CN110236168A - A kind of seasoning flammulina velutipes powder and preparation method thereof - Google Patents
A kind of seasoning flammulina velutipes powder and preparation method thereof Download PDFInfo
- Publication number
- CN110236168A CN110236168A CN201910691421.6A CN201910691421A CN110236168A CN 110236168 A CN110236168 A CN 110236168A CN 201910691421 A CN201910691421 A CN 201910691421A CN 110236168 A CN110236168 A CN 110236168A
- Authority
- CN
- China
- Prior art keywords
- parts
- needle mushroom
- seasoning
- flammulina velutipes
- sodium glutamate
- 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
- 240000006499 Flammulina velutipes Species 0.000 title claims abstract description 27
- 235000016640 Flammulina velutipes Nutrition 0.000 title claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 84
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 19
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 19
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 19
- 108091005804 Peptidases Proteins 0.000 claims abstract description 18
- 239000004365 Protease Substances 0.000 claims abstract description 18
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 18
- 229920002261 Corn starch Polymers 0.000 claims abstract description 16
- 239000008120 corn starch Substances 0.000 claims abstract description 16
- 229940099112 cornstarch Drugs 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 7
- 239000011425 bamboo Substances 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 4
- 229940100486 rice starch Drugs 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 230000013872 defecation Effects 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 241001330002 Bambuseae Species 0.000 description 6
- 239000004475 Arginine Substances 0.000 description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 241000222485 Agaricales Species 0.000 description 1
- 241000222382 Agaricomycotina Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000222433 Tricholomataceae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of seasoning flammulina velutipes powder and preparation method thereof, belong to foodstuff flavouring addition field, the seasoning flammulina velutipes powder, raw material including following parts by weight: 200~240 parts of needle mushroom, 60~80 parts of cornstarch, 20~30 parts of lemon juice, 2~6 parts of sodium glutamate, 2~2.4 parts of protease, seasoning flammulina velutipes powder produced by the present invention, storage is convenient, using simple, it can be added in dish cooking process as mentioning fresh condiment, so that dish is more delicious, what nutritional ingredient not easily digested in needle mushroom can also be become simultaneously is more easier to absorb.Long-term consumption, moreover it is possible to play the role of relax bowel and defecation, people can be allowed to eliminate fatigue, improve disease-resistant constitution, beneficial to human health.
Description
Technical field
The present invention relates to foodstuff flavourings to add product field, more specifically to a kind of seasoning flammulina velutipes powder and its preparation
Method.
Background technique
Needle mushroom alias Piao gill fungus belongs to Eumycota, Basidiomycotina, Hymenomycetes, Agaricales, Tricholomataceae, money Pseudomonas.Acupuncture needle
Mushroom is widely distributed in China, and cultivation history is very long, and North gets Heilungkiang, south is suitable for from the east of Jiangsu west to Xinjiang to Yunnan
The growth of needle mushroom.
Needle mushroom is the edible mushroom of autumn and winter and early spring cultivation, with its cap it is sliding it is tender, handle is crisp, full of nutrition, tastes delicious and
It is world-famous for, especially the first-class food materials of cold vegetable dish in sauce and chafing dish, it is full of nutrition, A sweety scent assails the nostrils and delicious flavour, it is deep by big
Many likes.
Ion Absorption of Flammulina Velutipes contains protein, also containing multivitamins such as VB1, VB2, VC, and rich in a variety of mines such as calcium, phosphorus, iron
Substance, nutrition very abundant.Also contain 18 kinds of amino acid in needle mushroom, 8 kinds of ammonia needed by human is contained in every 100g fresh mushroom
Base acid, accounts for the 42.29%~51.17% of total amino acid amount, arginine and lysine content are higher in essential amino acid, often
Lysine and arginine content point reach 1.024g and 1.231g in 100g dry product, are higher than general mushroom class.Because being rich in arginine and relying
Propylhomoserin and several mineral materials and vitamin increase intelligence to children and play an important role.
But Ion Absorption of Flammulina Velutipes contains a large amount of dietary fiber, including chitin, is a kind of animality dietary fiber, is certain true
The component part of bacterium cell wall, human gastrointestinal are difficult to needle mushroom to give decomposition digestion.It is inhaled to improve needle mushroom by human consumption
It receives, is badly in need of a kind of needle mushroom product for being widely used in diet.
