CN105410816A - Pumpkin combined diced chicken seasoning powder - Google Patents
Pumpkin combined diced chicken seasoning powder Download PDFInfo
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- CN105410816A CN105410816A CN201510872198.7A CN201510872198A CN105410816A CN 105410816 A CN105410816 A CN 105410816A CN 201510872198 A CN201510872198 A CN 201510872198A CN 105410816 A CN105410816 A CN 105410816A
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 19
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 19
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 19
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 19
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 title claims abstract description 19
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 241000220317 Rosa Species 0.000 claims abstract description 15
- 235000014347 soups Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 10
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000195474 Sargassum Species 0.000 claims description 10
- 241000233866 Fungi Species 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000222532 Agrocybe Species 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 244000000626 Daucus carota Species 0.000 abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000264279 Sargassum fusiforme Species 0.000 abstract 2
- 244000045069 Agrocybe aegerita Species 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000195475 Sargassaceae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses pumpkin combined diced chicken seasoning powder, which is prepared from the following raw materials by weight parts: 60-70 parts of pumpkin, 20-25 parts of chicken, 18-22 parts of milk, 5-6 parts of fructus lycii, 10-13 parts of tremella, 30-35 parts of sargassum fusiforme, 10-13 parts of agrocybe cylindracea, 20-25 parts of carrot juice, 6-7 parts of chive, 12-14 parts of rose petals, 6-7 parts of brown sugar, 15-19 parts of brown rice, 5-6 parts of tomato sauce, 20-30 parts of beef bone soup, appropriate amount of plant oil, appropriate amount of five spice powder, appropriate amount of salt, appropriate amount of yeast and appropriate amount of water. The rose petals and the brown sugar are aged to obtain rose sugar with bright color, rich fragrance and abundant nutrients. The five spice powder is heated and mixed to improve flavor. The carrot has joyful flavor and color, and the chive can improve flavor and remove fishy smell; after the carrot and the chive are matched with sargassum fusiforme, the dish is delicious and has fragrant and rich taste. The pumpkin combined diced chicken seasoning powder has the advantages that the preparation process is simple and sanitary, and the seasoning powder is convenient to eat, is rich in nutrition and delicious in taste and has health care effect.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of pumpkin diced chicken soup stock bag.
Background technology
Sargassum fusifome is that a kind of warm temperate zone marine alga belongs to brown algae Sargassaceae, distributed more widely in China East Sea, is a kind of important economical alga resource.Sargassum fusifome nature and flavor are bitter, salty, cold, tool softening and resolving hard mass, inducing diuresis for removing edema, function of reducing phlegm of purging heat.Research finds that sargassum fusifome contains 18 kinds of important amino acids of needed by human body, also has multiple bioactive functions, as antitumor, antiviral, anticoagulation etc., has higher healthy nutritive value, is therefore called as " longevity greens/mustard green ", " the extra large ginseng on dining table ".
At present, mostly the edible soup stock bag on market is to make with food additives, and kind, taste are single, can not be good benefiting action is played to human body, have even to infringement health, can not meet the need of market.So market being starved of one can effectively make food tasty, there is the soup stock bag of conditioning health.Soup stock bag of the present invention after boiling water brews soup body The colours match well appetite, there is strong marine alga taste and delicate flavour, have that green onion is fragrant, carrot is fragrant, without fishy smell, free from extraneous odour.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of pumpkin diced chicken soup stock bag.
The present invention is achieved by the following technical solutions:
A kind of pumpkin diced chicken soup stock bag, is made up of the raw material of following weight portion: pumpkin 60-70, chicken 20-25, milk 18-22, matrimony vine 5-6, white fungus 10-13, sargassum fusifome 30-35, agrocybe 10-13, carrot juice 20-25, chive 6-7, roseleaf 12-14, brown sugar 6-7, brown rice 15-19, catsup 5-6, Galbitang 20-30, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.
