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Freeze-dried royal jelly white fungus thick soup

A technology of royal jelly and white fungus soup, which is applied in the direction of food science, etc., can solve the problem of cooking white fungus soup without extra time, and achieve the effect of solving the problem of easy food, easy to carry, and improving nutritional value

Pending Publication Date: 2022-04-15
SHIYAN SINOHIVE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no tremella soup product that combines royal jelly and tremella, and with the acceleration of the pace of life, people do not have extra time to cook tremella soup

Method used

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  • Freeze-dried royal jelly white fungus thick soup
  • Freeze-dried royal jelly white fungus thick soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a kind of freeze-dried royal jelly tremella soup, comprising the following components by weight:

[0022] 10 parts of fresh white fungus, 100 parts of cooking water, 5 parts of royal jelly, 12.5 parts of honey, 0.1 part of konjac powder;

[0023] The preparation of freeze-dried royal jelly tremella soup is as follows:

[0024] S1. Select the fresh white fungus with the mushroom stalk removed, soak it in clean water for 20 minutes, and then wash it with running water. Cut the washed fresh white fungus into slices, put them in boiling water, boil them at 90°C for 2 hours, and then cool them to 30°C to obtain Intermediate; wherein, the material selection standard for the fresh white fungus is to select fresh white fungus with complete ears, smooth and bright white surface, no mechanical damage, and no pests and diseases as raw materials; cut the cleaned white fungus into 0.5-1.0cm long , a sheet with a width of 0.5 to 1.0 cm;

[0025] S2. Add royal...

Embodiment 2

[0028] The invention provides a kind of freeze-dried royal jelly tremella soup, comprising the following components by weight:

[0029] 10 parts of fresh white fungus, 100 parts of boiling water, 10 parts of royal jelly, 18 parts of honey, 0.5 parts of konjac powder;

[0030] The preparation of freeze-dried royal jelly tremella soup is as follows:

[0031] S1. Select the fresh white fungus with the mushroom stalk removed, soak it in clean water for 30 minutes, and then wash it with running water. Cut the washed fresh white fungus into slices, put it in boiling water, boil it at 100°C for 3 hours, and then cool it to 50°C to obtain Intermediate; wherein, the material selection standard for the fresh white fungus is to select fresh white fungus with complete ears, smooth and bright white surface, no mechanical damage, and no pests and diseases as raw materials; cut the cleaned white fungus into 0.5-1.0cm long , a sheet with a width of 0.5 to 1.0 cm;

[0032] S2. Add royal jell...

Embodiment 3

[0035] The invention provides a kind of freeze-dried royal jelly tremella soup, comprising the following components by weight:

[0036] 10 parts of fresh white fungus, 100 parts of cooking water, 7.5 parts of royal jelly, 15 parts of honey, 0.3 parts of konjac powder;

[0037] The preparation of freeze-dried royal jelly tremella soup is as follows:

[0038] S1. Select the fresh white fungus with the mushroom stalk removed, soak it in clean water for 25 minutes, and then wash it with running water. Cut the washed fresh white fungus into slices, put it in boiling water, boil it at 90°C for 2.5 hours, and then cool it to 40°C. Obtain the intermediate; wherein, the material selection standard of the fresh white fungus is to select fresh white fungus with complete ears, smooth and bright white surface, no mechanical damage, and no pests and diseases as raw materials; cut the cleaned white fungus into 0.5-1.0 cm, width 0.5 ~ 1.0cm sheet;

[0039] S2. Add royal jelly, honey, and ko...

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Abstract

The invention discloses a freeze-dried royal jelly and tremella thick soup which comprises 10 parts of fresh tremella, 100 parts of boiling water, 5-10 parts of royal jelly, 12.5-18 parts of honey and 0.1-0.5 part of konjac powder, and the freeze-dried royal jelly and tremella thick soup is prepared through material selection, soaking and cleaning, cutting, boiling, cooling, slurry mixing, freezing, vacuum drying and packaging. The royal jelly is added into the white fungus thick soup, the honey is added to regulate the taste, and the konjac powder is added to regulate the tissue state, so that the nutritional value of the white fungus thick soup is improved, the problems of convenient feeding, portability, storage convenience and palatability of the royal jelly are solved, and the royal jelly white fungus thick soup which is convenient to carry, delicious in taste and ready to eat and brew is provided. And the device is suitable for fast-paced lifestyle.

Description

technical field [0001] The invention relates to the technical field of royal jelly tremella soup. More specifically, the present invention relates to a kind of freeze-dried royal jelly tremella soup. Background technique [0002] Tremella, also known as Tremella, is a colloidal fungus that grows on dead wood. It is named Tremella because of its white color like silver. Because tremella contains comprehensive nutrition and certain medicinal value, it has always had the same prominent reputation as ginseng and velvet antler, and is known as "mountain treasure" and "pearl of fungi". Tremella has the functions of "strengthening essence, nourishing kidney, moistening lung, promoting body fluid, relieving cough, clearing heat, nourishing stomach, nourishing qi, harmonizing blood, strengthening heart, strengthening body, nourishing brain and refreshing". As a nutritional tonic, it is suitable for all old and weak women and children and those who are physically weak after illness....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L31/00A23L21/20A23L21/25A23L29/30
Inventor 陈西喆郝新才
Owner SHIYAN SINOHIVE BIOTECH
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