CN109170755A - A kind of health care mushroom soup stock and its processing technology - Google Patents
A kind of health care mushroom soup stock and its processing technology Download PDFInfo
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- CN109170755A CN109170755A CN201811280819.2A CN201811280819A CN109170755A CN 109170755 A CN109170755 A CN 109170755A CN 201811280819 A CN201811280819 A CN 201811280819A CN 109170755 A CN109170755 A CN 109170755A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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Abstract
The invention belongs to the preparations or processing technology field of health soup, sauce, disclose a kind of health care mushroom soup stock and its processing technology, the raw material including following mass parts: bolete, mushroom, hot pickled mustard tuber, ginger, onion, soybean oil, yeast extract, edible salt, white granulated sugar, 5'- the sapidity nucleotide disodium, white pepper powder, curry powder, compound acid hydrolyzed vegetable protein toppings, mushroom paste essence, chicken flavor essence for food.When preparation, raw material is cleaned, infusion, rubbing, frying, forms health care mushroom soup stock finished product.The present invention provides a kind of soup stock with health role, delicious flavours, and have health-care effect.
Description
Technical field
The invention belongs to the preparations or process field of health soup, sauce, and in particular to a kind of health care mushroom soup stock and its add
Work technique.
Background technique
Now current people's lives rhythm is getting faster, and leads to the physical condition of " office worker " worse and worse, therefore people
The maintenance of body is increasingly paid attention to, so that a large amount of health care product comes into being.Health care product usually all has certain pharmacology
Effect, and as the saying goes " Diet cures more than the doctors ", therefore noted that daily life eating habit is only most important body maintenance.And
In diet, soup is a kind of food most nourished；Therefore this application provides a kind of soup stocks with health role.
Summary of the invention
The invention is intended to provide a kind of health care mushroom soup stock and its processing technology with health role.
To achieve the above object, the present invention provides the following technical solutions, a kind of health care mushroom soup stock and its processing technology, packet
Include the raw material of following mass parts: 0.005-0.04 parts of bolete, 0.04-0.09 parts of mushroom, 0.02-0.07 parts of hot pickled mustard tuber, ginger
0.02-0.07 parts, 0.01-0.03 parts of onion, 0.25-0.45 parts of soybean oil, 0.01-0.03 parts of yeast extract, edible salt
0.02-0.07 parts, 0.01-0.06 parts of white granulated sugar, 0.0005-0.002 parts of 5'- the sapidity nucleotide disodium, white pepper powder 0.002-
0.006 part, 0.01-0.04 parts of curry powder, 0.2-0.6 parts of compound acid hydrolyzed vegetable protein toppings, mushroom paste essence 0.01-
0.02 part, 0.001-0.003 parts of chicken flavor essence for food.
The present invention also provides another base cases:
A kind of processing technology of health care mushroom soup stock, comprising the following steps:
Step 1, cleaning:
Bolete and mushroom are cleaned respectively, and 20-40min is impregnated to bolete and mushroom respectively using clear water；
Step 2, infusion:
Bolete after cleaning in step 1 and mushroom are subjected to infusion, when infusion, the weight of clear water and bolete and mushroom
For amount than being 3:1, the infusion time is 50-80min；Bolete and mushroom taking-up are drained after the completion of infusion, form bolete and perfume (or spice)
Mushroom semi-finished product and bacterium water；
Step 3 is rubbed:
By in step 2 bolete and mushroom semi-finished product rub, formed mushroom grain it is spare；
Step 4, frying:
By hot pickled mustard tuber, ginger, onion, soybean oil, yeast extract, edible salt, white granulated sugar, 5'- the sapidity nucleotide disodium, white
Pepper powder, curry powder, compound acid hydrolyzed vegetable protein toppings, mushroom paste essence, chicken flavor essence for food and step 3
In mushroom grain carry out mixing frying, and bacterium water is added during frying, forms health care mushroom soup after frying 30-40min
Expect finished product.
