Black fungus instant noodle seasoning powder

A technology of black fungus powder and seasoning powder, which is applied in the field of food processing, can solve the problem of oil layer solidification, etc., and achieve the effect of outstanding umami taste, simple operation and environmental friendliness

Inactive Publication Date: 2016-01-06
NORTHEAST FORESTRY UNIVERSITY +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to add black fungus powder into instant noodle seasoning powder to act as an emulsifier, solve the problem of oil layer solidification when the temperature of instant noodle soup drops to a palatable level, and provide a black fungus with high nutritional value and strong stability Instant noodle seasoning powder and its processing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Select 30g of black fungus with a moderate size, slightly stretched ear flaps, black but dull face, and slightly off-white back, remove surface impurities, and soak 26g of clean black fungus in water 20 times its weight 1h, after soaking, get 253g of water-fat fungus; wash the soaked black fungus with running water, put them in 5 times the weight of boiling hot water and blanch for 1min, put the above-mentioned blanched black fungus in a constant temperature drum at 50°C Dried in an air drying oven for 2 hours to obtain 25 g of dried black fungus. The dried black fungus is pulverized in a high-speed pulverizer for 1 min, passed through a 260-mesh sieve, and the black fungus powder is put into a plastic bag for later use.

[0027] (2) Preparation of the base powder: determine the weight of the required base powder according to the weight of the black fungus instant noodle seasoning powder to be prepared. According to the following percentages by weight: salt 64%, wh...

Embodiment 2

[0031] (1) Select 30g of black fungus with a moderate size, slightly stretched ear flaps, black but dull face, and slightly off-white back, remove surface impurities, and soak 26g of clean black fungus in water 20 times its weight 1h, after soaking, get 253g of water-fat fungus; wash the soaked black fungus with running water, put them in 5 times the weight of boiling hot water and blanch for 1min, put the above-mentioned blanched black fungus in a constant temperature drum at 50°C Dried in an air drying oven for 2 hours to obtain 25 g of dried black fungus. The dried black fungus is pulverized in a high-speed pulverizer for 1 min, passed through a 260-mesh sieve, and the black fungus powder is put into a plastic bag for later use.

[0032] (2) Preparation of the base powder: determine the weight of the required base powder according to the weight of the black fungus instant noodle seasoning powder to be prepared. According to the following percentages by weight: salt 60%, wh...

Embodiment 3

[0036] (1) Select 30g of black fungus with a moderate size, slightly stretched ear flaps, black but dull face, and slightly off-white back, remove surface impurities, and soak 26g of clean black fungus in water 20 times its weight After soaking for 1 hour, 253 g of water-fat fungus is obtained; rinse the soaked black fungus with running water, put them in 5 times the weight of boiling hot water for 1 minute, and place the above-mentioned blanched black fungus in a constant temperature drum at 50°C Dried in an air drying oven for 2 hours to obtain 25 g of dried black fungus. The dried black fungus is pulverized in a high-speed pulverizer for 1 min, passed through a 260-mesh sieve, and the black fungus powder is put into a plastic bag for later use.

[0037] (2) Preparation of the base powder: determine the weight of the required base powder according to the weight of the black fungus instant noodle seasoning powder to be prepared. According to the following percentages by weig...

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PUM

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Abstract

The invention discloses a black fungus instant noodle seasoning powder and a processing technology thereof, and belongs to the technical field of food processing. According to the technology, black fungus powder is added into instant noodle seasoning powder, and black fungus can be used as an emulsifier. The effect of addition amount of black fungus on the color, taste, and physical states of instant noodle seasoning powder is researched. In the prior art, when the soup temperature is suitable for drinking, the oil starts to solidify, and the provided seasoning powder can solve the problem mentioned above. Moreover, black fungus has the functions of activating blood, removing stasis, boosting qi, strengthening immunity, moistening intestines, clearing lung, maintaining beauty, and protecting skin. The provided black fungus instant noodle seasoning powder is stable and is rich in nutrients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to an instant noodle seasoning powder and a processing technology thereof, in particular to a black fungus instant noodle seasoning powder and a processing technology thereof. Background technique [0002] Black fungus (Auricularia auricula) belongs to the Phylum Fungi, Basidiomycetes, Order Auricularia, and Auriculariaceae. It is a kind of fungal substance with the same source of medicine and food, and it is also an important kind of "black food". my country is rich in black fungus resources and is the main black fungus producer in the world. [0003] Black fungus is known as "the meat of vegetarians" and "the king of vegetarians". It is extremely nutritious. Because of its delicate texture, smooth, crisp and refreshing taste, it is delicious and fresh, and is loved by people. Black fungus is rich in sugar, protein, iron, calcium, vitamins and crude fiber, among which calciu...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/14A23L31/00
Inventor 王萍王振宇郑影蹇丽梅
Owner NORTHEAST FORESTRY UNIVERSITY
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