CN107048299A - A kind of preparation method and application of long-boiled soup can - Google Patents
A kind of preparation method and application of long-boiled soup can Download PDFInfo
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- CN107048299A CN107048299A CN201710221191.8A CN201710221191A CN107048299A CN 107048299 A CN107048299 A CN 107048299A CN 201710221191 A CN201710221191 A CN 201710221191A CN 107048299 A CN107048299 A CN 107048299A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 238000009835 boiling Methods 0.000 claims abstract description 30
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000010792 warming Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000011521 glass Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 241000411851 herbal medicine Species 0.000 claims description 2
- -1 again dispensing Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000010438 heat treatment Methods 0.000 description 14
- 241000287828 Gallus gallus Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000002773 nucleotide Substances 0.000 description 5
- 125000003729 nucleotide group Chemical group 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 244000136475 Aleurites moluccana Species 0.000 description 3
- 235000006667 Aleurites moluccana Nutrition 0.000 description 3
- 235000018244 Castanea mollissima Nutrition 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 108010038807 Oligopeptides Proteins 0.000 description 3
- 102000015636 Oligopeptides Human genes 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003344 environmental pollutant Substances 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 231100000719 pollutant Toxicity 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000009466 transformation Effects 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 kind of preparation method and application of long-boiled soup can.Preparation method comprises the following steps：S1. the preparation of beautiful Tangyuan County's material and dispensing；S2. it is fitted into the tank disinfected, vacuum is covered after tinning, is put into retort and waits boiling；S3. compressed air control pot inner pressure is passed through in retort and is more than pressure inside the tank, can is in fully sealed position；Boiling can is heated using progressively warming temperature, heating-up temperature is followed successively by 50~60 DEG C of 5~10min, 70~80 DEG C of 10~15min, 90~100 DEG C of 10~15min, 100~110 DEG C of 20~35min, sterilized afterwards；S4. cool down, open retort, take out finished product.The invention overcomes the old problems such as current tinned food nutrition leak, quality be unstable, meat soup is preserved original local flavor and nutrition, and this method can increase substantially and prepare the yield of long-boiled soup, ensure its quality, finally realize commercial application.
Description
Technical field
The invention belongs to tinned food manufacture field, more particularly to a kind of preparation method and application of long-boiled soup can.
Background technology
Tinned food China historical origin for a long time, not only delicious but also instant is deep to be liked by consuming public
Love, in addition, facility and nutrition due to it also take up main status in armament goods and materials.
The existing can of in the market is largely solid-state product, and as social consumption is upgraded, consumers in general are to life product
The continuous pursuit of matter, in allegro today, is more desirable to similar to nourishing and the long-boiled soup class that can enjoy immediately
Product occurs.At present, to drink long-boiled soup, except being put on stove again slow fire pot 4 after do it yourself purchase raw material, preparation completely
Outside ~ 5 hours, distinctive restaurant can only be gone to, old fire-cooked soup, the crock soup of aromatic flavour can be just drunk, it is not only inconvenient, and
The preparation of long-boiled soup can not realize industrialization, mass.In conventional tinned food processing, its basic work flow one
As include raw material and selecting and preparing, precooking, add a series of process such as auxiliary material, sterilization, exhaust, cooling, packaging, each
Link may all have influence on the quality of product.In addition, existing can technology is there is also two problems, one is to extend shelf
Phase or shelf-life, food preservative can be added；Two be, to make product more delicious, the addition such as spices pigment to be added in process
Agent；These are all more or less harmful.
In order to allow can reach " more green ", " more healthy " standard, also constantly exploring New Technologies in the industry.
A kind of calm and peaceful black-bone chicken of number of patent application 201610404736.4 invention is stewed the industrial production method of can, its making side
Method is simple, the time is short, equipment is simple, cost is low but boiling after will use water-oil separating, by chicken fat and chicken extract vacuum-concentrcted
The sterilizing of dress bag, not only complex procedures, and had a strong impact on its nutriment and due local flavor after to paste；Number of patent application
What a kind of fricassee sea cucumber can and processing method, number of patent application 201410314867.4 of 201010560707.X inventions were announced
A kind of preparation method of black soya bean mutton soup can, including raw material preparation, meat pre-treatment, be put into pot and boil, it is hot filling into can,
High temperature sterilization is sealed, and can not absolutely preserve original local flavor, and follow-up filling link also brings uncertain to product quality
Factor.
