CN102640951A - Preparation method of convenience beef soup - Google Patents

Abstract

The invention relates to a preparation method for transforming a conventional well-known snack in the Huainan region to a convenience food which can be circulated in the market. The preparation method is adopted to prepare the convenience food which can be stored for a long time, is convenient to transport and can be eaten at any time and any place while the advantages of the traditional snack, Huainan beef soup, are developed, and the nutritional ingredients and flavor materials in beef are fully extracted, so that a market of fast-moving consumer goods is greatly enriched, and the requirements of people on various types of foods are met. Simultaneously, the product quality is stable, the product is convenient and safe, the large-scale industrial production can be realized, and economic and social benefits are remarkable.

Description

A kind of preparation method of convenient beef soup food

Technical field

The present invention relates to a kind of preparation method of instant food.

Background technology

The selected beef of Huainan steamed beef soup, ox bone add tens kinds of tonic herbs and halogen material and boil through traditional handicraft according to a certain percentage and form, and be blue or green fragrant good to eat; Not black soup; Drink and many do not get angry, throat is not done. and be equipped with bean vermicelli and shredded dried bean curd again, make us hundred and eat and do not mind. be that Anhui one, Henan, river is with widely known name snack.Existing preparation method commonly used is:

1.. chilli oil is made: it is an amount of to get the good butter of refining; Put into pot and be heated to butter when changing into liquid state fully, put into the chilli powder that is equivalent to butter amount 25%, slow fire is heated to capsicum fragrance when obviously overflowing then; Close fire and be cooled to normal temperature, filter hot chili residue and promptly get chilli oil.

2.. beef, ox are assorted to be made: fresh beef, ox is assorted boil after, under-1 ℃～-2 ℃ temperature freezing 2～3 hours, be cut into regular sheet or block subsequent use.

3.. garnishes are made: bean vermicelli, thousand sheets silk, soya-bean cake are cleaned, and bean vermicelli picks up with about 80 ℃ hot water blanching 5min, refrigerates subsequent use.

4.. soup stock boils: with fresh beef, ox bone with warm water cleaning after together with an amount of green onion, ginger and other spices; Put into pot and add poach system, boil about 30min after, pull green onion ginger and spice out; Add flavorings such as chilli oil, salt, monosodium glutamate, slow fire keeps slight boiling condition.

5.. steamed beef soup is made: with beef, ox is assorted and garnishes place strainer, blanching 1～2min in slaughterhouse contains in the bowl, gets final product with soup-stock, chopped spring onion, garlic section, caraway.

There is following defective in said method:

1.. prior art can only be applicable to family or the fixed point of setting up a stall is made by hand, and there are significant limitation edible place and time.The present invention is an instant food, can eat whenever and wherever possible, has broken the restriction of when and where.

2.. the prior art processing cost is high, low, the waste and seriously polluted of efficient, is unfavorable for the circulation popularization.The present invention can implement large-scale industrial production, and craft science is reasonable, and long shelf-life has high economic benefit, can on market, circulate fast and promote.

3.. the particularly on-the-spot sanitary condition of key elements such as the raw and auxiliary material quality of prior art, process technology, process can not get unified control, and product quality safety can not get effective guarantee.Producing and selling overall process of the present invention all strictness is pressed state's laws rules and relevant criterion execution, guarantees product quality safety.

Summary of the invention

The technical problem that the present invention solved provides a kind of preparation method who traditional famous-eat of Huainan Area is changed into the instant food that can on market, circulate; Its constant product quality; Convenient and safe, can form large-scale industrial production, economic benefit and obvious social benefit.

A kind of preparation method of convenient beef soup food may further comprise the steps:

(1) make the toppings bag: the net content of every part of powder bag is 12g, wherein contains 0.2g cumin, 0.4g pepper, 7.0g salt, 2g white granulated sugar, 0.2g ginger powder, 1.8g monosodium glutamate, 0.25g sodium succinate, 0.05g I+G, 0.1g calcium phosphate; Wherein cumin, pepper, ginger are the dried product of Han Shui Liang ≦ 8%;

(2) make the tartar sauce bag:

1.. the beef extract preparation: fresh beef is cleaned and is picked degrease, is cut into the square cube meat of 1cm, cuts down at a high speed at 10000r/min and mixes meat gruel; In the 100kg meat gruel; Add 300kg water and stir, using 0.1%NaOH solution to transfer pH value is 7.0, adds papain enzymolysis 1h under 65 ℃ of temperature of 0.1kg then; It is 6.0 that the HCl solution of use 0.1% is transferred pH value, adds food flavor enzyme enzymolysis 5h under 55 ℃ of temperature of 0.4kg; Hydrolysate refrigerates subsequent use under 0 ℃～2 ℃ temperature;

