CN103141827A - Preparation method of pine mushroom soup - Google Patents
Preparation method of pine mushroom soup Download PDFInfo
- Publication number
- CN103141827A CN103141827A CN2013101033972A CN201310103397A CN103141827A CN 103141827 A CN103141827 A CN 103141827A CN 2013101033972 A CN2013101033972 A CN 2013101033972A CN 201310103397 A CN201310103397 A CN 201310103397A CN 103141827 A CN103141827 A CN 103141827A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- soup
- pine mushroom
- conveyer belt
- machine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Mushroom Cultivation (AREA)
Abstract
The invention relates to a preparation method of pine mushroom soup, which comprises the following steps: rinsing raw material pine mushroom in a rinser, pulverizing in a pulverizer, granulating in a granulator, making pine mushroom pulp in a pulping machine, decocting in a soup decocting machine for 3-6 hours to obtain pine mushroom soup, canning, sterilizing, inspecting on an inspection platform to obtain qualified products, and boxing. The invention solves the problems of low income in spite of high yield of pine mushroom, unnecessary economic loss for people due to rotting of the pine mushroom which is hard to store, and severe waste of pine mushroom leftover resources, and enhances the utilization ratio of the pine mushroom leftovers and the added value of the pine mushroom; and the pine mushroom soup is convenient to carry and eat, fully utilizes the pure natural nutritive value of the pine mushroom, can be absorbed by the human body more easily, and enhances the immunological competence of the human body. The invention has the advantages of simple technical production line, high production efficiency, low investment and high income, is economical and practical, has an active action on environmental protection, has wide market prospects, and is suitable for popularization.
Description
Technical field
The present invention relates to the mushroom manufacture field, especially a kind of preparation method of loose mushroom soup.
Background technology
Pine mushroom delicious flavour, its nutritive value is high, is the health food useful to health, and many countries have classified it as the delicacy in state banquet, entertain distinguished guests; Pine mushroom local flavor is splendid, and fragrance is tempting, is nutritious edible mushroom, and the laudatory title of " king of edible mushroom " is arranged.The pine mushroom contains crude protein 17%, crude fat 5.8%, and crude fibre 8.6%, soluble N-free compound 61.5%, the trace element such as potassium, iron and abundant vitamin, real is the king of wild mushroom.Contain blazei polysaccharide in the pine mushroom, can improve the autoimmunity ability of human body, be that in food medicine dual-purpose fungi, anticancer effect is a kind of preferably, useful intestines stomach invigorating, the pain relieving effect such as regulate the flow of vital energy, improve the health, also having effect anticancer and that improve immune function of human body and strong skin, is desirable health food.
The pine mushroom is short picking time, is difficult to deposit, and storage and transportation, fresh keeping time is short, 2-3 days interior as untimely edible will rotting, and have to throw away, cause the waste of rare nutritional labeling; But or long term storage after it is drying, and dried food and nuts is very inconvenient when cooking dish, generally needs long-time the immersion, has increased the time of cooking, and is not suitable for current allegro life; When choosing loose mushroom, for the loose mushroom particle or the leftover bits and pieces that produce because of extruding in transportation, common way is that it is thrown away, and loose mushroom particle or the leftover bits and pieces thrown away still contain various abundant full-natural nutritive elements, have caused the waste of a large amount of rare resources.Loose mushroom particle or the leftover bits and pieces thrown away become rubbish, mouldy rotting, and acid smell distributes in air, and breed bacteria, insect have polluted environment, are unfavorable for people ' s health.Existing way is: the one, bury, the 2nd, and burn, the 3rd, process and make fertilizer, insert and do biogas in methane-generating pit; The energy resource utilization rate of these ways is low, added value is low, takes a lot of work, time-consuming, effort, has expended the ample resources energy and time, has increased the people's funds spendings burden, and has made a big impact for management and the improvement of environment.
Announced a kind of wild mushroom processing method of instant edible for the patent document of 03155492.X through patent searching number, need to select new fresh mushroom is that raw material is processed, and does not cause the waste of resource as raw material for mushroom particle or leftover bits and pieces.
