Production method of instant convenient vegetable soup

A production method and technology for vegetable soup, which are applied in the production field of instant vegetable soup, can solve the problems of food nutrition preservation, convenient storage and carrying, storage and carrying restrictions, etc., and achieve light weight, prolong shelf life, and reduce inconvenience. Effect

Inactive Publication Date: 2012-05-30
DALIAN CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the new century when people's consumption levels are constantly improving and they are increasingly pursuing fast and convenient lifestyles, convenience foods will become more and more popular. The food and vegetables currently on the market include fresh-keeping vegetables and quick-frozen vegetables, etc., although they are all different. It provides convenience to people's life to a certain extent, but it still needs to be reprocessed before it can be eaten, and the storage and carrying are limited by conditions, so it cannot achieve the organic combination of food nutrition preservation and convenient storage and carrying.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0009] The making of embodiment 1 spinach egg soup

[0010] Prepare materials according to the ratio (spinach 42%-45%, eggs 43%-45%, mushrooms 2%-2.3%, sea spinach 3%-3.3%, carrots 4.3%-4.5%, green onions 4%-4.5%), Clean spinach, shiitake mushrooms, sea spinach, carrots, green onions, etc., cut into sections, strips, shreds, etc., and then blanch them for later use; beat the eggs into frangipani for later use;

[0011] Boil water, add thickening agent and stir, add salt, monosodium glutamate, chicken essence, white vinegar and other condiments, add spare materials, boil, cool, arrange and quick-freeze, so that the center temperature of each soup cube is lower than -30°C Take it out and put it in a vacuum drying bin for vacuum dehydration, and finally take it out for moisture-proof packaging to complete the finished product.

Embodiment 2

[0012] Embodiment 2 The making of tomato and egg soup

[0013] Prepare the materials according to the ratio (tomatoes 63%-65%, eggs 28%-30%, green onions 3%-3.5%, shiitake mushrooms 1.5%), clean and blanch the shiitake mushrooms, cut them into required shapes, and set aside; Eggs beaten into frangipani

[0014] Boil water, add thickening agent and stir, add salt, monosodium glutamate, chicken essence, white vinegar and other condiments, add spare materials, boil, cool, arrange and quick-freeze, so that the center temperature of each soup cube is lower than -30°C Take it out and put it in a vacuum drying bin for vacuum dehydration, and finally take it out for moisture-proof packaging to complete the finished product.

[0015] Compared with the prior art, the present invention has the advantages of:

[0016] 1. It can not only keep the original nutritional content of vegetables unchanged, but also can be prepared and eaten immediately;

[0017] 2. The shelf li...

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PUM

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Abstract

A production method of instant convenient vegetable soup is characterized in that the vegetable soup is prepared by boiling various vegetables and condiments according to different ratios, and then performing vacuum dehydration. The advantages of the invention are that not only the original nutrient components of the vegetables are maintained to be constant, and the soup can be eaten immediately after infusion; but also the shelf life is greatly prolonged, and the soup is convenient for storage and carrying.

Description

technical field [0001] The invention relates to a vegetable soup and a preparation method thereof, in particular to a production method of instant instant vegetable soup. Background technique [0002] In the new century when people's consumption levels are constantly improving and they are increasingly pursuing fast and convenient lifestyles, convenience foods will become more and more popular. The food and vegetables currently on the market include fresh-keeping vegetables and quick-frozen vegetables, etc., although they are all different. To a certain extent, people's lives are provided with convenience, but they still need to be reprocessed before being edible, and storage and carrying are limited by conditions, and the organic combination of preservation of food nutrition and convenience of storage and carrying cannot be reached. Contents of the invention [0003] The object of the present invention is to provide a kind of production method of instant instant veget...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L23/10
Inventor 谭子阳
Owner DALIAN CHUANGDA TECH TRADE MARKET
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