CN103251089A - Instant hot spicy dip - Google Patents
Instant hot spicy dip Download PDFInfo
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- CN103251089A CN103251089A CN2013102056331A CN201310205633A CN103251089A CN 103251089 A CN103251089 A CN 103251089A CN 2013102056331 A CN2013102056331 A CN 2013102056331A CN 201310205633 A CN201310205633 A CN 201310205633A CN 103251089 A CN103251089 A CN 103251089A
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Abstract
The invention discloses an instant hot spicy dip. The instant hot spicy dip comprises a seasoning packet and a freeze-dried soup block, wherein the freeze-dried soup block is prepared by the following steps of: taking, and cleaning fresh leaf vegetables suitable for preparing the hot spicy dip, and draining off water on the surface; naturally wilting the drained-off leaf vegetables on a screen; adding beef, pericarpium zanthoxyli, scallion, ginger, garlic, thick broad-bean sauce, sesame butter and peanut butter into clean water, decocting the resulting mixture to obtain hot spicy dip soup, and concentrating the hot spicy dip soup to concentrated soup; soaking the dewatered vegetables in the concentrated soup to obtain seasoned vegetables; and placing the seasoned vegetables and the concentrated soup in a freezing box for freeze-drying to obtain the freeze-dried soup block. The nutrition, color and luster of the vegetables are kept to the greatest extent after the instant hot spicy dip is brewed by boiled water, the vegetables are fully tasty, and the color, aroma and taste of the re-watered vegetables are close to the color, aroma and taste of a traditional hot spicy dip.
Description
Technical field
The present invention relates to a kind of instant food, especially a kind of instant spicy soup.
Background technology
Spicy soup is a kind of local characteristic snack that originates from Sichuan, and its unique local flavor makes spicy soup develop as springing up like bamboo shoots after a spring rain, and stretches to national radiation rapidly.Along with the raising of people's living standard, traditional spicy soup can not satisfy the rhythm of modern's work, life.CN 101066144A discloses a kind of instant freeze dried hot and spicy food and preparation method thereof, this method is carried out quick-frozen dehydration with vegetables and is combined with sauce bag and flavor pack and make instant freeze dried hot and spicy food after the boiling water blanching, when this instant freeze dried hot and spicy food is edible dehydrated vegetables is put into container with sauce and condiment, add boiling water soak a few minutes and stir after be edible.Though this spicy soup has satisfied the allegro life requirement of people, but because the vegetables in this spicy soup are soaked through twice high temperature boiling water, the nutrient content in vegetables loss is more when edible, vegetables have also lost original color and luster, and the dehydrated vegetables short time contacts with sauce when edible, is difficult for tasty, taste is relatively poor when edible, in addition, when packing, also to attach a sauce bag, comparatively bother when edible.
Summary of the invention
The technical problem that invention will solve: a kind of instant spicy soup is provided, has kept nutrition and the color and luster of vegetables after this instant spicy soup boiling water brews to greatest extent, and vegetables can be fully tasty, its color all approaches with traditional spicy soup after the rehydration.
The technical scheme that the technical solution problem is taked: a kind of instant spicy soup, comprise flavor pack and freeze-drying cake, described freeze-drying cake prepares according to the following steps:
1) gets and be suitable for making spicy fresh leaf vegetables, remove impurity, clean up with clear water, drain surface area water;
2) leaf vegetables behind the draining is placed on the screen cloth wilting naturally, when treating leaf vegetables dehydration 10-30%, it is standby to get the dehydration vegetables;
3) get beef, pericarpium zanthoxyli, green onion, ginger, garlic, thick broad-bean sauce, sesame paste, peanut butter adding clear water, keep the pot temperature at 100 degree, infusion 1 hour is brewed into spicy soup juice;
4) the spicy soup juice that the preceding step is made continues heating and is concentrated into 1/2nd of clear water weight, gets condensed soup juice, and it is cool to 50-60 ℃ that condensed soup juice is dried in the air;
5) the dehydration vegetables are dropped in the condensed soup juice, soaked 30-60 minutes, keep condensed soup juice temperature to get the seasoning dish at 50-60 ℃;
6) seasoning dish and condensed soup juice are packed into freeze box, send into freeze tunnel, freezed below-30 ℃ 5 hours, get the quick-frozen cake;
7) the quick-frozen cake is put into the vacuum storehouse that vacuum is lower than 100Pa and dehydrated, the water content for the treatment of the cake entity gets the freeze-drying cake during less than 5 ﹪.
As improvement of the present invention: be suitable for making spicy fresh leaf vegetables and be in pakchoi, rape, crowndaisy chrysanthemum, spinach, romaine lettuce, the cabbage one or more.
Further improve again as of the present invention: in the freeze-drying process of step 7), freeze-drying curve is: arrived 90 ℃ in 30 minutes, kept 210 minutes, arrived 85 ℃ and kept 240 minutes in 90 minutes, arrived 70 ℃ in 120 minutes and kept 540 minutes, arrived 50 ℃ and keep delivering from godown in 270 minutes in 180 minutes.
