Steppe white mushroom soup chafing dish material and preparation method thereof

Abstract

The invention discloses a steppe white mushroom soup chafing dish material and a preparation method thereof. The preparation method comprises the following steps of: carrying out impurity removing, rehydrating, dehydrating, freeze-drying, low-temperature crushing on dried steppe white mushrooms, dried white boletus alba, dried delicious boletus alba and dried tea tree mushrooms, adding the materials into an enzymolysis solution, adding modified starch, performing CO2 supercritical fluid extraction to obtain mixed liquid for later use; then, decocting the mixed liquid at 80-100 DEG C for 5-25min, adding chicken essence, monosodium glutamate and edible salt into the decocted mixed material, uniformly stirring, then adding chicken powder, stirring in one direction, quickly adding chicken oilafter completely absorbing, and uniformly stirring to obtain the finished product. The prepared chafing dish has strong mushroom fragrance, the complexity that prior mushroom soup is prepared by directly boiling mushrooms by using a soup stock is changed; meanwhile, more beneficial components of the mushrooms are kept in the soup; and after the fragrances of four mushrooms are fully fused, the fragrance of beef and mutton is better excited, not only meets the requirement of boiling and scalding when people eat the chafing dish, but also the effect of nourishing by drinking soup is achieved andthe economic benefit is obvious.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a mushroom soup hot pot material prepared from prairie white mushrooms and a preparation method thereof. Background technique [0002] Hot pot is a food suitable for all ages, with a long history and various forms. The traditional hot pot uses spices such as star anise, cinnamon bark, bay leaves, ginger, and dried chili as the main raw materials, and is fried with bean paste and other auxiliary materials through traditional techniques. The spicy flavor of the traditional hot pot base is strong, and most of them are spicy and spicy. Spices are a class of flowers, roots, stems, leaves, and seeds from plants that have aromatic or pungent odors and can impart flavor to food. However, spices also have a stimulating effect on the human intestinal tract while imparting flavor to food, and are generally not suitable for people with sensitive intestinal tracts. Therefore, there are h...

AI Technical Summary

Problems solved by technology

[0007] The quality and taste of the existing mushroom soup hot pot ingredients are uneven, and the taste of bacteria is not pure enough

Common mushroom soup bases are boiled edible mushrooms directly as a side dish, or boiled mushrooms and then filtered. Although the former can be eaten directly, the fresh flavor in the soup is obviously insufficient, so it has to be boiled for a long time. Only in this way can the fresh fragrance of the mushrooms be highlighted, but it wastes the time of the diners

However, the active ingredients in the latter mushrooms cannot be fully utilized, and they need to be boiled for a long time, which consumes a lot of energy. At the same time, the nutritional components of the mushrooms will also be lost during the boiling process, which not only increases the manufacturing cost, but also wastes a lot of energy. precious ingredients

[0008] In view of the fact that the existing edible fungus hot pot base ingredients 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. Rich, the aroma of various mushrooms is fully integrated, which can better stimulate the aroma of beef and mutton, and the soup and nourishing hot pot ingredients are urgently needed in the industry