CN112006262A - Fresh matsutake seasoning and processing method thereof - Google Patents
Fresh matsutake seasoning and processing method thereof Download PDFInfo
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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
- 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
-
- 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
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pine mushroom fresh seasoning, which comprises the following components: the mushroom powder comprises pine mushroom powder, edible salt, apple powder, corn powder, carrot powder, Korean vegetable powder, sea sedge powder and momordica grosvenori powder; the processing method comprises the following steps: s1, cleaning mushroom, apple, corn, carrot and Korean vegetable, cutting into blocks, vacuum freeze-drying, respectively pulverizing the dried raw materials, fructus Siraitiae Grosvenorii and thallus Porphyrae, mixing uniformly according to a certain proportion, and sieving; s2, adding a proper amount of water into the sieved mixture, and uniformly stirring; s3, granulating the uniformly stirred materials by adopting a granulator to obtain granular materials; and S4, drying the granular materials by hot air by using drying equipment, and then sieving to obtain uniform granular seasonings. The raw materials selected by the invention have high nutrient content, have health care function and no side effect on human body, and simultaneously, the hot air-vacuum freezing combined drying technology is adopted, so that the loss of nutrition is reduced.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pine mushroom fresh seasoning and a processing method thereof.
Background
At present, various seasonings such as monosodium glutamate are filled in the market, pure monosodium glutamate, salt-containing monosodium glutamate and fresh-increasing monosodium glutamate are common in the market, more or less various additives are added in the production and manufacturing process, flavoring agents are most common, sodium glutamate is taken as an example, excessive use of sodium glutamate can affect absorption of calcium and magnesium, and negative effects of different degrees are caused on human bodies.
The processing method commonly seen in the existing market is that the raw materials are soaked in salt water and steamed at high temperature to remove excessive moisture of the raw materials, so that a large amount of nutrient substances are lost or the taste of the raw materials is influenced, the damage caused by the processing technology is compensated by additives, and the human body is damaged by the excessive additives.
Disclosure of Invention
The invention aims to provide a matsutake fresh seasoning and a processing method thereof, wherein no preservative, pigment or essence is added in the processing process, the delicate flavor comes from delicate flavor substances of the product, and the nutritive value of the product is improved.
In order to achieve the purpose, the invention adopts the technical scheme that: a fresh tricholoma matsutake seasoning comprises the following components in parts by weight: 20-25 parts of mushroom powder, 30-40 parts of edible salt, 16-20 parts of apple powder, 12-18 parts of corn powder, 4-6 parts of carrot powder, 1-3 parts of Korean vegetable powder, 1-3 parts of sea sedge powder and 1-3 parts of momordica grosvenori powder.
The tricholoma matsutake in the formula contains 49 active substances such as tricholoma matsutake polysaccharide, tricholoma matsutake polypeptide, tricholoma matsutake alcohol and the like, and the tricholoma matsutake polypeptide has small molecules and is easy to be absorbed by human bodies. The tricholoma matsutake polysaccharide has multiple effects of resisting cancer, virus and aging, improving the immunity of the organism and the like. The matsutake alcohol is a specific component of matsutake, and has good anticancer effect.
The tricholoma matsutake contains 18 common amino acids, wherein the essential amino acids account for about 50 percent, the content of various amino acids is higher than that of an FAO mode, and the overall matching of the nutrition structure is reasonable and balanced; the content of Tricholoma matsutake polysaccharide is relatively high compared with other strains, such as Boletus edulis, Collybia albuminosa and bamboo shoot.
The technical scheme of further improvement in the technical scheme is as follows:
1. in the scheme, the mushroom powder comprises 8-12 parts of pine mushroom powder, 4-6 parts of straw mushroom powder and 4-6 parts of pleurotus eryngii powder.
2. In the scheme, the edible salt is low-sodium iodine-free salt, and because the existing life level of people is improved, the condition of overuse of seafood frequently occurs, the seafood contains rich iodine elements, and the overuse can influence the intelligence development, cause hyperthyroidism, goiter and the like, the low-sodium iodine-free salt is used by the product.
