Beef-flavored seasoning soup base as well as preparation method and application thereof

Abstract

The invention discloses a beef-flavored seasoning soup base as well as a preparation method and application thereof, and solves the problem that when a seasoning bag is used, a sauce material and a powder material need to be mixed for use, and if one material bag is lost or damaged, the flavor is greatly reduced. The technical scheme lies in that the beef-flavored seasoning soup base is prepared by drying the following raw materials in parts by mass of 25-35 parts of white granulated sugar, 20-30 parts of edible salt, 5-15 parts of soy sauce powder, 5-10 parts of miso paste powder, 5-10 partsof hydrolyzed protein powder, 3-8 parts of composite spices, 5-10 parts of cattle essence powder, 5-10 parts of glucose, 5-10 parts of non-dairy creamer, 10-15 parts of ox bone juice powder, 10-15 parts of ox bone powder, 10-15 parts of an ox bone extract, 10-15 parts of tallow, 10-15 parts of powdered beef seasonings, 10-15 parts of a yeast extract, 10-15 parts of acid hydrolysis vegetable protein seasoning liquid, 10-15 parts of juice for beef in a brown sauce, 10-15 parts of powdered beef, 10-15 parts of rice, 10-15 parts of whole cumin seeds, 10-15 parts of sesame seeds, 10-15 parts of starch, 0.1-0.2 part of citric acid and 10-20 parts of an auxiliary material addition agent. The mouth feel is maintained, and besides, the sauce material and the powder material are integrally made, sothat using is convenient.

Description

technical field [0001] The invention relates to a seasoning, in particular to a beef-flavored seasoning soup and its preparation method and application. Background technique [0002] Condiments are widely used in diet, cooking and food processing. They can be used to improve the taste of food and have the functions of removing fishy smell, removing mutton, relieving greasiness, increasing aroma, and increasing freshness. It can increase the color, aroma, and taste of dishes. Appetite-stimulating supplementary food. However, traditional seasoning soups are mainly based on a single variety such as salt, vinegar, soy sauce, sugar, etc., and the taste is relatively single, which is difficult to meet the increasing taste needs of people. [0003] For this reason, all kinds of seasoning soups have appeared on the market to enrich the mouthfeel, such as a kind of hot pot soup noodle seasoning and its processing technology and application disclosed by the patent of application publ...

AI Technical Summary

Problems solved by technology

However, the traditional seasoning soup is mainly based on a single variety such as salt, vinegar, soy sauce, sugar, etc., and the taste is relatively simple, which is difficult to meet the current people's increasing demand for taste

[0003] For this reason, all kinds of seasoning soups have appeared on the market to enrich the mouthfeel, such as a kind of hot pot soup noodle seasoning and its processing technology and application disclosed by the patent of application publication number CN101584449A, including sauce and powder, said sauce The composition and parts by weight of the material are: palm oil, butter, watercress, ginger, tempeh, edible salt, spices, beef extract, dried chili, pickled pepper, Chinese prickly ash; the components and parts by weight of the powder are: Salt, monosodium glutamate, I+G, pepper powder, pepper powder, white sugar, beef powder, yeast extract, when using, you need to mix the sauce and powder, if one of the packets is lost or damaged, it will compromise the flavor

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