CN115226871A - Mushroom soup, preparation method and application thereof, mushroom soup packet and mushroom soup powder - Google Patents
Mushroom soup, preparation method and application thereof, mushroom soup packet and mushroom soup powder Download PDFInfo
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- CN115226871A CN115226871A CN202210722797.0A CN202210722797A CN115226871A CN 115226871 A CN115226871 A CN 115226871A CN 202210722797 A CN202210722797 A CN 202210722797A CN 115226871 A CN115226871 A CN 115226871A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 118
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 title claims abstract description 22
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 33
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
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- 210000000988 bone and bone Anatomy 0.000 claims abstract description 18
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- 239000008187 granular material Substances 0.000 claims abstract description 12
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- 235000013402 health food Nutrition 0.000 claims abstract 2
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 18
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- 239000000706 filtrate Substances 0.000 claims description 15
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- 210000004185 liver Anatomy 0.000 claims description 9
- 235000019483 Peanut oil Nutrition 0.000 claims description 8
- 235000005687 corn oil Nutrition 0.000 claims description 8
- 239000002285 corn oil Substances 0.000 claims description 8
- 239000000312 peanut oil Substances 0.000 claims description 8
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- 235000008121 Agrocybe aegerita Nutrition 0.000 description 2
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- 241000699666 Mus <mouse, genus> Species 0.000 description 2
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- 244000234623 Coprinus comatus Species 0.000 description 1
- 235000004439 Coprinus comatus Nutrition 0.000 description 1
- 241001264174 Cordyceps militaris Species 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
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Classifications
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- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food processing. The invention provides mushroom soup, a preparation method and application thereof, and a mushroom soup packet and mushroom soup powder. The mushroom soup comprises the following components in parts by weight: 4 to 6 parts of dried mushroom, 6 to 8 parts of agrocybe cylindracea, 1.4 to 1.6 parts of agaricus blazei, 1.4 to 1.6 parts of cattle hepar bovis seu Bubali, 0.9 to 1.1 parts of cordyceps flower, 1.4 to 1.6 parts of dictyophora phalloidea, 4 to 6 parts of fried pleurotus eryngii, 5 to 7 parts of fried mushroom, 90 to 110 parts of pig bones, 60 to 80 parts of chicken, 0.3 to 0.4 part of pepper granules, 1.4 to 1.6 parts of white spirit, 2.4 to 2.6 parts of ginger and 2300 to 2500 parts of water with 40 to 60 parts of salt. The mushroom soup provided by the invention has the synergistic effect of the components, so that the immunity-improving soup can be obtained. Provides basis for processing health food.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to mushroom soup, a preparation method and application thereof, a mushroom soup packet and mushroom soup powder.
Background
The mushroom types are many, about 36000 more varieties exist, and common mushrooms include shiitake mushroom, flammulina velutipes, agrocybe cylindracea, coprinus comatus, straw mushroom, hericium erinaceus, pleurotus eryngii and the like. The mushroom is also called mushroom, and is an edible fungus, and the edible part is a fruiting body, namely a part growing on the ground. The mushroom is rich in protein, vitamins, mineral elements, amino acids, etc., and has effects of enhancing immunity, resisting tumor, etc. The nutrition value of the mushroom is very high. The focus of attention of people is to make mushroom into food or health care products.
The mushroom soup is rich in nutrition and smooth in taste, is praised by people, but the requirements for the taste and the nutrition of food are higher and higher along with the improvement of the living standard of people, and the mushroom soup in the prior art is not reasonably matched and scientifically decocted, so that the taste and the nutrition are poor.
In view of this, the present invention is proposed.
Disclosure of Invention
The invention aims to provide mushroom soup, a preparation method and application thereof, a mushroom soup packet and mushroom soup powder.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides mushroom soup which comprises the following components in parts by weight:
4 to 6 parts of dried mushroom, 6 to 8 parts of agrocybe cylindracea, 1.4 to 1.6 parts of agaricus blazei, 1.4 to 1.6 parts of cattle hepar bovis seu Bubali, 0.9 to 1.1 parts of cordyceps flower, 1.4 to 1.6 parts of dictyophora phalloidea, 4 to 6 parts of fried pleurotus eryngii, 5 to 7 parts of fried mushroom, 90 to 110 parts of pig bones, 60 to 80 parts of chicken, 0.3 to 0.4 part of pepper granules, 1.4 to 1.6 parts of white spirit, 2.4 to 2.6 parts of ginger and 40 to 60 parts of salt, and 2300 to 2500 parts of water.
Preferably, the composition comprises the following components in parts by mass:
4.5 to 5.5 parts of dried mushroom, 6.5 to 7.5 parts of tea tree mushroom, 1.45 to 1.55 parts of agaricus blazei murill, 1.45 to 1.55 parts of cattle liver, 0.95 to 1.05 parts of cordyceps flower, 1.45 to 1.55 parts of dictyophora phalloidea, 4.5 to 5.5 parts of fried pleurotus eryngii, 5.5 to 6.5 parts of fried mushroom, 95 to 105 parts of pig bone, 65 to 75 parts of chicken, 0.325 to 0.375 part of pepper granules, 1.45 to 1.55 parts of white spirit, 2.45 to 2.55 parts of ginger, 45 to 55 parts of salt and 2350 to 2450 parts of water.
Preferably, the composition comprises the following components in parts by mass:
5 parts of dried mushroom, 7 parts of agrocybe cylindracea, 1.5 parts of agaricus blazei, 1.5 parts of beef liver, 1 part of cordyceps, 1.5 parts of dictyophora phalloidea, 5 parts of fried pleurotus eryngii, 6 parts of fried shiitake mushroom, 100 parts of pig bone, 70 parts of chicken, 0.35 part of pepper granules, 1.5 parts of white spirit, 2.5 parts of ginger, 50 parts of salt and 2400 parts of water.
Preferably, the preparation method of the fried pleurotus eryngii comprises the following steps: putting the pleurotus eryngii into vegetable oil, and frying until the pleurotus eryngii is golden yellow to obtain fried pleurotus eryngii;
the temperature of the vegetable oil is 120-140 ℃;
the vegetable oil is peanut oil, corn oil or sunflower seed oil.
Preferably, the preparation method of the fried shiitake mushroom comprises the following steps: putting the mushrooms into vegetable oil, and frying until the mushrooms are golden yellow to obtain fried mushrooms;
the temperature of the vegetable oil is 150-160 ℃;
the vegetable oil is peanut oil, corn oil or sunflower seed oil.
The invention also provides a preparation method of the mushroom soup, which comprises the following steps:
(1) Mixing dried mushrooms, tea mushrooms, agaricus blazei murill, cattle hepar bovis, cordyceps, dictyophora phalloidea, pig bones, chicken, pepper granules, white spirit, ginger and water, and cooking for 4-5 hours to obtain basic mushroom soup;
(2) Adding fried pleurotus eryngii and fried shiitake mushroom into the basic mushroom soup, continuously cooking for 1-2 hours, and adding salt to obtain mushroom soup.
Preferably, the preparation method further comprises a step of soaking the dried mushrooms;
the soaking is as follows: mixing the dried mushrooms with water, and soaking for 1-2 h;
the mass ratio of the dry mushroom to the water is 1:4 to 5.
The invention also provides a mushroom soup package, and the preparation method of the mushroom soup package comprises the following steps: and filtering the mushroom soup prepared by the preparation method, taking filtrate, and concentrating the filtrate to obtain the mushroom soup packet.
The invention also provides mushroom soup powder, and the preparation method of the mushroom soup powder comprises the following steps: and filtering the mushroom soup prepared by the preparation method, taking filtrate, and drying the filtrate to obtain mushroom soup powder.
