Medicinal and edible juice-exploded mushroom pastry stuffing and production process thereof

Abstract

The invention discloses medicinal and edible homologous juice-exploded mushroom pastry stuffing and a production process thereof, and belongs to the technical field of food processing. The production process provided by the invention comprises the following steps: carrying out ultrasonic-assisted wall breaking on the mushroom composition, and carrying out colloid mill wall breaking treatment on the traditional Chinese medicinal material composition to obtain medicinal material homogenate; heating flaxseed oil microcapsules, sequentially adding seasonings, the pretreated mushrooms and the medicinal material homogenate, and stir-frying to obtain a stuffing base material; performing ultrahigh-pressure sterilization on the stuffing base material, cooling, and mixing with fresh frozen fish particles and spiced beef particles; and finally performing vacuum packaging and freezing. Active ingredients are efficiently released through a synergistic wall breaking technology, flavor and nutrition are protected by utilizing a microencapsulation technology, and ultrahigh-pressure sterilization and specific texture design are combined, so that the prepared stuffing is high in active ingredient dissolution rate, good in oxidation stability and excellent in flavor retention, has a unique'juice explosion 'taste and a shelf life of 18 months or more, and is suitable for industrial production. The method is of great significance to food safety and quality guarantee.

Description

Technical Field

[0001] This invention relates to the technical field of food processing technology, and more specifically, to a medicinal and edible mushroom filling for pastries and its production process. Background Technology

[0002] Currently, with the increasing demand for healthy eating among consumers, the market for foods with specific health benefits continues to expand. In the field of pastry fillings, traditional products mostly focus on meeting basic taste needs, such as fillings made with fresh meat, vegetables, or common mushrooms. Their nutritional structure is relatively simple, and their health benefits are limited. To increase added value, some manufacturers have begun to try adding common medicinal and edible ingredients to fillings, such as goji berries and red dates. However, these are usually simply added without scientific formulation or in-depth processing, resulting in low release rates and bioavailability of active ingredients, thus diminishing their health benefits. The effects are not significant. In terms of processing technology, the mainstream production methods still rely on high-temperature frying, deep-frying, or steaming. These processes can easily lead to the degradation or destruction of heat-sensitive functional components (such as mushroom polysaccharides and active ingredients of traditional Chinese medicine). At the same time, volatile flavor substances in spices are easily lost at high temperatures, affecting the flavor profile and nutritional value of the final product. In terms of preservation, high-moisture and high-nutrient fillings are prone to microbial growth and oxidative rancidity. Although conventional heat sterilization can extend the shelf life, it will cause secondary damage to the texture, flavor, and nutritional components of the filling.

[0003] Functional fillings using existing technologies generally suffer from problems such as unclear efficacy, difficulty in balancing flavor and nutrition, short shelf life, and unstable quality, specifically including: In terms of ingredient compatibility, there is a lack of in-depth research on the synergistic effect mechanism between mushrooms and Chinese medicinal herbs. Simply piling them together not only fails to achieve health benefits, but may also affect palatability due to flavor conflicts. During processing, traditional crushing and stir-frying techniques are difficult to effectively break down the cell walls of mushrooms and Chinese medicinal herbs, resulting in a large number of active ingredients being trapped inside the cells and unable to be released. At the same time, prolonged high-temperature heating further exacerbates the loss of nutrients and aroma. Natural flavorings added to enhance aroma tend to evaporate significantly during heat treatment, resulting in a short-lasting fragrance and an overly concentrated flavor release that lacks complexity.

[0004] Therefore, developing a filling product and its production process that scientifically integrates deliciousness, health benefits, texture, and preservation technology has significant market importance and technological value. Summary of the Invention

[0005] The purpose of this invention is to provide a juicy mushroom filling for pastries that is both food and medicine, and its production process. By using a specific weight ratio of mushroom composition and traditional Chinese medicine composition that is both food and medicine, the filling's immune-regulating and antioxidant health functions are enhanced based on the principle of synergistic effect. Flaxseed oil microcapsules are used as the core oil and flavor carrier, and their slow-release properties effectively protect heat-sensitive nutrients and volatile aroma substances during the frying process, aiming to solve the problems in the prior art.

[0006] To address the above problems, this invention provides a method for preparing a filling for juicy, medicinal mushroom pastries, comprising the following steps: S1: The mushroom composition, the medicinal herb composition, beef and fish soup are pretreated to obtain pretreated mushrooms, medicinal herb homogenate, braised beef granules and frozen fish granules, respectively; wherein, the pretreatment of the mushroom composition includes ultrasonic-assisted cell wall breaking treatment, and the pretreatment of the medicinal herb composition includes colloid mill cell wall breaking treatment; the braising process of the braised beef granules uses a spice packet containing microencapsulated spices; S2: Heat the flaxseed oil microcapsules, add the chopped green onion, ginger and garlic from the compound seasoning and sauté until fragrant, then add the remaining components from the compound seasoning and sauté until fragrant, then add the pre-treated mushrooms and stir-fry, finally add the herbal paste and stir-fry evenly, and remove from the pot to obtain the filling base. S3: The filling base is subjected to ultra-high pressure sterilization. S4: Cool the sterilized filling base material, and then mix it evenly with the frozen fish particles and the braised beef particles to obtain the final pastry filling; S5: Vacuum pack the final pastry filling and freeze it for storage.

