Fresh Matsutake and its preparation process

Abstract

The present application relates to the technical field of food seasonings. The present application discloses fresh pine mushrooms and a preparation process thereof. The raw materials of the fresh pine mushrooms include: edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, cabbage, monk fruit powder, sesame powder, and carrot powder. The preparation process includes the following steps: S1, vacuum freeze-drying and crushing the cabbage to obtain cabbage powder; S2, mixing the cabbage powder with the remaining raw materials, stirring to obtain a mixed material; S3, granulating, drying, and sieving the mixed material to obtain fresh pine mushrooms. The fresh pine mushrooms prepared in the present application have low salt content, no additives, and rich umami taste, which can effectively improve the taste and flavor of food.

Description

Technical Field

[0001] The present application relates to the technical field of food seasonings, and in particular to fresh pine mushrooms and a preparation process thereof. Background Art

[0002] Umami agents, also known as flavor enhancers, are a class of substances that can significantly enhance the umami taste of food. They can be widely used in various processed vegetables, meats, poultry, aquatic products and other foods, playing a good role in enhancing flavor, thereby improving the overall taste and flavor of the food.

[0003] As a representative of traditional flavor enhancers, chicken essence is popular among consumers due to its convenient and quick characteristics. However, due to the strong taste of chicken essence, excessive use can easily cover up the flavor of the ingredients themselves, resulting in a monotonous taste and lack of layers in the dishes.

[0004] Moreover, as people's understanding of food health gradually deepens, the high salt content and excessive additives in chicken essence have begun to attract widespread attention. Generally speaking, the salt content of chicken essence seasoning is generally high, usually between 40% and 60%. High salt intake is closely related to health problems such as hypertension and cardiovascular disease, and excessive intake may have adverse effects on health. In addition, chicken essence also contains a variety of additives, such as preservatives, sweeteners, flavors, etc. Although these additives can improve the taste and extend the shelf life of the product, long-term intake is not only not beneficial to human health, but may even bring potential health risks.

[0005] Therefore, there is an urgent need to develop a natural seasoning with low salt content, no additives, strong umami flavor, and the ability to effectively improve the taste and flavor of food. Summary of the invention

[0006] In order to solve at least one of the above technical problems, a natural seasoning with low salt content, no additives, strong umami taste and effective improvement of food taste and flavor is developed. The present application provides a fresh pine mushroom and a preparation process thereof.

[0007] On the one hand, the present application provides a fresh matsutake mushroom, whose raw material composition, measured by weight, includes: 28 to 32 parts of edible salt, 45 to 55 parts of corn sauce powder, 6 to 10 parts of mushroom powder, 1.12 to 1.52 parts of seaweed powder, 1.12 to 1.52 parts of apple powder, 1.12 to 1.52 parts of spinach powder, 0.56 to 0.76 parts of yeast extract, 1.12 to 1.52 parts of cabbage, 1.12 to 1.52 parts of monk fruit powder, 1.12 to 1.52 parts of sesame powder, and 1.12 to 1.52 parts of carrot powder.

[0008] By adopting the above technical solution, the present application adopts specific raw materials and proportions, so that the matsutake fresh seasoning can have a strong umami flavor and excellent taste while maintaining low salt and no additives, effectively improving the taste and flavor of food. The present application strictly controls the edible salt content, and ensures the coordination of saltiness and umami while reducing salt, which not only ensures the overall taste and flavor, but also reduces the health risks caused by high salt intake.

[0009] The present application adds mushroom powder, which is rich in various amino acids, small molecule peptides and flavor nucleotides, all of which can enhance the umami taste, bring high umami efficacy, and significantly improve the taste and flavor of the food. The addition of seaweed powder, apple powder, spinach powder, cabbage, carrot powder and other ingredients not only enriches the taste and flavor of the product, but also increases the nutritional value of the product. The nutrients such as vitamins and minerals in these ingredients complement the ingredients in mushroom powder and jointly enhance the health value of the product. The natural sweetness of monk fruit powder can balance the taste of salt, making the taste of the product more harmonious. The present application adds yeast extract, which is rich in amino acids and peptides, has a significant seasoning effect, can increase the nutrition of food, and strengthen the flavor performance of food. It has the advantages of being healthy and natural, harmonious taste, delicious and mellow, and resistant to high temperature.

