Broth flavoring and its preparation method
A technique for seasoning, broth
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0100] A bouillon seasoning made from the following ingredients by weight:
[0101] 15 kg of fresh skinless and fat-free chicken, 20 kg of fresh pork lean meat, 18 kg of fresh skinless and fat-free duck, 6 kg of ham, 0.8 kg of scallops, 0.5 kg of chicken bone marrow extract, 0.5 kg of pig bone marrow extract, glutamine 3 kg of sodium phosphate, 2.5 kg of hydroxypropyl distarch phosphate, 0.5 kg of disodium 5′-misanoic acid, 11 kg of table salt, 7.2 kg of white sugar, 4 kg of natural soy sauce, 1.0 kg of spices, and 10 kg of water. Wherein, the spice of the present embodiment is a mixture of garlic, onion, pepper and star anise.
[0102] The preparation method of the above-mentioned bouillon seasoning is as follows:
[0103] Step 1, cleaning: clean fresh skinless and fat-free chicken, fresh lean pork and fresh skinless and fat-free duck.
[0104] Step 2, making soup: making soup with fresh peeled and fat-free chicken, fresh pork lean meat, fresh peeled and fat-free duck meat,...
Embodiment 2
[0113] A bouillon seasoning made from the following ingredients by weight:
[0114] 20 kg of fresh skinless and fat-free chicken, 15 kg of fresh lean lean pork, 13 kg of fresh skinless and fat-free duck, 5 kg of ham, 0.5 kg of dried scallops, 0.3 kg of chicken bone marrow extract, 0.8 kg of pig bone marrow extract, glutamine 2 kg of sodium phosphate, 4 kg of hydroxypropyl distarch phosphate, 0.3 kg of disodium 5′-misanoic acid, 10 kg of table salt, 6 kg of white sugar, 3 kg of raw soy sauce, 0.7 kg of spices, and 19.4 kg of water. Wherein, the spice of the present embodiment is garlic.
[0115] The preparation method of the above-mentioned bouillon seasoning is as follows:
[0116] Step 1, cleaning: clean fresh skinless and fat-free chicken, fresh lean pork and fresh skinless and fat-free duck.
[0117] Step 2, making soup: making soup with fresh peeled and fat-free chicken, fresh pork lean meat, fresh peeled and fat-free duck meat, ham, scallops, and spices cleaned in step ...
Embodiment 3
[0126] A bouillon seasoning made from the following ingredients by weight:
[0127] 22 kg of fresh skinless and fat-free chicken, 13 kg of fresh pork lean meat, 16 kg of fresh skinless and fat-free duck, 7 kg of ham, 0.6 kg of scallops, 0.4 kg of chicken bone marrow extract, 0.4 kg of pig bone marrow extract, glutamine Sodium phosphate 1 kg, hydroxypropyl distarch phosphate 2 kg, disodium 5′-misanoic acid 0.8 kg, salt 12 kg, white sugar 8 kg, natural soy sauce 5 kg, spices 0.6 kg, water 11.2 kg. Wherein, the spice of the present embodiment is onion.
[0128] The preparation method of the above-mentioned bouillon seasoning is as follows:
[0129] Step 1, cleaning: clean fresh skinless and fat-free chicken, fresh lean pork and fresh skinless and fat-free duck.
[0130] Step 2, making soup: making soup with fresh peeled and fat-free chicken, fresh pork lean meat, fresh peeled and fat-free duck meat, ham, scallops, and spices cleaned in step 1 to obtain fresh meat soup; The way...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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