Fresh chicken, fresh duck and good tube bones cost more, so something like duck racks and chicken racks are still more cost effective!
It's best not to add things, either for business use or for your own consumption, that affect the texture and flavor! Don't fool yourself that people can't eat it, now people's mouths are tricky, what flavors are eaten out!
Duck rack chicken rack is easy to boil white, and the flavor is very fresh!
Related to the time 8 ~ 15 hours long attention to add water, you can try beef bones with a little vinegar, listen to what people say.
Responders: xishuaimao - Apprentice Magician III 9-12 14:18
1 to soup white to use casserole
2, to use the tube bone, bone marrow, the more the better
3, be sure to water
4, you can add a little bit of milk to start the aroma
Responders: Su Liubai - Magician XI 9-12 9-12 14:22
Answer: Su Liubai - Magician XI 9-12 14:22
Cooking without adding salt, has been cooking, if it is a big bone should be more than eight hours, if the head of the fish, four or five hours can be
Respondent: qqq213524 - Apprentice magician Level 2 9-12 14:25
Add milk Hotpot restaurant commonly used methods
Respondent: YAO3178 - Apprentice magician Grade 2 9-12 14:34
It is not practical to boil hot pot soup with cartridge bones. In actuality it's clean miscellaneous bones will do. Pass the water before simmering, you can't add salt, and the pot you simmer it in doesn't seem to require much, does it? This is not clear. You can add some milk to the hot pot, if you're not sure - there's a brand that seems to be called Milk Soup King (/f?kz=21326506) that makes a good white soup.
The secret is to put some peeled ginger inside the hot pot soup.
Respondent: sansizhou - Manager Grade 4 9-12 15:30
Practice of course!!!!
The longer the time the whiter
Responders: najunwu - child first grade 9-12 16:13
Boiled with bones or chicken, boiling time must be long.
Adding three-flower custard will also work. Aquatic stores are available
Responders: eryu999 - Assistant Third Grade 9-12 16:13
Add some condensed milk on the OK....
Responders: the bar of the ocean - apprentice magician three 9-12 18:40
Put a bag of milk Healthy Good
Responders: dayanhaozi - show talent two 9-12 20:21
Added a little bit of flour
Responders: naughty bag DouDou - Assistant two 9-13 02:14
Duck racks, chicken racks and pork bones simmer together for a longer period of time!
Fresh chickens, fresh ducks and good tube bones cost more, so something like duck racks and chicken racks are still more cost effective!
It's best not to add things, either for business use or for your own consumption, that affect the texture and flavor! Don't fool yourself that people can't eat it, now people's mouths are tricky, what flavors are eaten out!
Duck rack chicken rack is easy to boil white, and the flavor is very fresh!
Respondent: leeann912 - lifter five 9-14 19:48
Put some paint
Respondent: wanghuei724 - trial period first class 9-15 00:31
Chongqing Food Industry Research Institute was founded in 1959, is an overseas students as the technical backbone, engaged in food technology, research, development and production of comprehensive research institute. Research, development and production of comprehensive research institutes. Now it has: food chemistry laboratory, food technology laboratory, food flavor tasting laboratory, food safety technology research laboratory, food microbiology research laboratory, food quality standard room, pilot plant and production plant. At present, we are undertaking the scientific research and development projects of the Ministry of Agriculture, Chongqing Municipal Science and Technology Commission and many enterprises, and we have extensive cooperation with domestic and foreign universities and research institutes.
Milk Soup King series products developed by our institute are refined on the basis of summarizing all kinds of soups, making full use of modern food science and technology achievements, adopting the traditional technology of boiling and concentrating fresh animal meat and bone, and then applying the technology of biological enzyme dissolution and microcapsule encapsulation. The product has the following significant features:
1, color: the appearance of the soup made of this product is white, thick, completely meet the standard of milk soup.
2. Aroma: It has a strong cooking and stewing aroma, with strong persistence.
3, taste: completely with a strong broth flavor, fresh taste mellow, natural, strong sense of meat flavor, and other fresh flavor agent such as chicken essence, monosodium glutamate, etc. have a strong coordinating effect.
