CN103141884A - Preparation method of Calocybe gambosa soup - Google Patents
Preparation method of Calocybe gambosa soup Download PDFInfo
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- CN103141884A CN103141884A CN2013101026856A CN201310102685A CN103141884A CN 103141884 A CN103141884 A CN 103141884A CN 2013101026856 A CN2013101026856 A CN 2013101026856A CN 201310102685 A CN201310102685 A CN 201310102685A CN 103141884 A CN103141884 A CN 103141884A
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Abstract
The invention relates to a preparation method of Calocybe gambosa soup, which comprises the following steps: rinsing raw material Calocybe gambosa in a rinser, pulverizing in a pulverizer, granulating in a granulator, making Calocybe gambosa pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain Calocybe gambosa soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of Calocybe gambosa, unnecessary economic loss for people due to rotting of the Calocybe gambosa which is hard to store, and severe waste of Calocybe gambosa leftover resources, and enhances the utilization ratio of the Calocybe gambosa leftovers and the added value of the Calocybe gambosa; and the Calocybe gambosa soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the Calocybe gambosa, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.
Description
Technical field
The present invention relates to the mushroom manufacture field, the preparation method of the beautiful mushroom soup of especially a kind of fragrant apricot.
Background technology
The beautiful mushroom of fragrant apricot, delicious in taste, nutritive value is very abundant.Protein content substantially exceeds other common vegetables, is 3 ~ 6 times of the common vegetables such as Chinese cabbage, ternip, tomato; Contain abundant monosaccharide and disaccharide and polysaccharide, polysaccharide can significantly improve the function of body immune system; Contain more protein, carbohydrate etc., also contain eight essential seed amino acids of trace element, mineral matter and the mankind, why high the nutritive value of the beautiful mushroom of fragrant apricot is, be that also it contains multivitamin, especially water miscible B family vitamin and vitamin C, fat-soluble vitamin D content is also higher.Se content in the beautiful mushroom of fragrant apricot is more, is good benefit selenium food, is rich in iron, zinc, copper, chromium etc., and often the edible deficiency that can replenish various trace elements, strengthen health, improves body immunity.
The beautiful mushroom of fragrant apricot is short picking time, is difficult to deposit, and storage and transportation, fresh keeping time is short, 2-3 days interior as untimely edible will rotting, and have to throw away, cause the waste of rare nutritional labeling; But or long term storage after it is drying, and dried food and nuts is very inconvenient when cooking dish, generally needs long-time the immersion, has increased the time of cooking, and is not suitable for current allegro life; When choosing the beautiful mushroom of fragrant apricot, for the beautiful mushroom particle of the fragrant apricot that produces because of extruding in transportation or leftover bits and pieces, common way is that it is thrown away, and the beautiful mushroom particle of fragrant apricot or the leftover bits and pieces thrown away still contain various abundant full-natural nutritive elements, have caused the waste of a large amount of rare resources.The beautiful mushroom particle of fragrant apricot or the leftover bits and pieces thrown away become rubbish, mouldy rotting, and acid smell distributes in air, and breed bacteria, insect have polluted environment, are unfavorable for people ' s health.Existing way is: the one, bury, the 2nd, and burn, the 3rd, process and make fertilizer, insert and do biogas in methane-generating pit; The energy resource utilization rate of these ways is low, added value is low, takes a lot of work, time-consuming, effort, has expended the ample resources energy and time, has increased the people's funds spendings burden, and has made a big impact for management and the improvement of environment.
Announced a kind of wild mushroom processing method of instant edible for the patent document of 03155492.X through patent searching number, need to select new fresh mushroom is that raw material is processed, and does not cause the waste of resource as raw material for mushroom particle or leftover bits and pieces.
The patent No. is that 201120004135.7 patent document has been announced a kind of mushroom processing production equipment, and choosing new fresh mushroom is raw material, finally is processed as sliced mushroom through production line, does not also use as raw material for mushroom particle or leftover bits and pieces, causes the waste of resource.
The patent No. is the method for production that the patent document of CN2012101834710.5 has been announced a kind of edible fungi soup, the time that boils bacterium soup is 30-60 minute, boil the time short, be difficult to the precious nutrient of the pure natural that edible mushroom self is contained and fully dissolve in soup, cause equally the waste of resource.
A difficult problem of not having a good harvest in order fundamentally to solve the beautiful mushroom high yield of fragrant apricot, solve that the beautiful mushroom of fragrant apricot is difficult to store and the situation that rots and suffer a loss, solve the beautiful mushroom leftover bits and pieces of fragrant apricot wasting of resources problem, for the nutritive value with the beautiful mushroom of fragrant apricot takes full advantage of, increase utilization rate, the increase added value of leftover bits and pieces, now invent out the preparation method of the beautiful mushroom soup of a kind of fragrant apricot, solved insoluble technical barrier for a long time.
