CN101554241A - Soup blend - Google Patents
Soup blend Download PDFInfo
- Publication number
- CN101554241A CN101554241A CNA2008100232817A CN200810023281A CN101554241A CN 101554241 A CN101554241 A CN 101554241A CN A2008100232817 A CNA2008100232817 A CN A2008100232817A CN 200810023281 A CN200810023281 A CN 200810023281A CN 101554241 A CN101554241 A CN 101554241A
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- CN
- China
- Prior art keywords
- parts
- oil
- ginger
- fresh
- tomato
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to seasoning, in particular to a tomato and malic acid soup blend which is prepared by the following raw materials of tomatoes, apples, fresh hot peppers, salt, peanut oil, teal oil, ginger, garlic and litsea cubeba oil. The production process comprises the following steps: washing and cutting up the fresh tomatos, the apple and the fresh hot peppers, adding the ginger and the garlic, grinding the mixture into thick liquid, sealing and fermenting, and adding the salt, the peanut oil, the teal oil and the litsea cubeba oil, therefore, obtaining the tomato and malic acid soup blend by sterilizing at high-temperature and bagging.
Description
Technical field
The present invention relates to condiment, particularly a kind of tomato, malic acid soup stock.
Background technology
Sour soup stock of the prior art is to add that by fresh chilli tomato etc. makes, and lacks other batching, and does not have tomato of the present invention, malic acid soup stock and way thereof.
Summary of the invention
The objective of the invention is to: a kind of tomato, malic acid soup stock are provided, and raw material is natural, makes soup stock look delicious bright, the pure sour soup stock of tart flavour through special process, reaches purpose nutritious, Appetizing spleen-tonifying.
Formation of the present invention: it is to be made by the raw material of following consumption, 2～2.5 parts of the young oil of 25～30 parts in tomato, 25～30 parts of apples, 15～20 parts of fresh chillis, 4～5 parts of peanut oil, 4～5 parts in sesame oil, 3～4 parts in ginger, 2～3 parts in garlic, wooden ginger, adds an amount of salt.
With new fresh tomato, apple and fresh chilli, to clean, chopping adds ginger, garlic, defibrination processing pulping, the sealing of dress altar, spontaneous fermentation through about January adds salt, peanut oil, sesame oil, the young oil of wooden ginger, through high-temperature sterilization, pack after the taking-up.
Compared with the prior art, raw material of the present invention comes from natural, and material composition is special, and forms through special process is refining, the taste uniqueness, and soup stock look delicacy incense, tart flavour is pure, has Appetizing spleen-tonifying, the effect of the dispelling cold of relieving summer heat, and eutrophy, the shelf-life is longer.
The specific embodiment
It is to be made by the raw material of following consumption: 30 parts of new fresh tomatos, 30 parts of fresh apple, 17 parts of fresh chillis, 3.5 parts of salt, 5 parts of peanut oil, 5 parts in sesame oil, 4 parts in ginger, 3 parts in garlic, 2.5 parts of the young oil of wooden ginger.
Production technology is: with new fresh tomato, apple and fresh chilli, roguing, it is excellent to stay, clean, shred, with ginger, garlic, process pulping with fiberizer, the sealing of dress altar, spontaneous fermentation through about January, add the young oil of salt, peanut oil, sesame oil, wooden ginger after the taking-up, through high-temperature sterilization, pack.
Claims (2)
1, a kind of soup stock, it is characterized in that: it is to be made by the raw material of following quality, 2～2.5 parts of the young oil of 25～30 parts in tomato, 25～30 parts of apples, 15～20 parts of fresh chillis, 4～5 parts of peanut oil, 4～5 parts in sesame oil, 3～4 parts in ginger, 2～3 parts in garlic, wooden ginger, adds an amount of salt.
2, the technology of the described soup stock of preparation claim 1, it is characterized in that: with new fresh tomato, apple and fresh chilli, chopping, add ginger, garlic, the processing pulping, the sealing of dress altar, spontaneous fermentation through about January, add salt, peanut oil, sesame oil, the young oil of wooden ginger after the taking-up, through high-temperature sterilization, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100232817A CN101554241A (en) | 2008-04-07 | 2008-04-07 | Soup blend |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100232817A CN101554241A (en) | 2008-04-07 | 2008-04-07 | Soup blend |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101554241A true CN101554241A (en) | 2009-10-14 |
Family
ID=41172636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100232817A Pending CN101554241A (en) | 2008-04-07 | 2008-04-07 | Soup blend |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101554241A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362682A (en) * | 2011-06-29 | 2012-02-29 | 江苏兴野食品有限公司 | Tomato and egg soup stock |
| CN103653083A (en) * | 2012-09-04 | 2014-03-26 | 贵州乡下妹食品有限公司 | Preparation method of pepper sour soup |
| CN104172065A (en) * | 2014-07-07 | 2014-12-03 | 史占彪 | Preparation method for seasoning |
| CN105054146A (en) * | 2015-07-21 | 2015-11-18 | 刘池 | Making method of sour soup |
| CN105852021A (en) * | 2016-04-25 | 2016-08-17 | 韦白玲 | Sour soup hotpot condiment |
| CN107890061A (en) * | 2017-11-15 | 2018-04-10 | 陈荷芬 | A kind of fresh fragrant and sweet peppery nutritive soup blend |
| CN108783377A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of production method of acid soup beef and mutton seasoning |
| CN108783360A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of gelled acid soup and preparation method thereof |
| CN108956908A (en) * | 2018-07-09 | 2018-12-07 | 贵州刚立食品有限公司 | A kind of detection method of vinegar-pepper flavor pack |
-
2008
- 2008-04-07 CN CNA2008100232817A patent/CN101554241A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362682A (en) * | 2011-06-29 | 2012-02-29 | 江苏兴野食品有限公司 | Tomato and egg soup stock |
| CN103653083A (en) * | 2012-09-04 | 2014-03-26 | 贵州乡下妹食品有限公司 | Preparation method of pepper sour soup |
| CN104172065A (en) * | 2014-07-07 | 2014-12-03 | 史占彪 | Preparation method for seasoning |
| CN105054146A (en) * | 2015-07-21 | 2015-11-18 | 刘池 | Making method of sour soup |
| CN105054146B (en) * | 2015-07-21 | 2018-12-11 | 刘池 | A kind of production method of acid soup |
| CN105852021A (en) * | 2016-04-25 | 2016-08-17 | 韦白玲 | Sour soup hotpot condiment |
| CN107890061A (en) * | 2017-11-15 | 2018-04-10 | 陈荷芬 | A kind of fresh fragrant and sweet peppery nutritive soup blend |
| CN108783377A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of production method of acid soup beef and mutton seasoning |
| CN108783360A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of gelled acid soup and preparation method thereof |
| CN108956908A (en) * | 2018-07-09 | 2018-12-07 | 贵州刚立食品有限公司 | A kind of detection method of vinegar-pepper flavor pack |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Sun Wenwen Document name: Notification of Publication of the Application for Invention |
|
| DD01 | Delivery of document by public notice |
Addressee: Sun Wenwen Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20091014 |