Edible fungus clear soup hotpot base material and production method thereof

A production method and a technology of hot pot bottom material, which are applied in the field of food condiments, can solve the problems of not strong fragrance and indistinct flavor characteristics of edible mushrooms, etc.

Inactive Publication Date: 2018-10-16
JIANGXI BAICAOYUAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, edible fungi are mainly used as side dishes for hot pot. The existing edible fungus hot pot bottom materials on the market are not rich in aroma, and the characteristics of edible fungi are not obvious, and the special advantages of edible fungi in terms of flavor have not been fully utilized.

Method used

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  • Edible fungus clear soup hotpot base material and production method thereof
  • Edible fungus clear soup hotpot base material and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] First, prepare the edible fungus fresh-flavor extract, using the following steps: A. First-level refinement and compounding: select dried shiitake mushrooms, dried tea tree mushrooms, dried boletus edulis, dried morels, dried pine mushrooms, and dried poplars Mushrooms and dried enoki mushrooms were pulverized into powder, according to 13 parts of dried shiitake mushrooms, 15 parts of dried tea tree mushrooms, 6 parts of dried boletus edulis, 8 parts of dried morels, 2 parts of dried pine mushrooms, 4 parts of dried poplar mushrooms , 3 parts of dried enoki mushrooms, mix the powder evenly to obtain a compound edible fungus powder; B. Acid softening: take 100 parts of water, add 8 parts of salt, 0.5 parts of hydrochloric acid, 1.2 parts of citric acid to prepare an acid solution containing salt , Add 8 parts of the compound edible fungus powder obtained in step A, soak in acid to soften at room temperature for 5 hours, and keep stirring during acid softening; C. Cooking: ...

Embodiment 2

[0038] First, prepare the edible fungus fresh-flavor extract, using the following steps: A. First-level refinement and compounding: select dried shiitake mushrooms, dried tea tree mushrooms, dried boletus edulis, dried morels, dried pine mushrooms, and dried poplars Mushrooms and dried Enoki mushrooms were crushed into powders, according to 14 parts of dried shiitake mushrooms, 14 parts of dried tea tree mushrooms, 7 parts of dried boletus edulis, 7 parts of dried morels, 3 parts of dried pine mushrooms, 3 parts of dried poplar mushrooms , 4 parts of dried enoki mushrooms, mix the powder evenly to obtain a compound edible fungus powder; B. Acid softening: take 100 parts of water, add 9 parts of salt, 0.5 parts of hydrochloric acid, and 1.3 parts of citric acid to prepare a salt-containing acid solution , Add 9 parts of the compound edible fungus powder obtained in step A, soak in acid to soften at room temperature for 6 hours, keep stirring during acid softening; C. Cooking: Aft...

Embodiment 3

[0047] First, prepare the edible fungus fresh-flavor extract, using the following steps: A. First-level refinement and compounding: select dried shiitake mushrooms, dried tea tree mushrooms, dried boletus edulis, dried morels, dried pine mushrooms, and dried poplars Mushrooms and dried enoki mushrooms were pulverized into powder separately, according to 15 parts of dried shiitake mushrooms, 13 parts of dried tea tree mushrooms, 8 parts of dried boletus edulis, 6 parts of dried morels, 4 parts of dried pine mushrooms, and 2 parts of dried poplar mushrooms. , 5 parts of dried enoki mushrooms, mix the powder evenly to obtain a compound edible fungus powder; B. Acid softening: take 100 parts of water, add 10 parts of salt, 0.5 part of hydrochloric acid, and 1.4 parts of citric acid to prepare a salt-containing acid solution , Add 10 parts of the compound edible fungus powder obtained in step A, soak in acid to soften at room temperature for 7 hours, and keep stirring during acid sof...

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Abstract

The invention provides an edible fungus clear soup hotpot base material and a production method thereof. The edible fungus clear soup hotpot base material is prepared from the following raw materialsin parts by weight: 100-150 parts of composite edible oil, 300-400 parts of fresh-fragrant flavor extract of edible fungi, 100-120 parts of fresh flavor extract of livestock, poultry and aquatic products, 70-120 parts of table salt, 50-80 parts of monosodium glutamate, 50-80 parts of disodium 5'-ribonucleotide (I+G), 0.2-0.6 part of carrageenan, 0.2-0.6 part of xanthan gum, 0.5-1 part of guar gum,0.5-1 part of sodium carboxymethyl cellulose, 0.5-1.5 parts of sucrose fatty acid ester, and 0.5-1.5 parts of glyceryl mono-and distearate. The hotpot base material is rich in nutrients, convenient to eat, delicious in taste, strong in flavor, obvious in edible fungus flavor, and safe in product quality.

Description

Technical field [0001] The invention belongs to the technical field of food seasonings, and specifically relates to an edible mushroom clear soup hot pot bottom material and a production method thereof. Background technique [0002] Hot pot is a kind of food suitable for all ages, with a long history and various forms. Traditional hot pot is made with spices such as star anise, cinnamon, bay leaves, ginger, dried chili as the main raw materials, and fried bean paste and other auxiliary materials through traditional craftsmanship. The spicy flavor of the traditional hot pot base is strong, most of which are spicy and spicy. Spices are a kind of products from the flowers, roots, stems, leaves and seeds of plants that have aromatic or pungent odors and can impart flavor to food. However, spice has a stimulating effect on the human intestines while imparting flavor to the food. It is generally not suitable for consumption by people with sensitive intestinal tracts. Therefore, non-s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L3/00A23L29/10A23L29/30A23L29/238
CPCA23L3/00A23V2002/00A23L27/00A23L27/10A23L29/10A23L29/238A23L29/30A23V2200/222A23V2200/14A23V2200/242A23V2250/208A23V2250/032A23V2250/1614A23V2250/204A23V2250/2042A23V2250/18A23V2250/192A23V2250/182A23V2250/5036A23V2250/5086A23V2250/506A23V2250/5116
Inventor 李金林范七根罗涛涛范正根
Owner JIANGXI BAICAOYUAN IND
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