Concentrated solid fish and prawn meat soup base and preparing method

A technology of broth, fish and shrimp, applied in the field of concentrated solid fish and shrimp broth and its preparation, can solve the problems of large market potential of the product, and achieve the effects of promoting local economic development, eating convenience, and good solubility

Active Publication Date: 2011-01-05
ANHUI GUOTAI BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And for the concentrated solid soup stock that is main raw material with sturgeon, grass carp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example one

[0023] 1. Pretreatment of raw materials

[0024] (1) Penaeus vannamei: Penaeus vannamei → head and tail, and intestines removed → washed → blanched in boiling water for 3 minutes → peeled → drained → diced shrimp → weighed and set aside;

[0025] (2) Sturgeon: Sturgeon → visceral, descaled skin → washing → dicing meat and cartilage → draining → weighing for later use;

[0026] (3) Grass carp: Grass carp → visceral and scaled off → wash → diced meat → drain → weigh for later use;

[0027] (4) Kelp: kelp→select and wash→cut into kelp shreds of basically the same thickness and width→blanch in boiling water for 3min→drain→weigh for later use;

[0028] (5) Flammulina velutipes, Pleurotus eryngii and Tricholoma: select fresh raw materials and wash → cut into filaments or blocks with the same thickness and width → drain → weigh for later use;

[0029] (6) Chopped green onion: chives→select and wash→cut into pieces of green onion and chopped green onions of the same length→dr...

Example Embodiment

[0036] Example two

[0037] 1. Pretreatment of raw materials

[0038] (1) Penaeus vannamei: Penaeus vannamei → head and tail, and intestines removed → washed → blanched in boiling water for 3 minutes → peeled → drained → diced shrimp → weighed and set aside;

[0039] (2) Sturgeon: Sturgeon → visceral, descaled skin → washing → dicing meat and cartilage → draining → weighing for later use;

[0040] (3) Grass carp: Grass carp → visceral and scaled off → wash → diced meat → drain → weigh for later use;

[0041] (4) Kelp: kelp→select and wash→cut into kelp shreds of basically the same thickness and width→blanch in boiling water for 3min→drain→weigh for later use;

[0042] (5) Flammulina velutipes, Pleurotus eryngii and Tricholoma: select fresh raw materials and wash → cut into filaments or blocks with the same thickness and width → drain → weigh for later use;

[0043] (6) Chopped green onion: chives→select and wash→cut into pieces of green onion and chopped green onions of the same length→dr...

Example Embodiment

[0050] Example three

[0051] 1. Processing of raw materials

[0052] (1) Penaeus vannamei: Penaeus vannamei → head and tail, and intestines removed → washed → blanched in boiling water for 3 minutes → peeled → drained → diced shrimp → weighed and set aside;

[0053] (2) Sturgeon: Sturgeon → visceral, descaled skin → washing → dicing meat and cartilage → draining → weighing for later use;

[0054] (3) Grass carp: Grass carp → visceral and scaled off → wash → diced meat → drain → weigh for later use;

[0055] (4) Kelp: kelp → pick and wash → cut into kelp shreds with the same thickness and width → blanch in boiling water for 3 minutes → drain → weigh for later use;

[0056] (5) Flammulina velutipes, Pleurotus eryngii and Tricholoma: select fresh raw materials and wash → cut into filaments or blocks with the same thickness and width → drain → weigh for later use;

[0057] (6) Chopped green onion: chives→select and wash→cut into pieces of green onion and chopped green onions of the same leng...

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PUM

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Abstract

The invention discloses a concentrated solid fish and prawn meat soup base and belongs to the field of fast food soup bases. The soup base comprises the following raw materials by weight: 50 to 70 grams of sturgeon diced meat, 10 to 20 grams of grass carp diced meat, 50 to 70 grams of shelled penaeus vannmei, 10 to 20 grams of fresh kelp seaweed, 80 to 160 grams of mushrooms, 20 to 30 grams of spinach primary pulp, 5 to 10 grams of chopped green onion, 30 to 60 grams of salt, 5 to 10 grams of chicken essence, 1 to 1.5 grams of pepper powder, 20 to 40 grams of cooking wine, 5 to 10 grams of ginger juice and 5 to 10 grams of garlic juice in each 1 kilogram of water. The invention also discloses a method for preparing the soup base. The soup base has the advantages of obvious seafood flavor, high dissolubility and high rehydration performance, well preserves nutrients, colors and natural flavor of each component, and has the characteristics of long preservation time, high nutritional value, convenient carrying and taking, large market potential and the like.

Description

technical field [0001] The invention relates to an instant soup stock, in particular to a concentrated solid fish and shrimp broth stock and its preparation method. The method utilizes vacuum freeze-drying technology to produce ready-to-eat brewing with sturgeon, grass carp, vannamei etc. as main raw materials. Concentrated soup stock. Background technique [0002] Chinese people generally have the habit of drinking soup. According to relevant data, 60% of Chinese families drink soup every day. In the minds of consumers, soup products have long had a basic orientation of nutrition and health. Traditional family cooking of soup requires four steps: material selection, cleaning, ingredients, and cooking. It takes at least 40 minutes to drink a bowl of nutritious and delicious soup. With the gradual improvement of people's living standards and the accelerated pace of life, cooking soup at home has become a very extravagant behavior. The fast pace of modern urban life has led...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/325A23L23/10A23L17/00
Inventor 罗永康邹佳
Owner ANHUI GUOTAI BIOTECHNOLOGY CO LTD
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