Solid-free edible mushroom compound seasoning soup base and preparation process thereof

Abstract

The invention relates to a solid-free edible mushroom compound seasoning soup base and a preparation process thereof. The solid-free edible mushroom compound seasoning soup base is prepared from the following raw and auxiliary materials in parts by mass: 4-5 parts of dry edible mushroom component, 60-65 parts of sterile water, 6-8 parts of chicken component, 1-2 parts of spice component, 0.5-1 part of flavor enhancer component, 16-17 parts of seasoning component, 5-6 parts of thickener component, 1-2 parts of edible essence component and 0.05-0.1 part of preservative component. The invention aims to develop the solid-free edible mushroom compound seasoning soup base. Through the preparation process provided by the invention, the nutritional ingredients and natural flavor of the edible mushroom are maintained while the solid in the soup base is removed, and the salty and fresh taste is increased on that basis, so that the product provided by the invention realizes standardized production, is convenient for people to directly eat, reduces the cooking time and has strong boiling fastness.

Description

technical field [0001] The invention belongs to the technical field of food compound seasoning, and in particular relates to a solid-free edible fungus compound seasoning soup and a preparation method thereof. Background technique [0002] Edible fungus is not only delicious, but also rich in nutrition. It is often called healthy food by people. For example, shiitake mushrooms not only contain various essential amino acids, but also have the effect of lowering blood cholesterol and treating high blood pressure. Hericium erinaceus contains substances that enhance the body's ability to fight cancer. [0003] In the family or catering environment, coupled with the accelerated pace of life, it has become difficult to cook a bowl of edible mushrooms quietly. At the same time, the catering industry requires that the meals be delicious in color, flavor, and there are too many solids or edible flavors in the edible mushroom soup on the market. Modulation, resulting in cloudy soup c...

AI Technical Summary

Problems solved by technology

[0003] In the family or catering environment, coupled with the accelerated pace of life, it has become difficult to cook a bowl of edible mushrooms quietly. At the same time, the catering industry requires that the meals be delicious in color, flavor, and there are too many solids or edible flavors in the edible mushroom soup on the market. Modulation, resulting in cloudy soup and bad taste