CN100425157C - Fungus soup condiment and its preparation - Google Patents

Abstract

The present invention relates to a condiment in the auxiliary materials of food, particularly to a fungus soup condiment and a preparation method thereof. Measured by weight portions, the fungus soup condiment comprises 100 portions of concentrated bone soup, 10 to 20 portions of salt, 2 to 6 portions of vegetable oil and 2 to 6 portions of animal oil. The main component of the fungus soup condiment is concentrated bone extract fully containing protein, calcium, phosphorus, etc., has delicious taste and rich nutrition and is favorable to human body health. The present invention enlarges space for the comprehensive utilization of bone resources, makes full use of resources and enlarges the use range of a bone extract.

Description

A kind of bacterium soup condiment and preparation thereof

Technical field

The present invention relates to the flavoring in the food auxiliary material, specifically a kind of bacterium soup condiment and preparation thereof.

Background technology

Do not have this product on the market at present, a lot of hotels all are oneself to stew soup when making bacterium soup, and it is time-consuming to require great effort, cost height, effect instability.Though the packaging product of mushroom is arranged in the market, there is not the supporting product of doing at the bottom of the soup, very inconvenient when making bacterium soup.

Summary of the invention

The object of the invention is to provide a kind of nutritious, features good taste, uses bacterium soup condiment and preparation thereof easily.

For achieving the above object, it is primary raw material that the present invention extracts concentrate with bone, is aided with an amount of monosodium glutamate, salt, vegetable oil, animal wet goods, is made through emulsification, can, sterilization technologies such as (or not sterilizations).

A kind of bacterium soup condiment, meter comprises 100 parts of concentrated bone soups, salt 10-20 part, vegetable oil 2-6 part, animal oil 2-6 part by weight.

Wherein also can add monosodium glutamate 2-10 part.

The preparation process of described bacterium soup condiment is:

1) concentrated bone soup is heated to 50-60 ℃, adding salt, monosodium glutamate, all the other raw materials of wet goods stir and make it to dissolve, mix;

2) emulsifying materials after will puddling is even;

3) material that emulsification is good pours into and gets finished product in the composite film packaging bag.

Be preferably in 80 ℃-100 ℃ after the material that emulsification is good pours in the composite film packaging bag, sterilization 10-20 minute, cool off finished product;

Described concentrated bone soup preparation process is with reference to Chinese patent " bone deep process method " (number of patent application 200410020829.4), and is specific as follows:

1) count by weight, elder generation drops into extractor with 100～300 parts water, and is heated to more than 80 ℃; Perhaps directly 100～300 parts hot water more than 80 ℃ is joined extractor;

2) will meet 100 parts of poultry bone that food hygiene requires, fowl bone or fish-bones, 0.5～2 part salt, 0.5～1.5 part edible Chinese herbal medicine spices (potpourri is wrapped with Coarse Mesh Gauze) add in the extractor;

3) opening boils, and big fire is boiled and boiled 10～60 minutes, changes little fire and boils and boil 60～180 minutes;

4) extractor capping is warming up to 105～120 ℃ (pressure is less than 3atm), and 105～120 ℃ are incubated 0.5～4 hour;

5) discharge separates soup, oil, kindred slag;

6) bone soup send 85 ℃ of following vacuum to concentrate, and makes its solid content 〉=20%.

Main Ingredients and Appearance of the present invention is that bone extracts concentrate, be rich in protein and compositions such as calcium, phosphorus, has abundant, graceful flavour and abundant nutrition, very help health, and also enlarged the space for the comprehensive utilization of bone resource, make full use of resource, enlarged the scope of application of bone extract.Product of the present invention is the useful additional raw material when making bacterium soup, can uplift the people's living standard the labour intensity when alleviating people's edible fungus soup.

The specific embodiment

Equipment: blend tank, mulser, finished product jar, bottle placer etc.

Bacterium soup is main material with the bacterium mushroom generally, is equipped with boiling such as bone soup and forms, and is fit to each crowd's taste.The general extraction concentrate that uses requires solid content more than 20%.

