CN104839806B - A kind of gelatin ginseng pig bone concentrated soup base and preparation method thereof - Google Patents
A kind of gelatin ginseng pig bone concentrated soup base and preparation method thereof Download PDFInfo
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- CN104839806B CN104839806B CN201510188111.4A CN201510188111A CN104839806B CN 104839806 B CN104839806 B CN 104839806B CN 201510188111 A CN201510188111 A CN 201510188111A CN 104839806 B CN104839806 B CN 104839806B
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 72
- 235000014347 soups Nutrition 0.000 title claims abstract description 68
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 23
- 229920000159 gelatin Polymers 0.000 title claims abstract description 23
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of gelatin ginseng pig bone concentrated soup base and preparation method thereof, belongs to food technology field.A kind of ginseng ox bone condensed soup cream of the present invention is by ginseng, the Radix Astragali, rice wine, pig rod bone, pigskin, ginger slice, green onion, anise, spiceleaf, Chinese cassia tree, neutral proteinase, caramel colorant, salt, sodium glutamate, disodium 5 '-ribonucleotide, dehydroactic acid sodium, potassium sorbate, natamycin, is prepared after carragheen and xanthans are preprocessed, boil, concentrate, seasoning of mixing colours, glue, sterilization are filling.The gelatin ginseng pig bone concentrated soup base soft texture of the present invention is flexible, and no mobility liquid is easy to carry and transport, it can be eaten with repeated segmentation, 1 part of gelatin ginseng pig bone concentrated soup base adds 15 parts of boiling water to reconstitute, and it is fabulous to brew rear solubility, can complete to reconstitute in 20 seconds.Meal, hotel's dining, fast food, travelling dining are commonly used available for Family Day, convenient, fast, nutrition ginseng instant soup product are provided for masses.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of gelatin ginseng pig bone concentrated soup base and its preparation side
Method.
Background technology：
Ginseng is the traditional rare traditional Chinese medicine in China, complex chemical composition, and bioactivity is extensive.The main function table of ginseng
The stimulation and suppression of present Central nervous system, regulation and antitumor action to immune system, and to cardiovascular system
Improvement result, the effect to blood glucose and endocrine adjustment effect and to liver function etc..Though the benefit of ginseng is more, traditional
Eating method such as stewes clothes, chews food, is milled, making tea and steeping in wine, and a kind of single eating method of any of which is all not applied for
All groups, and a variety of methods are time-consuming, taste is not good enough.Ginseng Decoction is a kind of form that ginseng enters consumer's dining table, traditional
Soup product containing ginseng scene boils, and is taken considerable time from Feedstock treating to finished product, many families expend nearly ten daily
Individual hour is used to endure stewed Ginseng Decoction, and is typically only capable to enjoy in restaurant or family, by territory restriction, can not realize industrialization
Production and market circulation, it is unfavorable for the intensive processing of ginseng and the complete of ginseng industrial chain and extension, constrains Chinese ginseng food
The development process of product.Also occur some convenient soup blends in recent years, but many defects for its product also be present, single varieties,
Nutritive value is relatively low and the solubility of portioned product is poor, product form more vegetables, egg, meat, mushroom and the tune air-dried with dehydration
Taste substance bag combines；Some ginseng convenient soup blends such as CN103815461A, the taste of this kind of product is single, and fresh fragrance is derived from more
In tasty agents such as chickens' extract, sodium glutamates, lack the dense taste of true soup-stock and true mouthfeel；In addition, some solid, powdery soup stocks
It is that stocks postmenstruation addition converted starch thickening soup forms by vacuum freeze-drying technique dehydration again mostly, because grease type can influence
The silty character of such product, so degreasing process can be carried out more, but this just eliminates what is contained in grease to a certain extent
The fat-soluble active ingredient of ginseng or other nutriments, and then destroy or reduce the nutritive value of ginseng soup stock；It is and another
There is weight is big, volume is big, carries and transports the shortcomings of inconvenient for the liquid soup class of some reset conditions.
The calcium aboundresources of pig rod bone, but the active transport process that human body intestinal canal absorbs has saturability, so human body
Enteron aisle is limited to the absorbability of calcium.Pig rod bone bone marrow oil can preferably extract the liposoluble constituent such as whole fatty acids in ginseng
Class, esters, sterols, sesquiterpenoids, alkenes compounds etc..
