Edible mushroom seasoning paste and preparation method thereof

Abstract

The invention discloses edible mushroom seasoning paste and a preparation method thereof, and relates to the technical field of food processing. The preparation method of the edible mushroom seasoning paste comprises the following steps: cooking edible mushrooms at high pressure and high temperature, beating the cooked edible mushrooms into paste, adding auxiliary materials into a primary edible mushroom paste product, and blending in a closed and vacuum environment to obtain a finished edible mushroom seasoning paste product; and performing high-temperature sterilization on the edible mushroom seasoning paste finished product, sealing, filling and packaging. In the preparation process, strict condition control and zero additive use are adopted, so that the prepared edible mushroom seasoning paste has high dietary fiber, protein and vitamin content, and is suitable for being smeared with bread and pastry stuffing and being directly eaten.

Description

Technical Field

[0001] The present invention belongs to the technical field of food sauces, and particularly relates to an edible mushroom flavoring paste and a preparation method thereof. Background Art

[0002] As an important natural food, edible mushrooms are not only rich in various nutrients such as plant protein, dietary fiber, and vitamins, but also have significant medicinal value. They can regulate human metabolism, reduce blood pressure, and lower cholesterol levels, and play an active role in preventing and treating various diseases. With the continuous improvement of people's demand for healthy diets, edible mushrooms have gradually become one of the important raw materials in the food processing field. Currently, there are various instant edible mushroom products on the market, and seasonings such as mushroom sauce are relatively common. However, the existing edible mushroom seasonings have many deficiencies in actual applications. For example, traditional mushroom sauce is usually made by mixing mushrooms with various seasonings and meat products. During this process, excessive oil often masks the original flavor of the mushrooms, and at the same time, complex seasonings also greatly weaken the original flavor of the ingredients, resulting in a single flavor and lack of layers in the product. In addition, most of the current edible mushroom seasonings on the market are mainly salty, without achieving a soft, sweet, and fresh taste, and it is difficult to meet the diverse taste requirements of consumers. There are obvious blanks especially in the sweet series and sugar-free healthy series seasonings.

[0003] On the other hand, the production processes of existing edible mushroom seasonings generally have technical limitations. For example, some products add chemical additives or preservatives during the processing, which not only affects the natural properties of the products but also may pose potential risks to consumers' health. At the same time, the traditional high-temperature cooking and mixing processes fail to fully retain the nutrients in edible mushrooms, resulting in a loss of the nutritional value of the products. In addition, the existing technology lacks innovation in the combination of edible mushrooms and other auxiliary materials, and fails to fully utilize the unique flavors and health advantages brought by the combination of edible mushrooms with ingredients such as fruits, cocoa, and spices. Therefore, developing a seasoning that can not only maintain the original nutrition and flavor of edible mushrooms but also achieve diverse taste choices has become an urgent technical problem in the current food processing field. Summary of the Invention

[0004] The technical problem to be solved by the present invention is: to overcome the deficiencies of the prior art and provide an edible mushroom flavoring paste and a preparation method thereof that can not only maintain the original nutrition and flavor of edible mushrooms but also achieve diverse tastes.

[0005] The technical solution adopted by the present invention to solve its technical problems is: an edible mushroom flavoring paste, the raw material composition includes: edible mushrooms, auxiliary materials and any amount of fruits; the edible mushrooms are selected from one or more of shiitake mushrooms, oyster mushrooms, Pleurotus eryngii, enoki mushrooms, Hericium erinaceus, Grifola frondosa, and Pleurotus nebrodensis; the auxiliary materials include one or more of granulated sugar, xylitol, erythritol, stevioside, maltose, cocoa powder, spices, and Orleans seasoning; the fruits are selected from one or more of apples, strawberries, mulberries, grapes, and blueberries.

[0006] The present invention aims to optimize the preparation process of the edible mushroom flavoring paste, strictly control the processing conditions, avoid using any chemical additives, so as to maximize the retention of the nutritional components and natural flavor of the edible mushrooms. At the same time, by combining the edible mushrooms with auxiliary materials such as fruits, cocoa, and spices, it provides various flavor options such as sweet, sugar-free, and savory, meeting the needs of different consumer groups. This innovative edible mushroom flavoring paste can not only be used as a spread for bread and pastry fillings, but also be eaten directly, providing consumers with a new food option that combines nutrition and deliciousness.