Embodiment 1

1) concentrate chicken bone soup preparation:

A. count by weight, the water with 300kg drops into extractor earlier, and is heated to more than 80 ℃;

B. will meet the chicken frame bone 100kg that food hygiene requires, the salt of 2kg, the edible Chinese herbal medicine spices of 1.5kg (anise mixes by weight with cassia bark at 1: 1, wraps with Coarse Mesh Gauze) adds in the extractor;

C. opening boils, and big fire is boiled and boiled (bumping) 60 minutes, changes little fire and boils and boiled (little boiling) 180 minutes;

D. extractor capping is warming up to 120 ℃ (pressure is less than 3atm), and 120 ℃ are incubated 4 hours;

E. discharge separates soup, oil, kindred slag;

F. bone soup send 85 ℃ of following vacuum to concentrate, and makes its solid content 〉=20%;

2) concentrated bone soup 100kg heats to 60 ℃, adds salt 18kg, monosodium glutamate 6kg, and vegetable oil 4kg, animal oil 4kg stirs and makes it to dissolve;

3) emulsification: above emulsifying raw material is even;

4) emulsification is good raw material pours in the composite film packaging bag, and product is at 85 ℃, and sterilization 15 minutes is directly cooled off with cold water, pack finished product.

Embodiment 2

1) concentrate pig bone made soup preparation:

A. count by weight, the water with 300kg drops into extractor earlier, and is heated to more than 80 ℃;

B. will meet the pig frame bone 100kg that food hygiene requires, the salt of 2kg, the edible Chinese herbal medicine spices of 1.5kg (anise mixes by weight with cassia bark at 1: 1, wraps with Coarse Mesh Gauze) adds in the extractor;

C. opening boils, and big fire is boiled and boiled (bumping) 20 minutes, changes little fire and boils and boiled (little boiling) 90 minutes;

D. extractor capping is warming up to 110 ℃ (pressure is less than 3atm), and 110 ℃ are incubated 2 hours;

E. discharge separates soup, oil, kindred slag;

F. bone soup send 85 ℃ of following vacuum to concentrate, and makes its solid content 〉=20%;

2) concentrated bone soup 100kg heats to 54 ℃, adds salt 14kg, monosodium glutamate 6kg, and vegetable oil 3kg, animal oil 3kg stirs and makes it to dissolve;

3) emulsification: above emulsifying raw material is even;

4) emulsification is good raw material pours in the composite film packaging bag, and product is at 85 ℃, and sterilization 15 minutes is directly cooled off with cold water, pack finished product.

Embodiment 3

1) concentrate Galbitang preparation:

A. count by weight, the water with 200kg drops into extractor earlier, and is heated to more than 80 ℃;

B. will meet the ox frame bone 100kg that food hygiene requires, the salt of 1kg, the edible Chinese herbal medicine spices of 1kg (anise mixes by weight with cassia bark at 1: 1, wraps with Coarse Mesh Gauze) adds in the extractor;

C. opening boils, and big fire is boiled and boiled (bumping) 30 minutes, changes little fire and boils and boiled (little boiling) 120 minutes;

D. extractor capping is warming up to 110 ℃ (pressure is less than 3atm), and 110 ℃ are incubated 4 hours;

E. discharge separates soup, oil, kindred slag;

F. bone soup send 80 ℃ of vacuum to concentrate, and makes its solid content 〉=20%;

2) concentrated bone soup 100kg heats to 50 ℃, adds salt 16kg, monosodium glutamate 9kg, and vegetable oil 4kg, animal oil 4kg stirs and makes it to dissolve;

3) emulsification: above emulsifying raw material is even;

4) emulsification is good raw material pours in the composite film packaging bag, and product is at 95 ℃, and sterilization 10 minutes is directly cooled off with cold water, pack finished product.

