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

Abstract

The invention discloses broth lotus root pumpkin paste and a preparation method thereof. The paste is prepared from the following raw materials in parts by weight: 400-500 parts of pork chops, 680-790 parts of lotus root, 210-280 parts of pumpkin, 18-25 parts of cooking wine, 6-9 parts of ginger, 7-11 parts of Chinese onion, 18-26 parts of salt and 8-13 parts of ground pepper. The method comprises the following steps: cooking pork chop soup, adding lotus root syrup for fully absorbing broth fragrance and umami, adding pumpkin syrup for coloring, and carrying out vacuum freeze drying to obtain the broth lotus root pumpkin paste. The broth lotus root pumpkin paste is convenient to transport and carry, and can be drunk when being brewed instantly. After being brewed, the broth lotus root pumpkin paste has the advantages of being golden in color and luster, fine and smooth in taste, thick in broth fragrance, fresh, salty, sweet, and rich in nutrition.

Description

A kind of meat soup lotus rhizome pumpkin is stuck with paste and preparation method thereof

Technical field

The invention belongs to food processing technology field, stick with paste and preparation method thereof in particular to a kind of meat soup lotus rhizome pumpkin.

Background technology

Lotus rhizome, belongs to nymphaeaceae plant, and lotus root is micro-sweet, or crisp or powder, is of high nutritive value, and can eat raw also and can cook, and medical value is very high.At present, all there is plantation China various places, especially famous with the lotus rhizome on the ground such as Shandong, Hebei, Henan, Hubei.Pork chop soup with lotus root, is Hubei famous dish, has now spread all over the whole nation.

At present, pork chop soup with lotus root be manufactured with two kinds of modes: the processing of family or catering industry, the processing of the scale of enterprise.The existing processing of family or catering industry, raw material is fresh, soup is delicious fresh, can keep to greatest extent the fresh and flavour of soup, but time-consuming taking a lot of work, and is subject to the restriction of season and region; The pork chop soup with lotus root of enterprise's processing, storage is high with cost of transportation, and is difficult to keep original strong local flavor, and product quality differs.

Chinese invention patent CN102948834A discloses a kind of preparation method of pork chop soup with lotus root, is pig rib is cleared to wash clean, cuts into the segment of 6cm left and right; It is clean that lotus rhizome goes the base of a fruit to cut away half, then be cut into the piece of about 6cm; Chop section is put into boiling water and float boiling hotly, after boiling, skim blood foam, repeatedly, several times until do not have blood foam to emerge, pull chop out and drain; Chop section is put into slaughterhouse, and with onion parts, ginger splices and cooking wine, more than half pot warm water, covers tightly, and big fire is boiled, boils 15 minutes; Boil, put into lotus rhizome piece, pot cover is covered tightly, the little fire of rear furnishing is boiled in big fire, stewes 1 hour; In the pork chop soup with lotus root of having stewed, call in salt, pepper powder.CN103156232A discloses a kind of preparation method of the soup of replenishing the calcium, by clean chop segment cold water flush, getting one pot heats up water, water is put into chop after opening, after meat bleaches, pull out for subsequent use, power taking pressure cooker, put into 1000 grams of water, switch on power, after hydro-thermal, put into a thick soup treasured, after melting, then put into chop, cooking wine, salt, 300 grams, soy sauce, green onion, ginger, garlic, Chinese prickly ash, mushroom, bamboo shoot bud, then lotus root cuts builds pressurize 50 minutes, after the pressure release of equal pressure pot, open lid, continue to put into carrot block, bean curd slice, then continue to be heated to carrot ripe.In above two kinds of patented technologies, disclosed preparation method is only suitable for family expenses, has soup look and mouthfeel weak point simultaneously.

Find by retrieving domestic and international prior art, also do not prepare take lotus rhizome, chop, pumpkin as major ingredient the report that meat soup lotus rhizome pumpkin is stuck with paste at present.

Summary of the invention

In view of the deficiency of prior art existence, the object of the invention is to provide a kind of meat soup lotus rhizome pumpkin to stick with paste and preparation method thereof, meat soup lotus rhizome pumpkin prepared by employing the method is stuck with paste to be not only convenient to transport and is carried and eat, and after brewing with boiling water, there is golden yellow color, delicate mouthfeel, aromatic strongly fragrant, the fresh salty sweetness of meat, nutritious.

