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Dandelion and bolete mixed mushroom soup base for clearing heat and removing toxicity and preparation method of dandelion and bolete mixed mushroom soup base

A heat-clearing and detoxifying, boletus technology, applied in food preparation, application, food science and other directions, can solve the problems of inability to meet market demand, inability to benefit human body, single type of fungi, etc., and achieve easy processing and manufacturing, processing lines The effect of short, advanced production technology

Inactive Publication Date: 2017-08-11
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 of the edible fungus soups on the market are made of artificially cultured bacteria and food additives. The types of fungi are single and the taste is single, which cannot be good for the human body, and some even damage human health. to satisfy the market's needs

Method used

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  • Dandelion and bolete mixed mushroom soup base for clearing heat and removing toxicity and preparation method of dandelion and bolete mixed mushroom soup base

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A dandelion heat-clearing and detoxifying boletus mixed mushroom soup is characterized in that it is made from the following raw materials in parts by weight: Dandelion 10-20 Servings, Gentiana 5-15 Servings, Perrin 10-16 Servings, August 8-12 Servings, Tortoiseshell 10-16 Servings, Xiangfu 5-9 Servings, Smilax glabra 4 -15 Servings, Solidago 5-10 Servings, 15-25 servings of boletus, 10-15 servings of black fungus, 10-15 servings of Maitake mushroom, 5-12 servings of green onion, 3-8 servings of garlic, 12-18 servings of tapioca starch, 5-7 servings of salt , 2-4 parts of oat flour, 3-5 parts of ginger, 2-3 parts of star anise.

[0027] The preferred parts by weight of the raw materials are: Dandelion 15 Servings, Gentiana 10 Servings, Perrin 12 Servings, August 10 Servings, Tortoiseshell 12 Servings, Xiangfu 7 Servings, Tuckahoe 8 Servings, Solidago 7 Servings, 20 porcini mushrooms, 13 black fungus, 13 maitake mushrooms, 9 green onion slice...

Embodiment 2

[0035] The edible method of the present invention: The soup of the present invention can be directly put into the pot and boiled to make soup for 3-5 minutes, and the required ingredients are added after the water is boiled to facilitate the taste; the soup of the present invention can also be used for porridge, The jellyfish meat powder granules and onion granules can effectively increase the mouthfeel; the soup of the invention can also be used as a hot pot soup to increase the taste of fungi and increase the mouthfeel.

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Abstract

The invention discloses a dandelion and bolete mixed mushroom soup base for clearing heat and removing toxicity and a preparation method of the dandelion and bolete mixed mushroom soup base. The dandelion and bolete mixed mushroom soup base is characterized by being prepared from the following raw materials in parts by weight: dandelions, radix gentianae macrophyllae, fortune eupatorium herbs, fiveleaf akebia fruits, hawksbill turtle shells, rhizoma cyperi, glabrous greenbrier rhizomes, common goldenrod herb, bolete, black fungus, grifola frondosa, garlic, green Chinese onions, fresh ginger, tapioca starch, table salt, oat flour and star anises, and is prepared through the following working procedures of performing cleaning, treating the raw materials, performing mixing, performing impurity removal, performing sterilization, performing bagging and the like. The dandelion and bolete mixed mushroom soup base is fresh and delicious in flavor, and convenient to store, and has the effects of clearing heat and removing toxicity. The preparation technology is simple, and the dandelion and bolete mixed mushroom soup base is hygienic.

Description

Technical field [0001] The invention relates to the technical field of food health care, in particular to a dandelion heat-clearing and detoxifying boletus mixed mushroom soup. Background technique [0002] Fungus soup is the first choice for health preservation. Drinking a bowl of fungus soup in the cold early spring or cold wind in the midwinter will 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. It can regulate human functions and enhance immunity during the spring and summer season when the Yang Qi rises. It has extremely high edible and medicinal value. . The cellulose content of wild fungus far exceeds that of ordinary vegetables and contains a variety of amino acids. It is a strong alkaline crude fiber food. Europeans call mushrooms "plant meat", and Americans even call mushrooms "God's food." [0004] Mushrooms can also cure leukopeni...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/29
CPCA23V2002/00
Inventor 施洋
Owner HARBIN HAOTUO BIOLOGICAL SCI & TECH DEV
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