Processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues

Abstract

A processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues includes the following steps: 1) employing fresh and clean mushroom residues (residual imperfect mushrooms, mushroom heads and mushroom roots from production of fresh edible mushrooms such as pleurotus eryngii, lentinus edodes, agaricus bisporus and the like); 2) adding peeled raw ginger, peeled garlic and water, and pulping the mixture to prepare a mushroom raw liquid; 3) successively adding cellulase, composite protease and flavor enzyme, and performing ultrasonic-assisted enzymolysis to prepare a mushroom enzymolytic liquid; and 4) adding flavor enhancers, such as I+G, disodium succinate, a yeast extract and sodium glutamate, and seasonings, such as salt, sugar and the like, and edible oil, and homogenizing the liquid, packaging the liquid in pots and performing sterilization to prepare the mushroom delicious soup stock. Through the ultrasonic-assisted enzymolysis, the cellulase and the protease are fully contacted with an enymolysis substrate, wherein the flavor substances in the cells of the mushroom residues are dissolved out in a large amount, so that the utilization rate of the mushroom residues is greatly increased and flavor and nutritional value of the mushroom soup stock is greatly improved. The mushroom enzymolytic liquid has mellow fragrance, has delicious taste when being seasoned and has a mellow taste of mushrooms.

Description

technical field [0001] The invention relates to the field of high-value development and utilization of mushroom leftovers (referring to the defective mushrooms, mushroom heads and mushroom feet, etc. remaining after the production of fresh mushrooms such as Pleurotus eryngii, shiitake mushrooms, and Agaricus bisporus), and specifically relates to a method of using cellulase 1. Protease carries out ultrasonic-assisted enzymolysis to the leftovers of mushrooms, promotes the dissolution of flavor substances, and prepares delicious mushroom broth through seasoning. Background technique [0002] Mushrooms are rich in nutritional value, rich in essential amino acids, vitamins, minerals and polysaccharides and other nutrients. They are a high-protein, low-fat nutritional and health food. After the factory harvests fresh edible mushrooms, after selection and trimming, a large number of leftovers such as defective mushrooms and mushroom legs remain, accounting for about 20% of the bi...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is: in view of the drawbacks of enzymolysis such as long enzymolysis time, low product conversion rate, and low enzyme utilization rate, use ultrasonic-assisted enzymolysis technology to carry out constant temperature water bath enzymolysis on mushroom leftovers to achieve Dissolution of mushroom flavor substances, and provide a processing method for ultrasonically assisted enzymatic hydrolysis of mushroom leftovers to produce delicious mushroom broth. The prepared mushroom broth is rich in aroma, delicious in taste and high in nutritional value