4. Shabu-shabu resistance: It is suitable for shabu-shabuing raw beef, mutton and all kinds of vegetables.
5. Cost: The cost of using this product is low, only about 1/2 of the traditional soup.
Optimum dosage: 0.5-1% of boiling water. It is more effective when used with oils and fats corresponding to the soup.
With the rapid development of the catering industry, it has become an inevitable trend for soups to be gradually developed from the original artificial simmering to be detached from kitchens and formally developed in the direction of industrialization of factory production. We believe that our products will help you in the standardization of catering, intensive production to achieve greater development.
Milk Soup King Q&A
1. Is Milk Soup King different from Chicken Essence?
Milk Soup King is the use of fresh meat and bone as raw materials, the application of modern food science and technology refined, its main ingredients are animal protein, flavor amino acids and fat, etc., and because of the boiling soup thoroughly, the original difficult to release the flavor factor is also in the bone broth, the flavor is also better than the traditional boiled soup. Chicken essence is made by blending, its main ingredients are salt (40%), monosodium glutamate (35%) (see *), sugar, etc.. Cream Soup King is mainly instead of their own soup, as the base flavor used to increase the meat flavor and pure sense of thickness, to make up for the shortcomings of MSG, chicken flavor is too monotonous, chicken essence is mainly seasoning to increase the fresh taste.
*According to SB/T10371-2003 "Chicken Seasoning Industry Standard" July 1, 2004
2. Milk Soup King can be used in which industries?
Milk Soup King can be used in any industry that needs to boil soup, such as hot pot, soup pot, rice noodles, noodles, Chinese food needs to be added to the bones of the white soup, fast food soup and so on.
3. Why should we use Milk Soup King instead of traditional soup?
Traditional soup is currently facing several problems: the purchase of raw materials of unstable quality; Ao soup time is long, it is difficult to ensure the unity of the process; Ao soup fuel if the use of coal, it is polluted, if the use of gas, then the cost is too high; when the customer is too much soup is difficult to meet the needs of the impact of the quality of the stability of the food; for the chain of catering seriously affects the standardization of the perfect.
4. Milk Soup King will affect the characteristics of your company's soup?
Milk Soup King and the traditional simmering of bone broth, only to provide the base flavor, increase the mellow sense of the dish and the natural sense of freshness, for chicken, MSG, etc., its coordination and sublimation of the effect, so the milk Soup King will not affect the unique flavor of your company soup.
5. How to use Milk Soup King in different industries? (See the table below)
Catering category Dosage Dosage Effect and difference with the current possible alternatives
Hotpot (red soup) Dissolve 1kg of this product in 200kg of boiling water, no need to heat it up again, and add it to the hotpot according to the need. 0.5% Chicken essence water can only increase the monotonous fresh flavor, while the milk soup royal can coordinate the fresh flavor of chicken essence, increase the mellow flavor and cooking resistance, so that the more you eat the hot pot the more flavorful.
Soup pot (including white soup hot pot) Take 1 kilogram of this product and dissolve it in 100 kilograms of boiling water, then add 1 kilogram of lard or chicken oil (lard or chicken oil is best boiled in water), and add a little salt, chicken essence and so on to the hot pot according to the need to be heated up and boiled, and then heat up the dishes in the pot. 1% Chicken essence water can only increase the monotonous fresh flavor, and milk soup royal can coordinate the fresh flavor of chicken essence, increase the mellow taste and cooking resistance, so that the more you eat the hot pot the more flavorful. For white a lot of adding light milk or milk powder, but such substances have no fresh flavor and aroma, the second is not resistant to cooking, a few minutes into clear soup, and there will be a lot of foam.
Noodles (including rice noodles) Take 1 kilogram of this product dissolved in 200 kilograms of boiling water, without reheating, according to the need to add to the noodle bowl at will. 0.5% According to the relevant food science, bone broth must reach a certain concentration in order to have the effect of flavoring, practice shows that 100 kilograms of water is less than 3 kilograms of bones simmered in the soup is almost no effect of flavoring, for a small number of bones simmered for many days of practice can only be the soup of the illusion, and has no practical significance.
