CN103535799A - Production method of instant oyster and tofu freeze-dried soup - Google Patents
Production method of instant oyster and tofu freeze-dried soup Download PDFInfo
- Publication number
- CN103535799A CN103535799A CN201310459152.3A CN201310459152A CN103535799A CN 103535799 A CN103535799 A CN 103535799A CN 201310459152 A CN201310459152 A CN 201310459152A CN 103535799 A CN103535799 A CN 103535799A
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- China
- Prior art keywords
- soup
- oyster
- freeze
- production method
- bean curd
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
Abstract
The invention relates to a production method of freeze-dried soup, and aims at solving the technical defects that the variety and the quantity of existing instant nutritional seafood soup products are relatively small, the existing instant nutritional seafood soup tastes hard and dry after being infused and the rehydration time is long. The invention provides a production method of instant oyster and tofu freeze-dried soup. The method comprises the following steps of pulping oyster, boiling oyster soup, carrying out quick-freezing on the soup liquid and carrying out hollow freezing and drying on the soup. By adopting the vacuum freezing drying process, the appearance of original soup can be maintained, the weight is light, the convenience in carrying can be realized, the water content is low, the soup can be stored for two years at the normal temperature, and the nutritional loss is small after the soup is rehydrated.
Description
technical field:
The present invention relates to a kind of production method of freeze-drying soup, particularly a kind of production method of instant oyster bean curd freeze-drying soup.
technical background:
At present the kind of China's instant seafood nourishing soup product is relative with quantity less, and the seafood composition rehydration in only several prods is very poor, brews rear mouthfeel harden dryly with boiling water, and rehydration time is longer, and original local flavor of seafood also changes to some extent.
summary of the invention:
Kind for current instant seafood nourishing soup product is relative with quantity less, and brew rear mouthfeel harden dry, the technological deficiency that rehydration time is longer, oyster, bean curd are usingd in the present invention provides a kind of production method of instant freeze-drying soup as primary raw material.
For realizing above-mentioned technical purpose, the technical solution used in the present invention is: a kind of production method of instant oyster bean curd freeze-drying soup, it is characterized in that, and this production method comprises the following steps:
(1), oyster is processed
Get after fresh oyster is cleaned and cook, get meat, oyster meat is pulled an oar, after sieving, carry out boiling, in the process of boiling, add flavouring fusing simultaneously, and then the bean curd of getting ready, vegetables are put into, boiling becomes soup, and wherein flavouring weight accounts for the 3-5% of oyster slurry weight, bean curd weight accounts for the 20-30% of oyster slurry weight, and vegetables weight accounts for the 10-15% of oyster slurry weight;
(2) ready-made soup is scooped in pallet to put into-40 ℃ of refrigerators freezing, the central temperature that makes every part drops to rapidly-40 ℃;
(3) soup having frozen being put into vacuum storehouse carries out vacuum freeze drying and becomes dried product;
(4) dried product vacuum-pumping and sealing is packed.
In above-mentioned flavouring, the parts by weight of each composition are: salt 30-40 part, monosodium glutamate 3-6 part, I+G0.2-0.5 part, ginger powder 0.5-1.5 part, white pepper powder 0.5-1.5 part, yeast extract 0.05-0.1 part.
Above-mentioned vegetables are the one or more combination in chive, carrot, spinach.
in above-mentioned steps (1), volume oyster slurries sieve, and grit number is 40-100.
Instant oyster bean curd freeze-drying soup provided by the present invention adopts vacuum freeze-drying technique can keep original external form, and weight is extremely light, easy to carry, and moisture content is low, just can preserve 2 years at normal temperatures, and after soup stock rehydration, nutritive loss is little.
the specific embodiment one:
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
1, get after fresh oyster is cleaned and cook, get meat, oyster meat is pulled an oar, after crossing 40 mesh sieves, carry out boiling, in the process of boiling, add the flavouring of oyster slurry weight 3% simultaneously, in flavouring, the parts by weight of each composition are: 30 parts of salt, 6 parts of monosodium glutamates, I+G0.2 part, 1.5 parts of ginger powders, 0.5 part of white pepper powder, 0.1 part of yeast extract, and then put into the bean curd of oyster slurry weight 20%, bean curd is cut into the fritter of 0.5-1cm2, and the diced carrot of putting into oyster slurry weight 15% is brewed into soup;
2, ready-made soup is scooped in pallet that to put into-40 ℃ of refrigerators freezing, and the central temperature that makes every part drops to rapidly-40 ℃;
3, the soup having frozen being put into vacuum is that the vacuum storehouse of 40Pa-80Pa is carried out vacuum freeze drying and become dried product, and freeze-drying curve is as follows:
START SV：15℃
S1：25℃ 0.2h
S2：25℃ 0.2h
S3：80℃ 0.1h
S4：80℃ 2.6h
S5：75℃ 0.1h
S6：75℃ 4h
S7：60℃ 0.2h
S6：60℃ 3h
4,dried product vacuum-pumping and sealing is packed.
