CN105249401A - Mushroom soup freezing condiment and preparation method thereof - Google Patents
Mushroom soup freezing condiment and preparation method thereof Download PDFInfo
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- CN105249401A CN105249401A CN201510834317.XA CN201510834317A CN105249401A CN 105249401 A CN105249401 A CN 105249401A CN 201510834317 A CN201510834317 A CN 201510834317A CN 105249401 A CN105249401 A CN 105249401A
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Abstract
The invention relates to a mushroom soup freezing condiment and a preparation method thereof. The mushroom soup freezing condiment is prepared from collybia albuminosa, boletes, shiitake mushrooms, hericium erinaceus, salt, edible sugar, soybean sauce, edible oil, monosodium glutamate, Chinese prickly ash and edible colloid. The mushroom soup freezing condiment belongs to a soup freezing type condiment and is good in flavoring effect and convenient to use; in addition, the mushroom soup freezing condiment is made by adopting the natural raw materials, is rich in multiple mushroom components and higher in nutritional value and has the certain nourishing effect; the condiment can be widely applied to soup, a stewing dish, a cooked dish and a stuffing product.
Description
Technical field
The present invention relates to and belongs to food processing field, is specifically related to a kind of bacterium mushroom soup and freezes flavouring and preparation method thereof.
Background technology
Nowadays, traditional single flavouring has been difficult to the demand meeting current consumer, and the demand of people to purpose compound flavour enhancer also becomes more diversified, simultaneously, traditional meals invigorant more and more receives publicity, and the purpose compound flavour enhancer that exploitation possesses nourishing effects will have good development prospect.
Edible mushroom is because being acknowledged as " health food " containing high protein and low fat.For mushroom, containing crude protein 19.9% in fresh mushroom, fat 4%; Containing 18 seed amino acids in protein, wherein 7 kind human bodies must amino acid.Wild mushroom mushroom, as collybia albuminosa, is rich in the compositions such as calcium, magnesium, iron, phosphorus, riboflavin, niacin especially.Meanwhile, polysaccharide is also important functional component in bacterium mushroom, has the functional characteristics such as alleviating physical fatigue, develop immunitypty, auxiliary hyperglycemic, auxiliary antilipemic.In view of this, edible bacterium, especially wild edible fungus, not only most delicious flavour, unique flavor, and possess abundant nutrition and medical value, be the quality raw materials of exploitation nourishing class purpose compound flavour enhancer.
Although flavouring is in the market of a great variety, lacks and both can preserve food materials genuineness, reduce nutrition deterioration, again can be easy to use, the mushroom flavouring that seasoning is effective.
Summary of the invention
For this reason, the invention provides a kind of bacterium mushroom soup and freeze flavouring, described soup freezes that type flavouring is easy to use, and seasoning is effective, and is rich in multiple bacterium mushroom composition, and nutritive value is higher, has certain nourishing effects.
Present invention also offers the preparation method that above-mentioned bacterium mushroom soup freezes flavouring.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A kind of bacterium mushroom soup freezes flavouring, and its raw material comprises following component:
Preferably, the raw material that bacterium mushroom soup freezes flavouring comprises following component
Described edible glue is carragheen and konjac glucomannan, and described carragheen is 16.8-19.2 weight portion, and described konjac glucomannan is 4.8-7.2 weight portion.
Preferably, described soy sauce is light soy sauce, and described table sugar is soft white sugar, and described edible oil is sesame oil.
Prepare the method that bacterium mushroom soup freezes flavouring, comprise the steps:
S1, the bolete powder of formula ratio, collybia albuminosa powder, mushroom powder, Hericium erinaceus powder, soft white sugar, monosodium glutamate, Chinese prickly ash, light soy sauce, sesame oil, carragheen, konjac glucomannan are dropped into mixer successively, and add water, stir;
S2, the mixture heating water bath prepared by step S1, slowly add salt after 4-7min, continues heating 2-4min, cooling, shaping, obtains bacterium mushroom soup and freeze flavouring.
