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Instant tricholoma matsutake soup formula and technology thereof

A kind of technology of Matsutake mushroom soup and Matsutake mushrooms, which is applied in the formula of instant mushroom mushroom soup and the technical field thereof

Pending Publication Date: 2020-11-20
黑龙江天锦食用菌有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no real instant wild mushroom soup on the market. Occasionally, there are artificial mushroom soups, most of which are a combination of dried wild mushrooms, or a hot pot base based on edible mushrooms.

Method used

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  • Instant tricholoma matsutake soup formula and technology thereof
  • Instant tricholoma matsutake soup formula and technology thereof
  • Instant tricholoma matsutake soup formula and technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0036] 1) 12.5g matsutake, 12g red matsutake, 8.5g agaricus, 4g yellow mushroom, 12g yellow boletus, 20g red boletus, 12g hazel mushroom, 2g shiitake mushroom, 3g artificial oyster mushroom;

[0037] 2) Soaking, cleaning and color protection: Put the selected raw materials into the soaking pool through the automatic transmission device and soak for 20 minutes. Bubble blowing can not only keep the shape of raw materials intact, but also clean the raw materials. Add safe and harmless color-protecting agent to the soaked water to protect the color, prevent the raw materials from browning during cooking, and keep the raw materials fresh and color-protected. The dosage of the agent is to add 60g of NaCl and 0.4g of sodium isovitamin C per kg of water to adjust the pH to 6.6;

[0038] 3) High-temperature cooking: Put the soaked raw materials into the cooking equipment, and cook at a temperature of 95°C for 30 minutes. The cooking equipment is a fully automatic adjustable drum spray ...

Embodiment approach 2

[0045] 1) 20g matsutake, 10g red matsutake, 6g Agaricus blazei, 2g yellow mushroom, 11g yellow boletus, 15g red boletus, 18g hazel mushroom, 5g artificial oyster mushroom;

[0046] 2) Soaking, cleaning and color protection: Put the selected raw materials into the soaking pool through the automatic transmission device and soak for 20 minutes. Bubble blowing can not only keep the shape of raw materials intact, but also clean the raw materials. Add safe and harmless color-protecting agent to the soaked water to protect the color, prevent the raw materials from browning during cooking, and keep the raw materials fresh and color-protected. The dosage of the agent is to add 50g of NaCl and 0.5g of sodium isovitamin C per kg of water to adjust the pH to 6.8;

[0047] 3) High-temperature cooking: Put the soaked raw materials into the cooking equipment, and cook them at a temperature of 95°C for 25 minutes. The cooking equipment is a fully automatic adjustable drum spray pre-cooking ma...

Embodiment approach 3

[0054] 1) 15g matsutake, 11g red matsutake, 4g Agaricus blazei, 4g yellow mushroom, 10g yellow boletus, 14g red boletus, 20g hazel mushroom, 4g shiitake mushroom, 6g artificial oyster mushroom;

[0055] 2) Soaking, cleaning and color protection: Put the selected raw materials into the soaking pool through the automatic transmission device and soak for 20 minutes. Bubble blowing can not only keep the shape of raw materials intact, but also clean the raw materials. Add safe and harmless color-protecting agent to the soaked water to protect the color, prevent the raw materials from browning during cooking, and keep the raw materials fresh and color-protected. The dosage of the agent is to add 45g of NaCl and 0.6g of sodium isovitamin C per kg of water to adjust the pH to 6.7;

[0056] 3) High-temperature cooking: Put the soaked raw materials into the cooking equipment, and cook at 85°C for 25 minutes. The cooking equipment is a fully automatic adjustable drum spray pre-cooking ma...

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Abstract

The present invention belongs to the technical field of food processing and relates to natural additive-free edible mushroom soup. The natural additive-free edible mushroom soup is prepared from tricholoma matsutake, stropharia rugoso-annulata, agaricus blazei, sarcomyxa edulis, yellow boletus, red boletus, mellea armillaria sporophore, shiitake and pleurotus ostreatus as main raw materials, therein the pleurotus ostreatus is artificial mushrooms, and other mushrooms are wild and edible. The special processing technology enables the product to maintain the original flavor and appearance of the wild edible mushrooms. The advantages are as follows: firstly, deliciousness of the wild edible mushrooms can be enjoyed in an ultra-short time; secondly, various nutrients needed by human body aresupplemented, including essential amino acids, multiple vitamins, and various minerals; and thirdly, unique polysaccharide of the wild mushrooms can prevent various diseases and improve human body immunity.

Description

technical field [0001] The invention relates to the formula and technology of matsutake instant mushroom soup. Background technique [0002] Daxing'an Mountains is the largest virgin forest in my country. The whole region is rich in natural resources, with a small population and no industrial pollution. The wild edible fungi produced are excellent in variety, delicious and unique in taste, rich in nutrition, rich in various essential amino acids, calcium, iron, Potassium and other trace elements, in addition, it also contains a large amount of polysaccharides that can improve human immunity. [0003] Matsutake is a kind of wild edible fungus, which cannot be artificially cultivated. It is expensive and has a strong and unique aroma. Matsutake is rich in nutrients and has high medicinal value. It is also rich in vitamin B 1 , Vitamin B 2 , vitamin C, calcium niacin, phosphorus, iron, etc. [0004] At present, there is no real wild mushroom instant mushroom soup on the marke...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L23/00A23L31/00A23L33/17A23L33/10A23L19/00A23L27/10A23L5/41
CPCA23L23/10A23L23/00A23L31/00A23L33/17A23L33/10A23L19/03A23L27/10A23L5/41A23V2002/00A23V2200/324A23V2200/30A23V2250/542A23V2200/048
Inventor 高鹏
Owner 黑龙江天锦食用菌有限公司
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