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Fermented lentinula edodes flavor paste and processing method thereof

A processing method and a technology for flavor sauce, applied in the field of food processing, can solve the problems affecting the development and pace of industrial modernization in the food field, discarding shiitake stems, waste of raw materials, etc., and achieve the effect of favorable opportunities and economic benefits

Active Publication Date: 2017-01-04
徐州市金地杰农业发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fermented sauce is a seasoning with rich nutritional value. In recent years, although the industrialization level of fermented food in my country has increased year by year, the industrialization level of fermented sauce is not high enough, which seriously affects the development and pace of industrial modernization in the food field.
Moreover, the mushroom handles are generally discarded, resulting in a waste of raw materials

Method used

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  • Fermented lentinula edodes flavor paste and processing method thereof
  • Fermented lentinula edodes flavor paste and processing method thereof
  • Fermented lentinula edodes flavor paste and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Raw material pretreatment

[0042] A. Pretreatment of shiitake mushroom stalks: select 30 parts of fresh, fragrant shiitake mushroom stalks to remove surface impurities; soak the selected shiitake mushroom stalks at 50°C for 2.5 hours according to the material-to-water mass ratio of 1:20; After saturated with water, remove and cut into square cubes with a side length of 3mm for later use;

[0043] B, soybean paste preparation: its concrete processing steps are as follows:

[0044] (b1) Selection of raw materials: select 48 parts of soybeans with full grains, no moths, and no mildew;

[0045] (b2) Cleaning and soaking: wash away impurities on the surface of soybeans with running water, add water 4 times the weight of soybeans, and soak at room temperature for 12 hours until the surface of soybeans absorb water and swell without wrinkles;

[0046] (b3) Steaming and cooling: remove the soaked soybeans in step (b2), drain the water, cook at 120°C and 0.1MPa under high...

Embodiment 2

[0055] (1) Raw material pretreatment

[0056] A. Pretreatment of shiitake mushroom stalks: select 25 parts of fresh, fragrant shiitake mushroom stalks to remove surface impurities; soak the selected shiitake mushroom stalks at 45°C for 2 hours according to the mass ratio of material to water at 1:15; when the shiitake mushroom stalks absorb water After saturation, remove and cut into square cubes with a side length of 2 mm for later use;

[0057] B, soybean paste preparation: its concrete processing steps are as follows:

[0058] (b1) Raw material selection: select 40 parts of soybeans with full grains, no moths, and no mildew;

[0059] (b2) Cleaning and soaking: wash away impurities on the surface of soybeans with running water, add clear water three times the weight of soybeans, and soak at room temperature for 10 hours until the surface of soybeans absorb water and swell without wrinkles;

[0060] (b3) Steaming and cooling: remove the soaked soybeans in step (b2), drain t...

Embodiment 3

[0069] (1) Raw material pretreatment

[0070] A, shiitake stalk pretreatment: select 35 parts of fresh, fragrant shiitake stalks, remove surface impurities; and select a good shiitake stalk according to the material-to-water mass ratio: 25, soak 3h at 55°C; when the shiitake stalks are saturated with water Finally, fish out and cut into square cubes with a side length of 5 mm for later use;

[0071] B, soybean paste preparation: its concrete processing steps are as follows:

[0072] (b1) Selection of raw materials: select 50 parts of soybeans with full grains, no moths, and no mildew;

[0073] (b2) Cleaning and soaking: wash away impurities on the surface of soybeans with running water, add water 5 times the weight of soybeans, and soak at room temperature for 14 hours until the surface of soybeans absorbs water and swells without wrinkles;

[0074] (b3) Steaming and cooling: remove the soaked soybeans in step (b2), drain the water, cook at 121°C and 0.1MPa under high temper...

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Abstract

The invention discloses fermented lentinula edodes flavor paste and a processing method thereof. The lentinula edodes flavor paste is obtained by making a starter from lentinula edodes stems and soybeans, fermenting, adding other seasonings such as cooking wine and salt and stir-frying. The processing method comprises the steps of: preparation of raw materials, starter making, fermentation, stir-frying, sterilization and packing. The fermented lentinula edodes flavor paste is prepared by sufficiently utilizing the lentinula edodes stems serving as processing leftovers in the lentinula edodes industry via the procedures of starter making, fermentation, stir-frying and the like, and a fast seasoning product with high dietary fiber content is provided for customers. Moreover, the processed fermented lentinula edodes flavor paste is suitable for industrialized production, and provides beneficial opportunity and economic benefits for the food processing industry.

Description

technical field [0001] The invention relates to a mushroom-flavored sauce and a processing method thereof, in particular to a fermented mushroom-flavored sauce and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of people's living standards and the demand for dietary health care, shiitake mushrooms, as a food rich in nutritional value, are more and more popular among people. Mushroom beverages, canned shiitake mushrooms, preserved shiitake mushrooms and other flavor products are sought after by consumers, correspondingly producing a large amount of processing waste such as shiitake mushroom stalks. [0003] Fermented sauce is a seasoning with rich nutritional value. In recent years, although the industrialization level of fermented food in my country has been increasing year by year, the industrialization level of fermented sauce is not high enough, which seriously affects the development an...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L33/00A23L11/50
Inventor 孙月娥王卫东李怀刚李东歌
Owner 徐州市金地杰农业发展有限公司
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