Method for preparing mushroom soup bag from mushrooms and cordyceps militaris
Through a fully automated production line and visual recognition system, the problem of inconvenient addition of Cordyceps sinensis in mushroom soup buns is solved, the nutritional value and product stability are improved, and efficient automated production and quality control are achieved.
Patent Information
- Application Number
- CN202510776393.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-11
- Publication Date
- 2025-08-26
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing mushroom soup buns are not convenient to add Cordyceps to the filling during the preparation process, resulting in a decrease in nutritional value.
The fully automatic bubble cleaning machine and spraying equipment are used to clean mushrooms and Cordyceps sinensis, the filling is fryed with planetary stir-frying pan, the dough is made by automatic dough machine, the automatic filling machine seals, combined with the visual identification system to detect defects, secondary proofing and steaming, and finally quickly freeze and store to ensure product quality.
It has improved the nutritional value of mushroom soup buns, improved the comprehensive nutritional level of mushrooms and Cordyceps sinensis, enhanced antioxidant and immune regulation functions, achieved efficient and automated production, and reduced waste rate and risk of microbial contamination.
Smart Images
Figure CN120531086A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a method for preparing mushroom soup dumplings from mushrooms and Cordyceps militaris. Background Art
[0002] Mushroom soup dumplings are typically steamed buns filled with various edible fungi. These dumplings are not only delicious but also nutritious, as mushrooms are rich in protein, vitamins, and minerals. To make them, fresh or dried mushrooms are washed and chopped. Tofu or vermicelli noodles are also added for texture and flavor. These ingredients are then mixed with seasonings to create the filling. The wrapper is made from fermented flour, wrapped around the filling, and then steamed.
[0003] During the preparation of existing mushroom soup dumplings, it is inconvenient to add Cordyceps militaris into the filling, which reduces the nutritional value of the mushroom soup dumplings. Summary of the Invention
[0004] The object of the present invention is to provide a method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris, which has the advantage of high nutritional value and solves the problem that in the preparation process of existing mushroom soup dumplings, Cordyceps militaris is inconvenient to add the filling, thereby reducing the nutritional value of the mushroom soup dumplings.
[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing mushroom soup with mushrooms and Cordyceps militaris, comprising the following steps:
[0006] S1. Raw material pretreatment: using a fully automatic bubble cleaning machine and a spraying device to perform multiple cleaning on the mushrooms and Cordyceps militaris. The mushrooms are one or more of dried shiitake mushrooms, dried oyster mushrooms, and dried enoki mushrooms.
[0007] S2. Stir-fry the fillings: Pour vegetable oil into a planetary stirring wok, heat the vegetable oil, add the processed raw materials into the planetary stirring wok and stir-fry, and add seasonings to season the fillings during the stir-frying process;
[0008] S3. Dough making: Pour the dough ingredients into an automatic dough mixer, which kneads the dough continuously or intermittently to form a smooth and elastic dough. The dough is then placed in a constant temperature and humidity fermentation chamber at a fermentation temperature of 30-35° C., a fermentation humidity of 75-80%, and a fermentation time of 45-60 minutes.
[0009] Step 4: Mushroom soup dumpling forming: A fully automatic portioning machine divides the fermented dough into small doughs of predetermined weight. An automatic dough rolling machine forms the small doughs into round dough sheets with a thick center and thin edges. An automatic stuffing machine then quantitatively injects the stir-fried fillings into the round dough sheets, which are then precisely sealed using a bionic robotic arm.
[0010] S5, secondary proofing, the formed buns are conveyed to the secondary proofing room by the conveyor equipment. The proofing temperature inside the secondary proofing room is 32-35℃, the humidity is 75%, and the proofing time is 15-20min;
[0011] S6. Steaming the mushroom soup dumplings: using a continuous steaming line to steam the mushroom soup dumplings after the second proofing. The mushroom soup dumplings are conveyed into a tunnel steamer via a conveyor belt and heated by steam. The steam source is a gas boiler or an electric steam generator. The steam temperature is 100-105° C. and the steaming time is 12-15 minutes.
[0012] S7. Product packaging: Place the steamed mushroom soup bag into a plastic tray, and place the plastic tray and mushroom soup bag inside the packaging bag for sealing. After sealing, freeze it through rapid freezing equipment and freeze it to -20 to -35℃ for low-temperature storage.
