A spice containing mushrooms, galangal, and perilla, its preparation method, and its application.

Abstract

This invention relates to the field of spice and seasoning technology, and more particularly to a spice blend containing mushrooms, galangal, and perilla, its preparation method, and its application. The spices, by weight, include: 10-30 parts star anise, 8-25 parts fennel, 8-25 parts dried perilla leaf powder, 5-25 parts dried shiitake mushroom powder, 4-20 parts dried black boletus powder, 3-15 parts galangal, 2-12 parts dried tangerine peel, 4-18 parts Solomon's seal powder, 2-12 parts dried ginger, 2-12 parts codonopsis powder, 3-15 parts cinnamon, 3-18 parts Sichuan pepper, and 0.5-8 parts long pepper. The spice blend is prepared by low-temperature roasting, drying, pulverizing, and sterilization. It has constructed a dual-core system that combines the suppression of pungent aromas to remove fishy smells with the adsorption of pungent aromas from the roots of mushrooms. The umami flavor is rich and does not dissipate even after long cooking. It removes fishy smells and greasiness, enhances freshness and aroma, is mild and not drying, and does not become bitter after long cooking. It is suitable for cooking methods such as braising, stewing, and grilling.

Description

Technical Field

[0001] This invention belongs to the field of spice and seasoning technology, specifically relating to a spice mixture containing mushrooms, galangal, and perilla, its preparation method, and its application. Background Technology

[0002] As consumers increasingly demand better flavor and health benefits from food, the market demand for braised foods and barbecued marinated products continues to grow. Traditional spice products, however, face the following prominent problems:

[0003] First, the flavor is strong and can easily cause internal heat. Traditional spices are mostly combinations of simple spices such as star anise, cinnamon, and Sichuan peppercorns. They are pungent, warm, and strong, and long-term consumption can easily cause discomfort such as dry mouth and internal heat. In addition, they cannot neutralize the greasiness of meat.

[0004] Secondly, the deodorizing effect is flawed; prolonged cooking easily leads to bitterness and loss of umami flavor. Traditional methods of deodorizing rely heavily on the spiciness of spices to suppress the fishy and gamey smell, which cannot remove the odor from the root. Spices easily release bitter substances after prolonged cooking and lack long-lasting flavor-enhancing components. After boiling for 60 minutes, the umami flavor retention rate is less than 50%.

[0005] Third, there is a reliance on chemical preservatives and flavor enhancers. Some commercially available products contain chemical preservatives, monosodium glutamate (MSG), I+G, etc., which does not meet modern consumers' pursuit of natural and healthy foods.

[0006] Fourth, there is a problem with the selection of mushrooms in existing spice products containing mushrooms. Some products blindly use wild mushrooms such as termite mushrooms and matsutake mushrooms without considering their defects of easy degradation and low retention rate of umami substances under long cooking conditions; some products use common shiitake mushroom varieties, but the umami intensity is insufficient and they easily become bitter after long cooking.

[0007] Fifth, there is a lack of mildness and health benefits. While pursuing flavor, existing products have neglected the mildness and balance of the formula, and there is a lack of spice products that can remove fishy smells and greasiness, are mild and not cause internal heat, and have health benefits.

[0008] Among the currently disclosed patents and commercially available products, there are reports of spice compositions containing termite mushrooms, but these do not take into account the shortcomings of wild mushrooms such as termite mushrooms, such as the easy degradation and low retention rate of umami substances under prolonged cooking conditions. There are also reports of shiitake mushroom compound spices, but they can only suppress the fishy and muttony smell through spices, without constructing a mushroom root adsorption and deodorization system, and without solving the core pain point of traditional spices becoming bitter and losing umami flavor after prolonged cooking.

[0009] Currently, there is no scientifically formulated combination of medicinal and edible herbs such as galangal, perilla leaves, Solomon's seal, and codonopsis, with edible fungi such as linden shiitake mushrooms and black boletus, to create a "dual-core deodorizing and degreasing system" specifically for preparing a spice blend that is mild in taste, does not become bitter after prolonged cooking, removes fishy and greasy odors, and also possesses health benefits. Therefore, developing a scientifically formulated, mild, non-drying spice blend containing mushrooms, galangal, and perilla, which naturally enhances flavor and retains its aroma after prolonged cooking, is key to addressing the pain points of existing technologies and meeting precise market demands. Summary of the Invention

[0010] The purpose of this invention is to provide a spice blend containing mushrooms, galangal, and perilla, along with its preparation method and application. This invention addresses the problems of existing products, such as harsh and pungent flavors, poor deodorizing effect, bitterness and loss of umami after prolonged cooking, reliance on chemical preservatives and flavor enhancers, and limited nutritional value. Through scientific formulation, this invention achieves synergistic effects of deodorizing and relieving greasiness, enhancing freshness and aroma, and providing a mild and non-drying effect. Furthermore, the spice blend is simple to process, has good stability, is suitable for industrial production, is mild and safe, and does not contain exogenous preservatives, sweeteners, flavorings, or colorings. It has a pleasant taste and can be consumed long-term.

