CN109170755B

CN109170755B - Health-care mushroom soup base and processing technology thereof

Info

Publication number: CN109170755B
Application number: CN201811280819.2A
Authority: CN
Inventors: 刘燕; 刘婷; 聂继容; 张茂国
Original assignee: Chongqing Feiya Industrial Co ltd
Current assignee: Chongqing Feiya Industrial Co ltd
Priority date: 2018-10-30
Filing date: 2018-10-30
Publication date: 2021-12-31
Anticipated expiration: 2038-10-30
Also published as: CN109170755A

Abstract

The invention belongs to the technical field of preparation or treatment of health-care soup and sauce, and discloses a health-care mushroom soup base and a processing technology thereof, wherein the health-care mushroom soup base comprises the following raw materials in parts by mass: boletus, shiitake, tuber mustard, ginger, onion, soybean oil, yeast extract, edible salt, white granulated sugar, 5' -flavour nucleotide disodium, white pepper powder, curry powder, composite acid hydrolysis vegetable protein seasoning powder, shiitake paste essence and essence for chicken-flavor food. The preparation method comprises cleaning the raw materials, decocting, mincing, and parching to obtain health promotion mushroom soup material. The soup base provided by the invention has a health-care effect, is delicious in taste and has a health-care effect.

Description

Health-care mushroom soup base and processing technology thereof

Technical Field

The invention belongs to the field of preparation or treatment of health-care soup and sauce, and particularly relates to a health-care mushroom soup base and a processing technology thereof.

Background

At present, the pace of life of people is faster and faster, so that the physical state of office workers is poorer and poorer, and people pay more and more attention to the maintenance of the body, so that a large number of health care products are produced. Health care products usually have certain pharmacological effects, but the food supplement is usually called as 'medicine supplement is not like food supplement', so that the most important body care is to pay attention to the dietary habits of daily life. In the daily diet, soup is the most tonic food; therefore, the application provides a soup stock with a health-care effect.

Disclosure of Invention

The invention aims to provide a health-care mushroom soup base with a health-care effect and a processing technology thereof.

In order to achieve the purpose, the invention provides the following technical scheme that the health-care mushroom soup base and the processing technology thereof comprise the following raw materials in parts by mass: 0.005-0.04 part of boletus, 0.04-0.09 part of mushroom, 0.02-0.07 part of tuber mustard, 0.02-0.07 part of ginger, 0.01-0.03 part of onion, 0.25-0.45 part of soybean oil, 0.01-0.03 part of yeast extract, 0.02-0.07 part of edible salt, 0.01-0.06 part of white granulated sugar, 0.0005-0.002 part of 5' -flavor nucleotide disodium, 0.002-0.006 part of white pepper powder, 0.01-0.04 part of curry powder, 0.2-0.6 part of composite acid hydrolyzed vegetable protein seasoning powder, 0.01-0.02 part of mushroom paste essence and 0.001-0.003 part of essence for chicken-flavor food.

The invention also provides another basic scheme:

a processing technology of health-care mushroom soup bases comprises the following steps:

step one, cleaning:

respectively cleaning Boletus and Lentinus Edodes, and soaking Boletus and Lentinus Edodes in clear water for 20-40 min;

step two, boiling:

decocting the bolete and the shiitake mushroom cleaned in the step one, wherein the weight ratio of clear water to the bolete and the shiitake mushroom is 3:1, and the decocting time is 50-80 min; taking out the bolete and the shiitake mushrooms after the cooking is finished, and draining to form semi-finished products of the bolete and the shiitake mushrooms and mushroom water;

step three, mincing:

mincing the boletus and the semi-finished product of the mushroom in the step two to form mushroom grains for later use;

step four, frying:

mixing and frying preserved szechuan pickle, ginger, onion, soybean oil, yeast extract, edible salt, white granulated sugar, disodium 5' -ribonucleotide, white pepper powder, curry powder, composite acid hydrolyzed plant protein seasoning powder, mushroom paste essence, essence for chicken-flavor food and mushroom grains in the third step, adding mushroom water in the frying process, and frying for 30-40min to form the health-care mushroom soup base finished product.

