Fungus fragrant leisure food and preparation method thereof

A technology for leisure food and fungus fragrance, which is applied in the field of fungus fragrance leisure food and its preparation, and achieves the effects of reducing production costs and having broad market prospects.

Inactive Publication Date: 2015-07-15
KUNMING JIANCHUN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In summary, using the unique flavor of wild edible fungi, adding nutrient-rich Moringa leaf powder and mixing with other flavoring agents, the compressed fungus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1: Take 1000g of yellow beef liver to remove impurities and ash, then crush it to 80 mesh, mix with 25g ginger powder, 25g pepper powder, 100g salt, 50g cinnamon powder, 50g sodium glutamate, and 3875g Moringa leaf powder; stir evenly When the dried material reaches 5% water content, stop drying, and then press tablets and bag them.

Example Embodiment

[0018] Example 2: Take 1000g of matsutake mushrooms to remove impurities and ash and then crush to 60 mesh, mix in 50g ginger powder, 20g pepper powder, 50g salt, 60g cinnamon powder, 20g sodium glutamate, and 1800g Moringa leaf powder; stir evenly and then granulate , When the dried material reaches 6% moisture content, stop drying, and then press tablets and bag it.

Example Embodiment

[0019] Example 3: Take 1000g morel mushrooms to remove impurities and ash and crush to 60 mesh, mix in 20g ginger powder, 20g pepper powder, 30g salt, 20g cinnamon powder, 10g sodium glutamate, add 1000g Moringa leaf powder, and stir evenly After granulation, when the material is dried to 6% moisture content, the drying is stopped, and then the tablets are compressed and bagged.

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PUM

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Abstract

The invention discloses fungus fragrant leisure food and a preparation method thereof, belongs to the technical field of edible fungus deep processing, and aims at the problems of lag in processing technology of edible fungus, inconvenience in consumption and the like. The fungus fragrant leisure food comprises the following main components and accessories by weight: 20-40% of fungus powder, 2.5-10% of a flavouring agent and 50-77.5% of moringa oleifera leaf powder, the fungus fragrant leisure food mainly uses the characteristic that the moringa oleifera leaf powder is rich in nutrition but light in taste, the natural fragrant flavor of edible wild fungus is easy to highlight after the moringa oleifera leaf powder is mixed with boletus, matsutake fungus and other edible wild fungus with unique natural flavor, after taste deployment, a fungus fragrance-prominent chewable tablet can be pressed, the fungus fragrance-prominent chewable tablet has unique fungus fragrance, is easy to daily carry and eat, and is leisure food with certain health care efficacy. Compared with the traditional edible fungus processing method, the fungus fragrant leisure food is prepared by tabletting the fungus powder without any requirements on edible fungus appearance, taking cost into consideration, the fungus powder can be prepared by leftover material pulverization, the product quality may not be influenced, and the production cost is reduced. Therefore, the fungus fragrant leisure food has very broad market prospect in view of both production and consumer points.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a fungus-flavored snack food and a preparation method thereof. Background technique [0002] Wild fungi generally grow in coniferous forests and mixed forests such as Yunnan pine, alpine pine, and Zhanfeng pine, and grow singly or in groups. Due to the difference in geographical environment and the vegetation growing in various places, wild fungi have also brought about the diversification of wild fungi. [0003] Generally speaking, the growth of wild fungi is affected by natural conditions such as temperature, sunshine, terrain, and cycle, and wild fungi grown in different environments have different active ingredients such as amino acids and proteins, and the types and contents of trace elements such as copper and zinc are also different. . [0004] Large-scale wild edible fungi grow in forest areas, and the growing environment is less polluted or in some places, the growing e...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 蔡定宝
Owner KUNMING JIANCHUN FOOD CO LTD
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