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Tangle hardness-softening water-moving seafood stock and manufacturing method thereof

A technology of seafood soup and kombu, which is applied in the field of kombu soft and firm seafood soup, can solve the problems of inability to effectively regulate the body, increase the taste of seafood food, and fail to meet market demand, so as to increase the absorption capacity of the human body and rich seafood Taste, the effect of easy processing and manufacturing

Inactive Publication Date: 2016-07-06
HARBIN SHENGYI BIOLOGICAL SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most edible soups on the market are mainly seasonings, which can only increase or improve the taste of soups, and there are also a small number of products with a small amount of fruits and vegetables ( For example: jujube, longan, etc.) to increase the effect of nourishing the body and Qi of the soup, but it cannot really play an effective conditioning effect on the body
Most of the seafood-flavored soups on the market use simple seafood products as flavoring agents to add a little seafood flavor, which cannot meet the market demand. It cannot make the seafood taste full and increase the taste of seafood food. Seafood-flavored soup stock that enhances food tonic effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kombu soft hard water seafood soup is characterized in that it is made of the following main raw materials in parts by weight: 20-40 parts of kombu, 10-25 parts of Cistanche cistanche, 5-20 parts of citrus aurantium, capillary 5-18 parts, 5-10 parts of astragalus, 5-12 parts of honeysuckle, 5-10 parts of turmeric, 10-15 parts of hawthorn, 10-25 parts of crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito , 5-20 parts of tapioca starch, 1-5 parts of umami agent.

[0017] The preferred parts by weight of the main raw materials are: 30 parts of kelp, 13 parts of cistanche, 12 parts of Citrus aurantium, 10 parts of capillary, 8 parts of astragalus, 9 parts of honeysuckle, 7 parts of turmeric, 11 parts of hawthorn, and sliced ​​crabmeat. 20 parts, 20 parts of shrimp powder, 10 parts of bonito, 10 parts of tapioca starch, 3 parts of umami agent.

[0018] The umami agent is one or more of fish sauce, oyster sauce and mushroom essence.

[0019] Its product...

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PUM

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Abstract

The invention discloses a tangle hardness-softening water-moving seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part: 20-40 parts of tangles, 10-25 parts of boschniakia rossica, 5-20 parts of immature orange fruits, 5-18 parts of herba artemisiae scopariae, 5-10 parts of astragalus roots, 5-12 parts of honeysuckle stems, 5-10 parts of turmeric, 10-15 parts of hawthorn fruits, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of softening hardness and moving water, and the manufacturing method is simple and clean.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a kombu soft hard water seafood soup stock. Background technique [0002] At present, most edible soups on the market are mainly seasonings, which can only increase or improve the taste of soups. There are also a small number of products with a small amount of fruits and vegetables (for example: jujube, longan, etc.) to add some supplements to the soup. It has the function of replenishing qi, but it cannot really play an effective role in regulating the body. Most of the seafood-flavored soups on the market use simple seafood products as flavoring agents to add a little seafood flavor, which cannot meet the market demand. It cannot make the seafood taste full, increase the taste of seafood food, and seldom add Chinese medicine A seafood-flavored soup stock that enhances the tonic effect. Therefore, there is a great need in the market for a seafood soup that has the effect of sof...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/40
Inventor 王祥
Owner HARBIN SHENGYI BIOLOGICAL SCI & TECH DEV
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