CN105326041A - 一种复合营养包的加工制作方法 - Google Patents
一种复合营养包的加工制作方法 Download PDFInfo
- Publication number
- CN105326041A CN105326041A CN201510793369.7A CN201510793369A CN105326041A CN 105326041 A CN105326041 A CN 105326041A CN 201510793369 A CN201510793369 A CN 201510793369A CN 105326041 A CN105326041 A CN 105326041A
- Authority
- CN
- China
- Prior art keywords
- processing
- fabricating method
- compound nutritional
- soup juice
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 11
- 230000035764 nutrition Effects 0.000 title abstract 4
- 239000002131 composite material Substances 0.000 title abstract 3
- 235000014347 soups Nutrition 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000018714 Allium canadense Nutrition 0.000 claims description 5
- 235000005336 Allium ursinum Nutrition 0.000 claims description 5
- 244000109568 Allium vineale Species 0.000 claims description 5
- 235000005534 Allium vineale ssp. compactum Nutrition 0.000 claims description 5
- 235000003686 Allium vineale ssp. vineale Nutrition 0.000 claims description 5
- 240000007087 Apium graveolens Species 0.000 claims description 5
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 241000238366 Cephalopoda Species 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000276331 Citrus maxima Species 0.000 claims description 5
- 235000001759 Citrus maxima Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 5
- 241001596950 Larimichthys crocea Species 0.000 claims description 5
- 241000238371 Sepiidae Species 0.000 claims description 5
- 241001125843 Trichiuridae Species 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 238000009777 vacuum freeze-drying Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种复合营养包的加工制作方法,将配方原料洗净并加入佐料,在水中蒸煮5-6小时,然后收集汤汁进行浓缩,所制成的复合营养包不但携带方便,而且营养丰富。
Description
技术领域
本发明涉及一种复合营养包的加工制作方法,其营养丰富、携带方便、口味极佳,属于食品行业。
背景技术
复合营养包是通过冻干以各种海鲜、肉料为原料,添加鱼露、白糖、盐等为配料的汤汁,然后再添加各种水果冻干粉配制而成的调味品。其含有丰富的维生素、钙、磷等无机物和矿物质以及人体所需的十余种氨基酸。这种复合营养包携带方便、营养丰富,能够维持膳食营养均衡,调节肠道微生态平衡,促进营养物质吸收,改善肠道功能。
发明内容
本发明的目的旨在提供一种复合营养包的加工制作方法。其发明目的是通过以下配方来实现的:原料:鲍鱼400-600g,鱿鱼400-600g、黄花鱼200-300g、带鱼200-300g、墨斗鱼200-300g,虾300-500g,海芹400-500g,鸡肉500-600g、糯米粉20-50g、野蒜20-30g;佐料:姜20-30g、盐300-400g、白糖200-300g、鱼露100-150mL;冻干的苹果粉20-40g、柠檬粉20-40g、柚子粉20-40g。
具体实施方式
实施例1
将400g鲍鱼、400g鱿鱼、200g黄花鱼、200g带鱼、200g墨斗鱼、400g海芹洗净切段,300g虾去皮切段,500g鸡肉、20g野蒜去皮分瓣放入高压锅中,加入2升水,炖煮5个小时,直到鱼骨、鸡肉骨已经融化。
利用过滤器收集汤汁。选择孔径为15ppi的过滤器进行3次过滤,收集滤液。利用浓缩机浓缩汤汁。利用冻干机冷冻干燥汤汁成颗粒状。将汤汁颗粒240g与冻干的苹果粉20g、柠檬粉20g和柚子粉20g进行均匀混合。装罐。
实施例2
将600g鲍鱼、600g鱿鱼、300g黄花鱼、300g带鱼、300g墨斗鱼、500g海芹洗净切段,500g虾去皮切段,600g鸡肉、30g野蒜去皮分瓣放入高压锅中,加入3升水,炖煮6个小时,直到鱼骨、鸡肉骨已经融化。
利用过滤器收集汤汁。选择孔径为15ppi的过滤器进行3次过滤,收集滤液。利用浓缩机浓缩汤汁。利用冻干机冷冻干燥汤汁成颗粒状。将汤汁颗粒480g与冻干的苹果粉40g、柠檬粉40g和柚子粉40g进行均匀混合。装罐。
实施例3
将500g鲍鱼、500g鱿鱼、250g黄花鱼、250g带鱼、250g墨斗鱼、450g海芹洗净切段,400g虾去皮切段,550g鸡肉、25g野蒜去皮分瓣放入高压锅中,加入2.5升水,炖煮5.5个小时,直到鱼骨、鸡肉骨已经融化。
利用过滤器收集汤汁。选择孔径为15ppi的过滤器进行3次过滤,收集滤液。利用浓缩机浓缩汤汁。利用冻干机冷冻干燥汤汁成颗粒状。将汤汁颗粒360g与冻干的苹果粉30g、柠檬粉30g和柚子粉30g进行均匀混合。装罐。
Claims (5)
1.一种复合营养包的加工制作方法,其特征在于,将配方原料洗净并加入佐料,在水中蒸煮5-6小时,然后收集汤汁进行浓缩。
2.根据权利要求1所述的一种复合营养包的加工制作方法,其特征在于,所述配方原料的配比组成为:鲍鱼400-600g,鱿鱼400-600g、黄花鱼200-300g、带鱼200-300g、墨斗鱼200-300g,虾300-500g,海芹400-500g,鸡肉500-600g、糯米粉20-50g、野蒜20-30g。
