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Soup base composition of beef broth and preparation method of soup base composition

A technology of beef soup and composition, which is applied in the field of food processing, can solve the problems of easy mistakes and different tastes of beef soup, and achieve the effects of avoiding influence, reducing influence and ensuring quality

Pending Publication Date: 2019-06-21
常啟元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amount of raw materials used for beef soup is mostly controlled by humans, and raw materials are added according to one’s own experience. Due to the lack of fixed and accurate dosage of each raw material, the taste of the boiled beef soup is different, and mistakes are prone to occur.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present embodiment provides a stock composition of beef soup, comprising 25-40 parts by weight of main ingredients, 40-60 parts of auxiliary materials, 5-7 parts of seasonings and 1-3 parts of flavoring ingredients; The main ingredients include 2400-2700 parts by weight of beef, 4800-5400 parts of beef calf bone, 800-1100 parts of tripe, 800-1100 parts of beef sausage, 800-1100 parts of beef liver and 80-110 parts of beef suet; The auxiliary materials include 2300-2700 parts by weight of vermicelli, 200-300 parts of white fungus, 200-400 parts of tofu skin and 700-900 parts of mung bean cake; 550-800 parts, 170-270 parts of garlic sprouts, 170-270 parts of coriander, 90-110 parts of chicken essence, 45-60 parts of chili sauce, 15-25 parts of wolfberry, 45-55 parts of rock sugar, 450-550 parts of ginger and 150 parts of salt -300 parts; the flavoring ingredients include 90-110 parts of chicken essence, 10-20 parts of monosodium glutamate and 35-50 parts of thirteen s...

Embodiment 2

[0031] The present embodiment provides a stock composition of beef soup, comprising 30 parts by weight of main ingredients, 50 parts of auxiliary materials, 6 parts of seasonings and 2 parts of flavoring ingredients; the main ingredients include beef by weight 2500 parts, 5000 parts of beef calf bone, 1000 parts of tripe, 1000 parts of beef sausage, 1000 parts of beef liver and 100 parts of beef suet; 800 parts of mung bean cake; the seasonings include 57 parts of seasoning packs by weight, 750 parts of green onion, 250 parts of garlic sprouts, 250 parts of coriander, 100 parts of chicken essence, 55 parts of chili sauce, 20 parts of wolfberry, 50 parts of rock sugar, and 500 parts of ginger 250 parts and 250 parts of salt; The flavoring ingredients include 100 parts of chicken essence, 15 parts of monosodium glutamate and 45 parts of thirteen spices.

Embodiment 3

[0033] The stock composition of a kind of beef broth of the present embodiment comprises 30 parts by weight of main ingredients, 50 parts of auxiliary materials, 6 parts of seasonings and 2 parts of flavoring ingredients; the main ingredients include beef by weight 2500 parts, 5000 parts of beef calf bone, 1000 parts of tripe, 1000 parts of beef sausage, 1000 parts of beef liver and 100 parts of beef suet; 800 parts of mung bean cake; the seasonings include 57 parts of seasoning packs by weight, 750 parts of green onion, 250 parts of garlic sprouts, 250 parts of coriander, 100 parts of chicken essence, 55 parts of chili sauce, 20 parts of wolfberry, 50 parts of rock sugar, and 500 parts of ginger 250 parts and 250 parts of salt; The flavoring ingredients include 100 parts of chicken essence, 15 parts of monosodium glutamate and 45 parts of thirteen spices.

[0034] The chili sauce comprises 50 parts of butter chili and 5 parts of clear oil chili by weight.

[0035]The butter ...

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Abstract

The invention belongs to the technical field of food processing, and discloses a soup base composition of beef broth. The soup base composition comprises beef, beef calf bone, beef tripe, beef sausage, beef liver, beef suet, vermicelli, tremella, tofu skin, mung bean cake, seasoning packet, green onion, garlic seedling, coriander, chicken essence, chili sauce, medlar, ice sugar, ginger, salt and monosodium glutamate and the thirteen kinds of spices. The invention also discloses a preparation method of the soup bases composition of beef broth, the finished beef broth is obtained through the steps of main ingredient cleaning, ingredients preparing, beef broth boiling and finished beef broth preparation. The amount of each raw material in the soup bases composition is fixed, the raw materialscan be boiled only by weighing the raw materials according to the amount in the formula in the process of beef broth boiling, and less errors are made. The preparation method further guarantees the quality of the finished beef broth by optimizing the amount of raw materials, the adding time, the adding sequence and the using method, and better avoids the influence of human factors on the finishedbeef broth.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a stock composition of beef soup and a preparation method thereof. Background technique [0002] Beef is one of the common meat products. It is rich in protein, amino acids and other nutrients. It tastes delicious and has less fat content. The function of quenching saliva is especially suitable for people who are growing and developing, as well as after surgery and after illness. There are also a variety of foods made from beef, among which beef soup is a kind of food that people often eat. Since beef soup is made of beef after a long time of boiling, its taste is more delicious and its nutrients are more easily absorbed by the body. . [0003] Traditional beef soup is made by boiling beef, beef bones and other seasonings for several hours. The beef soup made from it can retain the original flavor of beef and is rich in nutrients. But the dosage of existing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L11/00A23L13/10A23L13/20A23L27/00A23L27/10A23L29/30A23L31/00A23C20/02A23L11/45
Inventor 常啟元
Owner 常啟元
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