CN102485054A - Sparerib lotus root soup product and production method thereof - Google Patents
Sparerib lotus root soup product and production method thereof Download PDFInfo
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- CN102485054A CN102485054A CN2010105824211A CN201010582421A CN102485054A CN 102485054 A CN102485054 A CN 102485054A CN 2010105824211 A CN2010105824211 A CN 2010105824211A CN 201010582421 A CN201010582421 A CN 201010582421A CN 102485054 A CN102485054 A CN 102485054A
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Abstract
The invention belongs to the technical field of foodstuff processing, and specifically relates to a sparerib lotus root soup product and a production method thereof. The method is characterize in that: raw materials of spareribs, pig leg bones, gingers, an odor removing agent, water, and a flavor enhancing agent are blended according to a certain ratio, wherein the odor removing agent comprises gingers, cooking wine and white vinegar, and the flavor enhancing agent comprises monosodium glutamate, pepper and salt. The method comprises steps that: (1) the spareribs, pig leg bones and lotus roots are cleaned by using cold water; the spareribs and the lotus roots are respectively chopped into different sizes; (2) the washed spareribs and pig leg bones are placed in a vessel; water and the odor removing agent are added into the vessel; (3) the spareribs and pig leg bones are boiled for 45min under a temperature of 100 DEG C with a high-fire condition with a power of 900W in an electric furnace, such that an original bone soup is obtained; (4) the clean lotus roots are added into the original bone soup; the mixture is boiled for 45min under a temperature of 100 DEG C with a low-fire condition with a power of 500W in the electric furnace, such that a lotus root half-finished product is obtained; (5) the flavor enhancing agent is added into the lotus root half-finished product; the soup is filled into cans; the vessel is sterilized with a maintained temperature of 60 DEG C for 30min, such that finished products are obtained.
Description
Technical field
The present invention relates to a kind of food compositions and production method thereof, be specifically related to a kind of traditional chop lotus root soup goods and production method thereof.
Background technology
Chop lotus root soup is a kind of local characteristic typical local food, and history culture is of long standing and well established.The lotus rhizome that traditional chop lotus root soup is to use ground such as the domestic Cai Dian in Hubei, Honghu to produce; At winter-spring season; Be equipped with some chops according to the lotus rhizome consumption, the chop shortcake is tender, lotus rhizome just melt in the mouth, strong, meaningful of a specified duration, the nutritious peculiar flavour food of delicate flavour of soup sweet-smelling with having of being simmered into of chiltern pot to simmer soup technology according to tradition.Since ancient times, chop lotus root soup is exactly the dish of people from Hubei the indispensability of receiving guests, and is said to drinking out " taste in Hubei " by people especially and drink chop lotus root soup.Promptly go up state's seat sumptuous banquet, reception honored guest, and undesirable custom not can get into common people house again, and dignitary not.
The making of chop lotus root soup mainly contains three kinds of modes: family, restaurant and enterprise.Family manufacture is the main main mode of production of chop lotus root soup, and spread scope is little, uses marmite (also claiming small pot with a handle and a spout for boiling water or herbal medicine) to adopt traditional stewing soup technology, and Production Time is long; Manufacture craft is main with craft, and experience requires high; Material choice is different and different according to market supply; The supplementary material consumption serves as main the collocation with kinsfolk's taste, and flavor quality varies.The restaurant is the main place that chop lotus root soup fast food is produced, and also is the main place of propagating chop lotus root soup.It is to be main with traditional handicraft that the restaurant of chop lotus root soup makes, and can use pressure cooker or other modes to improve the quality of chop and lotus rhizome to a certain extent in order to shorten Production Time.The selection of raw material and consumption want much strict with respect to family, can add the local flavor that the part flavoring is strengthened chop lotus root soup simultaneously, and cook's experience is required than higher.Receive the raw material supply situation of location, restaurant, the flavor quality of chop lotus root soup has certain difference.
