TH11999Y - Carrot soup - Google Patents

Abstract

The revised invention summary (02/06/2016) reveals a carrot soup recipe consisting of: a starch slurry prepared from 50-150 grams of starch and 50-150 grams of water; and a pureed carrot soup prepared from 330-430 grams of carrots, 900-1,100 grams of carrots, 2,000-2,500 grams of water, 40-60 grams of basil seeds, 30-50 grams of job's tears, 30-50 grams of edamame, and 10-20 grams of cornstarch slurry. Bring the prepared pureed carrots to a boil, then add the job's tears, basil seeds, and edamame. Cook together until boiling, then add the starch slurry and stir until the soup thickens into a creamy consistency. (This carrot soup utilizes the natural freshness, sweetness, and deliciousness of the carrots, edamame, job's tears, and basil seeds.) Remove from heat and vacuum pack to protect against microbial contamination. This process preserves organic matter and prevents water, aroma, and flavor loss, as well as preventing the reabsorption of unpleasant odors into the soup, which would degrade its physical quality, sensory quality (texture), and nutritional value. The mixture is then subjected to IQF (Individual Quick Freezing) to rapidly reduce the temperature. ------------------------------------------------------------------------------------------------------ A new, improved request reveals a carrot soup recipe consisting of: starch slurry prepared from 50-150 grams of starch and 50-150 grams of water; blended carrot pulp 330-430 grams; or prepared from 900-1,100 grams of carrots and 2,000-2,500 grams of water; basil seeds 40-60 grams; job's tears 30-50 grams; edamame 30-50 grams; and TK-04 starch slurry 10-20 grams. The recipe also includes the preparation method for this carrot soup.

Claims (2)

Updated 02/06/2016 1. Carrot soup consists of 10-20 grams of starch solution, 330-430 grams of blended carrots, 40-60 grams of basil seeds, 30-50 grams of job's tears, and 30-50 grams of edamame. 2. Carrot soup according to claim 1, where the starch solution is prepared from 50-150 grams of tapioca starch and 50-150 grams of water. 3. Carrot soup according to claim 1, where the blended carrots are prepared from 900-1,100 grams of carrots and 2,000-2,500 grams of water. 4. The appropriate carrot soup according to claim 1 consists of 15 grams of starch solution, 380 grams of blended carrots, 50 grams of basil seeds, 40 grams of job's tears, and 40 grams of edamame. 5. Carrot soup according to claim 4, where the starch solution is prepared from 100 grams of tapioca starch and water. 6. Carrot Soup 100 grams. According to claim 4, where blended carrot pulp is prepared from 1,000 grams of carrots and 2,340 grams of water. -------------------------------------------------------------------------------------------- New and improved request: 1. Carrot Soup consists of: Starch solution prepared from 50-150 grams of starch and 50-150 grams of water. Blended carrot pulp 330-430 grams prepared from 900-1,100 grams of carrots, 2,000-2,500 grams of water, 40-60 grams of basil seeds, 30-50 grams of job's tears, 30-50 grams of edamame, and 10-20 grams of TK-04 starch solution. 2. Carrot soup, according to claim 1, should consist of: starch solution prepared from 100 g starch and 100 g water; blended carrot pulp 380 g prepared from 1000 g carrots and 234 g water; basil seeds 50 g, job's tears 40 g, edamame 40 g; and starch solution TK-04 15 g.