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Compound bacterium fermented mushroom sauce and preparation method thereof

A production method, the technology of mushroom sauce, applied in the direction of Lactobacillus, Streptococcus/Lactococcus, bacteria used in food preparation, etc., can solve the problems of waste in development and utilization of mushrooms, difficulty in chewing, bad taste of finished products, etc.

Inactive Publication Date: 2020-03-20
贵州侗乡生态农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, shiitake mushrooms frequently appear on people's tables as a food that is both nutritious and delicious. However, due to the fibrous stalks of shiitake mushrooms, it is difficult to chew. In the process of producing shiitake mushroom products, they are either discarded or the finished products taste bad. This is undoubtedly a waste for the development and utilization of shiitake mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A compound mushroom fermented mushroom sauce and a preparation method thereof. The composition of the mushroom sauce includes, in parts by weight: 43 parts of mushrooms, 23 parts of vegetable oil, 15 parts of spices, 12 parts of compound strains, 6 parts of chili, and 5 parts of chives. Servings, 5 servings of sesame.

[0022] Further, the composition of the composite bacterial species includes, in parts by weight: 14 parts of cellulase, 12 parts of Lactobacillus rhamnosus, 6 parts of Lactobacillus casei, and 5 parts of Streptococcus thermophilus.

[0023] Further, the preparation method of the composite strain is: fermenting Streptococcus thermophilus and Lactobacillus casei with milk as a substrate at 43° C. for 7 hours to obtain a fermented product, and then combining cellulase and rhamnose milk The bacillus is added to the fermented product and mixed.

[0024] Further, the composition of the spice comprises 17 parts by weight of Chinese pepper, 5 parts of monosodium gluta...

Embodiment 2

[0033] A compound mushroom fermented mushroom sauce and a preparation method thereof. The composition of the mushroom sauce includes 55 parts by weight of mushrooms, 25 parts of vegetable oil, 17 parts of spices, 13 parts of compound strains, 8 parts of chili, and 7 parts of chives. Servings, 7 servings of sesame.

[0034] Further, the composition of the composite strain includes, in parts by weight: 17 parts of cellulase, 14 parts of Lactobacillus rhamnosus, 7 parts of Lactobacillus casei, and 6 parts of Streptococcus thermophilus.

[0035] Further, the preparation method of the composite strain is: fermenting Streptococcus thermophilus and Lactobacillus casei with milk as a substrate at 45°C for 9 hours to obtain a fermented product, and then combining cellulase and rhamnose milk The bacillus is added to the fermented product and mixed.

[0036] Further, the composition of the spices includes 20 parts by weight of Chinese pepper, 7 parts of monosodium glutamate, 13 parts of salt, ...

Embodiment 3

[0045] A compound mushroom fermented mushroom sauce and a preparation method thereof. The composition of the mushroom sauce includes 30 parts by weight of mushrooms, 20 parts of vegetable oil, 12 parts of spices, 10 parts of compound strains, 5 parts of chili, and 3 parts of chives. 3 servings of sesame seeds.

[0046] Further, the composition of the composite strain includes, in parts by weight: 10 parts of cellulase, 10 parts of Lactobacillus rhamnosus, 5 parts of Lactobacillus casei, and 3 parts of Streptococcus thermophilus.

[0047] Further, the method for preparing the composite strain is: fermenting Streptococcus thermophilus and Lactobacillus casei with milk as a substrate at 40°C for 4 hours to obtain a fermented product, and then combining cellulase and rhamnose milk The bacillus is added to the fermented product and mixed.

[0048] Further, the composition of the spice includes 15 parts by weight of Chinese pepper, 4 parts of monosodium glutamate, 8 parts of salt, 6 parts...

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Abstract

The invention belongs to the field of food processing, and particularly relates to compound bacterium fermented mushroom sauce and a preparation method thereof. Fibrous mushroom stems become soft andare easy to chew by adding composite strains, meanwhile, pilei and the mushroom stems are separately treated, the original taste of the mushrooms is kept, the pilei are not too soft and rotten, and thus, the mushrooms have unique taste and flavor.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a compound bacterium fermented mushroom sauce and a preparation method thereof. Background technique [0002] As an important condiment and catering food in people's daily life, sauce is loved by consumers because of its convenient eating and delicious taste. However, most of the seasoning sauces currently on the market are mainly tired, with single ingredients and insufficient nutrition. They often only consider taste and do not pursue nutrition and health. With the continuous improvement of people's living standards, food nutrition and health care have gradually become the focus of attention. Traditional sauces can no longer meet the needs of modern consumers. [0003] Shiitake mushrooms, also known as flower mushrooms and winter mushrooms, are the second largest edible mushrooms in the world. Shiitake mushrooms are rich in nutrients, rich in vitamin B complex, vitamin D, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L29/00A23L5/10A23L5/41A23L33/135
CPCA23L27/60A23L31/00A23L29/06A23L29/065A23L5/41A23L5/12A23L33/135A23V2002/00A23V2400/125A23V2400/175A23V2400/249A23V2200/048A23V2200/3204A23V2250/18
Inventor 刘荣贵许志祥
Owner 贵州侗乡生态农业科技发展有限公司