Preparation method and application of edible mushroom sauce-flavored diced mushrooms

Abstract

The invention relates to the technical field of food processing, and discloses a preparation method and application of edible mushroom dices with sauce flavor. The mushroom sauce comprises the following main raw materials: mushrooms, pleurotus eryngii and tricholoma gambosum. And by setting the optimal proportion, the characteristics of different mushroom tastes and flavors can be synergistically exerted. The enzymolysis and soaking process and the oil bath process of the sauce ensure the bacteriostatic effect and endow the diced mushrooms with a multi-layer taste at the same time.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically, to a method for preparing edible mushroom sauce-flavored diced mushrooms and its application. Background Technology

[0002] Edible fungi, with their unique flavor, rich nutritional value, and diverse textures, play an important role in culinary cultures around the world. They are widely used in fresh stir-fries, dried dishes in soups, and as ingredients in compound seasonings. With the development of the food industry, edible fungi are being processed into ready-to-eat or semi-finished side dishes, such as jams and sauces, which are increasingly favored by consumers for their convenience and unique flavor.

[0003] However, existing commercially available edible mushroom sauces still face some common technical bottlenecks in flavor presentation and processing technology. On the one hand, most products tend to use a single variety of edible mushroom as the main ingredient, resulting in a lack of variety in flavor or texture, making it difficult to meet consumers' demands for a richer and more layered experience. On the other hand, traditional processing methods, such as long-term high-temperature stewing or simple frying, often sacrifice the natural flavor and texture of the edible mushrooms in exchange for basic seasoning and a longer shelf life. How to fully stimulate and integrate the advantages of different edible mushrooms through innovative process combinations, while ensuring product safety and hygiene, to create edible mushroom products with a richer flavor, better texture, and more complex layers, has become an urgent technical problem to be solved in this field. Summary of the Invention

[0004] In view of the aforementioned existing problems, the present invention is proposed.

[0005] Therefore, this invention provides a method for preparing diced mushrooms with a sauce and its application, solving a common technical problem faced in the existing edible mushroom processing field.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: This invention provides a diced edible mushroom sauce, comprising the following ingredients: shiitake mushrooms, king oyster mushrooms, button mushrooms, protease, water, and edible oil.

[0007] As a preferred embodiment of the edible mushroom sauce-flavored diced mushrooms described in this invention, it further includes the following sauce ingredients: white sugar, light soy sauce, dark soy sauce, oyster sauce, yeast extract, five-spice powder, and white pepper powder.

[0008] As a preferred embodiment of the present invention, a method for preparing edible mushroom sauce-flavored diced mushrooms is provided, comprising the following steps: S1 Ingredient preparation: Rehydrate the dried shiitake mushrooms, dried king oyster mushrooms, and dried button mushrooms. After rehydration, wash them and then dice them and mix them together to form mushroom cubes. S2 Pretreatment: Blanch the diced mushrooms, rinse them with cold water, then centrifuge and dry them, and finally put them into an oven to dry. S3 sauce preparation: Pour the sauce ingredients into a pot, heat and mix, then cool and add protease and stir to mix; S4 enzymatic hydrolysis and pickling: The pre-treated mushroom pieces are thoroughly mixed with the activated sauce, and the mixture is placed in a constant temperature environment for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the mixture is placed in a cold storage for low-temperature pickling. S5 oil bath maturation: Place the marinated mushroom pieces into preheated cooking oil for oil bath maturation, and then remove excess oil using a centrifuge. S6 Packaging: After the oil is drained, the finished product is placed into the product packaging and then sealed. The packaged product is then placed in a sterilizer for high-temperature sterilization. After sterilization and passing the inspection, the product is labeled, boxed, and put into storage.

[0009] As a preferred embodiment of the preparation method of the edible mushroom sauce-flavored diced mushrooms described in this invention, the pretreatment step S2 specifically includes: blanching the diced mushrooms in boiling water for 90 seconds to inactivate impurities and bacteria and remove the earthy taste of the mushrooms; cooling them in ice water for 5 minutes after blanching to give the diced mushrooms an additional texture; and controlling the moisture content of the diced mushrooms after centrifugation and drying to 50-60% to facilitate rapid flavor absorption in subsequent steps.

[0010] As a preferred embodiment of the preparation method of the edible mushroom sauce-flavored diced mushrooms of the present invention, wherein: step S4, enzymatic hydrolysis for flavor enhancement, involves placing the mixture in a constant temperature environment of 45~50℃ for 4 hours for enzymatic hydrolysis, which efficiently hydrolyzes flavor substances and avoids the generation of unpleasant flavors; after enzymatic hydrolysis, the mixture is marinated at low temperature for 6~12 hours, which allows the flavor substances on the surface of the diced mushrooms to penetrate into the interior.

[0011] As a preferred embodiment of the preparation method of the edible mushroom sauce-flavored diced mushrooms described in this invention, wherein: the S5 oil bath aging process involves aging the diced mushrooms in an oil bath at a temperature of 105~115℃ for 20~30 minutes to initiate Maillard reaction and caramelization reaction, thereby introducing additional flavor to the diced mushrooms and avoiding the decomposition of flavor substances during aging.

[0012] As a preferred embodiment of the preparation method of the edible mushroom sauce-flavored diced mushrooms described in this invention, the following proportions are made by weight: dried shiitake mushrooms: dried king oyster mushrooms: dried button mushrooms: protease: white sugar: light soy sauce: dark soy sauce: oyster sauce: yeast extract: five-spice powder: white pepper powder = 1400~2800: 400~1000: 350~950: 3~10: 600~1000: 750~1250: 100~450: 250~800: 35~90: 25~50: 8~30.

[0013] As a preferred embodiment of the preparation method of the edible mushroom sauce-flavored diced mushrooms of the present invention, wherein: by weight, the ratio of dried shiitake mushrooms: dried king oyster mushrooms: dried button mushrooms: protease: white sugar: light soy sauce: dark soy sauce: oyster sauce: yeast extract: five-spice powder: white pepper powder = 2100: 700: 700: 5: 831: 1050: 280: 530: 50: 35: 18.

[0014] As a preferred embodiment of the preparation method of the edible mushroom sauce-flavored diced mushrooms of the present invention, in step S1 of raw material preparation, the mushrooms are cut into cubes with a side length of 1cm to ensure the uniformity of heat and flavor substance transfer in subsequent pretreatment, enzymatic hydrolysis and cooking steps, so as to obtain the best chewing texture.

[0015] As a preferred embodiment of the preparation method of the edible mushroom sauce-flavored diced mushrooms of the present invention, in step S1 of raw material preparation, the mushrooms are cut into cubes with a side length of 1cm to ensure the uniformity of heat and flavor substance transfer in subsequent pretreatment, enzymatic hydrolysis and cooking steps, so as to obtain the best chewing texture.

[0016] The beneficial effects of this invention are: by setting the optimal ratio, the unique texture and flavor characteristics of different mushrooms can be synergistically brought out. The enzymatic hydrolysis and soaking processes of the sauce, as well as the oil bath process, impart multi-layered textures to the diced mushrooms while ensuring antibacterial effects. Attached Figure Description

[0017] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a flowchart of a method for preparing diced edible mushrooms with a sauce flavor.

[0019] Figure 2 The distribution of microbial growth in the coarse screening experiment for the balance between osmotic pressure and taste (left) and the distribution of consumer ratings (right).

[0020] Figure 3 The distribution of consumer ratings (top left) and its spatial surface plot (top right) and the distribution of microbial growth (bottom left) in the fine screening experiment for the balance between osmotic pressure and taste.

[0021] Figure 4 A rating chart showing the relationship between blanching time and taste for different mushrooms.

[0022] Figure 5 The graph shows the effect of ice bath time on the texture of king oyster mushrooms.

[0023] Figure 6 The image shows the contour plot and spatial surface plot of the amount of mushroom sauce absorbed during the sauce absorption experiment.

[0024] Figure 7 Contour plots and spatial surface plots of expert ratings (top) and consumer ratings (bottom) for shiitake mushrooms in a sauce absorption experiment.

[0025] Figure 8 The image shows the contour plot and spatial surface plot of the amount of sauce absorbed by king oyster mushrooms in the sauce absorption experiment.

