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A technology for condiments and fungi, applied in the field of fungus condiments and their preparation, can solve the problems of lack of attention to the diversity of nutrients and beneficial effects on human health.
Active Publication Date: 2008-01-16
王竹丰 +1
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Abstract
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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
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Effect test
Embodiment 1
[0024] (1) Take 200 grams of Morchella, 600 grams of matsutake, 600 grams of bamboo fungus, 1200 grams of boletus, 2000 grams of shiitake mushrooms, 600 grams of tea tree mushrooms, 1000 grams of chanterelles, 500 grams of Ganoderma lucidum, 800 grams of natural spices, Sodium Amino Acid 2500g;
[0025] (2) Wash morels, matsutake, bamboo fungus, boletus, shiitake mushrooms, tea tree mushrooms, chanterelles and ganoderma lucidum, and dry them;
[0026] (3) Then steam with natural spices at high temperature (100°C) for 30 minutes, then cool at minus 10°C, extract the solids, add sodium glutamate, mix well, and then dry at 50°C.
[0027] Example 2
[0028] (1) Take 100 grams of Morchella, 500 grams of matsutake, 600 grams of bamboo fungus, 1200 grams of boletus, 2000 grams of shiitake mushrooms, 600 grams of tea tree mushrooms, 900 grams of chanterelles, 500 grams of Ganoderma lucidum, 800 grams of natural spices, Sodium Amino Acid 2800g;
[0029] (2) Wash morels, matsutake, b...
Embodiment 3
[0032] (1) Take 100 grams of Morchella, 400 grams of matsutake, 300 grams of bamboo fungus, 1200 grams of boletus, 1800 grams of shiitake mushrooms, 1000 grams of tea tree mushrooms, 1000 grams of chanterelles, 500 grams of Ganoderma lucidum, 800 grams of natural spices, Sodium Amino Acid 2600g;
[0033] (2) Wash morels, matsutake, bamboo fungus, boletus, shiitake mushrooms, tea tree mushrooms, chanterelles and ganoderma lucidum, and dry them;
[0034] (3) Then steam with natural spices at high temperature (110°C) for 45 minutes, then cool at minus 8°C, extract the solids, add sodium glutamate, mix well, and then dry at 15°C.
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PUM
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Abstract
The invention relates to a food field, substantially relates to a fungus condiment and the preparation method. The fungus condiment is made by the following raw materials according the part by weight: morchella esculenta of 1 to 5 parts, matsutake of 5 to 10 parts, dictyophora of 1 to 5 parts, boletus of 10 to 25 parts, mushroom of 20 to 25 parts, agrocybe cylindracea of 6 to 15 parts, cantharelloid of 10 to 25 parts, lucid ganoderma of 3 to 8 parts, natural spice of 3 to 15 parts, and sodium glutanmate of 10 to 25 parts. The high concentration is implemented to the wild mushrooms so as to make instant product; the fungus condiment is a condiment which is mainly applicable for mushroom soup; when the fungus condiment is added into the soup, the fungus flavor is more strong, the taste is pure and the nutrition is easier to be absorbed.
Description
technical field [0001] The invention relates to the field of food, in particular to a fungus seasoning 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. Among the existing condiments, many only focus on the taste, and lack attention to the diversity of nutrition and the beneficial effects on human health. Contents of the invention [0003] The purpose of the present invention is to provide a kind of fungus condiment with strong fungus fragrance, rich nutrition and beneficial effect on human health. The fungus condiment of the present invention is made of the following raw materials in parts by weight: [0004] 1-5 parts of Morchella, 5-10 parts of Matsutake, 1-5 parts of Dictyophora, 10-25 parts of Boletus, 20-25 parts of ...
Claims
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Application Information
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