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The preparation method of Hericium erinaceus umami

A production method and technology of Hericium erinaceus, which are applied in the directions of food preparation, application, food science, etc., can solve problems such as inconvenience of use

Inactive Publication Date: 2011-12-07
涂小林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional seasonings in our country include spices and umami ingredients. Medicinal Chinese herbal spices are known to be unfavorable to human health after excessive intake, and it is inconvenient to use them in daily cooking. At present, umami essence mainly includes monosodium glutamate, chicken essence, etc., which have been widely used in the diet. use
But, utilize Hericium erinaceus extract to make compound seasoning Hericium erinaceus umami element and have not yet been reported at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Hericium erinaceus extract composition and preparation:

[0023] (1) Get 10 parts of Hericium erinaceus dry product, 80 parts of water, soak Hericium erinaceus in water for 16 hours;

[0024] (2) Add Hericium erinaceus and soaking liquid into the intermittent vacuum concentration pot for cooking, the cooking vacuum is kept at 0.075MPa, and the boiling temperature is kept at 65°C;

[0025] (3) Continue feeding and cooking continuously, keep feeding amount and evaporation balance, when the concentration pot storage tank is full of extracting solution, stop feeding, remove mushroom dregs, release the extracting solution for preservation;

[0026] (4) repeat above-mentioned method to carry out the cooking extraction of second batch of material;

[0027] (5) Combine the extracts obtained by multiple batches of cooking and add them to the intermittent vacuum concentration pot to concentrate again, increase the vacuum degree to 0.09MPa, keep the boiling temperature stable at ...

Embodiment 2

[0034] Hericium erinaceus extract composition and preparation:

[0035] Take 6 parts of dried Hericium erinaceus, 2 parts of dried shiitake mushrooms, 1 part of dried white mushroom, 1 part of dried Flammulina velutipes, and 80 parts of water. The preparation method is the same as in Example 1.

[0036] Hericium erinaceus umami is composed of the following raw materials in the weight ratio:

[0037] Hericium erinaceus extract 15 parts, monosodium glutamate 20 parts, salt 15 parts, nucleotides 3 parts, maltodextrin 30 parts, sugar 17 parts;

[0038] The preparation method of Hericium erinaceus umami essence granule is identical with embodiment one.

Embodiment 3

[0040] Composition and preparation of Hericium erinaceus extract are identical with embodiment one, Hericium erinaceus umami essence is made up of the raw material of following weight ratio:

[0041] Hericium erinaceus extract 22 parts, monosodium glutamate 10 parts, salt 16 parts, nucleotides 5 parts, maltodextrin 30 parts, sugar 17 parts;

[0042] The preparation method of Hericium erinaceus umami essence granule is identical with embodiment one.

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PUM

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Abstract

The invention provides a method for manufacturing monkey-head mushroom seasoning, which comprises the following steps: effective compositions of a monkey-head mushroom and other edible fungi are extracted by a vacuum cooking method to be made into a monkey-head mushroom extract, then the monkey-head mushroom extract, monosodium glutamate, white sugar, salt, ribonucleotide, and maltodextrin are evenly mixed according to the proportion and then are made into particles of the monkey-head mushroom seasoning through a granulator, and a finished product is obtained through drying and packing. The monkey-head mushroom seasoning has the same convenience as the monosodium glutamate and chicken essence during the use, by the seasoning, common housewives can cook delicious dishes with rather high level without professional training or adding spices such as the monosodium glutamate, the chicken essence and so on, and the monkey-head mushroom flavor has the characteristics of pure color and luster, tangy fragrance, fresh taste, appetite promotion and so on, and also has certain health care functions of benefiting five internal organs and strengthening the stomach and spleen.

Description

technical field [0001] The invention relates to a processing technology of food seasoning, in particular to a preparation method of Hericium erinaceus umami essence. technical background [0002] Hericium erinaceus is a kind of precious fungus species with both food and medicine. It tastes extremely delicious and delicious. It is a treasure among edible fungi. Palm), is a tribute to the courts of the past dynasties, known as "Hericium erinaceus, bird's nest with seafood", not only rich in nutrition, rich in protein, containing 16 kinds of amino acids, 7 of which are essential amino acids for human body; and its medicinal value is extremely high , can benefit the five internal organs, strengthen the stomach and spleen, help digestion, improve the body's immune function, and enhance anti-virus ability. Regular consumption is of great benefit to health. For a long time, Hericium erinaceus has been eaten fresh or dried. In terms of deep processing, there are Hericium erinaceu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/28A23L31/00
Inventor 涂小林
Owner 涂小林