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Braised-in-brown-flavor compound seasoning bone soup and making method thereof

The technology of bone soup and stock soup is applied in the field of braised-flavored compound seasoning bone soup and its production, which can solve the problems of heavy flavor and strong pungent taste of flavors and fragrances, and achieve the effect of ensuring health.

Pending Publication Date: 2021-01-05
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing concentrated bone broth bags are made by blending and concentrating. For brewing soup, boiling water is needed for brewing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The braised-flavored compound seasoning bone broth of the present embodiment includes the following raw materials in kilograms: 20 kg of meat and bone broth, 0.5 kg of soybean oil, 1 kg of green onion, 0.8 kg of ginger, 0.8 kg of refined butter, 0.5 kg of dried chili, and bean paste 2kg, oyster sauce 0.5kg, peanut butter 0.3kg, sesame paste 0.1kg, beef extract 0.4kg, umami compound seasoning 0.05kg, white sugar 1kg, monosodium glutamate 0.2kg, chicken essence 0.3kg, white pepper 0.2kg, salt 0.3kg, Xanthan gum 0.5kg, cooking wine 0.5kg, dark soy sauce 0.3kg, light soy sauce 0.8kg.

[0019] The meat and bone broth includes the following raw materials in kilograms by mass: 30kg of beef, 22kg of beef bone, 8kg of chicken bone, 0.2kg of green onion, 0.3kg of ginger, 0.1kg of white vinegar, and 0.3kg of white wine.

[0020] The beef needs to be boiled in boiling water to remove the blood powder, so as to avoid the bad fishy substances produced during the cooking and soup proc...

Embodiment 2

[0033] The braised-flavored compound seasoning bone broth of the present embodiment includes the following raw materials in kilograms: 80 kg of meat and bone broth, 1 kg of soybean oil, 0.2 kg of green onion, 0.2 kg of ginger, 0.1 kg of refined butter, 0.1 kg of dried chili, and bean paste 1kg, oyster sauce 2kg, peanut butter 0.1kg, sesame paste 0.2kg, beef extract 0.2kg, umami compound seasoning 0.01kg, white sugar 0.5kg, monosodium glutamate 0.3kg, chicken essence 0.1kg, white pepper 0.3kg, salt 0.1kg, Xanthan gum 0.01kg, cooking wine 1kg, dark soy sauce 0.4kg, light soy sauce 2kg.

[0034] The meat and bone broth includes the following raw materials in kilograms by mass: 20kg of beef, 10kg of beef bone, 10kg of chicken bone, 0.2kg of green onion, 0.2kg of ginger, 0.2kg of white vinegar, and 0.2kg of white wine.

[0035] The beef needs to be boiled in boiling water to remove the blood powder, so as to avoid the bad fishy substances produced during the cooking and soup proces...

Embodiment 3

[0048] The braised-flavored compound seasoning bone broth of the present embodiment includes the following raw materials in kilograms: 50 kg of meat and bone broth, 0.4 kg of soybean oil, 0.8 kg of green onion, 1 kg of ginger, 0.5 kg of refined butter, 0.6 kg of dried chili, and bean paste 0.5kg, oyster sauce 3kg, peanut butter 0.2kg, sesame paste 0.4kg, beef extract 0.3kg, umami compound seasoning 0.05kg, white sugar 0.8kg, monosodium glutamate 0.05kg, chicken essence 0.2kg, white pepper 0.05kg, salt 0.2kg , xanthan gum 0.05kg, cooking wine 2kg, dark soy sauce 0.6kg, light soy sauce 1.5kg.

[0049] The meat and bone broth includes the following raw materials in kilograms by mass: 50kg of beef, 15kg of beef bone, 17kg of chicken bone, 0.3kg of green onion, 0.1kg of ginger, 0.2kg of white vinegar, and 0.2kg of white wine.

[0050] The beef needs to be boiled in boiling water to remove the blood powder, so as to avoid the bad fishy substances produced during the cooking and soup...

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PUM

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Abstract

The invention relates to braised-in-brown-flavor compound seasoning bone soup and a making method thereof The braised-in-brown-flavor compound seasoning bone soup comprises the following raw materialsin parts by mass of 20-100 parts of meat and bone soup stock, 0.2-1 part of soybean oil, 0.2-1 part of green Chinese onion, 0.2-1 part of ginger, 0.1-0.8 part of refined beef tallow, 0.1-0.8 part ofdry red pepper, 0.5-3 parts of thick broad-bean sauce, 0.5-3 parts of oyster sauce, 0.1-0.5 part of peanut butter, 0.1-0.5 part of sesame paste, 0.1-0.4 part of beef extract paste, 0.01 to 0.1 part ofdelicate flavour compound seasoning, 0.2-1 part of white granulated sugar, 0.05-0.3 part of monosidum glutanate, 0.05-0.3 part of chicken powder, 0.05-0.3 part of white pepper powder, 0.1-0.5 part ofsalt, 0.01-0.1 part of xanthan gum, 0.5-2 parts of cooking wine, 0.2-0.6 part of dark soy sauce and 0.5-2 parts of light soy sauce. The braised-in-brown-flavor compound seasoning bone soup highlightsthe unique flavor of braised beef soup, and is mellower in bottom taste and better in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a braised-flavored compound seasoning bone broth and a preparation method thereof. Background technique [0002] Soup plays a vital role in people's meals. As soup-based delicacies, such as ramen, hot pot, hot and sour noodles, and spicy soup, half of the taste is determined by the soup base. Most of the existing concentrated bone soup bags are made by blending and concentrating. For brewing soup, it needs to be brewed with boiling water. Contents of the invention [0003] The first object of the present invention is to provide a braised-flavored compound seasoning bone soup, which highlights the unique flavor of braised beef soup, has a more mellow base taste and a better aftertaste. [0004] The second object of the present invention is to provide a preparation method of braised-flavored compound seasoning bone broth. [0005] In order to achieve the above object, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00A23L27/10A23L27/00
CPCA23L23/00A23L33/00A23L27/10A23L27/00A23V2002/00A23V2200/30
Inventor 王红磊张照勇冯志强温晓方万新李贵仁
Owner SANQUAN FOOD
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