3.根据权利要求1所述的一种复合营养包的加工制作方法,其特征在于,配方佐料的配比组成为:姜20-30g、盐300-400g、白糖200-300g、鱼露100-150mL。
4.根据权利要求1所述的一种复合营养包的加工制作方法,其特征在于:将浓缩的汤汁进行真空冷冻干燥制成颗粒状。
5.根据权利要求4所述的一种复合营养包的加工制作方法,其特征在于:进一步将冻干的苹果粉、柠檬粉和柚子粉的混合物与冻干的汤汁按1:4进行混合包装。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510793369.7A CN105326041A (zh) | 2015-11-18 | 2015-11-18 | 一种复合营养包的加工制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510793369.7A CN105326041A (zh) | 2015-11-18 | 2015-11-18 | 一种复合营养包的加工制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105326041A true CN105326041A (zh) | 2016-02-17 |
Family
ID=55277026
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510793369.7A Pending CN105326041A (zh) | 2015-11-18 | 2015-11-18 | 一种复合营养包的加工制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105326041A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106974181A (zh) * | 2017-05-26 | 2017-07-25 | 成都鲜美诚食品有限公司 | 鱼皮营养包 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003169638A (ja) * | 2001-12-10 | 2003-06-17 | Kunioki Moriya | 烏骨鶏のスープ及びその製法 |
CN101978898A (zh) * | 2010-08-23 | 2011-02-23 | 张雪峰 | 鱼翅原汁回融方便炖品及其制备方法 |
CN103141878A (zh) * | 2013-02-05 | 2013-06-12 | 金世光 | 一种常温即食营养鸡汤及其制作方法 |
CN103637280A (zh) * | 2013-11-21 | 2014-03-19 | 青岛佰众化工技术有限公司 | 一种浓缩海藻汤料及制备方法 |
CN103876205A (zh) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | 一种方便羊肉汤制作方法 |
-
2015
- 2015-11-18 CN CN201510793369.7A patent/CN105326041A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003169638A (ja) * | 2001-12-10 | 2003-06-17 | Kunioki Moriya | 烏骨鶏のスープ及びその製法 |
CN101978898A (zh) * | 2010-08-23 | 2011-02-23 | 张雪峰 | 鱼翅原汁回融方便炖品及其制备方法 |
CN103876205A (zh) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | 一种方便羊肉汤制作方法 |
CN103141878A (zh) * | 2013-02-05 | 2013-06-12 | 金世光 | 一种常温即食营养鸡汤及其制作方法 |
CN103637280A (zh) * | 2013-11-21 | 2014-03-19 | 青岛佰众化工技术有限公司 | 一种浓缩海藻汤料及制备方法 |
Non-Patent Citations (2)
Title |
---|
宋念中: "餐饮新概念-浓缩速食高汤", 《中外食品工业信息》 * |
犀文图书: "《经典粤味家常菜》", 30 September 2014, 重庆出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106974181A (zh) * | 2017-05-26 | 2017-07-25 | 成都鲜美诚食品有限公司 | 鱼皮营养包 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101756282B (zh) | 膳食纤维鱼肉香肠及制备方法 | |
CN107549753A (zh) | 调味品及其制备方法和应用 | |
CN103783475A (zh) | 一种方便面调味包配方 | |
CN103478663A (zh) | 一种鸡精调味料 | |
CN104757293A (zh) | 一种营养丰富的猫粮 | |
CN103766981A (zh) | 一种即食蛤食品的制备方法 | |
CN103719795B (zh) | 一种蛤类固态调味品及其制备方法 | |
CN102166010A (zh) | 复合沙茶酱及其制作方法 | |
CN102144766A (zh) | 一种纯天然鸡肉粉的制备方法 | |
CN105326041A (zh) | 一种复合营养包的加工制作方法 | |
KR101833893B1 (ko) | 초미세 분말을 이용한 천연조미료 | |
CN102356864B (zh) | 一种复合型排骨味调味粉 | |
CN106690233A (zh) | 一种颗粒状海带调味料及其制备方法 | |
CN105326013A (zh) | 一种虾脑油海鲜酱的制备方法 | |
CN105614781A (zh) | 一种淮山羹 | |
CN101120798A (zh) | 角餐羊肉 | |
CN101869255B (zh) | 一种海芦笋调味汤料的制备方法 | |
KR101092737B1 (ko) | 대게, 해산물, 채소류 및 과실을 이용한 육수 제조 방법 및그에 의해 제조된 육수 | |
CN102106541B (zh) | 一种竹笋釜饭 | |
CN104544239A (zh) | 一种奥尔良翅中及其加工方法 | |
CN105614814A (zh) | 海鲜调味品及其制作工艺 | |
CN103652801A (zh) | 一种鱼味块状复合调味料 | |
CN108740919B (zh) | 一种雪菜奶油黄鱼浓汤调味包及其制备方法 | |
CN105831703A (zh) | 一种蛤肉酱及其制备方法 | |
CN103330242A (zh) | 一种鲳鱼鱼排及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160217 |