Method for producing edible fungi flavoring powder

Abstract

The invention discloses a method for producing edible fungi flavoring powder, and belongs to the field of novel biological products. For solving the technical problems, the invention provides the method for producing the edible fungi flavoring powder for keeping the nutritional and functional components of fungi and keeping original flavor and form. The method comprises the following steps of: a, raw material treatment: cleaning and slicing at least one of fresh tricholoma matsutake, toadstool, bolete, sarcodon quel, hericium erinaceus, lentinus edodes, pleurotus cornucopiae, pleurotus eryngii, cantharellus cibarius, termitomyces albuminosus, agrocybe cylindracea, lactarius deliciosus and russulaceae and fresh truffle, and drying the surface moisture in air; b, freezing; c, vacuum drying; d, resolving and drying; e, crushing; and f, sterile packing. The flavoring powder produced by using the method can keep original flavor and form, the nutritional and functional components are not lost, the indexes of the stored flavoring powder are in accordance with the regulation of edible fungi health standard GB7096-2003, and the water content index of the flavoring powder is lower than 1 / 3 of the national standard.

Description

technical field

[0001] The invention belongs to the field of novel biological products, and in particular relates to a production method of edible mushroom seasoning powder. Background technique

[0002] Truffles, also known as truffles, are commonly known as Suigum and Muniang, and belong to the class Fungi, Ascomycotina, Truffles, Truffles, and the genus Truffles (Tuber) higher fungi. Truffles have a special fragrance, are rich in protein, amino acid, vitamin, mineral and other nutrients, and a variety of biologically active ingredients with special pharmacological effects. It is one of the most expensive edible fungi in the world, and it is also the newest and most precious biopharmaceutical resource in my country. The fungus has two natural distribution centers in Europe and China in the world. Chinese truffles are mainly distributed within a radius of 200 kilometers centered on Panzhihua City, with an average annual output of 100-150 tons, so Panzhihua City has the rep...

Images