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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
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  • 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 some beef soups still have a little meaty smell of the beef itself. Taste affects the taste. In order to cover these bad tastes, some beef soup needs to add too much seasoning to enhance the umami taste

Method used

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  • Instant portable ferment beef soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The instant portable enzyme beef soup comprises the following components by weight:

[0036] 15 parts of beef, 210 parts of beef bone broth, 12 parts of carrot, 2.5 parts of ginger juice, 1.2 parts of edible salt, 1.2 parts of chicken stock, 1.2 parts of pepper and 1 part of enzyme solution;

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

[0038] 45 parts of beef bone, 1 part of chives, 1.5 parts of ginger, 1 part of pepper, 0.5 parts of aniseed, 1 part of cinnamon, 1 part of bay leaves, 0.3 parts 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 watermelons, 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 in parts by weight: 15 parts of Bifidobacterium adolescentis, 10 parts of Lactobacillus bulgari...

Embodiment 2

[0049] The instant portable enzyme beef soup comprises the following components by weight:

[0050] 25 parts of beef, 220 parts of beef bone broth, 18 parts of carrot, 3.5 parts of ginger juice, 2 parts of edible salt, 2 parts of chicken bouillon, 2 parts of pepper and 2 parts of enzyme water solution;

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

[0052] 55 parts of beef bone, 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 fragrant 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 tomato, 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 by weight: 25 parts of Bifidobacterium adolescentis, 20 parts of Lactobacillu...

Embodiment 3

[0063] The instant portable enzyme beef soup comprises the following components by weight:

[0064] 20 parts of beef, 218 parts of beef bone broth, 15 parts of carrot, 3 parts of ginger juice, 1.5 parts of edible salt, 1.5 parts of chicken stock, 1.5 parts of pepper and 1.5 parts of enzyme solution;

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

[0066] 50 parts of beef bone, 1.5 parts of chives, 2 parts of ginger, 1.5 parts of pepper, 1 part of aniseed, 1.5 parts of cinnamon, 1.5 parts of fragrant leaves, 1.5 parts of nutmeg, 3 parts of enzyme aqueous 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 by weight: 20 parts of Bifidobacterium adolescentis, 15 parts of Lactobacillus bulgaricus, ...

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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

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Application Information

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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
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