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Wild mushroom soup base

A wild mushroom and soup technology, applied in the field of wild mushroom soup, can solve the problems of side effects of medicines and health care products, unsuitable consumption standards, cumbersome production process, etc., and achieve easy absorption, improve human immunity, and rich compound aroma Effect

Inactive Publication Date: 2018-02-09
CHENGDU TIANLU FUNGI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Now there are many kinds of medicines and health care products on the market to improve human immunity. The production process is cumbersome and expensive, which is not suitable for everyone’s consumption standards and is not easy to promote. Moreover, some medicines and health care products have side effects and cause damage to the human body. Currently on the market There is an urgent need for a wild mushroom soup formula that is pure natural, eco-friendly, non-toxic and has no side effects, and can effectively improve human immunity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of wild mushroom soup stock, it is characterized in that: it is made by the raw material of following weight ratio, 85 parts of concentrated bone broths, 15 parts of salt, 30 parts of morel mushrooms, 20 parts of matsutake mushrooms, black tiger palm 20 servings, 20 servings of tea tree mushroom, 20 servings of rehmannia, 7 servings of delicious boletus, 20 servings of medlar, 20 servings of oyster mushroom, 20 servings of plain mushroom, 20 servings of hericium erinaceus, 7 servings of old man’s head mushroom, 20 servings of truffle , 20 parts of dried fungus, 20 parts of black sesame, 20 parts of Polygonum multiflorum, 3 parts of white fungus.

Embodiment 2

[0014] A wild mushroom soup, characterized in that: it is made of the following raw materials in weight ratio, 80 parts of concentrated bone broth, 10 parts of salt, 20 parts of morel mushrooms, 10 parts of matsutake mushrooms, black tiger palm 10 parts, 10 parts tea tree mushroom, 10 parts raw rehmannia, 5 parts delicious boletus, 10 parts medlar, 10 parts oyster mushroom, 10 parts mushroom, 10 parts hericium erinaceus, 5 parts old man's head mushroom, 10 parts truffle , 10 parts of dried fungus, 10 parts of black sesame, 10 parts of Polygonum multiflorum, 1 part of white fungus.

Embodiment 3

[0016] A kind of wild mushroom soup stock, it is characterized in that: it is made of the raw material of following weight ratio, 90 parts of concentrated bone broth, 20 parts of salt, 35 parts of morel mushrooms, 30 parts of matsutake mushrooms, black tiger palm 30 servings, 30 servings of tea tree mushroom, 30 servings of rehmannia, 9 servings of delicious boletus, 30 servings of medlar, 30 servings of oyster mushroom, 30 servings of plain mushroom, 30 servings of hericium erinaceus, 9 servings of old man’s head mushroom, 30 servings of truffle , 30 parts of dried fungus, 30 parts of black sesame, 30 parts of Polygonum multiflorum, 5 parts of white fungus.

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PUM

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Abstract

The invention relates to a wild mushroom soup, which belongs to the technical field of food, and is characterized in that it is made of the following raw materials in the weight ratio: 80-90 parts of concentrated bone broth, 10-20 parts of salt, morel mushroom 20-35 servings, 10-30 servings of matsutake mushroom, 10-30 servings of black tiger palm, 10-30 servings of tea tree mushroom, 10-30 servings of raw rehmannia, 5-9 servings of delicious boletus, 10-30 servings of wolfberry , 10‑30 parts of oyster mushroom, 10‑30 parts of mushroom, 10‑30 parts of hericium erinaceus, 5‑9 parts of old man’s head mushroom, 10‑30 parts of truffle, 10‑30 parts of dry mushroom, 10‑30 parts of black sesame , Polygonum multiflorum 10‑30 parts, tremella 1‑5 parts. The beneficial effects of the invention are: selection of raw materials, scientific formula, delicious taste, sweet and refreshing, long aftertaste, convenient storage, easy absorption by human body, and effective improvement of human immunity.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a wild mushroom soup stock. Background technique [0002] Living in today's cities, the health of each of us is vulnerable to many threats, including air pollution, water pollution, environmental pollution, work pressure, economic pressure, bacteria and viruses, improper diet, it is really disturbing! All these are harmful Health factors usually lead to inability to concentrate, memory loss, frequent burnout, and premature aging. [0003] Now the "white-collar" class and some people who take mental work as their occupations have a relatively high mental pressure, which makes the mental pressure accumulate for a long time, and the brain is overloaded, which leads to brain fatigue, which leads to decreased immunity, weakness, dizziness and eyesight. Heart palpitations, shortness of breath, insomnia, forgetfulness, decreased immunity, and susceptibility to colds and epidemics. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00A23V2002/00A23V2200/324
Inventor 石代勇
Owner CHENGDU TIANLU FUNGI
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