Preparation method of agaricus bisporus soup

Abstract

The invention relates to a preparation method of agaricus bisporus soup, which comprises the following steps: rinsing raw material agaricus bisporus in a rinser, pulverizing in a pulverizer, granulating in a granulator, making agaricus bisporus pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain agaricus bisporus 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 agaricus bisporus, unnecessary economic loss for people due to rotting of the agaricus bisporus which is hard to store, and severe waste of agaricus bisporus leftover resources, and enhances the utilization ratio of the agaricus bisporus leftovers and the added value of the agaricus bisporus; and the agaricus bisporus soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the agaricus bisporus, 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 Agaricus bisporus soup. [0002] Background technique [0003] Agaricus bisporus is a delicious and nutritious mushroom vegetable, and it is a healthy food with health effects. It enjoys the reputation of "health food" and "king of vegetables", and is deeply favored by the domestic market, especially the international market. The protein content in Agaricus bisporus is 35%-38%. It contains 6 kinds of amino acids necessary for the human body. It is also rich in vitamin B1, vitamin B2, vitamin PP, nucleic acid, niacin, ascorbic acid and vitamin D. Its nutritional value is vegetable It is 4-12 times that of fruit; mushroom polysaccharides and isoproteins contained in Agaricus bisporus have certain anticancer activity and can inhibit the occurrence of tumors; the tyrosinase contained in it can dissolve certain cholesterol and have a certain effect on loweri...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of Agaricus bisporus is short, it is difficult to store, store and transport, and the fresh-keeping 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 it can be dried after drying. Long-term storage, and 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 scraps or leftovers of Agaricus bisporus, but the discarded scraps or scraps of Agaricus bisporus still contain a variety of rich natural nutrients, resulting in a waste of a lot of rare resources

The discarded Agaricus bisporus 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 of Agaricus bisporus but not a good harvest, solve the situation that Agaricus bisporus is difficult to store and rot and suffer losses, and solve the waste of resources of Agaricus bisporus leftovers, in order to make full use of the nutritional value of Agaricus Value, now invented a preparation method of Agaricus bisporus soup, which has solved the technical problem that has been difficult to solve for a long time

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