CN103349259B - Freshness and scent enhancing method for goat and fish bone combined soup stock - Google Patents
Freshness and scent enhancing method for goat and fish bone combined soup stock Download PDFInfo
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Abstract
The invention discloses a freshness and scent enhancing method for goat and fish bone combined soup stock, which includes the steps of smell removing of raw materials, precooking, hot-pressing temperature-variable extraction, standing deslagging, scent generation thermal reaction, seasoning, homogenizing and emulsification, sterilization, filling and the like, and has the key points that precooking and frying pretreatment are performed before the bone extraction of raw materials to reduce fishy smell and peculiar smell of the soup stock; high temperature and low temperature are combined for temperature-variable extraction to enhance the content of nutritional ingredients and flavor materials in the soup stock and avoid quality damage caused by thermal treatment; thermal reaction is performed after vacuum concentration of the combined soup stock, so that the scent and freshness are improved; the freshness and scent enhancing method for the combined soup stock enables the soup stock to have satisfactory and strong sent, and solves the problems that soup stock with simple bone raw material is not rich in nutritional ingredients, is simple in flavor materials, poor in freshness and scent, and has strong peculiar smell, and the like.
Description
Technical field
The present invention relates to a kind of processing method of food dressing, is that the compound soup-stock of a kind of sheep bone fish-bone increases fresh flavouring method specifically.
Background technology
China's edibility Animal Bone accessory substance aboundresources, output occupies the first in the world, and the bone accessory substance that China in 2011 produces due to slaughtering and aquatic products processing is up to 3,000 ten thousand tons.Current domestic edibility Animal Bone is mainly for bone meal for Fodder making, sticks with paste for the production of bone mud, bone or, collagen calcareous for extracting etc. on a small quantity, process extensive, added value is low.And utilize edibility Animal Bone to produce nutritious bone taste flavoring (as ossein, soup-stock etc.), become the effective way of bone accessory substance higher value application at present.By efficient separation and Extraction and following process to Animal Bone, can and be fresh taste compound by the protein in bone, amino acid, mineral matter and be imparted in soup-stock.Because traditional soup-stock processing method is that single Animal Bone is boiled as raw materials such as chicken, pig, ox, sheep, fish-bones, the soup-stock nutritional labeling of producing is comprehensive not, flavor substance is also more single, fresh insufficient fragrance, the effective ways that address this problem are by adopting composite animal collagen material, separate in conjunction with nutrition and flavor substance are efficient, and by derivative reaction, promote protein, nucleotides in compound soup-stock, be taste amino acid, the nutrition such as organic acid, peptide class be fresh taste compound content.
Summary of the invention
The object of the present invention is to provide the fresh flavouring method of increasing of the compound soup-stock of a kind of sheep bone fish-bone,
It is single that the soup-stock that the method makes can improve traditional soup-stock nutritional labeling, fresh insufficient fragrance problem.
Technical scheme of the present invention is as follows:
The fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone, it is made up of following steps,
1.1 raw materials are processed except raw meat:
1.1.1 sheep bone is clean, broken, sheep bone and water are precooked by weight 1:1 ~ 10,8 ~ 12 minutes, remove offscum;
1.1.2 fish-bone is fried, 180 ~ 190 ℃ of temperature, 40 ~ 50 seconds time;
1.2 alternating temperature extracting:
1.2.1 high temperature hot pressing extracting: by 120 ~ 140 ℃ of high temperature hot pressing extractings of the sheep bone after precooking, after 20 ~ 40 minutes, stop heating;
1.2.2 low temperature and pressure extracting: feed intake and add through fried fish-bone by 20% ~ 30% of sheep bone raw material weight, carry out 100 ~ 110 ℃ of low temperature and pressure extractings, constant temperature is after 1～1.5 hour, naturally cooling;
1.3 raw fragrant thermal responses: in retort, add 1 of soup weight～2 ‰ wood sugar, 1～2 ‰ cysteine hydrochloride, 0.5～1% thiamine, retort heating, steam pressure is 0.18kpa, 100～120 ℃ of temperature, 1.5～2 hours reaction time;
1.4 are in harmonious proportion: after previous step 1.3 reactions finish, treat that temperature is reduced to below 80 ℃, add 2%～4% vegetable oil of soup weight, 12%～14% salt, stir;
The preferred version of the sheep bone of above-mentioned 1.1.1 step is: broken sheep bone adopts broken bone machine that sheep collagen material is broken into the square bone piece of 2cm, cleans and removes blood stains.
