CN101731686A - Concentrated soup base and processing technology thereof - Google Patents
Concentrated soup base and processing technology thereof Download PDFInfo
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- CN101731686A CN101731686A CN201010000240A CN201010000240A CN101731686A CN 101731686 A CN101731686 A CN 101731686A CN 201010000240 A CN201010000240 A CN 201010000240A CN 201010000240 A CN201010000240 A CN 201010000240A CN 101731686 A CN101731686 A CN 101731686A
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Abstract
The invention provides a concentrated soup base and processing technology thereof. The concentrated soup base comprises 40-50% of water, 15-20% of wild bolete, 20-25% of mountain dark-bone chicken, 5-8% of fresh pig bone, 7-10% of salt, 3-5% of monosodium glutamate, 0.05-0.1% of nucleotide (I+G), 0.5-1% of redjujube, 0.5-1% of medlar and 0.5-1% of old ginger by weight percent. The wild edible fungi and mountain dark-bone chicken are taken as main raw material, stewing is respectively carried out at different temperatures, chicken is decomposed by proteinase, then low temperature concentration is carried out, thus obtaining the concentrated soup base; and the concentrated soup base has unique flavour, favourable reducibility, cost advantage and convenient use.
Description
Technical field
The present invention relates to food technology field, particularly a kind of concentrated soup base and processing technology thereof.
Background technology
The concentrated soup base extensive use is till now in the foodstuff flavouring, in the prior art, the concentrated soup base major part of producing is based on poultry or poultry local flavor, production technology is identical substantially, be exactly that the water of will preparing burden earlier at high temperature together boils, obtain filtrate then after filtration, filtrate is concentrated to packs behind the finite concentration.
The concentrated soup base kind that prior art is produced is single, and various raw materials to boil temperature identical, just can not all reach maximization to utilization ratio of raw materials, cause the waste and the cost of raw material to rise, the loss of flavor substance is also very big in addition, the reproducibility of product is unsatisfactory, thereby has limited the popularization of product.
Summary of the invention
The objective of the invention is by wild edible fungus, mountain region black-bone chicken is primary raw material, boil respectively under different temperatures by adopting, wherein chicken decomposes through protease, together carry out low temperature then and concentrate and to form, have unique flavor, good reproducibility, cost advantage and convenient concentrated soup base and the processing technology of using thereof.
To achieve these goals, the invention provides following technical scheme:
The invention provides a kind of concentrated soup base, it comprises according to percentage by weight: water 40-50%, wild bolete 15-20%, mountain region black-bone chicken 20-25%, fresh pig bone 5-8%, salt 7-10%, monosodium glutamate 3-5%, nucleotides (I+G) 0.05-0.1%, red date 0.5-1%, matrimony vine 0.5-1%, old ginger 0.5-1%.
The present invention also provides a kind of concentrated soup base processing technology, and it comprises step:
A, pretreatment of raw material:
Eluriate wild bolete, red date, matrimony vine clean with clear water;
Fresh pig bone is eluriated clean back with clear water and quick-boil the floating foam of removal in boiling water;
Old ginger is cut into slices after eluriating totally with clear water;
The mountain region black-bone chicken is divided into chicken and skeleton after eluriating totally with clear water, and chicken is cut into the fritter about 5 centimetres, and skeleton is ground into the fritter about 1 centimetre;
The big bone meal of fresh pig is broken into the fritter about 1 centimetre;
B, each raw material is boiled:
B1, wild bolete soak with clear water and add red date, matrimony vine, old ginger after 2 hours and carry out boiling 1 hour at 90-100 ℃, add water after the filtration again and boiled 1 hour, with the filtrate that boils for twice be in the same place;
The chicken of B2, mountain region black-bone chicken adds the water high pressure-temperature and boiled 1 hour, carries out levigate with colloid mill after being ground into sauce earlier;
Chicken carcasses of B3, mountain region black-bone chicken and fresh pig bone add the water high pressure-temperature and boiled 1 hour, filter to obtain filtrate;
With the product that obtains among step B1, B2, the B3 with add salt, monosodium glutamate, nucleotides and concentrate together, obtain concentrated soup base.
Wherein, preferred, this technology further comprises: described concentrated soup base is being packaged to be the concentrated soup base product more than 75 ℃.
Wherein, preferred, this technology further comprises: after packing, described concentrated soup base product was sterilized 30 minutes at 90 ℃.
Wherein, preferred, this technology further comprises: adding protease stirring insulation 1.5 hours under 50 ℃ in levigate minced chicken.
Beneficial effect: concentrated soup base provided by the invention and processing technology thereof are by wild edible fungus, the mountain region black-bone chicken is a primary raw material, boil respectively under different temperatures by adopting, wherein chicken decomposes through protease, together carrying out low temperature then concentrates and to form, has unique flavor, good reproducibility, cost advantage and convenient the use, based on different raw materials is adopted different extraction temperature, realized the maximized extraction of active principle, guaranteed the complete of its local flavor again, used protease to handle to chicken, taste is more delicious, the easier absorption of nutrition.
