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The preparation method of the original taste mountain bacterium with fungus fragrance

A technology of mountain delicacy and sterile water, which is applied in the function of food ingredients, food ingredients as taste improvers, food ingredients, etc. Dry foaming time is long and other problems, to achieve the effect of speeding up production, increasing nutrition and umami, and short soaking time

Active Publication Date: 2020-07-10
重庆飞亚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • The preparation method of the original taste mountain bacterium with fungus fragrance
  • The preparation method of the original taste mountain bacterium with fungus fragrance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Taking Example 1 as an example, its specific preparation method is as follows; use the following equipment to foam material A,

[0033] Such as figure 1 The foaming device shown,

[0034]The foaming device comprises a foaming barrel 100, a stirring seat 110, a stirring claw 111, a filter screen 120 and a spraying mechanism, the filter screen 120 is arranged in the foaming barrel 100, and the foaming barrel 100 is separated by the filter screen 120 into The upper material chamber and the lower spray chamber, the material chamber is connected with a liquid inlet pipe 113, the spray chamber is connected with a suction pipe 112 and a liquid discharge pipe 114, and the stirring claw 111 is horizontally connected to the stirring seat 110 and is arranged in the material cavity, the stirring seat 110 is fixed on the bottom of the foaming barrel 100, the stirring seat 110 is provided with a connecting channel, the connecting channel communicates with the liquid inlet pipe 113, ...

Embodiment 2

[0055] Embodiment 2 makes product 1.1

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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 preparation method of a fungus-flavored and original-flavored mountain delicacy. 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 blood lipids. [00...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L33/00A23L5/00
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/208A23V2250/218
Inventor 刘燕尚林涂露凡张茂国
Owner 重庆飞亚实业有限公司
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