Mushroom and bone delicious solid seasoner and preparation method thereof

Abstract

The invention provides a mushroom and bone delicious solid seasoner and a preparation method thereof. The mushroom and bone delicious solid seasoner is characterized by being prepared from the following raw materials in parts by weight: 120 to 150 parts of bolete powder, 80 to 120 parts of black tiger palm mushroom powder, 60 to 80 parts of russula virescens powder, 150 to 180 parts of yellow cattle meat powder, 60 to 80 parts of cattle backbone powder, 120 to 150 parts of Dulong chicken meat powder, 80 to 100 parts of ham powder, 150 to 180 parts of edible salt, 60 to 80 parts of bamboo shoot powder, 8 to 12 parts of little turmeric powder, 3 to 5 parts of a white pepper powder, 1 to 3 parts of a liquorice powder, 8 to 12 parts of glucose, 3 to 6 parts of a coriander seed powder, 200 to 230 parts of sodium glutamate, 15 to 20 parts of 5-disodium nucleotide and 1 part of D-sodium isoascorbate. Various flavoring materials achieve a synergistic effect, the oneness of the taste of monosodium glutamate and chicken essence is overcome, and the whole flavoring system is more natural and mellower.

Description

technical field [0001] The invention relates to the field of food, in particular to a fresh mushroom bone solid seasoning and a preparation method thereof. Background technique [0002] The technology adopted by the compound seasoning is mainly to select monosodium glutamate, salt, cornstarch, maltodextrin, and white sugar as the main raw materials, and then add meat powder, 5-flavored nucleotide disodium, food flavors and fragrances, green onions, ginger, etc. , garlic, spices and other auxiliary materials are made by drying, physical crushing, stirring, packaging and other processes. [0003] The compound seasoning prepared by the main technologies and raw materials currently used in the compound seasoning industry mainly has the following disadvantages: 1. The product mainly uses monosodium glutamate (sodium glutamate) and 5-taste nucleotide disodium to enhance freshness, Edible flavors, spices and spices are used to enhance the fragrance and increase the characteristic ...

AI Technical Summary

Problems solved by technology

[0003] The compound seasoning prepared by the main technologies and raw materials currently used in the compound seasoning industry mainly has the following disadvantages: 1. The product mainly uses monosodium glutamate (sodium glutamate) and 5-taste nucleotide disodium to enhance freshness, Edible flavors, spices and spices are used to enhance the fragrance and increase the characteristic flavor. The naturalness, health and safety of the product cannot be effectively guaranteed, and there may be a certain difference between the product claim and the actual material used; 2. Generally, it contains a certain proportion of chemically synthesized flavors , the flavor of the product is unnatural, and it is easy to cover up the original characteristic flavor of the dish; 3. The aroma is prominent but highly volatile, the flavor loses quickly, and it is not resistant to high temperature; 4. Spices and meat powder are only dried and crushed, so they are not easy to dissolve in Water, in the process of making soup, hot pot, etc. affects the appearance and is easy to burn the pot