CN113995124A - Tricholoma matsutake seasoning and preparation method thereof - Google Patents

Tricholoma matsutake seasoning and preparation method thereof Download PDF

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CN113995124A
CN113995124A CN202111393267.8A CN202111393267A CN113995124A CN 113995124 A CN113995124 A CN 113995124A CN 202111393267 A CN202111393267 A CN 202111393267A CN 113995124 A CN113995124 A CN 113995124A
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powder
enzymolysis
oligosaccharide
superfine
preparation
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张段段
廉坤
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Shandong Meiyitian Technology Co ltd
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Shandong Meiyitian Technology Co ltd
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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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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    • 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
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    • 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
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    • 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
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
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    • 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
    • A23L27/14—Dried spices
    • 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
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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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Abstract

The invention discloses a tricholoma matsutake seasoning and a preparation method thereof, wherein the preparation method comprises the following steps: preparation of raw materials: tricholoma matsutake enzymolysis superfine powder
Figure DDA0003369494440000011
Superfine powder of champignon enzymolysis
Figure DDA0003369494440000012
Superfine powder of enzymolysis of bolete
Figure DDA0003369494440000013
Superfine pleurotus eryngii enzymolysis powder
Figure DDA0003369494440000014
The seasoning comprises, by weight, 10-20 parts of vegetable and fruit powder, 3-8.6 parts of spice powder, 25-50 parts of salt and sweet substances (/ white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide)
Figure DDA0003369494440000015
Meat powder

Description

Tricholoma matsutake seasoning and preparation method thereof
The invention relates to the technical field of tricholoma matsutake seasonings, in particular to a tricholoma matsutake seasoning and a preparation method thereof.
Background
Flavorings, also known as seasonings, refer to food ingredients that are used to add small amounts to other foods to improve taste. From the source, most are derived directly or indirectly from plants, and few are animal ingredients (e.g., dried firewood fish used in miso soup in japanese cuisine) or synthetic ingredients (e.g., monosodium glutamate). The added taste of the seasoning is divided into sour, sweet, bitter, spicy, salty, fresh and numb. The added fragrance is sweet, spicy, mint, fruit, etc. According to the technical means, ancient times are mostly natural seasonings (such as salt, soybean oil, sugar and aniseed), modern people have multiple-purpose composite seasoning materials (monosodium glutamate, chicken essence and chicken powder), and foreign times are mostly pure natural seasonings extracted by high technology.
Ultrafine powder is gradually developed and is becoming the focus of research in various countries. By micropowder is meant a fine solid particle with dimensions between those of a molecule, atom and bulk material, generally in the I-IOOnm range. Including particles of various materials, metallic, non-metallic, organic, inorganic, and biological. Along with the ultra-fining of the substance, the surface electronic structure and the crystal structure of the substance are changed, and the surface effect, the small-size effect, the quantum effect and the macroscopic quantum tunneling effect which are not possessed by the block material are generated, so that the ultra-fine powder has a series of excellent physical and chemical properties compared with the conventional particle material. The food raw materials are processed into the ultrafine food material powder, and the ultrafine food material powder has a plurality of unique properties, such as extremely easy dispersion in water, quick release of flavor components, easy digestion and absorption by human bodies, and the effect of improving the taste and flavor of dishes. At present, no report is found about adding superfine food material powder into salt and seasoning.
The prebiotics are powder produced by spray drying or other methods, are easy to absorb moisture and have small specific gravity, and the direct addition of the prebiotics into the low sodium salt can influence the mixing and combining uniformity of the product, and the prebiotics can act with potassium chloride in the low sodium salt after absorbing moisture, so that the water content of the low sodium salt added with the prebiotics is increased, and even the low sodium salt is hardened into blocks, and the prebiotics are inconvenient to use.
