CN103099253A - Preparation method of pork soup concentrate steamed stuffed bun - Google Patents
Preparation method of pork soup concentrate steamed stuffed bun Download PDFInfo
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- CN103099253A CN103099253A CN2011103571612A CN201110357161A CN103099253A CN 103099253 A CN103099253 A CN 103099253A CN 2011103571612 A CN2011103571612 A CN 2011103571612A CN 201110357161 A CN201110357161 A CN 201110357161A CN 103099253 A CN103099253 A CN 103099253A
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Abstract
The invention relates to the technical field of food processing, concretely to a preparation method of pork soup concentrate steamed stuffed bun which is composed of the following raw materials: 1000-2000 parts of fan-shaped bones, 500-1000 parts of straight-shaped bones, 500-1000 parts of pig leg bones, 1000-2000 parts of pig spine, 500-750 parts of conch meat, 100-300 parts of dried scallop and 100-300 parts of candied date. The preparation method comprises steps of extracting, condensing, dissolving, sterilizing and filling. The invention provides the preparation method of the pork soup concentrate steamed stuffed bun which is good in materials, rich in flavor, abundant in nutrition and convenient to use.
Description
Technical field
The present invention relates to food processing technology field, specifically the preparation method of the concentrated bag of a kind of pig bone made soup.
Background technology
Current a lot of people is that oneself boils making Tang Shidou, wastes time and energy.And younger generation, Comparision is busy at ordinary times for they, when wanting to eat soup, otherwise can not boil with regard to oneself, otherwise just have no time to go to boil.Although the soup series products is arranged in the market, taste is light, mouthfeel is general, trophism is poor.
Summary of the invention
The technical problem to be solved in the present invention, provide a kind of and be superior in material and excelllent in workmanship, taste is strong, nutritious, use the preparation method of the concentrated bag of pig bone made soup easily.
For achieving the above object, the present invention as the primary raw material that extracts concentrate, is aided with appropriate salt with the pig bone, is made through techniques such as can, sterilizations.
The preparation method of the concentrated bag of a kind of pig bone made soup, its component is: fan bone 1000-2000 part; Straight tube bone 500-1000 part; Leg of pork bone 500-1000 part; Pig spine 1000-2000 part; Ring spiral shell meat 500-750 part; Precious jade post 100-300 part; Candied date 100-300 part.
(1) clear water with 2000-3000 part injects extractor, and is heated to more than 80 degrees centigrade;
(2) with fan bone 1000-2000 part, straight tube bone 500-1000 part, leg of pork bone 500-1000 part; Pig spine 1000-2000 part is rung spiral shell meat 500-750 part, precious jade post 100-300 part, and candied date 100-300 part is put into extractor;
(3) opening boils, and big fire was boiled 20-40 minute, changes little fire and boils and boil 40-90 minute;
(4) extractor capping is warming up to 100-120 degree centigrade, and 100-120 degree centigrade is incubated 1-2 hour;
(5) separated material is separated kindred slag, oil, soup;
(6) pig bone made soup send Vacuum Concentration below 80 degrees centigrade, makes its solid content less than 30%;
(7) will concentrate pig bone made soup and heat to 60-80 degree centigrade, and make it to dissolve;
(8) the bone soup after dissolving injects the composite film packaging bag and makes finished product.
Main component of the present invention is that the pig bone extracts concentrate, is rich in protein and calcium.Ring spiral shell meat, it has and makes eye bright, and controls the heat pain of having a guilty conscience, and appetizing disappears stagnant, the effect of nourishing beauty treatment.During the enriching yin and nourishing kidney of precious jade post, invigorating the spleen are transferred.Product of the present invention not only nutrition but also delicious food extremely are conducive to health, uplift the people's living standard.
The specific embodiment
Its component of the present invention is: fan bone 1000-2000 part; Straight tube bone 500-1000 part; Leg of pork bone 500-1000 part; Pig spine 1000-2000 part; Ring spiral shell meat 500-750 part; Precious jade post 100-300 part; Candied date 100-300 part.
Embodiment 1
(1) clear water of 2000 parts is injected extractor, and be heated to more than 80 degrees centigrade;
(2) with 1000 parts, fan bone, 500 parts, straight tube bone, 500 parts, leg of pork bone; 1000 parts of pig spines ring 500 parts of spiral shell meat, 100 parts, precious jade post, and 100 parts, candied date is put into extractor;
(3) opening boils, and big fire was boiled 20 minutes, changes little fire and boils and boil 40 minutes;
(4) extractor capping is warming up to 100 degrees centigrade, and 100 degrees centigrade are incubated 2 hours;
(5) separated material is separated kindred slag, oil, soup;
(6) pig bone made soup send Vacuum Concentration below 80 degrees centigrade, makes its solid content less than 30%;
(7) will concentrate pig bone made soup and heat to 60 degrees centigrade, and make it to dissolve, add 10 portions of salt;
(8) the bone soup after dissolving injects the composite film packaging bag and makes finished product.
