CN105768012A - Concentrated beef soup base and preparation method thereof - Google Patents
Concentrated beef soup base and preparation method thereof Download PDFInfo
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- CN105768012A CN105768012A CN201610151864.2A CN201610151864A CN105768012A CN 105768012 A CN105768012 A CN 105768012A CN 201610151864 A CN201610151864 A CN 201610151864A CN 105768012 A CN105768012 A CN 105768012A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 111
- 235000015278 beef Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 9
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 35
- 241000196324 Embryophyta Species 0.000 claims description 34
- 235000014593 oils and fats Nutrition 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000283690 Bos taurus Species 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 238000007711 solidification Methods 0.000 claims description 4
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- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
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- 238000005516 engineering process Methods 0.000 description 2
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- 240000002814 Clintonia borealis Species 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 210000005069 ears Anatomy 0.000 description 1
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- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000002787 omasum Anatomy 0.000 description 1
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- 238000009777 vacuum freeze-drying Methods 0.000 description 1
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 concentrated beef soup base. According to the concentrated beef soup base, Qiao jiao beef soup is used as a main raw material, and the concentrated beef soup base is prepared through the following steps of performing low-temperature separation so as to obtain an oil base and a soup base, performing constant-temperature dewatering on the oil base, adding tertiary butylhydroquinone, performing uniform stirring, and performing hot filling; performing vacuum concentration on the soup base, adding potassium sorbate, performing uniform stirring, and performing hot filling; and finally performing combined packaging on oil base packs and soup base packs. According to the concentrated beef soup base disclosed by the invention, based on the taste of conventional soup, licorice roots and sprouts are newly added to be used as spices for enhancing taste; besides, dozens of kinds of traditional Chinese medicine materials are also added, beef, beef offal and ox bones are in fine collocation, and traditional Chinese medicine materials, the beef, the beef offal and the ox bones are jointly decocted, so that the soup color is bright, the fragrance lasts for a long period of time, and the concentrated beef soup base is scientific and nutritious; besides, after the beef soup base is concentrated, under the same storage conditions, the guarantee periods of the oil base and the soup base of the concentrated beef soup base are longer than that of a conventional concentrated solid mixed soup base, the oil base is free from mildew and rancid odor after being stored for a long term, and the taste of the soup base is not changed.
Description
Technical field
The present invention relates to food field of deep, be specifically related to a kind of concentration beef soup stock and preparation method thereof.
Background technology
Stand a tiptoe traditional famous-eat that beef is Leshan, Sichuan Province.One-hundred-year history, three generations develops, and standing a tiptoe beef has become the local cuisines that Leshan is of long standing and well established, within 2008, is cited as national non-material cultural heritage.Several times developing, the decoction standing a tiptoe beef is further exquisite.As a result, add the steamed beef soup that stands a tiptoe prepared by various major ingredient spice can be found everywhere, but often there is the problems such as a large amount of artificial essence of interpolation, the collocation of major ingredient spice are unreasonable in these steamed beef soup, so that steamed beef soup not only smell is big and nutrition arrangement also not science.
Meanwhile, in order to meet the needs of vast consumer groups, steamed beef soup industrialized production is also requisite link, but, in industrialized production, distribution Chain, if direct packed and transported after producing, cost of transportation can remain high；And due to the low-melting characteristic of Adeps Bovis seu Bubali, easily solidify under room temperature, or float on decoction surface, or adhere to inside packaging bag, have a strong impact on product appearance.Therefore in steamed beef soup research field, in the majority with solid-state concentrate feed, as vacuum freeze-drying stock cube, vacuum concentration final vacuum dry and make stock cube etc..There is the defect of three cores in this type of soup stock: one to be stocks be integrally formed stock cube with one, and oils and fats contained therein, aminoacid and all the other solid contents etc. cannot retain best flavor by respective characteristic, and local flavor restores deficiency；Another is containing oils and fats in stocks, is unfavorable for that moisture evaporates, and energy consumption is high；Three is that the shelf-life is short, and the soup stock short time is easily spoiled, and even more serious even there will be Kazakhstan taste, or goes mouldy.Based on above-mentioned analysis, a kind of stocks local flavor at utmost can be retained for a long time and the low concentration steamed beef soup of energy consumption is to be badly in need of at present.Can at utmost retain the concentration steamed beef soup of stocks local flavor after concentrated, have not yet to see relevant patent disclosure.Also report and publication is had no by the concentration steamed beef soup preparation method that respective characteristic is separately machined again after stocks is separated into oil plant, soup stock.