[0026] Figure 9 Contour plots and spatial surface plots of expert ratings (top) and consumer ratings (bottom) for king oyster mushrooms in a sauce absorption experiment.

[0027] Figure 10 The image shows the contour plot and spatial surface plot of the amount of mushroom sauce absorbed during the sauce absorption experiment.

[0028] Figure 11 Contour plots and spatial surface plots of expert scores (top) and consumer scores (bottom) for mushrooms in a sauce absorption experiment.

[0029] Figure 12 Three-phase space surface diagram of the scoring results of mushroom formulation experiments by experts (left) and consumers (right). Detailed Implementation

[0030] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0031] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0032] Secondly, the term "one embodiment" or "example" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the invention. The appearance of an embodiment in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that mutually excludes other embodiments. Example 1

[0033] Reference Figures 2-3 As one embodiment of the present invention, this embodiment provides a screening experiment for the balance point between osmotic pressure and flavor of diced edible mushroom sauce, specifically as follows: To eliminate the interference of the strong flavor of the mushrooms themselves on the sensory evaluation of saltiness and sweetness, this screening experiment selected king oyster mushrooms, which have a relatively neutral flavor and firm texture, as the baseline material.

[0034] In the experiment, 1 kg of pre-treated king oyster mushroom cubes was taken from each sample as the basis for calculating the subsequent salt and sugar addition. The combined salt and sugar were dissolved in 300 ml of water to make a sauce, which was then thoroughly mixed with 1 kg of king oyster mushroom cubes, cooked, and left to marinate. After that, each sample was divided equally into two groups, A and B.

[0035] Group A is used for sensory evaluation, in which randomly selected consumers blindly score the saltiness, sweetness, flavor harmony, and overall acceptability of the samples under standard conditions.

[0036] Group B samples were divided into four experimental groups and one control group. The experimental groups were exposed to room temperature (25℃) for 30 minutes. During this time, every 5 minutes, a regular chopstick (not additionally sterilized, but only wiped with a clean, dry cloth) was inserted from the center to the bottom of the sample and slowly stirred twice before being removed, simulating everyday microbial contact in a standardized manner. The samples were then sealed and incubated at a constant temperature of 25℃ for 7 days. The control group was preserved under sterile conditions throughout the process. Surface microbial density was statistically analyzed.

[0037] Determining the coarse screening and functional window: Five salt concentration gradients (1%, 2%, 3%, 4%, 5%) and five sugar concentration gradients (3%, 6%, 9%, 12%, 15%) were set up. Through orthogonal combinations, these different concentrations of salt and sugar were dissolved in water to prepare 25 basic pickling solutions with only differences in salt and sugar concentrations. Sensory evaluation and microbial stability testing were then conducted. The obtained comprehensive sensory scores and microbial inhibition effect data were plotted on a two-dimensional coordinate system with salt concentration as the X-axis and sugar concentration as the Y-axis.

[0038] The sensory rating is divided into five levels: unpalatable, barely acceptable, average, good, and excellent. The scores are from 1 to 5, from low to high. In order not to miss any possible situation, the corresponding proportion is retained as long as a consumer scores 5. The measured bacterial community density (CFU / g) was transformed using a common logarithmic transformation (log10CFU / g), and a two-dimensional contour plot of salt-sugar concentration versus microbial growth level was plotted using this transformed value as the Z-axis.

[0039] The results showed that when the salt concentration was between 2% and 4% and the sugar concentration was between 9% and 15%, the samples all exhibited effective microbial inhibition ability and good overall sensory acceptance. This concentration range was set as the functional window.

[0040] Fine screening and determination of the optimal equilibrium point: Within the aforementioned functional window, subdivided salt concentration gradients (2%, 2.25%, 2.5%, 2.75%, 3%, 3.25%, 3.5%, 3.75%, 4%) and a subdivided sugar concentration gradient (9%, 10%, 11%, 12%, 13%, 14%, 15%) are set. Through orthogonal combination, the test procedures of groups A and B are repeated. In the sensory evaluation stage, a more refined percentage scoring system is introduced to accurately quantify the subtle sensory differences between each ratio, thereby drawing a data distribution cloud map of key areas.

[0041] Comprehensive sensory quality analysis: First, the percentage-based sensory scores for each experimental point were plotted on a salt-sugar two-dimensional coordinate system, forming a sensory score distribution map. Then, the average sensory score for each point was used as its Z-axis height. Response surface methodology was then used to fit these discrete points into a continuous three-dimensional spatial surface model, such as... Figure 3 As shown. By performing partial differential calculations on the spatial surface model, the coordinates of its extreme points (vertices) are obtained, and these coordinates are the theoretical optimal points for sensory quality.

[0042] Calculations showed that the sensory evaluation score reached its theoretical peak when the salt concentration was 3.18% and the sugar concentration was 12.35%. However, considering the antibacterial threshold and the convenience of industrial production, the final decision was made to select the ratio closest to the theoretical peak as the optimal solution: a salt concentration of 3.25% and a sugar concentration of 12%. Example 2

[0043] Reference Figures 4-12 These are two embodiments of the present invention. One embodiment provides a method for screening and optimizing pretreatment process parameters for diced edible mushrooms with a sauce flavor, specifically: 2.1 Determining the blanching time Shiitake mushrooms, king oyster mushrooms, and button mushrooms were selected as three independent experimental ingredients. Each ingredient was blanched for different durations, then thoroughly cooled in ice water, and finally cooked using the optimized salt-sugar ratio determined in Example 1. The mixture was then left to marinate. Randomly recruited ordinary consumers rated the taste and earthy flavor, and the average score was calculated.

[0044] Experimental groups: The diced mushrooms were put into boiling water and blanched for 0 seconds (just boiling water), 30 seconds, 60 seconds, 90 seconds, 120 seconds, 150 seconds, and 180 seconds respectively.

[0045] In the scoring criteria, a score of 1 indicates that the texture is too soft or undercooked, a score of 3 indicates that the texture is moderate, and a score of 5 indicates that the texture is both elastic and chewy. The earthy taste is also scored on a 5-point scale, with the lower the score indicating that the removal effect is better.

[0046] During the investigation, some investigators reported that when consumers ate shiitake mushroom samples in order of blanching time from shortest to longest, they felt that the flavor of the subsequent samples decreased. Preliminary analysis suggests that this may be due to the loss of flavor substances caused by excessive blanching time. Since shiitake mushrooms themselves have a much higher content of flavor substances than king oyster mushrooms and button mushrooms, the loss is more easily perceived.

[0047] The final result is as follows Figure 4 As shown, considering the consistency of taste after mixing various mushrooms and the efficiency of industrial production, it was finally decided to set the blanching time at 90 seconds.

[0048] 2.2 Determination of supercooling duration Among the three types of mushrooms, the king oyster mushroom, with its thick, dense flesh, offers a unique chewy texture after pretreatment. To ensure this key characteristic is maximized, it needs to be rapidly cooled both inside and out through thorough supercooling. Therefore, this experiment selected the king oyster mushroom, which has the most difficulty in dissipating heat, as the benchmark for determining the optimal supercooling time.

[0049] Select diced mushrooms, blanch them for 90 seconds, and then cool them for 0 minutes (a few seconds), 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, and 10 minutes respectively. Then, proceed with the cooking and flavoring process. Randomly recruited ordinary consumers rate the chewy texture on a 10-point scale, and the average of the scores is calculated.

[0050] The final result is as follows Figure 5 As shown, it can be found that after a certain point of 4 to 5 minutes, the effect of the cooling time on the taste is small, and the cooling time was finally determined to be 5 minutes.

[0051] 2.3. Sauce and its proportions Because the diffusion rate of different components in the actual sauce differs significantly from the permeation rate of a simple salt and sugar mixture solution, the sauce formula needs to be determined before subsequent experiments related to sauce absorption can be conducted. Considering diffusion efficiency, employee feedback, public ratings, expert evaluations, and final tasting by company executives, the following sauce ingredients were ultimately selected as the final sauce formula: [Formula details omitted for brevity] 8.31 kg white sugar, 10.5 kg light soy sauce, 2.8 kg dark soy sauce, 5.3 kg oyster sauce, 0.5 kg yeast extract, 0.35 kg five-spice powder, and 0.18 kg white pepper powder.

