Solidified soup base with ginseng and chicken bones and preparation method thereof

Abstract

The invention discloses solidified soup base with ginseng and chicken bones and belongs to the technical field of foods. The solidified soup base is prepared from the following materials: chicken skeleton, ginseng, mushroom, red dates, lycium barbarum, myrcia, cinnamon, anise, fresh ginger, liquorice, green Chinese onion, rice wine, salt, flavoring disodium nucleotide, monosodium glutamate, chicken bone extract, potassium sorbate, dehydrogenated sodium acetate, carrageenan and xanthan gum. Compared with the prior art, the solidified soup base disclosed by the invention has the advantages that by adoption of the processing means such as multi-step extraction, decompressed concentration and homogeneous gelling, the solidifying characteristic of a product is considered, and simultaneously the mellowest and most-normal flavor of a product is guaranteed; the material utilization rate is greatly increased, so that the nutritional value of the product is obviously improved; due to creative addition of the ginseng powder, the product has all-new texture, not only are the materials utilized comprehensively, but also the final soup is stronger and mellower.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a solidified ginseng and chicken bone soup stock and a preparation method thereof. Background technique [0002] Soup plays an important role in the traditional Chinese diet. However, with the accelerated pace of modern people's life, people may no longer have the energy to spend a lot of time cooking a bowl of fragrant and delicious soup. Therefore, convenient and instant soups are gradually disappearing. Into people's lives and get people's love. However, its production process of the instant soup stock sold in the market is generally inconsistent with the production method of people's traditional concept. They are generally formed by mixing ready-made raw materials, lacking the steps of carefully stewing and slow boiling of the traditional process method, making the product no matter what. No matter how you can't achieve the taste of homemade soup, the market urgentl...

AI Technical Summary

Problems solved by technology

However, its production process of the instant soup stock sold in the market is generally inconsistent with the production method of people's traditional concept. They are generally formed by mixing ready-made raw materials, lacking the steps of carefully stewing and slow boiling of the traditional process method, making the product no matter what. No matter how you can’t achieve the taste of homemade soup, the market urgently needs a convenient soup product that embodies modern advanced food processing technology and integrates the essence of traditional production.