Preparation method of straw mushroom soup

Abstract

The invention relates to a preparation method of straw mushroom soup, which comprises the following steps: rinsing raw material straw mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making straw mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain straw mushroom soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of straw mushroom, unnecessary economic loss for people due to rotting of the straw mushroom which is hard to store, and severe waste of straw mushroom leftover resources, and enhances the utilization ratio of the straw mushroom leftovers and the added value of the straw mushroom; and the straw mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the straw mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.

Description

technical field [0001] The invention relates to the field of mushroom processing, in particular to a preparation method of straw mushroom soup. [0002] Background technique [0003] Straw mushrooms are delicious, nutritious, cheap, can be bought everywhere, and are often eaten by people. The content of protein in straw mushroom is very high. It contains eight kinds of amino acids necessary for human body, accounting for 38.2% of the total amino acid. It is rich in vitamin C. Straw mushroom also contains heterogeneous protein, which can eliminate human cancer cells and has detoxification effect. It contains more crude protein than shiitake mushrooms, and other nutrients are roughly equivalent to woody edible fungi. It also has the effect of inhibiting the growth of cancer cells, can strengthen the vitality of liver and kidney, and can slow down the body's absorption of carbohydrates. It is a good food for diabetics . Straw mushroom is cold in nature, sweet in taste and sl...

AI Technical Summary

Problems solved by technology

[0004] Straw mushrooms have a short harvest period, difficult to store, store and transport, and have a short preservation time. If they are not eaten in time within 2-3 days, they will rot and deteriorate, and they have to be thrown away, resulting in waste of rare nutrients; It can be stored for a long time, but dry goods are very inconvenient when cooking dishes. Generally, they need to be soaked for a long time, which increases the cooking time and is not suitable for today's fast-paced life; The straw mushroom fragments or leftovers produced are usually thrown away, but the discarded straw mushroom fragments or leftovers still contain various rich natural nutrients, resulting in a waste of a large number of rare resources

The discarded straw mushroom fragments or leftovers become garbage, moldy and rotten, and the sour smell spreads in the air, breeding bacteria and pests, polluting the environment, and is not conducive to people's health

The existing methods are: one is to bury, the other is to burn, and the third is to process it as fertilizer and fill it into a biogas pit to make biogas; these methods have low utilization rate of resources and energy, low added value, labor-intensive, time-consuming, laborious, and costly. A large number of resources, energy and time increase the burden of people's expenditures, and have a great impact on environmental management and governance

[0005] After retrieval, the patent document whose patent number is 03155492.X has announced a method for processing wild mushrooms that are convenient to eat. Fresh mushrooms need to be used as raw materials for processing, and mushroom scraps or leftovers are not used as raw materials, resulting in a waste of resources. waste

[0006] The patent document with the patent number 201120004135.7 discloses a mushroom processing and production equipment, which selects fresh mushrooms as raw materials, and finally processes them into mushroom slices through the production line, and does not use mushroom scraps or leftovers as raw materials, resulting in waste of resources

[0007] The patent document with the patent number CN2012101834710.5 discloses a method for making edible fungus soup. The time for cooking the soup is 30-60 minutes. The cooking time is short, and it is difficult to make the pure natural and precious edible fungus itself. The nutrients are fully dissolved in the soup, which also causes a waste of resources

[0008] In order to fundamentally solve the problem of straw mushroom high yield but not good harvest, solve the situation that straw mushroom is difficult to store and rot and suffer losses, and solve the waste of resources of straw mushroom leftovers, in order to make full use of the nutritional value of straw mushrooms, increase the utilization of leftovers In order to improve the efficiency and increase the added value, a preparation method of straw mushroom soup has been invented, which solves the technical problem that has been difficult to solve for a long time

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