Nutritional meal soup and preparation method thereof

Abstract

The invention discloses a nutritious meal soup product and a preparation method thereof, and relates to the technical field of nutritious meal soup products, and the nutritious meal soup product comprises the following materials: 8-30 parts of Chiba bean curd dices; 8-20 parts of diced shiitake mushrooms; 8-30 parts of eggs; 8-30 parts of shredded kelp; 8-30 parts of vegetable sections; 8-30 parts of diced chicken; 8-30 parts of wet gluten; 5 to 10 parts of seasoning; 1.5 to 5 parts of flavor oil; the seasonings comprise 4.0-10 parts of coarse cereal powder, 1.4-2 parts of edible salt, 0.1-0.5 part of white sugar, 0.5-1.4 parts of umami powder, 0.07-0.4 part of toning powder, 0.18-1.6 parts of spice powder and 1.5-5 parts of flavor oil. According to the scheme, the problems that the nutrition and the delicious taste of an existing nutritious meal soup product cannot be considered at the same time, and the labor efficiency is low and the energy consumption is high in the nutritious meal soup product making process are solved.

Description

Technical Field

[0001] The invention relates to the technical field of nutritious meal soups, in particular to a nutritious meal soup and a preparation method thereof. Background Art

[0002] As people's pace of life accelerates and their eating habits change, nutritious soups are becoming more and more popular, and the development of social meals is getting faster and faster. Nutritious soups have also become an extremely important recipe;

[0003] For example, the Chinese patent with announcement number CN109965194A (a method for making nutritious soup) includes raw material selection, preliminary processing of raw materials, selection and addition of ingredients, nutritious soup production, and finished product post-processing: step one: raw material selection; step two: preliminary processing of raw materials; step three: selection and addition of ingredients; step four: nutritious soup production; step five: finished product post-processing. The ingredients include honey and mint. Honey can improve the taste of the consumer, and mint is provided in the nutritious product to play a neutralizing role to avoid excessive consumption and the occurrence of getting angry.

[0004] The existing nutritious meal soups cannot take into account both nutrition and deliciousness. They have a good taste but insufficient nutrition. If they have sufficient nutrition, the taste is not good. In addition, the operation is complicated, time-consuming and laborious. Therefore, we provide a nutritious meal soup and a preparation method thereof. Summary of the invention

[0005] The object of the present invention is to provide a nutritious soup and a preparation method thereof, so as to solve the problems in the above-mentioned background technology that nutrition and deliciousness cannot be taken into account at the same time and that the labor efficiency is low and the energy consumption is high in the process of making nutritious soup.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a nutritious meal soup, the material ratio of the nutritious meal soup comprising: 8-30 parts of diced Chiba tofu; 8-20 parts of diced mushrooms; 8-30 parts of eggs; 8-30 parts of kelp shreds; 8-30 parts of green vegetable segments; 8-30 parts of diced chicken; 8-30 parts of wet gluten; 5-10 parts of seasoning; 1.5-5 parts of flavor oil; and 100-300 parts of water.

[0007] Preferably, the seasoning includes 4.0-10 parts of grain flour, 1.4-2 parts of edible salt, 0.1-0.5 parts of white sugar, 0.5-1.4 parts of umami powder, 0.07-0.4 parts of color powder, 0.18-1.6 parts of spice powder, and 1.5-5 parts of flavor oil.

[0008] Preferably, the miscellaneous grain powder includes 1-4 parts of fried flour, 0.5-3 parts of fried soybean powder, 0.5-3 parts of fried chickpea powder, 0.2-1 parts of chicken powder, and 0.2-1 parts of beef powder, and the raw materials of the fried flour, fried soybean powder, and chickpea powder are wheat, soybeans, and chickpeas, respectively.

[0009] Preferably, the monosodium glutamate is 0.2-0.5 parts, the chicken essence is 0.2-0.5 parts, the mushroom powder is 0.05-0.2 parts, and the yeast extract is 0.05-0.2 parts.

