Convenient mushroom hotpot and making process thereof

Abstract

The invention relates to the technical field of instant food production, and discloses a making process of a convenient mushroom hotpot, which comprises the following steps of: firstly, selecting basic mushrooms of which the first type is shiitake mushroom, coriaria sinica, pleurotus citrinopileatus, black fungus, pleurotus cornucopiae, velvet antler mushroom, cordyceps flower and hericium erinaceus, and the second type is tremella aurantialba and bamboo fungus; cleaning and removing impurities, adding water into the first type of mushrooms, heating at 100-120 DEG C for 30 minutes, adding the second type of mushrooms, and continuously heating for 20 minutes to obtain a mixed system containing cooked mushrooms and mushroom stock; and after solid-liquid separation, adding seasonings into the mushroom stock soup, heating to prepare a mushroom soup bag, sealing the cooked mushrooms to form a mushroom bag, and packaging the mushroom soup bag and the mushroom bag together to obtain the product. According to the scheme, the problems that basic mushroom combination of an existing convenient mushroom hotpot is not clear, the taste and the umami are insufficient due to the fact that heating is not conducted according to characteristics differentially, and the flavor is poor due to the fact that mushroom soup is not original soup are solved, and the product is convenient to eat and stable in quality.

Description

Technical Field

[0001] This invention relates to the field of ready-to-eat food production technology, specifically to a process for making a convenient mushroom hot pot. Background Technology

[0002] With the development of the convenience food market, convenient mushroom hot pot, which combines the flavors and nutrients of various mushrooms, has become an important category of ready-to-eat food. Currently, the preparation of the mushroom broth for convenient mushroom hot pot often involves separately simmering the broth and then mixing in the mushrooms, or directly cooking the mushrooms and seasonings together, failing to fully utilize the umami substances released by the mushrooms during the stewing process. This process not only leads to the loss of the natural umami flavor of the mushrooms but also requires additional additives to enhance the flavor, resulting in insufficient flavor complexity and low nutrient utilization.

[0003] Meanwhile, different types of mushrooms have significantly different cooking characteristics. For example, bamboo fungus and golden ear fungus are tender and easily become mushy and lose their flavor when heated for a long time; while shiitake mushrooms and black fungus require thorough stewing to release their umami flavor. Current processes lack differentiated heating designs tailored to the characteristics of mushrooms, and the flavor integration between the mushroom broth and the mushrooms is low, resulting in uneven texture and monotonous flavor, failing to meet consumers' demands for natural umami and a superior taste. Therefore, developing a process that combines mushroom stewing broth with differentiated heating is key to improving the quality of convenient mushroom hot pot. Summary of the Invention

[0004] The present invention aims to provide a convenient mushroom hot pot preparation process to solve the problems in existing convenient mushroom hot pots where the basic mushroom combination is not clearly defined, the heating is not carried out in stages according to the characteristics of the mushrooms, resulting in poor mushroom texture and insufficient release of umami flavor, and the mushroom soup does not make full use of the original mushroom stewing broth, resulting in insufficient flavor.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: a process for making a convenient mushroom hot pot, comprising the following steps: S1. Mushroom Pretreatment: Select various mushrooms, divided into Category 1 and Category 2. Category 1 mushrooms include multiple varieties of shiitake, *Agaricus bisporus*, *Pleurotus ostreatus*, black fungus, *Pleurotus ostreatus*, *Pleurotus ostreatus*, *Cordyceps militaris*, *Hericium erinaceus*, oyster mushroom, *Agaricus blazei*, *Tricholoma matsutake*, enoki mushroom, tea tree mushroom, *Grifola frondosa*, chanterelle, coral mushroom, *Penicillium*, morel, termite mushroom, and porcini. Category 2 mushrooms include one or more of bamboo fungus and *Auricularia auricula-judae*. The Category 1 and Category 2 mushrooms are then cleaned and impurity-removed. S2. First stage heating: Add the first type of mushrooms to water, control the heating temperature at 100-120℃, and continue heating for 30 minutes to obtain the first stage mushroom mixture. S3. Second stage heating: Add the second type of mushrooms to the mushroom mixture in the first stage of step S2, maintain the heating temperature at 100-120℃, and continue heating for 20 minutes to obtain a mixture containing cooked mushrooms and mushroom broth. S4. Preparation of mushroom broth packets: The mixture obtained in step S3 is subjected to solid-liquid separation to collect the original mushroom broth; edible salt, vegetable oil, white sugar, Sichuan pepper oil, sesame oil, chicken essence seasoning and spices are added to the original mushroom broth, stirred evenly and heated to boiling, kept warm for 5-10 minutes and then packaged to obtain mushroom broth packets. S5. Packaging: Seal the cooked mushrooms obtained in step S4 into cooked mushroom packets, and package them together with the mushroom soup packets obtained in step S4 to make a convenient mushroom hot pot.

