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White mushroom flavoring and preparation method thereof

A condiment and white mushroom technology, which is applied in food preparation, food freezing, food ingredients, etc., can solve the problems of wide range of edible salt dosage, short preservation period and shelf life, poor absorption effect, etc., to achieve long preservation period and easy for human body Absorption, high shelf life effect

Active Publication Date: 2015-04-22
JILIN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of adding various thickeners and additives to the existing mushroom seasoning products, the dosage range of edible salt is too wide, the preservation period and shelf life are short, the absorption effect is poor, and the flavor is not good. White mushroom condiment with fresh, fragrant flavor and simple preparation process route and preparation method thereof

Method used

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  • White mushroom flavoring and preparation method thereof

Examples

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Effect test

Embodiment 1

[0022] Example 1 (children's type)

[0023] Weigh 15 kg of white mushrooms grown in Yehe Town, Siping City, Jilin Province or grown in Changbai Mountain region or grown in Fujian region, 75 kg of salt, 3 kg of Shancun (Xiaocun Tablets, produced by Wyeth Pharmaceutical Co., Ltd.), and 2 kg of starch.

[0024] Preparation:

[0025] ①. Remove the mushroom feet from the white mushrooms, and wash them with the continuous cleaning line of edible mushrooms;

[0026] ②. Put the cleaned white mushrooms into the far-infrared drying equipment. When baking, put the white mushrooms into the material rack in the furnace, first adjust the temperature at 40-50°C, turn on the power, turn on the suction fan to suck out the water vapor after the temperature rises, keep it for about 2 hours, and then raise the temperature to 65°C ℃, after about 4 hours, when the water content drops to 30-40%, you can turn off the fan, and after 2 hours, cut off the power supply and use the residual heat in the ...

Embodiment 2

[0032] Example 2 (youth type)

[0033] Take by weighing 16kg of white mushrooms, 80kg of salt and 2kg of starch grown in Yehe Town, Siping City, Jilin Province or grown in Changbai Mountain region or grown in Fujian region.

[0034] Preparation:

[0035] ①. Remove the mushroom feet from the white mushrooms, and wash them with the continuous cleaning line of edible mushrooms;

[0036] ②. Put the cleaned white mushrooms into the far-infrared drying equipment. When baking, put the white mushrooms into the material rack in the furnace, first adjust the temperature at 40-50°C, turn on the power, turn on the suction fan to suck out the water vapor after the temperature rises, keep it for about 2 hours, and then raise the temperature to 65°C ℃, after about 4 hours, when the water content drops to 30-40%, you can turn off the fan, and after 2 hours, cut off the power supply and use the residual heat in the oven to promote the drying of the white mushrooms. The drying index is reache...

Embodiment 3

[0042] Embodiment 3 (elderly type)

[0043] Weigh 17kg of white mushrooms grown in Yehe Town, Siping City, Jilin Province or grown in Changbai Mountain region or Fujian region, 80kg of salt, and 5kg of multidimensional calcium tablets (Shanyuantang multidimensional calcium tablets, produced by Guangdong Shanyuantang Health Products Co., Ltd.) , starch 2kg.

[0044] Preparation:

[0045] ①. Remove the mushroom feet from the white mushrooms, and wash them with the continuous cleaning line of edible mushrooms;

[0046]②. Put the cleaned white mushrooms into the far-infrared drying equipment. When baking, put the white mushrooms into the material rack in the furnace, first adjust the temperature at 40-50°C, turn on the power, turn on the suction fan to suck out the water vapor after the temperature rises, keep it for about 2 hours, and then raise the temperature to 65°C ℃, after about 4 hours, when the water content drops to 30-40%, you can turn off the fan, and after 2 hours, ...

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Abstract

The invention discloses a white mushroom seasoning and a preparation method thereof. The white mushroom seasoning uses white mushrooms, table salt, trace elements and starch as raw materials and is processed by freezing and breaking the wall. The product of the invention retains white mushrooms to the greatest extent The aroma of mushrooms can be fully released, and nutrients such as protein, vitamins and 8 kinds of amino acids necessary for human body can be fully released. The preparation method of the invention is simple and easy, and is a practical method for processing white mushrooms.

Description

technical field [0001] The invention belongs to mushroom seasoning, in particular to a white mushroom seasoning made from white mushrooms, salt, trace elements and starch and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the market demand for green and healthy food is increasing year by year. And the main chemical composition of the seasonings such as monosodium glutamate of daily consumption, chicken essence is monosodium glutamate, and long-term consumption can interfere with the natural law of nervous system, affects the growth and development of children, endangers people's physical and mental health, and is difficult to use quantitatively. According to the authoritative survey report of the China Nutrition Association, 90% of households across the country consume excessive MSG (standard dosage is ≤1.5g / person / day). The green, nutritious and healthy "Mushroom" condiment, which is characterized by quantitat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/223A23L1/28A23L31/00
CPCA23L27/14A23L31/00A23V2002/00A23V2200/12A23V2250/208A23V2300/20A23V2300/31
Inventor 陈智文张爽孙艳楠孟雪任旭红李蒙
Owner JILIN NORMAL UNIV
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