The invention also provides the mushroom soup, the mushroom soup prepared by the preparation method, and application of the mushroom soup bag or the mushroom soup powder in preparation of health-care food for improving immunity.
The invention also provides mushroom soup, a preparation method and application thereof, a mushroom soup packet and mushroom soup powder. The mushroom soup of the invention has the following advantages:
the mushroom soup has the advantages that the components in the mushroom soup have synergistic effect, so that the mushroom soup is rich in nutrition, contains a large amount of amino acids, and improves the content of protein;
the mushroom soup is not fried, has extremely low oil content and is suitable for all people to eat;
the mushroom soup also has the effect of improving the immunity;
the concentrated bag prepared from the mushroom soup and the mushroom powder can be used as a flavoring agent in the aspect of carrying.
Detailed Description
The invention provides mushroom soup which comprises the following components in parts by weight:
4-6 parts of dried mushroom, preferably 4.5-5.5 parts, and more preferably 5 parts;
6-8 parts of agrocybe cylindracea, preferably 6.5-7.5 parts, and more preferably 7 parts;
1.4 to 1.6 parts of agaricus blazei, preferably 1.45 to 1.55 parts, and more preferably 1.5 parts;
1.4-1.6 parts of cattle liver, preferably 1.45-1.55 parts, and more preferably 1.5 parts;
0.9-1.1 parts of cordyceps flower, preferably 0.95-1.05 parts, and further preferably 1 part;
1.4-1.6 parts of dictyophora phalloidea, preferably 1.45-1.55 parts, and more preferably 1.5 parts;
4-6 parts of fried pleurotus eryngii, preferably 4.5-5.5 parts, and more preferably 5 parts;
5-7 parts of fried mushroom, preferably 5.5-6.5 parts, and more preferably 6 parts;
90-110 parts of pig bones, preferably 95-105 parts, and more preferably 100 parts;
60-80 parts of chicken, preferably 65-75 parts of chicken, and more preferably 70 parts of chicken;
0.3 to 0.4 part of pepper granules, preferably 0.325 to 0.375 part, and more preferably 0.35 part;
1.4-1.6 parts of white spirit, preferably 1.45-1.55 parts, and more preferably 1.5 parts;
2.4 to 2.6 parts of ginger, preferably 2.45 to 2.55 parts, and more preferably 2.5 parts;
40-60 parts of salt, preferably 45-55 parts of salt, and more preferably 50 parts of salt;
2300 to 2500 parts of water, preferably 2350 to 2450 parts of water, and more preferably 2400 parts of water.
In the invention, the preparation method of the fried pleurotus eryngii comprises the following steps: putting the pleurotus eryngii into vegetable oil, and frying until the pleurotus eryngii is golden yellow to obtain fried pleurotus eryngii; the temperature of the vegetable oil is 120-140 ℃, and preferably 130 ℃; the vegetable oil is peanut oil, corn oil or sunflower seed oil.
In the invention, the preparation method of the fried mushroom comprises the following steps: frying Lentinus Edodes in vegetable oil to golden yellow to obtain fried Lentinus Edodes; the temperature of the vegetable oil is 150-160 ℃, preferably 155 ℃; the vegetable oil is peanut oil, corn oil or sunflower seed oil.
The invention also provides a preparation method of the mushroom soup, which comprises the following steps:
(1) Mixing dried mushrooms, tea mushrooms, agaricus blazei murill, cattle hepar bovis, cordyceps, dictyophora phalloidea, pig bones, chicken, pepper granules, white spirit, ginger and water, and cooking for 4-5 hours to obtain basic mushroom soup;
(2) Adding fried pleurotus eryngii and fried shiitake mushroom into the basic mushroom soup, continuously cooking for 1-2 hours, and adding salt to obtain mushroom soup.
