Preparation method of Pleurotus eryngii soup

Abstract

The invention relates to a preparation method of Pleurotus eryngii soup, which comprises the following steps: rinsing raw material Pleurotus eryngii in a rinser, pulverizing in a pulverizer, granulating in a granulator, making Pleurotus eryngii pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain Pleurotus eryngii 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 Pleurotus eryngii, unnecessary economic loss for people due to rotting of the Pleurotus eryngii which is hard to store, and severe waste of Pleurotus eryngii leftover resources, and enhances the utilization ratio of the Pleurotus eryngii Pleurotus eryngii and the added value of the Pleurotus eryngii; and the Pleurotus eryngii soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the Pleurotus eryngii, 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 pleurotus eryngii soup. [0002] Background technique [0003] Pleurotus eryngii has almond fragrance, fleshy flesh, fresh and tender taste, fragrant taste and rich nutrition. It is a new rare edible mushroom variety integrating edible, medicinal and therapeutic. Rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., it can improve the immune function of the human body, reduce blood fat, lower cholesterol, promote gastrointestinal digestion, enhance the body's immunity, and prevent cardiovascular diseases. It has the effects of anti-cancer, lowering blood fat, moisturizing the stomach and beautifying the human body. Regular consumption can promote the body's metabolism, improve the body's immunity, and enhance disease resistance. [0004] The harvest period of Pleurotus eryngii is short, it is difficult to...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of Pleurotus eryngii 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 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; Pleurotus eryngii fragments or leftovers produced by pressing are usually thrown away, and the discarded king eryngii fragments or leftovers still contain various rich pure natural nutrients, resulting in a large number of rare waste of resources

The discarded Pleurotus eryngii fragments or leftovers become garbage, moldy and rotten, and the sour smell is emitted 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 Pleurotus eryngii but not good harvest, solve the situation that Pleurotus eryngii is difficult to store and rot and suffer losses, and solve the waste of resources of Pleurotus eryngii leftovers, in order to make full use of the nutritional value of Pleurotus eryngii, increase To improve the utilization rate of leftovers and increase added value, a preparation method of Pleurotus eryngii soup has been invented, which solves the technical problem that has been difficult to solve for a long time

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