CN104172321A - Pork soup stock and preparation method thereof - Google Patents
Pork soup stock and preparation method thereof Download PDFInfo
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- CN104172321A CN104172321A CN201410473596.7A CN201410473596A CN104172321A CN 104172321 A CN104172321 A CN 104172321A CN 201410473596 A CN201410473596 A CN 201410473596A CN 104172321 A CN104172321 A CN 104172321A
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- CN
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- pork
- meat
- butter
- temperature
- soup
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- 235000015277 pork Nutrition 0.000 title claims abstract description 46
- 235000014347 soups Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 45
- 235000014121 butter Nutrition 0.000 claims abstract description 19
- 229930091371 Fructose Natural products 0.000 claims abstract description 14
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 14
- 239000005715 Fructose Substances 0.000 claims abstract description 14
- 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 14
- 102000004882 Lipase Human genes 0.000 claims abstract description 14
- 108090001060 Lipase Proteins 0.000 claims abstract description 14
- 239000004367 Lipase Substances 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 235000019421 lipase Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 6
- 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 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims description 24
- 238000009413 insulation Methods 0.000 claims description 13
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 abstract description 12
- 235000019197 fats Nutrition 0.000 abstract description 7
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000013022 venting Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pork soup stock and a preparation method thereof and belongs to the field of food processing. The preparation method comprises the following steps: cleaning pork, processing the pork into a meat stuffing by use of a meat grinder, placing the meat stuffing into water, heating, insulating, pulping with a beater, adding butter, carrying out enzymolysis with lipase, then carrying out enzymolysis with protease, adding fructose and glucose, stirring uniformly, heating, venting, carrying out high-pressure sterilization at 110-121 DEG C, maintaining the temperature for 30-90 minutes and cooling to room temperature, thereby obtaining the pork soup stock. As butter is added in the soup, the natural milk fragrance is increased; besides, as the lipase is added for enzymolysis, not only is fat in the pork resolved, but also fat in the butter is resolved, so that more fatty acid with small molecular weight is obtained, the fragrance of the soup stock is further enriched, the meat fragrance of pork and the milk fragrance of the butter are balanced well, and the soup stock is endowed with scorch aroma and roasting fragrance.
Description
Technical field
The invention belongs to food processing field, specifically a kind of pork soup-stock and preparation method thereof.
Background technology
In pork, contain the compositions such as rich in protein and fat, carbohydrate, calcium, phosphorus, iron, there is qi-restoratives to keep fit, the effect of nourshing Yin and drynsessmoistening prescription, rich flesh pool skin; Butter, is processed by milk, contains abundant fat, and has strong fragrance; Maillard reaction is extensively present in food processing process, can increase look, perfume (or spice) and the flavour of food; The principal element that affects Maillard reaction has character and content and reaction temperature and the time of protein and reduced sugar; Utilize protease, lipase to decompose protein and fat in pork and butter, obtain micromolecular peptide and aliphatic acid, after Maillard reaction, can significantly increase fragrance and the flavour of product.
Summary of the invention
The object of the invention is to overcome prior art defect, a kind of pork soup-stock and preparation method thereof is provided.
Object of the present invention can be achieved through the following technical solutions:
A kind of pork soup-stock, is prepared from by the raw material of following weight portion:
Pork 100-200 part
Pure water 200-600 part
Fructose 5-18 part
Glucose 3-10 part
Butter 2-10 part
Lipase 0.1-1 part
Proteinase-10 .1-1 part.
Preferably, be prepared from by the raw material of following weight portion:
150 parts of porks
400 parts of pure water
12 parts, fructose
8 parts of glucose
6 parts, butter
0.6 part, lipase
Proteinase-10 .5 part.
The present invention also discloses a kind of preparation method of pork soup-stock, comprises the steps:
(1) after pork is cleaned, be processed into meat stuffing with meat grinder, obtain meat stuffing;
(2) meat stuffing is put into water and heat, insulation, obtains pork soup;
(3) pork soup is pulled an oar with beater, obtain meat slurry A;
(4) in meat slurry A, add butter, lipase, insulation is stirred with agitator simultaneously, obtains meat slurry B;
(5) in meat slurry B, add protease, insulation is stirred with agitator simultaneously, obtains meat slurry C;
(6) in meat slurry C, add fructose and glucose, stir, thermal exhaust, high pressure sterilization, is cooled to room temperature, obtains pork soup-stock.
The heating-up temperature of described step (2) is 95-100 DEG C, temperature retention time 3-6min.
Described step (4) holding temperature is 40-55 DEG C, temperature retention time 1-4h.
