CN102669758A - Vegetable soup base pack and preparing method thereof - Google Patents
Vegetable soup base pack and preparing method thereof Download PDFInfo
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- CN102669758A CN102669758A CN2012101203894A CN201210120389A CN102669758A CN 102669758 A CN102669758 A CN 102669758A CN 2012101203894 A CN2012101203894 A CN 2012101203894A CN 201210120389 A CN201210120389 A CN 201210120389A CN 102669758 A CN102669758 A CN 102669758A
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Abstract
The invention provides a vegetable soup base pack and a preparing method thereof. The vegetable soup base pack comprises, by weight, from 20 to 30 parts of freeze-dried brassica chinensis , from 20 to 30 parts of freeze-dried cabbage, from 10 to 20 parts of freeze-dried celery, from 10 to 20 parts of freeze-dried spinach, from 10 to 20 parts of freeze-dried broccoli, from 0.5 to 1 part of freeze-dried shallot, from 0.4 to 0.6 part of freeze-dried garlic, from 0.4 to 0.6 part of freeze-dried ginger slices, from 0.4 to 0.6 part of freeze-dried powdered soy, from 0.4 to 0.6 part of freeze-dried aromatic vinegar powder, from 0.4 to 0.6 part of freeze-dried honey, from 0.4 to 0.6 part of spice, from 0.4 to 0.6 part of monosodium glutamate and a right amount of refined salt. When the vegetable soup base pack is prepared, the various raw materials including the vegetables and the like are cleaned at first and are prepared by a freeze-drying method to obtain freeze-dried powder, other components are added in the freeze-dried powder according to formula proportion, and the mixture is stirred sufficiently, so that the vegetable soup base pack is obtained. The vegetable soup base pack is rich in nutrition, the nutrition of the various vegetables is kept to the greatest extent by means of freeze processing, the quality guarantee period of the vegetable soup base pack is long, the vegetable soup base pack is convenient to transport and eat, is delicious, brings rich nutrition to modern people in the fast-paced society, and meets fast-paced needs of people.
Description
Technical field
The present invention relates to field of health care food, be specifically related to a kind of Vegetable soup construction materials contract and preparation method thereof.
Background technology
Modern society, people's rhythm of life is more and more faster, and much human all eats out fast food noon, and nutrition is very not comprehensive.In order to satisfy allegro diet needs, various fast foods arise at the historic moment, and still, nutritious, comprehensive Vegetable soup construction materials contract is seldom seen.
Summary of the invention
The invention provides a kind of Vegetable soup construction materials contract and preparation method thereof.Soup bag material nutrient of the present invention is abundant, comprehensively, reaches multiple nutrients in one, and storage, convenient transportation are edible simple, and the soup stock of comprehensive nutrition is provided to people.
For realizing that above-mentioned purpose the present invention adopts following technical scheme:
A kind of Vegetable soup construction materials contract is characterized in that: the weight proportion of its raw material components is:
The little green vegetables 20-30 of freeze-drying, freeze-drying cabbage 20-30, freeze-drying celery 10-20, freeze-drying spinach 10-20, freeze-drying broccoli 10-20, freeze-drying spring onion 0.5-1, freeze-drying garlic 0.4-0.6, freeze-drying ginger slice 0.4-0.6, freeze-drying powdered soy 0.4-0.6, freeze-drying aromatic vinegar powder 0.4-0.6, freeze-drying honey 0.4-0.6, spice 0.4-0.6, monosodium glutamate 0.4-0.6, refined salt are an amount of.
Described Vegetable soup construction materials contract is characterized in that: the weight proportion of its raw material components is: the little green vegetables of freeze-drying 25, freeze-drying cabbage 25, freeze-drying celery 15, freeze-drying spinach 15, freeze-drying broccoli 15, freeze-drying spring onion 0.5, freeze-drying garlic 0.5, freeze-drying ginger slice 0.5, freeze-drying powdered soy 0.5, freeze-drying aromatic vinegar powder 0.5, freeze-drying honey 0.5, spice 0.5, monosodium glutamate 0.5, refined salt are an amount of.
The preparation method of described Vegetable soup construction materials contract is characterized in that may further comprise the steps:
(1) at first green vegetables, cabbage, celery, spinach, broccoli, spring onion, garlic slice, ginger slice are cleaned;
(2) the above-mentioned material after will cleaning is put into the vacuum freeze-drying machine respectively;
(3) open refrigerator and freeze, freezing is below-30 ℃ to temperature of charge, and keeps 10-14 hour low temperature drying, obtains the material of freeze-drying;
(4) the resulting material of above-mentioned freeze drying is crushed into powder with micronizer respectively;
(5) take by weighing each component by formula rate again, load weighted component is joined V-Mixer fully mix and obtain the Vegetable soup construction materials contract, quantitative package then, warehouse-in.
Eating method: directly brew with boiling water when edible, i.e. edible.
