Preparation method of pine mushroom soup

Abstract

The invention relates to a preparation method of pine mushroom soup, which comprises the following steps: rinsing raw material pine mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making pine mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain pine mushroom 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 pine mushroom, unnecessary economic loss for people due to rotting of the pine mushroom which is hard to store, and severe waste of pine mushroom leftover resources, and enhances the utilization ratio of the pine mushroom leftovers and the added value of the pine mushroom; and the pine mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the pine mushroom, 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 method for preparing pine mushroom soup. [0002] Background technique [0003] The pine mushroom is delicious and has a high nutritional value. It is a health food that is beneficial to human health. Many countries have listed it as a delicacy on the state banquet to entertain distinguished guests. The pine mushroom has an excellent flavor and an attractive fragrance. Edible fungi have the laudatory title of "King of Edible Fungi". Pine mushrooms contain 17% crude protein, 5.8% crude fat, 8.6% crude fiber, 61.5% soluble nitrogen-free compounds, trace elements such as potassium and iron, and rich vitamins. They are actually the king of wild mushrooms. Matsutake contains matsutake polysaccharides, which can improve the body's autoimmunity. It is a kind of fungus with good anti-cancer effect among food and medicine fungi. It is an ideal health food for human immune function ...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of pine mushrooms is short, it is difficult to store, store and transport, and the preservation time is short. If they are not eaten in time within 2-3 days, they will rot and deteriorate, and they have to be thrown away, resulting in a waste of rare nutrients; 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 usual practice is to throw away the shredded pine mushrooms or leftovers, which still contain a variety of rich natural nutrients, resulting in a waste of a large number of rare resources

The discarded pine mushroom fragments or leftovers become garbage, moldy and rotten, and the sour smell is distributed 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 retrieved patent document No. 03155492.X discloses a method for processing wild mushrooms that is convenient to eat. Fresh mushrooms need to be used as raw materials for processing, and mushroom scraps or leftovers are not used as raw materials, resulting in waste of resources.

[0006] The patent document with the patent number 201120004135.7 discloses a mushroom processing and production equipment, which selects fresh mushrooms as raw materials, and finally processes them into mushroom slices through the production line, and does not use mushroom scraps or leftovers as raw materials, resulting in waste of resources

[0007] The patent document with the patent number CN2012101834710.5 discloses a method for making edible fungus soup. The time for cooking the soup is 30-60 minutes. The cooking time is short, and it is difficult to make the pure natural and precious edible fungus itself. The nutrients are fully dissolved in the soup, which also causes a waste of resources

[0008] In order to fundamentally solve the problem of high yield of pine mushrooms but not good harvest, solve the situation that pine mushrooms are difficult to store and rot and suffer losses, and solve the waste of resources of pine mushroom leftovers, in order to make full use of the nutritional value of pine mushrooms, increase the utilization of leftovers In order to improve the efficiency and increase the added value, a preparation method of pine mushroom soup has been invented, which solves the technical problem that has been difficult to solve for a long time

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