CN104872738A - Tomato and onion soup seasoning - Google Patents
Tomato and onion soup seasoning Download PDFInfo
- Publication number
- CN104872738A CN104872738A CN201510207168.4A CN201510207168A CN104872738A CN 104872738 A CN104872738 A CN 104872738A CN 201510207168 A CN201510207168 A CN 201510207168A CN 104872738 A CN104872738 A CN 104872738A
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- China
- Prior art keywords
- steam blasting
- steam
- tomato
- dry
- temperature
- 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
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 2
- 235000021201 onion's soup Nutrition 0.000 title abstract 2
- 239000000463 material Substances 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000005422 blasting Methods 0.000 claims description 24
- 235000014347 soups Nutrition 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 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 description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 239000002360 explosive Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 13
- 238000004880 explosion Methods 0.000 abstract description 9
- 229920000945 Amylopectin Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 229920005610 lignin Polymers 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a tomato and onion soup seasoning which is prepared by using the following preparation method comprising the steps of (1) proportioning; (2) steam explosion; (3) mixing; (4) spin-drying; (5) drying; and (6) packaging. According to the preparation method, the material cooking process is finished through steam explosion, so that the cooking time is greatly shortened, and the energy consumption is reduced by about 90%; and due to the adoption of steam explosion, the heat energy of materials can be converted into mechanical energy in the steam explosion process, lignin and cellulose can be separated, amylopectin can be dissolved, meanwhile, the physical process of expansion cooling can also be supervened, and the temperature is reduced from 200-250 DEG C before explosion to the room temperature, so that the cooling treatment is not needed, a large amount of time and energy sources are saved, and the material processing continuity is realized.
Description
Technical field
The present invention relates to a kind of tomato-onion soup material, belong to the preparing technical field of food.
Background technology
Along with the raising of people's quality of life, the improvement of dietary structure, the quickening of people's rhythm of life, the requirement of people to instant food is more and more higher, the food of instant nutrient health has more and more been subject to the favor of people, after hot-water soak or short time boiling, just edible soup class becomes the another kind of convenient instant outside instant noodles, it be a kind of completely newly, nutrition, instant food that is healthy, that more meet compatriots' eating habit, its market potential is huge, and development prospect is wide.
According to the applicant understood, there is following problem in the process of existing soup class:
General in the process of soup stock containing boiling manufacturing procedure, boiling is longer for process time, generally with between hour clocking, wastes energy and the time; Meanwhile, the step after boiling manufacturing procedure, needing the material after by boiling to lower the temperature can use, and further wastes the energy and time.
Summary of the invention
The technical problem that the present invention solves is: not enough for prior art, proposes a kind of economize energy and the preparation method of the high tomato-onion soup material of production efficiency.
In order to solve the problems of the technologies described above, the technical scheme that the present invention proposes is:
(1) (by weight) is prepared burden:
tomato 4 ~ 6 parts, onion 3 ~ 5 parts, 1 ~ 2 part, caraway, green onion 1 ~ 2 part, diced carrot 1 ~ 2 part;
0.05 ~ 0.06 part, pepper, salt 1 ~ 3 part, chickens' extract 0.05 ~ 0.06 part, sucrose 1 ~ 3 part, anise seed 0.05 ~ 0.06,0.05 ~ 0.06 part, ginger;
(2) steam blasting: by step 1)
material be placed in the water of 20 ~ 30 DEG C soak 12 ~ 24h, then the material after immersion is put into steam blasting device and carry out steam blasting, the pressure of steam blasting is 0.8 ~ 1.8MPa, temperature before when controlling the steam explosion of steam demolition set is 200 ~ 250 DEG C, and tie up pressure 10 ~ 50 seconds, after steam explosion, temperature of charge is room temperature;
(3) dry: the material after steam blasting is sent to centrifuge and dry;
(4) dry: the material after centrifuge dripping is put into baking oven and dries, treatment temperature is 75 ± 5 DEG C, drying time 4 ~ 8h, and after making mixing, material moisture is 1 ~ 7%;
(5) mix: by the material after oven dry and step 1) in
material carry out mixing and naturally cooling to room temperature;
(6) pack.