[0010] Preferably, the gardenia powder is 0.02-0.1 part and the soy sauce powder is 0.05-0.3 part.

[0011] Preferably, the black pepper powder is 0.02-0.2 part, the white pepper powder is 0.02-0.2 part, the Maoxian pepper powder is 0.02-0.2 part, the bullet chili powder is 0.02-0.2 part, the clove powder is 0.02-0.1 part, the anise powder is 0.02-0.2 part, the cinnamon powder is 0.02-0.1 part, the cumin powder is 0.02-0.2 part, and the angelica powder is 0.02-0.2 part.

[0012] Preferably, the flavor oil includes: the flavor oil includes: 2-8 parts of soybean oil, 0.5-1 parts of shallot slices, 0.5-1 parts of green onion slices, 0.1-0.5 parts of Maoxian peppercorns, 0.1-0.5 parts of Jiangjin green peppercorns, 0.1-0.2 parts of star anise, 0.1-0.2 parts of fennel, and 0.1-1 parts of sesame oil.

[0013] Preferably, a method for preparing a nutritious soup comprises the following steps:

[0014] Step 1: Put wheat, soybeans and chickpeas into a pot, stir-fry at high temperature until brown and cooked, control the temperature at 150-160℃ for about 20-30min, cool to room temperature, grind, and then pass through a 200-mesh sieve, put into a storage basin, add chicken powder and beef powder to obtain grain powder;

[0015] Step 2: The spice powder is prepared by the same frying process as the grain powder, and after cooling to room temperature, it is crushed, and then passed through an 80-mesh sieve, and placed in a storage basin with grain powder, and then edible salt, sugar, umami powder, color powder and flavor oil are added to obtain seasoning;

[0016] Step 3: Wash Maoxian peppercorns, Jiangjin green peppercorns, star anise and cumin with clean water, soak for about 2 minutes, then remove and drain;

[0017] Step 4: Heat soybean oil in a pot to about 140-150℃, then add shallot slices into the soybean oil, fry over medium-low heat until browned, then remove from the pan, then add green onion slices, fry until browned, then remove from the pan;

[0018] Step 5: Add Maoxian peppercorns, Jiangjin green peppercorns, star anise and cumin to the pot, fry over medium-low heat until the spices are crisp, turn off the heat, and cook for 4 hours, then filter, add sesame oil to the filtered liquid, stir well to make flavor oil;

[0019] Step 6: Cut Chiba tofu, mushrooms and chicken into dices of about 1 cm, then prepare egg liquid, cut wet gluten into slices with a thickness of 1-2 mm, and cut green vegetables into green vegetable segments;

[0020] Step 7: Add a little oil to the pan, heat to about 120℃, add diced chicken and diced mushrooms, stir-fry until fragrant, add water, diced thousand-sheet tofu and wet gluten, and bring to a boil;

[0021] Step 8: Add water to the seasoning, disperse it with water, add it into the pot, evenly add the egg liquid into the pot, bring to a boil, add green vegetable segments and flavor oil, and it's done.

[0022] Preferably, in step one, the pot includes a pot body, a handle fixing frame is provided on one side of the pot body, a pot end seat is provided on the other side of the pot body, a slot is provided on the lower surface of the pot end seat, a lifting frame is inserted into the slot from bottom to top, a pot handle is provided on one side of the handle fixing frame, a handle protective cover is provided on the outside of the pot handle, and the handle protective cover is threadedly connected to the pot handle by a fixing screw.

