Preparation method of Calocybe gambosa soup

Abstract

The invention relates to a preparation method of Calocybe gambosa soup, which comprises the following steps: rinsing raw material Calocybe gambosa in a rinser, pulverizing in a pulverizer, granulating in a granulator, making Calocybe gambosa pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain Calocybe gambosa 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 Calocybe gambosa, unnecessary economic loss for people due to rotting of the Calocybe gambosa which is hard to store, and severe waste of Calocybe gambosa leftover resources, and enhances the utilization ratio of the Calocybe gambosa leftovers and the added value of the Calocybe gambosa; and the Calocybe gambosa soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the Calocybe gambosa, 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 method for preparing apricot mushroom soup. [0002] Background technique [0003] Pleurotus eryngii, delicious taste, very rich in nutritional value. The protein content is much higher than that of other common vegetables, 3-6 times that of common vegetables such as Chinese cabbage, white radish, and tomato; it is rich in monosaccharides, disaccharides and polysaccharides, and polysaccharides can significantly improve the function of the body's immune system; Proteins, carbohydrates, etc., also contain trace elements, minerals and eight kinds of amino acids necessary for human beings. The reason why the nutritional value of Pleurotus eryngii is high is that it contains a variety of vitamins, especially water-soluble B vitamins and vitamins C, fat-soluble vitamin D content is also higher. The content of selenium in Porridge mushroom is good. It is a good food for supplemen...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of Pyromyrus apricot is short, it is difficult to store, store and transport, and the preservation time is short. If it is not eaten in time within 2-3 days, it will rot and deteriorate, and it has to be thrown away, resulting in a waste of rare nutrients; It can be stored for a long time after being processed, but it is very inconvenient to cook dry goods. Generally, it needs to be soaked for a long time, which increases the cooking time and is not suitable for today's fast-paced life; The usual practice is to throw away the shredded or leftovers of Pleurotus eryngii produced by extrusion, and the thrown away shredded or leftovers of Pleurotus eryngii still contain various rich natural nutrients. caused a lot of waste of precious resources

The discarded porridge 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] The retrieved patent document No. 03155492.X discloses a method for processing wild mushrooms that is 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 waste of resources.

[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 difficult problem of the high yield of Pyridia priscens but not the good harvest, solve the situation that Pyridia eryngii is difficult to store and rot and suffer losses, and solve the problem of waste of resources of Pleurotus eryngii leftovers, in order to increase the nutritional value of Pyridia prismus Make full use of it, increase the utilization rate of the leftovers, and increase the added value. A preparation method of Porridge mushroom soup has been invented, which solves the technical problem that has been difficult to solve for a long time

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