Preparation method of lentinus edodes soup

Abstract

The invention relates to a preparation method of lentinus edodes soup, which comprises the following steps: rinsing raw material lentinus edodes in a rinser, pulverizing in a pulverizer, granulating in a granulator, making lentinus edodes pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain lentinus edodes 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 lentinus edodes, unnecessary economic loss for people due to rotting of the lentinus edodes which is hard to store, and severe waste of lentinus edodes leftover resources, and enhances the utilization ratio of the lentinus edodes leftovers and the added value of the lentinus edodes; and the lentinus edodes soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the lentinus edodes, 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 mushroom soup. [0002] Background technique [0003] Lentinus edodes is known as "the king of mountain delicacies". The aroma component is mainly the mushroom essence produced by the decomposition of lentinus acid. It is an important food in people's daily life, and it is a high-protein, low-fat nutritional and health food. The edible part of shiitake mushrooms accounts for 72%, containing 19.9% ​​crude protein, 4% crude fat, 67% soluble nitrogen-free substances, 7% crude fiber, and 3% ash content, which can enhance the body's humoral immune function. Mushroom ash contains a large amount of potassium salt and other mineral elements. It has high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins. It has a great effect on promoting human metabolism and improving body adaptability. It can be used to treat indigestion and constipa...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of shiitake mushrooms is short, it is difficult to store, store and transport, and the fresh-keeping 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; or they 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 shiitake mushroom shreds or leftovers are usually thrown away, but the thrown shiitake shiitake shreds or leftovers still contain a variety of rich natural nutrients, resulting in a waste of a lot of rare resources

The discarded shiitake 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 of shiitake mushrooms but not a good harvest, solve the situation that shiitake mushrooms are difficult to store and rot and suffer losses, and solve the problem of waste of shiitake mushroom leftover resources, in order to make full use of the nutritional value of shiitake mushrooms, increase the utilization rate of shiitake mushrooms and increase additional Value, now invented a preparation method of shiitake mushroom soup, which has solved the technical problem that has been difficult to solve for a long time

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