Fast food Take 1 kilogram of this product dissolved in 200 kilograms of boiling water, and then add 1 kilogram of lard or chicken oil (lard or chicken oil is best boiled with water), add a little salt, chicken essence and chopped green onion as needed, vegetables to the soup, no need to heat the simmering, and then directly in the bowl of soup to eat. 0.5% chicken essence water can only add monotonous fresh flavor, and milk soup royal can coordinate the fresh flavor of chicken essence, increase the mellow taste and meat flavor sense.
Chinese food Add about 10 grams of this product directly to each serving of soup, and after dissolving, another 10 grams of chicken fat or lard, high-grade chicken powder and corresponding dishes must be added. 1% Increase the white color and taste, make the soup more mellow and meat flavor sense. The actual combined cost is lower than that of Saffron evaporated milk.
Responders: understand the heart of the cat - assistant second level 9-15 19:53
Congee bottom hot pot
Congee - the Sichuan people called thin rice, with thin rice to do hot pot soup that is for the bottom of the congee hot pot is named because of the material used. It is a popular new hotpot in Sichuan this year. The food method is to light the fire and shabu-shabu the dish to eat. It is characterized by its lightness and freshness, the combination of dishes with the main food, the variety of jiao dishes, and its affordability. The outlook depends on the place. The flavor is light.
Shunde cuisine has always been known throughout the world, Guangdong's famous dishes and most of the famous chefs from which, personally tasted to understand the reasons for each - as long as the heart, and then the simple food can be made to cook out of the chic flavor.
Walking in the streets of Guangzhou, large and small restaurants in front of the congee signboards can be seen everywhere: juice congee, vegetable juice congee, chicken juice congee, mixed congee ...... countless. And in this kind of strong forest, Shunde congee can still be distinctive personality to kill out, stunning in the diners between. The earliest congee to do the bottom of the pot is Shunde no rice congee to kill the Guangzhou Tianhebei, congee not see the rice, but there is a certain consistency, the disadvantage is that the fire is very easy to paste the bottom. Recently, near the District Village Interchange, the newly opened "Xiang Yue Xiang Companion", the signature Xiang Companion congee to do hot pot base, the entrance has a special flavor.
"Xiang Companion porridge" by a group of Shunde senior porridge chef in charge. When the pot is opened, the waiter serves a pot of milky white porridge, which is carefully fished out, but there is no rice. Although the appearance is simple, the content is not simple at all. Fragrant companion porridge is a special selection of fragrant rice, gently beat, so that the rice grain into two or three petals, and then rinsed, and then mixed with oil and salt, slightly marinated for a few moments and then put into a large pot to cook. When a pot of porridge to water and rice melting, porridge water rolled open in the shape of a chrysanthemum, layer by layer from the inside out, at this time, from the center of the flower to scoop up the porridge water, porridge is clear, that is, the essence of the porridge. Take a bite, sweet and soft, smooth as soup. Absorbed a variety of delicious essence of the bottom of the porridge has been thick snow white, fragrant nose.
Remove the congee and replace it with a pot of fragrant chicken. This is not an ordinary chicken, at least 3 years, before serving in the kitchen has been simmering for a while, and then come up with a gentle fire and then carefully simmer. The chicken is mixed with a variety of ingredients, eel slices, ginger, and garlic, giving off an appetizing aroma. When the broth has completely penetrated the chicken, it is even more mellow and rich.
Bottom Shabu Shabu Time
Shabu shabu is served at different times, with the fish and eel sliced in a little bit of water, and the pork balls cooked for a few minutes, then dipped in the sauce for a finishing touch. This is a long and pleasant process, three or five friends sitting around a stove, talking and laughing from time to time to probe down the small spoon, to distinguish the fire, and enjoyable. Congee base shabu for a long time, gradually thickened up, this time you can take a breath, a change of flavor, try stewing pot.