[0007] Preferably, in the above edible mushroom flavoring paste, the mass ratio of the edible mushrooms to the fruits is 1:0.5 - 0.65. Vitamin D in the edible mushrooms helps the absorption of calcium, while vitamin C in the fruits can promote the synthesis of collagen and improve the absorption rate of minerals such as iron. By reasonably matching the ratio of the edible mushrooms to the fruits, the bioavailability of the nutritional components in the flavoring paste is improved, enabling consumers to better absorb and utilize the nutrients therein.

[0008] Preferably, in the above edible mushroom flavoring paste, the mass ratio of the edible mushrooms to the auxiliary materials is 1:0.04 - 0.15. The texture of the edible mushrooms is usually soft and chewy, while auxiliary materials such as maltose and cocoa powder can increase the fineness and mellow feeling of the flavoring paste. This ratio can make the texture of the edible mushrooms and the taste of the auxiliary materials coordinate with each other, making the overall taste of the flavoring paste more delicate, smooth, and at the same time retaining the natural taste of the edible mushrooms.

[0009] A preparation method of the above edible mushroom flavoring paste includes the following steps:

[0010] 1) Take the edible mushrooms and steam them at 110°C - 120°C for 45 - 55 minutes, then freeze them at -10°C - -15°C for 40 - 50 minutes, and then re-steam them at the above temperature for 28 - 35 minutes. After cooling, add water and break them into a paste to obtain the edible mushroom paste;

[0011] 2) Take the fruits and steam them at 110°C - 120°C for 25 - 35 minutes, and break them into a paste after cooling to obtain the fruit paste;

[0012] 3) Mix the edible mushroom paste and the fruit paste and stir evenly, and add the auxiliary materials to obtain the mixed paste;

[0013] 4) Use a homogenizer to perform two homogenization treatments on the mixed mud after mixing. The first homogenization pressure is 9.5 MPa to 10.5 MPa, and the second homogenization pressure is 18 MPa to 22 MPa;

[0014] 5) After filling the homogenized mixed mud, sterilize it at 105 - 115 °C for 28 - 35 minutes.

[0015] The technical solution of the present invention realizes the unique properties of the edible mushroom flavoring mud through multi-stage process control. First, the combination of high-pressure cooking and freeze-thaw steaming significantly improves the texture and flavor of the edible mushroom mud, avoiding the nutrient loss caused by overheating in traditional processing methods. Second, the introduction of homogenization treatment makes the product have a more delicate taste, while improving the stability of the mixture and preventing layering. In addition, by selectively adding natural sweeteners and seasonings, it not only meets the consumers' demand for healthy diet, but also provides diverse flavor options.

[0016] The strict condition control and the use of zero additives during the preparation process make the prepared edible mushroom flavoring mud rich in dietary fiber, protein and vitamins, and it is suitable for spreading on bread, pastry fillings and direct consumption.

[0017] Furthermore, according to different combinations of auxiliary materials, the edible mushroom flavoring mud can be divided into multiple series to meet the needs of different consumers, specifically including sweet fruit series, sweet sugar-free fruit series, sweet cocoa series, sweet sugar-free cocoa series and savory series.

[0018] Preferably, in step 3) of the preparation method of the above edible mushroom flavoring mud, the auxiliary material is white granulated sugar, and the addition amount of white granulated sugar is 13% - 17% of the total mass of the mixed mud, preferably 15%. As the sweet fruit series, the dosage of white granulated sugar can effectively balance the natural flavors of edible mushrooms and fruits while providing an appropriate sweetness, avoiding covering up their umami and fruity flavors due to excessive sweetness, thus highlighting the unique flavor characteristics of the sweet fruit series. This ratio can not only meet the consumers' preference for sweetness, but also prevent the product flavor from being too single. At the same time, it can maintain the delicate texture and stability of the product, bringing a good taste experience when spreading on bread, pastry fillings or direct consumption, truly achieving the balance between deliciousness and health.

