Vegetable soup base pack and preparing method thereof
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A technology for vegetable soup and packaging material, applied in the field of health food
Inactive Publication Date: 2012-09-19
ANHUI LOVE ON YOUR FOOD
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Summary
Abstract
Description
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Problems solved by technology
In order to meet the fast-paced dietary needs, various fast foods have emerged as the times require, but nutritious and comprehensive vegetable soup materials are rarely seen
Method used
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Examples
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Effect test
Embodiment 1
[0022] A vegetable soup stuffing, the weight ratio of its raw material components is: 20-30 freeze-dried green vegetables, 20-30 freeze-dried cabbage, 10-20 freeze-dried celery, 10-20 freeze-dried spinach, 10-20 freeze-dried spinach Orchid 10-20, freeze-dried shallot 0.5-1, freeze-dried garlic 0.4-0.6, freeze-dried ginger slice 0.4-0.6, freeze-dried soy sauce powder 0.4-0.6, freeze-dried vinegar powder 0.4-0.6, freeze-dried honey 0.4-0.6 , 0.4-0.6 spices, 0.4-0.6 monosodium glutamate, appropriate amount of refined salt.
[0023] The preparation method of vegetable soup bag material comprises the following steps:
[0024] (1) First wash green vegetables, cabbage, celery, spinach, broccoli, shallots, garlic slices, and ginger slices;
[0025] (2) Put the above-mentioned materials after washing into the vacuum freeze dryer;
[0026] (3) Turn on the freezer for refrigeration, freeze until the temperature of the material is below -30°C, and maintain the low-temperature drying for...
Embodiment 2
[0030] A kind of vegetable soup stuffing, the weight ratio of its raw material components is: freeze-dried green cabbage 25, freeze-dried cabbage 25, freeze-dried celery 15, freeze-dried spinach 15, freeze-dried broccoli 15, freeze-dried shallot 0.5, 0.5 freeze-dried garlic, 0.5 freeze-dried ginger slices, 0.5 freeze-dried soy sauce powder, 0.5 freeze-dried vinegar powder, 0.5 freeze-dried honey, 0.5 spices, 0.5 monosodium glutamate, and appropriate amount of refined salt.
[0031] A vegetable soup stuffing, the weight ratio of its raw material components is: 20-30 freeze-dried green vegetables, 20-30 freeze-dried cabbage, 10-20 freeze-dried celery, 10-20 freeze-dried spinach, 10-20 freeze-dried spinach Orchid 10-20, freeze-dried shallot 0.5-1, freeze-dried garlic 0.4-0.6, freeze-dried ginger slice 0.4-0.6, freeze-dried soy sauce powder 0.4-0.6, freeze-dried vinegar powder 0.4-0.6, freeze-dried honey 0.4-0.6 , spices 0.4-0.6, monosodium glutamate 0.4-0.6, appropriate amount of...
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Abstract
The invention provides a vegetable soup base pack and a preparing method thereof. The vegetable soup base pack comprises, by weight, from 20 to 30 parts of freeze-dried brassica chinensis , from 20 to 30 parts of freeze-dried cabbage, from 10 to 20 parts of freeze-dried celery, from 10 to 20 parts of freeze-dried spinach, from 10 to 20 parts of freeze-dried broccoli, from 0.5 to 1 part of freeze-dried shallot, from 0.4 to 0.6 part of freeze-dried garlic, from 0.4 to 0.6 part of freeze-dried ginger slices, from 0.4 to 0.6 part of freeze-dried powdered soy, from 0.4 to 0.6 part of freeze-dried aromatic vinegar powder, from 0.4 to 0.6 part of freeze-dried honey, from 0.4 to 0.6 part of spice, from 0.4 to 0.6 part of monosodium glutamate and a right amount of refined salt. When the vegetable soup base pack is prepared, the various raw materials including the vegetables and the like are cleaned at first and are prepared by a freeze-drying method to obtain freeze-dried powder, other components are added in the freeze-dried powder according to formula proportion, and the mixture is stirred sufficiently, so that the vegetable soup base pack is obtained. The vegetable soup base pack is rich in nutrition, the nutrition of the various vegetables is kept to the greatest extent by means of freeze processing, the quality guarantee period of the vegetable soup base pack is long, the vegetable soup base pack is convenient to transport and eat, is delicious, brings rich nutrition to modern people in the fast-paced society, and meets fast-paced needs of people.
Description
technical field [0001] The invention relates to the field of health food, in particular to a vegetable soup stuffing and a preparation method thereof. Background technique [0002] In modern society, people's pace of life is getting faster and faster. Many people eat fast food outside at noon, and their nutrition is not comprehensive. In order to meet the fast-paced dietary needs, various fast foods have emerged as the times require, but nutritious and comprehensive vegetable soup materials are rarely seen. Contents of the invention [0003] The invention provides a vegetable soup stuffing and a preparation method thereof. The vegetable soup bag material of the present invention is rich in nutrition, comprehensive, and integrates multiple nutrients into one body, convenient to store and transport, easy to eat, and provides people with the soup material with comprehensive nutrition. [0004] To achieve the above object, the present invention adopts the following technic...
Claims
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Application Information
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