Sliced seasoning instant sporophyl and producing method

[0032] Example one

[0033] Manufacture of instant spore leaf silk.

[0034] 1. The blanching, cooling and dehydration of the raw spores and leaf filaments: cut the fresh spores into shreds and put them into a basket, scald them in a pot of boiling water for 25 minutes, immediately pour the blanched spores and leaf filaments into water at 5~10℃ and stir Cool for 1 minute, put it in a centrifuge and centrifuge for dehydration. When almost no water flows out from the water outlet, set it aside.

[0035] 2. Seasoning and pickling: weigh 100 kilograms of spore leaf shreds that have been blanched in the previous step, and mix with the following seasonings:

[0036] White sugar 9.0kg

[0037] Table salt 1.5kg

[0038] Anhydrous sodium acetate 4.0kg

[0039] Sorbitol 6.0kg

[0040] MSG 2.0kg

[0041] Compound seasoning 0.5kg

[0042] I+G 0.1kg

[0043] Plum meat powder 1.0kg

[0044] Mirin 3.0kg

[0045] Soy sauce 4.0kg

[0046] Bonito extract 2.0kg

[0047]

[0051] Example two

[0052] Manufacture of instant spore silk.

[0053] 1. The blanching, cooling and dehydration of raw material spore leaf silk: cut into shreds with thawed spore leaf, use cold shower after blanching, and then put it into cold water to cool, the same as the following example 1.

[0054] 2. Seasoning and pickling: weigh 100 kilograms of spore leaf shreds that have been blanched in the previous step, and mix with the following seasonings:

[0055] Sugar 10.0kg

[0056] Table salt 2.0kg

[0057] Anhydrous sodium acetate 4.0kg

[0058] Sorbitol 7.0kg

[0059] MSG 3.0kg

[0060] Compound seasoning 0.5kg

[0061] I+G 0.1kg

[0062] Plum meat powder 1.5kg

[0063] Mirin 3.0kg

[0064] Soy sauce 4.0kg

[0065] Bonito extract 2.0kg

[0066] The operation steps are the same as in Example 1.

[0067] 3. Crushing, forming and drying: same as Example 1.

[0068] The quality inspection is in full compliance with product standards.

[0069] Com

[0070] Example three

[0071] Manufacture of instant spore silk.

[0072] 1. The blanching, cooling and dehydration of raw material spores and leaf silk are the same as in Example 2

[0073] 2. Seasoning and pickling: The operation is the same as that in Example 2, except that the seasoning formula is slightly different. The seasoning formula is:

[0074] Sugar 11.0kg

[0075] Table salt 2.0kg

[0076] Anhydrous sodium acetate 4.0kg

[0077] Sorbitol 7.0kg

[0078] MSG 3.0kg

[0079] Compound seasoning 0.5kg

[0080] I+G 0.1kg

[0081] Plum meat powder 1.5kg

[0082] Mirin 3.0kg

[0083] Soy sauce 4.0kg

[0084] Bonito extract 2.0kg

[0085] 3. Crushing, forming and drying: same as Example 1. The quality inspection is in full compliance with product standards.

[0086] Compared with Example 1, the taste is slightly sweeter, the umami taste is increased, and the flavor is stronger.