[0019] Preferably, in step 3) of the above method for preparing the edible mushroom flavor paste, the auxiliary materials are xylitol or erythritol, and the addition amount of xylitol or erythritol is 8% - 10% of the total mass of the mixed paste, preferably 9%. As auxiliary materials for the sugar-free fruit series with a sweet taste, both xylitol and erythritol are natural sugar substitutes, with the characteristics of low calories and low glycemic index, and will not cause large fluctuations in blood sugar. They are suitable for diabetics, weight loss people, and consumers who pay attention to healthy eating. This addition amount can not only provide sufficient sweetness but also avoid the health problems that traditional white sugar may cause, while retaining the natural flavors of edible mushrooms and fruits, achieving a perfect balance between health and deliciousness for the product.

[0020] Preferably, in step 3) of the above method for preparing the edible mushroom flavor paste, the auxiliary materials are cocoa powder and white sugar. The addition amount of cocoa powder is 5% - 8% of the total mass of the mixed paste, and the addition amount of white sugar is 10% - 25% of the total mass of the mixed paste. As the auxiliary material ratio for the sweet cocoa series, this ratio can create a unique and rich flavor level, while meeting the dual needs of consumers for sweetness and strong cocoa flavor. The addition of cocoa powder brings a strong chocolate aroma and mellow taste to the flavor paste, while white sugar provides moderate sweetness. The combination of the two makes the product achieve a perfect balance between sweetness and cocoa flavor. This combination not only enriches the taste diversity of the edible mushroom flavor paste but also brings a unique taste enjoyment to consumers when it is spread on bread, used as a pastry filling, or eaten directly.

[0021] Preferably, in step 3) of the above method for preparing the edible mushroom flavor paste, the auxiliary materials are spices and Orleans seasoning, and the addition amounts of both spices and Orleans seasoning are 2% - 5% of the total mass of the mixed paste, preferably 4%. This auxiliary material ratio can bring rich and unique flavor levels to the flavor paste while maintaining the natural umami of edible mushrooms. The addition of spices and Orleans seasoning not only adds compound flavors such as salty and slightly spicy to the product but also complements the mellow taste of edible mushrooms, making the flavor of the flavor paste more three-dimensional. This combination endows the product with a unique salty flavor without covering up the natural umami of edible mushrooms itself, enabling it to meet the needs of consumers for diverse flavors.

[0022] Optionally, the auxiliary materials in step 3) of the above method for preparing the edible mushroom flavor paste further include flavoring marinades, cumin powder, salt, Songxianxian and other seasonings.

[0023] Preferably, in step 1) of the preparation method of the above edible mushroom flavoring paste, the mass ratio of the edible mushroom to water is 100:18-22. This amount of water can accurately adjust the texture and moisture content of the edible mushroom paste, thus ensuring the taste and stability of the final product. This ratio can not only ensure that the edible mushroom fully absorbs water and softens during steaming, freezing and re-steaming, forming a delicate and smooth paste texture, but also prevent the final product from being too thin or difficult to form due to excessive water. The addition of an appropriate amount of water can also better blend with the fruit paste and other auxiliary materials in subsequent processing, making the overall taste of the flavoring paste more uniform and coordinated, and at the same time helping to extend the shelf life of the product and ensuring its stable texture and flavor during storage and use.

[0024] Preferably, the particle size of the above-mentioned edible mushroom paste and fruit paste in the preparation method of the edible mushroom flavoring paste is 20-200 microns. Controlling the particle size of the edible mushroom paste and fruit paste appropriately can significantly improve the taste fineness and uniformity of the edible mushroom flavoring paste. This particle size range can not only ensure that the fibers of the edible mushroom and fruit are fully broken, making the texture of the mixed paste delicate and smooth, avoiding a granular or rough taste, but also retain the natural flavor and nutritional components of the ingredients. The delicate particle size also helps to further improve the stability of the product during subsequent homogenization treatment, preventing stratification or precipitation, and making the flavoring paste more uniform when spread or eaten.

