Rose-flavor bursting bead fungus soup base material and preparation method thereof

A technology of mushroom soup and popping beads, which is applied in the field of food technology, can solve the problems of easy breaking of popping beads, easy decomposition by heat, poor heat resistance, etc., and achieve the effects of improving the edible rate, mellow taste and novel eating method.

Active Publication Date: 2020-09-25
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a rose-flavored poplar fungus soup base and its preparation method, which can effectively solve the problems that the existing poppy balls are easily broken, poor heat resistance, and easy to decompose when heated

Method used

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  • Rose-flavor bursting bead fungus soup base material and preparation method thereof
  • Rose-flavor bursting bead fungus soup base material and preparation method thereof
  • Rose-flavor bursting bead fungus soup base material and preparation method thereof

Examples

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Effect test

Embodiment 1

[0049] A preparation method of rose-flavored poplar fungus soup base, comprising the following steps:

[0050] (1) Preparation of bacterial soup stock solution: Break 25 parts of dried fungi and 5 parts of dried rose petals into small pieces, put them into a material tank, add 200 parts of 80°C hot water to soak for 5 hours, and then perform ultra-high pressure treatment for 10 minutes ( pressure 300MPa), and finally stirred and soaked for 3h to obtain the bacterial soup stock solution;

[0051] (2) Mushroom soup boiled solution: transfer the stock solution and materials of the mushroom soup to the reaction kettle, add 60 parts of water, 6 parts of delicious boletus and 6 parts of boletus at the same time, heat up and boil for 40 minutes, and filter to obtain the boiled mushroom soup Liquid preparation and mixed materials are ready for use;

[0052] (3) Preparation of enzymatic hydrolysis solution: chop the mixed materials into a puree, add water, mass fraction of 0.15% cellu...

Embodiment 2

[0062] A preparation method of rose-flavored poplar fungus soup base, comprising the following steps:

[0063] (1) Preparation of bacterial soup stock solution: Break 25 parts of dried fungi and 5 parts of dried rose petals into small pieces, put them into a material tank, add 200 parts of 80°C hot water to soak for 5 hours, and then perform ultra-high pressure treatment for 10 minutes ( pressure 400MPa), and finally stirred and soaked for 2h to obtain the bacterial soup stock solution;

[0064] (2) Mushroom soup boiled solution: transfer the stock solution and materials of the mushroom soup to the reaction kettle, add 60 parts of water, 6 parts of delicious boletus and 6 parts of boletus at the same time, heat up and boil for 40 minutes, and filter to obtain the boiled mushroom soup Liquid preparation and mixed materials are ready for use;

[0065] (3) Preparation of enzymatic hydrolysis solution: chop the mixed materials into a puree, add water, mass fraction of 0.15% cellu...

Embodiment 3

[0075] A preparation method of rose-flavored poplar fungus soup base, comprising the following steps:

[0076] (1) Preparation of bacterial soup stock solution: Break 30 parts of dried fungi and 5 parts of dried rose petals into small pieces, put them into a material tank, add 200 parts of 80°C hot water to soak for 5 hours, and then perform ultra-high pressure treatment for 10 minutes ( pressure 400MPa), and finally stirred and soaked for 2h to obtain the bacterial soup stock solution;

[0077] (2) Mushroom soup boiled solution: transfer the stock solution and materials of the mushroom soup to the reaction kettle, add 60 parts of water, 6 parts of delicious boletus and 6 parts of boletus at the same time, heat up and boil for 40 minutes, and filter to obtain the boiled mushroom soup Liquid preparation and mixed materials are ready for use;

[0078] (3) Preparation of enzymatic hydrolysis solution: chop the mixed materials into a puree, add water, mass fraction of 0.15% cellu...

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Abstract

The invention discloses a rose-flavor bursting bead fungus soup base material and a preparation method thereof. The method comprises the following steps of (1) preparing a mushroom soup stock solution, (2) preparing a fungus soup decoction, (3) preparing enzymatic hydrolysate, (4) preparing rose juice, (5) preparing a composite solution I, (6) preparing a compound solution II, (7) preparing a composite solution III, (8) carrying out granulation initial reaction, (9) carrying out granulation final reaction, (10) performing mixing and frying, and (11) carrying out sterilization. The rose-flavored bursting bead fungus soup base material prepared by the invention is delicious in taste, mellow in mouth feel and novel in eating method, the bursting beads and the mushroom soup seasoning are combined and matched for the first time, the original taste and flavor of the rose mushroom soup can be completely preserved, the eating rate of the mushroom soup in the eating process is increased, the bursting beads are chewed in the mouth, the outer layers of the bursting beads are broken, internal juice flows out, the pulp bursting feeling is generated, and more young consumers can be attracted.

Description

technical field [0001] The invention belongs to the technical field of food technology, and in particular relates to a rose-flavored poplar fungus soup base and a preparation method thereof. Background technique [0002] Mushroom soup is a kind of soup product made by one or more kinds of fungi, because these fungi contain a variety of umami substances, such as flavor amino acids, nucleotides, nitrogen-containing organic substances, etc. The substance makes the mushroom soup taste delicious, so it is widely used in hot pot, soup making and cooking, and is deeply loved by the public. With the upgrading of food industrialization, some mushroom soup products have begun to appear in the market. Although the mushroom soup is rich in nutrition and delicious, its product form is relatively simple. With the original flavor, most soups are not used very much, and this way of eating is not attractive to young consumers who are pursuing innovation and novelty. [0003] Popping beads ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23P20/25
CPCA23L27/00A23L27/10A23P20/25Y02A40/90
Inventor 叶丹王传明李镓王奇刘鹏
Owner 四川天味食品集团股份有限公司
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