CN103719829A - Seafood flavor mushroom powder and preparation method thereof - Google Patents
Seafood flavor mushroom powder and preparation method thereof Download PDFInfo
- Publication number
- CN103719829A CN103719829A CN201310701095.5A CN201310701095A CN103719829A CN 103719829 A CN103719829 A CN 103719829A CN 201310701095 A CN201310701095 A CN 201310701095A CN 103719829 A CN103719829 A CN 103719829A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 235000019634 flavors Nutrition 0.000 title claims abstract description 22
- 235000014102 seafood Nutrition 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 241000735527 Eupatorium Species 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 241000208966 Polygala Species 0.000 claims abstract description 7
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000012045 salad Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 241000675108 Citrus tangerina Species 0.000 claims description 6
- 208000006558 Dental Calculus Diseases 0.000 claims description 6
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 241000096284 Gynochthodes officinalis Species 0.000 claims description 6
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 6
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 6
- 244000182807 Mentha suaveolens Species 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000018905 epimedium Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000008113 selfheal Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004377 improving vision Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 229940100445 wheat starch Drugs 0.000 abstract 2
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 235000017309 Hypericum perforatum Nutrition 0.000 abstract 1
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 244000131360 Morinda citrifolia Species 0.000 abstract 1
- 235000008898 Morinda citrifolia Nutrition 0.000 abstract 1
- 235000008248 Morinda citrifolia var citrifolia Nutrition 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000017524 noni Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001914 calming effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses seafood flavor mushroom powder and a preparation method thereof. The seafood flavor mushroom powder is characterized by being prepared from the following raw materials in parts by weight: 300 to 330 parts of mushroom, 1 to 1.2 parts of honeysuckle flower, 2 to 2.3 parts of indianmulberry, 1.8 to 2 parts of prunella spike, 1.4 to 1.7 parts of polygala root, 1.1 to 1.3 parts of prepared rehmannia root, 1.9 to 2.2 parts of Japanese eupatorium herb root, 1.4 to 1.6 parts of patent st.johnwort herb, 1 to 2 parts of salad oil, 6 to 7 parts of ginger, 4 to 5 parts of grape pip, 10 to 11 parts of wheat starch, 14 to 16 parts of milk, 6 to 7 parts of salted duck egg yolk, 4 to 5 parts of peeled shrimp, 5 to 6 parts of fish flesh, 12 to 15 parts of fruit jam, and 4 to 5 parts of nutrition additive. As the peeled shrimp and the fish fresh are added, the seafood flavor mushroom powder is rich in nutrition and high in protein content, has rich delicate flavor and unique flavor, the added wheat starch can improve the mouthfeel of the seafood flavor mushroom powder, the grape pip can ensure that the seafood flavor mushroom powder has antioxidant effect, and moreover, the seafood flavor mushroom powder further contains various herb ingredients, and has the effects of clearing liver, improving vision, tranquilizing the mind and galangal, tonifying the blood and strengthening bones.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of mushroom, relate in particular to a kind of sea food flavor mushroom powder and preparation method thereof.
Background technology
Mushroom is second-biggest-in-the-world edible mushroom, its delicious flavour, and the fragrance people that oozes, nutritious, be rich in Cobastab group, iron, potassium, provitamin D.But the product category of the relevant mushroom of selling is in the market few, and how not to have health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of sea food flavor mushroom powder and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of sea food flavor mushroom powder, is characterized in that being made by the raw material of following weight portion:
Mushroom 300-330, honeysuckle 1-1.2, Morinda officinalis 2-2.3, selfheal 1.8-2, polygala root 1.4-1.7, prepared rhizome of rehmannia 1.1-1.3, japanese eupatorium herb or root 1.9-2.2, Herba Hyperici Patuli 1.4-1.6, salad oil 1-2, ginger 6-7, grape pip 4-5, wheaten starch 10-11, milk 14-16, Salted duck egg yellow 6-7, peeled shrimp 4-5, the flesh of fish 5-6, jam 12-15, nourishing additive agent 4-5;
Described nourishing additive agent is made by following raw materials in part by weight: tangerine pith 1-1.2, Folium Hoveniae 1.3-1.5, barrenwort 1.6-1.8, apple mint root 0.8-1, soya-bean milk 10-12, roe 12-14, sponge gourd 70-75;
Preparation method is: (1) is placed in soya-bean milk sealing by tangerine pith, Folium Hoveniae, barrenwort, apple mint root and soaks 2-3 hour, and filter cleaner, collects filtrate; Roe is fried to perfume, add filtrate and grind homogeneous;
(2) by loofah peeling section, add step (1) gained mixing of materials and mix thoroughly, after drying, pulverize, obtain.
