CN111602794A - Preparation method of concentrated fungus soup - Google Patents
Preparation method of concentrated fungus soup Download PDFInfo
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- CN111602794A CN111602794A CN202010479749.4A CN202010479749A CN111602794A CN 111602794 A CN111602794 A CN 111602794A CN 202010479749 A CN202010479749 A CN 202010479749A CN 111602794 A CN111602794 A CN 111602794A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Abstract
The invention relates to the field of food science, and discloses a preparation method of concentrated mushroom soup, which needs to use an efficient squeezer and comprises the following steps: (1) pre-treating; (2) boiling: putting the soaked edible fungi into a pot, and then adding white spirit, the old chicken oil prepared in the step (1), the ginger and the soaked fungi water into the pot to boil; (3) and (3) filtering: after the decoction is finished, squeezing and filtering the decocted mixture by using a high-efficiency squeezer to obtain the fungus soup; (4) preparing a finished product: and (4) mixing the fungus soup obtained in the step (3) with auxiliary materials, and then blending, emulsifying and packaging to obtain a concentrated fungus soup paste finished product. The invention can be used for solving the problem that the fungus soup in the prior art cannot be produced in a large scale due to difficult storage and transportation.
Description
Technical Field
The invention relates to the field of food science, in particular to a preparation method of concentrated mushroom soup.
Background
The edible fungus refers to edible mushroom (large-scale fungus) with large fruiting body, and contains abundant protein and amino acids, and the content of the edible fungus is several times to dozens of times of that of common vegetables and fruits; the edible fungi not only have good taste, but also are rich in nutrition, and are often called as health foods by people, such as shiitake mushroom, which not only contains various amino acids necessary for human bodies, but also has the effects of reducing cholesterol in blood and treating hypertension.
The fungus soup is a nutritional delicious food prepared by taking edible fungi as raw materials and boiling the edible fungi for a period of time, has the effects of nourishing bodies and beautifying, and is popular with people. However, as the fungus soup is liquid, is difficult to store and has high transportation cost, most of the fungus soup is sold in restaurants at present, and no large-scale commercial product appears.
Disclosure of Invention
The invention aims to provide a preparation method of concentrated mushroom soup, and aims to solve the problem that large-scale production of mushroom soup cannot be realized due to difficult storage and transportation in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme: a preparation method of concentrated fungus soup requires the use of an efficient squeezer, and comprises the following steps:
(1) pretreatment: selecting edible fungi without rot and mould as raw materials, cleaning the edible fungi with water, soaking the edible fungi in warm water at 30-40 deg.C for 2-4h, and collecting the upper layer of fungi water for use; selecting old chicken oil and ginger, cleaning, cutting the old chicken oil into pieces, and cutting the ginger into particles;
(2) boiling: putting the soaked edible fungi into a pot, and then adding white spirit, the old chicken oil prepared in the step (1), the ginger and the soaked fungi water into the pot to boil;
(3) and (3) filtering: after the decoction is finished, squeezing and filtering the decocted mixture by using a high-efficiency squeezer to obtain the fungus soup;
(4) preparing a finished product: and (4) mixing the fungus soup obtained in the step (3) with auxiliary materials, and then blending, emulsifying and packaging to obtain a concentrated fungus soup paste finished product.
The principle and the advantages of the scheme are as follows: in practical application, the edible fungi, the old chicken oil and the ginger are pretreated and cleaned, so that the quality influence on the fungus soup is avoided, wherein the cleaned edible fungi are soaked in warm water to fully absorb water, expand in volume and soften, so that nutrients in the edible fungi can be better dissolved into the soup during boiling. Secondly, the soup is prepared by boiling, the old chicken oil is utilized to increase the delicate flavor of the mushroom soup in the process, and the white spirit and the ginger are utilized to achieve the effects of removing fishy smell and enhancing flavor, so that the soup is more delicious. Then, solid residues are removed through filtration to obtain the fungus soup, and a high-efficiency squeezer is utilized in the process, so that the squeezing efficiency can be improved, and the squeezing yield can also be improved. And finally, adding auxiliary materials, finally seasoning the fungus soup, blending, emulsifying and packaging to obtain a concentrated fungus soup paste finished product.
The prepared fungus soup has the advantages of fungus fragrance, mellow and full taste, low fat, high protein and the like, and the final finished product is paste, so that compared with the fungus soup in a liquid state in the prior art, the fungus soup is easier to store, transport and sell, and the cost after commercial delivery can be reduced.
