CN105942488A - Preparation method of tricholoma matsutake-mushroom soup - Google Patents

Preparation method of tricholoma matsutake-mushroom soup Download PDF

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Publication number
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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China
Prior art keywords
tricholoma matsutake
lmai
lto
singer
soup
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CN201610477366.7A
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Chinese (zh)
Inventor
尹国贵
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Qujing Hong Hong Xing Trade Co Ltd
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Qujing Hong Hong Xing Trade Co Ltd
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Priority to CN201610477366.7A priority Critical patent/CN105942488A/en
Publication of CN105942488A publication Critical patent/CN105942488A/en
Pending legal-status Critical Current

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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

Tricholoma matsutake (lto et lmai) Singer mushroom method for preparing soup
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.
CN201610477366.7A 2016-06-27 2016-06-27 Preparation method of tricholoma matsutake-mushroom soup Pending CN105942488A (en)

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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
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

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Cited By (4)

* Cited by examiner, † Cited by third party
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
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

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Application publication date: 20160921