Instant yam spicy soup based on drying by infrared spray bed and preparation method thereof

Abstract

Provided is instant yam spicy soup based on drying by an infrared spray bed. In the instant yam spicy soup, the weight ratio of a powder bag to a sauce bag is (8-28): (2-8). The powder bag is formed by mixing main ingredients, auxiliaries and additives, wherein the auxiliaries are added in an amount of 15% to 25% of the main ingredients. The main ingredients are made of, by weight parts, 10-30 parts of sauce beef, 15-30 parts of yam powder, 10-20 parts of wheat flour, 5-15 parts of potato starch, 12-20 parts of sweet potato vermicelli, 15-25 parts of kelp, 10-20 parts of agaric, 10-20 parts ofbean curd shin and 10-20 parts of chopped peanut. The yam powder is dried by an infrared spray bed in an appropriate ratio, which better preserves nutrient ingredients of the yam. On the one hand, the yam makes up for the defect of a single nutrient ingredient of conventional spicy soup and improves nutrition of the spicy soup; on the other hand, in the process of drying by the infrared spray bed, the yam powder and the starch main ingredients are heated, the puffing processing enables the product to have a good solubility, no cooking is required when the product is eaten, the product can beeaten only by the brewing with boiled water, and the instant yam spicy soup is nutritious and convenient.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant yam peppery soup based on infrared spouted bed drying and a preparation method thereof. Background technique [0002] Hu spicy soup is a traditional snack in Henan and other regions. It is made from a variety of Chinese medicinal materials, adding kelp shreds, tofu skin, vermicelli, ground peanuts, beef cubes and other main ingredients, as well as pepper, ginger powder, and thirteen spices. , Edible salt, monosodium glutamate, starch and other auxiliary materials are cooked. As a traditional delicacy, it is characterized by strong flavor, spicy and delicious, nutritious and appetizing. Spicy spices such as pepper, ginger, star anise, and cinnamon used in spicy soup can not only make the soup fragrant, but also have the effect of soothing the liver and refreshing the spleen, and benefiting the circulation of qi. Its hot and sour taste is also helpful for digest...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention provides a kind of instant yam Hu spicy soup based on infrared spouted bed drying and its preparation method, the yam powder is processed by infrared spouted bed drying in an appropriate proportion, and the yam powder is better retained. It not only makes up for the relatively single defect of traditional Hu spicy soup in terms of nutrition, but also a series of processing technology endows the product with good solubility. It does not need to be cooked when eating, and it can be eaten only by boiling water, which is nutritious. convenient

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