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A kind of preparation method of edible fungus-rich, fresh and sweet capsule ball cooking wine

A technology of edible fungus and capsules, which is applied in the field of cooking wine processing, can solve the problems of not being able to control the dosage well, and can not make full use of cooking wine to add flavor and taste, etc., and achieve the effects of obvious sweetness, stable storage and easy extraction

Active Publication Date: 2020-11-17
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently, most of the popular liquid cooking wine in the market is bottled liquid cooking wine. Due to the different methods of adding, the dosage is not easy to grasp, and the effect of adding flavor and taste of cooking wine cannot be well exerted; and cooking wine products with dual functions of seasoning and health care still very little

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Take 1 kg of shiitake mushrooms, 1 kg of oyster mushrooms, 1 kg of straw mushrooms, 1 kg of tea tree mushrooms, and 1 kg of Coprinus comatus, wash and dry these 5 kinds of edible fungi, dry them in vacuum for 6 hours, and crush them to 20 μm, mix water and edible fungi According to the ratio of 3:1 at 55°C, ultrasonic frequency 35KHz, leaching for 2 hours, and then filtering to obtain the filtrate and filter residue, the filtrate was subjected to centrifugation, and the supernatant was taken to obtain the edible fungus extract;

[0028] (2) Preparation of cooking wine rich in edible fungi:

[0029] Take 100kg of glutinous rice, wash it several times to remove impurities; soak the washed rice for 25 days, and the water surface is 15cm above the rice surface; remove the soaked rice, and rinse the slurry on the glutinous rice with clean water; mix the glutinous rice with edible fungus filter residue , and steam the rice together for 2 hours; pour clean cold water over ...

Embodiment 2

[0033](1) Take 1 kg of shiitake mushrooms, 1 kg of oyster mushrooms, 1 kg of straw mushrooms, 1 kg of tea tree mushrooms, and 1 kg of Coprinus comatus, wash and dry these 5 kinds of edible fungi, dry them in vacuum for 8 hours, and ultrafinely crush them to 15 μm, mix water and edible fungi According to 4:1 at 58°C, ultrasonic frequency 30KHz, leaching for 1.5h, and then filtering to obtain the filtrate and filter residue, the filtrate was subjected to centrifugation, and the supernatant was taken to obtain the edible fungus extract;

[0034] (2) Preparation of cooking wine rich in edible fungi:

[0035] Take 100kg of glutinous rice, wash it several times to remove impurities; soak the washed rice for 20 days, and the water surface is 12cm above the surface of the rice; remove the soaked rice, and rinse the slurry on the glutinous rice with clean water; mix the glutinous rice with the filter residue of edible fungi , and steam the rice together for 1 hour; pour clean cold wate...

Embodiment 3

[0039] (1) Take 1kg of shiitake mushrooms, 1kg of oyster mushrooms, 1kg of straw mushrooms, 1kg of tea tree mushrooms, and 1kg of Coprinus comatus, wash and dry these 5 kinds of edible fungi, dry them in vacuum for 4 hours, and ultrafinely pulverize them to 10μm , the water and the edible fungus are 3:1 at 60°C, the ultrasonic frequency is 40KHz, leached for 1h, and then filtered to obtain the filtrate and filter residue, the filtrate is centrifuged, and the supernatant is taken to obtain the edible fungus extract;

[0040] (2) Preparation of cooking wine rich in edible fungi:

[0041] Take 100kg of glutinous rice, wash it several times to remove impurities; soak the washed rice for 30 days, add water, and the water surface is 10cm higher than the surface of the rice; remove the soaked rice, and rinse the slurry on the glutinous rice with clean water; mix the glutinous rice and edible fungi Mix the filter residues, and steam the rice together for 1.5 hours; pour clean cold wat...

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PUM

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Abstract

The invention relates to the field of processing of cooking wine and develops novel cooking wine with effects of retaining freshness, increasing sweetness and promoting health care in order to promotediversity of cooking wine products. The invention provides a preparation method of fresh and sweet capsule sphere cooking wine enriched in edible mushrooms. The preparation method comprises the following steps: performing ultrasonic leaching and filtering on edible mushrooms to obtain filter residues, steaming with sticky rice, adding the edible mushroom extract in primary and post fermentation to participate in fermentation, so that the active ingredients of the edible mushrooms can be fully utilized. With the adoption of a making process of Xiangxue wine, the sweetness effect of the cookingwine is obvious; moreover, a film is coated outside the cooking wine to form the capsule sphere cooking wine, so that each capsule has an accurate dose, and the flavor is maintained for a longer time.

Description

technical field [0001] The invention relates to the field of cooking wine processing, in particular to a preparation process of capsule ball cooking wine rich in edible fungus, fresh and sweet. Background technique [0002] Cooking wine is mainly used for cooking seasoning. It is made of rice wine as the base wine, and some spices and seasonings are added. It is a kind of flavored wine. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes. At present, people pay more and more attention to health care, and health care products are a hot spot at present. Edible fungus not only has tender meat, strong fragrance and delicious flavoring effect, but also has anti-inflammatory, anti-tumor activity, regulating human body balance and improving human immunity. It is very necessary to apply the seasoning effect and health care effect of edible fungi to the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24A23L27/00A23P10/30A23P10/35
CPCA23L27/24A23L27/72A23L27/77A23L27/79A23P10/30A23P10/35A23V2002/00A23V2200/10A23V2200/14A23V2200/224A23V2250/208A23V2300/14
Inventor 郭明李茜云赵晓雪顾奕
Owner ZHEJIANG FORESTRY UNIVERSITY