The invention adopts another technical scheme that: a processing method of a fresh tricholoma matsutake seasoning comprises the following steps:
s1, cleaning mushroom, apple, corn, carrot and Korean vegetable, cutting into blocks, performing vacuum freeze drying, respectively crushing the dried raw materials, momordica grosvenori and seaweed, uniformly mixing according to the proportion, sieving, and adopting a vacuum freezing technology to well ensure the stability of the appearance, flavor and texture of the product and reduce the loss of the nutritional ingredients of the raw materials in the processing process;
s2, adding a proper amount of water into the sieved mixture, and uniformly stirring;
s3, granulating the uniformly stirred materials by adopting a granulator to obtain granular materials;
and S4, drying the granular materials by hot air by using drying equipment, and then sieving to obtain uniform granular seasonings.
The technical scheme of further improvement in the technical scheme is as follows:
1. in the above scheme, the vacuum freeze drying in step S1 is divided into three stages of pre-deep freezing, vacuum drying and hot air drying, wherein the pre-deep freezing is maintained at-20 ℃ for 1 hour, the vacuum drying is performed for 10 hours, and the hot air drying temperature is 50 ℃ for 2 hours.
2. In the scheme, the screen of the step S1 is 400 meshes.
3. In the above scheme, the water addition amount in the step S2 is 2% of the total amount of the mixture in the step S1.
4. In the above embodiment, the particle size of the granules granulated in step S3 is 1.6 to 1.8 mm.
5. In the scheme, the temperature of the drying equipment in the step S4 is 50-70 ℃.
6. In the scheme, the screen of the step S4 is 14 meshes.
The raw materials adopted by the invention not only have nutritive value, but also have certain health preserving function.
Modern medicine shows that the tricholoma matsutake has multiple effects of improving immunity, resisting cancer and tumors, treating diabetes and cardiovascular diseases, resisting aging, beautifying, promoting intestines and stomach, protecting liver and the like;
lentinan is an important active component of lentinus edodes, and has various pharmacological effects of resisting tumor, virus, oxidation and immunity, etc.;
the pleurotus eryngii has certain medicinal value, has the effects of nourishing the stomach, moistening the intestines, resisting cancer, enhancing immunity and reducing blood fat, and can also play a role in beautifying and protecting the skin after being frequently eaten;
straw mushrooms provide very good energy, but are not obese;
fructus Siraitiae Grosvenorii has effects of clearing heat, moistening lung, relieving sore throat, relieving voice, and relaxing bowels;
other fruits and vegetables also contain abundant vitamins, have certain health-preserving function, for example, carrot has been called as small ginseng in the past, and have the effects of benefiting liver, improving eyesight, benefiting diaphragm, widening intestines, tonifying spleen, removing malnutrition, reducing blood sugar and blood fat, enhancing immunity and the like;
after the materials are integrated, a proper processing technology is matched, a seasoning with rich nutrition can be prepared, the seasoning is prepared by adopting the processes of drying twice and crushing twice, the loss of nutrient components can be reduced to the maximum extent, the nutritive value of a product is ensured, meanwhile, no essence or preservative is added during preparation, the harmlessness of the product is ensured, no side effect is generated on a human body even if the seasoning is eaten for a long time, the size of particles of the seasoning is uniform, certain raw materials cannot be highlighted during eating, great convenience is brought to the group choosing to eat, and the nutrition balance of the group is ensured.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
the invention relates to a pine mushroom fresh seasoning and a processing method thereof, wherein the ingredients of the pine mushroom fresh seasoning are basically derived from mushroom and various fruits and vegetables, and no preservative, pigment or essence is added in the processing process. The delicate flavor of the seasoning comes from delicate flavor substances of the product, wherein the tricholoma matsutake is high in nutritive value, contains rich amino acids, various trace elements required by human bodies and the like, the taste of the product is enriched and integrated by adding various fruits and vegetables, and the product is free of preservative, pigment and essence in the processing process on the premise of ensuring the due functions of the seasoning, and meanwhile, the nutritive value of the product is improved;
meanwhile, the hot air-vacuum freezing combined drying technology is adopted, so that the stability of the appearance, flavor and texture of the product can be well guaranteed, the loss of nutritional ingredients of raw materials in the processing process is reduced, and the nutritional value of the seasoning is guaranteed;
in addition, the ingredients of the product do not contain five spices such as garlic, shallot, Xing lotus and the like, and the product respects the culture of Buddhism vegetarian food, can be used for making pure vegetarian food, provides more choices for groups not eating the ingredients, enlarges audience groups, and can meet various requirements.
