Seasoning with straw mushroom essence and preparation method thereof

A production method and seasoning technology, applied in food preparation, confectionery, confectionery industry, etc.

Active Publication Date: 2011-10-26
襄阳大山健康食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only a small portion of chicken raw materials are used in many chicken essences, and such incidents are often exposed by the media

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] specific implementation plan

[0007] 1. Raw material arrangement. Remove impurities from the shiitake stalks.

[0008] 2. Extract once. Add water equivalent to 12 times the mass of the mushroom stalk into the extraction tank, first heat the water to 90°C, put in the treated mushroom stalk, raise the temperature to 100°C, keep the temperature at 100°C and extract for 1.5 hours, then filter the extract out.

[0009] 3. Secondary extraction. Add water equivalent to 8 times the mass of the stem of the mushroom, raise the temperature to 50°C, add 0.53% flavor protease and 0.053% hemicellulase equivalent to the mass of the stem of the mushroom, keep the temperature at 50°C for 4 hours, and extract the extract filter out.

[0010] 4. Vacuum concentration. After the two extracts were mixed, they were concentrated in vacuo to a concentration of 20%.

[0011] 5. Ingredients. Add maltodextrin equivalent to 20% of the mass of the concentrated liquid into the concentrated l...

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PUM

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Abstract

Disclosed is a mushroom extract quelite and its preparing process, which comprises 18.45% of mushroom extract, 33.21% of table salt, 23.99% of malt extract, 17.53% of frosted sugar, 2.21% of yeast extract, 0.37% of white pepper powder, 3.69% of sodiam inosine monophosphate 0.55% of sodium succinate. And the making process comprises the steps of lixiviating mushroom stems with water, vacuum concentrating, spray drying centrifugally, charging findings, mixing, granulating, drying and screening.

Description

technical field [0001] The invention belongs to an edible fungus seasoning and a preparation method thereof. Background technique [0002] With the development of society and the abundance of material life, people are not only pursuing delicious food when cooking dishes, but also getting more and more attention to health. Although sodium glutamate has a strong freshness-enhancing effect, it has many disadvantages to human health. Therefore, chicken essence products have basically replaced many monosodium glutamate products in a short period of time. However, only a small portion of chicken raw materials are used in many chicken essences, and such incidents are often exposed by the media. In addition, a considerable portion of monosodium glutamate is also added to chicken essence. With the outbreak of mad cow disease and bird flu, people have unprecedented cautious attitude towards purchasing animal food, especially the raging bird flu in Asia. People expect a product that...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/28A23L1/237A23L1/09A23G3/34A23L29/30A23L31/00A23L31/15
Inventor 桂纯伟李世文
Owner 襄阳大山健康食品股份有限公司
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