CN103238888A - Preparation method of freeze-dried soup base - Google Patents
Preparation method of freeze-dried soup base Download PDFInfo
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- CN103238888A CN103238888A CN2013102027470A CN201310202747A CN103238888A CN 103238888 A CN103238888 A CN 103238888A CN 2013102027470 A CN2013102027470 A CN 2013102027470A CN 201310202747 A CN201310202747 A CN 201310202747A CN 103238888 A CN103238888 A CN 103238888A
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Abstract
The invention discloses a preparation method of a freeze-dried soup base, belonging to the technical field of machining vegetable egg flower soup in a freezing, lyophilizing, drying mode. Different from the conventional freeze-dried massive soup bases, the massive soup base does not need to use molds to separately pre-treat vegetables and the eggs in the production process, but the vegetables and the eggs are mixed with sauce juice which is boiled with condiments, and are directly put in dishes without being molded, and the soup base is put on a rack truck, subjected to pre-freezing and solidification, cut into pieces, rapidly frozen and freeze-dried so as to be prepared into the soup base pieces. According to tests and data measurements in practical application in mass production, the corresponding freeze-drying cost of the soup base prepared by using the preparation method is reduced by more than 20%.
Description
Technical field
The present invention relates to food processing technology field, specifically is a kind of preparation method of freeze-drying soup stock.
Background technology
Because the freeze drying technology power consumption is higher, so the freeze-dried products price is relatively expensive, therefore, be that each freeze-drying producer is in the focus technology difficult problem of research if improve freeze-drying efficient, cut down the consumption of energy.The existing vegetable egg flower soup stock that utilizes vacuum freeze-drying to make all be vegetables and egg spend carry out pre-treatment separately again and mix with the Gorgon euryale juice that flavoring boils after weigh, apply mould, quick-frozen after freeze-drying form, this preparation method significant disadvantages makes freeze-drying efficient reduce (the freeze-drying storehouse is to calculate the freeze-drying area by freeze-drying tray area summation, and the size of freeze-drying area has determined the freeze-dried material amount) owing to the mould in the freeze-drying pallet has taken limited freeze-drying area; The mould of plastics effect of heat insulation is intercepted the material needed heat transmission that distils, and heat transfer efficiency also reduces relatively, thereby has increased energy consumption, the corresponding freeze-drying cost that increased.
Summary of the invention
1, invent the technical problem that will solve:
In the vacuum freeze drying food production, quick-frozen operation before most material freeze-drying is essential, and the consolidated structure after the material quick-frozen is convenient to cut and is arbitrary shape, this is just for the invention provides basic thinking, be exactly to use the mould of giving the soup stock shape in the soup stock production process, the existence of mould only is for figuration, and the existence of mould has namely taken limited freeze-drying area in the freeze-drying storehouse, the material needed heat transmission that distils is intercepted, reduced heat transfer efficiency, therefore, the invention provides a kind of preparation method of freeze-drying soup stock, in the production process of soup stock, can improve the freeze-drying efficient of vacuum freeze-drying system, reduce the energy consumption in the freeze-dried vegetable soup block production process, the soup block of producing also not being confined to the shape of mould, can cut out shape arbitrarily with dedicated tool.
2, technical scheme:
A kind of preparation method of freeze-drying soup stock the steps include:
1) vegetables preliminary treatment: choose vegetables disease-free, that nothing rots, mix through cutting to eradicate, clean, segment, the blanching sterilization, cooling, stand-by behind the draining;
2) the egg flower is made: choosing does not have damaged, fresh egg, through sterilization, shells, and all juice filters, blanching, and cooling, stand-by behind the draining;
3) Gorgon euryale juice making: take by weighing quantitative chickens' extract, maltodextrin, white granulated sugar, refined edible salt, I+G(flavour nucleotide disodium), water and pretreated vegetables, vegetables 50%, water 37.7%, maltodextrin 5.2%, chickens' extract 1.3%, refined edible salt 4.2%, white granulated sugar 1.3% and I+G(flavour nucleotide disodium by mass percentage) 0.3%, carrying out proportioning weighs to add in the agitated kettle simultaneously and mixes, be heated to after the mixing boil 5 minutes more than 95 ℃ after, it is stand-by that cooling is cooled to Gorgon euryale juice;
4) quantitatively taking by weighing step 2) the Gorgon euryale juice of the egg made flower and step 3) mixes the shop, back by the mass ratio of 5:4 and coils;
5) put on the shelf: the material disc behind the dish of step 4) shop is changeed go up the material handcart;
6) pre-freeze is solidified: change the material handcart over to pre-freezer and carry out pre-freeze and solidify, Ku Wen remained between-5 ℃～-10 ℃ pre-freeze 2 hours;
7) cutting: the material after will solidifying cuts into the required shape of technology with special-purpose cutting tool;
8) quick-frozen: the material handcart is pushed quick freezing repository carry out quick-frozen, the storehouse temperature keeps-20～-30 ℃, quick-frozen 220～280 minutes (adjusting according to material properties);
9) freeze-drying: the material handcart pushed by quick freezing repository change the freeze-drying storehouse over to, charging started condenser system in preceding 1 hour, make it to run well, the temperature of material circulation refrigerant reaches below-30 ℃, opens the vavuum pump group, must vacuum be reached below the 133.3Pa, this moment, material was frozen state, opened heating system, heated according to design temperature, when temperature of charge and heating plate temperature curve reached unanimity, drying was finished.
