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Preparation method of freeze-drying fresh scallop-wax gourd soup base

A technology for fresh scallops and soup, which is applied in the directions of food preparation, function of food ingredients, multi-step food processing, etc., and can solve the problems such as freeze-dried fresh scallops and winter melon soup that have not yet been seen.

Inactive Publication Date: 2014-02-05
广西家里人食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] There is no record of making freeze-dried fresh shellfish and winter melon soup with fresh shellfish, wax gourd, shiitake mushrooms, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] 1. The formula and weight ratio are: 23 parts of fresh shellfish, 41.2 parts of winter melon, 19 parts of shiitake mushrooms, 1 part of coriander, 1 part of table salt, 1 part of white sugar, 1 part of chicken essence, 1 part of pepper, 0.2 parts of ginger powder, 0.4 part of cooking wine, 10 parts of 10% starch slurry in mass concentration, 1 part of maltodextrin, 0.2 part of sodium carboxymethyl cellulose.

[0063] 2. Preparation method:

[0064] 2.1 Take the fresh clam meat, remove foreign matter, wash it, put it into boiling water for 2 minutes until cooked, remove and drain, cut into 5mm.

[0065] 2.2 Peel and core the wax gourd, wash, cut into 5×5×5mm cubes, blanch (95°C, 2 minutes), quickly cool in water, and drain the water.

[0066] 2.3 Wash the shiitake mushrooms, cut into cubes of 5×5×5mm, blanched (95°C, 2 minutes), quickly cooled in water, and drained.

[0067] 2.4 Wash the parsley and cut into 5mm.

[0068] 2.5 Starch slurry with a mass concentration of...

Embodiment 2

[0077] 1. The formula and weight ratio are: 13 parts of fresh shellfish, 40 parts of wax gourd, 9 parts of shiitake mushrooms, 2 parts of coriander, 3 parts of table salt, 3 parts of white sugar, 2.1 parts of chicken essence, 1.5 parts of pepper, 0.3 parts of ginger powder, 0.6 parts of cooking wine, 20 parts of starch slurry with a mass concentration of 10%, 5 parts of maltodextrin, and 0.5 parts of sodium carboxymethyl cellulose.

[0078]2. Preparation method:

[0079] 2.1 Take the fresh clam meat, pick out the foreign matter, wash it, put it in boiling water for 5 minutes until it is cooked, remove it, drain it, and cut it into 10mm.

[0080] 2.2 Peel and core the wax gourd, wash, cut into 5×5×5mm cubes, blanch (95°C, 2 minutes), quickly cool in water, and drain the water.

[0081] 2.3 Wash the shiitake mushrooms, cut into cubes of 5×5×5mm, blanched (95°C, 2 minutes), quickly cooled in water, and drained.

[0082] 2.4 Wash the parsley and cut into 7mm.

[0083] 2.5 Starc...

Embodiment 3

[0092] 1. The formula and weight ratio are: 20 parts of fresh shellfish, 47 parts of winter melon, 14 parts of shiitake mushrooms, 3 parts of coriander, 2 parts of salt, 2 parts of white sugar, 2 parts of chicken essence, 2 parts of pepper, 0.5 parts of ginger powder, 0.7 parts of cooking wine, 10.5 parts of starch slurry with a mass concentration of 10%, 3 parts of maltodextrin, and 0.3 parts of sodium carboxymethylcellulose.

[0093] 2. Preparation method:

[0094] 2.1 Take the fresh clam meat, pick out the foreign matter, wash it, put it into boiling water for 4 minutes until it is cooked, remove it, drain it, and cut it into 8mm.

[0095] 2.2 Peel and core the wax gourd, wash, cut into 5×5×5mm cubes, blanch (95°C, 2 minutes), quickly cool in water, and drain the water.

[0096] 2.3 Wash the shiitake mushrooms, cut into cubes of 5×5×5mm, blanched (95°C, 2 minutes), quickly cooled in water, and drained.

[0097] 2.4 Wash the parsley and cut into 6mm.

[0098] 2.5 Starch s...

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Abstract

The invention discloses a preparation method of a freeze-drying fresh scallop-wax gourd soup base. The preparation method is characterized in that the freeze-drying fresh scallop-wax gourd soup base comprises the following main raw materials in parts by weight: 13-23 parts of fresh scallop meat, 37-47 parts of wax gourd, 9-19 parts of mushroom, 1-5 parts of caraway, 1-3 parts of table salt, 1-3 parts of white granulated sugar, 1-3 parts of chicken powder, 1-3 parts of pepper powder, 0.2-0.5 part of ginger powder, 0.4-0.7 part of cooking wine, 10-20 parts of starch slurry, 1-5 parts of maltodextrin and 0.2-0.5 part of sodium carboxymethylcellulose, wherein the mass concentration of the starch slurry is 10%. According to the preparation method, the freeze-drying fresh scallop-wax gourd soup base is prepared by carrying out preprocessing, pre-maturing, batching, freezing, vacuum freezing and drying and the like on the raw materials, so that the technical parameter problems of the pre-maturing of the fresh scallop meat and the wax gourd and the formula and freeze-drying process of the fresh scallop-wax gourd soup are solved; the rehydration rate of the freeze-dried fresh scallop-wax gourd soup reaches above 95%, so that the soup can be drunk after the water is added; the soup is nutritionally balanced, is complete in color, aroma and taste and good in taste; the soup base contains multiple nutrient substances and has a very active effect on human health and a certain dietary therapy effect.

Description

technical field [0001] The invention relates to the processing field of instant soup products, in particular to a preparation method of freeze-dried fresh shellfish winter melon soup. Background technique [0002] Soup is an important part of diets all over the world. It is rich in nutrition and can increase appetite. In ancient China, there was a saying that "I would rather eat without meat than without soup". It is quite time-consuming to process a nutritious and delicious soup, which is often difficult for modern families, especially in economically developed countries. Therefore, the implementation of making soup is gradually replaced by instant soup, especially for those who are engaged in field work, oceangoing, combat, tourism, and going to work, etc., all need a large amount of consumption to brew convenient and nutritious instant soup. Freeze-dried instant soups are better than those made by other techniques in that they do not add any preservatives and preservativ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/40A23L17/50A23L23/10
CPCA23L23/10A23L17/50A23V2002/00A23V2200/30A23V2300/38
Inventor 刘圣本梁永平陈美芬
Owner 广西家里人食品有限公司
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