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Pretty soup condiment and its preparation
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A seasoning and soup technology, applied in the field of seasoning, can solve the problems of high cost, unstable effect, labor and time-consuming, etc., and achieve the effect of reducing labor intensity, improving living standards, and expanding the scope of use
Active Publication Date: 2010-01-13
FUSHUN DUFENGXUAN FOOD
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Abstract
Description
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Problems solved by technology
[0002] There is no such product in the market at present, and many users cook bones and chicken by themselves when making soup, which is laborious, time-consuming, costly, and the effect is unstable
Method used
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Examples
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Effect test
Embodiment 1
[0030] 1) Preparation of concentrated chicken bone soup:
[0031] a. In parts by weight, first put 300kg of water into the extraction tank and heat it to above 80°C;
[0032] b. Add 100kg of chicken frame bones, 2kg of salt, and 1.5kg of edible Chinese herbal spices (star anise and cinnamon are mixed by weight 1:1, wrapped in roving cloth) into the extraction tank;
[0033] c. Open boil, boil on high fire (violent boiling) for 60 minutes, change to low fire and boil (slightly boiling) for 180 minutes;
[0034] d. Cover the extraction tank, heat up to 120℃ (control the heating time within 1 hour, the pressure is less than 3atm), and keep the temperature at 120℃ for 4 hours;
[0035] e. Discharging, separating soup, oil, bone and meat residue;
[0036] f. Bone soup is vacuum concentrated below 85℃ to make its solid content ≥25%;
[0037] 2) Preparation of concentrated pork bone soup:
[0038] a. In parts by weight, first put 300kg of water into the extraction tank and heat it to above 80°C; ...
Embodiment 2
[0055] 1) Preparation of concentrated chicken bone soup:
[0056] a. In parts by weight, first put 200kg of water into the extraction tank and heat it to above 80°C;
[0057] b. Add 100kg of chicken frame bones, 1kg of salt, and 1kg of edible Chinese herbal spices (star anise and cinnamon are mixed by weight 1:1, wrapped in roving cloth) into the extraction tank;
[0058] c. Open boil, boil on high fire (violent boiling) for 30 minutes, change to low fire and boil (slightly boiling) for 120 minutes;
[0059] d. Cover the extraction tank, heat up to 110℃ (control the heating time within 1 hour, the pressure is less than 1.5atm), and keep the temperature at 110℃ for 4 hours;
[0060] e. Discharging, separating soup, oil, bone and meat residue;
[0061] f. The bone broth is vacuum concentrated below 80℃ to make its solid content ≥25%;
[0062] 2) Preparation of concentrated pork bone soup:
[0063] a. In parts by weight, first put 200kg of water into the extraction tank and heat it to above 8...
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Abstract
The present invention relates to a condiment in the auxiliary materials of food, particularly to a delicious soup condiment and a preparation method thereof. By weight portions, the present invention comprises 100 portions of concentrated chicken bone soup, 10 to 30 portions of concentrated pig bone soup, 10 to 20 portions of concentrated ham cream, 15 to 25 portions of salt, 2 to 6 portions of meat taste condiments, 0.5 to 2 portions of conpoy extracts, 1 to 3 portions of chicken oil and 2 to 5 portions of vegetable oil. The main component of the present invention is a concentrated bone extract fully containing protein, calcium, phosphorus, etc., has delicious taste and rich nutrition and is favorable to human body health. The present invention enlarges space for the comprehensive utilization of bone resources, makes full use of resources and enlarges the use range of the bone extract. The present invention relates to a flavouring material for liang soup and its preparation method. Its flavouring material composition includes (by weight portion) 100 portions of concentrated chicken 's bone soup, 10-30 portions of concentrated pork bone soup, 10-20 portions of concentrated minced ham paste, 15-25 portions of salt, 2-6 portions of meat taste flavouring material, 0.5-2 portions of conpoy extract, 1-3 portions of chicken oil and 2-5 portions of vegetable oil. Its main component is the concentrated bone extract, and richly contains the components of protein, calcium and phosphorus, etc.
Description
Technical field [0001] The invention relates to a seasoning in food accessories, in particular to a soup seasoning and its preparation. Background technique [0002] There is currently no such product in the market. Many users cook their own bones and chickens when making soup, which is laborious and time-consuming, high cost, and unstable. Although there are soup-like seasoning products on the market, they are products of different concepts. This product can be used to make soup directly, and can also be used to modify and adjust various soups. Summary of the invention [0003] The purpose of the present invention is to provide a soup seasoning with rich nutrition, good taste and convenient application and its preparation. [0004] In order to achieve the above purpose, the present invention uses bone extract concentrate as the main raw material, supplemented by appropriate amount of monosodium glutamate, salt, etc., and is made by emulsification, filling, sterilization (or non-st...
Claims
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Application Information
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