Beneficial effects of the present invention:
Bolete, have the function of heat-clearing solution tired, blood-nourishing and in, wind-evil dispelling and cold-evil expelling, relaxing muscles and tendons and blood, qi-restoratives refresh oneself, and it is right
All there is preferable effect in treatment anaemia, physically weak, dizzy, tinnitus；Mushroom has and improves immunity of organisms, anti-aging, prevents
The effect of cancer anticancer, lowering blood pressure and blood fat, norcholesterol, and for diabetes, pulmonary tuberculosis, catarrhal jaundice and neuritis
With preferable therapeutic effect.By the cooperation and special proportion of bolete and mushroom, strengthen immunity, qi-restoratives can be played
The effect refreshed oneself.Soup stock is made in bolete and mushroom, it is not only delicious but also full of nutrition, and instant edible.Pass through proportion simultaneously
Hot pickled mustard tuber, ginger, onion, soybean oil, yeast extract, edible salt, white granulated sugar, 5'- the sapidity nucleotide disodium, white pepper powder, coffee
Curry powder, compound acid hydrolyzed vegetable protein toppings, mushroom paste essence, chicken flavor essence for food can play the work of seasoning
With so that manufactured soup stock delicious flavour.
It, can be convenient for bolete and mushroom and other originals by will be rubbed after bolete and mushroom infusion when processing soup stock
The frying of material facilitates tasty.And the bacterium water that infusion bolete and mushroom are formed is used during frying, system can be increased
The delicate flavour of standby soup stock improves health-care effect.
Further, the mass parts of each raw material are 0.02 part of bolete, 0.07 part of mushroom, 0.05 part of hot pickled mustard tuber, ginger 0.03
Part, 0.02 part of onion, 0.3642 part of soybean oil, 0.02 part of yeast extract, 0.055 part of edible salt, 0.03 part of white granulated sugar, 5'-
0.001 part of the sapidity nucleotide disodium, 0.005 part of white pepper powder, 0.02 part of curry powder, compound acid hydrolyzed vegetable protein toppings
0.3 part, 0.012 part of mushroom paste essence, 0.002 part of chicken flavor essence for food.
The utility model has the advantages that being experimentally confirmed, full of nutrition, the health-care effect of soup stock made of each raw material under the proportion
Good and delicious flavour.
Further, the mass parts of each raw material are 0.005 part of bolete, 0.04 part of mushroom, 0.02 part of hot pickled mustard tuber, ginger 0.02
Part, 0.01 part of onion, 0.25 part of soybean oil, 0.01 part of yeast extract, 0.02 part of edible salt, 0.01 part of white granulated sugar, 5'- flavor
0.0005 part of disodium 5 '-ribonucleotide, 0.002 part of white pepper powder, 0.01 part of curry powder, compound acid hydrolyzed vegetable protein toppings 0.2
Part, 0.01 part of mushroom paste essence, 0.001 part of chicken flavor essence for food.
The utility model has the advantages that being experimentally confirmed, soup stock nutrition made of each raw material under the proportion is good.
Further, the mass parts of each raw material are 0.04 part of bolete, 0.09 part of mushroom, 0.07 part of hot pickled mustard tuber, ginger 0.07
Part, 0.03 part of onion, 0.45 part of soybean oil, 0.03 part of yeast extract, 0.07 part of edible salt, 0.06 part of white granulated sugar, 5'- flavor
0.002 part of disodium 5 '-ribonucleotide, 0.006 part of white pepper powder, 0.04 part of curry powder, 0.6 part of compound acid hydrolyzed vegetable protein toppings,
0.02 part of mushroom paste essence, 0.003 part of chicken flavor essence for food.
The utility model has the advantages that being experimentally confirmed, soup stock made of each raw material under the proportion is delicious.
Further, in step 2, the temperature of infusion is 185-245 DEG C.
The utility model has the advantages that carrying out infusion to mushroom and bolete at such a temperature, can quickly sterilize, and can shorten
The infusion time.
Further, in step 4, frying is divided into two stages, and the frying time of first stage is 5-8min, frying temperature
It is 200-250 DEG C；The frying time of second stage is 25-32min, and frying temperature is 100-120 DEG C.
The utility model has the advantages that frying is divided into two stages, mushroom and bolete is enabled to adequately to contact with other raw materials,
So that the soup stock delicious flavour of preparation；And it enables to soup stock slowly to receive juice, facilitates preservation, and convenient for subsequent edible.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of boiling device in the embodiment of the present invention.
Specific embodiment
It is further described below by specific embodiment:
Appended drawing reference in Figure of description includes: infusion bucket 1, feed inlet 11, gas vent 12, shaft 13, cutting edge
131, sieve 14, plenum chamber 2, gas-guide tube 21, Y-piece 22, piston bucket 3, piston plate 31, push rod 32, diversion pipe 4, passage 5,
Frying bucket 6, agitating shaft 61, stirring blade 611, baffle 62, discharge port 63.