Improving further of technique scheme is: in described (2) step, described steam blasting device is numerical-control full-automatic Steam explosive machine.
Further improving of technique scheme is: in described (2) step, the pressure of described steam blasting is 1. 7MPa, dimension pressure 30 seconds.
The present invention adopts the beneficial effect of technique scheme to be:
1, applicant's repetition test and further investigation, by adopting steam blasting, at the temperature that material is 200 ~ 250 DEG C, atmospheric pressure is entered from 0.8 ~ 1.8MPa with the speed exceeding velocity of sound, now the saturated vapor of 200 ~ 250 DEG C carries out adiabatic expansion acting to material under huge pressure differential, complete the maturing process of material, then digestion time shortens greatly, and energy consumption declines about 90%;
2, applicant finds, by adopting steam blasting, material can transfer heat energy to mechanical energy in the process of steam blasting, lignin to be separated with cellulose and amylopectin dissolves, also supervene the physical process of cooling of expanding simultaneously, be down to room temperature from 200 ~ 250 DEG C before quick-fried, do not need to carry out cooling and process, save a large amount of time and the energy, achieve the continuity of materiel machining.
Detailed description of the invention
Embodiment 1
1) (by weight) is prepared burden:
tomato 4 ~ 6 parts, onion 3 ~ 5 parts, 1 ~ 2 part, caraway, green onion 1 ~ 2 part, diced carrot 1 ~ 2 part;
0.05 ~ 0.06 part, pepper, salt 1 ~ 3 part, chickens' extract 0.05 ~ 0.06 part, sucrose 1 ~ 3 part, anise seed 0.05 ~ 0.06,0.05 ~ 0.06 part, ginger;
2) steam blasting: by step 1)
material be placed in the water of 20 ~ 30 DEG C soak 12 ~ 24h, then the material after immersion is put into steam blasting device and carry out steam blasting, the pressure of steam blasting is 0.8 ~ 1.8MPa, temperature when controlling the steam explosion of steam demolition set is 200 ~ 250 DEG C, and tie up pressure 10 ~ 50 seconds, after steam explosion, temperature of charge is room temperature;
3) mix: by step 1) in material after steam blasting
with step 1) in
mixing of materials;
4) dry: mixed material is sent to centrifuge and dry;
5) dry: the material after centrifuge dripping is put into baking oven and dries, treatment temperature is 75 ± 5 DEG C, drying time 4 ~ 8h, and after making mixing, material moisture is 1 ~ 7%;
6) pack.
Embodiment 2
The preparation method of the tomato-onion soup material of the present embodiment is the improvement on embodiment one basis, and its difference is: in described (2) step, and the pressure of described steam blasting is 1.7MPa, and the dimension pressure time is 30 seconds.The steam blasting device of the present embodiment is numerical-control full-automatic Steam explosive machine.
The concrete technical scheme be not limited to described in above-described embodiment of the present invention, all employings are equal to replaces the protection domain that the technical scheme formed is application claims.