Preferably, as an improvement, in the step (1), after soaking, impurities are removed, and then the upper layer of the bacteria water is taken for standby. Most edible fungi have unsmooth surfaces and more wrinkles, and are fragile, so that the edible fungi cannot be cleaned by too much force, and impurities in the wrinkles are not cleaned; the edible fungus volume is increased through soaking, so that the wrinkle gap is increased, the separation of impurities and the edible fungus is promoted, the impurities are removed after soaking, the cleanliness of the edible fungus can be effectively improved, and the influence of the impurities on subsequent fungus soup is avoided.
Preferably, as an improvement, in the step (1), the volume of the edible fungi after soaking is 4-5 times of the volume of the edible fungi before soaking. The change of the volume of the edible fungi before and after soaking is used for judging the soaking degree, so that the observation is facilitated.
Preferably, as an improvement, in the step (2), the cooking time is 2-3 h. The time is not too short or too long, and the nutrient substances in the edible fungi are not completely dissolved in the soup; over time, some of the nutrients may be destroyed.
Preferably, in the step (3), during filtering, the boiled mixture is added into a feeding box, a spiral cutter is used for crushing and extruding solid matters in the raw materials, and the mixture is conveyed from the feeding box to the inner cylinder; the inner cylinder rotates to drive the mixture to rotate, so that the soup is thrown out and is discharged through the juice outlet. The spiral cutter is arranged, the solid in the mixture is crushed by the spiral cutter, and the mixture is conveyed by the spiral cutter, so that the solid in the raw material can be fully contacted with the spiral cutter, full crushing is realized, the juice is fully extracted, and the juice extraction efficiency and the product yield are improved; compared with the prior art that the pressing plate is adopted for single pressing, the continuous feeding can be realized, the residue does not need to be manually treated, and the equipment can continuously work, so that the pressing efficiency is improved; the inner barrel is arranged, raw materials entering the inner barrel rotate along with the inner barrel by utilizing the rotation of the inner barrel, the raw materials are subjected to the action of centrifugal force in the rotating process, the outflow of soup in the raw materials is promoted, the juice yield of the raw materials is improved, and the product yield is improved.
Preferably, as a modification, in the step (4), sterilization is performed after the packaging is completed. So as to prevent bacteria from being introduced in the operation process, avoid the bacteria from polluting the bacteria soup through sterilization and improve the quality of products.
Preferably, as an improvement, the sterilization mode is microwave sterilization. Compared with high-temperature sterilization, the method does not damage the nutrient substances in the fungus soup, and can ensure the quality of the fungus soup while sterilizing.
Preferably, as an improvement, the edible fungi are wild fungi. The wild fungi are grown in mountains and bushes, are naturally grown and are not polluted by chemical compositions such as pesticides and chemical fertilizers, so that the quality of the fungus soup can be effectively ensured by adopting the wild fungi.
Preferably, as an improvement, the edible fungi include boletus edulis, boletus nigricans, boletus flavus, agaricus blazei murill, shiitake mushroom, agrocybe cylindracea, hazel mushroom and cordyceps flower. The edible fungi are natural wild fungi, and the prepared fungus soup has natural fungus fragrance, so that the quality of the fungus soup is improved.
Preferably, as an improvement, in the step (4), the auxiliary materials include edible salt, monosodium glutamate, white granulated sugar, chicken bone and chicken meat extract, raw fungus extract, non-dairy creamer, filler maltodextrin and thickener carboxymethylcellulose sodium. The seasoning is carried out by the auxiliary materials, so that the delicate flavor and fragrance of the fungus soup can be improved, and the quality of the fungus soup is improved.
Drawings
Fig. 1 is a schematic front view partially cross-sectional structure of a first embodiment of the invention;
FIG. 2 is a schematic diagram of a right-side sectional view of the connection between the outer barrel and the transmission rod and the rotation shaft according to the embodiment of the present invention;
fig. 3 is a schematic front view of a partial cross-sectional structure according to a second 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: the device comprises a rack 1, a feeding box 2, a feeding hole 3, a rotating shaft 4, an inner cylinder 5, an outer cylinder 6, a motor 7, a spiral cutter 8, a sliding block 9, a transmission plate 10, an annular through groove 11, a transmission rod 12, a first cavity 13, a second cavity 14, a filtering hole 15, a juice outlet 16 and a slag outlet 17.