The invention has the beneficial effects that:

boletus has effects of clearing heat, relieving restlessness, nourishing blood, regulating stomach, dispelling pathogenic wind, dispelling cold, relieving rigidity of muscles, tonifying deficiency, and refreshing mind, and can be used for treating anemia, asthenia, dizziness, and tinnitus; the shiitake mushroom has the effects of improving the immunity of organisms, delaying senility, preventing and resisting cancers, reducing blood pressure, reducing blood fat and reducing cholesterol, and has better treatment effect on diabetes, phthisis, infectious hepatitis and neuritis. The effects of enhancing immunity, tonifying deficiency and refreshing can be achieved by matching bolete and shiitake and a special proportion. The bolete and the lentinus edodes are made into soup bases which are delicious, rich in nutrition and convenient to eat. Meanwhile, the prepared soup base has delicious taste by proportioning the tuber mustard, the ginger, the onion, the soybean oil, the yeast extract, the edible salt, the white granulated sugar, the disodium 5' -ribonucleotide, the white pepper powder, the curry powder, the composite acid hydrolyzed plant protein seasoning powder, the mushroom paste essence and the essence for chicken-flavor food.

When the soup base is processed, the boletus and the lentinus edodes are boiled and ground, so that the boletus and the lentinus edodes and other raw materials can be conveniently fried, and the taste is convenient to eat. And the mushroom water formed by boiling bolete and shiitake is used in the frying process, so that the delicate flavor of the prepared soup base can be increased, and the health-care effect is improved.

Further, the raw materials comprise, by mass, 0.02 part of boletus, 0.07 part of shiitake mushroom, 0.05 part of tuber mustard, 0.03 part of ginger, 0.02 part of onion, 0.3642 parts of soybean oil, 0.02 part of yeast extract, 0.055 part of edible salt, 0.03 part of white granulated sugar, 0.001 part of disodium 5' -ribonucleotide, 0.005 part of white pepper powder, 0.02 part of curry powder, 0.3 part of composite acid hydrolyzed vegetable protein seasoning powder, 0.012 part of mushroom paste essence and 0.002 part of essence for chicken-flavor food.

Has the advantages that: experiments prove that the soup prepared from the raw materials in the proportion is rich in nutrition, good in health care effect and delicious in taste.

Further, the raw materials comprise, by mass, 0.005 part of boletus, 0.04 part of shiitake mushroom, 0.02 part of tuber mustard, 0.02 part of ginger, 0.01 part of onion, 0.25 part of soybean oil, 0.01 part of yeast extract, 0.02 part of edible salt, 0.01 part of white granulated sugar, 0.0005 part of disodium 5' -ribonucleotide, 0.002 part of white pepper powder, 0.01 part of curry powder, 0.2 part of composite acid hydrolyzed plant protein seasoning powder, 0.01 part of mushroom paste essence and 0.001 part of essence for chicken-flavor food.

Has the advantages that: experiments prove that the soup prepared from the raw materials in the proportion has good nutrition.

Further, the raw materials comprise, by mass, 0.04 part of boletus, 0.09 part of mushroom, 0.07 part of tuber mustard, 0.07 part of ginger, 0.03 part of onion, 0.45 part of soybean oil, 0.03 part of yeast extract, 0.07 part of edible salt, 0.06 part of white granulated sugar, 0.002 part of disodium 5' -ribonucleotide, 0.006 part of white pepper powder, 0.04 part of curry powder, 0.6 part of composite acid hydrolyzed plant protein seasoning powder, 0.02 part of mushroom paste essence and 0.003 part of essence for chicken-flavor food.

Has the advantages that: experiments prove that the soup prepared from the raw materials in the proportion has good taste.

Further, in the second step, the boiling temperature is 185-245 ℃.

Has the advantages that: the mushroom and bolete are boiled at the temperature, so that the mushroom and bolete can be quickly sterilized, and the boiling time can be shortened.

Further, in the fourth step, the frying is divided into two stages, the frying time of the first stage is 5-8min, and the frying temperature is 200-; the second stage has frying time of 25-32min and frying temperature of 100-120 deg.c.

Has the advantages that: the frying is divided into two stages, so that the shiitake mushroom and the bolete can be fully contacted with other raw materials, and the prepared soup base is delicious in taste; and the soup base can slowly collect the juice, is convenient to store and is convenient for subsequent eating.

Drawings

Fig. 1 is a schematic structural diagram of a boiling device in an embodiment of the invention.

Detailed Description

The following is further detailed by way of specific embodiments:

reference numerals in the drawings of the specification include: decocting barrel 1, feed inlet 11, exhaust hole 12, rotating shaft 13, cutter blade 131, screen 14, gas collecting box 2, gas guide tube 21, Y-shaped tube 22, piston barrel 3, piston plate 31, push rod 32, guide tube 4, guide tube 5, stir-frying barrel 6, stirring shaft 61, stirring blade 611, baffle 62 and discharge port 63.

