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Fungus suillus composite convenient beef bone soup base and preparation method thereof

A technology of delicious boletus and beef bone soup, applied in the field of food processing, can solve the problems of monotonous taste and low nutritional value, and achieve the effect of strong taste, high nutritional value and rich nutrition

Inactive Publication Date: 2016-01-06
广元市青川县山客山珍有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is still a big gap between my country's instant soup production and foreign countries, mainly because of the variety, monotonous taste and low nutritional value. This is an issue that urgently needs attention and scientific guidance in the production and development of instant soup.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of delicious boletus compound instant beef bone soup material, its preparation method comprises the following steps:

[0027] (1) Screening and cleaning: select commercially available fresh beef bones, cut them into pieces, boil them in boiling water for 5 minutes, remove the blood, then clean them with tap water and dry them, and pulverize them with an ultrafine grinder for later use; Odor, non-rotten porcini mushrooms should be cleaned in a drum washing machine;

[0028] (2) Soaking: Soak the cleaned boletus in water for 2 hours;

[0029] (3) Drain: the boletus mushroom of step (2) gained is chopped, and drained to moisture content is 30%-40%;

[0030] (4) beating: add water to the drained boletus, beat into a slurry with a beater; wherein the weight ratio of the drained boletus to water is 1:8;

[0031] (5) Enzymolysis: Boletus bone meal is added in the boletus slurry prepared in step (4) and mixed evenly, and then the pH of the slurry is adjusted by disodiu...

Embodiment 2

[0038] A kind of delicious boletus compound instant beef bone soup material, its preparation method comprises the following steps:

[0039] (1) Screening and cleaning: select commercially available fresh beef bones, cut them into pieces, boil them in boiling water for 5 minutes, remove the blood, then clean them with tap water and dry them, and pulverize them with an ultrafine grinder for later use; Odor, non-rotten porcini mushrooms should be cleaned in a drum washing machine;

[0040] (2) Soaking: Soak the cleaned boletus in water for 2 hours;

[0041] (3) Drain: the boletus mushroom of step (2) gained is chopped, and drained to moisture content is 30%-40%;

[0042] (4) beating: add water to the drained boletus, beat into a slurry with a beater; wherein the weight ratio of the drained boletus to water is 1:8;

[0043] (5) Enzymolysis: Boletus bone meal is added in the boletus slurry prepared in step (4) and mixed evenly, and then the pH of the slurry is adjusted by disodiu...

Embodiment 3

[0050] A kind of delicious boletus compound instant beef bone soup material, its preparation method comprises the following steps:

[0051] (1) Screening and cleaning: select commercially available fresh beef bones, cut them into pieces, boil them in boiling water for 5 minutes, remove the blood, then clean them with tap water and dry them, and pulverize them with an ultrafine grinder for later use; Odor, non-rotten porcini mushrooms should be cleaned in a drum washing machine;

[0052] (2) Soaking: Soak the cleaned boletus in water for 2 hours;

[0053] (3) Drain: the boletus mushroom of step (2) gained is chopped, and drained to moisture content is 30%-40%;

[0054] (4) beating: add water to the drained boletus, beat into a slurry with a beater; wherein the weight ratio of the drained boletus to water is 1:8;

[0055] (5) Enzymolysis: Boletus bone meal is added in the boletus slurry prepared in step (4) and mixed evenly, and then the pH of the slurry is adjusted by disodiu...

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PUM

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Abstract

The invention discloses a fungus suillus composite convenient beef bone soup base. A preparation method of the fungus suillus composite convenient beef bone soup base comprises the following steps of 1, screening and cleaning; 2, soaking; 3, draining; 4, pulping; 5, enzymolysis, wherein the pH of slurry is adjusted to be 6.0, then, papain and flavored proteinase are added, the enzymolysis temperature is 50-60 DEG C, and the enzymolysis time is 3 h; 6, enzyme deactivation; 7, filtering; 8, seasoning, wherein flavoring agents are added; 9, concentration; 10, microencapsulation, wherein gelatin and Arabic gum are used as wall materials, a concentrate is used as a core material, then, spray drying is performed to form microcapsule particles, the drying temperature is 100-120 DEG C, and the drying time is 30 min. According to the method, fungus suillus and beef bones are combined, and the fungus suillus composite convenient beef bone soup base with the high nutritional value, delicious taste, unique taste and special flavor of the fungus suillus and the beef bone soup is obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing technology of edible mushroom compound condiment, in particular to a delicious boletus compound instant beef bone soup stock and a preparation method thereof. Background technique [0002] Delicious boletus (Boletusedulis), also known as bigfoot mushroom, white boletus, and reticulate boletus, belongs to Basidiomycotina, Laminaria, Agaricaceae, and Boletaceae. It is a fungus with high economic value for both medicine and food distributed worldwide. It is distributed in all provinces of our country, and the output in the southwest region is relatively high. According to reports, there are about 1024 species or varieties of boletus known in the world, and there are 199 species known to be edible in my country. Edible and medicinal value of delicious boletus The meat of delicious boletus is thick and tender, rich in fragrance, delicious in taste and rich in nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/28A23L1/312A23L1/29A23P1/04
CPCA23V2002/00
Inventor 李万鹏赵志峰麻琳谢王俊
Owner 广元市青川县山客山珍有限公司
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