Black fungus instant soup
A technology of black fungus and bone broth powder, applied in food preparation, food science, application and other directions, can solve the problems of poor palatability, single nutritional taste and so on
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Embodiment 1
[0005] Embodiment 1, optimal selection formula.
[0006] Main ingredients: take 10g of dried black fungus, 4g of dehydrated vegetables, cabbage and carrots, and 2g of dehydrated diced pork. Dry ingredients package: 1g chicken essence, 4g bone broth powder must be purified powder of cooked bone broth, 0.5g pepper powder, 1.5g salt, wet ingredients package: 3.5g fried soy sauce, 3.5g vegetable oil.
Embodiment 2
[0007] Example 2, take black fungus 13g, dehydrated vegetable cabbage scallions 5g, dehydrated diced beef 3g, dry ingredients package: chicken essence 1g, bone broth powder 2.5g, purified powder of cooked bone broth, pepper 0.5g, salt 1g, wet Material package: fried vegetable oil 2g, soy sauce 2g.
Embodiment 3
[0008] Example 3, take 12g of black fungus, 6g of dehydrated vegetables, green peppers and carrots, 3g of dehydrated diced chicken, dry ingredients: 1g of chicken essence, 2.5g of bone broth powder, purified powder of boiled bone broth, 0.5g of pepper, 1g of salt, wet ingredients Package: fried vegetable oil 2g, soy sauce 2g.
[0009] The preparation method of above three embodiments is:
[0010] a. Soak the high-quality black fungus of the stated weight in warm water at 20-30 degrees for 2-3 hours, remove impurities, clean it, boil it with water, and boil it for 3-5 minutes after boiling;
[0011] b. Put the cooked black fungus into 1-5°C water to cool, drench and dry, cut into 3-5mm or 5-10mm slices, sterilize, dehydrate and dry, and the residual moisture of the dry material should not exceed 10%. vacuum packaging;
[0012] c. The dehydrated vegetables of the stated weight must be cooked and sterilized dry products, cut into silks with a diameter of about 3-5mm, and the mo...
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