Method for preparing instant flavour solid soup material

Abstract

The instant flavor solid soup material is prepared with vegetable, meat, edible mushroom and other material, and through sorting, washing, cutting, color keeping, cooking, thickening, tray loading, freezing, vacuum freezing to dry, and packing. The instant flavor solid soup material has water re-combining speed, good dispersivity, high viscosity after being mixed with boiling water and other features. It may be in different local flavors.

Description

technical field [0001] The invention discloses a preparation method of an instant flavor solid soup stock, which belongs to the technical field of prepared food processing. Background technique [0002] Traditional soups containing vegetables, meat, edible fungi and other raw materials (contents) are all cooked on the spot. It takes a lot of time to go from raw materials to finished products, and usually can only be enjoyed in restaurants or families, which is not conducive to factory production, transportation and circulation. Some convenient soups have also appeared in recent years, but at present there are still many defects, such as monotonous varieties and tastes, low nutritional value, slow rehydration of the contents, etc., and mainly vegetables, meat, The product form of edible fungus plus seasoning package is the main form. [0003] In order to improve the quality of the hot-air dehydrated soup package, the patent CN1119075A cooks the meat and freeze-dries it in v...

AI Technical Summary

Problems solved by technology

The disadvantage of the above two patents is that the taste is single, and the theme taste is salty, sweet or umami, which lacks the authenticity and strong taste of the original food, because its production is only the combination of simple ingredients

Patent CN1265367A puts various soups in bottles, bags, cups, etc. The disadvantage is that the product is still in the original state of liquid, large in size, heavy in weight, and not convenient enough to carry