阅读说明：本技术 一种即食牛肝菌汤制品及其制作工艺 (Instant boletus soup product and preparation process thereof ) 是由 马建松 于 2021-08-05 设计创作，主要内容包括：本发明公开了一种即食牛肝菌汤制品及其制作工艺。配方包括鸡脂肪8800-9500份、洋葱800-1200份、大葱400-600份、大蒜300-500份、生姜400-600份、牛肝菌100-200份、香菇菌500-700份、青头菌100-300份、白胡椒30-70份、山奈50-150份、白扣30-70份、当归12-18份、盐1900-2300份、味精1700-2100份、糖600-800份、禽类高汤400-500份、香精129-143份、防腐剂16-24份、保鲜剂40-50份。所述制作工艺为：熬炼鸡油,按配方称取菌菇、香料,粉碎；鸡油升温至120-140℃,加入洋葱块,料温至110-130℃,捞渣,加入葱、蒜、姜,料温95-105℃,加入菌菇,料温至95-100℃停止加热,降温至85℃前,加入香料,调味料,降温至75℃前,加入高汤、香精、防腐剂、保鲜剂。通过梯度升降温工艺保证了野生菌中蛋白质、多糖的可控降解与反应,使菌汤的营养成分保留高,香味与口感层次丰富。(The invention discloses an instant bolete soup product and a preparation process thereof. The formula comprises 8800-9500 parts of chicken fat, 800-1200 parts of onion, 400-600 parts of green onion, 500 parts of garlic, 400-600 parts of ginger, 100-200 parts of bolete, 500-700 parts of shiitake mushroom, 100-300 parts of Qinghai mushroom, 30-70 parts of white pepper, 50-150 parts of rhizoma kaempferiae, 30-70 parts of white thread, 12-18 parts of angelica, 2300 parts of salt 1900-containing material, 2100 parts of monosodium glutamate 1700-containing material, 800 parts of sugar 600-containing material, 500 parts of bird broth 400-containing material, 143 parts of essence 129-containing material, 16-24 parts of preservative and 40-50 parts of preservative. The manufacturing process comprises the following steps: decocting chicken oil, weighing mushroom and spice according to formula, and pulverizing; heating chicken oil to 140 ℃ for 120 plus materials, adding onion blocks, heating materials to 130 ℃ for 110 plus materials, removing residues, adding shallot, garlic and ginger, heating materials to 95-105 ℃, adding mushroom, stopping heating when the materials are heated to 95-100 ℃, adding spices and seasonings when the temperature is reduced to 85 ℃, and adding broth, essence, preservative and preservative when the temperature is reduced to 75 ℃. The controlled degradation and reaction of protein and polysaccharide in wild fungi are ensured by the gradient temperature rise and fall process, so that the nutrient components of the fungi soup are high in retention, and the flavor and the taste are rich in level.)

1. An instant boletus soup product is characterized by comprising the following raw materials in parts by weight: 8800 portion of chicken fat, 800 portions of onion, 600 portions of green onion, 500 portions of garlic, 400 portions of ginger, 200 portions of bolete, 500 portions of shiitake mushroom, 300 portions of Qinghai mushroom, 30 portions to 70 portions of white pepper, 50 portions to 150 portions of rhizoma kaempferiae, 30 portions to 70 portions of white button, 12 portions to 18 portions of angelica, 2300 portions of 1900-broken edible salt, 2100 portions of monosodium glutamate, 600 portions of edible sugar, 500 portions of 400 portions of bird broth, 143 portions of 129-broken edible essence, 16 portions to 24 portions of edible preservative and 40 portions to 50 portions of edible preservative.

2. The instant boletus soup product of claim 1, which is characterized by comprising the following raw materials in parts by weight: 9200 parts of chicken fat, 1000 parts of onion, 500 parts of green Chinese onion, 400 parts of garlic, 500 parts of ginger, 140 parts of boletus, 600 parts of shiitake mushroom, 200 parts of green-head mushroom, 50 parts of white pepper, 100 parts of rhizoma kaempferiae, 50 parts of white cardamom, 15 parts of angelica, 2100 parts of edible salt, 1900 parts of monosodium glutamate, 700 parts of edible sugar, 450 parts of poultry soup-stock, 136 parts of edible essence, 20 parts of edible preservative and 45 parts of edible preservative.

3. The instant boletus soup product of any one of claims 1 or 2, wherein the flavoring essence is composed of the following raw materials in parts by weight: 1.5-2.5 parts of meat flavor, 3-4 parts of scallion flavor, 1.5-2.5 parts of mushroom flavor, 3-4 parts of chicken essence and 120-130 parts of delicate flavor.

