Preparation method for coprinus comatus soup

Abstract

The invention relates to a preparation method for coprinus comatus soup. The preparation method comprises the following steps: firstly, coprinus comatus raw materials are poured into a rinsing machine to be rinsed; then, the raw materials are crushed in a crushing machine, and are made into particles by a chip making machine; the particulate raw materials enter a pulping machine to be formed into coprinus comatus pulp; then, the coprinus comatus pulp is decocted in a soup cooking machine for 3-6 hours to be made into the coprinus comatus soup; then the coprinus comatus soup is canned and disinfected; and the canned coprinus comatus soup can be packed in boxes after the coprinus comatus soup is qualified through inspection on an inspection platform. The preparation method solves the difficult problem that coprinus comatus is 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 coprinus comatus is decomposed because the coprinus comatus is difficult to store, solves the problem that the coprinus comatus scrap resources are seriously wasted, improves the utilization rate of coprinus comatus scraps, and increases the additional value of the coprinus comatus; the coprinus comatus soup is convenient to carry and eat, and the purely natural nutritive value of the coprinus comatus is fully utilized, so that the coprinus comatus 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, and 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 Coprinus comatus soup. [0002] Background technique [0003] Coprinus comatus mushroom body is white, beautiful, delicate meat, fried food, stewed food, soup can not be cooked for a long time, smooth and tender taste, delicious fragrance, rich nutrition, delicious taste, excellent taste, and color, aroma, taste, shape It is good and has high nutritional value, so it is favored by consumers. Coprinus comatus contains crude protein, fat, total sugar, fiber, ash, and contains 20 kinds of amino acids (including 8 kinds of essential amino acids). Coprinus comatus is a kind of medicinal fungus, sweet and smooth in taste, beneficial to the spleen and stomach, clearing the heart and calming the nerves. It integrates nutrition, health care and diet therapy. It has the excellent characteristics of high protein and low fat. Regular consumption can help increase ...

AI Technical Summary

Problems solved by technology

[0004] The harvest period of Coprinus comatus 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, 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; Produced Coprinus comatus fragments or leftovers, the usual way is to throw them away, and the thrown away Coprinus comatus fragments or leftovers still contain various rich natural nutrients, resulting in a waste of a large amount of rare resources

The discarded Coprinus comatus shreds 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 problem of high yield of Coprinus comatus but not a good harvest, solve the situation that Coprinus comatus is difficult to store and rot and suffer losses, and solve the problem of resource waste of Coprinus comatus leftovers, in order to make full use of the nutritional value of Coprinus comatus, increase the utilization of leftovers efficiency and increase added value, a preparation method of Coprinus comatus soup has been invented, which solves the technical problem that has been difficult to solve for a long time

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