Golden soup Chinese sauerkraut flavor seasoning
A technology for flavor seasoning and pickled cabbage in golden soup, which is applied in the field of seasonings and can solve the problems of poor color and luster of seasonings.
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[0055] Further, the preparation method of the Huoxiang extract in the embodiment of the present application includes: mixing the dried Huoxiang with water for 30-40 minutes at 90-100°C, breaking the wall and pressing to obtain the Huoxiang liquid, and mixing the Huoxiang The liquid is mixed with the second meat extract, the second yeast extract, the flavoring agent, and the second starch-like substance under the condition of 90-100°C.
[0056] The present application also provides a preparation method for the flavor seasoning of golden soup sauerkraut, comprising: frying the raw materials with oil, wherein, in parts by weight, the oil is 5-30 parts; the raw materials include 8-25 parts of ginger, 5 parts of garlic, ~15 parts, pickled pepper 8~15 parts, pickled radish 5~15 parts, vinegar 6~18 parts and spices 0.1~2 parts.
[0057] Further, heat the oil to 120-160°C, add ginger and garlic and stir-fry until raw; add pickled peppers and pickled radish and stir-fry for 8-12 minute...
Embodiment 1
[0070] The present embodiment provides a kind of Huoxiang extract, the preparation method of this Huoxiang extract comprises: mixing dry Huoxiang and water according to the weight ratio of 1:8 to obtain a mixture, wherein, the temperature of drying Huoxiang mixed with water is 90°C, the mixing time is 30min. The mixture was pulverized and squeezed, and the solid-liquid separation was carried out after standing for 1 hour to obtain Huoxiang liquid.
[0071] The weight ratio of 1kg deformed starch and 15kg water is mixed to obtain starch slurry.
[0072] Mix 25kg of chicken extract, 2kg of yeast extract, 4kg of salt, 1kg of sucrose, 2kg of monosodium glutamate, the above-mentioned starch slurry and 4kg of Huoxiang liquid, heat at 90°C for 10min, lower the temperature to 70°C and homogenize After 10 minutes, after the homogenization is completed, the temperature of the mixture is lowered to below 40° C. to obtain the Huoxiang extract.
[0073] This embodiment also provides a ki...
Embodiment 2
[0078] This embodiment provides a kind of golden soup pickled cabbage flavor seasoning, the preparation method of this golden soup pickled cabbage flavor seasoning comprises:
[0079] Cut ginger, garlic, pickled peppers, and pickled radish into granules for later use.
[0080] Heat 10kg of vegetable oil to 120°C, add 8kg of ginger and 5kg of garlic and stir-fry until raw, then add 12kg of pickled peppers, 6kg of pickled radish, 3kg of tomato paste and 8kg of pumpkin paste and stir-fry for 10 minutes. Add 20kg of water, 2kg of hydroxypropyl distarch phosphate, 0.1kg of pepper, 5kg of salt, 3kg of sugar, 18kg of vinegar, 4kg of monosodium glutamate, 0.1kg of citric acid, 0.3kg of natural carotene, 0.5kg of yeast extract and meat extract 3kg, heat to 85°C to gelatinize the starch, when the temperature drops to 65°C, add 0.5kg of Agastache rugosa extract, and stir for 15min.
[0081] Pack the material after cooling down to below 45°C.
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