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Seasoning composition and method for making prepared food soup

A technology for conditioning food and seasoning, applied in food preparation, food science, application, etc., can solve the problems of easy rejuvenation of soup, reduced viscosity, taste and taste, etc.

Active Publication Date: 2015-11-11
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The soups of prepared foods in the prior art are easy to regenerate after being refrigerated, and after reheating, their viscosity, taste and mouthfeel are all significantly reduced compared with the freshly prepared soups. , After reheating, it can still maintain good flavor and non-retrograde conditioned food soup

Method used

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  • Seasoning composition and method for making prepared food soup
  • Seasoning composition and method for making prepared food soup
  • Seasoning composition and method for making prepared food soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0123] (1) Soybean oil (10.46g) is heated to 150°C, add chopped green onion (1.92g), ginger (5.13g) and garlic (3.84g) at one time, stir-fry for 1.5min, then add pepper (6.87g, origin : Hancheng, Shaanxi, variety: Dahongpao), star anise (0.84g, place of origin: Rong County, Guangxi, variety: Dahong), pepper (1.92g, place of origin: Hanyuan, Sichuan, variety: Chaotianjiao) and stir-fry for 1min, minced green onion , minced ginger, minced garlic, Chinese prickly ash, star anise and chili are taken out and put into the bag;

[0124] (2) To the mixture obtained in step 1, add the original soybean bean paste (11.54g), Vedamei light soy sauce (14.1g), dark soy sauce (1.92g), water (210.3g), chicken essence (3.2g ), white sugar (2.56g), salt (0.64g), the material bag made in step 1 (the total time of adding process is 15s), stir evenly, the material in the pot is heated to boiling;

[0125](3) Add soybean sprouts (79.38g) to the pot obtained in step 2, boil the material in the pot a...

Embodiment 2

[0128] (1) Soybean oil (20g) is heated to 140°C, add chopped green onion (1g), ginger (3g) and garlic (2g) at one time, stir-fry for 1 minute, then add pepper (9g, place of origin: Hancheng, Shaanxi, variety : Dahongpao), star anise (1.5g, place of origin: Rong County, Guangxi, variety: Dahong), pepper (3g, place of origin: Hanyuan, Sichuan, variety: Chaotianjiao) and fry for 1.5min, minced green onion, minced ginger, minced garlic, Pepper, star anise and chili are taken out and put into the bag;

[0129] (2) To the mixture obtained in step 1, add the original soybean bean paste (15g), Vedamei light soy sauce (20g), dark soy sauce (3g), water (250g), chicken essence (1g), sugar (1g ), salt (0.2g), the material bag made in step 1 (the total time of adding process is 20s), stir evenly, the material in the pot is heated to boiling;

[0130] (3) Add soybean sprouts (60g) to the pot obtained in step 2, boil the material in the pot again, and use acetylated distarch adipate aqueous...

Embodiment 3

[0133] (1) Soybean oil (5g) is heated to 180°C, add chopped green onion (3g), ginger (8g) and garlic (6g) in turn (the total time of adding process is 10s), stir-fry for 0.5min, then add pepper (5g , place of origin: Hancheng, Shaanxi, variety: Dahongpao), star anise (0.2g, place of origin: Rong County, Guangxi, variety: Dahong), pepper (1g, place of origin: Hanyuan, Sichuan, variety: Chaotian pepper) and stir-fry for 2 minutes. Remove minced ginger, minced garlic, Chinese prickly ash, star anise and chili and put them into the bag;

[0134] (2) To the mixture obtained in step 1, add original soybean bean paste (8g), Vedamei light soy sauce (10g), dark soy sauce (1g), water (180g), chicken essence (5g), sugar ( 5g), salt (1.5g), the material bag made in step 1, stir evenly, the material in the pot is heated to boiling;

[0135] (3) Add soybean sprouts (100g) to the pot obtained in step 2, boil the material in the pot again, and use acetylated distarch adipate aqueous solution...

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Abstract

The invention provides a seasoning composition containing modified starch and a method for making prepared food soup. According to the method, part of seasoner is added to edible oil to be stir-fried; after the seasoner is fished out, other seasoner is added to be stir-fried; then food materials such as bean sprout, potatoes, carrots and / or broccoli are added to the mixture; finally soup for preparing meat, fish and other prepared foods can be made by adding the modified starch to the mixture. The made soup is not prone to anabiosis, moderate in viscosity, mellow and good in taste.

Description

technical field [0001] The invention relates to the field of conditioned food processing, in particular to a method for preparing conditioned food soup. Background technique [0002] Prepared foods generally refer to raw materials such as meat, eggs, beans, milk, grains, vegetables, etc., which are properly processed (such as cutting, stirring, molding, and conditioning) and stored in frozen / refrigerated / normal temperature conditions in packaged or bulk form. , which can be eaten directly or simply processed before eating, is essentially a convenience food, which has the characteristics of convenience, speed, delicacy, nutrition, and safety. With the acceleration of the pace of life, convenience dishes have gradually gained popularity. It has been recognized by the market and has broad development prospects. [0003] During the production of dishes, it is generally necessary to use starch to thicken the soup to increase the viscosity of the dish soup. Compared with the prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/226A23L27/00A23L27/10A23L27/20
Inventor 綦菁华
Owner BEIJING UNIV OF AGRI
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