Preparation method of oyster mushroom soup

Abstract

The invention relates to a preparation method of oyster mushroom soup, which comprises the following steps: rinsing raw material oyster mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making oyster mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain oyster 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 oyster mushroom, unnecessary economic loss for people due to rotting of the oyster mushroom which is hard to store, and severe waste of oyster mushroom leftover resources, and enhances the utilization ratio of the oyster mushroom leftovers and the added value of the oyster mushroom; and the oyster mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the oyster 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 preparation method of oyster mushroom soup. [0002] Background technique [0003] Pleurotus ostreatus is delicious and nutritious. It was originally a precious mountain delicacy in the palace. The proteoglycans in Pleurotus ostreatus have a strong inhibitory effect on cancer cells and can enhance the immune function of the body; the multivitamins and minerals contained in Pleurotus ostreatus can improve human metabolism, enhance physical fitness, and regulate autonomic nerve functions. Nutrients for weak patients. Pleurotus ostreatus has the function of prolonging life to the human body, which is better than animal and plant foods. [0004] The harvest period of Pleurotus ostreatus is short, it is difficult to store, store and transport. 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 ...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of Pleurotus ostreatus is short, it is difficult to store, store and transport. 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 oyster mushrooms, which still contain various rich natural nutrients, resulting in a waste of a lot of rare resources

The discarded oyster mushroom fragments or leftovers 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 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 but not good harvest of flat mushrooms, solve the situation that flat mushrooms are difficult to store and rot and suffer losses, and solve the waste of resources of flat mushroom scraps, in order to make full use of the nutritional value of flat mushrooms, increase the utilization of scraps efficiency and increase added value, a preparation method of oyster mushroom soup has been invented, which has solved the technical problem that has been difficult to solve for a long time

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