Described preparation method also comprises step S0:
S0, raw material to be pulverized: by bolete, collybia albuminosa, mushroom powder, Hericium erinaceus powder, salt, table sugar, monosodium glutamate, Chinese prickly ash, be crushed to below average grain diameter 0.180mm respectively.
Described bolete first carries out cleaning vacuum freeze drying again before pulverizing, and collybia albuminosa first carries out cleaning carrying out microwave-hot air drying again before pulverizing.
The vacuum freeze drying condition of described bolete is: baking temperature 60 DEG C, vacuum 60Pa, and the moisture content of drying base being dried to bolete drops to less than 8%; The process conditions of the microwave-hot air drying of described collybia albuminosa are: microwave power 12W/g, baking temperature 40 DEG C, and vibration frequency is 30-45Hz, until the moisture content of drying base of collybia albuminosa drops to less than 8%.
In described step S1, the consumption of water is 380-420 weight portion.
Described step S2 is: the mixture heating water bath prepared by step S1, slowly adds salt after 4-7min, and pour soup into after continuing heating 2-4min and freeze in the mould of flavouring, cooling, shaping, the bacterium mushroom soup obtaining predetermined dimension freezes flavouring.
Technique scheme of the present invention has the following advantages compared to existing technology:
Major ingredient of the present invention is collybia albuminosa, bolete, mushroom, Hericium erinaceus four kinds of bacterium.Wherein the protein content of bolete dry product can reach 35%, and amino acid composition is also very abundant, and glutamic acid, aspartic acid, alanine, arginine, lysine content are higher, therefore has unique fresh fragrance; Active polysaccharide contained by bolete is mainly lentinan, has the effects such as antitumor, anti-platelet aggregation; Mineral element main in bolete is potassium, phosphorus, calcium, magnesium, sodium, and its content is higher than general edible mushroom.Polysaccharide material comparatively horn of plenty in collybia albuminosa, the polyoses content of dry product is up to 26.%; Fresh ear field and the amino acid whose high level of sweet taste, make collybia albuminosa delicious flavour.As can be seen here, cepe and collybia albuminosa not only taste are fresh fragrant unique, and have abundant nutritive value and functional characteristic, are do the high-quality food materials that bacterium mushroom soup freezes flavouring.
Mushroom and Hericium erinaceus are all the edible mushrooms of precious dietotherapeutic, delicious flavour.Mushroom contains abundant volatile ingredient, and mixing with bolete and collybia albuminosa to increase its local flavor, makes the taste of flavouring more delicious.Hericium erinaceus is listed in one of eight large mountains delicacy, is of high nutritive value, and aid digestion, the sharp the five internal organs of energy, have significant curative effect to gastrointestinal disease and neurasthenia, also have anticancer effect.Adding Hericium erinaceus not only can the local flavor of improving product, and effectively can increase the nutritive value of flavouring, improves its functional characteristic.
The present invention is by the judgement to the character such as flavor characteristic, functional characteristic, processing characteristics of variety classes edible bacterium, filter out collybia albuminosa, bolete, mushroom, Hericium erinaceus as the major ingredient of flavouring of the present invention, salt, table sugar, soy sauce, edible oil, monosodium glutamate, Chinese prickly ash, edible glue are as auxiliary material.Further, edible glue of the present invention is the combination preferably adopting carragheen and konjac glucomannan, and this is because carragheen can form gel separately, and better relative to transparency other colloids, but the gel effect of single gel agent is poor, and the soup adfreezing degree of formation is large, elasticity is little, frangible and mouthfeel is not good, therefore, this experiment by carragheen and konjac glucomannan composite, after adding appropriate konjac glucomannan, the soup of formation freezes structural state well, and hardness is moderate, good springiness, mouthfeel is better.
