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Technology for producing red bean and white fungus broth

A production process, the technology of white fungus soup, applied in the fields of application, food preparation, food science, etc., can solve the problems of affecting human body absorption, destroying white fungus cell tissue, coking, etc., and achieve the effect of high nutritional value

Inactive Publication Date: 2013-03-27
江苏卡迪诺节能保温材料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tremella is a good product for nutrition and nourishment. It is a tonic for strengthening the body and can also enhance the immunity of the human body. The existing method of making tremella soup is to wash the tremella and add water to boil. The cooking time is long, and the high temperature cooking time is long. It will destroy the cell tissue of Tremella, the active ingredient polysaccharide of Tremella extract will be burnt, the color of Tremella soup will gradually become darker, and the spatial structure of collagen in Tremella will change under high temperature, which will affect the absorption of it by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The production technology of red bean white fungus soup comprises the following steps:

[0014] a. Wash the white fungus, put the washed white fungus into the pot, add papain, then add water twice as much as the white fungus, and enzymatically hydrolyze for 10 minutes at a temperature of 40°C, heat the water to boiling, and set aside;

[0015] b. Mix 10 grams, 30 grams and 5 grams of peanut kernels, red beans and lotus root powder, wash them together, soak them for 8 hours, dry them, put them in a pot and fry until cooked, then grind them into granules;

[0016] c. Put the fried and ground peanuts, red beans and lotus root powder into the white fungus, cook for 5 minutes on low heat, then add 5 grams of sweet-scented osmanthus and 3 grams of sucrose, and simmer until fully cooked, and let cool. Carry out vacuum sterilization again, and seal packing.

Embodiment 2

[0018] The production technology of red bean white fungus soup comprises the following steps:

[0019] a. Wash the white fungus, put the washed white fungus into the pot, add papain, and then add 2.5 times the amount of water of the white fungus, enzymatically hydrolyze for 20 minutes at a temperature of 45°C, heat the water to boiling, and set aside;

[0020] b. Mix peanut kernels, red beans and lotus root starch into 15 grams, 35 grams and 7 grams, wash them together, soak them for 9 hours, dry them, put them in a pot and fry until cooked, and then grind them into granules;

[0021] c. Put the fried and ground peanuts, red beans and lotus root powder into white fungus, cook for 7 minutes on low heat, then add 7 grams of sweet-scented osmanthus and 4 grams of xylitol, and simmer until fully cooked, and let it dry Cool, then carry out vacuum sterilization, and seal the package.

Embodiment 3

[0023] The production technology of red bean white fungus soup comprises the following steps:

[0024] a. Wash the white fungus, put the washed white fungus into a pot, add papain, and then add water 3 times the amount of white fungus, enzymatically hydrolyze for 30 minutes at a temperature of 50°C, heat the water to boiling, and set aside;

[0025] b. Mix peanut kernels, red beans and lotus root powder into 20 grams, 40 grams and 10 grams, wash them together, soak them for 10 hours, dry them, fry them in a pot, and grind them into granules;

[0026] c. Put the fried and ground peanut kernels, red beans and lotus root powder into white fungus, boil for 10 minutes on low heat, then add 10 grams of sweet-scented osmanthus and 5 grams of sucrose, and then simmer until fully cooked, and let cool. Carry out vacuum sterilization again, and seal packing.

[0027] Red beans have the effect of nourishing blood. Cooked lotus root is warm and sweet, which is beneficial to the stomach an...

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PUM

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Abstract

The invention discloses a technology for producing red bean and white fungus broth. The technology comprises the following steps of: a, cleaning white fungus, putting the cleaned white fungus into a pot, adding papain, then adding water with 2 to 3 times the weight of the white fungus, performing enzymolysis for 10 to 30 minutes at the temperature between 40 and 50 DEG C, and heating the water till boiling for later use; b, mixing and washing peanut kernel, red bean and lotus powder, soaking for 8 to 10 hours, drying in air, stir-frying in the pot, and grinding into granules; and c, putting the stir-fried and ground peanut kernel, red bean and lotus powder into the white fungus, boiling for 5 to 10 minutes over soft fire, putting 5 to 10 weight parts of sweet osmanthus and 3 to 5 weight parts of sweetening agents, boiling over the soft fire till well cooking, cooling, sterilizing in vacuum, sealing and packing. The technology has the advantages that the red bean has the effect of replenishing blood; the cooked lotus is warm and sweet, and has the effects of benefiting stomach and strengthening spleen; and the papain is added into the white fungus, and polysaccharide serving as an active ingredient is extracted after wall removal, so that the red bean and white fungus broth has moisturizing and anti-oxidation activity and high nutritional value.

Description

technical field [0001] The invention relates to a production process of red bean tremella soup. Background technique [0002] Tremella is a good product for nutrition and nourishment. It is a tonic for strengthening the body and can also enhance the immunity of the human body. The existing method of making tremella soup is to wash the tremella and add water to boil. The cooking time is long, and the high temperature cooking time is long. It will destroy the cell tissue of Tremella, the active ingredient polysaccharide of Tremella extract will be burnt, the color of Tremella soup will gradually become darker, and the spatial structure of collagen in Tremella will change under high temperature, which will affect the absorption of it by the human body. Therefore, it is necessary to provide a new technical solution to solve the above problems. Contents of the invention [0003] The purpose of this invention is to provide a kind of production technology of red bean whi...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 杨惠民
Owner 江苏卡迪诺节能保温材料有限公司
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