Features of the congee
The biggest feature of Shunde's congee is the variety of dishes that can be shabu-shabu'd, including animal, vegetable, flying and diving. The shabu-shabu ingredients are carefully crafted. A seemingly simple pork ball, a bite of crunchy exceptionally smooth and slippery teeth, it turns out that the meatballs are not mixed by machine, but completely handmade, a large piece of pork chopped, hard wrestling, extrusion, accompanied by horseshoes, mushrooms, sweet and fresh.
The legendary method is as follows:
1. Ring the new rice into two or three petals, mix with oil and salt, and marinate for a few moments.
2. The marinated broken rice is put into a thick-bodied tawa pot to cook.
3, until the congee like chrysanthemum-like rolling, congee water layer by layer from the inside to the outside, from the center of the flower to scoop up the congee water to make hot pot soup base can be.
Additionally, it is said that the order in which the congee is served in the hotpot is the order in which the seafood is served, then the meat and then the vegetables.
There are many different ways to make congee. I can only provide some information about it.
The rice used for the congee is made from the finest rice that has been boiled for several hours and then carefully prepared with a secret recipe. This kind of rice no matter how hot cooking will not stain the pot, and sticky congee bottom temperature is very high, the side dishes put into the pot for a while on the cooked. Congee hot pot to eat tender and smooth, light and not fire, but also to nourish the liver and kidneys, replenish the spleen and nourish the heart.
1, congee bottom of the simmering of the famous Guangdong soup and congee combination, simmered hot pot special congee bottom (thin rice). This congee is not the same as the rice we usually see - slightly yellow in color and slightly sticky.
2, is located in Luhu Road, Lu Ming restaurant in a congee hot pot restaurant, the congee is said to be "smooth and fragrant, non-stick bottom". Master introduction, the porridge bottom of the delicious and rice species absolutely related, they will choose three new rice above the soup into the rice species selection, put the ratio, have gone through some tests. Playing hot pot utensils, choose high-density high-temperature ceramic pot, not easy to stick to the bottom, with all this attention, there is a delicious guarantee.
(find someone to ask the master, the bottom of the congee is about: scallops, fish bones, pork bones simmering for several hours)
3, Shunde Daliang's "congee water store" hot pot store, by the Shunde the hottest congee bottom hot pot chef, the bottom of the pot is only the bottom of the congee, but the bottom of the congee do not see the rice grains, congee bottom is light and fragrant, smooth and does not stick to the bottom of the pot! The congee hot pot first put shellfish, and then put pork and beef pieces, and then use the rolling congee water hot fish slices, hierarchical taste and congee water mingled with the original flavor characteristics of the hot pot material, this cooking method has been promoted to the dine-in, with congee water seared star-spotting, with congee water dipped in fresh oysters ......
4, Jen's Place midnight snacks launched casserole congee: congee pot hot pot The congee is made with coarse northeastern rice and local glutinous rice, which is especially smooth and delicious, and is filled with red dates and ginger to add sweetness and remove the fishy flavor, making it a unique way to cook anything.
/detail_sistersug.php?id=67 New Dietary Fad - Congee Hot Pot
How to Make Congee Hot Pot
This recipe is a trial run at home after I ate it. 1. Cook the rice congee in a pot for a long time
2. Fish out the rice in the congee after cooking it for a long time and leave the rice broth in the pot for the rest of the cooking time. The rest of the broth should be used as a base for shabu-shabu.
3. Use seafood sauce and soy sauce (preferably seafood soy sauce) to make the seasoning sauce
4. Prepare the dishes for shabu-shabu. Note: Start with fish and shrimp, then meat, vegetarian last
5. vegetables eat almost, you can fish out the rice to the pot to add a little chopped vegetables, add salt and MSG or chicken seasoning. You can drink the fragrant porridge.
Congee Hot Pot
First, use ginger to wipe the bottom of the pot once, to prevent sticking to the pot; put the panned rice into the pot, add water, according to the ratio of thin porridge (the key to the rice soup); and so on after the pot is open, you can start to shabu stuff (with rice soup shabu stuff can maximize the freshness of the food Oh), first put a little salt (not too much, after the more and more salty), to eat this porridge hot pot is best! Shrimp, crab and other seafood first, then meat, and finally vegetables. When things are eaten almost, the original white porridge also sucked into the hot pot dishes of the fresh flavor, became a good taste of nutritional staple, we share and eat, but also full.
