CN100579397C - Pretty soup condiment and its preparation - Google Patents
Pretty soup condiment and its preparation Download PDFInfo
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- CN100579397C CN100579397C CN200510045815A CN200510045815A CN100579397C CN 100579397 C CN100579397 C CN 100579397C CN 200510045815 A CN200510045815 A CN 200510045815A CN 200510045815 A CN200510045815 A CN 200510045815A CN 100579397 C CN100579397 C CN 100579397C
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Abstract
The present invention relates to a condiment in the auxiliary materials of food, particularly to a delicious soup condiment and a preparation method thereof. By weight portions, the present invention comprises 100 portions of concentrated chicken bone soup, 10 to 30 portions of concentrated pig bone soup, 10 to 20 portions of concentrated ham cream, 15 to 25 portions of salt, 2 to 6 portions of meat taste condiments, 0.5 to 2 portions of conpoy extracts, 1 to 3 portions of chicken oil and 2 to 5 portions of vegetable oil. The main component of the present invention is a 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 the bone extract. The present invention relates to a flavouring material for liang soup and its preparation method. Its flavouring material composition includes (by weight portion) 100 portions of concentrated chicken 's bone soup, 10-30 portions of concentrated pork bone soup, 10-20 portions of concentrated minced ham paste, 15-25 portions of salt, 2-6 portions of meat taste flavouring material, 0.5-2 portions of conpoy extract, 1-3 portions of chicken oil and 2-5 portions of vegetable oil. Its main component is the concentrated bone extract, and richly contains the components of protein, calcium and phosphorus, etc.
Description
Technical field
The present invention relates to the flavoring in the food auxiliary material, specifically a kind of Pretty soup condiment and preparation thereof.
Background technology
Do not have this product on the market at present, a lot of users are oneself to boil bone, chicken etc. when making beautiful soup, and it is time-consuming to require great effort, cost height, effect instability.Though soup class condiment product is arranged in the market, and this product is the product of different concepts, this product can directly be cooked soup, also can be used for modification, the adjustment of various soup stocks.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, features good taste, use Pretty 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 etc., is made through emulsification, can, sterilization technologies such as (or not sterilizations).
A kind of Pretty soup condiment, meter comprises concentrating 100 parts of chicken bone soup by weight, concentrates pig bone made soup 10-30 part, concentrated ham cream 10-20 part, salt 15-25 part, meat flavour perfume 2-6 part, dried scallop powder (disodium succinate) 0.5-2 part, chicken fat 1-3 part, vegetable oil 2-5 part;
Wherein also can add monosodium glutamate 2-10 part, I+G 0.15-0.6 part (I+G is each mixture of 50% of 5 '-inosinicacid and 5 '-guanylic acid).
The preparation process of described Pretty soup condiment is:
1) concentrated bone soup (chicken bone soup and/or pig bone made soup) is heated to 50-60 ℃, add all the other raw materials stirrings such as salt, monosodium glutamate and make it to dissolve;
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 in chicken bone that food hygiene requires or pig bone, 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 ℃ (the control heating-up time, pressure was less than 3atm in 1 hour), 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 〉=25%.
Described concentrated ham cream, concrete preparation process is as follows,
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add 100 parts of Chinese style fermentation hams, food is used Chinese herbal medicine spices 0-1 part, salt 1-2 part;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃ (the control heating-up time, pressure was less than 3atm in 1 hour), is incubated 1-3 hour;
5) discharge separates soup, oil, meat slag;
6) get soup and be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add pork flavor spices 0-3 part in 85 ℃ of following vacuum, salt 3.5-5.5 part, lard 0-5 part, after the emulsifying, can gets finished product.
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.Though soup class condiment product is arranged in the market, and product of the present invention is the product of different concepts, product of the present invention can directly be cooked soup, also can be used for modification, the adjustment of various soup stocks, can uplift the people's living standard, and reduces labor intensity.
The specific embodiment
Equipment: blend tank, mulser, finished product jar, bottle placer etc.
General beautiful soup is many to be main material with the chicken, is fit to the taste of each age group.Extracting concentrate 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 ℃ (the control heating-up time, pressure was less than 3atm in 1 hour), 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 〉=25%;
2) 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) 60 minutes, changes little fire and boils and boiled (little boiling) 180 minutes;
D. extractor capping is warming up to 120 ℃ (the control heating-up time, pressure was less than 3atm in 1 hour), 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 〉=25%;
3) original flavor ham cream
A. earlier water 200Kg is dropped into extractor, and be heated to more than 85 ℃ (or directly add more than 85 ℃ hot water);
B. add ham skeleton 100kg, salt 1kg;
C. opening boils, and big fire is boiled and boiled (bumping) after 20 minutes, changes little fire and boils and boiled (little boiling) 100 minutes;
D. capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 115 ℃ are incubated 1 hour;
E. discharge separates soup, oil, meat slag;
F. concentrate: soup concentrates in 80 ℃ of following vacuum, is concentrated into solid content 〉=25%; Add pork flavor spices 3kg, salt 4kg, lard 4kg allotment, homogeneous (emulsification);
4) concentrate chicken bone soup 100kg, heat, add concentrated pig bone made soup 10kg to 60 ℃, concentrated ham cream 15kg, salt 18kg, monosodium glutamate 4kg, meat flavour perfume 3kg, I+G0.2kg, dried scallop powder 1kg, chicken fat 2kg, vegetable oil 3kg stirs and makes it to dissolve;
5) emulsification: above emulsifying raw material is even;
6) 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 chicken 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 chicken 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 ℃ (the control heating-up time, pressure was less than 1.5atm in 1 hour), and 110 ℃ are incubated 4 hours;