[0011] The technical problem to be solved by the present invention is to overcome the shortcomings of existing spices, such as being too hot and spicy, causing internal heat, having a poor effect in removing fishy smells, becoming bitter and losing freshness after prolonged cooking, and relying on chemical preservatives and exogenous flavor enhancers. The invention provides a spice containing mushrooms, galangal, and perilla, which has a scientific ratio, removes fishy smells and greasiness, enhances freshness and aroma, is mild and does not cause internal heat, does not become bitter after prolonged cooking, and is suitable for industrial production, as well as its preparation method.

[0012] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0013] This invention provides a spice blend containing mushrooms, galangal, and perilla, comprising the following ingredients by weight: 10-30 parts star anise, 8-25 parts fennel, 8-25 parts dried perilla leaf powder, 5-25 parts dried shiitake mushroom powder, 4-20 parts dried black boletus powder, 3-15 parts galangal, 2-12 parts dried tangerine peel, 4-18 parts Solomon's seal powder, 2-12 parts dried ginger, 2-12 parts codonopsis powder, 3-15 parts cinnamon, 3-18 parts Sichuan pepper, and 0.5-8 parts long pepper; the total amount of umami amino acids from the mushrooms in the spice blend is ≥8 mg / g.

[0014] As a preferred option, the ingredients, by weight, include the following: 12-25 parts star anise, 10-20 parts fennel, 10-20 parts dried perilla leaf powder, 8-20 parts dried linden mushroom powder, 6-15 parts dried black boletus powder, 5-12 parts galangal, 3-10 parts dried tangerine peel, 5-15 parts Solomon's seal powder, 3-10 parts dried ginger, 3-10 parts codonopsis powder, 4-12 parts cinnamon, 5-15 parts Sichuan pepper, and 1-5 parts long pepper.

[0015] More preferably, by weight, the ingredients include the following: 14 parts star anise, 10 parts fennel, 11 parts dried perilla leaf powder, 7 parts dried linden mushroom powder, 5 parts dried black boletus powder, 8 parts galangal, 5 parts dried tangerine peel, 7 parts Solomon's seal powder, 4 parts dried ginger, 3 parts codonopsis powder, 5 parts cinnamon, 6 parts Sichuan pepper, and 1.5 parts long pepper.

[0016] In this invention, the synergistic effects of the various raw materials are as follows: star anise provides the main sweet aroma; fennel provides the aftertaste of sweetness; dried perilla leaf powder is the core component for suppressing spiciness and removing fishy odors; dried linden mushroom powder is rich in glutamic acid and 5'-GMP flavor nucleotides, which synergistically form a natural compound flavor-enhancing effect with glutamic acid. After boiling at 100℃ for 120 minutes, the retention rate of flavor substances is ≥85%, and it does not become bitter after prolonged cooking, becoming more fragrant the longer it is cooked; it is the core component for natural flavor enhancement; dried black boletus powder can significantly enhance the original flavor and deliciousness of meat, while its sulfur compounds, alcohols, and... Volatile flavor compounds such as ketones can complex and adsorb with the fishy and gamey molecules of meat, removing the fishy and gamey smell at its source, while neutralizing the greasiness of meat. They are the core components for removing fishy smell and greasiness at the source. Galangal helps to remove fishy smell and enhance aroma. Solomon's seal powder can neutralize the dryness and intensity of spices, solving the problem of traditional products being easy to cause internal heat. Dried tangerine peel harmonizes the flavors, enhances aroma and reduces greasiness. Dried ginger helps to remove fishy smell and enhances the aftertaste. Codonopsis powder is mild and harmonizes, enhancing the overall mellowness. Cinnamon provides the main savory aroma. Sichuan pepper provides the numbing and fragrant base flavor and helps to remove fishy smell. Piper longum can enhance the penetration of the aftertaste and help to remove fishy smell.

[0017] Preferably, the dried shiitake mushroom powder and dried black porcini mushroom powder can be replaced, in whole or in part by weight, with dried black winter mushroom powder, dried shiitake mushroom powder, dried shiitake mushroom powder, dried shiitake mushroom powder, dried thick mushroom powder, and dried porcini mushroom powder.

[0018] As a preferred option, the raw materials also include 1-3 parts of cardamom and 0.5-1.5 parts of cloves, which are used to enhance the aroma, remove fishy smell, and improve the aroma's complexity.

[0019] Preferably, the weight ratio of the dried linden mushroom powder to the dried black boletus powder is (1:0.5) to (1:1.5).

[0020] Preferably, the spices do not contain any exogenous preservatives, sweeteners, flavorings, or colorings.

[0021] The present invention also provides a method for preparing the spices, comprising: selecting, cleaning and removing impurities from star anise, fennel, cinnamon, Sichuan pepper, long pepper, dried tangerine peel, galangal, and dried ginger; subjecting them to low-temperature roasting for aroma enhancement at a temperature ≤80℃ for 10–30 min; selecting, cleaning and removing impurities from mushroom raw materials, dried perilla leaves, Solomon's seal rhizome, and codonopsis root; freeze-drying or low-temperature drying to a moisture content ≤6% at a temperature ≤55℃; and grinding the dried raw materials into powder; pulverizing all the above raw materials to a mesh size of 20–40; mixing them evenly according to the specified ratio for 15–25 min, achieving a mixing uniformity ≥98%; and then quantitatively dispensing and sealing the spice product after physical sterilization by pulsed light or microwave.

