Ready-to-eat convenient soybean sauce soup and making method thereof

A soybean paste, a convenient technology, applied in the field of food processing, can solve the problem of single type, achieve high added value, novel taste, and prevent vascular sclerosis

Inactive Publication Date: 2018-05-08
HAOXIANGNI HEALTH FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are existing convenience foods on the market, such as instant noodles, instant vermicelli, instant rice, instant porridge, etc., but the types are still relatively

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of ready-to-eat soybean paste soup, the batching of described soybean paste soup comprises: soybean paste, maltodextrin, lettuce, oyster mushroom, enoki mushroom, coriander and tomato, and the parts by weight of each raw material required for preparing soybean paste soup are respectively : 3 parts of soybean paste, 0.5 part of maltodextrin, 0.3 part of lettuce, 0.2 part of oyster mushroom, 0.2 part of enoki mushroom, 0.2 part of coriander and 0.3 part of tomato.

[0035] The preparation method of the instant soybean paste soup of the present embodiment is as follows:

[0036] Step 1. Dilute the soybean paste according to the ratio of soybean paste and water of 3:1, and set aside;

[0037] Step 2. Weigh 0.5 parts of maltodextrin, dissolve it with an appropriate amount of water, and set aside;

[0038] Step 3: Picking, washing, and cutting the lettuce, using 0.2% sodium bicarbonate to protect the color, and set aside;

[0039] Step 4: Pick, wash, cut, cook the oy...

Embodiment 2

[0052] A kind of ready-to-eat soybean paste soup, the ingredients of the soybean paste soup include: soybean paste, maltodextrin, lettuce, mushroom, enoki mushroom, coriander and tomato, and the parts by weight of each raw material required for preparing the soybean paste soup are respectively It is: 3 parts of soybean paste, 0.25 part of maltodextrin, 0.3 part of lettuce, 0.2 part of shiitake mushroom, 0.2 part of enoki mushroom, 0.2 part of coriander and 0.3 part of tomato.

[0053] The preparation method of the instant soybean paste soup of the present embodiment is as follows:

[0054] Step 1. Dilute the soybean paste according to the ratio of soybean paste and water of 3:1, and set aside;

[0055] Step 2. Weigh 0.25 parts of maltodextrin, dissolve it with an appropriate amount of water, and set aside;

[0056] Step 3. Pick, wash and cut the lettuce, and use 0.2% sodium bicarbonate to protect the color, and set aside;

[0057] Step 4: Picking, washing, cutting, cooking a...

Embodiment 3

[0070] A vacuum freeze-dried instant soybean paste soup, the ingredients of the soybean paste soup include: soybean paste, maltodextrin, lettuce, oyster mushroom, enoki mushroom, shiitake mushroom, coriander and tomato, and the ingredients required for preparing the soybean paste soup The parts by weight are: 3 parts of soybean paste, 0.3 part of maltodextrin, 0.3 part of lettuce, 0.2 part of oyster mushroom, 0.2 part of enoki mushroom, 0.2 part of shiitake mushroom, 0.2 part of coriander and 0.3 part of tomato.

[0071] The preparation method of the instant soybean paste soup of the present embodiment is as follows:

[0072] Step 1. Dilute the soybean paste according to the ratio of soybean paste and water of 3:1, and set aside;

[0073] Step 2. Weigh 0.3 parts of maltodextrin, dissolve it with an appropriate amount of water, and set aside;

[0074] Step 3: Picking, washing, and cutting the lettuce, using 0.2% sodium bicarbonate to protect the color, and set aside;

[0075]...

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PUM

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Abstract

The invention discloses ready-to-eat convenient soybean sauce soup and a making method thereof. The ready-to-eat convenient soybean sauce soup is made from the following raw materials in parts by weight: 3 parts of a soybean sauce, 1 part of water, 0.25-0.5 part of maltodextrin, 0.3 part of green vegetables, 0.2-0.6 part of mushrooms, 0.3 part of tomatoes and 0.2 part of caraway. The making methodof the ready-to-eat convenient soybean sauce soup comprises the following steps of placing the diluted soybean sauce in a pot, performing boiling over for 5 minutes, adding the dissolved maltodextrin, then performing boiling over for 2 minutes, and performing airing for cooling; adding the auxiliary materials, and performing quick-freezing at minus 35 DEG C for 4h; and performing vacuum freeze drying on quick-frozen samples, and performing ozone sterilization. Based on a conventional health-preservation theory, the ready-to-eat convenient soybean sauce soup overcomes defects of an eating method of a conventional soybean sauce, the retention rate of the flavor and the nutrient value of the soybean sauce soup made by a vacuum freeze drying technique is high, and the ready-to-eat convenientsoybean sauce soup conforms to the development trend of contemporary foods for convenience, green, health and nutrition.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an instant instant soybean paste soup and a preparation method thereof. Background technique [0002] my country has a long history of sauce making technology, and sauce products have always been loved by people, and have entered the dining table of thousands of households. Among them, soybean paste is very popular because the soybean sauce is rich in aroma after cooking and fermented, and soybeans have "bean species Known as the king of meat, it is called "vegetable meat" and "green dairy cow" by people, and it is rich in nutrition. Soybeans contain a fatty substance of linoleic acid, which can promote the neurodevelopment of children's nerves. Linoleic acid also has the effect of lowering blood cholesterol, so it is a good food for preventing high blood pressure, coronary heart disease, and arteriosclerosis. In addition, soybeans are also rich in B vitamins and inorga...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L11/00A23L19/00A23L31/00A23L29/30A23L33/00A23L11/50
CPCA23L19/00A23L23/00A23L29/35A23L31/00A23L33/00A23V2002/00A23L11/50A23V2250/5114A23V2200/326A23V2200/3262A23V2200/30A23V2200/20
Inventor 石训石勇张卫卫王晓培
Owner HAOXIANGNI HEALTH FOOD CO LTD
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