CN108719929A - Spicy soup soup bottom material and preparation method thereof - Google Patents
Spicy soup soup bottom material and preparation method thereof Download PDFInfo
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- CN108719929A CN108719929A CN201810539412.0A CN201810539412A CN108719929A CN 108719929 A CN108719929 A CN 108719929A CN 201810539412 A CN201810539412 A CN 201810539412A CN 108719929 A CN108719929 A CN 108719929A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to spicy soup soup bottom materials and preparation method thereof, include the raw material of following parts by weight：0.01 part~5 parts of 0.1 part~20 parts of compound tasty agents, fresh fragrant 0.1 part~20 parts precious, 0.1 part~30 parts of sodium glutamate, 0.1 part~40 parts of salt, 0.01 part~0.5 part of powdered beef, 0.01 part~0.5 part of chicken meal, 5 parts~30 parts of dried scallop powder and food additives.The spicy soup soup bottom material of the present invention, has abandoned the traditional mode of pig bone, butter as soup bottom dispensing, avoids customer from often eating and easily causes hyperlipidemia.Preparation process is simple, efficient, and product is solid-state, is not required to boil, and substantially increases Production Time, while energy-saving reduction is polluted.In addition, the spicy soup soup bottom material of the present invention can substitute traditional bottom soup and two soup, taste can be modulated according to the demand of customer, have good commercial promise.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of spicy soup soup bottom material and preparation method thereof.
Background technology
Spicy soup is that Sichuan-chongqing Region is most characteristic, also can most represent a kind of characteristic snack of " river taste ".Big and small fiber crops
Peppery boiling hot shop, booth spread streets and lanes, are a beautiful landscape in Sichuan-chongqing Region city.Spicy soup is made, it is in fact also simple
Single, the green vegetables flesh of fish, no matter meat and vegetables, no matter whether being concerned with, it is all through on fine bamboo slips used for divination or drawing lots, promotes high temperature completely
In, actually go through fire and boiled water.Without the gastronomical process what is particular about, they are cursorily mixed together like this, contamination
Mutual taste, then can not separate.And in fact, the marrow of spicy soup does not lie in and boils, and it is soup stock.It is with seven days with
Upper old soup, the same day first make condiment, assist package with cloth, immersion therebetween, cause in kettle, wait boiling, according under egg, ball and various food materials
The speed that pot is cooked by scalding, is sequentially placed into, and makees ripe very likely to be to pick up, then take spoon that mashed garlic bruised ginger is helped it, be spread above a little ripe
Sesame, all good first-class deliciousness of one bowl of color, smell and taste are just made, and it is dynamic greatly to make us index finger.Spicy soup seems delicate to be dripped, Wen Qi
Carry out giving off a strong fragrance to overflow, it is to grow in intensity to taste peppery gas, until have not given full expression to the views, it has to hope it is peppery heave a sigh, it must not be abandoned then.
With progress of the epoch, requirement of the people to diet is higher and higher, the chemistry addition such as additive is participated in the diet
The practice of agent does not receive the approval of people increasingly, emphasizes that pure natural no added diet increasingly receives the attention of people.It passes
The hotpot soup base material of system is simply boiled using Chinese prickly ash, capsicum, thick broad-bean sauce, aniseed, cassia bark with butter.And with addition
Agent Titian taste, only spicy is full, and most of adjustment is all harmful.
Invention content
An object of the present invention is to provide a kind of spicy soup soup bottom materials.
A kind of spicy soup soup bottom material of the present invention, includes the raw material of following parts by weight：Compound tasty agents 0.1 part~20
Part, fragrant precious 0.1 part~20 parts fresh, 0.1 part~30 parts of sodium glutamate, 0.1 part~40 parts of salt, 0.01 part~0.5 part of powdered beef,
0.01 part~5 parts of 0.01 part~0.5 part of chicken meal, 5 parts~30 parts of dried scallop powder and food additives.
The spicy soup soup bottom material of the present invention, has abandoned the traditional mode of pig bone, butter as soup bottom dispensing, customer is avoided to pass through
Often feeding is with easily causing hyperlipidemia.Preparation process is simple, efficient, and product is solid-state, is not required to boil, substantially increases making
Time, while energy-saving reduction is polluted.In addition, the spicy soup soup bottom material of the present invention can substitute traditional bottom soup and two soup,
Taste can be modulated according to the demand of customer, have good commercial promise.
