Hizikia fusifarme instant soup and making method thereof

A technology of hijiki and its production method, which is applied in the field of food processing, can solve the problems of inconvenient consumption of hijiki instant soup products, etc., and achieve the effects of eliminating brain fatigue, preventing liver cirrhosis, and inhibiting cholesterol synthesis

Inactive Publication Date: 2016-11-23
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of hijiki in our country is in the forefront in the world, and many kinds of hijiki food have been developed, but there are no instant hijiki soup products that are convenient to eat in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Raw materials and their weight percentages: hijiki 40.0%; shiitake mushrooms 25.0%; eggs 10.0%; beef 3.0%; carrots 2.0%, green onions 2.0%; ginger powder 2.0%; white vinegar 2.0%; salt 2.0%; sugar 1.0% %; Starch 5.0%.

[0016] 2. The operation steps are as follows:

[0017] 1) Pretreatment: Put hijiki in clean water, wash off the surface sediment and dirt, then add 5 times the volume of hijiki in water, soak for 3 hours, drain and add 5 times the volume of 0.8% citric acid water , soak for 3 hours at a temperature of 80˚C, wash the hijiki and break it into small pieces of about 2 cm by mechanical or manual; wash the shiitake mushrooms, carrots, beef, and green onions and cut them into slices or cubes .

[0018] 2) Cooking and seasoning: put hijiki fragments, diced shiitake mushrooms, and diced beef into a heating container, add water twice the volume of the solids, boil on high heat, and simmer for 80 minutes on low heat; add diced carrots, green onions , ginger p...

Embodiment 2

[0022] 1. Raw materials and their weight percentages: hijiki 45.0%; shiitake mushrooms 20.0%; eggs 10.0%; beef 5.0%; carrots 3.0%, green onions 1.0%; ginger powder 1.0%; white vinegar 2.0%; %; Starch 4.0%;.

[0023] 2. The operation steps are as follows:

[0024] 1) Pretreatment: Put hijiki in clean water, wash away the surface sediment and dirt, then add 4 times the volume of hijiki in water, soak for 5 hours, drain and add 4 times the volume of 1% citric acid Soak in water at a temperature of 70˚C for 3 hours, wash the hijiki and break it into small pieces of about 2 cm by mechanical or manual; wash the shiitake mushrooms, carrots, beef, and green onions, and cut them into slices or Ding.

[0025] 2) Cooking and seasoning: put hijiki fragments, diced shiitake mushrooms, and diced beef into a heating container, add water 3 times the volume of the solids, boil on high heat, and simmer for 90 minutes on low heat; add diced carrots, green onions , ginger powder, salt, cook fo...

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PUM

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Abstract

The invention provides Hizikia fusifarme instant soup and a making method thereof. The Hizikia fusifarme instant soup mainly comprises Hizikia fusifarme, mushroom, egg, beef, carrot and the like. The making method mainly includes: preprocessing the raw materials, cooking and seasoning, performing freeze drying, sterilizing and packaging. The Hizikia fusifarme instant soup has the advantages that the Hizikia fusifarme instant soup is nutritious, delicious, convenient to eat and convenient to store, has various healthcare functions such as enhancing immunity, resisting tumor, lowering blood sugar and lowering blood lipid, and can be often eaten in daily diet.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a hijiki instant soup and a preparation method thereof. Background technique [0002] Hijiki, commonly known as "barley vegetable", is a large brown algae that is mostly distributed in the coastal areas of my country and has high nutritional and health value. Hijiki is rich in dietary fiber, B vitamins, alginate, mannitol and trace elements and minerals necessary for the human body. The bioactive substances in hijiki such as algin, fucoidan, mannitol, etc. have the effects of lowering blood fat, lowering blood sugar, eliminating brain fatigue, promoting children's development, improving immunity, and delaying aging. The production of hijiki in our country is in the forefront in the world, and more kinds of hijiki food have been developed, but there is no hijiki instant soup product that is convenient to eat in the market. Contents of the invention [0003] The prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L19/00A23L31/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/32A23V2200/324A23V2200/326A23V2200/3262A23V2200/328
Inventor 唐志红温少红
Owner YANTAI UNIV
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