[0052] In the salt-sugar balance point screening experiment of Example 1, all tested samples were diced king oyster mushrooms that had undergone complete cooking. During this process, the moisture content of the samples further decreased due to the high-temperature treatment. Taking 1 kg of pre-treated mushroom pieces as an example, the weight of the cooked product is approximately 0.86 kg. The optimal ratio of 3.25% salt concentration and 12% sugar concentration was calculated based on the weight of the finished product. Therefore, based on the rehydrated mushroom pieces, the required total salt and total sugar per 1 kg are as follows: Required total salt = 0.86 kg × 3.25% = 28.0 g (2.8%); Required total sugar = 0.86 kg × 12% = 103.2 g (10.32%).

[0053] Excipient Name Feed quantity (kg) Estimate salinity Salt contribution (kg) Estimate sugar content Sugar contribution (kg) Brewed soy sauce 10.5 18% 1.89 3% 0.315 Dark soy sauce 2.8 14% 0.392 18% 0.504 Oyster sauce 5.3 11% 0.583 22% 1.166 yeast extract 0.5 20% 0.100 0% 0.000 total - - 2.965 - 1.985 The final sauce recipe already contains salt and sugar from various ingredients such as brewed soy sauce, dark soy sauce, oyster sauce, and yeast extract. Calculations show that the total salt contribution from each kilogram of pre-treated mushroom pieces is 29.7g, slightly exceeding the required 28.0g total salt; therefore, no additional salt needs to be added. The total sugar contribution from these ingredients is approximately 19.9g, requiring an additional 83.3g of white sugar to be added.

[0054] Because shiitake mushrooms, king oyster mushrooms, and button mushrooms have significant differences in tissue structure and fiber characteristics, their absorption rate and saturation absorption of sauce are also different. In order to determine the optimal combination of dehydration degree and optimal absorption time that takes into account the characteristics of all raw materials, it is necessary to test the sauce absorption effect of each of the three types of mushrooms separately.

[0055] For each type of mushroom, dried product was taken, and its initial moisture content (12% in this experiment) was determined based on its purchase and testing report. The rehydration ratio was calculated to determine the dry matter mass corresponding to a sample weighing exactly 1 kg after rehydration (i.e., the mass of matter after removing all water; approximately 0.25 kg for shiitake mushrooms, 0.22 kg for king oyster mushrooms, and 0.27 kg for button mushrooms). This dry matter mass was used to calculate the accurate weight of 1 kg of rehydrated sample dried to different moisture contents. Based on the calculated mass, 18 groups of experimental raw materials with target moisture contents of 65%, 60%, 55%, 50%, 45%, and 40% were prepared as moisture content control experimental groups. Each control experimental group was further divided into 10 experimental subgroups.

[0056] One experimental group was selected from each moisture content control experimental group for the determination of sauce absorption rate. After pretreatment, the surface was wiped clean with absorbent paper and weighed before absorption. After absorption, the surface was wiped clean with absorbent paper and weighed again. The difference between the two can be used to obtain the amount of sauce absorbed.

[0057] The remaining 9 groups were cooked after absorption. Two of these groups were selected as expert panels and scored out of 100 by two different groups of judges. The average of the scores was then taken. The remaining 7 groups were scored out of 5 by consumers, and the average of the scores was then taken.

[0058] Within the soaking time test range of 4 to 32 hours, a soaking time-moisture content control experimental group was set up every 2 hours. The sauce absorption quality, expert group scores, and consumer scores obtained from the above 90 control experimental groups under different test conditions were respectively plotted on a two-dimensional coordinate system with moisture content as the X-axis and soaking time as the Y-axis.

[0059] The three sets of data—sauce absorption, expert panel rating, and consumer panel rating—were each plotted as a three-dimensional response surface graph, as follows: Figure 7 , 9 As shown in Figure 11, by performing partial differential equations on the two sets of spatial surfaces for the expert group scores and the consumer group scores, the theoretical vertex coordinates corresponding to the peak values ​​of each score were obtained. The results are as follows: Shiitake mushroom expert group (52.41%, 14.33h), consumer group (48.77%, 15.86h); King oyster mushroom expert group (60.59%, 22.86h), consumer group (62.75%, 30.08h); Button mushroom expert group (58.74%, 18.25h), consumer group (56.76%, 20.37h).

[0060] Considering that expert evaluations focus more on the ultimate refinement of product processing and the exquisite balance of flavor, while consumer evaluations more directly reflect the product's public acceptance in the market, combining the two is necessary to derive the optimal processing parameters that combine technological advancement and commercial value. Therefore, we take the average of the highest scores from the expert group and the consumer group as the theoretically optimal processing coordinates for each type of mushroom: shiitake (50.59%, 15.10h), king oyster mushroom (61.67%, 26.47h), and button mushroom (57.75%, 19.31h).

[0061] Through the Figure 7 , 9 A comprehensive analysis reveals that the total amount of sauce absorbed is not the only key factor affecting the final score. While lower moisture content and longer soaking time can result in higher sauce absorption, excessive soaking time can lead to overly softened mushroom pieces, thus lowering the texture score; conversely, too low moisture content may result in a dry and hard texture. Therefore, only by choosing an appropriate combination of moisture content and soaking time can the product achieve the best balance between flavor fullness and palatability.

[0062] 2.5 Mushroom Ratio A triangular phase diagram is constructed using the triangular regions formed by the theoretically optimal process coordinates of shiitake mushrooms, king oyster mushrooms, and button mushrooms, representing a specific process parameter. Each point in this phase diagram represents the theoretically optimal process parameters (moisture content, soaking time) for a specific blend of the three mushrooms in a given ratio. To facilitate standardization and quantitative control in industrial production, the blending ratio is limited to integer ratios of 10 (e.g., a:b:c, where a+b+c=10). To determine the optimal ratio, all 66 integer ratio points in the phase diagram are standardized according to their respective mushroom ratios and the corresponding process parameters (moisture content, soaking time) in the phase diagram before cooking.

[0063] In the consumer group, the evaluation of each point in the three-phase diagram is further scored by consumers and then the average is calculated. In the judges group, the judges score multiple times and calculate the average. After the optimal process points are determined in the three-phase diagrams of consumers and judges, the average is calculated and then placed into the optimal process parameter three-phase diagram composed of the average of the score peaks of the expert group and the consumer group to determine the final process ratio.

[0064] Through the Figure 12 Data analysis revealed that the highest score in the consumer group corresponded to a component ratio of shiitake mushroom: king oyster mushroom: button mushroom = 6.18:1.31:2.51, with theoretically optimal processing parameters of (52.57%, 18.64%). The highest score in the expert group corresponded to a component ratio of shiitake mushroom: king oyster mushroom: button mushroom = 4.25:2.62:2.73, with theoretically optimal processing parameters of (56.76%, 18.07 minutes).

[0065] To obtain a globally optimal solution that balances both factors, we averaged the two optimal process parameters, resulting in final process parameters of (54.67%, 18.36). Mapping this target parameter point in the optimal process parameter three-phase diagram yields a theoretical blending ratio of 5.92:1.85:2.23. Considering the convenience of industrial production, we selected the closest integer ratio, 6:2:2, as the final optimized blending solution.

[0066] Example 3 This product already possesses a complex flavor base derived from mushroom blends and a basic sauce. To further enhance the flavor profile and uniqueness, we introduced various flavor enhancement and heat processing techniques. Considering that introducing too many strong flavors could lead to an imbalance and difficulty in harmonizing the system, this experiment aimed to examine the addition of a flavor enhancement technique and a heat processing maturation technique on top of the basic flavor.

[0067] Flavor enhancement processes: sauce making process, curing process, fermentation process, flavor additives, deep enzymatic hydrolysis, and soaking in standard sauce (as a control group); Heat processing and cooking methods: roasting, deep-frying, drying, stir-frying, and steaming (as a control group); By combining the two processes in a comprehensive manner, a total of 6×5=30 samples of edible mushroom sauce with different flavor characteristics were prepared. In order to comprehensively evaluate the effect of each process combination, the following three dimensions were comprehensively tested on all 30 samples: (1) The contents of key aroma components and flavor substances were quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC); (2) A double-blind evaluation of the flavor, taste and overall preference of the samples was conducted by an expert group (100 points) and a consumer group (5 points); (3) The samples were subjected to a microbial challenge test to evaluate their antibacterial effect under standard storage conditions, and the samples were repeatedly sampled in a non-sterile manner according to the method determined in Example 1 to evaluate their biological stability in a real home use environment.