[0023] Preferably, a hanging ring is welded to one end of the pot handle, an extension seat is welded to the lower surface of the hanging ring, both sides of the extension seat are connected to the ring groove of the hanging ring through a through hole groove, a connecting groove is provided on the upper surface of the extension seat, and a connecting opening connected to the connecting groove is provided on the upper surface of the hanging ring.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The material ratio of the nutritious meal soup of the present invention comprises diced Chiba tofu, diced shiitake mushrooms, eggs, shredded kelp, green vegetable segments, diced chicken, wet gluten, seasoning, flavor oil, and water, wherein the diced Chiba tofu, diced shiitake mushrooms, eggs, shredded kelp, green vegetable segments, diced chicken, and wet gluten play the role of a combination of meat and vegetables, contain dietary fiber and protein, and have an effect of balanced nutrition, and the seasoning comprises miscellaneous grain powder, edible salt, white sugar, umami powder, color powder, spice powder, and flavor oil; the miscellaneous grain powder comprises fried flour, fried soybean flour, fried chickpea flour, chicken flour, and beef flour, and the raw materials of the fried flour, fried soybean flour, and chickpea flour are wheat, soybean, and chickpea, respectively, which not only play the effect of enhancing nutrition, but also improve the taste, and the wheat, soybean, and chickpea are put into a pot, fried at high temperature until brown, cooked and fragrant, and the temperature is controlled At 150-160℃, for about 20-30min, after cooling to room temperature, it is crushed, then passed through a 200-mesh sieve, put into a storage basin, add chicken powder and beef powder to obtain grain powder, and the spice powder is prepared by the same frying process as the grain powder, after cooling to room temperature, it is crushed, then passed through an 80-mesh sieve, put into a storage basin with grain powder, and then add edible salt, sugar, umami powder, colorant powder and flavor oil to obtain seasoning, all of which are made of healthy raw materials, with a simple frying method and no additives, thereby improving the healthiness of the soup, and the preparation method is also simple, saving manpower, and nutritious, with a good taste, solving the problems of the inability to balance nutrition and deliciousness of existing nutritious meal soups and the low labor efficiency and high energy consumption in the process of making nutritious meal soups.

[0026] 2. Heat soybean oil in a pot to about 140-150℃, then add shallot slices into the soybean oil, fry over medium-low heat until browned, then remove from the pot, add scallion slices, fry over medium-low heat until browned, remove from the pot, add Maoxian peppercorns, Jiangjin green peppercorns, star anise and cumin, fry over medium-low heat until the spices are crisp, turn off the heat, cook for 4 hours, then filter, add sesame oil into the filtered liquid, stir well to make flavor oil, which is an additive-free flavor oil that improves the taste while maintaining health.

[0027] 3. A hanging ring is welded on one end of the pot handle, and an extension seat is welded on the lower surface of the hanging ring. Both sides of the extension seat are connected to the ring groove of the hanging ring through a through hole groove, and the connecting groove on the upper surface of the extension seat is communicated with the connecting opening on the upper surface of the hanging ring for hanging the lifting frame. When frying, the lifting frame is hung on the extension seat. After frying, when the ingredients need to be taken out of the pot, due to the large amount of ingredients, one-handed operation is laborious and easy to fall, so the lifting frame is pushed upward to separate it from the extension seat, and then the lifting frame is inserted into the slot from bottom to top, and the lifting frame is lifted upward to cooperate with the pot handle, so as to realize lifting with both hands, thereby improving safety. In addition, the detachable lifting frame is not easily overheated by heat transfer, nor is it easily damaged by oil stains, thereby improving safety and service life. It is also easy to quickly replace it after damage, thereby improving convenience. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a schematic diagram of the preparation steps of the present invention;

[0029] Figure 2 It is a schematic diagram of the pot structure of the present invention;

[0030] Figure 3 It is an enlarged schematic diagram of the structure of part A of the present invention;

[0031] In the figure: 1. pot body; 2. pot handle; 3. handle fixing bracket; 4. pot end base; 5. lifting bracket; 6. handle protective cover; 7. fixing screw; 8. hanging ring; 9. extension base; 10. connecting groove; 11. connecting opening; 12. through hole groove; 13. card slot. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0033] See also Figure 1-3 An embodiment of the present invention is: a nutritious meal soup, the material ratio of the nutritious meal soup includes: 8-30 parts of diced Chiba tofu; 8-20 parts of diced mushrooms; 8-30 parts of eggs; 8-30 parts of kelp shreds; 8-30 parts of green vegetable segments; 8-30 parts of diced chicken; 8-30 parts of wet gluten; 5-10 parts of seasoning; 1.5-5 parts of flavor oil; 100-300 parts of water.

