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Concentrated seaweed soup material and preparation method thereof

A technology of seaweed and soup, applied in food preparation, food drying, food extraction and other directions, can solve the problem of low food utilization efficiency and so on

Inactive Publication Date: 2014-03-19
QINGDAO BAIZHONG CHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional seaweed foods are mainly fresh food, dry food or salted products. Although my country has the habit of eating seaweed since ancient times, compared with other vegetables, the utilization efficiency of seaweed is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Wash the chicken and put it in a casserole, add water, cooking wine, salt, green onion, ginger, garlic, heat to a boil on high heat, then turn to a low heat and cook for 1.5 hours, remove the solids in the soup to get a flavor-enhancing soup; put 1 1 part of kelp and 15 parts of flavor-enhancing soup are prepared in proportion, heated to boil and kept boiling for 20 minutes. After removing the solid, add 1 part of garlic juice and 10 parts of water starch while it is hot, freeze-dry and vacuum pack to obtain concentrated seaweed soup material.

Embodiment 2

[0014] Wash the pork bones and put them in a casserole, add water, cooking wine, salt, green onion, ginger, garlic, heat to boil on high heat, then turn to low heat and simmer for 1.5 hours, remove the solids in the soup to get flavor-enhancing soup; put After 1 part of seaweed and 15 parts of flavor-enhancing soup are prepared in proportion, heat to boil and keep boiling for 20 minutes. After removing the solid, add 1 part of garlic juice and 10 parts of water starch while it is still hot, freeze-dry and vacuum pack to obtain concentrated seaweed stock.

Embodiment 3

[0016] Wash the beef bones and put them in a casserole, add water, cooking wine, salt, green onion, ginger, garlic, heat to boil on high heat, then turn to low heat and simmer for 1.5 hours, remove the solids in the soup to get flavor-enhancing soup; put After 10 parts of asparagus and 20 parts of flavor-enhancing soup are prepared in proportion, heat to boil and keep boiling for 20 minutes. After removing the solid, add 3 parts of garlic juice and 30 parts of water starch while it is still hot, freeze-dry and vacuum pack. Concentrated seaweed stock.

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PUM

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Abstract

The present invention discloses a concentrated seaweed soup material and a preparation method thereof. The raw materials comprise, by weight, 15-25 parts of a taste increase soup, 1-10 parts of seaweed, 1-10 parts of a garlic juice, and 10-30 parts of water starch. The preparation method comprises: boiling chicken, fish, pig bone or bovine bone into a taste increase soup, matching seaweed and the taste increase soup according to a certain ratio, heating and boiling, maintaining the boiling state for 15-30 min, removing the solid, adding a certain part of a garlic juice and a certain part of water starch while hot, and carrying out freeze-drying and vacuum packaging to obtain the concentrated seaweed soup material. According to the concentrated seaweed soup material, the chicken soup, the pig bone soup, the bovine bone soup or the fish soup is adopted as the taste increase soup without any additives and pigments, and the seaweed is added to the taste increase soup as the nutrient substance so as to retain the taste and the nutrients of the taste increase soup and retain the nutritional health effects of the seaweed; and the concentrated seaweed soup material can be eaten after opening the package and infusing with boiling water or boiling.

Description

technical field [0001] The invention relates to an instant soup stock, in particular to a concentrated seaweed soup stock and a preparation method, and belongs to the field of condiments. Background technique [0002] With the development of society, people's pace of life is getting faster and faster, and eating habits are also beginning to change. Due to the busy work or study, there is no time and energy to spend a few hours to make a soup with delicious taste and high nutritional value. , The fast food culture was born from this. Fast food such as fast food, instant noodles, etc. can satisfy people's demand for food in a very short period of time, but many fast foods contain a large amount of additives, monosodium glutamate, pigments, preservatives and other substances, long-term consumption is not only harmful to human health, And a large number of additives can easily cause obesity. [0003] Seaweed such as kelp, wakame, seaweed, etc., are rich in polysaccharides, lec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/337A23L1/30A23L33/10
CPCA23L23/10A23L33/00A23V2002/00A23V2300/14A23V2250/204A23V2300/10
Inventor 张明
Owner QINGDAO BAIZHONG CHEM TECH
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