The content of the invention
It is an object of the invention to the defect for prior art is there is provided a kind of preparation method of long-boiled soup can and answers
With a hundred per cent preserves the original local flavor of soup, and product quality is stable.
The object of the invention is achieved through the following technical solutions：
A kind of preparation method of long-boiled soup can, comprises the following steps：
S1. the preparation of beautiful Tangyuan County's material and dispensing；
S2. tinning：Beautiful Tangyuan County is expected and dispensing is fitted into the tank body disinfected, vacuum is covered after tinning, is put into retort
Interior wait boiling；
S3. boiling, sterilization：Compressed air is passed through in retort, control sterilization pot inner pressure is more than pressure in tank body, made in tank
In fully sealed position；Boiling can is heated using progressively warming temperature, the progressively warming temperature is：50~60 DEG C of holdings
5~10min, 70~80 DEG C holding 10~15min, 90~100 DEG C holding 10~15min, 100~110 DEG C keep 20~
35min；Sterilized afterwards；
S4. cool down, open retort, take out finished product.
Long-boiled soup can prepared by the present invention accomplishs without any letup in preparation process, it is to avoid uncap again or boiling after again
Situations such as tinning, 100% remains original taste and nutrition；Food materials in can are whole in confined conditions, do not reach thin
The pollutants such as bacterium, microorganism, the can stay in grade of preparation；Heated and progressively heated up using steam during boiling, made in can
Food tasty, and the nutriment such as vitamin is not lost in easily, takes into account taste and nutrition.
The preparation of beautiful Tangyuan County material described in step S1 includes meat raw material and greengrocery raw material by selecting, cleaning, at stripping and slicing
Manage and precook, it is preferable that described precook refers to that meat raw material will boil to boiling 2~3min in boiling water, makes meat product surface
Watery blood is thoroughly denatured.
Preferably, dispensing described in step S1 includes Chinese herbal medicine and/or flavoring.
Preferably, tinning order is first meat raw material described in step S2, and rear greengrocery raw material, again dispensing are finally added water to
Solid content can be flooded, and is no more than at the 4/5 of tank body so that the delicate flavour of raw material is fully incorporated in soup.
Preferably, tank body described in step S2 is glass jar, its material safety, and fine heat-resisting performance.
Preferably, sterilization described in step S3 is that after cooking, sterilization kettle temperature rises to 115~130 DEG C, and pressure is kept
In 0.15~0.20MPa, sterilizing time is kept for 20~35 minutes.
Preferably, cooling is passed through circulating water using batch (-type) described in step S4, progressively allows the temperature of retort to drop to
40~60 DEG C.
Long-boiled soup can is can be mass using the method for the invention, a batch can prepare 100~1000 tanks even
It is more, so as to realize commercial application.
Compared with prior art, the present invention has the advantages that：
The invention provides a kind of preparation method of long-boiled soup can, avoided in preparation process uncap again or boiling after again
Situations such as tinning, 100% remains original taste and nutrition；Food materials in can are whole in confined conditions, do not reach thin
The pollutants such as bacterium, microorganism, the can stay in grade of preparation；Progressively heat up heating during boiling, makes the food tasty in can, and
The nutriments such as vitamin are not lost in easily, take into account taste and nutrition, long-used soup that the characteristic restaurant that can really match in excellence or beauty is provided and watt
Tank soup.After consumer's purchase, as long as can is directly heated or opened with boiling hot water to be poured in pot can drink delicious and nourishing under heat
Long-boiled soup, it is convenient and swift.Secondly, preparation technology of the present invention is simple, and production cost is low, and a batch can prepare 100~1000
Tank is even more more, and can like customized production according to market and consumer, helps to realize that industrialization is processed.
Brief description of the drawings
Fig. 1 is that long-boiled soup can produces critical process flow chart.