The mushroom, lean meat of livestock and poultry, marine products, aquatic products, spices, tartary buckwheat, bamboo products, medicinal and edible traditional Chinese medicine raw materials, yeast extracts and other water-insoluble food materials are selected as auxiliary materials of the prebiotics low-sodium salt and the prebiotics low-sodium salt seasoning, so that the product has different unique flavors and health-care effects on the basis of keeping low-sodium salt and being rich in prebiotics. In order to provide a product with a fast release of flavour and a cooked food with a better cooking taste, these water-insoluble food materials need to be subjected to ultra-fine processing. In addition, because the processing process of the raw materials of the food materials is relatively extensive, the original bacteria carrying amount is high, and the ultra-fine powder of the food materials needs to be subjected to cold sterilization, so that the compound oligosaccharide prebiotics which can not cause blood sugar rise and obesity and can cause dental caries can not be eaten for a long time.
Therefore, it is necessary to invent a tricholoma matsutake seasoning and a preparation method thereof to solve the above problems.
Disclosure of Invention
In order to overcome the above-mentioned defects of the prior art, embodiments of the present invention provide a tricholoma matsutake seasoning and a preparation method thereof, including the steps of:
s1, preparation of raw materials: tricholoma matsutake enzymolysis superfine powder
Figure BDA0003369494430000021
Superfine powder of champignon enzymolysis
Figure BDA0003369494430000023
Superfine powder of enzymolysis of bolete
Figure BDA0003369494430000024
Superfine pleurotus eryngii enzymolysis powder
Figure BDA0003369494430000022
The seasoning comprises, by weight, 10-20 parts of vegetable and fruit powder, 3-8.6 parts of spice powder, 25-50 parts of salt and sweet substances (/ white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide)
Figure BDA0003369494430000025
Meat powder
Figure BDA0003369494430000026
Preparing;
s2, a manufacturing flow:
(6) respectively removing impurities from fresh Tricholoma matsutake, Lentinus Edodes, bolete, and Pleurotus eryngii, and cleaning;
(7) adding the cleaned Tricholoma matsutake, Lentinus Edodes, bolete and Pleurotus eryngii into the mixture
Figure BDA0003369494430000027
High pressure cooking with water
Figure BDA0003369494430000028
Cooling to room temperature and dicing;
(8) respectively pouring diced Tricholoma matsutake, Lentinus Edodes, boletus and Pleurotus eryngii into the liquid obtained by high-pressure cooking, pulping, and homogenizing with colloid mill;
(9) respectively pouring the homogenized slurry into a constant-temperature stirring cylinder, and performing enzymolysis on the slurry by adopting a complex enzyme distribution enzymolysis method, wherein the mass percentage of the slurry is
Figure BDA0003369494430000031
Pectinase and
Figure BDA0003369494430000032
is subjected to enzymolysis together with cellulase
Figure BDA0003369494430000036
The method comprises the following steps of (1) taking minutes; then, the enzyme does not need to be deactivated, and the slurry is directly added according to the mass percentage
Figure BDA0003369494430000033
Figure BDA0003369494430000034
By enzymatic hydrolysis with protease
Figure BDA0003369494430000035
The method comprises the following steps of (1) taking minutes;
(10) drying and crushing the slurry subjected to enzymolysis to prepare matsutake enzymolysis superfine powder, mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder;
s3, preparation of materials:
(1) the vegetable and fruit powder is prepared by removing impurities from different vegetables and fruits, cleaning, slicing or dicing, lyophilizing or oven drying until water content is below 4%, and pulverizing
Figure BDA0003369494430000038
The mesh is vegetable and fruit powder;
(2) preparation method of spice powder comprises respectively oven drying different spices until the water content is below 4%, and pulverizing
Figure BDA0003369494430000037
Sieving to obtain spice powder;
(3) the meat powder is prepared by slicing or dicing cleaned pure meat, and steaming at 121 deg.C in pressure cooker
Figure BDA0003369494430000039
Taking out, cooling, homogenizing with colloid mill, drying, and pulverizing to obtain powder
Figure BDA00033694944300000310
Sieving to obtain meat powder;
s4: the formation of the low-sodium seasoning salt of the tricholoma matsutake fruits and vegetables: and (4) uniformly mixing the materials prepared in the steps S2 and S3, starch, salt and sweet substances (white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide) according to a formula to obtain the low-sodium matsutake fruit and vegetable seasoning salt.
