Meaty instant soup bases of sauce residue

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...

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