[0006] Preferably, as an improvement, in step S1, the first type of fungi includes shiitake mushrooms, mulberry mushrooms, yellow elm mushrooms, black fungus, oyster mushrooms, deer antler mushrooms, cordyceps flowers, and monkey head mushrooms.

[0007] Preferably, as an improvement, in step S1, the first type of mushrooms is cut into pieces with a size of 1-3cm; the second type of mushrooms is torn into strips with a width of 0.5-1cm.

[0008] Preferably, as an improvement, in step S2, the mass ratio of water to the first type of fungus is 5-8:1.

[0009] Preferably, as an improvement, in step S4, the proportion of the seasonings added by weight is: 3-5 parts salt, 8-12 parts vegetable oil, 4-6 parts white sugar, 0.8-1.2 parts Sichuan pepper oil, 0.8-1.2 parts sesame oil, 2-4 parts chicken essence seasoning, and 0.04-0.06 parts spices, based on 100 parts of mushroom broth.

[0010] Preferably, as an improvement, the spices in step S4 include at least two of the following: Sichuan pepper, star anise, cinnamon, and bay leaves.

[0011] Preferably, as an improvement, a convenient mushroom hot pot made using any of the above-described manufacturing processes includes a cooked mushroom packet and a mushroom broth packet. The cooked mushroom packet includes a first type of mushroom and a second type of cooked mushroom product that have undergone differentiated heating. The mushroom broth packet is made from mushroom broth and seasonings.

[0012] The advantages of this solution are: 1. It clearly defines the basic mushroom combination, namely the first type of tough mushrooms and the second type of tender mushrooms. Through a staged heating process, the first type of mushrooms is first heated at 100-120℃ for 30 minutes, and then the second type of mushrooms are added and heated for another 20 minutes. This effectively solves the problem of uneven taste caused by the differences in texture and heat resistance of different mushrooms. The first type of mushrooms is soft, chewy and firm, while the second type of mushrooms is crisp, tender and intact, which significantly improves the taste and quality of the product. This mushroom soup packet utilizes a staged heating process to generate the original mushroom broth, fully preserving the natural umami substances released during mushroom stewing, reducing reliance on artificial additives, and resulting in a rich, mellow, and flavorful broth with a prominent umami taste. It also avoids the problem of insufficient flavor integration between the broth and mushrooms in traditional methods. The basic mushroom combination is limited to at least 8 types of Category I mushrooms and 2 types of Category II mushrooms, ensuring the stability of the product's core flavor. Other mushrooms can be flexibly added to the basic combination, maintaining both flavor consistency and product diversity to meet market demands. The staged heating process combined with solid-liquid separation achieves efficient utilization of both mushrooms and broth. The high proportion of original mushroom broth in the soup packet preserves nutrients such as protein and minerals more completely, meeting consumer demand for natural and healthy foods. The cooked mushrooms and the soup packet are sealed separately to prevent the mushrooms from becoming mushy and broken due to prolonged soaking in the broth, maintaining the tender yet firm texture of Category I mushrooms and the crispness of Category II mushrooms, ensuring consistent taste when consumed. Meanwhile, consumers can flexibly control the timing of mixing according to the consumption scenario. For example, they can first heat the mushroom soup packet to a boil, then add the cooked mushrooms and cook briefly before eating. This simplifies the operation process and is suitable for various consumption scenarios such as home and outdoor, thus improving convenience. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of a convenient mushroom soup packet for a mushroom hot pot according to the present invention; Figure 2 This is a schematic diagram of a cooked mushroom packet for a convenient mushroom hot pot according to the present invention; Figures 3-8 This is the inspection and testing report for the convenient mushroom hot pot (soft canned food) of this invention. Detailed Implementation

[0014] The following detailed description illustrates the specific implementation method: Example: I. A preparation process for a convenient mushroom hot pot, comprising the following steps: 1. Raw material preparation Basic mushrooms: Category 1 mushrooms (100g shiitake mushrooms, 80g *Agaricus bisporus*, 80g *Agaricus esculentus*, 80g black fungus, 70g *Pleurotus ostreatus*, 60g *Pleurotus ostreatus*, 60g *Cordyceps militaris*, 50g *Hericium erinaceus*); Category 2 mushrooms (50g *Auricularia auricula-judae*, 50g *Dictyophora indica*).

