Preparation process of Guangdong style stewing soup

A preparation process and soup stew technology, which is applied in the field of Cantonese-style stew soup preparation technology, can solve the problems that the soup and meat quality are not easy to store and carry, and do not conform to the rhythm of urban white-collar life, so as to improve the nutritional value, improve the taste of the mouth, Applicable to a wide range of people

Inactive Publication Date: 2018-11-30
东莞市誉嘉食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, with the acceleration of the pace of modern urban life, the pressure of people's life is constantly increasing. It often takes several hours to cook the old soup, which obviously does not meet the rhythm of life of busy urban white-collar workers.
In addition, during the stewing process of general stew, part of the nutrients of the ingredients will evaporate with the water, and the soup and meat are not easy to preserve and carry

Method used

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  • Preparation process of Guangdong style stewing soup
  • Preparation process of Guangdong style stewing soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation process of Cantonese stew soup includes the following raw materials: water, main ingredients, and auxiliary materials. The preparation process of Cantonese stew soup includes the following steps:

[0034] S1. Select the main ingredients, pretreat them, and reserve them; the main ingredients are chicken and lean meat, and the lean meat is defatted, muscle-removed, washed and diced (about 15g); the chicken is slaughtered, skinned and fat-free, Chop the pieces after cleaning. Boil the chicken and lean meat for about 10 minutes with flying water.

[0035] S2. Select auxiliary materials, perform pretreatment, and reserve; auxiliary materials are polygonatum odoratum and five-finger peaches, clean the polygonatum and five-finger peaches, and drain the water;

[0036] S3. Quantitatively pack the main materials and auxiliary materials in solid form;

[0037] S4. Add water for quantitative packaging and seal to obtain the packaged soup; the water is the soup water; the ch...

Embodiment 2

[0042] A preparation process of Cantonese stew soup includes the following raw materials: water, main ingredients, and auxiliary materials. The preparation process of Cantonese stew soup includes the following steps:

[0043] S1. Select the main ingredients, pretreat them, and reserve them; the main ingredients are black-bone chicken and hericium erinaceus. The black-bone chicken is slaughtered, peeled and fattened, cleaned and cut into pieces. Boil the black-boiled chicken and hericium edodes for about 10 minutes, and then set aside. .

[0044] S2. Select auxiliary materials, pretreat them, and reserve them; the auxiliary materials are figs and scallops, which are cleaned and reserved;

[0045] S3. Quantitatively pack the main materials and auxiliary materials in solid form;

[0046] S4. Add water for quantitative packaging and seal to obtain the packaged soup; the water is the soup water, which is processed by flying water from the chicken skeleton, and then simmered with water for ...

Embodiment 3

[0052] A preparation process of Cantonese stew soup includes the following raw materials: water, main ingredients, and auxiliary materials. The preparation process of Cantonese stew soup includes the following steps:

[0053] S1. Select the main material, pretreat it, and reserve it for use; the main material is pig lung, which is irrigated and washed, and boiled for about 15 minutes;

[0054] S2. Select auxiliary materials, perform pretreatment, and reserve; auxiliary materials are almonds, clean almonds, and reserve;

[0055] S3. Quantitatively pack the main materials and auxiliary materials in solid form;

[0056] S4. Add water for quantitative packaging and seal to obtain packaged soup; the water is soup water seasoned with ginger, salt, and pepper;

[0057] S5. Stewing and sterilize the packaged soup, the sterilization time is 30 minutes, and the sterilization temperature is 121°C;

[0058] S6. Cool the packaged soup after the sterilization operation, and cool it to 75°C to obtain t...

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Abstract

The invention discloses a preparation process of Guangdong style stewing soup. The process comprises the following raw materials of water, main materials and auxiliary materials. The preparation process of the Guangdong style stewing soup comprises the following steps of S1, selecting main materials; performing pretreatment for use; S2, selecting auxiliary materials; performing pretreatment for use; S3, performing solid material quantitative packaging on the main materials and the auxiliary materials; S4, adding water for quantitative packaging; sealing an opening to obtain the packaging soupmaterial; S5, performing stewing and sterilization operation on packaging soup; S6, cooling the packaging soup subjected to sterilization operation to obtain a Guangdong style stewing soup finished product; S7, performing normal temperature storage observation of the Guangdong style stewing soup; performing inspection packaging. The prepared Guangdong style stewing soup has the advantages that thenutrition ingredients of the food materials cannot be lost along with the moisture evaporation; the raw juice and raw taste of the raw materials are remained in the package; the nutrition values arehigh; the taste is intense; the Guangdong style stewing soup can be easily absorbed by the human body; the mouthfeel is good; the carrying and the eating are convenient; the applicable people groups are wide.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of Cantonese stew. Background technique [0002] The "Internal Classic" says that the south produces heat, heat produces fire, fire produces suffering, and suffering produces heart. The climate in Guangdong is hot and humid all year round, and the body's moisture is relatively easy to lose. If you live here for a long time, it is easy to get hot inside. So the locals take the local materials and use the soup to hydrolyze the heat and damp toxins. The soup evolved from this and became the Guangdong food culture. symbol. “It’s better to eat without vegetables than soup without soup.” For Cantonese, stew soup is the secret recipe for food tonic in Guangdong. Usually pressure cookers, vacuum pots, electronic tiles, steel pots or clay pots are used to combine various vegetables, Fruits, meats or Chinese medicine are boiled for a few hours. It has the effects...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00
CPCA23V2002/00A23L23/00A23V2250/5118
Inventor 刘冬梅郑时艳
Owner 东莞市誉嘉食品科技有限公司
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