The specific embodiment
Technical scheme is for a better understanding of the present invention described embodiment provided by the invention in detail below in conjunction with accompanying drawing.
The embodiment of the invention provides a kind of concentrated soup base, according to percentage by weight, comprising: water 40-50%, wild bolete 15-20%, mountain region black-bone chicken 20-25%, fresh pig bone 5-8%, salt 7-10%, monosodium glutamate 3-5%, nucleotides (I+G) 0.05-0.1%, red date 0.5-1%, matrimony vine 0.5-1%, old ginger 0.5-1%.
The embodiment of the invention also provides a kind of concentrated soup base processing technology, comprises step:
A, pretreatment of raw material:
Eluriate wild bolete, red date, matrimony vine clean with clear water;
Fresh pig bone is eluriated clean back with clear water and quick-boil the floating foam of removal in boiling water;
Old ginger is cut into slices after eluriating totally with clear water;
The mountain region black-bone chicken is divided into chicken and skeleton after eluriating totally with clear water, and chicken is cut into the fritter about 5 centimetres, and skeleton is ground into the fritter about 1 centimetre;
The big bone meal of fresh pig is broken into the fritter about 1 centimetre;
B, each raw material is boiled:
B1, wild bolete soak with clear water and add red date, matrimony vine, old ginger after 2 hours and carry out boiling 1 hour at 90-100 ℃, add water after the filtration again and boiled 1 hour, with the filtrate that boils for twice be in the same place;
The chicken of B2, mountain region black-bone chicken adds water high pressure-temperature (115-120 ℃) and boiled 1 hour, carry out the levigate minced chicken that obtains with colloid mill after being ground into sauce earlier, finally obtain the concentrated soup base more delicious taste in order to make, be more prone to absorb, in this step, further can also comprise: in levigate minced chicken, adding protease stirring insulation 1.5 hours under 50 ℃;
Chicken carcasses of B3, mountain region black-bone chicken and fresh pig bone add water high pressure-temperature (115-120 ℃) and boiled 1 hour, filter to obtain filtrate;
With the product that obtains among step B1, B2, the B3 with add salt, monosodium glutamate, nucleotides (I+G) and concentrate together, obtain concentrated soup base.
Further among the embodiment, for convenience of transportation, the use of this concentrated soup base, this technology also comprises: described concentrated soup base is being packaged to be the concentrated soup base product more than 75 ℃.
The storage of concentrated soup base product for convenience, further among the embodiment, this technology also comprises step: after packing, described concentrated soup base product was sterilized 30 minutes at 90 ℃.
The reduction ratio of this concentrated soup base is a concentrated soup base: water=1: 4, promptly get the water (according to weight) of a soup stock and four parts, and carry out the reduction of this concentrated soup base, local flavor is all good.Above-mentioned technology has realized the maximized extraction of active principle based on different raw materials is adopted different extraction temperature, has guaranteed the complete of its local flavor again, has used protease to handle to chicken, and taste is more delicious, the easier absorption of nutrition.
More than a kind of concentrated soup base and processing technology thereof that the embodiment of the invention provided are described in detail, for one of ordinary skill in the art, thought according to the embodiment of the invention, part in specific embodiments and applications all can change, in sum, this description should not be construed as limitation of the present invention.
Claims (5)
1. concentrated soup base, it is characterized in that, according to percentage by weight, comprising: water 40-50%, wild bolete 15-20%, mountain region black-bone chicken 20-25%, fresh pig bone 5-8%, salt 7-10%, monosodium glutamate 3-5%, nucleotides (I+G) 0.05-0.1%, red date 0.5-1%, matrimony vine 0.5-1%, old ginger 0.5-1%.
2. a concentrated soup base processing technology is characterized in that, comprises step:
A, pretreatment of raw material:
Eluriate wild bolete, red date, matrimony vine clean with clear water;
Fresh pig bone is eluriated clean back with clear water and quick-boil the floating foam of removal in boiling water;
Old ginger is cut into slices after eluriating totally with clear water;
The mountain region black-bone chicken is divided into chicken and skeleton after eluriating totally with clear water, and chicken is cut into the fritter about 5 centimetres, and skeleton is ground into the fritter about 1 centimetre;
The big bone meal of fresh pig is broken into the fritter about 1 centimetre;
B, each raw material is boiled:
B1, wild bolete soak with clear water and add red date, matrimony vine, old ginger after 2 hours and carry out boiling 1 hour at 90-100 ℃, add water after the filtration again and boiled 1 hour, with the filtrate that boils for twice be in the same place;
The chicken of B2, mountain region black-bone chicken adds the water high pressure-temperature and boiled 1 hour, carries out levigate with colloid mill after being ground into sauce earlier;
Chicken carcasses of B3, mountain region black-bone chicken and fresh pig bone add the water high pressure-temperature and boiled 1 hour, filter to obtain filtrate;
With the product that obtains among step B1, B2, the B3 with add salt, monosodium glutamate, nucleotides and concentrate together, obtain concentrated soup base.
3. as technology as described in the claim 2, it is characterized in that, further comprise: described concentrated soup base is being packaged to be the concentrated soup base product more than 75 ℃.