Summary of the invention
1. technical problems to be solved
Aiming at the problems existing in the prior art, the purpose of the present invention is to provide a kind of seasoning flammulina velutipes powder and its preparations
Method, its production method is simple and practical, people can be allowed to efficiently use needle mushroom product in culinary art, while can also people be allowed sufficiently to inhale
Receive the effective component of needle mushroom.
2. technical solution
To solve the above problems, the present invention adopts the following technical scheme that:
A kind of seasoning flammulina velutipes powder, the raw material including following parts by weight: 200~240 parts of needle mushroom, cornstarch 60~
80 parts, 20~30 parts of lemon juice, 2~6 parts of sodium glutamate, 2~2.4 parts of protease.
As further technical solution of the present invention, the raw material including following parts by weight: 210~230 parts of needle mushroom, beautiful
65~75 parts of rice starch, 22.5~27.5 parts of lemon juice, 3~5 parts of sodium glutamate, 2.1~2.3 parts of protease.
As further technical solution of the invention, the raw material including following parts by weight: 220 parts of needle mushroom, corn
70 parts of starch, 25 parts of lemon juice, 4 parts of sodium glutamate, 2.2 parts of protease.
The method for preparing a kind of seasoning flammulina velutipes powder of the invention, the step are as follows:
S1, screening needle mushroom: picking needle mushroom starts parachute-opening with cap, but cap edge is still rolled up slightly within, and cap is in large bamboo hat with a conical crown and broad brim shape
Or dome shape, for bacteria cover diameter within 1 centimetre, stem length is standard of plucking up to 13~16 centimetres；
S2, needle mushroom processing: by the needle mushroom picked, from root, up 3 centimeters wipe out root, then by needle mushroom
Rinse well, place into and impregnate 10~20 minutes in clear water, needle mushroom and water are then worn into screened stock together, then lemon juice and
Protease is added in screened stock, to uniform, stood 30 minutes, is added cornstarch, be stirred and heated within stirring 5~8 minutes
It is thick, it is then placed in drying machine and is taken out after drying, obtain needle mushroom block, for use；
S3, the needle mushroom block after drying is milled, sodium glutamate is then added, after mixing evenly, then carries out fine grinding, mistake
100 mesh, obtain finished product.
3. beneficial effect
The present invention has the advantages that
Seasoning flammulina velutipes powder produced by the present invention, storage is convenient, using simple, can be in dish cooking process as mentioning
Fresh condiment is added, so that dish is more delicious, while can also be nutritional ingredient not easily digested in needle mushroom
What is become is more easier to absorb.Long-term consumption, moreover it is possible to play the role of relax bowel and defecation, people can be allowed to eliminate fatigue, improve disease-resistant body
Matter, beneficial to human health.
Specific embodiment
It is clearly and completely described below in conjunction with the technical solution in the embodiment of the present invention.Obviously, described reality
Applying example is only a part of the embodiment of the present invention, and instead of all the embodiments, based on the embodiments of the present invention, this field is general
Logical technical staff every other embodiment obtained without making creative work belongs to what the present invention protected
Range.
Embodiment 1:
A kind of seasoning flammulina velutipes powder, the raw material including following parts by weight: 200 parts of needle mushroom, 60 parts of cornstarch, lemon
20 parts of juice, 2 parts of sodium glutamate, 2 parts of protease.
The method for preparing a kind of seasoning flammulina velutipes powder of the invention, the step are as follows:
S1, screening needle mushroom: picking needle mushroom starts parachute-opening with cap, but cap edge is still rolled up slightly within, and cap is in large bamboo hat with a conical crown and broad brim shape
Or dome shape, for bacteria cover diameter within 1 centimetre, stem length is standard of plucking up to 13~16 centimetres；
S2, needle mushroom processing: by the needle mushroom picked, from root, up 3 centimeters wipe out root, then by needle mushroom
Rinse well, place into and impregnate 10~20 minutes in clear water, needle mushroom and water are then worn into screened stock together, then lemon juice and
Protease is added in screened stock, to uniform, stood 30 minutes, is added cornstarch, be stirred and heated within stirring 5~8 minutes
It is thick, it is then placed in drying machine and is taken out after drying, obtain needle mushroom block, for use；
S3, the needle mushroom block after drying is milled, sodium glutamate is then added, after mixing evenly, then carries out fine grinding, mistake
100 mesh, obtain finished product.
