Processing method of fresh mushroom-milk high calcium chicken essence granule

A processing method and milk technology, which is applied in the field of food processing, can solve the problems of insignificant flavor substances, loss of nutritional components, and short shelf life, etc., and achieve the effects of rich, mellow and delicious flavor, increasing specific surface area, and promoting digestion and absorption

Inactive Publication Date: 2017-10-24
FUYANG JIUZHEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Since most edible fungi have the disadvantages of high water content and short fresh-keeping period, fresh storage is difficult, and it is difficult to ensure that their delicious flavor will not be destroyed by general processing methods, so it is important to carry out intensive processing of various edible fungi. the meaning of
However, most of the seasonings made from edible fungi are mainly processed at the primary level, and most of the small molecule taste substances are incompletely extracted and the nutritional components are seriously lost, so that the characteristic flavor substances are insignificant and the main non-volatile substances are present. Taste substances have poor taste effect and low comprehensive utilization rate, which makes these products not high in quality.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] A method for processing fresh bacterium milk high-calcium chicken essence granules is characterized in that it consists of the following steps:

[0015] 1) Blanch fish bones, chicken bones, and beef bones in boiling water to remove sewage, mix them with equal quality, add 15 times the amount of water and 10 times the amount of skimmed fresh milk, simmer under high pressure for 1.5 hours, filter out the soup and chicken bone spare;

[0016] 2) Crush the chicken bones obtained in step 1 into chicken bone paste, add 3 times the amount of rice wine, seal at a constant temperature of 80°C for 2 days, take out the high-pressure filter, filter out the insoluble matter, and refrigerate the filtrate for later use;

[0017] 3) Wash and dry shiitake mushrooms, crab-flavored mushrooms, and tea tree mushrooms respectively, ultrafinely pulverize them, mix them in equal proportions, add 5 times the amount of water, adjust the initial pH value to 6.0 with malic acid, and add 0.20% cell...

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Abstract

The invention discloses a processing method of a fresh mushroom-milk high calcium chicken essence granule. Edible mushrooms are rich in multiple flavoring materials and have a rich fragrance. Through ultrafine grinding and enzymatic hydrolysis, the flavor of edible mushrooms is fully developed. The edible mushrooms are applied to the condiment, and enrich the fragrance and color of dishes.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a method for processing fresh mushroom milk high-calcium chicken essence granules. Background technique [0002] Edible fungi have appearance qualities such as thick meat and rich mushroom fragrance. After preservation and processing, they can meet people's requirements for color, aroma, taste, shape and many other aspects. Edible fungi products are rich in minerals, trace elements and Physiologically active substances such as vitamins can meet people's normal physiological nutritional needs, making people never tire of eating. Since most edible fungi have the disadvantages of high water content and short fresh-keeping period, fresh storage is difficult, and it is difficult to ensure that their delicious flavor will not be destroyed by general processing methods, so it is important to carry out intensive processing of various edible fungi. meaning. However, most of the seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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