The preferred scheme of above-mentioned 1.1.1 step is: with vacuum draw, the offscum of liquid level is aspirated totally to decolour and remove raw meat.
The preferred version of above-mentioned 1.1.2 step is: the frying temperature of fish-bone is 180 ℃, and the fried time is 50 seconds.
Above-mentioned after low-temp low-pressure extraction steps, material is left standstill to slagging-off, leave standstill 1～2 hour, 200 eye mesh screen filter cleaners for discharging.
Above-mentioned through being in harmonious proportion after step, discharging is put into emulsifying homogeneous machine and carry out emulsifying homogeneous operation, temperature 60 C, homogenization pressure 10Mpa.
Above-mentioned by the soup-stock after homogeneous through 80～85 ℃ of sterilizations 30～40 minutes.
Soup-stock after sterilization is crossed and carried out after 100 mesh filter screens fillingly, and filling temperature is not less than 80 ℃.
The invention has the advantages that: application this method can obtain nutritious, delicious flavour, the compound soup-stock of sheep bone fish-bone giving off a strong fragrance.Sheep bone is through the broken and de-raw meat collapse due to massive hemorrhage look of pre-boiling, and fish-bone is through fried removal raw meat, then through temperature programming hot pressing extracting, improved nutrition and flavor substance extraction efficiency in material bone, reduced hot brown stain, increased flavour and the fragrance of bone soup; In extractive process, collagen material Partial Protein is degraded into little peptide and amino acid etc. and makes the material of bone soup flavour deliciousness, and calcareous dissolving has also increased the nutritive value of product; In thermal process reactor, the Maillard reaction of generation, thiamine degradation reaction, caramelization, degradation of lipid reaction etc., be all significantly increased compound soup-stock aspect smell and flavour two.
The specific embodiment
Below the flavouring of the compound soup-stock of sheep bone fish-bone is increased to fresh method step and makes more detailed description:
1, sheep collagen material fragmentation-cleaning-remove raw meat: adopt broken bone machine that sheep collagen material is broken into the square bone piece of 2cm, clean and remove blood stains, take off raw meat, feed intake;
2, fish-bone frame is fried: fresh fish-bone is cleaned, after draining, in the fried line of 180 ℃, after fried 50 seconds, drained oil, carry out fish-bone fried except raw meat;
3, sheep bone is precooked: by sheep bone: water=1: 5 weight ratio, and in extractor, broken sheep bone is carried out to 100 ℃ and precook 10 minutes, adopt vacuum draw that the offscum suction of liquid level totally decolour and removed raw meat, close extraction cover;
4, high temperature hot pressing extracting: the sheep bone after precooking is carried out to 120 ~ 140 ℃ of high temperature hot pressing extractings, the migration rate of nutritional labeling and flavor components in raising material bone, 130 ℃ of constant temperature extractions, after 30 minutes, stop heating, tank to be extracted cools to internal and external pressure balance, opens cover;
5, low temperature and pressure extracting: feed intake and add through fried fish-bone frame by 25 % of sheep bone raw material weight, close extraction cover, carry out 100 ~ 110 ℃ of low temperature and pressure extractings, to avoid high temperature to cause fish-bone soup to occur being charred taste, avoid the damage effect of high temperature to thermo-responsive albumen in fish-bone, after constant temperature 1 hour 20 minutes, naturally cooling;
6, leave standstill slagging-off: step 5 material leaves standstill 2 hours, 200 eye mesh screen filter cleaners for discharging;
7, cryogenic vacuum is concentrated: the soup of step 6 pumps in concentration tank concentrated, 50～65 ℃ of thickening temperatures, and vacuum-0.075～-0.09Mpa, after being concentrated into solid content (Brix) and being 29%～31%, moves in raw fragrant retort;
8, give birth to fragrant thermal response: in retort, add soup weight ratio 1.5 ‰ wood sugars, 1.5 ‰ cysteine hydrochlorides, 0.7% thiamine, retort heating, steam pressure is 0.18kpa, 100～120 ℃ of temperature, in 1 hour 40 minutes reaction time, thermal response generates meat fragrance;
9, be in harmonious proportion: after previous step reaction finishes, treat that temperature is reduced to below 80 ℃, add soup weight ratio 3% vegetable oil, 12% salt, stir;
10, emulsifying: the discharging of step 9 is put into emulsifying homogeneous machine and carried out emulsifying homogeneous operation, temperature 60 C, homogenization pressure 10Mpa;
11, sterilization: the soup-stock after homogeneous was through 80～85 ℃ of sterilizations 35 minutes;
12, filling: the soup-stock after sterilization is crossed and carried out after 100 mesh filter screens fillingly, and filling temperature is not less than 80 ℃.
