CN1408269A - Dewatered instant vegetable soup and its producing method - Google Patents
Dewatered instant vegetable soup and its producing method Download PDFInfo
- Publication number
- CN1408269A CN1408269A CN02107274A CN02107274A CN1408269A CN 1408269 A CN1408269 A CN 1408269A CN 02107274 A CN02107274 A CN 02107274A CN 02107274 A CN02107274 A CN 02107274A CN 1408269 A CN1408269 A CN 1408269A
- Authority
- CN
- China
- Prior art keywords
- soup
- dewatered
- vegetable soup
- preparation
- instant
- 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
- 235000014347 soups Nutrition 0.000 title claims abstract description 19
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000004904 shortening Methods 0.000 claims 1
- 238000001291 vacuum drying Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 241000219315 Spinacia Species 0.000 description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 244000215777 Plumeria rubra Species 0.000 description 2
- 235000013087 Plumeria rubra Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The dewatered instant vegetable for soup is produced with cooked vegetables and seasonings in certain proportion and through vacuum dewatering. The present invention has the original nutrient components maintained and may be taken after being mixed with boiling water.
Description
Technical field the present invention relates to a kind of Vegetable soup and preparation method thereof, particularly a kind of a kind of dehydration instant vegetable soup that adopts vacuum dehydration technology and make and preparation method thereof.
Background technology improves constantly in people's the level of consumption, day by day pursue fast, new century of life style easily, instant food will more and more be favored by people, food greengrocery in the market has fresh-keeping dish, quick-frozen dish etc., though convenience is provided all for to some extent people's life, but still need reprocessing to eat, and and store and carry and all be subjected to condition restriction, do not reach saving from damage and storing combination easy to carry of food nutrition.
Summary of the invention the object of the present invention is to provide a kind of instant vegetable soup and preparation method thereof, it specifically is a kind of Vegetable soup that forms through vacuum dehydration and preparation method thereof, run the ready-to-eat food of supporting concurrently for people provide a kind of with the three meals in a day of going out at home, thereby opened up new field also for the development of vegetables and food service industry with convenient one.
Realization of the present invention is finished by following scheme.
To do necessary various vegetables of soup and flavouring on deck, and clean one by one and select, and carry out cutting (cut into chunks, bar, silk etc.) then as required, and at last vegetables be carried out blanching and protect look and handle, draining is standby.
With water boil, the practice and material ratio according to different soup add standby material and the flavouring of having handled well, boil back cooling carrying out balance, quick-frozen once more, the central temperature of each cake is lower than take out after-30 ℃ and puts into dry vacuum container and carry out vacuum dehydration, take out at last carry out damp-prrof packing finished product.
The specific embodiments embodiments of the invention are as follows:
The making of embodiment 1 spinach egg drop soup
Proportionally get all the material (spinach 42%-45%, egg 43%-45% ready, mushroom 2%-2.3%, extra large spinach 3%-3.3%, carrot 4.3%-4.5%, green onion 4%-4.5%), spinach, mushroom, extra large spinach, carrot, green onion etc. are cleaned up, cut into chunks, bar, silk etc., carry out blanching then and handle, standby; It is standby that egg is broken into frangipanis;
With water boil, adding tackifier stirs, add flavouring such as salt, monosodium glutamate, chickens' extract, light-coloured vinegar, add standby material, boil back cooling carrying out balance, quick-frozen, the central temperature of each cake is lower than take out after-30 ℃ and puts into dry vacuum container and carry out vacuum dehydration, take out at last carry out damp-prrof packing finished product.
The making of embodiment 2 tomato-egg soup
Proportionally get all the material (tomato 63%-65%, egg 28%-30%, green onion 3%-3.5%, mushroom 1.5%) ready, clean up and, be cut into required form respectively the mushroom blanching, standby; It is standby that egg is broken into frangipanis
With water boil, adding tackifier stirs, add flavouring such as salt, monosodium glutamate, chickens' extract, light-coloured vinegar, add standby material, boil back cooling carrying out balance, quick-frozen, the central temperature of each cake is lower than take out after-30 ℃ and puts into dry vacuum container and carry out vacuum dehydration, take out at last carry out damp-prrof packing finished product.
Compared with prior art, the invention has the advantages that:
One, can keep original nutrition of vegetables constant, but instant again.
Two, greatly prolonged the quality guarantee period, preservation can reach more than 3 years under the normal temperature.
Three, in light weight, easy to carry, reduce the inconvenience in transportation, thereby given people
(as: high parent unit, army stationed on the island, surface echelon and plateau crowd) brought Gospel.
Claims (4)
1, a kind of dewatered instant vegetable soup and preparation method thereof is characterized in that Vegetable soup makes through vacuum dehydration.
2, dewatered instant vegetable soup as claimed in claim 1 and preparation method thereof is characterized in that Vegetable soup is the soup of shortening.
3, dewatered instant vegetable soup as claimed in claim 1 and preparation method thereof is characterized in that material and the flavouring ratio in the soup can suitably be adjusted to change taste.
4, dewatered instant vegetable soup as claimed in claim 1 and preparation method thereof is characterized in that its preparation method mainly is to be processed into soup-balance-quick-frozen-vacuum drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02107274A CN1408269A (en) | 2002-03-21 | 2002-03-21 | Dewatered instant vegetable soup and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02107274A CN1408269A (en) | 2002-03-21 | 2002-03-21 | Dewatered instant vegetable soup and its producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1408269A true CN1408269A (en) | 2003-04-09 |
Family
ID=4740265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02107274A Pending CN1408269A (en) | 2002-03-21 | 2002-03-21 | Dewatered instant vegetable soup and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1408269A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907131B (en) * | 2005-08-01 | 2011-07-20 | 章传华 | Instant potted red vegetable soup and its preparation |
| CN105962244A (en) * | 2016-06-12 | 2016-09-28 | 安徽徽风生态农业开发有限公司 | Preparation method of bouillon cube long in quality guarantee period and good in taste |
| CN106616751A (en) * | 2016-12-19 | 2017-05-10 | 福建农林大学 | Konjac glucomannan vegetable soup bag and preparation method thereof |
-
2002
- 2002-03-21 CN CN02107274A patent/CN1408269A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907131B (en) * | 2005-08-01 | 2011-07-20 | 章传华 | Instant potted red vegetable soup and its preparation |
| CN105962244A (en) * | 2016-06-12 | 2016-09-28 | 安徽徽风生态农业开发有限公司 | Preparation method of bouillon cube long in quality guarantee period and good in taste |
| CN106616751A (en) * | 2016-12-19 | 2017-05-10 | 福建农林大学 | Konjac glucomannan vegetable soup bag and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| ASS | Succession or assignment of patent right |
Owner name: SONG SHUXIAO Free format text: FORMER OWNER: YUANYANG FOOD CO., LTD., LAIYANG, SHANDONG PROV. Effective date: 20030825 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20030825 Applicant after: Song Shuxiao Applicant before: Yuanyang Food Co., Ltd., Laiyang, Shandong Prov. |
|
| 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 |