Ginseng instant soup base and preparation process thereof

A technology of convenient soup stock and ginseng, applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of scientifically controlling ginseng, improper methods, etc., and achieve stable content, convenient consumption, and good taste Effect

Active Publication Date: 2014-05-28
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to provide a kind of ginseng instant soup and its preparation process in order to solve the problem that t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A ginseng instant soup stock is composed of ginseng, shiitake mushrooms, wolfberry, salt, sodium glutamate, chicken powder, chicken oil, sodium hydroxymethylcellulose, carrageenan, ginger, Chinese prickly ash, star anise and ginseng essence, wherein various The parts by weight of the material are 3 parts of ginseng, 5 parts of shiitake mushrooms, 4 parts of wolfberry, 2.5 parts of table salt, 0.2 parts of sodium glutamate, 0.6 parts of chicken powder, 0.5 parts of chicken oil, 0.3 parts of sodium hydroxymethyl cellulose, and 0.3 parts of carrageenan 0.5 part of ginger, 0.1 part of Chinese prickly ash, 0.1 part of star anise and 0.3 part of ginseng essence.

[0018] Concrete preparation process is as follows:

[0019] The first step is to crush ginseng into particles that can pass through 20 meshes, take 3g of ginseng and add it to 900ml of water, then add 5g of shiitake mushrooms, 4g of wolfberry, 0.5g of ginger, 0.1g of Chinese prickly ash and 0.1g of star anise in tur...

Embodiment 2

[0025] A ginseng instant soup stock is composed of ginseng, shiitake mushrooms, wolfberry, salt, sodium glutamate, chicken powder, chicken oil, sodium hydroxymethylcellulose, carrageenan, ginger, Chinese prickly ash, star anise and ginseng essence, wherein various The parts by weight of the material are 3 parts of ginseng, 8 parts of shiitake mushrooms, 6 parts of wolfberry, 3.5 parts of table salt, 0.2 parts of sodium glutamate, 0.8 parts of chicken powder, 0.6 parts of chicken oil, 0.3 parts of sodium hydroxymethyl cellulose, and 0.3 parts of carrageenan 0.5 part of ginger, 0.1 part of Chinese prickly ash, 0.1 part of star anise and 0.3 part of ginseng essence.

[0026] Concrete preparation process is as follows:

[0027] The first step is to crush ginseng into particles that can pass through 20 meshes, take 3g of ginseng and add it to 900ml of water, then add 8g of shiitake mushrooms, 6g of wolfberry, 0.5g of ginger, 0.1g of Chinese prickly ash and 0.1g of star anise in tur...

Embodiment 3

[0033] A ginseng instant soup stock is composed of ginseng, shiitake mushrooms, wolfberry, salt, sodium glutamate, chicken powder, chicken oil, sodium hydroxymethylcellulose, carrageenan, ginger, Chinese prickly ash, star anise and ginseng essence, wherein various The parts by weight of the material are 3 parts of ginseng, 6.5 parts of shiitake mushrooms, 5 parts of wolfberry, 3 parts of table salt, 0.2 parts of sodium glutamate, 0.7 parts of chicken powder, 0.6 parts of chicken oil, 0.3 parts of sodium hydroxymethyl cellulose, and 0.3 parts of carrageenan 0.5 part of ginger, 0.1 part of Chinese prickly ash, 0.1 part of star anise and 0.3 part of ginseng essence.

[0034] Concrete preparation process is as follows:

[0035] The first step is to crush ginseng into particles that can pass through 20 meshes, take 3g of ginseng and add it to 900ml of water, then add 6.5g of shiitake mushrooms, 5g of wolfberry, 0.5g of ginger, 0.1g of Chinese prickly ash and 0.1g of star anise, and...

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PUM

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Abstract

The invention discloses a ginseng instant soup base and a preparation process thereof. The ginseng instant soup base consists of ginseng, shii-take, lycium barbarum, salt, sodium glutamate, chicken powder, chicken fat, carboxymethyl cellulose sodium, carrageenan, ginger, pepper, anis, and ginseng essence. The preparation process particularly comprises the following steps: step 1, adding the ginseng into water, then adding the shii-take, the lycium barbarum, the ginger, the pepper and the anise, and boiling for 60 min by utilizing a reflux method; step 2, preparing a concentrate; step 3, adding the chicken powder, the salt, the sodium glutamate, the chicken fat, the carboxymethyl cellulose sodium, the carrageenan and the ginseng essence, fully stirring to be uniform, and preparing a concentrate mixed solution; step 4, cooling and freezing into the finished ginseng instant soup base; step 5, adding 20 to 25 times of water, heating, and boiling to be eatable. The ginseng instant soup base has the benefits of being convenient to eat, rich in nutrition and excellent in taste, being a good food for being eaten with rice or bread, and being a good nourishing food.

Description

technical field [0001] The invention relates to a convenient soup stock and a preparation process, in particular to a ginseng instant soup stock and a preparation process. Background technique [0002] my country has a tradition of eating ginseng since ancient times. Ginseng contains a variety of nutrients, which have high nutritional functions on the human cardiovascular and cerebrovascular, immune system and nervous system. However, the traditional eating method of ginseng soup cannot scientifically control the intake of nutrients in ginseng. Blindly increasing the cooking time does not increase the dissolution of saponin nutrients. Moreover, too long heating time may cause uncontrollable changes of substances in ginseng. Contents of the invention [0003] The object of the present invention is to provide a convenient ginseng soup and its preparation process in order to solve the problem that the traditional ginseng soup cannot scientifically control the intake of nut...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/29A23L23/10A23L33/00
CPCA23L23/10A23L33/105A23V2002/00A23V2250/21A23V2250/2124
Inventor 刘静波刘洋张燕
Owner JILIN UNIV
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