Processing method of black fungus instant soup

A processing method and technology of black fungus, applied in the field of nutritional and health food, can solve the problems of difficult preservation, storage and transportation, lag in new product production and research and development, lack of sustainable development ability, etc. , the effect of improving immunity

Inactive Publication Date: 2017-05-10
HEILONGJIANG PROV FOREST PROD & SPECIALTY RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the output of black fungus and forest nuts in my country is large, the production methods are backward, and most of them are sold directly as raw materials
Products processed from black fungus are still limited to non-direct import products such as black fungus selected packaging and black fungus compressed blocks, and the production and research and development of new products are still lagging behind, lacking sustainable development capabilities
In addition, black fungus will also cause a lot of loss during processing and transportation, and nuts are often lost and wasted due to moth-eaten deterioration
In particular, some black fungus block processing factories produce screened leftovers-broken black fungus will be thrown away in vain, resulting in a great waste of resources
At the same time, it is inconvenient to eat, and it is not easy to keep fresh, store and transport

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Preparation of black fungus powder

[0042] Take 300 grams of black fungus, select and remove impurities, wash and dry, crush 80 meshes of black fungus powder, add the black fungus powder into hot water at 30°C (the hot water is taken from the total water) at a ratio of 1:10, stir and soak for 3 hours ,spare.

[0043] 2. The total water intake is 10kg

[0044] 3. Bean paste preparation

[0045] Take 1500 grams of red bean, wash it, boil it in water for 3 minutes, add alkali, pour off the alkali solution, wash it with water, add water (taken from the total water) and cook it in a steam bath for 2 hours. Rub vigorously in a 20-mesh stainless steel sieve, smear the bean paste under the sieve, put it into a gauze bag and press out the water, and prepare the bean paste for later use.

[0046] 4. Preparation of glutinous rice flour

[0047] Take 400 grams of dried glutinous rice and superfinely pulverize it to 200 mesh, add it to 50°C hot water (wherein the hot water is ...

Embodiment 2

[0055] 1. Preparation of black fungus powder

[0056] Take 600 grams of black fungus, select and remove impurities, wash and dry, crush 80 meshes of black fungus powder, add the black fungus powder into hot water at 50°C (the hot water is taken from the total water) at a ratio of 1:10, stir and soak for 3 hours ,spare.

[0057] 2. The total water intake is 10kg

[0058] 3. Bean paste preparation

[0059] Take 2500 grams of red bean, wash it, boil it in water for 3 minutes, add alkali, pour off the alkali solution, wash it with water, add water (taken from the total water) and cook it in a steam bath for 2 hours. Rub vigorously in a 20-mesh stainless steel sieve, smear the bean paste under the sieve, put it into a gauze bag and press out the water, and prepare the bean paste for later use.

[0060] 4. Preparation of glutinous rice flour

[0061] Take 600 grams of dried glutinous rice and superfinely pulverize it to 200 mesh, add it to 50°C hot water (wherein the hot water i...

Embodiment 3

[0069] 1. Preparation of black fungus powder

[0070] Take 450 grams of black fungus, select and remove impurities, wash and dry, crush 80 meshes of black fungus powder, add the black fungus powder into hot water at 40°C (the hot water is taken from the total water) at a ratio of 1:10, stir and soak for 3 hours ,spare.

[0071] 2. The total water intake is 10kg

[0072] 3. Bean paste preparation

[0073] Take 2000 grams of red bean, wash it, boil it in water for 3 minutes, add alkali, pour off the alkali solution, wash it with water, add water (taken from the total water) and cook it in a steam bath for 2 hours. Rub vigorously in a 20-mesh stainless steel sieve, smear the bean paste under the sieve, put it into a gauze bag and press out the water, and prepare the bean paste for later use.

[0074] 4. Preparation of glutinous rice flour

[0075] Take 500 grams of dried glutinous rice and superfinely pulverize it to 200 mesh, add it to 50°C hot water (wherein the hot water i...

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PUM

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Abstract

The invention relates to a processing method of a forest product, namely black fungus instant soup. The black fungus instant soup is prepared from black fungus, sticky rice, red beans, hazelnuts, pine nuts, food gum and the like, has the advantages of low technical requirements, low basic investment, low price and easiness in acceptance, approval and enjoyment by common consumers, and realizes a food therapy healthcare effect. As convenient and fast food, the black fungus instant soup combines the healthcare effects and nutrition ingredients of traditional sheep soup food and integrates the unique nutritional healthcare effects of forest specialties such as black fungus, hazelnuts and pine nuts; and by long-term eating, the black fungus instant soup realizes the effects of reducing fat and losing weight, strengthening the heart and invigorating the lung, invigorating the spleen and promoting appetite, strengthening intelligence and restoring consciousness, promoting metabolism, prolonging life, resisting diseases, improving immunity, delaying senescence and the like.

Description

technical field [0001] The invention relates to nutrition and health food, in particular to a method for processing black fungus instant food. Background technique [0002] Black fungus is a traditional edible fungus. It is not only a precious mountain delicacy, but also has nutritional and health benefits. It is favored by the public and nutrition experts. It is one of the main fungi foods that are indispensable for people's healthy diet. However, black fungus needs to be prepared with water in advance when eating, which is very inconvenient to eat. [0003] Pine nuts and hazelnuts have high nutritional and health value. The main components are unsaturated fatty acids, which can soften arteries, eliminate cholesterol deposits, promote blood circulation, prevent thrombosis, enhance physiological activity, improve disease immunity, and anti-aging functions. Carotenoids, vitamins, calcium, phosphorus, iron, etc. in the ingredients are indispensable for human growth and devel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L31/00A23L33/10A23L11/00A23L7/10A23L25/00
CPCA23V2002/00A23V2200/12A23V2200/16A23V2200/14A23V2200/30A23V2200/332A23V2200/314A23V2200/32A23V2200/322A23V2200/324A23V2200/302
Inventor 么宏伟申世斌赵凤臣佟立君胡伟付婷婷冯磊刘刚韩书昌吴洪军谢晨阳楚玉南白旭张学义
Owner HEILONGJIANG PROV FOREST PROD & SPECIALTY RES INST
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