Wild mushroom soup and making method thereof

A technology of wild mushroom soup and wild mushrooms, applied to bifidobacteria, bacteria used in food preparation, and food ingredients as pH modifiers, etc., can solve the problems that the nutritional value cannot be maximized and the process is not perfect. , to achieve the effect of strong taste, optimized effect and thorough enzymatic hydrolysis
CN109588673AInactive Publication Date: 2019-04-09四川新雅轩食品有限公司 +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
四川新雅轩食品有限公司
Publication Date
2019-04-09
Estimated Expiration
Not applicable · inactive patent

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Abstract

To solve the problem that a conventional mushroom soup product is simple in making method and functions of nutrient substances cannot be taken into play sufficiently, the invention discloses wild mushroom soup which comprises the following raw materials as main materials in parts by weight: 10-90 parts of edible wild mushrooms, 5-30 parts of edible sugar, 0.1-0.6 part of a fermentation agent, 0.01-0.2 part of cellulase, 0.01-0.2 part of papain, 1-10 parts of edible salt, 1-10 parts of animal oil, 1-5 parts of sodium glutamate, 0.1-2 parts of a meat extract and 0.1-1 part of disodium 5'-ribonucleotide. According to the wild mushroom soup disclosed by the invention, types and ratios of raw materials are reasonably matched according to characteristics of various wild mushrooms, the deliciousmushroom soup which is unique in flavor, long-lasting in aftertaste and good in both taste and nutrition is made by using a biological enzymolysis technique and a fermentation technique, moreover, a unique production process is created, and the wild mushroom soup has wide market prospects.
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Description

technical field

[0001] The invention belongs to the technical field of food and its processing, and in particular relates to a wild mushroom soup and a preparation method thereof. Background technique

[0002] Wild edible fungi are delicious and contain fat, protein, carbohydrates, crude fiber, a variety of minerals and vitamins. Regular consumption of fungi can help improve health and prevent diseases, especially mushroom soup, which has always been a health-preserving First choice, mushroom soup uses edible fungus as the main raw material, mixes it with various auxiliary seasonings and then boils it with water. The nutritional value in other ingredients cannot be maximized. Contents of the invention

[0003] Based on the above problems, the object of the present invention is to provide a wild mushroom soup and its preparation method, to provide a nutritious mushroom soup with delicious taste, comfortable mouthfeel and strong fermented flavor.

[0004] In order to achie...

Claims

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