[0013] As a preferred method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris of the present invention, after the mushrooms and Cordyceps militaris are washed in S1, they are soaked in a constant temperature soaking tank, and vermicelli and tofu are pretreated. When pretreating the tofu, a press-type tofu dehydrator is used to remove excess water in the tofu to prevent the water from affecting the forming of the dumplings. When pretreating the vermicelli, the vermicelli is first washed and then soaked to reduce the hardness of the vermicelli for subsequent processing. The pretreated mushrooms, Cordyceps militaris, vermicelli and tofu are put into a multifunctional vegetable cutter, which cuts the raw materials into granules, and then pours the granular raw materials into a stirring and mixing device and stirs them into the filling of the mushroom soup dumplings.
[0014] As a preferred method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris of the present invention, the ratio of mushrooms, Cordyceps militaris, vermicelli and tofu is 50:10:30:10.
[0015] As a preferred method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris of the present invention, when adding raw materials and seasonings in S2, they are weighed in advance by an electronic weighing system to control the ratio of raw materials and seasonings, and the fried fillings are sent to an air cooling line or a vacuum cooling machine for rapid cooling to avoid high temperature damaging the dough.
[0016] As a preferred method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris of the present invention, the raw materials for the dough in S3 include the following materials in parts by weight:
[0017] 100-120 parts wheat flour, 50-60 parts water, 0.5-1 part dry yeast, 0.2-0.4 part salt, 0.5-0.9 part sugar.
[0018] As a preferred method for preparing mushroom soup dumplings from mushrooms and Cordyceps militaris of the present invention, in said S4, after the round dough is sealed, a prefabricated mushroom soup dumpling is formed, and after the sealing is completed, the mushroom soup dumpling is transferred to a conveying device. During the process of the mushroom soup dumpling being transferred by the conveying device, a visual recognition system is used to detect defects on the surface of the mushroom soup dumpling. When mushroom soup dumplings with surface defects are detected, unqualified mushroom soup dumplings are selected by a robotic arm, and the defects include surface damage and incomplete sealing.
[0019] As a preferred method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris of the present invention, the secondary proofing room in S5 includes a temperature control system and a humidity control system. The temperature control system heats the air inside the secondary proofing room through a ceramic heating module, and uses a temperature sensor and a thermostat to control the heating temperature. The humidity control system humidifies the inside of the secondary proofing room through an ultrasonic humidification module, and uses a humidity sensor and a humidity controller to control the humidity.
[0020] As a preferred method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris of the present invention, after the mushroom soup dumplings in S6 are steamed, the mushroom soup dumplings are transported to a cooling line, and the cooling line cools the mushroom soup dumplings by natural air cooling or a cold air blower to reduce the temperature of the mushroom soup dumplings to room temperature. After cooling, the mushroom soup dumplings are inspected again using a visual recognition detection system. When it is detected that the mushroom soup dumplings are damaged, leaking stuffing, or deformed, a robotic arm is used to select unqualified mushroom soup dumplings.
[0021] As a preferred method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris of the present invention, the visual recognition detection system includes an image preprocessing module, a feature extraction module, a recognition and classification module, and a decision and control module.
[0022] As a preferred method for preparing mushroom soup dumplings from mushrooms and Cordyceps militaris of the present invention, the image preprocessing module receives the original image data taken by the camera, and performs denoising, contrast enhancement, color space conversion and size adjustment. The processed data is transmitted to the feature extraction module. The feature extraction module uses edge algorithm, corner detection and texture analysis algorithm to extract features in the image. The extracted features are transmitted to the recognition and classification module. The recognition and classification module recognizes and classifies the extracted features and outputs the prediction results of the image content. The prediction results are transmitted to the decision and control module. The decision and control module responds according to the prediction results to trigger the robotic arm to remove products with specific defects.
