Edible fungi meaty seasoning and processing method thereof

A processing method and edible fungus technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor effect and insufficient flavor of edible fungus condiments, etc., and achieve the advantages of significant seasoning flavor, enhanced umami taste, and low production cost Effect

Inactive Publication Date: 2014-12-03
CHENGDU UNIV +1
View PDF4 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem of insufficient flavor of edible mushroom condiments, at present, it ma

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1 Processing method of mushroom bisporus meat flavor seasoning

[0032] (1) Preparation of Enzymatic Hydrolysate of Agaricus bisporus

[0033] a. Treatment of Agaricus bisporus: Take the newly picked Agaricus bisporus, cut off the roots and rinse with water, then rinse with 0.4-0.6% dilute salt water, and then add pure water twice the weight of Agaricus bisporus for beating. Agaricus bisporus slurry, pump the Agaricus bisporus slurry into the jacketed pot, keep the water temperature in the pot above 95℃, boil for 2 minutes, keep turning over with a stirring pick during this period, and then cool to 60℃ for use;

[0034] b. Enzymatic hydrolysis of Agaricus bisporus slurry: Add 0.1% (w / w) cellulose hydrolase and 0.1% (w / w) of the Agaricus bisporus slurry weight to the Agaricus bisporus slurry in the stainless steel enzymatic hydrolysis tank. Proteolytic enzyme and 0.05% (w / w) flavor proteolytic enzyme, enzymatically hydrolyze at 45°C for 60 minutes, stirring occasionall...

Example Embodiment

[0044] Example 2 Processing method of morel meat flavor seasoning

[0045] (1) Preparation of Morel Enzymatic Hydrolysate

[0046] a. Treatment of Morels: Take the newly picked morels, cut off the roots and rinse them with clean water, then rinse with 0.4-0.6% dilute salt water, and then add pure water 3 times the weight of the morels for beating. For morel slurry, pump the morel slurry into the jacketed pot, keep the water temperature in the pot above 95℃, boil for 4 minutes, keep turning it with a stirring pick during this period, and then cool to 60℃ for standby;

[0047] b. Enzymatic hydrolysis of Morel slurries: Add 0.2% (w / w) of cellulose hydrolyzing enzyme and 0.2% (w / w) of the Morel slurries to the morel slurry in the stainless steel enzymatic hydrolysis tank. Proteolytic enzyme and 0.15% (w / w) flavor proteolytic enzyme, enzymatically hydrolyze at 45°C for 60 minutes, stirring occasionally during the enzymatic hydrolysis, after the enzymatic hydrolysis is completed, quickly ...

Example Embodiment

[0057] Example 3 New mushroom essence

[0058] The morel meat flavor seasoning powder prepared in Example 2 is mixed with other auxiliary materials and stirred evenly, and then granulated and dried to obtain mushroom essence. The formula of the new mushroom extract is: morel meat flavor seasoning powder 55%, salt 30%, I+G4.2%, white pepper 0.3%, onion powder 0.5%, maltodextrin 5%, moisture 55% %.

[0059] The cooled mushroom essence particles are packed into bags and sealed, and then the finished products are finished. The products can be stored for more than 12 months.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an edible fungi meaty seasoning and a processing method thereof. Fresh edible fungi and livestock bones are used as main materials in the method. The method comprises the following steps: firstly, pulping edible fungi, carrying out enzymolysis, separating and concentrating into an edible fungi enzymolysis extraction solution; freezing the livestock bones, crushing, extracting, carrying out enzymolysis and concentrating so as to prepare a bone soup protein enzymolysis solution; and mixing the edible fungi enzymolysis extraction solution and the bone soup protein enzymolysis solution according to a certain proportion and carrying out Maillard reaction to prepare the edible fungi meaty seasoning. The edible fungi meaty seasoning can be applied to the seasoning of various foods such as vegetables and soup, and the shelf life can reach 6 months above.

Description

technical field [0001] The invention relates to a meat-flavored seasoning and a processing method thereof, in particular to an edible mushroom meat-flavored seasoning and a processing method thereof. Background technique [0002] Edible mushrooms are rich in nutrition, delicious and unique in flavor. They contain a large amount of essential amino acids, fungal polysaccharides and other physiologically active substances and trace elements. Edible fungi are easy to open umbrellas, perish and deteriorate, the production period is concentrated, and the pressure of deep processing is high. Condiments do not have high requirements on the appearance of edible fungi. From fruiting bodies, stipe, mushroom feet to pre-cooking liquid, they can be used as raw materials for processing. Therefore, the use of edible fungi to produce condiments can not only relieve the pressure on the deep processing of edible fungi, but also increase the variety of condiments and improve economic benefits....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/221A23L1/28A23L27/10
CPCA23L27/26A23L31/00A23L33/18
Inventor 刘达玉李翔郑林用李宗堂肖龙权张秀芬尹显华王俊丁
Owner CHENGDU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap