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

A technology for freeze-dried soup and saffron seeds, which is applied in the field of freeze-dried soup materials of sour soup and sang seeds and its production technology, can solve the problems of high requirements for pre-processing of food, increase economic investment risks, increase process costs, etc., and achieves improvement of gastrointestinal function, Nutritious and delicious results

Inactive Publication Date: 2016-12-21
操长安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Raw material preparation:

[0020] Main ingredients: pork 40kg;

[0021] Flavor-enhancing ingredients: Poria cocos 2kg, yam 15kg, prickly pear 8kg;

[0022] matsutake 0.5kg;

[0023] Seasoning: mature vinegar 6kg, garlic 1kg, ginger 1-1.5kg, salt 2.5kg, monosodium glutamate 0.5kg, starch 4kg, green tea powder 0.5kg, pepper 0.5kg.

[0024] 2. Production of sour soup and saozi freeze-dried soup:

[0025] (1) Mix all the raw materials except pork according to the ratio, and cook for 1-2 hours on low heat;

[0026] (2) Add pork, Poria cocos, Chinese yam, prickly pear and matsutake minced to 7mm in size with a meat grinder, simmer for 20-50 minutes on high heat, and simmer on low heat for 2 hours;

[0027] (3) Boil on high heat for 8-15 minutes to concentrate, after concentration, put the soup into the mold with a soup filling machine;

[0028] (4) Quick-freezing for at least 20 hours, and the quick-freezing temperature is -10°C;

[0029] (5) Packaging.

Embodiment 2

[0031] 1. Raw material preparation:

[0032] Main ingredient: pork 50kg;

[0033] Flavor-enhancing ingredients: Poria cocos 3kg, yam 18kg, prickly pear 10kg;

[0034] matsutake 1kg;

[0035] Seasoning: mature vinegar 6-7kg, garlic 1.5kg, ginger 1.5kg, salt 3kg, monosodium glutamate 1kg, starch 6kg, green tea powder 0.5kg, pepper 0.5kg.

[0036] 2. Production of sour soup and saozi freeze-dried soup:

[0037] (1) Mix all the raw materials except pork according to the ratio, and cook for 1-2 hours on low heat;

[0038] (2) Add pork, Poria cocos, Chinese yam, prickly pear and matsutake minced to 7mm in size with a meat grinder, simmer for 20-50 minutes on high heat, and simmer on low heat for 2 hours;

[0039] (3) Boil on high heat for 8-15 minutes to concentrate, after concentration, put the soup into the mold with a soup filling machine;

[0040] (4) Quick-freezing for at least 20 hours, and the quick-freezing temperature is -10°C;

[0041] (5) Packaging.

Embodiment 3

[0043] 1. Raw material preparation:

[0044] Main ingredients: pork 45kg;

[0045] Flavor-enhancing ingredients: Poria cocos 2.5kg, yam 17kg, prickly pear 9kg;

[0046] matsutake 0.8kg;

[0047] Seasoning: mature vinegar 6.5kg, garlic 1.2kg, ginger 1.2kg, salt 2.7kg, monosodium glutamate 0.8kg, starch 5kg, green tea powder 0.5kg, pepper 0.5kg.

[0048] 2. Production of sour soup and saozi freeze-dried soup:

[0049] (1) Mix all the raw materials except pork according to the ratio, and cook for 1-2 hours on low heat;

[0050] (2) Add pork, Poria cocos, Chinese yam, prickly pear and matsutake minced to 7mm in size with a meat grinder, simmer for 20-50 minutes on high heat, and simmer on low heat for 2 hours;

[0051] (3) Boil on high heat for 8-15 minutes to concentrate, after concentration, put the soup into the mold with a soup filling machine;

[0052] (4) Quick-freezing for at least 20 hours, and the quick-freezing temperature is -10°C;

[0053] (5) Packaging.

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/00A23L13/40
CPCA23V2002/00A23V2200/32
Inventor 操长安
Owner 操长安
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