In the invention, the preparation method also comprises a step of soaking the dried shiitake mushrooms; the soaking is as follows: mixing the dried mushrooms with water, and soaking for 1-2 h; the mass ratio of the dry mushroom to the water is 1:4 to 5, preferably 1:4.5; the soaking time is preferably 1.5h.
In the invention, the cooking in the step (1) is firstly cooking with medium fire and then cooking with small fire; the cooking time with medium fire is 1-2 h. The stewing time in the step (2) is preferably 1.5h.
The invention also provides a mushroom soup package, and the preparation method of the mushroom soup package comprises the following steps: and filtering the mushroom soup prepared by the preparation method, taking filtrate, and concentrating the filtrate to obtain the mushroom soup packet. In the present invention, the concentration is vacuum concentration; the concentration is 1/8 to 10 times, preferably 1/9 times of the original volume.
The invention also provides mushroom soup powder, and the preparation method of the mushroom soup powder comprises the following steps: and filtering the mushroom soup prepared by the preparation method, taking filtrate, and drying the filtrate to obtain mushroom soup powder. In the present invention, the drying is vacuum drying.
The invention also provides the mushroom soup, the mushroom soup prepared by the preparation method, and application of the mushroom soup bag or the mushroom soup powder in preparation of health-care food for improving immunity.
The following examples are provided to illustrate the Chinese medicinal composition of the present invention in detail, but they should not be construed as limiting the scope of the present invention.
The method for determining total amino acids and free amino acids described in the examples was performed using a fully automatic amino acid analyzer.
Example 1
Taking 1000g of pleurotus eryngii, cleaning, cutting into blocks with the length multiplied by the width of 3-5 multiplied by 2-4 cm, putting the blocks into peanut oil with the oil temperature of 120 ℃, frying the blocks to be golden yellow, and fishing out the blocks to obtain the fried pleurotus eryngii for later use.
Taking 1000g of shiitake, cleaning, cutting into blocks with the length multiplied by the width of 3-5 multiplied by 2-4 cm, putting the blocks into peanut oil with the oil temperature of 160 ℃, frying the blocks to be golden yellow, and fishing out the blocks to obtain fried shiitake for later use.
Cleaning 500g of dried mushrooms, adding 2000g of water, soaking for 1 hour, fishing out the dried mushrooms, and draining the dry water for later use.
Weighing 800g of agrocybe cylindracea, 140g of agaricus blazei murill, 150g of cattle liver, 90g of cordyceps sinensis, 150g of dictyophora phalloidea, 11000g of pig bone, 6000g of chicken and 240g of ginger, cleaning, cutting the cattle liver into blocks with the length multiplied by the width of 5-8 multiplied by 3-5 cm, cutting the pig bone into columns with the height of 5-8 cm, cutting the chicken into blocks with the length multiplied by the width of 5-8 multiplied by 3-5 cm, and slicing the ginger for later use.
Putting dried Lentinus Edodes, agrocybe aegerita, agaricus blazei, hepar bovis seu Bubali, cordyceps, dictyophora Indusiata (Vent. Ex pers) Fisch, os Sus domestica, and Carnis gallus domesticus into casserole, adding 250kg of water, sequentially adding 30g of fructus Piperis and 160g of Chinese liquor, adding rhizoma Zingiberis recens, boiling with strong fire, stewing with medium fire for 1.5 hr, stewing with slow fire for 3.5 hr to obtain basic Lentinus Edodes soup.
Adding 400g of fried pleurotus eryngii and 700g of fried shiitake mushroom into the basic mushroom soup, continuously cooking for 1 hour with soft fire, adding 6000g of salt, and uniformly stirring to obtain the mushroom soup.
Example 2
Taking 1000g of pleurotus eryngii, cleaning, cutting into blocks with the length multiplied by the width of 3-5 multiplied by 2-4 cm, putting into sunflower seed oil with the oil temperature of 140 ℃, frying to be golden yellow, and fishing out to obtain the fried pleurotus eryngii for later use.
