Method for preparing instant flavour solid soup material

A solid soup and flavor technology, applied in food preparation, food science, application, etc., can solve the problems of lack of authenticity and strong taste of original food, inconvenient carrying, and single taste, so as to facilitate commodity circulation and increase diversification , good dispersion effect

Inactive Publication Date: 2004-12-15
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the production of vacuum freeze-dried hot and sour soup

[0017] Raw materials: 162g diced chicken (10mm×10mm×10mm), 162g shredded bamboo shoots (3mm×3mm×30mm), 162g shiitake mushrooms (3mm×30mm), 108g black fungus (3mm×30mm), 108g shredded mustard (3mm×3mm×30mm) .

[0018] Seasoning: 68g salt, 49g sugar, 70g glucose, 27g yeast extract Y305, 27g vegetable hydrolyzed protein (HVP), 27g chicken powder YC600, 11g white pepper powder, 6.8g medium spicy powder, 2.7g ginger powder, monosodium glutamate 8g, guanylic acid + inosinic acid (I+G) 0.8g, citric acid 9g, β-carotene 2.4g, light soy sauce 59g, white vinegar 84g, dark soy sauce 16g, mature vinegar 176g, salad oil 16g.

[0019] Prepare thickening starch: modified starch KMC 2027 162g, modified starch Puritycsc 27g.

[0020] Process flow: Boil 800g water to about 80°C → add diced chicken, stir, cook for 15 minutes → add various vegetables → heat while stirring, cook until all vegetables soften → add all se...

Embodiment 2

[0021] Embodiment 2: the production of vacuum freeze-drying borscht

[0022] Raw materials: 162g diced beef (10mm×10mm×10mm), 135g shredded carrot (3mm×3mm×10mm), 135g celery segment (5mm), 162g sliced ​​onion (15mm×15mm), 324g diced tomato (10mm×10mm×10mm) , cabbage (15mm × 15mm) 756g.

[0023] Seasoning: 78g of salt, 57g of sugar, 40g of glucose, 28g of yeast extract Y30, 22g of HVP, 8g of beef powder, 22g of garlic powder, 2.7g of sand ginger powder, 11g of monosodium glutamate, guanylic acid + inosinic acid (I+G) 1.1 g, Monascus pigment 1.6g, white vinegar 38g, tomato paste 270g, salad oil 8g.

[0024] Prepare thickening starch: modified starch KMC 202754g, modified starch Puritycsc 54g.

[0025] Process: Boil 600g water to about 80°C → add diced beef, stir it up, cook for 15 minutes → add carrots, celery, onions, cabbage → heat while stirring, cook until all vegetables soften → add all seasoning ingredients (except Tomato sauce), boil → add diced tomato and tomato past...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L23/10
Inventor 杜卫华张慜孙金才肖功年陈移平杜国年金建国
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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