Advantage of the present invention:
Sweet potato leaf nutritive value is very high, and is the abundantest with vitamin B1, vitamin B2 especially, is colory bottle green vegetables.The flat flavor of sweet potato leaf property is sweet, nontoxic, and taste is a bit as the water spinach that belongs to together, but quality is comparatively soft.Have that qi-restoratives benefit gas, spleen-invigorating and kidney-strengthening, beneficial lung promote the production of body fluid, tonifying kidney for improving eyesight, anticancer, beauty treatment, function in delaying senility.
Asparagus is one of the world's ten big famous dishes; Asparagus is rich in several amino acids, protein and vitamin, and its content all is higher than asparagine and trace elements of selenium in the general fruits and vegetables, particularly asparagus, molybdenum, chromium, manganese etc.; Has the adjusting organism metabolism; Improve the effect of body immunity, in prevention and treatment, have very strong inhibitory action and pharmacodynamics effect hypertension, heart disease, leukaemia, leukemia, oedema, cystitis etc.
Fry the black soya bean powder and adopt barley to fry, black soya bean is separated worn into fine powder then, make black soya bean have barley fragrance, and have health care with black soya bean.
Vegetable soup construction materials contract of the present invention has nutritious, and freezing processing has kept the nutrition of various vegetables to greatest extent, long shelf-life, and convenient transportation, delicious flavour, instant is for allegro modern provides abundant nutrition.
The specific embodiment
Embodiment 1
A kind of Vegetable soup construction materials contract, the weight proportion of its raw material components is: the little green vegetables 20-30 of freeze-drying, freeze-drying cabbage 20-30, freeze-drying celery 10-20, freeze-drying spinach 10-20, freeze-drying broccoli 10-20, freeze-drying spring onion 0.5-1, freeze-drying garlic 0.4-0.6, freeze-drying ginger slice 0.4-0.6, freeze-drying powdered soy 0.4-0.6, freeze-drying aromatic vinegar powder 0.4-0.6, freeze-drying honey 0.4-0.6, spice 0.4-0.6, monosodium glutamate 0.4-0.6, refined salt are an amount of.
The preparation method of Vegetable soup construction materials contract may further comprise the steps:
(1) at first green vegetables, cabbage, celery, spinach, broccoli, spring onion, garlic slice, ginger slice are cleaned;
(2) the above-mentioned material after will cleaning is put into the vacuum freeze-drying machine respectively;
(3) open refrigerator and freeze, freezing is below-30 ℃ to temperature of charge, and keeps 10-14 hour low temperature drying, obtains the material of freeze-drying;
(4) the resulting material of above-mentioned freeze drying is crushed into powder with micronizer respectively;
(5) take by weighing each component by formula rate again, load weighted component is joined V-Mixer fully mix and obtain the Vegetable soup construction materials contract, quantitative package then, warehouse-in.
Embodiment 2
A kind of Vegetable soup construction materials contract, the weight proportion of its raw material components is: the little green vegetables of freeze-drying 25, freeze-drying cabbage 25, freeze-drying celery 15, freeze-drying spinach 15, freeze-drying broccoli 15, freeze-drying spring onion 0.5, freeze-drying garlic 0.5, freeze-drying ginger slice 0.5, freeze-drying powdered soy 0.5, freeze-drying aromatic vinegar powder 0.5, freeze-drying honey 0.5, spice 0.5, monosodium glutamate 0.5, refined salt are an amount of.
A kind of Vegetable soup construction materials contract, the weight proportion of its raw material components is: the little green vegetables 20-30 of freeze-drying, freeze-drying cabbage 20-30, freeze-drying celery 10-20, freeze-drying spinach 10-20, freeze-drying broccoli 10-20, freeze-drying spring onion 0.5-1, freeze-drying garlic 0.4-0.6, freeze-drying ginger slice 0.4-0.6, freeze-drying powdered soy 0.4-0.6, freeze-drying aromatic vinegar powder 0.4-0.6, freeze-drying honey 0.4-0.6, spice 0.4-0.6, monosodium glutamate 0.4-0.6, refined salt are an amount of, sweet potato leaf extract 0.09-0.11, asparagus freeze-dried powder 1-2, fry black soya bean powder 3-5, licorice 0.09-0.11.
The preparation method is with embodiment 1.
Claims (4)
1. Vegetable soup construction materials contract, it is characterized in that: the weight proportion of its raw material components is:
The little green vegetables 20-30 of freeze-drying, freeze-drying cabbage 20-30, freeze-drying celery 10-20, freeze-drying spinach 10-20, freeze-drying broccoli 10-20, freeze-drying spring onion 0.5-1, freeze-drying garlic 0.4-0.6, freeze-drying ginger slice 0.4-0.6, freeze-drying powdered soy 0.4-0.6, freeze-drying aromatic vinegar powder 0.4-0.6, freeze-drying honey 0.4-0.6, spice 0.4-0.6, monosodium glutamate 0.4-0.6, refined salt are an amount of.