[0068] Example 4 (Uncooked diced edible mushrooms with a sauce) This embodiment provides uncooked edible mushroom sauce-flavored diced mushrooms as a consistent cooking ingredient in subsequent embodiments, specifically as follows: Prepare diced mushrooms according to the following mass ratio: Dried shiitake mushrooms: Dried king oyster mushrooms: Dried button mushrooms: White sugar: Light soy sauce: Dark soy sauce: Oyster sauce: Yeast extract: Five-spice powder: White pepper powder = 2100: 700: 700: 831: 1050: 280: 530: 50: 35: 18.

[0069] Ingredient preparation: Rehydrate the dried shiitake mushrooms, dried king oyster mushrooms, and dried button mushrooms. After rehydration, wash them and then dice them and mix them together to make mushroom cubes. Pretreatment: Blanch the diced mushrooms, rinse them with cold water, then centrifuge and dry them, and finally put them into an oven to dry. Blanch the diced mushrooms in boiling water for 90 seconds to deactivate enzymes and bacteria and remove the earthy taste of the mushrooms; after blanching, put them in ice water to cool for 5 minutes to give the mushrooms an extra texture; after centrifugation and drying, the moisture content of the mushrooms is controlled at 55% to allow them to absorb flavors quickly later. Sauce preparation: Pour the sauce ingredients into a pot and heat to mix; Marinating: Mix the pre-treated diced mushrooms thoroughly with the sauce and marinate for 18.4 hours to make uncooked edible mushroom sauce-flavored diced mushrooms.

[0070] Example 5 (Steaming only, blank control group) This embodiment provides a method for processing and cooking uncooked diced edible mushrooms with a sauce, specifically as follows: Take uncooked diced mushrooms and steam them in a steamer for 15-20 minutes to cook them. Steaming preserves the flavor compounds in the mushrooms to the greatest extent possible.

[0071] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 30.1mg, 5'-inosinic acid 3.3mg, glutamic acid 1754.7mg, total free amino acids 2436.9mg, lentinan 8.2mg, 1-octen-3-ol 5.1mg, furans 0.1mg, and lactic acid / acetic acid 5.0mg.

[0072] In the sensory evaluation phase, the sample in this embodiment was provided to all evaluators as the benchmark sample. The evaluators were informed that the expert panel score for this sample should be set at 80.0 points and the consumer panel score at 4.0 points, and that all subsequent samples should be scored relative to this benchmark.

[0073] Example 6 (roasting only) This embodiment provides a method for processing and cooking uncooked diced edible mushrooms with a sauce, specifically as follows: Take uncooked mushroom cubes with a smoky flavor and roast them in the oven for 10-15 minutes to cook them. Roasting quickly imparts a rich smoky flavor and a unique barbecue taste to the mushroom cubes.

[0074] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 22.8mg, 5'-inosinic acid 2.2mg, glutamic acid 1742.6mg, total free amino acids 2371.9mg, lentinan 4.4mg, 1-octen-3-ol 2.4mg, pyrazines 14.9mg, furans 17.0mg, short-chain aldehydes 1.6mg, lactic acid / acetic acid 4.9mg, and guaiacol 3.2mg.

[0075] According to the evaluation, the judges gave an average score of 78.68 points, while the consumers gave an average score of 4.38 points.

[0076] Example 7 (Fried only) This embodiment provides a method for processing and cooking uncooked diced edible mushrooms with a sauce, specifically as follows: Take uncooked diced mushrooms with a savory sauce and deep-fry them in cooking oil at 200-250℃ for 8-10 minutes to cook them. Deep-frying gives the mushrooms a crispy texture while introducing a fried flavor.

[0077] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 25.4mg, 5'-inosinic acid 2.6mg, glutamic acid 1773.1mg, total free amino acids 2422.3mg, lentinan 6.1mg, 1-octen-3-ol 3.5mg, pyrazines 11.5mg, furans 13.6mg, short-chain aldehydes 9.2mg, lactic acid / acetic acid 5.0mg, and guaiacol 0.2mg.

[0078] According to the evaluation, the judges gave an average score of 76.29 points, while the consumers gave an average score of 4.24 points.

[0079] Example 8 (Drying only) This embodiment provides a method for processing and cooking uncooked diced edible mushrooms with a sauce, specifically as follows: Take uncooked diced mushrooms with edible mushroom sauce, place them in an oven, and dry them in hot air at 120℃ for 25-30 minutes to mature them. Drying can concentrate the flavor of the mushrooms while giving them a unique chewy texture through proper drying.

[0080] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 33.1mg, 5'-inosinic acid 3.8mg, glutamic acid 1970.4mg, total free amino acids 2763.2mg, lentinan 9.0mg, 1-octen-3-ol 5.8mg, pyrazines 0.2mg, furans 0.3mg, short-chain aldehydes 0.1mg, ethyl acetate 0.1mg, lactic acid / acetic acid 5.6mg, guaiacol 0.1mg, and γ-glutamyl peptide 1.5mg.

[0081] According to the evaluation, the judges gave an average score of 77.15 points, while the consumers gave an average score of 4.16 points.

[0082] Example 9 (stir-fry only) This embodiment provides a method for processing and cooking uncooked diced edible mushrooms with a sauce, specifically as follows: Take uncooked diced mushrooms with a savory sauce and stir-fry quickly in a wok preheated to 180-200℃ for 5-8 minutes to cook them. Stir-frying introduces a strong "wok hei" (wok aroma) and caramelized flavor to the mushrooms through high-temperature, short-time processing.

[0083] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 24.7mg, 5'-inosinic acid 2.4mg, glutamic acid 1767.5mg, total free amino acids 2409.8mg, lentinan 5.3mg, 1-octen-3-ol 3.1mg, pyrazines 12.8mg, furans 14.5mg, short-chain aldehydes 1.8mg, lactic acid / acetic acid 4.9mg, and guaiacol 2.5mg.

[0084] According to the evaluation, the judges gave an average score of 79.31 points, while the consumers gave an average score of 4.32 points.

[0085] Example 10 (Edible mushroom diced with sauce-making process) This embodiment provides uncooked edible mushroom diced mushrooms for sauce preparation, which will be used as a uniform cooking ingredient in the sauce-making process in subsequent embodiments. Specifically: Prepare diced mushrooms according to the following mass ratio: Dried shiitake mushrooms: Dried king oyster mushrooms: Dried button mushrooms: White sugar: Light soy sauce: Dark soy sauce: Oyster sauce: Yeast extract: Five-spice powder: White pepper powder = 2100: 700: 700: 831: 1050: 280: 530: 50: 35: 18.

[0086] Ingredient preparation: Rehydrate the dried shiitake mushrooms, dried king oyster mushrooms, and dried button mushrooms. After rehydration, wash them and then dice them and mix them together to make mushroom cubes. Pretreatment: Blanch the diced mushrooms, rinse them with cold water, then centrifuge and dry them, and finally put them into an oven to dry. Blanch the diced mushrooms in boiling water for 90 seconds to deactivate enzymes and bacteria and remove the earthy taste of the mushrooms; after blanching, put them in ice water to cool for 5 minutes to give the mushrooms an extra texture; after centrifugation and drying, the moisture content of the mushrooms is controlled at 55% to allow them to absorb flavors quickly later. Sauce preparation: Mix pre-treated diced mushrooms with a small amount of fermented black bean koji (containing a complex microbial system including Aspergillus oryzae and yeast) and brine, and pile them up for fermentation at 30°C for 48 hours, so that a small amount of mycelium grows on the surface and produces a rich sauce aroma. Sauce preparation: Pour the sauce ingredients into a pot and heat to mix; Marinating: Mix the pre-treated diced mushrooms thoroughly with the sauce and marinate for 18.4 hours to make uncooked edible mushroom sauce-flavored diced mushrooms.

[0087] This sauce-making process, through deep fermentation by microorganisms, introduces a rich and mellow complex sauce flavor to the diced mushrooms, similar to traditional fermented black beans or broad bean paste.

[0088] Example 11 (Sauce making + Steaming) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the diced edible mushrooms (prepared for sauce making) into a steamer and steam for 15-20 minutes to cook them.