[0025] Compared with the prior art, the beneficial effects of the present invention are as follows: Firstly, by strictly controlling the processing conditions, the edible mushroom flavoring paste is rich in dietary fiber, protein and vitamins, meeting the requirements of modern healthy diet; Secondly, no artificial synthetic additives are used in the whole preparation process, ensuring the safety of the product; Thirdly, through the combination of various fruits and auxiliary materials, various flavors such as sweet taste, sugar-free and salty taste are formed, meeting the preferences of different consumers; Finally, the edible mushroom flavoring paste is suitable for spreading on bread, pastry fillings and direct consumption, with broad application scenarios and market prospects. Specific embodiments

[0026] The following further illustrates the present invention with specific embodiments, and Embodiment 1 is the best embodiment. In actual preparation, the addition amount of the auxiliary materials can be appropriately adjusted according to the needs of the population, and will not be listed one by one in the embodiments.

[0027] Embodiment 1

[0028] This embodiment provides a preparation method of a flavoring paste of shiitake mushroom, apple and strawberry paste, which includes the following steps:

[0029] Preparation of shiitake mushroom puree: Take 1000 g of edible fungi, steam them in a high-pressure steamer at 115 °C for 50 min, take them out and freeze them in a -15 °C cold storage for 40 min, take them out and re-steam them in the high-pressure steamer at 115 °C for 30 min. After cooling, add 200 ml of water and use a blender to make a puree until the particle size is between 100 and 150 microns for standby;

[0030] Preparation of fruit puree: Wash the frozen apples and strawberries, steam them in a high-pressure steamer at 115 °C for 30 min, and use a blender to make a puree until the particle size is between 100 and 150 microns after cooling to obtain the fruit puree for standby;

[0031] Mixing: Combine and stir evenly 1000 g of the prepared edible fungi puree, 400 g of apple puree, 200 g of strawberry puree, and 150 g of granulated sugar;

[0032] Homogenization: Homogenize the mixed shiitake mushroom, apple and strawberry puree twice with a homogenizer. The first homogenization pressure is 10 MPa, and the second homogenization pressure is 20 MPa;

[0033] Filling: Fill the mixed shiitake mushroom, apple and strawberry puree into bottles and bags, and sterilize at 110 °C for 30 min.

[0034] Example 2

[0035] This example provides a preparation method of Pleurotus eryngii, apple, strawberry and mulberry flavored puree, which includes the following steps:

[0036] Preparation of Pleurotus eryngii puree: Take 1000 g of edible fungi, steam them in a high-pressure steamer at 115 °C for 50 min, take them out and freeze them in a -15 °C cold storage for 40 min, take them out and re-steam them in the high-pressure steamer at 115 °C for 30 min. After cooling, add 200 ml of water and use a blender to make a puree until the particle size is between 50 and 100 microns for standby;

[0037] Preparation of fruit puree: Wash the frozen apples, strawberries and mulberries, steam them in a high-pressure steamer at 110 °C for 25 min, and use a blender to make a puree until the particle size is between 50 and 100 microns after cooling to obtain the fruit puree for standby;

[0038] Mixing: Combine and stir evenly 1000 g of the prepared edible fungi puree, 400 g of apple puree, 200 g of strawberry puree, 50 g of mulberry puree, and 130 g of granulated sugar;

[0039] Homogenization: Homogenize the mixed Pleurotus eryngii, apple, strawberry and mulberry puree twice with a homogenizer. The first homogenization pressure is 10 MPa, and the second homogenization pressure is 20 MPa;

[0040] Filling: Fill the mixed Pleurotus eryngii, apple, strawberry and mulberry puree into bottles and bags, and sterilize at 110 °C for 30 min.

[0041] Example 3

[0042] This embodiment provides a method for preparing shiitake mushroom cocoa puree, which comprises the following steps:

[0043] Preparing shiitake mushroom puree: Take 1000 g of edible fungi, steam them in a high-pressure steamer at 115 °C for 50 min, take them out and freeze them in a -15 °C cold storage for 40 min, take them out and re-steam them in the high-pressure steamer at 115 °C for 30 min. After cooling, add 200 ml of water and use a blender to beat them into a slurry with a particle size of 20 - 100 microns for standby;

[0044] Mixing: Combine and stir evenly 1000 g of the prepared edible fungi puree, 50 g of cocoa powder, 250 g of granulated sugar, and 500 ml of water;

[0045] Homogenizing: Homogenize the mixed shiitake mushroom and cocoa puree twice with a homogenizer. The first homogenization pressure is 10 MPa, and the second homogenization pressure is 20 MPa;

[0046] Filling: Fill the mixed oyster mushroom and cocoa puree into bottles and bags, and sterilize at 110 °C for 30 min.