In addition, the spicy soup soup bottom material that the present invention is above-mentioned, can also have following additional technical characteristic：
As the preferred embodiment of the present invention, the spicy soup soup bottom material includes the raw material of following parts by weight：It is multiple
Close 0.1 part of tasty agents, fresh fragrant 20 parts precious, 0.1 part of sodium glutamate, 40 parts of salt, 0.01 part of powdered beef, 0.5 part of chicken meal, dried scallop
5 parts of 5 parts of element and food additives.
As the preferred embodiment of the present invention, the spicy soup soup bottom material includes the raw material of following parts by weight：It is multiple
Close 20 parts of tasty agents, fresh fragrant 0.1 part precious, 30 parts of sodium glutamate, 0.1 part of salt, 0.5 part of powdered beef, 0.01 part of chicken meal, dried scallop
0.01 part of 30 parts of element and food additives.
As the preferred embodiment of the present invention, the spicy soup soup bottom material includes the raw material of following parts by weight：It is multiple
Close 10 parts of tasty agents, fresh fragrant 10 parts precious, 15 parts of sodium glutamate, 20 parts of salt, 0.25 part of powdered beef, 0.25 part of chicken meal, dried scallop
2.5 parts of 17 parts of element and food additives.
Further, the food additives are sweetener.
Further, the compound tasty agents include the raw material of following parts by weight：15 parts~25 parts of sodium glutamate, nucleosides
0.5 part~1.5 parts of acid, 35 parts~45 parts of salt, 10 parts~15 parts of white granulated sugar, 10 parts~20 parts of chicken meal, dextrin 1 part~10
Part, 0.5 part~1.5 parts of spice, 0.5 part~1.2 parts of fragrance adding agent and 0.5 part~1.8 parts of essence.
It is another object of the present invention to the preparation methods for proposing the spicy soup soup bottom material.
The preparation method of the spicy soup soup bottom material, includes the following steps：S101：It is dried after precious jade column and scallop are cleaned
It is dry, it is then subsequently milled powder, then with 118 DEG C~122 DEG C hot-air seasonings, obtains dried scallop powder；S102：By sodium glutamate,
It is ground to the mesh size of 70 mesh~90 after nucleotide, salt, white granulated sugar, chicken meal, dextrin, spice, fragrance adding agent and essence mixing,
Then it is pelletized, then is baked to by granulator, be then filtered screening with screening machine and collect the raw material after screening, obtained
Compound tasty agents；S103：Raw material made from the step S101 and the step S102 is mixed and stirred for surplus stock, is obtained
To spicy soup soup bottom material.
Further, in the step S102, the mesh of granulator is 1.5mm.
Further, in the step S102, drying temperature is 75 DEG C~95 DEG C.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obviously, or practice through the invention is recognized.
Specific implementation mode
The embodiment of the present invention is described below in detail, the embodiment is exemplary, it is intended to for explaining the present invention, and
It is not considered as limiting the invention.
Embodiment 1
Embodiment 1 proposes a kind of spicy soup soup bottom material, includes the raw material of following parts by weight：0.1 part of compound tasty agents,
Fresh fragrant 20 parts precious, 0.1 part of sodium glutamate, 40 parts of salt, 0.01 part of powdered beef, 0.5 part of chicken meal, 5 parts of dried scallop powder and sweetener 5
Part.
The preparation method of the spicy soup soup bottom material of embodiment 1, includes the following steps：
(1) it is dried after cleaning precious jade column and scallop, is then subsequently milled powder, then with 118 DEG C of hot-air seasonings, obtains
Dried scallop powder.
(2) raw material of following parts by weight is mixed：15 parts of sodium glutamate, 1.5 parts of nucleotide, 35 parts of salt, white granulated sugar
0.5 part of 15 parts, 10 parts of chicken meal, 10 parts of dextrin, 0.5 part of spice, 1.2 parts of fragrance adding agent and essence, it is big to be then ground to 90 mesh
It is small, it is then pelletized by granulator, then be baked at a temperature of 75 DEG C, is then filtered screening and collection screen with screening machine
Raw material after choosing, obtains compound tasty agents；The mesh of granulator is 1.5mm.
