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Blood glucose-reducing mushroom soup and making method thereof

A technology of mushroom soup and hypoglycemic, which is applied in the functions of food ingredients, food science, application, etc., can solve the problems of unable to maintain blood sugar balance and poor hypoglycemic effect of high blood sugar eaters, and achieve good hypoglycemic effect, good Applying Effects, Maintaining Stable Effects

Inactive Publication Date: 2020-03-06
内蒙古西贝餐饮集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem in the prior art that the overall blood sugar-lowering effect of mushroom soup is not good, which leads to the problem that it cannot maintain the blood sugar balance of high-glycemia eaters, the first object of the present invention is to provide a kind of hypoglycemic mushroom soup to solve the above-mentioned technical problems, It has a good hypoglycemic effect and can maintain the blood sugar balance in the body of high blood sugar eaters

Method used

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  • Blood glucose-reducing mushroom soup and making method thereof
  • Blood glucose-reducing mushroom soup and making method thereof
  • Blood glucose-reducing mushroom soup and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: A kind of mushroom soup for reducing sugar, each component and its corresponding parts by weight are shown in Table 1, and it is obtained through the following steps:

[0045] Step 1, cleaning the young leaves of Coprinus comatus, Pine mushrooms, Tricholoma and Gynostemma pentaphyllum in corresponding parts by weight, and cutting Coprinus comatus, Pine mushrooms and Tricholoma into pieces;

[0046] Step 2, then put the corresponding parts of oil into the pot and heat it up. After the oil temperature reaches 70-80°C, put in the young leaves of Gynostemma pentaphyllum, green onion and ginger, control the temperature at 85°C, stir-fry for 7.5 minutes, and stir-fry to release the aroma , then pour in the water of the corresponding parts by weight, bring to a boil, and cook for 2.5 minutes;

[0047] Step 3: Add Coprinus comatus, Pine mushrooms and Tricholoma to the pot, stir-fry for 7.5 minutes, stir evenly, control the temperature at 85°C, and cook for 13 minu...

Embodiment 2

[0049] Embodiment 2: a kind of hypoglycemic mushroom soup, the difference with embodiment 1 is, comprises the following steps:

[0050] Step 1, cleaning the young leaves of Coprinus comatus, Pine mushrooms, Tricholoma and Gynostemma pentaphyllum in corresponding parts by weight, and cutting Coprinus comatus, Pine mushrooms and Tricholoma into pieces;

[0051] Step 2, then put the corresponding parts of oil into the pot and heat it up. After the oil temperature reaches 70°C, put in the tender leaves of Gynostemma pentaphyllum, spring onion and ginger, control the temperature at 80°C, stir fry for 5 minutes, stir-fry to release the aroma, and then pour Add water of corresponding parts by weight, bring to a boil, and cook for 2 minutes;

[0052] Step 3, add Coprinus comatus, matsutake mushrooms and trichomonas to the pot, stir-fry for 5 minutes, stir evenly, control the temperature at 80°C, and cook for 10 minutes;

[0053] Step 4: Finally, add chicken essence, salt, monosodium ...

Embodiment 3

[0054] Embodiment 3: a kind of hypoglycemic mushroom soup, the difference with embodiment 1 is, comprises the following steps:

[0055] Step 1, cleaning the young leaves of Coprinus comatus, Pine mushrooms, Tricholoma and Gynostemma pentaphyllum in corresponding parts by weight, and cutting Coprinus comatus, Pine mushrooms and Tricholoma into pieces;

[0056] Step 2, then put the corresponding parts of oil into the pot and heat it up. After the oil temperature reaches 80°C, put in the tender leaves of Gynostemma pentaphyllum, green onion and ginger, control the temperature at 90°C, stir-fry for 10 minutes, stir-fry to release the fragrance, and then pour Add the water of corresponding parts by weight, bring to a boil, and cook for 3 minutes;

[0057] Step 3, add Coprinus comatus, matsutake mushrooms and trichomonas into the pot, stir-fry for 10 minutes, stir evenly, control the temperature at 90°C, and cook for 16 minutes;

[0058] Step 4: Finally, add chicken essence, salt, ...

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Abstract

The invention discloses a blood glucose-reducing mushroom soup and a making method thereof, which relate to the technical field of food processing and production, and solves the problem that the bloodsugar balance of a hyperglycemia eater cannot be maintained due to poor blood sugar reducing effect of the mushroom soup. The mushroom soup comprises the following components in parts by weight: 4-8parts of coprinus comatus; 3-6 parts of pine mushroom; 3-6 parts of tricholoma giganteum; 50 to 100 parts of water; 1-2 parts of chicken essence; 2-2.5 parts of salt; 1-2 parts of monosodium glutamate; 2-3 parts of an oil material; 0.2-0.6 part of scallion; 0.1-0.3 part of ginger; 1.5-2.5 parts of sugar materials; and 0.8-1.4 parts of tender gynostemma pentaphylla leaves. The blood glucose-reducing mushroom soup has the good blood glucose reducing effect, can maintain blood glucose balance in bodies of hyperglycemia eaters especially for the hyperglycemia eaters, and has a good eating effect on the whole.

Description

technical field [0001] The invention relates to the technical field of food processing and production, more specifically, it relates to a sugar-reducing mushroom soup and a preparation method thereof. Background technique [0002] Mushroom soup is mainly made of mushrooms, accompanied by meat, such as chicken and beef; vegetables, such as green vegetables, chicken feathers, etc., can also be boiled with appropriate amount of starch to make mushroom soup. [0003] A Chinese invention patent application document with the publication number CN108713722A discloses a fat-reducing and blood-pressure soup and a preparation method thereof, and the blood-fat and blood-pressure soup is made of the following raw materials in proportions by weight: 8-12 parts of seaweed, 50-60 parts of celery, 30-40 parts of tomato, 10-20 parts of fungus, 50-60 parts of mushroom, 20-30 parts of kudzu root, 20-30 parts of hawthorn, 30-40 parts of onion, 5-7 parts of garlic, 2 parts of salt -3 parts, coo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L31/00A23L19/00A23L19/10A23L7/10A23L11/00A23L25/00A23L33/10
CPCA23L23/00A23L31/00A23L19/00A23L19/10A23L7/10A23L11/03A23L11/01A23L25/20A23L33/10A23V2002/00A23V2200/30A23V2200/326A23V2200/328A23V2200/302
Inventor 王文博
Owner 内蒙古西贝餐饮集团有限公司
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