In addition, for obtaining best mouthfeel and farthest retaining raw-material nutritional labeling, inventor has sought optimum process condition by great many of experiments.Bolete and collybia albuminosa are carried out drying with vacuum freeze drying, microwave-hot air drying, electric heating forced air drying three kinds of drying means by inventor respectively, the characteristic such as pulverizing yield, specific retention, oil holdup, aberration, microstructure of two kinds of bacterium mushrooms is measured, comprehensive evaluation result shows the bolete that vacuum freeze drying obtains and the collybia albuminosa performance optimal that microwave-hot air drying obtains, therefore bolete first carries out cleaning vacuum freeze drying again before pulverizing, and collybia albuminosa first carries out cleaning carrying out microwave-hot air drying again before pulverizing.
The invention belongs to soup and freeze type flavouring, seasoning is effective, easy to use.And bacterium mushroom soup of the present invention freezes flavouring and adopts natural material to make, and be rich in multiple bacterium mushroom composition, nutritive value is higher, has certain nourishing effects.This flavouring can be widely used in soup class, stew, cook and in filling based article.
Detailed description of the invention
The present invention can implement in many different forms, and should not be understood to be limited to embodiment set forth herein.On the contrary, provide these embodiments, make the disclosure to be thorough and complete, and design of the present invention fully will be conveyed to those skilled in the art, the present invention will only be limited by claim.
Embodiment 1
Bacterium mushroom soup in the present embodiment freezes flavouring, and its raw material comprises following component:
Collybia albuminosa 10 parts, bolete 8.8 parts, 4 parts, mushroom, Hericium erinaceus 4 parts, salt 16 parts, soft white sugar 6 parts, light soy sauce 16 parts, sesame oil 8 parts, monosodium glutamate 2 parts, 1.2 parts, Chinese prickly ash, carragheen 19.2 parts, konjac glucomannan 4.8 parts.
1) pretreatment of raw material: the Yunnan Wild bolete selecting commercially available quality good and collybia albuminosa, picks out size even, without the bacterium mushroom of rotting, removes silt and the impurity on bacterium mushroom surface, clean twice altogether, each 15s with the clear water of flowing; The mushroom powder selecting commercially available quality good, Hericium erinaceus powder, and each auxiliary material: salt, soft white sugar, light soy sauce, sesame oil, monosodium glutamate, Chinese prickly ash, carragheen, konjac glucomannan.
2) dry: by described step 1) bolete that obtains of pretreatment carries out vacuum freeze drying, baking temperature 60 DEG C, vacuum 60Pa, until the moisture content of drying base of material drops to the safe storage level of less than 8%; By described step 1) collybia albuminosa that obtains of pretreatment carries out microwave-hot air drying, power 12W/g, baking temperature 40 DEG C, and vibration frequency is 30-45Hz, until the moisture content of drying base of material drops to the safe storage level of less than 8%.
3) pulverize: by described step 1) salt, soft white sugar, monosodium glutamate, Chinese prickly ash and the described step 2 that obtain) bolete that obtains and collybia albuminosa pulverizer pulverize respectively, each pulverizing 30s, powder is crossed 40 orders, 60 orders, 80 mesh sieves successively, and average grain diameter reaches 0.180mm;
4) prepare burden: various stock and adjunct is pressed recipe requirements and weighed: collybia albuminosa 10 parts, bolete 8.8 parts, 4 parts, mushroom, Hericium erinaceus 4 parts, salt 16 parts, soft white sugar 6 parts, light soy sauce 16 parts, sesame oil 8 parts, monosodium glutamate 2 parts, 1.2 parts, Chinese prickly ash, carragheen 19.2 parts, konjac glucomannan 4.8 parts.By described step 3) obtained bolete, collybia albuminosa, soft white sugar, monosodium glutamate, Chinese prickly ash, and described step 1) obtained mushroom powder, Hericium erinaceus powder, light soy sauce, sesame oil, carragheen, konjac glucomannan drop into mixer successively by formula rate, and add 400 parts of water, stir 5min.
5) boiling: by described step 4) mixture of gained carries out heating water bath while stirring, slowly adds described step 4 after 5min) in the salt that takes, continue heating 3min.