Each parameter of a kind of health care mushroom soup stock of the present invention and its processing technology embodiment is as shown in table 1:
Table 1
Now by taking embodiment 1 as an example, a kind of health care mushroom soup stock of the present invention and its processing technology are illustrated.
A kind of health care mushroom soup stock, including bolete 0.02kg, mushroom 0.07kg, hot pickled mustard tuber 0.05kg, ginger 0.03kg, ocean
Green onion 0.02kg, soybean oil 0.3642kg, yeast extract 0.02kg, edible salt 0.055kg, white granulated sugar 0.03kg, 5'- flavor core
Thuja acid disodium 0.001kg, white pepper powder 0.005kg, curry powder 0.02kg, compound acid hydrolyzed vegetable protein toppings 0.3kg, perfume (or spice)
Mushroom paste essence 0.012kg, chicken flavor essence for food 0.002kg.
The processing technology of health care mushroom soup stock, is boiled using boiling device.
Boiling device, as shown in Figure 1, the bottom of infusion bucket 1 and frying bucket 6 is equipped with including infusion bucket 1 and frying bucket 6
Heater, the left side wall top closed at both ends and being fixed on frying bucket 6 of infusion bucket 1.The top of infusion bucket 1 is equipped with feed inlet 11
With the gas vent 12 for being located at 11 right side of feed inlet, feed inlet 11 is interior to be equipped with sealing-plug, and the aperture of gas vent 12 is 2mm.Infusion bucket 1
Top be rotatably connected to through the top of infusion bucket 1 and extend to the shaft 13 in infusion bucket 1, shaft 13 can be pushed up along infusion bucket 1
Portion's vertical sliding, the bottom of shaft 13 are fixed with multiple cutting edges 131.
The lower section of infusion bucket 1 is equipped with driving portion, and driving portion includes that a plenum chamber 2 and two are located at 2 top of plenum chamber
Piston bucket 3,2 bottom of plenum chamber are equipped with gas outlet, and valve is equipped in gas outlet, and the outside of plenum chamber 2 is equipped with insulating layer.Plenum chamber
2 are communicated with gas-guide tube 21 with the top of infusion bucket 1, are equipped with breather check valve in gas-guide tube 21, when carrying out infusion production in infusion bucket
When raw steam, the pressure in infusion bucket increases, and steam is entered in plenum chamber 2 by gas-guide tube 21.
Between plenum chamber 2 and two piston buckets 3 be equipped with Y-piece 22, Y-piece 22 include the section that crosses being connected to plenum chamber 2,
The first branch pipe being connected to the piston bucket 3 in left side and the second branch pipe being connected to the piston bucket 3 on right side, the section that crosses are equipped with first
Changeover valve, the second branch pipe are equipped with the second changeover valve.
Equal longitudinal sliding motion is connected with piston plate 31 in piston bucket 3, is welded with bullet between the bottom and piston of piston plate 31
Spring, the top of piston plate 31 are respectively and fixedly provided with through 1 bottom of infusion bucket and the push rod 32 that connect with its longitudinal sliding motion.It is set in infusion bucket
There is sieve 14,14 bottom of sieve, which is located above push rod, is respectively and fixedly provided with sliding shoe, and sliding shoe bottom is transversely equipped with sliding slot, sliding
It is slid laterally in slot and is connected with sliding block, on the sliding block of the top difference ball-joint of two push rods above it, the sieve of sieve 14
The aperture in hole is 4mm, and sieve 14 and the inner wall of infusion bucket 1 are affixed.
Passage 5 is communicated on the side that infusion bucket 1 and frying bucket 6 are affixed, passage 5 tilts down from left to right to be set
It sets, longitudinal sliding motion is connected with baffle 62 in frying bucket 6, and the size of baffle 62 is greater than the size of 5 cross-sectional area of passage, therefore sliding
Dynamic baffle 62, which can be realized, seals passage 5.Diversion pipe 4, diversion pipe 4 are linked between the bottom and frying bucket 6 of infusion bucket 1
It is equipped with valve.The lower rotation of frying bucket 6 is connected with the agitating shaft 61 being vertically arranged, and the bottom of agitating shaft 61 is equipped with paddle
Piece 611, stirring blade 611 and the bottom of frying bucket 6 are affixed.Further include two and is located at 6 top of infusion bucket 1 and frying bucket
Motor, the output shaft of two motors pass through shaft coupling and connect respectively with shaft 13 and agitating shaft 61.The bottom of 1 right side wall of infusion bucket
Portion is equipped with discharge port 63, and discharge port 63 is equipped with door.
