CN104770692A - Potato brewed soup with beef flavor and processing method thereof - Google Patents

Abstract

The invention discloses a beef-flavored potato soup and a processing method thereof, comprising: in parts by weight, the first group of raw materials includes 40-80 parts of whole potato powder and 1-3 parts of beef extract, and the second group of raw materials includes 0.5 to 0.8 parts of butter, 1 to 5 parts of vegetable oil and water, the ratio of the amount of water to the sum of the weight of other raw materials is 0.35 to 0.50:1, the third group of raw materials includes fresh-keeping processed beef cubes, the first group of raw materials Crush the powder below 120 mesh to obtain a powder, mix the second group of raw materials to obtain a feed liquid; put the powder in a granulation equipment, make the air inlet temperature 90-100°C, and the air outlet temperature 50-60°C. The peristaltic pump supplies the feed liquid, and the change of the speed v with time t is: 0≤t<10min, v=0.03rpm; 10min≤t<20min, v=0.13rpm; 20min≤t<30min, v=0.17rpm; 30min≤ t<38min, v=0.21rpm; t≥38min, v=0.14rpm: After all the feed liquid is transferred to the granulation equipment, continue to dry for 10-15 minutes; add the third group of raw materials to the mixed material. The invention is rich in nutrition and easy to digest; it is easy to dissolve when eaten and does not form lumps.

Description

A kind of beef-flavored potato soup and its processing method

technical field

The invention relates to the field of food processing, in particular to a beef-flavored potato soup and a processing method thereof.

Background technique

Potatoes have high nutritional value and are globally recognized as a complete nutritional food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tyrosine, valine, etc. essential amino acids. In addition, potatoes are also rich in vitamins (carotene, vitamin C, thiamine, riboflavin, niacin, etc.) and minerals (such as calcium, phosphorus, iron, etc.) and other nutrients. Among them, carotene and vitamin C are not found in cereal grains. From a nutritional point of view, potatoes have more advantages than rice and flour, and can be called "perfect food". Because of its good nutritional and economic value, potatoes have always been the staple food source of residents in many developed countries in Europe and America. In European and American countries, the output and consumption of potato processed products account for about 76% of their total output, and there are more than 90 kinds of potato foods. The processed products mainly include frozen potato products, potato strips (chips), mashed potatoes, and composite mashed potatoes. , starch and potato flour etc.

Beef-flavored products occupy a large share in the market, such as puffed food, instant noodles, beef jerky, etc., which are very popular among young people. However, the beef-flavored products commonly found in the above-mentioned markets are not suitable for the elderly.

In the existing production of spoons, various raw materials are simply mixed together. Due to the different particle sizes of the raw materials, this will lead to uneven mixing, poor taste, and easy to form lumps when brewing, which affects eating. .

Contents of the invention

Aiming at the technical problems above, the invention provides a processing method for making beef-flavored potato soup that is uniformly mixed, has a suitable particle size, does not agglomerate when brewing, and is easily dissolved.

Another object of the present invention is to provide a beef-flavored potato soup that is easy to dissolve without agglomeration when brewing.

The technical scheme provided by the invention is:

A method for processing beef-flavored potato soup, comprising the following steps:

Step 1. The raw materials of beef-flavored potato soup are divided into three groups, in parts by weight, the first group of raw materials includes 40-80 parts of potato powder and 1-3 parts of beef extract, and the second group of raw materials includes butter 0.5 to 0.8 parts, 1 to 5 parts of vegetable oil and water, the ratio of the amount of water to the sum of the weight of other raw materials is 0.35 to 0.50:1, the third group of raw materials includes diced beef that has been fresh-keeping treated, and the first group of raw materials is crushed to The powder is obtained under 120 mesh, and the second group of raw materials is mixed to obtain the feed liquid;

Step 2. Put the powder in a granulation equipment, keep the temperature of the air inlet of the granulation equipment at 90-100°C, and the temperature of the air outlet at 50-60°C, and then use a peristaltic pump to supply the powder to the granulation equipment. The feed liquid is granulated at the same time, wherein, the change rule of the speed v of the peristaltic pump with time t is: 0≤t<10min, v=0.03rpm; 10min≤t<20min, v=0.13rpm; 20min≤t<30min , v=0.17rpm; 30min≤t<38min, v=0.21rpm; t≥38min, v=0.14rpm; when all the feed liquid is transferred to the granulation equipment, continue to dry for 10-15 minutes;

Step 3, adding a third group of raw materials into the mixed material.