Embodiment
The present invention is further expalined explanation with reference to Figure of description and specific embodiment, its description more has
Body and in detail, but limitation of the scope of the invention therefore can not be interpreted as, as long as using equivalent substitution or equivalent transformation
The technical scheme that form is obtained, all should be included within the protection domain of the claims in the present invention.
In following examples and comparative example, raw materials used is commercial goods.
Embodiment 1
A kind of long-boiled soup can（Chinese chestnut stewed chicken）Preparation method, comprise the following steps：
（1）Raw material and preparation of batch in beautiful soup：Solid content includes fresh chicken nugget in per tank（The Kg of quality 1.0）, Chinese chestnut
Shell（The Kg of quality 0.4）；Prepare a little matrimony vine in dispensing（The Kg of quality 0.05）, appropriate salt and garlic；
（2）Meat is precooked：Chicken is precooked the 2min to boiling in boiling water, meat product surface watery blood is thoroughly denatured, is picked up；
（3）Tinning：Chicken after being precooked with clear water wash clean, be fitted into it is clean, by the glass jar disinfected；Load sterilization
During rear glass jar, first chicken, again Chinese chestnut, matrimony vine add appropriate salt, garlic, finally add drinking water to can flood solid
Thing is defined；With standby after the capping of vacuum capsuling machine vacuum after tinning；
（4）Boiling：During HTHP boiling, high-temperature steam is produced using electrical heating, through entering in pipeline to horizontal sterilizer
Row heating is stewed, and is carried out batch (-type) and is supplied steam so that temperature control gradient is 50 DEG C of 5min, 80 DEG C of 10min, 90 in retort
DEG C 10min, 100 DEG C of 35min, during be passed through compressed air control pot inner pressure and be more than pressure inside the tank, make inside glass jar
All the time it is in fully sealed position；
（5）Heating sterilization：After being stewed in the horizontal sterilizer of high pressure-temperature, temperature is risen to 115 DEG C, pressure is maintained at
0.20MPa, holding reaches boiling and sterilization purpose for 20 minutes；
（6）Cooling：Recirculated water is passed through using batch (-type), progressively allows temperature to be reduced to 60 DEG C from 115 DEG C；Open horizontal sterilizer,
Take out finished product；
（7）The tank of batch processed 100, takes out finished product and dries, after the assay was approved, labelled, packaging and warehousing.
Embodiment 2
A kind of long-boiled soup can（Lotus rhizome stewes chop）Preparation method, comprise the following steps：
（1）Solid content includes in raw material and preparation of batch in beautiful soup, every tank：Fresh chop（Quality 0.8Kg）；Lotus rhizome
（The Kg of quality 0.4）；Prepare a little enuleation date in dispensing（The Kg of quality 0.05）；Appropriate salt；
（2）Meat is precooked：Chop is precooked the 3min to boiling in boiling water, meat product surface watery blood is thoroughly denatured, is picked up；
（3）Tinning：Chop after being precooked with clear water wash clean, be fitted into it is clean, by the tank disinfected；Load after sterilization
During glass jar, first chop, lotus rhizome, enuleation date add appropriate salt, finally add drinking water to can flood to the 4/ of tank body
At 5；With standby after the capping of vacuum capsuling machine vacuum after tinning；
（4）Boiling：During HTHP boiling, high-temperature steam is produced using electrical heating, through entering in pipeline to horizontal sterilizer
Row heating is stewed, and steam is supplied using batch (-type), and temperature control gradient is 60 DEG C of 10min, 70 DEG C of 15min, 100 DEG C of 15min,
110 DEG C of 20min, during be passed through compressed air control pot inner pressure be more than pressure inside the tank, make to be in all the time inside glass jar
Whole sealing status；
（5）Heating sterilization：After being stewed in the horizontal sterilizer of high pressure-temperature, temperature is risen to 130 DEG C, pressure is maintained at
0.15MPa, holding reaches sterilization purpose in 35 minutes；
（6）Cooling：Recirculated water is passed through using batch (-type), progressively allows temperature to be reduced to 40 DEG C from 130 DEG C；Open horizontal sterilizer,
Take out finished product；
（7）The tank of batch processed 1000, due to glass jar cause for quality, causes wherein 1 tank to rupture；Take out finished product to dry, examine
It is labelled after qualified, packaging and warehousing.
