Preparation method for pholiota nameko soup

Abstract

The invention relates to a preparation method for pholiota nameko soup. The preparation method comprises the following steps: firstly, pholiota nameko raw materials are poured into a rinsing machine to be rinsed; then, the raw materials are crushed in a crushing machine, the raw materials are made into particles by a chip making machine, and the particulate raw materials enter a pulping machine to be formed into pholiota nameko pulp; then, the pholiota nameko pulp is decocted in a soup cooking machine for 3-6 hours to be made into the pholiota nameko soup; then the pholiota nameko soup is canned and disinfected; and the canned pholiota nameko soup can be packed in boxes after the pholiota nameko soup is qualified through inspection on an inspection platform. The preparation method solves the difficult problem that pholiota nameko is in a good harvest but the income is not high, solves the problem of unnecessary economic losses to people due to the situation that the pholiota nameko is decomposed because the pholiota nameko is difficult to store, solves the problem that pholiota nameko scrap resources are seriously wasted, improves the utilization rate of pholiota nameko scraps, and increases the additional value of the pholiota nameko; the pholiota nameko soup is convenient to carry and convenient to eat, the purely natural nutritive value of the pholiota nameko is fully utilized, the pholiota nameko soup is more favorable for human bodies to absorb, and the immunocompetence of the human bodies is enhanced. The technology production line is simple, the production efficiency is high, the investment is low, the income is high, the preparation method is economical and practical, the preparation method has a positive effect on environmental protection, and the market prospects are broad, so that the preparation method is suitable for promotion and use.

Description

technical field [0001] The invention relates to the field of mushroom processing, in particular to a method for preparing mushroom soup. [0002] Background technique [0003] The harvest period of Huazi mushroom is short, it is difficult to store, store and transport, and the preservation 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; The usual practice is to throw away the shreds or leftovers of the shiitake mushroom produced by pressing, and the shredded shreds or the leftovers of the shiitake mushroom that are thrown away still contain various rich pure natural nutrients, resulting in a large number of rare Waste of res...

AI Technical Summary

Problems solved by technology

[0003] The harvest period of Huazi mushroom is short, it is difficult to store, store and transport, and the preservation 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; The usual practice is to throw away the shreds or leftovers of the shiitake mushroom produced by pressing, and the shredded shreds or the leftovers of the shiitake mushroom that are thrown away still contain various rich pure natural nutrients, resulting in a large number of rare waste of resources

The discarded shreds or leftovers of Huazi mushroom 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

[0004] 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.

[0005] 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

[0006] 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

[0007] In order to fundamentally solve the problem of high yield and poor harvest of Huazi mushroom, solve the situation that Huazi mushroom is difficult to store and rot and suffer losses, and solve the waste of resources of Huazi mushroom leftovers, in order to make full use of the nutritional value of Huazi mushroom, increase To improve the utilization rate of leftovers and increase the added value, a preparation method of Huazi mushroom soup has been invented, which solves the technical problem that has been difficult to solve for a long time

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