Production method for wildness bacterium soup

A production method and a technology for mushroom soup, which are applied in the field of hot pot soup, can solve the problems of fatty taste, destruction of fresh flavor and nutrients, insufficient use of fresh flavor or nutrients, and the like. The effect of liver and eyesight medicine

Inactive Publication Date: 2008-07-16
刘子文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since only a small amount of nutrients are precipitated in the boiling soup of wild mushrooms, neither the umami nor the nutrients are fully utilized
Moreover, the thickness and diversity of ingredients in the original hot pot soup, strong color, heav

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1 Remove the mud feet from fresh matsutake, yellow bovine liver, wild shiitake mushrooms, delicious boletus, black tiger palm and yellow fragrant fungus, wash them, slice them, and dry them for 6 hours. The dry slices maintain a moisture content of 3%; When making soup, take the dry material and slice it into powder. Press: matsutake 12%, yellow bovine liver 25%, wild shiitake mushroom 18%, delicious boletus 16%, black tiger palm 8%, yellow fragrant fungus 6%, edible salt 15%, (percentage by weight) is mixed into soup stock, adopts soup stock: water is 1: 300 and is made through boiling.

Embodiment 2

[0010] Embodiment 2 Remove the mud feet from fresh pine mushrooms, yellow bovine liver, wild shiitake mushrooms, delicious boletus, black tiger palm and yellow fragrant fungus, wash them, slice them, and dry them for 6 to 8 hours. The dry slices maintain a moisture content of 2 ~6%; when making soup, take the dry material and slice it into powder. Press: matsutake 16%, yellow bovine liver 26%, wild shiitake mushroom 15%, delicious boletus 16%, black tiger palm 6%, yellow fragrant mushroom 5 %, edible salt 16%, (percentage by weight) after being mixed into soup stock, adopt soup stock: water is 1: 250~350 and is made through boiling.

Embodiment 3

[0011] Example 3 Remove the mud feet from fresh matsutake, yellow bovine liver, wild shiitake mushrooms, delicious boletus, black tiger palm and yellow fragrant fungus, wash them, slice them, and dry them for 6 to 8 hours. The dry slices maintain a moisture content of 2 ~6%; when making soup, take the dry material and slice it into powder: matsutake 13%, yellow bovine liver 23%, wild shiitake mushroom 16%, delicious boletus 20%, black tiger palm 8%, yellow fragrant mushroom 5 %, edible salt 15%, (percentage by weight) after being mixed into soup stock, adopt soup stock: water is 1: 250~350 and make through boiling.

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PUM

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Abstract

The invention relates to a preparation method of wild mushroom soup. The invention is prepared by boiling with the ingredients of pine mushroom of 11-16wt percent, Chinese yellow cattle liver of 23-26wt percent, wild mushroom of 15-20wt percent, boletus edulis of 15-20wt percent, arisaema tubes fungus of 5-10wt percent, boletus luridus of 5-10wt percent, salt of 15-16wt percent. The ingredients are minced and dried and then grinded into powder and the proportion thereof to water for preparing soup is 1:250-350. The invention smells natural fungus and is tasty and the soup shows the fine golden color and has the advantages of low fat content but high protein content and being beneficial for healthcare to digestion, lever and eyesight, etc.

Description

technical field [0001] The invention relates to a hot pot soup, in particular to the technical field of wild mushroom soup, soup stock formula and preparation method. Background technique [0002] Most of the hot pot soups currently on the market, especially wild mushroom hot pot soups, are made by boiling the original soup with fresh wild mushrooms and the original soup. Because only a small amount of nutrients are separated out in the boiling soup, no matter the umami taste or the nutrients are fully utilized. Moreover, the thickness and diversity of ingredients in the original hot pot soup, strong color, heavy salt, high fat content, and greasy taste, etc., also cause the fresh fragrance and nutritional content of wild mushrooms in hot pot soup to be destroyed, making wild mushrooms more effective in cooking hot pot soup. did not play a leading role. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned defects in t...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/221A23L1/29A23L1/39A23L23/00A23L27/10A23L33/00
Inventor 刘子文
Owner 刘子文
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