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Mushroom three-delicacy taste laver soup material processing method

A processing method and technology of seaweed soup, applied in the field of soup processing, can solve the problems of inability to remove the soup, easy to spill, and adapt to a narrow crowd, so as to save time and energy, shorten the cooking time, and achieve the effect of continuity.

Inactive Publication Date: 2014-04-02
JIANGSU XINHUI FOODS
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0004] 1. The processing of soup stock generally includes a cooking process, which takes a long time and is usually counted in hours, which is a waste of energy and time; at the same time, the steps after the cooking process need to cool down the cooked material before use , further wasting energy and time
[0005] 2. The traditional soup bag needs to be torn apart manually, and the soup in the soup bag is easy to spill, polluting the surrounding environment;
[0006] 3. In the traditional soup bag, the soup in the soup bag is mixed together. For example, shrimp powder, fish meal and pork bone broth essence are mixed in the soup bag. Or one of the pork bone soup essence does not like or is allergic, cannot be eliminated, and the adaptability to the crowd is narrow

Method used

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Examples

Experimental program
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Embodiment

[0024] The processing method of the mushroom three umami flavor seaweed soup stock of the present embodiment, comprises the following steps:

[0025] (1) Weigh the raw materials according to the following parts by weight:

[0026] 3-8 parts of mushroom granules, 6-8 parts of seaweed granules, 3-5 parts of diced materials;

[0027] 1-3 parts of shrimp powder, 1-3 parts of fish meal, 1-3 parts of pork bone broth essence;

[0028] ③ 1-3 parts of salt, 0.05-0.06 parts of chicken essence;

[0029] (2) Steam explosion: In step (1) Place the material in 20-30°C water for 12-24 hours, then put the soaked material into the steam explosion device for steam explosion, the pressure of steam explosion is 1.5-2MPa, and the temperature before steam explosion of the steam explosion device is controlled 200~250℃, and maintain the pressure for 12~59 seconds; after the steam explosion, the temperature of the material drops to room temperature;

[0030] (3) Drying: send the steam-explode...

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Abstract

The present invention relates to a mushroom three-delicacy taste laver soup material processing method, and belongs to the technical field of food preparation. The mushroom three-delicacy taste laver soup material processing method comprises: weighing raw materials according to a certain weight part, carrying out steam explosion, carrying out centrifugal drying, drying by baking, mixing, carrying out inner packaging, and carrying out outer packaging. The mushroom three-delicacy taste laver soup material processing method has advantages of energy source saving, high production efficiency, and wide application crowd.

Description

technical field [0001] The invention relates to a processing method of soup stock, belonging to the technical field of food preparation. Background technique [0002] With the improvement of people's quality of life, the improvement of diet structure, and the acceleration of people's life rhythm, people's requirements for convenience food are getting higher and higher. Convenient, nutritious and healthy food has become more and more popular among people. The soup that can be eaten after time cooking has become another convenient instant food besides instant noodles. It is a brand-new, nutritious, healthy and convenient food that is more in line with the eating habits of Chinese people. Its market potential is huge and its development prospects broad. [0003] According to the applicant's understanding, the processing of existing soups has the following problems: [0004] 1. The processing of soup stock generally includes a cooking process, which takes a long time and is us...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L23/10
CPCA23L23/10
Inventor 赵德宽
Owner JIANGSU XINHUI FOODS
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