Fungus soup condiment and its preparation

A technology for seasoning and mushroom soup, applied in the field of mushroom soup seasoning and its preparation, can solve the problems of products without a matching soup base, inconvenient to make mushroom soup, unstable effect, etc. The effect of improving the standard of living

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 on the market at present. Many hotels cook the soup by themselves when making mushroom soup, which is laborious, time-consuming, costly, and the effect is unstable.
Although there are fungus packaging products on the market, there are no matching soup base products, which is very inconvenient when making fungus soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Preparation of concentrated chicken bone broth:

[0024] a. In terms of parts by weight, first put 300kg of water into the extraction tank and heat it to above 80°C;

[0025] 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;

[0026] c. Open to boil, boil on high heat (bumping) for 60 minutes, change to low heat and boil (slightly boil) for 180 minutes;

[0027] d. Cover the extraction tank, heat up to 120°C (pressure less than 3atm), and keep warm at 120°C for 4 hours;

[0028] e. Discharging, separating soup, oil, bone and meat residue;

[0029] f. Send the bone broth to vacuum concentration below 85°C to make its solid content ≥ 20%;

[0030] 2) Heat 100kg of concentrated bone broth to 60°C, add 18kg of salt, 6kg of monosodium glutamate, 4kg of vegetable oil, and 4kg of animal oil an...

Embodiment 2

[0034] 1) Preparation of concentrated pork bone soup:

[0035] a. In terms of parts by weight, first put 300kg of water into the extraction tank and heat it to above 80°C;

[0036] b. 100kg of pig frame bones meeting 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 in the extraction tank;

[0037] c. Open to boil, boil on high heat (bumping) for 20 minutes, then change to low heat and boil (slightly boil) for 90 minutes;

[0038] d. Cover the extraction tank, heat up to 110°C (pressure less than 3atm), and keep warm at 110°C for 2 hours;

[0039] e. Discharging, separating soup, oil, bone and meat residue;

[0040] f. Send the bone broth to vacuum concentration below 85°C to make its solid content ≥ 20%;

[0041] 2) Heat 100kg of concentrated bone broth to 54°C, add 14kg of salt, 6kg of monosodium glutamate, 3kg of vegetable oil, and 3kg of animal oil and stir...

Embodiment 3

[0045] 1) Preparation of concentrated beef bone broth:

[0046] a. In terms of parts by weight, first put 200kg of water into the extraction tank and heat it to above 80°C;

[0047] b. Add 100kg of beef frame bones that meet food hygiene requirements, 1kg of salt, and 1kg of edible Chinese herbal medicine spices (star anise and cassia bark are mixed by weight 1:1, wrapped in roving) into the extraction tank;

[0048] c. Open to boil, boil on high heat (bumping) for 30 minutes, change to low heat and boil (slightly boil) for 120 minutes;

[0049] d. Cover the extraction tank, heat up to 110°C (pressure less than 3atm), and keep warm at 110°C for 4 hours;

[0050] e. Discharging, separating soup, oil, bone and meat residue;

[0051] f. The bone broth is vacuum concentrated at 80°C to make its solid content ≥ 20%;

[0052] 2) Heat 100kg of concentrated bone broth to 50°C, add 16kg of salt, 9kg of monosodium glutamate, 4kg of vegetable oil, and 4kg of animal oil and stir to dis...

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PUM

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Abstract

The present invention relates to a flavouring material for jun soup and its preparation method. Its composition includes (by weight portion) 100 portions of concentrated bone soup, 10-20 portions of salt, 2-6 portions of vegetable oil and 2-6 portions of animal oil. Its main component is concentrated bone extract, and richly contains the components of protein, calcium and phosphors, etc.

Description

technical field [0001] The invention relates to a seasoning in food accessories, in particular to a mushroom soup seasoning and its preparation. Background technique [0002] There is no such product in the market at present, and many hotels cook the soup by themselves when making mushroom soup, which is laborious, time-consuming, costly, and the effect is unstable. Although there are fungus packaging products on the market, there is no matching product for making soup base, which is very inconvenient when making fungus soup. Contents of the invention [0003] The purpose of the invention is to provide a mushroom 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, vegetable oil, animal oil, etc., and is produced through processes suc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/317A23L1/237A23D9/00A23L1/228A23L27/10A23L13/60A23L27/22A23L27/40
Inventor 于连富赵君哲
Owner FUSHUN DUFENGXUAN FOOD
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