Summary of the invention
In view of above-mentioned weak point, it is an object of the invention to provide a kind of compatibility science, fragrance is long, and nutrition is reasonable, and oil, soup are packed respectively, it is easy to concentration beef soup stock of easy for carrying and eating, long shelf-life and preparation method thereof.
The technical solution used in the present invention is: concentration beef soup stock, to stick up foot steamed beef soup for primary raw material, goes out oil plant, soup stock through cryogenic separation, and oil plant, after constant temperature dehydration, adds tert-butyl hydroquinone, carries out hot filling after stirring；Soup stock, after vacuum concentrates, adds potassium sorbate, carries out hot filling after stirring；Finally by oil plant bag and soup stock bag assembly packaging, obtain concentration steamed beef soup.
Particularly as follows:
A kind of preparation method concentrating beef soup stock comprises the following steps:
(1) it is positioned over sticking up foot steamed beef soup in the cold room of 0～4 DEG C, treats surface oils and fats solidification, after the layering of oil plant, soup stock, separate and obtain oil plant and soup stock；
(2) oil plant is boiled under 100 DEG C of constant temperatures 30min, remove excessive moisture in oils and fats, be subsequently adding tert-butyl hydroquinone, carry out hot filling after stirring immediately, steamed beef soup oil plant bag must be concentrated；The addition of tert-butyl hydroquinone is the 0.8%-1.2% of oil plant quality before concentration；
(3) by soup stock temperature be 55 DEG C～65 DEG C, vacuum be 0.7MPa～0.9MPa, vacuum concentration 20 ~ 28min is carried out when rotating speed is 80r/min～90r/min, it is subsequently adding potassium sorbate, hot filling is carried out immediately after stirring, must concentrating steamed beef soup soup stock bag, the addition of potassium sorbate is the 10%-15% of soup stock quality before concentration；
(4) steamed beef soup oil plant bag and concentration steamed beef soup soup stock bag assembly packaging will be concentrated, beef soup stock must be concentrated.
Described stick up foot steamed beef soup preparation method be:
(1) prepare spice bag: take off state 20 parts of the Herba Coriandri of weight, Bulbus Allii Fistulosi 20 parts, 5 parts of Pericarpium Zanthoxyli, 5 parts of Herba Cymbopogonis Citrari, 50 parts of Radix Glycyrrhizae, bud vegetable 50 parts, Fructus Piperis Longi 30 parts, the Radix Angelicae Dahuricae 30 parts, anistree 40 parts, fragrant skin 20 parts, Fructus Foeniculi 10 parts, Fructus Tsaoko 10 parts, Fructus Amomi 20 parts, Fructus Amomi Rotundus 30 parts, Flos Caryophylli 10 parts, 20 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Oleum Linderae 10 parts, husky Rhizoma Zingiberis Recens 30 parts, Radix Et Rhizoma Nardostachyos 5 grams, Herba Pelargonii Graveolentis 30 parts, Semen Alpiniae Katsumadai 10 parts, Rhizoma valerianae latifoliae 10 parts, pepper corn 10 parts and the Radix Aucklandiae 5 parts, wrap with gauze bag that to make spice bag standby；
(2) major ingredient: be that the beef of 1:2:10, cattle be assorted and Os Bovis seu Bubali forms by quality proportioning；
(3) stewing soup: put into by major ingredient in the water of 5 times amount, put into the spice bag accounting for water quality 1% simultaneously, appropriate monosodium glutamate, salt and chicken essence carry out infusion 2-3 hour, filter and remove residue, must stick up foot steamed beef soup.
Described cattle is assorted for cow tongue, Hepar Bovis seu Bubali, the ears of an ox or cow, pulmonis Bovis seu Bubali, Cor Bovis seu Bubali, Gaster Bovis seu Bubali, Intestinum Bovis seu Bubali, Omasum, tendon Bovis seu Bubali, sirloin, Medulla Bovis seu Bubali, Medulla Bovis seu Bubali, Sanguis Bovis seu Bubali.
Described bud vegetable is with the tender point of the polished rod Caulis et Folium Brassicae junceae in leaf mustard for the salted vegetable product of raw material.
Heretofore described fragrant skin is the bark of Sabiaceae plant sassafras.
The concentration beef soup stock that the present invention prepares, after soup stock and water are mixed with 1:2.5～4, boiled, needs to add appropriate or whole oil plant and edible according to individual's taste.
The invention have the advantages that
1. the present invention is on the basis of tradition soup taste, newly added Radix Glycyrrhizae, bud vegetable renders palatable as spice, also added tens kinds of Chinese crude drugs simultaneously and, Os Bovis seu Bubali assorted by the beef of refined matching, cattle boils jointly, soup color is bright, fragrance is long, and more become science, nutrition, and after concentration when same stored, its oil plant and soup stock shelf-life all exceed existing thickened solid mixing soup stock, oil plant long-time storage is without going mouldy, and without breathing out taste, soup stock is not spoiled.