[0089] The analysis revealed the following flavor compounds and their contents per 100g sample: 5'-guanylic acid 32.6mg, 5'-inosinic acid 3.6mg, glutamic acid 1905.7mg, total free amino acids 2653.6mg, lentinan 8.5mg, 1-octen-3-ol 5.4mg, furans 0.3mg, lactic acid / acetic acid 5.6mg, and γ-glutamyl peptide 0.9mg.

[0090] According to the evaluation, the judges gave an average score of 86.21 points, while the consumers gave an average score of 4.72 points.

[0091] Example 12 (Sauce making + grilling) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the diced edible mushrooms (prepared for sauce-making) into the oven and bake for 10-15 minutes to cook them.

[0092] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 25.3mg, 5'-inosinic acid 2.5mg, glutamic acid 1888.3mg, total free amino acids 2593.7mg, lentinan 4.9mg, 1-octen-3-ol 2.8mg, pyrazines 15.0mg, furans 17.2mg, short-chain aldehydes 1.7mg, lactic acid / acetic acid 5.4mg, and guaiacol 3.2mg.

[0093] According to the evaluation, the judges gave an average score of 83.13 points, while the consumers gave an average score of 4.55 points.

[0094] Example 13 (Sauce making + deep frying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Deep-fry the diced edible mushrooms (prepared for sauce-making) in edible oil at 200-250℃ for 8-10 minutes to cook them.

[0095] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 27.9mg, 5'-inosinic acid 2.9mg, glutamic acid 1922.7mg, total free amino acids 2633.5mg, lentinan 6.6mg, 1-octen-3-ol 3.9mg, pyrazines 11.6mg, furans 13.8mg, short-chain aldehydes 9.3mg, lactic acid / acetic acid 5.5mg, and guaiacol 0.2mg.

[0096] According to the evaluation, the judges gave an average score of 81.04 points, while the consumers gave an average score of 4.47 points.

[0097] Example 14 (Sauce making + drying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the diced edible mushrooms (prepared for sauce making) into an oven and dry them at 120℃ for 25-30 minutes to mature them.

[0098] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 35.6mg, 5'-inosinic acid 3.9mg, glutamic acid 1975.2mg, total free amino acids 2767.1mg, lentinan 8.7mg, 1-octen-3-ol 5.9mg, pyrazines 0.2mg, furans 0.4mg, short-chain aldehydes 0.2mg, lactic acid / acetic acid 5.9mg, guaiacol 0.1mg, and γ-glutamyl peptide 1.2mg.

[0099] According to the evaluation, the judges gave an average score of 82.11 points, while the consumers gave an average score of 4.63 points.

[0100] Example 15 (Sauce making + stir-frying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the diced edible mushrooms (prepared for sauce preparation) into a wok preheated to 180-200℃ and stir-fry quickly for 5-8 minutes to cook them.

[0101] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 27.2mg, 5'-inosinic acid 2.7mg, glutamic acid 1911.1mg, total free amino acids 2624.8mg, lentinan 5.8mg, 1-octen-3-ol 3.5mg, pyrazines 12.9mg, furans 14.7mg, short-chain aldehydes 1.9mg, lactic acid / acetic acid 5.4mg, and guaiacol 2.5mg.

[0102] According to the evaluation, the judges gave an average score of 85.49 points, while the consumers gave an average score of 4.29 points.

[0103] Example 16 (Cured and processed diced edible mushrooms with a sauce flavor) 3 This embodiment provides uncooked edible mushroom paste-flavored diced mushrooms as a uniform cooking ingredient for the curing process in subsequent embodiments, specifically as follows: Prepare diced mushrooms according to the following mass ratio: Dried shiitake mushrooms: Dried king oyster mushrooms: Dried button mushrooms: White sugar: Light soy sauce: Dark soy sauce: Oyster sauce: Yeast extract: Five-spice powder: White pepper powder = 2100: 700: 700: 831: 1050: 280: 530: 50: 35: 18.

[0104] Ingredient preparation: Rehydrate the dried shiitake mushrooms, dried king oyster mushrooms, and dried button mushrooms. After rehydration, wash them and then dice them and mix them together to make mushroom cubes. Pre-treatment: Blanch the diced mushrooms, then rinse them in cold water, followed by centrifugal drying and oven drying; blanch the diced mushrooms in boiling water for 90 seconds, then remove and cool in ice water for 5 minutes; the moisture content of the mushrooms after centrifugation and drying is controlled at 55%. Sauce preparation: Pour the sauce ingredients into a pot and heat to mix; Marinating: Mix the pre-treated diced mushrooms thoroughly with the sauce and marinate for 18.4 hours; Curing: Place the marinated mushroom pieces in a special smoking room and cure them for 24 hours in a sealed environment with fruit wood (such as apple wood) at 65~80℃ and 40~55% humidity.

[0105] This curing process introduces a cured flavor to the diced mushrooms.

[0106] Example 17 (Cured + Steamed) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the cured edible mushroom cubes in a steamer and steam for 15-20 minutes to cook them.

[0107] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 33.4mg, 5'-inosinic acid 3.8mg, glutamic acid 2055.3mg, total free amino acids 2971.6mg, lentinan 9.3mg, 1-octen-3-ol 5.4mg, ethyl acetate 0.1mg, lactic acid / acetic acid 5.3mg, and γ-glutamyl peptide 7.3mg.

[0108] According to the evaluation, the judges gave an average score of 88.75 points, while the consumers gave an average score of 4.39 points.

[0109] Example 18 (Cured + Roasted) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the cured edible mushroom cubes in the oven and bake for 10-15 minutes to cook them.

[0110] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 26.1mg, 5'-inosinic acid 2.7mg, glutamic acid 2038.7mg, total free amino acids 2914.3mg, lentinan 5.7mg, 1-octen-3-ol 2.7mg, pyrazines 14.9mg, furans 17.1mg, short-chain aldehydes 1.6mg, ethyl acetate 0.1mg, lactic acid / acetic acid 5.2mg, guaiacol 3.2mg, and γ-glutamyl peptide 6.0mg.

[0111] According to the evaluation, the judges gave an average score of 85.24 points, while the consumers gave an average score of 4.76 points.

[0112] Example 19 (Cured and Deep-fried) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Deep-fry the cured edible mushroom cubes in cooking oil at 200-250℃ for 8-10 minutes to cook them.

[0113] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 28.7mg, 5'-inosinic acid 3.1mg, glutamic acid 2073.1mg, total free amino acids 2957.9mg, lentinan 7.4mg, 1-octen-3-ol 3.8mg, pyrazines 11.5mg, furans 13.7mg, short-chain aldehydes 9.2mg, ethyl acetate 0.1mg, lactic acid / acetic acid 5.3mg, guaiacol 0.2mg, and γ-glutamyl peptide 6.7mg.

[0114] According to the evaluation, the judges gave an average score of 84.51 points, while the consumers gave an average score of 4.62 points.

[0115] Example 20 (Waxing + Drying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the cured edible mushroom diced mushrooms into an oven and dry them in hot air at 120℃ for 25-30 minutes to mature them.

[0116] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 36.4mg, 5'-inosinic acid 4.1mg, glutamic acid 2174.6mg, total free amino acids 3302.2mg, lentinan 10.3mg, 1-octen-3-ol 5.7mg, pyrazines 0.2mg, furans 0.3mg, ethyl acetate 0.2mg, lactic acid / acetic acid 5.7mg, guaiacol 0.1mg, and γ-glutamyl peptide 8.8mg.

[0117] According to the evaluation, the judges gave an average score of 84.15 points, while the consumers gave an average score of 4.54 points.

[0118] Example 21 (Cured and stir-fried) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the cured edible mushroom cubes into a wok preheated to 180-200℃ and stir-fry quickly for 5-8 minutes to cook them.

[0119] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 28.0mg, 5'-inosinic acid 2.9mg, glutamic acid 2061.5mg, total free amino acids 2943.4mg, lentinan 6.6mg, 1-octen-3-ol 3.4mg, pyrazines 12.8mg, furans 14.6mg, short-chain aldehydes 1.8mg, ethyl acetate 0.1mg, lactic acid / acetic acid 5.2mg, guaiacol 2.5mg, and γ-glutamyl peptide 6.3mg.

[0120] According to the evaluation, the judges gave an average score of 87.18, while the consumers gave an average score of 4.70.

