CN103504258A - Mushroom flavoring powder and preparation method thereof - Google Patents
Mushroom flavoring powder and preparation method thereof Download PDFInfo
- Publication number
- CN103504258A CN103504258A CN201310434413.6A CN201310434413A CN103504258A CN 103504258 A CN103504258 A CN 103504258A CN 201310434413 A CN201310434413 A CN 201310434413A CN 103504258 A CN103504258 A CN 103504258A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- mushroom
- toppings
- lotus seeds
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 239000005862 Whey Substances 0.000 claims abstract description 7
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 4
- 244000301850 Cupressus sempervirens Species 0.000 claims abstract description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract description 4
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 3
- 244000170916 Paeonia officinalis Species 0.000 claims description 3
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 3
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000011201 Ginkgo Nutrition 0.000 abstract 1
- 235000008100 Ginkgo biloba Nutrition 0.000 abstract 1
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses mushroom flavoring powder. The powder is prepared by the following raw materials in parts by weight: 70-80 parts of mushroom, 2-3 parts of radix polygonati officinalis, 1-2 parts of ginkgo, 1-2 parts of lotus seeds, 3-4 parts of red dates, 2-3 parts of radix paeoniae alba, 1-2 parts of corn stigma, 1-2 parts of platycodon grandiflorum, 2-3 parts of golden cypress, 2-3 parts of dandelion, 2-3 parts of bran colored malt, 6-7 parts of purple rice noodles, 3-4 parts of whey powder, 1-2 parts of white pepper powder, 1-2 parts of chive powder, 1-2 parts of soy protein powder and a proper amount of white vinegar and rice wine. According to the invention, the mushroom and the plurality of ingredients are prepared to the flavoring powder; the powder has the advantages of convenience in eating, rich nutrition, aromatic flavor, convenience and efficiency in transportation, storage, carrying and use and long shelf life; and the powder is suitable for cooking and barbecuing, solves the problem of difficult storage due to the mushroom putrescibility, fully uses all nutritive values of the mushroom, causes no unnecessary wastes, is more beneficial to human digestion and absorption, and enhances organism immunity.
Description
Technical field
The present invention relates to a kind of toppings, relate in particular to a kind of mushroom toppings and preparation method thereof.
Background technology
Mushroom delicious flavour, can cook flavouring, also can cook, and is difficult to store but mushroom is perishable; The present invention is processed into a kind of instant, nutritious toppings by mushroom and multiple auxiliary materials.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of mushroom toppings and preparation method thereof are provided.
The present invention is achieved by the following technical solutions:
Toppings are to be made by the raw material of following weight parts:
Mushroom 70-80, radix polygonati officinalis 2-3, gingko 1-2, lotus seeds 1-2, red date 3-4, root of herbaceous peony 2-3, corn stigma 1-2, balloonflower root 1-2, golden cypress 2-3, dandelion 2-3, bran coloured malt 2-3, purple rice powder 6-7, whey powder 3-4, white pepper powder 1-2, chive powder 1-2, soyabean protein powder 1-2, light-coloured vinegar and rice wine are appropriate.
A toppings preparation method, comprises the following steps:
(1) by the emerge in worm water 2-3 hour that contains concentration 3-4% light-coloured vinegar for mushroom, then with clear water, clean, at 65-70 ℃, dry, be crushed to 120-140 order fineness, obtain mushroom powder;
(2) rice wine is mixed and blent with 2.5-3.5 times of pure water, obtain blended liquor, by Chinese medicine material co-grindings such as radix polygonati officinalis, gingko, lotus seeds, mix with 5-6 times of blended liquor, at 50-60 ℃, be incubated 4-5 hour, less fire boils 20-24 minute, filter, filtrate is concentrated, obtains concentrate;
(3) above-mentioned mushroom powder, concentrate are mixed with surplus stocks such as purple rice powder, whey powders, through freeze drying, sterilization packaging, obtain finished product.
Compared with prior art, advantage of the present invention is:
The present invention is processed into a kind of instant, nutritious toppings by mushroom and multiple auxiliary materials, its aromatic flavour, be applicable to the kitchen cooking and barbecue, and transportation stores, portably uses all convenient and swift, long shelf-life, has solved the perishable and problem that is difficult to store of mushroom, take full advantage of whole nutritive values of mushroom, do not cause unnecessary waste, be more conducive to human body and digest and assimilate, strengthen immunity of organisms.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
Toppings are to be made by the raw material of following weight (jin):
Mushroom 80, radix polygonati officinalis 3, gingko 2, lotus seeds 2, red date 4, the root of herbaceous peony 3, corn stigma 2, balloonflower root 2, golden cypress 3, dandelion 3, bran coloured malt 3, purple rice powder 7, whey powder 4, white pepper powder 2, chive powder 2, soyabean protein powder 2, light-coloured vinegar and rice wine are appropriate.
A toppings preparation method, comprises the following steps:
(1) emerge in worm water that mushroom use is contained to concentration 4% light-coloured vinegar 2 hours, then clean with clear water, at 65 ℃, dry, be crushed to 120 order fineness, obtain mushroom powder;
(2) rice wine is mixed and blent with 3 times of pure water, obtain blended liquor, by Chinese medicine material co-grindings such as radix polygonati officinalis, gingko, lotus seeds, mix with 5 times of blended liquor, at 60 ℃, be incubated 4 hours, less fire boils 20 minutes, filter, filtrate is concentrated, obtains concentrate;
(3) above-mentioned mushroom powder, concentrate are mixed with surplus stocks such as purple rice powder, whey powders, through freeze drying, sterilization packaging, obtain finished product.