The parameters of the health mushroom soup material and the processing technology embodiment thereof are shown in the following table 1:

TABLE 1

Now, a health mushroom soup material and a processing process thereof according to the present invention will be described with reference to example 1.

A health mushroom soup comprises boletus 0.02kg, shiitake 0.07kg, preserved szechuan pickle 0.05kg, ginger 0.03kg, onion 0.02kg, soybean oil 0.3642kg, yeast extract 0.02kg, edible salt 0.055kg, white granulated sugar 0.03kg, 5' -flavor nucleotide disodium 0.001kg, white pepper powder 0.005kg, curry powder 0.02kg, compound acid hydrolysis vegetable protein seasoning powder 0.3kg, mushroom paste essence 0.012kg, chicken flavor essence 0.002 kg.

A processing technology of health-care mushroom soup bases adopts a boiling device for boiling.

The boiling device comprises a boiling barrel 1 and a frying barrel 6, heaters are arranged at the bottoms of the boiling barrel 1 and the frying barrel 6, and two ends of the boiling barrel 1 are sealed and fixed on the upper part of the left side wall of the frying barrel 6, as shown in figure 1. The top of boiling barrel 1 is equipped with feed inlet 11 and is located the exhaust hole 12 on feed inlet 11 right side, is equipped with the sealing plug in the feed inlet 11, and the aperture of exhaust hole 12 is 2 mm. The top of decocting bucket 1 rotates and is connected with and runs through 1 tops of decocting bucket and extend to the pivot 13 in decocting bucket 1, and pivot 13 can be followed 1 top vertical slides of decocting bucket, and the bottom of pivot 13 is fixed with a plurality of cutter pieces 131.

The lower part of boiling barrel 1 is equipped with drive division, and drive division includes a gas collecting tank 2 and two piston barrels 3 that are located the gas collecting tank 2 top, and gas collecting tank 2 bottom is equipped with the gas outlet, is equipped with the valve in the gas outlet, and the outside of gas collecting tank 2 is equipped with the heat preservation. The gas collecting box 2 is communicated with the upper part of the boiling barrel 1 through a gas guide pipe 21, an air inlet one-way valve is arranged in the gas guide pipe 21, when steam is generated by boiling in the boiling barrel, the pressure in the boiling barrel is increased, and the steam enters the gas collecting box 2 through the gas guide pipe 21.

Y type pipe 22 is equipped with between gas collection box 2 and two piston barrels 3, and Y type pipe 22 includes the section of crossing that communicates with gas collection box 2, the first branch pipe that communicates with left piston barrel 3 and the second branch pipe that communicates with right side piston barrel 3, is equipped with first rotary valve in the section of crossing, is equipped with second rotary valve on the second branch pipe.

Piston plate 31 is connected to piston barrel 3 interior all vertically sliding, and all the welding has the spring between the bottom of piston plate 31 and the piston, and the top of piston plate 31 all is fixed with to run through boiling barrel 1 bottom and rather than vertical sliding connection's push rod 32. Be equipped with screen cloth 14 in the boil out bucket, the top that screen cloth 14 bottom is located the push rod all is fixed with the sliding block, and the sliding block bottom all is equipped with the spout along transversely, and equal lateral sliding connection has the slider in the spout, and the top of two push rods is the ball respectively and articulates on the slider of its top, and the aperture of screen cloth 14's sieve mesh is 4mm, and screen cloth 14 pastes mutually with the inner wall of boil out bucket 1.

The feed guide pipe 5 is communicated with one side, which is attached to the boiling barrel 1 and the frying barrel 6, of the feed guide pipe 5, the feed guide pipe 5 is arranged from left to right in a downward inclined mode, the baffle 62 is connected to the inner portion of the frying barrel 6 in a longitudinal sliding mode, the size of the baffle 62 is larger than that of the cross section area of the feed guide pipe 5, and therefore the sliding baffle 62 can seal the feed guide pipe 5. A flow guide pipe 4 is communicated between the bottom of the boiling barrel 1 and the frying barrel 6, and a valve is arranged on the flow guide pipe 4. The bottom of the frying barrel 6 is rotatably connected with a vertically arranged stirring shaft 61, the bottom of the stirring shaft 61 is provided with stirring blades 611, and the stirring blades 611 are attached to the bottom of the frying barrel 6. Still include two motors that are located boiling barrel 1 and stir-fry system bucket 6 tops respectively, the output shaft of two motors all is connected with pivot 13 and (mixing) shaft 61 respectively through the shaft coupling. The bottom of the right side wall of the boiling barrel 1 is provided with a discharge port 63, and the discharge port 63 is provided with a blocking cover.