Preferably, in the processing method of beef-flavored potato soup, the first group of raw materials also includes 2-8 parts of dextrin, 0.3-0.6 parts of onion powder, 0.1-2 parts of pepper powder, 4 parts of whey powder ～10 parts, 5～10 parts of potato starch and 1～2 parts of xanthan gum.

Preferably, in the processing method of beef-flavored potato soup, the second group of raw materials also includes 3-8 parts of salt, 0.2-2 parts of yeast extract, 2-6 parts of glucose powder and flavor nucleosides 0.1-1.5 parts of disodium acid.

Preferably, in the processing method of beef-flavored potato soup, the third group of raw materials further includes fresh-keeping treated diced vegetables and fresh-keeping treated diced potatoes.

Preferably, in the processing method of beef-flavored potato soup, the third group of raw materials also includes 2-8 parts of white sugar.

Preferably, in the processing method of beef-flavored potato soup, in the third step, white sugar is first added to the mixed material, and then diced beef, diced vegetables and diced potatoes are added.

Preferably, in the processing method of beef-flavored potato soup, the vegetable oil is palm oil.

Preferably, the processing method of the beef-flavored potato soup further includes: step 4, the mixed material is sterilized by microwave for 10 minutes, the packaging material is sterilized by ultraviolet light for 30 minutes, and then the microwave-sterilized mixed material is vacuum-packed or filled with nitrogen The packaging means is sealed into said packaging material.

A beef-flavored potato soup is prepared by the method.

The processing method of the beef-flavored potato soup according to the present invention adopts whole potato powder to make the soup, and adds beef extract, butter and fresh-keeping diced beef to the soup, so that the soup has a beef flavor and is nutritious. Rich, easy to eat, easy to digest, suitable for the elderly. Secondly, in the granulation process, the supply speed of the feed liquid is controlled to change in stages, and the amount of the feed liquid mixed into the powder is gradually adjusted, so that the powder and the feed liquid are mixed more uniformly, and the particle size of the mixed material is more suitable. The particle size of the mixed material is between 30 and 80 meshes, and it is easy to dissolve when eating without forming lumps. Again, the precise selection of the proportioning of various auxiliary materials such as yeast extract and disodium nucleotide nucleotides makes the formula of the present invention have a unique flavor.

Detailed ways

The present invention will be described in further detail below, so that those skilled in the art can implement it with reference to the description.

The invention provides a processing method of beef-flavored potato soup, which includes the following steps: Step 1. The raw materials of beef-flavored potato soup are divided into three groups, and the first group of raw materials includes 40-40% of whole potato powder in parts by weight. 80 parts and 1 to 3 parts of beef extract, the second group of raw materials include 0.5 to 0.8 parts of butter, 1 to 5 parts of vegetable oil and water, and the ratio of the amount of water to the sum of the weight of other raw materials is 0.35 to 0.50:1. The three groups of raw materials include fresh-keeping diced beef. The first group of raw materials is crushed to below 120 mesh to obtain a powder, and the second group of raw materials is mixed to obtain a feed liquid; step 2, the powder is placed in a granulation equipment, and the The temperature of the air inlet of the granulation equipment is kept at 90-100°C, and the temperature of the air outlet is kept at 50-60°C, and then the peristaltic pump is used to supply the material liquid to the granulation equipment and granulate at the same time, wherein, the speed of the peristaltic pump v The change law with time t is: 0≤t<10min, v=0.03rpm; 10min≤t<20min, v=0.13rpm; 20min≤t<30min, v=0.17rpm; 30min≤t<38min, v=0.21 rpm; t≥38min, v=0.14rpm; all the feed liquid is transferred to the granulation equipment, and continues to dry for 10-15 minutes; step 3, add the third group of raw materials to the mixed material.

The peristaltic pump of the present invention is purchased from Changzhou Wenmei Machinery Parts Factory, the model is Xinyang XY-100, and the inner diameter of the flexible pipe used is 5mm.

The invention adopts whole potato powder to make the soup, and the beef extract, butter and fresh-preserved diced beef make the soup obtain the flavor of beef, which is rich in nutrition and unique in flavor and can meet the needs of the crowd. Beef extract was purchased from Beijing Beifang Xiaguang Food Additive Co., Ltd.

Since the beef extract is paste-like, it cannot be directly mixed with powder, and the beef extract and other raw materials in the first group must first be crushed to a suitable particle size, that is, below 120 mesh. A high-speed pulverizer can be used for pulverization.

