Composite flavor mushroom flavoring soup base and preparation method thereof

A technology for seasoning soup and mushrooms, which is applied in the direction of sugary food ingredients, food ingredients as odor improvers, and food ingredients as taste improvers, etc. It can solve the problems of lack of attention to the diverse and beneficial effects of nutrition and damage to human health, etc. , to achieve the effect of rich nutritional value, delicious taste and strong fragrance

Inactive Publication Date: 2016-10-26
CHINA NAT PACKAGING & FOOD MACHINERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, although there are many kinds of edible mushroom soups on the market, most of them are made of artificially cultured bacteria and food additives, fo...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The compound flavor mushroom seasoning stock in the present embodiment, its raw material comprises following components by weight:

[0046] 7 parts by weight of delicious boletus, 13 parts by weight of gallinaceous mushroom, 4 parts by weight of wild boletus, 3 parts by weight of black boletus, 1.74 parts by weight of edible salt, 0.69 parts by weight of monosodium glutamate, 1.74 parts by weight of chicken essence, and 0.69 parts by weight of white sugar 0.14 parts by weight of white pepper powder, 1400 parts by weight of water.

[0047] 1) Raw material pretreatment: select Yunnan delicious boletus, colostrum, wild boletus and black boletus with good quality in the market, select the mushrooms with uniform size and no rot, and remove the mushrooms with flowing water The sediment and impurities on the surface are cleaned twice, each time for 30s; choose commercially available accessories of good quality: edible salt, monosodium glutamate, chicken essence, white sugar, w...

Embodiment 2

[0055] The compound flavor mushroom seasoning stock in the present embodiment, its raw material comprises following components by weight:

[0056] 12 parts by weight of delicious boletus, 8 parts by weight of gallinaceous mushroom, 4 parts by weight of wild boletus, 3 parts by weight of black boletus, 1.74 parts by weight of edible salt, 0.69 parts by weight of monosodium glutamate, 1.74 parts by weight of chicken essence, and 0.69 parts by weight of white sugar 0.14 parts by weight of white pepper powder, 1000 parts by weight of water.

[0057] 1) Raw material pretreatment: select Yunnan delicious boletus, colostrum, wild boletus and black boletus with good quality in the market, select the mushrooms with uniform size and no rot, and remove the mushrooms with flowing water The sediment and impurities on the surface are cleaned twice, each time for 30s; choose commercially available accessories of good quality: edible salt, monosodium glutamate, chicken essence, white sugar, w...

Embodiment 3

[0064] The compound flavor mushroom seasoning stock in the present embodiment, its raw material comprises following components by weight:

[0065] 16 parts by weight of delicious boletus, 4 parts by weight of gallinaceous mushroom, 4 parts by weight of wild boletus, 3 parts by weight of black boletus, 1.74 parts by weight of edible salt, 0.69 parts by weight of monosodium glutamate, 1.74 parts by weight of chicken essence, and 0.69 parts by weight of white sugar 0.14 parts by weight of white pepper powder, 1800 parts by weight of water.

[0066] 1) Raw material pretreatment: select Yunnan delicious boletus, colostrum, wild boletus and black boletus with good quality in the market, select the mushrooms with uniform size and no rot, and remove the mushrooms with flowing water The sediment and impurities on the surface are cleaned twice, each time for 30s; choose commercially available accessories of good quality: edible salt, monosodium glutamate, chicken essence, white sugar, w...

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PUM

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Abstract

The invention relates to a composite flavor mushroom flavoring soup base and a preparation method thereof. The composite flavor mushroom flavoring soup base is prepared from boletus edulis, termitomyces albuminosus, wild boletus, boletus aereus, edible salt, monosodium glutamate, chicken extracts, white sugar and white pepper powder. The composite flavor mushroom flavoring soup base belongs to powdered soup type flavoring soup, has a good flavoring effect and is convenient to use. The composite flavor mushroom flavoring soup base is prepared from natural raw materials, contains multiple mushroom ingredients, has relative high nutrition value and has certain nourishing efficacy. The mushroom flavoring soup can be used for cooking dishes, can also be used as a hotpot condiment (a hotpot soup base) and is a universal composite soup base with a natural flavor.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a compound flavored mushroom seasoning soup stock and a preparation method thereof. Background technique [0002] Edible mushrooms are recognized as "health food" because they contain high protein and low fat. The United States calls mushrooms "God food", and Japan calls mushrooms "the pinnacle of plant food". In addition to being rich in nutrition, edible fungi also have high medicinal functions, and many diseases can be prevented and treated through diet therapy. Therefore, many countries in the world have listed mushrooms as one of the important health foods for human beings in the 21st century. In addition, edible fungi are rich in volatile flavor components, various amino acids and unsaturated fatty acids, which make edible fungi have unique flavor and taste. [0003] In recent years, the market of edible mushrooms has undergone turbulent changes, and new products have emerg...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L31/00A23L23/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/16A23V2200/15A23V2250/1614A23V2250/60A23V2300/10
Inventor 韩清华赵丹周海军徐倩儒万丽娜李虓
Owner CHINA NAT PACKAGING & FOOD MACHINERY
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