Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for manufacturing pickled radish stewed duck soup seasoning

A production method and technology of old duck soup, which are applied in food preparation, application, food science and other directions to achieve the effects of rich nutrition, complete range of ingredients and delicious taste

Inactive Publication Date: 2013-05-22
SICHUAN JINGONG CHUANPAI FLAVORING
View PDF6 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defect that people often miss one or even multiple ingredients when making sour radish and old duck soup, so it brings great inconvenience to people to make sour radish and old duck soup. The method is simple, the raw materials are easy to obtain, and the prepared seasoning has a complete range of ingredients. When making sour radish and duck soup, you only need to directly add the seasoning prepared by the present invention to the soup, and then add the cleaned old duck to stew. There is no need to prepare other ingredients and seasonings to make the prepared sour radish and old duck soup not only delicious, but also rich in nutrition, which greatly facilitates the production of sour radish stewed old duck soup seasoning for people to make sour radish and old duck soup dishes method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The method for making the condiment of stewed duck soup with sour radish first needs to prepare the ingredients. The condiments and ingredients of the present invention are all selected from the condiments that people often eat in daily life. Materials can reduce costs. The seasoning ingredients of this embodiment include 100 parts by weight of soaked radish, 20 parts of vegetable oil, 15 parts of soaked red pepper, 5 parts of soaked millet pepper, 8 parts of soaked ginger, 10 parts of edible salt, 6 parts of white sugar, and 2 parts of wolfberry. 2 parts, 2 parts of spices, 4 parts of monosodium glutamate, 2 parts of maltodextrin, 0.3 parts of lactic acid, and 0.2 parts of citric acid.

[0028] Then prepare pickled red pepper oil, and the present invention mainly uses two kinds of food materials, vegetable oil and pickled red pepper, to make pickled pepper red oil. The pot used in the production process of the present invention is a frying pan, and a fully automatic f...

Embodiment 2

[0033] The production process of this embodiment is the same as that of embodiment 1, and the only difference is that the amount of seasoning ingredients prepared in the material preparation step is different from that of embodiment 1. The seasoning ingredients of this embodiment include 110 parts by weight of soaked radish, 25 parts of vegetable oil, 18 parts of soaked red pepper, 6 parts of soaked millet pepper, 10 parts of soaked ginger, 12 parts of edible salt, 7 parts of white sugar, and 3 parts of wolfberry. 3 parts of spices, 5 parts of monosodium glutamate, 2.5 parts of maltodextrin, 0.4 parts of lactic acid, and 0.25 parts of citric acid.

Embodiment 3

[0035] The production process of this embodiment is the same as that of embodiment 1, and the only difference is that the amount of seasoning ingredients prepared in the material preparation step is different from that of embodiment 1. The seasoning ingredients of this embodiment include 120 parts by weight of soaked radish, 30 parts of vegetable oil, 20 parts of soaked red pepper, 7 parts of soaked millet pepper, 12 parts of soaked ginger, 14 parts of edible salt, 8 parts of white sugar, and 4 parts of wolfberry. 4 parts of spices, 6 parts of monosodium glutamate, 3 parts of maltodextrin, 0.5 parts of lactic acid, and 0.3 parts of citric acid.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for manufacturing a seasoning for stewing a duck soup, and relates to a method for manufacturing a pickled radish stewed duck soup seasoning. The method is characterized by comprising the following steps of: (1) preparing materials; (2) preparing pickled pepper red oil; and (3) preparing the pickled radish stewed duck soup seasoning. The method is simple; the raw materials are easily available; the prepared seasoning comprises complete types of burdening; when the pickled radish duck soup is made, the seasoning prepared by using the method can be directly added into water; a cleaned duck is added into the water and is stewed, and other food materials and other seasonings are not required to be prepared, so that the prepared pickled radish duck soup is delicious and is rich in nutrition; people can conveniently prepare the pickled radish duck soup; and therefore, the method is suitable for popularization and use.

Description

technical field [0001] The invention relates to a method for preparing a seasoning for stewed duck soup, in particular to a method for preparing a seasoning for stewed duck soup with sour radish. Background technique [0002] In recent years, with the improvement and development of the social and economic system, the living standard of the people has also been greatly improved, so the quality of life has also been greatly improved. While enjoying delicious food, people have begun to pay attention to the nutritional value of food. Sour radish and duck soup is not only delicious, but also rich in nutrition. It is suitable for people of different ages and is a popular health-preserving dish nowadays. But at present, when people make sour radish and old duck soup, they mostly directly add raw materials including old duck and ingredients to the soup and boil, so every time they make sour radish and old duck soup, they need to reconfigure the ingredients. Since there are many ty...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/218A23L27/00A23L19/20
Inventor 邓志会尹宗德龚永泽
Owner SICHUAN JINGONG CHUANPAI FLAVORING
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com