[0047] Example 4

[0048] This embodiment provides a method for preparing oyster mushroom cocoa puree, which comprises the following steps:

[0049] Preparing oyster mushroom puree: Take 1000 g of edible fungi, steam them in a high-pressure steamer at 115 °C for 50 min, take them out and freeze them in a -15 °C cold storage for 40 min, take them out and re-steam them in the high-pressure steamer at 115 °C for 30 min. After cooling, add 200 ml of water and use a blender to beat them into a slurry with a particle size of 150 - 200 microns for standby;

[0050] Mixing: Combine and stir evenly 1000 g of the prepared edible fungi puree, 80 g of cocoa powder, 200 g of xylitol, and 300 ml of water;

[0051] Homogenizing: Homogenize the mixed oyster mushroom and cocoa puree twice with a homogenizer. The first homogenization pressure is 10 MPa, and the second homogenization pressure is 20 MPa;

[0052] Filling: Fill the mixed oyster mushroom and cocoa puree into bottles and bags, and sterilize at 110 °C for 30 min.

[0053] Example 5

[0054] This embodiment provides a method for preparing oyster mushroom Orleans flavor puree, which comprises the following steps:

[0055] Preparation of Pleurotus eryngii puree: Take 1000 g of edible fungi, steam them in a high-pressure steamer at 110 °C for 55 min, take them out and freeze them in a -15 °C cold storage for 40 min, then take them out and re-steam in the high-pressure steamer at 115 °C for 35 min. After cooling, add 200 ml of water and use a blender to beat into a puree with a particle size of 50 - 100 microns for standby;

[0056] Mixing: Combine and stir evenly 1000 g of the prepared edible fungi puree, 20 g of spices, 20 g of Orleans seasoning, and 300 ml of water;

[0057] Homogenization: Homogenize the evenly mixed Pleurotus eryngii Orleans-flavored seasoning and puree mixture twice with a homogenizer. The first homogenization pressure is 9.5 MPa, and the second homogenization pressure is 22 MPa;

[0058] Filling: Fill the evenly mixed Pleurotus eryngii Orleans-flavored seasoning and puree mixture into bottles and bags, and sterilize at 105 °C for 28 min.

[0059] Example 6

[0060] This example provides a preparation method of Hericium erinaceus blueberry sugar-free seasoning puree, which includes the following steps:

[0061] Preparation of Hericium erinaceus puree: Take 1000 g of edible fungi, steam them in a high-pressure steamer at 120 °C for 45 min, take them out and freeze them in a -10 °C cold storage for 50 min, then take them out and re-steam in the high-pressure steamer at 120 °C for 28 min. After cooling, add 200 ml of water and use a blender to beat into a puree with a particle size of 50 - 100 microns for standby;

[0062] Preparation of fruit puree: Wash the frozen blueberries and steam them in a high-pressure steamer at 120 °C for 25 min. After cooling, beat them with a blender to obtain fruit puree for standby;

[0063] Mixing: Combine and stir evenly 1000 g of the prepared Hericium erinaceus puree, 500 g of blueberries, and 90 g of xylitol;

[0064] Homogenization: Homogenize the evenly mixed Hericium erinaceus blueberry sugar-free seasoning and puree mixture twice with a homogenizer. The first homogenization pressure is 10.5 MPa, and the second homogenization pressure is 18 MPa;

[0065] Filling: Fill the evenly mixed Hericium erinaceus blueberry sugar-free seasoning puree into bottles and bags, and sterilize at 115 °C for 35 min.

