CN105942488A - Preparation method of tricholoma matsutake-mushroom soup - Google Patents
Preparation method of tricholoma matsutake-mushroom soup Download PDFInfo
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- CN105942488A CN105942488A CN201610477366.7A CN201610477366A CN105942488A CN 105942488 A CN105942488 A CN 105942488A CN 201610477366 A CN201610477366 A CN 201610477366A CN 105942488 A CN105942488 A CN 105942488A
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- tricholoma matsutake
- soup
- lmai
- lto
- singer
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- 235000014347 soups Nutrition 0.000 title claims abstract description 29
- 241000121219 Tricholoma Species 0.000 title abstract 5
- 238000002360 preparation method Methods 0.000 title 1
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 29
- 238000009835 boiling Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 17
- 241000409065 Albatrellus dispansus Species 0.000 claims description 12
- 238000005485 electric heating Methods 0.000 claims description 4
- 235000015076 Shorea robusta Nutrition 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 229960005486 vaccines Drugs 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 3
- 230000004634 feeding behavior Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241001059798 Catathelasma ventricosum Species 0.000 abstract 4
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000222562 Suillus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- HNBDQABBWNOTRU-UHFFFAOYSA-N thalline Chemical compound C1=CC=[Tl]C=C1 HNBDQABBWNOTRU-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000004676 glycans Polymers 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001063964 Boletus aereus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 241000001493 Sarcodon aspratus Species 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000697 sensory organs Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
Abstract
In order to enrich the nutrition of mushroom and achieve aromatic flavor and good taste, and facilitate eating of general public, the invention discloses a method for preparing tricholoma matsutake-mushroom soup by using tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete. The method comprises the following steps: step 1, removing impurities of tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete, rinsing to be clean and slicing for later use; step 2, respectively blanching the sliced tricholoma matsutake, the tremellodon gelatinosum, Catathelasma ventricosum and the bolete, fishing up, and draining for later use; step 3, mixing tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete after blanching and draining according to a certain weight ratio, putting into boiling water for boiling, then boiling again with slow fire, adding table salt, fishing out of the pot, cooling and then packaging, and after quick freezing, putting into a refrigerator for cold storage. In eating, the tricholoma matsutake-mushroom soup can be eaten according to the manner that water is burnt to be boiling, then the tricholoma matsutake-mushroom soup is put into the water, and after boiling, a little of chicken oil is added, or the tricholoma matsutake-mushroom soup can be matched with clear chicken soup or duck soup to be used as bright soup or hot pot stock.
Description
Technical field
The present invention relates to the manufacture method of a kind of Tricholoma matsutake (lto et lmai) Singer mushroom soup, belong to mushroom processing technical field.
Background technology
Wild mushroom is born in mountain forest, is longer than mountain forest, is natural green food, it rich in multivitamin, high-quality protein and other be of value to the composition of human body, nutritious, unique flavor, some edible fungi also have treatment cancer and the pharmacological action of multiple disease.
Tricholoma matsutake (lto et lmai) Singer thalline is loose, fine and tender taste, aromatic flavor, containing 18 kinds of aminoacid, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unsaturated fatty acids, 8 kinds of vitamin, 2 kinds of glycoproteins, abundant dietary fiber and various active enzyme, additionally containing 3 kinds of precious active substances, it is double-strand blazei polysaccharide, the unique cancer-resisting substance of Tricholoma matsutake (lto et lmai) Singer polypeptide and the whole world--matsutakealcohol respectively, is described as " king in bacterium ".Albatrellus dispansus (Lloyd) Canf. & Gilb. is divided into sarcodon aspratus and yellow Albatrellus dispansus (Lloyd) Canf. & Gilb., the sturdy hypertrophy of thalline, fine and tender taste, containing abundant extracellular polysaccharide, is difficult to junk, has giving off a strong fragrance taste time fresh, and drying rear fragrance is richer, is considered national treasure treasure.The pure white delicacy of old man head bacterium, high resilience and flavour are delicious, can match in excellence or beauty with Carnis Haliotidis, therefore be described as " plant Carnis Haliotidis ".Bolete mainly has white, yellow, Boletus aereus, and thalline is big, and meat is plump, and handle is sturdy, and food flavor is fragrant and sweet good to eat.Traditional edible fungi eating method is all to take single culture or single culture and the mixing cooking of other food edible, as cooked, cannot really sample the fine aroma of bacterium, and can lose the nutritional labeling of bacterium.