Claims (2)
1. mushroom toppings, it is characterized in that being made by the raw material of following weight parts:
Mushroom 70-80, radix polygonati officinalis 2-3, gingko 1-2, lotus seeds 1-2, red date 3-4, root of herbaceous peony 2-3, corn stigma 1-2, balloonflower root 1-2, golden cypress 2-3, dandelion 2-3, bran coloured malt 2-3, purple rice powder 6-7, whey powder 3-4, white pepper powder 1-2, chive powder 1-2, soyabean protein powder 1-2, light-coloured vinegar and rice wine are appropriate.
2. a mushroom toppings preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) by the emerge in worm water 2-3 hour that contains concentration 3-4% light-coloured vinegar for mushroom, then with clear water, clean, at 65-70 ℃, dry, be crushed to 120-140 order fineness, obtain mushroom powder;
(2) rice wine is mixed and blent with 2.5-3.5 times of pure water, obtain blended liquor, by Chinese medicine material co-grindings such as radix polygonati officinalis, gingko, lotus seeds, mix with 5-6 times of blended liquor, at 50-60 ℃, be incubated 4-5 hour, less fire boils 20-24 minute, filter, filtrate is concentrated, obtains concentrate;
(3) above-mentioned mushroom powder, concentrate are mixed with surplus stocks such as purple rice powder, whey powders, through freeze drying, sterilization packaging, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310434413.6A CN103504258B (en) | 2013-09-23 | 2013-09-23 | A kind of mushroom toppings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310434413.6A CN103504258B (en) | 2013-09-23 | 2013-09-23 | A kind of mushroom toppings and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103504258A true CN103504258A (en) | 2014-01-15 |
| CN103504258B CN103504258B (en) | 2016-04-06 |
Family
ID=49888114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310434413.6A Active CN103504258B (en) | 2013-09-23 | 2013-09-23 | A kind of mushroom toppings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504258B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351751A (en) * | 2014-11-21 | 2015-02-18 | 赵俊瑞 | Preparation method of red silver dish mushroom nutrition powder |
| CN104957578A (en) * | 2015-07-16 | 2015-10-07 | 中盐安徽润华盐业发展有限公司 | Preparation method of traditional Chinese medicine health lentinus edodes powder seasoning |
| CN105166865A (en) * | 2015-07-16 | 2015-12-23 | 中盐安徽润华盐业发展有限公司 | Preparation method of stomach-invigorating and qi-tonifying mushroom seasoning |
| CN105661511A (en) * | 2016-01-20 | 2016-06-15 | 马建民 | Nutritional seasoning powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104451A (en) * | 1993-12-31 | 1995-07-05 | 张煌成 | Poria cocos nutrient liquid |
| CN102907601A (en) * | 2011-08-04 | 2013-02-06 | 吕向洋 | Making method of sesame nutrition powder with multiflower knotweed root |
| CN103229924A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Red date and shiitake eight-treasure rice pudding and preparation method thereof |
-
2013
- 2013-09-23 CN CN201310434413.6A patent/CN103504258B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104451A (en) * | 1993-12-31 | 1995-07-05 | 张煌成 | Poria cocos nutrient liquid |
| CN102907601A (en) * | 2011-08-04 | 2013-02-06 | 吕向洋 | Making method of sesame nutrition powder with multiflower knotweed root |
| CN103229924A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Red date and shiitake eight-treasure rice pudding and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351751A (en) * | 2014-11-21 | 2015-02-18 | 赵俊瑞 | Preparation method of red silver dish mushroom nutrition powder |
| CN104957578A (en) * | 2015-07-16 | 2015-10-07 | 中盐安徽润华盐业发展有限公司 | Preparation method of traditional Chinese medicine health lentinus edodes powder seasoning |
| CN105166865A (en) * | 2015-07-16 | 2015-12-23 | 中盐安徽润华盐业发展有限公司 | Preparation method of stomach-invigorating and qi-tonifying mushroom seasoning |
| CN105661511A (en) * | 2016-01-20 | 2016-06-15 | 马建民 | Nutritional seasoning powder and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103504258B (en) | 2016-04-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190904 Address after: 230000 South Park Road, Feidong Economic Development Zone, Feidong County, Hefei City, Anhui Province Patentee after: Hefei Wuniushan Ecological Agriculture Development Co.,Ltd. Address before: 231600 No. 18 Park Road, New Town Development Zone, Feidong County, Hefei City, Anhui Province Patentee before: Anhui Kaili Cereals Oils & Foodstuffs Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Mushroom flavoring powder and preparation method thereof Effective date of registration: 20191210 Granted publication date: 20160406 Pledgee: Feidong SME financing Company limited by guarantee Pledgor: Hefei Wuniushan Ecological Agriculture Development Co.,Ltd. Registration number: Y2019980000964 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20211206 Granted publication date: 20160406 Pledgee: Feidong SME financing Company limited by guarantee Pledgor: Hefei Wuniushan Ecological Agriculture Development Co.,Ltd. Registration number: Y2019980000964 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Mushroom seasoning powder and preparation method thereof Effective date of registration: 20211209 Granted publication date: 20160406 Pledgee: Feidong SME financing Company limited by guarantee Pledgor: Hefei Wuniushan Ecological Agriculture Development Co.,Ltd. Registration number: Y2021980014512 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20231023 Granted publication date: 20160406 Pledgee: Feidong SME financing Company limited by guarantee Pledgor: Hefei Wuniushan Ecological Agriculture Development Co.,Ltd. Registration number: Y2021980014512 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right |