CN103766994A - Preparation of convenient seaweed egg flower soup - Google Patents
Preparation of convenient seaweed egg flower soup Download PDFInfo
- Publication number
- CN103766994A CN103766994A CN201310077887.XA CN201310077887A CN103766994A CN 103766994 A CN103766994 A CN 103766994A CN 201310077887 A CN201310077887 A CN 201310077887A CN 103766994 A CN103766994 A CN 103766994A
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- Prior art keywords
- egg
- raw material
- egg flower
- seaweed
- soup
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- 235000014347 soups Nutrition 0.000 title claims abstract description 21
- 241001474374 Blennius Species 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 4
- 235000013601 eggs Nutrition 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 13
- 244000000626 Daucus carota Species 0.000 claims abstract description 13
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 8
- 240000000467 Carum carvi Species 0.000 claims abstract description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 8
- 238000001291 vacuum drying Methods 0.000 claims abstract description 4
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 238000004821 distillation Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- 235000013605 boiled eggs Nutrition 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 239000000356 contaminant Substances 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 229910001385 heavy metal Inorganic materials 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 claims description 3
- 229940033663 thimerosal Drugs 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a preparing method for convenient seaweed egg flower soup, which includes the following steps: pretreating raw materials such as nori, eggs, mushrooms, carrots, caraway and seasoner firstly to prepare seaweed egg flower soup; performing traying, quick-freezing and vacuum drying to obtain a soup bulk 8 g in the weight. The product can be brewed with hot water of 95 DEG C and eaten, and has the characteristics of strong rehydration property, high nutritive value and portability.
Description
Technical field
The present invention relates to a kind of formula and preparation method that facilitates Seaweed egg flower soup, belong to food processing technology field.
Background technology
Along with the raising of people's living standard, various instant fast foods are more and more welcome on market, wherein convenient soup blend occupies certain proportion, and egg flower soup is people's main selection always, in cake, contain vegetables, egg, flavoring etc., adding appropriate hot water is edible, both convenient and delicious flavour.But current egg flower soup mainly adopts heated-air drying, and rehydration is poor, nutritional labeling loss is larger, is of low nutritive value.
Summary of the invention
The technical problem to be solved in the present invention: use Freeze Drying Technique, make a kind of Seaweed egg flower soup that facilitates that is rich in protein, fat and carbohydrate, and this soup stock to have rehydration strong, be of high nutritive value, feature easy to carry.
In order to realize this object, technical scheme of the present invention is to provide a kind of preparation method that facilitates Seaweed egg flower soup, and take laver, egg, mushroom, carrot, caraway and flavoring as raw material, the method completes by following processing step:
(1) pretreatment of raw material, selects through being up to the standards and the raw material of heavy metal free and residues of pesticides, and egg is without damaged, peculiar smell, laver, mushroom, carrot etc. without rotting, go mouldy, color and luster is normal, cleans vegetables, egg, removes raw material surface contaminants etc.;
(2) sterilization, the medicining liquid dipping of employing effective chlorine density 50ppm;
(3) circulating water rinsing, with circulating water to sterilization after raw material carry out rinsing, to remove the thimerosal of raw material remained on surface;
(4) segment (fourth), by clean laver, by the segment of length 10～15mm specification, mushroom is diced by 10 × 10 × 10mm specification, and carrot is diced by 6 × 6 × 6mm specification;
(5) precook, respectively by the fast blanching 5 seconds in boiling water of each vegetable raw-material;
(6) batching, in proportion by good to laver, mushroom, carrot, caraway and various flavoring for mixture proportioning;
(7) boiled egg flower, pours the egg liquid stirring in jacketed pan into, adds during this time cornstarch and constantly stirs, and boils into after egg is spent and takes the dish out of the pot immediately until egg liquid;
(8) mix, batching before this and egg flower are mixed;
(9) paving dish, adds the egg flower soup mixing in PE pallet, accomplishes smooth paving dish, the about 2cm of thickness;
(10) quick-frozen, puts into quick freezing repository by pallet, quick freezing temperature-25 ℃, 8 hours quick-frozen time;
(11) vacuum drying, the dryness storehouse of the material fully freezing being sent into vacuum <100Pa is dry, dryness storehouse is heated to 95 ℃, time is 5～6 hours, make to be cooled to 40～50 ℃ after the ice crystal distillation in material, through the distillation dehydration of about 20 hours, make the moisture content <7% of material; ;
(12) go out dry storehouse, sorting packing, warehouse-in.