Embodiment 4

1) concentrate sheep bone soup preparation:

A. count by weight, the water with 100kg drops into extractor earlier, and is heated to more than 80 ℃;

B. will meet the sheep frame bone 100kg that food hygiene requires, the salt of 0.5kg, the edible Chinese herbal medicine spices of 0.5kg (anise mixes by weight with cassia bark at 1: 1, wraps with Coarse Mesh Gauze) adds in the extractor;

C. opening boils, and big fire is boiled and boiled (bumping) 10 minutes, changes little fire and boils and boiled (little boiling) 70 minutes;

D. extractor capping is warming up to 105 ℃ (pressure is less than 3atm), and 105 ℃ are incubated 0.5 hour;

E. discharge separates soup, oil, kindred slag;

F. bone soup send 75 ℃ of vacuum to concentrate, and makes its solid content 〉=20%;

2) concentrated bone soup 100kg heats to 55 ℃, adds salt 14kg, monosodium glutamate 6kg, and vegetable oil 3kg, animal oil 4kg stirs and makes it to dissolve;

3) emulsification: above emulsifying raw material is even;

4) emulsification is good raw material pours in the composite film packaging bag, and product is at 80 ℃, and sterilization 20 minutes is directly cooled off with cold water, pack finished product.

Embodiment 5

1) concentrate fish-bone soup preparation:

A. count by weight, the water with 200kg drops into extractor earlier, and is heated to more than 80 ℃;

B. will meet the fish frame bone 100kg that food hygiene requires, the salt of 2kg, the edible Chinese herbal medicine spices of 1.5kg (anise mixes by weight with cassia bark at 1: 1, wraps with Coarse Mesh Gauze) adds in the extractor;

C. opening boils, and big fire is boiled and boiled (bumping) 20 minutes, changes little fire and boils and boiled (little boiling) 90 minutes;

D. extractor capping is warming up to 110 ℃ (pressure is less than 3atm), and 110 ℃ are incubated 2 hours;

E. discharge separates soup, oil, kindred slag;

F. bone soup send 85 ℃ of following vacuum to concentrate, and makes its solid content 〉=20%;

2) concentrated bone soup 100kg heats to 54 ℃, adds salt 14kg, monosodium glutamate 4kg, and vegetable oil 6kg, animal oil 4kg stirs and makes it to dissolve;

3) emulsification: above emulsifying raw material is even;

4) emulsification is good raw material pours in the composite film packaging bag, and product is at 85 ℃, and sterilization 15 minutes is directly cooled off with cold water, pack finished product.

Claims (4)

1. a bacterium soup condiment is characterized in that: count by weight, comprise 100 parts of concentrated bone soups, salt 10-20 part, vegetable oil 2-6 part, animal oil 2-6 part;

Described concentrated bone soup preparation process is as follows,

1) count by weight, elder generation drops into extractor with 100～300 parts water, and is heated to more than 80 ℃; Perhaps directly 100～300 parts hot water more than 80 ℃ is joined extractor;

2) will raise 100 parts of bone, fowl bone or fish-bones, in 0.5～2 part the salt, 0.5～1.5 part of anise that mixes at 1: 1 by weight and cassia bark adding extractor;

3) opening boils, and big fire is boiled and boiled 10～60 minutes, changes little fire and boils and boil 60～180 minutes;

4) extractor capping is warming up to 105～120 ℃, and 105～120 ℃ are incubated 0.5～4 hour;

5) discharge separates soup, oil, kindred slag;

6) bone soup send 85 ℃ of following vacuum to concentrate, and makes its solid content 〉=20%.

2. according to the described bacterium soup condiment of claim 1, it is characterized in that: wherein also add monosodium glutamate 2-10 part.

3. the preparation method of the described bacterium soup condiment of claim 1 is characterized in that:

1) concentrated bone soup is heated to 50-60 ℃, add all the other raw materials stirrings and make it to dissolve, mix;

2) emulsifying materials after will puddling is even;

3) material that emulsification is good pours into and gets finished product in the composite film packaging bag.

4. according to the preparation method of the described bacterium soup condiment of claim 3, it is characterized in that: the material that described emulsification is good pours in the composite film packaging bag back at 80 ℃-100 ℃, sterilization 10-20 minute, cool off finished product.