4. The instant boletus soup product of claim 3, wherein the flavoring essence is prepared from the following raw materials in parts by weight: 2 parts of meat flavor, 3.5 parts of scallion flavor, 2 parts of mushroom flavor, 3.5 parts of chicken essence and 125 parts of delicate flavor.

5. The instant bolete soup product of any one of claims 1 or 2, wherein the edible preservative is composed of the following raw materials in parts by weight: 8-12 parts of potassium sorbate and 8-12 parts of sodium deoxyacetate.

6. The instant boletus soup product of claim 5, wherein the edible preservative consists of the following raw materials in parts by weight: 10 parts of potassium sorbate and 10 parts of sodium deoxyacetate.

7. The instant bolete soup product of any one of claims 1 or 2, wherein the edible preservative is composed of the following raw materials in parts by weight: 28-32 parts of sodium erythorbate and 12-18 parts of vitamin E.

8. The instant boletus soup product of claim 7, wherein the edible preservative is prepared from the following raw materials in parts by weight: 30 parts of iso-VC sodium and 15 parts of vitamin E.

9. A manufacturing process relating to the instant boletus soup product of any one of claims 1 or 2, characterized by comprising the following steps:

A. boiling oil and fat: weighing chicken fat according to the formula proportion, stirring and decocting at the temperature of 110-;

B. crushing: weighing bolete, shiitake mushroom, eurotium cristatum, white pepper, rhizoma kaempferiae, white cardamom and angelica according to the formula proportion, crushing, and sieving with a sieve of 150-mesh and 250-mesh for later use; weighing onion, scallion, garlic and ginger according to the formula proportion, cutting 15-25% of onion into pieces for later use, and sieving the rest onion, scallion, garlic and ginger with a 20-50 mesh sieve for later use after crushing;

C. mixing materials: stirring and heating, heating the boiled chicken oil to 140 ℃ of 120-.

10. The preparation process of claim 9, wherein in the mixing step, the mixture is stirred and heated, the boiled chicken oil is heated to 130 ℃, onion pieces are added, the onion pieces are taken out when the temperature of the material is raised to 120 ℃, crushed onion, green Chinese onion, garlic and ginger are added, the crushed bolete, mushroom and green-headed fungus are added when the temperature of the material is raised to 100 ℃, the heating is stopped when the temperature of the material is raised to 97 ℃, the crushed white pepper, rhizoma kaempferiae, white cardamom and the crushed angelica are added when the temperature is reduced to 92 ℃, the edible salt, the monosodium glutamate and the edible sugar are added when the temperature is reduced to 90 ℃, the broth is added when the temperature is reduced to 80 ℃, and the edible essence, the poultry edible preservative and the edible preservative are added when the temperature is reduced to 78 ℃, so that the instant bolete soup product is obtained.

Technical Field

The invention belongs to the technical field of edible mushroom processing, and particularly relates to an instant bolete soup product and a preparation process thereof.

Background

The wild edible mushrooms of the bolete are delicious in taste and rich in nutrition, the characteristics of medicine and food are concerned and researched for a long time, but the convenient taking of the wild edible mushrooms is limited by a plurality of conditions, the wild edible mushrooms are processed into an instant mushroom soup product, the original nutritional ingredients of the wild edible mushrooms can be reserved, the problem of convenient and instant eating of the wild edible mushrooms can be effectively solved, and the wild edible mushrooms of the bolete are greatly beneficial to improving the industrial economic value. The existing edible fungus soup product production method in the market is long in time consumption and high in nutrient loss, and is difficult to meet the fast-paced life style of people and the requirements on food nutrient quality. Based on the above, the invention aims to provide a convenient and instant bolete soup product with high nutrient content reservation and rich taste level and a preparation process thereof, reasonably utilizes the wild domestic bolete resources in China, improves the dietary nutrient structure of residents and promotes the industrialized development of the wild domestic bolete.

Disclosure of Invention

The first purpose of the invention is to provide an instant boletus soup product; the second purpose is to provide a preparation process of the instant boletus soup product.

