Sour soup seasoning and preparation method thereof

The technology of seasoning and sour soup is applied in the field of sour soup seasoning and its preparation, which can solve the problems of single function and unsafe consumption, and achieve the effects of increasing appetite, removing green and astringent taste, and having good volatility.

Inactive Publication Date: 2017-08-11
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a sour soup seasoning and...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A sour soup seasoning, comprising the following components in parts by weight: 120 parts of tomato sauce, 60 parts of bad pepper, 15 parts of red oil, 7 parts of chicken oil, 7 parts of litsea cubeba oil, 6 parts of edible salt, and 6 parts of monosodium glutamate , 2 servings of Baiweixian and 1 serving of Shuangxian Essence of Chicken;

[0026] Wherein, the red oil includes the following components by weight: 400 parts of vegetable oil, 120 parts of chili sauce, 1 part of Chinese prickly ash, 1 part of star anise, 1 part of Kaempferia, 1 part of green onion, 1 part of garlic, 1 part of ginger and 1 part of sugar.

[0027] The chili sauce is prepared by the following method: beat Chaotian pepper into blocks, add salt and mix well, then put it into an altar and seal it, pickle and ferment under natural conditions, so that the salinity is 12 degrees Baume and the acidity is 5.5 (this The acidity here refers to the pH value).

[0028] The red oil is prepared by the follo...

Embodiment 2

[0033] A sour soup seasoning, comprising the following components in parts by weight: 130 parts of tomato sauce, 70 parts of bad pepper, 20 parts of red oil, 10 parts of chicken oil, 10 parts of litsea cubeba oil, 9 parts of edible salt, and 8 parts of monosodium glutamate , 3 servings of Baiweixian and 2 servings of Shuangxian Essence of Chicken;

[0034] Wherein, the red oil includes the following components by weight: 600 parts of vegetable oil, 140 parts of chili sauce, 20 parts of Chinese prickly ash, 20 parts of star anise, 20 parts of kaempferen, 20 parts of green onion, 20 parts of garlic, 20 parts of ginger and 20 parts of sugar.

[0035] The chili sauce is prepared by the following method: beat Chaotian pepper into blocks, add salt and mix well, then put it into an altar and seal it, pickle and ferment under natural conditions, so that the salinity is 15 degrees Baume and the acidity is 6 (this The acidity here refers to the pH value).

[0036] The red oil is prepar...

Embodiment 3

[0041] A sour soup seasoning, comprising the following components in parts by weight: 122 parts of tomato sauce, 63 parts of bad pepper, 16 parts of red oil, 8 parts of chicken oil, 8 parts of litsea cubeba oil, 7 parts of edible salt, and 7 parts of monosodium glutamate , 2 servings of Baiweixian and 1 serving of Shuangxian Essence of Chicken;

[0042] Wherein, the red oil includes the following components by weight: 460 parts of vegetable oil, 125 parts of chili sauce, 8 parts of Chinese prickly ash, 6 parts of star anise, 12 parts of kaempferen, 11 parts of green onion, 6 parts of garlic, 12 parts of ginger and 5 parts of sugar.

[0043] The chili sauce is prepared by the following method: beat Chaotian pepper into blocks, add salt and mix well, then put it into an altar and seal it, pickle and ferment under natural conditions, so that the salinity is 13 degrees Baume and the acidity is 5.5 (this The acidity here refers to the pH value).

[0044] The red oil is prepared by...

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PUM

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Abstract

The invention discloses sour soup seasoning and a preparation method thereof, wherein the sour soup seasoning is prepared from the following components in parts by weight: 120-130 parts of tomato sauce, 60-70 parts of fermented chili, 15-20 parts of red oil, 7-10 parts of chicken fat, 7-10 parts of litsea cubeba oil, 6-9 parts of edible salt, 6-8 parts of monosodium glutamate, 2-3 parts of Baiweixian and 1-2 parts of Shuangxian chicken essence. The preparation method comprises the following steps: weighing and mixing the components according to the formula, grinding the mixture into a sauce by using a colloid mill machine, and sterilizing and naturally cooling the product. The sour soup seasoning prepared from the specific formula adopted in the scheme is not added with a big amount of food additives, has multiple functions, beautiful color and unique taste, and is loved by the broad masses.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sour soup seasoning and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people have higher and higher requirements for food. While paying attention to the taste of food, they pay more attention to the nutritional collocation of food and the health of the human body. In life now, people make soup more and more times, but seasoning needs to be added to adjust the taste of the soup during the production process. If the seasoning is not well matched, it will seriously affect the taste of the soup and people's appetite. [0003] At present, there are a lot of seasonings on the market that are used to cook together with meat products, but their functions are single. Most of the seasonings have also added a large amount of food additives, which will cause harm to human health after eating. Contents of...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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