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Lentinus edodes-flavored water soluble seasoning powder and preparation method thereof

A water-soluble, seasoning powder technology, applied in the field of food processing, can solve the problems of difficulty in adapting to large-scale production, inconvenient use, short shelf life, etc., and achieve the effect of facilitating industrial production, long shelf life, and wide application prospects

Inactive Publication Date: 2014-12-10
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods are still mainly made by traditional family methods at present, with a short shelf life and inconvenient use, and it is difficult to adapt to the needs of large-scale production in the food industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of water-soluble seasoning powder of mushroom flavor, comprising the steps of:

[0018] 60g shiitake mushrooms are first cut into 4mm diced shiitake mushrooms with a high-speed dicing machine, and the diced shiitake mushrooms are extracted with 10 times the weight of pure water for 2 hours, and the extract is filtered through a 150-mesh filter and then concentrated under reduced pressure. Concentrate until dry at 65°C and steam out to obtain about 15 g of shiitake mushroom extract.

[0019] Take 10g of Chinese prickly ash, 10g of dried ginger, 30g of grass fruit, 20g of star anise, and 30g of cumin and mix them evenly. After mixing, cut them into 5mm thick pieces with a high-speed slicer, and then use a pulverizer to crush them into 30-mesh fine powder to obtain mixed spice powder. , the obtained mixed spice powder was reflux extracted with 10 times the weight of 50% edible alcohol for 2 hours, and the extract was filtered through a 200-mesh filter ...

Embodiment 2

[0023] A preparation method of water-soluble seasoning powder of mushroom flavor, comprising the steps of:

[0024] 1000g shiitake mushrooms are first cut into 8mm diced shiitake mushrooms with a high-speed dicing machine, and the diced shiitake mushrooms are extracted with 10 times the weight of pure water for 2 hours, and the extract is filtered through a 150-mesh filter and concentrated under reduced pressure. The temperature is 65°C, concentrated to anhydrous and steamed out to obtain about 200 g of shiitake mushroom extract.

[0025] Take 50g of dried ginger, 100g of kaempferen, 100g of star anise, 150g of tangerine peel, 50g of clove, and 50g of fragrant leaves, and mix the spicy raw materials. Take the mixed spicy raw materials, first cut them into 2mm thick pieces with a high-speed slicer, and then use a grinder Grind into 30-mesh fine powder, and reflux extract the obtained mixed spice powder with 10 times the weight of 50% edible alcohol for 2 hours. The extract is f...

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PUM

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Abstract

The invention relates to lentinus edodes-flavored water soluble seasoning powder and a preparation method thereof. The water soluble seasoning powder is prepared from the following raw materials by weight parts: 10-20 parts of a lentinus edodes extract, 5-10 parts of a composite spice extract, 3-5 parts of edible salt, 15-20 parts of maltodextrin, 5-10 parts of sugar ester and 45-55 parts of purified water and is prepared by the steps of uniformly mixing the raw materials, performing centrifugal spraying and drying. The prepared lentinus edodes-flavored water soluble seasoning powder has the advantages of being capable of possessing the characteristic flavors and tastes of spice and lentinus edodes, high in concentration of effective components, relatively long in expiration date as the bacteriostatic function of the spice is fully utilized, convenient for industrial production, and wide in application prospect in flavors and fragrances as well as various compound seasoning products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a water-soluble seasoning powder with mushroom flavor and a preparation method thereof. Background technique [0002] Shiitake mushrooms are one of the more common and popular delicious ingredients, and their unique aroma and delicious taste have become an important part of Chinese cuisine. Meat products with mushroom flavor, instant food and compound seasoning also occupy more and more important positions in the modern food industry. [0003] The traditional ways of using shiitake mushrooms mainly include direct stewing, crushing into coarse powder or fine powder, and fermentation to make shiitake mushroom sauce. The above-mentioned method is still mainly produced by the traditional family method at present, and the shelf life is short, and it is inconvenient to use, and it is difficult to adapt to the needs of large-scale production in the food industry. T...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/00
Inventor 孟庆君
Owner TIANJIN CHUNFA BIO TECH GRP
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