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Edible mushroom flavor paste and production method thereof

A production method and technology of edible fungus, which is applied in the field of food processing, can solve the problem of single eating method, and achieve the effects of optimized flavor, high dietary fiber, and high market share

Inactive Publication Date: 2012-08-15
JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides an edible fungus-flavored sauce and a production method thereof to solve the current problems that edible fungi can only be used as raw materials for cooking dishes, and the eating method is single, and at the same time add new members to the family of sauce condiments and endow seasoning sauce products with new nutrition Connotation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: mushroom sauce

[0032] (1) Formula

[0033] Dried shiitake mushrooms 9kg, soybean oil 16kg, soybean paste 6kg, aromatized dried red pepper powder 6kg, refined salt 3kg, fresh onion 2kg, cumin powder 0.5kg, black pepper powder 0.2kg, nutmeg powder 0.1kg, flavor nucleotide Disodium 1kg, monosodium glutamate 0.5kg;

[0034] (2) Soaking and rehydration treatment of dried shiitake mushroom flavor optimization method

[0035] Take 9kg of washed and dehydrated dried shiitake mushrooms, weigh 0.09kg of green tea, weigh 4.5kg of water, boil, add green tea, stop heating and soak for 30min, cool to room temperature, filter out tea juice, add water, add dried shiitake mushrooms , Make the total material water ratio 1:6 (g / g), soak in cold water at room temperature for 12 hours, until the dried shiitake mushrooms are completely rehydrated without hard core;

[0036] (3) Centrifugal separation of shiitake mushrooms for limited dehydration and crushing

[0037] The soa...

Embodiment 2

[0046] Example 2: matsutake sauce

[0047] (1) Formula

[0048] 30kg of soybean oil, 20kg of dried Agaricus blazei, 12kg of soybean paste, 4kg of aromatized dry red pepper powder; 4kg of malt syrup DE45; 2kg of refined salt; 3.5kg of fresh onion, 0.5kg of fresh ginger, 0.3kg of cinnamon powder, and 0.2kg of nutmeg powder ; Flavored nucleotide disodium 0.5kg, chicken essence 1kg;

[0049] (2) Soaking and rehydration treatment of dried matsutake flavor optimization method

[0050] Take 20kg of washed and dehydrated dry matsutake whole plant, weigh 0.6 kg of green tea, weigh 6 kg of water, boil, add green tea, stop heating and soak for 30min, cool to room temperature, add tea juice to water, add washed and dehydrated matsutake , the total material water ratio is 1:7 (g / g), soak in cold water at room temperature for 8 hours, until the matsutake is completely rehydrated and there is no hard core;

[0051] (3) Limited dehydration and crushing of matsutake centrifugal separation ...

Embodiment 3

[0061] Embodiment 3: Hericium erinaceus sauce

[0062] (1) Formula

[0063] 17kg of soybean oil, 12.5kg of dried Hericium erinaceus, 9kg of soybean paste, 2kg of fragrant dried red pepper powder, 2kg of malt syrup DE45, 1kg of refined salt, 2.5kg of fresh onion, 0.25kg of fresh ginger, 0.2kg of cinnamon powder, and 0.1kg of nutmeg powder kg, clove powder 0.1kg, taste nucleotide disodium 0.75kg, monosodium glutamate 1.0kg, chicken essence 0.5kg;

[0064] (2) Soaking and rehydration treatment of Hericium erinaceus flavor optimization method

[0065] Take the washed and dehydrated dried Hericium erinaceus, weigh 0.375kg of green tea, weigh 11.25kg of water, boil, add green tea, keep boiling for 10min, cool to normal temperature, add tea juice to water, add washed and dehydrated monkey Head mushroom, the total material water ratio is 1:8 (g / g), soak in cold water at room temperature for 12 hours, until the Hericium erinaceus is completely rehydrated and there is no hard core;

...

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PUM

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Abstract

The invention relates to an edible mushroom flavor paste and a production method thereof, and belongs to a food processing technology. The entire plants of edible mushrooms are cleaned and screened to remove impurities, and then are subjected to washing, flavor-optimizing, limited-dehydrating, crushing, blending, sterilizing and other treatments so as to produce a sauce seasoning which has well palatability and intense aromas and flavor. The production method provided by the invention can be used for widening the application range of edible mushroom and increasing the varieties of the sauce seasonings; in addition, the product has high protein and high dietary fiber without any artificially synthesized additives, and is convenient, healthy and nutrient serving good item.

Description

technical field [0001] The invention belongs to the field of food processing. Background technique [0002] Edible fungi, in a broad sense, refers to all edible fungi. In a narrow sense, it refers to large fungi with hypertrophic and fleshy reproductive organs or gelatinous fruiting bodies that can be eaten by humans. Specifically, edible fungi are edible mushrooms; mushrooms refer to large-scale fleshy (or gelatinous) fungi. Plasma) The general term for the class of higher fungi with fruiting bodies or sclerotia. There are more than 350 kinds of edible fungi known in China, most of which belong to Basidiomycotina. and boletus, etc.; a few belong to the Ascomycota subphylum, including: morel, saddle fungus, truffle, etc. Our people's understanding and utilization of edible fungi is relatively early. As early as the Yangshao culture period six or seven thousand years ago, our ancestors had already eaten a lot of fungi. Edible mushrooms are rich in nutrients, high in prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 张艳荣王大为刘婷婷
Owner JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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