Meaty instant soup bases of sauce residue

A technology for convenient soup and sauce residues, applied in application, food preparation, food science, etc., can solve the problems of large gap in natural cooking flavor, high production cost, monotonous process and taste, etc., to improve natural flavor and reduce raw material cost , to avoid the effect of oil-water separation

Inactive Publication Date: 2010-09-29
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing soup packs mainly have the following defects: the first is that the process and taste are relatively monotonous, and the gap with the natural cooking flavor is still large, and there are imprints of artificial blending of food additives; the second is that the production cost is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Components and formula:

[0025] 100kg of sauce residue, 8kg of ground beef, 17kg of vegetable oil, 13kg of butter, 2kg of glutinous rice wine, 5kg of green onions, 1.3kg of ginger, 2.5kg of soaked pepper, 30kg of bone broth, salt, 3.33kg of Maillard reaction substrate, adjusted Incense and seasoning accessories 2.18kg;

[0026] The Maillard reaction substrate includes 1.1 kg of monosodium glutamate, 0.68 kg of yeast extract, 0.35 kg of cystine, and 1.2 kg of glucose;

[0027] The fragrance and seasoning auxiliary materials consist of 0.30kg of pepper, 0.3kg of Chinese pepper, 0.42kg of star anise, 0.50kg of cumin, 0.18kg of cinnamon, 0.10kg of Sanna, 0.12kg of hay, 0.07kg of cloves, 0.04kg of sesame fruit, and 0.15kg of Amomum Composition, auxiliary materials can be mixed together to powder;

[0028] Minced meat is ground beef, vegetable oil and butter are used for oil, and bone broth is a soup made from beef bones and pork bones;

[0029] Production Method:

[0030] 1. Pretrea...

Embodiment 2

[0052] Components and formula:

[0053] 95kg of sauce residue, 6kg of minced pork, 27kg of vegetable oil, 1kg of glutinous rice wine and cooking wine, 4kg of green onions, 1.2kg of ginger, 2kg of soaked chili pepper, 25kg of bone broth, salt, Maillard reaction substrate 3.04kg, flavoring and seasoning Accessories 2.01kg;

[0054] The Maillard reaction substrate includes 1 kg of monosodium glutamate, 0.62 kg of yeast extract, 0.32 kg of cystine, and 1.1 kg of glucose;

[0055] The flavoring and seasoning auxiliary materials consist of 0.30kg of pepper, 0.30kg of Chinese pepper, 0.42kg of star anise, 0.50kg of cumin, 0.18kg of cinnamon, 0.12kg of hay, 0.04kg of fragrant fruit, and 0.15kg of Amomum. The auxiliary materials can be mixed together to make powder;

[0056] Minced meat is minced pork, vegetable oil is used as oil, and bone broth is a soup made from pork bones;

[0057] Production Method:

[0058] 1. Pretreatment and preparation of raw materials

[0059] (1) Pretreatment of seas...

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PUM

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Abstract

The invention discloses meaty instant soup bases of sauce residues. The soup bases take the sauce residues as a main raw material and comprise the following components by weight in mixture ratio: 95 to 105 parts of sauce residues, 6 to 10 parts of minced meat, 25 to 35 parts of oil, 1 to 3 parts of fermented glutinous rice wine or/and cooking wine, 4 to 6 parts of scallion, 1.2 to 1.4 parts of ginger, 2 to 3 parts of pickled chilli, 25 to 35 parts of bone soup, 3 to 3.6 parts of Maillard reaction substrate, 0 to 2.5 parts of auxiliary material for flavor treating and flavoring and salt, wherein the sauce residues need to be pulverized, milled and sieved by a sieve of 75 to 85 meshes. During manufacturing, the minced meat and the sauce residues are firstly stir-fried, then the stir-fried sauce residues, the stir-fried minced meat, the bone soup and the Maillard reaction substrate are boiled at the temperature of 90 to 120 DEG C for 40 to 60 minutes, then the salt is added for preparation after a Maillard reaction is finished, and finally, the product is filled, sterilized, cooled and formed. The invention can utilize the discarded sauce residues fully, and the prepared soup bases have natural flavor and abundant nutrition.

Description

Technical field [0001] The invention relates to a convenient soup, in particular to a convenient soup with sauce dregs and meat flavor using sauce dregs as the main raw material. The soup package combines a traditional sauce package and a powdery seasoning into one. Background technique [0002] The residue from brewing soy sauce is rich in protein, fat, cellulose, vitamins, trace elements, etc. The sauce residue has large water content and rich nutrition. It is a good habitat for microorganisms. It is very easy to spoil and deteriorate. It must be dried directly in the production process before it can be stored and transported. Due to the high cost of drying treatment and the insufficient development of comprehensive utilization of sauce residue, Therefore, there is no good market for sauce residues, and only a very small part is used to prepare fermented feed. Specifically, the production of bacterial protein is used as an indicator to optimize fermentation conditions to produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 刘达玉王艳丽刘中富林小川
Owner CHENGDU UNIV
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