4. as technology as described in the claim 3, it is characterized in that, further comprise: after packing, with described concentrated soup base product 90 ℃ of sterilizations 30 minutes.
5. as technology as described in the claim 2, it is characterized in that, further comprise: stir insulation 1.5 hours in levigate minced chicken, adding protease under 50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010100002403A CN101731686B (en) | 2010-01-05 | 2010-01-05 | Concentrated soup base and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010100002403A CN101731686B (en) | 2010-01-05 | 2010-01-05 | Concentrated soup base and processing technology thereof |
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| CN101731686A true CN101731686A (en) | 2010-06-16 |
| CN101731686B CN101731686B (en) | 2012-12-05 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889678A (en) * | 2010-07-28 | 2010-11-24 | 江南大学 | Edible fungi instant soup and preparation method thereof |
| CN102362681A (en) * | 2011-06-29 | 2012-02-29 | 江苏兴野食品有限公司 | Black-bone chicken soup bases |
| CN102894328A (en) * | 2012-11-16 | 2013-01-30 | 刘亚南 | Nourishing mushroom soup condiment and preparation method thereof |
| CN103584211A (en) * | 2013-11-19 | 2014-02-19 | 兰州春苗商贸有限责任公司 | Beef noodle soup concentrate as well as preparation method and using method thereof |
| CN104207235A (en) * | 2014-07-30 | 2014-12-17 | 成都大学 | Method for processing pre-treated soup material through bone by-products |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN105029438A (en) * | 2015-07-24 | 2015-11-11 | 马鞍山市黄池食品（集团）有限公司 | Spiced eyesight-improving beef paste making method |
| CN105285876A (en) * | 2015-10-13 | 2016-02-03 | 界首市霸味食品有限公司 | Special seasoning for stewed soup |
| CN107594450A (en) * | 2017-10-18 | 2018-01-19 | 成都大学 | A kind of conditioning nutritive soup blend and preparation method thereof |
| CN108783359A (en) * | 2017-04-28 | 2018-11-13 | 四川锦膳食品有限公司 | A kind of processing method of the tasty and refreshing sour soup sauce that reduces internal heat |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114366C (en) * | 1998-12-24 | 2003-07-16 | 刘常 | Health-care tonic wild mushroom soup for chafing fish |
| CN1303627A (en) * | 1999-11-22 | 2001-07-18 | 何振红 | Shanzhen blackcock stock |
| CN1468557A (en) * | 2002-07-19 | 2004-01-21 | 宋新琳 | Wild mushroom soup |
| CN101467730A (en) * | 2008-06-06 | 2009-07-01 | 张春举 | Nutrient synthetic prescription containing big bone stick |
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2010
- 2010-01-05 CN CN2010100002403A patent/CN101731686B/en active Active
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889678B (en) * | 2010-07-28 | 2013-01-02 | 江南大学 | Edible fungi instant soup and preparation method thereof |
| CN101889678A (en) * | 2010-07-28 | 2010-11-24 | 江南大学 | Edible fungi instant soup and preparation method thereof |
| CN102362681A (en) * | 2011-06-29 | 2012-02-29 | 江苏兴野食品有限公司 | Black-bone chicken soup bases |
| CN102894328A (en) * | 2012-11-16 | 2013-01-30 | 刘亚南 | Nourishing mushroom soup condiment and preparation method thereof |
| CN103584211A (en) * | 2013-11-19 | 2014-02-19 | 兰州春苗商贸有限责任公司 | Beef noodle soup concentrate as well as preparation method and using method thereof |
| CN103584211B (en) * | 2013-11-19 | 2015-03-25 | 兰州牛班长餐饮管理有限责任公司 | Beef noodle soup concentrate as well as preparation method and using method thereof |
| CN104207235B (en) * | 2014-07-30 | 2016-09-07 | 成都大学 | A kind of method utilizing bone class accessory substance processing preconditioned soup stock |
| CN104207235A (en) * | 2014-07-30 | 2014-12-17 | 成都大学 | Method for processing pre-treated soup material through bone by-products |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN105029438A (en) * | 2015-07-24 | 2015-11-11 | 马鞍山市黄池食品（集团）有限公司 | Spiced eyesight-improving beef paste making method |
| CN105285876A (en) * | 2015-10-13 | 2016-02-03 | 界首市霸味食品有限公司 | Special seasoning for stewed soup |
| CN108783359A (en) * | 2017-04-28 | 2018-11-13 | 四川锦膳食品有限公司 | A kind of processing method of the tasty and refreshing sour soup sauce that reduces internal heat |
| CN107594450A (en) * | 2017-10-18 | 2018-01-19 | 成都大学 | A kind of conditioning nutritive soup blend and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101731686B (en) | 2012-12-05 |
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Effective date of registration: 20160810 Address after: 400000 No. 10, mayor circuit, Nan'an District, Chongqing Patentee after: Chongqing Dezhuang agricultural products development Co. Ltd. Address before: 404100 No. 10, mayor circuit, Nan'an District, Chongqing Patentee before: Chongqing Morals Village Industry (Group) Co., Ltd. |