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Mushroom extractive flavouring and preparation method

A production method and seasoning technology, applied in food preparation, application, food science and other directions, can solve the problems of adverse effects, affect people's health, fail to achieve pure natural, no additives, nutrition, health and other problems, and achieve the purpose of enhancing appetite. Effect

Inactive Publication Date: 2008-10-29
胡同钊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the seasonings commonly used by people include monosodium glutamate, chicken essence, mushroom essence, etc. The main component of monosodium glutamate is sodium glutamate, which can increase the freshness of dishes, but excessive consumption will cause adverse effects such as dry mouth. reaction, not only long-term consumption of sodium glutamate, but also other adverse effects on the body
However, the chicken essence and mushroom essence sold on the market currently use very few main raw materials, and sodium glutamate is also added in the ingredients. This will also affect people's health, failing to achieve pure natural, non-toxic Addition, nutrition, health effect

Method used

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Embodiment Construction

[0019] According to the percentage by weight, the shiitake mushroom seasoning is composed of 95% shiitake mushrooms, 0.5% pepper, 0.5% amomum, 0.5% cloves, 2% star anise and 1.5% cassia bark. The preparation method of described shiitake mushroom essence seasoning, its concrete steps are as follows:

[0020] 1) After washing the screened shiitake mushrooms;

[0021] 2) Drying: Spray drying with a spray dryer to obtain a spray-dried product, and the spray-drying temperature is 150°C.

[0022] 3) Pulverize it to obtain shiitake mushroom powder, then pulverize the auxiliary materials pepper, amomum, clove, star anise and cinnamon to obtain powdery auxiliary materials;

[0023] 4) Add the above-mentioned auxiliary materials and mix them, put them into a drying oven for drying, and the drying temperature is 60-70°C to obtain a powder;

[0024] 5) Aseptic packaging.

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PUM

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Abstract

The invention provides a lenthionine flavoring and a preparation method thereof. The lenthionine flavoring consists of 95 percent of mushrooms, 0.5 percent of pepper, 0.5 percent of grain of paradise, 0.5 percent of clove, 2 percent of star anise and 1.5 percent of cinnamon. The flavoring of the invention can not only meet the requirement of people for delicious food, but also can improve the quality of dishes, thereby really achieving the effect of pure nature, no additives, nutrition and health.

Description

technical field [0001] The invention relates to a mushroom essence seasoning and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's pursuit of dish taste and nutrition is also constantly improving. At present, the seasonings commonly used by people include monosodium glutamate, chicken essence, mushroom essence, etc. The main component of monosodium glutamate is sodium glutamate, which can increase the freshness of dishes, but excessive consumption will cause adverse effects such as dry mouth. Reactions, not only long-term consumption of sodium glutamate, but also other adverse effects on the body. However, the chicken essence and mushroom essence sold on the market currently use very few main raw materials, and sodium glutamate is also added in the ingredients. This will also affect people's health, failing to achieve pure natural, non-toxic Addition, nutrition, health effect. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 胡同钊
Owner 胡同钊
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