CN103815324B - Facilitate the preparation method of the special flavoring of bone soup spicy soup - Google Patents
Facilitate the preparation method of the special flavoring of bone soup spicy soup Download PDFInfo
- Publication number
- CN103815324B CN103815324B CN201410007298.9A CN201410007298A CN103815324B CN 103815324 B CN103815324 B CN 103815324B CN 201410007298 A CN201410007298 A CN 201410007298A CN 103815324 B CN103815324 B CN 103815324B
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- Prior art keywords
- bone
- soup
- flavoring
- spicy
- facilitate
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 38
- 235000014347 soups Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title description 5
- 229940036811 bone meal Drugs 0.000 claims abstract description 27
- 239000002374 bone meal Substances 0.000 claims abstract description 27
- 239000003205 fragrance Substances 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 150000001413 amino acids Chemical class 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 239000002893 slag Substances 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241001269238 Data Species 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 239000011159 matrix material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 238000005580 one pot reaction Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 6
- 238000002203 pretreatment Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 3
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The making, particularly one that this invention exploits a kind of instant spicy soup flavoring facilitate the special flavoring of bone soup spicy soup to make.Isolated discarded bone slag after utilizing boiling to extract, Maillard reaction is carried out through interpolation glucose, amino acid, generate bone fragrance reactive group, by microwave drying, make bone meal, through allotment in the enterprising Row sum-equal matrix of technique and improvement, produce the spicy soup PP Pipe Compound of plug and play, appropriate bone soup can be poured into according to customer requirement in the hot water and facilitate special flavoring, one pot of bone aromatic flavour can be obtained, tasty low soup.According to market investigating datas, the market demand of the flavoring of convenient making hotpot soup base material is very large, commercially must have stronger competitiveness and wide city's the object of the invention to be to provide one and to facilitate the special flavoring of bone soup spicy soup, it has bone aromatic flavour, easy to use, be easy to accept, mellow sense is strong; Low price, is easy to universal and is easy to the advantages such as preservation, is filled with the blank on hotpot soup base material convenient allotment market.
Description
Technical field
The present invention relates to is that a kind of making, particularly one of instant spicy soup flavoring facilitates the special flavoring of bone soup spicy soup to make.Spicy soup class flavoring is one of indispensable flavouring in daily life.According to market investigating datas, the market demand of the flavoring of convenient making hotpot soup base material is very large, commercially must have stronger competitiveness and wide market prospects.The special flavoring of bone soup spicy soup is facilitated to select bone meal, monosodium glutamate, edible salt for being mainly raw material, in the enterprising Row sum-equal matrix of technique and improvement, produce the spicy soup PP Pipe Compound of plug and play, appropriate bone soup can be poured into according to customer requirement in the hot water and facilitate special flavoring, one pot of bone aromatic flavour can be obtained, tasty end soup.
Summary of the invention
The object of the invention is to provide one and facilitates the special flavoring of bone soup spicy soup, and it has bone aromatic flavour, easy to use, is easy to accept, and mellow sense is strong; Low price, is easy to universal and is easy to the advantages such as preservation, is filled with the blank on hotpot soup base material convenient allotment market.
The present invention seeks to realize by following technical scheme.The special flavoring of bone soup spicy soup is facilitated to be for primary raw material with bone meal, monosodium glutamate, edible salt, in addition other and spice are processed into, in its formula, compositions in weight percentage is as follows: edible salt: 15-30, white granulated sugar: 2-10, starch: 5-15, monosodium glutamate: 15-30, maltodextrin: 10-20, bone meal: 10-20, other auxiliary materials: 5-10, spice: 5-10, wherein has white pepper, ginger, Radix Angelicae Sinensis one in spice.
Its manufacture technology is as follows,
One, get the raw materials ready:
1) bone meal preparation
Prepared by bone meal: enzymolysis bone slag liquid adds glucose, amino acid carries out Maillard reaction, generates the reactive group with bone fragrance, and by microwave drying, generate the bone meal with bone fragrance, moisture controls within 7%.
2) pre-treatment: bone meal, edible salt, white granulated sugar, monosodium glutamate are crushed to 60-80 order
3) allocate: allotment compositions in weight percentage composition: edible salt: 15-30, white granulated sugar: 2-10, starch: 5-15, monosodium glutamate: 15-30, maltodextrin: 10-20, bone meal: 10-20, other auxiliary materials: 5-10, spice: 5-10, wherein has white pepper, ginger, Radix Angelicae Sinensis one in spice.
