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A kind of preparation method of edible fungus instant soup pickling raw material with effect of clearing lung and lowering lipid

An edible fungus and lipid-lowering technology, applied in the field of food processing, can solve the problems of unevenness, stratification of edible fungus soup, agglomeration, etc., and achieve the effects of good dispersion stability, fast rehydration speed and rich nutrition.

Active Publication Date: 2018-10-02
日照长荣生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention also provides a method for preparing edible fungus instant soup marinating raw materials with the effect of clearing the lungs and lowering blood lipids, by adopting technologies such as steam blanching and freeze-drying, so as to retain the nutritional and health-care ingredients and flavor of the edible fungi raw materials to the greatest extent; At the same time, by improving the soup thickening process, the problems of stratification, agglomeration and unevenness of edible mushroom soup are solved

Method used

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  • A kind of preparation method of edible fungus instant soup pickling raw material with effect of clearing lung and lowering lipid
  • A kind of preparation method of edible fungus instant soup pickling raw material with effect of clearing lung and lowering lipid
  • A kind of preparation method of edible fungus instant soup pickling raw material with effect of clearing lung and lowering lipid

Examples

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Effect test

Embodiment 1

[0032] An edible fungus instant soup with the effect of clearing the lungs and lowering fat is prepared by the following method:

[0033] (1) After soaking 40 parts of dried fungus, steam blanch the soaked fungus for 4 minutes, wash 83 parts of fresh oyster mushroom, 90 parts of Pleurotus eryngii, 100 parts of Agaricus bisporus, 60 parts of white jade mushroom, and 90 parts of Flammulina velutipes. After soaking and washing 7 parts of elm fungus, steam blanching for 2 minutes, 30 parts of fresh green asparagus, 40 parts of spinach, and 70 parts of carrots are steam blanched for 60 seconds, then cooled rapidly, and 5 parts of Cordyceps militaris are soaked in room temperature water for 10 minutes;

[0034] (2) Cut the cooled fungus into strips with a width of 2 mm, cut oyster mushrooms into thin slices with a thickness of 2-3 mm, cut Pleurotus eryngii, Agaricus bisporus, and elm fungus into thin slices with a thickness of 1-2 mm, enoki mushroom, Cut white jade mushroom into lon...

Embodiment 2

[0041] An edible fungus instant soup with the effect of clearing the lungs and lowering fat is prepared by the following method:

[0042] (1) After soaking 43 parts of dried fungus completely, steam the soaked fungus for 5 minutes, wash 95 parts of fresh oyster mushroom, 60 parts of Pleurotus eryngii, 60 parts of Agaricus bisporus, 90 parts of white jade mushroom, and 74 parts of Flammulina velutipes. After soaking and washing 6 parts of elm fungus, steam blanching for 3 minutes, 40 parts of fresh green asparagus, 30 parts of spinach, and 78 parts of carrots are steam blanched for 75 seconds, then cooled rapidly, and 8 parts of Cordyceps militaris are soaked in room temperature water for 10 minutes;

[0043] (2) Cut the cooled and blanched fungus into strips with a width of 2 mm, cut the oyster mushroom into thin slices with a thickness of 2-3 mm, and cut the king oyster mushroom, bisporus mushroom, and elm into 1-2 mm thick slices Thin slices, cut Flammulina velutipes and whi...

Embodiment 3

[0049] An edible fungus instant soup with the effect of clearing the lungs and lowering fat is prepared by the following method:

[0050] (1) After soaking 45 parts of dried fungus completely, steam the soaked fungus for 6 minutes, wash 73 parts of oyster mushroom, 70 parts of Pleurotus eryngii, 78 parts of Agaricus bisporus, 100 parts of white jade mushroom, and 80 parts of Flammulina velutipes. After soaking and washing 9 parts of elm fungus, steam blanching for 4 minutes, 50 parts of fresh green asparagus, 50 parts of spinach, and 60 parts of carrot are steam blanched for 90 seconds, then cooled rapidly, and 10 parts of Cordyceps militaris are soaked in room temperature water for 10 minutes;

[0051] (2) Cut the cooled fungus into strips with a width of 2 mm, cut oyster mushrooms into thin slices with a thickness of 2-3 mm, cut Pleurotus eryngii, Agaricus bisporus, and elm fungus into thin slices with a thickness of 1-2 mm, enoki mushroom, Cut white jade mushroom into long ...

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Abstract

The invention relates to convenient edible mushroom soup, particularly to convenient edible mushroom soup with the efficacies of clearing away the lung and reducing blood lipid and a preparation method of the convenient edible mushroom soup, and belongs to the technical field of food processing. The main materials of the convenient edible mushroom soup comprise the following raw materials in parts by weight: 40-45 parts of dried funguses, 60-100 parts of oyster mushrooms, 60-100 parts of pleurotus eryngii, 60-100 parts of agaricus bisporus, 60-100 parts of white beech mushrooms, 60-100 parts of needle mushrooms, 5-10 parts of gloeostereum incarnatum, 5-10 parts of cordyceps militaris, 30-50 parts of green asparagus, 30-50 parts of spinach and 60-80 parts of carrots. According to the convenient edible mushroom soup prepared by the preparation method disclosed by the invention, the content of edible mushrooms is as high as 80%, the convenient edible mushroom soup is rich in nutrition and pure in mouth feel, the soup liquor is uniform rather than turbid, and the appearance of the convenient edible mushroom soup is bright; besides, the convenient edible mushroom soup has the efficacies of clearing away the lung and reducing blood lipid, can improve the immunity of human bodies, can enable consumers to obtain superior nutrient substances in the rapidest and the most convenient manner, regulates the dietary structure and improves the dietary quality.

Description

technical field [0001] The invention specifically relates to a method for preparing edible fungus instant soup pickled raw materials with the effect of clearing the lungs and lowering fat, and belongs to the technical field of food processing. Background technique: [0002] Fungus refers to the edible fungus of the genus Auricularia (scientific name: Auricularia auricula). The fruiting body is gelatinous, and it belongs to the Basidiomycotina, Laminomycetes, Auricularia, and Auriculariaceae in the fungal classification. There are two main types of fungus: one is smooth on the belly, black in color, and gray or taupe on the back, which is called hairy fungus and thick fungus; the other is smooth on both sides, dark brown and translucent, called black fungus and thin fungus. Fungus, light fungus. The nutritional and health functions of the two kinds of fungus are basically similar. Their fruiting bodies are rich in protein, iron, calcium, magnesium, vitamins and crude fiber. ...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L33/10A23L29/30
CPCA23V2002/00A23V2200/314A23V2200/332A23V2200/308A23V2200/324A23V2200/326A23V2200/3262A23V2250/21A23V2250/636
Inventor 李文香樊铭聪于卓鑫张双灵
Owner 日照长荣生物科技有限公司
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