[0023] Compared with the prior art, the present invention has the following beneficial effects:
[0024] 1. The present invention improves the nutritional value of the mushroom soup dumplings by adding Cordyceps militaris to the mushroom soup dumplings. Cordyceps militaris is rich in protein, amino acids, vitamins and minerals. When combined with mushrooms, it can further improve the comprehensive nutritional level of the mushroom soup dumplings. The active ingredients such as cordycepic acid, cordycepin, polysaccharides and SOD in Cordyceps militaris synergize with β-glucans and polyphenols in mushrooms such as shiitake mushrooms and oyster mushrooms to enhance the overall antioxidant and immunoregulatory functions. Cordyceps militaris polysaccharides can activate immune cells such as macrophages and B lymphocytes, promote the production of immunoglobulins, and when combined with the natural immune active ingredients of mushrooms, help improve the body's disease resistance. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 This is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION
[0026] See also Figure 1 A method for preparing mushroom soup with mushrooms and Cordyceps militaris, comprising the following steps:
[0027] S1. Raw material pretreatment: using a fully automatic bubble cleaning machine and a spraying device to perform multiple cleaning on the mushrooms and Cordyceps militaris. The mushrooms are one or more of dried shiitake mushrooms, dried oyster mushrooms, and dried enoki mushrooms.
[0028] S2. Stir-fry the fillings: Pour vegetable oil into a planetary stirring wok, heat the vegetable oil, add the processed raw materials into the planetary stirring wok and stir-fry, and add seasonings to season the fillings during the stir-frying process;
[0029] S3. Dough making: Pour the dough ingredients into an automatic dough mixer, which kneads the dough continuously or intermittently to form a smooth and elastic dough. The dough is then placed in a constant temperature and humidity fermentation chamber at a fermentation temperature of 30-35° C., a fermentation humidity of 75-80%, and a fermentation time of 45-60 minutes.
[0030] Step 4: Mushroom soup dumpling forming: A fully automatic portioning machine divides the fermented dough into small doughs of predetermined weight. An automatic dough rolling machine forms the small doughs into round dough sheets with a thick center and thin edges. An automatic stuffing machine then quantitatively injects the stir-fried fillings into the round dough sheets, which are then precisely sealed using a bionic robotic arm.
[0031] S5, secondary proofing, the formed buns are conveyed to the secondary proofing room by the conveyor equipment. The proofing temperature inside the secondary proofing room is 32-35℃, the humidity is 75%, and the proofing time is 15-20min;
[0032] S6. Steaming the mushroom soup dumplings: using a continuous steaming line to steam the mushroom soup dumplings after the second proofing. The mushroom soup dumplings are conveyed into a tunnel steamer via a conveyor belt and heated by steam. The steam source is a gas boiler or an electric steam generator. The steam temperature is 100-105° C. and the steaming time is 12-15 minutes.
[0033] S7. Product packaging: Place the steamed mushroom soup bag into a plastic tray, and place the plastic tray and mushroom soup bag inside the packaging bag for sealing. After sealing, freeze it through rapid freezing equipment and freeze it to -20 to -35℃ for low-temperature storage.
[0034] Furthermore, after the mushrooms and Cordyceps militaris are washed in S1, they are soaked in a constant temperature soaking tank, and vermicelli and tofu are pre-processed. When pre-processing the tofu, a press-type tofu dehydrator is used to remove excess water from the tofu to prevent the water from affecting the forming of the buns. When pre-processing the vermicelli, the vermicelli is first washed and then soaked to reduce the hardness of the vermicelli for subsequent processing. The pre-processed mushrooms, Cordyceps militaris, vermicelli and tofu are put into a multi-functional vegetable cutter, which cuts the raw materials into granules, and then pours the granular raw materials into the stirring and mixing equipment and stirs them into the filling of the mushroom soup dumplings.
[0035] Furthermore, the ratio of mushrooms, cordyceps militaris, vermicelli and tofu is 50:10:30:10.
[0036] Furthermore, when adding raw materials and seasonings to S2, they are weighed in advance by an electronic weighing system to control the ratio of the raw materials and seasonings. The fried fillings are sent to an air cooling line or a vacuum cooling machine for rapid cooling to avoid high temperature damaging the dough.
[0037] Furthermore, the raw materials for the dough in S3 include the following materials in parts by weight:
[0038] 100-120 parts wheat flour, 50-60 parts water, 0.5-1 part dry yeast, 0.2-0.4 part salt, 0.5-0.9 part sugar.
[0039] Furthermore, after the round dough is sealed in S4, a prefabricated mushroom soup dumpling is formed. After the sealing is completed, the mushroom soup dumpling is transferred to the conveying equipment. During the process of the conveying equipment transferring the mushroom soup dumpling, the visual recognition system is used to detect defects on the surface of the mushroom soup dumpling. When mushroom soup dumplings with surface defects are detected, unqualified mushroom soup dumplings are selected by a robotic arm. The defects include surface damage and incomplete sealing.
[0040] Furthermore, the secondary proofing room in S5 includes a temperature control system and a humidity control system. The temperature control system heats the air inside the secondary proofing room through a ceramic heating module, and uses a temperature sensor and a thermostat to control the heating temperature. The humidity control system humidifies the inside of the secondary proofing room through an ultrasonic humidification module, and uses a humidity sensor and a humidity controller to control the humidity.
[0041] Furthermore, after the mushroom soup dumplings in S6 are steamed, they are transported to a cooling line. The cooling line cools the mushroom soup dumplings by natural air cooling or a cold air blower, and cools the mushroom soup dumplings to room temperature. After cooling, the mushroom soup dumplings are inspected again using a visual recognition detection system. When it is detected that the mushroom soup dumplings are damaged, leaking stuffing, or deformed, a robotic arm is used to select unqualified mushroom soup dumplings.
[0042] Furthermore, the visual recognition detection system includes an image preprocessing module, a feature extraction module, a recognition and classification module, and a decision and control module.
[0043] Furthermore, the image preprocessing module receives the original image data taken by the camera, and performs denoising, contrast enhancement, color space conversion and size adjustment. The processed data is transmitted to the feature extraction module. The feature extraction module uses edge algorithm, corner detection and texture analysis algorithm to extract features in the image. The extracted features are transmitted to the recognition and classification module. The recognition and classification module recognizes and classifies the extracted features and outputs the prediction results of the image content. The prediction results are transmitted to the decision and control module. The decision and control module responds according to the prediction results to trigger the robotic arm to remove products with specific defects.
[0044] The coordinated use of fully automatic bubble cleaning machines, planetary stirring frying pans, automatic dough mixers, dosing machines, dough rolling machines, and stuffing machines replaces traditional manual operations, significantly shortens the production cycle, achieves continuous production, and meets large-scale industrial needs. The precise control of temperature and humidity in key links such as dough fermentation and secondary proofing ensures consistent quality of each batch of products and avoids fluctuations caused by manual operations.
[0045] The vision system is applied twice, after forming and after steaming, to detect surface damage, incomplete sealing, and leaking fillings of mushroom soup dumplings in real time through image preprocessing, feature extraction, and defect classification. The steps of soaking mushrooms, dehydrating tofu, and softening vermicelli are combined with a multi-functional vegetable cutter for precise cutting to avoid excessive or insufficient moisture in the raw materials affecting the forming and taste of the dumplings, thereby improving product stability. The automated process reduces manual contact and the risk of microbial contamination. The steaming temperature and cooling control ensure thorough sterilization and appropriate taste. The precise weighing system and cutting process reduce raw material waste. The secondary proofing and steaming process optimization reduce the scrap rate. The ceramic heating module and ultrasonic humidification module accurately control the temperature and humidity to avoid energy waste. Steaming combined with rapid freezing extends the shelf life and reduces losses.
[0046] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.
Claims
1. A method for preparing mushroom soup with mushrooms and Cordyceps militaris, characterized in that: The following steps are involved: S1. Raw material pretreatment: using a fully automatic bubble cleaning machine and a spraying device to perform multiple cleaning on the mushrooms and Cordyceps militaris. The mushrooms are one or more of dried shiitake mushrooms, dried oyster mushrooms, and dried enoki mushrooms. S2. Stir-fry the fillings: Pour vegetable oil into a planetary stirring wok, heat the vegetable oil, add the processed raw materials into the planetary stirring wok and stir-fry, and add seasonings to season the fillings during the stir-frying process; S3. Dough making: Pour the dough ingredients into an automatic dough mixer, which kneads the dough continuously or intermittently to form a smooth and elastic dough. The dough is then placed in a constant temperature and humidity fermentation chamber at a fermentation temperature of 30-35° C., a fermentation humidity of 75-80%, and a fermentation time of 45-60 minutes. Step 4: Mushroom soup dumpling forming: A fully automatic portioning machine divides the fermented dough into small doughs of predetermined weight. An automatic dough rolling machine forms the small doughs into round dough sheets with a thick center and thin edges. An automatic stuffing machine then quantitatively injects the stir-fried fillings into the round dough sheets, which are then precisely sealed using a bionic robotic arm. S5, secondary proofing: the formed buns are conveyed to the secondary proofing room by the conveyor equipment. The proofing temperature inside the secondary proofing room is 32-35°C, the humidity is 75%, and the proofing time is 15-20 minutes; S6. Steaming the mushroom soup dumplings: using a continuous steaming line to steam the mushroom soup dumplings after the second proofing. The mushroom soup dumplings are conveyed into a tunnel steamer via a conveyor belt and heated by steam. The steam source is a gas boiler or an electric steam generator. The steam temperature is 100-105° C. and the steaming time is 12-15 minutes. S7. Product packaging: Place the steamed mushroom soup bag into a plastic tray, and place the plastic tray and mushroom soup bag inside the packaging bag for sealing. After sealing, freeze it through rapid freezing equipment and freeze it to -20 to -35℃ for low-temperature storage.
