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Instant sauce soup material and its making method

A convenient, soup-based technology, applied in the food field, can solve the problems of seasonal influence, inconvenience, troublesome storage of fresh vegetarian dishes, etc., and achieve the effect of rich nutrition and fast and convenient consumption.

Inactive Publication Date: 2003-11-26
姜英姬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Today, as the pace of life is getting faster and faster, people are more and more interested in fast food. It is increasingly difficult for modern people, especially urban residents, to see miso on the table. It is inconvenient to cook miso soup at home. One of the reasons It is because they are not familiar with the combination of ingredients. Second, it takes time to cook side dishes and soup. Third, it is troublesome to store fresh vegetables, one of the main ingredients of miso soup. It is also affected by seasonality. Vegetarian dishes are more expensive in off-season.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The present invention consists of a small package of soybean paste, dried vegetables and seasoning, wherein the soybean paste is 30-60g, the dried vegetables are composed of 5-15g of dried cabbage and 5-10g of dried mushrooms, and the seasoning is composed of 3-10g of dried pork powder, It is prepared by mixing 1-5g dried green onion powder, 0.5-3.5g dried green onion powder, 1-5g dried green pepper powder, and 1-4g monosodium glutamate.

[0021] The preparation method of the present invention comprises the processing of dried vegetables, the processing of seasoning, the process of weighing and packaging, and the processing of described dried vegetables and the processing of seasoning are respectively as follows:

[0022] a. Processing of dried vegetables—clean cabbage and mushrooms, scald them with boiling water, dry them in the sun or dry them, weigh 5-15g of dried cabbage and 5-10g of dried mushrooms, and then sterilize and pack them;

[0023] b. Processing of condim...

Embodiment 2

[0026] The present invention consists of small package miso, dried vegetables and seasoning, wherein the miso is 30-60g, the dried vegetables are composed of 5-15g dried cabbage, 5-10g dried mushrooms, and the seasoning is composed of 3-10g beef jerky powder, It is prepared by mixing 1-5g dried green onion powder, 0.5-3.5g dried green onion powder, 1-5g dried green pepper powder, and 1-4g monosodium glutamate. Its production method includes the processing of miso, the processing of dried vegetables, the processing of seasoning, and the process of weighing and packaging. Each process is described as follows:

[0027] a. Processing of soybean paste——

[0028] (1) Soak the soybeans for 12-24 hours after removing impurities and washing them;

[0029] (2) After cooking for 1-3 hours, pulverize, then make blocks and hang for 1-3 months to ferment, the ambient temperature is 16°-30°, and the relative humidity is 40%-90%;

[0030] (3) Wash and cut the sauce base obtained in step (2)...

Embodiment 3

[0037] The present invention consists of small packages of miso, dried vegetables, and seasoning, wherein the miso is 30-60g, and the dried vegetables are composed of 5-15g of dried cabbage, 5-10g of dried mushrooms, and 5-10g of dried potato chips. It is made by mixing 3-10g chicken dry powder, 1-5g green onion dry powder, 0.5-3.5g green onion dry powder, 1-5g green pepper dry powder, 0.1-1g coriander dry powder, and 1-4g monosodium glutamate.

[0038] Its production method includes the processing of miso, the processing of dried vegetables, the processing of seasoning, and the process of weighing and packaging. Each process is described as follows:

[0039] a. Processing of dried vegetables—wash cabbage, mushrooms, and potato slices, scald them with boiling water, dry them in the sun or dry them, weigh 5-15g of dried cabbage, 5-10g of dried mushrooms, and 5-10g of dried potato slices, and then sterilize them Package;

[0040] b. Processing of seasonings——cook the chicken, c...

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PUM

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Abstract

The instant sauce soup material includes sauce in packet, dry vegetable in packet and seasoning in packet. Each packet of sauce is 30-60 g; each packet of dry vegetable includes dry Chinese cabbage 5-15 g and dry mushroom 5-10 g; and each packet of seasoning includes dried meat powder 3-10 g, dry scallion powder 1-5 g, dry onion powder 0.5-3.5 g, dry green pepper powder 1-5 g and gourmet powder 1-4 g. The production process includes processing dry vegetable, processing seasoning, weighing, packing and other steps. The sauce is made with soybean with rich protein and other nutritive components as main material. The instant sauce soup material is convenient in eating.

Description

Technical field: [0001] The invention relates to a food, especially a fast food and a processing method thereof. Background technique: [0002] Miso soup is an indispensable part of Korean folk food. The main raw material of miso is soybean, which is rich in protein and rich in nutrition. With the mutual cultural exchanges between ethnic groups, some people of other ethnic groups also like to eat miso soup. . Today, as the pace of life is getting faster and faster, people are more and more interested in fast food. It is increasingly difficult for modern people, especially urban residents, to see miso on the table. It is inconvenient to cook miso soup at home. One of the reasons One is that they are not familiar with the combination of ingredients. Second, it takes time to cook side dishes and soup. Third, it is troublesome to keep fresh vegetarian dishes, one of the main ingredients of miso soup. It is also affected by seasonality, and the price of vegetarian dishes is more...

Claims

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Application Information

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IPC IPC(8): A23L23/10
Inventor 姜英姬
Owner 姜英姬
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