3, beneficial effect:
The present invention need not to use mould in block soup stock production process, namely omitted deposited mold technique, particular content is no longer to apply directly shop dish of mould after vegetables and egg spend the Gorgon euryale juice that carries out pre-treatment separately again and boil with flavoring to mix, last handcart, pre-freeze is solidified, cut into piece, quick-frozen, freeze-drying forms block soup stock, 1) for the food that has definite shape to require (such as bakeries such as biscuits, fried foods such as instant noodles etc.), say in general sense, mould is essential figuration instrument, and therefore, the freeze-drying soup stock also is owing to be block structure, what the technical staff at first considered is to be shaped with mould, does not take full advantage of the beneficial effect that this favourable operation after coagulation of the quick-frozen of freeze-drying soup stock before freeze-drying is shaped soup stock is shaped; 2) use this method can utilize the limited freeze-drying area in freeze-drying storehouse more fully, avoided the ill effect of mould thermal resistance again; 3) soup stock of making of this way is calculated through the data of overtesting and big production practical application, cuts down the consumption of energy 20% at least.
Specific embodiment
It below is the specific embodiment of the inventive method
Embodiment 1:
A kind of preparation method of block spinach egg flower soup the steps include:
(1) choose spinach disease-free, that nothing rots, mix through cutting to eradicate, clean, segment, the blanching sterilization, cooling, stand-by behind the draining; Choose chive disease-free, that nothing rots, mix through cutting to eradicate, clean, segment, sterilization is cleaned, and is stand-by behind the draining; Choose carrot disease-free, that nothing rots, mix through cutting to eradicate, clean, section, the blanching sterilization is cooled off, and is stand-by behind the draining;
(2) choose damaged, the fresh egg of nothing, through sterilization, shell, all juice filters, blanching, and cooling, stand-by behind the draining;
(3) take by weighing good spinach, chive, the carrot slice of preliminary treatment of quantitative chickens' extract, maltodextrin, white granulated sugar, refined edible salt, I+G, water and step (1), spinach 40%, chive 5%, carrot slice 5%, water 37.7%, maltodextrin 5.2%, chickens' extract 1.3%, refined edible salt 4.2%, white granulated sugar 1.3%, I+G(flavour nucleotide disodium by mass percentage) 0.3% carry out proportioning and weigh to add in the agitated kettle and mix, be heated to after the mixing boil 5 minutes more than 95 ℃ after, it is stand-by that cooling is cooled to Gorgon euryale juice;
(4) the Gorgon euryale juice that quantitatively takes by weighing egg flower that step (2) makes and step (3) mixes the shop, back by the mass ratio of 5:4 and coils;
(5) put on the shelf: the material disc behind the dish of shop is changeed go up the material handcart;
(6) pre-freeze is solidified: change the material handcart over to pre-freezer and carry out pre-freeze and solidify, Ku Wen remained between-5 ℃ pre-freeze 2 hours;
(7) cutting: the material after will solidifying cuts into required square with special-purpose cutting tool;
(8) quick-frozen: the material handcart is pushed quick freezing repository carry out quick-frozen, the storehouse temperature keeps below-30 ℃, quick-frozen 220 minutes;
(9) freeze-drying: the material handcart pushed by quick freezing repository change the freeze-drying storehouse over to, charging started condenser system in preceding 1 hour, made it to run well, and the temperature of material circulation refrigerant reaches below-30 ℃, open the vavuum pump group, must vacuum be reached below the 133.3Pa, this moment, material be frozen state, opened heating system, heat according to block spinach egg flower soup design temperature, when curve reached unanimity, drying was finished, about 22 hours of freeze-dry process time.Parameter in the frozen vacuum dryer is controlled to be: condenser temperature :-45 ℃ ± 3; Vacuum pressure: 77Pa ± 3; The heating plate temperature: 98 ℃ continue to be reduced to 85 ℃ after 4 hours; 85 ℃ continue to be down to 75 ℃ again after 4 hours; 75 ℃ continue to be down to 65 ℃ again after 4 hours; 65 ℃ continue to be down to 55 ℃ again after 5 hours; 55 ℃ continue to deliver from godown after 5 hours, and the freeze-drying operation finishes.
