Nutritious fast food potted soup

Abstract

The invention discloses a nutritious fast food potted soup and a preparation method thereof and relates to five series of nutritious potted soups cooked with poultry bone and meat, namely a spicy potted soup, a potted soup with milk fragrance, a potted soup with mushroom fragrance, a potted soup with sauce fragrance, and preparation methods thereof. The potted soup consists of a poultry bone and meat potted soup extracting pulp, a nourishing material nutrient component extract, a meat product flavouring extract and meat product auxiliary materials. The preparation method comprises the following steps of: A, cleaning the nutritious materials, wrapping the nutritious materials with a gauze and decocting the wrapped materials to obtain a nutrition juice for later use; B, cleaning various meat flavourings, wrapping the flavourings with a gauze and decocting the wrapped flavourings to obtain a flavouring juice for later use; C, preparing various meat product auxiliary materials for later use; D, cutting various poultry bones and meat into needed blocks according to the size of bones of poultry, cleaning the blocks and cooking the blocks; E, uncovering a boiler, removing bloody foams and adding the prepared nutrition juice, the prepared meat flavouring juice and the prepared meat auxiliary materials into the boiler; F, 2 to 3 hours later, when the nutrition is cooked out and the meat is cooked to 7 to 8 maturity, turning off the heat to stew the soup to flavor the soup; and G, taking the cooked meat product out, separating the meat and the soup and packing the soup into the finished product in a workshop, wherein the preparation step also comprises a step of keeping the temperature constant. The invention aims to regulate the traditional potted soups in China prepared by different manufacturing methods into the soups with the flavors approved by the public.

Description

technical field [0001] The invention relates to a nourishing and nutritious soup made of poultry bone and meat. In particular, it is a nutritious and nutritious poultry bone meat combined with spicy, milky, five-spice, fungus and soy sauce flavors, which is convenient for instant soup and its preparation method. Background technique [0002] The traditional soup-making techniques are all based on family restaurants. The family cooks for themselves, and the restaurant cooks for guests. The taste is all controlled by the chef at home, and the restaurant is all controlled by the chef. There are many families and restaurants. The production methods are different, both good and bad. If the meat and bone soup, seafood soup, and mushroom soup are prepared into the tastes recognized by the public, machined and processed into the market, it will face a large number of consumer groups, so that consumers no matter where they are, You can consume the soup you like to drink every day, a...

AI Technical Summary

Problems solved by technology

[0012] Standardized production is not possible. If you want to form a one-stop system, from the introduction of good varieties to breeding, recycling, slaughtering, processing, sterilization, packaging, sales, mechanized production in factories, and the formation of an industrial chain, you must drive the company and farmers Farmers raise green meat and poultry to get rich, qualified according to national standards, in line with international standards, let our Chinese food go abroad, relying on family restaurants to cook and sell their own food, without a unified cooking technology recognized by the public, it is impossible to standardize produced