Embodiment 2:
A kind of seasoning flammulina velutipes powder, the raw material including following parts by weight: 210 parts of needle mushroom, 65 parts of cornstarch, lemon
22.5 parts of juice, 3 parts of sodium glutamate, 2.1 parts of protease.
The method for preparing a kind of seasoning flammulina velutipes powder of the invention, the step are as follows:
S1, screening needle mushroom: picking needle mushroom starts parachute-opening with cap, but cap edge is still rolled up slightly within, and cap is in large bamboo hat with a conical crown and broad brim shape
Or dome shape, for bacteria cover diameter within 1 centimetre, stem length is standard of plucking up to 13~16 centimetres；
S2, needle mushroom processing: by the needle mushroom picked, from root, up 3 centimeters wipe out root, then by needle mushroom
Rinse well, place into and impregnate 10~20 minutes in clear water, needle mushroom and water are then worn into screened stock together, then lemon juice and
Protease is added in screened stock, to uniform, stood 30 minutes, is added cornstarch, be stirred and heated within stirring 5~8 minutes
It is thick, it is then placed in drying machine and is taken out after drying, obtain needle mushroom block, for use；
S3, the needle mushroom block after drying is milled, sodium glutamate is then added, after mixing evenly, then carries out fine grinding, mistake
100 mesh, obtain finished product.
Embodiment 3:
A kind of seasoning flammulina velutipes powder, the raw material including following parts by weight: 220 parts of needle mushroom, 70 parts of cornstarch, lemon
25 parts of juice, 4 parts of sodium glutamate, 2.2 parts of protease.
The method for preparing a kind of seasoning flammulina velutipes powder of the invention, the step are as follows:
S1, screening needle mushroom: picking needle mushroom starts parachute-opening with cap, but cap edge is still rolled up slightly within, and cap is in large bamboo hat with a conical crown and broad brim shape
Or dome shape, for bacteria cover diameter within 1 centimetre, stem length is standard of plucking up to 13~16 centimetres；
S2, needle mushroom processing: by the needle mushroom picked, from root, up 3 centimeters wipe out root, then by needle mushroom
Rinse well, place into and impregnate 10~20 minutes in clear water, needle mushroom and water are then worn into screened stock together, then lemon juice and
Protease is added in screened stock, to uniform, stood 30 minutes, is added cornstarch, be stirred and heated within stirring 5~8 minutes
It is thick, it is then placed in drying machine and is taken out after drying, obtain needle mushroom block, for use；
S3, the needle mushroom block after drying is milled, sodium glutamate is then added, after mixing evenly, then carries out fine grinding, mistake
100 mesh, obtain finished product.
Embodiment 4:
A kind of seasoning flammulina velutipes powder, the raw material including following parts by weight: 230 parts of needle mushroom, 75 parts of cornstarch, lemon
27.5 parts of juice, 5 parts of sodium glutamate, 2.3 parts of protease.
The method for preparing a kind of seasoning flammulina velutipes powder of the invention, the step are as follows:
S1, screening needle mushroom: picking needle mushroom starts parachute-opening with cap, but cap edge is still rolled up slightly within, and cap is in large bamboo hat with a conical crown and broad brim shape
Or dome shape, for bacteria cover diameter within 1 centimetre, stem length is standard of plucking up to 13~16 centimetres；
S2, needle mushroom processing: by the needle mushroom picked, from root, up 3 centimeters wipe out root, then by needle mushroom
Rinse well, place into and impregnate 10~20 minutes in clear water, needle mushroom and water are then worn into screened stock together, then lemon juice and
Protease is added in screened stock, to uniform, stood 30 minutes, is added cornstarch, be stirred and heated within stirring 5~8 minutes
It is thick, it is then placed in drying machine and is taken out after drying, obtain needle mushroom block, for use；
S3, the needle mushroom block after drying is milled, sodium glutamate is then added, after mixing evenly, then carries out fine grinding, mistake
100 mesh, obtain finished product.
Embodiment 5:
A kind of seasoning flammulina velutipes powder, the raw material including following parts by weight: 240 parts of needle mushroom, 80 parts of cornstarch, lemon
30 parts of juice, 6 parts of sodium glutamate, 2.4 parts of protease.