The first embodiment is basically as shown in the attached figures 1 and 2:
a preparation method of concentrated fungus soup needs to use an efficient squeezer, and comprises a rack 1, wherein a feeding unit and a squeezing unit are arranged on the rack 1, the feeding unit comprises a feeding box 2 fixedly connected to the rack 1, and a feeding hole 3 is formed in the top of the feeding box 2. The squeezing unit comprises a rotating shaft 4, an inner barrel 5 and an outer barrel 6, the left end of the rotating shaft 4 is rotatably connected to the inner wall of the feeding box 2, the right end of the rotating shaft 4 extends out of the feeding box 2, a first power part for driving the rotating shaft 4 to rotate is arranged on the rack 1, in the embodiment, the first power part is a motor 7, and an output shaft of the motor 7 is welded with the right end of the rotating shaft 4. The rotating shaft 4 is fixedly connected with a spiral cutter 8, and the spiral cutter 8 is positioned in the feeding box 2 and the inner cylinder 5 and penetrates through the connecting part of the feeding box 2 and the inner cylinder 5. Inner tube 5 rotates to be connected on feeding case 2, it has annular spout to open on feeding case 2, integrated into one piece has the gliding slider 9 in annular spout on inner tube 5, be equipped with on the frame 1 and be used for driving inner tube 5 pivoted power piece two, power piece two is including fixed driving plate 10 of cup jointing on pivot 4, it has annular through groove 11 to open on the 6 right-hand members of urceolus, integrated into one piece has branch between the two parts that annular through groove 11 is close to the centre of a circle on the urceolus 6, the welding has the transfer line 12 that runs through annular through groove 11 between inner tube 5 and the driving plate 10, the quantity of slider 9 and transfer line 12 is three at least, and slider 9 and transfer line 12 all are circular array and distribute the setting, in this embodiment, the quantity of slider 9 and. The outer barrel 6 is welded on the feeding box 2 and is rotatably sleeved with the inner barrel 5, a first cavity 13 is formed in the inner barrel 5, a second cavity 14 is formed between the inner barrel 5 and the outer barrel 6, a plurality of filtering holes 15 communicated with the first cavity 13 and the second cavity 14 are formed in the inner barrel 5, a juice outlet 16 communicated with the outside and the cavity is formed in the outer barrel 6, and a slag outlet 17 communicated with each other is formed in the inner barrel 5 and the outer barrel 6. The preparation method comprises the following steps:
(1) pretreatment: the method comprises the steps of selecting edible fungi without rot and mould as raw materials, wherein in the embodiment, the edible fungi are wild fungi, and comprise boletus edulis, boletus nigrus, boletus flavus, agaricus blazei, shiitake, agrocybe cylindracea, hazel mushrooms and cordyceps flowers. Then, cleaning the edible fungi with water, and then soaking the edible fungi in warm water at 30-40 ℃ for 2-4h, in the embodiment, soaking for 4h in spring and soaking for 2h in summer, wherein the volume of the soaked edible fungi is 4-5 times of that of the edible fungi before soaking; removing impurities after soaking, and taking the upper layer of bacteria water for later use. Selecting old chicken oil and ginger, cleaning, cutting the old chicken oil into pieces, and cutting the ginger into particles for later use.
(2) Boiling: putting the soaked edible fungi into a pot, and then adding white spirit, the old chicken oil prepared in the step (1), the ginger and the soaked fungi water into the pot to boil; when boiling, the mixture is boiled with big fire and then boiled with medium fire for 2-3 h.
(3) And (3) filtering: after the completion of cooking, use high-efficient squeezer to squeeze the filtration to the mixture after cooking and obtain fungus soup, specifically do: the juice outlet 16 is connected with a pipeline and is provided with a charging basket for receiving soup; a recycling bin for receiving the residue is placed below the slag outlet 17. In adding the mixture after will boiling into feed box 2 through feed inlet 3, starter motor 7 drive pivot 4 rotates, and pivot 4 will drive spiral cutter 8 and rotate, and spiral cutter 8 will carry out breakage and extrusion to the solid in the mixture, makes it fully go out the juice, still carries the mixture from feed box 2 in the first cavity 13 of inner tube 5. When the rotating shaft 4 rotates, the transmission plate 10 is driven to rotate, and the transmission plate 10 drives the transmission rod 12 to rotate, so that the inner cylinder 5 is driven to rotate; in the process, the sliding block 9 slides in the annular sliding groove, the transmission rod 12 slides in the annular through groove 11, and the sliding block 9 and the transmission rod 12 are guided through the annular sliding groove and the annular through groove 11 respectively, so that the inner barrel 5 can rotate more stably. The inner barrel 5 rotates to drive the mixture to rotate, so that the mixture in the first cavity 13 is subjected to centrifugal force, the soup in the mixture is thrown out, enters the second cavity 14 from the first cavity 13 through the filtering holes 15, is discharged through the juice outlet 16 and is collected in the charging basket. The remaining filter residue will continue to be broken and transported to the residue outlet 17 under the action of the spiral cutter 8, a sufficient amount of squeezed juice will be obtained in the process, and finally the residue in the mixture will be discharged through the residue outlet 17 under the transport of the spiral cutter 8 and enter the recycling bin under the action of gravity.