The preparation method of described sea food flavor mushroom powder, is characterized in that comprising the following steps:
(1) honeysuckle, Morinda officinalis, selfheal, polygala root, prepared rhizome of rehmannia, japanese eupatorium herb or root, Herba Hyperici Patuli are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) ginger is minced, be mixed into pot with grape pip, little fire is fried fragrant, adds salad oil stewing profit at 60-65 ℃ to take the dish out of the pot after dry, adds extract and grinds homogeneous;
(3) by Salted duck egg Huang, peeled shrimp, flesh of fish making beating with milk, be mixed into pot with jam, little fire boils 15-20 minute, obtains seafood tartar sauce;
(4) mushroom and step (2) gained material are mixed into pot, after little fire is fried perfume (or spice), take the dish out of the pot, mix and mix thoroughly with seafood tartar sauce, send into baking oven, discharging when water content is down to 7-9%, pulverizes, and mixes and mixes thoroughly with leftover materials, obtains.
Beneficial effect of the present invention is:
The present invention has added peeled shrimp, the flesh of fish, it is nutritious, protein content is high, and can make delicate flavour of the present invention pure, unique flavor, the wheaten starch of interpolation can improve mouthfeel of the present invention, grape pip can make the present invention have anti-oxidation efficacy, in addition, the present invention also contains multiple medicinal herb components, has clearing liver and improving vision, an effect of the intelligence development of calming the nerves, the strong bone of enriching blood, the intelligence development of calming the nerves.
The specific embodiment
A kind of sea food flavor mushroom powder, it is characterized in that by following weight portion (kilogram) raw material make:
Mushroom 300, honeysuckle 1.2, Morinda officinalis 2.3, selfheal 1.8, polygala root 1.7, prepared rhizome of rehmannia 1.3, japanese eupatorium herb or root 2.2, Herba Hyperici Patuli 1.6, salad oil 2, ginger 6, grape pip 5, wheaten starch 11, milk 16, Salted duck egg Huang 7, peeled shrimp 5, the flesh of fish 6, jam 15, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: tangerine pith 1.2, Folium Hoveniae 1.5, barrenwort 1.8, apple mint root 0.8, soya-bean milk 12, roe 14, sponge gourd 75;
Preparation method is: (1) is placed in soya-bean milk sealing by tangerine pith, Folium Hoveniae, barrenwort, apple mint root and soaks 2-3 hour, and filter cleaner, collects filtrate; Roe is fried to perfume, add filtrate and grind homogeneous;
(2) by loofah peeling section, add step (1) gained mixing of materials and mix thoroughly, after drying, pulverize, obtain.
The preparation method of described sea food flavor mushroom powder, comprises the following steps:
(1) honeysuckle, Morinda officinalis, selfheal, polygala root, prepared rhizome of rehmannia, japanese eupatorium herb or root, Herba Hyperici Patuli are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) ginger is minced, be mixed into pot with grape pip, little fire is fried fragrant, adds salad oil stewing profit at 60-65 ℃ to take the dish out of the pot after dry, adds extract and grinds homogeneous;
(3) by Salted duck egg Huang, peeled shrimp, flesh of fish making beating with milk, be mixed into pot with jam, little fire boils 15-20 minute, obtains seafood tartar sauce;
(4) mushroom and step (2) gained material are mixed into pot, after little fire is fried perfume (or spice), take the dish out of the pot, mix and mix thoroughly with seafood tartar sauce, send into baking oven, discharging when water content is down to 7-9%, pulverizes, and mixes and mixes thoroughly with leftover materials, obtains.
