Edible fungi soup production method

A production method and technology for edible fungi, which are applied in food preparation, application, food science and other directions, can solve problems such as inconvenience to carry and eat, great damage to nutrients, and inability to adapt, so as to enhance human immunity, promote absorption, and facilitate carry effect

Inactive Publication Date: 2012-10-03
杨永庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These cooking methods have great damage to the nutrients in the edible mushrooms, and the polysaccharides are not easily absorbed by th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Select 100 grams of fresh, mildew-free, and normal-colored natural organic Pleurotus eryngii mushrooms, remove the roots and feet, and wash them with running water;

[0029] (2) Cut the Pleurotus eryngii obtained in (1) into 3-10mm pieces or slices and put them into a stirring juicer, then add 100 grams of water, turn on the juicer, and beat the Pleurotus eryngii into a pulp;

[0030] (3) Put the slurry obtained in (2) in a pot, add 600 grams of pure water, boil it and cool it down to 65°C for 40 minutes;

[0031] (4) Add vitamin C to the boiled mushroom soup in (3), vitamin C accounts for 0.02% of the total;

[0032] (5) Put the juice obtained in (4) into a bottle, seal it with a cap, pasteurize it, and inspect the package after cooling.

[0033] Studies have shown that taking mushroom health products and taking a small amount of vitamin C can help the absorption of polysaccharides and further enhance their effects. Currently, clinicians in Japan recommend that p...

Embodiment 2

[0036] (1) Select 50 grams of fresh, mildew-free, and normal-colored natural organic tea tree mushrooms and 20 grams of straw mushrooms, remove the roots and feet, and wash them with running water;

[0037] (2) Blanch the tea tree mushroom and shiitake mushroom obtained in (1) in water at 90°C for 2 minutes, and immediately cool to room temperature after blanching. Blanching can remove the astringency of edible mushrooms. According to the type of edible fungus, you can choose whether to go through blanching.

[0038] (3) The raw material obtained in (2) is crushed into a slurry with a beater; the slurry is irradiated with 600W microwave for 3 minutes; microwave heating can promote the dissolution of polysaccharides from cells, which is more conducive to the absorption of polysaccharides by the human body.

[0039] (4) Put the slurry obtained in (3) into a pot, add 900 grams of water, boil it and cool it down to 85°C for 30 minutes;

[0040] (5) Filter the bacterial soup obta...

Embodiment 3

[0043] (1) Select 500 grams of fresh, mildew-free, and normal-color natural organic shiitake mushrooms, remove the roots and feet, and wash them with running water;

[0044] (2) Grinding the Hericium erinaceus obtained in (1) into a slurry with a beater;

[0045] (3) The slurry obtained in (2) is irradiated with a microwave of 480 for 6 minutes;

[0046] (4) Put the slurry obtained in (3) into a pot, add 2,500 grams of water, boil it and cool it down to 60°C for 60 minutes;

[0047] (5) Filter the bacterial soup obtained in (4) with a filter cloth, add vitamin C to the filtrate, vitamin C accounts for 0.5% of the total weight, and add honey and potassium sorbate at the same time, honey accounts for 3% of the total weight, sorbic acid Potassium accounts for 0.02% of the total weight.

[0048] (6) Add the extract of Angelica sinensis and red jujube to the bacteria soup obtained in step (5), the extract accounts for 15% of the total weight of the bacteria soup;

[0049] The pr...

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PUM

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Abstract

The invention discloses an edible fungi soup production method which mainly comprises the following steps: selecting fresh mushroom-type edible fungi to clean; crushing the fungi into serous fluid which is placed in a heating container, adding water about 5-20 times of the fluid by weight, cooling the soup to 60-85 DEG C after the soup is boiled, and cooking the soup 30-60 minutes at that temperature; and adding vitamin C in the obtained soup, and allowing the soup to be subjected to sterilization after the steps of bagging, bottling, boxing or canning. Due to the adoption of the method provided by the invention, the nutrition value of the edible fungi is fully reflected, and the fungi soup with more sugar is favorable for the absorption of human body, so that the human body immunity ability is enhanced. Moreover, the edible fungi soup is convenient to carry and eat.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of edible mushroom soup. Background technique [0002] Edible fungus is an important member of the vegetable family. It is not only nutritious, but also rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. Long-term consumption can improve the immune function of the human body and has anti-cancer, anti-inflammatory Blood fat, intestines and stomach, and beauty. [0003] In the world, polysaccharides of edible fungi are called "biological response regulators". Polysaccharides are polymer compounds connected by multiple monosaccharide molecules, that is, the main chain is composed of glucose groups connected by β-D (1-73) , along the main chain, there are randomly distributed glucose groups connected to β-D (1-73) in a comb-like structure. It has no sweet taste. After entering the human body, the polysaccharide will not be d...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/30A23L1/302A23L1/39A23L23/00A23L33/15
Inventor 杨永庆
Owner 杨永庆
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