Pumpkin diced chicken soup stock bag according to claims 1, the concrete steps of preparation method are as follows:
(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, after sealing, carry out nature ageing 30-40 days, add the rear microwave treatment 20-30 minute of suitable quantity of water mixing, then slow fire heating 30-40 minute, filter sediment, obtain rose liquid;
(2) sargassum fusifome, agrocybe are added at 18-22 DEG C of condition bottom fermentation 3-4 days after saccharomycete after grinding to form juice, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2-3 days, spraying dry, obtains xeraphium;
(3) five-spice powder is put into pot control temperature 70-80 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water soak 3-4 hour, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;
(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2-3 minute, after adding Galbitang, salt, heating is boiled, and obtains sauce;
(5) white fungus is ground to form screened stock, then chicken is made thin fourth, put into boiling water and to scald 2-3 minute, boil after mixing with the sauce of above-mentioned white fungus screened stock, step 4, low temperature drying, obtains material drying;
(6) mix with milk, matrimony vine after pumpkin being boiled, stirs into pureed, dry, then with the mixed powder of the xeraphium of step 2, step 3, step 5 and other residual components mix, cool final vacuum and pack.
Advantage of the present invention is: roseization and brown sugar can obtain lovely luster through ageing, give off a strong fragrance and nutritious rose candy.Rose sugar in ageing storage constantly can infiltrate in roseleaf cell and produces osmotic pressure thus part rose juice hydrorrhea is gone out, thus adds the fragrance of a flower taste of product.By five-spice powder with carry out adding thermal agitation and can improve its fragrance.Carrot has joyful fragrance and color and luster, and chive energy Titian removes raw meat, and they are tasty with the composite dish that can make of sargassum fusifome, fragrant taste, rich in taste.The simple health of manufacture craft of the present invention, instant, nutrition arrangement are abundant, delicious flavour, with health role.
Detailed description of the invention
A kind of pumpkin diced chicken soup stock bag, is made up of the raw material of following weight portion: pumpkin 60, chicken 20, milk 18, matrimony vine 5, white fungus 10, sargassum fusifome 30, agrocybe 10, carrot juice 20, chive 6, roseleaf 12, brown sugar 6, brown rice 15, catsup 5, Galbitang 20, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.
Pumpkin diced chicken soup stock bag according to claims 1, the concrete steps of preparation method are as follows:
(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, carry out nature ageing after sealing 30 days, add the rear microwave treatment of suitable quantity of water mixing 20 minutes, then slow fire heats 30 minutes, filters sediment, obtains rose liquid;
(2) sargassum fusifome, agrocybe are added after grinding to form juice 18 DEG C of condition bottom fermentations 3 days after saccharomycete, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2 days, spraying dry, obtains xeraphium;
(3) five-spice powder is put into pot control temperature 70 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water immersion 3 hours, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;
(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2 minutes, after adding Galbitang, salt, heating is boiled, and obtains sauce;
(5) white fungus is ground to form screened stock, then chicken is made thin fourth, put into boiling water and scald 2 minutes, boil after mixing with the sauce of above-mentioned white fungus screened stock, step 4, low temperature drying, obtains material drying;
(6) mix with milk, matrimony vine after pumpkin being boiled, stirs into pureed, dry, then with the mixed powder of the xeraphium of step 2, step 3, step 5 and other residual components mix, cool final vacuum and pack.
Claims (2)
1. a pumpkin diced chicken soup stock bag, it is characterized in that, be made up of the raw material of following weight portion: pumpkin 60-70, chicken 20-25, milk 18-22, matrimony vine 5-6, white fungus 10-13, sargassum fusifome 30-35, agrocybe 10-13, carrot juice 20-25, chive 6-7, roseleaf 12-14, brown sugar 6-7, brown rice 15-19, catsup 5-6, Galbitang 20-30, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.
