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Seafood beef basic seasoning soup and production method thereof

A seasoning soup and beef technology, which is applied in the field of food processing, can solve the problems of affecting cooking quality, harming diners, and not being able to reflect the flavor of ingredients, etc., and achieve the effect of scientific and reasonable formula matching, long aftertaste, and rich nutritional value

Inactive Publication Date: 2017-05-24
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

[0029] A seafood and beef basic seasoning soup, which is made by boiling the following raw materials in parts by weight: 400 parts of flower crabs, 100 parts of dried prawns, 20 parts of mussels, 20 parts of dried squids, 20 parts of scallops, 1500 parts of old hens, 500 parts of pig's trotter, 100 parts of lean ham, 5000 parts of beef bone, 1000 parts of beef tenderloin, 100 parts of hawthorn, 200 parts of coriander, 100 parts of sugar cane, 10 parts of kaempferen, 15 parts of cinnamon, 5 parts of star anise, 2 parts of grass fruit, 5 parts of fragrant leaves, 5 parts of licorice, 5 parts of dried chili, 41000 parts of water, 1000 parts of salad oil, 3000 parts of lean chicken breast.

[0030] The preparation method of described seafood beef basic seasoning soup comprises the following steps:

[0031] 1. Raw material pretreatment:

[0032] (1) Remove the viscera from flower crabs, cut them into pieces and 100 parts of dried prawns, 20 parts of mussels, 20 parts of dried squi...

Embodiment 2

[0041] A seafood and beef soup base seasoning soup, which is prepared by boiling the following raw materials in parts by weight: 300 parts of flower crabs, 80 parts of dried prawns, 10 parts of mussels, 15 parts of dried squids, 15 parts of scallops, and 1000 parts of old hens , 250 parts of pig's trotter, 50 parts of lean ham, 2000 parts of beef bone, 500 parts of beef tenderloin, 50 parts of hawthorn, 100 parts of coriander, 50 parts of sugarcane, 5 parts of kaempferia, 8 parts of cinnamon, 3 parts of star anise, and 1 part of grass fruit , 3 parts of fragrant leaves, 3 parts of licorice, 3 parts of dried chili, 21000 parts of water, 500 parts of salad oil, 1500 parts of lean chicken breast.

[0042] The preparation method of described seafood beef basic seasoning soup comprises the following steps:

[0043] 1. Raw material pretreatment:

[0044] (1) Remove the viscera of flower crab, cut into pieces and 80 parts of dried prawns, 10 parts of mussels, 15 parts of dried squid...

Embodiment 3

[0053] A seafood and beef basic seasoning soup, which is made by boiling the following raw materials in parts by weight: 800 parts of flower crabs, 150 parts of dried prawns, 40 parts of mussels, 30 parts of dried squids, 40 parts of scallops, 3000 parts of old hens, 1000 parts of pig's trotter, 200 parts of lean ham, 8000 parts of beef bone, 2000 parts of beef tenderloin, 200 parts of hawthorn, 400 parts of coriander, 200 parts of sugarcane, 20 parts of kaempferen, 30 parts of cinnamon, 10 parts of star anise, 4 parts of grass fruit, 10 parts of fragrant leaves, 8 parts of licorice, 10 parts of dried chili, 82000 parts of water, 2000 parts of salad oil, 6000 parts of lean chicken breast.

[0054] The preparation method of described seafood beef basic seasoning soup comprises the following steps:

[0055] 1. Raw material pretreatment:

[0056] (1) Remove the viscera from flower crabs, cut them into pieces, and fry 150 parts of dried prawns, 40 parts of mussels, 30 parts of dr...

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PUM

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Abstract

The invention belongs to the technical field of food processing and discloses seafood beef basic seasoning soup. The seasoning soup is prepared by taking spotted crabs, dried prawns, dried mussel meat, dried squids, dried scallops, old hens, pig feet, lean ham, beef bones, beef tenderloin and lean chicken breast meat as main materials and boiling. According to the seafood beef basic seasoning soup, the materials are strictly selected and formula matching is scientific and reasonable; requirements on the aspects of nutrients, flavor, color and luster and the like are considered and the process is simple; prepared seafood beef has a rich flavor, is delicious and palatable, has a long aftertaste and has rich nutrient values; the requirements on tastes of different regions can be met, and the development and requirements of a modern catering industry can be met; in the aspect of a process, boiling soup organically combined with steaming in a container and the soup has is more delicious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seafood and beef 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 dishes. No...

Claims

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Application Information

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IPC IPC(8): A23L23/10
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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