[0121] Example 22 (Fermented Edible Mushroom Sauce Cubes) This embodiment provides uncooked edible mushroom sauce-flavored diced mushrooms as a uniform cooking ingredient for the fermentation process in subsequent embodiments, specifically as follows: Prepare diced mushrooms according to the following mass ratio: Dried shiitake mushrooms: Dried king oyster mushrooms: Dried button mushrooms: White sugar: Light soy sauce: Dark soy sauce: Oyster sauce: Yeast extract: Five-spice powder: White pepper powder = 2100: 700: 700: 831: 1050: 280: 530: 50: 35: 18.

[0122] Ingredient preparation: Rehydrate the dried shiitake mushrooms, dried king oyster mushrooms, and dried button mushrooms. After rehydration, wash them and then dice them and mix them together to make mushroom cubes. Pre-treatment: Blanch the diced mushrooms, then rinse them in cold water, followed by centrifugal drying and oven drying; blanch the diced mushrooms in boiling water for 90 seconds, then remove and cool in ice water for 5 minutes; the moisture content of the mushrooms after centrifugation and drying is controlled at 55%. Sauce preparation: Pour the sauce ingredients into a pot, heat and mix, then cool to 30°C for later use; Fermentation: In the cooled sauce, inoculate with a compound lactic acid bacteria starter culture (mainly containing Lactobacillus plantarum and Lactobacillus sakei) at a rate of 0.1% of the sauce weight. Thoroughly mix the pre-treated mushroom pieces with the inoculated sauce and ferment in a constant temperature anaerobic environment at 28°C for 36 hours. Pickling: After fermentation, the mixture is transferred to a 4°C cold storage and allowed to continue to mature at a low temperature for 12 hours.

[0123] This fermentation process introduces a refreshing acidity and complex ester aromas into the diced mushrooms through the metabolic activity of lactic acid bacteria, effectively balancing the saltiness of the sauce.

[0124] Example 23 (Fermentation + Steaming) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the fermented edible mushroom paste cubes into a steamer and steam for 15-20 minutes to cook them.

[0125] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 37.0mg, 5'-inosinic acid 4.5mg, glutamic acid 2445.1mg, total free amino acids 3263.4mg, lentinan 6.8mg, 1-octen-3-ol 4.3mg, furans 0.4mg, ethyl acetate 5.6mg, lactic acid / acetic acid 25.2mg, guaiacol 0.3mg, and γ-glutamyl peptide 2.2mg.

[0126] According to the evaluation, the judges gave an average score of 84.67, while the consumers gave an average score of 4.24.

[0127] Example 24 (Fermentation + Roasting) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the fermented edible mushroom sauce cubes into the oven and bake for 10-15 minutes to cook them.

[0128] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 29.7mg, 5'-inosinic acid 3.4mg, glutamic acid 2428.6mg, total free amino acids 3199.2mg, lentinan 3.2mg, 1-octen-3-ol 1.6mg, pyrazines 18.5mg, furans 21.2mg, short-chain aldehydes 1.7mg, ethyl acetate 5.6mg, lactic acid / acetic acid 25.1mg, guaiacol 3.5mg, and γ-glutamyl peptide 0.9mg.

[0129] According to the evaluation, the judges' average score was 80.89 points, and the consumers' average score was 4.61 points.

[0130] Example 25 (Fermentation + Frying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Fermented edible mushroom diced mushrooms are deep-fried in cooking oil at 200-250℃ for 8-10 minutes to cook them.

[0131] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 32.3mg, 5'-inosinic acid 3.8mg, glutamic acid 2464.5mg, total free amino acids 3251.8mg, lentinan 4.9mg, 1-octen-3-ol 2.7mg, pyrazines 14.8mg, furans 17.6mg, short-chain aldehydes 9.3mg, ethyl acetate 5.6mg, lactic acid / acetic acid 25.2mg, guaiacol 0.5mg, and γ-glutamyl peptide 1.6mg.

[0132] According to the evaluation, the judges gave an average score of 79.03 points, while the consumers gave an average score of 4.47 points.

[0133] Example 26 (Fermentation + Drying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the fermented edible mushroom diced mushrooms into an oven and dry them in hot air at 120℃ for 25-30 minutes to mature them.

[0134] The analysis revealed the following flavor compounds and their contents per 100g sample: 5'-Guernica 39.1mg, 5'-Inosinic acid 4.7mg, glutamic acid 2561.9mg, total free amino acids 3593.7mg, lentinan 7.8mg, 1-octen-3-ol 4.7mg, pyrazines 0.5mg, furans 0.6mg, short-chain aldehydes 0.2mg, ethyl acetate 5.8mg, lactic acid / acetic acid 25.8mg, guaiacol 0.4mg, and γ-glutamyl peptide 2.5mg.

[0135] According to the evaluation, the judges gave an average score of 81.58, while the consumers gave an average score of 4.39.

[0136] Example 27 (Fermentation + Roasting) 3 This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the fermented edible mushroom sauce cubes into a wok preheated to 180-200℃ and stir-fry quickly for 5-8 minutes to cook them.

[0137] The analysis revealed the following flavor compounds and their contents per 100g sample: 5'-guanylic acid 31.6mg, 5'-inosinic acid 3.6mg, glutamic acid 2452.2mg, total free amino acids 3234.1mg, lentinan 4.1mg, 1-octen-3-ol 2.3mg, pyrazines 16.4mg, furans 18.5mg, short-chain aldehydes 1.9mg, ethyl acetate 5.6mg, lactic acid / acetic acid 25.1mg, guaiacol 2.8mg, and γ-glutamyl peptide 1.2mg.

[0138] According to the evaluation, the judges gave an average score of 82.12 points, while the consumers gave an average score of 4.55 points.

[0139] Example 28 (Flavor-enhanced diced edible mushrooms with a sauce flavor) This embodiment provides uncooked edible mushroom paste-flavored diced mushrooms as a uniform cooking ingredient for flavoring treatment in subsequent embodiments, specifically as follows: Mushroom cubes were prepared according to the following mass ratio: Dried shiitake mushrooms: Dried king oyster mushrooms: Dried button mushrooms: White sugar: Light soy sauce: Dark soy sauce: Oyster sauce: Yeast extract: Five-spice powder: White pepper powder: Disodium 5'-guanylate: Disodium 5'-inosinate: Monosodium glutamate: 2,5-dimethylpyrazine: Furfural: Guaiacin = 2100: 700: 700: 831: 1050: 280: 530: 50: 35: 18: 1.0: 0.2: 10.0: 0.8: 1.2: 0.3. Ingredient preparation: Rehydrate the dried shiitake mushrooms, dried king oyster mushrooms, and dried button mushrooms. After rehydration, wash them and then dice them and mix them together to make mushroom cubes. Pre-treatment: Blanch the diced mushrooms, then rinse them in cold water, followed by centrifugal drying and oven drying; blanch the diced mushrooms in boiling water for 90 seconds, then remove and cool in ice water for 5 minutes; the moisture content of the mushrooms after centrifugation and drying is controlled at 55%. Sauce preparation: Pour the sauce ingredients (white sugar, light soy sauce, etc.) and additional flavoring substances (disodium 5'-guanylate, monosodium glutamate, 2,5-dimethylpyrazine, etc.) into a pot, heat and stir to dissolve them completely, forming a flavor-enhanced sauce; Marinating: Mix the pre-treated diced mushrooms thoroughly with the flavor-enhancing sauce and marinate for 18.4 hours.

[0140] This flavor-addition process can quickly and stably construct specific complex flavor characteristics for products by introducing a variety of flavor substances.

[0141] Example 29 (Flavor Addition + Steaming) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the flavored diced mushrooms into a steamer and steam for 15-20 minutes to cook them.

[0142] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 45.2mg, 5'-inosinic acid 5.8mg, glutamic acid 2055.4mg, total free amino acids 2841.9mg, lentinan 8.0mg, 1-octen-3-ol 5.1mg, pyrazines 5.3mg, furans 6.4mg, short-chain aldehydes 2.8mg, ethyl acetate 1.7mg, lactic acid / acetic acid 11.2mg, guaiacol 1.5mg, and γ-glutamyl peptide 4.0mg.

[0143] According to the evaluation, the judges gave an average score of 78.53 points, while the consumers gave an average score of 4.16 points.

