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Convenient Yunyang three-combination soup and processing method thereof

A technology that facilitates Yunyang Sanhe soup and sweet potato vermicelli, applied in application, food preparation, food science, etc., can solve the problems of complex processing methods and short storage time, and achieve avoidance of artificial randomness, low production cost, and simple operation effect

Inactive Publication Date: 2013-07-24
湖北郧府薯业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional sanhe soup has complex processing methods and is limited by conditions such as on-the-spot consumption and short storage time. It has not been able to achieve convenient and fast food and then push it to a larger market, so that more consumers can experience the traditional delicacy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A processing method for convenient Yunyang Sanhe Decoction, comprising the following steps:

[0069] a. Cooking and packaging of flavored sauce packs: Heat the butter to 180-190°C, then add palm oil to heat up to 150-165°C, then add washed and broken green onions, ginger, and garlic granules, add marinade after 1-2 minutes After the beef paste is prepared, turn down the heat to a low temperature and control the temperature at 110-120°C, cook for 7-10 minutes, then add the bean paste, stir continuously for 5-8 minutes, then turn off the heat, add chili powder, mixed spice powder, and salt, Stir evenly, take the pot to the hot and cold tank, add the special beef seasoning and beef bone marrow extract in order, and stir evenly. The temperature of the sauce is ≤50℃ and can be packed into sauce packets.

[0070] b. Mixing and packaging of raw materials of vermicelli bag: stir-fry salt with monosodium glutamate, white sugar, nucleotides, hydrolyzed vegetable protein powder, p...

Embodiment 2

[0076] A processing method for convenient Yunyang Sanhe Decoction, comprising the following steps:

[0077] a. Cooking and packaging of flavored sauce packs: add butter and lard in proportion and heat up to 180-190°C, then add palm oil and heat up to 150-165°C, then add washed and broken green onions, ginger, and garlic granules, 1 -After 2 minutes, add the marinated beef sauce, turn down the heat to a low temperature and control the temperature at 110-120°C, cook for 7-10 minutes, then add the bean paste, stir continuously for 5-8 minutes, then turn off the heat, add chili powder, mix Spice powder and salt, stir evenly, put it into a hot and cold pot, add beef seasoning for flavoring, beef bone marrow paste in turn, and stir evenly. The temperature of the sauce is ≤50°C and can be packaged into sauce packets.

[0078] b. Mixing and packaging of raw materials of vermicelli bag: stir-fry salt with monosodium glutamate, white sugar, nucleotides, hydrolyzed vegetable protein powd...

Embodiment 3

[0084] A processing method for convenient Yunyang Sanhe Decoction, comprising the following steps:

[0085] a. Cooking and packaging of flavored sauce packs: Add butter and lard in proportion to heat up to 170-180°C, then add salad oil to heat up to 140-155°C, then add washed and broken green onions, ginger, and garlic granules, 1 -After 2 minutes, add the marinated beef sauce, turn down the heat to a low temperature and control the temperature at 110-120°C, cook for 7-10 minutes, then add the bean paste, stir continuously for 5-8 minutes, then turn off the heat, add chili powder, mix Spice powder and salt, stir evenly, put it into a hot and cold pot, add beef seasoning for flavoring, beef bone marrow paste in turn, and stir evenly. The temperature of the sauce is ≤50°C and can be packaged into sauce packets.

[0086] Other steps are the same as Example 1 or Example 2 or any one of them, add sweet potato vermicelli cake and pack together to form convenient Yunyang Sanhe Tang f...

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PUM

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Abstract

The invention provides a convenient Yunyang three-combination soup and a processing method thereof. Each serving of soup comprises a sweet potato vermicelli cake of 50-80g, and a flavor paste pack, a powder pack, a vegetable pack, a dumpling pack and a beef pack in a weight ratio of 12-20g: 8-10g: 2-5g: 10-15g: 5-8g. Based on the traditional process, the invention maintains the taste characteristics of the traditional Yunyang three-combination soup to the maximum, and has the characteristics of easy carrying, convenience for eating, and easiness for popularization of local food in a wider scope. A main raw material employs pure sweet potato starch vermicelli, and the accessories employ animal fat, fresh beef, fresh ginger, fresh scallion, garlic and bean chilli sauce; and the main material and the accessories are decocted and added with fragrance, so as to authentically reproduce characteristics of the traditional three-combination soup of fragrance, freshness and deliciousness and gain improved quality such as spiciness without dryness, and freshness without greasiness. The production process is simple, low-cost and energy-saving; and a finished product has stable quality, good quality and strong practicability.

Description

technical field [0001] The invention relates to food processing technology, in particular to a convenient Yunyang Sanhe soup and a processing method thereof. Background technique [0002] Yunyang Sanhe Soup originated in the Tongzhi period of the Qing Dynasty. It has more than a hundred years of traditional snack culture. It has become a famous food in Yunyang and a symbol of Yunyang food culture. Sanhe soup is full of strong local feelings, and eating Sanhe soup has become a fashion in Yunyang. The traditional three-in-one soup is made of stewed beef, sweet potato vermicelli, fresh meat dumplings, boiled beef bone soup, chili oil and other ingredients, plus fresh coriander, chopped green onion, monosodium glutamate, pepper and other seasonings. Spicy and delicious, it has edible effects such as dispelling cold and increasing warmth, strengthening body and refreshing. However, the traditional sanhe soup has complex processing methods and is limited by conditions such as on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/22A23L1/212A23L1/00A23L1/311A23L13/10A23L19/00A23L27/00
Inventor 胡显勇韩堂伍李永健韩贤勇韩明清
Owner 湖北郧府薯业有限公司
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