6) cool, shaping: by described step 5) thick liquid that obtains pours in the mould of unified size, cools, shaping at 4 DEG C, obtains the bacterium soup flavouring that volume is 3cm × 2cm × 1cm.
7) finished product warehouse-in after the inspection of semifinished product, packaging, inspection.
Embodiment 2
Bacterium mushroom soup in the present embodiment freezes flavouring, and its raw material comprises following component:
Collybia albuminosa 10 parts, bolete 8.8 parts, 4 parts, mushroom, Hericium erinaceus 4 parts, salt 16 parts, soft white sugar 6 parts, light soy sauce 16 parts, sesame oil 8 parts, monosodium glutamate 2 parts, 1.2 parts, Chinese prickly ash, carragheen 16.8 parts, konjac glucomannan 7.2 parts.
1) pretreatment of raw material: the Yunnan Wild bolete selecting commercially available quality good and collybia albuminosa, picks out size even, without the bacterium mushroom of rotting, removes silt and the impurity on bacterium mushroom surface, clean twice altogether, each 15s with the clear water of flowing; The mushroom powder selecting commercially available quality good, Hericium erinaceus powder, and each auxiliary material: salt, soft white sugar, light soy sauce, sesame oil, monosodium glutamate, Chinese prickly ash, carragheen, konjac glucomannan.
2) dry: by described step 1) bolete that obtains of pretreatment carries out vacuum freeze drying, baking temperature 60 DEG C, vacuum 60Pa, until the moisture content of drying base of material drops to the safe storage level of less than 8%; By described step 1) collybia albuminosa that obtains of pretreatment carries out microwave-hot air drying, power 12W/g, baking temperature 45 DEG C, and vibration frequency is 30-45Hz, until the moisture content of drying base of material drops to the safe storage level of less than 8%.
3) pulverize: by described step 1) salt, soft white sugar, monosodium glutamate, Chinese prickly ash and the described step 2 that obtain) bolete that obtains and collybia albuminosa pulverizer pulverize respectively, each pulverizing 30s, powder is crossed 40 orders, 60 orders, 80 mesh sieves successively, and average grain diameter reaches 0.180mm;
4) prepare burden: various stock and adjunct is pressed recipe requirements and weighed: collybia albuminosa 10 parts, bolete 8.8 parts, 4 parts, mushroom, Hericium erinaceus 4 parts, salt 16 parts, soft white sugar 6 parts, light soy sauce 16 parts, sesame oil 8 parts, monosodium glutamate 2 parts, 1.2 parts, Chinese prickly ash, carragheen 16.8 parts, konjac glucomannan 7.2 parts.By described step 3) obtained bolete, collybia albuminosa, soft white sugar, monosodium glutamate, Chinese prickly ash, and described step 1) obtained mushroom powder, Hericium erinaceus powder, light soy sauce, sesame oil, carragheen, konjac glucomannan drop into mixer successively, and add 380 parts of water, stir 5min.
5) boiling: by described step 4) mixture of gained carries out heating water bath while stirring, slowly adds described step 4 after 6min) in the salt that takes, continue heating 2min.
6) cool, shaping: by described step 5) thick liquid that obtains pours in the mould of unified size, cools, shaping at 4 DEG C, obtains the bacterium soup flavouring that volume is 3cm × 2cm × 1cm.
7) finished product warehouse-in after the inspection of semifinished product, packaging, inspection.
Embodiment 3
Bacterium mushroom soup in the present embodiment freezes flavouring, and its raw material comprises following component:
Collybia albuminosa 10 parts, bolete 10 parts, 4 parts, mushroom, Hericium erinaceus 2.8 parts, salt 16 parts, soft white sugar 6 parts, light soy sauce 16 parts, sesame oil 8 parts, monosodium glutamate 2 parts, 1.2 parts, Chinese prickly ash, carragheen 19.2 parts, konjac glucomannan 4.8 parts.
