Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for improving flavor of seasoning edible mushroom paste

A technology of edible mushroom sauce and edible mushroom, which is applied in the fields of application, food preparation, food science, etc. It can solve the problems of easy rancidity and deterioration, which is not conducive to the storage of sauce, etc., and achieves short sterilization time, smooth and mellow taste, and delicious taste Effect

Inactive Publication Date: 2011-05-18
JIANGNAN UNIV +1
View PDF5 Cites 37 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this article, pasteurization is used, which is not conducive to the storage of the sauce, and it is easy to become rancid.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the flavor improvement method of conditioning Pleurotus eryngii sauce

[0032] First add the ingredients to boil the chili oil, then put the chili oil into the pot, wait for the oil temperature to rise to about 130°C, add 3.55% green onion, 1.33% garlic, and 0.9% ginger and stir-fry until the color turns light yellow, then add Stir-fry the soy sauce until the sauce is fragrant, then add the soaked and washed Pleurotus eryngii mushrooms that have been cut into cubes, stir-fry for about 10 minutes, stop heating, add 0.865% salt, 0.115% monosodium glutamate, 0.025% I+G, 0.713% soy sauce, and 0.625% white vinegar %, cooking wine 1.3%, white sugar 0.768%, five-spice powder 0.17%, mushroom essence 0.1%, capsicum red pigment 0.005%, after frying, put it in a can while it is hot, and put it into a high-pressure sterilizer at 121°C after the hot water is exhausted and sealed at 95°C Sterilize for 10 minutes. After the sterilization is completed, take it out and coo...

Embodiment 2

[0033] Embodiment 2: the flavor improvement method of conditioning mushroom sauce

[0034] First add the ingredients to boil the chili oil, then put the chili oil into the pot, wait for the oil temperature to rise to about 130°C, add 3.55% green onion, 1.33% garlic, and 0.9% ginger and stir-fry until the color turns light yellow, then add Stir-fry the soy sauce until it is fragrant, then add the shiitake mushrooms that have been soaked and washed and cut into cubes, stir-fry for about 10 minutes and stop heating, then salt 0.865%, MSG 0.115%, I+G 0.025%, soy sauce 0.713%, white vinegar 0.625%, Cooking wine 1.3%, white sugar 0.768%, five-spice powder 0.17%, mushroom essence 0.1%, capsanthin 0.005%, after frying, put it into a can while it is hot, and put it into a high-pressure sterilizer at 121°C for 10 minutes after sealing with hot water at 95°C. After the sterilization is completed, take it out and cool it in sections immediately until the center temperature in the bottle i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Crispnessaaaaaaaaaa
Login to View More

Abstract

The invention relates to a method for improving the flavor of seasoning edible mushroom paste, belonging to the field of edible mushroom processing technologies. The method mainly comprises the following steps of: with edible mushroom and soybean paste as main raw materials, adding home-made chili oil into a pot, adding cleaned and chopped onion, ginger and garlic after the oil becomes hot, stir-frying, adding the soybean paste, and adding diced edible mushroom after the paste flavor can be smelt; adding the seasonings of gourmet powder, sugar, salt, I+G, lenthionine, five spice powder, cooking wine, vinegar and the like; and finally, canning, degassing, sealing, disinfecting and cooling the paste to obtain the finished product. According to the invention, the edible mushroom and the soybean paste are mixed, so that the product not only has paste flavor but also has unique mushroom flavor; and moreover, by adding the seasonings of gourmet powder, salt, I+G, lenthionine and the like, the flavor of the mushroom paste is blended, and the taste is fresh, salty and sweet. The method has simple process, the effect of flavor improvement is good, the mushroom paste is safe and hygiene, and industrialized production can be realized.

Description

technical field [0001] The invention relates to a method for improving the flavor of edible mushroom sauce, which relates to edible mushroom processing and belongs to the technical field of edible mushroom processing. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii, is a new rare edible fungus that has been successfully developed and cultivated in recent years, integrating edible, medicinal and dietary treatments. Its flesh is thick, the stipe is thick, the texture is crisp and tender, the taste is excellent, and it has a special almond fragrance, which is the best taste in the genus Pleurotus, so it is known as the "king of oyster mushrooms". It contains high protein, low fat, rich in nutrients, rich in oligosaccharides, protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc. It also has the functions of lowering blood lipids, lowering cholesterol, promoting gastrointestinal digestion, and enhancing immun...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/24A23L1/28A23L1/29A23L27/60A23L33/00
Inventor 张慜孟敏翟广华常继宏
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com