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Making method of edible fungus soup

A production method and fungus technology, which are applied in food preparation, food preservation, fruit and vegetable preservation and other directions, can solve the problems of unsuitable long-distance long-distance transportation and long-term storage, inability to adapt to living standards, poor taste and color, etc. Transport, improve taste and nutrition, and retain the effect of nutrients

Active Publication Date: 2014-07-16
ZHONGXIANG XINGLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the soup that adopts the fungus as the main raw material is rich in nutrition and has a high nourishing effect on the human body. However, the soup sold on the market with the fungus as the main raw material is not only few, but also has poor taste and color, and the shelf life is short. It is not suitable for long-distance long-distance transportation and long-term storage, and cannot meet the needs of modern people's living standards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: A kind of preparation method of fungus soup, its preparation method is as follows: a, fungus pretreatment: choose fresh fungus as raw material, after the sundries in the fresh fungus are removed, clean repeatedly by high-pressure air bubble cleaner for standby; b. Spinach pretreatment: use fresh spinach as raw material, remove the sundries in the fresh spinach, and then use a high-pressure bubble cleaner to clean it repeatedly for later use; c. Carrot pretreatment: use fresh carrot as raw material, put fresh carrots on the After the sundries on the fresh onions are removed, they are cleaned repeatedly by a high-pressure bubble cleaner for later use; d. Onion pretreatment: fresh onions are selected as raw materials, and after the sundries and yellow leaves on the fresh onions are removed, they are cleaned repeatedly by a high-pressure bubble cleaner. Standby; e. Cutting shape: Cut the cleaned fungus, spinach, carrot and green onion into the required size wit...

Embodiment 2

[0011]Embodiment 2: A kind of preparation method of fungus soup, its preparation method is as follows: a, fungus pretreatment: choose fresh fungus as raw material, after the sundries in the fresh fungus are removed, clean repeatedly by high-pressure air bubble cleaner for standby; b. Spinach pretreatment: use fresh spinach as raw material, remove the sundries in the fresh spinach, and then use a high-pressure bubble cleaner to clean it repeatedly for later use; c. Carrot pretreatment: use fresh carrot as raw material, put fresh carrots on the After the sundries on the fresh onions are removed, they are cleaned repeatedly by a high-pressure bubble cleaner for later use; d. Onion pretreatment: fresh onions are selected as raw materials, and after the sundries and yellow leaves on the fresh onions are removed, they are cleaned repeatedly by a high-pressure bubble cleaner. Standby; e. Cutting shape: Cut the cleaned fungus, spinach, carrot and green onion into the required size with...

Embodiment 3

[0012] Embodiment 3: A kind of preparation method of fungus soup, its preparation method is as follows: a, fungus pretreatment: choose fresh fungus as raw material, after the sundries in the fresh fungus are removed, clean repeatedly by high-pressure air bubble cleaner for standby; b. Spinach pretreatment: use fresh spinach as raw material, remove the sundries in the fresh spinach, and then use a high-pressure bubble cleaner to clean it repeatedly for later use; c. Carrot pretreatment: use fresh carrot as raw material, put fresh carrots on the After the sundries on the fresh onions are removed, they are cleaned repeatedly by a high-pressure bubble cleaner for later use; d. Onion pretreatment: fresh onions are selected as raw materials, and after the sundries and yellow leaves on the fresh onions are removed, they are cleaned repeatedly by a high-pressure bubble cleaner. Standby; e. Cutting shape: Cut the cleaned fungus, spinach, carrot and green onion into the required size wit...

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Abstract

The invention discloses a making method of edible fungus soup; the making method is as follows: A, edible fungus pretreatment; B, spinach pretreatment; C, carrot pretreatment; D, onion pretreatment; E, cutting; F, soup floating; G, cooling, and draining; H, ingredient conditioning, to be more specific, by weight ratio, weighing 0.35-0.5 part of ginger juice, 0.55-0.65 part of salt, 0.4-0.5 part of chicken essence and 0.5-0.7 part of raw starch for fully mixing and stirring with 0.15-0.2 part of chicken sauce and 0.6-0.8 part of cooking wine; J, vacuum freeze drying; K, separation; L, metal detection; and M, first, use of a clean double-layer food grade plastic bag for filling the product, and then sealing; the method has the advantages that: the method retains original nutrition ingredients, colors and tastes of different materials to a greatest degree, greatly improves the product taste and nutrition, is not only conducive to retention of the nutrition ingredients of the product, enhances the rehydration of the product, plays the role of greatly prolonging the shelf life of the product, and is conducive to long-distance transport.

Description

technical field [0001] The present invention relates to the technical field of food preparation methods, more specifically to the technical field of food soup preparation methods. Background technique [0002] Fungus, also known as black fungus, light fungus. Fungus is hailed by nutritionists as "the meat of vegetarians" and "the king of vegetarians". Every 100 grams of dried fungus contains 97.4 mg of iron, which is 34 times higher than spinach, which has the highest iron content among green leafy vegetables. Among the meat and vegetable foods, iron content is the highest. Fungus contains vitamin K, calcium, magnesium and other minerals and adenosine substances, which can inhibit platelet aggregation, reduce blood clots, prevent thrombosis, and prevent atherosclerosis and coronary heart disease. Black fungus also contains a large amount of polysaccharides and lecithin, which can remove excess fat in blood vessels and prevent fat deposition on blood vessel walls, thereby p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/28A23L23/10
CPCA23B7/024A23L23/10A23L31/00A23V2002/00A23V2300/10
Inventor 程世伦
Owner ZHONGXIANG XINGLI FOOD
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