Composite edible fungus instant soup base

Abstract

The invention provides a composite edible fungus instant soup base. The composite edible fungus instant soup base is characterized by being prepared from the following raw materials in parts by mass of 2-10 parts of edible fungus powder, 5-15 parts of MCT powder grease, 2-10 parts of meat powder, 3-6 parts of resistant dextrin, 10-30 parts of maltodextrin, 1.5 parts of silicon dioxide, 0.6-1.2 parts of edible salt, 0.6-2 parts of erythritol, 1 part of a flavor enhancer and 0.1 part of ground pepper. The composite edible fungus instant soup base is convenient to carry and brew, delicious, fragrant, thick and delicious in taste and mellow and full in mouthfeel, and has higher nutritional value. Meanwhile, the instant soup base also has the health-care effects of reducing blood sugar, reducing blood fat, cleaning intestinal tracts, preventing constipation, avoiding or relieving autism, depression, memory disorder and senile dementia, regulating the immunity of a human body, inhibiting tumors, resisting fatigue, resisting aging and the like, and is a necessary beverage for people at home and people who go out.

Description

technical field [0001] The invention relates to an instant soup stock, in particular to a compound edible mushroom instant soup stock, which belongs to the technical field of food processing. Background technique [0002] Drinking soup has been the eating habit of Chinese people for thousands of years, and it is an important source and supplement of nutrition, calories and energy. With the acceleration of people's work, study and other life rhythms, as well as the diversification of leisure and entertainment, it takes a lot of time, even a day or two, to drink delicious, delicious, nutritious, and conditioning soup. Boiling a pot or a bowl of such soup is out of reach for modern people, especially office workers. Although people have developed some soup materials that are basically flavorful, nutritious, convenient and quick, they still cannot satisfy people's needs. need. The convenient and fast soup materials currently available in the market can be roughly divided into ...

AI Technical Summary

Problems solved by technology

With the acceleration of people's work, study and other life rhythms, as well as the diversification of leisure and entertainment, it takes a lot of time, even a day or two, to drink delicious, delicious, nutritious, and conditioning soup. Boiling a pot or a bowl of such soup is out of reach for modern people, especially office workers. Although people have developed some soup materials that are basically flavorful, nutritious, convenient and quick, they still cannot satisfy people's needs. need

The convenient and fast soup materials currently available in the market can be roughly divided into products of three eras: the first generation products are concentrated chicken soup, bone soup, beef and mutton soup, seafood soup, etc., although they have nutritional value, they are all in a liquid state, which is inconvenient. Portable, and the market circulation costs are high, consumers cannot bear it, and cannot be promoted and applied in the market

The second-generation products are extended from instant noodle seasoning, mainly reflected in convenience and quickness, such as: seaweed soup, egg drop soup, dehydrated vegetable soup and other products, brewed into soup and drinkable, but from the perspective of supplementing nutrition and energy It does not highlight the value and significance of drinking soup. It can only be used as a substitute for temporary drinking, not as a must-have product for consumers.

Judging from the nutritional structure of the soup and the function of the soup, none of the mushroom soups currently on the market meet the requirements.