The content of the invention
It is an object of the invention to provide a kind of gelatin ginseng pig bone concentrated soup base and preparation method thereof.The present invention is by people
Ginseng, Radix Astragali active ingredient and pig bone nutriment and various flavorings are blended in concentration shape soup stock.
A kind of ginseng ox bone condensed soup cream of the present invention is by ginseng, the Radix Astragali, rice wine, pig rod bone, pigskin, ginger
Piece, green onion, anise, spiceleaf, Chinese cassia tree, neutral proteinase, caramel colorant, salt, sodium glutamate, disodium 5 '-ribonucleotide, dehydroactic acid sodium,
Potassium sorbate, natamycin, made after carragheen and xanthans are preprocessed, boil, concentrate, seasoning of mixing colours, glue, sterilization are filling
It is standby to obtain.
Gelatin ginseng pig bone concentrated soup base preparation method of the present invention, it is comprised the following steps that：
The first step：Pretreatment of raw material
(1) in terms of mass parts, 40~60 parts of ginsengs, 40~60 parts of Radixs Astragali is soaked in 100~300 portions of rice wine, made one
Alcohol-soluble active ingredient in ginseng and the Radix Astragali is easier dissolution, after soaking 20~30h under 20~30 DEG C of air-proof conditions, is ground
Homogenate, obtains solid content particle diameter and is less than 1cm3Ginseng, the mixture of the Radix Astragali and rice wine, mixture is again under the conditions of 60~80 DEG C
Heat backflow 1~3h of extraction, obtains ginseng, the Radix Astragali and rice wine extract；
(2) pig rod bone is split to two valves, exposes marrow, grease is easier dissolution, preferably dissolve ginseng it is fat-soluble into
Point, obtain the pig rod bone for exposing marrow；
(3) 200~300 parts of pigskins are taken, the fritter less than 3 × 3cm is cut into after removal fat, adds neutral proteinase, is adjusted
PH=6.8~7.2 are saved, 2~4h of circumfluence distillation is carried out under the conditions of 30~45 DEG C, filters off except enzymolysis liquid, adds deionization
200~300 parts, 2~4h of circumfluence distillation of water, 70~80 DEG C of Extracting temperature, obtains pigskin extract after filtering；
(4) 500~1500 parts of branch fresh ginseng is rounded, the ginseng tablet that thickness is 0.3~0.7cm is cut into, is placed in autoclaving
150~300kPa sterilizes 20~30min, the ginseng tablet to be sterilized in pot；
Second step：Stocks boil
5000~15000 parts of water intaking, 500~1500 parts of pig rod bones for exposing marrow, 10~50 portions of gingers are added after boiling
Piece, 10~30 portions of onion parts, 0.3~1 part of anise, 0.1~0.5 portion of spiceleaf, 0.5~1 portion of Chinese cassia tree, the leaching of ginseng, the Radix Astragali and rice wine
Extract, slow fire stew 6~12h, and ginseng pig bone made soup stoste is obtained after filtering；
3rd step：Concentration toning seasoning
Ginseng pig bone stocks rotary evaporation is concentrated into 500~1500 parts, it is equal to add 0.1~0.5 part of caramel colorant stirring
It is even, by 20~40 portions of salt, 5~10 parts of sodium glutamates, 10~15 parts of disodium 5 '-ribonucleotides, 0.1~0.3 part of dehydroactic acid sodium,
After the natamycin that 0.01~0.5 part of potassium sorbate, 0.05~0.2 part of mass fraction are 50% is well mixed, slowly several times
It is added in concentrate, stirs up to being completely dissolved, obtain seasoned ginseng pig bone concentrate of mixing colours；
4th step：Glue
20~30 parts of pigskin extracts are added in the seasoned ginseng pig bone concentrate of toning, stirs, obtains people
Join pig bone condensed soup；5~10 parts of carragheens are dissolved in 50~100 parts of water, it is dense to be added to ginseng pig bone after 10~30min of immersion
In contracting soup, 60~80 DEG C of 1~1.5h of magnetic agitation；In the presence for the treatment of in soup stock without micelle, 2~10 parts of xanthans are added, side adds
Side is stirred, then 1~1.5h of homogeneous under the conditions of 60~80 DEG C, until being made in ginseng pig bone condensed soup without colloidal solid
The ginseng pig bone condensed soup that glue is completed；
5th step：Sterilize filling
The ginseng pig bone concentrated soup base that glue is completed is placed in 150~300kPa in high-pressure sterilizing pot and sterilizes 20~30min,
Then sterile filling, sterilized 50~100 parts of ginseng tablet in step 1 is added, 0~4 DEG C of refrigeration is placed after vacuum sealing and is protected
Deposit, that is, obtain gelatin ginseng pig bone concentrated soup base of the present invention.