[0022] All raw materials used in this invention are nationally recognized food and medicinal ingredients or food raw materials. Through scientific formulation and low-temperature roasting process, a dual-core system of "spicy aroma suppression to remove fishy smell + mushroom root source to remove fishy smell" is constructed, achieving the unified effect of "removing fishy smell and greasiness, enhancing freshness and aroma, being mild and not drying, and not bitter after long cooking".

[0023] Beneficial effects

[0024] (1) Dual-core deodorization and greasiness reduction, with a comprehensive upgrade in effect: This invention constructs a dual deodorization system. Dried perilla leaf powder, galangal, long pepper, and Sichuan pepper are used to suppress the fishy smell with pungent aroma, quickly locking in the fishy and muttony smell on the surface of the meat. Black boletus powder is used to remove the fishy smell at the source, complexing and removing small molecules of fishy and muttony smell in the braising liquid. At the same time, linden shiitake mushrooms and black boletus can effectively neutralize the greasiness of the meat, achieving a fragrant but not greasy result. Experimental Example 3 shows that the deodorization effect score of Example 1 reached 9.5 points, and the greasiness of the meat after braising decreased by 66.7% compared with Comparative Example 5.

[0025] (2) Natural compound flavor enhancer, no bitterness or loss after prolonged cooking: This invention uses shiitake mushrooms as the core flavor enhancer, which is rich in glutamic acid and 5'-GMP flavor nucleotides, synergistically forming a natural compound flavor enhancer effect, without the need to add MSG, I+G or other exogenous flavor enhancers; the flavor substance retention rate of shiitake mushrooms boiled at 100℃ for 120 minutes is ≥85%, perfectly solving the pain point of traditional spices losing flavor and easily becoming bitter after prolonged cooking. This natural flavor enhancer system is also suitable for high-temperature grilling scenarios, without becoming bitter or burnt during the grilling process, and can be perfectly used for marinating, sprinkling and brushing sauces on grilled ingredients. Experimental Example 4 shows that the total amount of umami amino acids in the mushrooms of Example 1 reached 9.5mg / g, and the umami retention rate reached 88.2% after boiling for 120 minutes, with no bitter taste extracted, while the umami retention rate of Comparative Example 6 using matsutake mushrooms was only 55.2% under the same conditions.

[0026] (3) Mild and smooth taste, with all the dryness and spiciness neutralized: The present invention controls the amount of galangal to 3-15 parts, the amount of dried ginger to 2-12 parts, and the amount of long pepper to 0.5-8 parts. Combined with the yin-nourishing and dryness-moistening effects of Solomon's seal powder and codonopsis powder, the dryness and spiciness of the spices are fully neutralized, solving the pain points of traditional products that are easy to cause internal heat and dry mouth. The taste is mild and smooth, and it does not become bitter after long cooking. Experimental Example 1 shows that the spiciness score of Example 1 is only 1.2 points, the mildness score is 9.7 points, and the overall acceptability is 9.7 points.

[0027] (4) Natural antibacterial properties and significant preservation effect: Galangin in galangal and rosmarinic acid in dried perilla leaf powder work synergistically to form a natural antibacterial barrier, eliminating the need for chemical preservatives. Experimental Example 5 shows that the pig's feet braised using Example 1 can be preserved for more than 3 days longer than those prepared with traditional spices under refrigeration at 4°C.

[0028] (5) Both food and medicine are of the same origin and rich in nutrients: Alpinia galanga warms the stomach and dispels cold, Perilla leaves regulate qi and harmonize the stomach, Polygonatum odoratum nourishes yin and moistens dryness, Codonopsis pilosula tonifies the middle and benefits qi, and Linden mushroom and Boletus edulis are rich in dietary fiber, minerals and amino acids. The ingredients work together to achieve the effect of nutritional supplementation. Experimental Example 6 shows that the dietary fiber content of Example 1 reached 9.2g / 100g and the potassium content reached 580mg / 100g, which is much higher than that of traditional spices.

[0029] (6) Simple process and good stability: low-temperature roasting, low-temperature drying, physical sterilization, and temperature control throughout the process prevent loss of effective ingredients and are suitable for industrial production. Experimental example 7 shows that the quality remains good for 18 months under normal temperature and sealed conditions, meeting the shelf life requirements for industrial production and market circulation.

[0030] (7) Forming a differentiated matrix across all scenarios with other patents: This invention uses dried linden mushroom powder and dried black boletus powder to construct a dual-core deodorizing and flavor-enhancing spice system. It uses galangal, dried perilla leaf powder, long pepper, etc. to suppress the pungent aroma and remove the fishy smell. Combined with Solomon's seal powder and codonopsis powder to neutralize the dryness and intensity, it focuses on "removing fishy smell and enhancing aroma, and can be adjusted for all kinds of things", perfectly adapting to long-term high-temperature cooking scenarios such as braising, stewing, red braising, and grilling. Compared to the compound seasoning patent (based on dried thick mushroom powder and dried shiitake mushroom powder, emphasizing neutral flavor enhancement without masking the original taste of ingredients, suitable for stir-frying, soup making, steaming, and other everyday light seasoning scenarios) and the mushroom chili sauce patent (based on shiitake mushroom granules and thick mushroom granules, emphasizing the authentic chewy texture of mushrooms, suitable for mixing with rice, noodles, and as a side dish), this patent focuses on the core track of heavy seasoning processing. The three patents respectively cover three independent scenarios: heavy seasoning, everyday light seasoning, and ready-to-eat side dishes, forming a complete product and intellectual property protection matrix with no overlap in protection scope. Detailed Implementation

