Granular edible fungus seasoner

Abstract

The invention relates to a granular edible fungus seasoner which is prepared by the following steps: mixing single edible fungi powder and Chinese yam powder; and preparing into granules. The seasoner comprises the following components in percentage by weight: 88-92% of the single edible fungi powder and 8-12% of the Chinese yam powder. The seasoner provided by the invention is easy to dissolve, is not clotted, and can be quickly dissolved in soups or a small amount of liquid in cold dish with dressing. A small amount of Chinese yams are used as auxiliary material and a solidifying material, so that the single fungi powder can be better prepared into granules. When the granular edible fungus seasoner is put in a small amount of liquid or directly mixed in the soups, instant Chinese yams are quickly liquefied, so that the fungi powder is further quickly liquefied. The Chinese yams are free from other peculiar smells and cannot cover the main flavor but make the taste of the single fungi more outstanding without affecting the taste of the fungi. In addition, the seasoner provided by the invention breaks through a conventional manner of adding food additives into a conventional seasoner. The seasoner provided by the invention has the remarkable advantages of being natural, healthy and pollution-free.

Description

technical field [0001] The invention belongs to the technical field of seasoning, especially the formula of edible mushroom seasoning. Background technique [0002] Edible fungi, including wild fungi and artificially cultivated fungi, are a kind of food with rich nutrition, unique fragrance and delicious taste. At present, edible fungi have entered the condiment field as a kind of single-bacteria powder making. However, there are defects in the powder made by single bacteria as a seasoning, that is, after the powder made by single bacteria is in contact with liquid, if there is less liquid, such as mixing vegetables, the bacteria powder is easy to agglomerate, and it is easier to attach to the vegetable body. It is not easy to liquefy, and the bacteria taste is difficult to taste; if there is a lot of liquid, such as making soup, the bacteria powder is easy to float on the soup surface, and it is not easy to liquefy in a short time, resulting in poor soup color, and a small...

AI Technical Summary

Problems solved by technology

However, there are defects in the powder made by single bacteria as a seasoning, that is, after the powder made by single bacteria is in contact with liquid, if there is less liquid, such as mixing vegetables, the bacteria powder is easy to agglomerate, and it is easier to attach to the vegetable body. It is not easy to liquefy, and the bacteria taste is difficult to taste; if there is a lot of liquid, such as making soup, the bacteria powder is easy to float on the soup surface, and it is not easy to liquefy in a short time, resulting in poor soup color, and a small part of the bacteria powder forms small balls, which cannot be tasted in a short time fully dissolved in the soup