Flavor enhanced type edible mushroom raw material processed food and production method thereof

[0030]Example 1: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 80 ml of purified water to the dried shiitake mushroom powder, and soak for 1 hour at room temperature to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushrooms, enoki mushrooms and oyster mushrooms) or their leftovers are removed, cleaned and drained. The electronic balance weighs 5g of small oyster mushrooms, 5g of enoki mushrooms and 10g of oyster mushrooms, respectively, and adds water respectively. It is 1:5, and slurry is obtained to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 20 mg of cellulase, 10 mg of xylanase, 5 mg of mannanase, and 2 mg of neutral protease to the mixed slurry, stir evenly, control the temperature at 45°C, control the pH at 6.0, and hydrolyze for 120 minutes. (6) Add Lactobacillus plantarum powder and Lactobacillus acidophilus powder to the sample after enzymolysis. Fermentation at 37°C for 120 minutes. (7) The treated samples were inactivated at 100°C for 10 minutes and cooled. (8) A certain amount of reducing sugar was added to the mixed slurry of edible fungi, including 0.2 g of glucose, 0.2 g of fructose, 0.2 g of xylose, 0.2 g of rhamnose, and 0.2 g of arabinose. (9) Add a certain amount of amino acids to the mixed slurry, including 0.4 g of glycine, 0.4 g of alanine, 0.4 g of cysteine, and 0.4 g of cysteine ​​hydrochloride. (10) Put the mixed slurry into the reactor, the reaction temperature is 100°C; the reaction time is 2 hours.

[0031] Example 2: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 120 ml of purified water to the dried shiitake mushroom powder, and soak at room temperature for 2 hours to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushrooms, enoki mushrooms and oyster mushrooms) or their leftovers are removed, cleaned and drained. The electronic balance weighs 5g of small oyster mushrooms, 20g of enoki mushrooms and 30g of oyster mushrooms, respectively, and adds water respectively. 1:8, pulping to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 20 mg of cellulase, 10 mg of xylanase, 5 mg of mannanase, and 2 mg of neutral protease to the mixed slurry, stir evenly, control the temperature at 45°C, control the pH at 6.0, and hydrolyze for 120 minutes. (6) Add Lactobacillus plantarum powder and Lactobacillus acidophilus powder to the sample after enzymolysis. Fermentation at 37°C for 180 minutes. (7) The treated samples were inactivated at 100°C for 10 minutes and cooled. (8) A certain amount of reducing sugar was added to the mixed slurry of edible fungi, including 0.4g of glucose, 0.4g of fructose, 0.4g of xylose, 0.4g of rhamnose, and 0.4g of arabinose. (9) Add a certain amount of amino acids to the mixed slurry, including 0.8 g of glycine, 0.8 g of alanine, 1.2 g of cysteine, and 1.2 g of cysteine ​​hydrochloride. (10) Put the mixed slurry into the reactor, the reaction temperature is 120°C; the reaction time is 3 hours.

[0032] Example 3: (1) The dried shiitake mushrooms or leftovers were removed, cleaned and drained, and the dried mushrooms or leftovers were pulverized with a pulverizer, passed through a 200-mesh sieve, and 10 g was weighed with an electronic balance for use. (2) Add 150 ml of purified water to the dried shiitake mushroom powder, and soak at room temperature for 4 hours to obtain a shiitake mushroom slurry. (3) Three kinds of edible mushrooms (small oyster mushroom, enoki mushroom and oyster mushroom) or their leftovers were removed, cleaned and drained. The electronic balance weighed 10g of small oyster mushroom, 25g of enoki mushroom and 50g of oyster mushroom, respectively, and added water respectively. 1:10, pulping to obtain a mixed homogenate. (4) Mix together the edible mushroom slurry in steps (2) and (3), and stir evenly to obtain a total mixed slurry. (5) Add 50 mg of cellulase, 25 mg of xylanase, 10 mg of mannanase, and 5 mg of neutral protease to the mixed slurry, stir evenly, control the temperature at 60°C, control the pH at 7.0, and hydrolyze for 180 minutes. (6) Add Lactobacillus plantarum powder, Lactobacillus fermentum and Lactobacillus acidophilus powder to the sample after enzymolysis. Fermentation at 37°C for 240 minutes. (7) The treated samples were inactivated at 100°C for 10 minutes and cooled. (8) A certain amount of reducing sugar was added to the mixed slurry of edible fungi, including 0.4 g of glucose, 0.4 g of fructose, 0.4 g of xylose, 0.8 g of rhamnose, and 0.8 g of arabinose. (9) Add a certain amount of amino acids to the mixed slurry, including 1.6 g of glycine, 1.6 g of alanine, 1.2 g of cysteine, and 1.2 g of cysteine ​​hydrochloride. (10) Put the mixed slurry into the reactor, the reaction temperature is 150°C; the reaction time is 4 hours.