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Mountain precious seasoning and its preparation method

The technology of condiment and mountain delicacy is applied to the field of mountain delicacy condiment and its preparation, which can solve the problems of lack of attention to the diversity of nutrients and beneficial effects on human health, and achieve the effects of rich nutrition and delicious taste.

Active Publication Date: 2008-01-16
王竹丰 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many of the existing seasonings only focus on the taste, but lack of attention in terms of nutritional diversity and beneficial effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 Shanzhen condiment of the present invention and preparation method thereof

[0025] (1) According to the weight of each 100 grams, take 1 part of morel mushroom, 2 parts of matsutake, 2 parts of old man's head, 3 parts of gallinaceous mushroom, 2 parts of yellow boletus, 2 parts of white boletus, and 2 parts of tea tree mushroom , 40 parts of sodium glutamate, 1 part of sugar, 3 parts of salt, 2 parts of eggs, 38 parts of sodium nucleotides, 2 parts of spices;

[0026] (2) Prepare bacteria powder: wash morel, matsutake, old man's head, collybia spp., yellow boletus, white boletus and tea tree mushroom, dry and pulverize (the fineness of pulverization is to pass through a 200 mesh sieve);

[0027] (3) Prepare chicken soup: mix 500 grams of chicken with water in a weight ratio of 1:5 and boil until the weight ratio of solid to liquid is 1:2, filter out bone and meat, and cool;

[0028] (4) Mix the obtained bacteria powder, chicken soup, sodium glutamate, sug...

Embodiment 2

[0029] Embodiment 2 Shanzhen condiment of the present invention and preparation method thereof

[0030] (1) According to the weight of each 30 grams, take 1 part of morel mushroom, 1 part of matsutake, 3 parts of old man's head, 4 parts of gallinaceous mushroom, 3 parts of yellow boletus, 1 part of white boletus, and 1 part of tea tree mushroom , 45 parts of sodium glutamate, 1 part of sugar, 3 parts of salt, 2 parts of eggs, 33 parts of sodium nucleotides, 2 parts of spices

[0031] (2) Prepare bacteria powder: wash morel, matsutake, old man's head, collybia spp., yellow boletus, white boletus and tea tree mushroom, dry and pulverize (the fineness of pulverization is to pass through a 200 mesh sieve);

[0032] (3) Prepare chicken soup: mix 500 grams of chicken with water in a weight ratio of 1:3 and boil until the weight ratio of solid to liquid is 1:1, filter out bone and meat, and cool;

[0033] (4) Mix the obtained bacteria powder, chicken soup, sodium glutamate, sugar, s...

Embodiment 3

[0034] Embodiment 3 Shanzhen condiment of the present invention and preparation method thereof

[0035] (1) According to the weight of 50 grams each, take 1 part of morel, 1 part of matsutake, 2 parts of old man's head, 3 parts of gallinaceous mushroom, 3 parts of yellow boletus, 2 parts of white boletus, and 2 parts of tea tree mushroom , 48 parts of sodium glutamate, 1 part of sugar, 3 parts of salt, 2 parts of eggs, 30 parts of sodium nucleotides, 2 parts of spices

[0036] (2) Prepare bacteria powder: wash morel, matsutake, old man's head, collybia spp., yellow boletus, white boletus and tea tree mushroom, dry and pulverize (the fineness of pulverization is to pass through a 200 mesh sieve);

[0037] (3) Prepare chicken soup: mix 500 grams of chicken with water in a weight ratio of 1:4 and boil until the weight ratio of solid to liquid is 1:0.5, filter out bone and meat, and cool;

[0038] (4) Mix the obtained bacteria powder, chicken soup, sodium glutamate, sugar, salt, ...

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PUM

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Abstract

The invention relates to a food field, substantially relates to a feast seasoning and the preparation method. The feast seasoning is made by the following raw materials according to party by weight: morchella esculenta of 1 to 5 parts, matsutake of 1 to 5 parts, old head mushroom of 1 to 5 parts, termite mushroom of 4 to 8 parts, yellow boletus of 3 to 5 parts, white boletus of 2 to 5 parts, agrocybe cylindracea of 1 to 4 parts, sodium glutamate of 30 to 45 parts, white sugar of 1 to 3 parts, salt of 2 to 5 parts, eggs of 2 to 5 parts, nucleotide sodium of 30 to 55 parts and flavor of 1 to 3 parts. The feast seasoning of the invention is a nutrition-based sauce; the flavor and nutrition of the feast can be added into the chicken powder effectively, thereby the feast seasoning is more delicious than the general chicken powder, and the nutritional ingredients are more rich, furthermore, which is more boil-resistant than the general powder.

Description

technical field [0001] The invention relates to the field of food, in particular to a mountain delicacy condiment and a preparation method thereof. Background technique [0002] With the improvement of living standards, people not only have higher and higher requirements for the nutrition and taste of condiments, but also have higher and higher requirements for the beneficial effects of condiments on human health. Many of the existing seasonings only focus on the taste, but lack of attention in terms of nutritional diversity and beneficial effects on human health. Contents of the invention [0003] The object of the present invention is to provide a kind of mountain delicacy condiment with strong bacterial flavor, rich nutrition and temperature resistance. The mountain delicacy condiment of the present invention is made of the following raw materials in parts by weight: [0004] 1-5 parts of Morchella, 1-5 parts of matsutake, 1-6 parts of old man's head, 4-8 parts of gall...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/228A23L1/28A23L1/29A23L31/00
Inventor 王竹丰王文君
Owner 王竹丰
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