Preparation method of shiitake mushroom soup

A technology of shiitake mushrooms and shiitake mushrooms, applied in the field of food science, can solve the problems of lack of vitamin A and vitamin C, and achieve the effect of rich nutrition, good taste and improved flavor

Active Publication Date: 2017-12-08
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is very little vitamin C in shii

Method used

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  • Preparation method of shiitake mushroom soup

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Example Embodiment

[0009] Example 1

[0010] The preparation method of the mushroom soup is: take 50g of fresh, undamaged and uniform size of mushrooms, take another 20g of fresh carrots and 15g of peeled yam, wash the mushrooms, carrots and yam with water and cut them into 1cm*1cm blocks. The diced mushrooms were blanched in a microwave oven at 300w for 90s, and 5ml of water was added to the mushrooms before microwave blanching to prevent the sample from coking during the microwave process. Add 1000ml of water to the cooking pot. After heating the water to boiling, add the diced carrots, yam, and microwave blanched mushrooms to the cooking pot. Add 5g ginger, 5g green onions and 4g salt to the cooking pot. 120 Heat and boil at ℃. After boiled for 45 minutes, disperse 15g starch in 25mL water and add it to the cooking pot and stir evenly. Continue heating until the broth boils and stop heating. After cooling to room temperature, encapsulate and sterilize to obtain mushrooms. Soup finished product....

Example Embodiment

[0011] Example 2

[0012] The preparation method of the mushroom soup is: take 50g of fresh, undamaged and uniform size of mushrooms, take another 20g of fresh carrots and 15g of peeled yam, wash the mushrooms, carrots and yam with water and cut them into 1cm*1cm blocks. Then, the cut mushrooms were blanched in a microwave device at 300w for 90s, and 5ml of water was added to the mushrooms before the microwave blanching to prevent the sample from coking during the microwave process. Add 1000ml of water to the cooking pot, heat the water to boiling, add the diced carrots, yam, and microwave blanched mushrooms to the cooking pot, add 5g ginger, 5g green onions and 4g salt to the cooking pot, 140 Heat and boil at ℃. After boiled for 45 minutes, disperse 15g starch in 25mL water and add it to the cooking pot and stir evenly. Continue heating until the broth boils and stop heating. After cooling to room temperature, encapsulate and sterilize to obtain mushrooms. Soup finished product...

Example Embodiment

[0013] Example 3

[0014] The preparation method of the mushroom soup is as follows: take 75g of fresh, undamaged and uniform mushrooms, take 30g of fresh carrots, and 20g of peeled yam. Wash the mushrooms, carrots and yam with water and cut them into 1cm*1cm blocks. Then, the cut mushrooms were blanched in a microwave device at 400w for 60 seconds. 5ml of water was added to the mushrooms before the microwave blanching to prevent the sample from coking during the microwave process. Add 1000ml of water to the cooking pot, heat the water to boiling, add the diced carrots, yam, and microwave blanched mushrooms to the cooking pot, add 6g ginger, 4g green onions and 6g salt to the cooking pot, 120 Heat and boil at ℃, after 30 minutes of boiling, disperse 15g starch in 25mL water, add it to the cooking pot and stir evenly, continue heating until the broth boils, stop heating, cool to room temperature, encapsulate and sterilize, and obtain the mushroom fungus Soup finished product.

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Abstract

The invention provides a preparation method of shiitake mushroom soup. The preparation method comprises the following steps: 1) cleaning and slicing shiitake mushrooms and blanching the same for 60-120s in microwave at the power of 300-400W; and2) cleaning and slicing carrots and peeled Chinese yam, mixing the same with the shiitake mushrooms pretreated in the step 1) and adding the mixture into boiled water, heating and decocting the mixture at 80-160 DEG C for 30-90min, adding starch into the decocting system and uniformly mixing the mixture, continuously heating the mixture and stopping heating till boiling and cooling the mixture. The shiitake mushroom soup which is rich in nutrient, moderate in fragrance, relatively good in taste, attractive in color and relatively high in solid matter dissolution rate is prepared by means of a simple method. By blanching the shiitake mushrooms in microwave in a special power environment, bitterness and astringency of the shiitake mushrooms can be removed effectively, and the flavor of the shiitake mushroom soup is improved; by adding a certain amount of Chinese yam and carrots, the obtained shiitake mushroom soup has the functions of reducing blood pressure and blood fat, improving intestinal flora of human body and calming down.

Description

technical field [0001] The invention relates to the technical field of food science, in particular to a preparation method of mushroom soup. Background technique [0002] Lentinus edodes is a fungus of the family Agaricaceae of Basidiomycetes, also known as flower mushroom, Xiangxin, Shiitake, winter mushroom, thick mushroom, and flower mushroom. It is delicious and often used as a bulk raw material for edible dishes. Lentinus edodes is a famous edible fungus in my country, known as "mountain delicacy". It is recorded in ancient Chinese books that shiitake mushrooms "replenish qi and prevent hunger, treat wind and blood, and benefit stomach and food", which can be used to treat headache and dizziness. Modern research has proved that shiitake mushrooms are rich in protein and dietary fiber, low in fat, and rich in mineral elements and vitamins, such as calcium, phosphorus, iron, vitamin B1, vitamin B2, and niacin. Shiitake mushrooms are also rich in provitamin D (ergosterol...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L19/00A23L19/10A23L23/00A23L31/00A23L33/00
CPCA23V2002/00A23L5/21A23L19/01A23L19/10A23L23/00A23L31/00A23L33/00A23V2200/326A23V2200/3262A23V2200/32
Inventor 赵立艳李标胡秋辉李程洁陈双阳
Owner NANJING AGRICULTURAL UNIVERSITY
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