CN105614803B - The mushroom duck soup and its industrial production process of Cardia Salt content - Google Patents
The mushroom duck soup and its industrial production process of Cardia Salt content Download PDFInfo
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- CN105614803B CN105614803B CN201610003278.3A CN201610003278A CN105614803B CN 105614803 B CN105614803 B CN 105614803B CN 201610003278 A CN201610003278 A CN 201610003278A CN 105614803 B CN105614803 B CN 105614803B
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- 239000001103 potassium chloride Substances 0.000 claims abstract description 11
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- 239000000463 material Substances 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 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 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 4
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- 235000013305 food Nutrition 0.000 description 9
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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
Abstract
The invention discloses a kind of mushroom duck soup of Cardia Salt content and its industrial production process, this method is by the way that soup-stock, Jing Zhou soil sheldrake and mushroom to be respectively processed, again by after soup-stock, duck block, mushroom, NaCl, KCl, pepper powder, I+G compounding mixed processing, packaging and autoclave sterilization are carried out.The content of sodium in each process is detected with sodium ion meter, realize the on-line monitoring to sodium ion, ensure that sodium salt content meets the requirement of product setting, sodium ions content different problems in different sources different batches raw material are solved, sodium ions content range controllable precise during guaranteeing from supplementary material to final finished.The duck soup product special flavour mouthfeel bright characteristic being prepared, full of nutrition, sodium element content is low, Determination of Potassium is high, meets demand of the modern to healthy diet.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Cardia Salt content mushroom duck soup and its industrial system
Preparation Method.
Background technique
The duck cortex of old sheldrake is thicker, and meat is older, of fine quality delicious, and duck is full of nutrition, and fat content is low；Together
When, duck is sweet in flavor cold in nature, there is enriching yin and nourishing kidney, inducing diuresis to remove edema, may be excellent tonic product.
China is the consumption big country of duck, however majority is that processing and commercial distribution are carried out in the form of meat products, only
There is a small amount of duck soup class product to start to step into the industrialized production stage, accordingly, with respect to the processing conditions of industrialized production duck soup
Related qualitative factor research is not much with raw material etc., and the standardization level of production is not also high.As Hubei Xiao Hu's duck food has
Responsible company is limited in a kind of (application No. is 201310523243.9) filed on October 30th, 2013 " industry of duck soup can
The invention of preparation method ", frying process need 10~15min of high fire, 5~8min of moderate heat；Tanning process needs small fire to boil 1~3h, then
Pull duck block out, remaining part is used as duck soup.This duck soup preparation method process is more, takes a long time, production cost is higher；It grasps simultaneously
Make step also standardization relatively difficult to achieve.
Also, existing duck soup class product is in process of production, for increase product special flavour reconciliation it is greasy mention it is fresh, assign duck soup it is more preferable
Mouthfeel and appearance luster, while extending the shelf-life of duck soup product, promote the appetite of people, generally joined high level
Salt.Existing research is shown that excessively the edible high food containing sodium ion can greatly increase the illness of the series of disease such as hypertension
Risk, and it is helpful to body suitably to take in more potassium ion, and in human body have the characteristics that eat multiple rows of more.Potassium ion
Physiology in terms of effect be mainly manifested in and maintain intracorporal moisture, osmotic pressure and acid-base balance；Maintain the excitement of muscle and nerve
Effect；Activate the activity of several enzyme in vivo；Reduce the volume of blood plasma；Maintain adrenal function.Therefore low sodium diet is advocated
With more important meaning.Therefore, scientist and enterprisers attempt to be seasoned in food with sylvite substitution partial sodium salt,
But on the one hand, bitter taste can be brought to food by adding excessive potassium ion, and on the other hand, salt reduces too many again it cannot be guaranteed that food
Therefore due delicate flavour is all with the sodium ion of less potassium ion substitution equal quality in the prior art.It is produced in livestock and poultry soup class
In product production, also it is rarely reported and sodium ions content range is implemented to carry out what whole process accurately controlled from raw material to finished product.Therefore, originally
Invention measures main supplementary material, in product, the sodium content of final finished in each process stages, with sodium ion meter whole process, realizes
Sodium content controllable precise has more important meaning to guarantee product nutrients (sodium) stable content.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of Cardia Salt contents for meeting modern consumption Diet concept
The duck soup of mushroom duck soup and its industrial production process, this method high production efficiency, preparation has full of nutrition, health care
The characteristics of.