[0066] Example 7

[0067] This example provides a preparation method of Lentinula edodes cumin puree, which includes the following steps:

[0068] Preparation of shiitake mushroom puree: Take 1000 g of edible fungi, steam them in a high-pressure steamer at 115 °C for 50 min, take them out and freeze them in a -15 °C cold storage for 40 min, then take them out and re-steam them in the high-pressure steamer at 115 °C for 30 min. After cooling, add 200 ml of water and use a blender to make a puree until the particle size is between 50 and 100 microns for standby;

[0069] Mixing: Combine 1000 g of the prepared edible fungi puree with 40 g of flavoring marinade, 80 g of cumin powder, 10 g of salt, 10 g of sugar, 3 g of Songxianxian, and 500 ml of water and stir evenly;

[0070] Homogenization: Homogenize the mixed shiitake mushroom and cumin puree with a homogenizer twice. The first homogenization pressure is 10 MPa, and the second homogenization pressure is 20 MPa;

[0071] Filling: Fill the mixed shiitake mushroom and cumin puree into bottles and bags, and sterilize at 110 °C for 30 min.

[0072] The above is only a preferred embodiment of the present invention, and it is not intended to limit the present invention in other forms. Any person skilled in the art may use the disclosed technical content to make changes or modifications into equivalent embodiments with equivalent changes. However, any simple modification, equivalent change, and modification made to the above embodiments based on the technical essence of the present invention without departing from the technical solution content of the present invention still fall within the protection scope of the technical solution of the present invention.

Claims

1. An edible fungus seasoning puree, characterized in that: The raw materials include: edible fungi, auxiliary materials and any amount of fruits; the edible fungi are selected from one or more of shiitake mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms, hericium erinaceus, maitake mushrooms, and white enoki mushrooms; the auxiliary materials include one or more of white sugar, xylitol, erythritol, steviol glycosides, maltose, cocoa powder, spices, and Orleans seasoning; the fruits are selected from one or more of apples, strawberries, mulberries, grapes, and blueberries.

2. The edible fungus seasoning puree according to claim 1, characterized in that: The mass ratio of the edible fungi to the fruit is 1:0.5-0.

65.

3. The edible fungus seasoning puree according to claim 1, characterized in that: The mass ratio of the edible fungi to the auxiliary materials is 1:0.02-0.

3.

4. A method for preparing the edible fungus seasoning puree according to any one of claims 1 to 3, characterized in that: The following steps are involved: 1) taking edible fungi and steaming them at 110° C. to 120° C. for 45 to 55 minutes, then freezing them at -10° C. to -15° C. for 40 to 50 minutes, and then steaming them again at the above temperature for 28 to 35 minutes, adding water after cooling and crushing them into a mud to obtain edible fungi mud; 2) steaming the fruit at 110° C. to 120° C. for 25 to 35 minutes, and crushing the fruit into a puree after cooling to obtain a fruit puree; 3) mixing the edible fungus puree with the fruit puree and stirring evenly, and adding auxiliary materials to obtain a mixed puree; 4) Use a homogenizer to homogenize the mixed mud twice, the first homogenization pressure is 9.5MPa~10.5MPa, and the second homogenization pressure is 18MPa~22MPa; 5) After filling the homogenized mixed mud, sterilize it at 105-115℃ for 28-35 minutes.

5. The method for preparing edible fungus seasoning puree according to claim 4, characterized in that: The auxiliary material in step 3) is white sugar, and the amount of white sugar added is 13% to 17% of the total mass of the mixed mud.

6. The method for preparing edible fungus seasoning puree according to claim 4, characterized in that: The auxiliary material in step 3) is xylitol or erythritol, and the added amount of xylitol or erythritol is 8% to 10% of the total mass of the mixed mud.

7. The method for preparing edible fungus seasoning puree according to claim 4, characterized in that: The auxiliary materials in step 3) are cocoa powder and white sugar, the added amount of cocoa powder is 5% to 8% of the total mass of the mixed mud, and the added amount of white sugar is 10% to 25% of the total mass of the mixed mud.

8. The method for preparing edible fungus seasoning puree according to claim 4, characterized in that: The auxiliary materials in step 3) are spices and Orleans seasoning, and the added amounts of spices and Orleans seasoning are both 2% to 5% of the total mass of the mixed mud.

9. The method for preparing edible fungus seasoning puree according to claim 4, characterized in that: In step 1), the mass ratio of edible fungi to water is 100:18-22.

10. The method for preparing edible fungus seasoning puree according to claim 4, characterized in that: The particle size of the edible fungus puree and the fruit puree is 20 to 200 microns.