1) pretreatment of raw material: the Yunnan Wild bolete selecting commercially available quality good and collybia albuminosa, picks out size even, without the bacterium mushroom of rotting, removes silt and the impurity on bacterium mushroom surface, clean twice altogether, each 15s with the clear water of flowing; The mushroom powder selecting commercially available quality good, Hericium erinaceus powder, and each auxiliary material: salt, soft white sugar, light soy sauce, sesame oil, monosodium glutamate, Chinese prickly ash, carragheen, konjac glucomannan.
2) dry: by described step 1) bolete that obtains of pretreatment carries out vacuum freeze drying, baking temperature 60 DEG C, vacuum 60Pa, until the moisture content of drying base of material drops to the safe storage level of less than 8%; By described step 1) collybia albuminosa that obtains of pretreatment carries out microwave-hot air drying, power 12W/g, baking temperature 40 DEG C, and vibration frequency is 30-45Hz, until the moisture content of drying base of material drops to the safe storage level of less than 8%.
3) pulverize: by described step 1) salt, soft white sugar, monosodium glutamate, Chinese prickly ash and the described step 2 that obtain) bolete that obtains and collybia albuminosa pulverizer pulverize respectively, each pulverizing 30s, powder is crossed 40 orders, 60 orders, 80 mesh sieves successively, and average grain diameter reaches 0.180mm;
4) prepare burden: various stock and adjunct is pressed recipe requirements and weighed: collybia albuminosa 10 parts, bolete 10 parts, 4 parts, mushroom, Hericium erinaceus 2.8 parts, salt 16 parts, soft white sugar 6 parts, light soy sauce 16 parts, sesame oil 8 parts, monosodium glutamate 2 parts, 1.2 parts, Chinese prickly ash, carragheen 19.2 parts, konjac glucomannan 4.8 parts.By described step 3) obtained bolete, collybia albuminosa, soft white sugar, monosodium glutamate, Chinese prickly ash, and described step 1) obtained mushroom powder, Hericium erinaceus powder, light soy sauce, sesame oil, carragheen, konjac glucomannan drop into mixer successively, and add 420 parts of water, stir 5min.
5) boiling: by described step 4) mixture of gained carries out heating water bath while stirring, slowly adds described step 4 after 6min) in the salt that takes, continue heating 2min.
6) cool, shaping: by described step 5) thick liquid that obtains pours in the mould of unified size, cools, shaping at 4 DEG C, obtains the bacterium soup flavouring that volume is 2cm × 2cm × 1cm.
7) finished product warehouse-in after the inspection of semifinished product, packaging, inspection.
Embodiment 4
Bacterium mushroom soup in the present embodiment freezes flavouring, and its raw material comprises following component:
Collybia albuminosa 9 parts, bolete 9 parts, 5 parts, mushroom, Hericium erinaceus 2 parts, salt 15 parts, soft white sugar 7 parts, light soy sauce 17 parts, sesame oil 9 parts, monosodium glutamate 3 parts, 2 parts, Chinese prickly ash, carragheen 16.8 parts, konjac glucomannan 7.2 parts.
Its preparation method is with embodiment 1.
Embodiment 5
Bacterium mushroom soup in the present embodiment freezes flavouring, and its raw material comprises following component:
Collybia albuminosa 11 parts, bolete 8 parts, 3 parts, mushroom, Hericium erinaceus 4 parts, salt 17 parts, soft white sugar 4 parts, light soy sauce 16 parts, sesame oil 7 parts, monosodium glutamate 1 part, 1 part, Chinese prickly ash, carragheen 18 parts, konjac glucomannan 6 parts.
Its preparation method is with embodiment 1.
Obviously, above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among the protection domain of the invention.
Claims (11)
1. bacterium mushroom soup freezes a flavouring, it is characterized in that, its raw material comprises following component:
2. bacterium mushroom soup freezes flavouring according to claim 1, it is characterized in that,
3. according to claim 1 or 2, bacterium mushroom soup freezes flavouring, it is characterized in that, described edible glue is carragheen and konjac glucomannan.
