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Instant-boiled soup and boiling method thereof

A garlic and ginger technology, applied in food preparation, application, food science and other directions, can solve the problems of dryness, tasteless, nutritious, light and dull, and achieve the effect of increasing appetite, enriching nutrition and preventing cardiovascular disease.

Inactive Publication Date: 2009-09-23
邵长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Shabu soup is a kind of soup commonly used in people's diet. The traditional shabu soup commonly used at present is dry, spicy, tasteless, bland and tasteless, and has no nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] First select fresh, silt-free, and non-rotten garlic, ginger, and onions and clean them; chop the garlic, ginger, and onions, and cut the dried red pepper into sections for later use; take 6 kg of spare garlic, 3.2 kg of ginger, Add 4 kg of onion and 0.5 kg of dried red pepper to 11 kg of salad oil and stir-fry for 25-30 minutes at a temperature of 125-135°C; Stir-fry over low heat and break into coarse powder; add 1.7 kg of garlic, ginger, onion, dried red pepper, dried red capsicum powder, 0.1 kg of star anise, 0.1 kg of pepper, and dried perilla leaves 0.1 kg, 0.05 kg of licorice, 0.03 kg of Angelica dahurica, 0.06 kg of amomum, various spices and 3 kg of fermented glutinous rice, put them into the heating container, add 180 kg of water, heat to boil, and continue to boil for 3 hours; take out the slag in the above heating container Add 0.4 kg of refined salt, 2.3 kg of monosodium glutamate, 0.3 kg of light soy sauce, 2.1 kg of chicken powder, 1.2 kg of cooking wine,...

Embodiment 2

[0028] First select fresh, silt-free, and non-rotten garlic, ginger, and onions and clean them; chop the garlic, ginger, and onions, and cut the dried red pepper into sections for later use; take 10 kg of spare garlic, 4.5 kg of ginger, Add 14.5 kg of salad oil to 8 kg of onion and 1.5 kg of dried red pepper and stir-fry for 25-30 minutes at a temperature of 125-135°C; After the fire is fragrant, it is broken into a coarse powder; the above-mentioned garlic, ginger, onion, dried red pepper, dried red bell pepper coarse powder 2.3 kg, 0.5 kg star anise, 0.3 kg pepper, and 0.4 dried perilla leaves 1 kg, 0.15 kg of licorice, 0.1 kg of Angelica dahurica, 0.12 kg of amomum, various spices and 7 kg of fermented glutinous rice are put into the heating container, then add 280 kg of water to boil, and then continue to boil for 3 hours; after taking out the slag in the above heating container Add 0.7 kg of refined salt, 2.5 kg of monosodium glutamate, 0.8 kg of light soy sauce, 2.8 kg o...

Embodiment 3

[0030] First select fresh, silt-free, non-rotten garlic, ginger and onions and clean them; chop the garlic, ginger and onions, and cut the dried red peppers into sections for later use; take 7.8 kg of spare garlic, 3.5 kg of ginger, Add 5.3 kg of onion and 0.8 kg of dried red pepper to 12.5 kg of salad oil and stir-fry for 25-30 minutes at a temperature of 125-135°C; After the fire is fragrant, it is broken into coarse powder; the above-mentioned garlic, ginger, onion, dried red pepper, dried red bell pepper coarse powder 2 kg, 0.3 kg of star anise, 0.2 kg of Chinese prickly ash, 0.35 of dried perilla leaf 1 kg, 0.09 kg of licorice, 0.06 kg of Angelica dahurica, 0.08 kg of amomum, various spices and 4 kg of fermented glutinous rice are put into the heating container, then add 210 kg of water to boil, and continue to boil for 3 hours; after taking out the slag in the above heating container Add 0.55 kg of refined salt, 2.4 kg of monosodium glutamate, 0.6 kg of light soy sauce, ...

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Abstract

The invention relates to an instant-boiled soup and a boiling method thereof, which is characterized in that garlics and onions are taken as main ingredients and the following ingredients are added: spice, seasoning and fermented glutinous rice; furthermore, the following steps are carried out to prepare the instant-boiled soup: selecting raw materials, cutting and mixing raw materials, cooking, boiling, deslagging and storing. The instant-boiled soup has rich nutrition and moderate taste, is spicy but not dry, is fresh and savory, has excellent taste and wide edible range, can be taken at any time and is economical; the raw material has wide source, and is sufficient and cheap, therefore, the instant-boiled soup is beneficial for popularization and usage.

Description

technical field [0001] The invention relates to instant soup and a cooking method thereof. Background technique [0002] Shabu soup is a kind of soup material commonly used in people's diet. The traditional soup soup commonly used at present is dry, spicy, tasteless, bland and tasteless and has no nutrition. Contents of the invention [0003] The purpose of the present invention is to provide people with a shabu-shabu soup rich in nutrition, moderate in saltiness, spicy but not dry, fresh and fragrant, and good in taste. [0004] The present invention is boiled with garlic, ginger and onion as the main ingredients plus spices and seasonings, and its weight components are: [0005] Garlic 6-10 Ginger 3.2-4.5 Onion 4-8 [0006] Dried red pepper 0.5~1.5 Dried red bell pepper 1.7~2.3 Star anise 0.1~0.5 [0007] Zanthoxylum bungeanum 0.1~0.3 Dried perilla leaves 0.1~0.4 Fermented glutinous rice 3~7 [0008] Salad oil 11~14.5 Refined salt 0.4~0.7 MSG 2.3~2.5 [0009] Light ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 邵长青
Owner 邵长青
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