Claims (2)
1. a sea food flavor mushroom powder, is characterized in that being made by the raw material of following weight portion:
Mushroom 300-330, honeysuckle 1-1.2, Morinda officinalis 2-2.3, selfheal 1.8-2, polygala root 1.4-1.7, prepared rhizome of rehmannia 1.1-1.3, japanese eupatorium herb or root 1.9-2.2, Herba Hyperici Patuli 1.4-1.6, salad oil 1-2, ginger 6-7, grape pip 4-5, wheaten starch 10-11, milk 14-16, Salted duck egg yellow 6-7, peeled shrimp 4-5, the flesh of fish 5-6, jam 12-15, nourishing additive agent 4-5;
Described nourishing additive agent is made by following raw materials in part by weight: tangerine pith 1-1.2, Folium Hoveniae 1.3-1.5, barrenwort 1.6-1.8, apple mint root 0.8-1, soya-bean milk 10-12, roe 12-14, sponge gourd 70-75;
Preparation method is: (1) is placed in soya-bean milk sealing by tangerine pith, Folium Hoveniae, barrenwort, apple mint root and soaks 2-3 hour, and filter cleaner, collects filtrate; Roe is fried to perfume, add filtrate and grind homogeneous;
By loofah peeling section, add step (1) gained mixing of materials and mix thoroughly, after drying, pulverize, obtain.
2. the preparation method of sea food flavor mushroom powder according to claim 1, is characterized in that comprising the following steps:
Honeysuckle, Morinda officinalis, selfheal, polygala root, prepared rhizome of rehmannia, japanese eupatorium herb or root, Herba Hyperici Patuli are added to 5-6 water slow fire boiling 40-50 minute doubly, and filter cleaner, obtains extract;
Ginger is minced, be mixed into pot with grape pip, little fire is fried fragrant, adds salad oil stewing profit at 60-65 ℃ to take the dish out of the pot after dry, adds extract and grinds homogeneous;
By Salted duck egg Huang, peeled shrimp, flesh of fish making beating with milk, be mixed into pot with jam, little fire boils 15-20 minute, obtains seafood tartar sauce;
Mushroom and step (2) gained material are mixed into pot, after little fire is fried perfume (or spice), take the dish out of the pot, mix and mix thoroughly with seafood tartar sauce, send into baking oven, discharging when water content is down to 7-9%, pulverizes, and mixes and mixes thoroughly with leftover materials, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701095.5A CN103719829A (en) | 2013-12-19 | 2013-12-19 | Seafood flavor mushroom powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310701095.5A CN103719829A (en) | 2013-12-19 | 2013-12-19 | Seafood flavor mushroom powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719829A true CN103719829A (en) | 2014-04-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310701095.5A Pending CN103719829A (en) | 2013-12-19 | 2013-12-19 | Seafood flavor mushroom powder and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103719829A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256533A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Processing method of oyster-flavor soybean sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869279A (en) * | 2010-06-04 | 2010-10-27 | 江苏省苏微微生物研究有限公司 | A kind of edible mushroom sesame powder and preparation method thereof |
| CN102048156A (en) * | 2009-11-10 | 2011-05-11 | 天津市百奥生物技术有限公司 | Health food with efficacy of reducing blood fat and preparation method thereof |
| KR20120065512A (en) * | 2010-12-13 | 2012-06-21 | 왕돌초영어조합법인 | Natural seasoning using juice from sea squirt and manufacturing method thereof |
| CN103329955A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Corn and lentinula edodes enriched flour and preparation method of enriched flour |
| CN103371321A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Corn-lentinus edodes nutritive flour and preparation method thereof |
-
2013
- 2013-12-19 CN CN201310701095.5A patent/CN103719829A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048156A (en) * | 2009-11-10 | 2011-05-11 | 天津市百奥生物技术有限公司 | Health food with efficacy of reducing blood fat and preparation method thereof |
| CN101869279A (en) * | 2010-06-04 | 2010-10-27 | 江苏省苏微微生物研究有限公司 | A kind of edible mushroom sesame powder and preparation method thereof |
| KR20120065512A (en) * | 2010-12-13 | 2012-06-21 | 왕돌초영어조합법인 | Natural seasoning using juice from sea squirt and manufacturing method thereof |
| CN103329955A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Corn and lentinula edodes enriched flour and preparation method of enriched flour |
| CN103371321A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Corn-lentinus edodes nutritive flour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104256533A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Processing method of oyster-flavor soybean sauce |
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Application publication date: 20140416 |