[0031] This invention provides a mixture of mushrooms, galangal, and perilla spices, comprising the following ingredients by weight:

[0032] 10 to 30 parts of star anise, preferably 12 to 25 parts, and more preferably 14 parts;

[0033] 8 to 25 parts of fennel, preferably 10 to 20 parts, and even more preferably 10 parts;

[0034] 8-25 parts of dried perilla leaf powder, preferably 10-20 parts, and more preferably 11 parts;

[0035] The powder is made from dried linden mushrooms at a ratio of 5 to 25 parts, preferably 8 to 20 parts, and even more preferably 7 parts.

[0036] 4 to 20 parts of dried black boletus powder, preferably 6 to 15 parts, and even more preferably 5 parts;

[0037] 3 to 15 parts of Alpinia galanga, preferably 5 to 12 parts, and even more preferably 8 parts;

[0038] 2 to 12 parts of dried tangerine peel, preferably 3 to 10 parts, and even more preferably 5 parts;

[0039] 4 to 18 parts of Polygonatum odoratum powder, preferably 5 to 15 parts, and even more preferably 7 parts;

[0040] 2 to 12 parts of dried ginger, preferably 3 to 10 parts, and even more preferably 4 parts;

[0041] 2 to 12 parts of Codonopsis pilosula powder, preferably 3 to 10 parts, and even more preferably 3 parts;

[0042] 3 to 15 parts of cinnamon, preferably 4 to 12 parts, and even more preferably 5 parts;

[0043] 3 to 18 parts of Sichuan pepper, preferably 5 to 15 parts, and even more preferably 6 parts;

[0044] The amount of Piper longum is 0.5 to 8 parts, preferably 1 to 5 parts, and even more preferably 1.5 parts.

[0045] In this invention, there are no special limitations on the source of raw materials; conventional commercially available products are acceptable. The preferred galangal content is ≥0.5%; the preferred rosmarinic acid content in dried perilla leaf powder is ≥0.3%; the preferred glutamic acid content in dried shiitake mushroom powder is ≥2.8g / 100g; the preferred glutamic acid content in dried shiitake mushroom powder is ≥2.2g / 100g; the preferred polysaccharide content in Solomon's seal powder is ≥6.0%; the preferred gingerol content in dried ginger is ≥1.0%; the preferred polysaccharide content in codonopsis powder is ≥5.0%; the preferred hesperidin content in dried tangerine peel is ≥2.5%; and the preferred piperine content in long pepper is ≥2.0%.

[0046] In this invention, umami amino acids refer to the total amount of glutamic acid and aspartic acid; low-temperature roasting refers to roasting and enhancing the aroma of spices at a temperature ≤80℃; physical sterilization refers to low-temperature sterilization using pulsed light or microwaves without adding chemical sterilizing agents.

[0047] Application instructions for mushroom replacement scenarios: Tianbai shiitake mushroom powder has the highest umami intensity and is suitable for high-end incense and spice products; Wuxiang No. 1 shiitake mushroom powder has controllable costs and is suitable for large-scale mass production products; Hougu shiitake mushroom powder has a neutral flavor and is suitable for light cooking scenarios.

[0048] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0049] Example 1

[0050] The ingredients are: 14 parts by weight of star anise, 10 parts by weight of fennel seeds, 11 parts by weight of dried perilla leaf powder, 7 parts by weight of dried shiitake mushroom powder, 5 parts by weight of dried black boletus powder, 8 parts by weight of galangal, 5 parts by weight of dried tangerine peel, 7 parts by weight of Solomon's seal powder, 4 parts by weight of dried ginger, 3 parts by weight of codonopsis powder, 5 parts by weight of cinnamon, 6 parts by weight of Sichuan pepper, and 1.5 parts by weight of long pepper. The star anise, fennel seeds, cinnamon, Sichuan pepper, long pepper, dried tangerine peel, galangal, and dried ginger are selected, cleaned, and impurities removed. They are then roasted at a low temperature of 75℃ for 20 minutes to enhance aroma. The mushroom raw materials, dried perilla leaves, Solomon's seal, and codonopsis are selected, cleaned, and impurities removed. They are then dried at a low temperature until the moisture content is ≤6% at 50℃. All the above ingredients are then pulverized to 30 mesh and mixed in a three-dimensional mixer under nitrogen protection for 20 minutes, achieving a mixing uniformity ≥98%. After being sterilized by pulsed light, the spices are quantitatively dispensed and sealed to obtain the finished product. The finished product should be stored in a cool, dry environment and has a shelf life of 18 months.