2. the concentration steamed beef soup that the present invention prepares at utmost remains the characteristic flavor on basis and nutritional labeling that stick up foot steamed beef soup, it is not necessary to additional perfumery composition, have be of high nutritive value, preservation time length, be easy to carry about with one, the feature such as instant, wide market.
3. in the present invention, soup stock part adopts vacuum concentration process to prepare.Vacuum concentration is evaporated by moisture with low pressure, lower boiling principle, makes material not affected by the high temperature, it is to avoid the destruction of thermally labile component and loss, saves nutritional labeling and the fragrance of soup stock better, and can save the energy, improves production efficiency.
4. oil plant and soup stock independent packaging in the present invention, both can avoid oils and fats solidification to affect product appearance, provide again the control chance of oil plant addition to eater.
5. the present invention soup stock is individually concentrated, the independent dehydration of oil plant, its efficiency than mixing concentration efficiency high by 24.4%.
Detailed description of the invention
By the examples below the present invention is specifically described; be necessary it is pointed out here that be that the present embodiment is served only for the present invention is further described; it is not intended that limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to the content of the invention described above.
Embodiment
Concentration beef soup stock:
(1) foot steamed beef soup is stuck up in preparation:
A. prepare spice bag: take off state 20 parts of the Herba Coriandri of weight, Bulbus Allii Fistulosi 20 parts, 5 parts of Pericarpium Zanthoxyli, 5 parts of Herba Cymbopogonis Citrari, 50 parts of Radix Glycyrrhizae, bud vegetable 50 parts, Fructus Piperis Longi 30 parts, the Radix Angelicae Dahuricae 30 parts, anistree 40 parts, fragrant skin 20 parts, Fructus Foeniculi 10 parts, Fructus Tsaoko 10 parts, Fructus Amomi 20 parts, Fructus Amomi Rotundus 30 parts, Flos Caryophylli 10 parts, 20 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Oleum Linderae 10 parts, husky Rhizoma Zingiberis Recens 30 parts, Radix Et Rhizoma Nardostachyos 5 grams, Herba Pelargonii Graveolentis 30 parts, Semen Alpiniae Katsumadai 10 parts, Rhizoma valerianae latifoliae 10 parts, pepper corn 10 parts and the Radix Aucklandiae 5 parts, wrap with gauze bag that to make spice bag standby；
B. major ingredient: be that the beef of 1:2:10, cattle be assorted and Os Bovis seu Bubali forms by quality proportioning；
C. stewing soup: put into by major ingredient in the water of 5 times amount, put into the spice bag accounting for water quality 1% simultaneously, appropriate monosodium glutamate, salt and chicken essence carry out infusion 2 hours, filter and remove residue, must stick up foot steamed beef soup.
(2) preparation of beef soup stock is concentrated:
A is positioned over sticking up foot steamed beef soup in the cold room of 0～4 DEG C, treats surface oils and fats solidification, after the layering of oil plant, soup stock, separates and obtain oil plant and soup stock；
Oil plant is boiled 30min by b under 100 DEG C of constant temperatures, removes excessive moisture in oils and fats, is subsequently adding tert-butyl hydroquinone, carries out hot filling immediately, must concentrate steamed beef soup oil plant bag after stirring；The addition of tert-butyl hydroquinone is the 1% of the front oil plant quality of concentration；
C by soup stock temperature be 60 DEG C, vacuum be 0.8MPa, carry out vacuum concentration 25min when rotating speed is 85r/min, be subsequently adding potassium sorbate, after stirring, carry out hot filling immediately, must concentrating steamed beef soup soup stock bag, the addition of potassium sorbate is the 10% of the front soup stock quality of concentration；
D will concentrate steamed beef soup oil plant bag and concentration steamed beef soup soup stock bag assembly packaging, must concentrate beef soup stock.
Eating method: time edible, after soup stock and water are mixed with 1:2.5～4, boiled, can need to add appropriate or whole oil plant and edible according to individual's taste.
The concentrated product local flavor that embodiment obtains keeps good, and its physical and chemical index and sanitary index testing result all meet country's Its Relevant Technology Standards, refer to table 1-table 3:
Supplementary material has been carried out corresponding detection, and testing result is in Table 1:
Table 1 supplementary material detection table
Through evaluating, soup stock bag sensory evaluation is in Table 2:
Table 2 soup stock bag sense organ evaluating meter
After testing, oil plant bag physics and chemistry value is in Table 3:
Table 3 oil plant bag Physico-chemical tests table
。
Claims (3)
1. a concentration beef soup stock, it is characterised in that: this concentration beef soup stock, to stick up foot steamed beef soup for primary raw material, goes out oil plant, soup stock through cryogenic separation, and oil plant, after constant temperature dehydration, adds tert-butyl hydroquinone, carries out hot filling after stirring；Soup stock, after vacuum concentrates, adds potassium sorbate, carries out hot filling after stirring；Finally by oil plant bag and soup stock bag assembly packaging, obtain concentration steamed beef soup.
