Edible mushroom nourishing soup, and its prodn. method

A production method and technology for edible fungi, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of single form and bland taste of edible fungi deep-processed products, and achieve good nutritional and nourishing functions, delicious taste, and the effect of improving immunity.

Inactive Publication Date: 2006-03-29
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing edible fungus deep-processing products have a single form and taste flat; convenient edible fungus deep-processing products that adapt to the fast-paced life of the society are currently the subject of urgent development; the convenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 100 kilograms of edible fungi nutritious soup product and production method thereof

[0017] An edible fungus nutritious soup product is composed as follows by weight percentage: 80 kg of edible fungus fruiting body enzymatic solution, 1 kg of Flammulina velutipes fruiting body, 1 kg of Morchella fruiting body, 5 kg of Tremella fungus fruiting body, 0.1 kg of Cordyceps sinensis mycelium powder, wolfberry 0.2 kg of chicken, 12.3 kg of clear chicken soup.

[0018] The preparation steps of the product in this example are as follows: take 2 kg each of the fruiting bodies of Lentinus edodes, Ganoderma lucidum, Morchella, Grifola frondosa, and Pteris chinensis, crush them with a grinder, and then mix them with water at a ratio of 1:7. Finally, use a colloid mill for further pulverization, adjust the gap between the colloid mill stator and the rotor to 80-100 microns, and crush the fruit body pulverization liquid; then adjust the temperature of the edible fungus f...

Embodiment 2

[0023] Embodiment 2 100 kilograms of edible fungi nutritious soup product and production method thereof

[0024] An edible fungus nutritious and nourishing soup product is composed as follows by weight percentage: 51.9 kg of edible fungus fruiting body enzymatic solution, 3 kg of Flammulina velutipes fruiting body, 2 kg of Morchella fruiting body, 1 kg of Ulmus fungus fruiting body, 1 kg of Tremella fungus fruiting body, Cordyceps sinensis Mycelium powder 0.5 kg, medlar 0.6 kg, clear chicken soup 40 kg.

[0025] The preparation steps of the product in this example are as follows: take 5 kg of mushroom fruiting bodies, mix them with water at a ratio of 1:12, and then process them with a colloid mill. Broken; then adjust the temperature of the edible fungus fruiting body crushing liquid to 65°C, pH 6.5, and add three mixed enzymes of cellulase, β-glucanase and neutral protease to the mixed liquid, and the mixed enzyme accounts for the weight of the edible fungal fruiting body cr...

Embodiment 3

[0028] Embodiment 3 100 kilograms of edible fungus nutritious soup products and production methods thereof

[0029] A kind of edible fungus nutritious and nourishing soup product is composed as follows by weight percentage: 71.8 kg of edible fungus fruiting body enzymolysis solution, 2 kg of Flammulina velutipes fruiting body, 3 kg of Morchella fruiting body, 1 kg of Ulmus fungus fruiting body, 2 kg of Cordyceps sinensis mycelium powder, Lycium barbarum 0.2 kg, clear chicken soup 20 kg.

[0030] The preparation steps of the product of the present invention are as follows: take 1.5 kilograms of mushroom fruiting bodies, Ganoderma lucidum fruiting bodies, Grifola frondosa fruiting bodies, and Morchella fruiting bodies each 1.5 kg and pulverize them with a pulverizer, then mix them with water at a ratio of 1:13, and then use a colloid mill treatment, adjust the gap between the colloid mill stator and the rotor to be 80-100 microns, and crush the fruiting body crushing liquid; the...

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PUM

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Abstract

A nutritive and tonic soup for improving immunity is prepared through breaking the sporophores of edible fungus, adding enzyme mixture, enzymolyzing, heating for deactivating enzyme, adding auxiliary, homogenizing, mixing it with said sporophores, quantitative packing and sealing.

Description

technical field [0001] The invention belongs to the field of edible fungus processing, and in particular relates to edible fungus nutritious soup and a production method thereof processed with edible fungus sporocarp as the main raw material. technical background [0002] The edible history of the Chinese people for thousands of years has confirmed the good edible and nourishing health functions of edible mushrooms. Edible fungi contain protein, sugar, vitamin E, vitamin B 1 , Vitamin B 2 , calcium, phosphorus, iron, zinc and other trace elements and most of the amino acids necessary for the human body. [0003] There are many types of edible fungi in nature, and the representative edible fungi that have been verified by human consumption history include Cordyceps sinensis, shiitake mushrooms, morels, enoki mushrooms, white fungus, and ulm fungus. Moreover, each edible fungus has different nutritional and health functions. For example, Cordyceps sinensis has always been ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/39A61K36/06A23L31/00
Inventor 蔡永峰岳国海李绩程池黄宇彤
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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