(3) raw material made from the step (1) and the step (2) is mixed and stirred for surplus stock, is obtained spicy
Scald soup bottom material.
Embodiment 2
Embodiment 2 proposes a kind of spicy soup soup bottom material, includes the raw material of following parts by weight：20 parts of compound tasty agents,
Fresh fragrant 0.1 part precious, 30 parts of sodium glutamate, 0.1 part of salt, 0.5 part of powdered beef, 0.01 part of chicken meal, 30 parts of dried scallop powder and sweet taste
0.01 part of agent.
The preparation method of the spicy soup soup bottom material of embodiment 2, includes the following steps：
(1) it is dried after cleaning precious jade column and scallop, is then subsequently milled powder, then with 122 DEG C of hot-air seasonings, obtains
Dried scallop powder.
(2) raw material of following parts by weight is mixed：25 parts of sodium glutamate, 0.5 part of nucleotide, 45 parts of salt, white granulated sugar
1.8 parts of 10 parts, 20 parts of chicken meal, 1 part of dextrin, 1.5 parts of spice, 0.5 part of fragrance adding agent and essence, it is big to be then ground to 70 mesh
It is small, it is then pelletized by granulator, then be baked at a temperature of 95 DEG C, is then filtered screening and collection screen with screening machine
Raw material after choosing, obtains compound tasty agents；The mesh of granulator is 1.5mm.
(3) raw material made from the step (1) and the step (2) is mixed and stirred for surplus stock, is obtained spicy
Scald soup bottom material.
Embodiment 3
Embodiment 3 proposes a kind of spicy soup soup bottom material, includes the raw material of following parts by weight：It is 8 parts of compound tasty agents, fresh
Fragrant 12 parts precious, 26 parts of sodium glutamate, 10 parts of salt, 0.01 part of powdered beef, 0.25 part of chicken meal, 23 parts of dried scallop powder and food addition
1 part of agent.
The preparation method of the spicy soup soup bottom material of embodiment 3, includes the following steps：
(1) it is dried after cleaning precious jade column and scallop, is then subsequently milled powder, then with 120 DEG C of hot-air seasonings, obtains
Dried scallop powder.
(2) raw material of following parts by weight is mixed：18 parts of sodium glutamate, 1.2 parts of nucleotide, 38 parts of salt, white granulated sugar
0.8 part of 10 parts, 12 parts of chicken meal, 2 parts of dextrin, 1.2 parts of spice, 1.2 parts of fragrance adding agent and essence, it is big to be then ground to 80 mesh
It is small, it is then pelletized by granulator, then be baked at a temperature of 85 DEG C, is then filtered screening and collection screen with screening machine
Raw material after choosing, obtains compound tasty agents；The mesh of granulator is 1.5mm.
(3) raw material made from the step (1) and the step (2) is mixed and stirred for surplus stock, is obtained spicy
Scald soup bottom material.
To sum up, spicy soup soup bottom material of the invention, has abandoned the traditional mode of pig bone, butter as soup bottom dispensing, has avoided
Customer is often edible to easily cause hyperlipidemia.Preparation process is simple, efficient, and product is solid-state, is not required to boil, greatly improve
Production Time, while energy-saving reduction is polluted.In addition, the present invention spicy soup soup bottom material can substitute traditional bottom soup and
Two soup, taste can be modulated according to the demand of customer, have good commercial promise.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiments or example.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (9)
1. a kind of spicy soup soup bottom material, which is characterized in that include the raw material of following parts by weight：Compound tasty agents 0.1 part~20
Part, fragrant precious 0.1 part~20 parts fresh, 0.1 part~30 parts of sodium glutamate, 0.1 part~40 parts of salt, 0.01 part~0.5 part of powdered beef,
0.01 part~5 parts of 0.01 part~0.5 part of chicken meal, 5 parts~30 parts of dried scallop powder and food additives.
2. spicy soup soup bottom material according to claim 1, which is characterized in that include the raw material of following parts by weight：It is compound
0.1 part of tasty agents, fresh fragrant 20 parts precious, 0.1 part of sodium glutamate, 40 parts of salt, 0.01 part of powdered beef, 0.5 part of chicken meal, dried scallop powder
5 parts and 5 parts of food additives.
