CN102362683A - Vegetable soup preparation - Google Patents
Vegetable soup preparation Download PDFInfo
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- CN102362683A CN102362683A CN2011101784633A CN201110178463A CN102362683A CN 102362683 A CN102362683 A CN 102362683A CN 2011101784633 A CN2011101784633 A CN 2011101784633A CN 201110178463 A CN201110178463 A CN 201110178463A CN 102362683 A CN102362683 A CN 102362683A
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Abstract
The invention relates to a vegetable soup preparation, which comprises the following materials in part by weight: 4-5 parts of green vegetables, 2.5-3.5 parts of carrots, 2.5-3.5 parts of Chinese black mushrooms, 0.5-1.5 parts of chive, 5.5 parts of eggs, 0.3 part of vegetable extract, 0.4 part of chicken essence, 0.95 part of table salt, 0.25 part of hydrolyzed vegetable proteins, 0.1 part of mushroom extract, 0.1 part of ginger, 0.936 part of glucose, 0.936 part of corn starch, 0.9 part of maltodextrin, 0.02 part of pepper and 0.03 part of perilla herb oil. The vegetable soup preparation provided by the invention contains rich dietary fibers and minerals, not only can intestinal peristalsis be promoted, but also diseases can be prevented. Since the perilla herb oil is rich in alpha-linolenic acid, the vegetable soup preparation contributes to the reduction of blood fat, the reduction of blood pressure, anticoagulation, thrombolysis, the improvement of heart and brain blood vessels, the reduction of total cholesterol concentration, the prevention of cardiovascular diseases, the suppression of the occurrence myocardial infarction and cerebral infarction, the prevention and the suppression of the formation of tumors, the prevention of senile dementia, the restoration of eyesight and the improvement of learning memory. The vegetable soup preparation provided by the invention has the advantages that the nutrients are balanced, the color, fragrance and taste are good, and not only can the nutrients required by human bodies be provided, but also a certain curative effect is taken.
Description
Technical field
The present invention relates to a kind of vegetable stock, belong to field of food.
Background technology
Along with socioeconomic continuous development, the improving constantly of people's living standard, People more and more is paid attention to the nutritional labeling of food, especially various vegetables edible more and more exquisite.The various dietary vegetable soup that occur on the market being hungry, such as "Three fresh delicacies" soup, lotus soup; Vinegar-pepper soup or the like, these soup major parts all are through monosodium glutamate, additive waits and reaches the purpose that looks good, smell good and taste good; Long-term edible such soup stock is easy to produce disease, causes aging.
Summary of the invention
The objective of the invention is provides a kind of vegetable stock to above deficiency, not only can improve the reduction blood fat, improves cardiovascular and cerebrovascular, can also prevent and suppress the formation of tumour.
The object of the invention is realized through following technical scheme: a kind of vegetable stock, and it comprises the material of following weight: green vegetable 4-5 part, carrot 2.5-3.5 part, mushroom 2.5-3.5 part; Chive 0.5-1.5 part, 5.5 parts in egg, 0.3 part of vegetable extract, 0.4 part of chickens' extract; 0.95 part of salt, 0.25 part of hydrolyzed vegetable protein, 0.1 part of mushroom extract; 0.1 part in ginger, 0.936 part of glucose, 0.936 part of cornstarch; 0.9 part of maltodextrin, 0.02 part in pepper, said soup stock also comprises 0.03 part of perilla herb oil.
The weight portion of wherein said soup stock material is: 4.5 parts of green vegetables, 3 parts in carrot, 3 parts on mushroom, 1 part of chive.
The weight portion of wherein said soup stock material is: 4 parts of green vegetables, 2.5 parts in carrot, 2.5 parts on mushroom, 0.5 part of chive.
The weight portion of wherein said soup stock material is: 5 parts of green vegetables, 3.5 parts in carrot, 3.5 parts on mushroom, 1.5 parts of chives.
The good effect of vegetable stock of the present invention:
Contain in the green vegetable than fruit and also want rich dietary fiber, and it containedly has plenty of insoluble fibers, have the effects such as noxious material that promote intestines peristalsis, remove savings in the enteron aisle; Contain a large amount of carrotene and mineral matter in the carrot, prevent the intrusion of cancer material, can also keep skin elasticity, delay senility; The derivant that contains a kind of interferon in the mushroom, the generation of interferon in the ability inductor, synthesizing of viral interference protein makes it irreproducible, thereby makes human body produce immunization.
Be rich in the a-leukotrienes in the perilla herb oil, belong to unrighted acid, help to reduce blood fat; The anticoagulant and thrombolytic that brings high blood pressure down improves cardiovascular and cerebrovascular, reduces total cholesterol concentration; Angiocardiopathy preventing suppresses the generation of miocardial infarction and cerebral infarction, the formation of prevention and inhibition tumour; The prevention senile dementia, but also can recover eyesight, improve learning memory.
Vegetable stock of the present invention, balanced in nutrition, look good, smell good and taste good, mouthfeel is good, and particularly suitable to the people who dislikes eating vegetables, it not only has the nutrition that provides the person required, but also has certain result of treatment, and it is that vacuum-packed being prone to preserves.
The specific embodiment
In order to deepen to understanding of the present invention, will combine embodiment that the present invention is made further detailed description below, the following example only is used to explain the present invention, does not constitute the qualification to protection domain of the present invention.
Vegetable stock of the present invention is processed by fresh vegetables, comprises the material of following weight: green vegetable 4-5 part, carrot 2.5-3.5 part, mushroom 2.5-3.5 part; Chive 0.5-1.5 part, 5.5 parts in egg, 0.3 part of vegetable extract, 0.4 part of chickens' extract, 0.95 part of salt; 0.25 part of hydrolyzed vegetable protein, 0.1 part of mushroom extract, 0.1 part in ginger, 0.936 part of glucose; 0.936 part of cornstarch, 0.9 part of maltodextrin, 0.02 part in pepper, said soup stock also comprises 0.03 part of perilla herb oil.After all material hybrid process, put it into in-mold molding, to put into again in the freeze tunnel after the snap frozen, vacuum drying was again selected metal detector, x-ray instrument is confirmed to pack behind the no pernicious foreign matter.
Specifically be exemplified below:
Embodiment 1
Vegetable stock of the present invention is to be processed by fresh vegetables, wherein comprises green vegetable 4g, carrot 2.5g, mushroom 2.5g; Chive 0.5g, egg 5.5g, vegetable extract 0.3g, chickens' extract 0.4g, salt 0.95g; Hydrolyzed vegetable protein 0.25g, mushroom extract 0.1g, ginger 0.1g, glucose 0.936g; Cornstarch 0.936g, maltodextrin 0.9g, pepper 0.02g, soup stock also comprise perilla herb oil 0.03g.It is freezing to pour mould into after the material mixing, and vacuum packaging is carried out in oven dry then.
Embodiment 2
Vegetable stock of the present invention wherein comprises green vegetable 4.5g, carrot 3g, mushroom 3g, chive 1g; Egg 5.5g, vegetable extract 0.3g, chickens' extract 0.4g, salt 0.95g; Hydrolyzed vegetable protein 0.25g, mushroom extract 0.1g, ginger 0.1g, glucose 0.936g; Cornstarch 0.936g, maltodextrin 0.9g, pepper 0.02g, soup stock also comprise perilla herb oil 0.03g.It is freezing to pour mould into after the material mixing, and vacuum packaging is carried out in oven dry then.
Embodiment 3
Vegetable stock of the present invention wherein comprises green vegetable 5g, carrot 3.5g, mushroom 3.5g, chive 1.5g; Egg 5.5g, vegetable extract 0.3g, chickens' extract 0.4g, salt 0.95g; Hydrolyzed vegetable protein 0.25g, mushroom extract 0.1g, ginger 0.1g, glucose 0.936g; Cornstarch 0.936g, maltodextrin 0.9g, pepper 0.02g, soup stock also comprise perilla herb oil 0.03g.It is freezing to pour mould into after the material mixing, and vacuum packaging is carried out in oven dry then.
Vegetable stock of the present invention, balanced in nutrition, look good, smell good and taste good, not only have the nutrition that provides the person required, can also reduce blood fat, improve cardiovascular and cerebrovascular, the colleague can also prevent and suppress the formation of tumour.
Claims (4)
1. vegetable stock, it is characterized in that: this soup stock comprises the material of following parts by weight: green vegetable 4-5 part, carrot 2.5-3.5 part, mushroom 2.5-3.5 part, chive 0.5-1.5 part; 5.5 parts in egg, 0.3 part of vegetable extract, 0.4 part of chickens' extract, 0.95 part of salt; 0.25 part of hydrolyzed vegetable protein, 0.1 part of mushroom extract, 0.1 part in ginger, 0.936 part of glucose; 0.936 part of cornstarch, 0.9 part of maltodextrin, 0.02 part in pepper, said soup stock also comprises 0.03 part of perilla herb oil.
2. according to the said a kind of vegetable stock of claim 1, it is characterized in that: the weight of said soup stock material is: 4.5 parts of green vegetables, 3 parts in carrot, 3 parts on mushroom, 1 part of chive.
3. according to the said a kind of vegetable stock of claim 1, it is characterized in that: the weight of said soup stock material is: 4 parts of green vegetables, 2.5 parts in carrot, 2.5 parts on mushroom, 0.5 part of chive.
4. according to the said a kind of vegetable stock of claim 1, it is characterized in that: the weight of said soup stock material is: 5 parts of green vegetables, 3.5 parts in carrot, 3.5 parts on mushroom, 1.5 parts of chives.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101784633A CN102362683A (en) | 2011-06-29 | 2011-06-29 | Vegetable soup preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101784633A CN102362683A (en) | 2011-06-29 | 2011-06-29 | Vegetable soup preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102362683A true CN102362683A (en) | 2012-02-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101784633A Pending CN102362683A (en) | 2011-06-29 | 2011-06-29 | Vegetable soup preparation |
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| Country | Link |
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| CN (1) | CN102362683A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120338A (en) * | 2012-11-29 | 2013-05-29 | 南京财经大学 | Production method for ready-to-eat instant nutritive edible fungus soup |
| CN105410814A (en) * | 2015-11-05 | 2016-03-23 | 江苏兴野食品有限公司 | Dehydrated vegetable prepared child nutritional soup recipe |
| CN106805179A (en) * | 2016-12-15 | 2017-06-09 | 苏州市启扬商贸有限公司 | A kind of fast food soup stock |
| CN106820039A (en) * | 2017-01-17 | 2017-06-13 | 江苏兴野食品有限公司 | A kind of health soup stock and preparation method thereof |
| CN107348441A (en) * | 2017-06-27 | 2017-11-17 | 徐州绿健脱水菜有限责任公司 | A kind of instant vegetable soup |
| CN107751745A (en) * | 2017-11-21 | 2018-03-06 | 咀香园健康食品（中山）有限公司 | A kind of low-sugar low-fat reconstitutes class instant food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1325644A (en) * | 2000-05-31 | 2001-12-12 | 赵子文 | Dewatered instant Muslims' soup as snack and its production technology |
| CN101611901A (en) * | 2008-06-24 | 2009-12-30 | 大山合集团有限公司 | A kind of convenient soup blend and preparation method |
-
2011
- 2011-06-29 CN CN2011101784633A patent/CN102362683A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1325644A (en) * | 2000-05-31 | 2001-12-12 | 赵子文 | Dewatered instant Muslims' soup as snack and its production technology |
| CN101611901A (en) * | 2008-06-24 | 2009-12-30 | 大山合集团有限公司 | A kind of convenient soup blend and preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 侯开宗: "蔬菜汤料", 《食品科学》, no. 9, 30 September 1980 (1980-09-30), pages 56 - 58 * |
| 庾莉萍: "日本重视蔬菜精的开发", 《蔬菜》, no. 8, 30 August 2005 (2005-08-30), pages 36 * |
| 沈巧生: "蔬菜汤料的制作方法", 《食品工业》, no. 3, 30 March 1988 (1988-03-30) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120338A (en) * | 2012-11-29 | 2013-05-29 | 南京财经大学 | Production method for ready-to-eat instant nutritive edible fungus soup |
| CN105410814A (en) * | 2015-11-05 | 2016-03-23 | 江苏兴野食品有限公司 | Dehydrated vegetable prepared child nutritional soup recipe |
| CN106805179A (en) * | 2016-12-15 | 2017-06-09 | 苏州市启扬商贸有限公司 | A kind of fast food soup stock |
| CN106820039A (en) * | 2017-01-17 | 2017-06-13 | 江苏兴野食品有限公司 | A kind of health soup stock and preparation method thereof |
| CN107348441A (en) * | 2017-06-27 | 2017-11-17 | 徐州绿健脱水菜有限责任公司 | A kind of instant vegetable soup |
| CN107751745A (en) * | 2017-11-21 | 2018-03-06 | 咀香园健康食品（中山）有限公司 | A kind of low-sugar low-fat reconstitutes class instant food and preparation method thereof |
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Application publication date: 20120229 |