The first object of the present invention is achieved by: the instant boletus soup product comprises the following raw materials in parts by weight: 8800 portion of chicken fat, 800 portions of onion, 600 portions of green onion, 500 portions of garlic, 400 portions of ginger, 200 portions of bolete, 500 portions of shiitake mushroom, 300 portions of Qinghai mushroom, 30 portions to 70 portions of white pepper, 50 portions to 150 portions of rhizoma kaempferiae, 30 portions to 70 portions of white button, 12 portions to 18 portions of angelica, 2300 portions of 1900-broken edible salt, 2100 portions of monosodium glutamate, 600 portions of edible sugar, 500 portions of 400 portions of bird broth, 143 portions of 129-broken edible essence, 16 portions to 24 portions of edible preservative and 40 portions to 50 portions of edible preservative.

The Boletus is of genus Boletus (A)Boletinus) Genus Boletus (A), (B), (C), (B), (C), (B), (C), (B), (C), (B), (C), (B), (C), (B), (C)Boletus) Boletus genus (Hongkou: (Hongkou) et (Taurus)Chalciporus) Boletus fusciparum (A), (B), (C), (B), (C)Fuscoboletinus) Genus Boletus (Gyrodon) and genus Boletus (Boletus orbiculatus) ((B))Gyroporus) Boletus, Rhodosporidium (II)Porphyrellus) Genus Boletus (Boletus), (Boletus)Suillus) Genus Boletus (genus Boletus) (II)Xerocomus) Any one or more of them.

The edible essence is prepared from the following raw materials in parts by weight: 1.5-2.5 parts of meat flavor, 3-4 parts of scallion flavor, 1.5-2.5 parts of mushroom flavor, 3-4 parts of chicken essence and 120-130 parts of delicate flavor.

The delicate flavor essence is HL-5001 and can be purchased from the market.

The edible preservative comprises the following raw materials in parts by weight: 8-12 parts of potassium sorbate and 8-12 parts of sodium deoxyacetate.

The edible preservative is prepared from the following raw materials in parts by weight: 28-32 parts of sodium erythorbate and 12-18 parts of vitamin E.

The second object of the present invention is achieved by: the instant bolete soup product comprises the following steps:

A. boiling oil and fat: weighing chicken fat according to the formula proportion, stirring and decocting at the temperature of 110-;

B. crushing: weighing bolete, shiitake mushroom, eurotium cristatum, white pepper, rhizoma kaempferiae, white cardamom and angelica according to the formula proportion, crushing, and sieving with a sieve of 150-mesh and 250-mesh for later use; weighing onion, scallion, garlic and ginger according to the formula proportion, cutting 15-25% of onion into pieces for later use, and sieving the rest onion, scallion, garlic and ginger with a 20-50 mesh sieve for later use after crushing;

C. mixing materials: stirring and heating, heating the boiled chicken oil to 140 ℃ of 120-.

In the oil cooking step, the cooking temperature of the chicken fat is 120 ℃, the cooking time is 120min, and the stirring speed during cooking is 30 r/min.

In the crushing step, bolete, shiitake mushroom and Qingtou mushroom are all dehydrated dry mushroom pieces/blocks.

In the step of mixing materials, the poultry soup stock is chicken bone soup stock which can be purchased from the market.

In the material mixing step, stirring and heating are carried out, boiled chicken oil is heated to 130 ℃, onion blocks are added, when the temperature of the materials is raised to 120 ℃ again, onion dregs are taken out, crushed onion, green Chinese onion, garlic and ginger are added, when the temperature of the materials is raised to 100 ℃ again, crushed bolete, mushroom fungus and green-headed fungus are added, when the temperature of the materials is raised to 97 ℃ again, heating is stopped, when the temperature of the materials is reduced to 92 ℃, crushed white pepper, rhizoma kaempferiae, white button and Chinese angelica are added, when the temperature is reduced to 90 ℃, edible salt, monosodium glutamate and edible sugar are added, when the temperature is reduced to 80 ℃, poultry soup stock is added, when the temperature is reduced to 78 ℃, edible essence, edible preservative and edible preservative are added, and the instant bolete soup product is obtained.

The instant matsutake mushroom soup product is filled when the temperature is reduced to 70-75 ℃, the stirring speed is kept at 20r/min during the filling, and the instant matsutake mushroom soup product is obtained after sealing and cooling.