[0034] Further, the seasoning includes 4.0-10 parts of grain powder, 1.4-2 parts of edible salt, 0.1-0.5 parts of white sugar, 0.5-1.4 parts of umami powder, 0.07-0.4 parts of color powder, 0.18-1.6 parts of spice powder, and 1.5-5 parts of flavor oil; the grain powder includes 1-4 parts of fried flour, 0.5-3 parts of fried soybean powder, 0.5-3 parts of fried chickpea powder, 0.2-1 parts of chicken powder, and 0.2-1 parts of beef powder, and the raw materials of fried flour, fried soybean powder, and chickpea powder are wheat, soybean, and chickpea respectively; monosodium glutamate 0.2-0.5 parts, chicken essence 0.2-0.5 parts, mushroom powder 0.05-0.2 parts, yeast extract 0.05-0.2 parts; gardenia powder 0.02-0.1 parts, sauce Oil powder 0.05-0.3 parts; black pepper powder 0.02-0.2 parts, white pepper powder 0.02-0.2 parts, Maoxian pepper powder 0.02-0.2 parts, bullet chili powder 0.02-0.2 parts, clove powder 0.02-0.1 parts, anise powder 0.02-0.2 parts, cinnamon powder 0.02-0.1 parts, cumin powder 0.02-0.2 parts, angelica powder 0.02-0.2 parts; flavor oil includes: flavor oil includes: soybean oil 2-8 parts, shallot slices 0.5-1 parts, green onion slices 0.5-1 parts, Maoxian peppercorns 0.1-0.5 parts, Jiangjin green peppercorns 0.1-0.5 parts, star anise 0.1-0.2 parts, cumin 0.1-0.2 parts, sesame oil 0.1-1 parts.

[0035] It is made of healthy raw materials and a simple frying method without any additives, thereby improving the healthiness of the nutritious meal soup. The preparation method is also simple, saving labor, being healthy and reliable, nutritious, and having a good taste, which solves the problems of the existing nutritious meal soups that cannot take into account both nutrition and deliciousness and the low labor efficiency and high energy consumption in the process of making nutritious meal soups.

[0036] See also Figure 1 A method for preparing a nutritious soup comprises the following steps:

[0037] Step 1: Put wheat, soybeans and chickpeas into a pot, stir-fry at high temperature until brown and cooked, control the temperature at 150-160℃ for about 20-30min, cool to room temperature, grind, and then pass through a 200-mesh sieve, put into a storage basin, add chicken powder and beef powder to obtain grain powder;

[0038] Step 2: The spice powder is prepared by the same frying process as the grain powder, and after cooling to room temperature, it is crushed, and then passed through an 80-mesh sieve, and placed in a storage basin with grain powder, and then edible salt, sugar, umami powder, color powder and flavor oil are added to obtain seasoning;

[0039] Step 3: Wash Maoxian peppercorns, Jiangjin green peppercorns, star anise and cumin with clean water, soak for about 2 minutes, then remove and drain;

[0040] Step 4: Heat soybean oil in a pot to about 140-150℃, then add shallot slices into the soybean oil, fry over medium-low heat until browned, then remove from the pan, then add green onion slices, fry until browned, then remove from the pan;

[0041] Step 5: Add Maoxian peppercorns, Jiangjin green peppercorns, star anise and cumin to the pot, fry over medium-low heat until the spices are crisp, turn off the heat, and cook for 4 hours, then filter, add sesame oil to the filtered liquid, stir well to make flavor oil;

[0042] Step 6: Cut Chiba tofu, mushrooms and chicken into dices of about 1 cm, then prepare egg liquid, cut wet gluten into slices with a thickness of 1-2 mm, and cut green vegetables into green vegetable segments;

[0043] Step 7: Add a little oil to the pan, heat to about 120℃, add diced chicken and diced mushrooms, stir-fry until fragrant, add water, diced thousand-sheet tofu and wet gluten, and bring to a boil;

[0044] Step 8: Add water to the seasoning, disperse it with water, add it into the pot, evenly add the egg liquid into the pot, bring to a boil, add green vegetable segments and flavor oil, and it's done.

