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Seafood mushroom instant soup powder and preparation method thereof

A technology for a convenient soup stock and a preparation method, which is applied in the directions of food ingredients as taste modifiers, functions of food ingredients, food drying, etc., can solve the problems of inability to provide healthy and delicious, no umami, unhealthy, etc., and achieve the effect of rehydration Excellent, visually comfortable, not easy to absorb moisture

Inactive Publication Date: 2019-08-16
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the convenience foods on the market are uneven, with a wide variety, and most of them have added various chemical food additives, resulting in a taste that is not mellow enough, tasteless and unhealthy. It is convenient and cannot provide healthy and delicious food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Raw material pretreatment: cut fresh seafood mushrooms into strips with a width of 0.3cm and a length of 2cm; cut spinach into rectangles with a width of 0.8cm and a length of 1.8cm; diced tomatoes with a cross-sectional area of ​​0.25cm 2 ;

[0023] (2) Dry frying: Put the strip-shaped seafood mushrooms, rectangular spinach and diced tomatoes in a hot pot, add an appropriate amount of cooking oil, and stir-fry continuously until they are fragrant and cooked;

[0024] (3) Cooking: Add 20g of dried seafood mushroom, 5g of spinach, 5g of tomato and 0.5g of dried shrimp into 20.25g of water and cook for 1min. During the cooking process, add 10g of beaten eggs and 0.5g of natural additives Seasoning (which consists of edible salt, edible corn starch, white sugar, chicken powder, fish powder, mushroom powder, shallot, garlic, white pepper, sesame oil);

[0025] (4) Packing: Pack the boiled soup into (6cm×5cm×7cm) molds with a height of 1.5cm;

[0026] (5) Cooling: natu...

Embodiment 2

[0031] (1) Pretreatment of raw materials: Cut fresh seafood mushrooms into strips with a width of 0.4cm and a length of 1.5cm; cut cabbage into rectangles with a width of 1cm and a length of 2cm; diced yams with a cross-sectional area of ​​0.3cm 2 ;

[0032] (2) Dry frying: Put the strip-shaped seafood mushrooms, rectangular spinach and diced tomatoes in a hot pot, add an appropriate amount of cooking oil, and stir-fry continuously until they are fragrant and cooked;

[0033] (3) Cooking: Add 30g of dried seafood mushrooms, 6g of cabbage, 6g of yam and 1g of dried shrimp into 87g of water and cook for 1min. During the cooking process, add 15g of beaten eggs and 1g of natural seasoning without adding (Its composition is edible salt, edible cornstarch, chicken powder, fish meat powder, mushroom powder, shallot, garlic, white pepper powder, sesame oil);

[0034] (4) Packing: Pack the boiled soup into (6cm×5cm×7cm) molds with a height of 1.5cm;

[0035] (5) Cooling: natural cool...

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PUM

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Abstract

The invention discloses a seafood mushroom instant soup powder and a preparation method thereof, the instant soup powder is prepared from a seafood mushroom, a non-leaf vegetable, a leaf vegetable, shrimp and the like as the main materials to make the nutrient soup material. The soup material combines the characteristics of the seafood mushroom, uses the natural non-addictive seasoning material, and adopts vacuum freeze-drying as a technical core. The preservation of the savory taste of the raw materials is kept, the product has a mellow taste, high nutritional value, and has an auxiliary blood sugar lowering function. The instant soup powder can be eaten after making with boiling water for 1 to 3 minutes, which is an excellent choice for modern living.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seafood mushroom instant soup and a preparation method thereof, which is fast, efficient, healthy, nutritious and delicious, and assists in lowering blood sugar, and aims to provide convenience for modern life. Background technique [0002] Under the modern fast-paced high-pressure life mode, most of the time we can’t cook and cook by ourselves, and we don’t want to spend time on it. Therefore, in the past few years, the food delivery industry has developed rapidly, and the speed is amazing. marvel. However, many disadvantages have also been exposed. More and more news reports point out that many people are in an unhealthy state due to long-term consumption of a large amount of high-salt, high-fat, and high-calorie takeaway food, and some people even suddenly The condition was sent to the hospital, and it was diagnosed that eating unhealthy takeaway food fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L5/00A23L33/00A23L27/00A23L27/10A23L27/40
CPCA23L23/10A23L5/00A23L33/00A23L27/00A23L27/40A23L27/10A23L27/105A23V2002/00A23V2300/10A23V2200/16A23V2200/328
Inventor 刘斌童爱均王静陈朝阳陈智超赵立娜
Owner FUJIAN AGRI & FORESTRY UNIV
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