Tom Yam Goong soup seasoning and preparation technology thereof

Abstract

The invention belongs to the field of food and especially relates to Tom Yam Goong soup seasoning and a preparation technology thereof. The Tom Yam Goong soup seasoning comprises the following components in parts by weight of 12-18 parts of shortening, 22-28 parts of cocoa butter replacer, 0.3-0.5 part of glycine, 6-8 parts of monosodium glutamate powder, 5-8 parts of powdered sugar, 0.1-0.2 partof aspartame, 14-16 parts of salt powder, 1.5-1.8 parts of red onion oil, 0.12-0.16 part of lemongrass oil, 0.4-0.8 part of lecithin, 0.11-0.13 part of Chinese prickly ash aromatic oil, 2-5 parts of malic acid, 4-6 parts of chicken powder, 0.4-0.6 part of white peppers, 1-2 parts of ginger powder, 2.5-3 parts of sweet pepper powder, 3.4-3.8 parts of onion powder, 6-8 parts of low-gluten flour, 1.2-1.6 parts of garlic powder and 3.3-3.6 parts of conical red pepper fruit powder. The Tom Yam Goong soup seasoning has the advantages of being convenient to prepare, fresh and delicious in flavor, mellow and high in nutrient value, taste more conforms to common crowds, and the Tom Yam Goong soup seasoning is suitable for massive promotion.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a tom yam soup stock and a preparation process thereof. Background technique [0002] With the acceleration of people's life rhythm, people's dietary tastes are becoming more and more diversified, and their requirements for food taste are getting higher and higher. The hot market status of Thai Tom Yum Kung soup has attracted countless gourmet lovers and catering investors. There are many posts about Tom Yum Kung soup recipes in major food forums on the Internet. There are many existing recipes, but there are generally disadvantages such as inconsistent taste standards, vague production processes, unstable product quality or high production costs. . . Contents of the invention [0003] In order to solve the problem, the object of the present invention is to provide a Tom Yum Kung soup material with more delicious taste, simple preparation and high nutritional value and a prepa...

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, people's dietary tastes are becoming more and more diversified, and their requirements for food taste are getting higher and higher. The hot market status of Thai Tom Yum Kung soup has attracted countless gourmet lovers and catering investors. There are many posts about Tom Yum Kung soup recipes in major food forums on the Internet. There are many existing recipes, but there are generally disadvantages such as inconsistent taste standards, vague production processes, unstable product quality or high production costs.