CN102090674A - Fresh soup and preparation method thereof - Google Patents
Fresh soup and preparation method thereof Download PDFInfo
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- CN102090674A CN102090674A CN2009102290845A CN200910229084A CN102090674A CN 102090674 A CN102090674 A CN 102090674A CN 2009102290845 A CN2009102290845 A CN 2009102290845A CN 200910229084 A CN200910229084 A CN 200910229084A CN 102090674 A CN102090674 A CN 102090674A
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Abstract
The invention provides fresh soup and a preparation method thereof, and relates to a preparation method for health food. The preparation method is characterized by comprising the following steps of: preparing konjak and gel mixed liquor; preparing vegetable puree during preparation of vegetable puree; during preparation of minced meat, adding seasonings and performing continuous chopping; taking the prepared edible gelatine and the konjak and gel mixture according to the weight of the meat, and mixing the materials uniformly; and performing packaging, sealing, sterilization, cooling and inspection on the stirred compound according to a conventional method. The invention has the advantages that: the product has overall balanced nutrition and the protein content in the product is obviously improved compared with that in single animal fat; the praline and hydroxyl praline in the collagen are integrated with water in the skin of a human body, and can improve the water storage capacity of cellular tissues with low water storage capacity as well as the components of the cellular tissues, so that the skin of the human body is tender and white, wrinkles are reduced, the senility is delayed; moreover, the product also can strengthen vascular elasticity and prevent cardiovascular diseases and is an ideal health product for beauty culture and weight reduction of everybody.
Description
One, technical field
The present invention relates to a kind of preparation method of food, relate in particular to a kind of with health role be the bright soup stock and the processing method thereof of major ingredient with animal tallow and fiber.
Two, background technology
Though now the soup stock of selling on the market all be with single animal tallow and fiber be major ingredient make can replenish required fat and protein in the human body.But the intake that present people more and more pay attention to the reasonably combined and phytoprotein of meals and fiber has become topic that people are concerned about more.At present, also do not have a kind of soup stock animal origin and string reasonably can be combined, can satisfy the comprehensive demand of people effectively nutrition.
Three, summary of the invention
Main purpose of the present invention is to provide a kind of bright soup stock and processing method thereof, and its preparation method need not the long-term infusion of high temperature, and technology is simple, time saving and energy savingly can make full use of a large amount of animal and plant resources, carries out batch production and handles.This product is general equilibrium nutritionally, meets the sanitary standard of national regulation during making.The protein that contains will be significantly improved than the protein in the single animal tallow, and the main component of protein is collagen and elastin laminin.Proline in the collagen and hydroxy-proline combine with water in the application on human skin, can make the low cell tissue of water storage strengthen water storage capacity, improve the cell tissue composition, thereby the skin that makes the people is tender tenderly white, reduce wrinkle, delay senility, also can strengthen elasticity of blood vessels, can prevent cardiovascular disease, be the ideal beauty treatment that is suitable for everyone, the health product of weight reducing.
The objective of the invention is to realize by following technical scheme.
A kind of bright soup stock and processing method thereof is characterized in that: the preparation method that specifically comprises the steps to finish this product:
A, in the preparation of food gelatin and konjak gel mixture, edible gelatin and konjaku powder are joined in a certain amount of water simultaneously, continuous stirring left standstill after 15～20 minutes 4～6 hours, made 15%～16% edible gelatin and 1%～2% konjak gel mixed liquor;
B, in the preparation of vegetable puree, the vegetables of cleaning are put into beater by the water (accounting for meat falls into a trap) of ratio requirement apolegamy back adding 5% make puree;
C, in the preparation of meat gruel, the cutlet (the fat meat ratio is 2.5～3.0:7.5～7.0) that the classification stripping and slicing is developed is put into cutmixer, and adds condiment, cut continuously and mix 1.5～2 minutes;
D, get edible gelatin and the konjak gel mixture 10%～20% for preparing by the meat restatement, vegetable puree 20%～35% and the muddy flesh for preparing import in the mixer simultaneously, in vacuum is under 0.05～0.075 MPa condition, and continuous stirring 2 ~ 3 minutes mixes it;
E, with the compound that stirs according to conventional method can, sealing, sterilization, cooling, check.
Aforesaid a kind of bright soup stock and processing method thereof is characterized in that: meat is the one or more combination in beef, pork, chicken, duck, goose, mutton, venison, donkey meat, rabbit meat, the meat of snake.
Aforesaid a kind of bright soup stock and processing method thereof is characterized in that: vegetables are one or more combinations in potato, Ipomoea batatas, onion, celery, wild cabbage, leaf mustard, tomato, cucumber, wax gourd, pumpkin, Chinese cabbage, cabbage, romaine lettuce, radish, carrot.
Aforesaid a kind of bright soup stock and processing method thereof is characterized in that: condiment is that in green onion end, bruised ginger, garlic end, salt, monosodium glutamate, chickens' extract, soy sauce, sesame oil, olive oil, peanut oil, sugar, white pepper, analysis for soybean powder, honey, sodium pyrophosphate, the starch one or more combine.
Aforesaid a kind of bright soup stock and processing method thereof is characterized in that: contain in condiment and account for the sodium pyrophosphate that meat weighs 1 gram/kilogram.
The beneficial effect of bright soup stock of the present invention and processing method thereof is, a kind of bright soup stock and processing method thereof, its preparation method need not the long-term infusion of high temperature, and technology is simple, time saving and energy savingly can make full use of a large amount of animal and plant resources, carries out batch production and handles.This product is general equilibrium nutritionally, meets the sanitary standard of national regulation during making.The protein that contains will be significantly improved than the protein in the single animal tallow, and the main component of protein is collagen and elastin laminin.Proline in the collagen and hydroxy-proline combine with water in the application on human skin, can make the low cell tissue of water storage strengthen water storage capacity, improve the cell tissue composition, thereby the skin that makes the people is tender tenderly white, reduce wrinkle, delay senility, also can strengthen elasticity of blood vessels, can prevent cardiovascular disease, be the ideal beauty treatment that is suitable for everyone, the health product of weight reducing.
Four, the specific embodiment
Embodiment 1, a kind of bright soup stock and processing method thereof is characterized in that: specifically comprise the steps:
1, in food gelatin and the preparation of konjak gel mixture, edible gelatin and konjaku powder are joined in a certain amount of water simultaneously, continuous stirring left standstill after 20 minutes 4 hours, made 15% edible gelatin and 1% konjak gel mixed liquor;
2, in the preparation of vegetable puree, the vegetables of cleaning are put into beater by the water (accounting for meat falls into a trap) of ratio requirement apolegamy back adding 5% make puree;
3, in the preparation of meat gruel, the cutlet (fat meat is than being 2.5:7.5) that the classification stripping and slicing is developed is put into cutmixer, and add condiment, cut continuously and mixed 1.5 minutes;
4, get edible gelatin and the konjak gel mixture 10% for preparing by the meat restatement, vegetable puree 35% and the muddy flesh for preparing import in the mixer simultaneously, are under the 0.075 MPa condition in vacuum, and continuous stirring 3 minutes mixes it;
5, with the compound that stirs according to conventional method can, sealing, sterilization, cooling, check.
Aforesaid bright soup stock and processing method thereof is characterized in that: meat is beef.
Aforesaid bright soup stock and processing method thereof is characterized in that: vegetables are onion, tomato, 3 kinds of combinations of cucumber.
Aforesaid bright soup stock and processing method thereof is characterized in that: condiment is that green onion end, salt, monosodium glutamate, soy sauce, sesame oil, olive oil, honey, sodium pyrophosphate combine for 8 kinds.
Aforesaid bright soup stock and processing method thereof is characterized in that: contain in condiment and account for the sodium pyrophosphate that meat weighs 1 gram/kilogram.
The beneficial effect of bright soup stock of the present invention and processing method thereof is, a kind of bright soup stock and processing method thereof, its preparation method need not the long-term infusion of high temperature, and technology is simple, time saving and energy savingly can make full use of a large amount of animal and plant resources, carries out batch production and handles.This product is general equilibrium nutritionally, meets the sanitary standard of national regulation during making.The protein that contains will be significantly improved than the protein in the single animal tallow, and the main component of protein is collagen and elastin laminin.Proline in the collagen and hydroxy-proline combine with water in the application on human skin, can make the low cell tissue of water storage strengthen water storage capacity, improve the cell tissue composition, thereby the skin that makes the people is tender tenderly white, reduce wrinkle, delay senility, also can strengthen elasticity of blood vessels, can prevent cardiovascular disease, be the ideal beauty treatment that is suitable for everyone, the health product of weight reducing.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (5)
1. bright soup stock and processing method thereof is characterized in that: the preparation method that specifically comprises the steps to finish this product:
A, in the preparation of food gelatin and konjak gel mixture, edible gelatin and konjaku powder are joined in a certain amount of water simultaneously, continuous stirring left standstill after 15～20 minutes 4～6 hours, made 15%～16% edible gelatin and 1%～2% konjak gel mixed liquor;
B, in the preparation of vegetable puree, the vegetables of cleaning are put into beater by the water (accounting for meat falls into a trap) of ratio requirement apolegamy back adding 5% make puree;
C, in the preparation of meat gruel, (the fat meat ratio is 2.5～3.0 to the cutlet that the classification stripping and slicing is developed: 7.5～7.0) put into cutmixer, and add condiment, cut continuously and mix 1.5～2 minutes;
D, get edible gelatin and the konjak gel mixture 10%～20% for preparing by the meat restatement, vegetable puree 20%～35% and the muddy flesh for preparing import in the mixer simultaneously, in vacuum is under 0.05～0.075 MPa condition, and continuous stirring 2 ~ 3 minutes mixes it;
E, with the compound that stirs according to conventional method can, sealing, sterilization, cooling, check.
2. a kind of bright soup stock according to claim 1 and processing method thereof is characterized in that: meat is the one or more combination in beef, pork, chicken, duck, goose, mutton, venison, donkey meat, rabbit meat, the meat of snake.
3. a kind of bright soup stock according to claim 1 and processing method thereof is characterized in that: vegetables are one or more combinations in sweet potato, Ipomoea batatas, onion, celery, wild cabbage, leaf mustard, tomato, cucumber, wax gourd, pumpkin, Chinese cabbage, cabbage, romaine lettuce, radish, the carrot.
4. a kind of bright soup stock according to claim 1 and processing method thereof is characterized in that: condiment is that in green onion end, bruised ginger, garlic end, salt, monosodium glutamate, chickens' extract, soy sauce, sesame oil, olive oil, peanut oil, sugar, white pepper, analysis for soybean powder, honey, sodium pyrophosphate, the starch one or more combine.
5. a kind of bright soup stock according to claim 1 and processing method thereof is characterized in that: contain in condiment and account for the sodium pyrophosphate that meat weighs 1 gram/kilogram.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009102290845A CN102090674A (en) | 2009-12-10 | 2009-12-10 | Fresh soup and preparation method thereof |
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| CN2009102290845A CN102090674A (en) | 2009-12-10 | 2009-12-10 | Fresh soup and preparation method thereof |
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| CN102090674A true CN102090674A (en) | 2011-06-15 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637157A (en) * | 2013-11-30 | 2014-03-19 | 界首市兆龙食品有限公司 | Beef flavor material capable of being used for making beverages |
| RU2512181C1 (en) * | 2012-11-26 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "solyanka with meat" |
| RU2559354C1 (en) * | 2014-09-04 | 2015-08-10 | Олег Иванович Квасенков | "shchi russian-style" preserves manufacture method |
| CN104855914A (en) * | 2015-05-17 | 2015-08-26 | 合肥寿保农副产品有限公司 | Cool and refreshing chafing dish soup base capable of decreasing internal heat and preparation method therefor |
| RU2566627C1 (en) * | 2014-09-10 | 2015-10-27 | Олег Иванович Квасенков | Method for production of preserved product "fresh cabbage shchi with potatoes" |
| CN105410816A (en) * | 2015-12-03 | 2016-03-23 | 合肥杠岗香食品有限公司 | Pumpkin combined diced chicken seasoning powder |
| CN107692156A (en) * | 2017-08-24 | 2018-02-16 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar condiment of spicy Pork-flavor |
| CN108236098A (en) * | 2016-12-25 | 2018-07-03 | 杨易 | Five fresh soup |
-
2009
- 2009-12-10 CN CN2009102290845A patent/CN102090674A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2512181C1 (en) * | 2012-11-26 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "solyanka with meat" |
| CN103637157A (en) * | 2013-11-30 | 2014-03-19 | 界首市兆龙食品有限公司 | Beef flavor material capable of being used for making beverages |
| RU2559354C1 (en) * | 2014-09-04 | 2015-08-10 | Олег Иванович Квасенков | "shchi russian-style" preserves manufacture method |
| RU2566627C1 (en) * | 2014-09-10 | 2015-10-27 | Олег Иванович Квасенков | Method for production of preserved product "fresh cabbage shchi with potatoes" |
| CN104855914A (en) * | 2015-05-17 | 2015-08-26 | 合肥寿保农副产品有限公司 | Cool and refreshing chafing dish soup base capable of decreasing internal heat and preparation method therefor |
| CN105410816A (en) * | 2015-12-03 | 2016-03-23 | 合肥杠岗香食品有限公司 | Pumpkin combined diced chicken seasoning powder |
| CN108236098A (en) * | 2016-12-25 | 2018-07-03 | 杨易 | Five fresh soup |
| CN107692156A (en) * | 2017-08-24 | 2018-02-16 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar condiment of spicy Pork-flavor |
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Application publication date: 20110615 |