2. concentration beef soup stock according to claim 1, it is characterised in that: described in stick up the preparation method of foot steamed beef soup and be:
(1) prepare spice bag: take off state 20 parts of the Herba Coriandri of weight, Bulbus Allii Fistulosi 20 parts, 5 parts of Pericarpium Zanthoxyli, 5 parts of Herba Cymbopogonis Citrari, 50 parts of Radix Glycyrrhizae, bud vegetable 50 parts, Fructus Piperis Longi 30 parts, the Radix Angelicae Dahuricae 30 parts, anistree 40 parts, fragrant skin 20 parts, Fructus Foeniculi 10 parts, Fructus Tsaoko 10 parts, Fructus Amomi 20 parts, Fructus Amomi Rotundus 30 parts, Flos Caryophylli 10 parts, 20 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Oleum Linderae 10 parts, husky Rhizoma Zingiberis Recens 30 parts, Radix Et Rhizoma Nardostachyos 5 grams, Herba Pelargonii Graveolentis 30 parts, Semen Alpiniae Katsumadai 10 parts, Rhizoma valerianae latifoliae 10 parts, pepper corn 10 parts and the Radix Aucklandiae 5 parts, wrap with gauze bag that to make spice bag standby；
(2) major ingredient: be that the beef of 1:2:10, cattle be assorted and Os Bovis seu Bubali forms by quality proportioning；
(3) stewing soup: put into by major ingredient in the water of 5 times amount, put into the spice bag accounting for water quality 1% simultaneously, appropriate monosodium glutamate, salt and chicken essence carry out infusion 2-3 hour, filter and remove residue, must stick up foot steamed beef soup.
3. the preparation method concentrating beef soup stock, it is characterised in that: this preparation method comprises the following steps:
(1) it is positioned over sticking up foot steamed beef soup in the cold room of 0～4 DEG C, treats surface oils and fats solidification, after the layering of oil plant, soup stock, separate and obtain oil plant and soup stock；
(2) oil plant is boiled under 100 DEG C of constant temperatures 30min, remove excessive moisture in oils and fats, be subsequently adding tert-butyl hydroquinone, carry out hot filling after stirring immediately, steamed beef soup oil plant bag must be concentrated；The addition of tert-butyl hydroquinone is the 0.8%-1.2% of oil plant quality before concentration；
(3) by soup stock temperature be 55 DEG C～65 DEG C, vacuum be 0.7MPa～0.9MPa, vacuum concentration 20 ~ 28min is carried out when rotating speed is 80r/min～90r/min, it is subsequently adding potassium sorbate, hot filling is carried out immediately after stirring, must concentrating steamed beef soup soup stock bag, the addition of potassium sorbate is the 10%-15% of soup stock quality before concentration；
(4) steamed beef soup oil plant bag and concentration steamed beef soup soup stock bag assembly packaging will be concentrated, beef soup stock must be concentrated.
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| CN201610151864.2A CN105768012A (en) | 2016-03-17 | 2016-03-17 | Concentrated beef soup base and preparation method thereof |
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| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
| CN109430785A (en) * | 2018-11-23 | 2019-03-08 | 上海东锦食品集团有限公司 | A kind of steamed beef soup and preparation method thereof |
| CN109907277A (en) * | 2019-04-29 | 2019-06-21 | 常啟元 | A kind of soup stock composition of steamed beef soup and preparation method thereof |
| CN110558493A (en) * | 2019-10-25 | 2019-12-13 | 文继菊 | Braised beef and processing method thereof |
| CN110973556A (en) * | 2019-12-17 | 2020-04-10 | 青海省大通种牛场 | Yak brain-strengthening health-preserving soup and preparation process thereof |
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| CN115868616A (en) * | 2022-10-18 | 2023-03-31 | 湖南厨帮汇农业科技有限公司 | Beef bone soup and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107549670A (en) * | 2017-09-04 | 2018-01-09 | 成都食为天科技有限公司 | A kind of convenient and instant type sticks up pin beef and preparation method thereof |
| CN107549670B (en) * | 2017-09-04 | 2020-11-13 | 成都食为天科技有限公司 | Convenient instant beef with tilted feet and preparation method thereof |
| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
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