3. spicy soup soup bottom material according to claim 1, which is characterized in that include the raw material of following parts by weight：It is compound
20 parts of tasty agents, fresh fragrant 0.1 part precious, 30 parts of sodium glutamate, 0.1 part of salt, 0.5 part of powdered beef, 0.01 part of chicken meal, dried scallop powder
30 parts and 0.01 part of food additives.
4. spicy soup soup bottom material according to claim 1, which is characterized in that include the raw material of following parts by weight：It is compound
8 parts of tasty agents, fresh fragrant 12 parts precious, 26 parts of sodium glutamate, 10 parts of salt, 0.01 part of powdered beef, 0.25 part of chicken meal, dried scallop powder 23
1 part of part and food additives.
5. according to claim 1-4 any one of them spicy soup soup bottom materials, which is characterized in that the food additives are sweet taste
Agent.
6. according to claim 1-4 any one of them spicy soup soup bottom materials, which is characterized in that the compound tasty agents include such as
The raw material of lower parts by weight：15 parts~25 parts of sodium glutamate, 0.5 part~1.5 parts of nucleotide, 35 parts~45 parts of salt, white granulated sugar
10 parts~15 parts, 10 parts~20 parts of chicken meal, 1 part~10 parts of dextrin, 0.5 part~1.5 parts of spice, fragrance adding agent 0.5 part~1.2
0.5 part~1.8 parts of part and essence.
7. the preparation method of claim 1-8 any one of them spicy soup soup bottom materials, which is characterized in that include the following steps：
S101：It is dried after precious jade column and scallop are cleaned, is then subsequently milled powder, then dried with 118 DEG C~122 DEG C hot winds
It is dry, obtain dried scallop powder；
S102：After sodium glutamate, nucleotide, salt, white granulated sugar, chicken meal, dextrin, spice, fragrance adding agent and essence are mixed
It is ground to the mesh size of 70 mesh~90, is then pelletized by granulator, then be baked to, is then filtered screening simultaneously with screening machine
The raw material after screening is collected, compound tasty agents are obtained；
S103：Raw material made from the step S101 and the step S102 is mixed and stirred for surplus stock, is obtained spicy
Scald soup bottom material.
8. the preparation method of the spicy soup soup bottom material described in claim 7, which is characterized in that in the step S102, granulation
The mesh of machine is 1.5mm.
9. the preparation method of the spicy soup soup bottom material described in claim 7, which is characterized in that in the step S102, drying
Temperature is 75 DEG C~95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810539412.0A CN108719929A (en) | 2018-05-30 | 2018-05-30 | Spicy soup soup bottom material and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810539412.0A CN108719929A (en) | 2018-05-30 | 2018-05-30 | Spicy soup soup bottom material and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009183275A (en) * | 2008-02-03 | 2009-08-20 | Guangjun Zhao | Seasoning to be used for cooking, and method for producing the same |
| CN103815324A (en) * | 2014-01-08 | 2014-05-28 | 浙江上品鲜调味品研究院 | Preparation method of convenient special seasoning for bone soup hotpot |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
| CN107149127A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of no added monosodium glutamate compound seasoner and preparation method thereof |
| CN107960636A (en) * | 2017-12-08 | 2018-04-27 | 定远县南德调味品加工厂 | A kind of spicy soup flavoring and preparation method thereof |
-
2018
- 2018-05-30 CN CN201810539412.0A patent/CN108719929A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009183275A (en) * | 2008-02-03 | 2009-08-20 | Guangjun Zhao | Seasoning to be used for cooking, and method for producing the same |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
| CN103815324A (en) * | 2014-01-08 | 2014-05-28 | 浙江上品鲜调味品研究院 | Preparation method of convenient special seasoning for bone soup hotpot |
| CN107149127A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of no added monosodium glutamate compound seasoner and preparation method thereof |
| CN107960636A (en) * | 2017-12-08 | 2018-04-27 | 定远县南德调味品加工厂 | A kind of spicy soup flavoring and preparation method thereof |
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Application publication date: 20181102 |