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Lentinus edodes stem seasoning liquid manufacturing method

A production method and technology of shiitake stalks, which are applied in food preparation, application, food science, etc., can solve the problems that shiitake mushrooms are not easy to store, and achieve the effects of improving human immunity, eating convenience, and delaying aging

Inactive Publication Date: 2015-10-28
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that shiitake mushrooms are not easy to store, and to provide a preparation method of shiitake stalk seasoning liquid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of mushroom stem seasoning liquid, the specific operation steps are:

[0018] A. Preparation of rice koji juice: use fresh rice koji juice as a culture medium, adjust the Baumé degree of rice koji juice to 12, put it into a flask, and put the flask plug into a silk wool to sterilize it with fire; Put the flask of rice koji juice into boiling water and cook for 50 minutes for sterilization; crush the dried sweet-scented osmanthus into powder and add it;

[0019] B. Primary culture and separation: add an appropriate amount of shiitake stalk powder and 30 ml of yeast liquid to the above-mentioned koji liquid, and cultivate at 30 to 35 ° C for 24 hours until small bubbles are formed on the surface and the fragrance of shiitake mushrooms is present, which is the primary culture. At this time, the first-level culture medium was separated, and the supernatant was taken;

[0020] C. Secondary culture: in the separated supernatant, add shiitake stalk powder...

Embodiment 2

[0027] A preparation method of mushroom stem seasoning liquid, the specific operation steps are:

[0028] A. Preparation of rice koji juice: use fresh rice koji juice as a culture medium, adjust the Baumé degree of rice koji juice to 12, put it into a flask, and put the flask plug into a silk wool to sterilize it with fire; Put the flask of rice koji juice into boiling water and cook for 50 minutes for sterilization;

[0029] B. Primary culture and separation: Add an appropriate amount of shiitake stalk powder, a little shiitake stalk powder and 30 ml of yeast liquid to the above-mentioned koji liquid, and cultivate at 30 to 35 ° C for 24 hours until small bubbles are formed on the surface, and there is a mushroom fragrance. It is the first-level culture solution; at this time, the first-level culture solution is separated, and the supernatant is taken;

[0030] C. Secondary culture: in the separated supernatant, add shiitake stalk powder, put it into rice koji juice at a rat...

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PUM

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Abstract

The present invention discloses a lentinus edodes stem seasoning liquid manufacturing method, and belongs to the field of food processing. The manufacturing method is characterized by comprising the following processing steps: preparing rice koji juice, sterilizing, culturing, adding lentinus edodes stem powder and yeast liquid, culturing, adding the lentinus edodes stem powder, injecting into the rice koji juice, culturing and fermenting, adding acids, flavoring and seasoning, separating and filtering, filtering supernatant, sterilizing, and curing to obtain the finished products. The manufacturing method has the following beneficial effects: the manufactured lentinus edodes stem seasoning liquid is clarified, and contains a unique lentinus edodes fragrance and ester aroma, not only is unique in flavor and is beneficial to improve human body immunity, but also has the effects of lowering blood pressure and blood lipids, and preventing aging, and is convenient for consumption and suitable for people of all ages.

Description

Technical field [0001] The invention involves a method of processing a food, especially the method of making a mushroom stalk seasoning. Background technique [0002] Shiitake mushrooms, also known as winter mushrooms, fragrant, northern mushrooms, thick mushrooms, thin mushrooms, mushrooms, and vertebrae, are a kind of edible fungi.The bacteria are white, slightly thicker, fine, and fragrant.When I was young, there were white fluff, which disappeared with growth.There is a curtain under the bacterial cover, which is ruptured back to form incomplete bacteria ring.Covering the edge of the old cooked back roll, cracking.The bacteria folds are white, dense, bending, no longer.The stalks are often biased, white, bending, and ciliated scales, fibers, and internal solidity below the bacterial ring.The spores are smooth, colorless, oval to ovate, and reproduced with spores. [0003] The role of shiitake mushrooms: 1. Improving the body's immune function: Mushroom polysaccharides can pro...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/28A23L27/00
Inventor 王林林
Owner 王林林
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