CN103202450A

CN103202450A - Preparation method of pleurotus nebrodensis flavoring

Info

Publication number: CN103202450A
Application number: CN2012100217349A
Authority: CN
Inventors: 罗兴富
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-01-14
Filing date: 2012-01-14
Publication date: 2013-07-17

Abstract

The invention relates to a preparation method of a pleurotus nebrodensis flavoring. The method is characterized in that the flavoring comprises the components of, by mass, dried pleurotus nebrodensis powder, sodium glutamate, flavor nucleotide disodium, corn starch, refined edible salt, white sugar, and concentrated soup stock. The pleurotus nebrodensis flavoring preparation method comprises the steps that: a, high-quality dried pleurotus nebrodensis powder, sodium glutamate, flavor nucleotide disodium, corn starch, refined edible salt, and white sugar are elected and are respectively grinded into powder by using an ultrafine grinder; and b, the grinded powder is placed into a special stirring container and is well mixed with a proper amount of the concentrated soup stock; the mixture is granulated by using a special granulation machine, and is bake-dried, screened, packaged, and sealed, such that the flavoring is prepared. The flavoring is economical and practical, and has the advantages of low cost and good flavoring effect. The flavoring can be widely applied in stir-fried dishes, boiled dishes, stews, steamed dishes, soups, and cold dishes.

Description

A kind of preparation method of Bailing mushroom flavouring material

One, technical field

The present invention relates to the flavouring technical field, be specifically related to a kind of preparation method of Bailing mushroom flavouring material, particularly the manufacturing field of the Bailing mushroom flavouring material that uses for cities and towns and rural households and catering trade.

Two, background technology

Show according to patent documentation, monosodium glutamate is the starting point of Chinese delicate flavour industry, so far have the history in more than 80 year, with world's basic synchronization, monosodium glutamate is top tasty agents, freshness when monosodium glutamate begins is to determine with the content of glutamic acid sodium, bring up to 80% from 15%, the beginning of the sixties in last century, be merely able to produce 80% monosodium glutamate, to the seventies in last century, because the development of Biochemical Engineering, make the freshness of monosodium glutamate rise to 100%, this explanation monosodium glutamate itself also is from low freshness low-purity, develop to high freshness high-purity, the later stage seventies in last century, along with degree of depth understanding and the exploitation to flavour nucleotide, do the delicate flavour scientist proposes: the material more delicious than monosodium glutamate exist? through a large amount of experimental results show that, Sodium Inosinate, sodium guanylate and other protein, when delicate flavour material combines, can produce the delicate flavour effect that multiplies each other, the compatibility that monosodium glutamate is different with flavour nucleotide, from laboratory level, freshness can bring up to 880%, no matter be to be the old delicate flavour industry of representative with the monosodium glutamate, still be the new delicate flavour industry of representative with the chickens' extract, all under the delicate flavour science, go running, simultaneously, instruct the practice of industry and the practice in market with it, so just can make our high standard of industry, high rational, set up new Bailing mushroom flavouring material industry, just must every standard all be higher than monosodium glutamate and chickens' extract, just can become the basic point of a new industry, the Bailing mushroom flavouring material industry of China should publicize the delicate flavour science on a grand scale, the Bailing mushroom flavouring material industry of China, the standard of formulation must be higher than monosodium glutamate and chickens' extract, so just can become a new industry basis.

Known msg product and chicken bouillon product, its the batching and each component, with and mass parts more basic identical than all, the difference of batching is little, its product mainly is based on improving the taste of food or dish, thereby reach the purpose that improves food or dish freshness, but can not solve the monosodium glutamate or chicken essence flavouring material that cities and towns and rural households and catering trade use when making food after, become the purpose that not only can improve food and dish freshness but also can product taste Pleurotus nebrodensis fragrance.

So, with regard to how to find a kind ofly not only can improve the freshness of food or dish but also can taste the flavouring of Pleurotus nebrodensis fragrance by product, and can improve effectively that several mineral materials and the trace element to the human body beneficial is the problem that present urgent need will solve in the food.

Three, summary of the invention

The preparation method who the purpose of this invention is to provide a kind of Bailing mushroom flavouring material is with the freshness that solve to improve food or dish be rich in Pleurotus nebrodensis fragrance and improve in the dish human body beneficial's several mineral materials and the problem of trace element.This flavoring is to be raw material with common animals and plants, food additives and concentrated soup-stock, have with low cost, raw material is easily purchased, technology is simple, advantages such as the seasoning effect is remarkable, freshness is high, edible safety, and can be widely used in cooking, cook, vegetables such as stew, Baoshang, steaming dish, cold vegetable dish in sauce.

For reaching the purpose of foregoing invention, the technical solution adopted in the present invention is: a kind of Bailing mushroom flavouring material is provided, it is characterized in that, each component of described flavoring and mass parts thereof are such as shown in down:

Drying Pleurotus nebrodensis powder, sodium glutamate, flavour nucleotide disodium, cornstarch, refined edible salt, white granulated sugar, concentrated soup-stock.

A kind of preparation method of above-mentioned Bailing mushroom flavouring material is characterized in that, described method comprises the steps:

Drying Pleurotus nebrodensis powder, sodium glutamate, flavour nucleotide disodium, cornstarch, refined edible salt, the white granulated sugar of a, selection high-quality, (adopting ultra tiny machine to grind) separately is ground into powder;

B, ground Powdered thing is put into the special-purpose stirring machine container, add an amount of concentrated soup-stock and mix all stand-byly, and then will stir thing and get final product with special-purpose comminutor granulation, oven dry, screening pack sealing.

Bailing mushroom flavouring material provided by the present invention is food flavor agent, and it is raw material with common animals and plants, food additives and concentrated soup-stock, gives full play to freshness and mineral matter and the trace element of each component.