For the present invention using the synergy of the Radix Astragali and ginseng tool, soup stock by adding the Radix Astragali improves ginseng soap during boiling
The recovery rate of glycosides and the antioxidation that ginseng can be increased；Rice wine soaks ginseng and the Radix Astragali, circumfluence distillation are advantageous to alcohol
Soluble substance dissolution.
The present invention gelatin ginseng pig bone concentrated soup base soft texture it is flexible, no mobility liquid, be easy to carry and
Transport, can be eaten, 1 part of gelatin ginseng pig bone concentrated soup base adds 15 parts of boiling water to reconstitute, and brews rear solubility pole with repeated segmentation
It is good, it can complete to reconstitute in 20 seconds, wherein solid content is that ginseng tablet is insoluble, can chew edible, the Tang Zhongke after reconstituting
Add appropriate vegetables, mushroom is together eaten.Meal, hotel's dining, fast food, travelling dining are commonly used available for Family Day, is carried for masses
For convenient, fast, nutrition ginseng instant soup product.
Embodiment
Embodiment 1
A kind of ginseng ox bone condensed soup cream of the present invention is by ginseng, the Radix Astragali, rice wine, pig rod bone, pigskin, ginger
Piece, green onion, anise, spiceleaf, Chinese cassia tree, neutral proteinase, caramel colorant, salt, sodium glutamate, disodium 5 '-ribonucleotide, dehydroactic acid sodium,
Potassium sorbate, natamycin, made after carragheen and xanthans are preprocessed, boil, concentrate, seasoning of mixing colours, glue, sterilization are filling
It is standby to obtain.
Specific preparation method is as described below：
40g ginsengs, the 40g Radixs Astragali are soaked in 100g rice wine, the alcohol-soluble active ingredient in ginseng and the Radix Astragali is more held
Easy dissolution, after soaking 20h under 20 DEG C of air-proof conditions, homogenate is ground, solid content particle diameter is obtained and is less than 1cm3The ginseng Radix Astragali
Rice wine mixture, heat backflow extracts 1h to mixture under the conditions of 60 DEG C again；Pig rod bone is split to two valves, exposes marrow, makes grease more
Easy dissolution, preferably dissolve the liposoluble constituent of ginseng；200g pigskins are taken, 3 × 3cm fritters are cut into after removing fat, are added
Neutral proteinase, pH=6.8 is adjusted, circumfluence distillation 2h is carried out under the conditions of 30 DEG C, filtered off except enzymolysis liquid, add deionization
Water 200g, circumfluence distillation 2h, 70 DEG C of Extracting temperature, obtain pigskin extract after filtering；500 parts of branch fresh ginseng is rounded, is cut into
Thickness is 0.3cm ginseng tablet, is placed in 150kPa in high-pressure sterilizing pot and sterilizes 20min, the ginseng tablet to be sterilized；Take running water
5000g, the pig rod bone that 500g exposes marrow is added after boiling, 20g ginger slices, 10g green onions, 0.5g is anistree, 0.1g spiceleafs, 1g Chinese cassia trees
With 180g ginsengs, the Radix Astragali, rice wine extract, slow fire stewes 11h；Ginseng pig bone stocks are filtrated to get, rotary evaporation is concentrated into
500g, add 0.1g caramel colorants and stir, by 40g salt, 10g sodium glutamates, 12g disodium 5 '-ribonucleotides, 0.1g dehydrogenation second
After sour sodium, 0.05g potassium sorbates, the natamycin that 0.2g mass fractions are 50% are well mixed, slowly it is added to several times dense
In contracting liquid, stir until being completely dissolved；20g pigskin extracts are added in condensed soup, are stirred, 10g OK a karaoke club peptizations
10min is soaked in 100g water, the carragheen for soaking completion is added in condensed soup, 60 DEG C of magnetic agitation 1h, treats nothing in soup stock
In the presence of micelle, 2g xanthans is slowly added in concentrate several times, is stirred while adding, then homogeneous under the conditions of 60 DEG C
1h, until without colloidal solid in concentrate；It is placed in high-pressure sterilizing pot and sterilizes 20min, then sterile filling, addition has sterilized
Ginseng tablet 50g, sealing place 4 DEG C it is stored refrigerated, that is, obtain gelatin ginseng pig bone concentrated soup base of the present invention, quality
It is 500g.
