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Ready-to-eat white fungus soup and preparation method thereof

A technology of white fungus soup and white fungus, which is applied in the field of food processing, can solve the problems of high sterilization temperature, single nutrient composition of fresh white fungus beverage, and can not meet the tastes of different people, and achieves the effects of sweet taste, refreshing taste and rich nutrition.

Inactive Publication Date: 2016-03-30
谢勇 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this fresh white fungus drink still has the shortcoming of single nutrient component, can not satisfy the taste of different masses, simultaneously the sterilization condition of this fresh white fungus drink preparation method is 115~135 ℃, sterilization 8~30min, and its sterilization temperature is higher, will Influence the nutrition and taste of fresh white fungus beverage products

Method used

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  • Ready-to-eat white fungus soup and preparation method thereof
  • Ready-to-eat white fungus soup and preparation method thereof
  • Ready-to-eat white fungus soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: a kind of ready-to-eat white fungus soup, comprising the following components by weight percentage: fresh white fungus 12.1%, rock sugar 10.0%, citric acid 0.011%, red dates 3.0%, lily 3.0%, balance is water.

[0025] A preparation method for instant tremella soup, comprising the following steps:

[0026] Step 1: Pick fresh white fungus, remove the ear base, wash the fresh white fungus, pick up and drain the water for later use, pre-boil the drained white fungus in boiling water for 15 minutes, pick up, grind the cooked white fungus into a slurry, grind Add water after the slurry, then boil, stir while boiling, keep heated evenly, when the concentration of solids in the slurry reaches 68%, take it out of the pot to obtain white fungus slurry, and set aside;

[0027] Take the pitted red dates, wash them first, pick up and drain the water for later use, pre-boil the drained red dates in boiling water for 30 minutes, pick them up, grind the boiled red dates i...

Embodiment 2

[0032] Embodiment 2: a kind of ready-to-eat white fungus soup, comprising the following components by weight percentage: fresh white fungus 12.1%, rock sugar 8.0%, citric acid 0.011%, red dates 5%, lily 10%, balance is water.

[0033] A preparation method for instant tremella soup, comprising the following steps:

[0034] Step 1: Pick fresh white fungus, remove the ear base, wash the fresh white fungus, pick up and drain the water for later use, pre-boil the drained white fungus in boiling water for 15 minutes, pick up, grind the cooked white fungus into a slurry, grind Add water after the slurry, then boil, stir while boiling, keep heated evenly, when the concentration of solids in the slurry reaches 68%, take it out of the pot to obtain white fungus slurry, and set aside;

[0035]Take the pitted red dates, wash them first, pick up and drain the water for later use, pre-boil the drained red dates in boiling water for 30 minutes, pick them up, grind the boiled red dates into p...

Embodiment 3

[0040] Embodiment three: a kind of ready-to-eat white fungus soup, comprising the following components by weight percentage: fresh white fungus 13.0%, rock sugar 6.0%, citric acid 0.015%, red date 10.0%, lily 3%, wolfberry 3.0%, surplus is water.

[0041] A preparation method for instant tremella soup, comprising the following steps:

[0042] Step 1: Pick fresh white fungus, remove the ear base, wash the fresh white fungus, pick up and drain the water for later use, pre-boil the drained white fungus in boiling water for 15 minutes, pick up, grind the cooked white fungus into a slurry, grind Add water after the slurry, then boil, stir while boiling, keep heated evenly, when the concentration of solids in the slurry reaches 68%, take it out of the pot to obtain white fungus slurry, and set aside;

[0043] Take the pitted red dates, wash them first, pick up and drain the water for later use, pre-boil the drained red dates in boiling water for 30 minutes, pick them up, grind the b...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to ready-to-eat white fungus soup and a preparation method thereof. The ready-to-eat white fungus soup is prepared from the following components in percentage by weight: 12.1-20.0% of fresh white funguses, 3.0-10.0% of crystal sugar, 0.011-0.040% of citric acid, 3.0-10.0% of red jujubes, 3.0-10.0% of lily bulbs, and the balance being water. The method for preparing the ready-to-eat white fungus soup comprises the following steps of preparing white fungus pulp, preparing mixed liquor and preparing finished products. The white fungus soup in which the fresh white funguses are used as main raw materials is rich in nutrition, has the efficacies of nourishing yin, nourishing the lung, nourishing the stomach, nourishing the heart and soothing the nerves, is fragrant and sweet in taste, and refreshing and smooth in mouth feel. The defects that in the prior art, white fungus soup products are single in nutrient components, and the taste of the conventional white fungus soup products cannot meet the requirements of different crowds for taste are overcome.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant white fungus soup and a preparation method thereof. Background technique [0002] Tremella, also known as white fungus, white fungus, tremella, etc., belongs to the fungus Tremellaceae Tremella genus, is the fruiting body of the fungus Tremella fungus of the door Basidiomycota, and has the laudatory title of "the crown of fungi". Tremella has the effects of strengthening essence, nourishing kidney, moistening intestines, benefiting stomach, nourishing qi, harmonizing blood, strengthening heart, strengthening body, nourishing brain, refreshing, beautifying, skin rejuvenation, and prolonging life. It can improve the detoxification ability of the liver and protect the liver function. It can not only enhance the body's anti-tumor immunity, but also enhance the tolerance of tumor patients to radiotherapy and chemotherapy. It can nourish the body fluid; ...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/314A23V2200/31
Inventor 谢勇
Owner 谢勇
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