[0051] Example 2

[0052] 10 parts by weight of star anise, 8 parts by weight of fennel seeds, 8 parts by weight of dried perilla leaf powder, 5 parts by weight of dried linden mushroom powder, 4 parts by weight of dried black boletus powder, 3 parts by weight of galangal, 2 parts by weight of dried tangerine peel, 4 parts by weight of Solomon's seal powder, 2 parts by weight of dried ginger, 2 parts by weight of codonopsis powder, 3 parts by weight of cinnamon, 3 parts by weight of Sichuan pepper, and 0.5 parts by weight of long pepper. The rest is the same as in Example 1.

[0053] Example 3

[0054] 30 parts by weight of star anise, 25 parts by weight of fennel seeds, 25 parts by weight of dried perilla leaf powder, 25 parts by weight of dried linden mushroom powder, 20 parts by weight of dried black boletus powder, 15 parts by weight of galangal, 12 parts by weight of dried tangerine peel, 18 parts by weight of Solomon's seal powder, 12 parts by weight of dried ginger, 12 parts by weight of codonopsis powder, 15 parts by weight of cinnamon, 18 parts by weight of Sichuan pepper, and 8 parts by weight of long pepper. The rest is the same as in Example 1.

[0055] Example 4

[0056] Based on Example 1, the dried shiitake mushroom powder made from linden wood was replaced with 7 parts by weight of dried shiitake mushroom powder made from white shiitake mushroom. The rest is the same as in Example 1.

[0057] Example 5

[0058] Based on Example 1, the dried shiitake mushroom powder made from linden wood was replaced with 7 parts by weight of dried shiitake mushroom powder made from thick mushrooms. The rest is the same as in Example 1.

[0059] Example 6

[0060] Based on Example 1, an additional 2 parts by weight of Amomum villosum and 1 part by weight of cloves were added. The rest is the same as in Example 1.

[0061] Example 7

[0062] Based on Example 1, the amount of Sichuan peppercorns used is 4 parts by weight. The rest is the same as in Example 1.

[0063] Comparative Example 1

[0064] 14 parts by weight of star anise, 10 parts by weight of fennel seeds, 7 parts by weight of dried shiitake mushroom powder, 5 parts by weight of dried black boletus powder, 8 parts by weight of galangal, 5 parts by weight of dried tangerine peel, 7 parts by weight of Solomon's seal powder, 4 parts by weight of dried ginger, 3 parts by weight of codonopsis powder, 5 parts by weight of cinnamon, 6 parts by weight of Sichuan pepper, and 1.5 parts by weight of long pepper (excluding dried perilla leaf powder). The rest is the same as in Example 1.

[0065] Comparative Example 2

[0066] 14 parts by weight of star anise, 10 parts by weight of fennel seeds, 11 parts by weight of dried perilla leaf powder, 7 parts by weight of dried linden mushroom powder, 5 parts by weight of dried tangerine peel, 7 parts by weight of Solomon's seal powder, 4 parts by weight of dried ginger, 3 parts by weight of codonopsis powder, 5 parts by weight of cinnamon, 6 parts by weight of Sichuan pepper, and 1.5 parts by weight of long pepper (excluding galangal). The rest is the same as in Example 1.

[0067] Comparative Example 3

[0068] 14 parts by weight of star anise, 10 parts by weight of fennel, 11 parts by weight of dried perilla leaf powder, 5 parts by weight of dried black boletus powder, 8 parts by weight of galangal, 5 parts by weight of dried tangerine peel, 7 parts by weight of Solomon's seal powder, 4 parts by weight of dried ginger, 3 parts by weight of codonopsis powder, 5 parts by weight of cinnamon, 6 parts by weight of Sichuan pepper, and 1.5 parts by weight of long pepper (dried shiitake mushroom powder without linden wood). The rest is the same as in Example 1.

[0069] Comparative Example 4

[0070] 14 parts by weight of star anise, 10 parts by weight of fennel seeds, 11 parts by weight of dried perilla leaf powder, 7 parts by weight of dried linden mushroom powder, 8 parts by weight of galangal, 5 parts by weight of dried tangerine peel, 4 parts by weight of dried ginger, 3 parts by weight of codonopsis powder, 5 parts by weight of cinnamon, 6 parts by weight of Sichuan pepper, and 1.5 parts by weight of long pepper (excluding Solomon's seal powder). The rest is the same as in Example 1.

[0071] Comparative Example 5

[0072] Traditional spices, by weight: 8 parts star anise, 3 parts cinnamon, 5 parts fennel seeds, 3 parts Sichuan peppercorns, 1 part bay leaves, 0.5 parts licorice root, excluding galangal, dried perilla leaf powder, long pepper, Solomon's seal powder, mushrooms, etc. The preparation method is the same as in Example 1, with the powder being ground to a conventional mesh size of 10-20.

[0073] Comparative Example 6

[0074] Based on Example 1, the dried shiitake mushroom powder and dried black boletus powder were all replaced with 12 parts by weight of dried termite mushroom powder. Everything else remained the same as in Example 1. This comparative example did not contain any exogenous flavor enhancers and was used to compare the retention rate of umami flavor after prolonged cooking.