The processing technology of health care mushroom soup stock, comprising the following steps:
Step 1, cleaning:
Bolete, mushroom, ginger, onion are cleaned up using clear water, and by after cleaning ginger and onion be cut into 5mm
Particle it is spare；By after cleaning bolete and mushroom impregnated using clear water, bolete and mushroom and water when impregnating for the first time
Volume ratio is 1:5, after impregnating 15min, then pulls bolete and mushroom out progress second and impregnates；Bolete when second of immersion
It is 1:3, soaking time 15min with the volume ratio of mushroom and water.
Step 2, infusion:
The water of bolete and mushroom and immersion mushroom after second in step 1 is impregnated pours into infusion bucket 1,
Clear water is added into infusion bucket 1 again so that the weight ratio of ox bacterium liver and mushroom and water be 1:3, and using sealing-plug close into
Material mouth 11 restarts the heater of 1 bottom of infusion bucket, is heated by heater to infusion bucket 1, realizes to bolete and perfume (or spice)
The infusion of mushroom.During infusion, although infusion bucket 1 is exhausted by gas vent 12, due to the aperture of gas vent 12
It is smaller, therefore the pressure in infusion bucket 1 is also gradually increased, steam will pass through to be stored in the entrance plenum chamber 2 of gas-guide tube 21.
After infusion 65min, heater is closed, and open the first changeover valve and the second changeover valve, so that steam is logical
Y-piece 22 to be crossed to enter in two piston buckets 3, the pressure in piston bucket 3 increases, therefore piston plate 31 is pushed gradually to move up, thus
Drive sieve 14 gradually to move up, realize by sieve 14 bolete and mushroom separate with the bacterium water after infusion.
Step 3 is rubbed:
When sieve 14 is moved to it is concordant with passage 5 when, close the first changeover valve and the second changeover valve, sieve 14 and stop
Only move up.Shaft 13 is moved down again, and starts motor and shaft 13 and cutting edge 131 is driven to rotate, and ox bacterium liver and mushroom are cut
It cuts, rub.After the completion of bolete and mushroom cutting, the first changeover valve is opened, so that the steam in plenum chamber 2 passes through Y type
The first branch pipe on pipe 22 enters in the piston bucket 3 in left side, pushes the push rod 32 in left side persistently to move up, to realize that sieve 14 is in
The state tilted down from left to right facilitates the bolete that will be blended and mushroom to be added in frying bucket.
Step 4, frying:
Soybean oil is placed in frying bucket 6, and starts the heater on frying bucket 6, soybean oil is heated, then to
Ginger and onion after cutting is added in frying bucket 6 carry out frying, and start the motor of 6 top of frying bucket, drive agitating shaft 61
It rotates with stirring blade 611, stir-fries during realizing frying to raw material.Slide damper 62 again, so that the beef liver rubbed
Bacterium and mushroom are entered in frying bucket 6 by passage 5, and hot pickled mustard tuber, yeast extract, edible salt, white granulated sugar, 5'- flavor is added
Disodium 5 '-ribonucleotide, white pepper powder, curry powder, compound acid hydrolyzed vegetable protein toppings, mushroom paste essence, chicken flavor food are used
At a temperature of frying 6min of the essence at 230 DEG C.The valve on diversion pipe 4 is opened again, so that the bacterium water in infusion bucket 1 enters frying
In bucket 6, together with each raw material 105 DEG C at a temperature of frying 27min after form health care mushroom soup stock finished product.
