CN103610009A - Granular edible fungus seasoner - Google Patents
Granular edible fungus seasoner Download PDFInfo
- Publication number
- CN103610009A CN103610009A CN201310565283.XA CN201310565283A CN103610009A CN 103610009 A CN103610009 A CN 103610009A CN 201310565283 A CN201310565283 A CN 201310565283A CN 103610009 A CN103610009 A CN 103610009A
- Authority
- CN
- China
- Prior art keywords
- seasoner
- powder
- fungi
- small amount
- edible fungus
- 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.)
- Pending
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 29
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 12
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 12
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 12
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 12
- 239000008187 granular material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 23
- 241000894006 Bacteria Species 0.000 claims description 20
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 abstract description 8
- 235000014347 soups Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000004879 dioscorea Nutrition 0.000 abstract 3
- 230000035943 smell Effects 0.000 abstract 1
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 230000007547 defect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
Abstract
The invention relates to a granular edible fungus seasoner which is prepared by the following steps: mixing single edible fungi powder and Chinese yam powder; and preparing into granules. The seasoner comprises the following components in percentage by weight: 88-92% of the single edible fungi powder and 8-12% of the Chinese yam powder. The seasoner provided by the invention is easy to dissolve, is not clotted, and can be quickly dissolved in soups or a small amount of liquid in cold dish with dressing. A small amount of Chinese yams are used as auxiliary material and a solidifying material, so that the single fungi powder can be better prepared into granules. When the granular edible fungus seasoner is put in a small amount of liquid or directly mixed in the soups, instant Chinese yams are quickly liquefied, so that the fungi powder is further quickly liquefied. The Chinese yams are free from other peculiar smells and cannot cover the main flavor but make the taste of the single fungi more outstanding without affecting the taste of the fungi. In addition, the seasoner provided by the invention breaks through a conventional manner of adding food additives into a conventional seasoner. The seasoner provided by the invention has the remarkable advantages of being natural, healthy and pollution-free.
Description
Technical field
The invention belongs to flavoring, especially edible mushroom seasoning material formula technical field.
Background technology
Edible mushroom, comprises wild mushroom and artificial growth bacterium, is a kind of nutritious, and fragrance is unique, the food of delicious flavour.Edible mushroom starts to enter field of seasoning as the powder process of a kind of single bacterium at present.But there is defect as flavoring in the powder process of single bacterium, after the powder process of single bacterium contacts with liquid, if liquid is less, botargo for example, the easy conglomeration of bacterium powder, also than being easier to be attached on dish body, is not easy liquefaction in short-term, and bacterium taste is difficult to tasty; If liquid is more, soup processed for example, bacterium powder easily swims in noodle soup, is also not easy in short-term liquefaction, causes soup look not good, also has small part bacterium powder to form little group, can not fully dissolve in soup in short-term.
Summary of the invention
Object of the present invention provides a kind of in order to overcome the above-mentioned defect that existing single bacterium powder process exists just and dissolves easily, can conglomeration, can dissolve in rapidly the edible fungus granules flavoring in soup body or a small amount of liquid of botargo.
The object of the invention is to realize by following technical solution.
After the present invention adopts the powder process of the single bacterium of edible mushroom to mix with Chinese yam powder process, preparing granular forms, and degree proportioning is: the single bacterium powder process of edible mushroom is 88～92 ﹪, and Chinese yam powder process is 8～12 ﹪.The present invention's particle processed adopts conventional particl method processed.
The invention has the beneficial effects as follows, dissolve easily, can conglomeration, can dissolve in rapidly in soup body or a small amount of liquid of botargo.Adopt a small amount of Chinese yam as batching and solidification material, can be reasonable by the powder process granulation of single bacterium.When the flavoring of edible fungus granules is met a small amount of liquid or directly entered Tang Tihou, instant Chinese yam rapidly liquefaction causes bacterium powder part also rapidly along with liquefaction, Chinese yam not other peculiar smell a surname itself is taken main taste by force, facilitates on the contrary the taste of single bacterium particularly outstanding, can not affect the taste of bacterium itself.In addition, the present invention has broken the traditional approach that conventional flavoring all adds food additives, the present invention has natural, green, nuisanceless, free of contamination remarkable advantage.
Below in conjunction with embodiment, further set forth content of the present invention.
The specific embodiment
Embodiment mono-the present invention by formula is: the single bacterium powder process of edible mushroom is 90 ﹪, and Chinese yam powder process is 10 ﹪.Then adopt conventional particl method granulation flavoring processed.
Embodiment bis-the present invention by formula are: the single bacterium powder process of edible mushroom is 92 ﹪, and Chinese yam powder process is 8 ﹪.Then adopt conventional particl method granulation flavoring processed.
Embodiment tri-the present invention by formula are: the single bacterium powder process of edible mushroom is 92 ﹪, and Chinese yam powder process is 8 ﹪.Then adopt conventional particl method granulation flavoring processed.
Claims (1)
1. an edible fungus granules flavoring, is characterized in that, after the powder process of the single bacterium of employing edible mushroom mixes with Chinese yam powder process, preparing granular forms, and degree proportioning is: the single bacterium powder process of edible mushroom is 88～92 ﹪, and Chinese yam powder process is 8～12 ﹪.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310565283.XA CN103610009A (en) | 2013-11-13 | 2013-11-13 | Granular edible fungus seasoner |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310565283.XA CN103610009A (en) | 2013-11-13 | 2013-11-13 | Granular edible fungus seasoner |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103610009A true CN103610009A (en) | 2014-03-05 |
Family
ID=50160745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310565283.XA Pending CN103610009A (en) | 2013-11-13 | 2013-11-13 | Granular edible fungus seasoner |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103610009A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826962A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Seasoning with straw mushroom essence and preparation method thereof |
| CN101933608A (en) * | 2010-09-26 | 2011-01-05 | 美德（四川）佬香王食品有限公司 | Fine chili sauce and preparation method thereof |
| CN102366076A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Fungus essence and manufacturing method thereof |
| CN103181540A (en) * | 2011-12-31 | 2013-07-03 | 石代勇 | Preparation method of chicken mushroom essence condiment |
-
2013
- 2013-11-13 CN CN201310565283.XA patent/CN103610009A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826962A (en) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | Seasoning with straw mushroom essence and preparation method thereof |
| CN101933608A (en) * | 2010-09-26 | 2011-01-05 | 美德（四川）佬香王食品有限公司 | Fine chili sauce and preparation method thereof |
| CN102366076A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Fungus essence and manufacturing method thereof |
| CN103181540A (en) * | 2011-12-31 | 2013-07-03 | 石代勇 | Preparation method of chicken mushroom essence condiment |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140305 |