Instant bolete soup product and preparation process thereof

A technology for boletus and products, applied in food science and other directions, can solve the problems of excessive loss of nutrients, difficult to meet the requirements of food nutritional quality, and time-consuming, and achieve delicious taste, overall tissue state and taste. Guaranteed effect of dissolution rate

Pending Publication Date: 2021-10-29
楚雄三牧农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Instant boletus soup products, the formula by weight is as follows: 9200 parts of chicken fat, 1000 parts of onions, 500 parts of green onions, 400 parts of garlic, 500 parts of ginger, 140 parts of boletus, 600 parts of shiitake mushrooms, 200 parts, 50 parts of white pepper, 100 parts of kaempferen, 50 parts of white buckle, 15 parts of angelica, 2100 parts of edible salt, 1900 parts of monosodium glutamate, 700 parts of edible sugar, 450 parts of chicken bone broth, 2 parts of meat essence, 3.5 parts of green onion flavor essence, 2 parts of mushroom flavor, 3.5 parts of chicken essence, 125 parts of umami flavor, 10 parts of potassium sorbate, 10 parts of sodium deoxyacetate, 30 parts of sodium iso-VC, and 15 parts of vitamin E.

[0023] The manufacturing process of instant boletus soup product is as follows:

[0024] A. Oil cooking: Weigh the chicken fat according to the formula ratio, stir and cook at 120°C at a speed of 30r / min for 120min, and the chicken fat aft...

Embodiment 2

[0028] Instant boletus soup product, the formula by weight is as follows: 8800 parts of chicken fat, 800 parts of onions, 600 parts of green onions, 500 parts of garlic, 400 parts of ginger, 100 parts of boletus, 500 parts of shiitake mushrooms, 100 parts, 30 parts of white pepper, 150 parts of kaempferen, 30 parts of white buckle, 12 parts of angelica, 1900 parts of edible salt, 2100 parts of monosodium glutamate, 600 parts of edible sugar, 400 parts of chicken bone broth, 2.5 parts of meat flavor, 4 parts of green onion flavor essence, 2.5 parts of mushroom flavor, 4 parts of chicken essence, 120 parts of umami flavor, 8 parts of potassium sorbate, 12 parts of sodium deoxyacetate, 28 parts of sodium iso-VC, and 18 parts of vitamin E.

[0029] The manufacturing process of instant boletus soup product is as follows:

[0030] A. Oil cooking: Weigh the chicken fat according to the formula ratio, stir and cook at 110° C. at a speed of 30 r / min for 130 minutes, and the chicken fat...

Embodiment 3

[0034] Instant boletus soup products, the formula by weight is as follows: 9500 parts of chicken fat, 1200 parts of onions, 400 parts of green onions, 300 parts of garlic, 600 parts of ginger, 200 parts of boletus, 700 parts of mushrooms, bacterium 300 parts, 70 parts of white pepper, 50 parts of kaempferen, 70 parts of white buckle, 18 parts of angelica, 2300 parts of edible salt, 1700 parts of monosodium glutamate, 800 parts of edible sugar, 500 parts of chicken bone broth, 1.5 parts of meat flavor, 3 parts of green onion flavor essence, 1.5 parts of mushroom flavor, 3 parts of chicken essence, 130 parts of umami flavor, 12 parts of potassium sorbate, 8 parts of sodium deoxyacetate, 32 parts of sodium isoVC, and 12 parts of vitamin E.

[0035] The manufacturing process of instant boletus soup product is as follows:

[0036] A. Oil refining: take chicken fat according to the formula ratio, stir and refine at 130°C at a speed of 30r / min for 110min, and the chicken fat after fi...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L31/00A23L27/10
CPCA23L23/00A23L31/00A23L27/10
Inventor 马建松
Owner 楚雄三牧农业科技有限公司
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