Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Soup blend and preparation method thereof

A technology of soup material and dosage, which is applied in the field of preparation of the soup material, can solve the problems of unsuitable whole limb shrimp, etc., and achieve the effect of strong taste and aftertaste, uniform taste and rich nutrition

Active Publication Date: 2014-04-09
顺祥食品有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a soup stock and its preparation method to solve the technical problem that the existing soup stock is not suitable for whole-leg shrimps

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Soup blend and preparation method thereof
  • Soup blend and preparation method thereof
  • Soup blend and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] Another aspect of the present invention also provides a kind of preparation method of aforementioned stock, comprises the following steps:

[0038] Carrying out the step of cooking the chili salt base of the aforementioned formula quantity to obtain chili oil;

[0039]Distilling the ginger, onion, coriander seed, dill, parsley, horseradish, fennel seed, fennel grass, vanilla, pepper, and bay leaves in the aforementioned formula to obtain the spice liquid;

[0040] Dissolving the white granulated sugar, monosodium glutamate and edible salt of the aforementioned formula quantity to obtain the seasoning liquid;

[0041] Add chili oil and spice liquid to the seasoning liquid in sequence, seal it, and cook at 115-120° C. for 10 minutes under a pressure of 3 MPa to prepare soup stock.

[0042] The present invention separates the raw materials used to prepare chili oil, the raw materials used to prepare spice liquid and the raw materials used to prepare seasoning liquid, beca...

Embodiment 1

[0049] The formula of whole limb shrimp soup: the addition of ginger is 950 parts by weight, the addition of onion is 900 parts by weight, the addition of coriander seed is 95 parts by weight, the addition of dill is 190 parts by weight, and the addition of parsley The amount is 950 parts by weight, the addition of horseradish is 245 parts by weight, the addition of fennel seeds is 1950 parts by weight, the addition of fennel grass is 1900 parts by weight, the addition of vanilla is 900 parts by weight, and the addition of peppercorns is 490 parts by weight, the addition of bay leaves is 145 parts by weight, the red pepper salt base of 1000 parts by weight, the addition of white sugar is 1500 parts by weight, the addition of monosodium glutamate is 2000 parts by weight, and the addition of edible salt is 2500 parts by weight share.

[0050] Preparation method of whole shrimp soup stock:

[0051] The red pepper salt base in Example 1 was added to 5000 parts by weight of water ...

Embodiment 2

[0056] The formula of whole limb shrimp soup: the addition of ginger is 1050 parts by weight, the addition of onion is 1100 parts by weight, the addition of coriander seed is 105 parts by weight, the addition of dill is 210 parts by weight, the addition of parsley The amount is 1050 parts by weight, the addition of horseradish is 255 parts by weight, the addition of fennel seeds is 2050 parts by weight, the addition of fennel grass is 2100 parts by weight, the addition of vanilla is 1100 parts by weight, and the addition of peppercorns is 510 parts by weight, the addition of bay leaves is 155 parts by weight, the red pepper salt base of 1000 parts by weight, the addition of white granulated sugar is 1500 parts by weight, the addition of monosodium glutamate is 2000 parts by weight, and the addition of edible salt is 2500 parts by weight share.

[0057] Preparation method of whole shrimp soup stock:

[0058] The red pepper salt base in Example 2 was added to 5000 parts by weig...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides soup blend and a preparation method thereof. The soup blend comprises the following materials in parts by weight: 950-1050 parts of ginger, 900-1100 parts of onion, 98-105 parts of corainder seed, 190-210 parts of cumin, 950-1050 parts of parsley, 245-255 parts of horseradish, 1950-2050 parts of fennel seed, 1900-2100 parts of fennel grass, 900-1100 parts of sweet grass, 490-510 parts of pepper, 145-510 parts of myrcia, 950-1050 parts of hot pepper salt blank. white granulated sugar, monosodium glutamate and edible salt. The soup blend disclosed by the invention solves the technical problem that the existing soup blend is not suitable for the leg shrimps.

Description

technical field [0001] The present invention relates to the field of food, in particular, to a soup stock, and in particular, to a preparation method of the soup stock. Background technique [0002] Whole limb shrimp is a whole shrimp product made from freshwater crayfish as raw material. Whole limb shrimp is often used as a baking ingredient, and the common eating methods include cold salad, stir-fry, hot pot, salad, etc. When making hot pot with whole shrimp, the hot pot made with commonly used seasonings has a single taste and lacks the original umami and fragrance of shrimp; the hot pot base commonly used in the market is not suitable for aquatic food such as shrimp; it is easy Capture the unique flavor of shrimp. Therefore, need a kind of can be used for industrialized production on the market, be applicable to the soup stock of whole limb shrimp, satisfy people to the demand of making delicious fresh and tender shrimp chafing dish fast. Contents of the invention ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/27A23L27/00A23L5/40
Inventor 周顺祥
Owner 顺祥食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com