Lactic acid bacteria flavored soup base and preparation method thereof

Abstract

The invention discloses a lactic acid bacteria flavored soup base. The lactic acid bacteria flavored soup base consists of the following raw materials in parts by weight of 5-8 parts of old ginger, 1-3 parts of onions, 90-100 parts of pork rinds, 110-130 parts of pickled radishes, 8-12 parts of lard oil, 4-6 parts of red oil, 8-12 parts of flour, 180-230 parts of running water, 2-5 parts of shelled shrimps, 2-3 parts of concha meretricis seu cyclinae or deep sea fish, 1-2 parts of zanthoxylum schinifolium, 1-2 parts of white granulated sugar, 12-16 parts of pork bone juice, 2-5 parts of monosodium glutamate, 3-6 parts of chicken powder, 6-9 parts of edible salt, 2-4 parts of Baijiu, and 1-2 parts of lactic acid bacteria powder. The invention further discloses a preparation method of the lactic acid bacteria flavored soup base.

Description

technical field [0001] The invention belongs to the field of edible soup preparation, and in particular relates to a lactic acid bacteria-flavored soup and a preparation method thereof. Background technique [0002] Soup stock is the bottom material used to boil various foods, and its types and formulas are various. At present, most of the soups on the market are spicy, numb or spicy, and the taste is relatively strong. Although the above-mentioned flavors can satisfy the taste buds of most consumers, they are obviously not suitable for special groups such as people with light diets, health-preserving people or patients who cannot or are unwilling to eat the above-mentioned flavors. At the same time, most of the existing soups have a heavy taste, but do not emphasize "nurture". Along with the raising of people's health awareness, the soup stock that simply satisfies the appetite of the appetite can no longer satisfy people's growing demand. Therefore, there is a need for ...

AI Technical Summary

Problems solved by technology

Although the above-mentioned flavors can satisfy the taste buds of most consumers, they are obviously not suitable for special groups such as people with light diet, health-preserving people or patients who cannot or are unwilling to eat the above-mentioned flavors.

At the same time, most of the existing soups are heavy on taste, but not on "nourishment".

With the improvement of people's awareness of health preservation, the soup that simply satisfies the appetite of the appetite can no longer meet the growing needs of people.