Method for preparing seafood pickling and cooking soup base
A manufacturing method and soup cooking technology, applied in food preparation, application, food science, etc., can solve the problems of poor taste of finished products, low skills, and insufficient experience, and achieve the effect of easy implementation, simple distribution, and pure taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0012] Take 800g star anise, 300g prickly ash, 600g cinnamon bark, 300g dried tangerine peel, 1000g pine tree, 500g cumin, 500g thyme, 200g meat buckle, 90g iceberg slices, 300g shell, 300g angelica dahurica, 200g red bean buckle, 80g white buckle, 20g clove , 100g cinnamon sticks, 100g chicory, 1000g wolfberry, 400g longan, 1000g red dates, 750g kaempferia, 1000g fragrant leaves, 350g fragrant fruits, 8000g edible salt, 800g monosodium glutamate, and 1000kg water.
[0013] After screening and removing impurities, the above materials are cleaned by spraying and then soaking. The soaking time is 1 hour. Drain the water with a grate, then dry it in the sun, then put it into the boiling pot, put in 1000kg of water, and soak it in the boiling pot for 4 hours. After removing the trace floating matter, heat and cook. The cooking temperature is 125° C., and the cooking time is 3 hours. Then stop the fire and cool down, and then let it stand for precipitation for 4 hours. Then bag-...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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