As improvement of the present invention: the proportion of raw material is egg 45～50%, laver 10～12%, mushroom 1.5～2%, carrot 2.5～3%, caraway 1.5%～2%, cornstarch 15～20%.
As a further improvement on the present invention: the flavoring adding is salt, monosodium glutamate, chickens' extract, maltodextrin.
As preferably: be 10:3:7:6 with the weight ratio of flavoring salt, monosodium glutamate, chickens' extract, maltodextrin.
The invention has the beneficial effects as follows: the present invention adopts Vacuum Freezing & Drying Technology, the egg flower soup of making can instant, and has retained to greatest extent the original local flavor of raw material, color and luster and nutritional labeling, and it is strong to have rehydration, be of high nutritive value, the feature being convenient for carrying.
the specific embodiment
Below technical scheme of the present invention is further illustrated
Embodiment 1
(1) select through being up to the standards and the raw material of heavy metal free and residues of pesticides, egg is without damaged, peculiar smell, laver, mushroom, carrot etc. without rotting, go mouldy, color and luster is normal, cleans vegetables, egg, removes raw material surface contaminants etc.;
(2) sterilization, the medicining liquid dipping of employing effective chlorine density 50ppm;
(3) circulating water rinsing, with circulating water to sterilization after raw material carry out rinsing, to remove the thimerosal of raw material remained on surface;
(4) segment (fourth), by clean laver, by the segment of length 10～15mm specification, mushroom is diced by 10 × 10 × 10mm specification, and carrot is diced by 6 × 6 × 6mm specification;
(5) precook, respectively by the fast blanching 5 seconds in boiling water of each vegetable raw-material;
(6) batching, in proportion by laver 6kg good blanching before this, mushroom 1kg, carrot 1.5kg and caraway 1kg, fully mixes for subsequent use with flavoring salt 1kg, monosodium glutamate 0.3kg, chickens' extract 0.7kg and maltodextrin 0.6kg;
(7) boiled egg flower, pours the 25kg egg liquid stirring in the jacketed pan that 100kg boiling water is housed into, adds during this time 10kg cornstarch and constantly stirs, and boils into after egg is spent and takes the dish out of the pot immediately until egg liquid;
(8) mix, batching before this and egg flower are mixed;
(9) paving dish, adds the egg flower soup mixing in PE pallet, accomplishes smooth paving dish, the about 2cm of thickness;
(10) quick-frozen, puts into quick freezing repository by pallet, quick freezing temperature-25 ℃, quick-frozen time 20h;
(11) vacuum drying, the dryness storehouse of the material fully freezing being sent into vacuum <100Pa is dry, dryness storehouse is heated to 95 ℃, time is 5～6 hours, make to be cooled to 40～50 ℃ after the ice crystal distillation in material, through the distillation dehydration of about 20 hours, make the moisture content <7% of material;
(12) go out dry storehouse, sorting packing, warehouse-in.
Claims (5)
1. a preparation method that facilitates Seaweed egg flower soup, is characterized in that: take laver, egg, mushroom, carrot, caraway and flavoring as raw material, produce by following processing step:
(1) pretreatment of raw material, selects through being up to the standards and the raw material of heavy metal free and residues of pesticides, and egg is without damaged, peculiar smell, vegetables without rotting, go mouldy, color and luster is normal, cleans vegetables, egg, removes raw material surface contaminants etc.;
(2) sterilization, the medicining liquid dipping of employing effective chlorine density 50ppm;
(3) circulating water rinsing, with circulating water to sterilization after raw material carry out rinsing, to remove the thimerosal of raw material remained on surface;
(4) segment (fourth), by clean laver, by the segment of length 10～15mm specification, mushroom is diced by 10 × 10 × 10mm specification, and carrot is diced by 6 × 6 × 6mm specification;
(5) precook, respectively by the fast blanching 5 seconds in boiling water of each vegetable raw-material;
(6) batching, in proportion by good to laver, mushroom, carrot, caraway and various flavoring for mixture proportioning;
(7) boiled egg flower, pours the egg liquid stirring in jacketed pan into, adds during this time cornstarch and constantly stirs, and boils into after egg is spent and takes the dish out of the pot immediately until egg liquid;
(8) mix, batching before this and egg flower are mixed;
(9) paving dish, adds the egg flower soup mixing in PE pallet, accomplishes smooth paving dish, the about 2cm of thickness;
(10) quick-frozen, puts into quick freezing repository by pallet, quick freezing temperature-25 ℃, 8 hours quick-frozen time;
(11) vacuum drying, the dryness storehouse of the material fully freezing being sent into vacuum <100Pa is dry, dryness storehouse is heated to 95 ℃, time is 5～6 hours, make to be cooled to 40～50 ℃ after the ice crystal distillation in material, through the distillation dehydration of about 20 hours, make the moisture content <7% of material;
(12) go out dry storehouse, sorting packing, warehouse-in.