In order to realize object of the present invention, the inventor studies and persistent exploration by lot of experiments, has finally obtained following technical scheme:

A kind of 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.

The preparation method that the present invention also provides above-mentioned meat soup lotus rhizome pumpkin to stick with paste, 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, 45-85%, 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.

The present invention first carries out rib soup, then adds lotus rhizome slurries fully to absorb meat fragrance and delicate flavour, then adds pumpkin powder painted, finally makes meat soup lotus rhizome pumpkin by the mode of vacuum freeze drying and sticks with paste, and the progressive concrete manifestation that it brings is as follows:

(1) by by lotus rhizome defibrination, utilize the physical property of the bulky grain starch of lotus rhizome, fully absorb and nutritional labeling and the flavor substance of embedding chop, can make lotus rhizome pumpkin aleuron tender agreeable to the taste, there are again strong meat fragrance and delicate flavour;

(2) after prepared by pork chop soup with lotus root, add crushed pumpkin, both made finished product golden yellow color, increased freshly, increased again nutriment, make nutrition abundanter;

(3) adopt the method for 70-80 ℃ of low temperature infusion meat soup, vacuum freeze drying to prepare meat soup lotus rhizome pumpkin paste, comparing thermophilic digestion stews soup and dewatered mode, farthest reduce the loss of chop lotus rhizome pumpkin soup aroma substance, effectively retained meat fragrance;

(4) after lotus rhizome and pumpkin defibrination, remove by filter cellulose and other insoluble substances, can make meat soup lotus rhizome pumpkin stick with paste to brew while drinking mouthfeel finer and smoother.

The specific embodiment

Be below specific embodiments of the invention, technical scheme of the present invention is done to further description, but protection scope of the present invention is not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.

embodiment 1

(1) get Pig spareribs 400g, get boiling water and divide flushing Pig spareribs 3 times, drain, be cut into the long chop piece of about 3.5cm, add water 1L, green onion 8g, ginger 6g, cooking wine 15g, 80-90 ℃ of infusion 1.0h after bumping 3-5min, remove meat soup top layer foam and oil slick, filter to obtain meat soup;

(2) get lotus rhizome 700g and pumpkin 260g, will clean lotus rhizome and pumpkin (peeling, the removes capsule) defibrination of stripping and slicing respectively, filter, again lotus root slurry is joined in meat soup, after 70 ℃ of infusion 2h, add crushed pumpkin, salt 19g, pepper powder 9g and cooking wine 5g, continue infusion 25min;

(3) concentrated, vacuum freeze drying, pulverizing, packing, make and reconstitute instant meat soup lotus rhizome pumpkin paste.After meat soup lotus rhizome pumpkin prepared by the method is stuck with paste and reconstituted with boiling water, there is golden yellow color, delicate mouthfeel, aromatic strongly fragrant, the fresh salty sweetness of meat, nutritious feature.

embodiment 2

Method step is with embodiment 1, and difference is: in " (1) ", get Pig spareribs 500g, the 1.1L that adds water, cooking wine 11g, boil rear infusion 90min; In " (2) ", get lotus rhizome 740g and pumpkin 220g, add crushed pumpkin, cooking wine 12g, salt 21g, continue infusion 40min.Compare and implement 1, after meat soup lotus rhizome pumpkin prepared by the method is stuck with paste and reconstituted with boiling water, have stronger meat fragrance, ester fragrance, color and luster is slightly shallow, sweet taste is slightly light.

embodiment 3

Method step is with embodiment 1, and difference is: in " (2) ", lotus rhizome slurry mixes meat soup, and 80 ℃ of infusion 3h, get pumpkin 270g, salt adding 26g.Compare and implement 1, after meat soup lotus rhizome pumpkin prepared by the method is stuck with paste and reconstituted with boiling water, have stronger meat fragrance, color and luster is darker, flavour is slightly sweet, and nutrition is abundanter.

After meat soup lotus rhizome pumpkin prepared by three embodiment of the present invention is stuck with paste and added boiling water and brew with the ratio of 1:9, its attributional analysis is as following table:

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.