In order to solve the above technical problems, the industrial production process of the mushroom duck soup for the Cardia Salt content that the present invention designs,
Include the following steps:
(1) tanning of soup-stock:
Chicken rack bone and pig cylinder bone that weight ratio is 2:1 are cleaned, is put into kettle and begins to warm up, constantly roll, to water
It boils after 4~6min, takes out chicken rack bone and pig cylinder bone, rinse surface bloodstain foam with clear water；Then, chicken rack bone and pig cylinder bone
It is put into ultrasonic extraction tank, clear water is added according to the ratio of solid-liquid ratio 1:3, add chicken rack bone and pig cylinder bone gross weight 2%
Ginger slice；90~150min is heated under conditions of 100~115 DEG C, filtered filtrate is soup-stock, and sodium ion meter detects
After sodium salt content into soup-stock, soup-stock is stood and is cooled down, is put into refrigerating chamber stand-by.
(2) processing of duck block:
The Jing Zhou sheldrake that internal organ are cleaned up carries out stripping and slicing with dicer, is then cleaned with the clear water of flowing, until
There is no apparent bloodstain on surface.Duck block after cleaning is put into kettle and is heated, is ceaselessly rolled, to prevent from gluing
The bloodstain foam on the water surface is constantly skimmed with filter spoon in the bottom of a pan, washes table with clear water until pulling duck block after 3~5min of water boiling out
Face bloodstain foam, sodium ion meter detect the sodium ions content in duck block；Edible oil is heated to boiling, then will treated duck
Meat piece pours into oil, and constantly roll 0.5~1min of frying, pulls duck block out, cooling, drain after oil for use.
(3) pretreatment of mushroom
Shape complete mushroom clear water is rinsed 2~3 times, 30~40min of immersion in 70 DEG C of hot water, replacement are placed into
Hot water, continues 60~90min of immersion.It is pulled out after pulling mushroom out, then after impregnating 5~10min with clear water, it is complete not destroying
Property under the premise of squeeze mushroom, making mushroom no longer there are flowing out, with sodium ion meter detection mushroom in sodium ions content, with provide
Master data, for use.
(4) ingredient is hybrid packed:
According to the poidometer of overall package specification, soup-stock addition 58%~70%, duck are added 18%~30%, treated
Mushroom is added 10%~17%, and according to aforementioned sodium ion testing result, NaCl and KCl, pepper powder, delicate flavour material is added, so that
The total content of the NaCl obtained after converting in product be 0.351%~0.557%, the KCl weight of addition in product through rolling over
The ratio between total content of NaCl obtained after calculation is 4:6, and the content of pepper powder is 0.05%~0.15%, and the content of delicate flavour material is
0.0077%~0.0099%, the delicate flavour material is monosodium glutamate and disodium 5 '-ribonucleotide (I+G), and the monosodium glutamate is pressed with disodium 5 '-ribonucleotide
Weight ratio is 10:1；After major ingredient and ingredient are mixed, packed.
(5) it sterilizes:
Product after packaging is sterilized with the cooling bactericidal unit of back-pressure, is completed at the same time the after-ripening of product.Sterilization temperature
Degree is 110 DEG C~130 DEG C, and sterilizing time is 5min~30min, to get the mushroom duck soup product of Cardia Salt content after cooling.
Finished product is detected with sodium ion meter, it is ensured that the detected value of sodium ion is in the range of product requirement.
Preferably, the step 1) is after being added ginger slice, heating method are as follows: first 110~115 DEG C heat 15~
60min, then in 100~105 DEG C of 90~135min of heating.
Preferably, the soup-stock yield in the step 1) is controlled 65%~75%.
Preferably, the manner of packing of the step 4) is that there are the tinplates of 6~10mm for vacuum composite soft packaging or bottom clearance
Tank packaging.
