CN102240021A - Beef soap base troche - Google Patents
Beef soap base troche Download PDFInfo
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- CN102240021A CN102240021A CN2011101582595A CN201110158259A CN102240021A CN 102240021 A CN102240021 A CN 102240021A CN 2011101582595 A CN2011101582595 A CN 2011101582595A CN 201110158259 A CN201110158259 A CN 201110158259A CN 102240021 A CN102240021 A CN 102240021A
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Abstract
The invention discloses a beef soap base troche which is prepared by the following raw materials in parts by weight: 20-30 parts of salt, 20-30 parts of monosodium glutamate, 4-6 parts of sugar, 8-12 parts of beef sauce, 1-2 parts of ginger powder, 4-6 parts of dried orange peel, 4-6 parts of baking soda, 4-6 parts of citric acid, 1-3 parts of fenugreek seed extract, 12-18 parts of starch, 3-6 parts of dextrin and the balance of water. The beef soap base troche has the advantages of pure color, stable quality, strong aroma and full taste, is rich in nutrients and is suitable for people living in the modern fast-paced life and people having different living habits. The beef soap base troches have uniform weight, so that people can know how much the beef soap base troche is eaten, how much should be eaten, how much the beef soap base troche is harmless and most safe to the body, and thus the beef soap base troche not only can satisfy requirement of people on food taste but also can satisfy the health requirements of people.
Description
Technical field:
The invention belongs to a kind of flavoring, particularly a kind of tablet beef soup stock.
Background technology:
Beef is one of Chinese meat product.Beef contains rich in protein, amino acid, can improve the resistance against diseases of human body.The traditional Chinese medical science is thought, the effect that beef has tonifying middle-Jiao and Qi, nourishes taste, reduces phlegm breath wind, quenches the thirst.
At present, raising along with people's living standard, people more and more pay attention to chop, also more and more diversified to its demand, not only be satisfied with the beef of direct edible fresh, demand for the color of beef flavouring is also more and more higher, and be unable to do without food additives in the composition of flavouring.The bad control of traditional flavouring is edible what, all be arbitrarily to add according to individual taste, so a lot of people just blindly eat, eaten more additive by mistake, brought harm for people's health.Especially under present situation, food security is given people's the great hidden danger of having brought, and illegally adds non-edible material from soybeans, and the abuse food additives have caused fear for people's life, make people's health receive threat.
Summary of the invention:
Purpose of the present invention just is to overcome above-mentioned the deficiencies in the prior art, and provide a kind of steady quality, give off a strong fragrance, the tablet beef soup stock that mouthfeel is full, nutritious, the weight of this tablet flavoring is fixed, people can understand what have been eaten when having dinner, what I should put, and what am eaten my health is not had injury, and it is the safest to my health what are eaten, thereby can satisfy people's taste, can meet health regulation again.
As above design, technical scheme of the present invention is: a kind of tablet beef soup stock is characterized in that: made according to following weight proportion by following raw materials according: salt 20-30 part, monosodium glutamate 20-30 part, sugared 4-6 part, beef paste 8-12 part, ginger powder 1-2 part, dried orange peel 4-6 part, sodium bicarbonate 4-6 part, citric acid 4-6 part, cucurbit fragrant plant 1-3 part, starch 12-18 part, dextrin 3-6 part and water.
Add 0.5 part of chilli powder in the above-mentioned raw materials.
Add 0.5 part of white pepper in the above-mentioned raw materials.
Add 0.5 part of zanthoxylum powder in the above-mentioned raw materials.
Add 0.5 part in turmeric in the above-mentioned raw materials.
The preparation method of above-mentioned tablet beef soup stock finishes according to the following step:
(1) sodium bicarbonate and citric acid are mixed the back stirring;
(2) with salt, monosodium glutamate, sugar, beef paste, chilli powder, ginger powder, white pepper, dried orange peel, turmeric, zanthoxylum powder, cucurbit fragrant plant, starch, dextrin and water mixing and stirring;
(3) product that step (2) is obtained obtains the oven dry grain after putting into comminutor granulation, oven dry;
(4) put into flaking machine after oven dry grain that step (3) is obtained and sodium bicarbonate, the citric acid mixing and stirring, be rolled into the tablet soup stock.
The weight that above-mentioned tablet beef soup stock is every is 0.5 milligram.
Color and luster of the present invention is pure, steady quality, give off a strong fragrance, mouthfeel is full, nutritious, adapt to the people of modern fast pace life and the people of different habits and customs and use.The present invention is the tablet soup stock, and every weight is unified, and people can understand what have been eaten when having dinner, what I should put, and what am eaten my health is not had injury, and it is the safest to my health what are eaten, thereby can satisfy the demand of people, can satisfy their health requirements again food taste.
The specific embodiment:
Embodiment 1: a kind of tablet beef soup stock, make by the following raw materials according proportioning: salt 25Kg, monosodium glutamate 22Kg, white granulated sugar 5Kg, beef paste 10Kg, chilli powder 0.5Kg, ginger powder 1Kg, white pepper 0.5Kg, dried orange peel 5Kg, turmeric 0.5Kg, zanthoxylum powder 0.5Kg, sodium bicarbonate 5Kg, citric acid 5Kg, cucurbit fragrant plant 1Kg, starch 15Kg, dextrin 4Kg and water.