E. discharge separates soup, oil, kindred slag;
F. bone soup send 80 ℃ of following vacuum to concentrate, and makes its solid content 〉=25%;
2) concentrate pig bone made 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 pig 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 ℃ (the control heating-up time, pressure was less than 1.5atm in 1 hour), and 110 ℃ are incubated 4 hours;
E. discharge separates soup, oil, kindred slag;
F. bone soup send 80 ℃ of following vacuum to concentrate, and makes its solid content 〉=25%;
3) original flavor ham cream
A. earlier water 400Kg is dropped into extractor, and be heated to more than 85 ℃ (or directly add more than 85 ℃ hot water);
B. add ham skeleton 100kg;
C. opening boils, and big fire is boiled and boiled (bumping) after 15 minutes, changes little fire and boils and boiled (little boiling) 180 minutes;
D. capping, be warming up to 105 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 105 ℃ are incubated 3 hours;
E. discharge separates soup, oil, meat slag;
F. concentrate: soup concentrates in 80 ℃ of following vacuum, is concentrated into solid content 〉=25%; Add salt 3kg allotment, homogeneous (emulsification);
4) concentrate chicken bone soup 100kg, heat, add concentrated pig bone made soup 30kg to 60 ℃, concentrated ham cream 20kg, salt 25kg, monosodium glutamate 8kg, meat flavour perfume 5kg, I+G0.5kg, dried scallop powder 2kg, chicken fat 3kg, vegetable oil 4kg stirs and makes it to dissolve;
5) emulsification: above emulsifying raw material is even;
6) 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 Pretty soup condiment is characterized in that: count by weight, comprise concentrating 100 parts of chicken bone soup, concentrate pig bone made soup 10-30 part, concentrated ham cream 10-20 part, salt 15-25 part, meat flavour perfume 2-6 part, dried scallop powder 0.5-2 part, chicken fat 1-3 part, vegetable oil 2-5 part;
Described concentrated chicken bone soup or pig bone made soup preparation process are 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) with 100 parts in chicken bone or pig bone, 0.5～2 part salt, 0.5～1.5 part edible Chinese herbal medicine spices adds 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 ℃, 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 〉=25%;
Described concentrated ham cream preparation process is as follows,
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add 100 parts of Chinese style fermentation hams, food is used Chinese herbal medicine spices 0-1 part, salt 1-2 part;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃;
5) discharge separates soup, oil, meat slag;
6) get soup and be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add pork flavor spices 0-3 part in 85 ℃ of following vacuum, salt 3.5-5.5 part, lard 0-5 part, after the emulsifying, can gets finished product;
Above-mentioned edible Chinese herbal medicine spices is anise and cassia bark.
2. according to the described Pretty soup condiment of claim 1, it is characterized in that: wherein also add monosodium glutamate 2-10 part, I+G 0.15-0.6 part.
3. the preparation method of the described Pretty 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;
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;
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) with 100 parts in chicken bone or pig bone, 0.5～2 part salt, 0.5～1.5 part edible Chinese herbal medicine spices adds 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 ℃, 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 〉=25%;
Described concentrated ham cream preparation process is as follows,
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add 100 parts of Chinese style fermentation hams, food is used Chinese herbal medicine spices 0-1 part, salt 1-2 part;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃;
5) discharge separates soup, oil, meat slag;
6) get soup and be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add pork flavor spices 0-3 part in 85 ℃ of following vacuum, salt 3.5-5.5 part, lard 0-5 part, after the emulsifying, can gets finished product;
Above-mentioned edible Chinese herbal medicine spices is anise and cassia bark.
4. according to the preparation method of the described Pretty 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510045815A CN100579397C (en) | 2005-02-02 | 2005-02-02 | Pretty soup condiment and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510045815A CN100579397C (en) | 2005-02-02 | 2005-02-02 | Pretty soup condiment and its preparation |
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| CN1813579A CN1813579A (en) | 2006-08-09 |
| CN100579397C true CN100579397C (en) | 2010-01-13 |
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| CN200510045815A Active CN100579397C (en) | 2005-02-02 | 2005-02-02 | Pretty soup condiment and its preparation |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028058B (en) * | 2007-01-01 | 2010-10-20 | 于连富 | Bone gourmet powder and its production |
| CN103385444B (en) * | 2013-07-29 | 2014-07-09 | 谢娟 | Processing method of flavoring paste |
| CN106262437A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of Os Sus domestica Seasoning gravy and preparation method thereof |
| CN106942685A (en) * | 2017-02-17 | 2017-07-14 | 河南普乐泰生物科技股份有限公司 | Livestock and poultry clear soup flavoring and preparation method thereof |
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2005
- 2005-02-02 CN CN200510045815A patent/CN100579397C/en active Active
Non-Patent Citations (2)
| Title |
|---|
| 干贝素的增效作用. 斯波.中国食品报，第2004-7-6卷第A01版期. 2004 |
| 干贝素的增效作用. 斯波.中国食品报，第2004-7-6卷第A01版期. 2004 * |
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Owner name: FUSHUN DUFENGXUAN FOOD CO., LTD. Free format text: FORMER OWNER: YU LIANFU Effective date: 20120223 |
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Free format text: CORRECT: ADDRESS; FROM: 113006 FUSHUN, LIAONING PROVINCE TO: 113122 FUSHUN, LIAONING PROVINCE |
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Effective date of registration: 20120223 Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun Dufengxuan Food Co., Ltd. Address before: 113006 Liaoning province Fushun City Mountain Road No. 106 dufengxuan company Patentee before: Yu Lianfu |
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Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun dufengxuan bone God biotechnology Limited by Share Ltd Address before: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee before: Fushun Dufengxuan Food Co., Ltd. |