Composite dried collybia albuminosa sauce and preparation method thereof

Abstract

The invention discloses a composite dried collybia albuminosa sauce and a preparation method thereof. The preparation method comprises the following steps: (1) screening and cleaning dried collybia albuminosa; (2) soaking the cleaned collybia albuminosa; (3) draining the soaked collybia albuminosa; (4) mashing the drained collybia albuminosa to obtain collybia albuminosa pulp; (5) performing enzymatic hydrolysis on the collybia albuminosa pulp, regulating the pH value to enable the pH of the pulp to be 5.5, and then adding cellulase, wherein the enzymatic hydrolysis temperature is 55-60 DEG C, the enzymatic hydrolysis time is 1 hour; then adding papain and flavored protease, wherein the enzymatic hydrolysis temperature is 50-60 DEG C, and the enzymatic hydrolysis time is 2 hours; (6) performing enzymic inactivation on enzymatic hydrolysate; (7) filtering the enzymatic hydrolysis on which the enzymic inactivation is performed; (8) seasoning the filtered enzymatic hydrolysis: adding table salt, white granulated sugar, gourmet powder, I+G, yeast extracts, dried scallop quality, ethyl maltol, ginger powder, pepper powder and sodium benzoate to the obtained enzymatic hydrolysate in the step (7), and stirring the materials of the enzymatic hydrolysate, the table salt, the white granulated sugar, the gourmet powder, the I+G, the yeast extracts, the dried scallop quality, the ethyl maltol, the ginger powder, the pepper powder and the sodium benzoate to enable the materials to be dissolved; (9) thickening the dissolved materials obtained in the step (8); and (10) filling the thickened materials in bottles, and disinfecting the bottles with the thickened materials. According to the composite dried termitomyces albuminosus sauce disclosed by the invention, the enzymatic hydrolysis time is shortened, the energy consumption is reduced, the stability of products is improved, and the prepared composite dried termitomyces albuminosus sauce is safe, healthy and rich in nutrition.

Description

technical field [0001] The invention belongs to the field of food processing technology, and relates to a processing technology of edible fungus compound seasoning, in particular to a dried gallinaceous fungus compound seasoning and a preparation method thereof. Background technique [0002] Edible fungus is one of the important sources of plant protein and nutrients, and has comprehensive nutrition, reasonable ratio, rich in protein, cellulose, minerals and vitamins, and low in fat content, and can be used for both medicine and food. At present, my country's edible fungus products are still in the initial processing stage, mainly dry or fresh products, with few intensively processed products and low added value of products. The future direction of development should be to intensify the research on the advanced technology of edible fungi and the development of advanced products, promote the modernization and professional production of edible fungi, and focus on the developme...

AI Technical Summary

Problems solved by technology

Zhang Lu discloses a processing method of soy sauce using Gallinarum gallinarum (patent application number: CN201310490737.1). This invention uses the hot-dipping liquid of Gallinarum gallinarum and ordinary soy sauce as raw materials to prepare Gallinarum gallinarum soy sauce. Although the process It is simple and delicious, but the fungus is not treated during hot extraction, and the extraction rate of flavor substances and umami substances in hot extraction is low, the aroma, umami substances and nutrients cannot be fully released, and the characteristic flavor is not enough Prominent, and the retention rate of flavor substances is low

Wang Zhufeng disclosed a mountain delicacy condiment and its preparation method (patent application number: CN200710092563.8). This invention uses collybia fructus, boletus, morel, tea tree mushroom, etc. as raw materials, which are dried and crushed into mushrooms. Bacteria powder is prepared by mixing bacteria powder with other ingredients. This method is simple, but the solubility of the bacteria powder is poor, the appearance is not good, the fluidity is not good, and it is easy to absorb moisture.

Luo Xiaomiao et al. (2010) prepared condiment by using fermented liquid of Mycelia of Gallus pilosulae, which has unique flavor and rich taste, but the process is complicated, the conditions are not easy to control, consume a large amount of raw materials, and the cost is high

People such as Zhou Shulai (2010) are raw material with the collybia fruticosa, add papain and flavor protease to carry out enzymolysis, then through concentrating, drying, make the compound condiment of collybia fruticosa, free amino acid content is abundant in the enzymatic hydrolyzate, and mouthfeel is delicious, but The enzymatic hydrolysis time is longer and the efficiency is lower