[0010] In this application, mushroom powder is combined with seaweed powder, apple powder and other ingredients to produce a richer taste and flavor, making the product more delicious. At the same time, the nutrients in these ingredients can also complement each other and jointly enhance the nutritional value of the product.

[0011] Optionally, the raw material composition includes, by weight: 29-31 parts of edible salt, 48-52 parts of corn sauce powder, 7-9 parts of mushroom powder, 1.22-1.42 parts of seaweed powder, 1.22-1.42 parts of apple powder, 1.22-1.42 parts of spinach powder, 0.60-0.72 parts of yeast extract, 1.22-1.42 parts of cabbage, 1.22-1.42 parts of monk fruit powder, 1.22-1.42 parts of sesame powder, and 1.22-1.42 parts of carrot powder.

[0012] Optionally, the raw material composition includes, by weight: 30 parts of edible salt, 50 parts of corn sauce powder, 8 parts of mushroom powder, 1.32 parts of seaweed powder, 1.32 parts of apple powder, 1.32 parts of spinach powder, 0.66 parts of yeast extract, 1.32 parts of cabbage, 1.32 parts of monk fruit powder, 1.32 parts of sesame powder, and 1.32 parts of carrot powder.

[0013] Optionally, the corn sauce powder includes corn and edible salt, and the weight ratio of the corn to the edible salt is 20 to 30:1.

[0014] By adopting the above technical solution, in the present application, corn sauce powder contains abundant natural flavor substances such as amino acids and nucleotides, which can work together with the umami substances in other ingredients to significantly enhance the overall umami taste of the pine mushroom, making the food taste more delicious. In addition, the corn sauce powder of the present application has simple ingredients, which better highlights the flavor of the raw materials. The specific weight ratio can maintain a suitable balance of saltiness and flavor while providing sufficient umami and taste.

[0015] Optionally, the preparation method of the corn sauce powder is: wash the cored corn, pulp it with water in a weight ratio of 2:1, sterilize it at 110-120°C for 10-20min, cool it, add Lactobacillus plantarum, ferment it at a constant temperature of 25°C for 3-4d, dry it, crush it, and mix it with the edible salt to obtain the corn sauce powder.

[0016] By adopting the above technical scheme, the present application corn sauce powder is added with plant lactobacillus during preparation, and its fermentation can further transform the sugar substances in the corn syrup, produce lactic acid and other flavor substances, thereby enriching the taste and flavor of the product. At the same time, the fermentation of plant lactobacillus also helps to improve the nutritional value of the product and promote the absorption and utilization of nutrients by the human body. Vacuum freeze drying can retain the nutrients and flavor substances of the product to the maximum extent, and make the product easier to preserve.

[0017] Optionally, the mushroom powder includes matsutake powder, shiitake powder, straw mushroom powder, king oyster mushroom powder, agrocybe powder and hericium erinaceus powder, and the weight ratio of the matsutake powder, shiitake powder, straw mushroom powder, king oyster mushroom powder, agrocybe powder and hericium erinaceus powder is 3-5:1-3:1-3:1-3:1-3:1-3:1-3.

[0018] By adopting the above technical solution, the different types of mushroom powder in the present application jointly improve the taste, flavor and nutritional value of the fresh pine mushroom seasoning. Different mushrooms contain different nutrients and active substances, such as polysaccharides, phenolic compounds, proteins, vitamins, and minerals, which can provide more comprehensive and balanced nutrition. The balanced use of these mushrooms enables the fresh pine mushroom seasoning to achieve the best effect in taste, flavor and nutrition, with rich flavor layers and harmonious taste.

[0019] Optionally, the preparation method of the mushroom powder is: soak and wash Matsutake, shiitake, straw mushroom, Pleurotus eryngii, Agrocybe edulis and Hericium erinaceus, dry them at 100-120°C for 20-30 minutes, and grind them separately to obtain Matsutake powder, shiitake powder, straw mushroom powder, Pleurotus eryngii powder, Agrocybe edulis powder and Hericium erinaceus powder.

[0020] By adopting the above technical scheme, in the preparation method of mushroom powder of the present application, the specific drying temperature and drying time can gradually evaporate the water inside the mushrooms, while better retaining the aroma and freshness of the mushrooms, and maximizing the freshness of the matsutake mushrooms. If the temperature is too high, the nutrients in the mushrooms may be destroyed and the flavor may be lost; if the temperature is too low, the water in the mushrooms may not be effectively removed, resulting in incomplete drying.

