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Wild mushroom soup and making method thereof

A wild mountain mushroom and broth technology, which is applied to wild mountain mushroom soup and its production, uses wild mushrooms and other ingredients to make edible mushroom soup, can solve the problems of loss of flavor, inconvenience in eating, and difficult to preserve, and achieves a simple and easy production method, Nutritious value and beautiful color effect

Inactive Publication Date: 2011-02-16
NANJING WILD PANT COMPREHENSIVE UTILIZATION INST THE ALL CHINA SUPPLY & MARKETING COOPERATIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh wild mushrooms are extremely difficult to preserve and are inconvenient for long-distance transportation, which brings great inconvenience to people's consumption.
Now it is common to prolong the shelf life by drying wild mountain fungi, but because wild mountain fungi are rich in active enzymes, they are prone to browning, loss of flavor, and destruction of nutritional value and active components during processing. Influence the flavor of wild mountain mushrooms

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Raw material pretreatment:

[0026] (1) Preparation of broth: Take 100kg of pig bones, break them into pieces, wash them, blanch them to remove the blood foam and scum on the surface of the bone soup, put them into the pot with 400kg of cold water and cook them on high heat, remove the scum after the water boils, and put in appropriate Onion, ginger, and cooking wine should be changed to medium heat and continued to heat, so that the bone broth is kept in a slight boiling state for 180 minutes, so that the concentration of the broth (soluble solids content) is between 2 and 3.5BX. Add appropriate amount of salt, monosodium glutamate and other seasonings before the end. Cooling, discharge, and separation to obtain broth.

[0027] (2), pretreatment of wild mountain mushrooms: take 30kg of boletus, wash and cut into 3-4cm long and 0.4-0.6cm thick slices, put them into 90-100°C water for 3-5 minutes, remove Immediately rinse with flowing clean tap water and cool to roo...

Embodiment 2

[0033] 1. Raw material pretreatment:

[0034] (1), preparation of high soup: get 150kg chicken skeleton, after washing, scalding removes the blood foam and floating dirt of soup surface. Bring 500kg of cold water into the pot and cook on high heat. After the water boils, remove the floating foam, add appropriate amount of green onion, ginger, and cooking wine, and continue heating with medium heat to keep the bone broth in a slightly boiling state for 160 minutes. The concentration of the broth (soluble solids) substance content) between 2 and 3BX. Add appropriate amount of salt, monosodium glutamate and other seasonings before the end. Cooling, discharge, and separation to obtain broth.

[0035] (2) Pretreatment of wild mushrooms: take 40kg of Pleurotus eryngii and 30kg of matsutake, wash and cut into thin slices of 3-4cm long and 0.4-0.6cm thick, put them in water at 90-100°C for 3-5 After taking it out, rinse it with running clean tap water and cool it to room temperatur...

Embodiment 3

[0041] 1. Raw material pretreatment:

[0042] (1), preparation of high soup: get 300kg chicken skeleton, after washing, scalding removes the blood foam and floating dirt of soup surface. Add 900kg of cold water to the pot and cook on high heat. After the water boils, remove the foam, add appropriate amount of green onions, ginger, and cooking wine, and continue heating with medium heat to keep the bone broth in a slightly boiling state for 180 minutes. The concentration of the broth (soluble solids) substance content) between 2 and 3BX. Add appropriate amount of salt, monosodium glutamate and other seasonings before the end. Cooling, discharge, and separation to obtain broth.

[0043](2) Pretreatment of wild mountain mushrooms: take 40kg morel mushrooms and 60kg crab-flavored mushrooms, wash and cut into thin slices 3-4cm long and 0.4-0.6cm thick, put them into 90-100°C water for blanching for 3 ~ 5 minutes, rinse with flowing clean tap water and cool to room temperature im...

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PUM

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Abstract

The invention belongs to the field of foods, and relates to wild mushroom soup and a making method thereof. The soup is prepared from the following raw materials in percentage by weight: 8 to 10 percent of wild mushroom, 8 to 15 percent of meat, 8 to 15 percent of vegetable food and 60 to 70 percent of soup-stock. The making method comprises the following steps of: preprocessing the raw materials; preparing the soup; filling; curing; sterilizing; cooling; and preserving. The soup ensures the original pure flavor of the wild mushroom, is added with a great amount of food, has richer nutrition, more delicious taste and more attractive color, and better accords with the diet habits of people. The method is simple and feasible, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food, and relates to a wild mushroom soup and a preparation method thereof, in particular to a wild mushroom soup and a method thereof for preparing edible mushroom soup. Background technique [0002] Wild mountain fungus is a kind of edible fungus that is completely in the wild state in nature. It is recognized as a "healthy food" by the medical and nutrition circles at home and abroad, and is known as the "king of nutrients". Because the wild mountain fungus is very rich in nutrients and its nutritional value is not like ordinary food, which only contains a single or some nutrients, but a compound full-price nutrition, which is consistent with the nutrients directly needed by the human body. An all-round food with "meat in vegetarian and vegetarian in meat". [0003] The cooking method of wild mushrooms is mostly stewed soup, which is delicious and nutritious, and is very popular among people. But fresh wild ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/28A23L31/00
Inventor 张卫明孙晓明吴素玲王爱香张锋伦赵敏苏黄玉霞
Owner NANJING WILD PANT COMPREHENSIVE UTILIZATION INST THE ALL CHINA SUPPLY & MARKETING COOPERATIV
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