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Instant soup and preparation method thereof

A production method and a convenient technology, which are applied in the field of instant soup and its production, and in the field of industrial production of soup, can solve the problems of inconvenient eating, inconsistent quality, and poor taste of soup, and achieve stable product quality, convenient operation, and high taste. delicious effect

Inactive Publication Date: 2012-08-15
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above situation, the purpose of the present invention is to provide a kind of instant soup and its production method, which can solve the shortcomings of traditional soup such as inconvenient consumption, different quality and short shelf life through industrial production.
On the other hand, through reasonable deployment and improved technology, the technical difficulties of the taste deterioration after the industrialization of traditional soup are solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Cooking: Wash 4 parts of pork, 3 parts of pork bones, and 3 parts of hen chicken, remove impurities, cut into pieces, put them in a pot, add 3 parts of green wheat kernels and 100 parts of water, cook for 3 hours until the soup Fresh and rotten meat, then add 1 part of green onion, 0.6 part of ginger, 0.1 part of Chinese prickly ash, 0.2 part of aniseed, 0.1 part of pepper, 0.3 part of monosodium glutamate, 0.1 part of chicken essence, 0.8 part of salt, 0.1 part of sesame oil, and cook for 30 minutes;

[0025] (2) Homogenization: filter the feed liquid obtained in step (1), cool to 70°C, and homogenize; the homogenization adopts two-stage homogenization, the first-stage homogenization pressure is 20MPa, and the second-stage homogenization pressure is 10MPa;

[0026] (3) Concentration: The homogenized soup is concentrated in vacuum with a vacuum degree of 0.05MPa and a temperature of 70°C;

[0027] (4) Drying: Spray dry the concentrate;

[0028] (5) Pulverization: f...

Embodiment 2

[0033] (1) Cooking: Wash 2 parts of pork, 6 parts of pork bones, and 1 part of hen chicken, remove impurities, and cut into pieces, then put them into a pot, add 5 parts of green wheat kernels and 100 parts of water, cook for 1 hour until the soup Fresh and rotten meat, then add 3 parts of green onion, 0.3 part of ginger, 0.2 part of pepper, 0.1 part of aniseed, 0.2 part of pepper, 0.1 part of monosodium glutamate, 0.4 part of chicken essence, 0.5 part of salt, 0.4 part of sesame oil, and cook for 10 minutes;

[0034] (2) Homogenization: filter the feed liquid obtained in step (1), cool to 50°C, and homogenize; the homogenization adopts two-stage homogenization, the first-stage homogenization pressure is 40MPa, and the second-stage homogenization pressure is 5MPa;

[0035] (3) Concentration: The homogenized soup is concentrated in vacuum with a vacuum degree of 0.1MPa and a temperature of 60°C;

[0036] (4) Drying: drying the concentrate;

[0037] (5) Pulverization: freeze-dr...

Embodiment 3

[0042] (1) Cooking: Wash 3 parts of pork, 4 parts of pork bones, and 2 parts of hen chicken, remove impurities, cut into pieces, put them into a pot, add 4 parts of green wheat kernels and 100 parts of water, cook for 2 hours until the soup Fresh and rotten meat, then add 2 parts of green onion, 0.5 part of ginger, 0.15 part of pepper, 0.15 part of aniseed, 0.15 part of pepper, 0.2 part of monosodium glutamate, 0.3 part of chicken essence, 0.7 part of salt, 0.3 part of sesame oil, and cook for 20 minutes;

[0043] (2) Homogenization: filter the feed liquid obtained in step (1), cool to 60°C, and homogenize; the homogenization adopts two-stage homogenization, the first-stage homogenization pressure is 30MPa, and the second-stage homogenization pressure is 8MPa;

[0044] (3) Concentration: The homogenized soup is concentrated in vacuum with a vacuum degree of 0.08MPa and a temperature of 65°C;

[0045] (4) Drying: drying the concentrate;

[0046] (5) Pulverization: freeze-dry t...

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Abstract

The invention relates to an instant soup and a preparation method thereof. The raw materials of the instant soup comprise water, pre-gelatinized starch, pork, pig bone, zanthoxylum, anise, pepper powder, monosodium glutamate, chicken essence, table salt, green wheat kernel, shallot, ginger, hen and sesame oil. The preparation method comprises the processes of boiling, filtering, homogenizing, concentrating, spray drying, mixing and packing. The instant soup is appropriate in raw material ratio, reasonable in preparation method, delicious in product taste, rich in nutrition, marked in nourishing effect and particularly suitable for breakfast. The instant soup prepared by the method provided by the invention is simple and convenient for operation and stable in product quality, easily realizes standardization and is suitable for large-scale popularization and application. The instant soup is suitable for household cooking and fast food restaurant, and is capable of satisfying the demandsof the modern people in the pave of fast life.

Description

technical field [0001] The invention relates to a convenient soup soup and a preparation method thereof, in particular to a method for industrially producing soup soup, which belongs to the technical field of food processing. Background technique [0002] What soup is the common name of Xuzhou people for soup. According to historical records, it is called pheasant soup. It was created by Peng Zu, the leader of the Dapeng State (now Xuzhou), and it has been the royal meal of successive dynasties since the Western Zhou Dynasty. The main raw materials of pheasant soup are pheasant (pheasant) and millet (yellow rice, the length of the five grains). The millet is ground into grits and boiled with the pheasant until the pheasant is crisp and boneless. Therefore, it is also known as "grit soup". According to legend, Emperor Qianlong tasted this soup when he passed by Xuzhou during his southern tour. The soup holder didn't know how to answer for a while, so he answered casually: "...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/09A23L23/10
Inventor 王卫东赵节昌孙月娥曹泽虹郑义秦卫东
Owner XUZHOU UNIV OF TECH
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