The second recommended ten Kam fried rice, eggs, mushrooms, fungus, bacon and other things cut into cubes and rice and fried, but also very convenient and nutritious, is no soup.
Thirdly, we strongly recommend that you buy some bowls, you are now this is really inconvenient, besides a pot of food is not hygienic ah!
The threefold taste of congee hot pot
Guangdong people have a preference for congee water, congee boiled sheep, put a variety of fresh ingredients into a few moments of rolling, it will be a pot of delicious congee. The beauty of the congee is that the ingredients are fresh and refreshing, and the congee is smooth and flavorful, both of which complement each other. So in recent years, the Cantonese will be the essence of the raw rolled congee to carry forward, the development of congee hot pot, white congee for the pot, eat out another fresh flavor.
The recent boom in congee hot pots originated in Shunde. In just a few months, congee hot pot city will open more than 20, and business is booming. At the end of last year, this porridge water whirlwind finally landed in Guangzhou.
That said, Guangzhou's congee hot pot store, most of the famous chefs in Shunde under the banner, which is famous for two: "congee water workshop" and "no rice congee", are from Shunde to Guangzhou branch, many Guangzhou diners have long been in Shunde old store tasted! Many Guangzhou diners have already tasted the fresh food in the old restaurant in Shunde. Congee and water hot pot, compared with the general clear soup or old fire soup base, really different. Eaters believe that the congee hot pot flavor is more fresh, the flavor of the congee is not strong, more can bake the original flavor of the hot pot material; and smooth congee such as gravy, the hot pot material to play a certain role in the protection of the hot pot material, so that it is not easy to scald the old to maintain the smooth texture.
Guangdong people for food research attitude, in the bottom of the congee hot pot on the excellent embodiment - it is said that the bottom of the congee hot pot delicious secret, all in a pot of congee on the bottom of the store have their own tricks, the bottom of the congee is the cooking method of masters of the heart. Located in Luhu Road, Luming Restaurant, a congee hot pot store, the congee is said to be "smooth and fragrant, non-stick bottom". Master introduction, the porridge bottom of the delicious and rice absolutely related to the species, they will choose three kinds of new rice above the soup boiled into the choice of rice, put the proportion, have gone through some tests. Playing hot pot utensils, selection of high-density high-temperature ceramic pot, not easy to stick to the bottom, with all this attention, there is a delicious guarantee.
Congee hot pot hot pot material to pearl mussels, red oil mussels, razor clams and other shellfish and shrimp and crab, meat-based materials, it is said that the order of hot eating to the first light after the thick as a guideline. First seafood and river food, then meat, and finally green vegetables, eat sweet and refreshing, and the Cantonese people's original flavor of the food requirements are extremely consistent. To what extent is congee the most flavorful when it is served in a hot pot? This is another question that diners will enjoy, and it is also the interesting part of the congee hot pot. According to the master, porridge water in the seafood and seafood rolled over, the most attractive flavor, the pursuit of fresh and original flavor of the diners, you can scoop up a bowl at this time; if you want to taste richer, you need to join the meat and then rolled, this time the fresh and sweet, but also to eat porridge is a good time.
There are also some diners who need some vegetables in addition to the sweetness, adding corn and vegetable grains can satisfy their taste needs. The three flavors of the congee are all up to the personal preference of the diner. In addition to eating hot pot, this hot pot restaurant from Shunde is also inevitably launched Shunde stir-fry, what elemi bean curd, pan-fried baked bamboo sausage, small melon fried pork, and pond fish and various seafood together Χ into the "harvest", the local flavor is full of the most tricky Guangzhou diners' appetites. The stir-fry tastes a little different from the usual restaurant hard, ask the master for advice, only to learn that the so-called ancient method of stir-fry, is to use a small wok of home cooking, rather than a large wok used in restaurants.
