CN105852076A - Manufacture method of morchella vulgaris soup - Google Patents
Manufacture method of morchella vulgaris soup Download PDFInfo
- Publication number
- CN105852076A CN105852076A CN201610218603.8A CN201610218603A CN105852076A CN 105852076 A CN105852076 A CN 105852076A CN 201610218603 A CN201610218603 A CN 201610218603A CN 105852076 A CN105852076 A CN 105852076A
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- Prior art keywords
- soup
- weight portion
- morchella vulgaris
- cleans
- morchella
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Abstract
The present invention discloses a manufacture method of morchella vulgaris soup and belongs to the processing field of fungus field, and particularly relates to the deep processing field of the morchella vulgaris food. The morchella vulgaris is unique in tastes, the soup boiling mouthfeel is unique, but the existing morchella vulgaris soup boiling method is relative single. In order to overcome the deficiencies of the prior art, the provided morchella vulgaris soup is characterized by being boiled by morchella vulgaris, allium mongolicum, spathodea campanulata roots, synsepalum dulcificum leaves, calliandra haematocephala leaves, water, edible salt, and JDB (herbal tea drink). The morchella vulgaris soup tastes delicious, is long in aftertaste, has an aroma of apricot kernels, can be tasted slowly and has a flavor of soy sauce flavor type Baijiu. The manufacture method provides a new technical solution of the morchella vulgaris food processing.
Description
Technical field
The invention belongs to food of fungi manufacture field.Especially Morchella esculenta (L.) Pers food deep processing neck
Territory.
Background technology
Morchella esculenta (L.) Pers special taste, mouthfeel of stewing soup is unique, but, existing Morchella esculenta (L.) Pers boils soup side
Method is more single.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention proposes:
1, the manufacture method of Morchella esculenta (L.) Pers soup, it is characterized in that said method comprising the steps of:
The first step, gets the raw materials ready:
Fresh Morchella esculenta (L.) Pers, removes root silt, takes weight portion 200-300, cleans,
Fresh goldball onion, takes weight portion 20-30, cleans,
The root of fresh flame wood removes bark, takes weight portion 20-30, cleans,
The leaf of fresh Synsepalum duleificum, takes weight portion 5-7, cleans,
The leaf of America Herba Albiziae, takes weight portion 5-7, cleans,
Second step, standby soup, water intaking, weight portion 1000-1400,
Addition Sal, weight portion 1-2,
Add treasured, weight portion 500-600,
Normal pressure boils,
3rd step, in the soup described in second step, adds the mixture described in the first step, normal pressure
Boil 100-130 minute, and to boil ad pond om part be 1200-1500, to obtain final product.
2, Morchella esculenta (L.) Pers soup, it is characterized in that described Morchella esculenta (L.) Pers soup is prepared by following steps:
The first step, gets the raw materials ready:
Fresh Morchella esculenta (L.) Pers, removes root silt, takes weight portion 200-300, cleans,
Fresh goldball onion, takes weight portion 20-30, cleans,
The root of fresh flame wood removes bark, takes weight portion 20-30, cleans,
The leaf of fresh Synsepalum duleificum, takes weight portion 5-7, cleans,
The leaf of America Herba Albiziae, takes weight portion 5-7, cleans,
Second step, standby soup, water intaking, weight portion 1000-1400,
Addition Sal, weight portion 1-2,
Add treasured, weight portion 500-600,
Normal pressure boils,
3rd step, in the soup described in second step, adds the mixture described in the first step, normal pressure
Boil 100-130 minute, and to boil ad pond om part be 1200-1500, to obtain final product.
Tasty mouthfeel of the present invention, aftertaste is permanent, and entrance has the fragrance of Fructus Pruni, slowly samples,
Having the fragrance of Maotai-flavor liquor, the present invention is that the food deep processing of Morchella esculenta (L.) Pers provides a kind of new
Technical scheme.