[0021] And crushing them separately can ensure that each type of mushroom can achieve the ideal crushing effect, thereby retaining and integrating the flavor and nutritional components of various mushrooms to the greatest extent.

[0022] Optionally, 10 to 15 portions of puffed rice flour may also be included.

[0023] By adopting the above technical solution, adding puffed rice flour can make the product particles fuller, increase the particle formation, and not easily agglomerate, while improving the freshness and aroma of the product. Puffed rice flour is rich in various nutrients, such as protein, dietary fiber, vitamins and minerals, etc., which adds more nutritional value to fresh pine mushrooms. Puffed rice flour is also soft, easy to digest and absorb, making the taste of fresh pine mushrooms more delicate and smooth, and improving the taste of the product.

[0024] Optionally, the weight ratio of the puffed rice flour to the mushroom powder is 1-2:1.

[0025] By adopting the above technical solution, the puffed rice flour, with its unique delicate taste and easy absorption characteristics, can complement the rich flavor of mushroom powder, making the matsutake fresh seasoning more full and balanced in taste. In addition, the combination of puffed rice flour and mushroom powder can produce a unique aroma and taste, and this combination makes the flavor of matsutake fresh seasoning more layered. The appropriate weight ratio enables the puffed rice flour to just improve the taste and flavor without covering up the characteristics of the mushroom powder itself.

[0026] In a second aspect, the present application provides a preparation process of the above-mentioned fresh pine mushroom, comprising the following steps:

[0027] S1, vacuum freeze-drying the cabbage, and crushing the cabbage to obtain cabbage powder;

[0028] S2, mixing the cabbage powder with the remaining raw materials, stirring, to obtain a mixed material;

[0029] S3, granulating, drying and sieving the mixed material to obtain fresh Matsutake.

[0030] By adopting the above technical solution, the preparation process adopted in this application has a simple process, convenient operation, and improved production efficiency. Vacuum freeze drying can retain the nutrients and flavor of the raw materials to the maximum extent, and the mixing of various raw materials can achieve complementary and superimposed flavors, making the taste and umami of the fresh matsutake mushroom richer and more diverse.

[0031] Optionally, in step S3, the average particle size of the granulation is 1.0 to 1.5 mm.

[0032] By adopting the above technical solution, the average particle size of the granulation of the present application can ensure the solubility and dispersibility of the fresh matsutake mushroom during use, and it is not easy to agglomerate. If the average particle size is too large, it may cause the particles to be difficult to spread evenly when dissolved, and some foods will taste too strong, while some foods will not taste good enough. The dissolution rate may also slow down, affecting the cooking efficiency. If the average particle size is too small, it is easy to agglomerate or form dust, which is not conducive to controlling the dosage.

[0033] In summary, the present invention includes at least one of the following beneficial technical effects:

[0034] 1. This application adopts specific raw materials and proportions, so that the fresh matsutake seasoning has a rich umami flavor and excellent taste while maintaining low salt and no additives, effectively improving the taste and flavor of food.

[0035] 2. In the present application, the mushroom powder is combined with seaweed powder, apple powder and other ingredients to produce a richer taste and flavor, making the product more delicious.

[0036] 3. The preparation process adopted in this application has a simple process, is easy to operate, and improves production efficiency.

[0037] 4. The mixture of various raw materials in the present application can achieve complementary and superimposed flavors, making the taste and umami flavor of the fresh matsutake mushroom richer and more diverse. DETAILED DESCRIPTION

[0038] The present application is further described in detail below with reference to the embodiments.

[0039] The present application designs a fresh Matsutake mushroom, which comprises, by weight, 28 to 32 parts of edible salt, 45 to 55 parts of corn sauce powder, 6 to 10 parts of mushroom powder, 1.12 to 1.52 parts of seaweed powder, 1.12 to 1.52 parts of apple powder, 1.12 to 1.52 parts of spinach powder, 0.56 to 0.76 parts of yeast extract, 1.12 to 1.52 parts of cabbage, 1.12 to 1.52 parts of monk fruit powder, 1.12 to 1.52 parts of sesame powder, and 1.12 to 1.52 parts of carrot powder.

[0040] The fresh pine mushroom of the present application is prepared by the following method, comprising the following steps:

[0041] S1, vacuum freeze-drying the cabbage, and crushing the cabbage to obtain cabbage powder;

[0042] S2, mixing the cabbage powder with the remaining raw materials, stirring, to obtain a mixed material;

[0043] S3, granulating, drying and sieving the mixed material to obtain fresh Matsutake.

