Preparation method of hypsizigus marmoreus soup

Abstract

The invention relates to a preparation method of hypsizigus marmoreus soup, which comprises the following steps: rinsing raw material hypsizigus marmoreus in a rinser, pulverizing in a pulverizer, granulating in a granulator, making hypsizigus marmoreus pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain hypsizigus marmoreus soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of hypsizigus marmoreus, unnecessary economic loss for people due to rotting of the hypsizigus marmoreus which is hard to store, and severe waste of hypsizigus marmoreus leftover resources, and enhances the utilization ratio of the hypsizigus marmoreus hypsizigus marmoreus and the added value of the hypsizigus marmoreus; and the hypsizigus marmoreus soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the hypsizigus marmoreus, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

Description

Technical field [0001] The invention relates to the field of mushroom processing, in particular to a preparation method of real shimeji mushroom soup. [0002] Background technique [0003] The shimeji mushroom is also known as the shimeji mushroom. It tastes fresher than oyster mushrooms, has thicker meat than oyster mushrooms, tougher texture than shiitake mushrooms, excellent taste, and has a unique crab aroma, so some people call it crab mushrooms and seafood mushrooms. There is a saying in Japan that "the fragrance is in pine mushroom, and the taste is in jade mushroom". Shimeji mushroom contains 3.22 grams of crude protein, 0.22 grams of crude fat, 1.68 grams of crude fiber, 4.56 grams of carbohydrates, and 1.32 grams of ash per 100 grams. The content of phosphorus, iron, zinc, calcium, potassium, and sodium is very rich, and vitamin B1 The content of, B2, B6, and C is also higher than that of general mushrooms, which is a very precious edible fungus; the protein contains a...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of true jiji mushroom is short, it is difficult to store, store and transport, and the preservation time is short. If it is not eaten in time within 2-3 days, it will rot and deteriorate, and it has to be thrown away, resulting in a waste of rare nutrients; or dried Afterwards, it can be stored for a long time, but dry goods are very inconvenient when cooking dishes. Generally, they need to be soaked for a long time, which increases the cooking time and is not suitable for today's fast-paced life; The common practice is to throw away the shreds or leftovers of Shiji mushroom produced by pressing, and the shredded shreds or leftovers of shiitake mushrooms that are thrown away still contain various rich pure natural nutrients, resulting in a large number of rare waste of resources

The discarded shreds or leftovers of shimeji mushroom become garbage, moldy and rotten, and the sour smell spreads in the air, breeding bacteria and pests, polluting the environment, and is not conducive to people's health

The existing methods are: one is to bury, the other is to burn, and the third is to process it as fertilizer and fill it into a biogas pit to make biogas; these methods have low utilization rate of resources and energy, low added value, labor-intensive, time-consuming, laborious, and costly. A large number of resources, energy and time increase the burden of people's expenditures, and have a great impact on environmental management and governance

[0005] The re

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