Drying Pleurotus nebrodensis powder, drying Pleurotus nebrodensis powder is that the bright Pleurotus nebrodensis with high-quality processes, the white spirit of Pleurotus nebrodensis formal name used at school is picked up the ears, belong to the Eumycota Basidiomycetes, Pleurotaceae, pick up the ears to consider to be worth doing, Pleurotus nebrodensis is a kind of food, the macro fungi that medicine is dual-purpose, mushroom body hypertrophy, it is thick to cover thick handle, and color is pure white, meat is tender good to eat, delicious U.S. has abundant nutritive value, is the edible mushroom rising star, contain protein 14.7% in the Pleurotus nebrodensis, carbohydrate 43.2%, fat 4.3%, crude fibre 15.4%, ash content 4.8%, Pleurotus nebrodensis is sucked vitamin C, and content reaches 26,4my100g, Pleurotus nebrodensis contains potassium, sodium, calcium, phosphorus, magnesium, manganese, zinc, copper, several kinds of mineral elements such as selenium, especially potassium, phosphorus, magnesium, the content of sodium is abundant especially, and Pleurotus nebrodensis contains 17 seed amino acids, and total amino acid content reaches 10.7%, eight kinds of tender tea leaves base acid contents of needed by human are complete, abundant, account for 35% of hydrogen base acid total amount.

Sodium glutamate is Sodium Glutamate again, is amino acid whose a kind of, also is the last catabolite of protein, and sodium glutamate can be promoted appetite of people, improves human body to the absorbability of other various foods, and human body is had certain tonic effect.Because contain a large amount of glutamic acid in the sodium glutamate, be the seed amino acid that needed by human body is wanted, 96% can be absorbed by the body, and forms the protein in the tissue.

The flavour nucleotide disodium, the flavour nucleotide disodium is the ucleotides food freshener of a new generation, this product be by 5 '-inosine acid disodium (IMP) and 5 '-Sodium guanylate (GMP) mixes in the ratio of 1:1, can directly join in the food, plays the bright effect of increasing of food.

Cornstarch, cornstarch claims corn starch again, popular name maize powder, the little yellowish powder of white is after corn flooded with 0.3% sulfurous acid, by broken, sieve, precipitate, operation such as dry, levigate makes, contain little fat and protein etc., hygroscopicity is strong, and high energy reaches more than 30%, this kind starch has some special physicochemical properties, adds to can make food in the food formula in processing or have more performance when edible.

Refined edible salt, salt are the carriers of saline taste, are with the most use in the flavouring, we can say that people meal all can't do without it, and serve as to distinguish the flavor of substantially with it, can modulate many flavor types, the energy multinomial is felt sick of and is carried aquatic foods, dispels the flavor of the smelling of fish or mutton, makes food keep this flavor of raw material.

White granulated sugar, white granulated sugar are top-quality a kind of in the sugar, and its particle is crystalloid, evenly, color is pure white, and sweet taste is pure, and sugariness is lower than brown sugar slightly, is the staple in the cooking, the crystalline particle of white granulated sugar is bigger, contains moisture seldom, and suitably edible white sugar helps to improve body to the absorption of calcium.

Concentrate soup-stock, concentrated soup-stock is to be raw material with the fresh pork of high-quality (bone) or chicken (bone) and edible mushroom, through extracting, separate, vacuum concentrates, technologies such as high temperature sterilization are refining to form, in conjunction with modern food processing technology, isolate the bone slag and obtain soup-stock, its local flavor nature, stay in grade, because concentrating soup-stock boils out, 50% composition is animal protein and amino acid, and is more thorough because stewing soup in addition, and the osteogenic factor that originally is difficult to discharge and collagen are also in soup-stock, it is outstanding to concentrate the soup-stock meat flavour, mouthfeel is plentiful mellow, and is fragrant and oiliness, and the mellow sense of meat (bone) soup is arranged, can be end soup preferably, join soup end flavor is provided, other flavorings are worked the effect of setting off by contrast and distilling, and soup leaves pleasant impression after leaving oral cavity and tongue, and concentrated soup-stock is the auxotype flavouring of pure natural of new generation, being widely used at the bottom of the soup of dining room modulation soup product and chafing dish restaurant and noodle bar etc., is the novel flavouring base material of green pure natural.

Four, the specific embodiment

Below embodiments of the present invention are described in further detail:

The technical solution adopted in the present invention is: a kind of preparation method of Bailing mushroom flavouring material is provided, it is characterized in that, each component of described flavoring and mass parts thereof are such as shown in down:

Drying Pleurotus nebrodensis powder 49kg;

Sodium glutamate 16kg;

Flavour nucleotide disodium 2kg;

Cornstarch 5kg;

Refined edible salt 26kg;

White granulated sugar 2kg;

It is an amount of to concentrate soup-stock.

Drying Pleurotus nebrodensis powder 49kg, sodium glutamate 16kg, flavour nucleotide disodium 2kg, cornstarch 5kg, refined edible salt 26kg, the white granulated sugar 2kg of a, selection high-quality, (adopting ultra tiny machine to grind) separately is ground into powder;

When edible: according to individual taste difference, adding proper amount of boiling water reconstitutes namely drinkable, or add be used for cooking in right amount, cook, the culinary art of stew, steaming dish, Baoshang, cold vegetable dish in sauce and semi-finished product garnishes, this flavoring is to be raw material with common animals and plants, food additives and concentrated soup-stock, have with low cost, raw material is easily purchased, technology simple, advantages such as the seasoning effect is remarkable, freshness is high, edible safety.

Claims

1. a Bailing mushroom flavouring material is characterized in that, each component of described flavoring and mass parts thereof are such as shown in down: