CN104814417A - Fragrant mushroom seasoning and preparation method thereof - Google Patents

Abstract

The invention relates to fragrant mushroom seasoning and a preparation method thereof. The fragrant mushroom seasoning is characterized by being prepared from the following components in parts by weight: dried fragrant mushroom powder, sodium glutamate, flavor nucleotides disodium, modified starch, refined edible salt, white sugar and white pepper powder. The preparation method of the fragrant mushroom seasoning comprises the following steps: A, selecting good-quality dried fragrant mushroom powder, good-quality sodium glutamate, good-quality flavor nucleotides disodium, good-quality modified starch, good-quality refined edible salt, good-quality white sugar and good-quality white pepper powder in parts by weight, and respectively grinding the components into powder; B, putting powdery substances which are ground well into a special mixer container, adding an appropriate amount of concentrated soup-stock, uniformly stirring the powdery substances and the soup-stock for standby application, pelleting uniformly stirred substances with a special pelleting machine, drying the pelleted substances, screening the dried pelleted substances, loading the screened pelleted substances into bags, and sealing the bags. The fragrant mushroom seasoning is economical and practical, is low in cost, is good in seasoning effect, and can be widely used for noodles, fast food, dumplings, wonton, various salad and vegetable soup.

Description

A kind of mushroom flavoring and preparation method thereof

Technical field

The present invention relates to food flavor agent technical field, be specifically related to a kind of mushroom flavoring and preparation method thereof, particularly for the manufacture field of the mushroom flavoring of family and catering trade.

Background technology

Show according to investigations, monosodium glutamate is the starting point of Chinese delicate flavour industry, so far the history of existing more than 80 year, with world's basic synchronization, monosodium glutamate is top tasty agents, freshness when monosodium glutamate starts determines with the content of glutamic acid sodium, 80% is brought up to from 15%, the beginning of the sixties in last century, be merely able to the monosodium glutamate producing 80%, to the seventies in last century, due to the development of Biochemical Engineering, the freshness of monosodium glutamate is made to have risen to 100%, this illustrates that monosodium glutamate itself is also from low freshness, low-purity is to high freshness, high-purity development, the later stage seventies in last century, be familiar with and exploitation along with to the degree of depth of flavour nucleotide, does delicate flavour scientist propose: the material more delicious than monosodium glutamate exists? prove through a large amount of experiments, Sodium Inosinate, sodium guanylate and other oroteins, when delicate flavour material combines, delicate flavour can be produced to be multiplied effect.The compatibility that monosodium glutamate is different from flavour nucleotide, from laboratory level, freshness can bring up to 880%, the old delicate flavour industry of representative that no matter to be monosodium glutamate be, or take chickens' extract as the new delicate flavour industry of representative, all will in the running of going down of delicate flavour science, instruct the practice of industry and the practice in market with it simultaneously, so just can make our industry high specification, high rationality, set up new mushroom soup material industry, just necessary all standard is all higher than monosodium glutamate and chickens' extract, just can become the basic point of a new industry, the mushroom soup material industry of China should publicize delicate flavour science on a grand scale, the mushroom soup material industry of China, the standard formulated must higher than monosodium glutamate and chickens' extract, so just can become a new Industry Foundation.

Known many msg products and chicken bouillon product and other tasty agents product, its batching with each component and mass parts more identical than all substantially, the difference of batching is little, its product is mainly based on to the taste improving food, thus reach the object improving food freshness, after can not solving the monosodium glutamate or chicken essence flavouring material that family and catering trade use when making food, becoming and not only can improve food freshness but also can taste and give out the object of mushroom delicate flavour by product.

So, a kind of with regard to how to find not only can improve food freshness but also can taste and give out the flavouring of mushroom delicate flavour by product, and effectively can improve several mineral materials useful to human body in food and trace element is current problem in urgent need to solve.

Summary of the invention

The object of this invention is to provide a kind of mushroom flavoring and preparation method thereof, to solve the freshness of raising food and to be rich in mushroom delicate flavour and to improve several mineral materials useful to human body in food and micro-problem.This mushroom flavoring is for raw material with common animals and plants, food additives and concentrated soup-stock, there is the advantages such as cost is low, raw material is easily purchased, technique is simple, seasoning is effective, freshness is high, edible safety, and noodles, fast food, boiled dumpling, the seasoning matter of won ton and various cold vegetable dish in sauce and Vegetable soup and flavoring can be widely used in.

For reaching the object of foregoing invention, the technical solution adopted in the present invention is: provide a kind of mushroom flavoring and preparation method thereof, it is characterized in that, each component of described mushroom flavoring and mass parts thereof are than as follows:

Drying mushroom powder, sodium glutamate, flavour nucleotide disodium, converted starch, refined edible salt, white granulated sugar, white pepper powder, concentrated soup-stock.

A kind of mushroom flavoring and preparation method thereof, it is characterized in that, described method comprises the steps:

A, by mass parts than selecting drying mushroom powder, sodium glutamate, flavour nucleotide disodium, converted starch, refined edible salt, white granulated sugar, the white pepper powder of high-quality, be ground into powder (adopting ultra tiny unit to grind) separately;

B, ground Powdered thing is put into special-purpose stirring machine container, adds appropriate concentrated soup-stock and mix all stand-by, and then the special granulator granulation of equal thing will be mixed, oven dry, screening pack seal.

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

Drying mushroom powder, drying mushroom powder processes with the fresh mushroom of high-quality, the laudatory title that mushroom have " king of mountain delicacy ", high protein, low-fat nutritional health food, simultaneously, in mushroom, Quantitative Determination of Ergosterol is very high, to preventing and treating rickets successful, lentinan (β ~ 1,3 glucans), cell immunocompetent can be strengthened, thus the growth of effective inhibition cancer cell, mushroom contains more than 40 kind of enzyme of six large enzymes, can correct human chitinase deficiency disease, fatty institute fatty acids in mushroom, reduces blood fat to human body useful.

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

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

Converted starch, converted starch is a kind of starch through modification, and this kind of starch has some special physicochemical properties, add in food formula can make food process or edible time there is better performance.

Refined edible salt, salt is the carrier of saline taste, is with the most use in flavouring, can say that people's meal all can't do without it, and be basic taste with it, many taste types can be modulated, can feel sick of and carry fresh by multinomial, dispel the taste of the smelling of fish or mutton, make food keep this taste of raw material.

White granulated sugar, white granulated sugar is top-quality one in sugar, and its particle is crystalloid, evenly, color is pure white, and sweet taste is pure, and sugariness, slightly lower than brown sugar, is the staple in the cooking, the crystalline particle of white granulated sugar is comparatively large, and moisture content is little, and suitable edible sugar contributes to improving body to the absorption of calcium.

White pepper powder, white pepper powder processes with the extra dry white wine pepper of high-quality, the medical value of white pepper is slightly higher, seasoning effect is slightly inferior to medical value, its taste is relative to more pungent black pepper, therefore loose cold, stomach strengthening function is stronger, white pepper can be added mutton soup by the people that lung cold phlegm is many, with warming lung and reducing phlegm, some people easily has a stomachache, because the stomach cold of insufficiency type causes, ginseng can be added when fricassee, the bighead atractylodes rhizome, to add some points again white pepper seasoning, except loose trembling with fear, the effect of warmly invigorating spleen and stomach can also be played, eat cold vegetable dish in sauce at ordinary times, preferably also to add some points white pepper face, cool cold-proof to go.

Concentrated soup-stock, concentrated soup-stock is for raw material with the fresh pork (bone) of high-quality or chicken (bone) and edible mushroom, through extracting, be separated, Vacuum Concentration, the techniques such as high temperature sterilization are refining to be formed, in conjunction with modern food processing technology, isolate bone slag and obtain soup-stock, its local flavor nature, stay in grade, because concentrated soup-stock boils out, 50% composition is animal protein and amino acid thereof, another more thorough because stewing soup, originally the osteogenic factor that discharges and collagen is difficult to also in soup-stock, concentrated soup-stock meat flavour is given prominence to, mouthfeel is plentiful mellow, fragrant and oiliness, there is the mellow sense of meat (bone) soup, for end soup, join soup and end taste is provided, other flavorings are played to the effect of setting off by contrast and distilling, soup leaves pleasant impression after leaving oral cavity and tongue, concentrated soup-stock is the auxotype flavouring of pure natural of new generation, be widely used in dining room modulation soup product and chafing dish restaurant and noodle bar soup at the bottom of etc., it is the natural new basic seasoning material of green pure.Detailed description of the invention

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

The technical solution adopted in the present invention is: provide a kind of mushroom flavoring and preparation method thereof, it is characterized in that, each component of described mushroom flavoring and mass parts thereof are than as follows:

Drying mushroom powder 105kg,

Sodium glutamate 85kg,

Flavour nucleotide disodium 2kg,

Converted starch 5kg,

Refined edible salt 335 kg,

White granulated sugar 98 kg,

White pepper powder 1kg,

Concentrated soup-stock is appropriate.

A kind of above-mentioned mushroom flavoring and preparation method thereof, it is characterized in that, described method comprises the steps:

A, by mass parts than selecting drying mushroom powder, sodium glutamate, flavour nucleotide disodium, converted starch, refined edible salt, white granulated sugar, the white pepper powder of high-quality, be ground into powder (adopting ultra tiny unit to grind) separately;

B, ground Powdered thing is put into special-purpose stirring machine container, adds appropriate concentrated soup-stock and mix all stand-by, and then the special granulator granulation of equal thing will be mixed, oven dry, screening pack seal.

Time edible: according to individual taste difference, adding proper amount of boiling water reconstitutes namely drinkable, or add in right amount for seasoning matter and the flavoring of noodles, fast food, boiled dumpling, won ton and various cold vegetable dish in sauce and Vegetable soup, this mushroom flavoring be with common animals and plants, food additives and concentrated soup-stock for raw material, there is the features such as cost is low, raw material is easily purchased, technique is simple, seasoning is effective, freshness is high, edible safety.

Claims (2)

1. a mushroom flavoring, is characterized in that, each component of described flavoring and mass parts thereof are than as follows:

Drying mushroom powder 105kg,

Sodium glutamate 85kg,

Flavour nucleotide disodium 2kg,

Converted starch 5kg,

Refined edible salt 335 kg,

White granulated sugar 98 kg,

White pepper powder 1kg,

Concentrated soup-stock is appropriate.

2. mushroom flavoring according to claim 1 and preparation method thereof, is characterized in that, described method comprises the steps:

A, by mass parts than selecting drying mushroom powder, sodium glutamate, flavour nucleotide disodium, converted starch, refined edible salt, white granulated sugar, the white pepper powder of high-quality, be ground into powder separately, adopt ultra tiny unit to grind;

B, ground Powdered thing is put into special-purpose stirring machine container, adds appropriate concentrated soup-stock and mix all stand-by, and then the special granulator granulation of equal thing will be mixed, oven dry, screening pack seal.