[0144] Example 30 (Flavor Addition + Roasting) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the flavored mushroom cubes (prepared with edible mushroom sauce) into the oven and bake for 10-15 minutes to cook them.

[0145] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 38.2mg, 5'-inosinic acid 4.8mg, glutamic acid 2043.6mg, total free amino acids 2782.1mg, lentinan 4.4mg, 1-octen-3-ol 2.4mg, pyrazines 19.4mg, furans 22.2mg, short-chain aldehydes 4.4mg, ethyl acetate 1.7mg, lactic acid / acetic acid 11.1mg, guaiacol 4.7mg, and γ-glutamyl peptide 1.5mg.

[0146] According to the evaluation, the judges gave an average score of 74.92 points, while the consumers gave an average score of 4.53 points.

[0147] Example 31 (Flavor Addition + Frying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Deep-fry the flavored edible mushroom cubes in edible oil at 200-250℃ for 8-10 minutes to cook them.

[0148] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 40.8mg, 5'-inosinic acid 5.2mg, glutamic acid 2071.8mg, total free amino acids 2834.7mg, lentinan 6.1mg, 1-octen-3-ol 3.5mg, pyrazines 16.0mg, furans 18.8mg, short-chain aldehydes 12.0mg, ethyl acetate 1.7mg, lactic acid / acetic acid 11.2mg, guaiacol 1.7mg, and γ-glutamyl peptide 2.2mg.

[0149] According to the evaluation, the judges gave an average score of 73.11 points, while the consumers gave an average score of 4.39 points.

[0150] Example 32 (Flavor Addition + Drying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the flavored edible mushroom cubes into an oven and dry them at 120℃ for 25-30 minutes to mature them.

[0151] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 48.2mg, 5'-inosinic acid 6.3mg, glutamic acid 2170.5mg, total free amino acids 3172.6mg, lentinan 9.0mg, 1-octen-3-ol 5.1mg, pyrazines 5.1mg, furans 6.1mg, short-chain aldehydes 3.0mg, ethyl acetate 1.8mg, lactic acid / acetic acid 11.6mg, guaiacol 1.6mg, and γ-glutamyl peptide 5.5mg.

[0152] According to the evaluation, the judges gave an average score of 75.06 points, while the consumers gave an average score of 4.31 points.

[0153] Example 33 (Flavor Addition + Stir-frying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the flavored diced mushrooms into a wok preheated to 180-200℃ and stir-fry quickly for 5-8 minutes to cook them.

[0154] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 40.1mg, 5'-inosinic acid 5.0mg, glutamic acid 2062.9mg, total free amino acids 2808.3mg, lentinan 5.3mg, 1-octen-3-ol 3.1mg, pyrazines 17.3mg, furans 19.7mg, short-chain aldehydes 4.6mg, ethyl acetate 1.7mg, lactic acid / acetic acid 11.1mg, guaiacol 4.0mg, and γ-glutamyl peptide 1.8mg.

[0155] According to the evaluation, the judges' average score was 76.84 points, and the consumers' average score was 4.45 points.

[0156] Example 34 (Enzymatically hydrolyzed diced edible mushrooms with a sauce flavor) This embodiment provides uncooked edible mushroom paste-flavored diced mushrooms as a uniform cooking ingredient for enzymatic hydrolysis treatment in subsequent embodiments, specifically as follows: Prepare diced mushrooms according to the following mass ratio: Dried shiitake mushrooms: Dried king oyster mushrooms: Dried button mushrooms: White sugar: Light soy sauce: Dark soy sauce: Oyster sauce: Yeast extract: Five-spice powder: White pepper powder: Protease = 2100: 700: 700: 831: 1050: 280: 530: 50: 35: 18: 2.

[0157] Among them, proteases include: neutral proteases that randomly cleave large protein molecules; flavor proteases that cleave polypeptides into amino acids by forming a complex of aminopeptidase and dipeptidyl peptidase; and transglutaminases that generate structurally stable γ-glutamyl peptides that provide a rich flavor.

[0158] Ingredient preparation: Rehydrate the dried shiitake mushrooms, dried king oyster mushrooms, and dried button mushrooms. After rehydration, wash them and then dice them and mix them together to make mushroom cubes. Pretreatment: Blanch the diced mushrooms, rinse them with cold water, then centrifuge and dry them, and finally put them into an oven to dry; blanch the diced mushrooms in boiling water for 90 seconds, then remove them and cool them in ice water for 5 minutes; the moisture content of the diced mushrooms after centrifugation and drying should be controlled at 55%; Sauce preparation: heat and mix the sauce ingredients in a pot, and cool them to 45-50℃ for later use; Deep enzymatic hydrolysis: Add protease to the cooled sauce and stir well to activate it. Mix the pre-treated mushroom pieces thoroughly with the activated enzymatically hydrolyzed sauce and carry out the enzymatic hydrolysis reaction at a constant temperature of 45-50℃ for 4 hours; Pickling: After enzymatic hydrolysis, the mixture is transferred to a 4°C cold storage and allowed to continue low-temperature maturation for 6-12 hours.

[0159] This deep enzymatic hydrolysis process achieves targeted and efficient enrichment of umami substances (glutamic acid, 5'-guanosine monophosphate) and rich-tasting substances (γ-glutamyl peptide) through the synergistic effect of the aforementioned protease preparations and ribonuclease. At the same time, the byproducts of enzymatic hydrolysis can serve as a transitional bridge, making the introduction and transition of flavor more natural.

[0160] Considering that enzymatic hydrolysates are easily destroyed by high temperatures, resulting in flavor loss, subsequent processes have been improved.

[0161] Example 35 (Enzymatic hydrolysis + steaming) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the diced edible mushrooms with sauce, which have undergone deep enzymatic hydrolysis, into a steamer and steam at 90-95℃ for 20-25 minutes to cook them.

[0162] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 80.6mg, 5'-inosinic acid 11.5mg, glutamic acid 2765.7mg, total free amino acids 3801.3mg, lentinan 7.6mg, 1-octen-3-ol 4.8mg, furans 0.2mg, lactic acid / acetic acid 5.1mg, and γ-glutamyl peptide 4.0mg.

[0163] According to the evaluation, the judges gave an average score of 86.08 points, while the consumers gave an average score of 4.44 points.

[0164] Example 36 (Enzymatic hydrolysis + roasting) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Diced edible mushrooms with sauce, which have undergone deep enzymatic hydrolysis, are placed in an oven and baked at a low temperature of 130-140℃ for 8-10 minutes, followed by infrared roasting at 15-20℃ or above 300℃ for further cooking.

[0165] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 73.3mg, 5'-inosinic acid 10.4mg, glutamic acid 2752.6mg, total free amino acids 3743.8mg, lentinan 4.0mg, 1-octen-3-ol 2.1mg, pyrazines 15.0mg, furans 17.1mg, short-chain aldehydes 1.6mg, lactic acid / acetic acid 5.0mg, guaiacol 3.2mg, and γ-glutamyl peptide 2.7mg.

[0166] According to the evaluation, the judges gave an average score of 88.23 points, while the consumers gave an average score of 4.78 points.

[0167] Example 37 (Enzymatic hydrolysis + oil bath) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: The diced edible mushrooms with sauce, which have undergone deep enzymatic hydrolysis, are cooked in an oil bath at 105-115℃ for 20-30 minutes.

[0168] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 75.9mg, 5'-inosinic acid 10.8mg, glutamic acid 2783.1mg, total free amino acids 3788.5mg, lentinan 5.7mg, 1-octen-3-ol 3.2mg, pyrazines 11.6mg, furans 13.7mg, short-chain aldehydes 9.2mg, lactic acid / acetic acid 5.1mg, guaiacol 0.2mg, and γ-glutamyl peptide 3.4mg.

[0169] According to the evaluation, the judges gave an average score of 86.88, while the consumers gave an average score of 4.65.

[0170] Example 38 (Enzymatic hydrolysis + drying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Place the diced edible mushrooms with sauce, which have undergone deep enzymatic hydrolysis, into a vacuum oven and dry them at 80-90℃ for 40-50 minutes to mature them.

