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Instant portable enzyme mushroom soup and preparation method thereof

A technology of mushroom soup and enzymes, applied in the direction of bacteria, lactobacillus, food ingredients, etc. used in food preparation, can solve the problems of worrying about edible health, mushroom products cannot reach consumers' freshness and deliciousness, etc. Immunity, aroma, high nutritional value

Inactive Publication Date: 2019-01-22
黑龙江省亚布力林业局有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Because of its rich nutrition, fungi have become a common dish on people's tables today, and there are many related fast food products, but they are added with various flavors and fragrances, preservatives, and additives. Although they are delicious, their health is worrying. Mushroom products without additives cannot meet the freshness and deliciousness required by consumers due to various reasons such as raw materials and craftsmanship

Method used

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  • Instant portable enzyme mushroom soup and preparation method thereof
  • Instant portable enzyme mushroom soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] This embodiment provides a kind of instant portable enzyme mushroom soup, the raw material components include:

[0033] Mushroom 10g, edible salt 0.2g, mushroom enzyme 0.3g, water 89.5g. The mushroom is a mixture of matsutake, matsutake, and Hericium erinaceus in a weight ratio of 1:3:3; the mushroom enzyme is black fungus, matsutake, matsutake, Hericium erinaceus, brown sugar and probiotics in a weight ratio A mixture composed of 0.5:0.5:0.5:0.5:2:0.5; the probiotics are Bifidobacterium adolescentis, Lactobacillus bulgaricus, Bifidobacterium bifidum, Lactobacillus acidophilus and yeast in a weight ratio of 20:10:20 :15:10 mixture.

[0034] The preparation method of described mushroom enzyme, comprises the steps:

[0035] (1) Soak black fungus, pine mushroom, matsutake and Hericium erinaceus in water for 0.5h, wash them, then add 4 times the quality of water to make a slurry to obtain a mixed thick slurry;

[0036] (2) Add 1 times the quality of water to brown sugar ...

Embodiment 2

[0040] This embodiment provides a kind of instant portable enzyme mushroom soup, the raw material components include:

[0041] Mushroom 30g, edible salt 0.6g, mushroom enzyme 2g, water 67.4g. The mushroom is a mixture of matsutake, matsutake, and Hericium erinaceus in a weight ratio of 3:7:7; the mushroom enzyme is black fungus, matsutake, matsutake, Hericium erinaceus, brown sugar and probiotics in a weight ratio A mixture composed of 1.5:1.5:1.5:1.5:6:1.5; the probiotics are Bifidobacterium adolescent, Lactobacillus bulgaricus, Bifidobacterium bifidum, Lactobacillus acidophilus and yeast in a weight ratio of 30:20:30 :25:20 mixture.

[0042] The preparation method of described mushroom enzyme, comprises the steps:

[0043] (1) Soak black fungus, pine mushroom, matsutake, and Hericium erinaceus in water for 1.5 hours, wash them, then add 6 times the quality of water to make a slurry to obtain a mixed thick slurry;

[0044] (2) Add 3 times the quality of water to brown suga...

Embodiment 3

[0048] This embodiment provides a kind of instant portable enzyme mushroom soup, the raw material components include:

[0049]Mushroom 15g, edible salt 0.3g, mushroom ferment 0.7g, water 84g; Described mushroom is the mixture that matsutake, pine mushroom, Hericium erinaceus form by weight ratio 2:5:5; Described mushroom ferment is black A mixture of fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and probiotics in a weight ratio of 1.5:1.5:1.5:1.5:6:1.5; the probiotics are Bifidobacterium adolescent, Lactobacillus bulgaricus, Bifidus A mixture of mycobacteria, lactobacillus acidophilus and yeast in a weight ratio of 30:20:30:25:20.

[0050] The preparation method of described mushroom enzyme, comprises the steps:

[0051] (1) Soak black fungus, pine mushroom, matsutake, and Hericium erinaceus in water for 1 hour, then wash them, then add 5 times the quality of water to make a slurry to obtain a mixed thick slurry;

[0052] (2) Add 2 times the quality of wa...

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Abstract

The invention relates to an instant portable enzyme mushroom soup and a preparation method thereof. The mushroom soup is mainly composed of mushrooms; mushroom enzyme and edible salt are used for seasoning; no flavors, preservatives and additives are added; therefore, the instant portable enzyme mushroom soup is healthier and safer to eat. The mushroom used according to the invention is a mixtureof tricholoma matsutake, Suillus luteus (L.ex Fr.)Gray[Boletus luteus L.ex Fr.] and hericium erinaceus in a specific ratio. The three mushroom species are identical to some of the mushroom used in thepreparation of the mushroom enzyme, so that the mushroom enzyme can promote the release of nutrients in the three mushroom species of tricholoma matsutake, Suillus luteus (L.ex Fr.)Gray[Boletus luteus L.ex Fr.] and hericium erinaceus, and can synergistically scent the flavor of the three mushrooms; thus, the fragrance of the raw materials can be completely released, and the nutritional value is higher and the umami taste is more obvious than that of the traditional mushroom products. The instant portable enzyme mushroom soup provided by the invention has the functions of assisting conditioning of the spleen and stomach and improving immunity, and is especially suitable for people suffering from stomach diseases. The instant portable enzyme mushroom soup provided by the invention can be eaten instantly, and can be conveniently taken out.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an instant and portable enzyme mushroom soup and a preparation method thereof. Background technique [0002] Because of its rich nutrition, fungi have become a common dish on people's tables today, and there are many related fast food products, but they are added with various flavors and fragrances, preservatives, and additives. Although they are delicious, their health is worrying. Mushroom products without additives cannot meet the freshness and deliciousness required by consumers due to various reasons such as raw materials and craftsmanship. Contents of the invention [0003] In order to solve the above-mentioned problems existing in the prior art, the present invention provides a kind of instant portable fermented mushroom soup and its preparation method. The instant portable fermented mushroom soup of the present invention does not add any flavors and fragrances,...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L31/00A23L23/00
CPCA23L23/00A23L31/00A23L33/00A23V2002/00A23V2400/123A23V2400/513A23V2400/517A23V2400/113A23V2200/30A23V2200/32A23V2200/324A23V2300/50A23V2250/76
Inventor 宁成国
Owner 黑龙江省亚布力林业局有限公司
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