Product is measured according to the detection method for nutritional ingredient of grading in national standard to moisture, fat, protein, ash,
The gelatin ginseng pig bone concentrated soup base of gained is per the kilojoule of 100g energy contents 800, protein 9.5g, fatty 10.2g, carbohydrate
8.8g, sodium 14.2g, ultraviolet spectrophotometry is used to determine main composition content of ginsenoside as 800mg；The soup stock
Homogeneous softness is flexible, and surface is smooth, no mobility liquid, has ginseng fragrance and pig bone fragrance；In terms of brew, take
The gelatin ginseng pig bone concentrated soup bases of 100g add 1500g boiling water to reconstitute, and it is fabulous to brew rear solubility, and completion was reconstituted in 20 seconds,
Reconstitute and contain 10g ginseng tablets in the soup of completion.
Embodiment 2
A kind of ginseng ox bone condensed soup cream of the present invention is by ginseng, the Radix Astragali, rice wine, pig rod bone, pigskin, ginger
Piece, green onion, anise, spiceleaf, Chinese cassia tree, neutral proteinase, caramel colorant, salt, sodium glutamate, disodium 5 '-ribonucleotide, dehydroactic acid sodium,
Potassium sorbate, natamycin, made after carragheen and xanthans are preprocessed, boil, concentrate, seasoning of mixing colours, glue, sterilization are filling
It is standby to obtain..
Specific preparation method is as described below：
50g ginsengs, the 50g Radixs Astragali are soaked in 200g rice wine, the alcohol-soluble active ingredient in ginseng and the Radix Astragali is more held
Easy dissolution, after soaking 24h under 25 DEG C of air-proof conditions, homogenate is ground, solid content particle diameter is obtained and is less than 1cm3The ginseng Radix Astragali
Rice wine mixture, heat backflow extracts 2h to mixture under the conditions of 70 DEG C again；Pig rod bone is split to two valves, exposes marrow, makes grease more
Easy dissolution, preferably dissolve the liposoluble constituent of ginseng；250g pigskins are taken, 3 × 3cm fritters are cut into after removing fat, are added
Neutral proteinase, pH=7 is adjusted, circumfluence distillation 3h is carried out under the conditions of 40 DEG C, filtered off except enzymolysis liquid, add deionized water
250g, circumfluence distillation 3h, 75 DEG C of Extracting temperature, obtain pigskin extract after filtering；1000 parts of branch fresh ginseng is rounded, is cut into thickness
The ginseng tablet for 0.5cm is spent, 200kPa in high-pressure sterilizing pot is placed in and sterilizes 25min, the ginseng tablet to be sterilized；Take running water
10000g, the pig rod bone that 800g exposes marrow is added after boiling, 30g ginger slices, 15g green onions, 0.4g is anistree, 0.2g spiceleafs, 0.7g
Chinese cassia tree and 300g ginsengs, the Radix Astragali, the extract of rice wine, slow fire stew 9h；Ginseng pig bone stocks are filtrated to get, rotary evaporation is concentrated into
600g, add 0.3g caramel colorants and stir, by 30g salt, 7g sodium glutamates, 10g disodium 5 '-ribonucleotides, 0.3g dehydroactic acids
After sodium, 0.3g potassium sorbates, the natamycin that 0.1g mass fractions are 50% are well mixed, concentrate is slowly added to several times
In, stir until being completely dissolved；25g pigskin extracts are added in condensed soup, are stirred, and 6g carragheens are dissolved in 80g
20min is soaked in water, the carragheen for soaking completion is added in condensed soup, 70 DEG C of magnetic agitation 1.3h；Treat in soup stock without micelle
In the presence of, 5g xanthans is slowly added in concentrate several times, is stirred while adding, then homogeneous 1.5h under the conditions of 70 DEG C,
Until without colloidal solid in concentrate；It is placed in high-pressure sterilizing pot and sterilizes 25min, then sterile filling, addition is sterilized
Ginseng tablet 80g, 4 DEG C of sealing placement is stored refrigerated, that is, obtains gelatin ginseng pig bone concentrated soup base of the present invention, quality is
600g。
Product is measured according to the detection method for nutritional ingredient of grading in national standard to moisture, fat, protein, ash,
The gelatin ginseng pig bone concentrated soup base of gained is per the kilojoule of 100g energy contents 850, protein 10.2g, fatty 10.8g, carbon hydrate
Thing 9.6g, sodium 6.8g, ultraviolet spectrophotometry is used to determine main composition content of ginsenoside as 830mg；The soup
Expect homogeneous, smooth and soft surface, more sticky in paste, inclination can slowly be flowed, and have ginseng fragrance and pig bone fragrant
Gas；In terms of brew, the gelatin ginseng pig bone concentrated soup bases of 100g are taken to add 1500g boiling water to reconstitute, it is preferable to brew rear solubility,
Completion is reconstituted in 20 seconds, reconstitutes and contains 11.6g ginseng tablets in the soup of completion.