Enterprise at the production chop lotus root soup in Hubei mainly contains two families: fragrant gardenful Food Co., Ltd in Wuhan and rich safe sky, Wuhan happy agricultural trade Co., Ltd.On-the-spot investigation to two tame enterprises finds that chop lotus root soup is the amplification version that family produces, and uses jacketed pan to boil seasoning then, can, the decals of sterilizing at last.Enterprise does not have quality control department and the research and development department of oneself, and standardized production consciousness is thin, arbitrarily to change proportioning raw materials and simmers the system time in order to reduce production costs, and the product quality otherness is big.
Chinese invention patent ZL 200610018828.5; Authorizing publication number is the application specification open " a kind of preparation method of imperial lotus root " of CN 1836576A, disclose a kind of with lotus rhizome and major ingredient stripping and slicing, adding condiment; Add tube bone soup; Tinning will vacuumize and will seal in will managing, the lotus root method for preparing soup of sterilization.But because this method is together handled the lotus rhizome and the meat products of differing texture, though can simplify technology to a certain extent, lost the peculiar taste of chop lotus root soup and the quality of lotus rhizome, amino acid, flavour nucleotide and total soluble sugar content are lower.
Summary of the invention
The objective of the invention is to overcome the weak point of above-mentioned prior art, and a kind of chop lotus root soup goods and production method thereof are provided.It dissolves traditional handicraft and modern technologies and is one to adopt industrialized production method refining processing.
The present invention realizes through following technical scheme:
A kind of preparation method of traditional chop lotus root soup, it comprises the steps:
According to the weight meter, it is prepared burden as follows:
Chop: 150 parts; Os Sus domestica: 150 parts; Ginger: 20 parts; Removal agent of raw meat smell: 0.2 part; Water: 1200 parts and tasty agents: 5.7 parts;
Described removal agent of raw meat smell is by weight: 20 parts in ginger, 0.1 part of cooking wine, 0.1 part of light-coloured vinegar;
Described tasty agents is by weight: 0.5 part of monosodium glutamate, 0.2 part in pepper, 5 parts of salt;
Its preparation method step is following:
The first step is cleaned Pig spareribs, Os Sus domestica and lotus rhizome with cold water, chop is cut the bone piece of grow up 5～6cm, wide 3～4cm.Lotus rhizome is cut into the lotus root piece of 5～6cm, wide 3～4cm;
Second step, chop, Os Sus domestica after cleaning are put into vessel, add entry and removal agent of raw meat smell according to the above ratio, stir;
In the 3rd step, chop and Os Sus domestica be at 100 ℃, and power is boiling 45 minutes under the 900w electric furnace high temperature;
In the 4th step, the lotus rhizome of in vessel, add cleaning is at 100 ℃, and power is boiling 75 minutes under 500w electric furnace high temperature and the low-power;
In the 5th step, the raw material that above-mentioned mixing is all had adds tasty agents, tinning;
The 6th step under the condition that keeps jar external and internal pressure unanimity, placed jar under 60 ℃ of conditions, was incubated 30 minutes, got traditional chop lotus root soup.A kind of traditional chop lotus root soup of the present invention, good effect of the present invention is:
The preparation method of chop lotus root soup has solved the deficiency of the workshop-based soup stewing method of traditional-family, has formed a kind of mode of production of suitability for industrialized production.Through the chop lotus root soup that the technology that adopts science is made, lotus root starch soup is bright, and mouthfeel is good, does not add any antistaling agent and anticorrisive agent, and quality, taste all are enhanced, and solid content good moldability, lotus root are not broken, chop is not mashed.Through detecting stay in grade in one month preserve test.After opening jar, heating using microwave is edible, and is convenient and time-saving, can be used as travelling products and military supplies product and use, and improved rhythm of life.