Experimental technique described in following embodiment, if no special instructions, is conventional method; Described reagent and material, all can obtain from commercial channels.
The compound soup-stock of sheep bone fish-bone increases the checking of fresh flavouring effect:
The present embodiment divides control group and test group, test group process sheep collagen material fragmentation-cleaning-precook to decolour through fried processing, sheep bone except raw meat, fish-bone and remove raw meat, adopt the operating units such as high temperature-low temperature combination gradient hot pressing extracting, cryogenic vacuum concentrate, thermal response, mediation, sterilization, control group removes raw meat except cleaning without raw material sheep bone to precook to decolour through fried processing, sheep bone except raw meat, fish-bone, outside the unit operations such as high temperature-low temperature combination gradient hot pressing extracting, all the other are all identical with test group.
Accompanying drawing explanation
Fig. 1 is the compound soup-stock subjective appreciation of sheep bone fish-bone of the present invention local flavor wheel figure;
Fig. 2 control group sheep bone fish-bone soup subjective appreciation local flavor wheel figure.
Sensory evaluation
Sensory evaluation adopts point system, is evaluated by 9 above housebroken subjective appreciation persons.Soup-stock volatile flavor is divided into seafood taste, delicate flavour, tart flavour, amine taste, meat flavour, stale flavor and preference degree, sample is carried out to product and carry out sensory evaluation, and evaluation result is scored with interval scale, is converted into numerical value.Be very weak meter-1 of local flavor, weak meter 0, generally counts 1, counts by force 2, counts very by force 3.Analyses Methods for Sensory Evaluation Results is shown in local flavor wheel figure.
Figure middle polyline is the Analyses Methods for Sensory Evaluation Results of test group and the compound soup-stock of control group, and data point distance center is far away, shows that this sensory evaluation obtains score value higher.By local flavor wheel, figure can find out, the compound soup-stock of test group all has remarkable increase in seafood taste, delicate flavour, three evaluation indexes of meat flavour, and on overall preference degree, test group is significantly higher than control group.
2, GC-MS measures checking
Two kinds of compound soup-stock volatile compound kinds of table 1 and relative amount
As can be seen from Table 1, compared with control group, in test group, aldehyde, ketone, sulfur-containing compound have significantly and increase, amine substance reduces to some extent, carbonyl complex is mainly given the fresh Flavor of compound soup-stock, and sulfur-containing compound majority has meat fragrance, and aminated compounds is mainly the material of fishy smell.Can be illustrated by experimental result, the compound soup-stock of test group has increased fragrance, meat flavour than control group, has removed fishy smell, has promoted degree with rich flavor and the flavor complexity of compound soup-stock, increases soup-stock nutritive value.
Above-described embodiment is only that the preferred embodiment of the present invention is described; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; those of ordinary skills make various distortion and improvement to technical scheme of the present invention, all should fall in the definite protection domain of the claims in the present invention book.
