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Making method of Morchella esculenta flavoring liquid

A production method, the technology of morel mushrooms, is applied to the functions of food ingredients, food ingredients containing yeast, food ingredients containing natural extracts, etc., which can solve the problems of high value, achieve rich nutrition, enhance immune function, and simple operation Effect

Inactive Publication Date: 2016-02-17
NANLING ZINGIBER MIOGA ROSE IND ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of its complete functions, unique fragrance, remarkable food effect, and quite expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of hickory chick seasoning liquid, concrete operation steps are:

[0018] A. Preparation of rice koji juice: use fresh rice koji juice as a medium, adjust the Baume degree of rice koji juice to 8, put it in a flask, and put the flask plug into silk floss and sterilize it with fire; Put the flask of rice koji juice into boiling water and cook for 50 minutes to sterilize; crush the dried sweet-scented osmanthus into powder and add;

[0019] B. Primary cultivation and separation: Add appropriate amount of Morchella, shiitake mushroom powder and 30 ml of yeast liquid to the above-mentioned koji liquid, and cultivate at 30-35°C for 24 hours until small bubbles are formed on the surface and have the fragrance of Morchella, It is the first-level culture medium; at this time, the first-level culture medium is separated, and the supernatant is taken;

[0020] C, secondary culture: in the isolated supernatant, add Morchella powder again, put into the...

Embodiment 2

[0026] A kind of preparation method of hickory chick seasoning liquid, concrete operation steps are:

[0027] A. Preparation of rice koji juice: Use fresh rice koji juice as a medium, adjust the Baume degree of rice koji juice to 18, put it into a flask, and put the flask plug into silk floss to sterilize it with fire; Put the flask of rice koji juice into boiling water and cook for 60 minutes to sterilize;

[0028] B. Primary cultivation and separation: add an appropriate amount of morel powder, a little ganoderma lucidum powder and 50 ml of yeast liquid to the above-mentioned koji liquid, and cultivate at 45°C for 12 hours until vesicles are formed on the surface and have a morel fragrance. It is the first-level culture medium; at this time, the first-level culture medium is separated, and the supernatant is taken;

[0029] C, secondary culture: in the separated supernatant, add hickory chick powder again, put into the rice koji juice with the ratio of 3: 2 to make the nutr...

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Abstract

The invention discloses a making method of a Morchella esculenta flavoring liquid, and belongs to the field of food processing. The method comprises the following steps: adopting a rice starter juice, sterilizing, culturing, adding Morchella esculenta powder and a yeast liquid, culturing, adding the Morchella esculenta powder, injecting to the starter juice, carrying out culture fermentation, supplementing an acid, flavoring and seasoning, separating, filtering to obtain a clear liquid, sterilizing, and slaking to obtain a finished product. The product has a clarified form, contains unique Morchella esculenta fragrance and ester fragrance, contains abundant nutrition, has the efficacy of benefiting stomach, aiding digestion, lowering blood sugar, tonifying kidney and invigorating yang, and nourishing brain and raising spirit, can enhance the immune function of bodies, and is a food with extremely high nutrition and health values, and the method has the advantages of simple operation and easy realization.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of morel seasoning liquid. Background technique [0002] Morchella esculenta (scientific name: Morchella esculenta), aliases: Morchella esculenta, Morchella, Yang sparrow, honeycomb mushroom. Morchella is a rare and precious wild edible fungus, which belongs to the reputation of "King of Fungi" and "Queen of Mushrooms". Apart from one kilogram of white truffle and hundreds of thousands of one kilogram of Cordyceps sinensis, the morel is the most valuable. Morchella used to be wild and grew in the forests of large mountainous areas. It only grew once a year. Due to the limitations of the region, resource climate and other conditions, the output was scarce and it was very difficult to collect. Most of them were not discovered by people. Fend for itself. Because it has complete functions, unique fragrance, remarkable food effect, and its value is quite expensive. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L31/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2200/328A23V2250/21A23V2250/76
Inventor 汪盛明余平王茂庭吴昌林
Owner NANLING ZINGIBER MIOGA ROSE IND ASSOC
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