Summary of the invention
The objective of the invention is provides the preparation method of the beautiful mushroom soup of a kind of fragrant apricot in order to take full advantage of the nutritive value in the beautiful mushroom of fragrant apricot, the natural contained various nutrients of the beautiful mushroom of fragrant apricot can be taken full advantage of, and has avoided the waste of precious nutritional labeling.
The present invention adopts following technical scheme to achieve these goals: the preparation system of the beautiful mushroom soup of a kind of fragrant apricot is by potcher, the first conveyer belt, and pulverizer, crumb scraping machine, beater boils the soup machine, can packing machine, the second conveyer belt, the sterilizing chamber, verifying bench consists of; Potcher one side arranges the first conveyer belt, the first conveyer belt opposite side arranges pulverizer, the pulverizer opposite side arranges crumb scraping machine, the crumb scraping machine opposite side arranges beater, the soup machine is boiled in the setting of beater opposite side, boil soup machine opposite side can packing machine is set, boil between soup machine discharging opening and can packing machine charging aperture conduit is set, the can packing machine below arranges the second conveyer belt, the sterilizing chamber is set in the middle part of the second conveyer belt, the second conveyer belt opposite side arranges verifying bench, and verifying bench table top and the second conveyor belt surface are in same level.
the preparation method of the beautiful mushroom soup of fragrant apricot is: choose fresh, without the beautiful mushroom of fragrant apricot and the leftover bits and pieces of rotting, the beautiful mushroom raw material of selected fragrant apricot is poured in potcher, add 3-5 times of water, rinsing 5-8 minute, emptied of water, the beautiful mushroom raw material of fragrant apricot enters the first conveyer belt through the potcher discharging opening, the first conveyer belt moves up and brings the beautiful mushroom raw material of fragrant apricot into pulverizer, the beautiful mushroom raw material of fragrant apricot is blended in pulverizer, the beautiful mushroom particle of fragrant apricot enters crumb scraping machine through the pulverizer discharging opening, be graininess after the beautiful mushroom particle of fragrant apricot economy-combat bits, the beautiful mushroom particle of fragrant apricot enters beater through the crumb scraping machine discharging opening, by the beautiful mushroom particle of the fragrant apricot gross weight water that doubles, the beautiful mushroom slurry of fragrant apricot was made in the beater running in 5-10 minute, the beautiful mushroom slurry of fragrant apricot enters through the beater discharging opening soup machine that boils, add 10-20 times of water by the beautiful mushroom slurry of fragrant apricot gross weight, cool to the 60-85 degree after boiling, endure and made the beautiful mushroom soup of fragrant apricot in 3-6 hour, add the food stabilizer (colloid of directly buying from market in the beautiful mushroom soup of fragrant apricot, dextrin, sugar ester, the wherein combination of one or more), account for the 5%-8% of gross weight, edible mushroom preservative specially (gloomy cypress antistaling agent, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more), account for the 1%-2% of gross weight, food preservative (benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more), account for the 1%-2% of gross weight, the beautiful mushroom soup of the fragrant apricot of making flows into can packing machine through conduit, can packing machine is packed the beautiful mushroom soup of fragrant apricot in the container of soup mouth below correspondence position, the container that the second conveyer belt will be filled the beautiful mushroom soup of fragrant apricot is transported to the sterilizing chamber and is carried out ten thousand grades of sterilizations of 10-30, be transported on verifying bench after sterilization, the inspector can case after the assay was approved.
The invention has the beneficial effects as follows: be easy to carry, eat very convenient, changed the beautiful mushroom edible way of traditional fragrant apricot, more the nutritive value of the beautiful mushroom pure natural of fragrant apricot can be taken full advantage of, the natural nutrient of the beautiful mushroom of fragrant apricot itself is fully boiled in soup, more be conducive to the absorption of human body, thereby strengthen the human immunological competence.