[0044] The applicant has designed the technical solution of the present application to solve the problems of high salt and multiple additives in the existing chicken bouillon flavor enhancers.

[0045] Firstly, the present invention proposes the fresh matsutake mushroom, which comprises edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, cabbage, monk fruit powder, sesame powder and carrot powder. The fresh matsutake mushroom can effectively improve the taste and flavor of food, has low salt content, no additives, and rich umami taste.

[0046] Secondly, the preparation process of the fresh pine mushroom adopted in the present application has a simple process, convenient operation, and improved production efficiency. The mixing of various raw materials can achieve complementary and superimposed flavors, making the taste and freshness of the fresh pine mushroom richer and more diverse.

[0047] The raw materials used in this application are all from commercially available products, as follows:

[0048] Lactobacillus plantarum: Shenzhen Jinfuyuan Biotechnology Co., Ltd., purity: 99%.

[0049] Seaweed powder: Xinghua Pincan Food Co., Ltd.

[0050] Apple powder: Xi'an Xihai Biotechnology Co., Ltd.

[0051] Spinach powder: Xinghua Fenghe Food Co., Ltd.

[0052] Yeast extract: CAS: 8013-01-2, Jiangsu Jiujia Biotechnology Co., Ltd.

[0053] Monk fruit powder: Guilin Hongxin Agricultural and Sideline Products Professional Cooperative.

[0054] Sesame powder: Xinghua Pincan Food Co., Ltd.

[0055] Carrot powder: Xinghua Pincan Food Co., Ltd.

[0056] Corn flour: Jiangsu Runhui Food Co., Ltd.

[0057] Puffed rice flour: Xinghua Green Shuai Food Co., Ltd.

[0058] Glutinous rice flour: Xinghua Pincan Food Co., Ltd. Specific embodiments

[0060] The corn sauce powder used in Examples 1 to 5 is prepared from corn and edible salt in a weight ratio of 25:1, and the preparation method is as follows: the cored corn is washed, pulped with water in a weight ratio of 2:1, sterilized at 115°C for 15 minutes, cooled to 25°C to obtain corn syrup, added with plant lactobacillus, fermented at a constant temperature of 25°C for 3 days, vacuum freeze-dried, crushed, and mixed with edible salt to obtain corn sauce powder; the mass of plant lactobacillus accounts for 0.5% of the mass of the corn syrup.

[0061] The mushroom powder used in Examples 1 to 5 is composed of pine mushroom powder, shiitake mushroom powder, straw mushroom powder, king oyster mushroom powder, tea tree mushroom powder and hericium erinaceus powder in a weight ratio of 3:1:1:1:1:1. The preparation method of pine mushroom powder, shiitake mushroom powder, straw mushroom powder, king oyster mushroom powder, tea tree mushroom powder and hericium erinaceus powder is as follows: soak and wash pine mushroom, shiitake mushroom, straw mushroom, king oyster mushroom, tea tree mushroom and hericium erinaceus, dry at 110°C for 25min, and grind them respectively to obtain pine mushroom powder, shiitake mushroom powder, straw mushroom powder, king oyster mushroom powder, tea tree mushroom powder and hericium erinaceus powder.

[0062] Embodiments 1 to 5

[0063] Example 1

[0064] The present embodiment provides a fresh matsutake mushroom, and its raw material composition includes, by weight: 32 parts of edible salt, 45 parts of corn sauce powder, 10 parts of mushroom powder, 1.12 parts of seaweed powder, 1.12 parts of apple powder, 1.52 parts of spinach powder, 0.56 parts of yeast extract, 1.12 parts of cabbage, 1.52 parts of monk fruit powder, 1.12 parts of sesame powder, and 1.12 parts of carrot powder.

[0065] The preparation process comprises the following steps:

[0066] S1. The cabbage is vacuum freeze-dried and crushed to obtain cabbage powder; the vacuum freeze-drying is divided into two stages: vacuum drying and hot air drying. The vacuum drying is drying at -40°C for 10 hours, and the hot air drying is drying at 50°C for 2 hours.

[0067] S2, mixing cabbage powder with edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, monk fruit powder, sesame powder, and carrot powder, stirring to obtain a mixed material;

[0068] S3, granulating the mixed material to an average particle size of 1.5 mm, drying, sieving, and obtaining fresh Matsutake.