2.. the concentrated soup base preparation: ox bone is cleaned and is broken into pieces; In 100kg; Add in the 400kg water, add 2kg green onion, 1kg ginger, 0.2kg anise, 0.1kg Chinese cassia tree, 0.05kg cloves, 5kg cooking wine, 12kg salt, 4kg sugar simultaneously, be heated to boiling; Behind slow fire infusion 2h, drag for most ox bone, green onion ginger and spice; Add 40kg refining butter, 20kg capsicum chilli oil, 10kg monosodium glutamate, 4kg sodium succinate, 0.8kgI+G, 50g antioxidant TBHQ; Send into vacuum after mixing and concentrate 65Bx;

Beef extract and concentrated soup base are packed retort pouch in 121 ℃ of sterilization 20min in 1: 5 ratio with every part of 13g; The dry surface moisture of expecting to be responsible for a task until it is completed is subsequent use;

(3) the drying beans silk of preparation: the defatted soybean meal powder adds 5% water after the quick-fried machine extrusion modling of extruding spray, dry 25min under 105 ℃;

(4) preparation bean vermicelli cake: preparation Ipomoea batatas, potato or cassava bean vermicelli through 100 ℃ of water cures, become face cheese shape, dry 40min under 105 ℃ surely;

(5) bean vermicelli cake, drying beans silk, tartar sauce bag, toppings bag and dehydrated vegetables bag (outsourcing) are measured respectively in the 1000ml paper bowl of packing into, the loam cake overlay film.

The convenient beef soup food that preparation method of the present invention prepares; Develop the advantage of traditional snack " Huainan steamed beef soup "; Fully extract nutritional labeling and delicate flavour material in the beef; But form long term storage, the convenient instant food that transports, eats whenever and wherever possible, greatly enriched fast-moving consumer goods market, satisfied the demand of people multiple based food.Its constant product quality is convenient and safe simultaneously, can form large-scale industrial production, economic benefit and obvious social benefit.

The terminological interpretation that relates among the present invention:

1.. the quick-fried machine of extruding spray: the cereal powder is mixed and stirred, heat, screw extrusion, is shaped to the food processing equipment of product.

2.. papain: be the white milk that utilizes immature papaya (Carica papaya) epidermis, adopt modern biotechnology to refine the pure-natural biological enzyme that forms.Animal/vegetable protein, polypeptide, ester, acid amides etc. there are stronger hydrolysis ability, can synthesize proteinoid to protolysate.

3.. food flavor enzyme (commercially available): full name composite flavor protease is to utilize the aspergillus oryzae fermentation, and, dry technology concentrated through advanced person's extraction process micro-filtration, ultrafiltration made with extra care and got, and adds some flavor substances again, and screening is re-dubbed composite flavor protease.

4. .TBHQ: a kind of grease antioxidant.

5. .I+G: the compound tasty agents that are each 50% be combined into of two kinds of flavor enhancements of 5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP.

6.. the % that relates among the present invention all refers to percentage by weight except that specified otherwise.

The specific embodiment

For further specifying the present invention, specify in conjunction with following examples:

Embodiment 1:

A kind of preparation method of convenient beef soup food:

(is example with 1000ml paper bowl dress)

The making of 1 toppings bag:

1.. the net content of every part of powder bag is decided to be 12g, wherein contains 0.2g cumin, 0.4g pepper, 7.0g salt, 2g white granulated sugar, 0.2g ginger powder, 1.8g monosodium glutamate, 0.25g sodium succinate, 0.05g I+G, 0.1g calcium phosphate.

2.. it is the dried product that contains water amount ≦ 8% that cumin, pepper, ginger require, otherwise, need carry out dried, with 80 order pulverizers cumin, pepper, ginger powder are broken into powdery.

3.. after salt, white granulated sugar, monosodium glutamate, sodium succinate, I+G, calcium phosphate fully mixed, pulverize through 120 orders again.

4.. mixed powder is weighed for the standard of ± 0.1g through deviation, and is subsequent use in the 12g powder bag of packing into.

The making of 2 tartar sauce bags:

1.. the beef extract preparation: fresh beef is cleaned and is picked degrease, is cut into the square cube meat of 1cm, cuts down at a high speed at 10000r/min and mixes meat gruel; In the 100kg meat gruel; Add 300kg water and stir, using 0.1%NaOH solution to transfer pH value is 7.0, adds papain enzymolysis 1h under 65 ℃ of temperature of 0.1kg then; It is 6.0 that the HCl solution of use 0.1% is transferred pH value, adds food flavor enzyme enzymolysis 5h under 55 ℃ of temperature of 0.4kg.Hydrolysate refrigerates subsequent use under 0 ℃～2 ℃ temperature.

