Seasoner containing edible mushrooms and preparation method thereof

A technology of seasoning and edible fungi, which is applied in the field of seasoning containing edible fungi and its preparation, can solve the problems of reducing the liking and acceptance of stew, bad taste, and insufficient umami, and achieve strong and rich taste, natural color and luster. The effect of reducing spiciness

Inactive Publication Date: 2015-11-11
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The stew in the prior art has insufficient umami, poor color, and bad taste; and when making red oil soup base, the capsaicin contained may cause gastrointestinal irritation to the people who eat it, and also reduces the sensitivity to red pepper oil. of people’s liking and acceptance of stew

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Prepare shallot oil

[0035] Add 60 parts of fresh scallions, 25 parts of soaked ginger, and 20 parts of garlic to 500 parts of vegetable oil; heat and boil for 3 hours, remove the water in it, gradually heat up to 250°C and filter the residue; collect the filtrate to obtain scallion oil.

[0036] Prepare red oil

[0037] Heat 500 parts of vegetable oil to 125°C, add 125 parts of chili sauce, 5 parts of Chinese prickly ash, 3 parts of star anise, 5 parts of kaempferia, 10 parts of green onion, 10 parts of garlic, 10 parts of ginger and 3 parts of sugar and cook for 3 hours; filter.

Embodiment 2

[0039] Prepare the ingredients

[0040] 6 parts tea tree mushroom; 3 parts Pleurotus eryngii; 5 parts sliding mushroom;

[0041] 7 parts of abalone mushroom; 2 parts of porcini mushroom; 4 parts of shiitake mushroom;

[0042] 6 parts of old man's head fungus; 0.3 parts of Cordyceps flower; 3 parts of ginger;

[0043] 15 parts of scallion oil; 50 parts of vegetable oil; 10 parts of red oil;

[0044] 2 parts of monosodium glutamate; 2 parts of white wine; 0.3 parts of fungi flavor enhancer.

[0045] Preparation:

[0046] (1), soak the dried tea tree mushroom, king oyster mushroom, slippery mushroom, oyster mushroom, boletus, shiitake mushroom, and old man's head mushroom in water for 13 hours, and then use a bubble cleaning machine to clean it for later use to obtain the fungus raw material;

[0047] (2) Mix salad oil, scallion oil and red oil evenly, heat to 120°C-140°C, add the formula amount of fungus raw materials, Cordyceps flower and ginger and fry for 20min-40min, the...

Embodiment 3

[0050] Prepare the ingredients

[0051] 15 parts tea tree mushroom; 8 parts Pleurotus eryngii; 5 parts slide mushroom;

[0052] 7 parts of abalone mushroom; 3 parts of porcini mushroom; 14 parts of shiitake mushroom;

[0053] 6 parts of old man's head fungus; 1 part of Cordyceps flower; 3 parts of ginger;

[0054] 20 parts of scallion oil; 50 parts of vegetable oil; 10 parts of red oil;

[0055] 2 parts of monosodium glutamate; 2 parts of white wine; 0.5 part of fungi flavor enhancer.

[0056] Preparation:

[0057] (1), soak the dried tea tree mushroom, Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii, Pleurotus eryngii, boletus, shiitake mushroom, and old man's head mushroom in water for 12 hours, and then use a bubble cleaning machine to clean them for later use to obtain fungus raw materials;

[0058] (2) Mix salad oil, scallion oil and red oil evenly, heat to 120°C-140°C, add the formula amount of fungus raw materials, Cordyceps flower and ginger and fry for 20m...

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PUM

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Abstract

The invention discloses a seasoner containing edible mushrooms. The seasoner is prepared from the following materials in parts by weight: 5 to 20 parts of agrocybe cylindracea, 1 to 10 parts of pleurotus eryngii, 1 to 10 parts of pholiota nameko, 1 to 10 parts of abalone mushrooms, 1 to 5 parts of bolete, 5 to 20 parts of lentinula edodes, 1 to 10 parts of wild portobello, 0.1 to 2 parts of cordyceps flowers, 1 to 10 parts of fresh ginger, 10 to 30 parts of scallion oil, 40 to 60 parts of vegetable oil, 5 to 20 parts of red camphor oil, 1 to 10 parts of aginomoto, 1 to 5 parts of white spirit and 0.1 to 1 part of a fungus flavoring agent. Meanwhile, the invention also discloses a preparation method of the seasoner. The seasoner provided by the invention comprises various edible mushrooms, is special in flavor, intense and rich in mouthfeel, long in aftertaste, thick in taste, delicious and mellow, natural in color, and suitable for all seasons and all groups of people.

Description

technical field [0001] The invention relates to an edible seasoning, in particular to a seasoning containing edible fungi and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. Most of the traditional seasonings have single ingredients, such as salt, soy sauce, oyster sauce, monosodium glutamate, etc. When using them, they are mostly added according to the experience and taste of the cook, and it is difficult to control the operation. In order to solve this problem, especially with the continuous improvement of people's living standards, new varieties of various seasonings emerge in an endless stream, and convenience, high-grade, nutrition and compounding have become the new trend of the current seasoning development. At present, the most common ones on the market are five-spice powder, thirteen spices, chicken essence, etc. These s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/226A23L1/221A23L27/00A23L27/10A23L27/20
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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