[0069] Example 2

[0070] The present embodiment provides a fresh matsutake mushroom, and its raw material composition includes, by weight: 29 parts of edible salt, 52 parts of corn sauce powder, 7 parts of mushroom powder, 1.42 parts of seaweed powder, 1.22 parts of apple powder, 1.22 parts of spinach powder, 0.6 parts of yeast extract, 1.42 parts of cabbage, 1.22 parts of monk fruit powder, 1.42 parts of sesame powder, and 1.22 parts of carrot powder.

[0071] The preparation process comprises the following steps:

[0072] S1. The cabbage is vacuum freeze-dried and crushed to obtain cabbage powder; the vacuum freeze-drying is divided into two stages: vacuum drying and hot air drying. The vacuum drying is drying at -40°C for 10 hours, and the hot air drying is drying at 50°C for 2 hours.

[0073] S2, mixing cabbage powder with edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, monk fruit powder, sesame powder, and carrot powder, stirring to obtain a mixed material;

[0074] S3, granulating the mixed material to an average particle size of 1.5 mm, drying, sieving, and obtaining fresh Matsutake.

[0075] Example 3

[0076] The present embodiment provides a fresh matsutake mushroom, and its raw material composition includes, by weight: 30 parts of edible salt, 50 parts of corn sauce powder, 8 parts of mushroom powder, 1.32 parts of seaweed powder, 1.32 parts of apple powder, 1.32 parts of spinach powder, 0.66 parts of yeast extract, 1.32 parts of cabbage, 1.32 parts of monk fruit powder, 1.32 parts of sesame powder, and 1.32 parts of carrot powder.

[0077] The preparation process comprises the following steps:

[0078] S1. The cabbage is vacuum freeze-dried and crushed to obtain cabbage powder; the vacuum freeze-drying is divided into two stages: vacuum drying and hot air drying. The vacuum drying is drying at -40°C for 10 hours, and the hot air drying is drying at 50°C for 2 hours.

[0079] S2, mixing cabbage powder with edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, monk fruit powder, sesame powder, and carrot powder, stirring to obtain a mixed material;

[0080] S3, granulating the mixed material to an average particle size of 1.5 mm, drying, sieving, and obtaining fresh Matsutake.

[0081] Example 4

[0082] The present embodiment provides a fresh matsutake mushroom, and its raw material composition includes, by weight: 31 parts of edible salt, 48 parts of corn sauce powder, 9 parts of mushroom powder, 1.22 parts of seaweed powder, 1.42 parts of apple powder, 1.42 parts of spinach powder, 0.72 parts of yeast extract, 1.22 parts of cabbage, 1.42 parts of monk fruit powder, 1.22 parts of sesame powder, and 1.42 parts of carrot powder.

[0083] The preparation process comprises the following steps:

[0084] S1. The cabbage is vacuum freeze-dried and crushed to obtain cabbage powder; the vacuum freeze-drying is divided into two stages: vacuum drying and hot air drying. The vacuum drying is drying at -40°C for 10 hours, and the hot air drying is drying at 50°C for 2 hours.

[0085] S2, mixing cabbage powder with edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, monk fruit powder, sesame powder, and carrot powder, stirring to obtain a mixed material;

[0086] S3, granulating the mixed material to an average particle size of 1.5 mm, drying, sieving, and obtaining fresh Matsutake.

[0087] Example 5

[0088] The present embodiment provides a fresh matsutake mushroom, and its raw material composition includes, by weight: 28 parts of edible salt, 55 parts of corn sauce powder, 6 parts of mushroom powder, 1.52 parts of seaweed powder, 1.52 parts of apple powder, 1.12 parts of spinach powder, 0.76 parts of yeast extract, 1.52 parts of cabbage, 1.12 parts of monk fruit powder, 1.52 parts of sesame powder, and 1.52 parts of carrot powder.

[0089] The preparation process comprises the following steps:

[0090] S1. The cabbage is vacuum freeze-dried and crushed to obtain cabbage powder; the vacuum freeze-drying is divided into two stages: vacuum drying and hot air drying. The vacuum drying is drying at -40°C for 10 hours, and the hot air drying is drying at 50°C for 2 hours.

