Mushroom soup freezing condiment and preparation method thereof

A technology of condiment and mushroom soup, which is applied in the field of mushroom soup jelly condiment and its preparation, to achieve the effect of increasing nutritional value, delicious taste and enhancing flavor

Inactive Publication Date: 2016-01-20
CHINESE ACAD OF AGRI MECHANIZATION SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are many kinds of condiments on the market, there is a lack of mushroom condiments that can not only preserve the original flavor of the ingredients, reduce nutritional loss, but also be easy to use and have good seasoning effects.

Method used

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  • Mushroom soup freezing condiment and preparation method thereof
  • Mushroom soup freezing condiment and preparation method thereof
  • Mushroom soup freezing condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The mushroom soup jelly condiment in the present embodiment, its raw material comprises following component:

[0032] 10 parts of chicken fir mushroom, 8.8 parts of boletus, 4 parts of shiitake mushroom, 4 parts of Hericium erinaceus, 16 parts of salt, 6 parts of soft white sugar, 16 parts of soy sauce, 8 parts of sesame oil, 2 parts of monosodium glutamate, 1.2 parts of pepper, carrageenan 19.2 parts, 4.8 parts of konjac gum.

[0033] 1) Raw material pretreatment: select the Yunnan wild boletus and gallinaceae with good quality in the market, select the mushrooms with uniform size and no rot, remove the sediment and impurities on the surface of the mushrooms with flowing water, and wash them for two times. Each time, 15s each time; choose commercially available quality shiitake mushroom powder, Hericium erinaceus powder, and various auxiliary materials: salt, soft white sugar, light soy sauce, sesame oil, monosodium glutamate, pepper, carrageenan, and konjac gum.

[0...

Embodiment 2

[0041] The mushroom soup jelly condiment in the present embodiment, its raw material comprises following component:

[0042] 10 parts of chicken fir mushroom, 8.8 parts of boletus, 4 parts of shiitake mushroom, 4 parts of Hericium erinaceus, 16 parts of salt, 6 parts of soft white sugar, 16 parts of soy sauce, 8 parts of sesame oil, 2 parts of monosodium glutamate, 1.2 parts of pepper, carrageenan 16.8 parts, 7.2 parts of konjac gum.

[0043] 1) Raw material pretreatment: select the Yunnan wild boletus and gallinaceae with good quality in the market, select the mushrooms with uniform size and no rot, remove the sediment and impurities on the surface of the mushrooms with flowing water, and wash them for two times. Each time, 15s each time; choose commercially available quality shiitake mushroom powder, Hericium erinaceus powder, and various auxiliary materials: salt, soft white sugar, light soy sauce, sesame oil, monosodium glutamate, pepper, carrageenan, and konjac gum.

[0...

Embodiment 3

[0051] The mushroom soup jelly condiment in the present embodiment, its raw material comprises following component:

[0052] 10 parts of chicken fir mushroom, 10 parts of boletus, 4 parts of shiitake mushroom, 2.8 parts of Hericium erinaceus, 16 parts of salt, 6 parts of soft white sugar, 16 parts of light soy sauce, 8 parts of sesame oil, 2 parts of monosodium glutamate, 1.2 parts of peppercorns, carrageenan 19.2 parts, 4.8 parts of konjac gum.

[0053] 1) Raw material pretreatment: select the Yunnan wild boletus and gallinaceae with good quality in the market, select the mushrooms with uniform size and no rot, remove the sediment and impurities on the surface of the mushrooms with flowing water, and wash them for two times. Each time, 15s each time; choose commercially available quality shiitake mushroom powder, Hericium erinaceus powder, and various auxiliary materials: salt, soft white sugar, light soy sauce, sesame oil, monosodium glutamate, pepper, carrageenan, and konja...

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Abstract

The invention relates to a mushroom soup freezing condiment and a preparation method thereof. The mushroom soup freezing condiment is prepared from collybia albuminosa, boletes, shiitake mushrooms, hericium erinaceus, salt, edible sugar, soybean sauce, edible oil, monosodium glutamate, Chinese prickly ash and edible colloid. The mushroom soup freezing condiment belongs to a soup freezing type condiment and is good in flavoring effect and convenient to use; in addition, the mushroom soup freezing condiment is made by adopting the natural raw materials, is rich in multiple mushroom components and higher in nutritional value and has the certain nourishing effect; the condiment can be widely applied to soup, a stewing dish, a cooked dish and a stuffing product.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a mushroom soup jelly condiment and a preparation method thereof. Background technique [0002] Today, traditional single condiments are difficult to meet the needs of current consumers, and people's demands for compound condiments are becoming more and more diversified. At the same time, traditional dietary supplements are getting more and more attention, and the development of compound condiments with nourishing effects Will have good development prospects. [0003] Edible mushrooms are recognized as "health food" because they contain high protein and low fat. Taking shiitake mushrooms as an example, fresh mushrooms contain 19.9% ​​crude protein and 4% fat; protein contains 18 kinds of amino acids, 7 of which are essential amino acids for human body. Wild mushrooms, such as Gallium fir, are rich in calcium, magnesium, iron, phosphorus, riboflavin, niacin and other ingredients. ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/00A23L31/00
Inventor 李树君赵丹韩清华周海军万丽娜徐倩儒
Owner CHINESE ACAD OF AGRI MECHANIZATION SCI
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