The present invention gradually adjusts the supply speed of the feed liquid in stages to ensure that the feed liquid and the powder are always uniformly mixed. During the whole granulation process, the temperature of the air inlet is kept at 90-100°C, and the temperature of the air outlet is kept at 50-60°C. The powder and the feed liquid are mixed and dried, and finally a suitable particle size can be obtained, that is, 30 ~80 mesh, under this particle size, the final soup is easy to dissolve when brewing, and will not form lumps. The above-mentioned granulation equipment can specifically adopt a fluidized granulation dryer, the supply of the feed liquid is realized by a peristaltic pump, and the powder is sucked into the granulation bin of the fluidized granulation dryer through an oil-free air suction machine.

Preferably, in order to obtain a better taste and balance the nutrition of the soup, in the processing method of the beef-flavored potato soup, the first group of raw materials also includes 2 to 8 parts of dextrin, 0.3 to 0.6 parts of onion powder 0.1-2 parts of pepper, 4-10 parts of whey powder, 5-10 parts of potato starch and 1-2 parts of xanthan gum. Adjust the ratio of dextrin, potato starch and xanthan gum to make a suitable consistency for the spoon, and mix it with boiling water about 10 times to form a paste, which is edible.

Preferably, in order to obtain a better taste, in the processing method of beef-flavored potato soup, the second group of raw materials also includes 3-8 parts of salt, 0.2-2 parts of yeast extract, 2-6 parts of glucose powder and 0.1 to 1.5 parts of disodium nucleotides.

Preferably, in order to enrich the taste of the soup, in the processing method of the beef-flavored potato soup, the third group of raw materials further includes fresh-keeping treated diced vegetables and fresh-keeping treated diced potatoes.

Preferably, in order to further improve the taste, in the method for processing beef-flavored potato soup, the third group of raw materials further includes 2-8 parts of white granulated sugar.

As a preference, in the processing method of the beef-flavored potato soup, in the third step, white sugar is first added to the mixed material, and then diced beef, diced vegetables and diced potatoes are added.

As a preference, in the processing method of beef-flavored potato soup, the vegetable oil is palm oil.

As a preference, the processing method of the beef-flavored potato soup further includes: step 4, the mixed material is sterilized by microwave for 10 minutes, the packaging material is sterilized by ultraviolet light for 30 minutes, and then the microwave-sterilized mixed material is vacuum-packed or packed with nitrogen way sealed into the packaging material. Vacuum packaging or nitrogen-filled packaging can slow down the oxidative deterioration of raw materials, prolong the shelf life, regardless of packaging, and save costs.

A beef-flavored potato soup is prepared by any one of the methods.

Embodiment one

The dosage of each raw material is: 40g of whole potato powder, 2g of dextrin, 0.3g of onion powder, 3g of salt, 0.1g of pepper powder, 4g of whey powder, 5g of potato starch, 2g of white sugar, 0.2g of yeast extract, 2g of glucose powder , 1g xanthan gum, 0.1g flavored nucleotide 2 sodium, 0.5g butter, 1g palm oil, 10g freeze-dried diced beef, 2g freeze-dried diced vegetables, 2g freeze-dried diced potatoes, 1g beef extract.

The preparation method comprises the following steps:

1) Weigh the whole potato powder, dextrin, onion powder, xanthan gum, whey powder, pepper, potato starch, and beef extract in proportion, and grind and mix them in a high-speed pulverizer to obtain a powder , the number of mesh is below 120 mesh.

2) Butter, palm oil, yeast extract, taste nucleotide disodium, salt, and glucose powder were weighed and mixed in proportion, and dissolved in 26.3 g of boiled pure water to obtain a feed liquid.

4) Granulation process: Step 1: Turn on the oil-free air compressor. The second step is to adjust the fluidized granulation dryer, pour the powder into the granulation bin, and adjust the temperature of the air inlet and outlet. The third step, when the temperature of the granulator reaches the requirement, turn on the peristaltic pump to control the speed at: 0≤t<10min, v=0.03rpm; 10min≤t<20min, v=0.13rpm; 20min≤t<30min, v=0.17rpm; 30min≤t<38min, v=0.21rpm; t≥38min, v=0.14rpm; transfer all the feed liquid to the granulation equipment and continue drying for 10-15 minutes. The fourth step is to pour out the finished product after drying. The fifth step is to sieve the finished product, 30-80 mesh is qualified.

5), add white sugar.