The patent No. is that 201120004135.7 patent document has been announced a kind of mushroom processing production equipment, and choosing new fresh mushroom is raw material, finally is processed as sliced mushroom through production line, does not also use as raw material for mushroom particle or leftover bits and pieces, causes the waste of resource.
The patent No. is the method for production that the patent document of CN2012101834710.5 has been announced a kind of edible fungi soup, the time that boils bacterium soup is 30-60 minute, boil the time short, be difficult to the precious nutrient of the pure natural that edible mushroom self is contained and fully dissolve in soup, cause equally the waste of resource.
A difficult problem of not having a good harvest in order fundamentally to solve loose mushroom high yield, solve that loose mushroom is difficult to store and the situation that rots and suffer a loss, solve loose mushroom leftover bits and pieces wasting of resources problem, for the nutritive value with loose mushroom takes full advantage of, increase utilization rate, the increase added value of leftover bits and pieces, now invent out a kind of preparation method of loose mushroom soup, solved insoluble technical barrier for a long time.
Summary of the invention
The objective of the invention is provides a kind of preparation method of loose mushroom soup in order to take full advantage of the nutritive value in loose mushroom, the natural contained various nutrients of loose mushroom can be taken full advantage of, and has avoided the waste of precious nutritional labeling.
The present invention adopts following technical scheme to achieve these goals: a kind of preparation system of loose mushroom soup is by potcher, the first conveyer belt, and pulverizer, crumb scraping machine, beater boils the soup machine, can packing machine, the second conveyer belt, the sterilizing chamber, verifying bench consists of; Potcher one side arranges the first conveyer belt, the first conveyer belt opposite side arranges pulverizer, the pulverizer opposite side arranges crumb scraping machine, the crumb scraping machine opposite side arranges beater, the soup machine is boiled in the setting of beater opposite side, boil soup machine opposite side can packing machine is set, boil between soup machine discharging opening and can packing machine charging aperture conduit is set, the can packing machine below arranges the second conveyer belt, the sterilizing chamber is set in the middle part of the second conveyer belt, the second conveyer belt opposite side arranges verifying bench, and verifying bench table top and the second conveyor belt surface are in same level.
the preparation method of pine mushroom soup is: choose fresh, without loose mushroom and the leftover bits and pieces of rotting, selected loose mushroom raw material is poured in potcher, add 3-5 times of water, rinsing 5-8 minute, emptied of water, pine mushroom raw material enters the first conveyer belt through the potcher discharging opening, the first conveyer belt moves up and brings loose mushroom raw material into pulverizer, pine mushroom raw material is blended in pulverizer, pine mushroom particle enters crumb scraping machine through the pulverizer discharging opening, be graininess after pine mushroom particle economy-combat bits, pine mushroom particle enters beater through the crumb scraping machine discharging opening, by the loose mushroom particle gross weight water that doubles, loose mushroom slurry was made in the beater running in 5-10 minute, pine mushroom slurry enters through the beater discharging opening soup machine that boils, add 10-20 times of water by loose mushroom slurry gross weight, cool to the 60-85 degree after boiling, endure and made loose mushroom soup in 3-6 hour, add the food stabilizer (colloid of directly buying from market in loose mushroom soup, dextrin, sugar ester, the wherein combination of one or more), account for the 5%-8% of gross weight, edible mushroom preservative specially (gloomy cypress antistaling agent, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more), account for the 1%-2% of gross weight, food preservative (benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more), account for the 1%-2% of gross weight, the loose mushroom soup of making flows into can packing machine through conduit, can packing machine is packed loose mushroom soup in the container of soup mouth below correspondence position, the container that the second conveyer belt will be filled loose mushroom soup is transported to the sterilizing chamber and is carried out ten thousand grades of sterilizations of 10-30, be transported on verifying bench after sterilization, the inspector can case after the assay was approved.
The invention has the beneficial effects as follows: be easy to carry, eat very convenient, changed traditional loose mushroom edible way, more the nutritive value of loose mushroom pure natural can be taken full advantage of, the nutrient that loose mushroom itself is natural fully boils in soup, more be conducive to the absorption of human body, thereby strengthen the human immunological competence.