[0007] Preferably, the mushroom composition includes black truffle, matsutake, porcini, fresh enoki mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps militaris, and maitake mushroom; the medicinal and edible herbal composition includes cistanche deserticola, nine-steamed and nine-dried polygonatum, wolfberry, black wolfberry, cynomorium songaricum, poria cocos, yam, eucommia ulmoides, and tangerine peel.

[0008] Preferably, in step S1, the power of the ultrasonic-assisted cell wall breaking treatment is 350~450W and the temperature is 50~65℃; the particle size of the medicinal material homogenate after the colloid mill cell wall breaking treatment is controlled at 20~50μm.

[0009] Preferably, in step S1, the particle size of the braised beef granules is 8-10 mm; the particle size of the frozen fish granules is 3-5 mm.

[0010] Preferably, in step S2, the flaxseed oil microcapsules are heated to 70-80°C, the frying temperature is controlled at 60-70°C, and the frying time is 5-8 minutes.

[0011] Preferably, in step S3, the conditions for ultra-high pressure sterilization are: pressure 350~450MPa, temperature 2~6℃, and holding time 8~12min.

[0012] Preferably, in step S5, the vacuum packaging uses an oxygen permeability of less than 0.1 cm. 3 / (m 2 A composite film with a thickness of 24 hours atm is used, and an oxygen absorber is added to the packaging.

[0013] This invention also provides a medicinal and edible mushroom filling for pastries, prepared by the above-described method.

[0014] Preferably, the filling base comprises, by weight: 60-75 parts of filling base, 10-15 parts of frozen fish granules, and 15-20 parts of braised beef granules; the filling base is made by weight from the following raw materials: 45-55 parts of mushroom composition, 10-15 parts of medicinal and edible herbal composition, 15-25 parts of compound seasoning, and 8-12 parts of flaxseed oil microcapsules.

[0015] Preferably, in the mushroom composition, the weight ratio of black truffle, matsutake, porcini, fresh crab mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps militaris and maitake mushroom is 2~3:8~10:13~16:15~20:8~12:4~6:8~12:2~4:1~3; In the aforementioned medicinal and edible herbal composition, the weight ratio of Cistanche deserticola, nine-steamed and nine-dried Polygonatum sibiricum, wolfberry, black wolfberry, Cynomorium songaricum, Poria cocos, Dioscorea opposita, Eucommia ulmoides and Citrus reticulata peel is 3~4:3~4:3~4:1~2:1~2:4~6:2~4:1~3:0.5~2; The braised beef cubes are made from beef that has been braised and then cut. The spice packet used for braising contains spices that have been microencapsulated. The microencapsulated spices include at least one of star anise, nutmeg, cardamom, Sichuan pepper, white cardamom, bay leaf, fennel, coriander seed, amomum villosum, fennel seeds, and rosemary.

[0016] Compared with existing technologies, the medicinal and edible mushroom filling and its production process provided by this invention have the following beneficial effects: In the production process, the spices used in the braised beef cubes are microencapsulated to achieve controlled and sustained release of aroma, so that the product can still present a rich and lasting complex aroma when cooked and heated. The combination of frozen fish granules with filling base and large pieces of braised beef achieves the combination of solid matrix and colloid. The colloid can lock in the moisture of the internal solid matrix, which can produce a juicy taste during the steaming and cooking of pastries. In addition, the vacuum packaging of PET / PA / PE high barrier composite film and the addition of quantitative deoxidizers can significantly extend the shelf life to 12 months under the -18℃ freezing condition. It can also maintain the unsaturated fatty acids of flaxseed oil and the natural color and flavor of mushrooms and medicinal materials for a long time, achieving stable quality from production line to table.

[0017] By using a specific weight ratio of mushroom composition and medicinal herb composition, the immune-regulating and antioxidant health functions of the filling are enhanced based on the principle of synergistic effect. Flaxseed oil microcapsules are used as the core oil and flavor carrier. Their slow-release properties effectively protect heat-sensitive nutrients and volatile aroma substances during the stir-frying process. A low-temperature stir-frying process of 60-70℃ is set to minimize the degradation of active ingredients and flavor loss. At the same time, ultra-high pressure non-thermal sterilization of 350-450MPa is set to deeply break the cell structure of mushrooms and medicinal herbs to promote the release of components, while effectively inactivating microorganisms, providing a solid guarantee for the food safety and quality of the filling. Detailed Implementation

[0018] This invention provides a method for preparing a juicy mushroom filling for pastries that is both food and medicine. This method, through a series of specific processing steps, aims to efficiently extract the active ingredients from the raw materials while preserving their natural flavor and nutrition to the maximum extent. Simultaneously, through innovative textural design and sterilization packaging processes, the final filling product is endowed with a unique "juicy" texture, excellent stability, and extended shelf life.