The invention has the beneficial effects that: firstly, the fungus soup product realizes the complementation and the blending of characteristic fungus, i.e. bolete and two basic fungi on the flavor and the taste, and simultaneously comprehensively improves the nutritional value of the fungus soup. And secondly, the selected liquid-material ratio and the retention time at different temperature sections ensure the dissolution rate of crude polysaccharide in bolete, the overall tissue state and the taste are optimal, and the flavor of the bolete and the flavor of the fungus are more coordinated. And thirdly, the selected gradient heating and cooling process ensures the controllable degradation of protein and polysaccharide in the wild edible mushrooms such as the livers and the like, and promotes the interaction of degradation products such as Maillard reaction between amino acid and reducing sugar and the like. The taste activity of the components such as flavor nucleotides, free amino acids, organic acids and the like in the wild edible mushrooms of the livers of the cattle is well kept, and the prepared soup product of the bolete is rich and durable in fragrance and delicious and rich in taste level. Excessive degradation of flavor precursor is avoided, and the protein and fat in the fungus soup still have good stability and are not easily oxidized in the storage process. In addition, the bolete soup product is convenient and quick to eat, and solves the problem that common bolete soup products are inconvenient to eat such as brewing and melting.

Detailed Description

The present invention is further illustrated but not limited in any way by the following description, and any alterations or substitutions based on the teachings of the present invention are intended to fall within the scope of the present invention.

Example 1

The instant boletus soup product comprises the following formula in parts by weight: 9200 parts of chicken fat, 1000 parts of onion, 500 parts of green Chinese onion, 400 parts of garlic, 500 parts of ginger, 140 parts of boletus, 600 parts of shiitake mushroom, 200 parts of green-head mushroom, 50 parts of white pepper, 100 parts of rhizoma kaempferiae, 50 parts of cardamom, 15 parts of angelica, 2100 parts of edible salt, 1900 parts of monosodium glutamate, 700 parts of edible sugar, 450 parts of chicken bone soup-stock, 2 parts of meat flavor essence, 3.5 parts of scallion flavor essence, 2 parts of mushroom flavor essence, 3.5 parts of chicken essence, 125 parts of delicate flavor essence, 10 parts of potassium sorbate, 10 parts of sodium deoxyacetate, 30 parts of sodium erythorbate and 15 parts of vitamin E.

The preparation process of the instant boletus soup product comprises the following steps:

A. boiling oil and fat: weighing chicken fat according to the formula proportion, stirring and decocting at the temperature of 120 ℃ at the speed of 30r/min for 120min, and filtering the residue to obtain chicken oil for later use.

B. Crushing: weighing dehydrated dry fungus slices/blocks of bolete, shiitake mushroom fungus and eurotium cristatum, white pepper, rhizoma kaempferiae, white cardamom and angelica according to a formula proportion, crushing and sieving by a 200-mesh sieve for later use; weighing the finely sorted and cleaned onions, the green onions, the garlic and the ginger according to the formula proportion, cutting 20 percent of the onions into pieces for later use, crushing the rest onions, the green onions, the garlic and the ginger, and sieving the crushed onions with a 30-mesh sieve for later use.

C. Mixing materials: stirring and heating, decocting at the same rotation speed as oil, heating the decocted chicken oil to 130 deg.C, adding onion blocks, taking out onion residue when the temperature of the material is raised to 120 deg.C, adding crushed materials of onion, scallion, garlic and ginger, adding crushed materials of bolete, shiitake mushroom and verruca nigra when the temperature of the material is raised to 100 deg.C, stopping heating when the temperature of the material is raised to 97 deg.C, and cooling. Cooling to 92 ℃, adding the crushed white pepper, rhizoma kaempferiae, white cardamom and Chinese angelica, cooling to 90 ℃, adding edible salt, monosodium glutamate and edible sugar, cooling to 80 ℃, adding chicken bone soup-stock, cooling to 78 ℃, and adding edible essence, edible preservative and edible preservative to obtain the instant boletus edulis soup product. Cooling to 75 deg.C, bottling while maintaining stirring speed at 20r/min, sealing, cooling, packaging with corresponding outer bag, and covering with date and batch number.

Example 2

The instant boletus soup product comprises the following formula in parts by weight: 8800 parts of chicken fat, 800 parts of onion, 600 parts of green Chinese onion, 500 parts of garlic, 400 parts of ginger, 100 parts of boletus, 500 parts of mushroom fungus, 100 parts of green-head fungus, 30 parts of white pepper, 150 parts of rhizoma kaempferiae, 30 parts of cardamom, 12 parts of angelica, 1900 parts of edible salt, 2100 parts of monosodium glutamate, 600 parts of edible sugar, 400 parts of chicken bone soup-stock, 2.5 parts of meat flavor, 4 parts of scallion flavor, 2.5 parts of mushroom flavor, 4 parts of chicken essence, 120 parts of delicate flavor essence, 8 parts of potassium sorbate, 12 parts of sodium deoxyacetate, 28 parts of sodium erythorbate and 18 parts of vitamin E.