Beneficial effects of the present invention:
Each step relatively independent can carry out in technique disclosed by the invention, can effectively ensure that the standard of each step operation
Change, really realizes industrialized production；The content of sodium in several critical processes is detected with sodium ion meter, and according to testing result to low
Sodium salt dosage is adjusted, and can solve sodium ions content different problems in the raw material of different sources different batches, it is ensured that from
Supplementary material to the sodium ions content range controllable precise of final finished process, can help food enterprise realize well to sodium from
Son is monitored on-line, realizes the standardization of production；Simultaneously as ultrasonic wave is a kind of sound wave of the frequency higher than 20000 hertz,
Cavitation can be generated when ultrasonic wave is propagated in a liquid, facilitate the extraction to nutriment.Research and practice have shown that: with
It compares, with biomaterials such as Sonication assisted treatment agricultural product, food and medicinal materials, can under equal conditions make biomaterial
Middle effective component is preferably extracted and is dissolved out, and time, the preparation efficiency for greatly improving biological effective components, drop can be saved
Low energy consumption.The present invention is using ultrasonic wave auxiliary tanning soup-stock, and Extracting temperature is 100~115 DEG C, which not only facilitates livestock and poultry
The extraction and dissolution of plurality of active ingredients in bone, effect are substantially better than conventional soup-stock production method；And mushroom not only nutrition
Abundant, enzyme and amino acid containing there are many can not only be compounded with duck well, and form special fragrance and flavour has collaboration
Effect can play the role of increase delicate flavour, except raw meat and removal potassium ion bitter taste in duck soup.Therefore, old duck of the invention
Soup not only has the characteristics that high production efficiency, is suitble to industrialized production；Also combine nutrition and the flavor of the food materials such as duck, mushroom
Mouthfeel feature；And compared with conventional type duck soup, sodium ions content reduces 20%~30%, and potassium content then substantially mentions
Height meets the diet consumption idea of modern low-sodium and high-potassium nutrition and health care, is particularly suitable for weak, scorching, hypertension class crowd and eats.
Specific embodiment
Embodiment 1
The mushroom duck soup of Cardia Salt content is prepared using following steps:
1) the clean chicken rack bone 800g of clear water, pig cylinder bone 400g are taken, is put into the pot equipped with cold water and begins to warm up, constantly
Rolling takes out chicken rack bone and pig cylinder bone, rinses surface bloodstain foam with clear water after water boiling 4min.Then, it is put into ultrasonic wave
In extractor, clear water 3600g, ginger slice 24g is added.30min is first heated under conditions of 115 DEG C, then is added under the conditions of 100 DEG C
Hot 90min.Soup-stock 2500g is obtained after filtering (soup-stock yield is 2500g/3600g*100%=69.4%)；And with sodium ion meter pair
Obtained soup-stock is detected, and the content value for being converted to NaCl is 50mg/100g.Soup-stock is placed in stainless steel barrel stand it is cold
But, it is put into refrigerating chamber stand-by.
2) by Jingjiang shelduck corona, bloodletting, unhairing, button thorax, cleaning, sheldrake trunk is taken to be cut into 3*3*4cm3Duck block,
Cleaning.Duck block after cleaning is put into the pot equipped with cold water and is heated, does not stop to roll, and is skimmed on the water surface with filter spoon
Bloodstain foam, wash surface bloodstain foam with clear water until pulling duck block after water boiling 3min out, drain the water, with sodium ion meter
The sodium ions content in duck is measured, the content value for being converted to NaCl is 121mg/100g, for use.Edible oil is heated to boiling
After rising, then duck block pours into oil by treated, after the frying 0.5min that constantly rolls, pulls meat piece cooling out, drains oil for use.
3) shape complete mushroom clear water is rinsed 2 times, places into 70 DEG C of hot water and impregnates 40min, replacement is primary
Hot water continues to impregnate 90min.After pulling mushroom out, then with clear water impregnate 5min.The mushroom completed will be impregnated to pull out, do not destroyed
Mushroom is squeezed under the premise of integrality, there are flowing out mushroom no longer, measures the sodium ions content in fixation mushroom with sodium ion,
The content value for being converted to NaCl is 6.5mg/100g, for use.
4) packaging sack selects the flexible package of 1000g specification.According to counting for overall package specification again, soup-stock be added 620g,
220g is added in duck, 160g is added in treated mushroom, while it is 4.46g that NaCl NaCl content, which is added, be added KCl 3.37g,
Pepper powder 0.5g, I+G 0.009g.After major ingredient and ingredient are mixed, vacuum packaging sealing is carried out.