2. pumpkin diced chicken soup stock bag according to claims 1, it is characterized in that, the concrete steps of preparation method are as follows:
(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, after sealing, carry out nature ageing 30-40 days, add the rear microwave treatment 20-30 minute of suitable quantity of water mixing, then slow fire heating 30-40 minute, filter sediment, obtain rose liquid;
(2) sargassum fusifome, agrocybe are added at 18-22 DEG C of condition bottom fermentation 3-4 days after saccharomycete after grinding to form juice, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2-3 days, spraying dry, obtains xeraphium;
(3) five-spice powder is put into pot control temperature 70-80 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water soak 3-4 hour, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;
(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2-3 minute, after adding Galbitang, salt, heating is boiled, and obtains sauce;
(5) white fungus is ground to form screened stock, then chicken is made thin fourth, put into boiling water and to scald 2-3 minute, boil after mixing with the sauce of above-mentioned white fungus screened stock, step 4, low temperature drying, obtains material drying;
(6) mix with milk, matrimony vine after pumpkin being boiled, stirs into pureed, dry, then with the mixed powder of the xeraphium of step 2, step 3, step 5 and other residual components mix, cool final vacuum and pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510872198.7A CN105410816A (en) | 2015-12-03 | 2015-12-03 | Pumpkin combined diced chicken seasoning powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510872198.7A CN105410816A (en) | 2015-12-03 | 2015-12-03 | Pumpkin combined diced chicken seasoning powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410816A true CN105410816A (en) | 2016-03-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510872198.7A Withdrawn CN105410816A (en) | 2015-12-03 | 2015-12-03 | Pumpkin combined diced chicken seasoning powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN105410816A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167587A (en) * | 2020-09-09 | 2021-01-05 | 襄阳职业技术学院 | Golden soup hotpot condiment and preparation method thereof |
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| JP2003274908A (en) * | 2002-03-26 | 2003-09-30 | Yoko Hakamata | Potage, and method for producing the same |
| CN1672547A (en) * | 2005-04-12 | 2005-09-28 | 黄菊声 | Rose candy and its making process |
| CN101416739A (en) * | 2008-11-13 | 2009-04-29 | 王庆才 | Rose donkey-hid gelatin chicken and preparation method thereof |
| CN102090674A (en) * | 2009-12-10 | 2011-06-15 | 南开大学滨海学院 | Fresh soup and preparation method thereof |
| CN103637280A (en) * | 2013-11-21 | 2014-03-19 | 青岛佰众化工技术有限公司 | Concentrated seaweed soup material and preparation method thereof |
| CN103750268A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Glossy ganoderma tomato sauce |
| CN104207091A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Original-juice beef-taste seasoning and processing method thereof |
-
2015
- 2015-12-03 CN CN201510872198.7A patent/CN105410816A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003274908A (en) * | 2002-03-26 | 2003-09-30 | Yoko Hakamata | Potage, and method for producing the same |
| CN1672547A (en) * | 2005-04-12 | 2005-09-28 | 黄菊声 | Rose candy and its making process |
| CN101416739A (en) * | 2008-11-13 | 2009-04-29 | 王庆才 | Rose donkey-hid gelatin chicken and preparation method thereof |
| CN102090674A (en) * | 2009-12-10 | 2011-06-15 | 南开大学滨海学院 | Fresh soup and preparation method thereof |
| CN103637280A (en) * | 2013-11-21 | 2014-03-19 | 青岛佰众化工技术有限公司 | Concentrated seaweed soup material and preparation method thereof |
| CN103750268A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Glossy ganoderma tomato sauce |
| CN104207091A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Original-juice beef-taste seasoning and processing method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘树兴 等: "羊栖菜干燥技术及其即食汤料包的研究", 《中国调味品》 * |
| 刘树兴 等: "羊栖菜干燥技术及其即食汤料包的研究", 《食品科学》 * |
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| 周秀琴: "风味大米汤料及调制技术", 《粮食与油脂》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167587A (en) * | 2020-09-09 | 2021-01-05 | 襄阳职业技术学院 | Golden soup hotpot condiment and preparation method thereof |
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Application publication date: 20160323 |