Detailed Description
The invention is further described below with reference to the following examples:
example 1: a fresh tricholoma matsutake seasoning comprises the following components in parts by weight: 20 parts of mushroom powder, 35 parts of low-sodium iodine-free salt, 20 parts of apple powder, 15 parts of corn powder, 4 parts of carrot powder, 2 parts of Korean vegetable powder, 1 part of sea sedge powder and 2 parts of momordica grosvenori powder, wherein the mushroom powder comprises 8 parts of pine mushroom powder, 4 parts of straw mushroom powder and 4 parts of pleurotus eryngii powder.
A processing method of a fresh tricholoma matsutake seasoning comprises the following steps:
s1, cleaning and dicing mushrooms, apples, corns, carrots and Korean vegetables, and carrying out vacuum freeze drying, wherein the vacuum freeze drying is divided into three stages of pre-deep freezing, vacuum drying and hot air drying, the pre-deep freezing is kept at-20 ℃ for 1 hour, the vacuum drying is carried out for 10 hours, the hot air drying temperature is 50 ℃ for 2 hours, the dried raw materials, the momordica grosvenori and the sea sedge are respectively crushed, uniformly mixed according to the proportion and sieved, and the mesh is 400 meshes; the vacuum freezing technology is adopted, so that the stability of the appearance, flavor and texture of the product can be well ensured, and the loss of the nutrient components of the raw materials in the processing process is reduced;
s2, adding a proper amount of water into the sieved mixture, and uniformly stirring, wherein the addition amount of the water is 2% of the total amount of the mixture in the S1;
s3, granulating the uniformly stirred materials by adopting a granulator to obtain granular materials with the particle size of 1.6 mm;
s4, drying the granular materials by hot air by using drying equipment, wherein the temperature of the drying equipment is 70 ℃, and then sieving the materials by using a sieve with 14 meshes to obtain uniform granular seasonings.
Example 2: a fresh tricholoma matsutake seasoning comprises the following components in parts by weight: 22 parts of mushroom powder, 40 parts of edible salt, 16 parts of apple powder, 18 parts of corn powder, 5 parts of carrot powder, 1 part of Korean vegetable powder, 3 parts of sea sedge powder and 3 parts of momordica grosvenori powder, wherein the mushroom powder comprises 9 parts of pine mushroom powder, 4 parts of mushroom powder, 5 parts of straw mushroom powder and 4 parts of pleurotus eryngii powder.
A processing method of a fresh tricholoma matsutake seasoning comprises the following steps:
s1, cleaning and dicing mushrooms, apples, corns, carrots and Korean vegetables, and carrying out vacuum freeze drying, wherein the vacuum freeze drying is divided into three stages of pre-deep freezing, vacuum drying and hot air drying, the pre-deep freezing is kept at-20 ℃ for 1 hour, the vacuum drying is carried out for 10 hours, the hot air drying temperature is 50 ℃ for 2 hours, the dried raw materials, the momordica grosvenori and the sea sedge are respectively crushed, uniformly mixed according to the proportion and sieved, and the mesh is 400 meshes; the vacuum freezing technology is adopted, so that the stability of the appearance, flavor and texture of the product can be well ensured, and the loss of the nutrient components of the raw materials in the processing process is reduced;
s2, adding a proper amount of water into the sieved mixture, and uniformly stirring, wherein the addition amount of the water is 2% of the total amount of the mixture in the S1;
s3, granulating the uniformly stirred materials by adopting a granulator to obtain granular materials with the particle size of 1.7 mm;
s4, drying the granular materials by hot air by using drying equipment, wherein the temperature of the drying equipment is 55 ℃, and then sieving the materials by using a sieve with 14 meshes to obtain uniform granular seasonings.
