Composite soup block seasoning with qi tonifying and blood activating functions and preparation method for composite soup block seasoning

A blood-enhancing function and seasoning technology, applied in the food field, can solve the problems of harming human health, single flavor, and incomplete nutrition, and achieve the effect of improving utilization rate, unique flavor, and rich nutrition

Inactive Publication Date: 2014-01-22
段芝梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, people's requirements for eating are getting higher and higher. Compound soup cube seasoning is a kind of seasoning that people often use when cooking dishes. The main ingredient of compound soup cube seasoning is chicken, which is sold in the market. Most of the compound soup seasonings have a single flavor and incomplete nutrition, and frequent co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A compound soup cube condiment with the function of invigorating qi and blood, which is composed of the following raw materials in parts by weight (kg):

[0017] Chicken 18, sugarcane 8, lotus root 4, ginger 3, egg 5, hawthorn powder 3, purple potato starch 1, epimedium 2, ginseng leaf 0.5, hydrolyzed vegetable protein powder 2, perilla leaf 1, lotus seed 0.8, medlar 3 , Violet 0.4, Pear Root 0.5, Low Sodium Salt 20, MSG 35, I+G 4.

[0018] A preparation method of compound soup cube condiment with the function of invigorating qi and blood, comprising the following steps:

[0019] (1) Wash the above sugarcane and squeeze the juice, add 3% distiller's yeast and 1% rock sugar, put it in a fermenter, seal it and ferment at a temperature of 30°C for 4 days, discharge the material after fermentation, add chicken, put In the pot, cover and steam at a temperature of 70°C until there is no water;

[0020] (2) Cool the above steamed chicken and put it into the oven, bake it and...

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PUM

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Abstract

The invention discloses a composite soup block seasoning with qi tonifying and blood activating functions. The composite soup block seasoning is characterized by consisting of the following raw materials in parts by weight: 13-18 parts of chicken meat, 5-8 parts of sugarcane, 2-4 parts of lotus roots, 2-3 parts of fresh ginger, 3-5 parts of eggs, 2-3 parts of hawthorn powder, 1-3 parts of purple potato starch, 1-2 parts of herba epimedii, 0.3-0.5 part of ginseng leaves, 1-2 parts of hydrolyzed vegetable protein powder, 1-2 parts of folia perillae acutae, 0.8-1 part of lotus seeds, 1-3 parts of medlar, 0.3-0.4 part of violet, 0.3-0.5 part of pear roots, 10-20 part of low-sodium salt, 25-35 parts of aginomoto and 2-4 parts of I+G. The chicken meat is roasted after being soaked in fruit fermented liquid, so that the taste of the chicken meat is enriched, and the fragrance of the chicken meat is enhanced; the ginseng leaves and the herba epimedii have the effects of supporting Yang and tonifying qi, so that functions of a human body can be increased, the activity is improved, and the health is benefited.

Description

technical field [0001] The invention mainly relates to a compound soup cube condiment with the function of invigorating qi and blood, and belongs to the field of food. Background technique [0002] With the improvement of people's living standards, people's requirements for eating are getting higher and higher. Compound soup cube seasoning is a kind of seasoning that people often use when cooking dishes. The main ingredient of compound soup cube seasoning is chicken, which is sold in the market. Most of the compound soup seasonings have a single flavor and incomplete nutrition, and frequent consumption will damage human health. The fragrance of the compound soup seasoning mainly comes from the fat and meat of natural chicken, which is not available in other flavors and spices. Instead, the aroma of the current compound soup cube seasoning mainly comes from chicken extract, and the current chicken extract is mostly obtained by boiling fresh chicken to extract juice, and t...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
CPCA23L33/105A23L27/26A23V2002/00A23V2200/30A23V2200/32
Inventor 段芝梅
Owner 段芝梅
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