The preparation process of the instant boletus soup product comprises the following steps:

A. boiling oil and fat: weighing chicken fat according to the formula proportion, stirring and decocting at 110 ℃ at the speed of 30r/min for 130min, and filtering the residue to obtain chicken oil for later use.

B. Crushing: weighing dehydrated dry fungus slices/blocks of bolete, shiitake mushroom fungus and eurotium cristatum, white pepper, rhizoma kaempferiae, white cardamom and angelica according to a formula proportion, crushing and sieving with a 250-mesh sieve for later use; weighing the finely sorted and cleaned onions, the green onions, the garlic and the ginger according to the formula proportion, cutting 25 percent of the onions into pieces for later use, crushing the rest onions, the green onions, the garlic and the ginger, and sieving the crushed onions with a 50-mesh sieve for later use.

C. Mixing materials: stirring and heating, decocting at the same rotation speed as oil, heating the decocted chicken oil to 120 deg.C, adding onion blocks, taking out onion dregs when the temperature of the materials rises to 110 deg.C again, adding crushed materials of onion, scallion, garlic and ginger, adding crushed materials of bolete, shiitake mushroom and green head mushroom when the temperature of the materials rises to 95 deg.C again, stopping heating when the temperature of the materials rises to 95 deg.C again, and cooling. Cooling to 88 ℃, adding the crushed white pepper, rhizoma kaempferiae, white cardamom and Chinese angelica, cooling to 86 ℃, adding edible salt, monosodium glutamate and edible sugar, cooling to 78 ℃, adding the chicken bone soup stock, cooling to 76 ℃, and adding edible essence, edible preservative and edible preservative to obtain the instant boletus edulis soup product. Cooling to 70 deg.C, bottling while maintaining stirring speed at 20r/min, sealing, cooling, packaging with corresponding outer bag, and covering with date and batch number.

Example 3

The instant boletus soup product comprises the following formula in parts by weight: 9500 parts of chicken fat, 1200 parts of onion, 400 parts of green Chinese onion, 300 parts of garlic, 600 parts of ginger, 200 parts of boletus, 700 parts of mushroom fungus, 300 parts of green-head fungus, 70 parts of white pepper, 50 parts of rhizoma kaempferiae, 70 parts of cardamom, 18 parts of angelica, 2300 parts of edible salt, 1700 parts of monosodium glutamate, 800 parts of edible sugar, 500 parts of chicken bone soup-stock, 1.5 parts of meat flavor, 3 parts of scallion flavor, 1.5 parts of mushroom flavor, 3 parts of chicken essence, 130 parts of delicate flavor, 12 parts of potassium sorbate, 8 parts of sodium deoxyacetate, 32 parts of sodium erythorbate and 12 parts of vitamin E.

The preparation process of the instant boletus soup product comprises the following steps:

A. boiling oil and fat: weighing chicken fat according to a formula proportion, stirring and decocting at the temperature of 130 ℃ at the speed of 30r/min for 110min, and filtering the residue to obtain chicken oil for later use;

B. crushing: weighing dehydrated dry fungus slices/pieces of bolete, shiitake mushroom fungus and eurotium cristatum, white pepper, rhizoma kaempferiae, white cardamom and angelica according to a formula proportion, crushing and sieving with a 150-mesh sieve for later use; weighing the finely-sorted and cleaned onions, the green onions, the garlic and the ginger according to the formula proportion, cutting 15% of the onions into pieces for later use, and sieving the rest onions, the green onions, the garlic and the ginger through a 20-mesh sieve for later use after crushing;

C. mixing materials: stirring and heating, decocting at the same rotation speed as oil, heating the decocted chicken oil to 140 deg.C, adding onion blocks, taking out onion residues when the temperature of the materials rises to 130 deg.C again, adding crushed materials of onion, scallion, garlic and ginger, adding crushed materials of bolete, shiitake mushroom and verruca nigra when the temperature of the materials rises to 105 deg.C again, stopping heating when the temperature of the materials rises to 100 deg.C again, and cooling. Cooling to 95 ℃, adding the crushed white pepper, rhizoma kaempferiae, white cardamom and Chinese angelica, cooling to 92 ℃, adding edible salt, monosodium glutamate and edible sugar, cooling to 84 ℃, adding chicken bone soup-stock, cooling to 80 ℃, and adding edible essence, edible preservative and edible preservative to obtain the instant boletus edulis soup product. Cooling to 75 deg.C, bottling while maintaining stirring speed at 20r/min, sealing, cooling, packaging with corresponding outer bag, and covering with date and batch number.