A freeze-dried sour-soup minced meat soup base and a producing process thereof

Abstract

The invention provides a freeze-dried sour-soup minced meat soup base and a producing process thereof and belongs to the technical field of food production. The soup base is prepared by adopting pork as a main raw material and adopting aged vinegar, flavoring food materials, garlic, fresh ginger, matsutake, salt, monosodium glutamate, starch, green tea powder and pepper fruit powder as auxiliaries. Through limiting a relation of using amounts of the materials, the materials are made synergistic. Through controlling the temperature and time in a staged manner in a preparing process, nutrient content ratios of the soup base are effectively regulated, the soup base has rich nutrition and contains proteins, vitamins, Ca, P, Fe, batatasin, capsaicine, cellulose, a plurality of amino acids, and other nutritious components, and the soup base is delicious and tasty and has a function of improving gastroenteric functions of human bodies. Through vacuum freeze-drying, loss of nutrients is low, and the shelf time is 6 months or above. During eating, only a step of soaking with boiling water is needed, and the soup base is convenient to eat. T he soup base has characteristics of a simple preparing process, eating convenience, a long shelf time, rich nutrition, and the like.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a freeze-dried soup stock and a production process thereof. Background technique [0002] In the new century, people are more and more pursuing a convenient and fast lifestyle, so convenience food is favored by people. There are various freeze-dried soup materials on the market at present, which brings convenience to people's life. Freeze-dried food is the abbreviation of vacuum freeze-dried food. At present, the global consumption of freeze-dried food for flavor-enhancing ingredients, meat, and seafood has reached 150,000-180,000 tons, of which Japan is the largest consumer, with an annual consumption of about 30,000 tons In recent years, Japanese businessmen have begun to invest and build factories in mainland China to produce freeze-dried food for resale. At the same time, Europe, America and Russia also showed this trend. China has not introduced freeze-d...

AI Technical Summary

Problems solved by technology

[0003] Freeze-dried food is to freeze the water-containing material and then heat it in a frozen state in a vacuum environment to sublimate the ice into steam, thereby removing the water in the material. Because the above process is carried out at low temperature and low pressure, and the water does not sublimate directly through the liquid state, so Freeze-dried food can keep its taste, appearance, protein and vitamins and other nutrients basically unchanged without encountering air, but due to immature technology, it still has the following problems: 1. It is easy to absorb moisture and deliquescence, resulting in nutritional deterioration ; 2. It is easy to break, which increases the risk of economic investment; 3. It has high requirements for the pre-treatment of food, which increases the process cost

At present, there are no products such as sour soup saozi of freeze-dried food.

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