Instant bolete soup product and preparation process thereof

Abstract

The invention discloses an instant bolete soup product and a preparation process thereof. The formula of the product comprises the following materials, in parts, of 8800 parts to 9500 parts of chicken fat, 800 parts to 1200 parts of onion, 400 parts to 600 parts of green Chinese onion, 300 parts to 500 parts of garlic, 400 parts to 600 parts of fresh ginger, 100 parts to 200 parts of bolete, 500 parts to 700 parts of lentinus edodes, 100 parts to 300 parts of russula virescens, 30 parts to 70 parts of white pepper, 50 parts to 150 parts of rhizoma kaempferiae, 30 parts to 70 parts of cardamom, 12 parts to 18 parts of Chinese angelica, 1900 parts to 2300 parts of salt, 1700 parts to 2100 parts of monosodium glutamate, 600 parts to 800 parts of sugar, 400 parts to 500 parts of poultry soup-stock, 129 parts to 143 parts of essence, 16 parts to 24 parts of antiseptic and 40 parts to 50 parts of preservative. The preparation process comprises the following steps that chicken oil is cooked, mushrooms and spices are weighed according to the formula, and crushing is conducted; and the chicken oil is heated to 120 DEG C to 140 DEG C, onion blocks are added, materials are heated to 110 DEG C to 130 DEG C, residues are fished out, green onion, garlic and ginger are added, materials are heated to 95 DEG C to 105 DEG C, the mushrooms are added, heating is stopped until the materials are heated to 95 DEG C to 100 DEG C, before the materials are cooled to 85 DEG C, spices and seasonings are added, and before materials are cooled to 75 DEG C, soup-stock, essence, antiseptic and preservative are added. Controllable degradation and reaction of protein and polysaccharide in wild mushrooms are guaranteed through a gradient heating and cooling process, so that mushroom soup is high in nutrient component retention and rich in flavor and taste level.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom processing, and in particular relates to an instant boletus soup product and a manufacturing process thereof. Background technique [0002] Boletus wild edible fungus is delicious and nutritious, and its medicinal and edible characteristics have received long-term attention and research. However, the convenient feeding of wild boletus is often limited by many conditions, and it is processed into instant mushroom soup products. , not only can retain the original nutritional labeling of wild edible fungus, but also can effectively solve the problem of the convenience and ready-to-eat nature of wild mushroom, which is of great benefit for improving the industrial economic value of wild edible fungus of bovine liver class. The preparation methods of the existing edible mushroom soup products on the market are time-consuming and have a lot of loss of nutrients, so it is difficult to meet people...

AI Technical Summary

Problems solved by technology

The existing edible fungus soup products on the market are time-consuming to make and lose a lot of nutrients, so it is difficult to meet people's fast-paced lifestyle and food nutritional quality requirements