Pretty soup condiment and its preparation

A technology for seasoning and soup, applied in the field of seasoning, can solve the problems of high cost, labor and time, unstable effect, etc., and achieve the effect of reducing labor intensity, expanding the scope of use, and improving living standards

Active Publication Date: 2006-08-09
FUSHUN DUFENGXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There is no such product in the market at present, and many users cook bones and chicken by themselves when making soup, which is laborious, time-consuming, costly, and the effect is unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Preparation of concentrated chicken bone broth:

[0031] a. In terms of parts by weight, first put 300kg of water into the extraction tank and heat it to above 80°C;

[0032] b. 100kg of chicken frame bones that meet food hygiene requirements, 2kg of salt, and 1.5kg of edible Chinese herbal spices (star anise and cassia bark are mixed by weight 1: 1, wrapped in roving) are added to the extraction tank;

[0033] c. Open to boil, boil on high heat (bumping) for 60 minutes, change to low heat and boil (slightly boil) for 180 minutes;

[0034] d. Cover the extraction tank, heat up to 120°C (control the heating time within 1 hour, and the pressure is less than 3 atm), and keep warm at 120°C for 4 hours;

[0035] e. Discharging, separating soup, oil, bone and meat residue;

[0036] f. Send the bone broth to vacuum concentration below 85°C to make its solid content ≥ 25%;

[0037] 2) Preparation of concentrated pork bone soup:

[0038] a. In terms of parts by weight, fi...

Embodiment 2

[0055] 1) Preparation of concentrated chicken bone broth:

[0056] a. In terms of parts by weight, first put 200kg of water into the extraction tank and heat it to above 80°C;

[0057] b. 100kg of chicken frame bones that meet food hygiene requirements, 1kg of salt, and 1kg of edible Chinese herbal spices (star anise and cassia bark are mixed by weight 1: 1, wrapped in roving) are added to the extraction tank;

[0058] c. Open to boil, boil on high heat (bumping) for 30 minutes, change to low heat and boil (slightly boil) for 120 minutes;

[0059] d. Cover the extraction tank, raise the temperature to 110°C (control the heating time within 1 hour, and the pressure is less than 1.5atm), and keep the temperature at 110°C for 4 hours;

[0060] e. Discharging, separating soup, oil, bone and meat residue;

[0061] f. The bone broth is vacuum concentrated below 80°C to make its solid content ≥ 25%;

[0062] 2) Preparation of concentrated pork bone soup:

[0063] a. In terms of p...

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PUM

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Abstract

The present invention relates to a flavouring material for liang soup and its preparation method. Its flavouring material composition includes (by weight portion) 100 portions of concentrated chicken 's bone soup, 10-30 portions of concentrated pork bone soup, 10-20 portions of concentrated minced ham paste, 15-25 portions of salt, 2-6 portions of meat taste flavouring material, 0.5-2 portions of conpoy extract, 1-3 portions of chicken oil and 2-5 portions of vegetable oil. Its main component is the concentrated bone extract, and richly contains the components of protein, calcium and phosphorus, etc.

Description

technical field [0001] The invention relates to a seasoning in food accessories, in particular to a soup seasoning and its preparation. Background technique [0002] There is no such product in the market at present, and many users cook bones and chicken by themselves when making soup, which is laborious, time-consuming, costly and unstable. Although there are soup seasoning products on the market, they have a different concept from this product. This product can be used to make soup directly, and can also be used to modify and adjust various soup ingredients. Contents of the invention [0003] The object of the present invention is to provide a kind of soup seasoning with rich nutrition, good taste and convenient application and its preparation. [0004] In order to achieve the above object, the present invention uses the bone extract concentrate as the main raw material, supplemented with an appropriate amount of monosodium glutamate, salt, etc., and is made through pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/317A23L1/237A23L1/231A23D7/00A23D9/00A23L13/60A23L27/10A23L27/26A23L27/40
Inventor 赵家绪赵君哲于连富
Owner FUSHUN DUFENGXUAN FOOD
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