Instant portable ferment beef soup and preparation method thereof

A technology of beef soup and enzyme, which is applied in the direction of food science, etc., can solve problems such as bad taste, affecting the taste, and limited nutrients in beef soup, and achieve the effect of comprehensive nutrition, improving nutrition and taste, and improving nutritional value

Inactive Publication Date: 2020-02-18
黑龙江惊哲森林食品集团有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] No matter which region the beef soup is, it is made from beef or beef bones. It is obtained through different cooking methods. The nutrients that can be dissolved in the beef soup are limited, and

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Instant portable ferment beef soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] Instant portable enzyme beef soup, including the following components by weight:

[0036] 15 portions of beef, 210 portions of beef bone soup, 12 portions of carrots, 2.5 portions of ginger juice, 1.2 portions of edible salt, 1.2 portions of chicken essence, 1.2 portions of pepper, and 1 portion of enzyme solution;

[0037] The beef bone soup is prepared from the following raw materials by weight:

[0038] 45 parts of beef bones, 1 part of chives, 1.5 parts of ginger, 1 part of Chinese pepper, 0.5 parts of aniseed, 1 part of cinnamon, 1 part of bay leaf, 0.3 part of nutmeg, 2 parts of enzyme solution and 480 parts of water;

[0039] The enzyme aqueous solution is prepared from the following raw materials in parts by weight: 0.5 parts of tomatoes, 0.5 parts of watermelon, 0.5 parts of honey, 3.5 parts of brown sugar, 0.5 parts of probiotics and 45 parts of water;

[0040] The probiotics include 15 parts by weight of Bifidobacterium adolescentis, 10 parts of Lacto...

Example Embodiment

[0048] Example 2

[0049] Instant portable enzyme beef soup, including the following components by weight:

[0050] 25 portions of beef, 220 portions of beef bone soup, 18 portions of carrots, 3.5 portions of ginger juice, 2 portions of edible salt, 2 portions of chicken essence, 2 portions of pepper, and 2 portions of enzyme solution;

[0051] The beef bone soup is prepared from the following raw materials by weight:

[0052] 55 parts of beef bones, 2 parts of chives, 2.5 parts of ginger, 2 parts of Chinese pepper, 1.5 parts of aniseed, 2 parts of cinnamon, 2 parts of bay leaves, 0.6 parts of nutmeg, 4 parts of enzyme solution and 520 parts of water;

[0053] The enzyme aqueous solution is prepared from the following raw materials in parts by weight: 1.5 parts of tomatoes, 1.5 parts of watermelon, 1.5 parts of honey, 4.5 parts of brown sugar, 1.5 parts of probiotics and 55 parts of water;

[0054] The probiotics include 25 parts by weight of Bifidobacterium adolescentis, 20 parts of Lac...

Example Embodiment

[0062] Example 3

[0063] Instant portable enzyme beef soup, including the following components by weight:

[0064] 20 portions of beef, 218 portions of beef bone soup, 15 portions of carrots, 3 portions of ginger juice, 1.5 portions of edible salt, 1.5 portions of chicken essence, 1.5 portions of pepper, and 1.5 portions of enzyme solution;

[0065] The beef bone soup is prepared from the following raw materials by weight:

[0066] 50 parts of beef bones, 1.5 parts of chives, 2 parts of ginger, 1.5 parts of Chinese pepper, 1 part of aniseed, 1.5 parts of cinnamon, 1.5 parts of bay leaf, 1.5 parts of nutmeg, 3 parts of enzyme solution and 500 parts of water;

[0067] The enzyme aqueous solution is prepared from the following raw materials in parts by weight: 1 part of tomato, 1 part of watermelon, 1 part of honey, 4 parts of brown sugar, 1 part of probiotics and 50 parts of water;

[0068] The probiotics include 20 parts by weight of Bifidobacterium adolescentis, 15 parts of Lactobacillu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides instant portable ferment beef soup. According to the beef soup, beef and beef bone soup are taken as main components. After the beef is blended with ginger juice and an enzyme aqueous solution, fishy smell of raw meat can be removed, and mouthfeel of the beef is improved; meanwhile, active substances in the enzyme aqueous solution can dissociate proteins, vitamins, mineralsand nutrient substances in the beef, so that nutrient substances in the beef can be fully dissolved in the soup, and mouthfeel of the beef soup is improved while nutrient substances in the beef soup are increased; and in addition, a slightly acidic environment provided by enzymes can keep the nutrient substances in the beef soup to the maximum extent. According to the invention, the beef bone soupand carrots for increasing nutrition are added on the basis of the beef; on one hand, the beef bone soup provides more comprehensive nutrition, and on the other hand, the beef bone soup brings rich mouthfeel; and the carrot removes greasy feeling of grease in the beef, improves mouthfeel of the beef soup, increases mineral matters, and improves the nutritional value of the beef soup.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an instant portable enzyme beef soup and a preparation method thereof. Background technique [0002] Beef soup is a traditional delicacy of the Han nationality. The main ingredients are beef bones and beef. There are various ways to scald beef soup, and the taste of beef soup in different regions is different. Beef soup can not only clean the stomach and achieve the effect of weight loss, but also contains a variety of nutrients, which can improve the body's immunity. Huainan Beef Soup is made of dozens of nourishing medicinal materials and stewed ingredients according to a certain proportion and processed by traditional techniques. Dried shredded rice is a well-known snack in Jiangyuwan area. Luoyang beef soup mainly uses beef bones as raw materials. After breaking open the beef bones, put them into a large pot, add water and spices, and boil the soup overnight with a slow fir...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L23/00A23L33/00A23L13/70A23L13/20A23L13/40A23L5/20A23L19/10
CPCA23L5/25A23L5/27A23L13/20A23L13/428A23L13/72A23L13/74A23L19/10A23L23/00A23L33/00
Inventor 宁成国
Owner 黑龙江惊哲森林食品集团有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap