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Pickled vegetable soup, preparation method and applications thereof

A technology for kimchi soup and kimchi, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of cumbersome and inconvenient production process, and achieve the effects of simple preparation method, easy operation and authentic taste.

Active Publication Date: 2015-09-16
ZENGCHENG HANDYWARE SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are a variety of kimchi soup recipes published on the Internet, but there are various materials for making kimchi soup, and the production process is cumbersome. For people living in a fast-paced society, want to enjoy delicious nutrition Authentic Korean kimchi soup is a bit inconvenient, so many manufacturers are committed to the research and development of various convenient and packaged special soups
Yet still lack a kind of hot and sour delicious, full-bodied taste on the market at present, have the kimchi soup juice of authentic Korean flavor

Method used

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  • Pickled vegetable soup, preparation method and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, pickle soup of the present invention and preparation thereof

[0031] Recipe: by weight percentage, it is composed of the following components: kimchi powder 4%, soy sauce powder 0.8%, onion powder 0.16%, chili powder 1.8%, carrot powder 0.3%, garlic powder 1.6%, tomato paste 8%, brine Juice 18%, pickle essence 0.3%, ginger powder 0.4%, chili essence 0.016%, creamer 1.5%, whole milk powder 0.5%, corn starch 0.4%, modified starch 0.4%, beef powder 4%, beef extract 8%, Beef flavor 0.08%, caramel powder 0.3%, sugar powder 2.3%, maltodextrin 0.6%, monosodium glutamate 4.4%, nucleotide disodium 0.3%, hydrolyzed vegetable protein 0.8%, yeast extract 0.6%, glycine 0.02%, L-alanine 0.04%, ginger oil 0.06%, garlic oil 0.05%, butter 0.15%, salt powder 6%, vinegar powder 0.016%, citric acid powder 0.17%, malic acid powder 0.02% and water 33.918%.

[0032] Preparation: (1) Preparation of braised flavor powder: Weigh the above-mentioned amount of star anise, cinnamon ...

Embodiment 2

[0037] Embodiment 2, kimchi soup of the present invention and its preparation

[0038] Recipe: by weight percentage, it consists of the following components: 3% kimchi powder, 0.6% soy sauce powder, 0.13% onion powder, 1.4% chili powder, 0.1% carrot powder, 1.4% garlic powder, 6% tomato paste, brine Juice 20%, pickle essence 0.4%, ginger powder 0.6%, chili essence 0.018%, water 35.072%;

[0039]1.8% protein substance, the protein substance is composed of creamer and whole milk powder with a weight ratio of 1.3:0.6;

[0040] Starch 1%, this starch is made up of cornstarch and modified starch that the weight ratio is 0.8: 1;

[0041] Beef preparation 12%, the beef preparation is made up of beef powder, beef extract and beef essence with a weight ratio of 3: 7: 0.06;

[0042] 5% sugar substance, the sugar substance is composed of caramel powder, white sugar powder and maltodextrin with a weight ratio of 0.2: 2.1: 0.5;

[0043] 4% freshness enhancer, the freshness enhancer is ...

Embodiment 3

[0048] Embodiment 3, kimchi soup of the present invention and its preparation

[0049] Formula: by weight percentage, it is composed of the following components: kimchi powder 5%, soy sauce powder 1%, onion powder 0.18%, chili powder 1.9%, carrot powder 0.4%, garlic powder 1.8%, tomato paste 8%, brine Juice 16%, pickle essence 0.4%, ginger powder 0.4%, chili essence 0.015%, water 30.475%;

[0050] 2.2% protein substance, the protein substance is composed of creamer and whole milk powder with a weight ratio of 1.7:0.6;

[0051] Starch 0.6%, this starch is made up of cornstarch and modified starch that the weight ratio is 1: 1;

[0052] Beef preparation 14%, the beef preparation is made up of beef powder, beef extract and beef essence with a weight ratio of 5:9:0.1;

[0053] 2% sugar substance, the sugar substance is composed of caramel powder, white sugar powder and maltodextrin with a weight ratio of 0.4: 2.5: 0.7;

[0054] Freshness enhancer 6.5%, the freshness enhancer i...

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Abstract

The invention relates to a pickled vegetable soup, a preparation method and applications thereof. The present invention discloses a pickled vegetable soup, which comprises: 3-5% of pickled vegetable powder, 0.6-1% of soy sauce powder, 0.13-0.18% of onion powder, 1.4-1.9% of capsicum annuum powder, 0.1-0.4% of carrot powder, 1.4-1.8% of garlic powder, 6-10% of tomato sauce, 16-20% of sauce, 0.1-0.4% of pickled vegetable essence, 0.4-0.6% of fresh ginger powder, 0.015-0.018% of capsicum annuum essence, 1.8-2.2% of protein substances, 0.6-1% of starch, 11-15% of a beef preparation, 2-5% of saccharide substances, 4-6.5% of a freshener, 0.03-0.08% of amino acids, 0.1-0.4% of oil substances, 6-9% of a flavoring agent, and 30-36% of water. The pickled vegetable soup of the present invention has characteristics of authentic Korean flavor, sour-hot delicious and mellow taste, rich nutrition, safety, health, and easy use.

Description

technical field [0001] The invention relates to the field of food seasoning and its processing technology, in particular to pickle soup and its preparation method and application. Background technique [0002] In recent years, with the introduction of Korean culture, there has been a huge wave of Korean food in China, such as Korean food. Businesses have also followed this trend to promote various Korean food, so that people can taste it without leaving home. to Korean cuisine. [0003] South Korea has a unique "soup culture". Soup is an indispensable meal on the Korean table with rice as the main food. Therefore, there are many kinds of soup in Korea, including tofu soup, beef soup, cold noodle soup, seaweed soup, miso soup Wait, there are many kinds of miso soup alone. Among them, Korean kimchi soup is delicious and appetizing, and is widely loved by people. But if people want to taste the authentic Korean kimchi soup, they have to go to a restaurant or go to Korea to t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/226A23L1/227A23L27/00A23L27/10A23L27/20A23L27/21
Inventor 陈锦国王延平孙寒潮
Owner ZENGCHENG HANDYWARE SEASONING
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