Taking 1000g of shiitake mushrooms, cleaning, cutting into blocks with the length multiplied by the width of 3-5 multiplied by 2-4 cm, putting into corn oil with the oil temperature of 150 ℃, frying to be golden yellow, and fishing out to obtain fried shiitake mushrooms for later use.
Cleaning 600g of dried mushroom, adding 3000g of water, soaking for 1h, taking out the dried mushroom, and draining the water for later use.
Weighing 600g of agrocybe cylindracea, 150g of agaricus blazei murill, 160g of cattle liver, 100g of cordyceps sinensis, 160g of dictyophora phalloidea, 9000g of pig bone, 8000g of chicken and 260g of ginger, cleaning, cutting the cattle liver into blocks with the length multiplied by width of 5-8 multiplied by 3-5 cm, cutting the pig bone into columns with the height of 5-8 cm, cutting the chicken into blocks with the length multiplied by width of 5-8 multiplied by 3-5 cm, and slicing the ginger for later use.
Putting dried shiitake mushrooms, agrocybe cylindracea, agaricus blazei murill, beef liver, cordyceps sinensis, dictyophora phalloidea, pig bones and chicken into an iron pot, adding 230kg of water, sequentially adding 40g of pepper granules and 140g of white spirit, adding ginger slices, boiling with strong fire, stewing with medium fire for 2 hours, and stewing with slow fire for 2 hours to obtain basic mushroom soup.
Adding 600g of fried pleurotus eryngii and 600g of fried shiitake mushroom into the basic mushroom soup, continuously cooking for 2 hours with soft fire, then adding 4000g of salt, and uniformly stirring to obtain the mushroom soup.
Example 3
Taking 1000g of pleurotus eryngii, cleaning, cutting into blocks with the length multiplied by the width of 3-5 multiplied by 2-4 cm, putting into corn oil with the oil temperature of 130 ℃, frying to be golden yellow, and fishing out to obtain the fried pleurotus eryngii for later use.
Taking 1000g of shiitake, cleaning, cutting into blocks with the length multiplied by the width of 3-5 multiplied by 2-4 cm, putting into sunflower seed oil with the oil temperature of 160 ℃, frying to be golden yellow, and fishing out to obtain fried shiitake for later use.
Cleaning 400g of dried mushrooms, adding 2000g of water, soaking for 1.5h, fishing out the dried mushrooms, and draining the dried mushrooms for later use.
Weighing 700g of agrocybe cylindracea, 160g of agaricus blazei murill, 140g of cattle liver, 110g of cordyceps militaris, 140g of dictyophora phalloidea, 10000g of pig bone, 7000g of chicken and 250g of ginger, cleaning, cutting the cattle liver into blocks with the length x width of 5-8 x 3-5 cm, cutting the pig bone into columns with the height of 5-8 cm, cutting the chicken into blocks with the length x width of 5-8 x 3-5 cm, and slicing the ginger for later use.
Putting dried Lentinus Edodes, agrocybe aegerita, agaricus blazei, hepar bovis seu Bubali, cordyceps, dictyophora Indusiata (Vent. Ex pers) Fisch, os Sus domestica, and Carnis gallus domesticus into casserole, adding 240kg of water, sequentially adding 35g of fructus Piperis particles and 150g of Chinese liquor, adding rhizoma Zingiberis recens slices, boiling with strong fire, stewing with medium fire for 1 hr, stewing with slow fire for 3.5 hr to obtain basic Lentinus Edodes soup.
Adding 500g of fried pleurotus eryngii and 500g of fried shiitake mushroom into the basic mushroom soup, continuously cooking for 1.5h with soft fire, adding 5000g of salt, and uniformly stirring to obtain the mushroom soup.
Experimental example 1
The total amino acid content and the free amino acid content of each of the mushroom soup solutions of examples 1 to 3 were measured in 100mL portions, and the results are shown in table 1.
