阅读说明：本技术 一种祛火香菇酱 (Fire-reducing shiitake mushroom sauce ) 是由 徐昊 于 2018-08-21 设计创作，主要内容包括：本发明公开了一种祛火香菇酱,由下列重量份的原料制成：黄豆酱280-310、香菇丁45-55、食盐5-6、糯米汤7-8、野菊花26-30、蒜蓉8-10、姜蓉4-5、葱花5-6、味精2-3、食用油适量、柠檬酸适量、水适量。本发明添加了野菊花做辅料,使香菇酱营养更为丰富。(The invention discloses a heat-reducing mushroom sauce which is prepared from the following raw materials in parts by weight: 280-310 parts of soybean paste, 45-55 parts of diced shiitake, 5-6 parts of salt, 7-8 parts of glutinous rice soup, 26-30 parts of wild chrysanthemum flower, 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped green onion, 2-3 parts of monosodium glutamate, a proper amount of edible oil, a proper amount of citric acid and a proper amount of water. The wild chrysanthemum flower is added as an auxiliary material, so that the mushroom sauce is richer in nutrition.)

1. The heat-reducing mushroom sauce is characterized in that: the seasoning is prepared from the following raw materials, by weight, 280-310 parts of soybean paste, 45-55 parts of mushroom, 5-6 parts of salt, 7-8 parts of glutinous rice soup, 2-10 parts of wild chrysanthemum flower, 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped green onion, 2-3 parts of monosodium glutamate, a proper amount of edible oil, a proper amount of citric acid and a proper amount of water.

Technical Field

The invention belongs to the field of mushroom sauce, and particularly relates to a heat-reducing mushroom sauce.

Background

The mushroom is also called as Lentinus edodes, Lentinus edodes and flower mushroom, and is the 2 nd edible mushroom in the world with the reputation of "king of mushroom". The shiitake contains a large amount of nutritional active ingredients, and is rich in various amino acids, polysaccharides, lentinacin, ergosterol, flavonoids, terpenoids and the like. The wild chrysanthemum is a high-nutrition fruit, the pulp of the fruit is fragrant and succulent, the abdomen of the fruit is not stony, the flavor of the fruit is unique, the fruit has the characteristics of high protein, low fat, low sugar and the like, and the wild chrysanthemum is rich in vitamin c and various trace elements, wherein the content of zinc element is the highest.

Disclosure of Invention

The invention aims to provide the heat-reducing mushroom sauce which is used for improving the nutrition and health care effects.

The heat-reducing mushroom sauce is prepared from the following raw materials in parts by weight: 280-310 parts of soybean paste, 45-55 parts of mushroom, 5-6 parts of salt, 7-8 parts of glutinous rice soup, 26-30 parts of wild chrysanthemum flower, 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped green onion, 2-3 parts of monosodium glutamate, a proper amount of edible oil, a proper amount of citric acid and a proper amount of water.

The wild chrysanthemum flower auxiliary material adopted by the invention is rich in nutrition, is rich in protein, vitamins and mineral elements, and has a health-care effect.

Detailed Description