阅读说明：本技术 一种即食松茸菌汤制品及其制作工艺 (Instant tricholoma matsutake 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松茸菌汤制品及其制作工艺。配方包括鸡脂肪9000-9500份、洋葱800-1200份、大葱300-700份、大蒜300-500份、生姜300-700份、松茸菌100-200份、香菇菌400-800份、青头菌100-300份、白胡椒20-80份、山奈50-150份、白扣20-80份、当归10-20份、盐2000-2200份、味精1800-2000份、糖600-800份、禽类高汤400-500份、香精124-148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 tricholoma matsutake soup product and a preparation process thereof. The formula comprises 9000-9500 parts of chicken fat, 1200 parts of 800-1200 parts of onion, 700 parts of green onion, 500 parts of garlic, 300-700 parts of ginger, 100-200 parts of tricholoma matsutake, 400 parts of shiitake mushroom, 300 parts of Qinghai mushroom, 20-80 parts of white pepper, 50-150 parts of rhizoma kaempferiae, 20-80 parts of white knot, 10-20 parts of angelica, 2200 parts of salt, 1800 parts of monosodium glutamate, 800 parts of sugar 600-800 parts of high-soup bird, 500 parts of essence 124-148 parts of orange, 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 tricholoma matsutake-mushroom soup product is characterized by comprising the following raw materials in parts by weight: 9000-9500 parts of chicken fat, 800-1200 parts of onion, 300-700 parts of green Chinese onion, 500 parts of garlic, 300-700 parts of ginger, 100-200 parts of tricholoma matsutake, 400-800 parts of shiitake mushroom, 100-300 parts of green-headed mushroom, 20-80 parts of white pepper, 50-150 parts of rhizoma kaempferiae, 20-80 parts of white buckle, 10-20 parts of angelica, 2000-180 parts of edible salt, 1800-2000 parts of monosodium glutamate, 600-800 parts of edible sugar, 400-148 parts of bird soup, 124-148 parts of edible essence, 16-24 parts of edible preservative and 40-50 parts of edible preservative.

2. The instant tricholoma matsutake mushroom soup product according to 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 tricholoma matsutake, 600 parts of mushroom fungus, 200 parts of green-head fungus, 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 tricholoma matsutake soup product according to 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 115-plus 135 parts of delicate flavor.

4. The instant tricholoma matsutake soup product according to 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 tricholoma matsutake soup product according to 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 tricholoma matsutake soup product according to claim 5, wherein the edible preservative is prepared from the following raw materials in parts by weight: 10 parts of potassium sorbate and 10 parts of sodium deoxyacetate.

7. The instant tricholoma matsutake soup product according to 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 tricholoma matsutake soup product according to 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 preparation process relates to the instant tricholoma matsutake mushroom soup product of any one of claims 1 or 2, and is characterized by comprising the following steps of:

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

B. crushing: weighing Tricholoma matsutake, Lentinus Edodes, Serissa japonica, fructus Piperis, rhizoma Kaempferiae, fructus Amomi rotundus, and radix Angelicae sinensis according to formula ratio, pulverizing, and sieving with 150-mesh and 250-mesh sieve; 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 blocks are added, the onion blocks are taken out when the temperature of the materials is raised to 120 ℃, crushed onion, green onion, garlic and ginger are added, the crushed matsutake mushroom, mushroom fungus and green head fungus are added when the temperature of the materials is raised to 100 ℃, the heating is stopped when the temperature of the materials is raised to 97 ℃, the crushed white pepper, rhizoma kaempferiae, white button and Chinese 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 80 ℃, the broth is added, and the edible essence, the poultry preservative and the edible preservative are added when the temperature is reduced to 78 ℃, so that the instant tricholoma matsutake soup product is obtained.

Technical Field

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

Background

The wild edible mushrooms such as tricholoma matsutake 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 eating of the wild tricholoma matsutake 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 such as tricholoma matsutake 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 the convenient and instant tricholoma matsutake soup product with high nutrient content retention, rich taste level and the preparation process thereof, reasonably utilizes the wild edible tricholoma matsutake edible fungus resources in China, improves the dietary nutrient structure of residents and promotes the industrialized development of the wild edible fungi.

Disclosure of Invention

The invention provides an instant tricholoma matsutake soup product; the second purpose is to provide a preparation process of the instant tricholoma matsutake mushroom soup product.

The first object of the present invention is achieved by: the instant tricholoma matsutake-mushroom soup product comprises the following raw materials in parts by weight: 9000-9500 parts of chicken fat, 800-1200 parts of onion, 300-700 parts of green Chinese onion, 500 parts of garlic, 300-700 parts of ginger, 100-200 parts of tricholoma matsutake, 400-800 parts of shiitake mushroom, 100-300 parts of green-headed mushroom, 20-80 parts of white pepper, 50-150 parts of rhizoma kaempferiae, 20-80 parts of white buckle, 10-20 parts of angelica, 2000-180 parts of edible salt, 1800-2000 parts of monosodium glutamate, 600-800 parts of edible sugar, 400-148 parts of bird soup, 124-148 parts of edible essence, 16-24 parts of edible preservative and 40-50 parts of edible preservative.