4) mix: say that required material mixes through homogenizer, the time is 3-4 minute, temperature of charge not more than less than 35 DEG C.
5) product packing: utilize fully-automatic packaging equipment to carry out packing, environment temperature controls in effective range.
Two, finished product makes: enzymolysis bone slag liquid is added 4% glucose, 1% amino acid carries out Maillard reaction, reaction temperature 110 DEG C, pH value 7.0, time 1.5h, generate there is the reactive group of bone fragrance, by microwave drying (wave band temperature: 80 DEG C, rotating speed: 90s/m), generate the bone meal with bone fragrance, for subsequent use.According to technological requirement, prepare other raw materials, after pre-treatment, allocate according to technological requirement, mixing with homogenizer, carrying out packing.
Accompanying drawing explanation
Fig. 1 is production process charts of the present invention.
Detailed description of the invention
Concrete introduction is done below with embodiment.
Embodiment 1
1, in its formula, compositions in weight percentage is as follows: edible salt: 15-30, white granulated sugar: 2-10, starch: 5-15, monosodium glutamate: 15-30, maltodextrin: 10-20, bone meal: 10-20, other auxiliary materials: 5-10, spice: 5-10, wherein has white pepper, ginger, Radix Angelicae Sinensis one in spice.
Its manufacture technology is as follows, as shown in Figure 1,
One, get the raw materials ready:
1) bone meal preparation
Prepared by bone meal: enzymolysis bone slag liquid adds glucose, amino acid carries out Maillard reaction, generates the reactive group with bone fragrance, and by microwave drying, generate the bone meal with bone fragrance, moisture controls within 7%.
2) pre-treatment: bone meal, edible salt, white granulated sugar, monosodium glutamate are crushed to 20-40 order
3) allocate: allotment compositions in weight percentage composition: edible salt: 15-30, white granulated sugar: 2-10, starch: 5-15, monosodium glutamate: 15-30, maltodextrin: 10-20, bone meal: 10-20, other auxiliary materials: 5-10, spice: 5-10, wherein has white pepper, ginger, Radix Angelicae Sinensis one in spice.
4) mix: say that required material mixes through homogenizer, the time is 3-4 minute, temperature of charge not more than less than 35 DEG C.
5) product packing: utilize fully-automatic packaging equipment to carry out packing, environment temperature controls in effective range.
Two, finished product makes: enzymolysis bone slag liquid is added 6% glucose, 1% amino acid carries out Maillard reaction, reaction temperature 110 DEG C, pH value 7.0, time 1h, generate there is the reactive group of bone fragrance, by microwave drying (wave band temperature: 85 DEG C, rotating speed: 90s/m), generate the bone meal with bone fragrance, for subsequent use.According to technological requirement, prepare other raw materials, after pre-treatment, allocate according to technological requirement, mixing with homogenizer, carrying out packing.
Embodiment 2
1, in its formula, compositions in weight percentage is as follows:
Edible salt: 20-40, white granulated sugar: 2-10, starch: 5-15, monosodium glutamate: 10-20, maltodextrin: 15-30, bone meal: 10-20, other auxiliary materials: 5-10, spice: 5-10, wherein has white pepper, ginger, Radix Angelicae Sinensis one in spice.
Its manufacture technology is as follows, as shown in Figure 1,
One, get the raw materials ready:
1) bone meal preparation
Prepared by bone meal: enzymolysis bone slag liquid adds glucose, amino acid carries out Maillard reaction, generates the reactive group with bone fragrance, and by microwave drying, generate the bone meal with bone fragrance, moisture controls within 7%.
2) pre-treatment: bone meal, edible salt, white granulated sugar, monosodium glutamate are crushed to 80-100 order
3) allocate: allotment compositions in weight percentage composition: edible salt: 20-40, white granulated sugar: 2-10, starch: 5-15, monosodium glutamate: 10-20, maltodextrin: 15-30, bone meal: 10-20, other auxiliary materials: 5-10, spice: 5-10, wherein has white pepper, ginger, Radix Angelicae Sinensis one in spice.
4) mix: say that required material mixes through homogenizer, the time is 3-4 minute, and temperature of charge must not more than less than 35 DEG C.
5) product packing: utilize fully-automatic packaging equipment to carry out packing, environment temperature controls in effective range.
Two, finished product makes: enzymolysis bone slag liquid is added 4% glucose, 2% amino acid carries out Maillard reaction, reaction temperature 110 DEG C, pH value 7.0, time 1.5h, generate there is the reactive group of bone fragrance, by microwave drying (wave band temperature: 70 DEG C, rotating speed: 110s/m), generate the bone meal with bone fragrance, for subsequent use.According to technological requirement, prepare other raw materials, after pre-treatment, allocate according to technological requirement, mixing with homogenizer, carrying out packing.
Claims (1)
1. one kind facilitates the special flavoring of bone soup spicy soup, it is characterized in that, it is made up of following compositions in weight percentage: edible salt: 15-30, white granulated sugar: 2-10, starch: 5-15, monosodium glutamate: 15-30, maltodextrin: 10-20, bone meal: 10-20, other auxiliary materials: 5-10, spice: 5-10, wherein has the one in white pepper, ginger, Radix Angelicae Sinensis in spice; The manufacture technology of its bone meal is as follows, and finished product makes: enzymolysis bone slag liquid is added 4% glucose, 1% amino acid carries out Maillard reaction, reaction temperature 110 DEG C,
ph value 7.0, time 1.5h, generates and has the reactive group of bone fragrance, and by microwave drying, wave band temperature: 80 DEG C, rotating speed: 90s/m, generates the bone meal with bone fragrance, for subsequent use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410007298.9A CN103815324B (en) | 2014-01-08 | 2014-01-08 | Facilitate the preparation method of the special flavoring of bone soup spicy soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410007298.9A CN103815324B (en) | 2014-01-08 | 2014-01-08 | Facilitate the preparation method of the special flavoring of bone soup spicy soup |
Publications (2)
| Publication Number | Publication Date |
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| CN103815324A CN103815324A (en) | 2014-05-28 |
| CN103815324B true CN103815324B (en) | 2016-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410007298.9A Expired - Fee Related CN103815324B (en) | 2014-01-08 | 2014-01-08 | Facilitate the preparation method of the special flavoring of bone soup spicy soup |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2752494C1 (en) * | 2021-02-28 | 2021-07-28 | Общество с ограниченной ответственностью "Специо" | Method for modification of flavoring additives |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558978A (en) * | 2015-12-24 | 2016-05-11 | 抚顺市独凤轩食品有限公司 | Comprehensive utilization technology of livestock and poultry bones |
| CN108576749A (en) * | 2018-04-02 | 2018-09-28 | 四川杨国福食品有限公司 | A kind of spicy soup and its hotpot soup base material and production method |
| CN108719929A (en) * | 2018-05-30 | 2018-11-02 | 郭香春 | Spicy soup soup bottom material and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066144A (en) * | 2007-06-08 | 2007-11-07 | 北方绿色食品股份有限公司 | Instant freeze dried hot and spicy food and its production process |
| CN101336737A (en) * | 2008-08-13 | 2009-01-07 | 杨晓飞 | Heathy hot and spicy food chafing-dish formulation and production method thereof |
| CN102258186A (en) * | 2011-02-25 | 2011-11-30 | 浙江正味食品有限公司 | Preparation method of bone condiment |
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2014
- 2014-01-08 CN CN201410007298.9A patent/CN103815324B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066144A (en) * | 2007-06-08 | 2007-11-07 | 北方绿色食品股份有限公司 | Instant freeze dried hot and spicy food and its production process |
| CN101336737A (en) * | 2008-08-13 | 2009-01-07 | 杨晓飞 | Heathy hot and spicy food chafing-dish formulation and production method thereof |
| CN102258186A (en) * | 2011-02-25 | 2011-11-30 | 浙江正味食品有限公司 | Preparation method of bone condiment |
Non-Patent Citations (2)
| Title |
|---|
| 四川麻辣火锅调味料的演变;沈涛;《中国调味品》;20100510;第35卷(第5期);第22-24、43页 * |
| 正宗川味麻辣烫制作方法;姜阳;《农村百事通》;20120510(第10期);第24-25页 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2752494C1 (en) * | 2021-02-28 | 2021-07-28 | Общество с ограниченной ответственностью "Специо" | Method for modification of flavoring additives |
| WO2022180621A1 (en) * | 2021-02-28 | 2022-09-01 | Общество С Ограниченной Ответственносстью "Специо" | Method of modifying flavouring additives |
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| Publication number | Publication date |
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| CN103815324A (en) | 2014-05-28 |
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