Example 3: a fresh tricholoma matsutake seasoning comprises the following components in parts by weight: the edible mushroom powder comprises, by weight, 25 parts of mushroom powder, 30 parts of edible salt, 18 parts of apple powder, 12 parts of corn powder, 6 parts of carrot powder, 3 parts of Korean vegetable powder, 2 parts of sea sedge powder and 1 part of momordica grosvenori powder, wherein the mushroom powder comprises 10 parts of pine mushroom powder, 6 parts of mushroom powder, 4 parts of straw mushroom powder and 5 parts of pleurotus eryngii powder.
A processing method of a fresh tricholoma matsutake seasoning comprises the following steps:
s1, cleaning and dicing mushrooms, apples, corns, carrots and Korean vegetables, and carrying out vacuum freeze drying, wherein the vacuum freeze drying is divided into three stages of pre-deep freezing, vacuum drying and hot air drying, the pre-deep freezing is kept at-20 ℃ for 1 hour, the vacuum drying is carried out for 10 hours, the hot air drying temperature is 50 ℃ for 2 hours, the dried raw materials, the momordica grosvenori and the sea sedge are respectively crushed, uniformly mixed according to the proportion and sieved, and the mesh is 400 meshes; the vacuum freezing technology is adopted, so that the stability of the appearance, flavor and texture of the product can be well ensured, and the loss of the nutrient components of the raw materials in the processing process is reduced;
s2, adding a proper amount of water into the sieved mixture, and uniformly stirring, wherein the addition amount of the water is 2% of the total amount of the mixture in the S1;
s3, granulating the uniformly stirred materials by adopting a granulator to obtain granular materials with the particle size of 1.6 mm;
s4, drying the granular materials by hot air by using drying equipment, wherein the temperature of the drying equipment is 60 ℃, and then sieving the materials by using a sieve with 14 meshes to obtain uniform granular seasonings.
The seasoning prepared in example 1 was subjected to nutrient content detection (5 g/part) according to the national detection standard, and the detection results were as follows:
according to the detection results, the energy, carbohydrate and sodium contents of the fresh tricholoma matsutake seasoning prepared by the invention are lower than the national nutrition reference value, the fresh tricholoma matsutake seasoning is harmless to human bodies after being eaten, and meanwhile, the fresh tricholoma matsutake seasoning contains multiple vitamins, and is beneficial to the health of the human bodies after being eaten for a long time.
Meanwhile, according to the measurement and calculation of the Chinese food ingredient table, the fresh tricholoma matsutake seasoning prepared by the invention contains various inorganic salts and trace elements, and has great benefit to human bodies after being eaten; the food is supplemented with various elements, so that the influence of the lack of inorganic salt on the body can be reduced to a certain extent.
The above-mentioned aspects of the invention are further explained as follows:
the raw materials used in the invention are all natural raw materials, wherein the added edible salt is low-sodium salt; no additive is added in the production process; the used raw materials are rich in substances and high in nutritive value; the processing technology furthest reserves the nutritional value of the product.
The raw materials in the formula are screened according to the food material attributes, the preparation process (such as the difficulty degree of particle manufacturing), the finished product sense (color, aroma, taste and shape) and the nutritional value, so that the nutritional value of each raw material can be maximized, and the raw materials in the formula cannot be increased, decreased or replaced.
The above embodiments are merely illustrative of the technical ideas and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the protection scope of the present invention. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (10)
1. A matsutake fresh seasoning is characterized in that: the paint comprises the following components in parts by weight: 20-25 parts of mushroom powder, 30-40 parts of edible salt, 16-20 parts of apple powder, 12-18 parts of corn powder, 4-6 parts of carrot powder, 1-3 parts of Korean vegetable powder, 1-3 parts of sea sedge powder and 1-3 parts of momordica grosvenori powder.
