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Concentrated solid fish and prawn meat soup base and preparing method

A technology of broth, fish and shrimp, applied in the field of concentrated solid fish and shrimp broth and its preparation, can solve the problems of large market potential of the product, and achieve the effects of promoting local economic development, eating convenience, and good solubility

Active Publication Date: 2011-01-05
ANHUI GUOTAI BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And for the concentrated solid soup stock that is main raw material with sturgeon, grass carp, vannamei, there is no research report at present, and the product market potential is great

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Pretreatment of raw materials

[0024] (1) Penaeus vannamei: Penaeus vannamei→remove head and tail, remove intestines→wash→blanch in boiling water for 3min→peel skin→drain→cut shrimp into cubes→weigh and set aside;

[0025] (2) Sturgeon: Sturgeon → remove internal organs and scales → wash → dice meat and cartilage → drain → weigh for later use;

[0026] (3) Grass carp: Grass carp → remove viscera and scales → wash → cut meat into cubes → drain → weigh for later use;

[0027] (4) Kelp: Kelp → select and wash → cut into kelp shreds with basically the same thickness and width → blanch in boiling water for 3 minutes → drain → weigh for later use;

[0028] (5) Flammulina velutipes, Pleurotus eryngii and Tricholoma eryngii: select fresh raw materials and wash them → cut into filaments or blocks with basically the same thickness and width → drain → weigh for later use;

[0029] (6) Chopped scallions: shallots→select and wash→cut into scallions and chopped scallions of bas...

Embodiment 2

[0037] 1. Pretreatment of raw materials

[0038] (1) Penaeus vannamei: Penaeus vannamei→remove head and tail, remove intestines→wash→blanch in boiling water for 3min→peel skin→drain→cut shrimp into cubes→weigh and set aside;

[0039] (2) Sturgeon: Sturgeon → remove internal organs and scales → wash → dice meat and cartilage → drain → weigh for later use;

[0040] (3) Grass carp: Grass carp → remove viscera and scales → wash → cut meat into cubes → drain → weigh for later use;

[0041] (4) Kelp: Kelp → select and wash → cut into kelp shreds with basically the same thickness and width → blanch in boiling water for 3 minutes → drain → weigh for later use;

[0042] (5) Flammulina velutipes, Pleurotus eryngii and Tricholoma eryngii: select fresh raw materials and wash them → cut into filaments or blocks with basically the same thickness and width → drain → weigh for later use;

[0043] (6) Chopped scallions: shallots→select and wash→cut into scallions and chopped scallions of basic...

Embodiment 3

[0051] 1. Processing of raw materials

[0052] (1) Penaeus vannamei: Penaeus vannamei→remove head and tail, remove intestines→wash→blanch in boiling water for 3min→peel skin→drain→cut shrimp into cubes→weigh and set aside;

[0053] (2) Sturgeon: Sturgeon → remove internal organs and scales → wash → dice meat and cartilage → drain → weigh for later use;

[0054] (3) Grass carp: Grass carp → remove viscera and scales → wash → cut meat into cubes → drain → weigh for later use;

[0055] (4) Kelp: Kelp → pick and wash → cut into kelp shreds with basically the same thickness and width → blanch in boiling water for 3 minutes → drain → weigh for later use;

[0056] (5) Flammulina velutipes, Pleurotus eryngii and Tricholoma eryngii: select fresh raw materials and wash them → cut into filaments or blocks with basically the same thickness and width → drain → weigh for later use;

[0057] (6) Chopped scallions: shallots→select and wash→cut into scallions and chopped scallions of basical...

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PUM

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Abstract

The invention discloses a concentrated solid fish and prawn meat soup base and belongs to the field of fast food soup bases. The soup base comprises the following raw materials by weight: 50 to 70 grams of sturgeon diced meat, 10 to 20 grams of grass carp diced meat, 50 to 70 grams of shelled penaeus vannmei, 10 to 20 grams of fresh kelp seaweed, 80 to 160 grams of mushrooms, 20 to 30 grams of spinach primary pulp, 5 to 10 grams of chopped green onion, 30 to 60 grams of salt, 5 to 10 grams of chicken essence, 1 to 1.5 grams of pepper powder, 20 to 40 grams of cooking wine, 5 to 10 grams of ginger juice and 5 to 10 grams of garlic juice in each 1 kilogram of water. The invention also discloses a method for preparing the soup base. The soup base has the advantages of obvious seafood flavor, high dissolubility and high rehydration performance, well preserves nutrients, colors and natural flavor of each component, and has the characteristics of long preservation time, high nutritional value, convenient carrying and taking, large market potential and the like.

Description

technical field [0001] The invention relates to an instant soup stock, in particular to a concentrated solid fish and shrimp broth stock and its preparation method. The method utilizes vacuum freeze-drying technology to produce ready-to-eat brewing with sturgeon, grass carp, vannamei etc. as main raw materials. Concentrated soup stock. Background technique [0002] Chinese people generally have the habit of drinking soup. According to relevant data, 60% of Chinese families drink soup every day. In the minds of consumers, soup products have long had a basic orientation of nutrition and health. Traditional family cooking of soup requires four steps: material selection, cleaning, ingredients, and cooking. It takes at least 40 minutes to drink a bowl of nutritious and delicious soup. With the gradual improvement of people's living standards and the accelerated pace of life, cooking soup at home has become a very extravagant behavior. The fast pace of modern urban life has led...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/325A23L23/10A23L17/00
Inventor 罗永康邹佳
Owner ANHUI GUOTAI BIOTECHNOLOGY CO LTD
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