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Freeze-dry process preparation method of bulk vegetable egg flower soup base

A technology of egg drop soup and vegetables, applied in food preparation, application, food science, etc., can solve problems such as increased energy consumption

Inactive Publication Date: 2013-08-21
马鞍山沁玖洲食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned defects such as increased energy consumption caused by the preparation of vegetable egg drop soup, the present invention provides a method for preparing the freeze-drying process of bulk vegetable egg drop soup: various vegetables and egg drop required for freeze-dried soup are separately Freeze-dried, freeze-dried according to the respective freeze-drying process curves, and then added seasonings that do not need to be processed through the freeze-drying process according to the soup recipe. Soup

Method used

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  • Freeze-dry process preparation method of bulk vegetable egg flower soup base
  • Freeze-dry process preparation method of bulk vegetable egg flower soup base
  • Freeze-dry process preparation method of bulk vegetable egg flower soup base

Examples

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Effect test

Embodiment 1

[0022] A kind of freeze-drying process preparation method of bulk vegetable egg drop soup stock, its steps are:

[0023] 1. Spinach processing: select spinach that is disease-free and non-rotten, and remove impurities by cutting the root, cleaning, cutting into sections, blanching and sterilization, cooling, draining, spreading, putting on shelves, quick-freezing, freeze-drying, and leaving the warehouse for later use.

[0024] 1.1 Arrangement of spinach: select spinach that is disease-free and non-rotten, remove impurities by cutting the roots, wash, cut into sections, blanching and sterilization, cooling, draining, and set aside;

[0025] 1.2 Spreading the tray: Evenly spread the spinach processed in step 1.1 in the material tray and then put it on the material shelf cart;

[0026] 1.3 Quick-freezing: push the material shelf cart into the quick-freezing warehouse for quick-freezing, keep the warehouse temperature at -25°C, and quick-freeze for 200 minutes;

[0027] 1.4 Free...

Embodiment 2

[0048] The preparation method of bulk freeze-dried tomato egg drop soup, the steps are:

[0049] 1. Tomato processing: select tomatoes without disease, rot and deterioration, remove impurities by cutting the roots, wash, slice, cook and sterilize, cool, plate, put on shelves, quick-freeze, freeze-dry, and leave the warehouse for later use;

[0050] 1.1 Tomato sorting: select tomatoes without disease and rot, remove impurities by cutting the roots, wash, cut, cook and sterilize, cool, and prepare tomatoes for use;

[0051] 1.2 Spreading the tray: spread the processed tomatoes evenly in the material tray and then put it on the material shelf cart;

[0052] 1.3 Quick-freezing: push the material shelf cart into the quick-freezing warehouse for quick-freezing, keep the warehouse temperature at -28°C, and quick-freeze for 220 minutes;

[0053] 1.4 Freeze-drying: Push the material shelf cart into the freeze-drying warehouse from the quick-freezing warehouse, start the condensation s...

Embodiment 3

[0065] 1. the making of freeze-dried parsley section is with embodiment 1;

[0066] 2. the making of freeze-dried carrot slices is with embodiment 1;

[0067] 3. Egg flower production is the same as in Example 1;

[0068] 4. Freeze-dried coriander, carrot slices, egg flower and seaweed, chicken essence, maltodextrin, white sugar, refined edible salt, I+G (taste nucleotide disodium) seasoning obtained in steps 1, 2, and 3 , by mass percentage laver 27%, freeze-dried carrot slices 5%, freeze-dried coriander 3%, freeze-dried egg flower 35%, maltodextrin 11.1%, chicken essence 3.5%, refined edible salt 11.1%, white sugar 3.5%, I +G (flavored nucleotide disodium) 0.8% is weighed and packaged to obtain the finished product after the bulk freeze-dried seaweed egg flower soup package. After detailed tracking and calculation, the same weight of 8 grams made by this embodiment The energy cost of the freeze-dried laver bulk egg drop soup was 46.1% lower than that of the traditional fre...

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Abstract

The invention discloses a freeze-dry process preparation method of a bulk vegetable egg flower soup base, and belongs to the technical field of vacuum freeze-dry processing of the vegetable egg flower soup base. Various vegetables and egg flower needed by the freeze-dried soup base disclosed by the invention are independently freeze-dried according to respective freeze-dry process curves, the seasonings which do not need to be freeze-dried are added according to the formulation of the soup base, and the mixture of the vegetables, the egg flower and the seasonings is packaged to obtain the bulk vegetable egg flower soup base, which is different from an original block type soup base. The vegetables are fresh in color and luster, and the egg flower and the seasonings are rewatered rapidly and more delicious in taste after the soup base prepared by using the method disclosed by the invention is brewed by using hot water; and simultaneously, experimental data and practical application data in large-scale production prove that at least 40% of energy consumption is reduced.

Description

technical field [0001] The invention relates to a freeze-drying preparation method of vegetable egg drop soup, in particular to a freeze-drying preparation method of bulk vegetable egg drop soup. Background technique [0002] Due to the high energy consumption of freeze-drying technology, the price of freeze-dried products is relatively expensive. Therefore, how to improve freeze-drying efficiency and reduce energy consumption is a technical problem that every freeze-drying manufacturer is focusing on research. The existing vegetable and egg drop soup made by vacuum freeze drying is made by pre-treating the vegetables and egg flower separately and then mixing them with the gorgon juice boiled with seasoning, weighing, molding, quick-freezing, and then freeze-drying. The obvious disadvantage of this production method is that the freeze-drying efficiency is reduced because the mold in the freeze-drying tray occupies a limited freeze-drying area (the freeze-drying warehouse cal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L23/10
Inventor 侯晔吴双全
Owner 马鞍山沁玖洲食品有限公司
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