5) product after packaging is sterilized using high temperature and pressure, is completed at the same time the after-ripening of product.Sterilization temperature is
121 DEG C, sterilizing time 17min, cold water is cooling.Finally finished product is detected with sodium ion meter, detected value 240mg/
100g, sodium element content detection value is in controlled range.
It will be apparent to one skilled in the art that chicken rack bone, pig cylinder bone, duck, potassium ion in mushroom and ingredient under normal circumstances
Content is lower, and the potassium content brought into above-mentioned raw materials is equivalent to the potassium ion that the present invention needs to be added and can be neglected, because
This, is not required to potassium content in measurement raw material.
Embodiment 2
The mushroom duck soup of Cardia Salt content is prepared using following steps:
1) the clean chicken rack bone 1000g of clear water, pig cylinder bone 500g are taken, is put into the pot equipped with cold water and begins to warm up, no
Disconnected rolling takes out chicken rack bone and pig cylinder bone is put into ultrasonic wave after rinsing surface bloodstain foam with clear water after water boiling 5min
In extractor, clear water 4500g and ginger slice 30g is then added.45min is first heated under conditions of 112 DEG C, then in 105 DEG C of items
100min is heated under part.Filtered soup-stock 3150g (soup-stock yield is 3150g/4500g*100%=70%)；Use sodium ion
Meter detects obtained soup-stock, and the content value for being converted into NaCl is 51mg/100g.Soup-stock is placed in quiet in stainless steel barrel
Cooling is set, is put into refrigerating chamber stand-by.Before taking soup-stock, the oil reservoir condensed on soup-stock is removed.
2) by Jingjiang shelduck corona, bloodletting, unhairing, button thorax, cleaning, sheldrake trunk is taken to be cut into 3*3*4cm3Duck block,
Cleaning.Duck block after cleaning is put into the pot equipped with cold water and is heated, does not stop to roll, and is skimmed on the water surface with filter spoon
Bloodstain foam, wash surface bloodstain foam with clear water until pulling duck block after water boiling 4min out, drain the water, with sodium ion meter
The sodium ions content in duck is measured, the content value for being converted to NaCl is 123mg/100g, for use.Edible oil is heated to boiling
After rising, then duck block pours into oil by treated, after the frying 50s that constantly rolls, pulls meat piece cooling out, drains oil for use.
3) shape complete mushroom clear water is rinsed 2 times, places into 70 DEG C of hot water and impregnates 40min, replacement is primary
Water continues to impregnate 90min.After pulling mushroom out, then with clear water impregnate 10min.The mushroom completed will be impregnated to pull out, do not destroyed
Mushroom is squeezed under the premise of whole property, there are flowing out mushroom no longer, with the sodium ions content in sodium ion measurement fixation mushroom, folding
The content value for being counted as NaCl is 6.4mg/100g, to provide master data, for use.
4) the tinplate can pack of 1000g specification is selected.According to counting for overall package specification again, soup-stock be added 610g,
Duck addition 220g, treated, and 170g is added in mushroom, while NaCl 4.44g, KCl 3.35g, pepper powder 0.5g, I+G is added
0.008g.After major ingredient and ingredient are mixed, it is fitted into can, then bottom clearance 8mm carries out vacuum seal.
5) product after packaging is sterilized using high temperature and pressure, is completed at the same time the after-ripening of product.Sterilization temperature is
121 DEG C, sterilizing time 20min, cold water is cooling.Finally finished product is detected with sodium ion meter, detected value 238mg/
100g, sodium element content detection value is in controlled range.
Comparative example 1
Unlike the first embodiment, soup-stock, which extracts, does not use ultrasonic wave extraction, direct-fired mode, remaining
Step is the same as embodiment 1.
