Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Boiled soup-stock flavored soup-stock steamed stuffed buns and preparation method thereof

A soup and flavor technology, which is applied to the preparation fields of instant food, boiled soup-flavored soup dumplings, and boiled soup-flavored soup dumplings, can solve the problems of difficulty in restoring convenient products, loss of flavor, poor eating experience when drinking soup, and the like. The effect of retaining the flavor of the broth, simple preparation process, and shortening the cooling time

Pending Publication Date: 2020-11-03
上海康识食品科技有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to its industrialized flavor characteristics, the traditional convenience food seasoning package is obviously different from the flavor of home cooking or restaurants, and it is difficult to restore convenience products with the flavor of boiled broth
In addition, in the industrialized production of the existing boiled soup-flavored soup dumplings, technological factors such as temperature, cooling time, and oil sauce mixing method will also affect the flavor of the boiled soup-flavored soup dumplings, resulting in the flavor of the boiled soup-flavored soup dumplings being used. Loss, the eating experience of drinking soup is poor

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
  • Boiled soup-stock flavored soup-stock steamed stuffed buns and preparation method thereof
  • Boiled soup-stock flavored soup-stock steamed stuffed buns and preparation method thereof
  • Boiled soup-stock flavored soup-stock steamed stuffed buns and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0063] Please refer to figure 1 , figure 1 It is a process flow chart of making broth-flavored broth buns in the embodiment of the present invention. The preparation method of the boiled broth-flavored broth bag of the present invention comprises:

[0064] S1, prepare broth sauce body;

[0065] S2, preparing flavor oil body;

[0066] S3, cooling the broth sauce body to 60-80°C and canning the flavor oil body separately into the same boiled broth-flavored broth bag through double pipelines.

[0067] The boiled soup-flavored soup bag provided by the embodiment of the present invention has been improved through process and adopts double-pipeline canning technology. When the soup stock body is cooled to 60-80°C, it can be packed into the same bag separately from the flavor oil body, shortening the cooking time. The cooling time of the traditional process is shortened, and the uniformity of the oil and sauce is not considered when mixing, and the flavor of the product is preser...

Embodiment 1

[0113] Pork bone broth flavor

[0114] 1. Recipe 1

[0115] The proportion of the broth sauce body in the boiled broth-flavored broth bag is 80wt%, and 20wt% is the flavor oil body.

[0116] Broth sauce body formula: by weight, 20 parts of pork bone broth, 15 parts of water, 8 parts of pork bone seasoning sauce, 10 parts of rapeseed oil, 3 parts of salt, 5 parts of garlic, 5 parts of pork bone oil, 5 parts of chili sauce 5 parts of miso sauce, 5 parts of chicken bone broth, 2 parts of monosodium glutamate, 2 parts of sesame oil, 1 part of white sugar, 2 parts of edible alcohol, 0.5 parts of star anise, 1 part of peppercorns, and 0.5 parts of pepper.

[0117] Flavor oil formula: by weight, 80 parts of rapeseed oil, 15 parts of garlic seasoning oil, and 5 parts of sesame oil.

[0118] 2. Preparation method

[0119] (1) Heat rapeseed oil, sesame oil, and pork bone oil to 140-160°C, add garlic and fry until fragrant, and fry the garlic until golden.

[0120] (2) When the tempe...

Embodiment 2

[0127] Pork bone broth flavor

[0128] 1. Recipe 2

[0129] The proportion of the broth sauce body in the boiled broth-flavored broth bag is 90wt%, and 10wt% is the flavor oil body.

[0130] Broth sauce body formula: by weight, 30 parts of pork bone broth, 10 parts of water, 10 parts of pork bone seasoning sauce, 6.5 parts of rapeseed oil, 5 parts of salt, 3 parts of garlic, 10 parts of pork bone oil, 3 parts of chili sauce 10 servings of miso sauce, 3 servings of chicken bone broth, 3 servings of monosodium glutamate, 1 serving of sesame oil, 2 servings of white sugar, 1 serving of edible alcohol, 1 serving of star anise, 0.5 servings of pepper, and 1 serving of chili.

[0131] Flavor oil formula: by weight, 83 parts of rapeseed oil, 10 parts of garlic seasoning oil, and 7 parts of sesame oil.

[0132] The preparation method of this embodiment is the same as that of Embodiment 1, and will not be repeated here.

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 discloses boiled soup-stock flavored soup-stock steamed stuffed buns, convenient food containing the soup-stock steamed stuffed buns and a preparation method of the soup-stock steamed stuffed buns. The preparation method comprises the following steps of preparing a soup-stock sauce body; preparing a flavor oil body; and cooling the soup-stock sauce body to 60-80 DEG C, and separatelycanning the soup -tock sauce body and the flavor oil body into the same soup-stock packet through double pipelines. According to the preparation method of the soup-stock steamed stuffed buns disclosed by the invention, through process improvement and a double-pipeline canning technology, when the soup-stock sauce body is cooled to 60-80 DEG C, the soup-stock sauce body and the flavor oil body canbe separately canned into the same seasoning packet, so that the cooling time of a traditional process is shortened, the uniformity during oil sauce mixing does not need to be considered, and the soup-stock flavor of a product is reserved to a great extent; The problems that in the prior art, the industrial flavor of seasoning packets is obvious, and the flavor of soup stock is prone to being lost in the preparation process are solved. The soup-stock flavored soup-stock steamed stuffed buns disclosed by the invention comprise the soup-stock sauce body and the flavor oil body, and the boiled soup-stock flavored soup-stock steamed stuffed buns are fine, mellow and authentic in taste by adopting a unique formula.

Description

technical field [0001] The invention belongs to the field of food, and relates to a method for preparing a boiled soup-flavored soup bag, in particular to a boiled soup-flavored soup bag prepared by the preparation method and an instant food containing the boiled soup-flavored soup bag. Background technique [0002] With the acceleration of the pace of modern life, convenience food is more and more respected by people, especially professionals and students who are busy with work and study, and people who are inconvenient to cook while traveling. Convenience food, also known as instant food, usually includes instant noodles, instant rice, etc. In a convenience food, in addition to the staple food, there is also the most important seasoning package for seasoning. For a long time, the seasoning packs of convenience foods are mainly sauce packs, powder packs and vegetable packs. [0003] With the continuous improvement of people's living standards, consumers have higher and hig...

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): A23L23/00
CPCA23L23/00
Inventor 舒树敏安红敏贾立军果鹏
Owner 上海康识食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com