The specific embodiment
Below in conjunction with 4 specific embodiments the present invention is done further explanation;
Embodiment 1:
Pig spareribs, Os Sus domestica are cleaned with cold water; Chop is cut the bone piece of grow up 5～6cm, wide 3～4cm, and lotus rhizome is cut into the lotus root piece of 5～6cm, wide 3～4cm, and chop is carried out pre-treatment; Place the oil cauldron that burns heat with lard to fry in advance, fry fast and be golden yellow to the chop surface.Every pot with totally 300 parts of chop and Os Sus domesticas, 20 parts of removal agent of raw meat smell, and 1200 parts in water stirs.At 100 ℃, power is boiling 45 minutes under 900w electric furnace high temperature and the high power.The lotus rhizome of in vessel, add cleaning then, at 100 ℃, power is boiling 75 minutes under 500w electric furnace high temperature and the low-power.The raw material that above-mentioned mixing all has adds 5.7 parts of tasty agents, tinning.Under the condition that keeps jar external and internal pressure unanimity, jar is placed under 60 ℃ of conditions, kept 30 minutes, get traditional chop lotus root soup.The said goods specification, quantity packing warehouse-in on demand.
Embodiment 2:
Pig spareribs, Os Sus domestica are cleaned with cold water, and chop is cut the bone piece of grow up 5～6cm, wide 3～4cm, and lotus rhizome is cut into the lotus root piece of 5～6cm, wide 3～4cm, and chop is carried out pre-treatment, places boiling water, and heating 2～3min pulls out subsequent use.Every pot with totally 300 parts of chop and Os Sus domesticas, 20 parts of removal agent of raw meat smell, and 1200 parts in water stirs.At 100 ℃, power is boiling 45 minutes under 900w electric furnace high temperature and the high power.The lotus rhizome of in vessel, add cleaning then, at 100 ℃, power is boiling 75 minutes under 500w electric furnace high temperature and the low-power.The raw material that above-mentioned mixing all has adds 5.7 parts of tasty agents, tinning.Under the condition that keeps jar external and internal pressure unanimity, jar is placed under 60 ℃ of conditions, kept 30 minutes, get traditional chop lotus root soup.The said goods specification, quantity packing warehouse-in on demand.
Embodiment 3:
Pig spareribs, Os Sus domestica are cleaned with cold water; Chop is cut the bone piece of grow up 5～6cm, wide 3～4cm, and lotus rhizome is cut into the lotus root piece of 5～6cm, wide 3～4cm, and chop is carried out pre-treatment; Place the oil cauldron that burns heat with lard to fry in advance, fry fast and be golden yellow to the chop surface.Every pot with totally 300 parts of chop and Os Sus domesticas, 20 parts of removal agent of raw meat smell, and 900 parts in water stirs.At 100 ℃, power is boiling 45 minutes under high temperature and the high power of 900w electric furnace.The lotus rhizome of in vessel, add cleaning then, at 100 ℃, power is boiling 75 minutes under 500w electric furnace high temperature and the low-power.The raw material that above-mentioned mixing all has adds 5.7 parts of tasty agents, tinning.Under the consistent condition of jar external and internal pressure jar is placed under 60 ℃ of conditions keeping, kept 30 minutes, both traditional chop lotus root soup.The said goods specification, quantity packing warehouse-in on demand.
