Convenient edible mushroom soup with efficacies of clearing away lung and reducing blood lipid and preparation method of convenient edible mushroom soup
An edible fungus and convenient technology, which is applied in the field of food processing to achieve the effects of reducing pickling time, inhibiting denaturation and improving cell permeability
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Embodiment 1
[0035] An edible fungus instant soup with the effect of clearing the lungs and lowering fat is prepared by the following method:
[0036] (1) After soaking 40 parts of dried fungus, steam blanch the soaked fungus for 4 minutes, wash 83 parts of fresh oyster mushroom, 90 parts of Pleurotus eryngii, 100 parts of Agaricus bisporus, 60 parts of white jade mushroom, and 90 parts of Flammulina velutipes. After soaking and washing 7 parts of elm fungus, steam blanching for 2 minutes, 30 parts of fresh green asparagus, 40 parts of spinach, and 70 parts of carrots are steam blanched for 60 seconds, then cooled rapidly, and 5 parts of Cordyceps militaris are soaked in room temperature water for 10 minutes;
[0037] (2) Cut the cooled fungus into strips with a width of 2 mm, cut oyster mushrooms into thin slices with a thickness of 2-3 mm, cut Pleurotus eryngii, Agaricus bisporus, and elm fungus into thin slices with a thickness of 1-2 mm, enoki mushroom, Cut white jade mushroom into lon...
Embodiment 2
[0045] An edible fungus instant soup with the effect of clearing the lungs and lowering fat is prepared by the following method:
[0046] (1) After soaking 43 parts of dried fungus completely, steam the soaked fungus for 5 minutes, wash 95 parts of fresh oyster mushroom, 60 parts of Pleurotus eryngii, 60 parts of Agaricus bisporus, 90 parts of white jade mushroom, and 74 parts of Flammulina velutipes. After soaking and washing 6 parts of elm fungus, steam blanching for 3 minutes, 40 parts of fresh green asparagus, 30 parts of spinach, and 78 parts of carrots are steam blanched for 75 seconds, then cooled rapidly, and 8 parts of Cordyceps militaris are soaked in room temperature water for 10 minutes;
[0047] (2) Cut the cooled and blanched fungus into strips with a width of 2 mm, cut the oyster mushroom into thin slices with a thickness of 2-3 mm, and cut the king oyster mushroom, bisporus mushroom, and elm into 1-2 mm thick slices Thin slices, cut Flammulina velutipes and whi...
Embodiment 3
[0053] An edible fungus instant soup with the effect of clearing the lungs and lowering fat is prepared by the following method:
[0054] (1) After soaking 45 parts of dried fungus completely, steam the soaked fungus for 6 minutes, wash 73 parts of oyster mushroom, 70 parts of Pleurotus eryngii, 78 parts of Agaricus bisporus, 100 parts of white jade mushroom, and 80 parts of Flammulina velutipes. After soaking and washing 9 parts of elm fungus, steam blanching for 4 minutes, 50 parts of fresh green asparagus, 50 parts of spinach, and 60 parts of carrot are steam blanched for 90 seconds, then cooled rapidly, and 10 parts of Cordyceps militaris are soaked in room temperature water for 10 minutes;
[0055] (2) Cut the cooled fungus into strips with a width of 2 mm, cut oyster mushrooms into thin slices with a thickness of 2-3 mm, cut Pleurotus eryngii, Agaricus bisporus, and elm fungus into thin slices with a thickness of 1-2 mm, enoki mushroom, Cut white jade mushroom into long ...
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