Preferably, the vegetable and fruit powder is composed of (cabbage, nori, tomato, onion, carrot, Chinese cabbage powder, corn, pumpkin, lemon, pineapple, apple and momordica grosvenori powder), the vegetable and fruit powder at least comprises one of tomato powder, Korean vegetable powder, Chinese cabbage powder, radish powder, nori powder or onion powder, the raw materials are dried and smashed respectively to obtain raw material fine powder, and the raw material fine powder is fully and uniformly mixed to obtain the vegetable and fruit powder.
Preferably, the spice powder is 1-2 parts of cinnamon powder, 0.5-1 part of small crowndaisy spice powder, 1-3 parts of citronella grass powder, 1-2 parts of mint powder, 0.5-1 part of coriander seed powder and 0.5-1 part of basil powder
Figure BDA0003369494430000041
Powder of garlic
Figure BDA0003369494430000042
Powder of pepper
Figure BDA0003369494430000043
And (4) portions are obtained.
Preferably, the sweet substance is white granulated sugar and oligosaccharideOne or more of xylose, fructo-oligosaccharide and isomalto-oligosaccharide; the sweet substance is used in an amount of
Figure BDA0003369494430000044
The starch substance is ー or more of rice flour, potato starch, tapioca starch and corn starch; the dosage of the starch substance is
Figure BDA0003369494430000045
Preferably, in the step S2, stirring is performed during the enzymolysis, and the stirring speed is
Figure BDA00033694944300000410
Rpm, pH of the slurry
Figure BDA0003369494430000046
At a temperature of
Figure BDA0003369494430000047
Preferably, the drying and crushing step in S2 is to mix the slurry after enzymolysis
Figure BDA0003369494430000048
Figure BDA0003369494430000049
Drying, taking out the materials after the water content is less than 4 percent, carrying out wall breaking superfine grinding, and carrying out wall breaking treatment on cells which cannot be subjected to enzymolysis to ensure that the particle size of the materials is below 15 mu pi iota, wherein the powder is tricholoma matsutake enzymolysis superfine powder, mushroom enzymolysis superfine powder, bolete enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder.
The invention has the technical effects and advantages that:
through the experimental preparation process, the matsutake mushroom fruit and vegetable low-sodium seasoning salt prepared from proper raw materials is not added with any food additive, the delicate flavor of the product is completely from natural food materials, the delicate flavor of the product is obviously higher than that of the existing edible salt, the composite oligosaccharide prebiotic function which can not cause blood sugar rise and obesity after long-term eating and can not cause decayed teeth is provided, various nutrients required by a human body can be supplemented, and the matsutake mushroom fruit and vegetable low-sodium seasoning salt becomes a natural balanced nutrient.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a tricholoma matsutake seasoning and a preparation method thereof, wherein the preparation method comprises the following steps:
s1, preparation of raw materials: tricholoma matsutake enzymolysis superfine powder
Figure BDA0003369494430000051
Superfine powder of champignon enzymolysis
Figure BDA0003369494430000053
Superfine powder of enzymolysis of bolete
Figure BDA0003369494430000054
Superfine pleurotus eryngii enzymolysis powder
Figure BDA0003369494430000052
The seasoning comprises, by weight, 10-20 parts of vegetable and fruit powder, 3-8.6 parts of spice powder, 25-50 parts of salt and sweet substances (/ white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide)
Figure BDA0003369494430000055
Meat powder
Figure BDA0003369494430000056
Preparing;
s2, a manufacturing flow:
(11) respectively removing impurities from fresh Tricholoma matsutake, Lentinus Edodes, bolete, and Pleurotus eryngii, and cleaning;
(12) adding the cleaned Tricholoma matsutake, Lentinus Edodes, bolete and Pleurotus eryngii into the mixture
Figure BDA0003369494430000057
High pressure cooking with water
Figure BDA0003369494430000058
Cooling to room temperature and dicing;
(13) respectively pouring diced Tricholoma matsutake, Lentinus Edodes, boletus and Pleurotus eryngii into the liquid obtained by high-pressure cooking, pulping, and homogenizing with colloid mill;