2. The method for preparing mushroom soup with mushrooms and Cordyceps militaris according to claim 1, characterized in that: After the mushrooms and Cordyceps militaris are cleaned in S1, they are soaked in a constant temperature soaking tank, and vermicelli and tofu are pre-treated. When pre-treating the tofu, a press-type tofu dehydrator is used to remove excess water from the tofu to prevent the water from affecting the forming of the buns. When pre-treating the vermicelli, the vermicelli is first cleaned and then soaked to reduce the hardness of the vermicelli for subsequent processing. The pre-treated mushrooms, Cordyceps militaris, vermicelli and tofu are put into a multi-functional vegetable cutter, which cuts the raw materials into granules. The granular raw materials are then poured into a stirring and mixing device and stirred into the filling of the mushroom soup dumplings.
3. The method for preparing mushroom soup with mushrooms and Cordyceps militaris according to claim 2, characterized in that: The ratio of mushrooms, Cordyceps militaris, vermicelli and tofu is 50:10:30:
10.
4. The method for preparing mushroom soup with mushrooms and Cordyceps militaris according to claim 3, characterized in that: When adding raw materials and seasonings in S2, they are weighed in advance by an electronic weighing system to control the ratio of raw materials and seasonings. The fried fillings are sent to an air cooling line or a vacuum cooling machine for rapid cooling to avoid high temperature damaging the dough.
5. The method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris according to claim 4, characterized in that: The raw materials for the dough in S3 include the following materials in parts by weight: 100-120 parts wheat flour, 50-60 parts water, 0.5-1 part dry yeast, 0.2-0.4 part salt, 0.5-0.9 part sugar.
6. The method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris according to claim 5, characterized in that: After the circular dough is sealed in S4, a prefabricated mushroom soup dumpling is formed. After the sealing is completed, the mushroom soup dumpling is transferred to the conveying equipment. During the process of the conveying equipment transferring the mushroom soup dumpling, a visual recognition system is used to detect defects on the surface of the mushroom soup dumpling. When mushroom soup dumpling with defects on the surface is detected, a robotic arm is used to select unqualified mushroom soup dumpling, and the defects include surface damage and incomplete sealing.
7. The method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris according to claim 6, characterized in that: The secondary proofing room in S5 includes a temperature control system and a humidity control system. The temperature control system heats the air inside the secondary proofing room through a ceramic heating module, and uses a temperature sensor and a thermostat to control the heating temperature. The humidity control system humidifies the inside of the secondary proofing room through an ultrasonic humidification module, and uses a humidity sensor and a humidity controller to control the humidity.
8. The method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris according to claim 7, characterized in that: After the mushroom soup dumplings in S6 are steamed, they are transported to a cooling line, which cools them down to room temperature through natural air cooling or a cold air blower. After cooling, the mushroom soup dumplings are inspected again using a visual recognition detection system. When damage, leakage, and deformation of the mushroom soup dumplings are detected, unqualified mushroom soup dumplings are selected using a robotic arm.
9. The method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris according to claim 8, characterized in that: The visual recognition detection system includes an image preprocessing module, a feature extraction module, a recognition and classification module, and a decision and control module.
10. The method for preparing mushroom soup dumplings with mushrooms and Cordyceps militaris according to claim 9, characterized in that: The image preprocessing module receives the original image data taken by the camera and performs denoising, contrast enhancement, color space conversion and size adjustment. The processed data is transmitted to the feature extraction module. The feature extraction module uses edge algorithm, corner detection and texture analysis algorithm to extract features in the image. The extracted features are transmitted to the recognition and classification module. The recognition and classification module recognizes and classifies the extracted features and outputs the prediction results of the image content. The prediction results are transmitted to the decision and control module. The decision and control module responds to the prediction results to trigger the robotic arm to remove products with specific defects.