Seafood assorted-mushroom basic seasoning soup and preparation method thereof

A seasoning soup and basic technology, which is applied in the field of seafood miscellaneous fungus basic seasoning soup and its production, can solve the problems of affecting cooking quality, harming diners, unable to reflect the flavor of ingredients, and achieving scientific and reasonable formula matching, long aftertaste and rich nutrition. effect of value

Inactive Publication Date: 2017-04-26
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the development of the modern catering industry and the integration of food science and technology, this traditional skill is facing great challenges. With the prevalence of various condiments, many chefs use excessive condiments in the cooking process of dishes. Not only cannot reflect the true flavor of the ingredients, but it may also cause potential harm to diners, seriously affecting the improvement of Chinese cooking quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A basic seasoning soup of seafood mixed with bacteria, which is made by boiling the following raw materials in parts by weight: 300 parts of dried prawns, 200 parts of flower crabs, 100 parts of dried oysters, 20 parts of scallops, 1000 parts of pig tail vertebrae, and 200 parts of chicken feet , 100 parts of dried cuttlefish, 300 parts of shallots, 200 parts of ginger, 300 parts of rice wine (28 degrees), 100 parts of dried shiitake mushrooms, 100 parts of dried porcini mushrooms, 50 parts of dried chicken fir, 300 parts of dried morels, and dried hericium 100 parts of mushrooms, 500 parts of longan meat, 50 parts of wolfberry, 30 parts of angelica, 100 parts of bamboo cane, 40000 parts of water.

[0031] The preparation method of described seafood miscellaneous bacteria basic seasoning soup comprises the steps:

[0032] (1) Preliminary processing of raw materials: a. Cut 1,000 pieces of pigtail vertebrae into pieces, put them in an oven together with 300 pieces of dri...

Embodiment 2

[0039] A basic seasoning soup with various seafood and bacteria, which is made by boiling the following raw materials in parts by weight: 200 parts of dried prawns, 100 parts of flower crabs, 50 parts of dried oysters, 10 parts of scallops, 500 parts of pig tail vertebrae, and 100 parts of chicken feet , 50 parts of dried cuttlefish, 150 parts of shallots, 100 parts of ginger, 150 parts of rice wine (28 degrees), 80 parts of dried shiitake mushrooms, 80 parts of dried porcini mushrooms, 25 parts of dried chicken fir, 150 parts of dried morels, and dried hericium 50 parts of mushrooms, 250 parts of longan meat, 25 parts of wolfberry, 15 parts of angelica, 50 parts of bamboo cane, and 20,000 parts of water.

[0040] The preparation method of described seafood miscellaneous bacteria basic seasoning soup comprises the steps:

[0041] (1) Preliminary processing of raw materials: a. Cut 500 parts of pig tail vertebrae into pieces, put them in the oven together with 200 parts of drie...

Embodiment 3

[0048]A basic seasoning soup with seafood mixed with bacteria, which is made by boiling the following raw materials in parts by weight: 500 parts of dried prawns, 400 parts of flower crabs, 200 parts of dried oysters, 40 parts of scallops, 2000 parts of pig tail vertebrae, and 400 parts of chicken feet , 200 parts of dried cuttlefish, 450 parts of shallots, 300 parts of ginger, 600 parts of rice wine (28 degrees), 200 parts of dried shiitake mushrooms, 200 parts of dried porcini mushrooms, 100 parts of dried chicken fir, 600 parts of dried morels, and dried hericium 200 parts of mushrooms, 1000 parts of longan meat, 100 parts of wolfberry, 40 parts of angelica, 200 parts of bamboo cane, and 80000 parts of water.

[0049] The preparation method of described seafood miscellaneous bacteria basic seasoning soup comprises the steps:

[0050] (1) Preliminary processing of raw materials: a. Cut 2000 parts of pig tail vertebrae into pieces, put them in an oven together with 500 parts ...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses seafood assorted-mushroom basic seasoning soup. The seafood assorted-mushroom basic seasoning soup is prepared by simmering the following raw materials as main raw materials: dried shrimps, portunus pelagicus, dried oysters, dried scallops, pig caudal vertebrae, chicken feet, dried cuttlefishes, dried shiitake mushrooms, dried edible wild yellow mushroom, dried termitomyces albuminosus, dried morchella fungi and dried bearded tooth mushrooms. The seafood assorted-mushroom basic seasoning soup disclosed by the invention is delicious in taste, rich in nutrition, and capable of satisfying development and demand of the modern catering industry. The preparation method of the seafood assorted-mushroom basic seasoning soup is strict in material selection, as well as scientific and rational in formula; the preparation method takes requirements of various aspects into account, including nutrition, taste, colour, lustre and so on; moreover, the preparation method is simple in technology. The prepared seafood assorted-mushroom basic seasoning soup is characterized by mellow flavour, delicious and palatable taste, durable after-taste and the like; moreover, the seafood assorted-mushroom basic seasoning soup is also rich in nutritive values, and capable of satisfying taste requirements of different regions. In respect of the technology, the control of the furnace temperature is paid attention to, so that the prepared seafood assorted-mushroom basic seasoning soup is more delicious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seafood miscellaneous fungus basic seasoning soup and a preparation method thereof. Background technique [0002] Basic seasoning soup refers to putting animal raw materials rich in protein and colloids into a pot and adding water to boil, so that the nutrients of the raw materials can be dissolved in water to become a nutritious and mellow soup. [0003] Basic seasoning soup is a very traditional seasoning method in Chinese cooking techniques, which can help us reflect the original flavor of the ingredients. Therefore, the taste of the basic soup can largely determine the success of the dish. However, with the development of the modern catering industry and the integration of food science and technology, this traditional skill is facing great challenges. With the prevalence of various condiments, many chefs use excessive condiments in the cooking process of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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