Embodiment 4:
Pig spareribs, Os Sus domestica are cleaned with cold water; Chop is cut the bone piece of grow up 5～6cm, wide 3～4cm, and lotus rhizome is cut into the lotus root piece of 5～6cm, wide 3～4cm, and chop is carried out pre-treatment; Place the oil cauldron that burns heat with lard to fry in advance, fry fast and be golden yellow to the chop surface.Every pot with totally 300 parts of chop and Os Sus domesticas, 20 parts of removal agent of raw meat smell, and 1200 parts in water stirs.At 100 ℃, power is boiling 45 minutes under 900w electric furnace high temperature and the high power.The lotus rhizome of in vessel, add cleaning then, at 100 ℃, power is boiling 75 minutes under 500w electric furnace high temperature and the low-power.The raw material that above-mentioned mixing all has adds 5.7 parts of tasty agents, tinning.Under the condition that keeps jar external and internal pressure unanimity, jar is placed under 121 ℃ of conditions, kept 30 minutes, promptly get chop lotus root soup.The said goods specification, quantity packing warehouse-in on demand.The product quality inspection table 1 that the present invention produces
The chop lotus root soup product quality analytical table of the production of table 14 embodiment of the present invention
Claims (2)
1. a chop lotus root soup is characterized in that, it is the goods of being processed by the raw material of following weight parts:
Chop: 150 parts;
Os Sus domestica: 150 parts;
Ginger: 20 parts;
Removal agent of raw meat smell: 0.2 part;
Water: 1200 parts; With
Tasty agents: 5.7 parts;
Described removal agent of raw meat smell is by weight: 20 parts in ginger, 0.1 part of cooking wine, 0.1 part of light-coloured vinegar;
Described tasty agents is by weight: 0.5 part of monosodium glutamate, 0.2 part in pepper, 5 parts of salt;
It is produced according to the following step:
The first step is cleaned Pig spareribs, Os Sus domestica and lotus rhizome with cold water, chop is cut the 5～6cm that grows up, and the bone piece of wide 3～4cm, lotus rhizome are cut into the lotus root piece of 5～6cm, wide 3～4cm;
Second step, chop and Os Sus domestica after cleaning are put into vessel, add entry and removal agent of raw meat smell by above-mentioned formula ratio, stir;
The 3rd step was contained in 100 ℃ with chop and Os Sus domestica, and power is to boil 45 minutes under the high fiery condition of 900w electric furnace, obtains green bone soup;
The 4th step, the lotus rhizome of in the green bone soup in the 3rd step, add cleaning, in 100 ℃, power is to boil 75 minutes under the low fiery condition of 500w electric furnace, obtains lotus rhizome soup semi-finished product;
The 5th step added described tasty agents in the lotus rhizome soup semi-finished product in the 4th step, tinning is placing container under 60 ℃ of conditions then, is incubated sterilization in 30 minutes.
2. the production method of a chop lotus root soup is characterized in that it comprises the following steps:
According to the weight meter, it is prepared burden as follows:
Chop: 150 parts;
Os Sus domestica: 150 parts;
Ginger: 20 parts;
Removal agent of raw meat smell: 0.2 part;
Water: 1200 parts; With
Tasty agents: 5.7 parts;
Described removal agent of raw meat smell is by weight: 20 parts in ginger, 0.1 part of cooking wine, 0.1 part of light-coloured vinegar;
Described tasty agents is by weight: 0.5 part of monosodium glutamate, 0.2 part in pepper, 5 parts of salt;
According to the following step production:
The first step, with Pig spareribs, Os Sus domestica and lotus rhizome are cleaned with cold water, and chop is cut the bone piece of grow up 5～6cm, wide 3～4cm, and lotus rhizome is cut into the lotus root piece of 5～6cm, wide 3～4cm;
Second step, chop and Os Sus domestica after cleaning are put into vessel, add entry and removal agent of raw meat smell by above-mentioned formula ratio, stir;
The 3rd step was contained in 100 ℃ with chop and Os Sus domestica, and power is to boil 45 minutes under the high fiery condition of 900w electric furnace, obtains green bone soup;
The 4th step, the lotus rhizome of in the green bone soup in the 3rd step, add cleaning, in 100 ℃, power is to boil 75 minutes under the low fiery condition of 500w electric furnace, obtains lotus rhizome soup semi-finished product;
The 5th step added described tasty agents in the lotus rhizome soup semi-finished product in the 4th step, tinning is placing container under 60 ℃ of conditions then, is incubated sterilization in 30 minutes.
