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Wild edible mushroom chafing dish seasoning and preparation method thereof

A technology of wild edible fungus and hot pot bottom material, which is applied in the fields of application, food science, food ingredients, etc., can solve the problems of ignoring nutrients, over-tasting, easy to get angry, etc., and achieves obvious medicinal and edible effects, and is convenient to eat , the effect of promoting digestion

Inactive Publication Date: 2018-04-24
云南村寨农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional hot pot bases often contain blocky or granular seasonings, which need to be sorted out when eating, which is cumbersome; many hot pot bases are too heavy, easy to get angry and difficult to digest, while paying attention to the nutritional ratio and ignoring the nutritional content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: this wild edible mushroom chafing dish bottom material is made of broth and Made from the following raw materials in parts by weight: 5g of truffle, 5g of morel, 20g of white ginseng, 15g of shiitake mushroom, 20g of boletus, 15g of chicken fir, 20g of chanterelle, 5g of cold fungus, and 5g of matsutake.

[0016] The concrete preparation steps of the preparation method of the wild edible fungus chafing dish bottom material of the present invention are as follows:

[0017] (1) Preprocess the raw materials, take truffles, morels, white ginseng, shiitake mushrooms, boletus, chicken fir, chanterelles, cold bacteria, matsutake, clean them, dry them in the sun or dry them, and then crush them into 1mm powder for later use;

[0018] (2) Weigh each fungus powder processed in step (1) according to the weight of the formula, mix them evenly to get mixed fungus powder, add 8 parts by weight of water and mix thoroughly, then add cellulase according to 0.1% of the we...

Embodiment 2

[0021] Embodiment 2: this wild edible mushroom chafing dish bottom material is made of broth and Made from the following raw materials in parts by weight: 15g of truffles, 25g of morels, 5g of white ginseng, 5g of shiitake mushrooms, 5g of boletus, 20g of chicken fir, 5g of chanterelles, 10g of cold bacteria, and 20g of matsutake.

[0022] The concrete preparation steps of the preparation method of the wild edible fungus chafing dish bottom material of the present invention are as follows:

[0023] (1) Preprocess the raw materials, take truffles, morels, white ginseng, shiitake mushrooms, boletus, chicken fir, chanterelles, cold bacteria, matsutake, clean them, dry them in the sun or dry them, and then crush them into 2mm powder for later use;

[0024] (2) Weigh each fungus powder processed in step (1) according to the weight of the formula, mix them evenly to get mixed fungus powder, add 10 parts by weight of water and mix thoroughly, then add cellulase according to 0.3% of...

Embodiment 3

[0027] Embodiment 3: this wild edible mushroom chafing dish bottom material is made of broth and Made from the following raw materials in parts by weight: truffle 10g, hickory chick 15g, white ginseng 15g, shiitake mushroom 25g, boletus 10g, chicken fir 5g, chanterelle 10g, cold fungus 20g, matsutake 12g.

[0028] The concrete preparation steps of the preparation method of the wild edible fungus chafing dish bottom material of the present invention are as follows:

[0029] (1) Preprocess the raw materials, take truffles, morels, white ginseng, shiitake mushrooms, boletus, chicken fir, chanterelles, cold bacteria, matsutake, clean them, dry them in the sun or dry them, and then crush them into 3mm powder for later use;

[0030] (2) Weigh each fungus powder processed in step (1) according to the weight of the formula, mix them evenly to get mixed fungus powder, add 15 parts by weight of water and mix thoroughly, then add cellulase according to 0.5% of the weight of the mixed f...

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Abstract

The invention discloses wild edible mushroom chafing dish seasoning and a preparation method thereof, and belongs to the technical field of food processing. The wild edible mushroom chafing dish seasoning is prepared from the following raw materials in parts by weight: 5-15 grams of truffle, 5-25 grams of morels, 5-20 grams of white ginseng, 5-25 grams of shiitake mushrooms, 5-20 grams of bolete,5-20 grams of collybia albuminosa, 5-20 grams of chanterelle, 5-20 grams of cold funguses and 5-20 grams of tricholoma matsutake. The preparation method comprises the following steps of taking raw materials, thoroughly cleaning the taken raw materials, performing drying, performing crushing, performing mixing, adding water, performing uniform blending, adding cellulase and protease, performing composite enzymolysis, performing decoction with soup stock, and performing concentration. The wild edible mushroom chafing dish seasoning disclosed by the invention is decocted from natural safe food materials, and various food materials are complementary in taste, so that the wild edible mushroom chafing dish seasoning has the advantages of warming and invigorating bodies without enabling people tosuffer from excessive internal heat, being delicious in taste, nourishing bodies, invigorating the spleen, stimulating the appetite, promoting digestion, being obvious in medical and edible effects,being convenient to eat and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a wild edible mushroom hot pot base material and a preparation method thereof. Background technique [0002] Hot pot is an original Chinese cuisine with a long history. Hot pot is not only a delicacy, but also contains the connotation of food culture, which adds elegance to people's tasting. When eating hot pot, men, women, old and young, relatives and friends gather around the steaming hot pot, hold their arms together, hold up their chopsticks, and eat. The warmth is rippling, filled with a warm and harmonious atmosphere, which is suitable for the traditional Chinese culture of reunion, and thus becomes a kind of The way people eat and drink. [0003] Most of the traditional hot pot base ingredients have lumpy or granular seasonings, which need to be picked out when eating, which is troublesome; many hot pot base ingredients are too heavy, easy to get angr...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L27/00A23L27/10A23L33/00
CPCA23L23/10A23L27/00A23L27/10A23L33/00A23V2002/00A23V2200/32
Inventor 冯永敏冯晓明杨晓莹冯晓春苏瑞华
Owner 云南村寨农业科技有限公司
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