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Broth flavoring and its preparation method

A technique for seasoning, broth

Active Publication Date: 2015-04-01
DONGGUAN YONGYI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, this type of soup seasoning has the following disadvantages: (1) The stability of this type of soup seasoning is not good due to insufficient optimization of the formula and production process, thereby affecting the quality of this type of soup seasoning; (2) ) The existing soup seasonings are difficult to achieve a balance between mellow and soft at the same time; (3) The flavor of the existing soup seasonings is not strong enough, and the nutrition and health are not ideal; (4) The existing soup seasonings make cooking The dishes or the soup made directly are greasy and not clear enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

A broth flavoring comprises the following components: by weight, 13-22% of fresh peeled degreased chicken, 13-22% of fresh pig lean meat, 13-22% of fresh peeled degreased duck meat, 5-8% of ham, 0.5-1.2% of dried scallop, 0.3-0.8% of a chicken marrow extract product, 0.3-0.8% of a pig marrow extract product, 1-5% of monosodium glutamate, 2-4% of hydroxypropyl distarch phosphate, 0.3-0.8% of 5'-flavor glycoside disodium, 10-15% of salt, 6-10% of white sugar, 3-7% of lightfast soy, 0.6-1.2% of spice, and 10-22% of water. A preparation method of the broth flavoring comprises the following steps: cleaning, simmering, filtering, homogenizing, blending a mixture, boiling, and cooling. The broth flavoring has advantages of mellow and soft mouthfeel, rich local flavor, nutritive and health value, good stability and excellent quality, and can make cooked food or directly-prepared soup baked with superior gravy to be not greasy and very clean and mellow.

Description

technical field [0001] The invention relates to the technical field of seasoning processing, in particular to a broth seasoning and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, and people's pursuit of delicious food, nutrition, health and convenience, a kind of soup seasoning used for cooking dishes or directly made into soup came into being. In the prior art, this type of soup seasoning has the following disadvantages: (1) The stability of this type of soup seasoning is not good due to insufficient optimization of the formula and production process, thereby affecting the quality of this type of soup seasoning; (2) ) The existing soup seasonings are difficult to achieve a balance between mellow and soft at the same time; (3) The flavor of the existing soup seasonings is not strong enough, and the nutrition and health are not ideal; (4) The existing soup seasonings make cooking The dishes or the directly made ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/228A23L1/231A23L1/39A23L27/22A23L23/00A23L27/26
Inventor 简江峰刘均
Owner DONGGUAN YONGYI FOODS
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