[0091] S2, mixing cabbage powder with edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, monk fruit powder, sesame powder, and carrot powder, stirring to obtain a mixed material;

[0092] S3, granulating the mixed material to an average particle size of 1.5 mm, drying, sieving, and obtaining fresh Matsutake.

[0093] Comparative Examples 1 to 3

[0094] Comparative Example 1

[0095] The difference between Comparative Example 1 and Example 3 is that in Comparative Example 1, corn paste powder is replaced with corn flour of equal weight.

[0096] Comparative Example 2

[0097] The difference between Comparative Example 2 and Example 3 is that no yeast extract is added in Comparative Example 2.

[0098] Comparative Example 3

[0099] The difference between Comparative Example 3 and Example 3 is that Comparative Example 3 is commercially available chicken bouillon seasoning (Totole brand).

[0100] Experimental testing

[0101] Test items and test methods

[0102] 1. Sensory evaluation: The prepared fresh pine mushrooms were dissolved in 80°C hot water at a ratio of 1:100 to prepare solutions of the same concentration. The sensory evaluation of each fresh pine mushroom solution was carried out using the quantitative description method. The evaluation team was composed of 11 sensory tasters who had undergone sensory evaluation and screening to evaluate and score the sensory indicators of each fresh pine mushroom solution. The evaluation standards for various flavors of fresh pine mushroom solutions are shown in Table 1.

[0103] Table 1

[0104] strength Very weak Very weak Weaker Slightly weak medium Slightly stronger Strong Very strong Very strong score 1 2 3 4 5 6 7 8 9

[0105] 2. Evaluation of moisture absorption resistance: Weigh 30g of sample and spread it in a glass dish of the same size, place it in a constant temperature and humidity chamber (temperature 40℃, relative humidity 80%), and leave it open. Observe the sensory state of the sample every 1 hour and record the final tolerance time of the sample. The moisture absorption resistance of the sample is judged according to the length of the final tolerance time. In this evaluation method, when the sample becomes wet due to moisture absorption and becomes sticky, lumps appear after shaking, and the fluidity becomes poor, it is recorded as the final tolerance point.

[0106] The fresh matsutake prepared in Examples 1 to 5, Comparative Examples 1 to 2, and the chicken essence prepared in Comparative Example 3 were subjected to sensory evaluation of umami taste and mildness, as well as evaluation of anti-hygroscopicity. The scoring results are shown in Table 2.

[0107] Table 2

[0108] Umami Softness Moisture absorption resistance / h Example 1 7 6 19 Example 2 7 7 20 Example 3 8 7 20 Example 4 7 7 20 Example 5 6 7 19 Comparative Example 1 6 5 18 Comparative Example 2 5 6 19 Comparative Example 3 5 4 15

[0109] From the test results in Table 2, it can be seen that the fresh pine mushroom seasonings prepared in Examples 1 to 5 have no additives, rich umami flavor, good softness, and excellent taste. Among them, the fresh pine mushroom seasoning prepared in Example 3 has the best comprehensive effect of umami flavor and softness.

[0110] In Comparative Example 1, corn sauce powder was replaced with corn flour, and the fresh taste, softness, and moisture absorption resistance of the prepared Matsutake fresh seasoning were all reduced.

[0111] In Comparative Example 2, yeast extract was not added, and the fresh taste and softness of the prepared Matsutake fresh seasoning were reduced.

[0112] Comparative Example 3 is a commercially available chicken seasoning, which is inferior in flavor and softness to the fresh pine mushroom seasoning prepared in Example 3, and has poor moisture absorption resistance. The salt content of Comparative Example 3 is about 40%, while the salt content of Example 3 is only about 30%. Therefore, the fresh pine mushroom prepared in the present application has a low salt content and is healthier.

[0113] Embodiments 6 to 21

[0114] Example 6

[0115] The difference between Example 6 and Example 3 is that the corn sauce powder in Example 6 is prepared from corn and edible salt in a weight ratio of 20:1.

[0116] Example 7

[0117] The difference between Example 7 and Example 3 is that the corn sauce powder in Example 7 is prepared from corn and edible salt in a weight ratio of 30:1.

[0118] Example 8

[0119] The difference between Example 8 and Example 3 is that, when preparing corn sauce powder in Example 8, the corn sauce powder is fermented at a constant temperature of 25° C. for 3.5 days.

