Three-delicacy mushroom soup flavor paste essence and preparation method thereof

Abstract

The present invention discloses a three-delicacy mushroom soup flavor paste essence. The three-delicacy mushroom soup flavor paste essence comprises the following components in parts by weight: 20-30 parts of cooked chopped shiitake mushrooms, 25-35 parts of enzymolysis chicken paste, 2-7 parts of chicken oil, 8-12 parts of table salt, 8-12 parts of white granulated sugar, 1-3 parts of sodium glutamate, 0.2 to 0.8 part of a mixture of disodium 5'-inosinate and disodium 5'-guanylate, 0.2 to 0.8 part of glycine, 0.2-0.8 part of alanine, 0.2-0.8 part of taurine, 1-5 parts of glucose, 0.1-0.6 part of white pepper, 0.1-0.6 part of garlic powder, 0.1 to 0.6 part of onion powder, 1-5 parts of yeast powder, 1-5 parts of modified starch, 0.1-0.3 part of xanthan gum and 5-10 parts of water.

Description

Technical field [0001] The present invention belongs to the field of food additive technology, which involves a kind of fresh mushroom soup flavor creamy fragrance and its preparation methods. Background technique [0002] With the development of society, the rise of my country's science and technology and technology, the steady growth of the economy, and culture, the improvement of people's living standards, quality of life and consumption level. On the basis of solving food and clothing The change of things, people began to pursue higher quality of life, so they require food to ensure the basis of nutrition, but also have a unique taste. [0003] Sanxian mushroom soup is loved by consumers with the characteristics of rich nutrition, unique flavor, and deliciousness, but due to its preparation for traditional cooking methods, when the food industrialization processing is made in large quantities, its product has a natural kitchen flavor.The sense of sense is weak and cannot be l...

AI Technical Summary

Problems solved by technology

[0003] Sanxian Mushroom Soup is popular among consumers for its rich nutrition, unique flavor, and delicious taste. However, because it is prepared by traditional cooking methods, its products have a natural kitchen flavor when they are mass-produced in industrialized food processing. The sense is weak, and it cannot be mass-produced on a large scale