Detailed description of the invention
Morchella esculenta (L.) Pers is also known as Gaster caprae seu Ovis dish, sheep mushroom, Gaster caprae seu Ovis mushroom.Morchella esculenta (L.) Pers was sent out in 1818
Existing.Its structure is similar to cup fungi, and top is that fold is netted, both as individual Nidus Vespae, also like individual Gaster caprae seu Ovis,
Thus gain the name.Chinese formal name used at school: Morchella esculenta (L.) Pers, another name: Gaster caprae seu Ovis mushroom, volume large bamboo hat with a conical crown and broad brim bacterium, Gaster caprae seu Ovis dish, two
Name method Morchella vulgaris, boundary: mycota, door: Eumycota Eumycota, subphylum:
Ascomycotina Ascomycotina, guiding principle: Ascomycetes Ascomycetes, mesh: Pezizale
Pezizales, section: Morchellaceae Morohellaceae, belong to: morchella Morchella,
Kind: Morchella esculenta (L.) Pers M.conica.Morchella esculenta (L.) Pers used by the present invention is fresh Morchella esculenta (L.) Pers, does not cuts,
Directly use.Preferably selecting individual head weight is the Morchella esculenta (L.) Pers of 30-70g.
Goldball onion, Classification system Allium mongolicum, the present invention uses the ground of goldball onion
Upper part, and without cutting, the most whole section of use.
Flame is wooden (Classification system: Spathodea campanulata), portion used by the present invention
Position is the root of flame wood, removes the bark of root, after peelling off the bark of root, a diameter of
1cm-2cm, the section being cut into a length of 2cm-3cm is standby.
Synsepalum duleificum, Classification system Synsepalum dulcificum Daniell, the present invention uses it
Leaf.The leaf of Synsepalum duleificum is not cut by the present invention, directly uses.
America Herba Albiziae, Classification system Calliandra haematocephala, the present invention uses it
Leaf, does not cuts, and directly uses.
Sal, NaCl.
Add treasured, trade name: add precious herbal tea plant beverage, bar code number:
4891599338393, product standard number: Q/JDB 0001S, maker: precious drink is added in Sichuan
Material company limited, address, medicine food industrial park, new district, city east, Yanjiang District, Ziyang City, Sichuan Province adds
Duo Bao main road 3, food production licence numbering: QS512006010859.
Embodiment one
The first step, gets the raw materials ready:
Fresh Morchella esculenta (L.) Pers, removes root silt, and in grams, taken weight amount is: 200,
Clean, standby in being placed in the frame that water can be allowed to spill,
Fresh goldball onion, in grams, taken weight amount is: 20, cleans, is placed in and can allow
In the frame that water spills standby,
The root of fresh flame wood removes bark, and in grams, taken weight amount is: 20,
Clean, be cut into the section of a length of 2cm-3cm, standby in being placed in the frame that water can be allowed to spill,
The leaf of fresh Synsepalum duleificum, in grams, taken weight amount is: 5, cleans,
In being placed in the frame that water can be allowed to spill standby,
The leaf of America Herba Albiziae, in grams, taken weight amount is: 5, cleans, puts
In the frame that water can be allowed to spill standby,
Second step, standby soup, water intaking, in grams, taken weight amount is: 1000,
Adding Sal, in grams, taken weight amount is: 1,
Adding treasured, in grams, taken weight amount is: 500,
Normal pressure boils,
3rd step, in the soup described in second step, adds the mixture described in the first step, normal pressure
Boiling 100 minutes, and boil ad pond om in grams, weight amount is: be 1200,
Obtain.
And gross weight is in grams, such as: " weight amount is: be 1200 " the words
Meaning: after boiling, in soup, liquid adds the total weight parts of solid content is 1200g.
Mixture described in the first step, refers to that the first step is got the raw materials ready described material.
The embodiment of the present invention one tasty mouthfeel, aftertaste is permanent, samples personnel's product through 100
Tasting, have 96 people to think: 1, entrance of the present invention has the fragrance of Fructus Pruni, it is believed that the present invention adds
Fructus Pruni juice, 2, it is additionally considered that: slowly sample to have the fragrance of Maotai-flavor liquor, it is believed that add
A little Maotai-flavor liquor.The present invention is that the food deep processing of Morchella esculenta (L.) Pers provides a kind of new technology
Scheme.