[0019] Specifically, the preparation method includes the following steps: S1: The mushroom composition, the medicinal herb composition, beef, and fish broth are pretreated to obtain pretreated mushrooms, medicinal herb homogenates, braised beef granules, and frozen fish granules, respectively. In this step, the pretreatment method of the raw materials is crucial to the quality of the final product. The pretreatment of the mushroom composition includes ultrasonic-assisted cell disruption. Ultrasonic treatment is a cell disruption technology that utilizes high-frequency mechanical waves to generate cavitation effects and other physical actions; it is commonly used in food processing to promote the release of intracellular solubilities. The pretreatment of the medicinal herb composition includes colloid milling. A colloid mill is a machine that uses high-speed shearing to ultrafinely pulverize materials, grinding solid raw materials to the micron level, thereby increasing their surface area and facilitating the dissolution of functional components. Furthermore, the braising process of the braised beef granules uses a spice packet containing microencapsulated spices. Microencapsulation technology is a technique that encapsulates core materials in microcapsules; it is commonly used in the food industry to protect flavor substances, control release, and improve stability. Spices treated with this technique are designed to better retain their aroma components during the braising process and release them slowly when consumed later.

[0020] S2: Heat the flaxseed oil microcapsules, add minced scallions, ginger, and garlic from the compound seasoning and sauté until fragrant. Then add the remaining components of the compound seasoning and sauté until fragrant. Next, add the pre-treated mushrooms and stir-fry. Finally, add the herbal paste and stir-fry evenly. Remove from heat to obtain the filling base. This step is a crucial stir-frying process for the flavor formation of the filling. Flaxseed oil is rich in polyunsaturated fatty acids, and microencapsulation effectively prevents its oxidative deterioration during heating. Controlling the appropriate stir-frying temperature and time is to enhance the aroma of various raw materials while avoiding excessive heat load that could damage heat-sensitive nutrients and flavor compounds.

[0021] S3: The filling base is subjected to ultra-high pressure sterilization. Ultra-high pressure sterilization is a non-thermal sterilization technology that uses hydrostatic pressure of hundreds of megapascals to destroy the cell structure of microorganisms, thereby achieving a sterilization effect. Compared with traditional thermal sterilization, this technology can be carried out at lower temperatures, thus causing less damage to the color, flavor, nutritional components, and texture of the food.

[0022] S4: Cool the sterilized filling base to room temperature, then mix it evenly with the frozen fish particles and the braised beef cubes to obtain the final pastry filling. The mixing in this step must be done gently to maintain the integrity of the frozen fish particles and braised beef cubes. The frozen fish particles will melt during subsequent steaming and cooking, forming a broth, which is the core design element for creating a "juicy" texture.

[0023] S5: Vacuum-pack the final pastry filling and freeze it. Vacuum packaging effectively removes oxygen from the packaging, inhibiting the growth of aerobic microorganisms and fat oxidation. Using packaging materials with high oxygen barrier properties, supplemented with oxygen absorbers, can further extend the oxidation induction period of the product. Freezing is for maintaining the microbiological safety and sensory quality of the product in the long term.

[0024] In a preferred embodiment of the present invention, the fungal composition includes black truffle, matsutake, porcini, fresh enoki mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps militaris, and maitake mushroom. These fungi are all edible fungal resources, possessing not only unique flavors but also rich in polysaccharides, proteins, dietary fiber, and various trace elements. The medicinal and edible herbal composition includes cistanche, nine-steamed and nine-dried polygonatum, wolfberry, black wolfberry, cynomorium, poria cocos, yam, eucommia, and dried tangerine peel. These raw materials are all listed in the National Directory of Medicinal and Edible Herbs, possessing different tonic effects in traditional Chinese medicine theory and rich in various active ingredients in modern nutrition, such as polysaccharides, saponins, and flavonoids.

[0025] Preferably, in step S1, the power of the ultrasonic-assisted cell disruption treatment is 350~450W, and the temperature is 50~65℃; the particle size of the homogenized medicinal material after the colloid mill cell disruption treatment is controlled at 20~50μm. These parameter ranges are determined through process optimization to achieve efficient cell disruption and component release, while avoiding increased energy consumption or undesirable flavor caused by over-processing.

[0026] Preferably, in step S1, the braised beef granules have a particle size of 8-10 mm; the frozen fish granules have a particle size of 3-5 mm. Particles within this size range can create a good textural contrast with the filling base, providing a distinct grainy texture during tasting while ensuring the frozen fish granules melt evenly during subsequent heating, resulting in the desired juicy texture.

[0027] Preferably, in step S2, the flaxseed oil microcapsules are heated to 70-80°C, the frying temperature is controlled at 60-70°C, and the frying time is 5-8 minutes. These gentle frying conditions are conducive to the formation and fusion of flavor substances, while minimizing the loss of heat-sensitive components in the flaxseed oil and raw materials.

[0028] Preferably, in step S3, the ultra-high pressure sterilization conditions are: pressure 350~450MPa, temperature 2~6℃, and holding time 8~12min. This combination of parameters has been shown to achieve a good balance between meeting commercial sterility requirements and maximizing product quality retention.

[0029] Preferably, in step S5, the vacuum packaging uses an oxygen permeability of less than 0.1 cm. 3 / (m 2This type of high-barrier packaging material is a composite film (24h·atm) with an oxygen absorber added to the packaging. Common high-barrier packaging materials are multilayer films made from resins such as polyester (PET), nylon (PA), and polyethylene (PE) through co-extrusion or dry lamination. The oxygen absorber is a food preservative that absorbs free and dissolved oxygen within the packaging.

