A soup-stock ice cube

A kind of soup and ice technology, applied in food science and other directions, can solve the problems of insufficient time for cooking, human body influence, loss of nutritional value and taste of soup, etc., to save cooking time and ensure the effect of integrity

Inactive Publication Date: 2017-08-15
刘振
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the broths on the market are made by themselves and sold by merchants, but due to technical reasons (the production time is too long, the heat and the recipe are not easy to master), most people do not have enough time to cook the broth, resulting in The taste and nutritional content of the boiled soup are not good; due to problems such as formula, transportation, and storage, the soup made by restaurants cannot be industrialized and is only for their own use
[0004] The concentrated broth that appears on the market solves the problems of transportation and storage, but when the concentrated raw materials are used, a large amount of water must be added, so that the original flavor of the broth cannot be guaranteed, and the broth loses its unique nutritional value and taste. Moreover, the concentrated broth contains auxiliary raw materials such as preservatives and thickeners, resulting in low nutritional content, and long-term consumption will have a bad impact on the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for making pork bone broth, the steps of which are as follows:

[0017] (1) Wash the pork bones, stick bones and spine, chop them into large pieces, put them in a boiling water pot to boil the soup to remove the smell of blood; take them out, put them in a soup pot with boiling water, the weight ratio of bones to water is 20-30: 100 Add scallions and ginger and cook in a low heat for 8-10 hours.

[0018] (2) After boiling, filter the initial solution and place it at room temperature.

[0019] (3) Pork bone broth is obtained after filtering, which can be quick-frozen and sealed.

Embodiment 2

[0021] A kind of preparation method of pure local chicken broth, its preparation steps are as follows:

[0022] (1) Choose native hens over 3 years old, wash the native hens and cut them into large pieces, wash the chicken bones, put them in a boiling water pot to boil the soup to remove the smell of blood, remove impurities and white foam; remove them, put them in boiling water In a soup pot, the weight ratio of chicken to water is 20-30:100, add scallion, ginger and 12 kinds of natural spices and cook over low heat

[0023] (2) Cook for 10-20 hours.

[0024] (3) After boiling, filter the initial solution and place it at room temperature.

[0025] (4) After filtering, the pure local chicken broth can be obtained, and then it can be frozen and sealed.

Embodiment 3

[0027] A kind of preparation method of shiitake mushroom stock, its preparation step is played as follows:

[0028] (1) Rinse the shiitake mushrooms with clean water, soak them until soft, remove the stalks and wash them, and then soak them in water for 50 minutes. The weight ratio of shiitake mushrooms to water is 20-30:100. Just filter the water with gauze, or put it in a soup pot. Add water and boil over high heat.

[0029] (2) After boiling, filter the initial solution and place it at room temperature.

[0030] (3) After filtering, the mushroom broth is obtained, which can be vacuum packed and sealed.

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PUM

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Abstract

A soup-stock ice cube is disclosed. The soup-stock ice cube includes soup stock that is frozen or fresh-chilled. The soup stock is prepared into the ice cube and a fresh-chilled product, industrial production is adopted, and the soup stock is stewed according to different needs, thus thoroughly meeting different needs of persons and saving stewing time for persons. The soup-stock ice cube fills the gap of the market, meets needs of various levels and various age groups, is free of any additive, pigment and aseptic, is rich in various nutrients and can be easily absorbed by human bodies. The soup-stock ice cube is not limited to cooking, and can be directly eaten as soup stock, thus greatly facilitating needs of different crowds, such as puerperae, patients, infants and the aged. The soup stock ice cube is an overall quick-frozen product, thus effectively ensuring integrity of the soup stock, and not destroying nutrients or taste of the soup stock. The soup-stock ice cube is widely applied in the catering industry, meat products, flavourings, instant foods and dairy products.

Description

technical field [0001] The invention relates to a catering food, in particular to a broth ice cube. Widely used in catering industry, meat products, condiments, instant food and dairy products. Background technique [0002] Broth is an auxiliary raw material commonly used in cooking. After a long time of boiling, the soup remains. When it is used to cook other dishes, it replaces water in the cooking process and adds it to dishes or soups to enhance freshness. , to make the taste more intense; broth is one of the most commonly used auxiliary materials in cooking; there are many ways to cook broth, including meat and vegetables. [0003] At present, most of the broths on the market are made by themselves and sold by merchants, but due to technical reasons (the production time is too long, the heat and the recipe are not easy to master), most people do not have enough time to cook the broth, resulting in The taste and nutritional content of the boiled broth are not good; due...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10
Inventor 刘振
Owner 刘振
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