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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
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  • 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 mainly relies on physical mixing of flavor components to enhance the flavor, but the effect is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The processing method of embodiment 1 Agaricus bisporus meat seasoning

[0032] (1) Preparation of Agaricus bisporus enzymatic hydrolyzate

[0033] a. the processing of Agaricus bisporus: get the newly picked Agaricus bisporus, rinse with clear water after cutting off the root, then rinse with 0.4-0.6% dilute salt water, then add pure water with 2 times the weight of Agaricus bisporus for beating, to obtain Agaricus bisporus slurry, pump the Agaricus bisporus slurry into the jacketed pot, keep the water temperature in the pot above 95°C, boil for 2 minutes, keep stirring with a stirring pick during this period, then cool to 60°C for later use;

[0034] B. the enzymolysis of Agaricus bisporus slurry: add the cellulolytic enzyme that accounts for 0.1% (w / w) of Agaricus bisporus slurry weight, 0.1% (w / w) medium to the Agaricus bisporus slurry in the stainless steel enzymolysis tank Proteolytic enzyme and 0.05% (w / w) flavor proteolytic enzyme, enzymolysis at 45°C for 60min...

Embodiment 2

[0044] The processing method of embodiment 2 hickory chick meat seasoning

[0045] (1) Preparation of hickory chick enzymatic hydrolyzate

[0046] a. The processing of hickory chick: get the hickory chick freshly picked, rinse with clear water first after cutting off the root, then rinse with 0.4-0.6% dilute salt water, then add pure water 3 times the weight of hickory chick for beating, get Morchella slurry, pump the morel slurry into the jacketed pot, keep the water temperature in the pot above 95°C, boil for 4 minutes, stir it continuously with a stirring pick, and then cool it to 60°C for later use;

[0047] B. the enzymolysis of hickory chick slurry: add the cellulolytic enzyme that accounts for 0.2% (w / w) of hickory chick slurry weight, the medium of 0.2% (w / w) to the hickory chick slurry in the stainless steel enzymolysis tank Proteolytic enzyme and 0.15% (w / w) flavored proteolytic enzyme, enzymolysis at 45°C for 60min, stirring from time to time, after the end of enzy...

Embodiment 3

[0057] Embodiment 3 novel mushroom essence

[0058] Mix the morel meat-flavored seasoning powder prepared in Example 2 with other auxiliary materials and stir evenly, then granulate and dry to obtain the mushroom essence. The formula of described novel mushroom essence is: hickory chick meat seasoning powder 55%, salt 30%, I+G4.2%, white pepper powder 0.3%, onion powder 0.5%, maltodextrin 5%, moisture 5%. %.

[0059] The cooled mushroom essence granules are divided into bags and sealed to become the finished product, which can be stored for more than 12 months.

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PUM

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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

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Application Information

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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
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