TABLE 1 nutrient components of mushroom soup obtained in various examples
| Group of | Total amino acid content (mg/100 mL) | Content of free amino acids (mg/100 mL) |
| Example 1 | 368.43 | 121.40 |
| Example 2 | 328.72 | 109.36 |
| Example 3 | 358.90 | 129.71 |
Table 1 shows that the content of amino acid in the mushroom soup obtained in the embodiment of the invention can reach 368.43mg, and the content of free amino acid can reach 129.71mg, which indicates that the mushroom soup of the invention has high nutritional value.
Experimental example 2
The mushroom soup of examples 1 to 3 and the mushroom soup prepared by the raw materials and the preparation method disclosed in the patent of CN105942488A are respectively numbered as 1 to 4, 30 persons are randomly selected for trial eating, and 4 mushroom soups are scored, the scoring standards are shown in Table 2, and the scoring results are shown in Table 3. The final result was an average score of 30 persons.
TABLE 2 Scoring criteria
TABLE 3 scoring results
| Score of | Example 1 | Example 2 | Example 3 | CN105942488A |
| Average score | 7.3 | 6.8 | 7.0 | 5.8 |
As can be seen from Table 3, the mushroom soup of the present invention had a good flavor.
Experimental example 3
50 Kunming mice were divided into 5 groups, example 1, example 2, example 3, positive control and blank control. The mushroom soup prepared in each example was fed to each of the example 1, example 2 and example 3 groups in an amount of 15mL/kg per day, 2 times per day. The positive control group is fed with the mushroom soup prepared by the CN105942488A patent according to the amount of 15mL/kg every day, and is fed for 2 times every day. The blank control was fed an equal amount of normal saline and the mice were free to take water during the experiment. The total experimental period was 45d, and the average body weight of each group of mice before the experiment and the average body weight of each group of mice after the experiment were measured and recorded, respectively. After the experiment is finished, the mice are dissected, the spleen and the thymus of the mice are taken and weighed, and the spleen index and the thymus index of each group of mice are calculated. Spleen index = (weight of spleen/weight of mouse) × 100%; thymus index = (weight of thymus/body weight of mouse) × 100%, and the results are shown in table 4.
TABLE 4 Effect of Mushroom soup of the present invention on immune organs of mice
Table 4 shows that the mushroom soup of the present invention can increase the body weight of mice and improve the immune performance of immune organs of mice.
Application example 1
And (3) filtering the mushroom soup obtained in the example 1, taking the filtrate, and concentrating the filtrate in vacuum to 1/10 time of the original volume to obtain the mushroom soup bag.
Application example 2
And (3) filtering the mushroom soup obtained in the example 1, taking the filtrate, and drying in vacuum to obtain mushroom soup powder.
From the above embodiments, the invention provides mushroom soup, a preparation method and an application thereof, and a mushroom soup package and mushroom soup powder. The mushroom soup provided by the invention has the advantages that the components in the mushroom soup have synergistic effect, so that the mushroom soup is rich in nutrition and is suitable for all people to drink. The mushroom soup also has the effect of improving the immunity. The concentrated bag prepared from the mushroom soup and the mushroom powder can be used as a flavoring agent in the aspect of carrying.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The mushroom soup is characterized by comprising the following components in parts by weight:
4 to 6 parts of dried mushroom, 6 to 8 parts of agrocybe cylindracea, 1.4 to 1.6 parts of agaricus blazei, 1.4 to 1.6 parts of cattle hepar bovis seu Bubali, 0.9 to 1.1 parts of cordyceps flower, 1.4 to 1.6 parts of dictyophora phalloidea, 4 to 6 parts of fried pleurotus eryngii, 5 to 7 parts of fried mushroom, 90 to 110 parts of pig bones, 60 to 80 parts of chicken, 0.3 to 0.4 part of pepper granules, 1.4 to 1.6 parts of white spirit, 2.4 to 2.6 parts of ginger and 40 to 60 parts of salt, and 2300 to 2500 parts of water.