Claims (8)
1. the fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone, is characterized in that: it is made up of following steps:
1.1 raw materials are processed except raw meat:
1.1.1 sheep bone is clean, broken, sheep bone and water are precooked by weight 1:1～10,8～12 minutes, remove offscum;
1.1.2 fish-bone is fried, 180～190 ℃ of temperature, 40～50 seconds time;
1.2 alternating temperature extracting:
1.2.1 high temperature hot pressing extracting: by 120～140 ℃ of high temperature hot pressing extractings of the sheep bone after precooking, after 20～40 minutes, stop heating;
1.2.2 low temperature and pressure extracting: feed intake and add through fried fish-bone by 20%～30% of sheep bone raw material weight, carry out 100～110 ℃ of low temperature and pressure extractings, constant temperature is after 1～1.5 hour, naturally cooling;
1.3 raw fragrant thermal responses: in retort, add 1 of soup weight～2 ‰ wood sugar, 1～2 ‰ cysteine hydrochloride, 0.5～1% thiamine, retort heating, steam pressure is 0.18kpa, 100～120 ℃ of temperature, 1.5～2 hours reaction time;
1.4 are in harmonious proportion: after previous step 1.3 reactions finish, treat that temperature is reduced to below 80 ℃, add 2%～4% vegetable oil of soup weight, 12%～14% salt, stir.
2. the fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone according to claim 1, is characterized in that: in its 1.1.1 step, broken sheep bone adopts broken bone machine that sheep collagen material is broken into the square bone piece of 2cm, cleans removal blood stains.
3. the fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone according to claim 1, is characterized in that: in its 1.1.1 step, with vacuum draw, the offscum suction of liquid level totally decolour and removed raw meat.
4. the fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone according to claim 1, is characterized in that: in its 1.1.2 step, the frying temperature of fish-bone is 180 ℃, the fried time is 50 seconds.
5. the fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone according to claim 1, is characterized in that: after low temperature and pressure extraction steps, material is left standstill to slagging-off, leave standstill 1～2 hour, 200 eye mesh screen filter cleaners for discharging.
6. the fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone according to claim 1, is characterized in that: through being in harmonious proportion after step, discharging is put into emulsifying homogeneous machine and carry out emulsifying homogeneous operation, temperature 60 C, homogenization pressure 10Mpa.
7. according to the fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone described in claim 1 or 6, it is characterized in that: the soup-stock by mediation afterwards or after emulsifying homogeneous was through 80～85 ℃ of sterilizations 30～40 minutes.
8. the fresh flavouring method of increasing of the compound soup-stock of sheep bone fish-bone according to claim 7, is characterized in that: the soup-stock after sterilization is crossed and carried out after 100 mesh filter screens fillingly, and filling temperature is not less than 80 ℃.
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| CN104012928B (en) * | 2014-06-25 | 2016-02-17 | 河南京华食品科技开发有限公司 | Vacuum frying combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared |
| CN104012930B (en) * | 2014-06-25 | 2015-09-16 | 河南京华食品科技开发有限公司 | Vacuum frying combines with microcapsule embedded technology the Saute beef with cayenne pepper taste compound seasoner prepared |
| CN106072380A (en) * | 2016-07-14 | 2016-11-09 | 湖南湘湖水产有限公司 | Trionyx sinensis Wiegmann ecology toppings |
| CN107912750A (en) * | 2017-12-15 | 2018-04-17 | 湖南省嘉品嘉味生物科技有限公司 | A kind of green capsicum fries meat flavoring and preparation method |
| CN108157885A (en) * | 2017-12-27 | 2018-06-15 | 北京味食源食品科技有限责任公司 | A kind of preparation method of the compound soup of polypeptide |
| CN110338394A (en) * | 2019-08-12 | 2019-10-18 | 四川白家食品产业有限公司 | A kind of preparation method of coot sauce |
| CN111165775A (en) * | 2020-03-10 | 2020-05-19 | 中国水产科学研究院南海水产研究所 | Method for preparing concentrated soup base by using tilapia processing by-product |
| CN112189829A (en) * | 2020-10-12 | 2021-01-08 | 南京泛成生物科技有限公司 | Maillard reaction barbecue liquid and preparation method and application thereof |
| CN115024473A (en) * | 2021-03-03 | 2022-09-09 | 北京哈迈食品科技有限公司 | Flavored soup-stock and preparation method thereof |
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