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Vegetarian soup-stock and preparation method thereof

A vegetarian and broth technology, applied in the field of vegetarian broth and its preparation, can solve the problems of no related reports, and achieve the effect of rich nutrition, delicious and mellow products

Inactive Publication Date: 2013-07-03
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using yeast extract, mushroom juice, celery juice, and carrot juice as the main raw materials to make a reasonable compound, and through the Maillard reaction technology under specific conditions, a seasoning product with unique flavor is obtained, and there is no related report

Method used

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  • Vegetarian soup-stock and preparation method thereof
  • Vegetarian soup-stock and preparation method thereof

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preparation example Construction

[0023] The vegetarian soup of the present invention can be prepared by conventional methods in the prior art. According to a typical embodiment of the present invention, the present invention also provides a preparation method of vegetarian broth, comprising the following steps: 1) weighing each component of the raw material of vegetarian broth; 2) mixing each component of the raw material evenly , and then carry out the Maillard reaction to obtain vegetarian broth. Since yeast extract, celery, carrot, and shiitake mushroom are used as the main flavoring substances, and some freshness-enhancing and thickening raw materials are compounded, the products made by this method have a coordinated vegetable aroma, and the Maillard reaction makes the product delicious. Mellow, healthy and nourishing.

[0024] According to a typical implementation of the present invention, step 1) and step 2) also include: each vegetable component in the raw material is crushed and filtered to prepare ...

Embodiment 1

[0028] 1) Weigh 150 parts by weight of yeast extract, 2 parts by weight of garlic, 1.5 parts by weight of glucose, 1.5 parts by weight of onion, 1.9 parts by weight of ginger, 0.6 parts by weight of shallot, 4.0 parts by weight of celery, 50 parts by weight of mushroom, 10 parts by weight of carrot Parts by weight, 70 parts by weight of maltodextrin, 40 parts by weight of table salt, and 10 parts by weight of white sugar;

[0029] 2) Mix the components of the raw materials evenly, and then carry out Maillard reaction to obtain vegetarian broth, wherein the temperature of the Maillard reaction is 85° C., the time is 30 minutes, and the pH value is 5.7.

Embodiment 2

[0031] 1) Weigh 150 parts by weight of yeast extract, 2 parts by weight of garlic, 1.5 parts by weight of glucose, 1.5 parts by weight of onion, 1.9 parts by weight of ginger, 0.6 parts by weight of shallot, 4.0 parts by weight of celery, 50 parts by weight of mushroom, 10 parts by weight of carrot Parts by weight, 70 parts by weight of maltodextrin, 40 parts by weight of table salt, and 10 parts by weight of white sugar;

[0032] Each vegetable component in the raw material is crushed and filtered to obtain the juice of each vegetable component for Maillard reaction;

[0033] 2) Mix the components of the raw materials evenly, and then carry out Maillard reaction to obtain vegetarian broth, wherein the temperature of the Maillard reaction is 85° C., the time is 30 minutes, and the pH value is 5.7.

[0034] 3) After the vegetarian broth is cooled to below 40°C, it is packaged.

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Abstract

The invention discloses vegetarian soup-stock and a preparation method thereof. Raw materials of the vegetarian soup-stock comprise a yeast extract, celery, carrots and mushroom. According to the vegetarian soup-stock, the yeast extract, the celery, the carrots and the mushroom are used as main flavoring materials. Some raw materials capable of increasing fresh and thickening can also be compounded. A prepared product has coordinate vegetable flavor, tastes fresh and mellow, is health-care and nutritious and has rich nutrition. Besides, the vegetarian soup-stock is convenient and fast in use for cooling vegetable dishes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vegetarian broth and a preparation method thereof. Background technique [0002] Vegetarianism is a kind of diet, which is a behavior of not eating meat, poultry, fish and other animal products. Vegetarianism generally refers to not eating animal protein. Because you don’t eat meat, you can reduce and regulate cholesterol in your body, and you won’t consume too much uric acid due to eating meat, which will increase the incidence of kidney failure and kidney stones. Vegetarianism is a good eating habit. [0003] Yeast extract is made by degrading the protein in yeast cells into amino acids and polypeptides, and degrading nucleic acids into nucleotides, and extracting them from yeast cells together with other active ingredients, such as B vitamins and trace elements. The prepared human body can directly absorb and utilize the concentrate of soluble nutrients and flavor substances,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/09A23L23/10
Inventor 刘政芳俞学锋李知洪余明华姚鹃胥忠生
Owner ANGELYEAST CO LTD
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