Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method

A technology of beef flavor and production method, which is applied in the fields of application, food preparation, food science, etc., can solve the problem of not being able to realize the deliciousness of hot pot, and achieve the effect of natural beef flavor, high nutritional value, and simple and convenient consumption

Inactive Publication Date: 2014-01-08
青岛康大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is impossible to enjoy the deliciousness of hot pot immediately, but the soup base of hot pot can be rich in nutrition, affordable and easy to operate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0039] Specific embodiment one: a kind of highly concentrated beef flavor chafing dish white soup bottom, its raw material composition is by weight: 17 parts of beef stick bone, 10 parts of chicken skeleton, 5 parts of tallow, 5.5 parts of beef, 5.5 parts of suit chicken, cooking wine 0.8 0.4 parts of chives, 0.8 parts of ginger slices, 5 parts of mellow beef flavor soup base, and 50 parts of purified water.

[0040] Its production steps are as follows:

[0041] (1) Raw material processing: thaw the frozen beef bone, chicken skeleton, tallow, beef, and suit chicken in the cold air storage at 0-5°C until the central temperature reaches -2-0°C, and then use clean water to remove the The bloody water was washed clean.

[0042] (2) Grinding and mincing: crush beef stick bones, chicken skeletons, and suit chickens with a bone crusher for later use; cut beef into pieces with a knife for later use; use a meat grinder to grind tallow for later use; cut beef The specifications made a...

specific Embodiment 2

[0059] Specific embodiment two: different from specific embodiment one, in specific embodiment two, the raw material composition of mellow beef flavor soup bottom is by weight fraction: 68 parts of water, 14 parts of beef bone, 4.5 parts of beef, 5 parts of tallow, 4 parts chicken skeleton, 2 parts whole chicken, 2 parts salt. Its production steps are:

[0060] (1) Raw material processing: Thaw beef bones, beef, tallow, chicken skeletons, and whole chickens in a cold air room at 8°C for 24 hours;

[0061] (2) Chopping and mincing: put beef bones, chicken skeletons, and whole chickens into bone crushers and break them into 3-6 cm square pieces for later use; mince beef and tallow with a meat grinder with an aperture of 10 mm for later use ;

[0062] (3) Add water and feed: Add water into the extraction tank, heat to 77°C, put beef bones, chicken skeletons, and whole chicken pieces into the extraction tank, and at the same time, put ground beef and tallow into the extraction t...

specific Embodiment 3

[0068] Specific embodiment three: different from specific embodiment one, in specific embodiment two, the raw material composition of mellow beef flavor soup bottom is by weight fraction: 70 parts of water, 15 parts of beef bone, 5.5 parts of beef, 6 parts of tallow, 5 parts of chicken skeleton, 2.3 parts of whole chicken, 2.3 parts of salt. Its production steps are:

[0069] (1) Raw material processing: Thaw beef bones, beef, tallow, chicken skeletons, and whole chickens in a cold air room at 9°C for 24 hours;

[0070] (2) Chopping and mincing: put beef bones, chicken skeletons, and whole chickens into bone crushers and break them into 3-6 cm square pieces for later use; mince beef and tallow with a meat grinder with an aperture of 10 mm for later use ;

[0071] (3) Add water and feed: Add water into the extraction tank, heat to 79°C, put beef bones, chicken skeletons, and whole chicken pieces into the extraction tank, and at the same time, put ground beef and tallow into t...

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PUM

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Abstract

The invention relates to a beef flavor chafing dish white soup bedding material, a free oil mandarin duck chafing dish soup bedding material and a production method. The chafing dish white soup bedding material comprises the following raw materials by weight: 15-28 parts of beef marrow bone, 7-13 parts of chicken skeleton, 3.5-10.5 parts of tallow, 4.5-9.5 parts of beef, 5-8 parts of dressed chicken, 0.55-1.25 parts of cooking wine, 0.15-0.95 parts of chive, 0.55-1.25 parts of sliced ginger, 4.5-11 parts of savoury beef flavor soup bedding material and 41-56 parts of purified water. According to the invention, the by-products of cattle and chicken are taken as main raw materials, the chafing dish white soup bedding material is produced by scientific extraction and blending, has the advantages of low cost, high nutrition value and convenient usage, and keeps the natural flavor made by Chinese chefs; and the chafing dish white soup bedding material has the characteristics of abundant nutrition, economical and practical properties, convenient usage and the like. After diluting the chafing dish white soup bedding material with dozens of times, the chafing dish white soup bedding material can be used for various chafing dish basic soup bedding materials, and can be used as a main raw material for continuous exploitation of a series of chafing dish chafing dish soup bedding material products with different flavors.

Description

technical field [0001] The invention relates to a hot pot soup base, in particular to a beef-flavored hot pot white soup base and a production method thereof, as well as a clear oil mandarin duck hot pot soup base using beef-flavored hot pot soup base as a raw material and a production method thereof. Background technique [0002] As a traditional Chinese delicacy, hot pot has been enduring for a long time. Traditional food is often closely related to culture. When evaluating hot pot, Mr. Yi Zhongtian mentioned that "hot pot means 'intimacy'; hot pot is round, which means 'reunion'; hot pot uses soup to process raw materials, which means 'softness overcomes rigidity' ;The hot pot does not reject meat and fish, does not dislike cold vegetables, uses materials regardless of north and south, and does not reject east and west seasonings. Mountain delicacies, seafood, river delicacies, seasonal vegetables, tofu, vermicelli, all can be put into the pot, which means "Jianji The wo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 林臣
Owner 青岛康大食品有限公司
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