[0120] Example 9

[0121] The difference between Example 9 and Example 3 is that, when preparing corn sauce powder in Example 9, constant temperature fermentation at 25° C. is performed for 4 days.

[0122] Example 10

[0123] The difference between Example 10 and Example 3 is that the mushroom powder of Example 10 is composed of Matsutake powder, Lentinus edodes powder, Volvariella volvacea powder, Pleurotus eryngii powder, Agrocybe oleraceus powder and Hericium erinaceus powder in a weight ratio of 4:2:2:2:2:2.

[0124] Embodiment 11

[0125] The difference between Example 11 and Example 3 is that the mushroom powder of Example 11 is composed of Matsutake powder, Lentinus edodes powder, Volvariella volvacea powder, Pleurotus eryngii powder, Agrocybe edulis powder and Hericium erinaceus powder in a weight ratio of 5:3:3:3:3:3.

[0126] Example 12

[0127] The difference between Example 12 and Example 3 is that in Example 12, the preparation method of mushroom powder is: soak and wash Matsutake, shiitake, straw mushroom, Pleurotus eryngii, Agrocybe aegerita and Hericium erinaceus, dry them at 100°C for 20 minutes, and grind them respectively to obtain Matsutake powder, shiitake powder, straw mushroom powder, Pleurotus eryngii powder, Agrocybe aegerita powder and Hericium erinaceus powder.

[0128] Example 13

[0129] The difference between Example 13 and Example 3 is that in Example 13, the preparation method of mushroom powder is: soak and wash Matsutake, shiitake, straw mushroom, Pleurotus eryngii, Agrocybe aegerita and Hericium erinaceus, dry them at 120°C for 30 minutes, and grind them respectively to obtain Matsutake powder, shiitake powder, straw mushroom powder, Pleurotus eryngii powder, Agrocybe aegerita powder and Hericium erinaceus powder.

[0130] Embodiment 14

[0131] The difference between Example 14 and Example 3 is that in step S3 of Example 14, the average particle size of the granulation is 1 mm.

[0132] Embodiment 15

[0133] The difference between Example 15 and Example 3 is that in step S3 of Example 15, the average particle size of the granulation is 1.2 mm.

[0134] Example 16

[0135] The difference between Example 16 and Example 3 is that the raw materials of Example 16 further include 10 portions of puffed rice flour;

[0136] The preparation process comprises the following steps:

[0137] S1. The cabbage is vacuum freeze-dried and crushed to obtain cabbage powder; the vacuum freeze-drying is divided into two stages: vacuum drying and hot air drying. The vacuum drying is drying at -40°C for 10 hours, and the hot air drying is drying at 50°C for 2 hours.

[0138] S2, mixing cabbage powder with edible salt, corn sauce powder, mushroom powder, seaweed powder, apple powder, spinach powder, yeast extract, monk fruit powder, sesame powder, carrot powder, and puffed rice powder, stirring to obtain a mixed material;

[0139] S3, granulating the mixed material with an average particle size of 1.0 mm, drying, sieving, and obtaining fresh Matsutake.

[0140] Embodiment 17

[0141] The difference between Example 17 and Example 16 is that in Example 17, the puffed rice flour is 12.5 parts.

[0142] Embodiment 18

[0143] The difference between Example 18 and Example 16 is that in Example 18, the puffed rice flour is 15 portions.

[0144] Embodiment 19

[0145] The difference between Example 19 and Example 16 is that in Example 19, the weight ratio of puffed rice flour to mushroom powder is 1:1, and the total weight of the puffed rice flour and mushroom powder is 18 parts.

[0146] Embodiment 20

[0147] The difference between Example 20 and Example 16 is that in Example 20, the weight ratio of puffed rice flour to mushroom powder is 2:1, and the total weight of the puffed rice flour and mushroom powder is 18 parts.

[0148] Embodiment 21

[0149] The difference between Example 21 and Example 16 is that in Example 21, the puffed rice flour is replaced with an equal amount of glutinous rice flour.

[0150] The fresh matsutake prepared in Examples 6 to 21 were subjected to sensory evaluation of umami taste and softness, as well as evaluation of moisture absorption resistance. The scoring results are shown in Table 3.

[0151] Table 3

[0152]

[0153]

[0154] From the test results in Table 3, it can be seen that the fresh matsutake seasonings prepared in Examples 6 and 7 are inferior to those in Example 3 in terms of freshness and softness.