Summary of the invention
In order to the nutrition making bacterium is more rich, taste is more fragrant, mouthfeel is more preferable.Facilitate the numerous common people to eat simultaneously, the invention discloses a kind of method utilizing Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and bolete to make Tricholoma matsutake (lto et lmai) Singer mushroom soup, comprise the following steps.
Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and bolete are removed the removal of impurity, rinsed clean cut into serving pieces by step one.
Step 2, respectively by after Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and bolete blanching after section, picks up that to be filtered dry moisture standby.
Step 3 by be filtered dry after blanching the Tricholoma matsutake (lto et lmai) Singer of moisture, Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and bolete by certain weight ratio mix after, put into after boiling water boils, use addition Sal after slow fire boils again instead, pack after cooling off the pot, then quick-freezing, puts into Cold storage in the refrigerator after quick-freezing.
According to above-mentioned manufacture method, i.e. make Tricholoma matsutake (lto et lmai) Singer mushroom soup.Time edible, water is boiled, then Tricholoma matsutake (lto et lmai) Singer mushroom soup is put into, add a little chicken oil i.e. edible after boiling or Tricholoma matsutake (lto et lmai) Singer mushroom soup is used as at the bottom of bright soup or chaffy dish soup with the collocation such as Clear chicken soup, duck soup.
Detailed description of the invention
Tricholoma matsutake (lto et lmai) Singer, yellow Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and Suillus albidipes (Peck) Sing. are removed the removal of impurity, rinsed clean cut into serving pieces by step one.
Tricholoma matsutake (lto et lmai) Singer, yellow Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and Suillus albidipes (Peck) Sing. after section are put into blanching 5 minutes in the water of 80 DEG C by step 2 respectively, pick up that to be filtered dry moisture standby.
After step 3 will be filtered dry the Tricholoma matsutake (lto et lmai) Singer of moisture, yellow Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and Suillus albidipes (Peck) Sing. by weight 30%, 15%, 10% and 5% mixing after blanching, take 20 kilograms to be 1 part and put in electric heating kettle boiling water boiling after 10 minutes every time, use the Sal adding 3% after slow fire boils 2 hours again by bacterium and decoction weight ratio instead, after cooling off the pot, pack by 600 grams every bag, then quick-freezing 12 hours, put into subzero 15 18 DEG C of Cold storage in the refrigerators after quick-freezing.Quick freezing temperature is subzero 35 40 DEG C.The water yield in electric heating kettle is 8 kilograms, accounts for the 40% of mixed vaccine weight ratio, and water is drinking water.
According to above-mentioned manufacture method, i.e. make Tricholoma matsutake (lto et lmai) Singer mushroom soup.Total arsenic content 0.13mg/kg, lead content 0.1 mg/kg, total mercury content 0.015 mg/kg, cadmium content 0.011 mg/kg after testing, indices is the most qualified；Sense organ: form, color and luster, organizational structure, taste abnormal smells from the patient and the equal conformance with standard of impurity.Time edible, the mineral water of 1000 grams is boiled, then Tricholoma matsutake (lto et lmai) Singer mushroom soup is put into, add a little chicken oil i.e. edible after boiling or Tricholoma matsutake (lto et lmai) Singer mushroom soup is used as at the bottom of bright soup or chaffy dish soup with the collocation such as Clear chicken soup, duck soup.
