Mushroom seasoning and preparation method thereof
The technology of seasoning and shiitake mushroom is applied in the field of shiitake mushroom seasoning and its preparation, which can solve the problem of high cost of pure linoleic acid, and achieve the effects of strong and rich taste, good instant solubility and strong flavor.
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[0017] A preparation method of shiitake mushroom seasoning, comprising the steps of: selecting commercially available shiitake mushrooms, weighing 50 g of net weight, pulverizing, sieving with 20 meshes to obtain shiitake mushroom powder, adding 500 g of cold water and transferring it to a three-necked flask, adding hydrolytic enzyme, and The hydrolase is a mixture of papain, cellulase and edible fungus hydrolase (Guangxi Nanning Pangbo Bioengineering Co., Ltd.), (papain, cellulase, edible fungus hydrolase (Guangxi Nanning Pangbo Bioengineering Co., Ltd.) ) with a mass ratio of 1:1:1), the hydrolytic enzyme accounts for 3% of the mass of the mushroom powder, and the enzyme is hydrolyzed at a temperature of 50°C for 3 hours. After the enzyme is inactivated, 800g of ethanol (97%) is added, and the extraction is continued for 3 hours, and then cooled and filtered. Obtain 1100 g of the extract; vacuum filter the resulting extract to obtain 1000 g of the liquid, concentrate it to on...
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