Edible mushroom essence seasoning and preparation method thereof

A technology of seasoning and mushroom essence, which is applied in sugary food ingredients, oily food ingredients, and food ingredients as odor modifiers, etc.

Inactive Publication Date: 2016-12-21
CHUXIONG HONGGUI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Seasoning is an indispensable item in people's daily life. The current seasoning basically contains a large amount of sodium glutamate. There will be certain safety hazards in long-term consumption, and it cannot meet people's daily needs well.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for preparing mushroom essence seasoning, comprising the following steps: weighing 10 parts of matsutake, 7 parts of morel, 8 parts of red onion, 20 parts of black boletus, and 5 parts of chanterelles according to parts by weight And 5 parts of truffles, add 12 times the quality of water to extract at 62 ° C, concentrate, then add 20 parts of black garlic, 4 parts of salt, 3 parts of white sugar, 2 parts of edible spices, 4 parts of pepper and 20 parts of sesame oil , mixed evenly, granulated, dried on a fluidized bed, vacuum-packed, and obtained. The resulting product has a strong fungus aroma and outstanding umami taste.

Embodiment 2

[0016] A method for preparing mushroom essence seasoning, comprising the following steps: weighing 15 parts of matsutake, 10 parts of morel, 12 parts of red onion fungus, 28 parts of black boletus, and 8 parts of chanterelle And 7 parts of truffles, add 20 times the quality of water to extract at 65 ° C, concentrate, then add 35 parts of black garlic, 5 parts of salt, 5 parts of white sugar, 3 parts of edible spices, 6 parts of pepper and 28 parts of sesame oil , mixed evenly, granulated, dried on a fluidized bed, vacuum-packed, and obtained. The resulting product has a strong fungus aroma and outstanding umami taste.

Embodiment 3

[0018] A method for preparing mushroom essence seasoning, comprising the following steps: weighing 6 parts of matsutake, 3 parts of morel, 5 parts of red onion, 15 parts of black boletus, and 3 parts of chanterelle according to parts by weight And 3 parts of truffles, add 8 times the quality of water to extract at 60 ° C, concentrate, then add 25 parts of black garlic, 3 parts of salt, 2 parts of white sugar, 1 part of edible spices, 3 parts of pepper and 15 parts of sesame oil , mixed evenly, granulated, dried on a fluidized bed, vacuum-packed, and obtained. The resulting product has a strong fungus aroma and outstanding umami taste.

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PUM

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Abstract

The invention discloses edible mushroom essence seasoning, which is prepared from tricholoma matsutake, Morchella esculenta, Boletus queletiischulz, Boletus aereus, Cantharellus cibarius, truffle, black garlic, salt, white granulated sugar, food flavour, pepper and sesame oil. The advantage of the invention is that the obtained product has strong mushroom fragrance and prominent umami.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mushroom essence seasoning and a preparation method thereof. Background technique [0002] Seasoning is an indispensable item in people's daily life. Present seasonings basically contain a large amount of monosodium glutamate. Long-term consumption will have certain safety hazards and cannot well meet people's daily needs. Contents of the invention [0003] The purpose of the present invention is to provide a kind of mushroom essence seasoning with rich mushroom fragrance and outstanding umami taste. [0004] Another object of the present invention is to provide a preparation method of the mushroom essence seasoning. [0005] The technical solution adopted by the present invention is a mushroom essence seasoning, which consists of matsutake, morel, red onion, black boletus, chanterelle, truffle, black garlic, salt, Made of white sugar, edible spices, chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23V2002/00A23V2200/15A23V2200/16A23V2250/18A23V2250/60A23V2250/208
Inventor 周平忠刘海云
Owner CHUXIONG HONGGUI GREEN FOOD
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