of final gained raw material can also be improved 2%-3%, stops heating after decoction liquor is absorbed completely, wherein, comprising the concrete steps that when receiving juice：First decoction liquor is heated to 90 DEG C, heat 1h；Heating-up temperature is down to 76 DEG C by 2 DEG C of rate of temperature fall per minute again, 0.6h is heated；Then it is every by 3 DEG C again Heating-up temperature is down to 48 DEG C by the rate of temperature fall of minute, is kept the temperature up to decoction liquor is absorbed completely, is obtained raw material B；

S06：Weigh 5 parts of vegetable oil, 3 parts of chopped spring onion, 2 parts of soy sauce according to aforementioned proportion, and by the vegetable oil weighed, soy sauce, Chopped spring onion is added sequentially in frying pan carry out frying, and frying filters off impurity after terminating, then the raw material B obtained by S05 is added, frying pan Frying temperature is 86 DEG C, and frying is carried out in the way of program cools, wherein, program cooling is referred specifically to：The speed of cooling is every point 2.5 DEG C of clock, after temperature is down to 40 DEG C, stops heating, frying terminates, and obtains the compound mushroom sauce of finished product.

A kind of biscuit, is made by the raw material of following portions by weight：80 parts of flour, 6 parts of egg, 10 parts of banana skin, coconut meat 6 Part, 7 parts of almond, 8 parts of pumpkin, 10 parts of Chinese yam, 8 parts of additive and by 8 parts of compound mushroom sauce obtained by embodiment six, its In, the additive is cooked and formed by aloe, Buddha's hand, wintercherry fruit or calyx, asarum, balsam pear, pomelo peel, clear water, wherein, shared by each material Mass percent is：Aloe 8.3%, Buddha's hand 5.7%, wintercherry fruit or calyx 6.1%, asarum 8.9%, balsam pear 9.4%, pomelo peel 11.3%th, clear water 50.3%, is made by following procedure of processing：

First, 7 parts of almond is weighed according to the above ratio, and almond is pulverized, and obtains raw material E；

Secondly, 10 parts of banana skin, 6 parts of coconut meat, 8 parts of pumpkin, 10 parts of Chinese yam are weighed according to the above ratio, and by banana skin, coconut palm Meat, pumpkin, Chinese yam are put into mixer, break into mud, obtain raw material F；

Finally, weigh 80 parts of flour, 6 parts of egg, 8 parts of additive according to the above ratio, and by raw material E, raw material F, flour, Egg, additive merge, and are sufficiently stirred for, obtain dough, then the dough mixed up is pressed into 2mm-2.5mm dough sheet, and put Enter to oven for baking, finally give biscuit.

The technological parameters such as the temperature, the time that are provided in various embodiments of the present invention, are drawn from many experiments, and The technological parameter provided in each embodiment is mutually related, and when a certain parameter changes, can influence final gained The quality of the compound mushroom sauce arrived.In addition, when preparing decoction liquor, the order for the material that day part is added can not be overturned, because It is different for the temperature corresponding to day part, if reverse, it may appear that high temperature needs the thing qualitative attribution that low temperature is decocted, and causes the later stage Nutrient can not be concentrated in mushroom stems, and the compound mushroom sauce mouthfeel of final molding is more pained.

A kind of decoction pot, including pot 1, rotating base 2 and heater 3.Pot 1 is inner hollow and upper end open Structure, the lower end of pot 1 is fixed on the output end of rotating base 2, and rotating base 2 can drive pot 1 to carry out in the horizontal direction 360 ° of rotations.Heater 3 can be heated to the material being contained in pot 1.

Heater 3 includes the elevating mechanism that multiple heating frames 310 and driving heating frame 310 are moved up and down 320.The quantity of heating frame 310 can be two, three, four, five, six etc., in the present embodiment, heating frame 310 Quantity is preferably six, and the output end of the upper ends of six heating frames 310 with elevating mechanism 320 is connected, the energy of elevating mechanism 320 Heating frame 310 is driven to move up and down, heating frame 310 is in folding process is carried out, and its lower end can extend into pot 1, And the depth capacity declined can arrive the position close to the bottom wall of pot 1, elevating mechanism 320 can drive the shifting completely of heating frame 310 Go out to outside pot 1.In the present embodiment, elevating mechanism 320 can be the combination of cylinder and connecting plate.