As preferred version of the present invention: edible salt, monosodium glutamate, cumin, chilli powder, sesame are housed in the flavor pack.
Beneficial effect: instant spicy soup of the present invention is owing to adopted elder generation to place on the screen cloth leaf vegetables behind the draining wilting naturally, to soak in the dehydration vegetables input condensed soup juice again after making the leaf vegetables dehydration, make the dehydration vegetables suck condensed soup juice to greatest extent, and the nutrition of vegetables and color and luster are not destroyed, thereby obtain the seasoning dish, again seasoning dish and condensed soup juice are packed into and freeze box, send into freeze tunnel and be frozen into the quick-frozen cake, make the process of freeze-drying cake finally by the freeze-drying dehydration, the nutrition and the color and luster that have kept vegetables after making instant spicy soup boiling water of the present invention brew to greatest extent, and vegetables can be fully tasty, its look after the rehydration, fragrant, flavor all approaches with traditional spicy soup; To be suitable for making spicy fresh leaf vegetables be one or more technical characterictic in pakchoi, rape, crowndaisy chrysanthemum, spinach, romaine lettuce, the cabbage owing to adopted, and makes the color of the instant spicy soup that makes better; Owing to scientifically designed freeze-drying curve, make that instant spicy soup boiling water of the present invention brews after, rehydration effect is better, the vegetables after the rehydration are more near fresh vegetables; Owing to adopted the technical characterictic that edible salt, monosodium glutamate, cumin, chilli powder, sesame are housed in the flavor pack, made things convenient for the eater to adjust taste according to individual taste.
When instant spicy soup of the present invention eats, the freeze-drying cake is put into container, add the interior condiment of flavor pack according to individual taste, pour boiling water, soaked 3-5 minutes, can obtain the spicy soup of one bowl of aquatic foods, perfume.
The specific embodiment
Below technical scheme of the present invention is described in further detail
Embodiment 1
A kind of instant spicy soup comprises flavor pack and freeze-drying cake, and edible salt, monosodium glutamate, cumin, chilli powder, sesame are housed in the flavor pack.
Described freeze-drying cake prepares according to the following steps:
1) gets and be suitable for making spicy fresh leaf vegetables, remove impurity, clean up with clear water, drain surface area water, it is described that to be suitable for making spicy fresh leaf vegetables be in pakchoi, rape, crowndaisy chrysanthemum, spinach, romaine lettuce, the cabbage one or more, also can select the fresh leaf vegetables of other suitable for making spicy soup according to regional condition and taste;
2) leaf vegetables behind the draining is placed on the screen cloth wilting naturally, when treating leaf vegetables dehydration 10%, it is standby to get the dehydration vegetables;
3) get beef, pericarpium zanthoxyli, green onion, ginger, garlic, thick broad-bean sauce, sesame paste, peanut butter adding clear water, keep the pot temperature at 100 degree, infusion 1 hour is brewed into spicy soup juice;
4) the spicy soup juice that the preceding step is made continues heating and is concentrated into 1/2nd of clear water weight, gets condensed soup juice, and it is cool to 60 ℃ that condensed soup juice is dried in the air;
5) the dehydration vegetables are dropped in the condensed soup juice, soaked 30 minutes, keep condensed soup juice temperature to get the seasoning dish at 60 ℃;
6) seasoning dish and condensed soup juice packed into freeze box, send into freeze tunnel, below-30 ℃, freeze-off time 5 hours the quick-frozen cake;
7) the quick-frozen cake being put into the vacuum storehouse that vacuum is lower than 100Pa dehydrates, treat that the water content of cake entity is less than 5 ﹪, get the freeze-drying cake, in the freeze-drying process, freeze-drying curve is: arrived 90 ℃ in 30 minutes, kept 210 minutes, arrived 85 ℃ and kept 240 minutes in 90 minutes, arrived 70 ℃ in 120 minutes and kept 540 minutes, arrived 50 ℃ and keep delivering from godown in 270 minutes in 180 minutes.
Embodiment 2
The difference of present embodiment and embodiment 1 only is:
In step 2) in, the leaf vegetables behind the draining is placed on the screen cloth wilting naturally, when treating leaf vegetables dehydration 30%, it is standby to get the dehydration vegetables.
In step 4), the spicy soup juice continuation heating that the preceding step is made is concentrated into 1/2nd of clear water weight, gets condensed soup juice, and it is cool to 50 ℃ that condensed soup juice is dried in the air.
In step 5), the dehydration vegetables are dropped in the condensed soup juice, soaked 60 minutes, keep condensed soup juice temperature to get the seasoning dish at 50 ℃.
Other technical characterictic is identical with embodiment 1.
