Method capable of improving flavor of edible fungi precooking fluid and processing edible fungi precooking fluid into sauce

Abstract

The invention relates to a method capable of improving flavor of edible fungi precooking fluid and processing into sauce. The method comprises the steps of stewing edible fungi precooking fluid, adjusting a pH value of the upper clear solution, adding 0.5-1% of flavourzyme; carrying out enzymolysis for 2 hours at 50-60 DEG C to improve bad flavor of the precooking liquid; adding spice extract solution, which is prepared from pepper, black pepper, anise, cinnamon and old ginger, salt, sugar, I+G, chicken flavor, rice wine and caramel pigment, and agitating; screening by a 200-mesh sieve; and adding CMC-Na to enhance the stability. The method is comprehensive utilization of waste precooking liquid processed by edible fungi. Firstly, 0.5-1% of flavourzyme is added to carry out enzymolysis by an enzymatic hydrolysis technology; bad flavor of the precooking liquid is improved; and then the spice extract solution is prepared and seasoned, and finally packaged and sterilized. According to the method, the edible fungi precooking liquid is pretreated by an enzymolysis approach and then a blending technology is utilized to process the sauce, which recycles the processing waste of edible fungi. The produced product is mellow in taste, and excellent in flavor, and is well received by consumers.

Description

technical field [0001] The invention relates to a method capable of improving the flavor of edible mushroom precooked liquid and processing it into sauce. Background technique [0002] Edible fungi are a general term for a class of large fungi with higher fruiting bodies. Edible mushrooms are rich in nutrition, unique in flavor, and contain a variety of physiologically active substances. They not only have high nutritional value, but also have important medical and health functions, and are recognized as "healthy food". The protein digestibility of edible fungi is high. About 70% of the protein of edible fungi is decomposed into amino acids under the action of human digestive enzymes to be absorbed by the human body, and the amino acids are complete. The lipids of edible fungi are mainly unsaturated fatty acids, phytosterols and phospholipids, which are low-calorie foods. In addition, the content of minerals and vitamins in edible fungi is also extremely rich, and the cont...

AI Technical Summary

Problems solved by technology

If it is discharged naturally according to the usual practice, it will cause great pollution. If it is treated according to environmental protection requirements and meets the standard discharge, it will not only require a large amount of investment and high cost, but also waste precious renewable resources in vain.

[0005] Although the edible mushroom precooking liquid contains a lot of nutrients and flavor substances, it also has some bad flavors, which affects the reprocessing and utilization of the precooking liquid