Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of three fresh mushroom soup flavor paste flavor and preparation method thereof

A technology of three fresh mushroom soup and paste essence, which is applied in the field of food additives and can solve the problems of weak flavor of products and inability to standardize large-scale production

Active Publication Date: 2017-12-05
湖南省汇湘轩生物科技股份有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 100kg of Sanxian Mushroom Soup Flavor Paste Essence includes the following components by weight:

[0022] Boiled shiitake mushrooms 25kg, enzymolysis chicken paste 28kg, chicken oil 5kg, salt 10kg, sugar 10kg, sodium glutamate 2.5kg, mixture of 5'-inosinate disodium and 5'-guanylate disodium 0.5kg, Glycine 0.5kg, Alanine 0.3kg, Taurine 0.5kg, Glucose 2kg, White pepper powder 60 mesh 0.3kg, Garlic powder 60 mesh 0.5kg, Onion powder 0.2kg, Yeast powder 2.6kg, Modified starch 2kg, Xanthogen Glue 0.1kg, water 10kg; the boiled shiitake mushrooms are mixed with dried shiitake mushrooms and water according to the weight ratio (20-30): (350-400), boiled for 30-60min, and minced; the 5'-muscle The weight ratio of disodium 5'-inosinate and disodium 5'-guanylate in the mixture of disodium ylate and disodium 5'-guanylate is 1:1;

[0023] The method for producing 100kg of three fresh mushroom soup flavor paste essence comprises the following steps:

[0024] (1) Put the following 1...

Embodiment 2

[0029] 100kg of Sanxian Mushroom Soup Flavor Paste Essence includes the following components by weight:

[0030] Boiled shiitake mushrooms 28kg, enzymolysis chicken paste 25kg, chicken oil 4kg, salt 8kg, sugar 12kg, sodium glutamate 3kg, mixture of 5'-inosinate disodium and 5'-guanylate disodium 0.8kg, glycine 0.6kg, alanine 0.6kg, taurine 0.7kg, glucose 3kg, white pepper powder 60 mesh 0.2kg, garlic powder 60 mesh 0.4kg, onion powder 0.5kg, yeast powder 1.7kg, modified starch 3kg, xanthan gum 0.1kg, water 9kg; the boiled shiitake mushrooms are obtained by mixing dried shiitake mushrooms and water according to the weight ratio (20-30): (350-400), boiled for 30-60min, and minced; the 5'-inosine The weight ratio of disodium 5'-inosinate and disodium 5'-guanylate in the mixture of disodium inosinate and disodium 5'-guanylate is 1:1;

[0031] The method for producing 100kg of three fresh mushroom soup flavor paste essence comprises the following steps:

[0032] (1) Put the follo...

Embodiment 3

[0036] Example 3 For the evaluation of the three fresh mushroom soup flavor paste essence described in Example 1 or 2

[0037] 1. Evaluation of aroma and taste:

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 invention belongs to the technical field of food additives, and in particular relates to a three-fresh mushroom soup flavor paste essence and a preparation method thereof. Background technique [0002] With the development of society, the rise of my country's science and technology, the steady growth of economy and culture, the improvement of people's living standard, quality of life and consumption level, on the basis of solving food and clothing, people's concept has changed from having something to eat to eating well. With the change of things, people began to pursue a higher quality of life, so food is required to have a unique and delicious taste on the basis of ensuring nutrition. [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 industriali...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/20A23L27/21A23L31/00A23L23/00A23L29/269
CPCA23V2002/00A23V2250/0622A23V2250/0604A23V2250/61A23V2250/5086
Inventor 刘敏
Owner 湖南省汇湘轩生物科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com