embodiment 2
1, get after fresh oyster is cleaned and cook, get meat, oyster meat is pulled an oar, after crossing 80 mesh sieves, carry out boiling, in the process of boiling, add the flavouring of oyster slurry weight 4% simultaneously, in flavouring, the parts by weight of each composition are: 40 parts of salt, 3 parts of monosodium glutamates, I+G0.5 part, 0.5 part of ginger powder, 1.5 parts of white pepper powders, 0.05 part of yeast extract, and then put into the bean curd of oyster slurry weight 30%, bean curd is cut into the fritter of 0.5-1cm2, and the chive segment of putting into oyster slurry weight 10% is brewed into soup;
2, ready-made soup is scooped in pallet that to put into-40 ℃ of refrigerators freezing, and the central temperature that makes every part drops to rapidly-40 ℃;
3, the soup having frozen being put into vacuum is that the vacuum storehouse of 40Pa-80Pa is carried out vacuum freeze drying and become dried product, and freeze-drying curve is as follows:
START SV：20℃
S1：25℃ 0.1h
S2：25℃ 0.2h
S3：85℃ 0.2h
S4：85℃ 2.6h
S5：75℃ 0.1h
S6：75℃ 3h
S7：55℃ 0.2h
S6：55℃ 4h
4, dried product vacuum-pumping and sealing is packed.
embodiment 3
1, get after fresh oyster is cleaned and cook, get meat, oyster meat is pulled an oar, after crossing 100 mesh sieves, carry out boiling, in the process of boiling, add the flavouring of oyster slurry weight 5% simultaneously, in flavouring, the parts by weight of each composition are: 35 parts of salt, 5 parts of monosodium glutamates, I+G0.3 part, 1 part of ginger powder, 1 part of white pepper powder, 0.08 part of yeast extract, and then put into the bean curd of oyster slurry weight 25%, bean curd is cut into the fritter of 0.5-1cm2, puts into the chive segment of oyster slurry weight 12% and the mixture at the broken end of spinach is brewed into soup;
2, ready-made soup is scooped in pallet that to put into-40 ℃ of refrigerators freezing, and the central temperature that makes every part drops to rapidly-40 ℃;
3, the soup having frozen being put into vacuum is that the vacuum storehouse of 40Pa-80Pa is carried out vacuum freeze drying and become dried product, and freeze-drying curve is as follows:
START SV：15℃
S1：20℃ 0.1h
S2：20℃ 0.4h
S3：80℃ 0.3h
S4：80℃ 3h
S5：75℃ 0.1h
S6：75℃ 4h
S7：55℃ 0.1h
S6：55℃ 4h
4, dried product vacuum-pumping and sealing is packed.
Claims (4)
1. a production method for instant oyster bean curd freeze-drying soup, is characterized in that, this production method comprises the following steps:
(1), oyster is processed
Get after fresh oyster is cleaned and cook, get meat, oyster meat is pulled an oar, after sieving, carry out boiling, in the process of boiling, add flavouring fusing simultaneously, and then the bean curd of getting ready, vegetables are put into, boiling becomes soup, and wherein flavouring weight accounts for the 3-5% of oyster slurry weight, bean curd weight accounts for the 20-30% of oyster slurry weight, and vegetables weight accounts for the 10-15% of oyster slurry weight;
(2) ready-made soup is scooped in pallet to put into-40 ℃ of refrigerators freezing, the central temperature that makes every part drops to rapidly-40 ℃;
(3) soup having frozen being put into vacuum storehouse carries out vacuum freeze drying and becomes dried product;
(4) dried product vacuum-pumping and sealing is packed.
2. the production method of a kind of instant oyster bean curd freeze-drying soup according to claim 1, is characterized in that: in described flavouring, the parts by weight of each composition are: salt 30-40 part, monosodium glutamate 3-6 part, I+G0.2-0.5 part, ginger powder 0.5-1.5 part, white pepper powder 0.5-1.5 part, yeast extract 0.05-0.1 part.
3. the production method of a kind of instant oyster bean curd freeze-drying soup according to claim 1, is characterized in that: described vegetables are the one or more combination in chive, carrot, spinach.
4. the production method of a kind of instant oyster bean curd freeze-drying soup according to claim 1, is characterized in that: the oyster slurries in described step (1) sieve, and grit number is 40-100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310459152.3A CN103535799A (en) | 2013-10-08 | 2013-10-08 | Production method of instant oyster and tofu freeze-dried soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310459152.3A CN103535799A (en) | 2013-10-08 | 2013-10-08 | Production method of instant oyster and tofu freeze-dried soup |
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| Publication Number | Publication Date |
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| CN103535799A true CN103535799A (en) | 2014-01-29 |
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| CN201310459152.3A Pending CN103535799A (en) | 2013-10-08 | 2013-10-08 | Production method of instant oyster and tofu freeze-dried soup |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035721A (en) * | 2016-07-27 | 2016-10-26 | 宋波 | Quick-frozen food made from bean products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669658A (en) * | 2009-10-14 | 2010-03-17 | 福建省闽中有机食品有限公司 | Conveniently instant tomato and bean curd soup |
| CN102715600A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Preparation method of vacuum freeze-dried instant tomato-egg soup |
| CN103238888A (en) * | 2013-05-28 | 2013-08-14 | 马鞍山沁玖洲食品有限公司 | Preparation method of freeze-dried soup base |
-
2013
- 2013-10-08 CN CN201310459152.3A patent/CN103535799A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669658A (en) * | 2009-10-14 | 2010-03-17 | 福建省闽中有机食品有限公司 | Conveniently instant tomato and bean curd soup |
| CN102715600A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Preparation method of vacuum freeze-dried instant tomato-egg soup |
| CN103238888A (en) * | 2013-05-28 | 2013-08-14 | 马鞍山沁玖洲食品有限公司 | Preparation method of freeze-dried soup base |
Non-Patent Citations (1)
| Title |
|---|
| 胡维勒: "《百姓汤600例》", 31 December 2011, 湖南美术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035721A (en) * | 2016-07-27 | 2016-10-26 | 宋波 | Quick-frozen food made from bean products |
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Application publication date: 20140129 |