Fungus soup base and preparation method thereof

A technology of soup stock and mushroom soup, applied in the field of mushroom soup stock and its preparation, to achieve the effect of delicious taste and mellow taste

Active Publication Date: 2016-04-20
YIHAI CHINA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above soup is stewed at high temperature, it still needs to cook the soup for a long time before it can taste

Method used

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  • Fungus soup base and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] The soup stock includes the following raw material components according to the mass fraction: 1.2% black boletus, 1.3% yellow boletus, 14% chicken essence seasoning, 10% monosodium glutamate, 6% chicken oil, 3.5% table salt, 2.5% shiitake mushrooms, 1 modified starch %, potassium sorbate 0.1%, water 60.4%. Concrete preparation method comprises the following steps:

[0058] (1) Heating the chicken oil to 120°C, frying shiitake mushroom particles ground after soaking, the particle diameter of the shiitake mushroom particles is 0.8cm, the frying time is 7min, and the temperature is 100°C;

[0059] (2) Soak the black boletus and yellow boletus and grind them into a slurry. The specific operation is: soak in water at room temperature for 2 hours, remove the boletus, filter the water soaking the boletus with a sieve, and boil the boletus Grinding through a colloid mill with the filtered water, the particle size is 0.1-0.2mm; adding it in step (1);

[0060] (3) On the basis ...

Embodiment 2

[0065] The soup stock includes the following raw material components according to the mass fraction: 1.2% black boletus, 1.3% yellow boletus, 14% chicken essence seasoning, 10% monosodium glutamate, 6% rapeseed oil, 3.5% table salt, 2.5% mushroom, modified starch 1%, potassium sorbate 0.1%, water 60.4%. Concrete preparation method comprises the following steps:

[0066] (1) Heating the rapeseed oil to 120° C., frying shiitake mushroom particles ground after soaking, the particle diameter of the shiitake mushroom particles is 0.8 cm, the frying time is 7 minutes, and the temperature is 100° C.;

[0067] (2) Grinding the black boletus and yellow boletus into a slurry after soaking, the preparation process is the same as in Example 1, and it is added in the step (1);

[0068] (3) On the basis of step (2), add water, chicken essence, monosodium glutamate, salt, and modified starch to cook, and add potassium sorbate when the temperature reaches 80°C, keep the temperature at 90°C f...

Embodiment 3

[0073] The soup stock includes the following raw material components according to the mass fraction: 1.2% black boletus, 1.3% yellow boletus, 14% chicken essence seasoning, 10% monosodium glutamate, 6% soybean oil, 3.5% table salt, 2.5% shiitake mushrooms, and 1% modified starch %, potassium sorbate 0.1%, water 60.4%. Concrete preparation method comprises the following steps:

[0074] (1) Heating soybean oil to 120°C, frying minced shiitake mushroom particles after soaking, the particle diameter of the shiitake mushroom particles is 0.8cm, the frying time is 7min, and the temperature is 100°C;

[0075] (2) Grinding the black boletus and yellow boletus into a slurry after soaking, the preparation process is the same as in Example 1, and it is added in the step (1);

[0076] (3) On the basis of step (2), add water, chicken essence, monosodium glutamate, salt, and modified starch to cook, and add potassium sorbate when the temperature reaches 80°C, keep the temperature at 90°C f...

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Abstract

The invention relates to a fungus soup base and a preparation method thereof. The soup base comprises raw material components in percentage by mass as follows: 2.0%-5.0% of porcini, 10%-15% of chicken essence seasoning, 8%-12% of monosodium glutamate, 4%-8% of cooking oil, 1%-5% of salt, 2%-3% of shiitake, 0.8%-1.9% of modified starch, 0.02%-0.1% of potassium sorbate and 55%-68% of water and can further contain custer sugar or disodium succinate and the like; the porcini is soaked and ground into pulp, the taste is stronger and more mellow, then stir-frying and boiling processes are performed, effective components are sufficiently released and dissolved in water and oil, so that the effective components of the porcini are sufficiently released, and the soup base tastes more delicious, contains richer nutrition and has important application value.

Description

technical field [0001] The invention relates to the field of soup stock processing, in particular to a mushroom soup stock and a preparation method thereof. Background technique [0002] Boletus is a world-renowned edible fungus, which grows at an altitude of 1,500 to 3,000 meters. It is a world-renowned high-quality edible fungus, especially in Western European countries. Boletus is rich in 16 kinds of amino acids and a variety of trace elements. It has the functions of clearing heat and eliminating troubles, chasing wind and cold, nourishing blood and activating blood, tonifying deficiency and refreshing the mind. It has strong anti-cancer activity, anti-influenza and prevention of colds. It can treat low back and leg pain, numbness in hands and feet and infertility. [0003] Most of the boletus currently sold on the market exist in the form of bacteria or bacteria powder. But adopting the form of bacteria or bacteria powder can cause the active ingredient of boletus to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L31/00
Inventor 韩俊娟苟轶群崔俊锋杜永新曾光建杜壮
Owner YIHAI CHINA FOOD CO LTD
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