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Beefsteak, soy sauce chafing dish soup

A steak and hot pot technology, which is applied in the field of steak and sauce hot pot soup, can solve the problems of not too rich in nutrition, low in protein content, and not delicious in taste, and achieve the effect of delicious and unique taste and rich nutrition

Inactive Publication Date: 2008-03-26
吉林省高丽王朝食品有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of relatively low protein content, not too rich in nutrition, and relatively not delicious taste in traditional chafing dish soup, and to provide a kind of protein content that can overcome the above-mentioned shortcomings, relatively high in protein content, rich in nutrition, Delicious Steak, Sauce Hot Pot Soup

Method used

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Embodiment

[0016] The ingredients of the hot pot soup of the present invention include by weight percentage: 53% of fresh steak, 36% of water, 5% of soybean paste containing sixteen flavors, 2% of soy sauce, 0.5% of ginger, 0.5% of garlic, and chili powder 1%, sugar 1%, monosodium glutamate 1%;

[0017] Among them, the soybean paste containing sixteen flavors is to add 50g of powdered cinnamon bark, 10g of Kamba 10g, 60g of Chinese prickly ash, 80g of aniseed, 5g of grass fruit, 10g of meat buckle (jade fruit powder), 20g of cloves, and 30g of ginkgo to 40Kg of soybean paste. , Nutmeg (nutmeg) 3g, galangal (galanga) 20g, fragrant leaves 10g, tangerine peel 40g, fennel 80g, angelica dahurica 20g, cardamom (white cardamom) 25g, Luo Han Guo 10g.

[0018] The concrete preparation method of chafing dish soup of the present invention is:

[0019] (1), first add the powdered sixteen-flavor seasoning into the soybean paste in proportion;

[0020] (2), scald the 60Kg fresh steak with boiling wa...

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Abstract

The present invention discloses a beef steak spiced chafingdish soup. Its raw material composition includes (by wt%) 53% of fresh beef steak, 36% of water, 5% of salted and fermented soya paste containing 16 flavouring materials, 2% of sauce, 0.5% of ginger, 0.5% of garlic, 1% of chillic powder, 1% of white sugar and monosodium glutamate; in which the salted and fermented soya paste containing 16 flavouring materials is characterized by that in 40kg of salted and fermented soya paste 50g of cassia bark powder, 10g of kaempferia root powder, 60g of Chinese prickly ash powder, 80g of star aniseed powder, 5g of tsaoko fruit powder, 10g of nutmeg powder and others are added. The invented chafingdish soup contains r4ich protein, mineral and amino acids, its nutrients are rich and taste is unique and palatable.

Description

technical field [0001] The invention relates to a food, in particular to a steak and sauce hot pot soup. Background technique [0002] Traditional chafing dish soup has many kinds, and clear soup, spicy soup etc. are arranged, and what have also adds various auxiliary material with nourishing function, but, the content of protein is less in the above-mentioned chafing dish soup, and umami taste is not enough. Miso soup is an indispensable part of Korean national food. The main raw material of miso is soybean, which is rich in protein. Miso also contains a lot of amino acids, which is rich in nutrition; and steak is also rich in protein and other minerals. Substance, rich in nutrition, its fat content is far less than that of pork, if you can add steak and miso to the hot pot soup, you can make the hot pot soup more nutritious and delicious. Contents of the invention [0003] The purpose of the present invention is to solve the problems of relatively low protein content, n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/22A23L23/00A23L27/00
Inventor 姜道泽
Owner 吉林省高丽王朝食品有限责任公司
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