2. Vegetable soup construction materials contract according to claim 1 is characterized in that: the weight proportion of its raw material components is: the little green vegetables of freeze-drying 25, freeze-drying cabbage 25, freeze-drying celery 15, freeze-drying spinach 15, freeze-drying broccoli 15, freeze-drying spring onion 0.5, freeze-drying garlic 0.5, freeze-drying ginger slice 0.5, freeze-drying powdered soy 0.5, freeze-drying aromatic vinegar powder 0.5, freeze-drying honey 0.5, spice 0.5, monosodium glutamate 0.5, refined salt are an amount of.
3. Vegetable soup construction materials contract according to claim 1 is characterized in that: wherein also contain following raw material components: sweet potato leaf extract 0.09-0.11, asparagus freeze-dried powder 1-2, stir-fry black soya bean powder 3-5, described food preservative is selected licorice for use.
4. like the preparation method of claim 1,2 or 3 described Vegetable soup construction materials contracts, it is characterized in that may further comprise the steps:
(1) at first green vegetables, cabbage, celery, spinach, broccoli, spring onion, garlic slice, ginger slice are cleaned;
(2) the above-mentioned material after will cleaning is put into the vacuum freeze-drying machine respectively;
(3) open refrigerator and freeze, freezing is below-30 ℃ to temperature of charge, and keeps 10-14 hour low temperature drying, obtains the material of freeze-drying;
(4) the resulting material of above-mentioned freeze drying is crushed into powder with micronizer respectively;
(5) take by weighing each component by formula rate again, load weighted component is joined V-Mixer fully mix and obtain the Vegetable soup construction materials contract, quantitative package then, warehouse-in.
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| CN2012101203894A CN102669758A (en) | 2012-04-24 | 2012-04-24 | Vegetable soup base pack and preparing method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522764A (en) * | 2014-12-30 | 2015-04-22 | 万国福 | Method for preparing instant cattail vegetable soup package |
| RU2566010C1 (en) * | 2014-12-10 | 2015-10-20 | Олег Иванович Квасенков | Method to produce preserves "chinese soup with vermicelli, meat balls and cabbage" |
| RU2576165C1 (en) * | 2014-12-26 | 2016-02-27 | Олег Иванович Квасенков | Method of making canned food "stomach with cabbage" |
| RU2576177C1 (en) * | 2014-12-10 | 2016-02-27 | Олег Иванович Квасенков | Method for producing canned food "chicken po-buryatski" |
| RU2576169C1 (en) * | 2014-12-30 | 2016-02-27 | Олег Иванович Квасенков | Method of making canned food "meat balls stuffed with rice and cabbage" |
| RU2576166C1 (en) * | 2014-12-10 | 2016-02-27 | Олег Иванович Квасенков | Method for producing canned food "vegetable soup" |
| RU2576994C1 (en) * | 2015-03-10 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "rump steak with cabbages" |
| RU2576995C1 (en) * | 2015-03-10 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "schnitzel with vegetables in milk sauce" |
| RU2577001C1 (en) * | 2015-03-16 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "sea scallop and vegetable salad" |
| RU2577003C1 (en) * | 2015-03-16 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "moussaka with vegetables" |
| CN107156710A (en) * | 2017-04-25 | 2017-09-15 | 四川森迪科技发展股份有限公司 | A kind of fig herbal cuisine bag of Baoshang and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2566010C1 (en) * | 2014-12-10 | 2015-10-20 | Олег Иванович Квасенков | Method to produce preserves "chinese soup with vermicelli, meat balls and cabbage" |
| RU2576177C1 (en) * | 2014-12-10 | 2016-02-27 | Олег Иванович Квасенков | Method for producing canned food "chicken po-buryatski" |
| RU2576166C1 (en) * | 2014-12-10 | 2016-02-27 | Олег Иванович Квасенков | Method for producing canned food "vegetable soup" |
| RU2576165C1 (en) * | 2014-12-26 | 2016-02-27 | Олег Иванович Квасенков | Method of making canned food "stomach with cabbage" |
| CN104522764A (en) * | 2014-12-30 | 2015-04-22 | 万国福 | Method for preparing instant cattail vegetable soup package |
| RU2576169C1 (en) * | 2014-12-30 | 2016-02-27 | Олег Иванович Квасенков | Method of making canned food "meat balls stuffed with rice and cabbage" |
| RU2576994C1 (en) * | 2015-03-10 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "rump steak with cabbages" |
| RU2576995C1 (en) * | 2015-03-10 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "schnitzel with vegetables in milk sauce" |
| RU2577001C1 (en) * | 2015-03-16 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "sea scallop and vegetable salad" |
| RU2577003C1 (en) * | 2015-03-16 | 2016-03-10 | Олег Иванович Квасенков | Method for production of preserved "moussaka with vegetables" |
| CN107156710A (en) * | 2017-04-25 | 2017-09-15 | 四川森迪科技发展股份有限公司 | A kind of fig herbal cuisine bag of Baoshang and preparation method thereof |
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Application publication date: 20120919 |