(14) respectively pouring the homogenized slurry into a constant-temperature stirring cylinder, and performing enzymolysis on the slurry by adopting a complex enzyme distribution enzymolysis method, wherein the mass percentage of the slurry is
Figure BDA0003369494430000059
Pectinase and
Figure BDA00033694944300000514
is subjected to enzymolysis together with cellulase
Figure BDA00033694944300000510
The method comprises the following steps of (1) taking minutes; then, the enzyme does not need to be deactivated, and the slurry is directly added according to the mass percentage
Figure BDA00033694944300000512
Figure BDA00033694944300000513
By enzymatic hydrolysis with protease
Figure BDA00033694944300000511
The method comprises the following steps of (1) taking minutes;
(15) drying and crushing the slurry subjected to enzymolysis to prepare matsutake enzymolysis superfine powder, mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder;
s3, preparation of materials:
(1) preparation method of vegetable and fruit powder comprises removing different vegetables and fruitsCleaning, slicing or dicing, freeze-drying or oven-drying until the water content is below 4%, and pulverizing
Figure BDA00033694944300000515
The mesh is vegetable and fruit powder;
(2) preparation method of spice powder comprises respectively oven drying different spices until the water content is below 4%, and pulverizing
Figure BDA0003369494430000061
Sieving to obtain spice powder;
(3) the meat powder is prepared by slicing or dicing cleaned pure meat, and steaming at 121 deg.C in pressure cooker
Figure BDA0003369494430000062
Taking out, cooling, homogenizing with colloid mill, drying, and pulverizing to obtain powder
Figure BDA0003369494430000063
Sieving to obtain meat powder;
s4: the formation of the low-sodium seasoning salt of the tricholoma matsutake fruits and vegetables: and (4) uniformly mixing the materials prepared in the steps S2 and S3, starch, salt and sweet substances (white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide) according to a formula to obtain the low-sodium matsutake fruit and vegetable seasoning salt.
Further, in the above technical scheme, the vegetable and fruit powder is composed of (cabbage, nori, tomato, onion, carrot, Chinese cabbage powder, corn, pumpkin, lemon, pineapple, apple, momordica grosvenori powder), and the vegetable and fruit powder at least comprises one of tomato powder, Korean vegetable powder, Chinese cabbage powder, radish powder, seaweed powder or onion powder, and is dried and crushed respectively to obtain raw material fine powder, and the raw material fine powder is fully and uniformly mixed to obtain the vegetable and fruit powder.
Further, in the above technical scheme, the spice powder is cinnamon powder 1-2 parts, small crowndaisy spice powder 0.5-1 part, citronella powder 1-3 parts, mint powder 1-2 parts, coriander seed powder 0.5-1 part, basil powder 0.5-1 part and ginger powder 0.5-1 part
Figure BDA0003369494430000064
Powder of garlic
Figure BDA0003369494430000065
Powder of pepper
Figure BDA0003369494430000066
And (4) portions are obtained.
Further, in the technical scheme, the sweet substance is one or a mixture of several of white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide; the sweet substance is used in an amount of
Figure BDA0003369494430000067
The starch substance is ー or more of rice flour, potato starch, tapioca starch and corn starch; the dosage of the starch substance is
Figure BDA0003369494430000068
Further, in the above technical scheme, in the step S2, stirring is performed during the enzymolysis, wherein the stirring speed is
Figure BDA0003369494430000069
Rpm, pH of the slurry
Figure BDA00033694944300000610
At a temperature of
Figure BDA00033694944300000611
Further, in the above technical scheme, the drying and pulverizing step in S2 comprises the step of adding the slurry subjected to enzymatic hydrolysis into the slurry
Figure BDA0003369494430000071
Oven drying until water content is less than 4%, taking out, performing wall breaking and micronization, and wall breaking treatment on cells incapable of being subjected to enzymolysis to make particle diameter of the material below 15 μ π iotaEnzymolysis superfine powder, mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder.