Congee - Sichuan people called thin rice, with thin rice to do hot pot soup that is the bottom of the congee hot pot, is because of the material and the name. It is a popular new hot pot in Sichuan this year. The food method is to light the fire and shabu-shabu the dish to eat. It is characterized by its lightness and freshness, the combination of dishes with the main food, the variety of jiao dishes, and its affordability. The outlook depends on the place. The flavor is light.
Shunde cuisine has always been known throughout the world, Guangdong's famous dishes and most of the famous chefs from which, personally tasted to understand the reasons for each - as long as the heart, and then the simple food can be made to cook out of the chic flavor.
Walking in the streets of Guangzhou, large and small restaurants in front of the congee signboards can be seen everywhere: fruit juice congee, vegetable juice congee, chicken juice congee, mixed congee ...... countless. And in this kind of strong forest, Shunde congee can still be distinctive personality to kill out, stunning in the diners between. The earliest congee to do the bottom of the pot is Shunde no rice congee killed in Guangzhou Tianhebei, the congee does not see grains of rice, but there is a certain consistency, the disadvantage is that the fire is very easy to paste the bottom. Recently, near the District Village Interchange, the newly opened "Xiang Yue Xiang Companion", the signature Xiang Companion congee to do hot pot base, the entrance has a special flavor.
"Xiang Companion porridge" by a group of Shunde senior porridge chef in charge. When the pot is opened, the waiter serves up a pot of milky white porridge, which is carefully fished out, but no rice is visible. Although the appearance is simple, the content is not simple at all. Fragrant companion porridge is a special selection of fragrant rice, gently beat, so that the rice grain into two or three petals, and then rinsed, and then mixed with oil and salt, slightly marinated for a few moments and then put into a large pot to cook. When a pot of porridge to water and rice melting, porridge water rolled open in the shape of a chrysanthemum, layer by layer from the inside out, at this time, from the center of the flower to scoop up the porridge water, porridge is clear, that is, the essence of the porridge. Take a bite, sweet and soft, smooth as soup. Absorbed a variety of delicious essence of the bottom of the porridge has been thick snow white, fragrant nose.
Remove the porridge and replace it with a pot of fragrant chicken. This is not an ordinary chicken, at least 3 years, before serving in the kitchen has been simmering for a while, and then come up with a gentle fire and then carefully simmer. The chicken is mixed with a variety of ingredients, eel slices, ginger, and garlic, giving off an appetizing aroma. When the broth has completely penetrated the chicken, it is even more mellow and rich.
Bottom Shabu Shabu Time
Shabu shabu is served at different times, with the fish and eel sliced in a little bit of water, and the pork balls cooked for a few minutes, then dipped in the sauce for a finishing touch. This is a long and pleasant process, three or five friends sitting around a stove, talking and laughing from time to time to probe down the small spoon, to distinguish the fire, and enjoyable. Congee base shabu for a long time, gradually thickened up, this time you can take a breath, a change of flavor, try stewing pot.
Features of the congee
The biggest feature of Shunde's congee is the variety of dishes that can be shabu-shabu'd, including animal, vegetable, flying and diving. The shabu-shabu ingredients are carefully crafted. A seemingly simple pork ball, a bite of crunchy exceptionally smooth and slippery teeth, it turns out that the meatballs are not mixed by machine, but completely handmade, a large piece of pork chopped, hard wrestling, extrusion, accompanied by horseshoes, mushrooms, sweet and tasty.
The legendary method is as follows:
1. Ring the new rice into two or three petals, mix with oil and salt, and marinate for a few moments.
2. The marinated broken rice is put into a thick-bodied tawa pot to cook.
3, until the congee like chrysanthemum-like rolling, congee water layer by layer from the inside to the outside, from the center of the flower to scoop up the congee water to make hot pot soup base can be.
Additionally, it is said that the order in which the congee is served in the hotpot is the order in which the seafood is served, then the meat and then the vegetables.
There are many different ways to make congee. I can only provide some information about it.
