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Seasoning with edible mushroom flavor and production method of seasoning

A production method and technology of edible fungi, which are applied in the field of food processing, can solve the problems of difficulty in direct utilization and low nutritional content, and achieve the effects of reducing the loss of flavor substances, wide sources, and cheap and easy-to-obtain raw materials

Inactive Publication Date: 2014-02-05
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the relatively low nutritional content of edible fungus greening water and boiling water, it is difficult to directly use it, and most enterprises discharge it directly into the environment

Method used

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  • Seasoning with edible mushroom flavor and production method of seasoning
  • Seasoning with edible mushroom flavor and production method of seasoning
  • Seasoning with edible mushroom flavor and production method of seasoning

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0043] A. Raw material preparation

[0044] Deodorization and ammonium reduction treatment of tea tree mushroom pickling solution: filter the tea tree mushroom pickling solution through four layers of gauze and let it stand at 4°C for clarification, take the supernatant, and adjust the pH to 8.5 with 1mol / L sodium hydroxide aqueous solution , boil it at 95°C for 30 minutes, then use 1mol / L lactic acid aqueous solution to adjust the pH to 5.0, and let it cool naturally to room temperature;

[0045]After the deodorization and ammonium reduction treatment, the tea tree mushroom pickling solution is concentrated in vacuum for 30 minutes at a vacuum degree of 80kPa, a rotation speed of 60r / min, and a temperature of 75°C, and then centrifuged to obtain the tea tree mushroom pickling concentrate;

[0046] Filter the greening water and boiling water of tea tree mushroom with four layers of gauze, let it stand at 10°C for clarification, take the supernatant, concentrate it at a tempera...

example 2

[0051] A. Raw material preparation

[0052] Deodorization and ammonium reduction treatment of Flammulina velutipes pickling solution: Filter the Flammulina velutipes pickling solution through four layers of gauze and let it stand for clarification at 4°C, take the supernatant, adjust the pH to 9.0 with 1mol / L sodium hydroxide aqueous solution, and then Cook at 98°C for 25 minutes, then use 1mol / L lactic acid aqueous solution to adjust the pH to 4.8, and cool naturally to room temperature;

[0053] After deodorizing and ammonium-reducing treatment, the enoki mushroom pickling solution was vacuum-concentrated for 25 minutes at a vacuum degree of 90kPa, a rotating speed of 75r / min, and a temperature of 80°C, and then centrifuged to obtain the enoki mushroom pickling concentrate;

[0054] Use four layers of gauze to clear the greening water of Flammulina velutipes, let it stand at 10°C for clarification, take the supernatant, concentrate it for 2 hours at a temperature of 80°C, an...

example 3

[0059] A. Raw material preparation

[0060] Deodorization and ammonium reduction treatment of Pleurotus eryngii pickle solution: filter the Pleurotus eryngii pickle solution through four layers of gauze, let it stand at 4°C for clarification, take the supernatant, and adjust the pH with 1mol / L sodium hydroxide aqueous solution to 8.5, cook at 95°C for 30 minutes, then adjust the pH to 5.0 with 1mol / L lactic acid aqueous solution, and cool naturally to room temperature;

[0061] The Pleurotus eryngii pickling solution treated with deodorization and ammonium salt reduction is vacuum-evaporated and concentrated for 35 minutes at a vacuum degree of 75kPa, a rotation speed of 60r / min, and a temperature of 80°C, and then centrifuged to obtain the Pleurotus eryngii pickle concentrate;

[0062] Filter the boiling water of Pleurotus eryngii with four layers of gauze, let it stand at 10°C for clarification, take the supernatant, concentrate it for 2 hours at a temperature of 70°C and a ...

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Abstract

The invention discloses a seasoning with edible mushroom flavor. The seasoning comprises the following raw materials in percentage by mass: 30-70 percent of edible mushroom curing concentrated liquid, 20-50 percent of edible mushroom green-removing water and boiling water concentrated liquid, 5.0-15.0 percent of spicery boiling liquid, 1.0-12.0 percent of salt, 2.0-5.0 percent of sugars, 0.5-8 percent of essence of chicken; 0.1-1.0 percent of disodium 5'-ribonucleotide, 0.1-1.5 percent of caramel pigments, 0.1-0.3 percent of xanthan gums and 0.1-0.5 percent of haematochrome. The seasoning with the edible mushroom flavor is prepared by carrying out odor removal, ammonium salt drop treatment, vacuum concentration desalting treatment on edible mushroom processing waste water, boiling, mixing the raw material components and sterilizing at the high temperature. The seasoning contains components such as amino acid nitrogen, protein type nitrogen-containing compounds, saccharides, vitamins, mineral substances, organic acid, organic ester, organic alcohol and organic aldehyde, so that the original nutrition flavor of the edible mushroom is maintained, and the product has the characteristics of color, aroma, taste and the like; the production method is simple to operate, is high in desalting ratio, stable in soluble solid contents, wide in sources and considerable in economic value; and moreover, the raw materials is cheap and available. The method turns waste into treasure so as to facilitate environment friendliness.

Description

technical field [0001] The invention relates to an edible fungi-flavored condiment and a production method thereof, in particular to a method for producing edible fungus-flavored condiments by utilizing edible fungus processing waste liquid, and belongs to the technical field of food processing. Background technique [0002] Edible fungi are rich in protein, amino acids, vitamins and minerals, and are delicious and unique in flavor, especially as a high-quality dietary fiber, low-fat, low-calorie food, which has been accepted by people. Many countries treat meat-vegetarian food as - Mushroom food is advocated as the best dietary structure. In recent years, it has been found that edible fungi are not only rich in the above-mentioned nutrients, but also contain a large amount of active substances such as polysaccharides, interferons, inducers, etc., which can improve human immunity and have anti-cancer effects. Therefore, long-term consumption of edible mushrooms is extremely...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/28A23L27/20
Inventor 曾顺德张超高伦江许云华尹旭敏刁源
Owner CHONGQING ACAD OF AGRI SCI
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