6), add freeze-dried diced beef, freeze-dried diced vegetables, and freeze-dried diced potatoes.

7), the obtained mixed material is subjected to microwave sterilization for 10 minutes, and the packaging material is sterilized by ultraviolet light for 30 minutes, and then the microwave sterilized mixed material is sealed into the packaging material by vacuum packaging or nitrogen-filled packaging to obtain potato soup.

8) When eating, mix it with boiling water about 10 times to make a paste and eat it. It is easy to dissolve when brewing, and it does not form lumps and has a good taste.

Embodiment two

The dosage of each raw material is: whole potato powder 80g, dextrin 8g, onion powder 0.6g, salt 8g, pepper 2g, whey powder 10g, potato starch 10g, white sugar 8g, yeast extract 2g, glucose powder 6g, yellow 2g raw gum, 1.5g flavored nucleotide 2 sodium, 0.8g butter, 5g palm oil, 10g freeze-dried diced beef, 2g freeze-dried diced vegetables, 2g freeze-dried diced potatoes, 3g beef extract.

The preparation method comprises the following steps:

1) Weigh the whole potato powder, dextrin, onion powder, xanthan gum, whey powder, pepper, potato starch, and beef extract in proportion, and grind and mix them in a high-speed pulverizer to obtain a powder , the mesh number is below 120 mesh.

2) Butter, palm oil, yeast extract, taste nucleotide disodium, salt, and glucose powder were weighed and mixed in proportion, added to 80.5 g of boiled pure water for dissolution, and a feed liquid was obtained.

4) Granulation process: Step 1: Turn on the oil-free air compressor. The second step is to adjust the fluidized granulation dryer, pour the powder into the granulation bin, and adjust the temperature of the air inlet and outlet. The third step, when the temperature of the granulator reaches the requirement, turn on the peristaltic pump to control the speed at: 0≤t<10min, v=0.03rpm; 10min≤t<20min, v=0.13rpm; 20min≤t<30min, v=0.17rpm; 30min≤t<38min, v=0.21rpm; t≥38min, v=0.14rpm; transfer all the feed liquid to the granulation equipment and continue drying for 10-15 minutes. The fourth step is to pour out the finished product after drying. The fifth step is to sieve the finished product, 30-80 mesh is qualified.

5), add white sugar.

6), add freeze-dried diced beef, freeze-dried diced vegetables, and freeze-dried diced potatoes.

7), the obtained mixed material is subjected to microwave sterilization for 10 minutes, and the packaging material is sterilized by ultraviolet light for 30 minutes, and then the microwave sterilized mixed material is sealed into the packaging material by vacuum packaging or nitrogen-filled packaging to obtain potato soup.

8) When eating, mix it with boiling water about 10 times to make a paste and eat it. It is easy to dissolve when brewing, and it does not form lumps and has a good taste.

Embodiment three

The dosage of each raw material is: whole potato powder 60g, dextrin 5g, onion powder 0.5g, salt 4g, pepper 1g, whey powder 6g, potato starch 7g, white sugar 6g, yeast extract 1g, glucose powder 5g, yellow 1.5g raw gum, 1g flavored nucleotide 2 sodium, 0.6g butter, 3g palm oil, 12g freeze-dried diced beef, 4g freeze-dried diced vegetables, 4g freeze-dried diced potatoes, 2.5g beef extract.

The preparation method comprises the following steps:

1) Weigh the whole potato powder, dextrin, onion powder, xanthan gum, whey powder, pepper, potato starch, and beef extract in proportion, and grind and mix them in a high-speed pulverizer to obtain a powder , the mesh number is below 120 mesh.

2), butter, palm oil, yeast extract, taste nucleotide disodium, salt, and glucose powder are weighed and mixed in proportion, and added to boiled pure water with a total weight of about 35%-50% of all materials Dissolve to obtain feed liquid.

4) Granulation process: Step 1: Turn on the oil-free air compressor. The second step is to adjust the fluidized granulation dryer, pour the powder into the granulation bin, and adjust the temperature of the air inlet and outlet. The third step, when the temperature of the granulator reaches the requirement, turn on the peristaltic pump to control the speed at: 0≤t<10min, v=0.03rpm; 10min≤t<20min, v=0.13rpm; 20min≤t<30min, v=0.17rpm; 30min≤t<38min, v=0.21rpm; t≥38min, v=0.14rpm; transfer all the feed liquid to the granulation equipment and continue drying for 10-15 minutes. The fourth step is to pour out the finished product after drying. The fifth step is to sieve the finished product, 30-80 mesh is qualified.

