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Convenient nutritional soup base and preparation method thereof

A technology for nutritious soup and soup stock, which is applied in food preparation, application, food science and other directions, can solve the problems of high nutrient loss, loss of form, taste and flavor, etc. Effect

Inactive Publication Date: 2012-09-26
华之鲵(洛阳)健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above processing methods have a certain impact on the shape, nutrients, color and umami taste of whitebait, which makes the product lose its inherent shape, taste and flavor, and has a lot of nutritional loss.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: The instant nutritional soup stock of this embodiment includes the following raw materials in parts by weight: 25 g of whitebait, 15 g of carrot, 20 g of shiitake mushroom, 10 g of spinach, and 30 g of egg flower.

[0016] A method for preparing a convenient nutritious soup stock, comprising the following steps: (1) preparing the stock: select complete and undamaged whitebait, rinse it with clean water at normal temperature; select carrots, shiitake mushrooms, spinach, eggs, etc. for cleaning, and cut them into thin slices , set aside; (2) ripening: put whitebait in boiling water for 5 seconds, see that the fish body turns opaque white and remove; blanch carrot slices, shiitake mushrooms, and spinach respectively; make eggs into egg flowers, set aside; (3 ) Vacuum freeze-drying: put the matured whitebait and vegetables in the mould, pour egg flowers on it, lightly press to shape, quick-freeze, freeze at -70°C for 2 hours, and then carry out vacuum freeze-dr...

Embodiment 2

[0017] Embodiment 2: the present embodiment instant nutrition soup stock, comprises the raw material of following parts by weight: Whitebait 30g, carrot 20g, mushroom 25g, spinach 15g, egg flower 35g.

[0018] A method for preparing a convenient nutritious soup stock, comprising the following steps: (1) preparing the stock: select complete and undamaged whitebait, rinse it with clean water at normal temperature; select carrots, shiitake mushrooms, spinach, eggs, etc. for cleaning, and cut them into thin slices , set aside; (2) ripening: put the whitebait in boiling water for 8 seconds, see that the fish body turns opaque white and remove; blanch the carrot slices, shiitake mushrooms, and spinach separately; make eggs into egg flowers, set aside; (3 ) Vacuum freeze-drying: put the matured whitebait and vegetables in the mould, pour egg flowers on it, lightly press to shape, quick-freeze, freeze at -70°C for 2 hours, and then carry out vacuum freeze-drying, the temperature of ...

Embodiment 3

[0019] Embodiment 3: the present embodiment instant nutrition soup stock, comprises the raw material of following parts by weight: Whitebait 35g, carrot 25g, mushroom 30g, spinach 25g, egg flower 40g.

[0020] A method for preparing a convenient nutritious soup stock, comprising the following steps: (1) preparing the stock: select complete and undamaged whitebait, rinse it with clean water at normal temperature; select carrots, shiitake mushrooms, spinach, eggs, etc. for cleaning, and cut them into thin slices , set aside; (2) ripening: put the whitebait into boiling water for 10 seconds, see that the fish body becomes opaque white and remove; blanch carrot slices, shiitake mushrooms, and spinach respectively; make eggs into egg flowers, set aside; (3 ) Vacuum freeze-drying: put the matured whitebait and vegetables in the mould, pour egg flowers on it, lightly press to shape, quick-freeze, freeze at -70°C for 2 hours, and then carry out vacuum freeze-drying, the temperature...

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PUM

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Abstract

The invention discloses convenience nutritional soup base and a preparation method thereof. According to the invention, the convenience nutritional soup contains 25-35g of silverfish, 15-25g of carrot, 20-30g of mushroom, 15-25g of spinach and 30-40g of egg flower. The preparation method of the silverfish convenience nutritional soup comprises the steps of: preparation of soup base, curing, vacuum freeze-drying, vacuum packaging and the like. The silverfish convenience nutritional soup disclosed by the invention has a reasonable formula and comprehensive and balanced nutrition. The preparation method of the nutritional soup disclosed by the invention adopts a vacuum freeze-drying technology, maintains the original form, mouthfeel and flavor of the silverfish and other raw materials to the greatest degree, and reduces the loss of nutrient substances; and with vacuum packaging, the nutritional soup is nutritional and healthy, convenient to carry and ready-to-eat, and can be stored for long time and offer nutritional convenience food for the supermarkets, fast food restaurants, entertainment places, airplanes, trains and the like.

Description

technical field [0001] The invention belongs to the field of instant food processing, and relates to an instant nutritional soup stock and a preparation method thereof. Background technique [0002] Silverfish (Hemisalanx prognathus) belongs to Salmoniformes, Silverfish family, 2 subfamilies, 6 genera, nearly 20 species, distributed in China, Japan, Korea, Russia and other countries, in Taihu Lake, Jiangsu, Dianshan Lake, Shanghai, etc. , Yangtze River Estuary, Dianchi Lake in Yunnan, Baiguishan Reservoir in Henan and other places have considerable output every year. The meat of whitebait is tender, white, delicious, and edible as a whole (that is, the internal organs, heads, fins, etc. are not removed, but eaten as a whole), and it is currently recognized as a natural "longevity food" by international nutrition. Therefore, it is also known as "longevity boutique" and "fish ginseng". Whitebait is a high-protein and low-fat food, containing 8.2g of protein, 0.3g of fat, 0.5...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/29A23L23/10A23L33/00
Inventor 任国艳康怀彬朱文学刘志龙梁旺春郭金英吴影
Owner 华之鲵(洛阳)健康科技有限公司
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