CN102485063A - Laver soup base with scallion and shrimp flavour - Google Patents
Laver soup base with scallion and shrimp flavour Download PDFInfo
- Publication number
- CN102485063A CN102485063A CN2010105780321A CN201010578032A CN102485063A CN 102485063 A CN102485063 A CN 102485063A CN 2010105780321 A CN2010105780321 A CN 2010105780321A CN 201010578032 A CN201010578032 A CN 201010578032A CN 102485063 A CN102485063 A CN 102485063A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- laver
- green onion
- soup stock
- grain
- Prior art date
- 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
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a laver soup base with scallion and shrimp flavour. The laver soup base comprises, by weight, 68-75% of salt, 8-12% of monosodium glutamate, 5-7% of shrimp powder, 2-3% of scallion powder, 4-8% of laver granule, 1-2% of seafood essence, 3-5% of carrot granule and 1-2% of S'-inosinate sodium S'-guanylic acid sodium. Based on safety and health, the laver soup base with scallion and shrimp flavour has characteristics of stressed flavour, nutrition and convenience and is special for fast-paced life.
Description
Technical field
The present invention relates to a kind of soup stock, relate in particular to a kind of conveniently instant nutrient soup stock.
Background technology
The fast development of science and technology has let people enjoy the superiority of modernized life to the full; The remarkable vehicles; The electronic information that the freeway net that extends in all direction exchanged with moment has brought all facilities all for people's life, work and study and amusement.It is intramundane when rich and varied to indulge in luxuriousness to one's heart's desire people, and the incident people of being have usually ignored self health of human body.On the one hand, because growth in the living standard, people begin the food of a large amount of edible too much meat, eggs, carbohydrate and higher fatty acid property, cause the lack of uniformity of health nutrition; On the other hand, the development of society brings people's competitive pressure, and work is worked hard and increased the Spirit of Man burden, and the symptom of inferior health has appearred in increasing people, resembles body immunity reduction, human nerve, internal organs function reduction or the like.People be unable to do without food flavor in order to obtain all good food of color, smell and taste simultaneously, and the kind of flavor enhancement is very many, generally can be divided into into flavor agent, acid, sweetener, spices, pungent agent, tasty agents, freshener or the like.Like salt is indispensable material among the human lives, but excessive absorption salt can cause cardiovascular disease, hypertension and other disease; Therefore like monosodium glutamate is the most frequently used first generation tasty agents of people, and Main Ingredients and Appearance is a sodium glutamate, gets into people can directly absorb, but shows through research, and monosodium glutamate is neither noxious material, neither the more the better food; And for example sucrose is the most frequently used natural sweetener; Sugar is more than protein by the fat that gluconeogenesis changes; Therefore the nutritionist thinks, when people's heat energy picked-up surpasses consumption, eats sugar more and is harmful to health; And the refined sugar excess intake can cause the diabetes problem, except that asccharin, also has honey element disabled because of safety issue.Also have and add acid such as vinegar in the food; Can give the people frank stimulation; Play orectic effect, and also have natural flavouring, the compound soup stock of flavor type compound seasoner such as chicken, chickens' extract powder, pork, beef, shrimp flavor, seafood or the like compound seasoner.
Such as above-mentioned various reasons,, make the human healthy influence that also received along with the development of social economy's level.Therefore be particular about science diet, the dietary structure that adjustment is human becomes the target that people pursue, and conveniently instant food is eaten by increasing people, and back to nature is people's a common voice.But existing food and health products also have some to play a role, but its effect can't reach the satisfied effect of people.11 departments such as the Ministry of Public Health, State Scientific and Technological Commission unite in the formulation " Chinese nutrition improvement action plan " and to stress that " food industry production and machining sector will adapt to consumers in general's demand, develop nourishing reinforced food and grain processing article with advantage." at present; it is more with the kind of the soup stock of sensation two subfunctions to embody nutrition on the market, like beef soup stock, chicken soup stock, but in soup stock, adds the few of nutritional labeling; accidental some soup spice is added with several nutritious matter, also obviously finds out its randomness.Relation between ideal nutrient composition also lacks reasonability, therefore, and can not be as supplement the nutrients and food tool adjusting physiological action.