Embodiment 3
A kind of ginseng ox bone condensed soup cream of the present invention is by ginseng, the Radix Astragali, rice wine, pig rod bone, pigskin, ginger
Piece, green onion, anise, spiceleaf, Chinese cassia tree, neutral proteinase, caramel colorant, salt, sodium glutamate, disodium 5 '-ribonucleotide, dehydroactic acid sodium,
Potassium sorbate, natamycin, made after carragheen and xanthans are preprocessed, boil, concentrate, seasoning of mixing colours, glue, sterilization are filling
It is standby to obtain.
Specific preparation method is as described below：
60g ginsengs, the 60g Radixs Astragali are soaked in 300g rice wine, the alcohol-soluble active ingredient in ginseng and the Radix Astragali is more held
Easy dissolution, after soaking 30h under 30 DEG C of air-proof conditions, homogenate is ground, solid content particle diameter is obtained and is less than 1cm3The ginseng Radix Astragali
Rice wine mixture, heat backflow extracts 3h to mixture under the conditions of 80 DEG C again；Pig rod bone is split to two valves, exposes marrow, makes grease more
Easy dissolution, preferably dissolve the liposoluble constituent of ginseng；300g pigskins are taken, 3 × 3cm fritters are cut into after removing fat, are added
Neutral proteinase, pH=7.2 is adjusted, circumfluence distillation 4h is carried out under the conditions of 45 DEG C, filtered off except enzymolysis liquid, add deionization
Water 300g, circumfluence distillation 4h, 80 DEG C of Extracting temperature, obtain pigskin extract after filtering；1500 parts of branch fresh ginseng is rounded, is cut into
Thickness is 0.7cm ginseng tablet, is placed in 300kPa in high-pressure sterilizing pot and sterilizes 30min, the ginseng tablet to be sterilized；Take running water
15000g, the pig rod bone that 1000g exposes marrow is added after boiling, 10g ginger slices, 20g green onions, 0.3g is anistree, 0.5g spiceleafs, 0.5g
Chinese cassia tree and 420g ginsengs, the Radix Astragali, the extract of rice wine, slow fire stew 6h；Ginseng pig bone stocks are filtrated to get, rotary evaporation is concentrated into
800g, add 0.5g caramel colorants and stir, by 20g salt, 5g sodium glutamates, 10g disodium 5 '-ribonucleotides, 0.2g dehydroactic acids
After sodium, 0.5g potassium sorbates, the natamycin that 0.05g mass fractions are 50% are well mixed, concentration is slowly added to several times
In liquid, stir until being completely dissolved；30g pigskin extracts are added in condensed soup, are stirred, and 5g carragheens are dissolved in
30min is soaked in 50g water, the carragheen for soaking completion is added in condensed soup, 80 DEG C of magnetic agitation 1.5h, treated in soup stock without glue
In the presence of grain, 10g xanthans is slowly added in concentrate several times, is stirred while adding, then homogeneous 1h under the conditions of 80 DEG C
Stir while adding, then homogeneous 1h under the conditions of 80 DEG C, until without colloidal solid in concentrate；It is placed in high-pressure sterilizing pot and kills
Bacterium 30min, then sterile filling, adds sterilized ginseng tablet 100g, 4 DEG C of sealing placement is stored refrigerated, that is, obtains the present invention
Described gelatin ginseng pig bone concentrated soup base, quality is 800g.
