CN103783589A - Broth lotus root pumpkin paste and preparation method thereof - Google Patents

Abstract

The invention discloses a paste of lotus root and pumpkin in broth and a preparation method thereof. The product is prepared from raw and auxiliary materials in the following weight ratios: pork ribs 400-500, lotus root 680-790, pumpkin 210-280, cooking wine 18-25, Ginger 6-9, green onion 7-11, salt 18-26, pepper 8-13. In the invention, the sparerib soup is prepared first, then the lotus root paste is added to fully absorb the aroma and umami taste of the meat, then the pumpkin paste is added for coloring, and finally the broth lotus root and pumpkin paste is prepared by vacuum freeze-drying, which is not only convenient for transportation and carrying, but also ready-to-wash It is ready-to-drink, and after brewing with boiling water, it has the advantages of golden color, delicate taste, rich meat aroma, fresh salty sweetness, and rich nutrition.

Description

A kind of broth lotus root pumpkin paste and preparation method thereof

technical field

The invention belongs to the technical field of food processing, in particular, it relates to a lotus root and pumpkin paste in broth and a preparation method thereof. the

Background technique

The lotus root belongs to the Nymphaeaceae plant. The lotus root is slightly sweet, or crisp, or powdery. It has high nutritional value. It can be eaten raw or cooked, and has high medicinal value. At present, it is planted all over my country, especially the lotus root in Shandong, Hebei, Henan, Hubei and other places is the most famous. Lotus root pork ribs soup, a famous dish in Hubei, has been spread all over the country. the

At present, there are two ways to make lotus root pork rib soup: processing at home or in the catering industry, and large-scale processing in enterprises. Fresh processing in the household or catering industry, fresh raw materials, delicious soup, can keep the freshness and taste of the soup to the greatest extent, but it is time-consuming and labor-intensive, and is easily restricted by seasons and regions; lotus root ribs soup processed by enterprises, storage and transportation costs High, and it is difficult to maintain the original strong flavor, and the product quality varies. the

Chinese invention patent CN102948834A discloses a method for making lotus root pork ribs soup, which is to clean the pork ribs and chop them into small pieces of about 6 cm; Put the ribs in boiling water for a while, skim off the blood foam after boiling, repeat several times until no blood foam emerges, take out the ribs and drain; put the ribs into the soup pot, add green onion, ginger slices and cooking wine, half the pot Warm water, cover tightly, boil on high heat, cook for 15 minutes; open the pot, put in lotus root pieces, cover the pot tightly, boil on high heat, turn to low heat, and simmer for 1 hour; add salt, Pepper is fine. CN103156232A discloses a preparation method of calcium supplement soup, which is to cut ribs into sections and rinse them with cold water, take a pot of boiling water, put the ribs in after the water boils, remove the meat for later use after the meat turns white, take the electric pressure cooker, and put it in 1000 1 gram of water, turn on the power, put a piece of thick soup after the water is hot, and then add pork ribs, cooking wine, salt, 300 grams of soy sauce, green onions, ginger, garlic, pepper, mushrooms, bamboo shoots, cut lotus root and cover Put the lid on and keep the pressure for 50 minutes. After the pressure cooker is released, open the lid, continue to add carrots and tofu slices, and continue heating until the carrots are cooked. The preparation method disclosed in the above two kinds of patented technologies is only suitable for household use, and has the shortcomings of soup color and mouthfeel. the

Through searching the existing technologies at home and abroad, it is found that there is no report on the preparation of lotus root and pumpkin paste in broth with lotus root, pork ribs and pumpkin as the main ingredients. the

Contents of the invention

In view of the deficiencies in the prior art, the purpose of the present invention is to provide a broth lotus root and pumpkin paste and a preparation method thereof. The broth lotus root pumpkin paste prepared by the method is not only easy to carry and eat, but also has a The color is golden, the taste is delicate, the meat is rich, the salty and sweet, and the advantages are rich in nutrition. the

In order to realize the purpose of the present invention, the inventor finally obtained the following technical solutions through a large number of experimental studies and unremitting exploration:

A lotus root and pumpkin paste in broth, prepared from raw and auxiliary materials in the following weight ratios: pork ribs 400-500, lotus root 680-790, pumpkin 210-280, cooking wine 18-25, ginger 6-9, green onion 7-11, Salt 18-26, pepper 8-13.

The present invention also provides the preparation method of above-mentioned broth lotus root pumpkin paste, and this method comprises the steps:

(1) Pork ribs are drained with boiling water to remove blood, cut into 3-4cm long ribs, add water, green onions, ginger, 45-85% cooking wine, boil for 3-5 minutes at 80-90°C for 1.0- 2.0h, remove the foam and slick oil on the surface of the broth, and filter to obtain the broth;

(2) Grind the washed and cut peeled lotus root and decapsulated pumpkin respectively, filter to remove the crude fiber, then add the lotus root pulp to the broth, cook at 70-80°C for 2.0-4.0h, then add the pumpkin pulp , salt, pepper and remaining cooking wine, continue to boil for 20-40min;

(3) Concentrating, vacuum freeze-drying, pulverizing, and packaging to prepare the ready-to-eat broth lotus root and pumpkin paste.