[0030] This invention also provides a medicinal and edible mushroom filling for pastries, prepared by the above method. This product integrates multiple nutritional and flavorful ingredients, and its essence is locked in through a specific process.

[0031] In a preferred filling formula, the filling comprises, by weight: 60-75 parts filling base, 10-15 parts frozen fish granules, and 15-20 parts braised beef granules. The filling base, by weight, is made from the following ingredients: 45-55 parts mushroom composition, 10-15 parts medicinal and edible herbal composition, 15-25 parts compound seasoning, and 8-12 parts flaxseed oil microcapsules. This formulation ensures a rich flavor, balanced nutrition, and suitable moisture and texture in the filling.

[0032] More preferably, in the mushroom composition, the weight ratio of black truffle, matsutake, porcini, fresh enoki mushroom, white oyster mushroom, golden enoki mushroom, king oyster mushroom, cordyceps militaris, and maitake mushroom is 2~3:8~10:13~16:15~20:8~12:4~6:8~12:2~4:1~3. This composite ratio allows the delicious flavors and textures of the different mushrooms to complement each other, creating a rich and layered taste.

[0033] In the aforementioned medicinal and edible herbal composition, the weight ratio of Cistanche deserticola, nine-steamed and nine-dried Polygonatum sibiricum, Lycium barbarum, black Lycium barbarum, Cynomorium songaricum, Poria cocos, Dioscorea opposita, Eucommia ulmoides, and Citrus reticulata peel is 3~4:3~4:3~4:1~2:1~2:4~6:2~4:1~3:0.5~2. This formulation aims to harmonize the properties and flavors of the various medicinal and edible ingredients and to enable their active components to produce a synergistic effect.

[0034] The braised beef cubes are made from beef that has been braised and then cut. The spice packet used in the braising process contains microencapsulated spices, including at least one of star anise, nutmeg, cardamom, Sichuan peppercorns, white cardamom, bay leaves, fennel seeds, coriander seeds, amomum villosum, fennel seeds, and rosemary. These spices are common and core components of Chinese braised flavors, and through microencapsulation, their aroma release is more persistent and controllable.

[0035] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0036] The implementation of the present invention will be described in detail below with reference to specific embodiments.

[0037] The preparation method of the intermediate raw materials used in the examples: Preparation method of flaxseed oil microcapsules: The microcapsules are prepared by spray drying. Modified starch and whey protein (weight ratio 1:1) are used as wall materials, mixed with flaxseed oil (core material) at a core-to-wall ratio of 1:4. The mixture is then emulsified by high-speed shearing to form an emulsion. The solid content is adjusted to 30%, and the mixture is spray-dried (inlet air temperature 180℃, outlet air temperature 80℃) to obtain microcapsule powder. The encapsulation efficiency of the microcapsules is ≥90%, and the average particle size is 20-50 μm.

[0038] Preparation of microencapsulated flavorings: The microencapsulated fragrance powder was prepared using a spray drying method: maltodextrin and gum arabic were mixed as wall materials (weight ratio 3:1) with fragrance essential oils as core materials at a core-to-wall ratio of 1:4. The mixture was then emulsified under high-speed shearing to form an emulsion. The solid content was adjusted to 30%-35%, and the powder was spray-dried (inlet air temperature 180-200℃, outlet air temperature 80-95℃) to obtain the microencapsulated fragrance powder. The encapsulation efficiency of the microcapsules was ≥85%, and the average particle size was 10-50 μm.

[0039] Preparation of clam extract: The clam extract was prepared by hot water extraction: clam meat and water were mixed at a weight ratio of 1:4 and heated at 90-100℃ for 1-2 hours. The residue was removed by filtration to obtain clam extract. The extract was then concentrated to 1 / 5 of its original volume under vacuum conditions to obtain concentrated clam extract.

[0040] Example 1 A juicy mushroom filling for pastries, made from medicinal and edible ingredients, comprises, by weight: 60 parts filling base, 10 parts frozen fish granules, and 15 parts braised beef granules; the filling base is made from the following ingredients by weight: 45 parts mushroom composition, 10 parts medicinal and edible herbal composition, 15 parts compound seasoning, and 8 parts flaxseed oil microcapsules; the mushroom composition consists of black truffle, matsutake, porcini, fresh crab mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps, and maitake mushroom; the medicinal and edible herbal composition consists of cistanche, nine-steamed and nine-dried polygonatum, wolfberry, black wolfberry, cynomorium, poria, yam, eucommia, and dried tangerine peel; the compound seasoning includes black bean paste, Anhui broad bean paste, clam extract, brewed soy sauce, Guangdong fermented soybean paste, rock sugar, spicy soy sauce, scallion, ginger, garlic, and lemon leaf juice.

[0041] In the mushroom composition, the weight ratio of black truffle, matsutake, porcini, fresh enoki mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps militaris and maitake mushroom is 2:8:13:15:8:4:8:2:1.

