Preparation method of lentinus edodes soup

A kind of soup, mushroom technology, applied in the field of preparation of mushroom soup

Inactive Publication Date: 2013-07-03
罗兴富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of shiitake mushroom soup, to solve the problems of improving the freshness...

Method used

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Embodiment Construction

[0020] Embodiments of the present invention are described in further detail below:

[0021] The technical scheme adopted in the present invention is: provide a kind of preparation method of mushroom soup stock, it is characterized in that, each component of described mushroom soup stock and its mass ratio are as follows:

[0022] Dried shiitake mushroom powder 101kg,

[0023] Sodium glutamate 87kg,

[0024] Taste disodium nucleotides 2kg,

[0025] Modified starch 5kg,

[0026] Refined edible salt 335kg,

[0027] White granulated sugar 100kg,

[0028] white pepper powder 1kg,

[0029] Concentrated broth in moderation.

[0030] A kind of preparation method of above-mentioned shiitake mushroom stock, is characterized in that, described method comprises the steps:

[0031] A, select high-quality dried shiitake mushroom powder, sodium glutamate, taste nucleotide disodium, modified starch, refined edible salt, white granulated sugar, white pepper powder according to the mass ...

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PUM

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Abstract

The invention discloses a preparation method of lentinus edodes soup. The preparation method is characterized in that the lentinus edodes soup comprises the following ingredients in percent by mass: dry lentinus edodes powder, sodium glutamate, disodium 5'-ribonucleotide, denaturated starch, refined edible salt, white granulated sugar and white pepper powder; the preparation method of the lentinus edodes soup comprises the following steps of: step A, selecting high-quality dry lentinus edodes powder, sodium glutamate, disodium 5'-ribonucleotide, denaturated starch, refined edible salt, white granulated sugar and white pepper powder in percent by mass, and respectively grinding into powder; and step B, putting the grinded powder into a special stirrer container, adding an appropriate amount of concentrated soup-stock and uniformly stirring for later use, subsequently pelleting the uniformly stirred article by using a special pelletizer, and drying and screening, packaging and sealing so as to obtain the lentinus edodes soup. The lentinus edodes soup is economic and practical, low in cost and good in seasoning effect, can be widely used in noodles, snack food, boiled dumplings, wonton, various cold vegetable dishes in sauce and vegetable soup.

Description

1. Technical field [0001] The invention relates to the technical field of food flavoring agents, in particular to a method for preparing shiitake mushroom soup, in particular to the field of manufacturing shiitake mushroom soup used in households and catering industries. 2. Background technology [0002] According to the survey, monosodium glutamate is the starting point of China's umami industry. It has a history of more than 80 years and is basically in sync with the world. In the early 1960s, only 80% of monosodium glutamate could be produced. In the 1970s, due to the development of biochemical engineering, the freshness of monosodium glutamate rose to 100%. This shows that MSG itself has also developed from low freshness and low purity to high freshness and high purity. In the late 1970s, with the in-depth understanding and development of flavor nucleotides, umami scientists asked: Is there any more freshness than MSG? Delicious substance exists? A large number of expe...

Claims

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Application Information

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IPC IPC(8): A23L1/228A23L1/229A23L1/09A23L27/22A23L27/23
Inventor 罗兴富
Owner 罗兴富
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