Red soup for soup powder and preparation method thereof

A production method and technology of red soup, applied in the field of red soup, can solve problems such as discounted taste, greasy taste of red soup, obesity, etc.

Inactive Publication Date: 2021-03-02
成明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing red soup is generally formed by refining animal fat. On the one hand, the red soup made from animal fat has too high fat content on the one hand, which easily makes people take in too much fat and causes obesity; The taste of the red soup is too greasy, the taste is greatly reduced

Method used

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  • Red soup for soup powder and preparation method thereof
  • Red soup for soup powder and preparation method thereof
  • Red soup for soup powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A red soup for soup powder, comprising by mass component content:

[0043]

[0044] A kind of preparation method of the red soup that soup powder is used, the method comprises:

[0045] Add vegetable oil into the pot, heat to 180°C, add chili and Chinese prickly ash, and fry for 20 minutes to obtain mixture a;

[0046] Add onion, star anise, ginger, three Nye and garlic to mixture a, boil for 10 minutes to obtain mixture b;

[0047] Add water to the mixture b, filter the chili, pepper, green onion, star anise, ginger, three Nye and garlic residue through a colander, boil for 5 minutes, add livestock bone marrow, and continue to boil for 2 minutes to obtain red soup.

Embodiment 2

[0049]

[0050] A kind of preparation method of the red soup that soup powder is used, the method comprises:

[0051] Add vegetable oil into the pot, heat to 165°C, add chili and Chinese prickly ash, and fry for 28 minutes to obtain mixture a;

[0052] Add onion, star anise, ginger, three Nye and garlic to mixture a, boil for 9 minutes to obtain mixture b;

[0053] Add water to the mixture b, filter the chili pepper, Chinese prickly ash, green onion, star anise, ginger, three Nye and garlic residue through a colander, boil for 6 minutes, add livestock bone marrow and sugar, and continue to boil for 2 minutes to obtain red soup.

Embodiment 3

[0055] A red soup for soup powder, comprising by mass component content:

[0056]

[0057] A kind of preparation method of the red soup that soup powder is used, the method comprises:

[0058] Add vegetable oil into the pot, heat to 160°C, add chili and Chinese prickly ash, and fry for 30 minutes to obtain mixture a;

[0059] Add onion, star anise, ginger, three Nye and garlic to mixture a, boil for 5 minutes to obtain mixture b;

[0060] Add water to the mixture b, filter the chili, Chinese prickly ash, green onion, star anise, ginger, three Nye and garlic residue through a colander, boil for 5 minutes, add livestock bone marrow and sugar and continue to boil for 4 minutes to obtain red soup.

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Abstract

The invention discloses red soup for powdered soup and a preparation method of the red soup. The red soup comprises the following components in parts by mass: 10-15 parts of livestock bone marrow, 30-45 parts of chili, 1-3 parts of Chinese prickly ash, 8-12 parts of scallion, 5-8 parts of anise, 2-5 parts of ginger, 0.5-1.2 parts of rhizoma kaempferiae, 20-30 parts of garlic, 200-300 parts of vegetable oil and 800-1200 parts of water. The red soup is used as the soup base of the soup powder, animal oil is replaced with vegetable oil, the problem of high fat is solved, and the mellow taste of the red soup is improved while nutrient substances are increased by adding livestock bone marrow.

Description

technical field [0001] The invention relates to the technical field of red soup, in particular to a red soup for powdered soup and a preparation method thereof. Background technique [0002] Red soup is the essence of soup powder, and the taste of red soup determines the quality of soup powder. [0003] Existing red soup is generally formed by refining animal fat. On the one hand, the red soup made from animal fat has too high fat content on the one hand, which easily makes people take in too much fat and causes obesity; The taste of the red soup is too greasy, and the taste is greatly reduced. Contents of the invention [0004] In view of this, the invention provides a red soup for powdered soup and a preparation method thereof. The red soup is used for the soup base of powdered soup and has a mellow taste. [0005] A red soup for soup powder, comprising by mass component content: [0006] [0007] Preferably, the component content by mass includes: [0008] [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00A23L27/10A23L27/00
CPCA23L23/00A23L33/00A23L27/10A23L27/00
Inventor 成明
Owner 成明
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