[0042] In the combination of medicinal and edible herbs, the weight ratio of Cistanche deserticola, nine-steamed and nine-dried Polygonatum sibiricum, wolfberry, black wolfberry, Cynomorium songaricum, Poria cocos, Dioscorea opposita, Eucommia ulmoides and Citrus reticulata peel is 3:3:3:1:1:4:2:1:0.5.

[0043] The braised beef cubes have a diameter of 8mm and are made from beef that has been braised and then cut. The braising spice packet used in the braising process contains spices that have undergone microencapsulation.

[0044] The microencapsulated spices include star anise, nutmeg, and cardamom, mixed in a ratio of 1:1:1, with a weight ratio of 1:4 between the microcapsule core material and the wall material.

[0045] The filling undergoes ultra-high pressure sterilization and vacuum packaging. The ultra-high pressure treatment conditions are 350 MPa, 2℃, and 8 min. The oxygen permeability of the composite film used for vacuum packaging is less than 0.1 cm. 3 / (m 2 ·24h·atm).

[0046] A production process for a juicy mushroom filling used in both food and medicine includes the following steps: S1: Weigh out the mushroom composition, medicinal materials, braised beef granules, and frozen fish granules by weight and pre-process them. S2: Heat the flaxseed oil microcapsules in the raw materials to 70°C, add the chopped green onion, ginger and garlic from the compound seasoning and sauté until fragrant, then add the remaining components from the compound seasoning and sauté until fragrant, control the temperature at 60°C, then add the pre-treated mushrooms and continue to stir-fry for 5 minutes, then add the pre-treated medicinal material slurry and stir-fry evenly until the aroma is blended, and remove from the pot to obtain the filling base. S3: The prepared filling base is subjected to ultra-high pressure sterilization. S4: After the high-pressure sterilized filling base is completely cooled to room temperature, it is then gently mixed with the prepared frozen fish granules and braised beef granules to obtain the final pastry filling. S5: Vacuum pack the final pastry filling and freeze it at -18°C or below.

[0047] In S1, the mushroom composition, medicinal materials, braised beef granules, and frozen fish granules are weighed according to their weight and pre-processed, including: S11: Wash and dice the fresh mushrooms in the mushroom composition, and dice the dried mushrooms after soaking. Mix all the mushroom granules evenly and then perform ultrasonic-assisted cell wall breaking treatment. S12: After cleaning each medicinal material in the food-medicine homology composition, mix them and use a colloid mill to break the cell wall to obtain a micron-sized medicinal material homogenate. S13: After blanching the beef, it is braised in a spice packet with microencapsulated spices. After cooling, it is cut into 8mm granules to obtain braised beef granules. S14: Simmer fresh fish broth, add fish gelatin powder or fish gelatin sheets and stir until completely dissolved, pour into a mold to cool and set, and then cut into 3mm granules to obtain frozen fish granules.

[0048] In S11, the power of the ultrasonic-assisted cell wall breaking treatment is 350W and the temperature is 50℃; in S12, the rotation speed of the colloid mill is 400 r / min, and the particle size of the processed medicinal material homogenate is controlled at 20μm.

[0049] In S5, the packaging material used for vacuum packaging is a double-layer composite film of PET and PA, and an oxygen absorber is added to the packaging during vacuum packaging at a rate of 0.5g per 100g of filling.

[0050] Example 2 A juicy mushroom filling for pastries, made from medicinal and edible ingredients, comprises, by weight: 70 parts filling base, 12 parts frozen fish granules, and 18 parts braised beef granules; the filling base is made from the following ingredients by weight: 50 parts mushroom composition, 12 parts medicinal and edible herbal composition, 20 parts compound seasoning, and 10 parts flaxseed oil microcapsules; the mushroom composition consists of black truffle, matsutake, porcini, fresh crab mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps, and maitake mushroom; the medicinal and edible herbal composition consists of cistanche, nine-steamed and nine-dried polygonatum, wolfberry, black wolfberry, cynomorium, poria, yam, eucommia, and dried tangerine peel; the compound seasoning includes black bean paste, Anhui broad bean paste, clam extract, brewed soy sauce, Guangdong fermented soybean paste, rock sugar, spicy soy sauce, scallion, ginger, garlic, and lemon leaf juice.

[0051] In the mushroom composition, the weight ratio of black truffle, matsutake, porcini, fresh enoki mushroom, white lingzhi mushroom, golden needle mushroom, king oyster mushroom, cordyceps militaris and maitake mushroom is 2:9:14:18:10:5:10:3:2.

[0052] In the combination of medicinal and edible herbs, the weight ratio of Cistanche deserticola, nine-steamed and nine-dried Polygonatum sibiricum, wolfberry, black wolfberry, Cynomorium songaricum, Poria cocos, Dioscorea opposita, Eucommia ulmoides and tangerine peel is 4:3:3:2:2:5:3:2:1.

[0053] The braised beef cubes have a diameter of 9mm and are made from beef that has been braised and then cut. The braising spice packet used in the braising process contains spices that have undergone microencapsulation.

[0054] The microencapsulated spices include star anise, nutmeg, cardamom, Sichuan pepper, white cardamom, bay leaves, and fennel, mixed in a ratio of 1:1:2:3:1:3:1, with a weight ratio of 1:4 between the microcapsule core material and the wall material.

