CN106165846A - A kind of Lentinus Edodes Dried Scallop instant thick soup and preparation method thereof - Google Patents
A kind of Lentinus Edodes Dried Scallop instant thick soup and preparation method thereof Download PDFInfo
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- CN106165846A CN106165846A CN201610393360.1A CN201610393360A CN106165846A CN 106165846 A CN106165846 A CN 106165846A CN 201610393360 A CN201610393360 A CN 201610393360A CN 106165846 A CN106165846 A CN 106165846A
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- lentinus edodes
- dried scallop
- thick soup
- instant thick
- lean meat
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- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 51
- 235000020637 scallop Nutrition 0.000 title claims abstract description 51
- 235000001715 Lentinula edodes Nutrition 0.000 title claims abstract description 48
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 48
- 235000014347 soups Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims description 4
- 235000020997 lean meat Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 241001506047 Tremella Species 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 229920001353 Dextrin Polymers 0.000 claims abstract description 10
- 239000004375 Dextrin Substances 0.000 claims abstract description 10
- 235000019425 dextrin Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 11
- 229910001220 stainless steel Inorganic materials 0.000 claims description 10
- 239000010935 stainless steel Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims 2
- 235000019640 taste Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 16
- 238000004806 packaging method and process Methods 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000004251 balanced diet Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
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- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013589 supplement 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
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of Lentinus Edodes Dried Scallop instant thick soup, it is characterised in that include following components: fecula, lean meat, the flesh of fish, Dried Scallop, Sal, Tremella, dextrin, monosodium glutamate, Icing Sugar, Lentinus Edodes, dry Herba Alii fistulosi, Fructus Piperis powder.A kind of Lentinus Edodes Dried Scallop instant thick soup as above, it is characterised in that described fecula: lean meat: the flesh of fish: Dried Scallop: Sal: Tremella: dextrin: monosodium glutamate: Icing Sugar: Lentinus Edodes: dry Herba Alii fistulosi: the weight ratio of Fructus Piperis powder is 15 45:10 30:5 25:5 15:1 10:1 10:1 5:1 5:0.5 4:0.5 4:0.5 4:0.1 3.The invention aims to overcome weak point of the prior art, it is provided that a kind of component is simple, reasonable mixture ratio is balanced in nutrition, unique flavor, nutrient health, the Lentinus Edodes Dried Scallop instant thick soup of instant；The invention still further relates to a kind of method preparing above-mentioned Lentinus Edodes Dried Scallop instant thick soup.
Description
Technical field
The present invention relates to a kind of Lentinus Edodes Dried Scallop instant thick soup, the invention still further relates to a kind of prepare above-mentioned Lentinus Edodes Dried Scallop instant thick soup
Method.
Background technology
Instant thick soup is a kind of fashion, novel instant food.Along with rhythm of life is accelerated, the dietary habit of people also begins to
Change.Conscientiously go to eat a meal owing to working or learning busy having no time, often select instant food to solve oneself
Breakfast, lunch and dinner, the instant epoch have come quietly.The society that rhythm of life is the fastest, instant food is rather well received, but existing
Multiple food is simply simply combined by some instant foods, it is impossible to select reasonably food according to the nutritional need of human body
Material, accomplishes balanced diet.
Summary of the invention
The invention aims to overcome weak point of the prior art, it is provided that a kind of component is simple, reasonable mixture ratio,
Balanced in nutrition, unique flavor, nutrient health, the Lentinus Edodes Dried Scallop instant thick soup of instant；
The invention still further relates to a kind of method preparing above-mentioned Lentinus Edodes Dried Scallop instant thick soup.
In order to achieve the above object, the present invention uses below scheme:
A kind of Lentinus Edodes Dried Scallop instant thick soup, it is characterised in that include following components: fecula, lean meat, the flesh of fish, Dried Scallop, Sal, snow
Ear, dextrin, monosodium glutamate, Icing Sugar, Lentinus Edodes, dry Herba Alii fistulosi, Fructus Piperis powder.
A kind of Lentinus Edodes Dried Scallop instant thick soup as above, it is characterised in that described fecula: lean meat: the flesh of fish: Dried Scallop: Sal:
Tremella: dextrin: monosodium glutamate: Icing Sugar: Lentinus Edodes: dry Herba Alii fistulosi: the weight ratio of Fructus Piperis powder is 15-45:10-30:5-25:5-15:1-10:1-
10:1-5:1-5:0.5-4:0.5-4:0.5-4:0.1-3.
