Flavoring bag for soup base

A seasoning package and soup material technology, applied in the field of seasoning packages, can solve the problems of cumbersome production, high cost, and troublesome ingredients in seasoning packages, and achieve the effect of rich nutrition, delicious taste and convenient use

Inactive Publication Date: 2013-04-24
林南
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing method, the seasoning bag ingredients are troublesome, the production is cumbersome, and the cost is high, so it is not suitable for market promotion.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A seasoning package for soup, containing the following raw materials in parts by weight: 30 parts of ginger powder, 25 parts of chili powder, 15 parts of pepper powder, 40 parts of dehydrated beef powder, 35 parts of pepper powder, 20 parts of shiitake mushrooms, and 8 parts of black fungus , 15 parts of kelp, 25 parts of seaweed, 7 parts of scallions, 13 parts of dried shrimps, 22 parts of peanuts, and 15 parts of carrots. The above raw materials can be mixed in proportion.

Embodiment 2

[0013] A seasoning package for soup, containing the following raw materials in parts by weight: 30 parts of ginger powder, 20 parts of chili powder, 25 parts of pepper powder, 45 parts of dehydrated beef powder, 15 parts of pepper powder, 20 parts of shiitake mushrooms, and 8 parts of black fungus , 10 parts of kelp, 20 parts of seaweed, 12 parts of scallions, 5 parts of dried shrimps, 30 parts of peanuts, and 14 parts of carrots. The above raw materials can be mixed in proportion. Add three parts of the following ingredients to it simultaneously: starch, iodized salt, monosodium glutamate, granulated sugar.

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PUM

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Abstract

The invention discloses a flavoring bag for a soup base. The flavoring bag comprises the following raw materials in part by weight (in terms of dried raw materials): 10-80 parts of dehydrated beef powder, 15-40 parts of dried ginger powder, 15-50 parts of ground pepper, 10-40 parts of red chilli powder, 10-25 parts of paprika powder, 15-40 parts of bean curd skins or dried bean curd sticks, 10-30 parts of mushrooms, 10-30 parts of nostoc commune, 10-30 parts of black fungus, 15-40 parts of kelp, 15-50 parts of nori, 5-25 parts of green Chinese onions, 5-20 parts of carrots, 15-40 parts of dried small shrimp and 15-50 parts of groundnut kernels. The raw materials can be used as the flavoring bag for the soup base after being uniformly mixed. The flavoring bag for the soup base, disclosed by the invention, has the advantages of convenience in use and great market prospect; and through adoption of the flavoring bag, people can easily enjoy clean, sanitary, nutrient-rich and delicious soup with pepper.

Description

technical field [0001] The invention relates to seasoning packs, specifically those used in soup stock. Background technique [0002] Hu spicy soup, also known as paste spicy soup, is a common soup food in breakfast in northern China. Commonly found in early morning stalls on the street, it is characterized by mild spicy, rich nutrition, and delicious taste, which is very suitable for other early meals. However, in the existing method, the seasoning bag ingredients are cumbersome, the production is cumbersome, and the cost is high, so it is not suitable for market promotion. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a seasoning packet that can be used for soup. [0004] The technical scheme of invention is as follows: [0005] A seasoning package for soup, comprising the following raw materials in parts by weight: 25-40 parts of ginger powder, 5-40 parts of chili powder, 10-35 parts of pep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/39A23L27/00A23L23/00
Inventor 林南
Owner 林南
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