[0075] Sensory evaluation in Experiment Example 1

[0076] Thirty volunteers, aged 18–55 years, with no history of spicy food allergy and experience in daily cooking and seasoning evaluation, were selected. Examples 1–7 and Comparative Examples 1–6 were evaluated blindly. Evaluation indicators included: deodorizing effect, flavor enhancement effect, mildness, spiciness, and overall acceptability (0–10 points each). Data were statistically analyzed using SPSS 26.0 software. Quantitative data are expressed as mean ± standard deviation (x̄±s). One-way ANOVA was used for comparisons among multiple groups. P < 0.05 was considered statistically significant, and P < 0.01 was considered extremely significant. Results are shown in Table 1.

[0077] Table 1 Sensory evaluation results

[0078] Group Deodorizing effect Enhanced freshness Warmth Spicy Overall acceptance Example 1 9.5±0.3 9.5±0.3 9.7±0.2 1.2±0.3 9.7±0.2 Example 2 9.2±0.4 9.1±0.4 9.4±0.3 1.0±0.3 9.3±0.3 Example 3 9.8±0.2 9.6±0.3 9.8±0.2 1.5±0.4 9.8±0.2 Example 4 9.5±0.3 9.6±0.3 9.6±0.3 1.2±0.3 9.6±0.3 Example 5 9.4±0.3 9.4±0.4 9.5±0.3 1.3±0.3 9.5±0.3 Example 6 9.7±0.2 9.5±0.3 9.6±0.3 1.2±0.3 9.7±0.2 Example 7 9.4±0.3 9.3±0.4 9.5±0.3 1.1±0.3 9.4±0.3 Comparative Example 1 6.8±0.6 8.5±0.5 9.0±0.4 2.5±0.5 7.5±0.6 Comparative Example 2 7.2±0.6 8.2±0.5 8.8±0.4 2.8±0.6 7.2±0.6 Comparative Example 3 8.5±0.5 5.8±0.7 9.2±0.3 2.0±0.5 7.0±0.7 Comparative Example 4 8.8±0.4 8.8±0.4 7.2±0.6 3.5±0.6 7.8±0.6 Comparative Example 5 5.8±0.7 5.2±0.8 6.5±0.7 5.5±0.7 5.5±0.8 Comparative Example 6 9.2±0.4 8.8±0.4 9.5±0.3 1.3±0.3 8.8±0.3

[0079] Note: Compared with Example 1, the differences in all indicators of Comparative Examples 1 to 6 were statistically significant (P<0.01).

[0080] The results showed that Examples 1-7 were significantly better than the comparative examples in terms of deodorization, freshness enhancement, mellowness, and overall acceptability (P<0.01), and had extremely low spiciness. Comparative Example 1 (without dried perilla leaf powder) showed a significant decrease in deodorization; Comparative Example 2 (without galangal) showed a decrease in both deodorization and mellowness; Comparative Example 3 (without shiitake mushroom) showed a significant decrease in freshness enhancement; Comparative Example 4 (without Solomon's seal powder) showed a significant decrease in mellowness and an increase in spiciness; Comparative Example 5 (traditional spices) had the worst performance in all indicators; Comparative Example 6 (termite mushroom replacing the two fungi) showed significantly lower freshness enhancement and overall acceptability than Example 1, verifying the synergistic effect of the components of the present invention in deodorization, freshness enhancement, and mellowness, as well as the core advantages of shiitake mushroom and black boletus in the spice category.

[0081] Experiment Example 2: Dispersion Test

[0082] Take 15g of each of the spices from Example 1 and Comparative Example 5, add 500mL of boiling water, stir for 30s, let stand for 5min, measure the dry weight of the bottom precipitate, and calculate the sedimentation rate. The results are shown in Table 2.

[0083] Table 2 Dispersion Comparison

[0084] Group Grinding mesh Sedimentation rate (%) Example 1 30 mesh 4.2±0.5 Comparative Example 5 Conventional grinding (10-20 mesh) 16.8±2.0

[0085] Note: The difference in precipitation rate between Comparative Example 5 and Example 1 was statistically significant (P<0.01).

[0086] The results showed that the sedimentation rate of Example 1 was significantly lower than that of Comparative Example 5 (P<0.01), proving that the pulverization process of the present invention can effectively improve the dispersion uniformity.

[0087] Experiment Example 3: Test of the effect of removing fishy smell and greasiness

[0088] Fresh pig's feet were used as the test ingredient. They were braised using the spices from Example 1 and Comparative Example 5 (20g of spices were added per 500g of pig's feet). After braising, 30 volunteers conducted a blind evaluation of the deodorizing effect and greasiness (0-10 points, with higher deodorizing effect scores being better and lower greasiness scores being better). The results are shown in Table 3.

[0089] Table 3 Comparison of effects in removing fishy smells and greasiness

[0090] Group Deodorizing effect greasy feeling Example 1 9.5±0.3 2.1±0.4 Comparative Example 5 5.8±0.7 6.3±0.6

[0091] Note: Compared with Comparative Example 5, the differences in deodorizing effect and greasiness of Example 1 were statistically significant (P<0.01).

[0092] The results showed that Example 1 had a significantly better deodorizing effect than Comparative Example 5, and its greasiness was significantly lower than that of Comparative Example 5 (P<0.01), proving that the present invention has excellent deodorizing and greasiness-reducing effects.

