Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of miso soup

A production method, miso soup technology, applied in food preparation, application, food science, etc., can solve problems such as zinc deficiency, zinc consumption, and hidden dangers to health, and achieve the effect of simple method, less production process, and easy operation

Inactive Publication Date: 2013-07-24
蒋洪飞
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the condiments used in the kitchen to add freshness to food are chicken essence and monosodium glutamate, but these two condiments contain various preservatives and food additives. After eating, there are hidden dangers to people's health, especially monosodium glutamate , the main component is sodium glutamate, the zinc in the liquid is combined with sodium glutamate and then excreted from the urine
Excessive intake of monosodium glutamate will consume a lot of zinc, resulting in zinc deficiency in the body

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of miso soup, the preparation method comprises in turn:

[0024] Step 1: selecting raw materials, the raw materials include chicken, pork, pig bones, sea prawns, water;

[0025] Step 2: Mix the raw materials together according to the weight ratio of 2:1:1:3:3, put them into a pot, boil on high heat, stew slowly to form a thick soup, and the time is 4 hours;

[0026] Step 3: filter, filter the thick soup that has been stewed, remove the chicken, pork, pig bones, and sea prawns, and leave the thick soup;

[0027] Step 4: Vacuum deoxygenate the thick soup, and then vacuum pack the thick soup respectively, the size of each packaging bag is 5 ml, to obtain a complete miso soup.

[0028] The shelf life of the miso soup is 3 months.

[0029] In summary, the method of the present invention is simple and easy to operate.

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 discloses a preparation method of miso soup. The preparation method sequentially comprises the following steps of: I, selecting raw materials which include chicken, pork, large pork bones, shrimps and water; II, mixing the raw materials together at a ratio of 2:1:1:3:3 by weight, boiling the mixed materials in a pot by strong fire, and simmering the boiled materials by slow fire for 3-5 hours to obtain thick soup; III, filtering the simmered thick soup to remove the chicken, pork, large pork bones and shrimps and reserve thick soup; and IV, performing vacuum deoxidation on the thick soup, and respectively packaging the thick soup in vacuum by 4-6 ml per packaging bag so as to obtain the integral miso soup. The preparation method is simple and easy to operate, and the prepared miso soup is healthy and nutritive.

Description

technical field [0001] The invention relates to a preparation method, in particular to a preparation method of seasoned miso soup. Background technique [0002] Most of the condiments used in the kitchen to add freshness to food are chicken essence and monosodium glutamate, but these two condiments contain various preservatives and food additives. After eating, there are hidden dangers to people's health, especially monosodium glutamate , the main component is sodium glutamate, and the zinc in the liquid is combined with sodium glutamate and then excreted from the urine. Excessive intake of monosodium glutamate will consume a lot of zinc, resulting in zinc deficiency in the body. Zinc is an important trace element for the growth and development of children and fetuses. If zinc is deficient, it will cause growth retardation in children and fetuses. Therefore, a healthy seasoning is needed to replace chicken essence and monosodium glutamate. Contents of the invention [00...

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 Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L27/20A23L27/10
Inventor 蒋洪飞
Owner 蒋洪飞