Preparation and Process Optimization of Mushroom Mushroom Frozen Condiment
Today, traditional single seasonings are difficult to meet the needs of today's consumers. With the gradual strengthening of people's health awareness, convenient compound seasonings with certain functional characteristics have attracted more and more attention.
Edible mushrooms are recognized as "health foods" because they contain high protein and low fat. At the same time, polysaccharide is also an important functional ingredient in mushroom, which has the functions of relieving physical fatigue, enhancing immunity and assisting blood sugar lowering. Most of the mushrooms have a rich and unique aroma, which is because the mushroom is rich in volatile flavor components, a variety of amino acids and unsaturated fatty acids. It can be seen that the mushroom is a high-quality food for preparing a composite seasoning.
Boletus and chicken bacillus are common wild edible fungi in China. The active polysaccharide contained in Boletus is mainly mushroom polysaccharide, which has anti-oxidation and anti-tumor effects. Boletus dry product has a protein content of up to 35%, high content of glutamic acid, aspartic acid, arginine and lysine, and has a unique fresh flavor. The polysaccharides in chicken cockroaches are also rich, the polysaccharide content of dry products is as high as 26%, the high content of umami amino acids and sweet amino acids, the taste is rich and delicious. In this study, wild white boletus and chicken bacillus were used to prepare mushroom seasonings.
Although there are many kinds of seasonings on the market, there is a lack of mushroom seasonings which can maintain the original flavor of the ingredients, reduce nutrient loss, and can be easily used and seasoned. In this study, the mushroom seasonings are frozen, so that the seasonings can be widely used not only in stews, cooking dishes and stuffing products, but also directly as raw materials for soups, and the dissolution rate is fast and the taste is strong. In order to obtain the better quality of the mushroom seasoning and to retain the nutrients of the raw materials to the greatest extent, this study determined the optimum technological conditions through a large number of experiments.
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