1) the clean chicken rack bone 800g of clear water, pig cylinder bone 400g are taken, is put into the pot equipped with cold water and begins to warm up, constantly
Rolling takes out chicken rack bone and pig cylinder bone, rinses surface bloodstain foam with clear water after water boiling 4min.Then, it is put into band lid
Circular bottom pot in, be added clear water 3600g, ginger slice 24g.150min is first heated under conditions of 115 DEG C, then in 100 DEG C of conditions
Lower heating 120min.Soup-stock 2370g is obtained after filtering (soup-stock yield is 2190g/3600g*100%=60.8%)；And with sodium from
Son meter detects obtained soup-stock, and the content value for being converted into NaCl is 53mg/100g.Soup-stock is placed in stainless steel barrel
Cooling is stood, is put into refrigerating chamber stand-by.
2) by Jingjiang shelduck corona, bloodletting, unhairing, button thorax, cleaning, sheldrake trunk is taken to be cut into 3*3*4cm3Duck block,
Cleaning.Duck block after cleaning is put into the pot equipped with cold water and is heated, does not stop to roll, and is skimmed on the water surface with filter spoon
Bloodstain foam, wash surface bloodstain foam with clear water until pulling duck block after water boiling 3min out, drain the water, with sodium ion meter
Sodium ions content in measurement duck, content value 121mg/100g, for use.After edible oil is heated to boiling, then will place
Duck block after reason pours into oil, after the frying 0.5min that constantly rolls, pulls meat piece cooling out, drains oily stand-by.
3) shape complete mushroom clear water is rinsed 2 times, places into 70 DEG C of hot water and impregnates 40min, replacement is primary
Hot water continues to impregnate 90min.After pulling mushroom out, then with clear water impregnate 5min.The mushroom completed will be impregnated to pull out, do not destroyed
Mushroom is squeezed under the premise of integrality, there are flowing out mushroom no longer, measures the sodium ions content in fixation mushroom with sodium ion,
Content value is 6.5mg/100g, for use.
4) packaging sack selects the flexible package of 1000g specification.According to counting for overall package specification again, soup-stock be added 620g,
Duck addition 220g, treated, and 160g is added in mushroom, while NaCl 4.47g, KCl 3.37g, pepper powder 0.5g, I+G is added
0.009g.After major ingredient and ingredient are mixed, vacuum packaging sealing is carried out.
5) product after packaging is sterilized using high temperature and pressure, is completed at the same time the after-ripening of product.Sterilization temperature is
121 DEG C, sterilizing time 17min, cold water is cooling.Finally finished product is detected with sodium ion meter, detected value 239mg/
100g, sodium element content detection value is in controlled range.
Comparative example 2
With 1 main difference of embodiment, mushroom is not added in product but joined monosodium glutamate, mushroom is in embodiment 1
Amount by soup-stock and duck by its pro rata distribution in embodiment 1 into comparative example 2, remaining is substantially the same manner as Example 1.
1) the clean chicken rack bone 800g of clear water, pig cylinder bone 400g are taken, is put into the pot equipped with cold water and begins to warm up, constantly
Rolling takes out chicken rack bone and pig cylinder bone, rinses surface bloodstain foam with clear water after water boiling 4min.Then, it is put into ultrasonic wave
In extractor, clear water 3600g, ginger slice 24g is added.30min is first heated under conditions of 115 DEG C, then is added under the conditions of 100 DEG C
Hot 90min.Soup-stock 2480g is obtained after filtering (soup-stock yield is 2480g/3600g*100%=68.9%)；And with sodium ion meter pair
Obtained soup-stock is detected, and the content value for being converted into NaCl is 50mg/100g.Soup-stock is placed in stainless steel barrel stand it is cold
But, it is put into refrigerating chamber stand-by.
2) by Jingjiang shelduck corona, bloodletting, unhairing, button thorax, cleaning, sheldrake trunk is taken to be cut into 3*3*4cm3Duck block,
Cleaning.Duck block after cleaning is put into the pot equipped with cold water and is heated, does not stop to roll, and is skimmed on the water surface with filter spoon
Bloodstain foam, wash surface bloodstain foam with clear water until pulling duck block after water boiling 3min out, drain the water, with sodium ion meter
Sodium ions content in measurement duck, content value 121mg/100g, for use.After edible oil is heated to boiling, then will place
Duck block after reason pours into oil, after the frying 0.5min that constantly rolls, pulls meat piece cooling out, drains oily stand-by.