Claims (4)
1. an instant spicy soup comprises flavor pack and freeze-drying cake, it is characterized in that: described freeze-drying cake prepares according to the following steps:
1) gets and be suitable for making spicy fresh leaf vegetables, remove impurity, clean up with clear water, drain surface area water;
2) leaf vegetables behind the draining is placed on the screen cloth wilting naturally, when treating leaf vegetables dehydration 10-30%, it is standby to get the dehydration vegetables;
3) get beef, pericarpium zanthoxyli, green onion, ginger, garlic, thick broad-bean sauce, sesame paste, peanut butter adding clear water, keep the pot temperature at 100 degree, infusion 1 hour is brewed into spicy soup juice;
4) the spicy soup juice that the preceding step is made continues heating and is concentrated into 1/2nd of clear water weight, gets condensed soup juice, and it is cool to 50-60 ℃ that condensed soup juice is dried in the air;
5) the dehydration vegetables are dropped in the condensed soup juice, soaked 30-60 minutes, keep condensed soup juice temperature to get the seasoning dish at 50-60 ℃;
6) seasoning dish and condensed soup juice are packed into freeze box, send into freeze tunnel, freezed below-30 ℃ 5 hours, get the quick-frozen cake;
7) the quick-frozen cake is put into the vacuum storehouse that vacuum is lower than 100Pa and dehydrated, the water content for the treatment of the cake entity gets the freeze-drying cake during less than 5 ﹪.
2. instant spicy soup according to claim 1 is characterized in that: be suitable for making spicy fresh leaf vegetables and be in pakchoi, rape, crowndaisy chrysanthemum, spinach, romaine lettuce, the cabbage one or more.
3. instant spicy soup according to claim 2, it is characterized in that: in the freeze-drying process of step 7), freeze-drying curve is: arrived 90 ℃ in 30 minutes, kept 210 minutes, arriving 85 ℃ in 90 minutes kept 240 minutes, arrived 70 ℃ in 120 minutes and kept 540 minutes, arrived 50 ℃ and keep delivering from godown in 270 minutes in 180 minutes.
4. according to each described instant spicy soup of claim 1 to 3, it is characterized in that: edible salt, monosodium glutamate, cumin, chilli powder, sesame are housed in the flavor pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102056331A CN103251089A (en) | 2013-05-29 | 2013-05-29 | Instant hot spicy dip |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102056331A CN103251089A (en) | 2013-05-29 | 2013-05-29 | Instant hot spicy dip |
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| CN103251089A true CN103251089A (en) | 2013-08-21 |
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| CN2013102056331A Pending CN103251089A (en) | 2013-05-29 | 2013-05-29 | Instant hot spicy dip |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919075A (en) * | 2014-04-30 | 2014-07-16 | 吴志建 | Convenient hotpots as well as preparation method and application thereof |
| CN105054157A (en) * | 2015-07-27 | 2015-11-18 | 丹东君澳食品有限公司 | Lyophilized spicy cabbage soup block preparation method |
| CN107259296A (en) * | 2017-05-22 | 2017-10-20 | 柳州智赢食品有限公司 | Extend the method for packed spiral shell powder soup stock shelf-life |
| CN107334041A (en) * | 2017-05-22 | 2017-11-10 | 柳州智赢食品有限公司 | The drying means of packed spiral shell powder ground rice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066144A (en) * | 2007-06-08 | 2007-11-07 | 北方绿色食品股份有限公司 | Instant freeze dried hot and spicy food and its production process |
| CN101912094A (en) * | 2010-08-15 | 2010-12-15 | 李艳 | Method for processing lily flowers |
| CN102657275A (en) * | 2012-04-16 | 2012-09-12 | 庄振展 | Manufacturing process and method of leak tea |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
-
2013
- 2013-05-29 CN CN2013102056331A patent/CN103251089A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066144A (en) * | 2007-06-08 | 2007-11-07 | 北方绿色食品股份有限公司 | Instant freeze dried hot and spicy food and its production process |
| CN101912094A (en) * | 2010-08-15 | 2010-12-15 | 李艳 | Method for processing lily flowers |
| CN102657275A (en) * | 2012-04-16 | 2012-09-12 | 庄振展 | Manufacturing process and method of leak tea |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919075A (en) * | 2014-04-30 | 2014-07-16 | 吴志建 | Convenient hotpots as well as preparation method and application thereof |
| CN103919075B (en) * | 2014-04-30 | 2015-11-18 | 吴志建 | One conveniently emits dish and preparation method and application |
| CN105054157A (en) * | 2015-07-27 | 2015-11-18 | 丹东君澳食品有限公司 | Lyophilized spicy cabbage soup block preparation method |
| CN107259296A (en) * | 2017-05-22 | 2017-10-20 | 柳州智赢食品有限公司 | Extend the method for packed spiral shell powder soup stock shelf-life |
| CN107334041A (en) * | 2017-05-22 | 2017-11-10 | 柳州智赢食品有限公司 | The drying means of packed spiral shell powder ground rice |
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Application publication date: 20130821 |