In the present embodiment, the concrete structure of heating frame 310 is as follows：

Heating frame 310 includes inner hollow and the body 311 of upper end open, multiple leaves being arranged on the outer wall of body 311 Piece 312, electrical heating wire 313.Blade 312 is the structure of inner hollow and one end open, openend and the body 311 of blade 312 Outer wall be connected, and the inner hollow cavity of blade 312 is connected with the inner hollow cavity of body 311, in each leaf Electrical heating wire 313 is arranged with piece 312, moreover, electrical heating wire 313 is close to the inwall of blade 312.It is set on body 311 Blade 312 be interlaced arrangement, the angle between any two neighboring blade 312 is 90 °.Electrical heating wire 313 it is another End is entered in the inner hollow cavity of body 311, and then the openend from body 311 is extended out, and electric with temperature controller Connection.

Six heating frames 310 respectively the first heating frame 310, the second heating frame 310, the 3rd heating frame the 310, the 4th add Hot frame 310, the 5th heating frame 310, the 6th heating frame 310, six heating frames 310 are sequentially arranged, and enclose circle, wherein, Blade 312 of any two neighboring heating frame 310 in arrangement thereon has overlapping above and below part, so-called overlapping finger, such as, The throwing of some blade 312 on some heating frame 310 of blade 312 and second on first heating frame 310 in vertical direction Shadow overlaps, on overlapping some heating frame 310 of blade 312 and second being not meant on the first heating frame 310 Some blade 312 is intersecting in same plane.

Thermometric, arranges multiple temperature sensors, signal output part and the industry of temperature sensor in pot 1 for convenience The signal input part electrical connection of computer, the signal input part of temperature controller is electrically connected with the signal output part of industrial computer.

In addition, toppling over the material in pot 1 for convenience, driving rotation is provided with the one end of rotating base 2 away from pot 1 Turn the rotating mechanism that base 2 carries out 180 ° of rotations in vertical direction.

Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned Embodiment is changed, changed, replacing and modification.

Claims

1. a kind of NEW TYPE OF COMPOSITE mushroom sauce, it is characterised in that be made by the raw material of following portions by weight：

It is 30-50 parts of mushroom stems, 1-4 parts of Chinese toon bud, 2-20 parts of soybean residue, 1-5 parts of cactus, 1-6 parts of matrimony vine, 1-5 parts of Radix Codonopsis, flat 1-5 parts of beans clothing, 1-5 parts of vegetable oil, 0.1-3 parts of chopped spring onion, 0.1-2 parts of soy sauce, 0.2-6 parts of cape jasmine, 0.1-3 parts of bitter citrus immature flower, strand Blue 0.1-4 parts, uncommon 0.1-3 parts of Xian grass, 0.1-6 parts of barrenwort, 1-11 parts of butter bean, 0.1-2 parts of contracting sand, 0.2-5 parts of onion, grass 0.1-4 parts of Cassia, 0.1-5 parts of bluish dogbane, 1-5 parts of lichee, 1-6 parts of lotus seeds, 0.1-2 parts of serissa serissoide, 10-30 parts of Aqua Folium Camelliae sinensis, autumn 1-3 parts of certain herbaceous plants with big flowers, 0.1-2 parts of composite bacteria agent, 1-2 parts of purslane.