Example 1:
s1, preparation of raw materials: 5 parts of tricholoma matsutake enzymolysis superfine powder, 3 parts of mushroom enzymolysis superfine powder, 2 parts of bolete enzymolysis superfine powder, 2 parts of pleurotus eryngii enzymolysis superfine powder, 10 parts of vegetable and fruit powder, 3 parts of spice powder, 25 parts of salt, 5 parts of sweet substances (/ white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomaltose hypgather), and 5 parts of meat powder;
s2, a manufacturing flow:
(16) respectively removing impurities from fresh Tricholoma matsutake, Lentinus Edodes, bolete, and Pleurotus eryngii, and cleaning;
(17) adding water with the weight being 10 times of that of the cleaned tricholoma matsutake, the cleaned shiitake mushroom, the cleaned bolete and the cleaned pleurotus eryngii into the water, steaming the mixture for 15 minutes under high pressure, cooling the mixture to room temperature, and dicing the cooled mixture;
(18) respectively pouring diced Tricholoma matsutake, Lentinus Edodes, boletus and Pleurotus eryngii into the liquid obtained by high-pressure cooking, pulping, and homogenizing with colloid mill;
(19) respectively pouring the homogenized slurry into a constant-temperature stirring cylinder, and performing enzymolysis on the slurry by adopting a complex enzyme distribution enzymolysis method, wherein the mass percentage of the slurry is
Figure BDA0003369494430000072
Pectinase and
Figure BDA0003369494430000077
is subjected to enzymolysis together with cellulase
Figure BDA0003369494430000073
The method comprises the following steps of (1) taking minutes; then, the enzyme does not need to be deactivated, and the slurry is directly added according to the mass percentage
Figure BDA0003369494430000074
Figure BDA0003369494430000075
By enzymatic hydrolysis with protease
Figure BDA0003369494430000076
The method comprises the following steps of (1) taking minutes;
(20) drying and crushing the slurry subjected to enzymolysis to prepare matsutake enzymolysis superfine powder, mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder;
s3, preparation of materials:
(1) the vegetable and fruit powder is prepared by removing impurities from different vegetables and fruits, cleaning, slicing or dicing, lyophilizing or oven drying until water content is below 4%, and pulverizing
Figure BDA0003369494430000081
The mesh is vegetable and fruit powder;
(2) preparation method of spice powder comprises respectively oven drying different spices until the water content is below 4%, and pulverizing
Figure BDA0003369494430000082
Sieving to obtain spice powder;
(3) the meat powder is prepared by slicing or dicing cleaned pure meat, and steaming at 121 deg.C in pressure cooker
Figure BDA0003369494430000083
Taking out, cooling, homogenizing with colloid mill, drying, and pulverizing to obtain powder
Figure BDA0003369494430000084
Sieving to obtain meat powder;
s4: the formation of the low-sodium seasoning salt of the tricholoma matsutake fruits and vegetables: and (3) uniformly mixing the materials prepared in the steps S2 and S3, starch, salt and sweet substances (white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide) according to a formula to obtain the low-sodium matsutake fruit and vegetable seasoning salt.
Example 2:
s1, preparation of raw materials: 8 parts of tricholoma matsutake enzymolysis superfine powder, 5 parts of mushroom enzymolysis superfine powder, 4 parts of bolete enzymolysis superfine powder, 4 parts of pleurotus eryngii enzymolysis superfine powder, 15 parts of vegetable and fruit powder, 5 parts of spice powder, 40 parts of salt, 6 parts of sweet substances (/ white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomaltose hypgather), and 8 parts of meat powder;
s2, a manufacturing flow:
(21) respectively removing impurities from fresh Tricholoma matsutake, Lentinus Edodes, bolete, and Pleurotus eryngii, and cleaning;
(22) adding the cleaned Tricholoma matsutake, Lentinus Edodes, bolete and Pleurotus eryngii into the mixture
Figure BDA0003369494430000085
High pressure cooking with water
Figure BDA0003369494430000086
Cooling to room temperature and dicing;
(23) respectively pouring diced Tricholoma matsutake, Lentinus Edodes, boletus and Pleurotus eryngii into the liquid obtained by high-pressure cooking, pulping, and homogenizing with colloid mill;
(24) respectively pouring the homogenized slurry into a constant-temperature stirring cylinder, and performing enzymolysis on the slurry by adopting a complex enzyme distribution enzymolysis method, wherein the mass percentage of the slurry is
Figure BDA0003369494430000091
Pectinase and
Figure BDA0003369494430000092
is subjected to enzymolysis together with cellulase
Figure BDA0003369494430000093