[0093] Experimental Example 4: Test on the content and retention rate of umami amino acids after prolonged cooking

[0094] The spices from Example 1 and Comparative Example 6 were used. The total amount of umami amino acids (glutamic acid and aspartic acid) was determined according to GB 5009.124. The contents of 5'-GMP (guanosine monophosphate) and inosine monophosphate (IMP) were determined according to GB / T 23374-2009, "Determination of Nucleotides in Food by High Performance Liquid Chromatography". Chromatographic conditions: C18 column (4.6 mm × 250 mm, 5 μm), mobile phase: methanol-0.02 mol / L potassium dihydrogen phosphate solution (5:95, V / V), flow rate: 1.0 mL / min, column temperature: 30℃, detection wavelength: 254 nm, injection volume: 20 μL. Pretreatment method: Weigh 2 g of sample, add 15 mL of ultrapure water, ultrasonically extract for 30 min, dilute to 25 mL, centrifuge, and filter the supernatant through a 0.22 μm organic filter membrane for analysis. Meanwhile, the two groups of spices were boiled in 100℃ boiling water for 120 minutes, and the total amount of umami amino acids was measured again, and the retention rate was calculated. The results are shown in Table 4.

[0095] Table 4. Umami amino acid content and retention rate after prolonged cooking

[0096] Testing items Example 1 Comparative Example 6 Initial glutamate content (mg / g) 5.8±0.3 5.2±0.3 Initial aspartic acid content (mg / g) 3.7±0.2 3.5±0.2 Initial total amount of umami amino acids (mg / g) 9.5±0.4 8.7±0.4 Total amount of umami amino acids (mg / g) after boiling for 120 minutes 8.4±0.4 4.8±0.5 Umami retention rate (%) 88.2±1.2 55.2±2.1 Initial inosine monophosphate (IMP) content (μg / g) 1320±50 Not detected (<10)

[0097] Note: Compared with Example 1, the total amount and retention rate of umami amino acids in Comparative Example 6 were statistically significant (P<0.01).

[0098] The results showed that the initial total amount of umami amino acids in Example 1 was significantly higher than that in Comparative Example 6, and the umami retention rate after boiling for 120 minutes was much higher than that in Comparative Example 6. This proves that the present invention uses shiitake mushrooms and black boletus as core flavor-enhancing components, which perfectly solves the problem of umami loss when traditional mushroom spices are boiled for a long time. It does not become bitter after long boiling and has an excellent umami retention effect.

[0099] Experiment Example 5: Comparison of Preservation Effects

[0100] Fresh pig's feet were used as the test ingredient. They were braised using the spices specified in Example 1 and Comparative Example 5 (20g of spices added per 500g of pig's feet), and then refrigerated at 4℃. Volatile basic nitrogen (TVB-N) values ​​were measured on days 0, 3, 6, and 9, according to GB5009.228-2016. The results are shown in Table 5.

[0101] Table 5. Changes in TVB-N values ​​(mg / 100g)

[0102] Group Day 0 Day 3 Day 6 Day 9 Example 1 8.1±0.4 12.2±0.7 17.8±1.0 23.5±1.3 Comparative Example 5 8.3±0.5 16.5±1.1 26.8±1.5 36.2±2.0

[0103] Note: Referring to GB2707-2016's limit requirements for volatile basic nitrogen in fresh (frozen) meat (≤15mg / 100g is Grade 1 freshness), the braised pig's feet in Example 1 remained within the Grade 1 freshness standard on the 3rd day, while Comparative Example 5 exceeded the Grade 1 freshness limit on the 3rd day. The shelf life of Grade 1 freshness in Example 1 was significantly longer than that in Comparative Example 5.

[0104] The results showed that the TVB-N value of Example 1 was 17.8 mg / 100g on day 6, which was still within the range of Grade II freshness; while Comparative Example 5 exceeded Grade I freshness on day 3 and exceeded the standard on day 6. The preservation time of Example 1 was extended by more than 3 days compared with Comparative Example 5, proving that the present invention has a significant natural antibacterial and preservation effect.

[0105] Experiment Example 6: Comparison of Nutritional Components

[0106] Nutritional composition was compared between Example 1 and Comparative Example 5. Dietary fiber was determined according to GB 5009.88, and potassium and magnesium were determined according to GB 5009.268. The results are shown in Table 6.

[0107] Table 6 Comparison of Nutritional Components

[0108] Group Dietary fiber (g / 100g) Potassium (mg / 100g) Magnesium (mg / 100g) Example 1 9.2±0.4 580±15 92±6 Comparative Example 5 2.5±0.3 120±10 18±4

[0109] Note: Compared with Comparative Example 5, the differences in dietary fiber, potassium, and magnesium content in Example 1 were statistically significant (P<0.01).

[0110] The results showed that the dietary fiber, potassium, and magnesium content of Example 1 were significantly higher than those of Comparative Example 5 (P<0.01), indicating a higher nutritional supplement value.

[0111] Experiment Example 7 Stability Test

[0112] The spices prepared in Example 1 were sealed in 15 g aluminum foil bags and stored in a cool, dry environment at room temperature. Key product indicators were tested at 0, 6, 12, and 18 months. The results are shown in Table 7.