[0045] Further introduction, in step one, the pot includes a pot body 1, a handle fixing frame 3 is provided on one side of the pot body 1, an end pot seat 4 is provided on the other side of the pot body 1, a card slot 13 is provided on the lower surface of the end pot seat 4, a lifting frame 5 is inserted into the card slot 13 from bottom to top, a pot handle 2 is provided on one side of the handle fixing frame 3, a handle protection sleeve 6 is provided on the outside of the pot handle 2, the handle protection sleeve 6 is threadedly connected to the pot handle 2 through a fixing screw 7, a hanging ring 8 is welded on one end of the pot handle 2, an extension seat 9 is welded on the lower surface of the hanging ring 8, both sides of the extension seat 9 are connected to the ring groove of the hanging ring 8 through a through hole groove 12, and a connecting groove 1 is provided on the upper surface of the extension seat 9. 0, the upper surface of the hanging ring 8 is provided with a connecting opening 11 connected with the connecting groove 10. When frying, the lifting frame 5 is suspended on the extension seat 9. After frying, when the ingredients need to be taken out of the pot, due to the large amount of ingredients, one-handed operation is laborious and easy to fall, the lifting frame 5 is pushed upward to separate it from the extension seat 9, and then it is inserted into the card slot 13 from bottom to top, and the lifting frame 5 is lifted upward to cooperate with the pot handle 2, so as to realize two-handed lifting, improve safety, and the detachable lifting frame 5 is not easy to be overscalded by heat transfer, nor is it easy to be damaged by oil stains, improve safety and service life, and it is also easy to quickly replace it after damage, improve convenience.

[0046] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A nutritious soup, characterized in that: The material ratio of the nutritious soup includes: 8-30 servings of Chiba tofu cubes; 8-20 servings of diced shiitake mushrooms; 8-30 eggs; Shredded kelp: 8-30 portions; 8-30 servings of green vegetable segments; 8-30 servings of diced chicken; 8-30 parts of wet gluten; 5-10 servings of seasoning; 1.5-5 parts of flavor oil; 100-300 parts of water.

2. The nutritious soup according to claim 1, characterized in that: The seasoning comprises 4.0-10 parts of miscellaneous grain powder, 1.4-2 parts of edible salt, 0.1-0.5 parts of white sugar, 0.5-1.4 parts of umami powder, 0.07-0.4 parts of coloring powder, 0.18-1.6 parts of spice powder and 1.5-5 parts of flavor oil.

3. The nutritious soup according to claim 2, characterized in that: The miscellaneous grain powder comprises 1-4 parts of fried flour, 0.5-3 parts of fried soybean powder, 0.5-3 parts of fried chickpea powder, 0.2-1 parts of chicken powder and 0.2-1 parts of beef powder, and the raw materials of the fried flour, fried soybean powder and chickpea powder are wheat, soybean and chickpea respectively.

4. The nutritious soup according to claim 2, characterized in that: The umami powder comprises 0.2-0.5 parts of monosodium glutamate, 0.2-0.5 parts of chicken essence, 0.05-0.2 parts of mushroom powder and 0.05-0.2 parts of yeast extract.

5. The nutritious soup according to claim 2, characterized in that: The toner powder comprises 0.02-0.1 parts of gardenia powder and 0.05-0.3 parts of soy sauce powder.

