Mushroom extract condiment and its preparation method

A manufacturing method and condiment technology, applied in food preparation, application, food science, etc., to achieve the effects of convenient use, quality improvement, and quality improvement

Inactive Publication Date: 2007-08-08
北京东方兴企食品工业技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no mushroom condiment that integrates the d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Prepare mushroom essence seasoning with following raw material and weight ratio and production technique:

[0059] formula:

[0060] Mushroom powder 5%

[0061] Sodium Glutamate 40%

[0062] Table salt 30%

[0063] sugar 10%

[0064] Maltodextrin 14.5%

[0065] Yeast extract 0.1%

[0066] Flavor Disodium Nucleotide 0.2%

[0067]Edible oil 0.2%;

[0068] Production Process:

[0069] (1) Cleaning and drying: the mushrooms are washed with water and dried, and the moisture content is controlled at 3-4%, and then pulverized into fine powder with a pulverizer;

[0070] (2) sieving: sieve the mushroom powder through a 120-mesh sieve;

[0071] (3) Mixing and preparation: The mushroom powder that has passed through the 120-mesh sieve is mixed with other dry materials evenly, then oil and water are added, and the mixture is evenly stirred to make uniformly moistened wet granules;

[0072] (4) Drying in trays: Load the wet particles into trays and send them to an oven fo...

Embodiment 2

[0075] Prepare mushroom essence seasoning with following raw material and weight ratio and production technique:

[0076] formula:

[0077] Mushroom powder 40%

[0078] Sodium Glutamate 20%

[0079] table salt 10%

[0080] Sugar 5%

[0081] Maltodextrin 20%

[0082] Yeast extract 1%

[0083] Flavor Disodium Nucleotide 2%

[0084] Edible oil 2%;

[0085] Production technique: same as Example 1.

Embodiment 3

[0087] Mushroom essence seasoning is prepared with following raw material and weight ratio and production technique;

[0088] formula:

[0089] Mushroom powder 25%

[0090] Sodium Glutamate 30%

[0091] Table salt 20%

[0092] Sugar 15%

[0093] Maltodextrin 5%

[0094] Yeast extract 1%

[0095] Flavor Disodium Nucleotide 2%

[0096] Edible oil 2%;

[0097] Production technique: same as Example 1.

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PUM

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Abstract

The invention relates to a condiment of mushroom extract and process for preparation, wherein the raw materials include (by weight percent): mushroom powder 5-40, sodium glutamate 10-40, table salt 5-30, sugar 5-20, maltodextrin 2-20, yeast extract 0.1-1, disodium 5'-inosinate and disodium 5'-guanylate 0.2-2, cooking oil 0.2-2. and the preparing process comprises disintegrating the dried mushroom into mesh fines, charging other raw materials, carrying out mixing, palletizing and vacuum drying.

Description

Technical field: [0001] The invention relates to a mushroom essence condiment and a manufacturing method thereof. Background technique: [0002] In 2004, my country's per capita GDP exceeded 1,000 US dollars for the first time. According to international practice, this means that residents have entered a stage of high-quality life. The Chinese people, who take food as their priority, first think of eating well, on the one hand, eating out, on the other hand, family. For kitchen use, condiments show a trend towards gentrification. The trend is developing from "full" to "good", and the taste is developing from "tasty" to "good", and the market capacity of mid-to-high-end condiments is further expanding. It has become a trend for condiment enterprises to develop to medium and high-end products, and the trend of professional development of condiment products is also revealed. The same is true for sauces, seasoning powders, and instant soups, all of which are used to make a cert...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/228A23L1/28A23L1/305A23L1/30A23L31/00A23L33/10A23L33/145
Inventor 孙金玉孙渺骞贺长生赵军
Owner 北京东方兴企食品工业技术有限公司
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