[0055] The filling undergoes ultra-high pressure sterilization and vacuum packaging. The ultra-high pressure treatment conditions are 400 MPa, 4℃, and a holding time of 10 min. The oxygen permeability of the composite film used for vacuum packaging is less than 0.1 cm. 3 / (m 2 ·24h·atm).

[0056] A production process for a juicy mushroom filling used in both food and medicine includes the following steps: S1: Weigh out the mushroom composition, medicinal materials, braised beef granules, and frozen fish granules by weight and pre-process them. S2: Heat the flaxseed oil microcapsules in the raw materials to 75°C, add the chopped green onion, ginger and garlic from the compound seasoning and sauté until fragrant, then add the remaining components from the compound seasoning and sauté until fragrant, control the temperature at 65°C, then add the pre-treated mushrooms and continue to stir-fry for 7 minutes, then add the pre-treated medicinal material slurry, stir-fry evenly until the aroma is blended, and remove from the pot to obtain the filling base. S3: The prepared filling base is subjected to ultra-high pressure sterilization. S4: After the high-pressure sterilized filling base is completely cooled to room temperature, it is then gently mixed with the prepared frozen fish granules and braised beef granules to obtain the final pastry filling. S5: Vacuum pack the final pastry filling and freeze it at -18°C or below.

[0057] In S1, the mushroom composition, medicinal materials, braised beef granules, and frozen fish granules are weighed according to their weight and pre-processed, including: S11: Wash and dice the fresh mushrooms in the mushroom composition, and dice the dried mushrooms after soaking. Mix all the mushroom granules evenly and then perform ultrasonic-assisted cell wall breaking treatment. S12: After cleaning each medicinal material in the food-medicine homology composition, mix them and use a colloid mill to break the cell wall to obtain a micron-sized medicinal material homogenate. S13: After blanching the beef, it is braised in a spice packet with microencapsulated spices. After cooling, it is cut into 9mm particles to obtain braised beef granules. S14: Simmer fresh fish broth, add fish gelatin powder or fish gelatin sheets and stir until completely dissolved, pour into a mold to cool and set, then cut into 4mm granules to obtain frozen fish granules.

[0058] In S11, the ultrasonic-assisted cell wall disruption process has a power of 400W and a temperature of 60℃; in S12, the colloid mill rotates at 600 r / min, and the particle size of the processed herbal homogenate is controlled at 40μm.

[0059] In S5, the packaging material used for vacuum packaging is a double-layer composite film of PA and PE, and an oxygen absorber is added to the packaging during vacuum packaging, with an addition amount of 1g oxygen absorber per 100g of filling.

[0060] Example 3 A juicy mushroom filling for pastries, made from medicinal and edible ingredients, comprises, by weight: 75 parts filling base, 15 parts frozen fish granules, and 20 parts braised beef granules; the filling base is made from the following ingredients by weight: 55 parts mushroom composition, 15 parts medicinal and edible herbal composition, 25 parts compound seasoning, and 12 parts flaxseed oil microcapsules; the mushroom composition consists of black truffle, matsutake, porcini, fresh crab mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps, and maitake mushroom; the medicinal and edible herbal composition consists of cistanche, nine-steamed and nine-dried polygonatum, wolfberry, black wolfberry, cynomorium, poria, yam, eucommia, and dried tangerine peel; the compound seasoning includes black bean paste, Anhui broad bean paste, clam extract, brewed soy sauce, Guangdong fermented soybean paste, rock sugar, spicy soy sauce, scallion, ginger, garlic, and lemon leaf juice.

[0061] In the mushroom composition, the weight ratio of black truffle, matsutake, porcini, fresh enoki mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps militaris and maitake mushroom is 3:10:16:20:12:6:12:4:3.

[0062] In the combination of medicinal and edible herbs, the weight ratio of Cistanche deserticola, nine-steamed and nine-dried Polygonatum sibiricum, wolfberry, black wolfberry, Cynomorium songaricum, Poria cocos, Dioscorea opposita, Eucommia ulmoides and tangerine peel is 4:4:4:1:2:6:4:3:2.

[0063] The braised beef cubes are 10mm in diameter and are made from beef that has been braised and then cut. The spice packet used for braising contains spices that have been microencapsulated.

[0064] The microencapsulated spices include star anise, nutmeg, cardamom, Sichuan pepper, white cardamom, bay leaf, fennel, coriander seed, amomum villosum, jasmine, and rosemary, mixed in a ratio of 2:3:1:2:3:1:1:2:1:3:2, with a weight ratio of 1:4 between the microcapsule core material and the wall material.

[0065] The filling is sterilized under ultra-high pressure and vacuum packaged. The ultra-high pressure treatment conditions are 450 MPa, 6℃, and 12 min. The oxygen permeability of the composite film used for vacuum packaging is less than 0.1 cm3 / (m2·24h·atm).