[0113] Table 7 Stability Test Results

[0114] Detection time Moisture (%) Sedimentation rate (%) Total bacterial count (CFU / g) Sensory evaluation 0 months 5.2 4.2 ≤100 The powder is uniform and has good dispersibility. 6 months 5.3 4.3 ≤100 The powder is uniform and has good dispersibility. 12 months 5.5 4.5 ≤100 The powder is uniform and has good dispersibility. 18 months 5.6 4.6 ≤100 The powder is uniform and has good dispersibility.

[0115] Experiments have shown that the spices of this invention can be stably preserved for 18 months under sealed conditions at room temperature.

[0116] The raw materials used in this invention are all commercially available spices and edible fungi that are both food and medicine. The preparation process adopts low-temperature roasting and physical sterilization, which is mild and controllable, requires no special equipment, and can achieve large-scale industrial production. The product is suitable for various Chinese cooking scenarios such as braising, stewing, stewing, grilling, and pre-cooked food processing. It has outstanding effects in removing fishy smells and greasiness, enhancing freshness and aroma, is mild and not drying, and does not become bitter after long cooking. It meets the market demand for natural and healthy seasonings, is mild and safe, can be used as a spice for a long time, and has good industrial application and market promotion value.

[0117] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A spice blend containing mushrooms, galangal, and perilla, characterized in that, By weight, the ingredients include the following: 10-30 parts star anise, 8-25 parts fennel, 8-25 parts dried perilla leaf powder, 5-25 parts dried shiitake mushroom powder, 4-20 parts dried black boletus powder, 3-15 parts galangal, 2-12 parts dried tangerine peel, 4-18 parts Solomon's seal powder, 2-12 parts dried ginger, 2-12 parts codonopsis powder, 3-15 parts cinnamon, 3-18 parts Sichuan pepper, and 0.5-8 parts long pepper; the total amount of mushroom umami amino acids in the spices is ≥8mg / g.

2. The spice according to claim 1, characterized in that, By weight, it includes the following ingredients: 12-25 parts star anise, 10-20 parts fennel, 10-20 parts dried perilla leaf powder, 8-20 parts dried linden mushroom powder, 6-15 parts dried black boletus powder, 5-12 parts galangal, 3-10 parts dried tangerine peel, 5-15 parts Solomon's seal powder, 3-10 parts dried ginger, 3-10 parts codonopsis powder, 4-12 parts cinnamon, 5-15 parts Sichuan pepper, and 1-5 parts long pepper.

3. The spice according to claim 1, characterized in that, The dried shiitake mushroom powder and dried black porcini mushroom powder can be replaced, in whole or in part by weight, with dried black early winter mushroom powder, dried shiitake mushroom powder, dried Wuxiang No. 1 shiitake mushroom powder, dried thick mushroom powder, and delicious porcini mushroom powder.

4. The spice according to claim 1, characterized in that, The ingredients also include 1-3 parts of cardamom and 0.5-1.5 parts of cloves.

5. The spice according to claim 2, characterized in that, The weight ratio of dried linden mushroom powder to dried black boletus powder is (1:0.5) to (1:1.5).

6. The spice according to claim 1, characterized in that, The spices contain no added exogenous preservatives, sweeteners, flavorings, or colorings.

7. The spice according to claim 1, characterized in that, The galangal contains ≥0.5% galangin; the dried perilla leaf powder contains ≥0.3% rosmarinic acid; the dried linden mushroom powder contains ≥2.8g / 100g glutamic acid; the Solomon's seal powder contains ≥6.0% Solomon's seal polysaccharide; the dried ginger contains ≥1.0% gingerol; the codonopsis powder contains ≥5.0% codonopsis polysaccharide; the tangerine peel contains ≥2.5% hesperidin; and the long pepper contains ≥2.0% piperine.

8. The spice according to claim 3, characterized in that, The glutamic acid content in the dried mushroom powder is ≥2.2g / 100g.

9. A method for preparing the spice according to any one of claims 1 to 8, characterized in that, Includes the following steps: (1) Select, clean and remove impurities from star anise, fennel, cinnamon, Sichuan pepper, long pepper, dried tangerine peel, galangal and dried ginger, and use low-temperature roasting to enhance aroma. The roasting temperature is ≤80℃ and the roasting time is 10-30min. (2) Select, clean and remove impurities from mushroom raw materials, dried perilla leaves, Solomon's seal and Codonopsis pilosula respectively, freeze dry or low temperature dry until the moisture content is ≤6%, the temperature of the low temperature drying is ≤55℃, and then grind them into powder respectively. (3) Grind all the raw materials obtained in steps (1) and (2) into 10-80 mesh, mix them evenly according to the ratio, and use a three-dimensional mixer or V-type mixer to mix for 15-25 minutes, with a mixing uniformity ≥98%; (4) After physical sterilization by pulsed light or microwave, the spices are quantitatively packaged and sealed to obtain the finished product.

10. The preparation method according to claim 9, characterized in that, The mixing in step (3) is carried out under the protection of an inert gas, namely nitrogen; the pulverization is performed with a mesh size of 30.

11. A condiment food, characterized in that, It includes the mushroom, galangal, and perilla spice as described in any one of claims 1 to 8.

12. The use of the spices according to any one of claims 1 to 8 in the preparation of food products for braising, stewing, stewing, grilling, and pre-processing.