Because of the beautiful mushroom freshness date of fragrant apricot short, be difficult to store, the beautiful mushroom leftover bits and pieces of fragrant apricot serious waste of resources, this method can take full advantage of the nutritive value of the beautiful mushroom pure natural of fragrant apricot, fundamentally solved the difficult problem that the beautiful mushroom high yield of fragrant apricot is not had a good harvest, solved that the beautiful mushroom of fragrant apricot is difficult to store and the situation of the unnecessary economic loss of rotting to cause to the people, solved the problem of the beautiful mushroom leftover bits and pieces of fragrant apricot serious waste of resources, increased the beautiful mushroom leftover bits and pieces of fragrant apricot utilization rate, increased the added value of the beautiful mushroom of fragrant apricot, solved insoluble technical barrier for a long time.Make the nutrient of the beautiful mushroom pure natural of fragrant apricot obtain better development and utilization.Adopt the beautiful mushroom soup of canned fragrant apricot, be convenient to store and transportation, can directly cook after can opening, be fit to very much present allegro life, and do not affect the natural quality of the beautiful mushroom pure natural of fragrant apricot, and distinctive local flavor and mouthfeel, the canned shelf-life can reach 12 months.Also can add the batchings such as American Ginseng, Radix Angelicae Sinensis, matrimony vine, the Radix Astragali, Chinese yam, Momordica grosvenori, Radix Glycyrrhizae, the root of Dahurain angelica in soup according to customer demand, can add one or more to make the product with different health-care efficacies, satisfy all kinds of different clients' demand.
Production line of the present invention is simple, and production efficiency is high, invests lowly, and income is high, and is economical and practical, and positive effect has been played in environmental protection, has improved the economic well-being of workers and staff at plantation family, and market prospects are wide, are fit to promote the use of.
Description of drawings
The invention will be further described below in conjunction with accompanying drawing:
Fig. 1 is, production line general assembly structural representation;
Fig. 2 is, process chart;
In Fig. 1: potcher 1, the first conveyer belt 2, pulverizer 3, crumb scraping machine 4, beater 5 boils soup machine 6, can packing machine 7, the second conveyer belts 8, sterilizing chamber 9, verifying bench 10.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment, the present invention is described in further detail:
Embodiment 1
Potcher 1 one sides arrange the first conveyer belt 2, the first conveyer belt 2 opposite sides arrange pulverizer 3, pulverizer 3 opposite sides arrange crumb scraping machine 4, crumb scraping machine 4 opposite sides arrange beater 5, soup machine 6 is boiled in beater 5 opposite side settings, boil soup machine 6 opposite sides can packing machine 7 is set, boil between soup machine 6 discharging openings and can packing machine 7 charging apertures conduit is set, can packing machine 7 belows arrange the second conveyer belt 8, the second conveyer belt 8 middle parts arrange sterilizing chamber 9, the second conveyer belt 8 opposite sides arrange verifying bench 10, and verifying bench 10 table tops and the second conveyer belt 8 surfaces are in same level.
Embodiment 2
choose fresh, without the beautiful mushroom of fragrant apricot and the leftover bits and pieces of rotting, the beautiful mushroom raw material of selected fragrant apricot is poured in potcher 1, add 3-5 times of water, rinsing 5-8 minute, emptied of water, the beautiful mushroom raw material of fragrant apricot enters the first conveyer belt 2 through potcher 1 discharging opening, the first conveyer belt 2 moves up and brings the beautiful mushroom raw material of fragrant apricot into pulverizer 3, the beautiful mushroom raw material of fragrant apricot is blended pulverizer 3 is interior, the beautiful mushroom particle of fragrant apricot enters crumb scraping machine 4 through pulverizer 3 discharging openings, be graininess after the beautiful mushroom particle of fragrant apricot economy-combat bits, the beautiful mushroom particle of fragrant apricot enters beater 5 through crumb scraping machine 4 discharging openings, by the beautiful mushroom particle of the fragrant apricot gross weight water that doubles, the beautiful mushroom slurry of fragrant apricot was made in beater 5 runnings in 5-10 minute, the beautiful mushroom slurry of fragrant apricot enters through beater 5 discharging openings the soup machine 6 that boils, add 10-20 times of water by the beautiful mushroom slurry of fragrant apricot gross weight, cool to the 60-85 degree after boiling, endure and made the beautiful mushroom soup of fragrant apricot in 3-6 hour, add the food stabilizer (colloid of directly buying from market in the beautiful mushroom soup of fragrant apricot, dextrin, sugar ester, the wherein combination of one or more), account for the 5%-8% of gross weight, edible mushroom preservative specially (gloomy cypress antistaling agent, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more), account for the 1%-2% of gross weight, food preservative (benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more), account for the 1%-2% of gross weight, the beautiful mushroom soup of the fragrant apricot of making flows into can packing machine 7 through conduit, can packing machine 7 is packed the beautiful mushroom soup of fragrant apricot in the container of soup mouth below correspondence position, the container that the second conveyer belt 8 will be filled the beautiful mushroom soup of fragrant apricot is transported to sterilizing chamber 9 and is carried out ten thousand grades of sterilizations of 10-30, be transported to after sterilization on verifying bench 10, the inspector can case after the assay was approved.