The processing technology of the health-care mushroom soup base comprises the following steps:

step one, cleaning:

cleaning bolete, mushroom, ginger and onion with clear water, and cutting the cleaned ginger and onion into 5mm particles for later use; soaking the cleaned bolete and the mushrooms in clear water, wherein the volume ratio of the bolete to the mushrooms to the water is 1:5 in the first soaking, and fishing out the bolete and the mushrooms for the second soaking after soaking for 15 min; the volume ratio of bolete and shiitake mushroom to water is 1:3 during the second soaking, and the soaking time is 15 min.

Step two, boiling:

pouring the bolete and the shiitake mushrooms which are soaked for the second time in the step one and water for soaking the shiitake mushrooms into the boiling barrel 1, adding clear water into the boiling barrel 1 to enable the weight ratio of the bolete liver, the shiitake mushrooms and the water to be 1:3, sealing the feeding hole 11 by using a sealing plug, starting a heater at the bottom of the boiling barrel 1, and heating the boiling barrel 1 through the heater to realize the boiling of the bolete and the shiitake mushrooms. In the boiling process, the boiling barrel 1 exhausts through the exhaust holes 12, but the pressure in the boiling barrel 1 is gradually increased due to the small aperture of the exhaust holes 12, and steam enters the gas collecting box 2 through the gas guide pipe 21 to be stored.

After the mushroom is boiled for 65min, the heater is closed, the first rotary valve and the second rotary valve are opened, steam enters the two piston barrels 3 through the Y-shaped pipes 22, the pressure in the piston barrels 3 is increased, and therefore the piston plate 31 is pushed to gradually move upwards, the screen 14 is driven to gradually move upwards, and bolete and mushroom on the screen 14 are separated from the boiled bacteria water.

Step three, mincing:

when the screen 14 moves to be flush with the guide duct 5, the first and second rotary valves are closed, and the screen 14 stops moving upward. And moving the rotating shaft 13 downwards, starting the motor to drive the rotating shaft 13 and the cutting blade 131 to rotate, and cutting and mincing the beef liver and the lentinus edodes. After the cutting of bolete and mushroom is accomplished, open first rotary valve for steam in the gas collecting box 2 passes through the first branch pipe on the Y type pipe 22 and gets into left piston barrel 3 in, promotes left push rod 32 and continuously shifts up, thereby realizes that screen cloth 14 is the state of from a left side to the right downward sloping, conveniently adds in frying the system bucket with the bolete of stirring up and mushroom.

Step four, frying:

place soybean oil in stir-fry system bucket 6 to start the heater on the system bucket 6 of stir-fry, heat soybean oil, add ginger and the onion after the cutting in to stir-fry system bucket 6 again and fry, and start the motor of stir-fry system bucket 6 top, drive (mixing) shaft 61 and stirring vane 611 and rotate, realize the in-process of frying and stir-fry the raw materials. And sliding the baffle plate 62, so that the minced bolete and mushroom enter the frying barrel 6 through the material guide pipe 5, and adding hot pickled mustard tuber, yeast extract, edible salt, white granulated sugar, 5' -flavor nucleotide disodium, white pepper powder, curry powder, composite acid hydrolyzed vegetable protein seasoning powder, mushroom paste essence and essence for chicken-flavor food, and frying for 6min at the temperature of 230 ℃. And opening a valve on the draft tube 4 to ensure that the mushroom water in the boiling barrel 1 enters the frying barrel 6, and frying the mushroom water and the raw materials together at the temperature of 105 ℃ for 27min to form a health-care mushroom soup material finished product.

The health-care mushroom soup base prepared by using the boiling device has the following effects:

1. by arranging the screen and the piston barrel, the piston plate drives the push rod to move upwards, so that the screen can move upwards, the cooked bolete and the shiitake mushroom can be screened out, manual screening is not needed, and the labor intensity of workers is reduced;

2. the steam can be used by communicating the boiling barrel with the gas collecting box, and the gas collecting box is communicated with the piston barrel, so that the piston plate can drive the push rod to move upwards, the movement of the screen is realized, the generated steam can be utilized, and the effect of energy utilization is achieved;

3. the inclination of the screen can be realized by controlling the rotary valve on the Y-shaped pipe, the cut bolete and the shiitake are conveniently guided into the frying barrel for frying, and the device is very convenient to use;

4. through setting up the screen cloth to the screen cloth supports through the push rod, can make bolete and mushroom not direct and boil the bottom contact of bucket, can avoid bolete and mushroom to be boiled the condition of pasting and appear, thereby can make the taste of the fungus mushroom soup of preparation better.

