Processing technology of pumpkin needle-mushroom soup

Abstract

The invention discloses a processing technology of pumpkin needle-mushroom soup, and relates to the field of food processing. The pumpkin needle-mushroom soup processed by the processing technology iseasy to process, low in cost, and significant in the effects of lubricating the intestines and dispelling toxins. The processing technology of the pumpkin needle-mushroom soup comprises the followingsteps: 1) performing pretreatment on pumpkins, namely to remove seeds and pulp from pumpkins, carry out thorough washing, and cut the washed pumpkins into blocks of which the length is 2-5cm, the width is 2-5cm and the height is 1-3cm for standby application; 2) performing pretreatment on needle mushrooms, namely to soak needle mushrooms in clean water for 8-10 minutes, fish the soaked needle mushrooms out, carry out thorough washing, and drain the washed needle mushrooms at normal temperature for standby application; 3) performing pretreatment on pea pods, namely to thoroughly wash pea pods,and cut the washed pea pods into shreds of which the width is 0.5-1cm; 4) performing pretreatment on auxiliary materials, namely to cut scallion, ginger, hemp seeds, rheum officinale, immature orangefruits and cortex magnoliae officinalis into dices, and carry out uniform mixing; 5) cooking the pumpkins; 6) cooking the needle mushrooms; and 6) cooking the pea pods. The pumpkin needle-mushroom soup processed by the processing technology has the advantages of being simple in processing process, easy to implement, convenient to eat, low in cost and so on.

Description

technical field [0001] The invention relates to the field of food processing. Background technique [0002] With the continuous development of society and fast-paced lifestyles, people often suffer from gastrointestinal disorders due to daily routines or abnormal diet; high work pressure and lack of sleep in a short period of time may also cause qi deficiency and indigestion. In this regard, many health foods for moistening intestines and detoxification have appeared in the prior art; however, these health foods have the disadvantages of inconvenient purchase and eating, difficult processing and high cost. Contents of the invention [0003] Aiming at the above problems, the present invention proposes a processing technology of pumpkin Flammulina velutipes soup which is easy to process, low in cost and has a remarkable effect of moistening intestines and detoxifying. [0004] Technical scheme of the present invention is: process according to the following steps: [0005] ...