The technical staff of company gathers original production process and carries out statistical analysis with each ten storehouse creation data of this patent of invention production technology and draws: the freeze-drying spinach egg flower soup material energy consumption cost that the equal 8 gram/piece freeze-drying spinach egg flower soup material of making of this invention compare traditional 8 gram/pieces with Mold Making on average reduces by 24.0%.Detailed data sees Table 1-1:
Embodiment 2:
Block tomato egg flower soup, processing step:
(1) choose tomato disease-free, that nothing rots, mix through cutting to eradicate, clean, valve cutting, the boiling sterilization, stand-by after the cooling;
(2) choose caraway disease-free, that nothing rots, mix through cutting to eradicate, clean, segment, sterilization is cleaned, and is stand-by behind the draining;
(3) choose damaged, the fresh egg of nothing, through sterilization, shell, all juice filters, blanching, and cooling, stand-by behind the draining;
(4) caraway that takes by weighing the pretreated tomato of chickens' extract, maltodextrin, white granulated sugar, refined edible salt, I+G, water, step (1) and step (2) tomato 45%, caraway 5%, water 37.7%, maltodextrin 5.2%, chickens' extract 1.3%, refined edible salt 4.2%, white granulated sugar 1.3%, I+G(flavour nucleotide disodium by mass percentage) 0.3% carries out after proportioning weighs, add in the agitated kettle simultaneously and mix, be heated to after the mixing boil 5 minutes more than 95 ℃ after, it is stand-by that cooling is cooled to Gorgon euryale juice;
(5) the Gorgon euryale juice that quantitatively takes by weighing the egg of the making flower of step (3) and step (4) mixes the shop, back by the mass ratio of 5:4 and coils;
(6) put on the shelf: the material disc that step 5 is mixed shop, back dish changes upward material handcart;
(7) pre-freeze is solidified: change the material handcart over to pre-freezer and carry out pre-freeze and solidify, Ku Wen remained between-10 ℃ pre-freeze 2 hours;
(8) cutting: the material after will solidifying cuts into circle or triangle with special-purpose cutting tool;
(9) quick-frozen: the material handcart is pushed quick freezing repository carry out quick-frozen, the storehouse temperature keeps below-28 ℃, quick-frozen 240 minutes;
(10) freeze-drying: the material handcart pushed by quick freezing repository change the freeze-drying storehouse over to, charging started condenser system in preceding 1 hour, made it to run well, and the temperature of material circulation refrigerant reaches below-30 ℃, open the vavuum pump group, must vacuum be reached below the 133.3Pa, this moment, material be frozen state, opened heating system, heat according to the block tomato egg flower soup of freeze-drying design temperature, when curve reached unanimity, drying was finished, about 22 hours of freeze-dry process time.Parameter control in the frozen vacuum dryer is as follows: condenser temperature :-45 ℃ ± 3; Vacuum pressure: 77Pa ± 3; The heating plate temperature: 95 ℃ continue to be reduced to 85 ℃ after 5 hours; 85 ℃ continue to be down to 70 ℃ again after 5 hours; 70 ℃ continue to be down to 60 ℃ again after 4 hours, and 60 ℃ continue to be down to 55 ℃ again after 5 hours; 55 ℃ continue to deliver from godown after 7 hours, and the freeze-drying operation finishes.