Because of loose mushroom freshness date short, be difficult to store, pine mushroom leftover bits and pieces serious waste of resources, this method can take full advantage of the nutritive value of loose mushroom pure natural, fundamentally solve the difficult problem that loose mushroom high yield is not had a good harvest, solved that loose mushroom is difficult to store and the situation of the unnecessary economic loss of rotting to cause to the people, solved the problem of loose mushroom leftover bits and pieces serious waste of resources, increased loose mushroom leftover bits and pieces utilization rate, increased the added value of loose mushroom, solved insoluble technical barrier for a long time.Make the nutrient of loose mushroom pure natural obtain better development and utilization.Adopt canned loose mushroom soup, be convenient to store and transportation, can directly cook after can opening, be fit to very much present allegro life, and do not affect the natural quality of loose mushroom pure natural, and distinctive local flavor and mouthfeel, the canned shelf-life can reach 12 months.Also can add the batchings such as American Ginseng, Radix Angelicae Sinensis, matrimony vine, the Radix Astragali, Chinese yam, Momordica grosvenori, Radix Glycyrrhizae, the root of Dahurain angelica in soup according to customer demand, can add one or more to make the product with different health-care efficacies, satisfy all kinds of different clients' demand.
Production line of the present invention is simple, and production efficiency is high, invests lowly, and income is high, and is economical and practical, and positive effect has been played in environmental protection, has improved the economic well-being of workers and staff at plantation family, and market prospects are wide, are fit to promote the use of.
Description of drawings
The invention will be further described below in conjunction with accompanying drawing:
Fig. 1 is, production line general assembly structural representation;
Fig. 2 is, process chart;
In Fig. 1: potcher 1, the first conveyer belt 2, pulverizer 3, crumb scraping machine 4, beater 5 boils soup machine 6, can packing machine 7, the second conveyer belts 8, sterilizing chamber 9, verifying bench 10.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment, the present invention is described in further detail:
Embodiment 1
Potcher 1 one sides arrange the first conveyer belt 2, the first conveyer belt 2 opposite sides arrange pulverizer 3, pulverizer 3 opposite sides arrange crumb scraping machine 4, crumb scraping machine 4 opposite sides arrange beater 5, soup machine 6 is boiled in beater 5 opposite side settings, boil soup machine 6 opposite sides can packing machine 7 is set, boil between soup machine 6 discharging openings and can packing machine 7 charging apertures conduit is set, can packing machine 7 belows arrange the second conveyer belt 8, the second conveyer belt 8 middle parts arrange sterilizing chamber 9, the second conveyer belt 8 opposite sides arrange verifying bench 10, and verifying bench 10 table tops and the second conveyer belt 8 surfaces are in same level.
choose fresh, without loose mushroom and the leftover bits and pieces of rotting, selected loose mushroom raw material is poured in potcher 1, add 3-5 times of water, rinsing 5-8 minute, emptied of water, pine mushroom raw material enters the first conveyer belt 2 through potcher 1 discharging opening, the first conveyer belt 2 moves up and brings loose mushroom raw material into pulverizer 3, pine mushroom raw material is blended pulverizer 3 is interior, pine mushroom particle enters crumb scraping machine 4 through pulverizer 3 discharging openings, be graininess after pine mushroom particle economy-combat bits, pine mushroom particle enters beater 5 through crumb scraping machine 4 discharging openings, by the loose mushroom particle gross weight water that doubles, loose mushroom slurry was made in beater 5 runnings in 5-10 minute, pine mushroom slurry enters through beater 5 discharging openings the soup machine 6 that boils, add 10-20 times of water by loose mushroom slurry gross weight, cool to the 60-85 degree after boiling, endure and made loose mushroom soup in 3-6 hour, add the food stabilizer (colloid of directly buying from market in loose mushroom soup, dextrin, sugar ester, the wherein combination of one or more), account for the 5%-8% of gross weight, edible mushroom preservative specially (gloomy cypress antistaling agent, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more), account for the 1%-2% of gross weight, food preservative (benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more), account for the 1%-2% of gross weight, the loose mushroom soup of making flows into can packing machine 7 through conduit, can packing machine 7 is packed loose mushroom soup in the container of soup mouth below correspondence position, the container that the second conveyer belt 8 will be filled loose mushroom soup is transported to sterilizing chamber 9 and is carried out ten thousand grades of sterilizations of 10-30, be transported to after sterilization on verifying bench 10, the inspector can case after the assay was approved.