2. a kind of NEW TYPE OF COMPOSITE mushroom sauce according to claim 1, it is characterised in that by the raw material system of following portions by weight ：32-48 parts of mushroom stems, 1.2-3.2 parts of Chinese toon bud, 3-14 parts of soybean residue, 2-4 parts of cactus, 2-5 parts of matrimony vine, Radix Codonopsis 1.6- 4.2 parts, 1.7-4.1 parts of testa dolichoris, 2-4 parts of vegetable oil, 0.3-1.8 parts of chopped spring onion, 0.4-1.1 parts of soy sauce, 0.5-2.3 parts of cape jasmine, 0.4-2.2 parts of bitter citrus immature flower, 0.6-3.1 parts of gynostemma pentaphylla, uncommon 0.7-2.4 parts of Xian grass, 0.5-3 parts of barrenwort, 3-8 parts of butter bean, contracting 0.4-1.6 parts of sand, 0.5-2 parts of onion, 0.3-2.6 parts of Cassia occidentalis, 0.5-3.1 parts of bluish dogbane, 2-4 parts of lichee, 2-5 parts of lotus seeds, 0.6-1.7 parts of serissa serissoide, 12-24 parts of Aqua Folium Camelliae sinensis, 1.6-2.7 parts of gumbo, 0.3-1.7 parts of composite bacteria agent, purslane 1.2-1.9 Part.

3. a kind of NEW TYPE OF COMPOSITE mushroom sauce according to claim 2, it is characterised in that the composite bacteria agent includes solution starch Bacillus, bacillus subtilis, Mucor racemosus, monascus, aspergillus oryzae, Rhizopus oryzae, Wei Shi lactic acid bacterias, wherein, it is each shared Percentage be：Bacillus amyloliquefaciens 8.6%, bacillus subtilis 21.4%, Mucor racemosus 13.7%, monascus 16.3%th, aspergillus oryzae 11.3%, Rhizopus oryzae 12.4%, Wei Shi lactic acid bacterias 16.3%.

4. a kind of preparation method of NEW TYPE OF COMPOSITE mushroom sauce according to any one of claims 1 to 3, it is characterised in that bag Include following steps：

Step one：Mushroom stems and composite bacteria agent are weighed according to the above ratio, mushroom stems are cleaned up, and remove mushroom stems surface Film, and dicing, then by the mushroom stems after membrane removal and composite bacteria agent mixed fermentation, 23 DEG C of fermentation temperature, fermentation time 48h- 72h, obtains raw material A；

Step 2：Weigh according to the above ratio Chinese toon bud, cactus, matrimony vine, cape jasmine, bitter citrus immature flower, gynostemma pentaphylla, uncommon Xian grass, barrenwort, Contracting sand, Cassia occidentalis, bluish dogbane, lichee, serissa serissoide, gumbo, purslane, Aqua Folium Camelliae sinensis, and it is poured into decoction in decoction pot, filtering Decoction liquor is obtained, it is standby；

Step 3：Soybean residue, butter bean, lotus seeds are weighed according to the above ratio, and the soybean residue weighed, butter bean, lotus seeds are cooked, Obtain raw material C；

Step 4：Radix Codonopsis, testa dolichoris are weighed according to aforementioned proportion, and by the Radix Codonopsis weighed, testa dolichoris grind into powder, obtains original Expect D；

Step 5：By the raw material C and step obtained by the decoction liquor of gained in the raw material A obtained by step one, step 2, step 3 The raw material D of rapid four gained, which is poured into decoction pot, carries out heating receipts juice, stops heating after decoction liquor is absorbed completely, obtains original Expect B；

Step 6：Chopped spring onion, soy sauce, vegetable oil are weighed according to aforementioned proportion, and the vegetable oil weighed, soy sauce, chopped spring onion are added successively Enter into frying pan to carry out frying, frying filters off impurity after terminating, then the raw material B obtained by step 5 is added, and cools by program Mode carries out frying, after frying terminates, and obtains the compound mushroom sauce of finished product.

5. preparation method according to claim 4, it is characterised in that in the step 2, the preparation of decoction liquor is included such as Lower step：

S101:Aqua Folium Camelliae sinensis are put into decoction pot and decocted to seething with excitement, Cassia occidentalis, barrenwort, bitter citrus immature flower is added, pot temperature is decocted 86 DEG C -94 DEG C of degree, decocting time 0.5h-0.8h obtains mixed solution A；

S102:Added into mixed solution A and wish Xian grass, bluish dogbane, 78 DEG C -82 DEG C of temperature of decoction, decocting time 0.3h-0.6h, Obtain mixed solution B；

S103:Gynostemma pentaphylla, contracting sand, serissa serissoide, matrimony vine, cape jasmine are added into mixed solution B, 72 DEG C -75 DEG C of temperature is decocted, decocted Time 0.4h-0.5h, obtains mixed solution C；

S104:Cactus, lichee, gumbo, purslane are added into mixed solution C, 66 DEG C -70 DEG C of temperature, decocting time is decocted 0.6h-0.7h, obtains mixed solution D；

S105:Chinese toon bud is added into mixed solution D, -65 DEG C of temperature 60 C is decocted, decocting time 0.1h-0.2h is filtered off miscellaneous Matter, then with 90 DEG C -100 DEG C of decoction temperature, decoct 0.05h, obtain final decoction liquor.