[0171] The analysis revealed the following flavor compounds and their contents per 100g sample: 5'-guanylic acid 83.6mg, 5'-inosinic acid 11.8mg, glutamic acid 2981.4mg, total free amino acids 4133.9mg, lentinan 8.6mg, 1-octen-3-ol 4.8mg, pyrazines 0.3mg, furans 0.4mg, short-chain aldehydes 0.1mg, ethyl acetate 0.1mg, lactic acid / acetic acid 5.5mg, guaiacol 0.1mg, and γ-glutamyl peptide 6.7mg.

[0172] According to the evaluation, the judges gave an average score of 84.54 points, while the consumers gave an average score of 4.52 points.

[0173] Example 39 (Enzymatic hydrolysis + stir-frying) This embodiment provides a method for processing and cooking diced edible mushrooms with a sauce flavor, specifically as follows: Diced edible mushrooms with a sauce, which have undergone deep enzymatic hydrolysis, are placed in a wok preheated to 220-240℃ and stir-fried quickly for 3-5 minutes to cook them rapidly. The stir-frying process must maintain a high temperature to produce the "wok hei" (wok aroma) flavor. To balance the "wok hei" with the flavor compounds, the only way is to increase the stir-frying temperature and reduce the stir-frying time.

[0174] The flavor compounds and their contents per 100g sample were as follows: 5'-guanylic acid 75.2mg, 5'-inosinic acid 10.6mg, glutamic acid 2774.8mg, total free amino acids 3772.5mg, lentinan 4.9mg, 1-octen-3-ol 2.8mg, pyrazines 13.0mg, furans 14.7mg, short-chain aldehydes 1.8mg, lactic acid / acetic acid 5.0mg, guaiacol 2.6mg, and γ-glutamyl peptide 3.1mg.

[0175] According to the evaluation, the judges gave an average score of 87.79, while the consumers gave an average score of 4.74.

[0176] Example 40 This embodiment provides an analysis of the impact of the edible mushroom sauce flavoring process on the antibacterial effect.

[0177] Among them, since the ripening process involves high-temperature processing, most of the vegetative microorganisms in the samples are effectively killed, ensuring that the products are commercially sterile or have extremely low initial colony counts when they leave the factory. Under standard sealed storage conditions, all 30 groups of samples showed excellent microbial stability and were all qualified.

[0178] In the usage scenario test, the fermentation process in the flavor introduction process has a certain antibacterial effect because the lactic acid bacteria produce a large amount of acid during fermentation, which lowers the pH value of the product. The impact of the other flavor introduction processes on the number of bacteria is negligible.

[0179] Steaming introduces a large amount of moisture, resulting in poor antibacterial effect in the corresponding experimental group in actual use scenarios; stir-frying and roasting have better antibacterial effects than the fine sieving results in Example 1; deep-frying introduces a large amount of oil to coat the food, effectively isolating the external bacteria from oxygen acquisition, and drying effectively reduces the moisture content of the food. Both can effectively inhibit the growth of the introduced bacteria.

[0180] Preferably, fresh mushrooms can be used as raw materials when there is a stable supply. Fresh mushrooms can be directly substituted according to the quality ratio after rehydration. Fresh mushrooms retain their flavor compounds and texture to the greatest extent, resulting in products with superior flavor and texture. While dried mushrooms lose a lot of flavor compounds during the drying process, the chemical reactions during drying also give them a unique "dried goods" flavor and a very long shelf life.

[0181] Taking into account both the storage advantages brought by the antibacterial effect and the taste score, it was ultimately decided to use a combined process of enzymatic hydrolysis and oil bath for processing.

[0182] In summary, by setting the optimal ratio, the unique textures and flavors of different mushrooms can be synergistically brought out. The enzymatic hydrolysis, soaking, and oil bath processes of the sauce, while ensuring antibacterial effects, impart multi-layered textures to the diced mushrooms. This satisfies the palates of both consumers and professional tasters, and is suitable for most eating occasions.

[0183] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A type of edible mushroom diced with a sauce flavor, characterized in that: It includes the following ingredients: shiitake mushrooms, king oyster mushrooms, button mushrooms, protease, water, and cooking oil.

2. The edible mushroom sauce-flavored diced mushrooms according to claim 1, characterized in that, It also includes the following sauce ingredients: white sugar, light soy sauce, dark soy sauce, oyster sauce, yeast extract, five-spice powder, and white pepper powder.

3. A method for preparing edible mushroom sauce-flavored diced mushrooms, used to prepare the edible mushroom sauce-flavored diced mushrooms of claim 1 or 2 above, comprising the following steps: S1 Ingredient preparation: Rehydrate the dried shiitake mushrooms, dried king oyster mushrooms, and dried button mushrooms. After rehydration, wash them and then dice them and mix them together to form mushroom cubes. S2 Pretreatment: Blanch the diced mushrooms, rinse them with cold water, then centrifuge and dry them, and finally put them into an oven to dry. S3 sauce preparation: Pour the sauce ingredients into a pot, heat and mix, then cool and add protease and stir to mix; S4 enzymatic hydrolysis and pickling: The pre-treated mushroom pieces are thoroughly mixed with the activated sauce, and the mixture is placed in a constant temperature environment for enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the mixture is placed in a cold storage for low-temperature pickling. S5 oil bath maturation: Place the marinated mushroom pieces into preheated cooking oil for oil bath maturation, and then remove excess oil using a centrifuge. S6 Packaging: After the oil is drained, the finished product is placed into the product packaging and then sealed. The packaged product is then placed in a sterilizer for high-temperature sterilization. After sterilization and passing the inspection, the product is labeled, boxed, and put into storage.

4. The method for preparing edible mushroom sauce-flavored diced mushrooms according to claim 3, characterized in that, The pretreatment step S2 specifically includes: blanching the diced mushrooms in boiling water for 90 seconds to inactivate enzymes and bacteria and remove the earthy taste of the mushrooms; cooling them in ice water for 5 minutes after blanching to give them an extra texture; and controlling the moisture content of the diced mushrooms after centrifugation and drying to 50-60% to allow for quick flavor absorption later.

5. The method for preparing edible mushroom sauce-flavored diced mushrooms according to claim 3, characterized in that, Step S4, enzymatic hydrolysis for flavor enhancement, involves placing the mixture in a constant temperature environment of 45-50°C for 4 hours for enzymatic hydrolysis, which efficiently hydrolyzes flavor substances and avoids the generation of unpleasant flavors. After enzymatic hydrolysis, the mixture is marinated at low temperature for 6-12 hours, allowing the flavor substances on the surface of the mushroom pieces to penetrate into the interior.

6. The method for preparing edible mushroom sauce-flavored diced mushrooms according to claim 3, characterized in that, The S5 oil bath aging process involves bathing the mushroom pieces in an oil bath at 105-115°C for 20-30 minutes to initiate Maillard and caramelization reactions, thereby introducing additional flavors and preventing the decomposition of flavor compounds during aging.

7. The method for preparing edible mushroom sauce-flavored diced mushrooms according to claim 3, characterized in that, By weight, the ratio of dried shiitake mushrooms: dried king oyster mushrooms: dried button mushrooms: protease: white sugar: light soy sauce: dark soy sauce: oyster sauce: yeast extract: five-spice powder: white pepper powder = 1400~2800: 400~1000: 350~950: 3~10: 600~1000: 750~1250: 100~450: 250~800: 35~90: 25~50: 8~30.

8. The method for preparing edible mushroom sauce-flavored diced mushrooms according to claims 3-7, characterized in that, By weight, the ratio of dried shiitake mushrooms: dried king oyster mushrooms: dried button mushrooms: protease: white sugar: light soy sauce: dark soy sauce: oyster sauce: yeast extract: five-spice powder: white pepper powder = 2100: 700: 700: 5: 831: 1050: 280: 530: 50: 35:

18.

9. The method for preparing edible mushroom sauce-flavored diced mushrooms according to claim 3, characterized in that, In step S1, the mushrooms are cut into cubes with a side length of 1cm to ensure the uniformity of heat and flavor transfer in the subsequent pretreatment, enzymatic hydrolysis and cooking steps, so as to obtain the best chewing texture.

10. The method for preparing edible mushroom sauce-flavored diced mushrooms according to claim 3, characterized in that, In step S1, the mushrooms are cut into cubes with a side length of 1cm to ensure the uniformity of heat and flavor transfer in the subsequent pretreatment, enzymatic hydrolysis and cooking steps, so as to obtain the best chewing texture.

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