Claims (1)
1. tomato-onion soup material, is characterized in that being obtained by following preparation method:
1) batching is by weight:
Tomato 4 ~ 6 parts, onion 3 ~ 5 parts, 1 ~ 2 part, caraway, green onion 1 ~ 2 part, diced carrot 1 ~ 2 part;
0.05 ~ 0.06 part, pepper, salt 1 ~ 3 part, chickens' extract 0.05 ~ 0.06 part, sucrose 1 ~ 3 part, anise seed 0.05 ~ 0.06 part, 0.05 ~ 0.06 part, ginger;
2) steam blasting: the material in step 1) is placed in the water of 20 ~ 30 DEG C and soaks 12 ~ 24h, then the material after immersion is put into numerical-control full-automatic Steam explosive machine and carry out steam blasting, the pressure of steam blasting is 1.7MPa, temperature when controlling the steam blasting of steam blasting device is 200 ~ 250 DEG C, and tie up pressure 30 seconds, after steam blasting, temperature of charge is room temperature;
3) dry: the material after steam blasting is sent to centrifuge and dry;
4) dry: the material after centrifuge dripping is put into baking oven and dries, treatment temperature is 75 ± 5 DEG C, drying time 4 ~ 8h, and after making mixing, material moisture is 1 ~ 7%;
5) mix: by dry after material and step 1) in material carry out mixing and naturally cooling to room temperature;
6) pack.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310564189.2A CN103689698B (en) | 2013-11-14 | 2013-11-14 | A kind of preparation method of tomato-onion soup material |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310564189.2A Division CN103689698B (en) | 2013-11-14 | 2013-11-14 | A kind of preparation method of tomato-onion soup material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104872738A true CN104872738A (en) | 2015-09-02 |
Family
ID=50351486
Family Applications (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207167.XA Pending CN104872743A (en) | 2013-11-14 | 2013-11-14 | Preparation method of tomato and onion soup seasoning |
| CN201510207168.4A Pending CN104872738A (en) | 2013-11-14 | 2013-11-14 | Tomato and onion soup seasoning |
| CN201510207152.3A Pending CN104872742A (en) | 2013-11-14 | 2013-11-14 | Preparation method of tomato and onion soup seasoning |
| CN201310564189.2A Expired - Fee Related CN103689698B (en) | 2013-11-14 | 2013-11-14 | A kind of preparation method of tomato-onion soup material |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207167.XA Pending CN104872743A (en) | 2013-11-14 | 2013-11-14 | Preparation method of tomato and onion soup seasoning |
Family Applications After (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207152.3A Pending CN104872742A (en) | 2013-11-14 | 2013-11-14 | Preparation method of tomato and onion soup seasoning |
| CN201310564189.2A Expired - Fee Related CN103689698B (en) | 2013-11-14 | 2013-11-14 | A kind of preparation method of tomato-onion soup material |
Country Status (1)
| Country | Link |
|---|---|
| CN (4) | CN104872743A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725119A (en) * | 2016-02-18 | 2016-07-06 | 安徽徽风生态农业开发有限公司 | Preparation method of carrot product with high beta-carotene utilization rate |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101245356A (en) * | 2008-03-28 | 2008-08-20 | 中国科学院过程工程研究所 | Method for producing fuel ethyl alcohol with vapour explosion sweet potato direct fermentation |
| CN102461942A (en) * | 2010-11-05 | 2012-05-23 | 江苏欣晖食品有限公司 | Tomato taste vegetable soup base |
| CN102630985A (en) * | 2011-02-15 | 2012-08-15 | 北京菲沃德科技发展有限公司 | Steam-explosion produced three-bean soup and comprehensive utilization method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102002516A (en) * | 2010-11-09 | 2011-04-06 | 河南农业大学 | Novel method for producing ethanol through steam explosion of cereal starchy material |
-
2013
- 2013-11-14 CN CN201510207167.XA patent/CN104872743A/en active Pending
- 2013-11-14 CN CN201510207168.4A patent/CN104872738A/en active Pending
- 2013-11-14 CN CN201510207152.3A patent/CN104872742A/en active Pending
- 2013-11-14 CN CN201310564189.2A patent/CN103689698B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101245356A (en) * | 2008-03-28 | 2008-08-20 | 中国科学院过程工程研究所 | Method for producing fuel ethyl alcohol with vapour explosion sweet potato direct fermentation |
| CN102461942A (en) * | 2010-11-05 | 2012-05-23 | 江苏欣晖食品有限公司 | Tomato taste vegetable soup base |
| CN102630985A (en) * | 2011-02-15 | 2012-08-15 | 北京菲沃德科技发展有限公司 | Steam-explosion produced three-bean soup and comprehensive utilization method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 张金声: "脱水蔬菜加工技术", 《河北农业科技》 * |
| 朱蓓薇主编: "《方便食品加工工艺及设备选用手册》", 31 January 2003, 化学工业出版社 * |
| 黄远燕主编: "《精选家常好汤》", 30 April 2013, 江苏美术出版社 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103689698B (en) | 2016-01-27 |
| CN103689698A (en) | 2014-04-02 |
| CN104872742A (en) | 2015-09-02 |
| CN104872743A (en) | 2015-09-02 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150902 |