[0155] Among Example 8, Example 9 and Example 3, the umami taste and mildness of the matsutake fresh seasoning prepared in Example 8 are the best.

[0156] Among Example 10, Example 11 and Example 3, the savory taste and mildness of the matsutake fresh seasoning prepared in Example 10 are the best.

[0157] Among Example 12, Example 13 and Example 3, the umami flavor of the Matsutake fresh seasoning prepared in Example 3 is the best.

[0158] The umami taste and mildness of the fresh matsutake seasoning prepared in Example 14, Example 15 and Example 3 are the same, but the moisture absorption resistance of Example 14 and Example 15 is not as good as that of Example 3.

[0159] In Examples 16 to 18, puffed rice flour is also added, and the fresh taste and softness of the prepared Matsutake fresh seasoning are improved, the moisture absorption resistance is significantly improved, and it is not easy to agglomerate.

[0160] The comprehensive effects of the umami taste and mildness of the fresh matsutake seasonings prepared in Examples 19 and 20 are not as good as those in Example 16, and the moisture absorption resistance is reduced.

[0161] In Example 21, the puffed rice flour was replaced with an equal amount of glutinous rice flour, and the moisture absorption resistance of the obtained Matsutake fresh seasoning decreased.

[0162] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A fresh Matsutake, characterized in that: The raw materials include, by weight: 28 to 32 parts of edible salt, 45 to 55 parts of corn sauce powder, 6 to 10 parts of mushroom powder, 1.12 to 1.52 parts of seaweed powder, 1.12 to 1.52 parts of apple powder, 1.12 to 1.52 parts of spinach powder, 0.56 to 0.76 parts of yeast extract, 1.12 to 1.52 parts of cabbage, 1.12 to 1.52 parts of monk fruit powder, 1.12 to 1.52 parts of sesame powder, and 1.12 to 1.52 parts of carrot powder; Also includes 10-15 portions of puffed rice flour; The raw materials of the corn sauce powder include corn and edible salt, and the weight ratio of the corn to the edible salt is 20 to 30:1; The mushroom powder includes pine mushroom powder, shiitake mushroom powder, straw mushroom powder, king oyster mushroom powder, tea tree mushroom powder and hericium erinaceus powder, and the weight ratio of the pine mushroom powder, shiitake mushroom powder, straw mushroom powder, king oyster mushroom powder, tea tree mushroom powder and hericium erinaceus powder is 3-5:1-3:1-3:1-3:1-3:1-3; The preparation method of the corn sauce powder is as follows: washing the cored corn, beating the corn with water at a weight ratio of 2:1, sterilizing at 110-120° C. for 10-20 minutes, cooling, adding plant lactobacillus, fermenting at a constant temperature of 25° C. for 3-4 days, drying, crushing, and mixing with edible salt to obtain the corn sauce powder; And, the preparation process of fresh pine mushroom comprises the following steps: S1, vacuum freeze-drying the cabbage, and crushing the cabbage to obtain cabbage powder; S2, mixing the cabbage powder with the remaining raw materials, stirring, to obtain a mixed material; S3, granulating the mixed material, drying and sieving to obtain fresh Matsutake, wherein the average particle size of the granulation is 1.0-1.5 mm.

2. The fresh Matsutake according to claim 1, characterized in that The raw materials include, by weight, 29 to 31 parts of edible salt, 48 to 52 parts of corn sauce powder, 7 to 9 parts of mushroom powder, 1.22 to 1.42 parts of seaweed powder, 1.22 to 1.42 parts of apple powder, 1.22 to 1.42 parts of spinach powder, 0.60 to 0.72 parts of yeast extract, 1.22 to 1.42 parts of cabbage, 1.22 to 1.42 parts of monk fruit powder, 1.22 to 1.42 parts of sesame powder and 1.22 to 1.42 parts of carrot powder.

3. The fresh Matsutake according to claim 1, characterized in that The preparation method of the mushroom powder is as follows: soaking and cleaning matsutake, shiitake, straw mushroom, king oyster mushroom, tea tree mushroom and hericium erinaceus, drying at 100-120° C. for 20-30 min, and respectively grinding to obtain matsutake powder, shiitake powder, straw mushroom powder, king oyster mushroom powder, tea tree mushroom powder and hericium erinaceus powder.

4. The fresh Matsutake mushroom according to claim 1, characterized in that The weight ratio of the puffed rice flour to the mushroom powder is 1-2:1.

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