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Conveniently instant tomato and bean curd soup

A tomato and tofu technology, applied in food preparation, food science, application, etc., can solve the problems of inconvenient eating, short shelf life, and single taste of semi-finished dishes, and achieve shortened energy consumption and preparation time, long shelf life, and simple production easy effect

Active Publication Date: 2010-03-17
福建省新闽商业运营管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of convenient instant tomato bean curd soup, solve the defects such as the inconvenient eating of the semi-finished dishes in the prior art, the shelf life is short, the taste is single, etc. High value, no preservatives, long shelf life, easy to make, suitable for large-scale promotion and application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Parts by weight: 0.45 parts of tomato, 15 parts of tofu, 0.01 part of diced freeze-dried mushroom, 0.01 part of dried shrimp, 0.03 part of celery, 0.03 part of coriander, 0.02 part of green onion, 0.01 part of seaweed, 0.01 part of shredded shiitake mushroom, 0.004 part of scallop powder, 0.003 parts of clam powder, 0.005 parts of hydrolyzed vegetable protein, 0.002 parts of ginger powder, 0.001 parts of garlic powder, 0.001 parts of onion powder, 0.008 parts of chicken powder, 0.04 parts of maltodextrin, 0.05 parts of corn starch; 360 parts of salt, 80 parts of monosodium glutamate, 40 parts of white sugar.

[0018] Concrete preparation steps include:

[0019] Weigh the constituent materials according to the proportioning ratio;

[0020] Coriander, celery, green onions are blanched and set aside;

[0021] Mix salt, monosodium glutamate, hydrolyzed vegetable protein, scallop powder, razor clam powder, ginger powder, garlic powder, onion powder, chicken powder, maltode...

Embodiment 2

[0025] According to parts by weight: 50 parts of tomato, 20 parts of tofu, 0.02 part of freeze-dried diced mushroom, 0.02 part of dried shrimp, 0.04 part of celery, 0.04 part of coriander, 0.03 part of green onion, 0.02 part of seaweed, 0.02 part of shredded shiitake mushroom, 0.005 part of scallop powder, 0.004 parts of clam powder, 0.006 parts of hydrolyzed vegetable protein, 0.003 parts of ginger powder, 0.002 parts of garlic powder, 0.002 parts of onion powder, 0.01 parts of chicken powder, 0.05 parts of maltodextrin, 0.06 parts of corn starch; 360 parts of salt, 80 parts of monosodium glutamate, 40 parts of white sugar.

[0026] Concrete preparation steps include:

[0027] Weigh the constituent materials according to the proportioning ratio;

[0028] Coriander, celery, green onions are blanched and set aside;

[0029] Mix salt, monosodium glutamate, hydrolyzed vegetable protein, scallop powder, razor clam powder, ginger powder, garlic powder, onion powder, chicken powde...

Embodiment 3

[0035] According to parts by weight: 20 parts of tomato, 17 parts of tofu, 0.01 part of diced freeze-dried mushroom, 0.01 part of dried shrimp, 0.04 part of celery, 0.04 part of coriander, 0.03 part of green onion, 0.02 part of seaweed, 0.02 part of shredded shiitake mushroom, 0.005 part of scallop powder, 0.003 parts of clam powder, 0.005 parts of hydrolyzed vegetable protein, 0.003 parts of ginger powder, 0.001 parts of garlic powder, 0.002 parts of onion powder, 0.01 parts of chicken powder, 0.04 parts of maltodextrin, 0.06 parts of corn starch; 360 parts of salt, 80 parts of monosodium glutamate, 40 parts of white sugar.

[0036] Concrete preparation steps include:

[0037] Weigh the constituent materials according to the proportioning ratio;

[0038] Coriander, celery, green onions are blanched and set aside;

[0039] Mix salt, monosodium glutamate, hydrolyzed vegetable protein, scallop powder, razor clam powder, ginger powder, garlic powder, onion powder, chicken powde...

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PUM

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Abstract

The invention provides a conveniently instant tomato and bean curd soup, belonging to the technical field of convenient foods; main component materials of the soup comprise tomato, bean curd, and other minor ingredients; prepared soup base is poured into a traying of a blocky groove; more than 99% of moisture is stripped down by a vacuum freeze-drying technology, and simultaneously cooked solid block is formed to obtain the conveniently instant tomato and bean curd soup. The conveniently instant tomato and bean curd soup solves defects that in the prior art, semi-finished puree is inconvenientto eat, has short shelf life, single taste and the like; the prepared conveniently instant tomato and bean curd soup has rich ingredients, delicious taste, high nutrition value, long shelf life, simple and practicable manufacture, does not contain preservative, and is applicable to large-scale popularization and application.

Description

technical field [0001] The invention belongs to the technical field of instant food, and more specifically relates to a convenient instant tomato tofu soup. Background technique [0002] In today's fast-paced living environment, convenience food is becoming more and more popular. However, they are generally convenience staple foods, such as instant noodles, instant meals, etc., but there are few convenience dishes, and the processing of convenience dishes is more complicated than general convenience staple foods, and the ingredients are diverse. Cooking and processing again makes it inconvenient to eat and has a short shelf life. In addition, the tomato and tofu soup that is usually cooked at home is very simple, just sliced ​​tomatoes, tofu, green vegetables, etc., and the taste is not rich enough. Contents of the invention [0003] The purpose of the present invention is to provide a kind of convenient instant tomato bean curd soup, solve the defects such as the inconv...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/40A23L23/00A23L23/10
Inventor 方榕辉
Owner 福建省新闽商业运营管理有限公司
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