Industrialized production method of chaffy dish condensed soup

A technology for concentrating soup and hot pot, applied in the field of hot pot concentrated soup, can solve the problems of different flavor and aroma of hot pot soup, consuming the energy of the chef, and long cooking time, etc., and achieves the effect of ensuring difference, uniform state and stable quality

Inactive Publication Date: 2013-12-11
HEBI YONGDA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is: the one, because operator is different, purchase raw material is different, and firepower intensity is different when boiling, causes the hot pot soup flavor of boiling, aroma to be different; Energy; Third, the cost is higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of method for industrialized production chafing dish concentrated soup, comprises the following steps: (1) raw material ratio by weight, wherein, 70 parts of beef bone, 15 parts of chicken bone, 10 parts of beef, 5 parts of butter, for Bovine bones, chicken bones, beef, and tallow are steamed and extracted with water, the cooking temperature is 105-110°C, the cooking time is 4-6 hours, and the pressure is 0.2-0.3mpa; (2) Stand still for 2-3 hours; (3) Vacuum concentration , the concentration temperature is 55-58°C, the concentration vacuum is -0.08~-0.09mpa; (4) Then blend, homogenize and fill, the blend temperature is 85-88°C, the blend time is 30-50 minutes, and the homogenization pressure is 15- 25Mpa, filling temperature 60-75°C; (5) Storage below 25°C.

Embodiment 2

[0016] Embodiment 2: a kind of method of industrialized production chafing dish concentrated soup, comprises the following steps:

[0017] (1) Raw materials are proportioned by weight, including 70 parts of beef bones, 15 parts of chicken bones, 10 parts of beef, and 5 parts of butter; the beef bones, chicken bones, beef, and tallow are cooked and extracted in a high-pressure extraction tank. Open the heating valve of the high-pressure extraction tank, start the stirring device to soak the raw materials in hot water at a temperature of 60°C-70°C for 10-20 minutes, let off the hot water, put in clean cold water again, and put in the following ingredients by weight: chives 0.5 parts, 2 parts of ginger, 0.3 parts of Chinese prickly ash, 0.3 parts of star anise, 0.1 parts of jade fruit, 0.1 parts of fragrant leaves, and 0.12 parts of pepper. Exhaust valve, start timing when the temperature rises to 105°C, and increase the pressure at the same time, maintain the temperature at 105-...

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PUM

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Abstract

The invention relates to an industrialized production method of chaffy dish condensed soup. The industrialized production method comprises the following steps: (1) adding beef bones, chicken bones, beef and tallow into water for cooking and extraction, wherein the cooking temperature is 105-110 DEG C, the cooking time is 4-6 hours, and the pressure is 0.2-0.3 mpa; (2) standing for 2-3 hours; (3) carrying out vacuum concentration, wherein the concentration temperature is 55-58 DEG C, the concentration vacuum degree is -0.08 to -0.09 mpa; (4) then blending, homogenizing and filling, wherein the blending temperature is 85-88 DEG C, the blending time is 30-50 minutes, the homogenizing pressure is 15-25 Mpa, and the filling temperature is 60-75 DEG C; (5) warehousing at the temperature below 25 DEG C. According to the industrialized production method, raw materials are cheap and easily available, the industrialized production is facilitated, and the large-scale production can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a concentrated chafing dish suitable for industrial production. Background technique [0002] Each catering chain enterprise uses the headquarters to send the core ingredients for making hot pot soup to each franchise store. In each franchise store, they cook it in a large pot on the spot, prepare the hot pot soup, and cook it now. It has a certain market share. Its shortcoming is: the one, because operator is different, purchase raw material is different, and firepower intensity is different when boiling, causes the hot pot soup flavor of boiling, aroma to be different; Energy; three is the higher cost. [0003] I+G is the abbreviation of the combination of two flavoring agents and the initial English letter. That is, 5'sodium inosinate-IMP (DISODIUMINOSINE5'-MONOPHOSPHATE) and 5'sodium guanosine nucleic acid-GMP (DISODIUM GUANOSINE5'-MONOPHOSPHATE) are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L23/10
Inventor 王俊青冯文革
Owner HEBI YONGDA FOOD
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