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Yine abrus heat clearing bolete and bacterium soup base and preparation method thereof

A technology for boletus and miscellaneous mushroom soup, which is applied in the directions of food preparation, food ingredients containing natural extracts, food ingredients as taste improvers, etc. problems, to achieve the effect of easy processing and manufacturing, convenient storage, and advanced production technology

Inactive Publication Date: 2015-09-30
HARBIN HAOTUO BIOLOGICAL SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, most edible fungus soups on the market are made of artificial cultured bacteria and food additives. The human body plays a tonic role, and some even damage human health, which cannot meet market demand

Method used

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  • Yine abrus heat clearing bolete and bacterium soup base and preparation method thereof

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Embodiment 1

[0026] A kind of Acacia vine heat-clearing boletus miscellaneous bacteria soup, characterized in that it is made of the following raw materials in parts by weight: 10-20 parts of Acacia vine, 5-15 parts of Adenophora chinensis, 10-16 parts of pine nuts , 8-12 parts of jujube, 10-16 parts of plantain oil, 5-9 parts of ginkgo root, 4-15 parts of yellow quail, 5-10 parts of Baiyao decoction, 15-25 parts of boletus, 10- 15 parts, 10-15 parts of maitake mushroom, 5-12 parts of onion slices, 3-8 parts of garlic, 12-18 parts of tapioca starch, 5-7 parts of salt, 2-4 parts of oat flour, 3-5 parts of ginger, 2-3 servings of star anise.

[0027] The preferred parts by weight of the raw materials are: 15 parts of Acacia vine, 10 parts of Radix Ginseng, 12 parts of pine nuts, 10 parts of jujube, 12 parts of plantain oil, 7 parts of ginkgo root, 8 parts of yellow quail, 100 parts of fried 7 parts, 20 parts of boletus, 13 parts of black fungus, 13 parts of maitake mushroom, 9 parts of ...

Embodiment 2

[0035] The eating method of the present invention: the soup stock of the present invention can be directly put into the pot and cooked for 3-5 minutes, and the required ingredients are added after the water is boiled, which is convenient and delicious; the soup stock of the present invention can also be used as porridge, The jellyfish powder and onion granules can effectively increase the mouthfeel; the soup stock of the invention can also be eaten as a hot pot soup stock, which increases the fungus taste and mouthfeel.

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Abstract

The invention discloses a yine abrus heat clearing bolete and bacterium soup base and a preparation method thereof. The yine abrus heat clearing bolete and bacterium soup base is characterized by comprising, by weight, yine abrus, radix glehniae, pinenut kernels, axillary choerospondias fruits, juice of Chinese bananas, ginkgo roots, youngia japonica, Chinese gall leaven, boletes, black fungi, grifron maitake, garlic, green onion, ginger, cassava starch, salt, oat flour and anise; all the raw materials are subjected to washing, treating, mixing, impurity removing, sterilizing, bagging and other procedures to be made into the yine abrus heat clearing bolete and bacterium soup base. The yine abrus heat clearing bolete and bacterium soup base is delicious in taste and convenient to store, has the effect of clearing heat and is simpler and more sanitary in preparation process.

Description

technical field [0001] The invention relates to the technical field of food health care, in particular to an acacia vine heat-clearing boletus miscellaneous bacteria soup stock. Background technique [0002] Mushroom soup is the first choice for health preservation. Drinking a bowl of mushroom soup in the slightly chilly early spring or the cold winter can not only warm the body, but also maintain the appearance. [0003] "Shanzhen" is synonymous with wild mushrooms. It contains a variety of amino acids, proteins, vitamins, and minerals. When the yang energy rises in spring and summer, it can regulate human body functions and enhance immunity. It has extremely high edible and medicinal values. . The cellulose content of wild mushrooms far exceeds that of ordinary vegetables, and contains a variety of amino acids. It is a strong alkaline crude fiber food. Europeans regard mushrooms as "plant meat", and Americans even regard mushrooms as "God's food". [0004] Mushrooms can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/29A23L23/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5118A23V2200/314A23V2250/208A23V2200/14A23V2250/21
Inventor 施洋
Owner HARBIN HAOTUO BIOLOGICAL SCI & TECH DEV
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