Described step (5) holding temperature is 40-45 DEG C, temperature retention time 1-3h.
Described step (6) thermal exhaust temperature is 85-90 DEG C, and high pressure sterilization temperature is 110-121 DEG C, sterilizing time 30-90min.
Beneficial effect of the present invention: the present invention has added butter in soup-stock, increase natural milk fragrance, and add lipase to carry out enzymolysis, not only decompose the fat in pork, also decomposed the fat in butter simultaneously, obtain the aliphatic acid of how little molecular weight, further enriched the fragrance of soup-stock.The adding proportion of the present invention is also preferred fructose and glucose, determine that best proportion is fructose: glucose is 1.5:1, different sugar and addition can produce different fragrance components, fragrance to pork soup-stock entirety exerts an influence, through preferred, fructose: the fragrance that glucose produces during for 1.5:1 well balance the milk of the fragrant and butter of the meat of pork, given soup-stock with burnt odor and roasting perfume simultaneously.
Detailed description of the invention
Embodiment 1
Measurement unit is kg.
A kind of pork soup-stock, each raw material:
Pork 10 kg
Pure water 40 kg
Fructose 1.2 kg
Glucose 0.8 kg
Butter 2 kg
Lipase 0.01 kg
Proteinase-10 .015 kg.
A preparation method for pork soup-stock, comprises the following steps:
1, after 10kg pork is cleaned, be processed into meat stuffing with meat grinder, obtain meat stuffing;
2, meat stuffing is put into 40kg water and heated, insulation, obtains pork soup;
3, pork soup is pulled an oar with beater, obtain meat slurry A;
D. in meat slurry A, add 2kg butter, 0.01kg lipase, 50 DEG C of insulation 3h stir with agitator simultaneously, obtain meat slurry B;
E. in meat slurry B, add 0.015kg protease, 50 DEG C of insulation 1h stir with agitator simultaneously, obtain meat slurry C;
F. in meat slurry C, add 1.2kg fructose and 0.8kg glucose, stir, thermal exhaust, 110 DEG C of high pressure sterilizations, insulation 40min, is cooled to room temperature, obtains pork soup-stock.
Embodiment 2
Measurement unit is kg.
A kind of pork soup-stock, each raw material:
Pork 20 kg
Pure water 50 kg
Fructose 1.68 kg
Glucose 1.12 kg
Butter 3 kg
Lipase 0.03 kg
Proteinase-10 .02 kg.
The high soup preparation method of a kind of pork, comprises the following steps:
1, after 20kg pork is cleaned, be processed into meat stuffing with meat grinder, obtain meat stuffing;
2, meat stuffing is put into 50kg water and heated, insulation, obtains pork soup;
C. pork soup is pulled an oar with beater, obtain meat slurry A;
D. in meat slurry A, add 3kg butter, 0.03kg lipase, 50 DEG C of insulation 3h stir with agitator simultaneously, obtain meat slurry B;
E. in meat slurry B, add 0.02kg protease, 50 DEG C of insulation 1h stir with agitator simultaneously, obtain meat slurry C;
F. in meat slurry C, add 1.68kg fructose and 1.12kg glucose, stir, thermal exhaust, 110 DEG C of high pressure sterilization 45min, are cooled to room temperature, obtain pork soup-stock.
Above content is only made for the present invention giving an example and explanation; affiliated those skilled in the art make various amendments to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from invention or surmount this scope as defined in the claims, all should belong to protection scope of the present invention.
Claims (7)
1. a pork soup-stock, is characterized in that, is prepared from by the raw material of following weight portion:
Pork 100-200 part
Pure water 200-600 part
Fructose 5-18 part
Glucose 3-10 part
Butter 2-10 part
Lipase 0.1-1 part
Proteinase-10 .1-1 part.
2. pork soup-stock according to claim 1, is characterized in that, is prepared from by the raw material of following weight portion:
150 parts of porks
400 parts of pure water
12 parts, fructose
8 parts of glucose
6 parts, butter
0.6 part, lipase
Proteinase-10 .5 part.
3. prepare a method for pork soup-stock as claimed in claim 1, it is characterized in that, specifically comprise the steps:
(1) after pork is cleaned, be processed into meat stuffing with meat grinder, obtain meat stuffing;
(2) meat stuffing is put into water and heat, insulation, obtains pork soup;
(3) pork soup is pulled an oar with beater, obtain meat slurry A;
(4) in meat slurry A, add butter, lipase, insulation is stirred with agitator simultaneously, obtains meat slurry B;
(5) in meat slurry B, add protease, insulation is stirred with agitator simultaneously, obtains meat slurry C;
(6) in meat slurry C, add fructose and glucose, stir, thermal exhaust, high pressure sterilization, is cooled to room temperature, obtains pork soup-stock.