Embodiment 2
(1) clear water of 3000 parts is injected extractor, and be heated to more than 80 degrees centigrade;
(2) with 2000 parts, fan bone, 1000 parts, straight tube bone, 1000 parts, leg of pork bone; 2000 parts of pig spines ring 750 parts of spiral shell meat, 300 parts, precious jade post, and 300 parts, candied date is put into extractor;
(3) opening boils, and big fire was boiled 40 minutes, changes little fire and boils and boil 90 minutes;
(4) extractor capping is warming up to 120 degrees centigrade, and 120 degrees centigrade are incubated 1 hour;
(5) separated material is separated kindred slag, oil, soup;
(6) pig bone made soup send Vacuum Concentration below 80 degrees centigrade, makes its solid content less than 30%;
(7) will concentrate pig bone made soup and heat to 80 degrees centigrade, and make it to dissolve, add 20 portions of salt;
(8) the bone soup after dissolving injects the composite film packaging bag and makes finished product.
Embodiment 3
(1) clear water of 2500 parts is injected extractor, and be heated to more than 80 degrees centigrade;
(2) with 1500 parts, fan bone, 750 parts, straight tube bone, 750 parts, leg of pork bone; 750 parts of pig spines ring 625 parts of spiral shell meat, 200 parts, precious jade post, and 200 parts, candied date is put into extractor;
(3) opening boils, and big fire was boiled 30 minutes, changes little fire and boils and boil 65 minutes;
(4) extractor capping is warming up to 110 degrees centigrade, and 110 degrees centigrade are incubated 1.5 hours;
(5) separated material is separated kindred slag, oil, soup;
(6) pig bone made soup send Vacuum Concentration below 80 degrees centigrade, makes its solid content less than 30%;
(7) will concentrate pig bone made soup and heat to 70 degrees centigrade, and make it to dissolve, add 15 portions of salt;
(8) the bone soup after dissolving injects the composite film packaging bag and makes finished product.
Claims (2)
1. the preparation method of the concentrated bag of pig bone made soup, is characterized in that, its component is: fan bone 1000-2000 part; Straight tube bone 500-1000 part; Leg of pork bone 500-1000 part; Pig spine 1000-2000 part; Ring spiral shell meat 500-750 part; Precious jade post 100-300 part; Candied date 100-300 part;
Described pig bone made soup is concentrated packs that to make step as follows:
(1) clear water with 2000-3000 part injects extractor, and is heated to more than 80 degrees centigrade;
(2) with fan bone 1000-2000 part, straight tube bone 500-1000 part, leg of pork bone 500-1000 part; Pig spine 1000-2000 part is rung spiral shell meat 500-750 part, precious jade post 100-300 part, and candied date 100-300 part is put into extractor;
(3) opening boils, and big fire was boiled 20-40 minute, changes little fire and boils and boil 40-90 minute;
(4) extractor capping is warming up to 100-120 degree centigrade, and 100-120 degree centigrade is incubated 1-2 hour;
(5) separated material is separated kindred slag, oily soup;
(6) pig bone made soup send Vacuum Concentration below 80 degrees centigrade, makes its solid content less than 30%;
(7) will concentrate pig bone made soup and heat to 60-80 degree centigrade, and make it to dissolve;
(8) the bone soup after dissolving injects the composite film packaging bag and makes finished product.
2. the concentrated bag of pig bone made soup according to claim 1, is characterized in that, wherein adds salt 10-20 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103571612A CN103099253A (en) | 2011-11-12 | 2011-11-12 | Preparation method of pork soup concentrate steamed stuffed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103571612A CN103099253A (en) | 2011-11-12 | 2011-11-12 | Preparation method of pork soup concentrate steamed stuffed bun |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099253A true CN103099253A (en) | 2013-05-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011103571612A Pending CN103099253A (en) | 2011-11-12 | 2011-11-12 | Preparation method of pork soup concentrate steamed stuffed bun |
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| CN (1) | CN103099253A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839806A (en) * | 2015-04-20 | 2015-08-19 | 吉林大学 | Jelly-like ginseng and pig bone concentrated soup and preparation method thereof |
| CN112515150A (en) * | 2020-12-10 | 2021-03-19 | 王妃红(广州)餐饮管理有限公司 | Preparation method of health-preserving bone soup |
-
2011
- 2011-11-12 CN CN2011103571612A patent/CN103099253A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839806A (en) * | 2015-04-20 | 2015-08-19 | 吉林大学 | Jelly-like ginseng and pig bone concentrated soup and preparation method thereof |
| CN112515150A (en) * | 2020-12-10 | 2021-03-19 | 王妃红(广州)餐饮管理有限公司 | Preparation method of health-preserving bone soup |
| CN112515150B (en) * | 2020-12-10 | 2022-06-24 | 王妃红(广州)餐饮管理有限公司 | Preparation method of health-preserving bone soup |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |