CN102038231A - Serial health-preserving soups or health-care food compositions containing amino acid and polypeptides and preparation technique thereof - Google Patents
Serial health-preserving soups or health-care food compositions containing amino acid and polypeptides and preparation technique thereof Download PDFInfo
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Abstract
The invention relates to the field of serial health-preserving soups or health-care food compositions containing amino acid and polypeptides. Every 100 parts of finished product contains 30-80 parts of amino acid/polypeptide soup, 10-20 parts of medicinal decoction, 0.02-6 parts of seasoning, 0.02-6 parts of stabilizer and balance of water, wherein the amino acid/polypeptide soup is prepared by carrying out biological enzymolysis on one or more of chicken, pork, fish, beef and mutton; and the medicinal decoction is cooperatively decocted from 15 medicines in batches. The invention fuses amino acid/polypeptide technique for meat enzymolysis, traditional invigorating technique based on medicines and food, and new advanced beverage production and packaging technique, and develops a new application field of meat food. The health-preserving soups can be decocted into many flavors, such as salty and fragrant, fragrant and sweet, sour and sweet, hot and the like. The health-preserving soups adopt self-heating zip-top packages, so that the product is smooth, convenient and fashionable and has high nutrient absorptivity. Thus, various healthy and sub-healthy people can drink hot high-nutrition health-preserving soups even in the field in winter. The invention has wide market development prospects.
Description
Technical field
The present invention relates to contain health preserving soup drink and the health food and the preparation technology field of amino acid polypeptide, specifically, relate to the composition that the amino acid polypeptide that adopts biological enzyme formulation to decompose to produce with animal kindred tissue and medicine are eaten soup; Its product is composition health preserving soup, quick-frozen drink and the solid beverage that contains amino acid polypeptide and multiple medicine food COF.
Background technology
In the process technology in current food and drink field, along with the fast development of science and technology, the food and drink that is easier to the high nutrition high-absorbility that is convenient for carrying and preserves for our exploitation becomes possibility.Such as, along with the development of biological enzyme formulation technology, just we can be boiled the custom of all kinds of nutrient broths, change the nutrition form that becomes each amino acid and polypeptide with biological enzymolysis meat material protein into, just can improve absorptivity; High nutrition soup with this seed amino acid and polypeptide is a carrier, in conjunction with the mode of the marrow in the traditional dining culture----herbal cuisine tonic, and adopts novelty easily from hot packing, just can develop a series of high-nutrition health-care foods and drink.This class health food is specially adapted to live a fast and stressful life, and is in the working clan of sub-health state for a long time, and they press for a kind of functional, instant that promptly is rich in, and the quick consumer food and the drink of nourishing and fashion arranged again.
At present the number (according to the appropriate authority statistics) that is in sub-health state in China accounts for 75% huge ratio, and this is a very serious present situation, the planning and the guidance that how to change the status quo and relate to a series of science diets.According to inferior health discover that inferior health is a kind of low-quality state that is between health and the disease, show as that vigor reduction, function and adaptive faculty go down and the symptom of significant change appears in health physique.According to theory of traditional Chinese medical science, healthy physique classification can be divided into 9 classes, promptly gentle matter, deficiency of blood matter, deficiency of Yin matter, deficiency of yang matter, deficiency of vital energy matter, damp and hot matter, the wet matter of phlegm, obstruction of the circulation of vital energy matter and the special matter of reporting; Wherein, obstruction of the circulation of vital energy matter mainly belongs to the long-term caused pathology of constraining of the state of mind; The special matter of reporting mainly belongs to the caused pathology of inherent cause, and gentle matter then belongs to healthy relatively constitution status.All the other 6 physique all are to belong to the inferior pathology character that acquired environment, work and diet cause, people with these physique, in fact the interior long-term endocrinopathy of imbalance state, particularly body that has been in negative and positive, qi and blood and internal organs in the body will cause these inferior illness physique.
How to change these illness physique, then need the planning physical training of people's science, and be absorbed with the nutrition that helps to change self physique and be only very wise move.Therefore, with containing amino acid polypeptide and medicine-food two-purpose food, the high nutrition liquid drink that is easy to absorb through science combination development supplements the nutrients, just can improve the situation of these pathology physique, this is because amino acid polypeptide is little molecular nutrition, can not need the various digestive ferments of body endocrine just can be absorbed by health, the big benefit soup that medicine-food two-purpose food boils can improve these illness situations, two comprehensive functions can impel health to develop toward the good aspect gradually, and this is that we wish the result that obtains.
In existing patent retrieval, publication number is the Chinese patent of CN101011168A, name is called: the manufacture craft of instant meat soup, announced the processing method of meat soup, it is exactly a kind of pouch instant food with dry encapsulation after all kinds of fresh meat heating for dissolving, its shortcoming is protein further not to be decomposed into amino acid and the polypeptide that human body absorbs easily, and the protein adsorption utilization rate is not high.It is the application of amino acid polypeptide that a lot of patents are also arranged, and its essence of these patents is exactly that some blend type combination patent and how decomposing protein is amino acid whose patent.Also do not find product that amino acid technology and meat soup and medicine food are combined with the conventional art of mending by retrieval.
Summary of the invention
The present invention is exactly according to above-mentioned thinking, overcome shortcoming of the prior art, is that the soup of amino acid polypeptide is a carrier with the multiple meat tissue with the enzyme preparation decomposing protein, and in 79 kinds of medicine-food two-purpose foods of selected Ministry of Public Health promulgation 15 kinds, the extensively edible no cytotoxic drug with health effect of people is as the prescription of medicine food soup stock.Processing technology through optimizing promptly can be made into is rich in functional, instant, and the quick consumer food of nourishing and health preserving and fashion is arranged again---health preserving soup, quick-frozen drink and solid beverage.
Purpose of the present invention just provides series instant drink health preserving soup, quick-frozen drink and the solid beverage that has dietary function, contains amino acid polypeptide.
Another object of the present invention just provides the health preserving soup drink that contains amino acid polypeptide and the processing technology thereof of health-care food composition.
Description of drawings
Accompanying drawing 1: for free amino acid detects total ion current figure.
Accompanying drawing 2: be free amino acid detection level table as a result.
Embodiment
The present invention is achieved through the following technical solutions:
Among the present invention, contain the series health preserving soup or the Halth-care composition of amino acid polypeptide, mainly comprise the amino acid polypeptide soup that adopts biological enzyme formulation enzymolysis animal flesh soma to make; The finished product of per 100 parts of weight includes: amino acid polypeptide soup 30-80 part; Medicine food soup composition: matrimony vine 0-6 part, Chinese yam 0-6 part, red date 0-6 part, coix seed 0-6 part, lotus seeds 0-6 part, longan 0-6 part, ginger 0-6 part, galangal 0-6 part, chrysanthemum 0-6 part, lotus leaf 0-6 part, Gorgon fruit 0-6 part, Poria cocos 0-6 part, fructus amomi 0-6 part, reed rhizome 0-6 part, root of kudzu vine 0-6 part; Flavor enhancement 0.02-5 part; Stabilizing agent 0.01-2 part; Add purified water to 100 part; Wherein the amino acid polypeptide soup is to be made through biological enzymolysis by in chicken, pork, the flesh of fish, beef, the mutton one or more; Medicine food soup Chinese medicine food composition is at least a can not to be zero being used.
Among the present invention, the series health preserving soup or the health-care food composition that contain amino acid polypeptide, described flavor enhancement are modulated into the finished product of salty odor type, fragrant and sweet type, sour-sweet type, spicy type, sour moulding, clear palatable taste type, multi-flavor type or strange taste type with one or more cooperations in savory agent, sweetener, flavouring agent, acid, bitters, pungent agent, the tasty agents.
Among the present invention, the series health preserving soup or the health-care food composition that contain amino acid polypeptide, described stabilizing agent are selected from and comprise in edible pectin, propylene glycol alginate fat, sodium carboxymethylcellulose, sodium alginate, microcrystalline cellulose, xanthans, citric acid monoglyceride, sucrose ester, single hard fatty acids fat, butanedioic acid monoglyceride, single diglyceride, sucrose fatty acid ester and the unrighted acid monoglyceride one or more.
Among the present invention, the series health preserving soup or the health-care food composition that contain amino acid polypeptide, make red date nourishing and health preserving soup by the raw material of following parts by weight: at least a in chicken 0-50 part, pork 0-50 part, flesh of fish 0-50 part, beef 0-50 part, mutton 0-50 part can not be zero; Red date 1-6 part, matrimony vine 1-6 part, Chinese yam 1-6 part, coix seed 1-6 part, lotus seeds 1-6 part; Its processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1-3 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting red date 1-6 part, matrimony vine 1-6 part, Chinese yam 1-6 part, coix seed 1-6 part, lotus seeds 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
Among the present invention, contain the series health preserving soup or the health-care food composition of amino acid polypeptide, make the red jujube blood-enriching health preserving soup by the raw material of following parts by weight: at least a in chicken 0-50 part, flesh of fish 0-50 part, beef 0-50 part can not be zero; Red date 1-6 part, longan 1-6 part, matrimony vine 1-6 part, Chinese yam 1-6 part; Its processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1-3 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting red date 1-6 part, matrimony vine 1-6 part, Chinese yam 1-6 part, longan 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
Among the present invention, contain the series health preserving soup or the health-care food composition of amino acid polypeptide, make Chinese yam tonifying kidney and preserving health soup by the raw material of following parts by weight: at least a in mutton 0-50 part, beef 0-50 part, chicken 0-50 part can not be zero; Chinese yam 1-6 part, matrimony vine 1-6 part, lotus seeds 1-6 part, Gorgon fruit 1-6 part; Its processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1-3 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting Chinese yam 1-6 part, matrimony vine 1-6 part, lotus seeds 1-6 part, Gorgon fruit 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
Among the present invention, contain the series health preserving soup or the health-care food composition of amino acid polypeptide, make matrimony vine establishing-Yang health preserving soup by the raw material of following parts by weight: mutton 0-50 part, pork 0-50 part, chicken 0-50 part are at least a can not to be zero; Matrimony vine 1-6 part, galangal 1-6 part; Ginger 1-6 part, red date 1-6 part; Its processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1-3 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting matrimony vine 1-6 part, red date 1-6 part, ginger 1-6 part, galangal 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
Among the present invention, contain the series health preserving soup or the health-care food composition of amino acid polypeptide, make fructus amomi bowl spares health preserving soup by the raw material of following parts by weight: at least a in pork 0-50 part, chicken 0-50 part, flesh of fish 0-50 part can not be zero; Fructus amomi 1-6 part, galangal 1-6 part, Chinese yam 1-6 part, red date 1-6 part; Its processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1-3 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting fructus amomi 1-6 part, galangal 1-6 part, Chinese yam 1-6 part, red date 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
Among the present invention, contain the series health preserving soup or the health-care food composition of amino acid polypeptide, make the chrysanthemum health preserving soup that relieves inflammation or internal heat by the raw material of following parts by weight:, at least a in beef 0-50 part, chicken 0-50 part, flesh of fish 0-50 part can not be zero; Chrysanthemum 1-6 part, reed rhizome 1-6 part, lotus leaf 1-6 part, root of kudzu vine 1-6 part; Its processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1-3 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting chrysanthemum 1-6 part, reed rhizome 1-6 part, lotus leaf 1-6 part, root of kudzu vine 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
Among the present invention, contain the series health preserving soup or the health-care food composition of amino acid polypeptide, make Poria cocos clearing damp health preserving soup by the raw material of following parts by weight:, at least a in pork 0-50 part, chicken 0-50 part, flesh of fish 0-50 part can not be zero; Poria cocos 1-6 part, coix seed 1-6 part, fructus amomi 1-6 part, Chinese yam 1-6 part; Its processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1-3 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting Poria cocos 1-6 part, coix seed 1-6 part, fructus amomi 1-6 part, Chinese yam 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
Among the present invention, contain the series health preserving soup or the health-care food composition of amino acid polypeptide, the end product of above-mentioned 7 health preserving soups can be made the form of solid beverage; Its technology is the 2/3 back drying that health preserving soup is concentrated into volume before sterile filling, crushing and screening, sterile packaged, finished product warehouse-in.
Among the present invention, contain the series health preserving soup or the health-care food composition of amino acid polypeptide, the end product of above-mentioned 7 health preserving soups can be made the form of quick-frozen drink; Its technology is that health preserving soup to be injected in the fast freeze container cooling before sterile filling freezing, demoulding encapsulation, and finished product is gone into freezer.
Beneficial effect
The present invention makes full use of existing biological enzyme formulation technology, and traditional medicine food invents out the series health preserving soup health food that contains amino acid polypeptide with the benefit scheme, compares with the existing market product to have following beneficial effect:
1) the present invention is an amino acid polypeptide by the enzymolysis meat protein, it is the little molecular nutrition thing that very easily is absorbed by the body, what fusion medicine-food two-purpose food boiled has the medicine food with the big benefit soup of mending, start out seriation, fast food, have fashion and the high health preserving soup that absorbs nutritious tonifying, filled up the blank in market, make the high nutrition of the convenient absorption of a large amount of health and sub-health population, improve health and become possibility, its effect is conspicuous.
2) meat fast food in existing market all is solid foods such as ham sausage, roast chicken, roast duck and ham and so on, and its product nutrient absorption efficient is not high; The present invention has been merged multiple technologies----meat zymolysis technique, medicine food with mending conventional art, advanced beverage production and packing new technology, has started the meat product new application.
3) true purpose of the present invention is the form that is different from drinks, health food drink and proteinaceous milk nutraceutical beverage with a kind of, to be rich in amino acid polypeptide and medicine food with the form of series health preserving soup, health essence and the quick-frozen drink the mended vast food and drink market that emerges.Market all functions and sports drink all are a kind of type beverages of blending at present, exactly various nutrients, mineral matter, a small amount of several seed amino acids and water are blent formation, have very strong homogeney.High-grade health products have the effect of single restricted medicinal efficacy, and content is few, price is high, has certain edible limitation, it is single that the milk series food and drink has the products material source, nutrition is comprehensive inadequately, and is the high confectionery beverage of sugar content entirely, also has the lactose allergy existence.Therefore, " health preserving soup " can be brewed into the form of various tastes, such as, the food and drink of many tastes such as salty odor type, fragrant and sweet type, sour-sweet type, sour salty type, spicy type, and can adopt form from hot packing, make the smooth mouthfeel of its product collection, high nutrient absorption, make things convenient for fashion in one, even make health or sub-health population field in winter, also can drink reeky high nutrition health preserving soup, start the single confectionery in drink market and the new mode of normal temperature packaged form, had brilliant market developing prospect.
The specific embodiment
Embodiment 1: make bright fragrance red date nourishing and health preserving soup by following raw material and method:
Fryer meat 400 grams, red date 15 grams, matrimony vine 13 grams, coix seed 10 grams, Chinese yam rhizome, each 6 gram of lotus seeds, stabilizing agent 1-30 gram, natural perfume material, refined salt, green onion, rhizoma zingiberis, garlic, chickens' extract, soy sauce, cooking wine, vinegar and chicken bone long-used soup are an amount of.
Red date nourishing and health preserving Tonga worker manufacture craft is:
1) chopping is cleaned in the sterilization of above-mentioned meat material, pickled to remove in 0.5 hour to clean after the raw meat and drain, add water 2-3 doubly and 0.45 gram complex enzyme stirring decomposition, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours with removing fishy smell agent purple perilla juice 6ml; Transfer pH value 5.5 then, add 1.6 gram local flavor complex enzyme continuous stirring and decompose 55 ℃ of temperature, 4 hours time; Heat the 80-90 ℃ of enzyme 10min that goes out again, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 35-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get red date 15 gram, matrimony vine 13 grams, coix seed 10 grams, Chinese yam, each 6 gram of lotus seeds add water and boil and rubbed filter and remove residue in 2-3 hour and get medicine food soup C.
3) above-mentioned B and C are added refined salt, green onion, rhizoma zingiberis, garlic, chickens' extract, soy sauce, cooking wine, vinegar and chicken bone long-used soup are an amount of, and heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D.
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, adding flavouring agent adds purified water and is settled to 1000ml, pasteurization, aseptic homogeneous, sterile filling self-heating pop can promptly can be made into the bright fragrance red date nourishing and health preserving soup from heating, the finished product warehouse-in.
Embodiment 2: make saline taste red jujube blood-enriching health preserving soup by following raw material and method:
Blackbone Chicken 400 grams, red date 15 grams, longan cream 10 grams, matrimony vine 8 grams, Chinese yam 5 grams, stabilizing agent 1-30 gram, natural perfume material, refined salt, rhizoma zingiberis, green onion, chickens' extract, cooking wine, soy sauce and Os Gallus Domesticus long-used soup are an amount of.
Red jujube blood-enriching health preserving soup processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.5 hour to clean after the raw meat and drain with removing fishy smell agent purple perilla juice 5ml, add water 2-3 and doubly stir decomposition with 0.45 gram complex enzyme, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours, transfer pH value 5.5 then, adding 1.5 gram local flavor complex enzyme continuous stirring decomposes, 55 ℃ of temperature, 4 hours time, heat the 80-90 ℃ of enzyme 10min that goes out, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get red date 15 gram, longan cream 10 grams, matrimony vine 8 grams, Chinese yam 5 grams add water and black-bone chicken skeleton and boil and rubbed filter and remove residue in 3 hours and get medicine food soup C.
3) above-mentioned B and C are added refined salt, rhizoma zingiberis, green onion, chickens' extract, cooking wine, soy sauce and Os Gallus Domesticus long-used soup are an amount of, and heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D.
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, adding flavouring agent adds water and is settled to 1000ml, pasteurization, aseptic homogeneous, sterile filling self-heating pop can promptly can be made into the saline taste red jujube blood-enriching health preserving soup from heating, the finished product warehouse-in.
Embodiment 3: make spicy flavor Chinese yam tonifying kidney and preserving health soup by following raw material and method:
Mutton, each 200 gram of beef, Chinese yam 20 grams, matrimony vine 15 grams, lotus seeds 8 grams, Gorgon fruit 6 grams, stabilizing agent 1-30 gram, natural perfume material, refined salt, rhizoma zingiberis, capsicum, Chinese prickly ash, green onion, chickens' extract, cooking wine, soy sauce and sheep bone and ox bone long-used soup are an amount of.
Chinese yam tonifying kidney and preserving health Tonga worker manufacture craft is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1 hour to clean after the raw meat and drain with removing fishy smell agent purple perilla juice 5ml, add water 2-3 and doubly stir decomposition with 0.45 gram complex enzyme, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours, transfer pH value 5.5 then, adding 1.6 gram local flavor complex enzyme continuous stirring decomposes, 55 ℃ of temperature, 4 hours time, heat the 80-90 ℃ of enzyme 10min that goes out, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get Chinese yam 20 gram, matrimony vine 15 grams, lotus seeds 8 grams, Gorgon fruit 6 grams add water and black-bone chicken skeleton and boil and rubbed filter and remove residue in 3 hours and get medicine food soup C.
3) above-mentioned B and C are added refined salt, rhizoma zingiberis, sharp green pepper, Chinese prickly ash, green onion, chickens' extract, cooking wine, soy sauce and sheep bone and ox bone long-used soup are an amount of, and heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D.
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, adding flavouring agent adds water and is settled to 1000ml, pasteurization, aseptic homogeneous, sterile filling self-heating pop can promptly can be made into the spicy flavor Chinese yam tonifying kidney and preserving health soup from heating, the finished product warehouse-in.
Embodiment 4: make saline taste matrimony vine establishing-Yang health preserving soup by following raw material and method:
Mutton 400 grams, matrimony vine 20 grams, galangal 15 grams, ginger 8 grams, red date 6 grams, stabilizing agent 1-30 gram, natural perfume material, refined salt, very light blue, chickens' extract, cooking wine, soy sauce and sheep bone long-used soup are an amount of.
Matrimony vine establishing-Yang health preserving soup processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.5 hour to clean after the raw meat and drain with removing fishy smell agent purple perilla juice 5ml, add water 2-3 and doubly stir decomposition with 0.45 gram complex enzyme, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours, transfer pH value 5.5 then, adding 1.5 gram local flavor complex enzyme continuous stirring decomposes, 55 ℃ of temperature, 4 hours time, heat the 80-90 ℃ of enzyme 10min that goes out, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get matrimony vine 20 gram, galangal 15 grams, ginger 8 grams, red date 6 grams add water and boil and rubbed filter and remove residue in 3 hours and get medicine food soup C.
3) above-mentioned B and C are added refined salt, rhizoma zingiberis, green onion, chickens' extract, cooking wine, soy sauce and sheep bone long-used soup are an amount of, and heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D.
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, adding flavouring agent adds water and is settled to 1000ml, pasteurization, aseptic homogeneous, sterile filling self-heating pop can promptly can be made into the saline taste matrimony vine establishing-Yang health preserving soup from heating, the finished product warehouse-in.
Embodiment 5: make saline taste fructus amomi bowl spares health preserving soup by following raw material and method:
Pork 400 grams, fructus amomi 20 grams, galangal 15 grams, Chinese yam 8 grams, red date 6 grams, stabilizing agent 1-30 gram, natural perfume material, refined salt, very light blue, chickens' extract, cooking wine, soy sauce and pig bone long-used soup are an amount of.
Fructus amomi bowl spares health preserving soup processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.5 hour to clean after the raw meat and drain with removing fishy smell agent purple perilla juice 5ml, add water 2-3 and doubly stir decomposition with 0.45 gram complex enzyme, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours, transfer pH value 5.5 then, adding 1.8 gram local flavor complex enzyme continuous stirring decomposes, 55 ℃ of temperature, 4 hours time, heat the 80-90 ℃ of enzyme 10min that goes out, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get fructus amomi 20 gram, galangal 15 grams, Chinese yam 8 grams, red date 6 grams add water and fish-bone and boil and rubbed filter and remove residue in 3 hours and get medicine food soup C.
3) above-mentioned B and C are added refined salt, rhizoma zingiberis, green onion, chickens' extract, cooking wine, soy sauce and pig bone long-used soup are an amount of, and heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D.
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, adding flavouring agent adds water and is settled to 1000ml, pasteurization, aseptic homogeneous, sterile filling self-heating pop can promptly can be made into the saline taste fructus amomi bowl spares health preserving soup from heating, the finished product warehouse-in.
Embodiment 6: make the saline taste chrysanthemum health preserving soup that relieves inflammation or internal heat by following raw material and method:
Grass carp, crucian or silver carp 500 grams, chrysanthemum 16 grams, reed rhizome 15 grams, dried waterlily leaf 8 grams, the root of kudzu vine 6 grams, stabilizing agent 1-30 gram, natural perfume material, refined salt, very light blue, chickens' extract, cooking wine, soy sauce and chicken bone long-used soup are an amount of.
The chrysanthemum health preserving soup processing technology thereof that relieves inflammation or internal heat is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1 hour to clean after the raw meat and drain with removing fishy smell agent purple perilla juice 5ml, add water 2-3 and doubly stir decomposition with 0.45 gram complex enzyme, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours, transfer pH value 5.5 then, adding 1.8 gram local flavor complex enzyme continuous stirring decomposes, 55 ℃ of temperature, 4 hours time, heat the 80-90 ℃ of enzyme 10min that goes out, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get chrysanthemum 16 gram, reed rhizome 15 grams, dried waterlily leaf 8 grams, the root of kudzu vine 6 grams add water and fish-bone and boil and rubbed filter and remove residue in 3 hours and get medicine food soup C.
3) above-mentioned B and C are added refined salt, rhizoma zingiberis, green onion, chickens' extract, cooking wine, soy sauce and fish-bone long-used soup are an amount of, and heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D.
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, adding flavouring agent adds water and is settled to 1000ml, pasteurization, aseptic homogeneous, sterile filling self-heating pop can promptly can be made into the saline taste chrysanthemum health preserving soup that relieves inflammation or internal heat from heating, the finished product warehouse-in.
Embodiment 7: make saline taste Poria cocos clearing damp health preserving soup by following raw material and method.
Fryer meat 400 grams, Poria cocos 18 grams, coix seed 16 grams, fructus amomi 8 grams, Chinese yam 6 grams, stabilizing agent 1-30 gram, natural perfume material, refined salt, very light blue, chickens' extract, cooking wine, soy sauce and chicken bone long-used soup are an amount of.
Poria cocos clearing damp health preserving soup processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 1 hour to clean after the raw meat and drain with removing fishy smell agent purple perilla juice 5ml, add water 2-3 and doubly stir decomposition with 0.45 gram complex enzyme, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours, transfer pH value 5.5 then, adding 1.8 gram local flavor complex enzyme continuous stirring decomposes, 55 ℃ of temperature, 4 hours time, heat the 80-90 ℃ of enzyme 10min that goes out, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get Poria cocos 18 grams, coix seed 16 grams, fructus amomi 8 grams, Chinese yam 6 Ke Jiashui and chicken bone boil 3 hours rubbing filter and remove residues and get medicine food soup C.
3) above-mentioned B and C are added refined salt, rhizoma zingiberis, green onion, chickens' extract, cooking wine, soy sauce and chicken bone long-used soup are an amount of, and heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D.
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, adding flavouring agent adds water and is settled to 1000ml, pasteurization, aseptic homogeneous, sterile filling self-heating pop can promptly can be made into the saline taste Poria cocos clearing damp health preserving soup from heating, the finished product warehouse-in.
Embodiment 8: make fragrant and sweet flavor red date nourishing and health preserving soup by following raw material and method:
Fryer chicken breast meat 400 grams, red date 20 grams, matrimony vine 13 grams, coix seed 10 grams, Chinese yam rhizome, each 6 gram of lotus seeds, stabilizing agent 1-30 gram, natural perfume material, pure white sugar is an amount of.
Red date nourishing and health preserving Tonga worker manufacture craft is:
1) chopping is cleaned in the sterilization of above-mentioned meat material, pickled to remove in 0.5 hour to clean after the raw meat and drain, add water 2-3 doubly and 0.45 gram complex enzyme stirring decomposition, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours with removing fishy smell agent purple perilla juice 6ml; Transfer pH value 5.5 then, add 1.6 gram local flavor complex enzyme continuous stirring and decompose 55 ℃ of temperature, 4 hours time; Heat the 80-90 ℃ of enzyme 10min that goes out again, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get red date 15 gram, matrimony vine 13 grams, coix seed 10 grams, Chinese yam, each 6 gram of lotus seeds add water and boil and rubbed filter and remove residue in 2-3 hour and get medicine food soup C.
3) above-mentioned B and C are mixed to add pure white sugar an amount of, heating boils filtered or centrifugation gets medicine food soup D in 0.5 hour.
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, adding flavouring agent adds purified water and is settled to 1000ml, pasteurization, aseptic homogeneous, sterile filling self-heating pop can promptly can be made into the fragrant and sweet flavor red date nourishing and health preserving soup from heating, the finished product warehouse-in.
Embodiment 9: make fragrant and sweet flavor red date nourishing and health preserving essence by following raw material and method:
Fryer meat 400 grams, red date 20 grams, matrimony vine 13 grams, coix seed 10 grams, Chinese yam rhizome, each 6 gram of lotus seeds, stabilizing agent 1-30 gram, natural perfume material, pure white sugar is an amount of.
Red date nourishing and health preserving fine finishining manufacture craft is:
1) chopping is cleaned in the sterilization of above-mentioned meat material, pickled to remove in 0.5 hour to clean after the raw meat and drain, add water 2-3 doubly and 0.45 gram complex enzyme stirring decomposition, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours with removing fishy smell agent purple perilla juice 6ml; Transfer pH value 5.5 then, add 1.6 gram local flavor complex enzyme continuous stirring and decompose 55 ℃ of temperature, 4 hours time; Heat the 80-90 ℃ of enzyme 10min that goes out again, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get red date 15 gram, matrimony vine 13 grams, coix seed 10 grams, Chinese yam, each 6 gram of lotus seeds add water and boil and rubbed filter and remove residue in 2-3 hour and get medicine food soup C.
3) above-mentioned B and C are added pure white sugar in right amount, heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D;
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 10 grams, add the flavouring agent heating and be concentrated into 2/3 concentration, pasteurization, the vacuum concentrate drying, pulverize multi-stage screening from, pouch-packaged and sack group bag are fragrant and sweet flavor red date nourishing and health preserving essence automatically, the finished product warehouse-in.
Embodiment 10: make fragrant and sweet flavor red date nourishing and health preserving ice cream by following raw material and method:
Fryer meat 400 grams, red date 20 grams, matrimony vine 13 grams, coix seed 10 grams, Chinese yam rhizome, each 6 gram of lotus seeds, each 3-6 gram of stabilizing agent and swelling agent, natural perfume material, sweetener is an amount of.
Red date nourishing and health preserving ice cream processing technology thereof is:
1) chopping is cleaned in the sterilization of above-mentioned meat material, pickled to remove in 1 hour to clean after the raw meat and drain, add water 2-3 doubly and 0.45 gram complex enzyme stirring decomposition, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours with removing fishy smell agent purple perilla juice 6ml; Transfer pH value 5.5 then, add 1.6 gram local flavor complex enzyme continuous stirring and decompose 55 ℃ of temperature, 4 hours time; Heat the 80-90 ℃ of enzyme 10min that goes out again, leave standstill and got supernatant or filtration in 1-2 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-45%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B.
2) get red date 15 gram, matrimony vine 13 grams, coix seed 10 grams, Chinese yam, each 6 gram of lotus seeds add water and boil and rubbed filter and remove residue in 2-3 hour and get medicine food soup C.
3) above-mentioned B and C are added pure white sugar in right amount, heating boils filtration in 0.5-1 hour or centrifugation gets medicine food soup D;
4) above-mentioned A, D being mixed the ratio that adds stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, addition is 15 grams, adding flavouring agent adds purified water and is settled to 1500ml, pasteurization, aseptic homogeneous injects ice cream refrigerator shaping mould freeze forming, demoulding encapsulation, promptly can be made into the red date nourishing and health preserving ice cream of fragrant and sweet flavor, finished product is gone into freezer.
Embodiment 11[experiment]: the present invention has carried out simple experiment one time to the embodiment of embodiment 1, and its experiment flow and result are as follows:
1. buy one of fryer, slaughter, shank-feathering cleans, and gets chicken breast meat 400 grams, and chopping is mixed purple perilla juice 6ml and pickled 0.5 hour, cleans to drain.
2. the chicken meat mincing add water 1000 grams and 0.45 gram complex enzyme stirring decomposition, 55 ℃ of temperature adjustment degree, enzymolysis time 2 hours; Transfer pH value 5.5 then, add 1.6 gram local flavor complex enzyme continuous stirring and decompose 55 ℃ of temperature, 4 hours time; Heat the 80-90 ℃ of enzyme 10min that goes out again, leave standstill and got supernatant in 1-2 hour, make the enzymolysis degree and be about 40% amino acid polypeptide soup A (450 gram).
3. the remaining minced meat that contains crude protein adds the suitable quantity of water making beating and makes meat slurry B (140 gram).
4. getting each 6 gram of red date 15 grams, matrimony vine 13 grams, coix seed 10 grams, Chinese yam, lotus seeds adds water and boils and rubbed filter and remove residue in 3 hours and get medicine food soup C (260 gram).
5. above-mentioned B and C are added refined salt 15 grams, very light blue 15 restrain, rhizoma zingiberis 10 grams, and garlic 10 grams, chickens' extract, soy sauce, cooking wine, vinegar is an amount of, chicken bone long-used soup 100 grams, heating boils filtration in 1 hour or centrifugation gets medicine food soup D (500 gram).
6. above-mentioned A, D being mixed the ratio add stabilizing agent unrighted acid monoglyceride and sucrose fatty acid ester is 7: 3, and addition is 10 grams, adds flavouring agent and purified water is settled to 1000g, injects homogenizer pressure regulation 15MPa homogeneous 2 times.
7. the soup behind the above-mentioned homogeneous 1000 gram being packed into seals in 4 pyroceram containers, puts into high-pressure sterilizing pot heating 120 degree sterilizations 20 minutes, cools off, and makes bright fragrance red date nourishing and health preserving soup.
The above-mentioned red date nourishing and health preserving soup color of producing is a red sauce, does not have precipitation, and the mouthfeel slyness has bright saline taste and slight medicine fragrance.
Free amino acid testing process: get one bottle of 250ml of above-mentioned red date nourishing and health preserving soup, heating is concentrated to 150ml, getting 10ml packs in the phial, its packing adopts the form of the freezing and foam thermal insulation of ice cube, posts to Beijing Amy's promise medical research Co., Ltd and detects 30 of conventional free amino acids.Wherein, taurine and carnosine do not belong to detection range, and this is that I got in touch consulting detection company afterwards and just know.It the results are shown in amino acid test item report accompanying drawing 1 and accompanying drawing 2.
The result: total amino acid content is 0.7627g/100ml, wherein 8 kinds of essential amino acids are 0.4583g/100ml, account for 60.08% of total amino acid content, wherein children's essential amino acid (arginine and histidine) accounts for 15.10%, two of total amino acid content and reaches more than 75% altogether.
Claims (12)
1. the series health preserving soup or the health-care food composition that contain amino acid polypeptide, mainly comprise the amino acid polypeptide soup that adopts biological enzyme formulation enzymolysis animal flesh soma to make, it is characterized in that: the finished product of per 100 parts of weight includes: amino acid polypeptide soup 30-80 part; Medicine food soup composition: matrimony vine 0-6 part, Chinese yam 0-6 part, red date 0-6 part, coix seed 0-6 part, lotus seeds 0-6 part, longan 0-6 part, ginger 0-6 part, galangal 0-6 part, chrysanthemum 0-6 part, lotus leaf 0-6 part, Gorgon fruit 0-6 part, Poria cocos 0-6 part, fructus amomi 0-6 part, reed rhizome 0-6 part, root of kudzu vine 0-6 part, flavor enhancement 0.02-6 part, stabilizing agent 0.01-6 part adds purified water to 100 part; Wherein the amino acid polypeptide soup is to be made through biological enzymolysis by in chicken, pork, the flesh of fish, beef, the mutton one or more; Medicine food soup Chinese medicine food composition is at least a can not to be zero being used.
2. series health preserving soup as claimed in claim 1 or health-care food composition include the long-used soup and the taste thereof that boil with traditional method for making; Existing relatively liquid, main sweet taste freezing or solid beverage are compared with sour-sweet flavor, it is characterized in that: described flavor enhancement is modulated into the finished product of salty odor type, fragrant and sweet type, sour-sweet type, spicy type, clear palatable taste type, multi-flavor type or strange taste type with one or more cooperations in savory agent, sweetener, flavouring agent, acid, bitters, pungent agent, the tasty agents.
3. series health preserving soup as claimed in claim 1 or health-care food composition is characterized in that: described stabilizing agent is selected from and comprises in edible pectin, propylene glycol alginate fat, sodium carboxymethylcellulose, sodium alginate, microcrystalline cellulose, xanthans, citric acid monoglyceride, sucrose ester, single hard fatty acids fat, butanedioic acid monoglyceride, single diglyceride, sucrose fatty acid ester and the unrighted acid monoglyceride one or more.
4. series health preserving soup as claimed in claim 1 or health-care food composition is characterized in that: make red date nourishing and health preserving soup by the raw material of following parts by weight: at least a in chicken 0-50 part, pork 0-50 part, flesh of fish 0-50 part, beef 0-50 part, mutton 0-50 part can not be zero; Red date 1-6 part, matrimony vine 1-6 part, Chinese yam 1-6 part, coix seed 1-6 part, lotus seeds 1-6 part, flavor enhancement 0.02-6 part, stabilizing agent 0.01-6 part;
Red date nourishing and health preserving Tonga worker manufacture craft is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.2-2 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting red date 1-6 part, matrimony vine 1-6 part, Chinese yam 1-6 part, coix seed 1-6 part, lotus seeds 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
5. series health preserving soup as claimed in claim 1 or health-care food composition is characterized in that: make the red jujube blood-enriching health preserving soup by the raw material of following parts by weight: at least a in chicken 0-50 part, flesh of fish 0-50 part, beef 0-50 part can not be zero; Red date 1-6 part, longan 1-6 part, matrimony vine 1-6 part, Chinese yam 1-6 part, flavor enhancement 0.02-6 part, stabilizing agent 0.01-6 part;
Red jujube blood-enriching health preserving soup processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.2-2 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting red date 1-6 part, matrimony vine 1-6 part, Chinese yam 1-6 part, longan 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
6. series health preserving soup as claimed in claim 1 or health-care food composition is characterized in that: make Chinese yam tonifying kidney and preserving health soup by the raw material of following parts by weight: at least a in mutton 0-50 part, beef 0-50 part, chicken 0-50 part can not be zero; Chinese yam 1-6 part, matrimony vine 1-6 part, lotus seeds 1-6 part, Gorgon fruit 1-6 part, flavor enhancement 0.02-6 part, stabilizing agent 0.01-6 part;
Chinese yam tonifying kidney and preserving health Tonga worker manufacture craft is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.2-2 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting Chinese yam 1-6 part, matrimony vine 1-6 part, lotus seeds 1-6 part, Gorgon fruit 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
7. series health preserving soup as claimed in claim 1 or health-care food composition is characterized in that: make matrimony vine establishing-Yang health preserving soup by the raw material of following parts by weight: mutton 0-50 part, pork 0-50 part, chicken 0-50 part are at least a can not to be zero; Matrimony vine 1-6 part, galangal 1-6 part; Ginger 1-6 part, red date 1-6 part, flavor enhancement 0.02-6 part, stabilizing agent 0.01-6 part;
Matrimony vine establishing-Yang health preserving soup processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.2-2 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting matrimony vine 1-6 part, red date 1-6 part, ginger 1-6 part, galangal 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
8. series health preserving soup as claimed in claim 1 or health-care food composition is characterized in that: make fructus amomi bowl spares health preserving soup by the raw material of following parts by weight: at least a in pork 0-50 part, chicken 0-50 part, flesh of fish 0-50 part can not be zero; Fructus amomi 1-6 part, galangal 1-6 part, Chinese yam 1-6 part, red date 1-6 part, flavor enhancement 0.02-6 part, stabilizing agent 0.01-6 part;
Fructus amomi bowl spares health preserving soup processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.2-2 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting fructus amomi 1-6 part, galangal 1-6 part, Chinese yam 1-6 part, red date 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
9. series health preserving soup as claimed in claim 1 or health-care food composition is characterized in that: make the chrysanthemum health preserving soup that relieves inflammation or internal heat by the raw material of following parts by weight: at least a in beef 0-50 part, chicken 0-50 part, flesh of fish 0-50 part can not be zero; Chrysanthemum 1-6 part, reed rhizome 1-6 part, lotus leaf 1-6 part, root of kudzu vine 1-6 part, flavor enhancement 0.02-6 part, stabilizing agent 0.01-6 part;
The chrysanthemum health preserving soup processing technology thereof that relieves inflammation or internal heat is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.2-2 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting chrysanthemum 1-6 part, reed rhizome 1-6 part, lotus leaf 1-6 part, root of kudzu vine 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
10. series health preserving soup as claimed in claim 1 or health-care food composition is characterized in that: make Poria cocos clearing damp health preserving soup by the raw material of following parts by weight: at least a in pork 0-50 part, chicken 0-50 part, flesh of fish 0-50 part can not be zero; Poria cocos 1-6 part, coix seed 1-6 part, fructus amomi 1-6 part, Chinese yam 1-6 part, flavor enhancement 0.02-6 part, stabilizing agent 0.01-6 part;
Poria cocos clearing damp health preserving soup processing technology thereof is:
1) chopping is cleaned in above-mentioned meat material sterilization, pickle to remove in 0.2-2 hour to clean after the raw meat and drain with removing fishy smell and peculiar smell agent, add water 2-3 doubly and the solid content weight complex enzyme of 0.1-0.4% inject circulation enzymolysis groove and stir decomposition, 50-60 ℃ of temperature adjustment degree, enzymolysis time 1.5-3 hour, transfer pH value 5.0-6.5 then, enzyme concentration is the 3-6 hour 0.3-0.5% local flavor complex enzyme continuous stirring resolving time of solid content weight, heat the 70-95 ℃ of enzyme 8-15min that goes out, leave standstill and got supernatant or filtration in 1-5 hour, can make the enzymolysis degree is the amino acid polypeptide soup A of 30-50%, and the minced meat that remainder contains crude protein adds the suitable quantity of water making beating and makes meat slurry B;
2) getting Poria cocos 1-6 part, coix seed 1-6 part, fructus amomi 1-6 part, Chinese yam 1-6 part adds water and boils and rubbed filter and remove residue in 1-5 hour and get medicine food soup C;
3) with above-mentioned B and C with long-used soup add the water heating boil filtered in 0.5-2 hour medicine food soup D;
4) above-mentioned A, D are mixed add stabilizing agent and flavor enhancement adds the water constant volume, pasteurization, aseptic homogeneous, sterile filling, finished product warehouse-in.
11. as each described series health preserving soup or health-care food composition in the claim 4 to 10, it is characterized in that: the end product of described 7 health preserving soups can be made the form of solid beverage; Its technology is the 2/3 back drying that health preserving soup is concentrated into volume before sterile filling, crushing and screening, sterile packaged, finished product warehouse-in.
12. as each described series health preserving soup or health-care food composition in the claim 4 to 10, it is characterized in that: the end product of described 7 health preserving soups can be made the form of quick-frozen drink; Its technology is before sterile filling health preserving soup to be injected the freeze forming of lowering the temperature in the fast freeze container, demoulding encapsulation, and finished product is gone into freezer.
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| CN102657346A (en) * | 2012-05-06 | 2012-09-12 | 杨文宇 | Health-care soup containing amino acid polypeptide, medicated diet and food treatment particles and meat particles |
| CN103416768A (en) * | 2013-08-15 | 2013-12-04 | 汪华东 | Ziyin Busheng crocodile meat composition and preparation method thereof |
| CN108029990A (en) * | 2017-12-28 | 2018-05-15 | 长沙湘资生物科技有限公司 | Wild boar meat products and its quick manufacturing process |
| CN110150449A (en) * | 2018-01-17 | 2019-08-23 | 浙江大飞龙动物保健品股份有限公司 | The purposes of pork functional polypeptide |
| CN112056500A (en) * | 2019-11-26 | 2020-12-11 | 广西轻工业科学技术研究院有限公司 | Production formula and production process of instant salty canned bone porridge with long shelf life |
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| CN103416768A (en) * | 2013-08-15 | 2013-12-04 | 汪华东 | Ziyin Busheng crocodile meat composition and preparation method thereof |
| CN103416768B (en) * | 2013-08-15 | 2015-06-17 | 汪华东 | Ziyin Busheng crocodile meat composition and preparation method thereof |
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