4. according to claim 1 or 2, bacterium mushroom soup freezes flavouring, it is characterized in that, described carragheen is 16.8-19.2 weight portion, and described konjac glucomannan is 4.8-7.2 weight portion.
5. according to claim 1 or 2, bacterium mushroom soup freezes flavouring, it is characterized in that, described soy sauce is light soy sauce, and described table sugar is soft white sugar, and described edible oil is sesame oil.
6. prepare the method that bacterium mushroom soup freezes flavouring, it is characterized in that, comprise the steps:
S1, the bolete powder of formula ratio, collybia albuminosa powder, mushroom powder, Hericium erinaceus powder, soft white sugar, monosodium glutamate, Chinese prickly ash, light soy sauce, sesame oil, carragheen, konjac glucomannan are dropped into mixer successively, and add water, stir;
S2, the mixture heating water bath prepared by step S1, slowly add salt after 4-7min, continues heating 2-4min, cooling, shaping, obtains bacterium mushroom soup and freeze flavouring.
7. method according to claim 6, is characterized in that, also comprises step S0:
S0, raw material to be pulverized: bolete, collybia albuminosa, mushroom, Hericium erinaceus, salt, table sugar, monosodium glutamate, Chinese prickly ash are crushed to below average grain diameter 0.180mm respectively.
8. method according to claim 7, is characterized in that, described bolete first carries out cleaning vacuum freeze drying again before pulverizing, and collybia albuminosa first carries out cleaning carrying out microwave-hot air drying again before pulverizing.
9. method according to claim 8, is characterized in that, the vacuum freeze drying condition of described bolete is: baking temperature 60 DEG C, vacuum 60Pa, and the moisture content of drying base being dried to bolete drops to less than 8%; The process conditions of the microwave-hot air drying of described collybia albuminosa are: microwave power 12W/g, baking temperature 40 DEG C, and vibration frequency is 30-45Hz, until the moisture content of drying base of collybia albuminosa drops to less than 8%.
10. method according to claim 7, is characterized in that, in described step S1, the consumption of water is 380-420 weight portion.
11. methods according to claim 7, it is characterized in that, described step S2 is: the mixture heating water bath prepared by step S1, slowly salt is added after 4-7min, pouring soup into after continuing heating 2-4min freezes in the mould of flavouring, cooling, shaping, the bacterium mushroom soup obtaining predetermined dimension freezes flavouring.
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| CN106036738A (en) * | 2016-06-07 | 2016-10-26 | 中国包装和食品机械有限公司 | Composite flavor mushroom flavoring soup base and preparation method thereof |
| CN106174391A (en) * | 2016-07-15 | 2016-12-07 | 天宁香料（江苏）有限公司 | Coptotermes formosanus Shtrari. concomitance bacterium chicken soil is from enzymolysis and maillard reaction product and application thereof |
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| CN110506915A (en) * | 2019-09-18 | 2019-11-29 | 大连民族大学 | A kind of krill thick soup treasured and preparation method thereof |
| CN111631378A (en) * | 2020-05-29 | 2020-09-08 | 德州职业技术学院（德州市技师学院） | Health-preserving semi-solid compound seasoning and preparation method thereof |
| CN113040372A (en) * | 2021-04-13 | 2021-06-29 | 杭州心芽信息科技有限公司 | Edible powder and preparation process thereof |
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| CN110506915A (en) * | 2019-09-18 | 2019-11-29 | 大连民族大学 | A kind of krill thick soup treasured and preparation method thereof |
| CN111631378A (en) * | 2020-05-29 | 2020-09-08 | 德州职业技术学院（德州市技师学院） | Health-preserving semi-solid compound seasoning and preparation method thereof |
| CN113040372A (en) * | 2021-04-13 | 2021-06-29 | 杭州心芽信息科技有限公司 | Edible powder and preparation process thereof |
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Application publication date: 20160120 |