The method comprises the following steps of (1) taking minutes; then, the enzyme does not need to be deactivated, and the slurry is directly added according to the mass percentage
Figure BDA0003369494430000094
Figure BDA0003369494430000095
By enzymatic hydrolysis with protease
Figure BDA0003369494430000096
The method comprises the following steps of (1) taking minutes;
(25) drying and crushing the slurry subjected to enzymolysis to prepare matsutake enzymolysis superfine powder, mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder;
s3, preparation of materials:
(1) the vegetable and fruit powder is prepared by removing impurities from different vegetables and fruits, cleaning, slicing or dicing, lyophilizing or oven drying until water content is below 4%, and pulverizing
Figure BDA0003369494430000097
The mesh is vegetable and fruit powder;
(2) preparation method of spice powder comprises respectively oven drying different spices until the water content is below 4%, and pulverizing
Figure BDA0003369494430000098
Sieving to obtain spice powder;
(3) the meat powder is prepared by slicing or dicing cleaned pure meat, and steaming at 121 deg.C in pressure cooker
Figure BDA0003369494430000099
Taking out, cooling, homogenizing with colloid mill, drying, and pulverizing to obtain powder
Figure BDA00033694944300000910
Sieving to obtain meat powder;
s4: the formation of the low-sodium seasoning salt of the tricholoma matsutake fruits and vegetables: and (3) uniformly mixing the materials prepared in the steps S2 and S3, starch, salt and sweet substances (white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide) according to a formula to obtain the low-sodium matsutake fruit and vegetable seasoning salt:
example 3:
s1, preparation of raw materials: 12 parts of tricholoma matsutake enzymolysis superfine powder, 7 parts of mushroom enzymolysis superfine powder, 6 parts of bolete enzymolysis superfine powder, 6 parts of pleurotus eryngii enzymolysis superfine powder, 20 parts of vegetable and fruit powder, 8.6 parts of spice powder, 50 parts of salt, 8 parts of sweet substances (/ white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomaltose hypgather), and 10 parts of meat powder;
s2, a manufacturing flow:
(26) respectively removing impurities from fresh Tricholoma matsutake, Lentinus Edodes, bolete, and Pleurotus eryngii, and cleaning;
(27) adding the cleaned Tricholoma matsutake, Lentinus Edodes, bolete and Pleurotus eryngii into the mixture
Figure BDA0003369494430000101
High pressure cooking with water
Figure BDA00033694944300001010
Cooling to room temperature and dicing;
(28) respectively pouring diced Tricholoma matsutake, Lentinus Edodes, boletus and Pleurotus eryngii into the liquid obtained by high-pressure cooking, pulping, and homogenizing with colloid mill;
(29) respectively pouring the homogenized slurry into a constant-temperature stirring cylinder, and performing enzymolysis on the slurry by adopting a complex enzyme distribution enzymolysis method, wherein the mass percentage of the slurry is
Figure BDA00033694944300001011
Pectinase and
Figure BDA0003369494430000102
is subjected to enzymolysis together with cellulase
Figure BDA0003369494430000103
The method comprises the following steps of (1) taking minutes; then, the enzyme does not need to be deactivated, and the slurry is directly added according to the mass percentage
Figure BDA0003369494430000104
Figure BDA0003369494430000105
By enzymatic hydrolysis with protease
Figure BDA0003369494430000106
The method comprises the following steps of (1) taking minutes;
(30) drying and crushing the slurry subjected to enzymolysis to prepare matsutake enzymolysis superfine powder, mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder;
s3, preparation of materials:
(1) the vegetable and fruit powder is prepared by removing impurities from different vegetables and fruits, cleaning, slicing or dicing,freeze drying or oven drying until water content is below 4%, and pulverizing
Figure BDA0003369494430000107
The mesh is vegetable and fruit powder;
(2) preparation method of spice powder comprises respectively oven drying different spices until the water content is below 4%, and pulverizing
Figure BDA00033694944300001012
Sieving to obtain spice powder;
(3) the meat powder is prepared by slicing or dicing cleaned pure meat, and steaming at 121 deg.C in pressure cooker
Figure BDA0003369494430000108
Taking out, cooling, homogenizing with colloid mill, drying, and pulverizing to obtain powder
Figure BDA0003369494430000109
Sieving to obtain meat powder;
s4: the formation of the low-sodium seasoning salt of the tricholoma matsutake fruits and vegetables: and (4) uniformly mixing the materials prepared in the steps S2 and S3, starch, salt and sweet substances (white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide) according to a formula to obtain the low-sodium matsutake fruit and vegetable seasoning salt.
