Oxtail soup packet

A soup bag, oxtail technology, which is applied in the direction of yeast-containing food ingredients, natural extract-containing food ingredients, food ingredients as odor modifiers, etc. problem, to achieve the effect of bright color, increased floral flavor and rich nutrition

Inactive Publication Date: 2016-02-03
合肥杠岗香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the edible soup bags on the market are made of food additives, with a single type and taste, which cannot be good for the human body, and some even damage human health, and cannot meet market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] An oxtail soup bag, made of the following raw materials in parts by weight: 30 parts by weight of oxtail soup, 1 part sealwort, 3 wolfberries, 10 pine mushrooms, 15 peanuts, 30 hijiki, 10 tea tree mushrooms, 20 carrot juice, 6 shallots, Rose petals 12, brown sugar 6, brown rice 15, tomato sauce 5, beef bone soup 20, vegetable oil, five-spice powder, salt, yeast, water to taste.

[0016] According to the described oxtail soup bag of claim 1, the concrete steps of preparation method are as follows:

[0017] (1) Mix roses and brown sugar at a ratio of 2:1, knead and stir for 15 minutes, seal and age for 30 days, add an appropriate amount of water and mix, then microwave for 20 minutes, then heat for 30 minutes, and filter out the sediment , get rose liquid;

[0018] (2) Grind hijiki and tea tree mushroom into juice, add yeast, ferment at 18°C ​​for 3 days, seal, add and filter out the sediment, mix evenly with the rose liquid in step 1, continue to ferment for 2 days, and...

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PUM

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Abstract

The invention discloses an oxtail soup packet which is prepared from the following raw materials (by weight): 30-40 parts of oxtail soup, 1-2 parts of polygonatum kingianum, 3-4 parts of matrimony vine, 10-15 parts of matsutake, 15-20 parts of peanut, 30-35 parts of sargassum fusiforme, 10-13 parts of agrocybe cylindracea, 20-25 parts of carrot juice, 6-7 parts of chive, 12-14 parts of rose petals, 6-7 parts of brown sugar, 15-19 parts of brown rice, 5-6 parts of ketchup, 20-30 parts of ox bone soup and proper amounts of plant oil, five spice powder, salt, yeast and water. By aging of rose and brown sugar, rose sugar with brilliant color, rich fragrance and abundant nutrition can be obtained. Five spice powder is heated and stirred to enhance the fragrance. Carrot has pleasant fragrance and color, and chive can enhance fragrance and remove fishy smell. By combining carrot, chive and sargassum fusiforme, dish can be delicious and tasty, taste has faint scent, and the mouthfeel is abundant. The most mellow flavor and nutritive value of raw materials can be guaranteed. Utilization rate of the raw materials is greatly raised. The raw materials are fully utilized, and the soup is heavier and mellower.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an oxtail soup bag. Background technique [0002] Sargassum hijiki is a warm temperate seaweed belonging to the family Sargassum family. It is widely distributed in the East my country Sea and is an important economic seaweed resource. Hijiki is bitter in nature and flavor, salty, cold, and has the functions of softening and resolving hard masses, diuresis and swelling, purging heat and resolving phlegm. Studies have found that hijiki contains 18 important amino acids needed by the human body, and also has a variety of biologically active functions, such as anti-tumor, anti-virus, anti-coagulation, etc., and has high nutritional and health value, so it is called "longevity vegetable". ", "Sea Ginseng on the Table". [0003] At present, most of the edible soup bags on the market are made of food additives, with a single type and taste, which cannot well benefit the human body, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L17/60A23L27/10A23L19/00A23L33/00
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/30A23V2250/21A23V2250/76
Inventor 詹开俊
Owner 合肥杠岗香食品有限公司
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