The method for preparing a kind of seasoning flammulina velutipes powder of the invention, the step are as follows:
S1, screening needle mushroom: picking needle mushroom starts parachute-opening with cap, but cap edge is still rolled up slightly within, and cap is in large bamboo hat with a conical crown and broad brim shape
Or dome shape, for bacteria cover diameter within 1 centimetre, stem length is standard of plucking up to 13~16 centimetres；
S2, needle mushroom processing: by the needle mushroom picked, from root, up 3 centimeters wipe out root, then by needle mushroom
Rinse well, place into and impregnate 10~20 minutes in clear water, needle mushroom and water are then worn into screened stock together, then lemon juice and
Protease is added in screened stock, to uniform, stood 30 minutes, is added cornstarch, be stirred and heated within stirring 5~8 minutes
It is thick, it is then placed in drying machine and is taken out after drying, obtain needle mushroom block, for use；
S3, the needle mushroom block after drying is milled, sodium glutamate is then added, after mixing evenly, then carries out fine grinding, mistake
100 meshes, obtain finished product.
Seasoning flammulina velutipes powder produced by the present invention, storage is convenient, using simple, can be in dish cooking process as mentioning
Fresh condiment is added, so that dish is more delicious, while can also be nutritional ingredient not easily digested in needle mushroom
What is become is more easier to absorb.Long-term consumption, moreover it is possible to play the role of relax bowel and defecation, people can be allowed to eliminate fatigue, improve disease-resistant body
Matter, beneficial to human health.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
It improves design and is subject to equivalent substitution or change, should be covered by the scope of protection of the present invention.
Claims (4)
1. a kind of seasoning flammulina velutipes powder, which is characterized in that the raw material including following parts by weight: 200~240 parts of needle mushroom, beautiful
60~80 parts of rice starch, 20~30 parts of lemon juice, 2~6 parts of sodium glutamate, 2~2.4 parts of protease.
2. a kind of seasoning flammulina velutipes powder according to claim 1, it is characterised in that it includes the original of following parts by weight
Material: 210~230 parts of needle mushroom, 65~75 parts of cornstarch, 22.5~27.5 parts of lemon juice, 3~5 parts of sodium glutamate, protease
2.1~2.3 parts.
3. a kind of seasoning flammulina velutipes powder according to claim 1, it is characterised in that it includes the original of following parts by weight
Material: 220 parts of needle mushroom, 70 parts of cornstarch, 25 parts of lemon juice, 4 parts of sodium glutamate, 2.2 parts of protease.
4. preparing a kind of method of seasoning flammulina velutipes powder described in claim 1-3, which is characterized in that the step is as follows:
S1, screening needle mushroom: picking needle mushroom starts parachute-opening with cap, but cap edge is still rolled up slightly within, and cap is in large bamboo hat with a conical crown and broad brim shape or ball
Planar, for bacteria cover diameter within 1 centimetre, stem length is standard of plucking up to 13~16 centimetres；
S2, needle mushroom processing: by the needle mushroom picked, from root, up 3 centimeters wipe out root, then rinse needle mushroom
Completely, it places into clear water and impregnates 10~20 minutes, needle mushroom and water are then worn into screened stock together, then lemon juice and albumen
Enzyme is added in screened stock, to uniform, stood 30 minutes, is added cornstarch, be stirred and heated to sticky within stirring 5~8 minutes
Shape is then placed in drying machine and takes out after drying, obtains needle mushroom block, for use；
S3, the needle mushroom block after drying is milled, sodium glutamate is then added, after mixing evenly, then carries out fine grinding, cross 100 mesh,
Obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910691421.6A CN110236168A (en) | 2019-07-29 | 2019-07-29 | A kind of seasoning flammulina velutipes powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910691421.6A CN110236168A (en) | 2019-07-29 | 2019-07-29 | A kind of seasoning flammulina velutipes powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110236168A true CN110236168A (en) | 2019-09-17 |
