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Making method of coprinus comatus composite seasoning liquid

A production method and technology of Coprinus comatus, applied in the direction of food science, etc., can solve the problems that Coprinus comatus is not easy to store, and achieve the effects of enhancing human immunity, simple operation, and easy implementation

Inactive Publication Date: 2017-05-10
芜湖市三山区绿色食品产业协会
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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 problem that Coprinus comatus is not easy to store, and provide a preparation method of Coprinus comatus compound seasoning liquid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of Coprinus comatus compound seasoning liquid, concrete operation steps are:

[0017] A. Preparation of wheat koji juice: Use fresh wheat koji juice as a medium, adjust the Baume degree of wheat koji juice to 12, put it into a flask, and put the flask plug into silk floss to sterilize with fire; Put the flask of wheat koji juice into boiling water and cook for 50 minutes to sterilize; crush the dried sweet-scented osmanthus into powder and add;

[0018] B. Primary culture and separation: add appropriate amount of Coprinus comatus 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 Coprinus comatus, which is the first grade culture medium; at this time, the primary culture medium is separated, and the supernatant is taken;

[0019] C. Secondary cultivation: In the separated supernatant, add Coprinus comatus powder, ...

Embodiment 2

[0025] A kind of preparation method of Coprinus comatus compound seasoning liquid, concrete operation steps are:

[0026] A. Preparation of wheat koji juice: Use fresh wheat koji juice as a medium, adjust the Baume degree of wheat koji juice to 18, put it into a flask, and put the flask plug into silk floss to sterilize with fire; The flask of wheat koji juice was put into boiling water and boiled for 60 minutes to sterilize;

[0027] B. Primary cultivation and separation: Add appropriate amount of Coprinus comatus powder, a little Coprinus comatus powder and 50 milliliters of yeast liquid to the above-mentioned koji liquid, cultivate at 45°C for 12 hours, form vesicles on the surface, and have the fragrance of Coprinus comatus, that is It is the first-level culture medium; at this time, the first-level culture medium is separated, and the supernatant is taken;

[0028] C, secondary culture: In the separated supernatant, add Coprinus comatus powder again, put it into wheat ko...

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Abstract

The invention discloses a making method of coprinus comatus composite seasoning liquid. The making method is characterized by comprising the following processing technology processes of preparing wheat koji extract, performing sterilization, performing culturing, adding coprinus comatus powder and yeast liquid, performing culturing, adding coprinus comatus powder, performing injecting to the kojiextract, performing culturing fermentation, performing acidication, performing flavor blending and seasoning, performing separation and filtration, obtaining filter liquid, performing sterilization, performing curing and obtaining finished products. The making method disclosed by the invention has the beneficial effects that the composite seasoning liquid is clear in shape, and contains unique coprinus comatus fragrance and ester flavor. The coprinus comatus composite seasoning liquid not only is rich in nutrition, but also has the efficacies of strengthening immunity of human bodies, ?improving appetite promoting digestion and the like. The making method is simple to operate and convenient to implement.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of Coprinus comatus compound seasoning liquid. Background technique [0002] Coprinus comatus, also known as Coprinus comatus, is a widely distributed edible and medicinal fungus. Coprinus comatus is rich in nutrients, the meat is thick and tender, and the taste is delicious. Its shape resembles chicken legs, so it is named. It has commercial potential in artificial cultivation The rare new species of edible fungus is known as "the rookie in the fungus". In every 100 grams of Coprinus comatus dry product, contain protein 25.4 grams (its content is 3 times of rice, 2 times of wheat, 2.5 times of pork, 1.2 times of beef, 0.5 times of fish, 8 times of milk), 3.3 grams of fat, 58.8 grams of total sugar, 7.3 grams of fiber, 346 kcal of calories; also contains 1661.93 mg of potassium, 34.01 mg of sodium, 106.7 mg of calcium, Magnesium 191.47 mg, phosphorus 634.17 mg an...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L31/00A23L31/15A23L33/00
Inventor 栾培培朱娜张凯楷
Owner 芜湖市三山区绿色食品产业协会
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