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Longevity mushroom edible fungus soup and method for producing the same

A technology of edible mushroom soup and production method, which is applied in application, food preparation, food science, etc., can solve the problems of insufficient fragrance and limited umami taste, and achieve the effects of soft and refreshing mushroom body, delicious taste, and improving human immunity

Inactive Publication Date: 2008-12-24
MAANSHAN ANKANG FUNGUS IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the field of food, especially in the scope of the development and utilization of edible fungi, there are not many products dedicated to making soup. Even if there is a single edible fungus or two or three kinds of edible fungi, the umami taste is limited and the fragrance is insufficient, and it has never been used. Professional soup products made by mixing rare edible mushrooms, pork chops, steaks, etc.

Method used

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Examples

Experimental program
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Embodiment Construction

[0023] 1) Ingredients formula: bowling mushrooms: fresh bowling mushrooms just picked from the base; other edible fungi: fresh mushrooms just picked from the base, unopened or small in diameter. Flammulina velutipes is less than 1cm, and true Shimeji mushrooms are less than 1.2cm. The diameter of Bailing Mushroom is less than 3cm; pork ribs, short ribs, and old duck are qualified, spices, salt, MSG, I+G. The weight of each raw and auxiliary material is as follows:

[0024] Bowling Mushroom: 50kg Flammulina: 10kg

[0025] Bailing Mushroom: 20kg True Shimeji Mushroom: 20kg

[0026] Pork ribs: 3.5kg Short ribs: 3.5kg

[0027] Husband duck: one (about 2.5kg) cinnamon: 50g

[0028] Pepper: 40g star anise: 50g

[0029] Clove: 35g Ginger: 1.2kg

[0030] Water: 150kg table salt: 2.5kg

[0031] MSG: 550g I+G: 100g

[0032] The specific production method is as follows:

[0033] The raw materials are added in the amount specified in the above formula.

[0034] Wash the fresh aged mushrooms i...

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Abstract

The invention discloses bowling mushroom edible fungi soup and a production method thereof; the method is mainly characterized in that bowling mushroom, golden mushroom, beech mushroom and Bailing mushroom are first cleaned and sorted; and then pork loin, beef ribs and a duck are boiled into soup; pre-treated edible fungi and mushroom are weighed by the capacity of every package; the boiled soup is added in, and the product is sealed; high-pressure sterilization is conducted to the sealed packaged product, and then the product is coded, packaged after being cooled and put into a warehouse. The bowling mushroom edible fungi soup produced by the method is incomparably fresh and fragrant, not only has the unique freshness of mushrooms but also has the freshness of animal meat and bone; the mushrooms are tender, tasty, refreshing, nutritious, delicious, fresh and fragrant, have the function of health care, and are rare excellent products in food.

Description

Technical field [0001] The invention relates to an edible fungus food and a production method thereof, in particular to a bowling mushroom edible fungus soup and a production method thereof. Background technique [0002] In the food field, especially in the development and utilization of edible fungi, special soup products are rare, that is, there are single edible fungi or two or three types of edible fungi, which have limited umami taste and insufficient fragrance, and have never been used in multiple types. Professional soup products developed by mixing rare edible fungi, pork chops, steaks, etc. Summary of the invention [0003] The purpose of the present invention is to provide a refreshing, nutritious, delicious and health-care function of bowling mushroom edible fungus soup and its production method. [0004] The bowling mushroom edible fungus soup and its production method of the present invention include: [0005] 1) Weight components of raw and auxiliary materials used...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/39A23L1/01A23L1/29A23L31/00A23L33/10
Inventor 殷坤才谢敏沈翔
Owner MAANSHAN ANKANG FUNGUS IND
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