5), add white sugar.

6), add freeze-dried diced beef, freeze-dried diced vegetables, and freeze-dried diced potatoes.

7), the obtained mixed material is subjected to microwave sterilization for 10 minutes, and the packaging material is sterilized by ultraviolet light for 30 minutes, and then the microwave sterilized mixed material is sealed into the packaging material by vacuum packaging or nitrogen-filled packaging to obtain potato soup.

8) When eating, mix it with boiling water about 10 times to make a paste and eat it. It is easy to dissolve when brewing, and it does not form lumps and has a good taste.

Although the embodiment of the present invention has been disclosed as above, it is not limited to the use listed in the specification and implementation, it can be applied to various fields suitable for the present invention, and it can be easily understood by those skilled in the art Therefore, the invention is not limited to the specific details and embodiments described herein without departing from the general concept defined by the claims and their equivalents.

Claims (9)

1. beef-flavouring potato reconstitutes a processing method for custard, it is characterized in that, comprises the following steps:

The raw material that step one, beef-flavouring potato reconstitute custard is divided into three groups, with weight parts, described first group of raw material packet is containing potato full-powder 40 ~ 80 parts and somatose cream 1 ~ 3 part, second group of raw material packet is containing 0.5 ~ 0.8 part, butter, vegetable oil 1 ~ 5 part and water, the ratio of the consumption of water and other raw material weight sums is that the 0.35 ~ 0.50: 1, three group of raw material packet is containing the diced beef through Preservation Treatment, first group of raw meal is broken to below 120 orders and obtains powder, second group of raw material is mixed to get feed liquid;

Step 2, powder is placed in a facility for granulating, the intake air temperature of this facility for granulating is made to remain on 90 ~ 100 DEG C, air outlet temperature remains on 50 ~ 60 DEG C, then adopt peristaltic pump to this facility for granulating supply feed liquid and carry out granulation simultaneously, wherein, the Changing Pattern of the rotating speed v of peristaltic pump t is in time: 0≤t < 10min, v=0.03rpm; 10min≤t < 20min, v=0.13rpm; 20min≤t < 30min, v=0.17rpm; 30min≤t < 38min, v=0.21rpm; T >=38min, v=0.14rpm; Treat that feed liquid all proceeds to facility for granulating, continue dry 10 ~ 15 minutes;

Step 3, in described mixed material, add the 3rd group of raw material.

2. beef-flavouring potato as claimed in claim 1 reconstitutes the processing method of custard, and it is characterized in that, described first group of raw material also comprises 2 ~ 8 parts, dextrin, onion powder 0.3 ~ 0.6 part, pepper powder 0.1 ~ 2 part, whey powder 4 ~ 10 parts, farina 5 ~ 10 parts and xanthans 1 ~ 2 part.

3. beef-flavouring potato as claimed in claim 2 reconstitutes the processing method of custard, and it is characterized in that, described second group of raw material also comprises salt 3 ~ 8 parts, yeast extract 0.2 ~ 2 part, powdered glucose 2 ~ 6 parts and flavour nucleotide disodium 0.1 ~ 1.5 part.

4. beef-flavouring potato as claimed in claim 3 reconstitutes the processing method of custard, and it is characterized in that, described 3rd group of raw material also comprises the vegetable stuffing through Preservation Treatment and the small pudding through Preservation Treatment.

5. beef-flavouring potato as claimed in claim 4 reconstitutes the processing method of custard, and it is characterized in that, described 3rd group of raw material also comprises white granulated sugar 2 ~ 8 parts.

6. beef-flavouring potato as claimed in claim 5 reconstitutes the processing method of custard, it is characterized in that, in described step 3, first in described mixed material, adds white granulated sugar, then adds diced beef, vegetable stuffing and small pudding.

7. the beef-flavouring potato according to any one of claim 1 to 6 reconstitutes the processing method of custard, it is characterized in that, described vegetable oil is palm oil.

8. beef-flavouring potato as claimed in claim 7 reconstitutes the processing method of custard, it is characterized in that, also comprise: step 4, mixed material are through microwave disinfection 10min, packaging material adopt ultraviolet-sterilization 30min, then adopt vacuum packaging or nitrogen-filled packaging mode to be encapsulated into described packaging material the mixed material after microwave disinfection.

9. beef-flavouring potato reconstitutes a custard, it is characterized in that, is obtained by the method such as according to any one of claim 1 to 8.