Pickled radish and duck soup seasoning and preparation method thereof

The technology of sour radish and old duck soup and seasoning is applied in the field of food processing, which can solve the problems of complicated production and long preparation time, and achieve the effects of good taste, bright red color and bright yellow oil color.

Inactive Publication Date: 2018-02-13
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, when people make sour radish and duck soup at home, there are problems such as processing of ingredients, especially sour radish, long preparation time, and complicated production

Method used

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  • Pickled radish and duck soup seasoning and preparation method thereof
  • Pickled radish and duck soup seasoning and preparation method thereof
  • Pickled radish and duck soup seasoning and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0048] The preparation method of seasoning bag is as follows:

[0049] Add first-grade rapeseed oil to the TFSP-50 automatic frying pan. When the refining oil is bright, the temperature is 135±5°C during this process. Add pickled ginger and pickled peppers and stir fry evenly. After frying, the temperature is 95°C ±5°C, the time is 6 minutes, until the soaked ginger is scattered, the aroma is strong, and the oil layer is clear, add water, natural food flavor, yeast extract, 5'-taste nucleotide disodium, citric acid, ethyl maltol , D-Sodium Erythorbate, Capsicum Red and Potassium Sorbate Stir-fry until a large amount of water vapor is generated. During this process, the temperature is about 95±5°C and the time is 2-3min. Add monosodium glutamate and edible salt and stir-fry evenly. This process During this process, the temperature is 65±5°C, and the time is 2 minutes; then add white sugar, stir fry evenly, without agglomeration, during this process, the temperature is 65±5°C, a...

Embodiment 1

[0065]Add 18 parts by weight of first-grade rapeseed oil to the TFSP-50 automatic frying pan. When the oil is refined and the temperature is about 135°C, add 18.5 parts by weight of pickled ginger and 7.5 parts by weight of pickled pepper and stir fry evenly , during this process, the temperature is about 95°C, and the time is about 6 minutes. When the pickled ginger is scattered, the aroma is strong, and the oil layer is clear, add 7 parts by weight of water, 4.0 parts by weight of natural food flavor, 3.0 parts by weight of yeast extract, 1.2 parts by weight Parts by weight of 5'-flavored nucleotide disodium, 0.3 parts by weight of citric acid, 0.1 parts by weight of ethyl maltol, 0.06 parts by weight of D-sodium erythorbate, 0.03 parts by weight of capsanthin and 0.01 parts by weight of potassium sorbate Stir-fry until a large amount of water vapor is generated. During this process, the temperature is about 95°C and the time is about 3 minutes. Add 20 parts by weight of mono...

Embodiment 2

[0067] Add 16 parts by weight of first-grade rapeseed oil to the TFSP-50 automatic frying pan. When the oil is refined and the temperature is about 135°C, add 17.5 parts by weight of pickled ginger and 8.5 parts by weight of pickled pepper and stir fry evenly , during this process, the temperature is about 95°C, and the time is about 6 minutes. When the pickled ginger is scattered, the aroma is strong, and the oil layer is clear, add 6 parts by weight of water, 3.5 parts by weight of natural food flavor, 2.5 parts by weight of yeast extract, 1.2 parts by weight Parts by weight of 5'-flavored nucleotide disodium, 0.2 parts by weight of citric acid, 0.1 parts by weight of ethyl maltol, 0.06 parts by weight of D-sodium erythorbate, 0.03 parts by weight of capsanthin and 0.015 parts by weight of potassium sorbate Stir-fry until a large amount of water vapor is generated. During this process, the temperature is about 95°C and the time is about 3 minutes. Add 18 parts by weight of mo...

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PUM

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Abstract

The invention discloses pickled radish and duck soup seasoning, which comprises a seasoning bag and a radish bag, wherein the seasoning bag is prepared from the following components: monosodium glutamate (crystal), pickled ginger (sauce), rapeseed oil (first grade, leached), edible salt (without iodine), white granulated sugar (common), pickled pepper (sauce), water, natural edible essence, yeastextract, disodium 5'-ribonucleotide, citric acid, ethyl maltol, D-sodium erythorbate, capsanthin and potassium sorbate; the radish bag is prepared from the following components: pickled radish dices,pickled pepper sections, white granulated sugar, pickled ginger slices, lactic acid, D-sodium ascorbate and potassium sorbate. The invention also provides a preparation method of the pickled radish and duck soup seasoning. According to the pickled radish and duck soup seasoning disclosed by the invention, the squeezed first-grade rapeseed oil is carefully selected, pure natural edible essence is adopted, and the dosage of preservative is extremely low. By using the seasoning disclosed by the invention, the obtained pickled radish and duck soup is delicious with refreshing sourness and clear and bright color.

Description

technical field [0001] The invention relates to a food seasoning and a preparation method thereof, in particular to a sour radish and duck soup seasoning and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of people's living standards, people's requirements for food are becoming more and more stringent. [0003] Sour radish and duck soup is a famous traditional dish, which is a classic stew in Chongqing cuisine. The main ingredients are duck and sour radish, and the main cooking technique is stewing. The finished product is delicious, the soup is clear and bright, and it can also remove autumn dryness. [0004] However, when people make sour radish and duck soup at home, there are problems such as processing of ingredients, especially sour radish, long preparation time and complicated production. Contents of the invention [0005] One of the objects of the present invention is to provi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L23/00A23L19/20
CPCA23L19/20A23L23/00A23L27/00
Inventor 邓文李栋钢王传明
Owner 四川天味食品集团股份有限公司
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