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Fungus essence and manufacturing method thereof

A production method and the technology of mushroom essence, which are applied in the field of seasoning, can solve the problems of no edible mushroom seasoning, etc., and achieve the effects of rich taste, reduced production cost, and simple operation

Active Publication Date: 2012-03-07
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of seasonings on the market, but there is no seasoning made from edible mushrooms.

Method used

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  • Fungus essence and manufacturing method thereof
  • Fungus essence and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] A mushroom essence, which is composed of the following raw materials in parts by weight: 8 parts of edible fungus mixture, 35 parts of monosodium glutamate, 25 parts of salt, 5 parts of maltodextrin, 6 parts of starch, 6 parts of sugar, 1 part of I+G, and 1 part of yeast essence 1 part, food essence 1 part.

[0070] A method for preparing mushroom essence, comprising the following steps: a. Raw material preparation: weighing the raw materials according to the above weight parts; b. Making edible mushroom mixture: taking 4 parts of shiitake mushrooms, 2.4 parts of Put it into a cooking pot, add an appropriate amount of water, as long as the water just submerges the raw materials, boil the water, and continue to cook for 35 minutes; then take out the raw materials of shiitake mushrooms, matsutake, and oyster mushrooms, crush them and homogenize them with a colloid mill to obtain Edible mushroom mixture; c. Stirring and mixing: adding monosodium glutamate, salt, maltodextr...

Embodiment 2

[0073] A mushroom essence, which is composed of the following raw materials in parts by weight: 12 parts of edible fungus mixture, 38 parts of monosodium glutamate, 30 parts of salt, 5 parts of maltodextrin, 5 parts of starch, 5 parts of sugar, 2 parts of I+G, 2 parts of yeast essence 1 part, food essence 1 part.

[0074] A preparation method of mushroom essence, comprising the following steps: a. Raw material preparation: weighing the raw materials according to the above weight parts; Put it into a cooking pot, add an appropriate amount of water, as long as the water just immerses the raw materials, boil the water, and continue to cook for 38 minutes; then take out the raw materials of shiitake mushrooms, matsutake, and oyster mushrooms, crush them and homogenize them with a colloid mill to obtain Edible mushroom mixture; c. Stirring and mixing: adding monosodium glutamate, salt, maltodextrin, starch, sugar, I+G, yeast essence, and edible flavor to the edible fungus mixture p...

Embodiment 3

[0077] A mushroom essence, which is composed of the following raw materials in parts by weight: 10 parts of edible fungus mixture, 40 parts of monosodium glutamate, 30 parts of salt, 8 parts of maltodextrin, 8 parts of starch, 8 parts of sugar, 5 parts of I+G, yeast essence 5 parts, 2 parts of edible essence.

[0078] A method for preparing mushroom essence, comprising the following steps: a. Raw material preparation: weighing the raw materials according to the above weight parts; b. Making edible fungus mixture: taking 5 parts of shiitake mushrooms, 3 parts of Put it into a cooking pot, add an appropriate amount of water, as long as the water just immerses the raw materials, boil the water, and continue to cook for 36 minutes; then take out the raw materials of shiitake mushrooms, matsutake, and oyster mushrooms, crush them and homogenize them with a colloid mill to obtain Edible mushroom mixture; c. Stirring and mixing: adding monosodium glutamate, salt, maltodextrin, starch...

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Abstract

The invention belongs to the technical field of seasonings, and especially, relates to fungus essence and a manufacturing method thereof. The fungus essence comprises: by weight, 8 to 15 parts of an edible fungus mixture, 35 to 45 parts of monosodium glutamate, 25 to 35 parts of common salt, 5 to 10 parts of maltodextrin, 5 to 10 parts of starch, 5 to 10 parts of sugar, 1 to 5 parts of I+G, 1 to 5 parts of yeast extract, and 1 to 3 parts of flavoring essence, wherein the edible fungus mixture is prepared from mushroom, pine mushroom and oyster mushroom by mixing according to a ratio of 5: 3: 2. The fungus essence has a fresh and fragrant flavor, a rich taste and a high nutritive value. The manufacturing method of the fungus essence comprises the following steps of 1, preparing the raw materials, 2, preparing the edible fungus mixture, 3, mixing by stirring, 4, carrying out granulation to obtain a fungus essence crude product, and 5, drying by an oven to obtain a fungus essence finished product. The manufacturing method of the fungus essence has simple processes and reduces a production cost.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to a mushroom essence and a preparation method thereof. Background technique [0002] Seasoning, also known as seasoning, is a food ingredient used to add a small amount to other foods to improve the taste. Adding certain seasonings to food can not only improve and enrich the flavor of food, but also increase appetite. [0003] The development of seasonings can basically be divided into the following three stages: the first stage: single seasonings, such as soy sauce, vinegar, sauce, fermented bean curd, chili, star anise and other natural spices, have been in fashion for the longest time and span thousands of years. Year. The second stage: high-concentration and high-efficiency condiments, such as super fresh monosodium glutamate, IMP, GMP, cyclamate, aspartame, stevia and xylose, etc., as well as yeast extract, HVP, HAP, food flavors, spices wait. Such high-efficiency seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/221A23L1/29A23L1/28A23L27/10A23L27/21A23L33/00
Inventor 王胜利
Owner 广东百味佳味业科技股份有限公司
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