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Making method of ready-to-eat soup with pepper

A technology of paste soup and frying, which is applied in the field of preparation of instant spicy paste soup, and can solve problems such as application limitations and the like

Inactive Publication Date: 2018-04-20
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional spicy paste soup is eaten after being heated and boiled for a period of time, so its application is limited

Method used

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  • Making method of ready-to-eat soup with pepper
  • Making method of ready-to-eat soup with pepper
  • Making method of ready-to-eat soup with pepper

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0025] A preparation method for instant spicy soup, comprising the following processing steps:

[0026] (1) Kelp roasting: select high-quality kelp, remove surface impurities, clean it, chop the kelp after cleaning, place it evenly on a baking tray, put it in an electric oven, and bake it at 90°C for 60 minutes on the upper and lower heat. Make kelp dehydrate, mature, after cooling, set aside;

[0027] (2) Deployment: Take by weighing 50g of flour, 5g of ripe kelp, 3g of seaweed, 3g of salt, 1g of pepper, and 2g of chili powder according to the recipe, and mix evenly;

[0028] (3) Stir-frying: dry-fry the mixture in step (2) in an induction cooker at 100°C for 50 minutes to mature. Stir-fry continuously during the frying process to avoid scorching. Stir-fry until the flour is light yellow and seasoning When the fragrance overflows, it is ready to use after cooling;

[0029] (4) Mixing: adding salt, monosodium glutamate and an appropriate amount of compound stabilizer to the ...

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PUM

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Abstract

The invention discloses a making method of ready-to-eat soup with pepper. Based on the formula of conventional soup with pepper, flour is used as a raw material, kelp, laver and a composite stabilizerare added, and the ready-to-eat soup with pepper is processed and made. The influence of the addition quantity of three kinds of stabilizing agents including xanthan gum, carrageenin and konjaku flour on the brewing stability of the soup with pepper is researched, based on single-factor experiment, the optimal compounding ratio of the stabilizing agents is researched through three-factor three-level orthogonal experiment, and the optimal technological condition is determined; and the soup with pepper, which is made under the optimal technological condition, is uniform in soup color, viscous in soup liquor and good in stability and mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of instant spicy paste soup. Background technique [0002] Instant food, also called fast food or convenience food, refers to food that replaces traditional kitchen operations with food processing and management. This type of food can greatly shorten kitchen preparation time and save energy. Ready-to-eat foods generally use rice, noodles, miscellaneous grains, etc. as raw materials for processing. They can be eaten without complicated processing, and are easy to store and can be carried around. With the rapid development of today's society, the pace of people's life is also accelerating. In order to reduce the burden of life, people very much hope to reduce the pressure of life, so convenience food comes out in due course. [0003] Hu spicy soup, first appeared in Henan Province, also known as spicy paste soup. Hu spicy soup is a famous traditional...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L29/269A23L29/256A23L29/244A23L5/10
CPCA23L5/10A23L23/10A23L29/244A23L29/256A23L29/269A23V2002/00A23V2250/5086A23V2250/5036A23V2250/5066
Inventor 徐静梁竞平
Owner BENGBU COLLEGE
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