Summary of the invention
The object of the invention will provide a kind of conveniently instant nutrient soup stock exactly; Satisfy staff, the crewman who is engaged in navigation activity, the sportsman who carries out outdoor race and the outdoor exercises fan of long-term open-air examination; And work extremely busy crowd also be demand extremely for nutraceutical supply conveniently, realize the nutriment equilibrium supply.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
Green onion shrimp flavor laver soup stock comprises salt, monosodium glutamate, shrimp med, green onion powder, laver grain, seafood essence, carrot grain, S '-Sodium Inosinate S '-sodium guanylate, and its percentage by weight is: salt 68-75%; Monosodium glutamate 8-12%, shrimp med 5-7%, green onion powder 2-3%; Laver grain 4-8%; Seafood essence 1-2%, carrot grain 3-5%, S '-Sodium Inosinate S '-sodium guanylate 1-2%.
Described green onion shrimp flavor laver soup stock also comprises composite nourishing energizing agent, and described composite nourishing energizing agent is the mixture of vitamin, folic acid, calcium, iron, zinc and selenium, and its percentage by weight that accounts for green onion shrimp flavor laver soup stock total amount is 1-2%.
Described vitamin comprise vitamin A, B, C, D, E one of them, perhaps its mixture.
Realization through above technical scheme; The present invention is on the basis that keeps soup stock nutrition and sensation two big functions, and the various nutrients of interpolation can not only replenish the nutrition that specific crowd lacks; And can replenish nutrient that is lacked and the nutrient of special procuring through synergistic combination relation between each component; Satisfy staff, the crewman who is engaged in navigation activity, the sportsman who carries out outdoor race and the outdoor exercises fan of long-term open-air examination, and work extremely busy crowd also be demand extremely for nutraceutical supply conveniently, realize the nutriment equilibrium supply; Being beneficial to body health grows; Improve immunity, build up one's resistance to disease, regulate circadian rhythm.The nutrient that the present invention replenished is stressed the science synergistic combination of active ingredient, pays attention to nutrient balance.Allegro urban life has given that the city white collar is followed the fashion, the speciality of quick and easy life.The present invention is based on safety and health, the delicious food of giving prominence to the key points, nutrition, product performance easily are allegro service for life specially.
The specific embodiment
Embodiment one: a kind of green onion shrimp flavor laver soup stock; Comprise salt, monosodium glutamate, shrimp med, green onion powder, laver grain, seafood essence, carrot grain, S '-Sodium Inosinate S '-sodium guanylate and composite nourishing energizing agent; To process 10000 bag soup stocks is radix, every merging bag net weight 15g.Salt 11.1g in every merging bag, monosodium glutamate 1.2g, shrimp med 0.75g; Green onion powder 0.3g, laver grain 0.6g, seafood essence 0.15g; S '-Sodium Inosinate S '-sodium guanylate 0.15g, carrot grain 0.6g, composite nourishing energizing agent 0.15g; Described composite nourishing energizing agent is the mixture of vitamin, folic acid, calcium, iron, zinc and selenium, described vitamin comprise vitamin A, B, C, D, E one of them, perhaps its mixture.
Embodiment two: a kind of green onion shrimp flavor laver soup stock; Comprise salt, monosodium glutamate, shrimp med, green onion powder, laver grain, seafood essence, carrot grain, S '-Sodium Inosinate S '-sodium guanylate and composite nourishing energizing agent; To process 10000 bag soup stocks is radix, every merging bag net weight 15g.Salt 10.2g in every merging bag, monosodium glutamate 1.5g, shrimp med 0.9g; Green onion powder 0.45g, laver grain 0.75g, seafood essence 0.15g; S '-Sodium Inosinate S '-sodium guanylate 0.15g, carrot grain 0.75g, composite nourishing energizing agent 0.3g; Described composite nourishing energizing agent is the mixture of vitamin, folic acid, calcium, iron, zinc and selenium, described vitamin comprise vitamin A, B, C, D, E one of them, perhaps its mixture.
Embodiment three: a kind of green onion shrimp flavor laver soup stock, comprise salt, monosodium glutamate, shrimp med, green onion powder, laver grain, seafood essence, carrot grain, S '-Sodium Inosinate S '-sodium guanylate, and be radix to process 10000 bag soup stocks, every merging bag net weight 15g.Salt 10.2g in every merging bag, monosodium glutamate 1.5g, shrimp med 1.05g, green onion powder 0.3g, laver grain 0.9g, seafood essence 0.3g, S '-Sodium Inosinate S '-sodium guanylate 0.3g, carrot grain 0.45g.
Embodiment is just for the ease of understanding technical scheme of the present invention; Do not constitute restriction to protection domain of the present invention; Every interior any simple modification, equivalent variations and modification of perhaps according to technical spirit of the present invention above scheme being done that does not break away from technical scheme of the present invention all still belongs within the protection domain of the present invention.
