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Pepper soup freeze-dried food as well as preparation method and application thereof

A Hu spicy soup, freeze-drying technology, applied in the application, food preservation, food science and other directions, can solve the problems of inconvenience, limited consumption, difficult to retain the taste and nutrition of the original soup, and achieve good taste and good rehydration. Effect

Pending Publication Date: 2022-03-15
河南省老杨家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hu spicy soup is one of the famous Chinese delicacies. It has a long history, good color and fragrance, and has the effect of appetizing and invigorating the spleen. It originated from Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. In the past, it was made with fresh soup and has a mellow spicy taste. Yu, soup is fragrant, but it is limited to fixed-point consumption, which is very inconvenient
[0003] Although there are instant Hu spicy soups on the market now, which can achieve the purpose of drinking Hu spicy soup without going out, but the existing instant Hu spicy soups are not easy to retain the taste and nutrition of the original soup, so there is still a need improve it

Method used

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  • Pepper soup freeze-dried food as well as preparation method and application thereof
  • Pepper soup freeze-dried food as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] This embodiment provides a kind of Hu spicy soup freeze-dried food, and its preparation method comprises the following steps:

[0030] S1. Weigh 10g Zanthoxylum bungeanum, 1g cumin, 1g star anise, 1g nutmeg, 1g pepper, 8g grass fruit, 10g cinnamon bark, 8g ginger, 8g fragrant sand, 8g clove, and 8g Angelica dahurica.

[0031] S2. Mix and pulverize the Zanthoxylum bungeanum, fennel, star anise, nutmeg, pepper, tsaoko, cinnamon bark, ginger, fragrant sand, clove, and Angelica dahurica, and pass through a 60-mesh sieve to obtain seasoning, which is set aside.

[0032] S3. Weigh 2g of beef, 2g of gluten, 0.5g of fungus, 0.1g of day lily, 0.1g of lotus root powder, 1g of cornstarch, 2g of bone broth, 0.5g of suet, 0.1g of chicken essence, 0.1g of edible salt, 0.5g of seasoning, Chives 0.1g, water 120g.

[0033] S4. Wash the beef weighed above with water, and then store it in a freezer at -5°C; then take out the beef and slice it into 30mm*2mm semi-finished meat slices with ...

Embodiment 2

[0042] This embodiment provides a kind of Hu spicy soup freeze-dried food, and its preparation method comprises the following steps:

[0043] S1. Weigh 20g Zanthoxylum bungeanum, 8g cumin, 8g star anise, 8g nutmeg, 8g pepper, 1g Tsaoko, 2g cinnamon, 1g ginger, 1g fragrant sand, 1g clove, and 1g Angelica dahurica.

[0044] S2. Mix and pulverize the Zanthoxylum bungeanum, fennel, star anise, nutmeg, pepper, tsaoko, cinnamon bark, ginger, fragrant sand, clove, and Angelica dahurica, and pass through a 60-mesh sieve to obtain seasoning, which is set aside.

[0045] S3. Weigh 10g of beef, 8g of gluten, 5g of fungus, 2g of day lily, 2g of lotus root starch, 7g of cornstarch, 8g of bone broth, 5g of suet, 2g of chicken essence, 2g of edible salt, 3g of seasoning, 2g of shallot, and 80g of clear water.

[0046] S4. Wash the beef weighed above with water, and then store it in a freezer at -5°C; then take out the beef and slice it with a meat planer to process it into 30mm*2mm semi-fini...

Embodiment 3

[0055] This embodiment provides a kind of Hu spicy soup freeze-dried food, and its preparation method comprises the following steps:

[0056] S1. Weigh 17g Zanthoxylum bungeanum, 5g cumin, 5g star anise, 5g nutmeg, 5g pepper, 3g Tsaoko, 4g cinnamon, 3g galangal, 3g fragrant sand, 3g clove, and 3g Angelica dahurica.

[0057] S2. Mix and pulverize the Zanthoxylum bungeanum, fennel, star anise, nutmeg, pepper, tsaoko, cinnamon bark, ginger, fragrant sand, clove, and Angelica dahurica, and pass through a 60-mesh sieve to obtain seasoning, which is set aside.

[0058] S3. Weigh 7g of beef, 6g of gluten, 3g of fungus, 1.5g of day lily, 1.5g of lotus root powder, 5g of cornstarch, 6g of bone broth, 3g of mutton oil, 1.5g of chicken essence, 1.5g of edible salt, 2g of seasoning, and 1.5g of chives. g, 90g of clear water.

[0059] S4. Wash the beef weighed above with water, and then store it in a freezer at -5°C; then take out the beef and slice it with a meat planer to process it int...

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Abstract

The invention is suitable for the technical field of food, and provides a pepper soup freeze-dried food and a preparation method and application thereof, the pepper soup freeze-dried food comprises the following components: beef, gluten, agaric, day lily, lotus root starch, corn starch, bone soup, mutton fat, chicken essence, edible salt, seasoning, chive and clear water; wherein the seasoning comprises the following components: Chinese prickly ash, fennel, star anise, netmeg, pepper, tsaoko amomum fruit, cinnamon, galangal, amomum tsao-ko, clove and angelica dahurica. According to the embodiment of the invention, the peppery soup is subjected to ultralow-temperature freezing treatment to form the net-shaped crystal, and then vacuum drying treatment is performed to prepare the peppery soup freeze-dried food, so that not only is the rehydration property good, but also the taste, the color and the nutrition in the original soup are not destroyed and lost, and medical insurance is realized, so that the rehydrated peppery soup has the characteristics of original taste and flavor, and is excellent in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a freeze-dried food with hot pepper soup and its preparation method and application. Background technique [0002] Hu spicy soup is one of the famous Chinese delicacies. It has a long history, good color and fragrance, and has the effect of appetizing and invigorating the spleen. It originated from Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. In the past, it was made with fresh soup and has a mellow spicy taste. Yu and soup are fragrant, but they are limited to fixed-point consumption, which is very inconvenient. [0003] Although there are instant Hu spicy soups on the market now, which can achieve the purpose of drinking Hu spicy soup without going out, but the existing instant Hu spicy soups are not easy to retain the taste and nutrition of the original soup, so there is still a need Improve it. Contents of the invention [0004] The purpose of the em...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L27/10A23L13/10A23L19/00A23L3/40A23L3/3418A23L3/16
CPCA23L23/10A23L27/10A23L13/10A23L19/01A23L3/40A23L3/3418A23L3/16
Inventor 杨凤琴
Owner 河南省老杨家食品有限公司
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