Hot pot seasoning of fermented mushroom soup and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a hot pot seasoning of fermented mushroom soup and a preparation method thereof. The hot pot seasoning of fermented mushroom soup comprises the following raw materials in parts by weight: 35-38 parts of edible salt, 5-8 parts of white granulated sugar, 28-30 parts of monosodium glutamate, 1.5-3.5 parts of disodium 5'-ribonucleotide, 0.2-0.5 part of disodium succinate, 5-7 parts of chicken meal, 6-8 parts of beef powder, 68-72 parts of maltodextrin, 28-31 parts of chicken essence, 2-3.5 parts of edible mushroom extract, 5-6.5 parts of yeast extract, 68-72 parts of boletus edulis powder, 72-78 parts of cortinarius rufo-olivaceus powder, 60-80 parts of vegetable oil, 25-35 parts of chicken oil, 0.02-0.04 part of chive oil, 8-10 parts of red dates, 5-6 parts of diced mushroom and 1-2 parts of fructus lycii. According to the hot pot seasoning of fermented mushroom soup and the preparation method thereof, the high-quality yeast extract is added to a powder bag, and the yeast extract has the characteristics of being rich in various amino acids, polypeptides, flavor nucleotides and B vitamins, thereby effectively facilitating taste and nutrition of the mushroom soup.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a fermented mushroom soup hot pot base and a preparation method thereof. Background technique [0002] Mushroom soup is a delicious dish. As the saying goes, "Eat radish in winter, eat ginger in summer, and drink mushroom soup all year round." It can be seen how beneficial mushroom soup is to people. Fungi are rich in 18 kinds of amino acids needed by the human body. Edible mushrooms are not only nutritious, but also rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. Long-term consumption can improve the immune function of the human body, and have the effects of anti-cancer, lowering blood fat, moistening the stomach and beautifying the human body. . [0003] At present, due to the relatively high storage conditions of fresh mushrooms, most of the existing mushroom soups are made of mixed and matched mushroom powder...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a fermented mushroom soup hot pot bottom material and its preparation method, which has the advantages of mellow taste and long duration, and solves the problem that most of the existing mushroom soup is It is made by mixing and matching bacteria powder, bacteria powder extract and various fresh ingredients. During the production process of bacteria powder, nutrients will be lost, which will affect the taste. The fresh ingredients currently used are not boilable and fresh The taste is lost quickly, and the problem of dry mouth and astringency also occurs during consumption