3) packaging sack selects the flexible package of 1000g specification.According to counting for overall package specification again, soup-stock be added 738g,
262g is added in duck, while NaCl 4.34g, KCl 3.35g, pepper powder 0.5g, I+G 0.009g, monosodium glutamate 0.09g is added.It will
After major ingredient and ingredient mixing, vacuum packaging sealing is carried out.
4) product after packaging is sterilized using high temperature and pressure, is completed at the same time the after-ripening of product.Sterilization temperature is
121 DEG C, sterilizing time 17min, cold water is cooling.Finally finished product is detected with sodium ion meter, detected value 240mg/
100g, sodium element content detection value is in controlled range.
Comparative example 3
Other than the absolute content of NaCl is different from comparative example 2, the absolute content of other materials all with the basic phase of comparative example 2
Together, NaCl and the KCl weight ratio of addition are 6.5:3.5 in comparative example 3.
1) the clean chicken rack bone 800g of clear water, pig cylinder bone 400g are taken, is put into the pot equipped with cold water and begins to warm up, constantly
Rolling takes out chicken rack bone and pig cylinder bone, rinses surface bloodstain foam with clear water after water boiling 4min.Then, it is put into ultrasonic wave
In extractor, clear water 3600g, ginger slice 24g is added.30min is first heated under conditions of 115 DEG C, then is added under the conditions of 100 DEG C
Hot 90min.Soup-stock 2560g is obtained after filtering (soup-stock yield is 2560g/3600g*100%=71.1%)；And with sodium ion meter pair
Obtained soup-stock is detected, and the content value for being converted into NaCl is 49mg/100g.Soup-stock is placed in stainless steel barrel stand it is cold
But, it is put into refrigerating chamber stand-by.
2) by Jingjiang shelduck corona, bloodletting, unhairing, button thorax, cleaning, sheldrake trunk is taken to be cut into 3*3*4cm3Duck block,
Cleaning.Duck block after cleaning is put into the pot equipped with cold water and is heated, does not stop to roll, and is skimmed on the water surface with filter spoon
Bloodstain foam, wash surface bloodstain foam with clear water until pulling duck block after water boiling 3min out, drain the water, with sodium ion meter
Sodium ions content in measurement duck, content value 120mg/100g, for use.After edible oil is heated to boiling, then will place
Duck block after reason pours into oil, after the frying 0.5min that constantly rolls, pulls meat piece cooling out, drains oily stand-by.
3) packaging sack selects the flexible package of 1000g specification.According to counting for overall package specification again, soup-stock be added 738g,
262g is added in duck, while NaCl 5.54g, KCl 3.35g, pepper powder 0.5g, I+G 0.009g, monosodium glutamate 0.09g is added.It will
After major ingredient and ingredient mixing, vacuum packaging sealing is carried out.
4) product after packaging is sterilized using high temperature and pressure, is completed at the same time the after-ripening of product.Sterilization temperature is
121 DEG C, sterilizing time 17min, cold water is cooling.Finally finished product is detected with sodium ion meter, detected value 241mg/
100g, sodium element content detection value is in controlled range.
By under equal conditions carrying out sensory evaluation comparison, embodiment 1 and embodiment 2 to above embodiments and comparative example
Product all have that preferable flavour, pleasant aroma, delicate flavour is obvious, saline taste is moderate, does not feel bitter taste；Embodiment 1 with
Comparative example 1 is compared, and the fragrance of comparative example 1 is significant lower, and delicate flavour is also not so good as embodiment 1；Embodiment 1 is compared with comparative example 2, comparison
The flavour of example 2 is poor, and fragrance is thin, delicate flavour is obvious insufficient and has obvious bitter taste；Embodiment 1 and 3 phase of comparative example
Than flavour, fragrance and the delicate flavour of comparative example 3 are all obvious poor；And comparative example 2 is compared with comparative example 3, the bitter taste of comparative example 2
It is obvious more serious.To sum up compare, embodiment 1 and the product effect of example 2 are preferable；Illustrate that this kind of inventive method can generate preferably
Effect.
