Treatment process for mushroom thick soup

Abstract

The invention discloses a treatment process for mushroom thick soup. The treatment process for the mushroom thick soup is characterized by comprising the following steps: first feeding; secondary feeding; physical and chemical analysis; filling and bagging; disinfecting and packaging. The specific operations are as follows: the first feeding: putting the uniformly ground CMC, xanthan gum, LY008 and sucrose ester into water; the secondary feeding: then putting mushroom paste, umami protein, white pepper powder, skim milk powder, national starch, white granulated sugar, edible salt, monosodium glutamate, low gluten flour; the physical and chemical analysis; the filling and bagging: conducting filling and packaging with aluminum foil bags; the disinfecting: performing disinfecting twice at the temperature of 118 DEG C; and the packaging: wiping the disinfected and fully filled aluminum foil bags and then conducting packaging. According to the treatment process for mushroom thick soup, the mushroom thick soup has high nutritional values and can be eaten quickly, and meanwhile has the effects of improving the body capacity and body vitality.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing technology of mushroom soup. Background technique [0002] With the improvement of people's living standards, people's requirements for food are also increasing, and the requirements for color and fragrance are also increasing. The fruit and vegetable hot drink processing machines sold in the market generally put the materials and water into the cup before starting. The whole process is about 15 minutes after heating, pulverizing and boiling in the body; then open the cover and put in the ingredients and condiments, and then boil or pulverize. Such a process is cumbersome to operate, and it is easy to be burned by boiling water or steam when refilling. In response to market demand, consumers are more inclined to high nutritional value and healthy foods that are beneficial to the body, and at the same time they can be eaten quickly. Contents of the invention [0003] A processi...

AI Technical Summary

Problems solved by technology

Such a process is cumbersome to operate, and it is easy to be burned by boiling water or steam when adding ingredients again. In response to market demand, consumers are more inclined to high nutritional value and healthy foods that are beneficial to the body, and at the same time they can be eaten quickly.