[0066] A production process for a juicy mushroom filling used in both food and medicine includes the following steps: S1: Weigh out the mushroom composition, medicinal materials, braised beef granules, and frozen fish granules by weight and pre-process them. S2: Heat the flaxseed oil microcapsules in the raw materials to 80°C, add the chopped green onion, ginger and garlic from the compound seasoning and sauté until fragrant, then add the remaining components from the compound seasoning and sauté until fragrant, control the temperature at 70°C, then add the pre-treated mushrooms and continue to stir-fry for 8 minutes, then add the pre-treated medicinal material slurry and stir-fry evenly until the aroma is blended, and remove from the pot to obtain the filling base. S3: The prepared filling base is subjected to ultra-high pressure sterilization. S4: After the high-pressure sterilized filling base is completely cooled to room temperature, it is then gently mixed with the prepared frozen fish granules and braised beef granules to obtain the final pastry filling. S5: Vacuum pack the final pastry filling and freeze it at -18°C or below.

[0067] In S1, the mushroom composition, medicinal materials, braised beef granules, and frozen fish granules are weighed according to their weight and pre-processed, including: S11: Wash and dice the fresh mushrooms in the mushroom composition, and dice the dried mushrooms after soaking. Mix all the mushroom granules evenly and then perform ultrasonic-assisted cell wall breaking treatment. S12: After cleaning each medicinal material in the food-medicine homology composition, mix them and use a colloid mill to break the cell wall to obtain a micron-sized medicinal material homogenate. S13: After blanching the beef, it is braised in a spice packet with microencapsulated spices. After cooling, it is cut into 10mm particles to obtain braised beef cubes. S14: Simmer fresh fish broth, add fish gelatin powder or fish gelatin sheets and stir until completely dissolved, pour into a mold to cool and set, and then cut into 5mm granules to obtain frozen fish granules.

[0068] In S11, the ultrasonic-assisted cell wall disruption process has a power of 450W and a temperature of 65℃; in S12, the colloid mill rotates at 750 r / min, and the particle size of the processed medicinal material homogenate is controlled at 50μm.

[0069] In S5, the packaging material used for vacuum packaging is a three-layer composite film of PET, PA and PE, and an oxygen absorber is added to the packaging during vacuum packaging, with an addition amount of 1g oxygen absorber per 100g of filling.

[0070] Comparison Example To objectively evaluate the invention content of Embodiments 1-3 of this technical solution compared with the prior art (comparative example), the pastry fillings of Embodiments 1-3 were compared with the pastry fillings of the comparative example. The results are shown in the table below: Table 1. Processing methods of pastry fillings in the comparative examples

[0071] Table 2 Comparison of test data for pastry fillings in the examples and control examples

[0072] The method for obtaining the parameter content for the test in Table 2 is as follows: The dissolution rate of active ingredients was measured using high-performance liquid chromatography (HPLC), specifically including: Select biomarkers for fungal polysaccharides and traditional Chinese medicine; Extraction using simulated digestive environments (such as hot water extraction or specific pH buffer solutions); The content of the target component in the extract was determined by HPLC; Dissolution rate (%) = (Content of component in extract / Theoretical total content of component in sample) × 100%.

[0073] The peroxide value of the filling was determined according to GB5009.227-2023 "Determination of Peroxide Value in Food", which specifically includes: The standard first method of indicator titration or the second method of potentiometric titration shall be used. The fat portion of the filling was measured. Results are expressed as meq / kg (millimoles of reactive oxygen species per kilogram of sample).

[0074] Total bacterial count, determined according to GB4789.2-2022 "Food Microbiology Examination - Determination of Total Bacterial Count", specifically includes: Aerobic plate counting method; Incubate at 36±1℃ for 48±2 hours; Count and calculate the results, in units of CFU / g.

[0075] The retention rate of characteristic aroma components was determined using gas chromatography-mass spectrometry, specifically including: Select key flavor markers; The volatile components of the filling were extracted using solid-phase microextraction or solvent extraction. Its content was determined using GC-MS; Calculate the retention rate (%) = (content in finished product / theoretical amount of raw material) × 100%.

[0076] To predict shelf life, the TTT (Time-to-Time) theory is used to accelerate the experimental process, which specifically includes: The samples were stored at multiple temperatures, including -18℃, -12℃, and -6℃. Regularly sample and measure key indicators such as peroxide value, total bacterial count, and sensory score; By utilizing the quality degradation rate at various temperatures and employing models such as the Arrhenius equation, the theoretical shelf life at -18℃ is calculated.

[0077] Table 1 shows the production method of the control example, and Table 2 shows the parameter comparison data between the control example and the embodiment. The ultrasonic + colloid mill synergistic cell wall breaking technology used in the embodiment of this technical solution makes the active ingredient dissolution rate 92.5-97.3%, which is 61.2% higher than the single grinding of the control example. This verifies that synergistic cell wall breaking can break the cell wall more efficiently and release functional polysaccharides and other components, laying the foundation for the product efficacy. The microencapsulation of flaxseed oil and fragrance makes the peroxide value of the embodiment 3.5-4.2 and the aroma retention rate 88-93% much better than the control example 15.6 and 42%, respectively, effectively preventing oxidative deterioration and flavor loss.

[0078] Ultra-high pressure sterilization effectively kills microorganisms while minimizing the denaturation of active ingredients, volatilization of flavor substances, and damage to texture caused by high-temperature steam sterilization in the control example. The comparative data in Table 2 strongly demonstrates that this embodiment can fundamentally solve the three major industry pain points commonly found in traditional functional fillings: low utilization rate of functional ingredients, unstable flavor quality, and short shelf life, achieving a balance between deliciousness, health benefits, and commercial viability.