4. method according to claim 3, is characterized in that, the heating-up temperature of described step (2) is 95-100 DEG C, temperature retention time 3-6min.
5. method according to claim 3, is characterized in that, described step (4) holding temperature is 40-55 DEG C, temperature retention time 1-4h.
6. method according to claim 3, is characterized in that, described step (5) holding temperature is 40-45 DEG C, temperature retention time 1-3h.
7. method according to claim 3, is characterized in that, described step (6) thermal exhaust temperature is 85-90 DEG C, and high pressure sterilization temperature is 110-121 DEG C, sterilizing time 30-90min.
?
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410473596.7A CN104172321B (en) | 2014-09-17 | 2014-09-17 | A kind of pork soup-stock and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410473596.7A CN104172321B (en) | 2014-09-17 | 2014-09-17 | A kind of pork soup-stock and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104172321A true CN104172321A (en) | 2014-12-03 |
| CN104172321B CN104172321B (en) | 2016-04-20 |
Family
ID=51953886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410473596.7A Active CN104172321B (en) | 2014-09-17 | 2014-09-17 | A kind of pork soup-stock and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172321B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN105614818A (en) * | 2016-01-15 | 2016-06-01 | 广州正味食品有限公司 | Oriented composite enzymatic hydrolysis technology method |
| CN106213398A (en) * | 2016-09-09 | 2016-12-14 | 安徽省怡果生态科技有限公司 | A kind of Fructus Fici Ungula Sus domestica soup |
| CN113017053A (en) * | 2021-04-16 | 2021-06-25 | 怀仁市金沙滩羔羊肉业股份有限公司 | Sheep bone soup rich in oleic acid and volatile flavor substances and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181083A (en) * | 2007-11-20 | 2008-05-21 | 哈尔滨商业大学 | Method for preparing shiitake fungus-swine bone high-soup jelly |
| CN102273613A (en) * | 2011-09-13 | 2011-12-14 | 天津春发生物科技集团有限公司 | Essence with pork flavor |
| CN102726703A (en) * | 2012-07-17 | 2012-10-17 | 天津市国至源生物科技有限公司 | Mutton soup fine powder and preparation method thereof |
| CN103404919A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Pork bone soup paste and preparation method thereof |
-
2014
- 2014-09-17 CN CN201410473596.7A patent/CN104172321B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181083A (en) * | 2007-11-20 | 2008-05-21 | 哈尔滨商业大学 | Method for preparing shiitake fungus-swine bone high-soup jelly |
| CN102273613A (en) * | 2011-09-13 | 2011-12-14 | 天津春发生物科技集团有限公司 | Essence with pork flavor |
| CN102726703A (en) * | 2012-07-17 | 2012-10-17 | 天津市国至源生物科技有限公司 | Mutton soup fine powder and preparation method thereof |
| CN103404919A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Pork bone soup paste and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN104664305B (en) * | 2015-03-31 | 2017-02-01 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN105614818A (en) * | 2016-01-15 | 2016-06-01 | 广州正味食品有限公司 | Oriented composite enzymatic hydrolysis technology method |
| CN106213398A (en) * | 2016-09-09 | 2016-12-14 | 安徽省怡果生态科技有限公司 | A kind of Fructus Fici Ungula Sus domestica soup |
| CN113017053A (en) * | 2021-04-16 | 2021-06-25 | 怀仁市金沙滩羔羊肉业股份有限公司 | Sheep bone soup rich in oleic acid and volatile flavor substances and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104172321B (en) | 2016-04-20 |
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Address after: 241200 Anhui city of Wuhu province Fanchang County Economic Development Zone Co-patentee after: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES Patentee after: TONGFU GROUP CO.,LTD. Address before: 241000 Anhui city of Wuhu province Fanchang County Economic Development Zone Co-patentee before: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES Patentee before: TONGFU PORRIDGE FOOD Co.,Ltd. |
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Address after: 241200 Fanchang County Economic Development Zone, Wuhu City, Anhui Province Patentee after: Anhui Tongfu Group Co.,Ltd. Patentee after: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES Address before: 241200 Fanchang County Economic Development Zone, Wuhu City, Anhui Province Patentee before: TONGFU GROUP CO.,LTD. Patentee before: CHINA NATIONAL Research Institute OF FOOD AND FERMENTATION INDUSTRIES |
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