In the invention, the pork ribs soup is prepared first, then the lotus root slurry is added to fully absorb the aroma and umami taste of the meat, then pumpkin powder is added for coloring, and finally the lotus root and pumpkin paste in the broth is prepared by vacuum freeze-drying, and the improvement brought by it is concrete The performance is as follows:

(1) By grinding the lotus root, the physical properties of the large-grained starch of the lotus root are used to fully absorb and embed the nutrients and flavor substances of the ribs, so that the lotus root pumpkin paste powder is tender and palatable, and has a strong meat flavor and freshness. taste;

(2) After the lotus root pork ribs soup is prepared, add pumpkin pulp, which not only makes the finished product golden in color and fresh, but also adds nutrients to make it more nutritious;

(3) The broth lotus root and pumpkin paste was prepared by boiling the broth at a low temperature of 70-80°C and vacuum freeze-drying. Compared with the method of high-temperature cooking and boiling the soup and removing water, the aroma substances of the ribs lotus root and pumpkin soup were reduced to the greatest extent. Loss, effectively retain the meat flavor;

(4) After refining the lotus root and pumpkin, filter to remove cellulose and other insoluble substances, which can make the broth lotus root and pumpkin paste more delicate when brewed and drunk.

Detailed ways

The following are specific examples of the present invention, and further describe the technical solution of the present invention, but the protection scope of the present invention is not limited to these examples. All changes or equivalent substitutions that do not depart from the concept of the present invention are included in the protection scope of the present invention. the

Example 1

(1) Take 400g of pork ribs, rinse them with boiling water for 3 times, drain them, cut them into 3.5cm long ribs, add 1L of water, 8g of green onion, 6g of ginger, 15g of cooking wine, boil for 3-5 minutes and then 80 Boil at -90°C for 1.0h, remove the foam and slick oil on the surface of the broth, and filter to obtain the broth;

(2) Take 700g of lotus root and 260g of pumpkin, grind the washed and cut lotus root and pumpkin (peeled and capsuled) respectively, filter, then add the lotus root pulp to the broth, cook at 70°C for 2 hours, then add the pumpkin pulp, salt 19g, pepper 9g and cooking wine 5g, continue to cook for 25 minutes;

(3) Concentrating, vacuum freeze-drying, pulverizing, and packaging to prepare the ready-to-eat broth lotus root and pumpkin paste. The broth lotus root and pumpkin paste prepared by the method has the characteristics of golden color, delicate taste, strong meaty aroma, fresh salty sweetness and rich nutrition after brewing with boiling water.

Example 2

The steps of the method are the same as those in Example 1, except that in "(1)", take 500g of pork ribs, add 1.1L of water, 11g of cooking wine, boil for 90min; in "(2)", take 740g of lotus root and 220g of pumpkin, Add pumpkin pulp, cooking wine 12g, salt 21g, and continue to boil for 40 minutes. Compared with implementation 1, the broth lotus root and pumpkin paste prepared by this method has a more intense meat flavor and ester flavor, a slightly lighter color and a slightly sweeter taste after being brewed with boiling water.

Example 3

The steps of the method are the same as in Example 1, except that in "(2)", lotus root pulp is mixed with broth, boiled at 80°C for 3 hours, 270g of pumpkin is taken, and 26g of salt is added. Compared with implementation 1, the broth lotus root and pumpkin paste prepared by this method has a richer meat flavor, darker color, slightly sweeter taste and richer nutrition after brewing with boiling water.

After the broth lotus root pumpkin paste prepared by three embodiments of the present invention is brewed with boiling water at a ratio of 1:9, its quality analysis is as follows:

Claims (2)

1. a meat soup lotus rhizome pumpkin is stuck with paste, and is prepared from: Pig spareribs 400-500, lotus rhizome 680-790, pumpkin 210-280, cooking wine 18-25, ginger 6-9, green onion 7-11, salt 18-26, pepper powder 8-13 by the supplementary material of following weight ratio.

2. the preparation method that meat soup lotus rhizome pumpkin is stuck with paste according to claim 1, is characterized in that the method comprises the steps:

(1) Pig spareribs drains after dehematizing with boiling water, is cut into the long chop piece of 3-4cm, adds water, the cooking wine of green onion, ginger, 45-75%, and 80-90 ℃ of infusion 1.0-2.0h after bumping 3-5min, removes meat soup top layer foam and oil slick, filters to obtain meat soup;

(2) will clean the peeling lotus rhizome of stripping and slicing and remove capsule pumpkin defibrination respectively, and filter and remove crude fibre, then lotus root slurry will be joined in meat soup, 70-80 ℃ of infusion 2.0-4.0h, after add crushed pumpkin, salt, pepper powder and residue cooking wine, continue infusion 20-40min;

(3) concentrated, vacuum freeze drying, pulverizing, packing, make and reconstitute instant meat soup lotus rhizome pumpkin paste.