Family
ID=67893686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910691421.6A Pending CN110236168A (en) | 2019-07-29 | 2019-07-29 | A kind of seasoning flammulina velutipes powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110236168A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020071900A1 (en) * | 2000-09-14 | 2002-06-13 | Bestfoods | Process for the production of a mushroom flavouring |
| CN101263886A (en) * | 2008-04-28 | 2008-09-17 | 广东省微生物研究所 | Preparation of edible mushroom seasoning base |
| CN103815391A (en) * | 2012-11-16 | 2014-05-28 | 重庆市黔江区黔双科技有限公司 | Production method of needle mushroom powder |
| CN104187585A (en) * | 2014-07-18 | 2014-12-10 | 宁波北仑锐晟明杰生物科技发展有限公司 | Edible fungus multi-mushroom powder product and preparing method thereof |
| CN104982915A (en) * | 2015-06-15 | 2015-10-21 | 安徽金豪生态农业科技有限公司 | Health-maintenance needle mushroom powder and preparation method thereof |
| CN107751943A (en) * | 2017-10-12 | 2018-03-06 | 连云港市双程酿造食品有限公司 | The preparation method of plain mushroom powder |
-
2019
- 2019-07-29 CN CN201910691421.6A patent/CN110236168A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020071900A1 (en) * | 2000-09-14 | 2002-06-13 | Bestfoods | Process for the production of a mushroom flavouring |
| CN101263886A (en) * | 2008-04-28 | 2008-09-17 | 广东省微生物研究所 | Preparation of edible mushroom seasoning base |
| CN103815391A (en) * | 2012-11-16 | 2014-05-28 | 重庆市黔江区黔双科技有限公司 | Production method of needle mushroom powder |
| CN104187585A (en) * | 2014-07-18 | 2014-12-10 | 宁波北仑锐晟明杰生物科技发展有限公司 | Edible fungus multi-mushroom powder product and preparing method thereof |
| CN104982915A (en) * | 2015-06-15 | 2015-10-21 | 安徽金豪生态农业科技有限公司 | Health-maintenance needle mushroom powder and preparation method thereof |
| CN107751943A (en) * | 2017-10-12 | 2018-03-06 | 连云港市双程酿造食品有限公司 | The preparation method of plain mushroom powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101129176B (en) | Method for manufacturing fresh-keeping wet noodle of various grains | |
| CN103689515B (en) | The application and ginseng sauce class flavouring and preparation method thereof of ginseng | |
| CN102613467A (en) | Nutrient powder containing mung bean, edible tree fungus, white fungus, lotus root and water chestnut | |
| CN112401216A (en) | Preparation method of bamboo fungus sauce | |
| CN105661278A (en) | Natural five-color nutrient rice composition and preparation method thereof | |
| CN101999601A (en) | Bean paste making method | |
| CN105326011A (en) | Preparation method of soybean sauce | |
| CN104171164A (en) | Highland barley and hawthorn tea | |
| CN105010994B (en) | High calcium face and preparation method thereof | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN102687824B (en) | Fungus porridge and method for preparing same | |
| CN105394184A (en) | Instant type black fungus drink and preparation method thereof | |
| CN101822358B (en) | Hoisin and wild herb sauce and preparation method thereof | |
| CN103783166A (en) | High-calcium bean sprout flour and production process thereof | |
| CN103844230A (en) | Wheat flavored potato chips and preparation method thereof | |
| CN104171979A (en) | Application of method for producing gamma-aminobutyric acid rice products by utilizing germinated brown rice | |
| CN104945048A (en) | Culture medium of calcium-rich pleurotus eryngii and cultivation method of calcium-rich pleurotus eryngii | |
| CN110236168A (en) | A kind of seasoning flammulina velutipes powder and preparation method thereof | |
| CN103519134A (en) | Processing method of agrocybe aegirit soy sauce | |
| CN104186688A (en) | Production process of characteristic red fermented bean curd | |
| CN104099233B (en) | A kind of brew method of sheep breast lotus leaf health-care vinegar | |
| CN106333240A (en) | Tuckahoe zinc selenium tea noodle and preparing method thereof | |
| CN106616317A (en) | Cinnamon and lotus root noodles and preparation method thereof | |
| CN107865305A (en) | A kind of nutrient health, the sprouted unpolished rice steamed sponge cake to look good, smell good and taste good and preparation method thereof | |
| CN105325885A (en) | Crisp kelp and fishbone chips capable of increasing bone mineral density |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190917 |
|
| WD01 | Invention patent application deemed withdrawn after publication |