Claims (4)
1. Tricholoma matsutake (lto et lmai) Singer mushroom method for preparing soup, it is characterised in that comprise the following steps:
Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and bolete are removed the removal of impurity, rinsed clean cut into serving pieces by step one；
Tricholoma matsutake (lto et lmai) Singer, Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and bolete after section are put into blanching in the water of 80 DEG C by step 2 respectively, pick up that to be filtered dry moisture standby；
Step 3 by through blanching be filtered dry the Tricholoma matsutake (lto et lmai) Singer of moisture, Albatrellus dispansus (Lloyd) Canf. & Gilb., old man head bacterium and bolete according to weight ratio 30%, 15%, 10% and 5% mix after, take 20 kilograms to be 1 part and put in electric heating kettle boiling water boiling after 10 minutes every time, use the Sal adding 3% after slow fire boils 2 hours again by bacterium and decoction weight ratio instead, after cooling off the pot, pack by 600 grams every part, then quick-freezing 12 hours, put into subzero 15 18 DEG C of Cold storage in the refrigerators after quick-freezing.
Tricholoma matsutake (lto et lmai) Singer mushroom method for preparing soup the most according to claim 1, it is characterised in that the blanching time is 5 minutes.
The most according to claim 1, Tricholoma matsutake (lto et lmai) Singer mushroom method for preparing soup, it is characterised in that the water yield in electric heating kettle is 8 kilograms, accounts for the 40% of mixed vaccine weight ratio, water is drinking water.
Tricholoma matsutake (lto et lmai) Singer mushroom method for preparing soup the most according to claim 1, it is characterised in that quick freezing temperature is subzero 35 40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610477366.7A CN105942488A (en) | 2016-06-27 | 2016-06-27 | Preparation method of tricholoma matsutake-mushroom soup |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610477366.7A CN105942488A (en) | 2016-06-27 | 2016-06-27 | Preparation method of tricholoma matsutake-mushroom soup |
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| CN105942488A true CN105942488A (en) | 2016-09-21 |
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| CN201610477366.7A Pending CN105942488A (en) | 2016-06-27 | 2016-06-27 | Preparation method of tricholoma matsutake-mushroom soup |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467628A (en) * | 2017-08-21 | 2017-12-15 | 浙江银河食品有限公司 | A kind of sauce bag manufacture craft and eating method |
| CN108771179A (en) * | 2018-05-31 | 2018-11-09 | 成都漫味龙厨食品有限公司 | A kind of chafing dish bacterium soup production method |
| CN109527494A (en) * | 2018-11-09 | 2019-03-29 | 玉溪高原彩特色食品有限公司 | Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom |
| CN111602794A (en) * | 2020-05-29 | 2020-09-01 | 重庆飞亚实业有限公司 | Preparation method of concentrated fungus soup |
| CN111728173A (en) * | 2020-07-03 | 2020-10-02 | 北京彩云之巅农业科技有限公司 | Process method of original flavor mushroom soup base |
| CN111955702A (en) * | 2020-09-01 | 2020-11-20 | 黑龙江天锦食用菌有限公司 | Formula and process of instant tricholoma matsutake soup |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467628A (en) * | 2017-08-21 | 2017-12-15 | 浙江银河食品有限公司 | A kind of sauce bag manufacture craft and eating method |
| CN108771179A (en) * | 2018-05-31 | 2018-11-09 | 成都漫味龙厨食品有限公司 | A kind of chafing dish bacterium soup production method |
| CN109527494A (en) * | 2018-11-09 | 2019-03-29 | 玉溪高原彩特色食品有限公司 | Matsutake sanchi flower steamed dumping, preparation method and matsutake sanchi flower soup prepared therefrom |
| CN111602794A (en) * | 2020-05-29 | 2020-09-01 | 重庆飞亚实业有限公司 | Preparation method of concentrated fungus soup |
| CN111728173A (en) * | 2020-07-03 | 2020-10-02 | 北京彩云之巅农业科技有限公司 | Process method of original flavor mushroom soup base |
| CN111955702A (en) * | 2020-09-01 | 2020-11-20 | 黑龙江天锦食用菌有限公司 | Formula and process of instant tricholoma matsutake soup |
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Application publication date: 20160921 |