Claims (2)
1. the preparation system of a loose mushroom soup is by potcher (1), the first conveyer belt (2), pulverizer (3), crumb scraping machine (4), beater (5) boils soup machine (6), can packing machine (7), the second conveyer belt (8), sterilizing chamber (9), verifying bench (10) consists of, it is characterized in that: potcher (1) one side arranges the first conveyer belt (2), the first conveyer belt (2) opposite side arranges pulverizer (3), pulverizer (3) opposite side arranges crumb scraping machine (4), crumb scraping machine (4) opposite side arranges beater (5), soup machine (6) is boiled in beater (5) opposite side setting, boil soup machine (6) opposite side can packing machine (7) is set, boil between soup machine (6) discharging opening and can packing machine (7) charging aperture conduit is set, can packing machine (7) below arranges the second conveyer belt (8), the second conveyer belt (8) middle part arranges sterilizing chamber (9), the second conveyer belt (8) opposite side arranges verifying bench (10), verifying bench (10) table top and the second conveyer belt (8) surface are in same level.
2. right to use requires the using method of the preparation system of 1 described a kind of loose mushroom soup, it is characterized in that: choose fresh, without loose mushroom and the leftover bits and pieces of rotting, selected loose mushroom raw material is poured in potcher (1), add 3-5 times of water, rinsing 5-8 minute, emptied of water, pine mushroom raw material enters the first conveyer belt (2) through potcher (1) discharging opening, the first conveyer belt (2) moves up and brings loose mushroom raw material into pulverizer (3), pine mushroom raw material is blended in pulverizer (3), pine mushroom particle enters crumb scraping machine (4) through pulverizer (3) discharging opening, be graininess after pine mushroom particle economy-combat bits, pine mushroom particle enters beater (5) through crumb scraping machine (4) discharging opening, by the loose mushroom particle gross weight water that doubles, loose mushroom slurry was made in beater (5) running in 5-10 minute, pine mushroom slurry enters through beater (5) discharging opening the soup machine (6) that boils, add 10-20 times of water by loose mushroom slurry gross weight, cool to the 60-85 degree after boiling, endure and made loose mushroom soup in 3-6 hour, add the food stabilizer " colloid of directly buying from market in loose mushroom soup, dextrin, sugar ester, the wherein combination of one or more ", account for the 5%-8% of gross weight, edible mushroom preservative specially " gloomy cypress antistaling agent, B B-complex C derivative antistaling agent, lacticin, lysozyme, the wherein combination of one or more ", account for the 1%-2% of gross weight, food preservative " benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate, the wherein combination of one or more ", account for the 1%-2% of gross weight, the loose mushroom soup of making flows into can packing machine (7) through conduit, can packing machine (7) is packed loose mushroom soup in the container of soup mouth below correspondence position, the container that the second conveyer belt (8) will be filled loose mushroom soup is transported to sterilizing chamber (9) and is carried out ten thousand grades of sterilizations of 10-30, be transported to after sterilization on verifying bench (10), the inspector can case after the assay was approved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101033972A CN103141827A (en) | 2013-03-27 | 2013-03-27 | Preparation method of pine mushroom soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101033972A CN103141827A (en) | 2013-03-27 | 2013-03-27 | Preparation method of pine mushroom soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103141827A true CN103141827A (en) | 2013-06-12 |
Family
ID=48540386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101033972A Pending CN103141827A (en) | 2013-03-27 | 2013-03-27 | Preparation method of pine mushroom soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103141827A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103126012A (en) * | 2013-03-27 | 2013-06-05 | 洛阳春魁农业开发有限公司 | Preparation method of russula vinosa soup |
| CN103141886A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of Pleurotus eryngii soup |
| CN103141880A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of oyster mushroom soup |