Embodiment two
The manufacture method of Morchella esculenta (L.) Pers soup, is characterized in that described Morchella esculenta (L.) Pers soup comprises the following steps:
The first step, gets the raw materials ready:
Fresh Morchella esculenta (L.) Pers, removes root silt, and in grams, taken weight amount is: 300,
Clean, standby in being placed in the frame that water can be allowed to spill,
Fresh goldball onion, in grams, taken weight amount is: 30, cleans, is placed in and can allow
In the frame that water spills standby,
The root of fresh flame wood removes bark, and in grams, taken weight amount is: 30,
Clean, standby in being placed in the frame that water can be allowed to spill, it is cut into the section of a length of 2cm-3cm,
The leaf of fresh Synsepalum duleificum, in grams, taken weight amount is: 7, cleans,
In being placed in the frame that water can be allowed to spill standby,
The leaf of America Herba Albiziae, in grams, taken weight amount is: 7, cleans, puts
In the frame that water can be allowed to spill standby,
Second step, standby soup, water intaking, in grams, taken weight amount is: 1400,
Adding Sal, in grams, taken weight amount is: 2,
Adding treasured, in grams, taken weight amount is: 600,
Normal pressure boils,
3rd step, in the soup described in second step, adds the mixture described in the first step, normal pressure
Boiling 130 minutes, and boil ad pond om in grams, weight amount is: be 1500,
Obtain.
The embodiment of the present invention two tasty mouthfeel, aftertaste is permanent, tastes through 100 taste personnel,
Having 98 people to think: 1, entrance of the present invention has the fragrance of Fructus Pruni, it is believed that present invention adds Fructus Pruni
Juice, 2, it is additionally considered that: slowly sample have the fragrance of Maotai-flavor liquor, it is believed that add a little
Maotai-flavor liquor.The present invention is that the food deep processing of Morchella esculenta (L.) Pers provides a kind of new technical side
Case.
The embodiment of the present invention one, embodiment two, taste personnel taste when, trial test be
Soup, rather than chew its solid content, and the temperature of the soup tasted is 40-45 degree Celsius.
Test shows, deletes and gets the raw materials ready, for any material in soup, Fructus Pruni of the present invention
Sub-fragrance, Maotai-flavor fragrance all can lack.
Claims (1)
1. the manufacture method of Morchella esculenta (L.) Pers soup, is characterized in that said method comprising the steps of:
The first step, gets the raw materials ready:
Fresh Morchella esculenta (L.) Pers, removes root silt, takes weight portion 200, cleans,
Fresh goldball onion, takes weight portion 20, cleans,
The root of fresh flame wood removes bark, takes weight portion 20, cleans,
The leaf of fresh Synsepalum duleificum, takes weight portion 5, cleans,
The leaf of America Herba Albiziae, takes weight portion 5, cleans,
Second step, standby soup, water intaking, weight portion 1000,
Addition Sal, weight portion 1,
Add treasured, weight portion 500,
Normal pressure boils,
3rd step, in the soup described in second step, adds the mixture described in the first step, normal pressure
Boil about 100 minutes, and boil ad pond om part and be about 1200, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610218603.8A CN105852076A (en) | 2016-04-09 | 2016-04-09 | Manufacture method of morchella vulgaris soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610218603.8A CN105852076A (en) | 2016-04-09 | 2016-04-09 | Manufacture method of morchella vulgaris soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105852076A true CN105852076A (en) | 2016-08-17 |
Family
ID=56637241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610218603.8A Pending CN105852076A (en) | 2016-04-09 | 2016-04-09 | Manufacture method of morchella vulgaris soup |
Country Status (1)
| Country | Link |
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| CN (1) | CN105852076A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593240A (en) * | 2004-01-13 | 2005-03-16 | 深圳市山天饮食连锁有限公司 | Wild mushroom soup and its preparation method |
| CN102845736A (en) * | 2012-10-25 | 2013-01-02 | 上海海洋大学 | Allium mongolicum regel sauce product |
| CN104905339A (en) * | 2015-06-05 | 2015-09-16 | 李德富 | Mushroom soup and cooking method thereof |
-
2016
- 2016-04-09 CN CN201610218603.8A patent/CN105852076A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593240A (en) * | 2004-01-13 | 2005-03-16 | 深圳市山天饮食连锁有限公司 | Wild mushroom soup and its preparation method |
| CN102845736A (en) * | 2012-10-25 | 2013-01-02 | 上海海洋大学 | Allium mongolicum regel sauce product |
| CN104905339A (en) * | 2015-06-05 | 2015-09-16 | 李德富 | Mushroom soup and cooking method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 瑞雅: "《新编大厨精选家常菜2000例》", 30 November 2013 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |
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| RJ01 | Rejection of invention patent application after publication |