6. preparation method according to claim 4, it is characterised in that the specific step in the step 5 when carrying out receipts juice Suddenly it is：Decoction liquor is first heated to 80 DEG C -90 DEG C, 0.2h-1h is heated；2 DEG C of rate of temperature fall per minute are pressed again by heating-up temperature 72 DEG C -76 DEG C are down to, 0.1h-0.6h is heated；Then heating-up temperature is down to 40 DEG C -48 by 3 DEG C of rate of temperature fall per minute again DEG C, the temperature is kept until decoction liquor is absorbed completely.

7. preparation method according to claim 4, it is characterised in that in the step 6, by the original obtained by step 5 After material B is poured into frying pan, the frying temperature of frying pan is 82 DEG C -86 DEG C, when entering line program cooling, and the speed of cooling is every point 2.5 DEG C of clock, after temperature is down to 40 DEG C, stops heating.

8. preparation method according to claim 4, it is characterised in that the decoction pot employed in the step 3 includes interior Portion is hollow and pot (1) of upper end open, driving pot (1) carry out in the horizontal direction 360 ° of rotations rotating bases (2) and Heater (3)；The lower end of the pot (1) is fixed on the output end of the rotating base (2)；Heater (3) bag Include multiple heating frames (310) and driving heating frame (310) elevating mechanism (320) for moving up and down, it is described multiple plus Hot frame (310) has one end to extend into pot (1), and the other end of described multiple heating frames (310) reaches pot (1) It is connected outside and with the output end of elevating mechanism (320)；The heating frame (310) includes the pipe of inner hollow and upper end open Body (311) and multiple blades (312) being arranged on body (311) outer wall, the blade (312) are inner hollow and one The structure of end opening, the openend of the blade (312) is connected with the outer wall of the body (311), and the blade (312) inner hollow cavity is connected with the inner hollow cavity of the body (311)；The heating frame (310) also includes Electrical heating wire (313), the electrical heating wire (313) is arranged in the inner hollow cavity of the blade (312), positioned at pot (1) interlaced arrangement above and below the blade (312) on any two neighboring heating frame (310) in.

9. a kind of biscuit, it is characterised in that be made by the raw material of following portions by weight：10-80 parts of flour, 1-6 parts of egg, perfume 3-10 parts of any of several broadleaf plants skin, 1-6 parts of coconut meat, 1-7 parts of almond, 2-8 parts of pumpkin, 1-10 parts of Chinese yam, 1-8 parts of additive and by claim 4 To compound mushroom sauce 2-8 parts obtained by 7 any preparation methods；It is made by following procedure of processing：

Secondly, banana skin, coconut meat, pumpkin, Chinese yam are weighed according to the above ratio, and banana skin, coconut meat, pumpkin, Chinese yam are put into In mixer, mud is broken into, raw material F is obtained；

Finally, flour, egg, additive are weighed according to the above ratio, and by raw material E, raw material F, flour, egg, additive Merge, be sufficiently stirred for, obtain dough, then the dough mixed up is pressed into 2mm-2.5mm dough sheet, and be put into baking box and dry It is roasting, finally give biscuit.

10. a kind of biscuit according to claim 9, it is characterised in that the additive is by aloe, Buddha's hand, wintercherry fruit or calyx, thin Pungent, balsam pear, pomelo peel, clear water are cooked and formed, wherein, mass percent shared by each material is：Aloe 8.3%, Buddha's hand 5.7%, Wintercherry fruit or calyx 6.1%, asarum 8.9%, balsam pear 9.4%, pomelo peel 11.3%, clear water 50.3%.