The rice used for the congee is made from the finest rice that has been boiled for several hours and then carefully prepared with a secret recipe. This kind of rice no matter how hot cooking will not stain the pot, and sticky congee bottom temperature is very high, the side dishes put into the pot for a while on the cooked. Congee hot pot to eat tender and smooth, light and not fire, but also to nourish the liver and kidneys, replenish the spleen and nourish the heart.
1, congee bottom of the simmering of the famous Guangdong soup and congee combination, simmered hot pot special congee bottom (thin rice). This congee is not the same as the rice we usually see - slightly yellow in color and slightly sticky.
2, is located in Luhu Road, Lu Ming Restaurant, a congee hot pot restaurant, the congee is said to be "smooth and fragrant, non-stick bottom". Master introduction, the porridge bottom of the delicious and rice species absolutely related, they will choose three new rice above the soup into the rice species selection, put the ratio, have gone through some tests. Playing hot pot utensils, choose high-density high-temperature ceramic pot, not easy to stick to the bottom, with all this attention, there is a delicious guarantee.
(find someone to ask the master, the bottom of the congee is about: scallops, fish bones, pork bones simmering for several hours)
3, Shunde Daliang's "congee water store" hot pot store, by the Shunde the hottest congee bottom hot pot chef, the bottom of the pot is only the bottom of the congee, but the bottom of the congee do not see the rice grains, congee bottom is light and fragrant, smooth and does not stick to the bottom of the pot! The congee hot pot first put shellfish, and then put pork and beef pieces, and then use the rolling congee water hot fish slices, hierarchical taste and congee water mingled with the original flavor characteristics of the hot pot material, this cooking method has been promoted to the dine-in, with congee water seared star-spotting, with congee water dipped in fresh oysters ......
4, Jen's Place midnight snacks launched casserole congee: congee pot hot pot The congee is made with coarse northeastern rice and local glutinous rice, which is especially smooth and tasty, with red dates and ginger added to help increase the sweetness and remove the fishy flavor, making it a unique way to cook anything.
Respondent: wanghuei724 - probationary period Level 1 9-15 00:31
Chongqing Food Industry Research Institute was founded in 1959, is a overseas students as the technical backbone, engaged in food technology research, development and production of comprehensive research institutes. Now it has: food chemistry laboratory, food technology laboratory, food flavor tasting laboratory, food safety technology research laboratory, food microbiology research laboratory, food quality standard room, pilot plant and production plant. At present, we are undertaking the scientific research and development projects of the Ministry of Agriculture, Chongqing Municipal Science and Technology Commission and many enterprises, and we have extensive cooperation with domestic and foreign universities and research institutes.
Milk Soup King series products developed by our institute are refined on the basis of summarizing all kinds of soups, making full use of modern food science and technology achievements, adopting the traditional technology of boiling and concentrating fresh animal meat and bone, and then applying the technology of biological enzyme dissolution and microcapsule encapsulation. The product has the following significant features:
1, color: the appearance of the soup made of this product is white, thick, completely meet the standard of milk soup.
2. Aroma: It has a strong cooking and stewing aroma, with strong persistence.
3, taste: completely with a strong broth flavor, fresh taste mellow, natural, strong sense of meat flavor, and other fresh flavor agent such as chicken essence, monosodium glutamate, etc. have a strong coordinating effect.
4. Shabu-shabu resistance: It is suitable for shabu-shabuing raw beef, mutton and all kinds of vegetables.
5. Cost: The cost of using this product is low, only about 1/2 of the traditional soup.
Optimum dosage: 0.5-1% of boiling water. It is more effective when used with oils and fats corresponding to the soup.
With the rapid development of the catering industry, it has become an inevitable trend for soups to be gradually developed from the original artificial simmering to be detached from kitchens and formally developed in the direction of industrialization of factory production. We believe that our products will help you in the standardization of catering, intensive production to achieve greater development.