The Tricholoma matsutake is Tricholoma matsutake (lto et lmai) SingerTricholoma matsutake) Tricholoma fulvum (A) and (B)Tricholoma fulvum) (iii) Mylopsis latruncina (III)Tricholoma quercicola) "Roughty" mushroom (A. Moslae)Tricholoma robustum) 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 115-plus 135 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 preparation process of the instant tricholoma matsutake-mushroom 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 Tricholoma matsutake, Lentinus Edodes, Serissa japonica, fructus Piperis, rhizoma Kaempferiae, fructus Amomi rotundus, and radix Angelicae sinensis according to formula ratio, pulverizing, and sieving with 150-mesh and 250-mesh sieve; 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, the tricholoma matsutake, the shiitake mushroom and the cephalospora livida are all dehydrated dry fungus slices/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 tricholoma matsutake, 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 tricholoma matsutake 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 the special fungus, namely the tricholoma matsutake fungus and two basic fungi on the flavor and the taste, and simultaneously comprehensively improves the nutritional value of the fungus soup. Secondly, the selected liquid-material ratio and the retention time at different temperature sections can ensure the maximum solid matter dissolution rate and the maximum protein dissolution rate of the tricholoma matsutake, avoid the denaturation, agglomeration and aggregation of protein, and particularly ensure the content and the stability of alcohol substances in the tricholoma matsutake, which have the maximum contribution to the flavor of the main body of the fungus soup. Thirdly, the selected gradient temperature rise and fall process ensures the controllable degradation of protein and polysaccharide in the matsutake wild edible fungi, and promotes the interaction of degradation products, such as Maillard reaction between amino acid and reducing sugar. The taste activity of the flavor nucleotides, free amino acids, organic acids and other components in the wild edible mushrooms of the tricholoma matsutake is well kept, and meanwhile, the prepared tricholoma matsutake soup product 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 tricholoma matsutake soup product is convenient and quick to eat, and solves the problem that common mushroom 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 tricholoma matsutake-mushroom 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 tricholoma matsutake, 600 parts of mushroom fungus, 200 parts of green-head fungus, 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 tricholoma matsutake-mushroom 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 Tricholoma matsutake, Lentinus Edodes and Russula virescens according to formula proportion, fructus Piperis, rhizoma Kaempferiae, fructus Amomi rotundus and radix Angelicae sinensis, pulverizing, and sieving with 200 mesh sieve; 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 dregs when the temperature of the materials rises to 120 deg.C again, adding crushed materials of onion, scallion, garlic and ginger, adding crushed materials of Tricholoma matsutake, Lentinus Edodes and Aristolochia sinensis when the temperature of the materials rises to 100 deg.C again, stopping heating when the temperature of the materials rises to 97 deg.C again, 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 tricholoma matsutake 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 tricholoma matsutake-mushroom soup product comprises the following formula in parts by weight: 9500 parts of chicken fat, 1200 parts of onion, 300 parts of green Chinese onion, 300 parts of garlic, 700 parts of ginger, 200 parts of tricholoma matsutake, 400 parts of mushroom fungus, 300 parts of green-head fungus, 20 parts of white pepper, 50 parts of rhizoma kaempferiae, 80 parts of cardamom, 20 parts of angelica, 2200 parts of edible salt, 1800 parts of monosodium glutamate, 800 parts of edible sugar, 400 parts of chicken bone soup-stock, 2.5 parts of meat flavor, 3 parts of scallion flavor, 1.5 parts of mushroom flavor, 4 parts of chicken essence, 115 parts of delicate flavor, 8 parts of potassium sorbate, 12 parts of sodium deoxyacetate, 32 parts of sodium erythorbate and 12 parts of vitamin E.

The preparation process of the instant tricholoma matsutake-mushroom 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 130 ℃ at the speed of 30r/min for 100min, and filtering the residue to obtain chicken oil for later use.

B. Crushing: weighing dehydrated dry fungus slices/blocks of Tricholoma matsutake, Lentinus Edodes and Russula virescens according to formula proportion, fructus Piperis, rhizoma Kaempferiae, fructus Amomi rotundus and radix Angelicae sinensis, pulverizing, and sieving with 250 mesh sieve; 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 matsutake mushroom, 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 90 ℃, adding the crushed white pepper, rhizoma kaempferiae, white cardamom and Chinese angelica, cooling to 88 ℃, adding edible salt, monosodium glutamate and edible sugar, cooling to 80 ℃, adding chicken bone soup-stock, cooling to 76 ℃, and adding edible essence, edible preservative and edible preservative to obtain the instant tricholoma matsutake soup product. Cooling to 72 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 tricholoma matsutake-mushroom soup product comprises the following formula in parts by weight: 9000 parts of chicken fat, 800 parts of onion, 700 parts of green Chinese onion, 500 parts of garlic, 300 parts of ginger, 100 parts of tricholoma matsutake, 800 parts of mushroom fungus, 100 parts of green-head fungus, 80 parts of white pepper, 150 parts of rhizoma kaempferiae, 20 parts of cardamom, 10 parts of angelica, 2000 parts of edible salt, 2000 parts of monosodium glutamate, 600 parts of edible sugar, 500 parts of chicken bone soup-stock, 1.5 parts of meat flavor, 4 parts of scallion flavor, 2.5 parts of mushroom flavor, 3 parts of chicken essence, 135 parts of delicate flavor essence, 12 parts of potassium sorbate, 8 parts of sodium deoxyacetate, 28 parts of sodium erythorbate and 18 parts of vitamin E.

The preparation process of the instant tricholoma matsutake-mushroom 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 140min, and filtering the residue to obtain chicken oil for later use.

B. Crushing: weighing dehydrated dry fungus slices/blocks of Tricholoma matsutake, Lentinus Edodes and Russula virescens according to formula proportion, fructus Piperis, rhizoma Kaempferiae, fructus Amomi rotundus and radix Angelicae sinensis, pulverizing, and sieving with 150 mesh sieve; 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 dregs 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 Tricholoma matsutake, Lentinus Edodes and Aristolochia sinensis 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 78 ℃, adding chicken bone soup-stock, cooling to 76 ℃, and adding edible essence, edible preservative and edible preservative to obtain the instant tricholoma matsutake 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.