Freeze-dried spinach-egg drop soup and production technique thereof

[0037] Example 1:

[0038] Raw material ratio: 12kg of spinach, 48kg of eggs, 7kg of carrots, 7kg of mushrooms, 4.5kg of edible salt, 3kg of fish essence, 3kg of monosodium glutamate, 5.2kg of potato starch, 0.3kg of white pepper.

[0039] Preparation:

[0040] Choose spinach with short spinach stalks, use red radish and turnips to remove the head, remove the rot, stains and insect damage, select fresh small mushrooms with a cap diameter of 4 to 5 cm, remove the roots of the mushrooms, pick and remove the eggs There are broken, odorous and discolored eggs. Use a washing machine to clean spinach, carrots and mushrooms. Thoroughly clean the mud and insect eggs on the surface of the raw materials. The washed spinach, carrots and mushrooms are soaked in 200PPM sodium hypochlorite for 6 minutes, because the surface of vegetables and egg products is prone to microbial reproduction. Rinse the disinfected raw materials with running water to completely remove the disinfectant remaining on the

[0041] Example 2:

[0042] Raw material ratio: 18kg of spinach, 54kg of eggs, 9kg of carrots, 9kg of mushrooms, 5.5kg of edible salt, 4kg of fish essence, 4kg of monosodium glutamate, 6kg of potato starch, 0.5kg of white pepper.

[0043] Preparation:

[0044] The same as in Example 1.

[0045] Example 3:

[0046] Raw material ratio: 15kg of spinach, 51kg of eggs, 8kg of carrots, 8kg of mushrooms, 5kg of edible salt, 3.5kg of fish essence, 3.5kg of MSG, 5.6kg of potato starch, 0.4kg of white pepper.

[0047] Preparation:

[0048] The same as in Example 1.