The embodiment shows that the matsutake mushroom fruit and vegetable low-sodium seasoning salt prepared from proper raw materials is not added with any food additive, the delicate flavor of the product is completely from natural food materials, the delicate flavor of the product is obviously higher than that of the existing edible salt, the composite oligosaccharide prebiotic function which can not cause blood sugar rise and obesity after long-term eating and can not cause dental caries is provided, various nutrients required by a human body can be supplemented, and the matsutake mushroom fruit and vegetable low-sodium seasoning salt becomes a natural balanced nutrient.
Finally, it should be noted that: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.

Claims (6)

1. A tricholoma matsutake seasoning and a preparation method thereof are characterized in that: the method comprises the following steps:
s1, preparation of raw materials: tricholoma matsutake enzymolysis superfine powder
Figure FDA0003369494420000011
Superfine powder of champignon enzymolysis
Figure FDA0003369494420000012
Superfine powder of enzymolysis of bolete
Figure FDA0003369494420000013
Superfine pleurotus eryngii enzymolysis powder
Figure FDA0003369494420000014
Vegetable and fruit powder
Figure FDA0003369494420000015
Powder of portion, spice
Figure FDA0003369494420000016
Portions of common salt
Figure FDA0003369494420000017
Part, sweet substance (/ white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide, isomalto-oligosaccharide)
Figure FDA0003369494420000018
Meat powder
Figure FDA0003369494420000019
Preparing;
s2, a manufacturing flow:
(1) respectively removing impurities from fresh Tricholoma matsutake, Lentinus Edodes, bolete, and Pleurotus eryngii, and cleaning;
(2) adding the cleaned Tricholoma matsutake, Lentinus Edodes, bolete and Pleurotus eryngii into the mixture
Figure FDA00033694944200000110
High pressure cooking with water
Figure FDA00033694944200000111
Cooling to room temperature and dicing;
(3) respectively pouring diced Tricholoma matsutake, Lentinus Edodes, boletus and Pleurotus eryngii into the liquid obtained by high-pressure cooking, pulping, and homogenizing with colloid mill;
(4) respectively pouring the homogenized slurry into a constant-temperature stirring cylinder, and performing enzymolysis on the slurry by adopting a complex enzyme distribution enzymolysis method, wherein the mass percentage of the slurry is
Figure FDA00033694944200000112
Pectinase and
Figure FDA00033694944200000113
is subjected to enzymolysis together with cellulase
Figure FDA00033694944200000114
The method comprises the following steps of (1) taking minutes; then, the enzyme does not need to be deactivated, and the slurry is directly added according to the mass percentage
Figure FDA00033694944200000115
Figure FDA00033694944200000116
By enzymatic hydrolysis with protease
Figure FDA00033694944200000117
The method comprises the following steps of (1) taking minutes;
(5) drying and crushing the slurry subjected to enzymolysis to prepare matsutake enzymolysis superfine powder, mushroom enzymolysis superfine powder, boletus enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder;
s3, preparation of materials:
(1) the vegetable and fruit powder is prepared by removing impurities from different vegetables and fruits, cleaning, slicing or dicing, and freeze drying or lyophilizingOven drying until the water content is below 4%, and pulverizing to powder
Figure FDA00033694944200000118
The mesh is vegetable and fruit powder;
(2) preparation method of spice powder comprises respectively oven drying different spices until the water content is below 4%, and pulverizing
Figure FDA0003369494420000021
Sieving to obtain spice powder;
(3) the meat powder is prepared by slicing or dicing cleaned pure meat, and steaming at 121 deg.C in pressure cooker
Figure FDA0003369494420000022
Taking out, cooling, homogenizing with colloid mill, drying, and pulverizing to obtain powder
Figure FDA0003369494420000023
Sieving to obtain meat powder;
s4: the formation of the low-sodium seasoning salt of the tricholoma matsutake fruits and vegetables: and (4) uniformly mixing the materials prepared in the steps S2 and S3, starch, salt and sweet substances (white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide) according to a formula to obtain the low-sodium matsutake fruit and vegetable seasoning salt.