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| CN2010105824211A CN102485054A (en) | 2010-12-06 | 2010-12-06 | Sparerib lotus root soup product and production method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766931A (en) * | 2014-01-14 | 2014-05-07 | 陆开云 | Canned peanut, lotus root and pork chop and processing method thereof |
| CN103783589A (en) * | 2014-02-25 | 2014-05-14 | 湖北工业大学 | Broth lotus root pumpkin paste and preparation method thereof |
| CN103919114A (en) * | 2014-03-21 | 2014-07-16 | 无锡商业职业技术学院 | Fish liver sauce and processing method thereof |
| CN103932311A (en) * | 2014-05-04 | 2014-07-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Automatic production method for lotus root and spare ribs soup cans |
| CN104187896A (en) * | 2014-08-05 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | Lotus root and pig bone blood supplementing soup |
| CN106579468A (en) * | 2016-12-07 | 2017-04-26 | 云南省丽江市丽江宾馆 | Preparation of diet |
| CN106858500A (en) * | 2017-03-30 | 2017-06-20 | 潘裕禄 | A kind of nutritive health soup meals and its processing method |
| CN107594446A (en) * | 2017-09-25 | 2018-01-19 | 贵州涵龙生物科技有限公司 | A kind of dendrobium candidum bobbin bone soup |
| CN108783353A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | It is a kind of to heat instant lotus root soup and preparation method thereof |
| CN114601139A (en) * | 2022-03-07 | 2022-06-10 | 华中农业大学 | Processing technology for standardized production of lotus root and sparerib soup with high emulsion stability |
| CN115251338A (en) * | 2022-07-14 | 2022-11-01 | 武汉今朝科技集团有限公司 | Lotus root soup with health care function and preparation method thereof |
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| CN1836576A (en) * | 2006-04-20 | 2006-09-27 | 武汉市富泰天乐农贸有限公司 | Imperial lotus root production method |
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Patent Citations (1)
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| CN1836576A (en) * | 2006-04-20 | 2006-09-27 | 武汉市富泰天乐农贸有限公司 | Imperial lotus root production method |
Non-Patent Citations (1)
| Title |
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| 张克田: "《排骨藕汤加工工艺及其滋味研究》", 《中国优秀硕士学位论文全文数据库》, 31 July 2010 (2010-07-31) * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766931A (en) * | 2014-01-14 | 2014-05-07 | 陆开云 | Canned peanut, lotus root and pork chop and processing method thereof |
| CN103783589B (en) * | 2014-02-25 | 2015-09-09 | 湖北工业大学 | A kind of meat soup lotus rhizome pumpkin is stuck with paste and preparation method thereof |
| CN103783589A (en) * | 2014-02-25 | 2014-05-14 | 湖北工业大学 | Broth lotus root pumpkin paste and preparation method thereof |
| CN103919114A (en) * | 2014-03-21 | 2014-07-16 | 无锡商业职业技术学院 | Fish liver sauce and processing method thereof |
| CN103919114B (en) * | 2014-03-21 | 2016-10-19 | 无锡商业职业技术学院 | Fish liver pat and processing method thereof |
| CN103932311A (en) * | 2014-05-04 | 2014-07-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Automatic production method for lotus root and spare ribs soup cans |
| CN104187896A (en) * | 2014-08-05 | 2014-12-10 | 合肥瑾翔医药科技有限公司 | Lotus root and pig bone blood supplementing soup |
| CN106579468A (en) * | 2016-12-07 | 2017-04-26 | 云南省丽江市丽江宾馆 | Preparation of diet |
| CN106858500A (en) * | 2017-03-30 | 2017-06-20 | 潘裕禄 | A kind of nutritive health soup meals and its processing method |
| CN107594446A (en) * | 2017-09-25 | 2018-01-19 | 贵州涵龙生物科技有限公司 | A kind of dendrobium candidum bobbin bone soup |
| CN108783353A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | It is a kind of to heat instant lotus root soup and preparation method thereof |
| CN114601139A (en) * | 2022-03-07 | 2022-06-10 | 华中农业大学 | Processing technology for standardized production of lotus root and sparerib soup with high emulsion stability |
| CN115251338A (en) * | 2022-07-14 | 2022-11-01 | 武汉今朝科技集团有限公司 | Lotus root soup with health care function and preparation method thereof |
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Application publication date: 20120606 |