The preparation method of above-mentioned tablet beef soup stock finishes according to the following step:
(1) sodium bicarbonate and citric acid are mixed the back stirring;
(2) with salt, monosodium glutamate, sugar, beef paste, chilli powder, ginger powder, white pepper, dried orange peel, turmeric, zanthoxylum powder, cucurbit fragrant plant, starch, dextrin and water mixing and stirring;
(3) product that step (2) is obtained obtains the oven dry grain after putting into comminutor granulation, oven dry;
(4) put into flaking machine after oven dry grain that step (3) is obtained and sodium bicarbonate, the citric acid mixing and stirring, be rolled into weight and be 0.5 milligram tablet beef soup stock.
(5) packing.
Embodiment 2: a kind of tablet beef soup stock, salt 20Kg, monosodium glutamate 20Kg, white granulated sugar 4Kg, beef paste 8Kg, chilli powder 0.5Kg, ginger powder 2Kg, white pepper 0.5Kg, dried orange peel 4Kg, turmeric 0.5Kg, zanthoxylum powder 0.5Kg, sodium bicarbonate 6Kg, citric acid 6Kg, cucurbit fragrant plant 3Kg, starch 12Kg, dextrin 3Kg and water.
Above-mentioned tablet steamed beef soup preparation method for material is identical with embodiment 1.
Claims (6)
1. a tablet beef soup stock is characterized in that: made according to following weight proportion by following raw materials according: salt 20-30 part, monosodium glutamate 20-30 part, sugared 4-6 part, beef paste 8-12 part, ginger powder 1-2 part, dried orange peel 4-6 part, sodium bicarbonate 4-6 part, citric acid 4-6 part, cucurbit fragrant plant 1-3 part, starch 12-18 part, dextrin 3-6 part and water.
2. tablet beef soup stock according to claim 1 is characterized in that: add 0.5 part of chilli powder in the above-mentioned raw materials.
3. tablet beef soup stock according to claim 1 is characterized in that: add 0.5 part of white pepper in the above-mentioned above-mentioned raw materials.
4. tablet beef soup stock according to claim 1 is characterized in that: add 0.5 part in turmeric in the above-mentioned above-mentioned raw materials.
5. the preparation method of a tablet beef soup stock according to claim 1 is characterized in that: finish according to the following step:
(1) sodium bicarbonate and citric acid are mixed the back stirring;
(2) with salt, monosodium glutamate, sugar, beef paste, chilli powder, ginger powder, white pepper, dried orange peel, turmeric, zanthoxylum powder, cucurbit fragrant plant, starch, dextrin and water mixing and stirring;
(3) product that step (2) is obtained obtains the oven dry grain after putting into comminutor granulation, oven dry;
(4) put into flaking machine after oven dry grain that step (3) is obtained and sodium bicarbonate, the citric acid mixing and stirring, be rolled into tablet beef soup stock.
6. the preparation method of tablet beef soup stock according to claim 4 is characterized in that: the weight that above-mentioned tablet beef soup stock is every is 0.5 milligram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101582595A CN102240021A (en) | 2011-06-14 | 2011-06-14 | Beef soap base troche |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101582595A CN102240021A (en) | 2011-06-14 | 2011-06-14 | Beef soap base troche |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102240021A true CN102240021A (en) | 2011-11-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101582595A Pending CN102240021A (en) | 2011-06-14 | 2011-06-14 | Beef soap base troche |
Country Status (1)
| Country | Link |
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| CN (1) | CN102240021A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960669A (en) * | 2012-12-03 | 2013-03-13 | 兰州玉兰味精清真食品有限公司 | Lanzhou stretched noodles soup blend and preparation method thereof |
| CN103431360A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Beef-containing chilli sauce and preparation method thereof |
| JP2018196350A (en) * | 2017-05-24 | 2018-12-13 | 三井農林株式会社 | Instant powder amazake beverage |
| CN115812942A (en) * | 2021-09-17 | 2023-03-21 | 长春中医药大学 | Preparation method of mustard-flavored solid seasoning edible tablets |
-
2011
- 2011-06-14 CN CN2011101582595A patent/CN102240021A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960669A (en) * | 2012-12-03 | 2013-03-13 | 兰州玉兰味精清真食品有限公司 | Lanzhou stretched noodles soup blend and preparation method thereof |
| CN103431360A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Beef-containing chilli sauce and preparation method thereof |
| CN103431360B (en) * | 2013-07-19 | 2016-03-02 | 宫中林 | A kind of beef hot sauce and preparation method thereof |
| JP2018196350A (en) * | 2017-05-24 | 2018-12-13 | 三井農林株式会社 | Instant powder amazake beverage |
| CN115812942A (en) * | 2021-09-17 | 2023-03-21 | 长春中医药大学 | Preparation method of mustard-flavored solid seasoning edible tablets |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111116 |