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

4 Cites 17 Cited by

AI-Extracted Technical Summary

Problems solved by technology

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

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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.

Application Domain

Food preparation

Technology Topic

EnzymeLivestock +4

Examples

Experimental program(3)

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 occasionally during the enzymatic hydrolysis. After the enzymatic hydrolysis is completed, quickly raise the temperature to 90°C within 10-20 minutes and keep it warm for 10 minutes to make the enzyme Inactivation

[0035] c. Concentration of Agaricus bisporus enzymatic hydrolysate: Centrifuge the Agaricus bisporus enzymatic hydrolysate at 4000r/min for 10 minutes to separate the supernatant from the bacterial residue, and pump the supernatant into a vacuum concentration pot to control the degree of vacuum Concentrate the enzymolysis solution to a solid content of 20% at 0.04-0.06MPa;

[0036] (2) Preparation of bone protein hydrolyzate

[0037] a. Pretreatment of livestock and poultry bones: take frozen storage of livestock and poultry bones, and crush them to 1-2cm by using their brittleness at low temperature 3 After rinsing with cold water for 2-4h, add water that is 1 times the weight of livestock and poultry bones, and 0.5% ginger, 0.5% green onions and 0.05% jasmine, which accounts for the weight of livestock and poultry bones. Pre-cook at 90℃ for 10 minutes ;

[0038] b. Bone protein extraction: take the pretreated broken bones and put them in the extraction tank, add pure water according to the solid-liquid ratio 1:2, and add 1% of the weight of livestock and poultry bones with ginger and 0.1% Boiled pepper for 30 minutes at 110°C, then stop heating, reduce the temperature and increase the stirring speed of the motor to further extract protein, so that the bone marrow is fully dispersed in the bone broth, and finally the bone residue is separated and the bone broth extract is discharged;

[0039] c. Hydrolysis of bone protein: pump the bone broth extract into the hot and cold tank, add 0.1% (w/w) proteolytic enzyme and 0.05% (w/w) flavor proteolytic enzyme by weight of the bone broth extract , Enzymatic hydrolysis at 45°C for 50 minutes, after enzymatic hydrolysis is completed, quickly raise the temperature to boil the enzymatic hydrolysis solution, and keep it boiling for 10 minutes to inactivate the enzyme;

[0040] d. Homogenization and concentration of the enzymatic hydrolysate of bone broth: transfer the enzymatic hydrolysate of bone broth to a homogenizer, homogenize it at a temperature of 65°C and a pressure of 30MPa, and then pump it into a vacuum concentration pot, Control the vacuum degree at 0.06MPa and the temperature at 65℃, and concentrate the enzymolysis solution to a solid content of more than 20%;

[0041] (3) Preparation of edible mushroom meat flavoring seasoning

[0042] a. According to the concentrated mushroom bisporus enzyme hydrolysate accounted for 50% of the total concentrated mushroom bisporus enzyme hydrolysate and bone broth enzymatic hydrolysate, take the concentrated mushroom bisporus enzyme hydrolysate and bone broth enzymatic hydrolysate and send it Into the Maillard reaction kettle, add the Maillard reaction base material, and quickly raise the temperature to 100°C, carry out the Maillard reaction for 30 minutes, after the reaction is stopped, the Maillard reaction product is rapidly cooled to room temperature, and the Maillard reaction The base material based on the total weight of the enzymolysis solution is: yeast extract 0.2%, glutamic acid 0.3%, glycine 0.05%, and glucose 0.5%;

[0043] b. Add 0.02% (w/w) of nisin, 0.04% (w/w) of bamboo leaf antioxidant and 6% (w/w) of table salt to the Maillard reaction product by weight. Packing of different specifications, made into sauce packages, the products can be stored for more than 6 months.

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 raise the temperature to 100°C within 10-20 minutes, and keep it warm for 15 minutes to make the enzyme Inactivation

[0048] c. Concentration of morel enzymatic hydrolysate: Centrifuge the morel enzymatic hydrolysate at 5000r/min for 8 minutes to separate the supernatant from the bacterial residue, and pump the supernatant into a vacuum concentration pot to control the degree of vacuum At 0.04-0.06MPa, concentrate the enzymolysis solution to a solid content of 30%;

[0049] (2) Preparation of bone protein hydrolyzate

[0050] a. Pretreatment of livestock and poultry bones: take frozen storage of livestock and poultry bones, and crush them to 1-2cm by using their brittleness at low temperature 3 After rinsing with cold water for 2-4 hours, add water 1.5 times the weight of livestock and poultry bones, as well as 1% of the weight of livestock and poultry bones, ginger, 1% green onions and 0.1% jasmine, and pre-cook at 100°C for 20 minutes ;

[0051] b. Bone protein extraction: remove the pretreated broken bones and put them into the extraction tank, add purified water according to the solid-liquid ratio of 1:3, and add 1.5% ginger and 0.2% by weight of livestock and poultry bones Boiled pepper for 40 minutes at 121°C, then stop heating, reduce the temperature and increase the stirring speed of the motor to further extract protein, so that the bone marrow is fully dispersed in the bone broth, and finally the bone residue is separated and the bone broth extract is discharged;

[0052] c. Hydrolysis of bone protein: pump the bone broth extract into the hot and cold tank, add 0.2% (w/w) proteolytic enzyme and 0.15% (w/w) flavor proteolytic enzyme by weight of the bone broth extract , Enzymatic hydrolysis at 50°C for 80 minutes, after enzymatic hydrolysis is completed, quickly raise the temperature to boil the enzymatic hydrolysate, and keep it boiling for 15 minutes to inactivate the enzyme;

[0053] d. Homogenization and concentration of the enzymatic hydrolysate of bone broth: transfer the enzymatic hydrolysate of bone broth to a homogenizer, homogenize it at a temperature of 75°C and a pressure of 60MPa, and then pump it into a vacuum concentration pot, Control the vacuum degree at 0.07MPa and the temperature at 75℃, and concentrate the enzymolysis solution to a solid content of more than 30%;

[0054] (3) Preparation of edible mushroom meat flavoring seasoning

[0055] a. Take the concentrated morel enzymatic hydrolysate and edible fungus enzymatic hydrolysate according to the concentrated morel enzymatic hydrolysate accounting for 70% of the total concentrated enzymatic hydrolysate, and send them to the Maillard reaction kettle and add Maillard reaction base material, and quickly heated to 115° C., and the Maillard reaction was carried out for 50 minutes. After the reaction was stopped, the Maillard reaction product was quickly cooled to room temperature. The Maillard reaction base material was calculated based on the total weight of the enzymatic hydrolysate It is: yeast extract 0.4%, glutamic acid 0.5%, glycine 0.1%, glucose 0.8%;

[0056] b. Spray-dry the Maillard reaction product, control the inlet air temperature to 170°C and the outlet air temperature to 80°C to obtain the morel meat flavor seasoning powder. The morel meat flavor seasoning powder is packaged in different specifications. It can be preserved for more than 12 months when it is made into soup bag.

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.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Improve taste ability
Increase umami

Preparation method for hollow noodle

InactiveCN106578913AImprove taste abilityShorten the cooking timeFood coatingFood ingredient functionsMaterials preparationFreeze-drying

Owner:CHENGDU JINHUI TECH

Edible fungi meaty seasoning and processing method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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