TH22588A3 - Recipe for oyster mushroom soup with added egg whites, containing retort power. and production methods - Google Patents

Abstract

20/05/2021(OCR) This invention is about the development of a food product that adjusts the healthy texture of the Oyster Mushroom Soup Formula, supplemented with egg whites, retort power package. and production methods In a way that is easy to crush by tongue (easy to crush by tongue) or in a way that does not require chewing and can be swallowed (no need tochew) using a technique for preparing soft mushroom soup. Enhance nutritional value with egg whites. Then take oyster mushroom soup with egg white supplement and package it with retort power that is resistant to sterilization heat, consisting of cut oyster mushrooms, cut potatoes, fresh egg whites, cut and fried bacon with the oil separated, fresh butter, minced garlic, and cut onions. small, ground salt, ground pepper, modified wheat flour, fresh milk, chicken broth, water, page 1 of 1 page, summary of invention This invention is about the development of food products with modified textures for health. of the recipe for Oyster Mushroom Soup with Egg White Enhancement, Retort Power package. and production methods in a finely ground manner Easy to crush by tongue or in a way that does not require chewing and swallowing (no need to chew) using a technique for preparing soft mushroom soup. Enhance nutritional value with egg whites. Then bring mushroom soup. Angel supplements with egg whites and comes packed with sterilization level heat-resistant retort power consisting of sliced angel mushrooms, sliced potatoes, fresh egg whites, sliced and fried bacon with the oil separated, fresh butter, minced garlic, onion, cut into small pieces, salt, ground pepper. Modified wheat flour, fresh milk, chicken broth, water

Claims (2)

1./05/2021(OCR) 1. Retort Power-enhanced egg white mushroom soup recipe, consisting of 300 grams of sliced oyster mushrooms, 300 grams of sliced potatoes, 200 grams of fresh egg whites, 200 grams of sliced and fried bacon, separating the oil. 20 grams fresh butter, quantity 20 grams, minced garlic quantity 10 grams, onion, cut into small pieces, quantity 150 grams, salt quantity 6 grams, ground pepper quantity 2 grams, modified wheat flour quantity 50 grams, fresh milk quantity 200 grams, chicken broth quantity 1,300 grams, water quantity 300 grams, with a quantity of 50 grams of modified wheat flour. There are 2 types: Emultec 908 modified starch, a quantity of 30 grams, which is used as an emulsifier. Stabilizes emulsions in water-in-oil systems to make them smooth and creamy. Saucetec P9 modified starch, quantity 20 grams, is used as a stabilizer. 2. Process for producing retort-packaged oyster mushroom soup with egg white supplements. REET POWER According to claim number 1, where the steps are as follows: a. Heat a pan over medium heat. Fry the bacon until cooked. Filter out the oil. Scoop up and set aside. B. Stir in fresh butter and onions. Mix until fragrant and clear. Add garlic and stir-fry until fragrant. C. Add mushrooms and potatoes. Stir-fry until fragrant. Add fried bacon and stir-fry for a moment. Add pepper and salt. Stir to combine well. Add fresh milk, stir well. When boiling, remove and leave until warm. D. Boil 700 grams of chicken broth. When boiling, add egg whites. When boiling, remove from the pan (be careful of burning the bottom of the pot) and leave until warm. E. Pour in the ingredients. Item C. and Item D. Put in a blender, add Emultec908 modified starch and blend finely at high speed. Until it is a uniform consistency for 2 minutes. Pour it into a pot. Wash the blender jar with 300 grams of chicken broth. Pour it into the pot together and set aside. Weigh 1900 grams. Pour 20 grams of Saucetec P9 modified starch into a brass pan. Add 300 grams of chicken broth mixed with 300 grams of water. Set over medium-low heat. Stir with a whisk all the time until boiling. Turn down the heat and boil slightly and stir occasionally. Set the timer for 4 minutes. Weigh 500 grams. Pour the finely chopped mushroom mixture in item E into the mixture in item F. Stir well. With a whisk all the time until boiling, lift and lower. Mushroom soup can be weighed 2400 grams. Stir completely. Heat to 117121 degrees Celsius for 3040 minutes with a steamed retort for sterilization. Pour the finely ground mushroom mixture in item 5 into the mixture and stir well with a whisk. with hands all the time until boiling, lift and lower. Weigh 2400 grams of mushroom soup. Seal tightly, heat to 117121 degrees Celsius for 3040 minutes with a steamed retort machine for sterilization. Page 1 of 1 page Claims 1. Recipe for oyster mushroom soup with added egg whites, packaged in retort. smart power And the production process consists of 300 grams of sliced oyster mushrooms, 300 grams of sliced potatoes, 200 grams of fresh egg whites, 20 grams of sliced and fried bacon, 20 grams of fresh butter, 10 grams of minced garlic, 150 grams of onion, cut into small pieces, and a pinch of salt. Quantity 6 grams, ground pepper quantity 2 grams, modified starch Emultec 908 quantity 30 grams, modified starch Saucetec P9 quantity 20 grams, fresh milk quantity 200 grams, chicken broth quantity 1,300 grams, water quantity 300 grams. 2. Recipe for oyster mushroom soup with added egg whites, containing retort power. and production methods According to claim number 1, where the production process is as follows: a. Set a pan over medium heat. Fry the bacon until cooked. Filter out the oil. Scoop up and set aside. B. Stir in fresh butter and onions. Mix together until fragrant and clear. Add garlic and stir-fry until fragrant. C. Add mushrooms and potatoes. Stir-fry until fragrant. Add fried bacon. Stir-fry for a moment. Add pepper and salt. Stir-fry well. Add fresh milk. Stir well. When boiling, lift. D. Boil 700 grams of chicken broth. When boiling, add egg whites. When boiling, remove (be careful not to burn the bottom of the pot) and leave enough to warm. E. Pour ingredients 3 and 4 into a blender, add Emultec flour. 908 blends thoroughly at high speed Until it is a uniform consistency for 2 minutes. Pour into a pot. Wash the blender jar with 300 grams of chicken broth. Pour into the pot together and set aside. Weigh 1900 grams. Pour 20 grams of Saucetec P9 modified starch into a brass pan. Add chicken broth mixed with water (300, 300), set over medium-low heat. Stir with a whisk all the time until boiling. Turn down the heat and boil slightly. And stir occasionally, timer for 4 minutes, weigh to 500 grams. Pour the mushroom mixture that was finely blended in step 5 into the gel powder, stir well with a hand mixer. All the time until boiling, lift and lower. Weigh 2400 grams of mushroom soup. I. Method of packing and heating: Pack 175 grams of mushroom soup into a heat-resistant retort power bag. Sterilization level: Seal tightly, heat to 117121 degrees Celsius for 3040 minutes with a steamed retort machine for sterilization.