Preparation method of mushroom soup with natural antibacterial function
The invention provides a preparation method of a mushroom soup with natural antibacterial function, and the produced mushroom soup does not contain any artificially added flavours and fragrances, preservatives, pigments and other food additives, but naturally has the characteristics of sterilization...
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| creator | WANG GUANHAO CUI BAOJUN SONG JIUHAI GUO CHUNSHENG ZHANG HUAJUN |
| description | The invention provides a preparation method of a mushroom soup with natural antibacterial function, and the produced mushroom soup does not contain any artificially added flavours and fragrances, preservatives, pigments and other food additives, but naturally has the characteristics of sterilization, anticorrosion and fresh-keeping, can have a longer shelf life under the same storage condition, and the taste is richer and the nutritional ingredients are more stable. In the normal production process, ultra-high temperature sterilization (121 DEG C or above) is not needed. Compared with current ultra-high temperature thermal sterilization treatment commonly used in the industry, the method provided by the invention has the advantages that the loss of nutritional ingredients such as vitamins, polysaccharides, proteins, polypeptides and polyphenols in the mushroom soup and the damage to the original taste and color can be remarkably reduced, and the anticorrosion and antibacterial functions of the mushroom soup i |
| format | Patent |
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In the normal production process, ultra-high temperature sterilization (121 DEG C or above) is not needed. Compared with current ultra-high temperature thermal sterilization treatment commonly used in the industry, the method provided by the invention has the advantages that the loss of nutritional ingredients such as vitamins, polysaccharides, proteins, polypeptides and polyphenols in the mushroom soup and the damage to the original taste and color can be remarkably reduced, and the anticorrosion and antibacterial functions of the mushroom soup i</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210618&DB=EPODOC&CC=CN&NR=112971083A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210618&DB=EPODOC&CC=CN&NR=112971083A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG GUANHAO</creatorcontrib><creatorcontrib>CUI BAOJUN</creatorcontrib><creatorcontrib>SONG JIUHAI</creatorcontrib><creatorcontrib>GUO CHUNSHENG</creatorcontrib><creatorcontrib>ZHANG HUAJUN</creatorcontrib><title>Preparation method of mushroom soup with natural antibacterial function</title><description>The invention provides a preparation method of a mushroom soup with natural antibacterial function, and the produced mushroom soup does not contain any artificially added flavours and fragrances, preservatives, pigments and other food additives, but naturally has the characteristics of sterilization, anticorrosion and fresh-keeping, can have a longer shelf life under the same storage condition, and the taste is richer and the nutritional ingredients are more stable. In the normal production process, ultra-high temperature sterilization (121 DEG C or above) is not needed. Compared with current ultra-high temperature thermal sterilization treatment commonly used in the industry, the method provided by the invention has the advantages that the loss of nutritional ingredients such as vitamins, polysaccharides, proteins, polypeptides and polyphenols in the mushroom soup and the damage to the original taste and color can be remarkably reduced, and the anticorrosion and antibacterial functions of the mushroom soup i</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAPKEotSCxKLMnMz1PITS3JyE9RyE9TyC0tzijKz89VKM4vLVAozyzJUMhLLCktSsxRSMwryUxKTC5JLcoE8tJK85JBenkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GhkaW5oYGFsaMxMWoAxok0tg</recordid><startdate>20210618</startdate><enddate>20210618</enddate><creator>WANG GUANHAO</creator><creator>CUI BAOJUN</creator><creator>SONG JIUHAI</creator><creator>GUO CHUNSHENG</creator><creator>ZHANG HUAJUN</creator><scope>EVB</scope></search><sort><creationdate>20210618</creationdate><title>Preparation method of mushroom soup with natural antibacterial function</title><author>WANG GUANHAO ; CUI BAOJUN ; SONG JIUHAI ; GUO CHUNSHENG ; ZHANG HUAJUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN112971083A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WANG GUANHAO</creatorcontrib><creatorcontrib>CUI BAOJUN</creatorcontrib><creatorcontrib>SONG JIUHAI</creatorcontrib><creatorcontrib>GUO CHUNSHENG</creatorcontrib><creatorcontrib>ZHANG HUAJUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG GUANHAO</au><au>CUI BAOJUN</au><au>SONG JIUHAI</au><au>GUO CHUNSHENG</au><au>ZHANG HUAJUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of mushroom soup with natural antibacterial function</title><date>2021-06-18</date><risdate>2021</risdate><abstract>The invention provides a preparation method of a mushroom soup with natural antibacterial function, and the produced mushroom soup does not contain any artificially added flavours and fragrances, preservatives, pigments and other food additives, but naturally has the characteristics of sterilization, anticorrosion and fresh-keeping, can have a longer shelf life under the same storage condition, and the taste is richer and the nutritional ingredients are more stable. In the normal production process, ultra-high temperature sterilization (121 DEG C or above) is not needed. Compared with current ultra-high temperature thermal sterilization treatment commonly used in the industry, the method provided by the invention has the advantages that the loss of nutritional ingredients such as vitamins, polysaccharides, proteins, polypeptides and polyphenols in the mushroom soup and the damage to the original taste and color can be remarkably reduced, and the anticorrosion and antibacterial functions of the mushroom soup i</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation method of mushroom soup with natural antibacterial function |
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