Claims (6)
1. a kind of industrial production process of the mushroom duck soup of Cardia Salt content, it is characterised in that: this method comprises the following steps:
1) tanning of soup-stock: chicken rack bone and pig cylinder bone that weight ratio is 2:1 are cleaned, is put into the pot equipped with water and starts to add
Heat is constantly rolled, and after 4 ~ 6min of water boiling, is taken out chicken rack bone and pig cylinder bone, is rinsed surface bloodstain foam with clear water；Then,
Chicken rack bone and pig cylinder bone be put into ultrasonic extraction tank, according to solid-liquid ratio 1:3 ratio be added clear water, add chicken rack bone and
The ginger slice of pig cylinder bone gross weight 2%；90 ~ 150min is heated under conditions of 100 ~ 115 DEG C, filtered filtrate is soup-stock；Sodium
After ionometer detects to obtain the sodium salt content in soup-stock, soup-stock is stood and is cooled down, is put into refrigerating chamber stand-by；
2) processing of duck block: the Jing Zhou sheldrake that internal organ are cleaned up carries out stripping and slicing with dicer, then with the clear water of flowing
It is cleaned, until there is no apparent bloodstain on surface；Duck block after cleaning is put into the pot equipped with water and is heated, does not stop to turn over
It rolls and skims the bloodstain foam on the water surface with filter spoon, until pulling duck block after 3 ~ 5min of water boiling out, rinse out surface blood with clear water
Stain foam, sodium ion meter detect the sodium ions content in duck block；After edible oil is heated to boiling, then will treated duck
Block pours into oil, and constantly roll 0.5 ~ 1min of frying, pulls duck block out, cooling, drain after oil for use；
3) pretreatment of mushroom: by the complete mushroom of shape with clear water rinse 2 ~ 3 times, place into 70 DEG C of hot water impregnate 30 ~
40min replaces a hot water, continues to impregnate 60min ~ 90min；It is pulled out after pulling mushroom out, then after impregnating 5 ~ 10min with clear water,
Under the premise of not destroying mushroom integrality, moisture in mushroom is squeezed out, and detect the sodium ions content in mushroom with sodium ion meter,
For use；
4) hybrid packed: according to the poidometer of overall package specification, after 58% ~ 70%, duck addition 18% ~ 30%, processing is added in soup-stock
Mushroom be added 10% ~ 17%, according to aforementioned sodium ion testing result, NaCl and KCl, pepper powder, delicate flavour material is added, so that producing
The total content of the NaCl obtained after converting in product is 0.351% ~ 0.557%, in the KCl weight and product of addition after converting
The ratio between total content of NaCl arrived is 4:6, and the content of pepper powder is 0.05% ~ 0.15%, the content of delicate flavour material is 0.0077% ~
0.0099%, the delicate flavour material is monosodium glutamate and disodium 5 '-ribonucleotide, and the monosodium glutamate and disodium 5 '-ribonucleotide are 10:1 by weight；It will
After major ingredient and ingredient mixing, packed；
5) it sterilizes: the product after packaging being subjected to high temperature high pressure sterilizing, is completed at the same time the after-ripening of product；The sterilization temperature is
110 DEG C ~ 130 DEG C, sterilizing time is 5min ~ 30min；After cooling, finished product is detected with sodium ion meter, it is ensured that sodium ion inspection
Measured value is in the range of product requirement.
2. the industrial production process of the mushroom duck soup of Cardia Salt content according to claim 1, it is characterised in that: described
Step 1) is after being added ginger slice, heating method are as follows: first in 110 ~ 115 DEG C of 15 ~ 60min of heating, then in 100 ~ 105 DEG C of heating 90
~135min。
3. the industrial production process of the mushroom duck soup of Cardia Salt content according to claim 1 or 2, it is characterised in that:
Soup-stock yield in the step 1) is controlled 65% ~ 75%.
4. the industrial production process of the mushroom duck soup of Cardia Salt content according to claim 1 or 2, it is characterised in that:
The manner of packing of the step 4) is that there are the can of 6 ~ 10mm packagings for vacuum composite soft packaging or bottom clearance.
5. the industrial production process of the mushroom duck soup of Cardia Salt content according to claim 3, it is characterised in that: described
The manner of packing of step 4) is that there are the can of 6 ~ 10mm packagings for vacuum composite soft packaging or bottom clearance.
6. the mushroom duck soup for the Cardia Salt content that the described in any item methods of claim 1 ~ 5 are prepared.
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