Production method for ready-to-eat instant nutritive edible fungus soup

A production method and technology of edible fungus, applied in application, food preparation, food science, etc., can solve the problems of uneven quality, long production cycle, single variety, etc., and achieve convenient eating, fast drying speed, and high energy utilization rate Effect

Inactive Publication Date: 2013-05-29
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the shortcomings of the existing convenient instant soup products such as single variety, uneven quality, long production cycle, low efficiency, high cost, and large energy consumption, the invention provides an instant soup with reasonable process and strong operability. Production method of instant nutritious edible mushroom soup stock

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the production of instant instant nutrition edible mushroom soup stock

[0022] Select fresh Pleurotus eryngii, Flammulina velutipes, spinach, green vegetables, shallots, eggs, wash the edible fungi and vegetables and cut them into thin slices of 3cm*3cm, select 4500g of raw materials (1250g of king oyster mushrooms, 1000g of enoki mushrooms, 500g of spinach, 750kg of green vegetables , shallots 250g, eggs 750g), mix the raw materials with water in a ratio of 1:1.5, cook in boiling water for 3 minutes, add the prepared seasonings at the later stage of cooking (the seasoning ratio is: salt 100g, white sugar 50g, Modified starch 325g, sodium glutamate 20g, HVP5g). The cooked edible mushroom soup is evenly poured in a cuboid mold of 5cm*3cm*2cm, and the thickness of the layer is 1.5cm. After the paving is completed, put the mold into a low-temperature freezer and freeze it at -35°C for 6 hours. After the quick-freezing is completed, the soup is subjected to...

Embodiment 2

[0024] Select fresh Flammulina velutipes, Jiji mushrooms, spinach, green vegetables, carrots, eggs, shallots, wash the edible fungi and vegetables and cut them into thin slices of 3cm*3cm size, select 4500g of raw materials (750g of Flammulina velutipes, 1500g of Jiji mushrooms, 1000g of spinach, green vegetables, 250g of carrots, 250g of shallots, 750g of eggs), mix the raw materials with water at a ratio of 1:1.5, cook in boiling water for 4 minutes, and add the prepared seasonings in the later stage of cooking (the ratio of seasonings is: salt 100g, white sugar 50g, modified starch 325g, sodium glutamate 20g, HVP5g). The cooked edible mushroom soup is evenly poured in a cuboid mold of 5cm*3cm*2cm, and the thickness of the layer is 1.5cm. After the paving is completed, put the mold into a low-temperature freezer and freeze it at -35°C for 7 hours. After the quick-freezing is completed, the soup is subjected to microwave vacuum freeze-drying. The process parameters of microw...

Embodiment 3

[0026]Select fresh Pleurotus eryngii, Pleurotus eryngii, shiitake mushrooms, spinach, green vegetables, carrots, eggs, shallots, wash the edible fungi and vegetables and cut them into thin slices of 3cm*3cm size, select 4500g of raw materials (Pleurotus eryngii 1000g, Pleurotus eryngii 1000g , shiitake mushrooms 250g, carrots 250g, green vegetables 500g, spinach 500g, shallots 250g, eggs 750g), mix the raw materials with water in a ratio of 1:1.5, cook in boiling water for 5 minutes, and add the prepared seasoning (seasoning The material ratio is: salt 100g, white granulated sugar 50g, modified starch 325g, sodium glutamate 20g, HVP5g). The cooked edible mushroom soup is evenly poured in a cuboid mold of 5cm*3cm*2cm, and the thickness of the layer is 1.5cm. After laying the material, put the mold into a low-temperature freezer and freeze it at -35°C for 8 hours. After the quick-freezing is completed, the soup is subjected to microwave vacuum freeze-drying. The process paramet...

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PUM

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Abstract

The invention discloses a production method for ready-to-eat instant nutritive edible fungus soup, which belongs to the technical field of deep processing of agricultural products. The production method mainly comprises the steps of selecting, cleaning, precise cutting, mixed boiling, spreading, pre-freezing and microwave vacuum freeze drying on screened raw materials such as edible fungi, thus obtaining the product which is subjected to nitrogen-filled packaging after being taken out of storage. The raw materials of the edible fungus soup is dewatered by a microwave vacuum freeze drying technology according to a modern food nutrition principle, so that the original color, aroma, taste and nutrients of the product are kept to the hilt, and compared with those of a conventional process, the drying efficiency is remarkably improved, the production cycle is shortened, the production cost is effectively reduced, and the special sterilizing effect of microwaves further guarantees the product quality at the same time. The edible fungus soup produced by the method is flat in shape, bright in color and luster, rich in nutrition, good in water regaining effect and long in storage time, and a feasible new way is provided for deep processing and utilization of the edible fungi.

Description

1. Technical field [0001] The invention relates to a production method of instant instant nutritious edible mushroom soup, which belongs to the technical field of deep processing of agricultural products and relates to the dehydration processing of agricultural products. 2. Background technology [0002] Soup is an important part of people's daily diet, and it is one of the most nutritious and digestible varieties in the various foods that people hold. Traditional soup generally refers to a drink that uses water as the heat transfer medium and cooks, boils, stews, boils, and boils various cooking materials. The soup is not only delicious, but also its nutrients are mostly soluble in water, which can increase appetite, supplement the nutritional needs of the human body, and have the effect of preventing and curing diseases. .However, the traditional soup making process not only requires complex materials and exquisite proportions, but also consumes a lot of time. With the im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L23/10
Inventor 胡秋辉裴斐林德祥赵立艳安辛欣杨方美杨文建马宁方勇
Owner NANJING UNIV OF FINANCE & ECONOMICS
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