Ginseng and cow bone concentrated soup paste and preparation method thereof
A technology for concentrating soup and ginseng, applied in the food field, can solve the problems of inconvenient carrying and transportation, single variety, poor product resolubility, etc., and achieves the advantages of inhibiting lipid oxidation and spoilage, facilitating portability and transportation, and increasing antioxidant effect. Effect
Examples
Embodiment 1
[0026] A kind of ginseng beef bone concentrated soup paste of the present invention is made of ginseng, astragalus, celery, rice wine, beef stick bone, ginger slices, green onion, star anise, fragrant leaves, cinnamon, thyme, rosemary, papain, Chinese herbal medicine Protease, alkaline protease, trypsin, citrin, salt, sodium glutamate, disodium nucleotide, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum , concentration, enzymolysis, coloring and seasoning, glue making and sterilization.
[0027] The specific preparation method is as follows:
[0028] Soak 40g of ginseng, 40g of astragalus, and 100g of celery in 100g of rice wine, so that the alcohol-soluble active ingredients in ginseng and astragalus and the flavonoids of celery are more easily dissolved. Slurry, to obtain a solid particle size of less than 0.5cm 3The mixture of ginseng, astragalus, celery and rice wine, and the mixture is refluxed at 60°C for 1 hour; the beef stick bone is ...
Embodiment 2
[0031] A kind of ginseng beef bone concentrated soup paste of the present invention is made of ginseng, astragalus, celery, rice wine, beef stick bone, ginger slices, green onion, star anise, fragrant leaves, cinnamon, thyme, rosemary, papain, Chinese herbal medicine Protease, alkaline protease, trypsin, citrin, salt, sodium glutamate, disodium nucleotide, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum , concentration, enzymolysis, coloring and seasoning, glue making and sterilization.
[0032] The specific preparation method is as follows:
[0033] Soak 50g of ginseng, 50g of astragalus, and 150g of celery in 200g of rice wine, so that the alcohol-soluble active ingredients in ginseng and astragalus and the flavonoids of celery can be dissolved more easily. Slurry, to obtain a solid particle size of less than 0.5cm 3 The mixture of ginseng, astragalus, celery and rice wine, and the mixture is refluxed at 70°C for 2 hours; the beef stick bon...
Embodiment 3
[0036] A kind of ginseng beef bone concentrated soup paste of the present invention is made of ginseng, astragalus, celery, rice wine, beef stick bone, ginger slices, green onion, star anise, fragrant leaves, cinnamon, thyme, rosemary, papain, Chinese herbal medicine Protease, alkaline protease, trypsin, citrin, salt, sodium glutamate, disodium nucleotide, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum , concentration, enzymolysis, coloring and seasoning, glue making and sterilization.
[0037] The specific preparation method is as follows:
[0038] Soak 60g of ginseng, 60g of astragalus, and 200g of celery in 300g of rice wine, so that the alcohol-soluble active ingredients in ginseng and astragalus and the flavonoids of celery are more easily dissolved. Slurry, to obtain a solid particle size of less than 0.5cm 3 The mixture of ginseng, astragalus, celery and rice wine, and the mixture is heated and refluxed for 3 hours at 80°C; the beef s...
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Abstract
Description
Claims
Application Information
- IPC
- A23L1/40; A23L1/30; A23L23/10
- Inventors
- 刘静波; 刘迪