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Preparation method of edible mushroom seasoning

A technology for edible fungi and condiments, which is applied in the field of edible fungus condiment preparation, can solve the problems of low nutrient components, difficulty in direct utilization and the like, and achieves the effects of wide sources, reduced loss of flavor substances, and reduced environmental pollution.

Inactive Publication Date: 2019-01-29
聂菲菲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the relatively low nutritional content of edible fungus greening water and boiling water, it is difficult to directly use it, and most enterprises discharge it directly into the environment

Method used

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  • Preparation method of edible mushroom seasoning
  • Preparation method of edible mushroom seasoning
  • Preparation method of edible mushroom seasoning

Examples

Experimental program
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Effect test

example 1

[0042] A. Raw material preparation

[0043] Deodorization and ammonium reduction treatment of tea tree mushroom pickling solution: filter the tea tree mushroom pickling solution through four layers of gauze and let it stand at 4°C for clarification, take the supernatant, and adjust the pH to 8.5 with 1mol / L sodium hydroxide aqueous solution , boil it at 95°C for 30 minutes, then use 1mol / L lactic acid aqueous solution to adjust the pH to 5.0, and let it cool naturally to room temperature;

[0044] After the deodorization and ammonium reduction treatment, the tea tree mushroom pickling solution is concentrated in vacuum for 30 minutes at a vacuum degree of 80kPa, a rotation speed of 60r / min, and a temperature of 75°C, and then centrifuged to obtain the tea tree mushroom pickling concentrate;

[0045]Filter the greening water and boiling water of tea tree mushroom with four layers of gauze, let it stand at 10°C for clarification, take the supernatant, concentrate it at a tempera...

example 2

[0050] A. Raw material preparation

[0051] Deodorization and ammonium reduction treatment of Flammulina velutipes pickling solution: Filter the Flammulina velutipes pickling solution through four layers of gauze and let it stand for clarification at 4°C, take the supernatant, adjust the pH to 9.0 with 1mol / L sodium hydroxide aqueous solution, and then Cook at 98°C for 25 minutes, then use 1mol / L lactic acid aqueous solution to adjust the pH to 4.8, and cool naturally to room temperature; [

[0052] After deodorizing and ammonium-reducing treatment, the enoki mushroom pickling solution was vacuum-concentrated for 25 minutes at a vacuum degree of 90kPa, a rotating speed of 75r / min, and a temperature of 80°C, and then centrifuged to obtain the enoki mushroom pickling concentrate;

[0053] Use four layers of gauze to clear the greening water of Flammulina velutipes, let it stand at 10°C for clarification, take the supernatant, concentrate it for 2 hours at a temperature of 80°C, ...

example 3

[0058] A. Raw material preparation

[0059] Deodorization and ammonium reduction treatment of Pleurotus eryngii pickle solution: filter the Pleurotus eryngii pickle solution through four layers of gauze, let it stand at 4°C for clarification, take the supernatant, and adjust the pH with 1mol / L sodium hydroxide aqueous solution to 8.5, cook at 95°C for 30 minutes, then adjust the pH to 5.0 with 1mol / L lactic acid aqueous solution, and cool naturally to room temperature;

[0060] The Pleurotus eryngii pickling solution treated with deodorization and ammonium salt reduction is vacuum-evaporated and concentrated for 35 minutes at a vacuum degree of 75kPa, a rotation speed of 60r / min, and a temperature of 80°C, and then centrifuged to obtain the Pleurotus eryngii pickle concentrate;

[0061] Filter the boiling water of Pleurotus eryngii with four layers of gauze, let it stand at 10°C for clarification, take the supernatant, concentrate it for 2 hours at a temperature of 70°C and a ...

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Abstract

The invention relates to the field of edible mushrooms and especially relates to a preparation method of an edible mushroom seasoning including, by mass, 30-70% of pickled edible mushroom concentrate,20-50% of concentrate of de-enzyme liquid and boiling water of edible mushroom, 5.0-15.0% of spice boiling liquid, 1.0-12.0% of salt, 2.0-5.0% of sugar, 0.5-8% of chicken essence, 0.1-1.0% of disodium 5'-ribonucleotide, 0.1-1.5% of caramel pigment, 0.1-0.3% of xanthan gum, and 0.1-0.5% of red pigment. The preparation method includes steps of: deodorizing the processing wastewater of edible mushroom, reducing content of ammonium salt, performing vacuum concentration desalting treatment, boiling the materials, blending components and performing high temperature sterilization. The method is simple in operation and high in desalting efficiency, can maintain stable soluble solid content, employs low-cost and accessible raw materials, has extensive raw material source, can turn waste into sources and is environment-friendly and economical.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing edible mushroom seasoning. Background technique [0002] Edible fungi are rich in protein, amino acids, vitamins and minerals, and are delicious and unique in flavor, especially as a high-quality dietary fiber, low-fat, low-calorie food, which has been accepted by people. Many countries treat meat-vegetarian food as - Mushroom food is advocated as the best dietary structure. In recent years, it has been found that edible fungi are not only rich in the above-mentioned nutrients, but also contain a large amount of active substances such as polysaccharides, interferons, inducers, etc., which can improve human immunity and have anti-cancer effects. Therefore, long-term consumption of edible mushrooms is extremely beneficial to human health. But at the same time, edible fungi are seasonal and difficult to keep fresh, and most of them are kept fresh and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/30
CPCA23L5/30A23L27/10
Inventor 聂菲菲
Owner 聂菲菲
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