[0079] This invention uses flaxseed oil microcapsules as the core oil and flavor carrier. Its slow-release properties effectively protect heat-sensitive nutrients and volatile aroma substances during the stir-frying process. The low-temperature stir-frying process of 60-70℃ minimizes the degradation of active ingredients and flavor loss. In the production process, the spices used in the braised beef cubes are microencapsulated to achieve controllable slow release of aroma, so that the product can still present a rich and lasting complex aroma when heated in subsequent cooking. The combination of frozen fish granules with filling base and large pieces of braised beef achieves the combination of solid matrix and colloid. The colloid can lock in the moisture of the internal solid matrix, which can produce a juicy texture during the steaming and cooking of pastries.

[0080] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a filling for pastries made with juicy, medicinal mushrooms, characterized in that, Includes the following steps: S1: The mushroom composition, the medicinal herb composition, beef and fish soup are pretreated to obtain pretreated mushrooms, medicinal herb homogenate, braised beef granules and frozen fish granules, respectively; wherein, the pretreatment of the mushroom composition includes ultrasonic-assisted cell wall breaking treatment, and the pretreatment of the medicinal herb composition includes colloid mill cell wall breaking treatment; the braising process of the braised beef granules uses a spice packet containing microencapsulated spices; S2: Heat the flaxseed oil microcapsules, add the chopped green onion, ginger and garlic from the compound seasoning and sauté until fragrant, then add the remaining components from the compound seasoning and sauté until fragrant, then add the pre-treated mushrooms and stir-fry, finally add the herbal paste and stir-fry evenly, and remove from the pot to obtain the filling base. S3: The filling base is subjected to ultra-high pressure sterilization. S4: Cool the sterilized filling base material, and then mix it evenly with the frozen fish particles and the braised beef particles to obtain the final pastry filling; S5: Vacuum pack the final pastry filling and freeze it for storage.

2. The preparation method according to claim 1, characterized in that, The mushroom composition includes black truffle, matsutake, porcini, fresh crab mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps militaris, and maitake mushroom; the medicinal and edible herbal composition includes cistanche deserticola, nine-steamed and nine-dried polygonatum, wolfberry, black wolfberry, cynomorium songaricum, poria cocos, yam, eucommia ulmoides, and dried tangerine peel.

3. The preparation method according to claim 1, characterized in that, In step S1, the power of the ultrasonic-assisted cell wall breaking treatment is 350~450W, and the temperature is 50~65℃; the particle size of the medicinal material homogenate after the colloid mill cell wall breaking treatment is controlled at 20~50μm.

4. The preparation method according to claim 1, characterized in that, In step S1, the size of the braised beef granules is 8-10 mm; the size of the frozen fish granules is 3-5 mm.

5. The preparation method according to claim 1, characterized in that, In step S2, the flaxseed oil microcapsules are heated to 70-80℃, the frying temperature is controlled at 60-70℃, and the frying time is 5-8 minutes.

6. The preparation method according to claim 1, characterized in that, In step S3, the conditions for ultra-high pressure sterilization are: pressure 350~450MPa, temperature 2~6℃, and holding time 8~12min.

7. The preparation method according to claim 1, characterized in that, In step S5, the vacuum packaging uses an oxygen permeability of less than 0.1 cm. 3 / (m 2 A composite film with a thickness of 24 hours atm is used, and an oxygen absorber is added to the packaging.

8. A medicinal and edible mushroom filling for pastries, characterized in that, It is prepared by any one of claims 1 to 7.

9. The pastry filling according to claim 8, characterized in that, The filling base, by weight, comprises: 60-75 parts of filling base, 10-15 parts of frozen fish granules, and 15-20 parts of braised beef granules; the filling base is made by weight from the following raw materials: 45-55 parts of mushroom composition, 10-15 parts of medicinal and edible herbal composition, 15-25 parts of compound seasoning, and 8-12 parts of flaxseed oil microcapsules.

10. The pastry filling according to claim 9, characterized in that, In the mushroom composition, the weight ratio of black truffle, matsutake, porcini, fresh crab mushroom, white lingzhi mushroom, enoki mushroom, king oyster mushroom, cordyceps militaris and maitake mushroom is 2~3:8~10:13~16:15~20:8~12:4~6:8~12:2~4:1~3. In the aforementioned medicinal and edible herbal composition, the weight ratio of Cistanche deserticola, nine-steamed and nine-dried Polygonatum sibiricum, wolfberry, black wolfberry, Cynomorium songaricum, Poria cocos, Dioscorea opposita, Eucommia ulmoides and Citrus reticulata peel is 3~4:3~4:3~4:1~2:1~2:4~6:2~4:1~3:0.5~2; The braised beef cubes are made from beef that has been braised and then cut. The spice packet used for braising contains spices that have been microencapsulated. The microencapsulated spices include at least one of star anise, nutmeg, cardamom, Sichuan pepper, white cardamom, bay leaf, fennel, coriander seed, amomum villosum, fennel seeds, and rosemary.

Images