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Cold-chain fresh food duck blood and bean-starchy vermicelli soup and preparation method thereof

A production method and fresh food technology, applied in the fields of dairy products, food science, food ingredients, etc., can solve the problems of large water absorption and swelling, poor taste, difficult to guarantee food quality and flavor, etc., and achieve the effect of saving time and good taste.

Pending Publication Date: 2020-05-22
武汉市天翼鲜食食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the strong water absorption of sweet potato starch and large water absorption, cooked sweet potato vermicelli is stored for a period of time, it is easy to absorb the remaining water in the bowl, and the vermicelli expands at the same time, resulting in poor taste
Therefore, most of the duck blood vermicelli soup is ready-to-eat. The duck blood vermicelli soup sold on the market is generally made on-site at the store and eaten immediately. Difficult to guarantee

Method used

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  • Cold-chain fresh food duck blood and bean-starchy vermicelli soup and preparation method thereof
  • Cold-chain fresh food duck blood and bean-starchy vermicelli soup and preparation method thereof
  • Cold-chain fresh food duck blood and bean-starchy vermicelli soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A method for making cold-chain fresh duck blood vermicelli soup, comprising a soup base processing procedure, a glutinous rice flour processing procedure, a side dish processing procedure and a packaging procedure. Fresh products.

[0044] The soup base treatment process includes the following steps:

[0045] A0. Duck rack pretreatment: Thaw the frozen duck rack at 10°C for 12 hours, remove foreign matter and clean it, put the duck rack into water to boil, cook for 5 minutes after the water boils, boil the blood and remove the scum , pick up the duck rack and rinse it;

[0046] A1. Soup cooking: add water to the steam pot and boil it, add the duck frame and shredded ginger obtained in the AO step and cook for 1.5h until the soup is thick and thick, and the soup base is obtained;

[0047] A2. add gelatin: add gelatin in the soup base that step A1 obtains, the mass ratio of gelatin and soup base is 2%, stir until gelatin melts completely;

[0048] A3. Add seasonings: A...

Embodiment 2

[0065] A method for making cold-chain fresh duck blood vermicelli soup, comprising a soup base processing procedure, a glutinous rice flour processing procedure, a side dish processing procedure and a packaging procedure. Fresh products.

[0066] The soup base treatment process includes the following steps:

[0067] A0. Duck rack pretreatment: Thaw the frozen duck rack at 10°C for 12 hours, remove foreign matter and clean it, put the duck rack into water to boil, cook for 5 minutes after the water boils, boil the blood and remove the scum , pick up the duck rack and rinse it;

[0068] A1. Soup cooking: add water to the steam pot and boil it, add the duck frame and shredded ginger obtained in the AO step and cook for 1.5h until the soup is thick and thick, and the soup base is obtained;

[0069] A2. add gelatin: add gelatin in the soup base that step A1 obtains, the mass ratio of gelatin and soup base is 2.3%, stir until gelatin melts completely;

[0070] A3. Add seasonings:...

Embodiment 3

[0087] A method for making cold-chain fresh duck blood vermicelli soup, comprising a soup base processing procedure, a glutinous rice flour processing procedure, a side dish processing procedure and a packaging procedure. Fresh products.

[0088] The soup base treatment process includes the following steps:

[0089] A0. Duck rack pretreatment: Thaw the frozen duck rack at 10°C for 12 hours, remove foreign matter and clean it, put the duck rack into water to boil, cook for 5 minutes after the water boils, boil the blood and remove the scum , pick up the duck rack and rinse it;

[0090] A1. Soup cooking: add water to the steam pot and boil it, add the duck frame and shredded ginger obtained in the AO step and cook for 1.5h until the soup is thick and thick, and the soup base is obtained;

[0091] A2. add gelatin: add gelatin in the soup base that step A1 obtains, the mass ratio of gelatin and soup base is 2.7%, stir until gelatin melts completely;

[0092] A3. Add seasonings:...

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Abstract

The invention discloses a cold-chain fresh food duck blood and bean-starchy vermicelli soup and a preparation method thereof, and relates to the technical fields of food production and processing. Themethod includes the following steps: a soup base processing process, a batata starch processing process, a side dish processing process and a packaging process, and after the processing processes, batata starch, soup base and side dishes are packed in the packaging process to obtain the fresh food product; and the soup base processing process includes the following steps: A1, cooking soup: boiling water, adding duck bone and shredded ginger, and performing cooking until the soup is thick and oily to obtain the soup base; A2, adding gelatin: adding the gelatin into the soup base obtained in the step A1, and performing stirring until the gelatin is completely molten; and A3, adding a seasoning: adding the seasoning into the soup base obtained in the step A2 until the seasoning is completelymolten and uniformly dispersed, performing cooling, and performing packaging to obtain the duck bone soup jelly. The cold-chain fresh food duck blood and bean-starchy vermicelli soup has the technical effects of industrialized production, standardized manufacture and a same flavor and taste as those of a freshly prepared food duck blood and bean-starchy vermicelli soup.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a cold chain fresh duck blood vermicelli soup and a preparation method thereof. Background technique [0002] Duck blood vermicelli soup is a famous food in Nanjing and a famous snack in Jinling. It is an important representative of Jinling cuisine and Jinling snacks, and it is also one of the famous dishes featuring duck. Duck blood vermicelli soup is made from old duck soup, duck blood, duck intestines, duck liver, duck gizzard, etc. and vermicelli, and the vermicelli used is mostly sweet potato flour (sweet rice flour). The main ingredient of sweet potato flour is sweet potato starch, which is gray and slender, and crystal clear. The vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Sweet potato flour has good flavor, it can absorb the taste of various delicio...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L29/281A23L29/30A23L13/20A23C20/02A23L11/45
CPCA23L23/00A23L29/284A23L29/30A23L13/20A23C20/025A23V2002/00A23V2250/5432
Inventor 肖佳妍闫哲峰陈飞
Owner 武汉市天翼鲜食食品有限公司
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