Claims (3)
1. green onion shrimp flavor laver soup stock comprises salt, monosodium glutamate, shrimp med, green onion powder, laver grain, seafood essence, carrot grain, S '-Sodium Inosinate S '-sodium guanylate, and its percentage by weight is: salt 68-75%; Monosodium glutamate 8-12%, shrimp med 5-7%, green onion powder 2-3%; Laver grain 4-8%; Seafood essence 1-2%, carrot grain 3-5%, S '-Sodium Inosinate S '-sodium guanylate 1-2%.
2. green onion shrimp flavor laver soup stock according to claim 1; It is characterized in that: described green onion shrimp flavor laver soup stock also comprises composite nourishing energizing agent; Described composite nourishing energizing agent is the mixture of vitamin, folic acid, calcium, iron, zinc and selenium, and its percentage by weight that accounts for green onion shrimp flavor laver soup stock total amount is 1-2%.
3. green onion shrimp according to claim 2 flavor laver soup stock is characterized in that: described vitamin comprise vitamin A, B, C, D, E one of them, perhaps its mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105780321A CN102485063A (en) | 2010-12-01 | 2010-12-01 | Laver soup base with scallion and shrimp flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105780321A CN102485063A (en) | 2010-12-01 | 2010-12-01 | Laver soup base with scallion and shrimp flavour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102485063A true CN102485063A (en) | 2012-06-06 |
Family
ID=46150661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105780321A Pending CN102485063A (en) | 2010-12-01 | 2010-12-01 | Laver soup base with scallion and shrimp flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102485063A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689700A (en) * | 2013-11-14 | 2014-04-02 | 江苏欣晖食品有限公司 | Green onion-shrimp taste laver soup material processing method |
| CN104323355A (en) * | 2014-10-22 | 2015-02-04 | 威海家晓食品坊有限公司 | Instant seaweed soup and preparation method thereof |
-
2010
- 2010-12-01 CN CN2010105780321A patent/CN102485063A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 《食品工业科技》 20000815 綦翠华 方便汤料的改进及实现 第72-73页 2-3 第21卷, 第4期 * |
| 綦翠华: "方便汤料的改进及实现", 《食品工业科技》 * |
| 陆凤祥: "方便面调味汤料的现状和发展趋向", 《粮食与油脂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689700A (en) * | 2013-11-14 | 2014-04-02 | 江苏欣晖食品有限公司 | Green onion-shrimp taste laver soup material processing method |
| CN103689700B (en) * | 2013-11-14 | 2016-09-21 | 江苏锦程食品有限公司 | A kind of processing method of green onion-shrimp taste laver soup base |
| CN104323355A (en) * | 2014-10-22 | 2015-02-04 | 威海家晓食品坊有限公司 | Instant seaweed soup and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101828691B (en) | Nutrition-enriched cooked yak meat sauce and processing method thereof | |
| CN101361581B (en) | ABCDRIS natural five-flavor health moon cake | |
| CN107410903A (en) | The preparation technology of dried beef | |
| CN101361582A (en) | ABCDRIS natural five-color five-flavor five-stuffing and produced five-color five-flavor dumpling | |
| Arularasan et al. | Recieps for the Mesogastropod-Strombus canarium | |
| CN105581270A (en) | Healthy chicken steak | |
| CN102485062A (en) | Laver soup stock with sparerib flavor | |
| CN102461936A (en) | Crucian soup material | |
| CN102485060A (en) | Laver soup stock with mushroom three-delicacy flavor | |
| CN102485063A (en) | Laver soup base with scallion and shrimp flavour | |
| CN105231440A (en) | Mushroom hams | |
| CN104305285A (en) | Corn chicken meatballs and preparation method thereof | |
| CN102485059A (en) | Laver soup base with fresh shrimp flavour | |
| CN102461942A (en) | Tomato taste vegetable soup base | |
| CN102461940A (en) | Chicken juice mushroom soup material | |
| CN102485064A (en) | Laver soup stock with chicken extract and shiitake flavor | |
| CN102485057A (en) | Kelp white gourd soup stock | |
| CN108142862A (en) | A kind of instant Cowhells fish ball and preparation method thereof | |
| CN102356848A (en) | Spanish mackerel stuffing of boiled dumpling | |
| CN102485058A (en) | Beef flavour laver soup base | |
| CN102485061A (en) | Laver soup material having fragrant scallion flavor | |
| CN102813247B (en) | White flint quick-boiling soup | |
| CN102461937A (en) | Vegetable bean curd soup base | |
| CN102461941A (en) | Dense scent chop soup stock | |
| CN104489637A (en) | Spicy speen-stomach strengthening yak meat fried sauce and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120606 |