6. The nutritious soup according to claim 2, characterized in that: The spice powder includes 0.02-0.2 parts of black pepper powder, 0.02-0.2 parts of white pepper powder, 0.02-0.2 parts of Maoxian pepper powder, 0.02-0.2 parts of bullet chili powder, 0.02-0.2 parts of clove powder, 0.02-0.1 parts of anise powder, 0.02-0.2 parts of cinnamon powder, 0.02-0.1 parts of cumin powder, and 0.02-0.2 parts of angelica powder.

7. The nutritious soup according to claim 2, characterized in that: The flavor oil includes: 2-8 parts of soybean oil, 0.5-1 parts of shallot slices, 0.5-1 parts of green onion slices, 0.1-0.5 parts of Maoxian peppercorns, 0.1-0.5 parts of Jiangjin green peppercorns, 0.1-0.2 parts of star anise, 0.1-0.2 parts of fennel, and 0.1-1 parts of sesame oil.

8. A method for preparing a nutritious soup according to any one of claims 1 to 7, characterized in that: The following steps are involved: Step 1: Put wheat, soybeans and chickpeas into a pot, stir-fry at high temperature until brown and cooked, control the temperature at 150-160℃ for about 20-30min, cool to room temperature, grind, and then pass through a 200-mesh sieve, put into a storage basin, add chicken powder and beef powder to obtain grain powder; Step 2: The spice powder is prepared by the same frying process as the grain powder, and after cooling to room temperature, it is crushed, and then passed through an 80-mesh sieve, and placed in a storage basin with grain powder, and then edible salt, sugar, umami powder, color powder and flavor oil are added to obtain seasoning; Step 3: Wash Maoxian peppercorns, Jiangjin green peppercorns, star anise and cumin with clean water, soak for about 2 minutes, then remove and drain; Step 4: Heat soybean oil in a pot to about 140-150℃, then add shallot slices into the soybean oil, fry over medium-low heat until browned, then remove from the pan, then add green onion slices, fry until browned, then remove from the pan; Step 5: Add Maoxian peppercorns, Jiangjin green peppercorns, star anise and cumin to the pot, fry over medium-low heat until the spices are crisp, turn off the heat, and cook for 4 hours, then filter, add sesame oil to the filtered liquid, stir well to make flavor oil; Step 6: Cut Chiba tofu, mushrooms and chicken into dices of about 1 cm, then prepare egg liquid, cut wet gluten into slices with a thickness of 1-2 mm, and cut green vegetables into green vegetable segments; Step 7: Add a little oil to the pan, heat to about 120℃, add diced chicken and diced mushrooms, stir-fry until fragrant, add water, diced thousand-sheet tofu and wet gluten, and bring to a boil; Step 8: Add water to the seasoning, disperse it with water, add it into the pot, evenly add the egg liquid into the pot, bring to a boil, add green vegetable segments and flavor oil, and it's done.

9. The method for preparing a nutritious soup according to claim 8, characterized in that: In the step 1, the pot comprises a pot body (1), a handle fixing frame (3) is arranged on one side of the pot body (1), a pot end seat (4) is arranged on the other side of the pot body (1), a clamping groove (13) is arranged on the lower surface of the pot end seat (4), a lifting frame (5) is clamped into the inside of the clamping groove (13) from bottom to top, a pot handle (2) is arranged on one side of the handle fixing frame (3), a handle protection cover (6) is arranged on the outside of the pot handle (2), and the handle protection cover (6) is threadedly connected to the pot handle (2) through a fixing screw (7).

10. The method for preparing a nutritious soup according to claim 9, characterized in that: A hanging ring (8) is welded to one end of the pot handle (2), an extension seat (9) is welded to the lower surface of the hanging ring (8), both sides of the extension seat (9) are connected to the ring groove of the hanging ring (8) through a through hole groove (12), a connecting groove (10) is arranged on the upper surface of the extension seat (9), and a connecting opening (11) connected to the connecting groove (10) is arranged on the upper surface of the hanging ring (8).

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