Fungus-fragrance original taste wild mushroom and preparation method thereof

Abstract

The invention relates to a processing method of instant food products, and in particular relates to a fungus-fragrance original taste wild mushroom and a preparation method thereof. The fungus-fragrance original taste wild mushroom comprises raw materials in parts by weight: 50-60 parts of rapeseed oil, 0.5 to 1.5 parts of edible salt, and materials A, B and C, wherein the materials A comprises raw materials in parts by weight: 25-35 parts of mushroom roots, 0.1 to 1 part of agrocybe cylindracea, and 0.1-1 part of boletus edulis; the materials B comprises raw materials in parts by weight: 0.5-1.5 parts of monosodium glutamate, 0.6-1 2 parts of white sugar, 1-5 parts of dark soy sauce, 0.1-0.9 part of the CY01 chicken paste flavor, and 0.1-1 part of a Y201 yeast extract; and the materials C comprises raw materials in parts by weight: 2-6 parts of cooked sesames, and 1-3 parts of cooked crushed peanuts. The fungus-fragrance original taste wild mushroom has relatively good taste and can solve a problem of poor taste of existing fungus food.

Description

technical field [0001] The invention relates to a processing method of an instant food product, in particular to a kind of fungus-flavored and original-flavored mountain bacterium and a preparation method thereof. Background technique [0002] Mushrooms are known as the king of delicacies, and they are high-protein, low-fat nutritional and health food. Chinese medical scientists of all dynasties have famous expositions on shiitake mushrooms. Modern medicine and nutrition continue to in-depth research, and the medicinal value of shiitake mushrooms is also constantly being explored. The content of ergosterol in shiitake mushrooms is very high, which is effective in preventing and treating rickets; lentinan can enhance cellular immunity, thereby inhibiting the growth of cancer cells; shiitake mushrooms contain more than 40 kinds of enzymes of six major enzymes, which can correct human enzyme deficiency; The fatty acids contained in fat are beneficial for the body to reduce bl...

AI Technical Summary

Problems solved by technology

The problem with the above technology is that, due to cost considerations, cold water is usually used to dry the foaming bacteria on the first day, and then use the foaming bacteria to dry on the second day. Due to the use of cold water to foam the bacteria, the foaming time of the bacteria is too long

Excessive foaming time will not only prolong the overall processing time of fungi food, but also cause the fungus to lose nutrients, taste bad, and breed harmful bacteria

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