Concentrated soup base and processing technology thereof

A technology for concentrating soup stock and process, applied in the field of concentrated soup stock and its processing technology, can solve the problems of great loss of flavor substances, maximizing the utilization rate of raw materials, single variety, etc., and achieve cost advantages, convenience, good reducibility, nutrition and so on. easy effect

Active Publication Date: 2010-06-16
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The concentrated soup produced by the prior art has a single variety, and the boiling temperature of various raw materials is the same, so the utilization rate of raw materials cannot be maximized, resulting in waste of raw materials and increased cost, and the loss of flavor substances is also very large. The reducibility of the product is not ideal, which limits the promotion of the product

Method used

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Embodiment Construction

[0023] In order to better understand the technical solutions of the present invention, the embodiments provided by the present invention will be described in detail below in conjunction with the accompanying drawings.

[0024] The embodiment of the present invention provides a kind of concentrated soup stock, comprises: water 40-50%, wild boletus 15-20%, mountain black-bone chicken 20-25%, fresh pig big bone 5-8%, according to weight percentage, Salt 7-10%, monosodium glutamate 3-5%, nucleotide (I+G) 0.05-0.1%, jujube 0.5-1%, wolfberry 0.5-1%, ginger 0.5-1%.

[0025] The embodiment of the present invention also provides a kind of concentrated soup stock processing technology, comprises steps:

[0026] A. Raw material pretreatment:

[0027] Wash the wild boletus, red dates and wolfberry with clean water;

[0028] Wash the fresh pork bones with clean water, then blanch them in boiling water to remove the foam;

[0029] Rinse the old ginger with clean water and cut into slices...

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PUM

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Abstract

The invention provides a concentrated soup base and processing technology thereof. The concentrated soup base comprises 40-50% of water, 15-20% of wild bolete, 20-25% of mountain dark-bone chicken, 5-8% of fresh pig bone, 7-10% of salt, 3-5% of monosodium glutamate, 0.05-0.1% of nucleotide (I+G), 0.5-1% of redjujube, 0.5-1% of medlar and 0.5-1% of old ginger by weight percent. The wild edible fungi and mountain dark-bone chicken are taken as main raw material, stewing is respectively carried out at different temperatures, chicken is decomposed by proteinase, then low temperature concentrationis carried out, thus obtaining the concentrated soup base; and the concentrated soup base has unique flavour, favourable reducibility, cost advantage and convenient use.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a concentrated soup stock and a processing technology thereof. Background technique [0002] Concentrated soups are widely used in present food seasonings. In the prior art, most of the concentrated soups produced are based on the flavor of livestock or poultry. The production technology is generally the same, that is, the ingredients are boiled together at high temperature with water first, and then The filtrate is obtained by filtration, the filtrate is concentrated to a certain concentration and then packaged. [0003] The concentrated soup produced by the prior art has a single variety, and the boiling temperature of various raw materials is the same, so the utilization rate of raw materials cannot be maximized, resulting in waste of raw materials and increased cost, and the loss of flavor substances is also very large. The reducibility of the product is not ideal, thereby limi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L23/10
Inventor 李德建
Owner CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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