Preparation method for needle mushroom soup

Abstract

The invention relates to a preparation method for needle mushroom soup. The preparation method comprises the following steps: firstly, needle mushroom raw materials are poured into a rinsing machine to be rinsed; then, the raw materials are crushed in a crushing machine; the raw materials are made into particles by a chip making machine, and then the particulate raw materials enter a pulping machine to be formed into needle mushroom pulp; then, the needle mushroom pulp is decocted in a soup cooking machine for 3-6 hours to be made into the needle mushroom soup; then the needle mushroom soup is canned and disinfected; and the canned needle mushroom soup can be packed in boxes after being qualified through inspection on an inspection platform. The preparation method disclosed by the invention solves the difficult problem that needle mushrooms are in a good harvest but the income is not high, solves the problem of unnecessary economic losses to people due to the situation that the needle mushrooms are decomposed because the needle mushrooms are difficult to store, solves the problem that the scrap resources of the needle mushrooms are seriously wasted, improves the utilization rate of needle mushroom scraps, and increases the additional value of the needle mushrooms; the needle mushroom soup is convenient to carry and convenient to eat, and the purely natural nutritive value of the needle mushrooms is fully utilized, so that the needle mushroom soup is more favorable for human bodies to absorb, and the immunocompetence of the human bodies is enhanced. The technology production line is simple, the production efficiency is high, the investment is low, the income is high, the preparation method is economical and practical, the preparation method has a positive effect on environmental protection, and the market prospects are broad, so that the preparation method is suitable for promotion and use.

Description

technical field [0001] The invention relates to the field of mushroom processing, in particular to a preparation method of Flammulina velutipes soup. [0002] Background technique [0003] Flammulina velutipes is famous all over the world for its smooth and tender cap, crisp stalk, rich nutrition, and delicious taste. It is especially a good ingredient for cold dishes and hot pots. It is rich in nutrition, fragrant and delicious, and is deeply loved by the public. The amino acid content of Flammulina velutipes is very rich, higher than that of common mushrooms, especially the content of lysine is particularly high, and lysine has the function of promoting children's intellectual development. Flammulina velutipes contains 8.87% protein, 60.2% carbohydrate, and 7.4% crude fiber. Regular consumption can prevent and treat ulcer disease. Flammulina velutipes has four major benefits to the human body: 1. Lower cholesterol levels, 2. Relieve fatigue, 3. Inhibit cancer cells, 4. I...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of Flammulina velutipes is short, it is difficult to store, store and transport, and the fresh-keeping 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; or it can be dried after drying. Long-term storage, and 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; Flammulina velutipes shreds or leftovers are usually thrown away, and the thrown away enoki mushroom shreds or leftovers still contain a variety of rich natural nutrients, resulting in a waste of a lot of rare resources

The discarded pieces or leftovers of Flammulina velutipes 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 problem of high yield of Flammulina velutipes, solve the situation that Flammulina velutipes is difficult to store and rot and suffer losses, and solve the waste of resources of Flammulina velutipes leftovers, in order to make full use of the nutritional value of Flammulina velutipes, increase the utilization rate of the leftovers, increase Value, now invented a preparation method of Flammulina velutipes soup, which has solved the technical problem that has been difficult to solve for a long time

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