Product is measured according to the detection method for nutritional ingredient of grading in national standard to moisture, fat, protein, ash,
The gelatin ginseng pig bone concentrated soup base of gained is per the kilojoule of 100g energy contents 950, protein 10.1g, fatty 11.6g, carbon hydrate
Thing 9.2g, sodium 4.4g, ultraviolet spectrophotometry is used to determine main composition content of ginsenoside as 750mg；The soup
Expect homogeneous, surface is smooth, and soup stock is more sticky, has mobility, has ginseng fragrance and pig bone fragrance；In terms of brew,
The gelatin ginseng pig bone concentrated soup bases of 100g are taken to add 1500g boiling water to reconstitute, it is fine to brew rear solubility, has been reconstituted in 20 seconds
Into reconstituting and contain 12.5g ginseng tablets in the soup of completion.
Claims (2)
1. a kind of preparation method of gelatin ginseng pig bone concentrated soup base, its step are as follows：
The first step：Pretreatment of raw material
(1) in terms of mass parts, 40~60 parts of ginsengs, 40~60 parts of Radixs Astragali are soaked in 100~300 portions of rice wine, 20~30 DEG C
After soaking 20~30h under air-proof condition, homogenate is ground, solid content particle diameter is obtained and is less than 1cm3Ginseng, the Radix Astragali and rice wine
Mixture, mixture again under the conditions of 60~80 DEG C heat backflow extraction 1~3h, obtain ginseng, the Radix Astragali and rice wine extract；
(2) pig rod bone, which is split, to two valves, obtains the pig rod bone for exposing marrow；
(3) 200~300 parts of pigskins are taken, the fritter less than 3 × 3cm is cut into after removal fat, adds neutral proteinase, adjusts pH
=6.8~7.2,2~4h of circumfluence distillation is carried out under the conditions of 30~45 DEG C, filters off except enzymolysis liquid, adds deionized water 200
~300 parts, 2~4h of circumfluence distillation, 70~80 DEG C of Extracting temperature, pigskin extract is obtained after filtering；
(4) 500~1500 parts of branch fresh ginseng is rounded, the ginseng tablet that thickness is 0.3~0.7cm is cut into, is placed in high-pressure sterilizing pot
150~300kPa sterilizes 20~30min, the ginseng tablet to be sterilized；
Second step：Stocks boil
5000~15000 parts of water intaking, 500~1500 parts of pig rod bones for exposing marrow of addition after boiling, 10~50 parts of ginger slices, 10
~30 portions of onion parts, 0.3~1 part of anise, 0.1~0.5 portion of spiceleaf, 0.5~1 portion of Chinese cassia tree, the extract of ginseng, the Radix Astragali and rice wine,
Slow fire stewes 6~12h, and ginseng pig bone made soup stoste is obtained after filtering；
3rd step：Concentration toning seasoning
Ginseng pig bone made soup stoste rotary evaporation is concentrated into 500~1500 parts, 0.1~0.5 part of caramel colorant is added and stirs,
By 20~40 portions of salt, 5~10 parts of sodium glutamates, 10~15 parts of disodium 5 '-ribonucleotides, 0.1~0.3 part of dehydroactic acid sodium, 0.01~
After the natamycin that 0.5 part of potassium sorbate, 0.05~0.2 part of mass fraction are 50% is well mixed, slowly it is added to several times
In concentrate, stir up to being completely dissolved, obtain seasoned ginseng pig bone concentrate of mixing colours；
4th step：Glue
20~30 parts of pigskin extracts are added in the seasoned ginseng pig bone concentrate of toning, stirs, obtains ginseng pig
Bone condensed soup；5~10 parts of carragheens are dissolved in 50~100 parts of water, ginseng pig bone condensed soup is added to after soaking 10~30min
In, 60~80 DEG C of 1~1.5h of magnetic agitation；In the presence for the treatment of in soup stock without micelle, 2~10 parts of xanthans are added, are stirred when adding
Mix, then 1~1.5h of homogeneous under the conditions of 60~80 DEG C, until it is complete to obtain glue without colloidal solid in ginseng pig bone condensed soup
Into ginseng pig bone condensed soup；
5th step：Sterilize filling
The ginseng pig bone condensed soup that glue is completed is placed in 150~300kPa in high-pressure sterilizing pot and sterilizes 20~30min, Ran Houwu
Bacterium is filling, and sterilized 50~100 parts of ginseng tablet in the addition first step (4), 0~4 DEG C of placement is stored refrigerated after vacuum sealing, i.e.,
Obtain gelatin ginseng pig bone concentrated soup base.
A kind of 2. gelatin ginseng pig bone concentrated soup base, it is characterised in that：It is prepared as the method described in claim 1.
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