Tricholoma matsutake fresh seasoning and processing method thereof

Abstract

The present invention discloses a tricholoma matsutake fresh seasoning material, which comprises the following components: mushroom powder, edible salt, apple powder, corn powder, carrot powder, cabbage powder, sea sedge powder and grosvenor momordica fruit powder, and the mushroom powder comprises tricholoma matsutake powder, shiitake mushroom powder, straw mushroom powder and pleurotus eryngii powder. The processing method comprises the following steps: S1, cleaning mushrooms, apples, corns, carrots and cabbage, performing dicing, carrying out vacuum freeze drying, respectively crushing thedried raw materials, grosvenor momordica fruits and sea sedge, performing uniform mixing according to a ratio, and performing sieving; S2, adding a proper amount of water into the sieved mixture, anduniformly performing stirring; S3, granulating the uniformly stirred materials by adopting a granulator to obtain granular materials; and S4, performing hot air drying on the granular materials by using drying equipment, and then performing screening so as to obtain the uniform granular seasoning. The selected raw materials are high in nutrient content, have a health-care effect and do not have side effects on bodies, and meanwhile, a hot air-vacuum freezing combined drying technology is adopted, so that nutrient loss is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a matsutake fresh seasoning and a processing method thereof. Background technique [0002] At present, the market is full of various condiments, such as monosodium glutamate, which are common in the market, such as pure monosodium glutamate, salty monosodium glutamate, and fresh monosodium glutamate. In the manufacturing process, more or less various additives are added, and the most common is the addition of flavor enhancers. , taking sodium glutamate as an example, excessive use of sodium glutamate will affect the absorption of calcium and magnesium, causing varying degrees of negative effects on the human body. [0003] The common processing methods in the existing market usually include soaking in salt water and steaming at high temperature to remove excess water from the ingredients. Such operations will cause a large loss of nutrients or affect their taste. Additive...

AI Technical Summary

Problems solved by technology

[0002] At present, the market is full of various condiments, such as monosodium glutamate, which are common in the market, such as pure monosodium glutamate, salty monosodium glutamate, and fresh monosodium glutamate. In the manufacturing process, more or less various additives are added, and the most common is the addition of flavor enhancers. , taking sodium glutamate as an example, excessive use of sodium glutamate will affect the absorption of calcium and magnesium, causing varying degrees of negative effects on the human body

[0003] The common processing methods in the existing market usually include soaking in salt water and steaming at high temperature to remove excess water from the ingredients. Such operations will cause a large loss of nutrients or affect their taste. Additives have to be used to make up for the damage caused by the processing technology. And the edible of excessive additive can cause damage to human body, in order to solve the above problem, the present invention prepares a kind of new matsutake fresh seasoning

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