2. The mushroom soup according to claim 1, comprising the following components in parts by mass:
4.5 to 5.5 parts of dried mushroom, 6.5 to 7.5 parts of tea tree mushroom, 1.45 to 1.55 parts of agaricus blazei murill, 1.45 to 1.55 parts of cattle liver, 0.95 to 1.05 parts of cordyceps flower, 1.45 to 1.55 parts of dictyophora phalloidea, 4.5 to 5.5 parts of fried pleurotus eryngii, 5.5 to 6.5 parts of fried mushroom, 95 to 105 parts of pig bone, 65 to 75 parts of chicken, 0.325 to 0.375 part of pepper granules, 1.45 to 1.55 parts of white spirit, 2.45 to 2.55 parts of ginger, 45 to 55 parts of salt and 2350 to 2450 parts of water.
3. The mushroom soup according to claim 2, comprising the following components in parts by mass:
5 parts of dried mushroom, 7 parts of agrocybe cylindracea, 1.5 parts of agaricus blazei, 1.5 parts of beef liver, 1 part of cordyceps, 1.5 parts of dictyophora phalloidea, 5 parts of fried pleurotus eryngii, 6 parts of fried shiitake mushroom, 100 parts of pig bone, 70 parts of chicken, 0.35 part of pepper granules, 1.5 parts of white spirit, 2.5 parts of ginger, 50 parts of salt and 2400 parts of water.
4. The mushroom soup according to any one of claims 1 to 3, wherein the preparation method of the fried pleurotus eryngii comprises: putting the pleurotus eryngii into vegetable oil, and frying until the pleurotus eryngii is golden yellow to obtain fried pleurotus eryngii;
the temperature of the vegetable oil is 120-140 ℃;
the vegetable oil is peanut oil, corn oil or sunflower seed oil.
5. The mushroom soup according to claim 4, wherein the fried mushroom is prepared by the method comprising: putting the mushrooms into vegetable oil, and frying until the mushrooms are golden yellow to obtain fried mushrooms;
the temperature of the vegetable oil is 150-160 ℃;
the vegetable oil is peanut oil, corn oil or sunflower seed oil.
6. The method for preparing mushroom soup according to any one of claims 1 to 5, comprising the steps of:
(1) Mixing dried mushrooms, tea mushrooms, agaricus blazei murill, cattle hepar bovis, cordyceps, dictyophora phalloidea, pig bones, chicken, pepper granules, white spirit, ginger and water, and cooking for 4-5 hours to obtain basic mushroom soup;
(2) Adding fried pleurotus eryngii and fried shiitake mushroom into the basic mushroom soup, continuously cooking for 1-2 hours, and adding salt to obtain mushroom soup.
7. The preparation method according to claim 6, further comprising a step of soaking dried shiitake mushrooms;
the soaking step comprises the following steps: mixing the dried mushrooms with water, and soaking for 1-2 h;
the mass ratio of the dry mushroom to the water is 1:4 to 5.
8. The mushroom soup packet is characterized in that the preparation method of the mushroom soup packet comprises the following steps: the mushroom soup prepared by the preparation method of claim 6 or 7 is filtered, the filtrate is taken, and the filtrate is concentrated to obtain the mushroom soup bag.
9. The mushroom soup powder is characterized in that the preparation method of the mushroom soup powder comprises the following steps: the mushroom soup prepared by the preparation method of claim 6 or 7 is filtered, filtrate is taken, and the filtrate is dried to obtain mushroom soup powder.
10. Use of the mushroom soup according to any one of claims 1 to 5, the mushroom soup prepared by the preparation method according to claim 6 or 7, the mushroom soup pack according to claim 8, or the mushroom soup powder according to claim 9 in the preparation of health food for enhancing immunity.
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