Milk Soup King Q&A
1. Is Milk Soup King different from Chicken Essence?
Milk Soup King is the use of fresh meat and bone as raw materials, the application of modern food science and technology refined, its main ingredients are animal protein, flavor amino acids and fat, etc., and because of the boiling soup thoroughly, the original difficult to release the flavor factor is also in the bone broth, the flavor is also better than the traditional boiled soup. Chicken essence is made by blending, its main ingredients are salt (40%), monosodium glutamate (35%) (see *), sugar, etc.. Cream Soup King is mainly instead of their own soup, as the base flavor used to increase the meat flavor and pure sense of thickness, to make up for the shortcomings of MSG, chicken flavor is too monotonous, chicken essence is mainly seasoning to increase the fresh taste.
*According to SB/T10371-2003 "Chicken Seasoning Industry Standard" on July 1, 2004
2. Milk Soup King can be used in which industries?
Milk Soup King can be used in any industry that needs to boil soup, such as hot pot, soup pot, rice noodles, noodles, Chinese food needs to be added to the bones of the white soup, fast food soup and so on.
3. Why should we use Milk Soup King instead of traditional soup?
Traditional soup is currently facing several problems: the purchase of raw materials of unstable quality; Ao soup time is long, it is difficult to ensure the unity of the process; Ao soup fuel if the use of coal, it is polluted, if the use of gas, then the cost is too high; when the customer is too much soup is difficult to meet the needs of the impact of the quality of the stability of the food; for the chain of catering seriously affects the standardization of the perfect.
4. Milk Soup King will affect the characteristics of your company's soup?
Milk Soup King and the traditional simmering of bone broth, only to provide the base flavor, increase the mellow sense of the dish and the natural sense of freshness, for chicken, MSG, etc., its coordination and sublimation of the effect, so the milk Soup King will not affect the unique flavor of your company soup.
5. How to use Milk Soup King in different industries? (See the table below)
Catering category Dosage Dosage Effect and difference with the current possible alternatives
Hotpot (red soup) Dissolve 1kg of this product in 200kg of boiling water, no need to heat it up again, and add it to the hotpot according to the need. 0.5% Chicken essence water can only increase the monotonous fresh flavor, while the milk soup royal can coordinate the fresh flavor of chicken essence, increase the mellow flavor and cooking resistance, so that the hot pot the more you eat the more flavorful.
Soup pot (including white soup hot pot) Take 1 kilogram of this product and dissolve it in 100 kilograms of boiling water, then add 1 kilogram of lard or chicken oil (lard or chicken oil is best boiled in water), and add a little salt, chicken essence and so on to the hot pot according to the need to be heated up and boiled, and then heat up the dishes in the pot. 1% Chicken essence water can only increase the monotonous fresh flavor, and milk soup royal can coordinate the fresh flavor of chicken essence, increase the mellow taste and cooking resistance, so that the more you eat the hot pot the more flavorful. For white a lot of adding light milk or milk powder, but such substances have no fresh flavor and aroma, the second is not resistant to cooking, a few minutes into clear soup, and there will be a lot of foam.
Noodles (including rice noodles) Take 1 kilogram of this product dissolved in 200 kilograms of boiling water, without reheating, according to the need to add to the noodle bowl at will. 0.5% According to the relevant food science proved that the bone broth must reach a certain concentration in order to have the effect of flavoring, practice shows that 100 kilograms of water less than 3 kilograms of bones simmering out of the soup is almost no effect of flavoring, for a small number of bones simmering for many days of practice can only be the soup of the illusion, and has no practical significance.
Fast food Take 1 kilogram of this product dissolved in 200 kilograms of boiling water, and then add 1 kilogram of lard or chicken oil (lard or chicken oil is best boiled out of water), as needed, and then add a little salt, chicken essence and chopped green onions, vegetables to the soup, without heating and simmering, and then directly in the bowl of soup. 0.5% chicken essence water can only add monotonous fresh flavor, and milk soup royal can coordinate the fresh flavor of chicken essence, increase the mellow taste and meat flavor sense.
Chinese food Add about 10 grams of this product directly to each serving of soup, and after dissolving, another 10 grams of chicken fat or lard, high-grade chicken powder and corresponding dishes must be added. 1% Increase the white color and taste, make the soup more mellow and meat flavor sense. The actual comprehensive cost is lower than the three flowers light milk.