(11) technical staff of company gathers original production process and carries out statistical analysis with each ten storehouse creation data of this patent of invention production technology and draws: the freeze-drying tomato egg flower soup material energy consumption cost that the equal 8 gram/piece freeze-drying tomato egg flower soup material of making of this invention compare traditional 8 gram/pieces with Mold Making on average reduces by 21.7%.Detailed data sees Table 2-1:
Embodiment 3
With embodiment 2, difference is that step (7) pre-freeze solidifies, and Ku Wen remained between-8 ℃ pre-freeze 2 hours; Step (9) quick-frozen: the material handcart is pushed quick freezing repository carry out quick-frozen, the storehouse temperature keeps below-30 ℃, quick-frozen 220 minutes; Parameter control in the frozen vacuum dryer is as follows: condenser temperature :-45 ℃ ± 3; Vacuum pressure: 77Pa ± 3; The heating plate temperature: 96 ℃ continue to be reduced to 85 ℃ after 4.5 hours; 85 ℃ continue to be down to 72 ℃ again after 4.5 hours; 72 ℃ continue to be down to 64 ℃ again after 4 hours, and 64 ℃ continue to be down to 55 ℃ again after 5 hours; 55 ℃ continue to deliver from godown after 6 hours, the freeze-drying operation finishes) technical staff of company gathers original production process and carries out statistical analysis with each ten storehouse creation data of this patent of invention production technology and draw: the freeze-drying tomato egg flower soup material energy consumption cost of the traditional 8 gram/pieces with Mold Making of the equal 8 gram/piece freeze-drying tomato egg flower soup material ratio of making of this invention on average reduces by 22.5%.Detailed data sees Table 3-1:
Claims (3)
1. the preparation method of a freeze-drying soup stock, its concrete steps are:
(1) vegetables preliminary treatment: choose vegetables disease-free, that nothing rots, mix through cutting to eradicate, clean, segment, the blanching sterilization, cooling, stand-by behind the draining;
(2) the egg flower is made: choosing does not have damaged, fresh egg, through sterilization, shells, and all juice filters, blanching, and cooling, stand-by behind the draining;
(3) Gorgon euryale juice is made: take by weighing vegetables material pretreated in chickens' extract, maltodextrin, white granulated sugar, refined edible salt, I+G, water and the step 1, press following mass percent: vegetables 50%, water 37.7%, maltodextrin 5.2%, chickens' extract 1.3%, refined edible salt 4.2%, white granulated sugar 1.3% and I+G0.3%, carrying out proportioning weighs, add in the agitated kettle simultaneously and mix, be heated to after the mixing boil 5 minutes more than 95 ℃ after, it is stand-by that cooling is cooled to Gorgon euryale juice;
(4) taking by weighing Gorgon euryale juice that the egg flower made in the step 2 and step 3 make mixes the shop, back by the mass ratio of 5:4 and coils;
(5) put on the shelf: with behind the step 4 shop dish material disc change and go up the material handcart;
(6) pre-freeze is solidified: change the material handcart over to pre-freezer and carry out pre-freeze and solidify, Ku Wen remains between-5 ℃～-10 ℃,
Pre-freeze 2 hours;
(7) cutting: the material after will solidifying cuts with cutting tool;
(8) quick-frozen: the material handcart is pushed quick freezing repository carry out quick-frozen, the storehouse temperature keeps-20～-30 ℃, quick-frozen 220～280 minutes;
(9) freeze-drying: change the material handcart over to the freeze-drying storehouse by quick freezing repository, charging started condenser system in preceding 1 hour, make it to run well, the temperature of material circulation refrigerant reaches below-30 ℃, open the vavuum pump group, vacuum is reached below the 133.3Pa, this moment, material was frozen state, open heating system, carry out freeze-dry process.
2. the preparation method of freeze-drying soup stock according to claim 1 is characterized in that, in the described step 7, the material after will solidifying cuts into square, circular or triangular shaped with cutting tool.
3. the preparation method of freeze-drying soup stock according to claim 1 is characterized in that, the parameter in the freeze-dry process in the described step 8, its frozen vacuum dryer is controlled to be: condenser temperature :-45 ℃ ± 3; Vacuum pressure: 77Pa ± 3, the heating plate temperature: 95 ℃～98 ℃ continue to be reduced to 85 ℃ after 4～5 hours, 85 ℃ continue to be down to 70 ℃～75 ℃ after 4～5 hours again, continue to be down to 60-65 ℃ again after 4 hours, continue again to be down to 55 ℃ again after 5 hours, 55 ℃ were delivered from godown after lasting 5-7 hour, and the freeze-drying operation finishes.
