Method for manufacturing freeze-dried shii-take egg drop soup

A production method and egg flower soup technology, applied in the field of food processing, can solve the problems of large color change, slow rehydration speed, low nutritional value, etc., and achieve less loss of nutrients and active ingredients, fast rehydration speed, and nutritional value. high effect

Inactive Publication Date: 2012-08-29
HENAN IFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the defects of long dehydration time, large color change, large loss of nutritional components and active components, low nutritional value, poor rehydration and slow rehydration speed of egg drop soup in the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Select the materials needed for egg drop soup, such as shiitake mushrooms, wakame, chicken, green stems, starch, etc. and seasonings, and preprocess the materials.

[0018] Shiitake mushrooms: Wash and cut into 2–3MM slices, bleach the soup for 30 seconds, keep the water temperature between 90°C and 98°C, remove and drain, shred wakame and green stems, and dice chicken.

[0019] Wash the eggs and beat them, stir for 30 seconds at a time, filter with a 2MM filter sieve, heat to 40°C–45°C, then stop the fire and cool to 20°C–30°C, stir for a second time, add binder, and stir for 90 seconds until the viscosity becomes viscous. . Put it into a mixing pot, add starch, stir, heat until the egg temperature in the pot is 90℃~98℃, add seasonings, add appropriate amount of water, and set aside.

[0020] Add the chopped materials into the mixing pot of egg mixture, mix for 60 seconds to uniformity, cool, and put out the pot and put on the plate.

[0021] 2. Maturation: Put the plated ...

Embodiment 2

[0027] 1. Select the materials needed for egg drop soup, such as shiitake mushrooms, wakame, chicken, green stems, starch, etc. and seasonings, and preprocess the materials.

[0028] Shiitake mushrooms: Wash and cut into 2–3MM slices, bleach the soup for 30 seconds, keep the water temperature between 90°C and 98°C, remove and drain, shred wakame and green stems, and dice chicken.

[0029] Wash the eggs and beat them, stir for 30 seconds at a time, filter with a 2MM filter sieve, heat to 40°C–45°C, then stop the fire and cool to 20°C–30°C, stir for a second time, add binder, and stir for 90 seconds until the viscosity becomes viscous. . Put it into a mixing pot, add starch, stir, heat until the egg temperature in the pot is 90℃~98℃, add seasonings, add appropriate amount of water, and set aside.

[0030] Add the chopped materials into the mixing pot of egg mixture, mix for 60 seconds to uniformity, cool, and put out the pot and put on the plate.

[0031] 2. Maturation: Put the plated ...

Embodiment 3

[0037] 1. Pretreatment: select the materials needed for egg drop soup, such as shiitake mushrooms, wakame, chicken, green stems, starch, etc. and seasonings, and preprocess the materials.

[0038] Shiitake mushrooms: Wash and cut into 2–3MM slices, bleach the soup for 30 seconds, keep the water temperature between 90°C and 98°C, remove and drain, shred wakame and green stems, and dice chicken.

[0039] Wash the eggs and beat them, stir for 30 seconds at a time, filter with a 2MM filter sieve, heat to 40°C–45°C, then stop the fire and cool to 20°C–30°C, stir for a second time, add binder, and stir for 90 seconds until the viscosity becomes viscous. . Put it into a mixing pot, add starch, stir, heat until the egg temperature in the pot is 90℃~98℃, add seasonings, add appropriate amount of water, and set aside.

[0040] Add the chopped materials into the mixing pot of egg mixture, mix for 60 seconds to uniformity, cool, and put out the pot and put on the plate.

[0041] 2. Maturation: P...

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PUM

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Abstract

The invention provides a method for manufacturing freeze-dried shii-take egg drop soup. The scheme is that material and seasonings are processed through pretreatment, curing, precooling, quick freezing and vacuum drying and then are take out from a bin, sorted and packed to be put in storage; curing is performed for 3 to 10 minutes under the pressure of 0.5 to 0.6 MPa; precooling is performed for 2 to 3 hours under the temperature of minus 15 DEG C to minus 20 DEG C; freeze-drying is performed for 4 to 6 hours under the temperature of minus 35 DEG C to minus 45 DEG C; and drying is performed for 5 to 6 hours under the conditions that the degree of vacuum is 100 to 200 Pa and the temperature is 70 DEG C to 80 DEG C. The method has the benefits that the egg drop soup manufactured through the method can be eaten as soon as being brewed for 5 minutes with water with the temperature of 95 DEG C, so that the loss of nutritional ingredients and active ingredients is small, the nutritional value is high, the reconstitution property is good, the reconstitution speed is high, and reconstituted material has the indigenous color and taste.

Description

Technical field [0001] The invention relates to a preparation method of freeze-dried mushroom egg soup that can be prepared and eaten, and belongs to the technical field of food processing. Background technique [0002] In recent years, as the pace of people’s lives has accelerated, fast food is entering thousands of households. Among many fast foods, fast food soups account for a considerable proportion. For example, egg drop soup has always been one of the most popular soups. However, the current egg drop soups are generally hot-air dried or naturally dried, with long dehydration time, large color changes, loss of nutrients and active ingredients, low nutritional value, poor rehydration, and slow rehydration. Summary of the invention [0003] The purpose of the present invention is to solve the defects of long dehydration time, large color change, loss of nutrient components and active components, low nutritional value, poor rehydration, and slow rehydration speed of egg flower ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L23/10
Inventor 李国强
Owner HENAN IFOOD
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