Lyophilized spicy cabbage soup block preparation method

Abstract

The present invention discloses a lyophilized spicy cabbage soup block preparation method which comprises the following steps: processing raw materials: shredding the spicy cabbages with an acidity degree of 3, cutting carrots into small pieces, blanching, cooling and draining for later use; preparing accessory materials: mixing and blending the following materials in weight ratios: gelatin 2, guar gum 2, white pepper powder 0.3, maltodextrin 8.6, white granulated sugar 4, red chili powder 2, edible salt 1.3, and monosodium glutamate 0.01; and cooking; putting the soup material in the mold to operate: filling the cooked soup material smoothly into the mold, then putting the mold on the car frame; and vacuum freeze-drying; the advantages of the lyophilized spicy cabbage soup block preparation method are as follows: the water content of the lyophilized spicy cabbage soup block is removed during the freeze-drying process of the lyophilized spicy cabbage soup block; the temperature curve is set in a manner of rapidly increasing temperatures at the beginning, keeping warm, and then decreasing the temperature gradually and keeping warm repeatedly, which ensures the rapid evaporation of water of the lyophilized spicy cabbage soup block in the frozen state and then the gradually and slowly release of water, and also ensures that the nutritional ingredients and trace elements of the lyophilized products of the lyophilized spicy cabbage soup block are almost the same as that of the fresh materials, and the colour, fragrance and taste of the spicy cabbage soup remain the same; the lyophilized spicy cabbage soup block preparation method is known as green processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing freeze-dried spicy cabbage soup cubes. Background technique [0002] With the improvement of the speed of life, people tend to spend less and less time on making meals, and the birth of many fast food products meets this demand of people. Existing instant food products are generally frozen products, which not only have a short shelf life, but also need to be frozen for sale and storage, which not only increases the cost, but also cannot guarantee the original flavor. And the instant product of soup is seldom, generally for adopting the method for pure drying, local flavor is relatively poor; Also do not have a kind of product of freeze-dried spicy cabbage soup block to come out at present. Contents of the invention [0003] In order to solve the problems of the technologies described above, the object of the invention is to provide a kind of prep...

AI Technical Summary

Problems solved by technology

Existing instant food products are generally frozen products, which not only have a short shelf life, but also need to be frozen during sales and storage, which not only increases the cost, but also cannot guarantee the original flavor

And the instant product of soup is seldom, generally is to adopt the method for pure drying, and local flavor is relatively poor; Also do not have a kind of product of freeze-dried spicy cabbage soup to come out at present

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