Claims (2)
1. the preparation system of the beautiful mushroom soup of fragrant apricot is by potcher (1), the first conveyer belt (2), pulverizer (3), crumb scraping machine (4), beater (5) boils soup machine (6), can packing machine (7), the second conveyer belt (8), sterilizing chamber (9), verifying bench (10) consists of, it is characterized in that: potcher (1) one side arranges the first conveyer belt (2), the first conveyer belt (2) opposite side arranges pulverizer (3), pulverizer (3) opposite side arranges crumb scraping machine (4), crumb scraping machine (4) opposite side arranges beater (5), soup machine (6) is boiled in beater (5) opposite side setting, boil soup machine (6) opposite side can packing machine (7) is set, boil between soup machine (6) discharging opening and can packing machine (7) charging aperture conduit is set, can packing machine (7) below arranges the second conveyer belt (8), the second conveyer belt (8) middle part arranges sterilizing chamber (9), the second conveyer belt (8) opposite side arranges verifying bench (10), verifying bench (10) table top and the second conveyer belt (8) surface are in same level.
2. right to use requires the using method of the preparation system of the 1 beautiful mushroom soup of described a kind of fragrant apricot, it is characterized in that: choose fresh, without the beautiful mushroom of fragrant apricot and the leftover bits and pieces of rotting, the beautiful mushroom raw material of selected fragrant apricot is poured in potcher (1), add 3-5 times of water, rinsing 5-8 minute, emptied of water, the beautiful mushroom raw material of fragrant apricot enters the first conveyer belt (2) through potcher (1) discharging opening, the first conveyer belt (2) moves up and brings the beautiful mushroom raw material of fragrant apricot into pulverizer (3), the beautiful mushroom raw material of fragrant apricot is blended in pulverizer (3), the beautiful mushroom particle of fragrant apricot enters crumb scraping machine (4) through pulverizer (3) discharging opening, be graininess after the beautiful mushroom particle of fragrant apricot economy-combat bits, the beautiful mushroom particle of fragrant apricot enters beater (5) through crumb scraping machine (4) discharging opening, by the beautiful mushroom particle of the fragrant apricot gross weight water that doubles, the beautiful mushroom slurry of fragrant apricot was made in beater (5) running in 5-10 minute, the beautiful mushroom slurry of fragrant apricot enters through beater (5) discharging opening the soup machine (6) that boils, add 10-20 times of water by the beautiful mushroom slurry of fragrant apricot gross weight, cool to the 60-85 degree after boiling, endure and made the beautiful mushroom soup of fragrant apricot in 3-6 hour, add the food stabilizer " colloid of directly buying from market in the beautiful mushroom soup of fragrant apricot, dextrin, sugar ester, the wherein combination of one or more ", account for the 5%-8% of gross weight, edible mushroom preservative specially " gloomy cypress antistaling agent, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more ", account for the 1%-2% of gross weight, food preservative " benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more ", account for the 1%-2% of gross weight, the beautiful mushroom soup of the fragrant apricot of making flows into can packing machine (7) through conduit, can packing machine (7) is packed the beautiful mushroom soup of fragrant apricot in the container of soup mouth below correspondence position, the container that the second conveyer belt (8) will be filled the beautiful mushroom soup of fragrant apricot is transported to sterilizing chamber (9) and is carried out ten thousand grades of sterilizations of 10-30, be transported to after sterilization on verifying bench (10), the inspector can case after the assay was approved.
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| CN2013101026856A CN103141884A (en) | 2013-03-27 | 2013-03-27 | Preparation method of Calocybe gambosa soup |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103126012A (en) * | 2013-03-27 | 2013-06-05 | 洛阳春魁农业开发有限公司 | Preparation method of russula vinosa soup |
| CN103141881A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of phoenix mushroom soup |
| CN103141886A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of Pleurotus eryngii soup |
| CN103141883A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of agaricus bisporus soup |
| CN103141885A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of lentinus edodes soup |
| CN103141882A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of hericium erinaceus soup |
| CN103141879A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of pleurotus nebrodensis soup |
| CN103141880A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of oyster mushroom soup |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103126012A (en) * | 2013-03-27 | 2013-06-05 | 洛阳春魁农业开发有限公司 | Preparation method of russula vinosa soup |
| CN103141881A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of phoenix mushroom soup |
| CN103141886A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of Pleurotus eryngii soup |
| CN103141883A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of agaricus bisporus soup |
| CN103141885A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of lentinus edodes soup |
| CN103141882A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of hericium erinaceus soup |
| CN103141879A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of pleurotus nebrodensis soup |
| CN103141880A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of oyster mushroom soup |
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Application publication date: 20130612 |