Fungus soup seasoning and preparation thereof
A seasoning and mushroom soup technology, which is applied in the field of mushroom soup seasoning and its preparation, can solve the problems of products without matching soup base, inconvenient preparation of mushroom soup, unstable effect, etc., to achieve rich nutrition, beneficial to human health, The effect of improving living standards
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Embodiment 1
[0023] 1) Preparation of concentrated chicken bone broth:
[0024] a. In terms of parts by weight, first put 300kg of water into the extraction tank and heat it to above 80°C;
[0025] b. 100kg of chicken frame bones that meet food hygiene requirements, 2kg of salt, and 1.5kg of edible Chinese herbal spices (star anise and cassia bark are mixed by weight 1: 1, wrapped in roving) are added to the extraction tank;
[0026] c. Open to boil, boil on high heat (bumping) for 60 minutes, change to low heat and boil (slightly boil) for 180 minutes;
[0027] d. Cover the extraction tank, heat up to 120°C (pressure less than 3atm), and keep warm at 120°C for 4 hours;
[0028] e. Discharging, separating soup, oil, bone and meat residue;
[0029] f. Send the bone broth to vacuum concentration below 85°C to make its solid content ≥ 20%;
[0030] 2) Heat 100kg of concentrated bone broth to 60°C, add 18kg of salt, 6kg of monosodium glutamate, 4kg of vegetable oil, and 4kg of animal oil an...
Embodiment 2
[0034] 1) Preparation of concentrated pork bone soup:
[0035] a. In terms of parts by weight, first put 300kg of water into the extraction tank and heat it to above 80°C;
[0036] b. 100kg of pig frame bones meeting food hygiene requirements, 2kg of salt, and 1.5kg of edible Chinese herbal spices (star anise and cassia bark are mixed by weight 1: 1, wrapped in roving) are added in the extraction tank;
[0037] c. Open to boil, boil on high heat (bumping) for 20 minutes, then change to low heat and boil (slightly boil) for 90 minutes;
[0038] d. Cover the extraction tank, heat up to 110°C (pressure less than 3atm), and keep warm at 110°C for 2 hours;
[0039] e. Discharging, separating soup, oil, bone and meat residue;
[0040] f. Send the bone broth to vacuum concentration below 85°C to make its solid content ≥ 20%;
[0041] 2) Heat 100kg of concentrated bone broth to 54°C, add 14kg of salt, 6kg of monosodium glutamate, 3kg of vegetable oil, and 3kg of animal oil and stir...
Embodiment 3
[0045] 1) Preparation of concentrated beef bone broth:
[0046] a. In terms of parts by weight, first put 200kg of water into the extraction tank and heat it to above 80°C;
[0047] b. Add 100kg of beef frame bones that meet food hygiene requirements, 1kg of salt, and 1kg of edible Chinese herbal medicine spices (star anise and cassia bark are mixed by weight 1:1, wrapped in roving) into the extraction tank;
[0048] c. Open to boil, boil on high heat (bumping) for 30 minutes, change to low heat and boil (slightly boil) for 120 minutes;
[0049] d. Cover the extraction tank, heat up to 110°C (pressure less than 3atm), and keep warm at 110°C for 4 hours;
[0050] e. Discharging, separating soup, oil, bone and meat residue;
[0051] f. The bone broth is vacuum concentrated at 80°C to make its solid content ≥ 20%;
[0052] 2) Heat 100kg of concentrated bone broth to 50°C, add 16kg of salt, 9kg of monosodium glutamate, 4kg of vegetable oil, and 4kg of animal oil and stir to dis...
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