Health care mushroom soup stock is prepared using boiling device, is had the effect that
1, by setting sieve, and piston bucket is set, moving up for push rod is driven by piston plate, is able to achieve the upper of sieve
Move, by after infusion bolete and mushroom screen out, without artificial screening, reduce the labor intensity of worker；
2, by the way that infusion bucket to be connected to plenum chamber, it is able to achieve the use to steam, and plenum chamber is connected to piston bucket,
Being able to achieve piston plate drives push rod to move up, to realize the movement of sieve, can utilize to the steam of generation, plays energy benefit
Effect；
3, it by the control to the changeover valve on Y-piece, can be realized the inclination of sieve, facilitate the beef liver after chopping
Bacterium and mushroom, which import, carries out frying in frying bucket, device is very easy to use；
4, by setting sieve, and sieve is supported by push rod, enable to bolete and mushroom not direct with
The bottom of infusion bucket contacts, and can be avoided the case where bolete and mushroom are boiled paste appearance, so that the mushroom of preparation
The mouthfeel of soup is more preferably.
Embodiment 2-6 is only that parameter as shown in Table 1 is different from the difference of embodiment 1.
Experiment:
Each parameter of comparative example 1-6 is as shown in table 2:
Table 2
The difference of comparative example 1 and embodiment 1 is only that boiling device provided by the present application, which is not used, carries out infusion；Comparative example
2-6 is only that parameter as shown in Table 2 is different from the difference of embodiment 1.
Selection is prepared using the embodiment 1-6 and comparative example 1-6 health care mushroom soup stock provided and its processing technology
Each 1kg of soup stock, and be that 1:3 carries out infusion 10min according to the weight ratio of soup stock and clear water, mushroom soup is made；
Experiment one:
The health care mushroom soup stock that 100 people eat preparation respectively is randomly selected, following data is recorded:
A, feel the number (people) of health care mushroom soup stock delicious flavour；
Experiment two:
120 people are randomly selected as subjects, and are classified as 12 groups, every group of 10 people, and the life of every group of experimental subjects
State living does not change, allows 12 groups of experimental subjects are continuous respectively to eat 12 kinds mushroom soup 50 days, and each group of experimenter is edible same
A kind of mushroom soup records following data:
B, after eating 50 days, feel the number (people) that the state of mind on oneself daytime improves；
C, before edible fungus cluster soup, immunity detection is carried out to experimenter, records data；After 50 days edible, again to reality
The person of testing carries out immunity detection, the number (people) that record immunity is improved；
The detection method of immunity is to examine serum immune globulin amount in blood in experiment.
Experimental result is as shown in table 3:
Table 3
It is experimentally confirmed, delicious flavour, the health-care effect of health care mushroom soup stock provided by the invention are good, it is immune to improve
Power, wherein each effect of embodiment 1 is best.Meanwhile the present invention carries out processing health care mushroom soup using boiling device, can be avoided
The case where bolete and mushroom boil paste caused by directly contacting with infusion bucket bottom when infusion appearance, so that preparation
Mushroom soup stock delicious flavour.
For those skilled in the art, under the premise of not departing from technical solution of the present invention design, can also make
Several modifications and improvements out, these also should be considered as protection scope of the present invention, these all will not influence the effect of this patent implementation
Fruit and patent practicability.
Claims (7)
1. a kind of health care mushroom soup stock, which is characterized in that the raw material including following mass parts: 0.005-0.04 parts of bolete, perfume
0.04-0.09 parts of mushroom, 0.02-0.07 parts of hot pickled mustard tuber, 0.02-0.07 parts of ginger, 0.01-0.03 parts of onion, soybean oil 0.25-0.45
Part, 0.01-0.03 parts of yeast extract, 0.02-0.07 parts of edible salt, 0.01-0.06 parts of white granulated sugar, 5'- flavour nucleotide two
0.0005-0.002 parts of sodium, 0.002-0.006 parts of white pepper powder, 0.01-0.04 parts of curry powder, compound acid hydrolyzed vegetable protein tune
0.2-0.6 parts of taste powder, 0.01-0.02 parts of mushroom paste essence, 0.001-0.003 parts of chicken flavor essence for food.
2. health care mushroom soup stock according to claim 1, it is characterised in that: the mass parts of each raw material are bolete 0.02
Part, 0.07 part of mushroom, 0.05 part of hot pickled mustard tuber, 0.03 part of ginger, 0.02 part of onion, 0.3642 part of soybean oil, yeast extract 0.02
Part, 0.055 part of edible salt, 0.03 part of white granulated sugar, 0.001 part of 5'- the sapidity nucleotide disodium, 0.005 part of white pepper powder, curry powder
0.02 part, 0.3 part of compound acid hydrolyzed vegetable protein toppings, 0.012 part of mushroom paste essence, chicken flavor essence for food
0.002 part.
