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Matsutake seasoning and preparing method thereof

A technology of seasoning and matsutake, which is applied in the field of matsutake seasoning and its preparation, to achieve high yield, increase the sense of thickness, and facilitate human body absorption

Inactive Publication Date: 2016-11-09
索郎仁青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of green natural matsutake seasoning, which can achieve the freshness-raising effect of the seasoning by releasing the freshness-lifting substance of the edible fungus into the seasoning, without adding any food additives that increase the umami taste, so as to overcome the Existing seasonings need to add food additives to increase umami

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A preparation method of matsutake seasoning, comprising the following steps:

[0055] 1), the preparation of matsutake enzymolysis superfine powder, shiitake mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and chanterelle enzymolysis superfine powder, the preparation method comprises the following steps:

[0056] a. Remove impurities from fresh matsutake mushrooms, shiitake mushrooms, boletus, and chanterelles, and wash them for later use;

[0057] b. Add washed pine mushrooms, shiitake mushrooms, boletus, and chanterelles to 10 times the weight of water and cook under high pressure for 15 minutes, cool to room temperature and cut into cubes at a temperature of 115°C and a pressure of 0.07MPa;

[0058] c. Pour the diced pine mushrooms, shiitake mushrooms, boletus, and chanterelles into the liquid after high-pressure cooking for beating respectively, and then use a colloid mill to homogenize;

[0059] d. Pour the homogeneous slurry into a con...

Embodiment 2

[0069] A preparation method of matsutake seasoning, comprising the following steps:

[0070] 1), the preparation of matsutake enzymolysis superfine powder, shiitake mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and chanterelle enzymolysis superfine powder, the preparation method comprises the following steps:

[0071] a. Remove impurities from fresh matsutake mushrooms, shiitake mushrooms, boletus, and chanterelles, and wash them for later use;

[0072] b. Add the washed matsutake, shiitake mushroom, boletus, and chanterelle to 15 times the weight of water and cook under high pressure for 20 minutes, cool to room temperature and cut into cubes at a temperature of 115°C and a pressure of 0.07MPa;

[0073] c. Pour the diced pine mushrooms, shiitake mushrooms, boletus, and chanterelles into the liquid after high-pressure cooking for beating respectively, and then use a colloid mill to homogenize;

[0074] d. Pour the homogeneous slurry into a consta...

Embodiment 3

[0084] A preparation method of matsutake seasoning, comprising the following steps:

[0085] 1), the preparation of matsutake enzymolysis superfine powder, shiitake mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and chanterelle enzymolysis superfine powder, the preparation method comprises the following steps:

[0086] a. Remove impurities from fresh matsutake mushrooms, shiitake mushrooms, boletus, and chanterelles, and wash them for later use;

[0087] b. Add washed pine mushrooms, shiitake mushrooms, boletus, and chanterelles to 12 times the weight of water and cook under high pressure for 18 minutes, cool to room temperature and cut into cubes at a temperature of 115°C and a pressure of 0.07MPa;

[0088] c. Pour the diced pine mushrooms, shiitake mushrooms, boletus, and chanterelles into the liquid after high-pressure cooking for beating respectively, and then use a colloid mill to homogenize;

[0089] d. Pour the homogeneous slurry into a con...

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PUM

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Abstract

The invention discloses a matsutake seasoning and a preparing method thereof. The matsutake seasoning is prepared from, by weight, 8-12 parts of matsutake enzymolysis superfine powder, 4-7 parts of lentinula edodes enzymolysis superfine powder, 3-6 parts of bolete enzymolysis superfine powder, 3-6 parts of chanterelle enzymolysis superfine powder, 19-30 parts of vegetable powder, 5.3-8.6 parts of spice powder, 15-25 parts of table salt, 5-8 parts of white granulated sugar and 5-10 parts of chicken meal. According to the matsutake seasoning prepared with the preparing method, no food additive is added, the tasty and aromatic flavor of the product is completely from natural food materials, and the tasty flavor of the product is obviously higher than that of existing edible mushrooms.

Description

technical field [0001] The invention relates to the technical field of seasoning food, in particular to a matsutake seasoning and a preparation method thereof. Background technique [0002] With the improvement of people's quality of life, the pursuit of healthy dishes has become a trend, and healthy dishes are inseparable from natural and healthy condiments. [0003] At present, condiments with edible fungi as the main raw material are gradually entering people's field of vision. From the perspective of people's demand for healthy and safe food consumption, edible fungus condiments have multiple advantages such as deliciousness, nutrition, and health care. [0004] Matsutake is a functional pure wild rare and precious edible fungus with both medicinal and edible functions. So far, it cannot be cultivated artificially, and it is called "the king of fungi". One or two slices of matsutake can enhance the freshness and flavor of the dish, but too much will cover up the taste o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L29/00
CPCA23V2002/00A23V2300/10A23V2300/26
Inventor 马国霞索郎仁青
Owner 索郎仁青
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