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Cited By (11)
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| CN103535799A (en) * | 2013-10-08 | 2014-01-29 | 威海长青海洋科技股份有限公司 | Production method of instant oyster and tofu freeze-dried soup |
| CN103919198A (en) * | 2013-10-20 | 2014-07-16 | 钟祥兴利食品有限公司 | Making method of edible fungus soup |
| CN105054157A (en) * | 2015-07-27 | 2015-11-18 | 丹东君澳食品有限公司 | Lyophilized spicy cabbage soup block preparation method |
| CN106418395A (en) * | 2016-07-06 | 2017-02-22 | 张家港市桃源食品有限公司 | Manufacturing method of concentrated soup |
| CN107594449A (en) * | 2017-09-26 | 2018-01-19 | 中南林业科技大学 | A kind of preparation method of Japanese cryptotaenia stem and leaf vegetables compound nutritional soup stock bag |
| CN110236090A (en) * | 2019-06-14 | 2019-09-17 | 四川大学 | It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof |
| CN110447871A (en) * | 2019-08-28 | 2019-11-15 | 福建利众诚食品有限公司 | A kind of vacuum freeze drying material block and preparation method thereof |
| CN110477273A (en) * | 2019-08-28 | 2019-11-22 | 福建利众诚食品有限公司 | A kind of freeze-drying tomato beef noodle and preparation method thereof |
| CN111642723A (en) * | 2020-05-11 | 2020-09-11 | 广西拓纷健康食品科技有限公司 | Method for making freeze-dried medicinal food of bird's nest and ginseng soup |
| CN113068820A (en) * | 2021-04-29 | 2021-07-06 | 呼伦贝尔市金农生物科技有限公司 | Processing method of leek flower sauce |
| CN113679027A (en) * | 2021-08-17 | 2021-11-23 | 上海应用技术大学 | Delicious pepper leaf seasoning and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103535799A (en) * | 2013-10-08 | 2014-01-29 | 威海长青海洋科技股份有限公司 | Production method of instant oyster and tofu freeze-dried soup |
| CN103919198A (en) * | 2013-10-20 | 2014-07-16 | 钟祥兴利食品有限公司 | Making method of edible fungus soup |
| CN103919198B (en) * | 2013-10-20 | 2015-10-28 | 钟祥兴利食品有限公司 | A kind of preparation method of auricularia auriculajudae soup |
| CN105054157A (en) * | 2015-07-27 | 2015-11-18 | 丹东君澳食品有限公司 | Lyophilized spicy cabbage soup block preparation method |
| CN106418395A (en) * | 2016-07-06 | 2017-02-22 | 张家港市桃源食品有限公司 | Manufacturing method of concentrated soup |
| CN107594449B (en) * | 2017-09-26 | 2020-12-01 | 中南林业科技大学 | Preparation method of cryptotaenia japonica and vegetable composite nutritional soup packet |
| CN107594449A (en) * | 2017-09-26 | 2018-01-19 | 中南林业科技大学 | A kind of preparation method of Japanese cryptotaenia stem and leaf vegetables compound nutritional soup stock bag |
| CN110236090A (en) * | 2019-06-14 | 2019-09-17 | 四川大学 | It is a kind of to facilitate freeze-drying chicken crushed grain soup and preparation method thereof |
| CN110477273A (en) * | 2019-08-28 | 2019-11-22 | 福建利众诚食品有限公司 | A kind of freeze-drying tomato beef noodle and preparation method thereof |
| CN110447871A (en) * | 2019-08-28 | 2019-11-15 | 福建利众诚食品有限公司 | A kind of vacuum freeze drying material block and preparation method thereof |
| CN111642723A (en) * | 2020-05-11 | 2020-09-11 | 广西拓纷健康食品科技有限公司 | Method for making freeze-dried medicinal food of bird's nest and ginseng soup |
| CN113068820A (en) * | 2021-04-29 | 2021-07-06 | 呼伦贝尔市金农生物科技有限公司 | Processing method of leek flower sauce |
| CN113679027A (en) * | 2021-08-17 | 2021-11-23 | 上海应用技术大学 | Delicious pepper leaf seasoning and preparation method thereof |
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