Examples 2-6 differ from example 1 only in the parameters shown in table 1.

Experiment:

comparative examples 1-6 the parameters are shown in table 2:

TABLE 2

Comparative example 1 differs from example 1 only in that the cooking was not carried out using the cooking apparatus provided herein; comparative examples 2 to 6 differ from example 1 only in the parameters shown in table 2.

Selecting 1kg of the soup bases prepared by the health mushroom soup bases provided by the embodiments 1-6 and the comparative examples 1-6 and the processing technology thereof, and decocting for 10min according to the weight ratio of the soup bases to the clear water of 1:3 to prepare mushroom soup;

experiment one:

randomly selecting 100 persons to respectively eat the prepared health-care mushroom soup base, and recording the following data:

A. the number of people (people) who feel that the health-care mushroom soup base tastes delicious;

experiment two:

randomly selecting 120 persons as test objects, dividing the test objects into 12 groups of 10 persons, keeping the living state of each group of test objects unchanged, continuously eating 12 fungus and mushroom soups for 50 days by 12 groups of test objects respectively, eating the same fungus and mushroom soup by each group of test objects, and recording the following data:

B. the number of people (people) who feel that the mental state of the people is better in the daytime after eating the food for 50 days;

C. before the edible fungus mushroom soup is eaten, immunity detection is carried out on an experimenter, and data are recorded; after eating for 50 days, carrying out immunity detection on the experimenters again, and recording the number (people) with improved immunity;

the immunity in the experiment is detected by detecting the amount of serum immunoglobulin in blood.

The results of the experiment are shown in table 3:

TABLE 3

Experiments prove that the health-care mushroom soup base provided by the invention is delicious in taste, good in health-care effect and capable of improving immunity, wherein each effect of the embodiment 1 is the best. Meanwhile, the health-care mushroom soup is processed by using the boiling device, so that the condition of paste boiling caused by direct contact of bolete and mushroom with the bottom of the boiling barrel during boiling can be avoided, and the prepared mushroom soup is delicious in taste.

It will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the invention, and these changes and modifications should not be construed as affecting the performance of the invention and its practical application.

Claims

1. A health-care mushroom soup base is characterized by comprising the following raw materials in parts by mass: 0.005-0.04 part of boletus, 0.04-0.09 part of mushroom, 0.02-0.07 part of tuber mustard, 0.02-0.07 part of ginger, 0.01-0.03 part of onion, 0.25-0.45 part of soybean oil, 0.01-0.03 part of yeast extract, 0.02-0.07 part of edible salt, 0.01-0.06 part of white granulated sugar, 0.0005-0.002 part of 5' -flavor nucleotide disodium, 0.002-0.006 part of white pepper powder, 0.01-0.04 part of curry powder, 0.2-0.6 part of composite acid hydrolyzed vegetable protein seasoning powder, 0.01-0.02 part of mushroom paste essence and 0.001-0.003 part of essence for chicken-flavor food;

the preparation process comprises the following steps:

step one, cleaning:

step two, boiling:

boiling by adopting a boiling device, wherein the boiling device comprises a boiling barrel and a frying barrel, heaters are arranged at the bottoms of the boiling barrel and the frying barrel, and two ends of the boiling barrel are sealed and fixed on the upper part of the left side wall of the frying barrel; a feed inlet and an exhaust hole positioned on the right side of the feed inlet are formed in the top of the boiling barrel, a sealing plug is arranged in the feed inlet, and the aperture of the exhaust hole is 2 mm; the top of the boiling barrel is rotatably connected with a rotating shaft which penetrates through the top of the boiling barrel and extends into the boiling barrel, the rotating shaft can vertically slide along the top of the boiling barrel, and a plurality of cutting blades are fixed at the bottom of the rotating shaft;

a driving part is arranged below the boiling barrel and comprises a gas collecting tank and two piston barrels positioned above the gas collecting tank, the bottom of the gas collecting tank is provided with a gas outlet, a valve is arranged in the gas outlet, and a heat-insulating layer is arranged outside the gas collecting tank; the gas collecting box is communicated with the upper part of the boiling barrel through a gas guide pipe, an air inlet one-way valve is arranged in the gas guide pipe, when steam is generated by boiling in the boiling barrel, the pressure in the boiling barrel is increased, and the steam enters the gas collecting box through the gas guide pipe;

a Y-shaped pipe is arranged between the gas collection box and the two piston barrels, the Y-shaped pipe comprises an intersection section communicated with the gas collection box, a first branch pipe communicated with the left piston barrel and a second branch pipe communicated with the right piston barrel, a first rotary valve is arranged on the intersection section, and a second rotary valve is arranged on the second branch pipe;

piston plates are longitudinally and slidably connected in the piston barrel, springs are welded between the bottoms of the piston plates and the pistons, and push rods which penetrate through the bottom of the boiling barrel and are longitudinally and slidably connected with the boiling barrel are fixed at the tops of the piston plates; a screen mesh is arranged in the boiling barrel, sliding blocks are fixed on the bottoms of the screen mesh above the push rods, sliding chutes are transversely arranged on the bottoms of the sliding blocks, the sliding chutes are transversely and slidably connected with the sliding blocks, the tops of the two push rods are respectively hinged on the sliding blocks above the push rods in a ball-hinge manner, the aperture of a screen mesh of the screen mesh is 4mm, and the screen mesh is attached to the inner wall of the boiling barrel;

a material guide pipe is communicated with one side of the cooking barrel, which is attached to the frying barrel, the material guide pipe is inclined downwards from left to right, a baffle plate is longitudinally connected in the frying barrel in a sliding manner, and the size of the baffle plate is larger than that of the cross section area of the material guide pipe, so that the material guide pipe can be sealed by the sliding baffle plate; a flow guide pipe is communicated between the bottom of the boiling barrel and the frying barrel, and a valve is arranged on the flow guide pipe; the bottom of the frying barrel is rotatably connected with a vertically arranged stirring shaft, the bottom of the stirring shaft is provided with stirring blades, and the stirring blades are attached to the bottom of the frying barrel; the output shafts of the two motors are respectively connected with the rotating shaft and the stirring shaft through a coupler; a discharge port is arranged at the bottom of the right side wall of the boiling barrel, and a blocking cover is arranged on the discharge port;

step three, mincing:

step four, frying:

2. The health mushroom soup according to claim 1, wherein: the raw materials comprise, by mass, 0.02 part of boletus, 0.07 part of mushroom, 0.05 part of tuber mustard, 0.03 part of ginger, 0.02 part of onion, 0.3642 parts of soybean oil, 0.02 part of yeast extract, 0.055 part of edible salt, 0.03 part of white granulated sugar, 0.001 part of disodium 5' -ribonucleotide, 0.005 part of white pepper powder, 0.02 part of curry powder, 0.3 part of composite acid hydrolyzed vegetable protein seasoning powder, 0.012 part of mushroom paste essence and 0.002 part of essence for chicken-flavor food.

3. The health mushroom soup according to claim 1, wherein: the raw materials comprise, by mass, 0.005 part of boletus, 0.04 part of shiitake mushroom, 0.02 part of tuber mustard, 0.02 part of ginger, 0.01 part of onion, 0.25 part of soybean oil, 0.01 part of yeast extract, 0.02 part of edible salt, 0.01 part of white granulated sugar, 0.0005 part of disodium 5' -flavor ribonucleotide, 0.002 part of white pepper powder, 0.01 part of curry powder, 0.2 part of composite acid hydrolyzed vegetable protein seasoning powder, 0.01 part of mushroom paste essence and 0.001 part of essence for chicken-flavor food.

4. The health mushroom soup according to claim 1, wherein: the raw materials comprise, by mass, 0.04 part of boletus, 0.09 part of mushroom, 0.07 part of tuber mustard, 0.07 part of ginger, 0.03 part of onion, 0.45 part of soybean oil, 0.03 part of yeast extract, 0.07 part of edible salt, 0.06 part of white granulated sugar, 0.002 part of disodium 5' -ribonucleotide, 0.006 part of white pepper powder, 0.04 part of curry powder, 0.6 part of composite acid hydrolysis vegetable protein seasoning powder, 0.02 part of mushroom paste essence and 0.003 part of essence for chicken-flavor food.

5. The health mushroom soup according to claim 4, wherein: in the second step, the boiling temperature is 185-245 ℃.

6. The health mushroom soup according to claim 5, wherein: in the fourth step, the frying is divided into two stages, the frying time of the first stage is 5-8min, and the frying temperature is 200-; the second stage has frying time of 25-32min and frying temperature of 100-120 deg.c.