[0015] Seasonings: 400g salt, 1000g vegetable oil, 500g white sugar, 100mL Sichuan peppercorn oil, 100mL sesame oil, 300g chicken bouillon seasoning, 5g spices (a mixture of Sichuan peppercorns, star anise, and cinnamon); 50kg drinking water.

[0016] 2. Mushroom pretreatment Clean and remove impurities from the first type of mushrooms, then cut them into pieces (2cm x 2cm); clean and remove impurities from the second type of mushrooms, then tear them into strips (0.8cm wide), and set aside.

[0017] 3. Staged heating process (1) First stage heating: Add the first type of mushrooms to drinking water (water to first type of mushrooms mass ratio 6:1), control the temperature at 110℃ and heat for 30 minutes to obtain the first stage mushroom mixture; (2) Second stage heating: Add the second type of mushrooms to the above mixture and continue heating at 110°C for 20 minutes to obtain a mixed system containing cooked mushrooms and mushroom broth.

[0018] 4. Preparation of mushroom soup packets The mixture was subjected to solid-liquid separation to collect the original mushroom broth. The above-mentioned seasonings were added to the broth, stirred evenly, heated to boiling, and kept warm for 8 minutes to obtain the mushroom broth packet.

[0019] 5. Packaging process Cooked mushrooms are sealed in 60g bags, and mushroom broth is sealed in 450g bags. These are combined into a 510g bag of soft canned food (the packaging material is a composite film resistant to 121℃ high temperature), thus obtaining the ready-made mushroom hot pot.

[0020] II. Sensory Evaluation and Testing Results 1. Sensory evaluation Referring to GB / T10786-2022 "Test Methods for Canned Foods", the convenient mushroom hot pot prepared in the embodiments of this invention and the control group products prepared by the traditional mixed heating process were compared. The traditional mixed heating process adopted the same process as the embodiments of this invention, wherein the first and second types of mushrooms were heated simultaneously for 50 minutes. The products were scored on a 10-point scale based on four core dimensions: color, aroma, taste, and shape (1 point = worst, 10 points = best, 8-10 points are considered to meet the excellent standard). The results are shown in the table below:

[0021] Data Explanation: Color: The product of this invention scored 8.6 points. The shiitake mushrooms were typical brownish-brown, the golden ear fungus was light yellow, and the bamboo fungus was white and translucent, which met the requirements of "the color that the canned food of this variety should have" in GB / T10786-2022. The control group had a lower score because some of the mushrooms were dark in color due to the uniform heating time.

[0022] Odor: The product of this invention scored 8.8 points. The natural fresh aroma of mushrooms and the flavor of spices are well integrated and harmonious, with no off-odors such as rancidity. The control group had a lower odor score because some mushrooms had a slight burnt smell due to overheating.

[0023] Taste: The product of this invention scored 9.4 points. The staged heating process fully releases the umami substances of the mushrooms, resulting in a rich and mellow mushroom soup. In contrast, the control group lost its umami flavor due to the premature heating of bamboo fungus and golden ear fungus, resulting in a bland taste.

[0024] Morphology: The product of this invention scored 9.2 points. The first type of mushrooms was soft, chewy, and firm, while the second type of mushrooms (golden ear fungus and bamboo fungus) were crisp, tender, and intact. In the control group, the bamboo fungus and golden ear fungus were soft, mushy, and broken due to heating the two types of mushrooms at the same time, resulting in a significant decrease in morphology score.

[0025] The overall score shows that the sensory quality of the product of this invention is superior to that of the traditional process, verifying the effectiveness of the staged heating process in improving product quality.

