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Preparation method of delicious soup

A production method and soup technology, which are applied in the field of umami soup production, can solve the problems of insufficient fresh aroma and single taste, and achieve the effects of long storage time and strong fresh aroma.

Inactive Publication Date: 2020-01-10
上海衙宴餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] When we make our own dishes, we often need to add some condiments for seasoning. The existing condiments are usually relatively single in taste and lack of freshness

Method used

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Examples

Experimental program
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Embodiment Construction

[0018] Specific embodiments of the present invention are described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments.

[0019] Unless expressly stated otherwise, throughout the specification and claims, the term "comprise" or variations thereof such as "includes" or "includes" and the like will be understood to include the stated elements or constituents, and not Other elements or other components are not excluded.

[0020] A kind of preparation method of umami soup, is characterized in that: comprise the following steps:

[0021] 1) Raw material pretreatment: take out the old chicken and chicken from the cold storage and place them in the thawing and cleaning tank, add water to thaw, thaw for 5-6 hours in spring and autumn, 3-4 hours in summer, and 7-8 hours in winter Hours, wash the thawed raw materials separately and put them on the workbench to remove fur, leftovers and other sundries...

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PUM

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Abstract

The invention discloses a preparation method of delicious soup. The preparation method comprises the following steps: pretreatment of raw materials, blanching, blanching, burdening, boiling, cooling,packaging and quick-freezing. When the soup is prepared, the old chicken and the chicken are used as main raw materials, and other seasonings are used as auxiliary materials, so that the soup is lessin additive and healthy to eat; during preparation, the fishy smell of the raw materials can be removed through blanching treatment, then the raw materials are boiled for 8-10 hours to be completely fused with other seasonings, and the fresh and fragrant taste is stronger; after preparation, the product is frozen and stored, so that the storage time is longer.

Description

Technical field: [0001] The invention relates to the technical field of condiment processing, in particular to a method for preparing umami soup. Background technique: [0002] When we make dishes ourselves, we often need to add some condiments for seasoning. The existing condiments are usually single in taste and lack of freshness. [0003] The information disclosed in this Background section is only for enhancing the understanding of the general background of the present invention and should not be taken as an acknowledgment or any form of suggestion that the information constitutes the prior art that is already known to those skilled in the art. Invention content: [0004] The purpose of the present invention is to provide a method for making umami soup, thereby overcoming the above-mentioned defects in the prior art. [0005] To achieve the above object, the present invention provides a method for making umami soup, which is characterized in that: comprising the follo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L13/50A23L3/36
CPCA23L27/00A23L27/10A23L13/50A23L3/36A23V2002/00
Inventor 李复生
Owner 上海衙宴餐饮管理有限公司
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