A kind of Lentinus Edodes Dried Scallop instant thick soup as above, it is characterised in that described fecula: lean meat: the flesh of fish: Dried Scallop: Sal:
Tremella: dextrin: monosodium glutamate: Icing Sugar: Lentinus Edodes: dry Herba Alii fistulosi: the weight ratio of Fructus Piperis powder is 20-35:15-20:10-15:8-12:3-6:3-6:
2-4:2-4:1-3:1-3:1-3:0.5-2.
The method of preparation any one Lentinus Edodes Dried Scallop instant thick soup as mentioned above, comprises the following steps:
A, dispensing: weigh each component materials in proportion；
B, material mix: put into spice bucket after tearing Dried Scallop, lean meat, the flesh of fish open silk, add Sal, Tremella, Lentinus Edodes, paste
Essence, monosodium glutamate, dry Herba Alii fistulosi, Fructus Piperis powder, mix homogeneously, it is then placed in fecula, stirs, contain with Stainless steel basin；
C, drying, processed: the Stainless steel basin being loaded with mixed material in step B is put in air stove and dry, furnace temperature
105-120 DEG C is dried 10-30 minute, and 75～80 DEG C are baked to moisture≤3.5-5.0%；Carry out ripe by the long stove of Far-infrared tunnel
System, furnace temperature 120-140 DEG C, 10-30 minute time；
D, cool down, pack the material after processed completes in step C is come out of the stove after natural cooling or fan coolling to after room temperature
Packaging.
A kind of method preparing Lentinus Edodes Dried Scallop instant thick soup, it is characterised in that 75～80 DEG C of bakings in step C
12-16 hour.
A kind of method preparing Lentinus Edodes Dried Scallop instant thick soup, it is characterised in that stir mixed material during baking.
A kind of method preparing Lentinus Edodes Dried Scallop instant thick soup a, it is characterised in that specific practice torn open by described lean meat
It is: first remove the fat meat in lean meat and connective tissue, be cut into small pieces, rinse well with water that the pan boiling that falls is ripe and decouples filamentation.
Cooling described in step D of the present invention, packaging specific practice: by the biscuit natural cooling come out of the stove in step C or fan
Cooling, transports rapidly chilling room.Chilling room and interior parlor are after clear area naturally cools to room temperature and pack as early as possible, reduce airbreak
Time, prevent germ contamination.Fresh, without caking, no-sundries, local flavor are normal.Packaging: distinguish kind, specification to be consistent.Enter pallet
When entering poly-bag, hands wants clean, sterilization, and wears disposable glove, conscientiously carries out hygienic operation.
In sum, relative to prior art, it provides the benefit that the present invention:
One, in the present invention, Dried Scallop contains the most rich and varied aminoacid, such as glycine, alanine and glutamic acid, with
Time it also contains abundant nucleic acid, such as hypoxanthylic acid；Amino acid whose side-product, such as Calculus Bovis phosphoric acid；Various mineral
Matter, such as calcium and zinc.The multiple nutritional components such as Dried Scallop rich in proteins, carbohydrate, riboflavin and calcium, phosphorus, ferrum, protein
Content is up to 61.8%, for Carnis Gallus domesticus, beef, 3 times of fresh prawn.The content of mineral is on Fin Mustetus manazo, Nidus collocaliae.
Two, the manufacturing process of Lentinus Edodes Dried Scallop instant thick soup of the present invention possesses technique and is simple and convenient to operate the spy with nutrient safe
Point, the Lentinus Edodes Dried Scallop instant thick soup that this method prepares has the features such as natural in color, unique flavor, nutrient health, instant, rich
The nutritive peculiarity of rich instant food and variation, give consumers in general the selection of more more preferable instant food.
Three, Lentinus Edodes Dried Scallop instant thick soup of the present invention selects diversified food according to the nutritional need of human body, reasonably selects
Select, suitable proportioning, thus realize balanced diet.Specifically, it is simply that Lentinus Edodes Dried Scallop instant thick soup nutrition arrangement of the present invention, note
Supplement rich in vitamin and the food of cellulose.Lentinus Edodes Dried Scallop instant thick soup, diligently allotment, meals diligently, enjoy healthy and nutrition.
Four, this product belongs to instant class instant food, is the study hotspot in instant convenient food field, has vast consumption city
, it is the direction of following instant food, the consumer for hobby instant food provides new kind selection.
Five, Lentinus Edodes Dried Scallop instant thick soup in the present invention, solve long-standing problem people eats the problem that Dried Scallop is difficult.The present invention couple
Dried Scallop carries out a series of processing and fabricating, containing the nutritional labeling that Dried Scallop is whole, now boils existing food when people eat, it is not necessary to
Time-consuming boil, very convenient.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the invention will be further described:
Lentinus Edodes Dried Scallop instant thick soup in embodiment of the present invention 1-16, including following components: fecula, lean meat, the flesh of fish, Dried Scallop, food
Salt, Tremella, dextrin, monosodium glutamate, Icing Sugar, Lentinus Edodes, dry Herba Alii fistulosi, Fructus Piperis powder.In the present invention, in embodiment 1-16, the proportioning of each component sees below
Table.
Lentinus Edodes Dried Scallop instant thick soup in embodiment 1-16 can be prepared by the following method:
A, dispensing: weigh each component materials in proportion；
B, material mix: put into spice bucket after lean meat is torn open silk, add Dried Scallop, Sal, the flesh of fish, Tremella, Lentinus Edodes, paste
Essence, monosodium glutamate, dry Herba Alii fistulosi, Fructus Piperis powder, mix homogeneously, it is then placed in fecula, stirs, contain with Stainless steel basin；Described lean meat is torn open
Silk specific practice is: first removing the fat meat in lean meat and connective tissue, be cut into small pieces, rinse well with water, the pan boiling that falls is ripe and decouples
Filamentation.
C, drying, processed: the Stainless steel basin being loaded with mixed material in step B is put in air stove and dry, furnace temperature 105
DEG C dry 10 minutes, toast turning over materials, 75 DEG C are baked to moisture≤3.5-5.0%；Processed is carried out by the long stove of Far-infrared tunnel,
Furnace temperature 120 DEG C, 10 minutes time；
D, cool down, pack the material after processed completes in step C is come out of the stove after natural cooling or fan coolling to after room temperature
Packaging.
Lentinus Edodes Dried Scallop instant thick soup in embodiment 1-16 also can be prepared by the following method:
A, dispensing: weigh each component materials in proportion；
B, material mix: put into spice bucket after lean meat is torn open silk, add Dried Scallop, Sal, the flesh of fish, Tremella, Lentinus Edodes, paste
Essence, monosodium glutamate, dry Herba Alii fistulosi, Fructus Piperis powder, mix homogeneously, it is then placed in fecula, stirs, contain with Stainless steel basin；
C, drying, processed: the Stainless steel basin being loaded with mixed material in step B is put in air stove and dry, furnace temperature 120
DEG C dry 30 minutes, 80 DEG C are baked to moisture≤3.5-5.0%；Processed is carried out by the long stove of Far-infrared tunnel, furnace temperature 140 DEG C, time
Between 30 minutes；
D, cool down, pack the material after processed completes in step C is come out of the stove after natural cooling or fan coolling to after room temperature
Packaging.
Lentinus Edodes Dried Scallop instant thick soup in embodiment 1-16 is prepared also by following methods:
A, dispensing: weigh each component materials in proportion；
B, material mix: put into spice bucket after lean meat is torn open silk, add Dried Scallop, Sal, the flesh of fish, Tremella, Lentinus Edodes, paste
Essence, monosodium glutamate, dry Herba Alii fistulosi, Fructus Piperis powder, mix homogeneously, it is then placed in fecula, stirs, contain with Stainless steel basin；
C, drying, processed: the Stainless steel basin being loaded with mixed material in step B is put in air stove and dry, furnace temperature 110
DEG C dry 20 minutes, 78 DEG C are baked to moisture≤3.5-5.0%；Processed is carried out by the long stove of Far-infrared tunnel, furnace temperature 130 DEG C, time
Between 20 minutes；
D, cool down, pack the material after processed completes in step C is come out of the stove after natural cooling or fan coolling to after room temperature
Packaging.
Cooling described in step D of the present invention, packaging specific practice: by the biscuit natural cooling come out of the stove in step C or fan
Cooling, transports rapidly chilling room.Chilling room and interior parlor are after clear area naturally cools to room temperature and pack as early as possible, reduce airbreak
Time, prevent germ contamination.Fresh, without caking, no-sundries, local flavor are normal.Packaging: distinguish kind, specification to be consistent.Enter pallet
When entering poly-bag, hands wants clean, sterilization, and wears disposable glove, conscientiously carries out hygienic operation.