| CN103141884A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of Calocybe gambosa soup |
| CN103141881A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of phoenix mushroom soup |
| CN103141879A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of pleurotus nebrodensis soup |
| CN103141885A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of lentinus edodes soup |
| CN103141883A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of agaricus bisporus soup |
| CN103141882A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of hericium erinaceus soup |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS644913A (en) * | 1987-06-26 | 1989-01-10 | Kansai Nippon Electric | Thin film magnetic head |
| CN1337178A (en) * | 2001-09-05 | 2002-02-27 | 罗萌 | Instant edible fungus product and its production process |
| CN102697032A (en) * | 2012-06-06 | 2012-10-03 | 杨永庆 | Edible fungi soup production method |
| CN102813248A (en) * | 2012-08-24 | 2012-12-12 | 中华全国供销合作总社昆明食用菌研究所 | Instant lactarius deliciosus soup production method |
-
2013
- 2013-03-27 CN CN2013101033972A patent/CN103141827A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS644913A (en) * | 1987-06-26 | 1989-01-10 | Kansai Nippon Electric | Thin film magnetic head |
| CN1337178A (en) * | 2001-09-05 | 2002-02-27 | 罗萌 | Instant edible fungus product and its production process |
| CN102697032A (en) * | 2012-06-06 | 2012-10-03 | 杨永庆 | Edible fungi soup production method |
| CN102813248A (en) * | 2012-08-24 | 2012-12-12 | 中华全国供销合作总社昆明食用菌研究所 | Instant lactarius deliciosus soup production method |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103126012A (en) * | 2013-03-27 | 2013-06-05 | 洛阳春魁农业开发有限公司 | Preparation method of russula vinosa soup |
| CN103141886A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of Pleurotus eryngii soup |
| CN103141880A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of oyster mushroom soup |
| CN103141884A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of Calocybe gambosa soup |
| CN103141881A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of phoenix mushroom soup |
| CN103141879A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of pleurotus nebrodensis soup |
| CN103141885A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of lentinus edodes soup |
| CN103141883A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of agaricus bisporus soup |
| CN103141882A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of hericium erinaceus soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103141827A (en) | Preparation method of pine mushroom soup | |
| CN103141886A (en) | Preparation method of Pleurotus eryngii soup | |
| CN103141823A (en) | Preparation method of hypsizigus marmoreus soup | |
| CN103141819A (en) | Preparation method of straw mushroom soup | |
| CN103141885A (en) | Preparation method of lentinus edodes soup | |
| CN103141881A (en) | Preparation method of phoenix mushroom soup | |
| CN103126012A (en) | Preparation method of russula vinosa soup | |
| CN103141884A (en) | Preparation method of Calocybe gambosa soup | |
| CN103141883A (en) | Preparation method of agaricus bisporus soup | |
| CN103141882A (en) | Preparation method of hericium erinaceus soup | |
| CN103202461A (en) | Preparation method of hericium erinaceus powder | |
| CN103141879A (en) | Preparation method of pleurotus nebrodensis soup | |
| CN103141880A (en) | Preparation method of oyster mushroom soup | |
| CN104664319A (en) | Fish paste product and processing method thereof | |
| CN103141822A (en) | Preparation method of pine mushroom powder | |
| CN103099118A (en) | Preparation method of corn zongzi | |
| CN103919077A (en) | Seed-melon full powder and preparing method thereof | |
| CN103099091A (en) | Preparation method of orange beef zongzi | |
| CN103202462A (en) | Preparation method of flammulina velutipes powder | |
| CN103082204A (en) | Making method of rice dumplings with lotus seeds and lily | |
| CN103141828A (en) | Preparation method of lentinus edodes powder | |
| CN103141821A (en) | Preparation method of Pleurotus eryngii powder | |
| CN103202464A (en) | Preparation method of Coprinus comatus powder | |
| CN103125911A (en) | Preparation method of pleurotus nebrodensis powder | |
| CN104543368A (en) | Feed containing Chinese herbal medicine-liquorice roots |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130612 |