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Preparation method of tricholoma matsutake-mushroom soup

A technology of matsutake mushroom soup and preparation method, which can be applied in food science and other directions, and can solve problems such as loss of nutrient components of bacteria

Inactive Publication Date: 2016-09-21
云南鸿贵食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of eating mushrooms is to cook with a single strain or a single strain mixed with other foods. If you don’t know how to cook, you can’t really taste the pure fragrance of the fungus, and you will lose the nutritional content of the fungus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Step 1 Remove impurities from matsutake, yellow tiger palm mushroom, old head mushroom and white boletus, rinse and slice for later use.

[0010] Step 2 Put the sliced ​​matsutake, yellow tiger palm mushroom, old head mushroom and white bolete into the water at 80°C for 5 minutes, then pick up the drained water and set aside.

[0011] Step 3: After blanching the water and draining the water, mix the Matsutake mushroom, yellow tiger palm mushroom, old head mushroom and white bolete at the weight ratio of 30%, 15%, 10% and 5%, and take 20 kg each time to make 1 serving Put it in an electric hot water pot and boil it for 10 minutes, then switch to a simmer and cook for 2 hours. Then add 3% salt according to the weight ratio of the bacteria to the soup. After the pot is cooled, it is packaged according to 600 grams per bag, and then frozen for 12 hours. , After quick freezing, put it in a cold storage at minus 15-18℃. The freezing temperature is minus 35-40℃. The amount of wat...

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PUM

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Abstract

In order to enrich the nutrition of mushroom and achieve aromatic flavor and good taste, and facilitate eating of general public, the invention discloses a method for preparing tricholoma matsutake-mushroom soup by using tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete. The method comprises the following steps: step 1, removing impurities of tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete, rinsing to be clean and slicing for later use; step 2, respectively blanching the sliced tricholoma matsutake, the tremellodon gelatinosum, Catathelasma ventricosum and the bolete, fishing up, and draining for later use; step 3, mixing tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete after blanching and draining according to a certain weight ratio, putting into boiling water for boiling, then boiling again with slow fire, adding table salt, fishing out of the pot, cooling and then packaging, and after quick freezing, putting into a refrigerator for cold storage. In eating, the tricholoma matsutake-mushroom soup can be eaten according to the manner that water is burnt to be boiling, then the tricholoma matsutake-mushroom soup is put into the water, and after boiling, a little of chicken oil is added, or the tricholoma matsutake-mushroom soup can be matched with clear chicken soup or duck soup to be used as bright soup or hot pot stock.

Description

Technical field [0001] The invention relates to a method for preparing matsutake mushroom soup, belonging to the technical field of mushroom processing and production. Background technique [0002] Wild mushrooms are born in and grow in mountains and forests. They are natural green foods. They are rich in vitamins, high-quality proteins and other ingredients beneficial to the human body. They are rich in nutrients and have unique flavors. Some edible fungi can also cure cancer and various diseases. Pharmacological effects. [0003] Matsutake mushrooms are hypertrophy, tender meat, rich flavor, containing 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich dietary fiber and more There are three kinds of active enzymes and three precious active substances, namely double-stranded matsutake polysaccharides, matsutake polypeptides and the world’s unique anti-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L23/00
Inventor 尹国贵
Owner 云南鸿贵食品有限公司
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