Wild mushroom condiment and preparation method thereof

A technology of wild mushrooms and condiments, which is applied in the field of wild mushroom condiments and its preparation, can solve the problems of nutritional diversity and lack of attention to the beneficial effect on human health, and achieve the effects of increasing seasoning function, simple preparation process and low cost

Inactive Publication Date: 2017-01-04
南华县咪依噜天然食品开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many condiments such as soups and cooking now focus on taste, but generally lac...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Recipe: a wild fungus condiment, which consists of the following components in parts by weight: 12 parts of matsutake, 8 parts of tiger's palm, 17 parts of black boletus, 14 parts of chicken fir, 8 parts of wild enoki mushroom, and 15 parts of salt 0.2 parts of cinnamon, 0.5 parts of natural, 1 part of white pepper, 28 parts of glutamic acid, 9 parts of wolfberry, 2 parts of sugar;

[0024] The preparation method of above-mentioned wild mushroom condiment, comprises the following steps:

[0025] (1) Take the above-mentioned each raw material component by formula quantity;

[0026] (2) Remove impurities from matsutake, tiger palm, black boletus, collybia lanceolata, and wild enoki mushroom, remove the roots, rinse with water for 3 minutes, and rinse thoroughly;

[0027] (3) Freeze-dry the drained wild bacteria, first freeze-dry at -50°C under normal pressure for 6 hours, and then vacuum freeze-dry at -65°C for 60 hours;

[0028] (4) The wild fungus and other components...

Embodiment 2

[0030] Recipe: a wild mushroom condiment, which consists of the following components in parts by weight: 18 parts of matsutake, 10 parts of tiger palm, 22 parts of boletus, 16 parts of chicken fir, 7 parts of wild enoki mushroom, and 20 parts of salt , 0.8 parts of nutmeg, 0.5 parts of fragrant leaves, 1.2 parts of cumin, 25 parts of glutamic acid, 10 parts of wolfberry, and 3 parts of sugar;

[0031] The preparation method of above-mentioned wild mushroom condiment, comprises the following steps:

[0032] (1) Take the above-mentioned each raw material component by formula quantity;

[0033] (2) Remove impurities from matsutake, tiger palm, yellow boletus, collybia velutipes, and wild enoki mushrooms, remove the roots, rinse with water for 4 minutes, and rinse thoroughly;

[0034] (3) After freeze-drying the drained wild bacteria, first freeze-dry at -40°C under normal pressure for 6 hours, and then vacuum freeze-dry at -65°C for 70 hours;

[0035] (4) The wild fungus and ot...

Embodiment 3

[0037] Recipe: a wild mushroom condiment, which consists of the following components in parts by weight: 25 parts of matsutake, 13 parts of tiger palm, 10 parts of yellow boletus, 10 parts of black boletus, 15 parts of gallinaceous mushroom, wild 6 parts of Flammulina velutipes, 20 parts of salt, 1 part of nutmeg, 1 part of fragrant leaves, 0.5 parts of garlic, 25 parts of glutamic acid, 10 parts of wolfberry, 3 parts of sugar;

[0038] The preparation method of above-mentioned wild mushroom condiment, comprises the following steps:

[0039] (1) Take the above-mentioned each raw material component by formula quantity;

[0040] (2) Remove impurities from matsutake, tiger's palm, yellow bovine, black boletus, gallium mushroom, and wild enoki mushroom, remove the roots, rinse with water for 3 minutes, and rinse thoroughly;

[0041] (3) Freeze-dry the drained wild bacteria, first freeze-dry at -45°C under normal pressure for 6 hours, and then vacuum freeze-dry at -65°C for 65 hou...

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PUM

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Abstract

The invention discloses a wild mushroom condiment which comprises the following components in parts by weight: 10-45 parts of tricholoma matsutake, 5-20 parts of tremellodon gelatinosum, 15-35 parts of bolete, 10-25 parts of collybia albuminosa, 5-10 parts of needle mushrooms, 10-40 parts of salt, 1-5 parts of spices, 20-40 parts of glutamic acid, 8-15 parts of lycium barbarum and 1-5 parts of white sugar. According to the preparation method disclosed by the invention, a condiment used for making soup or cooking is prepared from wild mushrooms, so that the cooked food is fresh, delicious, nutritive and healthy, and the process for manufacturing the condiment is simple and low in cost.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a wild mushroom condiment and a preparation method thereof. Background technique [0002] Yunnan's complex topography, diverse forest types, soil types and unique three-dimensional climate conditions have bred a wealth of wild edible fungus resources, which are famous all over the world for their variety, wide distribution and large output. Yunnan edible fungi are divided into two classes, eleven orders, thirty-five families, ninety-six genera, and about 250 species, accounting for more than half of the world's edible fungi and two-thirds of China's edible fungi . Yunnan wild edible fungus, born and grown in the mountains, is a natural green food. It is rich in vitamins, high-quality protein and other ingredients that are beneficial to the human body. It is rich in nutrition and unique in flavor. [0003] In addition to the unique taste that wild fungi can bring us, they also have...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/40A23L27/22A23L31/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/16A23V2200/14
Inventor 余跃先
Owner 南华县咪依噜天然食品开发有限责任公司
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