Product instant of the present invention, opens bag and is directly poured in the water boiled, and boiling about 3-5 minute is edible.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The skill of the industry
The art personnel simply explanation it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
The principle of the present invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these
Changes and improvements both fall within scope of the claimed invention.Claimed scope by appending claims and
Its equivalent defines.
Claims (7)
1. a Lentinus Edodes Dried Scallop instant thick soup, it is characterised in that include following components: fecula, lean meat, the flesh of fish, Dried Scallop, Sal, snow
Ear, dextrin, monosodium glutamate, Icing Sugar, Lentinus Edodes, dry Herba Alii fistulosi, Fructus Piperis powder.
A kind of Lentinus Edodes Dried Scallop instant thick soup the most according to claim 1, it is characterised in that described fecula: lean meat: the flesh of fish: precious jade
Post: Sal: Tremella: dextrin: monosodium glutamate: Icing Sugar: Lentinus Edodes: dry Herba Alii fistulosi: the weight ratio of Fructus Piperis powder is 15-45:10-30:5-25:5-15:
1-10:1-10:1-5:1-5:0.5-4:0.5-4:0.5-4:0.1-3.
A kind of Lentinus Edodes Dried Scallop instant thick soup the most according to claim 2, it is characterised in that described fecula: lean meat: the flesh of fish: precious jade
Post: Sal: Tremella: dextrin: monosodium glutamate: Icing Sugar: Lentinus Edodes: dry Herba Alii fistulosi: the weight ratio of Fructus Piperis powder is 20-35:15-20:10-15:8-12:
3-6:3-6:2-4:2-4:1-3:1-3:1-3:0.5-2.
4. the method for any one Lentinus Edodes Dried Scallop instant thick soup described in preparation claims 1 to 3, it is characterised in that comprise the following steps:
A, dispensing: weigh each component materials in proportion；
B, material mix: put into spice bucket after lean meat is torn open silk, add Dried Scallop, Sal, the flesh of fish, Tremella, Lentinus Edodes, dextrin, taste
Herba Alii fistulosi smart, dry, Fructus Piperis powder, mix homogeneously, it is then placed in fecula, stirs, contain with Stainless steel basin；
C, drying, processed: the Stainless steel basin being loaded with mixed material in step B is put in air stove and dry, furnace temperature 105-120
DEG C dry 10-30 minute, 75～80 DEG C are baked to moisture≤3.5-5.0%；Processed, furnace temperature is carried out by the long stove of Far-infrared tunnel
120-140 DEG C, 10-30 minute time；
D, cool down, pack the material after processed completes in step C is come out of the stove after natural cooling or fan coolling pack to room temperature.
A kind of method preparing Lentinus Edodes Dried Scallop instant thick soup the most according to claim 4, it is characterised in that in step C 75～80
DEG C baking 12-16 hour.
6. according to a kind of method preparing Lentinus Edodes Dried Scallop instant thick soup described in claim 4 or 5, it is characterised in that stir during baking
Mixed material.
A kind of method preparing Lentinus Edodes Dried Scallop instant thick soup the most according to claim 4, it is characterised in that silk torn open by described lean meat
Specific practice is: first removes the fat meat in lean meat and connective tissue, is cut into small pieces, rinses well with water, and the pan boiling that falls is ripe and is split into
Silk.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107712661A (en) * | 2017-11-24 | 2018-02-23 | 咀香园健康食品（中山）有限公司 | A kind of pigeon matsutake custard and preparation method thereof |
| CN107751745A (en) * | 2017-11-21 | 2018-03-06 | 咀香园健康食品（中山）有限公司 | A kind of low-sugar low-fat reconstitutes class instant food and preparation method thereof |
| CN107874240A (en) * | 2017-11-23 | 2018-04-06 | 咀香园健康食品（中山）有限公司 | A kind of matsutake freezes fast food custard and preparation method thereof |
| CN107927543A (en) * | 2017-11-21 | 2018-04-20 | 咀香园健康食品（中山）有限公司 | A kind of five colours iron rod yam nutrient snack custard and preparation method thereof |
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Application publication date: 20161130 |