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Production method of mushroom soup seasoning taking bone soup as raw material

A production method and seasoning technology, applied in the direction of food science, etc., can solve the problems of long time-consuming, complicated process of boiling mushroom soup, unsuitable for industrial production, etc., and achieve the goal of improving production efficiency, benefiting health and having a long aftertaste Effect

Inactive Publication Date: 2020-04-14
山东哈亚东方食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process of making mushroom soup is complicated and takes a long time, which is not suitable for the needs of industrialized production

Method used

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  • Production method of mushroom soup seasoning taking bone soup as raw material
  • Production method of mushroom soup seasoning taking bone soup as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 Enzymolysis condition optimization

[0025] 1. Experimental steps

[0026] First, optimize the enzymatic hydrolysis conditions, including enzyme amount, pH value, and pressure. 100g of chicken skeletons are cleaned, cut into small pieces, put into an autoclave, and then add 1kg of water. Add 0.01, 0.02, 0.03g of alkaline protease respectively, adjust pH7.0, pH7.5, pH8.0 with 1mol / L hydrochloric acid, raise the temperature to 55°C, seal the autoclave, and fill it with compressed air to increase the pressure respectively To 0.2, 0.4, 0.6MPa, enzymatic hydrolysis for 1 hour.

[0027] 2. Results Analysis

[0028] Response surface analysis adopts a three-factor three-level design, a total of 17 groups of experiments are carried out, factor X 1 is the amount of alkaline protease, the three levels are 0.01g, 0.02g, 0.03g respectively; factor X 2 For enzymatic hydrolysis pH, the three levels are 7.0, 7.5, 8.0; factor X 3 For extraction pressure, the three lev...

Embodiment 2

[0038] 1. Experimental steps

[0039] 1. Prepare the concentrated bone broth of this application

[0040] (1) Broken livestock and poultry bones with a bone cutter, put them into an autoclave, add water at 10 times the weight of the bones, add alkaline protease at 0.028% of the weight of the bones, adjust the pH to 7.6, heat up to 55°C, and The kettle was sealed, filled with compressed air to increase the pressure to 0.45MPa, and enzymatically hydrolyzed for 1 hour;

[0041] (2) After the enzymatic hydrolysis, directly raise the temperature to 120°C, extract under high pressure for 3 hours, then lower the temperature to 90°C, filter through an 80-mesh stainless steel screen to obtain chicken bone broth, and discard the bone residue.

[0042] (3) Concentrate the filtered chicken bone broth by 10 times in vacuum to obtain 100 g concentrated chicken bone broth in total, and detect the protein content.

[0043] 2. Existing extraction process to prepare bone broth

[0044] (1) C...

Embodiment 3

[0049] Embodiment 3 prepares mushroom soup seasoning

[0050](1) Broken livestock and poultry bones with a bone cutter, put them into an autoclave, add water at 10 times the weight of the bones, add alkaline protease at 0.028% of the weight of the bones, adjust the pH to 7.6, heat up to 55°C, and The kettle was sealed, filled with compressed air to increase the pressure to 0.45MPa, and enzymatically hydrolyzed for 1 hour;

[0051] (2) After the enzymatic hydrolysis, directly raise the temperature to 120°C, extract under high pressure for 3 hours, then lower the temperature to 90°C, filter through an 80-mesh stainless steel screen to obtain chicken bone broth, and discard the bone residue.

[0052] (3) The filtered chicken bone broth is vacuum concentrated 10 times to obtain 100g concentrated chicken bone broth in total.

[0053] (4) Take 100 parts of concentrated chicken bone soup, add 3 parts of bacteria powder, 0.2 parts of bacteria soup extract, 0.3 parts of emulsifier, 1 ...

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Abstract

The invention discloses a production method of a mushroom soup seasoning taking bone soup as a raw material. An enzymolysis method and a high-pressure extraction method are combined to jointly extractbone soup substances, the bone soup is prepared, the protein content in the concentrated bone soup is effectively improved, mushroom powder, mushroom soup extract and other substances are added to the prepared bone soup to prepare the mushroom soup seasoning, and the produced mushroom soup seasoning concurrently has the aroma and the taste of the bone soup and the mushroom soup, contains rich nutrition and facilitates body health.

Description

technical field [0001] The invention relates to a production method of mushroom broth seasoning using bone broth as raw material, belonging to the field of compound seasoning. Background technique [0002] Mushroom soup is a common soup in people's daily life. It is usually boiled and seasoned from shiitake mushrooms, tricholoma, tea tree mushrooms, boletus, etc. It has the characteristics of delicious flavor, rich nutrition, and good for health. However, the process of boiling mushroom soup is complex and takes a long time, which is not suitable for industrialized production. [0003] Bone soup is made from raw materials such as chicken bones, pork bones, beef bones, and lamb bones after a long period of boiling. It has the characteristics of balanced umami taste and unique mellow fat and meat aroma. The industrially produced bone broth has the advantages of unique flavor and rich nutrition, meets the requirements of food processing in the modern catering industry, and hel...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 欧阳杰袁德海李树青韦立强董桂勇
Owner 山东哈亚东方食品有限公司
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