2. The tricholoma matsutake seasoning and the preparation method thereof according to claim 1, wherein: the vegetable and fruit powder is composed of (cabbage, nori, tomato, onion, carrot, Chinese cabbage powder, corn, pumpkin, lemon, pineapple, apple and momordica grosvenori powder), the vegetable and fruit powder at least comprises one of tomato powder, Korean vegetable powder, Chinese cabbage powder, radish powder, seaweed powder or onion powder, the raw materials are respectively dried and then crushed to obtain raw material fine powder, and the raw material fine powder is fully and uniformly mixed to obtain the vegetable and fruit powder.
3. The tricholoma matsutake seasoning and the preparation method thereof according to claim 1, wherein: the spice powder is cinnamon powder1-2 parts of small crowndaisy incense powder 0.5-1 part, 1-3 parts of citronella grass powder, 1-2 parts of mint powder, 0.5-1 part of coriander seed powder and 0.5-1 part of basil powder
Figure FDA00033694944200000210
Powder of garlic
Figure FDA0003369494420000028
Powder of pepper
Figure FDA0003369494420000029
And (4) portions are obtained.
4. The tricholoma matsutake seasoning and the preparation method thereof according to claim 1, wherein: the sweet substance is one or a mixture of several of white granulated sugar, xylo-oligosaccharide, fructo-oligosaccharide and isomalto-oligosaccharide; the sweet substance is used in an amount of
Figure FDA0003369494420000024
The starch substance is ー or more of rice flour, potato starch, tapioca starch and corn starch; the dosage of the starch substance is
Figure FDA0003369494420000025
Figure FDA0003369494420000026
5. The tricholoma matsutake seasoning and the preparation method thereof according to claim 1, wherein: in the S2, stirring treatment is carried out in the enzymolysis process, wherein the stirring speed is
Figure FDA0003369494420000027
Rpm, pH of the slurry
Figure FDA0003369494420000031
At a temperature of
Figure FDA0003369494420000032
6. The tricholoma matsutake seasoning and the preparation method thereof according to claim 1, wherein: the drying and crushing step S2 is to add the slurry after enzymolysis
Figure FDA0003369494420000033
Drying, taking out the materials after the water content is less than 4 percent, carrying out wall breaking superfine grinding, and carrying out wall breaking treatment on cells which cannot be subjected to enzymolysis to ensure that the particle size of the materials is below 15 mu pi iota, wherein the powder is tricholoma matsutake enzymolysis superfine powder, mushroom enzymolysis superfine powder, bolete enzymolysis superfine powder and pleurotus eryngii enzymolysis superfine powder.
CN202111393267.8A 2021-11-23 2021-11-23 Tricholoma matsutake seasoning and preparation method thereof Pending CN113995124A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072406A (en) * 2016-06-23 2016-11-09 索郎仁青 A kind of Tricholoma matsutake (lto et lmai) Singer flavouring agent and preparation method thereof
CN112006262A (en) * 2020-09-01 2020-12-01 苏州清心湖电子商务有限公司 Fresh matsutake seasoning and processing method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072406A (en) * 2016-06-23 2016-11-09 索郎仁青 A kind of Tricholoma matsutake (lto et lmai) Singer flavouring agent and preparation method thereof
CN112006262A (en) * 2020-09-01 2020-12-01 苏州清心湖电子商务有限公司 Fresh matsutake seasoning and processing method thereof

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