(4) Preparing a finished product: and (3) mixing the fungus soup obtained in the step (3) with auxiliary materials, wherein the auxiliary materials comprise edible salt, monosodium glutamate, white granulated sugar, chicken bone and chicken meat extract, raw fungus extract, non-dairy creamer, filling maltodextrin and thickening agent carboxymethylcellulose sodium, blending, emulsifying, packaging, and performing microwave sterilization to obtain a concentrated fungus soup paste finished product.
The second embodiment is substantially as shown in figure 3:
the difference between this embodiment and the first embodiment is: the structure of the high-efficiency squeezer used in the filtering process is changed, namely, the screw pitch of the spiral cutter 8 is gradually reduced along the direction from the feeding box 2, the inner cylinder 5 to the slag outlet 17.
During specific implementation, the pitch is gradually reduced from left to right, so that the contact probability of the raw materials and the spiral cutter 8 can be improved, the crushing of the solid matters in the raw materials by the spiral cutter 8 is facilitated, the raw materials are sufficiently juiced, and the yield of the product is improved.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. A preparation method of concentrated fungus soup is characterized by comprising the following steps: there is a need for an efficient press comprising the steps of:
(1) pretreatment: selecting edible fungi without rot and mould as raw materials, cleaning the edible fungi with water, soaking the edible fungi in warm water at 30-40 deg.C for 2-4h, and collecting the upper layer of fungi water for use; selecting old chicken oil and ginger, cleaning, cutting the old chicken oil into pieces, and cutting the ginger into particles;
(2) boiling: putting the soaked edible fungi into a pot, and then adding white spirit, the old chicken oil prepared in the step (1), the ginger and the soaked fungi water into the pot to boil;
(3) and (3) filtering: after the decoction is finished, squeezing and filtering the decocted mixture by using a high-efficiency squeezer to obtain the fungus soup;
(4) preparing a finished product: and (4) mixing the fungus soup obtained in the step (3) with auxiliary materials, and then blending, emulsifying and packaging to obtain a concentrated fungus soup paste finished product.
2. The method for preparing concentrated mushroom soup according to claim 1, wherein the method comprises the following steps: in the step (1), after soaking, firstly removing impurities, and then taking the upper layer of the bacteria water for later use.
3. The method for preparing concentrated mushroom soup according to claim 2, wherein the method comprises the following steps: in the step (1), the volume of the soaked edible fungi is 4-5 times of that of the edible fungi before soaking.
4. The method for preparing concentrated mushroom soup according to claim 3, wherein the method comprises the following steps: in the step (2), the boiling time is 2-3 h.
5. The method for preparing concentrated mushroom soup according to claim 4, wherein the method comprises the following steps: in the step (3), a high-efficiency squeezer is used for squeezing and filtering, the high-efficiency squeezer comprises a feeding box, a spiral cutter and an inner cylinder, the boiled mixture is added into the feeding box, the spiral cutter is used for crushing and extruding solid matters in the raw materials, and the mixture is conveyed to the inner cylinder from the feeding box; the inner cylinder rotates to drive the mixture to rotate, so that the soup is thrown out and is discharged through the juice outlet.
6. The method for preparing concentrated mushroom soup according to claim 5, wherein the method comprises the following steps: and (4) sterilizing after packaging is finished.
7. The method for preparing concentrated mushroom soup according to claim 6, wherein the method comprises the following steps: the sterilization mode is microwave sterilization.
8. The method for preparing a concentrated mushroom soup according to any one of claims 1 to 7, wherein: the edible fungi are wild fungi.
9. The method for preparing concentrated mushroom soup according to claim 8, wherein the method comprises the following steps: the edible fungi include one or more of Boletus edulis, Boletus aereus, Boletus flavus, Agaricus blazei Murill, Lentinus Edodes, Agrocybe aegerita, Corylus heterophyllus, and Cordyceps.
10. The method for preparing concentrated mushroom soup according to claim 1, wherein the method comprises the following steps: in the step (4), the auxiliary materials comprise edible salt, monosodium glutamate, white granulated sugar, chicken bone and chicken meat extract, raw fungus extract, non-dairy creamer, filler maltodextrin and thickener carboxymethylcellulose sodium.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854529A (en) * | 2021-10-11 | 2021-12-31 | 天津味沁百家科技发展有限公司 | Solid-free edible mushroom composite seasoning soup base and preparation process thereof |
| CN115039863A (en) * | 2022-06-30 | 2022-09-13 | 重庆飞亚实业有限公司 | Mushroom-flavor marinating paste |
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| CN113854529A (en) * | 2021-10-11 | 2021-12-31 | 天津味沁百家科技发展有限公司 | Solid-free edible mushroom composite seasoning soup base and preparation process thereof |
| CN115039863A (en) * | 2022-06-30 | 2022-09-13 | 重庆飞亚实业有限公司 | Mushroom-flavor marinating paste |
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