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Condiment and preparation method thereof

The technology of seasoning and compound seasoning is applied in the field of wild dry mushroom compound seasoning and its preparation, which can solve the problems of losing flavor and nutritional value, and achieve the effects of delicious taste and enhancement of human immunity.

Active Publication Date: 2012-12-19
ZHANGJIAGANG TAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under normal circumstances, wild dried mushrooms are preserved for a long time by freezing, and the dried dried mushrooms lose their original flavor and nutritional value after thawing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A compound seasoning for wild dry bacillus, its composition is: 12 kg of wild dry bacillus, 15 kg of beef powder, 10 kg of shrimp powder, 10 kg of sucrose, 5 kg of pepper, 4 kg of pepper powder, 4 kg of chili powder, 5 kg of ginger powder, 2 kg of garlic powder, and salt 4kg, sucrose 3kg, rosemary 8kg, peanut oil 15kg, papain 15kg, flavor protease 7kg, wolfberry powder 5kg, red date powder 2kg.

[0017] 1) After finishing and washing the wild dry bacillus, add deionized water, homogenize with a masher, adjust pH=6.0 with edible vinegar, add papain and flavor protease for enzymatic hydrolysis, keep the temperature at 70 ℃, enzymatic hydrolysis for 5-6 hours After the enzymolysis is completed, heat the enzymatic hydrolysis product to 100°C, inactivate the enzyme for 5 minutes, and dry it at a constant temperature under vacuum at 68~73°C until the water content is ≤2Wt.% to obtain wild dry bacteria powder;

[0018] The mass ratio of the wild dry bacteria to deionized water is 1...

Embodiment 2

[0021] A compound seasoning for wild dry bacillus, which is composed of 15Kg of wild dry bacillus, 20Kg of beef powder, 6Kg of shrimp powder, 20Kg of sucrose, 4Kg of pepper powder, 4Kg of pepper powder, 3Kg of chili powder, 4Kg of ginger powder, 3Kg of garlic powder, Salt 5Kg, sucrose 3Kg, rosemary 5Kg, sesame oil 12Kg, papain 15Kg, flavor protease 6Kg, wolfberry powder 5Kg, red date powder 3Kg.

[0022] The steps are:

[0023] 1) After finishing and washing the wild dry bacillus, add deionized water, homogenize with a masher, adjust pH=6.0 with edible vinegar, add papain and flavor protease for enzymatic hydrolysis, keep the temperature at 70 ℃, enzymatic hydrolysis for 5-6 hours After the enzymolysis is completed, heat the enzymatic hydrolysis product to 100°C, inactivate the enzyme for 5 minutes, and dry it at a constant temperature under vacuum at 68~73°C until the water content is ≤2Wt.% to obtain wild dry bacteria powder;

[0024] The mass ratio of wild dry bacillus to deioniz...

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PUM

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Abstract

The invention discloses a wild thelephora ganbajun zang compound condiment which is formed by the following components in parts by weight: 12-15 parts of wild thelephora ganbajun zang, 10-20 parts of beef powder, 5-10 parts of shrimp powder, 12-25 parts of sucrose, 3-5 parts of pepper, 3-5 parts of paprika powder, 3-4 parts of chili powder, 3-5 parts of ginger powder, 1-4 parts of garlic powder, 3-5 parts of salt, 2-3 parts of sucrose, 5-8 parts of rosemary, 10-15 parts of plant oil, 12-18 parts of papain, 6-9 parts of flavorzyme, 3-5 parts of medlar powder and 2-3 parts of red date powder. A preparation method of the wild thelephora ganbajun zang compound condiment comprises the following steps of: 1) adding the papain and the flavorzyme into the wild thelephora ganbajun zang to carry out enzymolysis and further treating to obtain wild thelephora ganbajun zang powder; and 2) heating the plant oil to be at 200-220 DEG C and sequentially adding all the raw materials to be uniformly mixed to obtain the wild thelephora ganbajun zang compound condiment. The condiment disclosed by the invention has special aroma, good flavor, and delicious mouth feeling and taste, and contains substances including a plurality of delicious amino acids, low-molecular-weight peptides and the like, so that the human immunity can be enhanced.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a wild dry bacillus composite seasoning and a preparation method thereof. Background technique [0002] Coprinus comatus, also known as Antwort and Coprinus comatus, belongs to the Basidiomycetes Agaricaceae. Coprinus comatus is one of the main wild edible fungi produced in the southwestern region. It is rich in nutrients, delicious, and sweet in its fragrance. Corydalis contains essential amino acids, vitamins, ergosterol, polysaccharides and other functional components as well as calcium, iron and other trace elements, and has certain medical and health care effects. [0003] Wild dry bacillus has a strong fragrance, tender and sweet, tough meat, dry, mellow and long aftertaste, endless chewing, and contains calcium, iron, protein, thiamine and other nutrients. Normally, wild dry bacillus is stored for a long time by freezing, and the thawed dry bacillus loses its original flavor and n...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/28A23L1/29A23L27/00A23L33/00
Inventor 蒋健民
Owner ZHANGJIAGANG TAOYUAN FOOD
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