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Wild mushroom soup and making method thereof

A technology of wild mushroom soup and wild mushrooms, applied to bifidobacteria, bacteria used in food preparation, and food ingredients as pH modifiers, etc., can solve the problems that the nutritional value cannot be maximized and the process is not perfect. , to achieve the effect of strong taste, optimized effect and thorough enzymatic hydrolysis

Inactive Publication Date: 2019-04-09
四川新雅轩食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wild edible fungi are delicious and contain fat, protein, carbohydrates, crude fiber, a variety of minerals and vitamins. Frequent consumption of fungi can help to improve health and prevent diseases, especially mushroom soup, which has always been healthy First choice, mushroom soup uses edible fungus as the main raw material, mixes it with various auxiliary seasonings, and then boils it with water. The nutritional value in other raw materials cannot be maximized

Method used

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  • Wild mushroom soup and making method thereof
  • Wild mushroom soup and making method thereof

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Embodiment 1

[0024] The present embodiment provides a kind of wild mushroom soup, and its major ingredient comprises the raw material of following weight portion: 25 parts of edible wild mushrooms, 20 parts of edible sugar, 0.1 part of starter, 0.05 part of cellulase, 0.1 part of papain, 2 parts of edible salt 1 part, 2 parts of chicken fat, 1 part of sodium glutamate, 1 part of meat extract, 1 part of 5'-flavored nucleotide disodium; the edible wild fungus in this embodiment has a weight ratio of 15:5: 5's morels, black tiger palms, and dried mushrooms, the edible sugar is white sugar, the starter is lactic acid bacteria, and the meat extract is chicken extract and pork extract with a weight ratio of 1:1.

[0025] The present embodiment also provides a method for making the above-mentioned wild mushroom soup, comprising the following steps:

[0026] Step 1. Weighing each raw material according to parts by weight, washing the edible wild mushrooms in the raw materials and adding water to m...

Embodiment 2

[0032] The present embodiment provides a kind of wild mushroom soup, and its major ingredient comprises the raw material of following weight portion: 45 parts of edible wild mushrooms, 25 parts of edible sugar, 0.4 part of starter, 0.1 part of cellulase, 0.1 part of papain, 6 parts of edible salt 5 parts, 5 parts of butter, 3 parts of sodium glutamate, 3 parts of meat extract, 0.5 part of 5'-flavored nucleotide disodium; the edible wild mushroom in the present embodiment has a weight ratio of 15:10: 10:10 boletus, hickory chick, black tiger's palm fungus, dried mushroom, edible sugar is white granulated sugar, starter is a mixture of lactic acid bacteria, bifidobacteria, and cordyceps fermented bacteria powder in a weight ratio of 1:1:1 , the meat extract is chicken extract and pork extract with a weight ratio of 1:2.

[0033] The present embodiment also provides a method for making the above-mentioned wild mushroom soup, comprising the following steps:

[0034] Step 1. Weigh...

Embodiment 3

[0040] The present embodiment provides a kind of wild mushroom soup, and its major ingredient comprises the raw material of following weight portion: 90 parts of edible wild mushrooms, 30 parts of edible sugar, 0.6 part of starter, 0.2 part of cellulase, 0.2 part of papain, 10 parts of edible salt 1 part, 10 parts of chicken fat, 5 parts of sodium glutamate, 4 parts of meat extract, 1 part of 5'-flavored nucleotide disodium; the edible wild mushroom in the present embodiment has a weight ratio of 25:20: 25:20 boletus, hickory chick, black tiger's palm, dried mushroom, white sugar as edible sugar, fermentation agent is a mixture of lactic acid bacteria, bifidobacteria, and cordyceps fermented bacteria powder in a weight ratio of 1:1:1 , the meat extract is chicken extract and pork extract with a weight ratio of 1:1.

[0041] The present embodiment also provides a method for making the above-mentioned wild mushroom soup, comprising the following steps:

[0042] Step 1. Weighing...

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Abstract

To solve the problem that a conventional mushroom soup product is simple in making method and functions of nutrient substances cannot be taken into play sufficiently, the invention discloses wild mushroom soup which comprises the following raw materials as main materials in parts by weight: 10-90 parts of edible wild mushrooms, 5-30 parts of edible sugar, 0.1-0.6 part of a fermentation agent, 0.01-0.2 part of cellulase, 0.01-0.2 part of papain, 1-10 parts of edible salt, 1-10 parts of animal oil, 1-5 parts of sodium glutamate, 0.1-2 parts of a meat extract and 0.1-1 part of disodium 5'-ribonucleotide. According to the wild mushroom soup disclosed by the invention, types and ratios of raw materials are reasonably matched according to characteristics of various wild mushrooms, the deliciousmushroom soup which is unique in flavor, long-lasting in aftertaste and good in both taste and nutrition is made by using a biological enzymolysis technique and a fermentation technique, moreover, a unique production process is created, and the wild mushroom soup has wide market prospects.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a wild mushroom soup and a preparation method thereof. Background technique [0002] Wild edible fungi are delicious and contain fat, protein, carbohydrates, crude fiber, a variety of minerals and vitamins. Regular consumption of fungi can help improve health and prevent diseases, especially mushroom soup, which has always been a health-preserving First choice, mushroom soup uses edible fungus as the main raw material, mixes it with various auxiliary seasonings and then boils it with water. The nutritional value in other ingredients cannot be maximized. Contents of the invention [0003] Based on the above problems, the object of the present invention is to provide a wild mushroom soup and its preparation method, to provide a nutritious mushroom soup with delicious taste, comfortable mouthfeel and strong fermented flavor. [0004] In order to achie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L29/00
CPCA23L23/00A23L29/06A23L29/065A23V2002/00A23V2400/51A23V2250/204A23V2250/18A23V2250/1614A23V2200/06A23V2250/032A23V2250/042
Inventor 刘荣霞李勇张勇
Owner 四川新雅轩食品有限公司
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