2.. the concentrated soup base preparation: ox bone is cleaned and is broken into pieces; In 100kg; Add in the 400kg water, add 2kg green onion, 1kg ginger, 0.2kg anise, 0.1kg Chinese cassia tree, 0.05kg cloves, 5kg cooking wine, 12kg salt, 4kg sugar simultaneously, be heated to boiling; Behind slow fire (little fire) infusion 2h, drag for most ox bone, green onion ginger and spice; Add 40kg refining butter, 20kg capsicum chilli oil, 10kg monosodium glutamate, 4kg sodium succinate, 0.8kgI+G, 50g antioxidant TBHQ; Sending into the concentrated 65Bx of vacuum after mixing gets final product.Beef extract and concentrated soup base are packed retort pouch in 121 ℃ of sterilization 20min in 1: 5 ratio with every part of 13g.The dry surface moisture of expecting to be responsible for a task until it is completed is subsequent use.

3. drying beans silk preparation: the defatted soybean meal powder adds 5% water after the quick-fried machine extrusion modling of extruding spray, and dry 25min gets final product under 105 ℃.

4. bean vermicelli cake preparation: make Ipomoea batatas, potato or cassava bean vermicelli with common process, through 100 ℃ of water cures, become face cheese shape surely, dry 40min gets final product under 105 ℃.

5. bean vermicelli cake, drying beans silk, tartar sauce bag, toppings bag and dehydrated vegetables bag (outsourcing) are measured respectively in the paper bowl of packing into, the loam cake overlay film convenient beef soup food compositions.

Above-described embodiment describes preferred implementation of the present invention; Be not that scope of the present invention is limited; Design under the prerequisite of spirit not breaking away from the present invention; Various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.

Claims (2)

1. the preparation method of a convenient beef soup food is characterized in that: may further comprise the steps:

(1) make the toppings bag: the net content of every part of powder bag is 12g, wherein contains 0.2g cumin, 0.4g pepper, 7.0g salt, 2g white granulated sugar, 0.2g ginger powder, 1.8g monosodium glutamate, 0.25g sodium succinate, 0.05g I+G, 0.1g calcium phosphate; Wherein cumin, pepper, ginger are the dried product of Han Shui Liang ≦ 8%;

(2) make the tartar sauce bag:

1.. the beef extract preparation: fresh beef is cleaned and is picked degrease, is cut into the square cube meat of 1cm, cuts down at a high speed at 10000r/min and mixes meat gruel; In the 100kg meat gruel; Add 300kg water and stir, using 0.1%NaOH solution to transfer pH value is 7.0, adds papain enzymolysis 1h under 65 ℃ of temperature of 0.1kg then; It is 6.0 that the HCl solution of use 0.1% is transferred pH value, adds food flavor enzyme enzymolysis 5h under 55 ℃ of temperature of 0.4kg; Hydrolysate refrigerates subsequent use under 0 ℃～2 ℃ temperature;

2.. the concentrated soup base preparation: ox bone is cleaned and is broken into pieces; In 100kg; Add in the 400kg water, add 2kg green onion, 1kg ginger, 0.2kg anise, 0.1kg Chinese cassia tree, 0.05kg cloves, 5kg cooking wine, 12kg salt, 4kg sugar simultaneously, be heated to boiling; Behind slow fire infusion 2h, drag for most ox bone, green onion ginger and spice; Add 40kg refining butter, 20kg capsicum chilli oil, 10kg monosodium glutamate, 4kg sodium succinate, 0.8kgI+G, 50g antioxidant TBHQ; Send into vacuum after mixing and concentrate 65Bx;

Beef extract and concentrated soup base are packed retort pouch in 121 ℃ of sterilization 20min in 1: 5 ratio with every part of 13g; The dry surface moisture of expecting to be responsible for a task until it is completed is subsequent use;

(3) the drying beans silk of preparation: the defatted soybean meal powder adds 5% water after the quick-fried machine extrusion modling of extruding spray, dry 25min under 105 ℃;

(4) preparation bean vermicelli cake: preparation Ipomoea batatas, potato or cassava bean vermicelli through 100 ℃ of water cures, become face cheese shape, dry 40min under 105 ℃ surely;

(5) bean vermicelli cake, drying beans silk, tartar sauce bag, toppings bag and dehydrated vegetables bag are measured respectively in the 1000ml paper bowl of packing into, the loam cake overlay film.

2. the convenient beef soup food for preparing of the described preparation method of claim 1.