3. health care mushroom soup stock according to claim 1, it is characterised in that: the mass parts of each raw material are bolete 0.005
Part, 0.04 part of mushroom, 0.02 part of hot pickled mustard tuber, 0.02 part of ginger, 0.01 part of onion, 0.25 part of soybean oil, 0.01 part of yeast extract,
0.02 part of edible salt, 0.01 part of white granulated sugar, 0.0005 part of 5'- the sapidity nucleotide disodium, 0.002 part of white pepper powder, curry powder
0.01 part, 0.2 part of compound acid hydrolyzed vegetable protein toppings, 0.01 part of mushroom paste essence, chicken flavor essence for food 0.001
Part.
4. health care mushroom soup stock according to claim 1, it is characterised in that: the mass parts of each raw material are bolete 0.04
Part, 0.09 part of mushroom, 0.07 part of hot pickled mustard tuber, 0.07 part of ginger, 0.03 part of onion, 0.45 part of soybean oil, 0.03 part of yeast extract,
0.07 part of edible salt, 0.06 part of white granulated sugar, 0.002 part of 5'- the sapidity nucleotide disodium, 0.006 part of white pepper powder, curry powder 0.04
Part, 0.6 part of compound acid hydrolyzed vegetable protein toppings, 0.02 part of mushroom paste essence, 0.003 part of chicken flavor essence for food.
5. the processing technology of health care mushroom soup stock according to any one of claims 1-4, which is characterized in that including following
Step:
Step 1, cleaning:
Bolete and mushroom are cleaned respectively, and 20-40min is impregnated to bolete and mushroom respectively using clear water；
Step 2, infusion:
Bolete after cleaning in step 1 and mushroom are subjected to infusion, when infusion, the weight ratio of clear water and bolete and mushroom
For 3:1, the infusion time is 50-80min；Bolete and mushroom taking-up are drained after the completion of infusion, form bolete and mushroom half
Finished product and bacterium water；
Step 3 is rubbed:
By in step 2 bolete and mushroom semi-finished product rub, formed mushroom grain it is spare；
Step 4, frying:
By hot pickled mustard tuber, ginger, onion, soybean oil, yeast extract, edible salt, white granulated sugar, 5'- the sapidity nucleotide disodium, white pepper
In powder, curry powder, compound acid hydrolyzed vegetable protein toppings, mushroom paste essence, chicken flavor essence for food and step 3
Mushroom grain carries out mixing frying, and bacterium water is added during frying, formed after frying 30-40min health care mushroom soup stock at
Product.
6. the processing technology of health care mushroom soup stock according to claim 5, it is characterised in that: in step 2, the temperature of infusion
Degree is 185-245 DEG C.
7. the processing technology of health care mushroom soup stock according to claim 6, it is characterised in that: in step 4, frying is divided into
Two stages, the frying time of first stage are 5-8min, and frying temperature is 200-250 DEG C；The frying time of second stage is
25-32min, frying temperature are 100-120 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111150030A (en) * | 2020-01-16 | 2020-05-15 | 贵州山里宝农牧实业有限公司 | Canned bamboo fungus chicken soup and preparation method thereof |
| CN113558208A (en) * | 2021-08-05 | 2021-10-29 | 楚雄三牧农业科技有限公司 | Instant boletus soup product and preparation process thereof |
| CN115005411A (en) * | 2022-07-18 | 2022-09-06 | 安徽咏春生物科技有限公司 | Twelve-mushroom soup base and processing technology thereof |
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| CN104957574A (en) * | 2015-07-20 | 2015-10-07 | 四川天味食品集团股份有限公司 | Three-delicacy hotpot condiment and preparation method thereof |
| CN105495496A (en) * | 2015-12-04 | 2016-04-20 | 颐海（中国）食品有限公司 | Fungus soup base and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111150030A (en) * | 2020-01-16 | 2020-05-15 | 贵州山里宝农牧实业有限公司 | Canned bamboo fungus chicken soup and preparation method thereof |
| CN113558208A (en) * | 2021-08-05 | 2021-10-29 | 楚雄三牧农业科技有限公司 | Instant boletus soup product and preparation process thereof |
| CN115005411A (en) * | 2022-07-18 | 2022-09-06 | 安徽咏春生物科技有限公司 | Twelve-mushroom soup base and processing technology thereof |
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