2. the Seaweed egg flower soup that facilitates according to claim 1, is characterized in that: egg 45～50%, laver 10～12%, mushroom 1.5～2%, carrot 2.5～3%, caraway 1.5%～2%, cornstarch 15～20%.
3. the Seaweed egg flower soup that facilitates according to claim 1 and 2, is characterized in that: described flavoring is salt, monosodium glutamate, chickens' extract, maltodextrin.
4. the Seaweed egg flower soup that facilitates according to claim 3, is characterized in that: the weight ratio of described flavoring salt, monosodium glutamate, chickens' extract, maltodextrin is 10:3:7:6.
5. the Seaweed egg flower soup that facilitates according to claim 4, is characterized in that: the made about 8g of finished product cake weight after step (11).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310077887.XA CN103766994A (en) | 2013-03-12 | 2013-03-12 | Preparation of convenient seaweed egg flower soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310077887.XA CN103766994A (en) | 2013-03-12 | 2013-03-12 | Preparation of convenient seaweed egg flower soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766994A true CN103766994A (en) | 2014-05-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310077887.XA Pending CN103766994A (en) | 2013-03-12 | 2013-03-12 | Preparation of convenient seaweed egg flower soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766994A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824725A (en) * | 2015-06-04 | 2015-08-12 | 冯英 | Ready-to-eat seaweed soup and production method thereof |
| CN105054157A (en) * | 2015-07-27 | 2015-11-18 | 丹东君澳食品有限公司 | Lyophilized spicy cabbage soup block preparation method |
| CN105410815A (en) * | 2015-11-19 | 2016-03-23 | 华中农业大学 | Preparation method of instant vegetable-egg drop soup |
| CN106343488A (en) * | 2016-08-30 | 2017-01-25 | 湖南华诚生物资源股份有限公司 | Momordica grosvenori prebiotics instant seaweed and egg soup base and preparing method thereof |
| 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 (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000287653A (en) * | 1999-04-09 | 2000-10-17 | Momoya Co Ltd | Production of lyophilized soup base |
| CN1513366A (en) * | 2003-04-19 | 2004-07-21 | 宋述孝 | Various kinds of soups for instant noodles, and its prepn. method |
| CN1565269A (en) * | 2003-06-20 | 2005-01-19 | 宋述孝 | Instant laver and egg soup capable of matching instant noodle |
| CN101669658A (en) * | 2009-10-14 | 2010-03-17 | 福建省闽中有机食品有限公司 | Conveniently instant tomato and bean curd soup |
| CN102726781A (en) * | 2011-09-20 | 2012-10-17 | 福建立兴食品有限公司 | Preparation method for vacuum freeze dried instant laver egg soup |
-
2013
- 2013-03-12 CN CN201310077887.XA patent/CN103766994A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000287653A (en) * | 1999-04-09 | 2000-10-17 | Momoya Co Ltd | Production of lyophilized soup base |
| CN1513366A (en) * | 2003-04-19 | 2004-07-21 | 宋述孝 | Various kinds of soups for instant noodles, and its prepn. method |
| CN1565269A (en) * | 2003-06-20 | 2005-01-19 | 宋述孝 | Instant laver and egg soup capable of matching instant noodle |
| CN101669658A (en) * | 2009-10-14 | 2010-03-17 | 福建省闽中有机食品有限公司 | Conveniently instant tomato and bean curd soup |
| CN102726781A (en) * | 2011-09-20 | 2012-10-17 | 福建立兴食品有限公司 | Preparation method for vacuum freeze dried instant laver egg soup |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824725A (en) * | 2015-06-04 | 2015-08-12 | 冯英 | Ready-to-eat seaweed soup and production method thereof |
| CN105054157A (en) * | 2015-07-27 | 2015-11-18 | 丹东君澳食品有限公司 | Lyophilized spicy cabbage soup block preparation method |
| CN105410815A (en) * | 2015-11-19 | 2016-03-23 | 华中农业大学 | Preparation method of instant vegetable-egg drop soup |
| CN106343488A (en) * | 2016-08-30 | 2017-01-25 | 湖南华诚生物资源股份有限公司 | Momordica grosvenori prebiotics instant seaweed and egg soup base and preparing method thereof |
| 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: 20140507 |