[0026] III. Safety and Quality Inspection Referring to the reports from Zhongpu Anxin (Qingdao) Testing Technology Co., Ltd. (Nos. QD-W25064064 and QD-W25064065), as attached Figures 3-8 As shown, the finished product of the example was tested, and the results are as follows: (1) Physicochemical and safety indicators: Container: Well sealed, no leaks, no bulging, no peeling of inner wall coating, meets standards; Pollutants: Lead (as Pb) was not detected (limit of quantitation 0.05 mg / kg), total arsenic was not detected (limit of quantitation 0.005 mg / kg), and total mercury (as Hg) was not detected (limit of quantitation 0.003 mg / kg), all of which meet the limits of GB 2762-2022; Food additives: Sulfur dioxide residue was not detected (limit of quantification 10 mg / kg), amaranth and carmine were not detected, which meets the requirement of "not allowed" in GB 2760-2024; Commercial sterility: Meets the requirements for commercial sterility of canned food (GB 4789.26-2023).

[0027] (2) Nutritional and metrological indicators: Net content: 498.5g per bag, which meets the quantitative requirement of 460g / bag (≥446.2g). Nutritional information: Protein 0.6g / 100g, Fat 1.4g / 100g, Sodium 317mg / 100g, Energy 89kJ / 100g, consistent with the values ​​indicated on the label (GB 28050-2011).

[0028] The above descriptions are merely embodiments of the present invention, and common knowledge such as specific technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solutions of the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the implementation of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A process for making a convenient bacterial hotpot, characterized in that, The method comprises the following steps: S1, mushroom pretreatment: select a variety of mushrooms, divided into first type of mushroom and second type of mushroom; the first type of mushroom includes a plurality of species selected from the group consisting of shiitake, spongy mushroom, elm yellow mushroom, black fungus, honey mushroom, deer mushroom, cordyceps flower, hedgehog mushroom, oyster mushroom, pine mushroom, red pine mushroom, golden needle mushroom, tea tree mushroom, grifola, chicken oil fungus, coral fungus, green bacteria, morel, chicken fungus, and boletus; the second type of mushroom includes one or more of bamboo fungus and gold fungus; the first type of mushroom and the second type of mushroom are washed and treated respectively; S2, first stage heating: add the first type of mushroom to water, control the heating temperature to be 100-120℃, and continuously heat for 30 minutes to obtain a first stage mushroom mixture; S3, second stage heating: add the second type of mushroom to the first stage mushroom mixture of step S2, keep the heating temperature at 100-120℃, and continue to heat for 20 minutes to obtain a mixed system containing cooked mushrooms and mushroom stock; S4, mushroom soup bag preparation: perform solid-liquid separation on the mixed system obtained in step S3 to collect mushroom stock; add edible salt, vegetable oil, white sugar, pepper oil, sesame oil, chicken essence seasoning, and spices to the mushroom stock, stir uniformly, heat to boiling, place for 5-10 minutes after boiling, cool, and package to obtain a mushroom soup bag; S5, packaging: seal and package the cooked mushrooms obtained by separating in step S4 as a cooked mushroom bag, and package the mushroom soup bag obtained in step S4 to obtain instant mushroom hot pot.

2. The process for making instant bacteria hotpot according to claim 1, characterized in that: In step S1, the first type of mushroom includes shiitake, spongy mushroom, elm yellow mushroom, black fungus, honey mushroom, deer mushroom, cordyceps flower, and hedgehog mushroom.

3. The process for making a convenient bacteria hotpot according to claim 2, characterized in that: In step S1, the first type of mushroom is cut into pieces with a size of 1-3 cm, and the second type of mushroom is torn into strips with a width of 0.5-1 cm.

4. The process for making a convenient bacteria hotpot according to claim 3, characterized in that: In step S2, the mass ratio of water to the first type of mushroom is 5-8:

1.

5. The process for making a convenient bacteria hotpot according to claim 4, characterized in that: In step S4, the addition ratio of the seasoning is 3-5 parts of edible salt, 8-12 parts of vegetable oil, 4-6 parts of white sugar, 0.8-1.2 parts of pepper oil, 0.8-1.2 parts of sesame oil, 2-4 parts of chicken essence seasoning, and 0.04-0.06 parts of spices, based on 100 parts of mushroom stock.

6. The process for making a convenient bacteria hotpot according to claim 5, characterized in that: In step S4, the spices include at least two of pepper, star anise, cassia bark, and spice leaf.

7. A convenient bacteria hotpot prepared by the preparation process according to any one of claims 1-6, characterized in that: The method comprises a cooked mushroom bag and a mushroom soup bag, the cooked mushroom bag comprises first type of mushroom and second type of mushroom cooked products subjected to differential heating, and the mushroom soup bag is made of mushroom stock and seasoning.

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