Research and development of flavored mushroom snacks

The flavored mushroom series of snacks is one of the latest leisure plant products, especially the plant seasoning such as mushroom snacks, which has become the reason why many consumers are keen on the new food source of plant products. With years of experience in studying compound seasoning food, it is specially for the R & D technology of a series of seasoned mushroom products, such as seasoned Coprinus comatus, seasoned Flammulina velutipes, seasoned tea mushroom, seasoned Lentinus edodes, seasoned Tricholoma matsutake, seasoned bovine bacillus, etc., for your reference.

1. Processing process of seasoned mushroom

Mushroom → finishing, → fresh-keeping, → cooking, → slices, → seasoning, → packaging, → high-temperature sterilization, → inspection, → spray code → inspection, → packing, → sealing, → storage.

two。 Processing control points that have great influence on mushrooms

The general flavor of seasoned mushrooms is relatively easy to do, but the better processing of mushroom snack food love the influence of many factors, the greater impact of the processing control points are mainly the following two aspects.

The main results are as follows: (1) seasoning is mainly to make a perfect combination of raw materials with many flavor substances and mushroom flavor. Among them, how to make a good match between spices and flavors, and how to meet the tastes that consumers need are very important. The whole seasoning process should be carried out in accordance with the formula, the price adjustment order of raw materials, the number of raw materials of various components, and the preparation of red oil as the key details of seasoning. The addition of core raw materials is the key to today's seasoning, and it is also the reason why many consumers choose it. The time of seasoning and mixing, the process of human flavor is also very important, and the human taste of raw materials is very important.

(2) High temperature sterilization and preservative preservation are very important in the whole processing process. once the products are faced with the phenomenon of bag expansion in large quantities, how to solve this problem has become the core of processing technology. therefore, reasonable control of the moisture of mushroom seasoning food should be the premise to prevent this phenomenon. In terms of sterilization, the time and temperature of sterilization must be accurate; in the aspect of antisepsis and preservation, sodium dehydroacetate and potassium sorbate are generally used for antisepsis. At present, potassium sorbate and sodium benzoate are used in the market. Potassium sorbate and sodium dehydroacetate are advocated for antiseptic treatment of mushrooms. In cleaning, fresh-keeping, seasoning, sterilization and other aspects of production environment, sanitary disinfection, using Bobang AB04 chlorine dioxide disinfectant to treat raw mushrooms is also very ideal.

3. Flavoring formula of seasoned mushroom

Wet mushroom (Coprinus comatus, Flammulina velutipes, tea tree mushroom, shiitake mushroom, Tricholoma matsutake, bovine bacillus, etc.) 10kg, Bobang 965010g (or Bobang 963050g), monosodium glutamate 300g, sugar 50g, pickled pepper 2kg, Bobang meat powder 008 2g, characteristic crisp raw material 10g, characteristic color protection raw material 2g, and characteristic spices and preservatives (potassium sorbate, sodium dehydroacetate).

4. Characteristics of flavored mushroom series

① can debug a variety of characteristic flavor mushrooms, such as pickled pepper, red oil, wild pepper, hot and sour taste, etc.; the use of ② crispness agent can improve the forming degree of mushroom slices, but also maintain a good chewiness; ③ Bobang 008 and the fresh taste of mushrooms are the flavor soul of mushroom snacks.

In short, this series of products are produced with new food source mushrooms as raw materials, with a good reputation and high consumer recognition, the key is how to make a product drive a brand, which will determine whether it will bring opportunities for the fungus industry to become bigger and stronger. Sincerely welcome the technical cooperation from the processing of agricultural products and apply our years of seasoning research to the seasoning of agricultural and sideline products, so as to speed up the process of commercialization of agricultural products.