2. The fresh matsutake seasoning according to claim 1, characterized in that: the mushroom powder comprises 8-12 parts of pine mushroom powder, 4-6 parts of straw mushroom powder and 4-6 parts of pleurotus eryngii powder.
3. The fresh matsutake seasoning according to claim 1, characterized in that: the edible salt is low-sodium iodine-free salt.
4. The processing method of the fresh tricholoma matsutake seasoning as claimed in claim 1, is characterized in that: the method comprises the following steps:
s1, cleaning mushroom, apple, corn, carrot and Korean vegetable, cutting into blocks, vacuum freeze-drying, respectively pulverizing the dried raw materials, fructus Siraitiae Grosvenorii and thallus Porphyrae, mixing uniformly according to a certain proportion, and sieving;
s2, adding a proper amount of water into the sieved mixture, and uniformly stirring;
s3, granulating the uniformly stirred materials by adopting a granulator to obtain granular materials;
and S4, drying the granular materials by hot air by using drying equipment, and then sieving to obtain uniform granular seasonings.
5. The method for processing fresh tricholoma matsutake seasoning according to claim 4, characterized in that: the step S1 vacuum freeze drying is divided into three stages of pre-deep freezing, vacuum drying and hot air drying, wherein the pre-deep freezing is kept at-20 ℃ for 1 hour, the vacuum drying is carried out for 10 hours, and the hot air drying temperature is 50 ℃ for 2 hours.
6. The method for processing fresh tricholoma matsutake seasoning according to claim 4, characterized in that: the screen of the step S1 is 400 meshes.
7. The method for processing fresh tricholoma matsutake seasoning according to claim 4, characterized in that: the water added in step S2 is 2% of the total amount of the mixture in S1.
8. The method for processing fresh tricholoma matsutake seasoning according to claim 4, characterized in that: the grain diameter of the granules granulated in the step S3 is 1.6-1.8 mm.
9. The method for processing fresh tricholoma matsutake seasoning according to claim 4, characterized in that: and in the step S4, the temperature of the drying equipment is 50-70 ℃.
10. The method for processing fresh tricholoma matsutake seasoning according to claim 4, characterized in that: the screen of the step S4 is 14 meshes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113995124A (en) * | 2021-11-23 | 2022-02-01 | 山东美亿田科技有限公司 | Tricholoma matsutake seasoning and preparation method thereof |
| CN113995113A (en) * | 2021-11-23 | 2022-02-01 | 山东美亿田科技有限公司 | Low-sodium fruit and vegetable seasoning salt |
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| CN104172060A (en) * | 2014-08-25 | 2014-12-03 | 云南尼罗非食品开发有限公司 | Mushroom powder seasoning |
| CN105231154A (en) * | 2015-11-16 | 2016-01-13 | 于涵 | Processing method for natural lentinus edodes essence flavoring |
| CN108420039A (en) * | 2017-02-15 | 2018-08-21 | 欧吉余 | A kind of hybrid solid-state seasoning and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172060A (en) * | 2014-08-25 | 2014-12-03 | 云南尼罗非食品开发有限公司 | Mushroom powder seasoning |
| CN105231154A (en) * | 2015-11-16 | 2016-01-13 | 于涵 | Processing method for natural lentinus edodes essence flavoring |
| CN108420039A (en) * | 2017-02-15 | 2018-08-21 | 欧吉余 | A kind of hybrid solid-state seasoning and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113995124A (en) * | 2021-11-23 | 2022-02-01 | 山东美亿田科技有限公司 | Tricholoma matsutake seasoning and preparation method thereof |
| CN113995113A (en) * | 2021-11-23 | 2022-02-01 | 山东美亿田科技有限公司 | Low-sodium fruit and vegetable seasoning salt |
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Application publication date: 20201201 |