Canned pack prepared by embodiment meets GB4789.26-2013 through sense organ and physical and chemical index detection《Food security
National standard food microbiological examination test for commercial sterilization》And GB13100-2005《Canned meat sanitary standard》Regulation.
Comparative example 1
Experimental method be the same as Example 1, it is unique the difference is that step（4）A step is selected to heat up during boiling, directly heating temperature is
110 DEG C, keep 1h.Embodiment 1 and comparative example 1 carry out subjective appreciation by 10 consumers（M-F 1:1）, using 6 comments
Point-score, with fragrance（1=without characteristic chicken flavor and there is peculiar smell, 6=characteristic chicken flavor is strong full）, flavour（1=without feature taste and have different
Taste flavour, 6=feature is mellow）, overall acceptable degree（1=very poor, 6=be popular）Enter as soup product subjective appreciation index
Row analysis.As a result it is as follows：
Table 1 progressively heats up and disposable heating soup product sensory evaluation scores
| Experiment | Heating mode | Fragrance | Flavour | Overall acceptable degree |
| Comparative example 1 | Disposable heating | 3.86±0.57 | 4.89±0.25 | 4.78±0.48 |
| Embodiment 1 | Progressively heat up | 5.26±0.35 | 5.76±0.47 | 5.91±0.51 |
As can be seen from Table 1, progressively heating mode is compared and disposably heated up to soup product quality（Fragrance, flavour and totality are acceptable
Degree）All it is significantly increased.
Comparative example 2
Experimental method be the same as Example 1, it is unique unlike：Step（4）The thermograde selected during boiling is 40 DEG C of 10min, 60
DEG C 15min, 80 DEG C of 10min, 120 DEG C of 25min.It is well known that Tang Pinzhong feature delicate flavour mainly by free nucleotide and
Amino acid is provided, in addition, oligopeptide is also the important taste compound of delicate flavour and sweet taste in meat soup product.Therefore determine embodiment 1
With free nucleotide, amino acid and oligomeric peptide content in soup product under the conditions of comparative example 2, as a result as shown in table 2.
The different heating interval mode soup product nucleotides of table 2, free amino acid and oligomeric peptide content
| Experiment | Free nucleotide/（ug/mL） | Free amino acid/（mg/mL） | Oligopeptide/（mg/mL） |
| Comparative example 2 | 110.45 | 0.96 | 9.15 |
| Embodiment 1 | 120.14 | 0.98 | 10.04 |
As can be seen from Table 2, in the soup product of embodiment 1 free nucleotide, amino acid, the content of oligopeptide are above comparative example 2,
Illustrate that the heating interval mode of the present invention is more beneficial for Tang Pin mouthfeel.
Claims (8)
1. a kind of preparation method of long-boiled soup can, it is characterised in that comprise the following steps：
S1. the preparation of beautiful Tangyuan County's material and dispensing；
S2. tinning：Beautiful Tangyuan County is expected and dispensing is fitted into the tank body disinfected, vacuum is covered after tinning, is put into retort
Interior wait boiling；
S3. boiling, sterilization：Compressed air is passed through in retort, control sterilization pot inner pressure is more than pressure in tank body, made in tank
In fully sealed position；Boiling can is heated using progressively warming temperature, the progressively warming temperature is：50~60 DEG C of holdings
5~10min, 70~80 DEG C holding 10~15min, 90~100 DEG C holding 10~15min, 100~110 DEG C keep 20~
35min；Sterilized afterwards；
S4. cool down, open retort, take out finished product.
2. the preparation method of long-boiled soup can according to claim 1, it is characterised in that beautiful Tangyuan County's material described in step S1
Preparation includes meat raw material and greengrocery raw material process is selected, cleaned, stripping and slicing handles and precooked.
3. the preparation method of long-boiled soup can according to claim 1, it is characterised in that during dispensing described in step S1 includes
Herbal medicine and/or flavoring.
4. the preparation method of long-boiled soup can according to claim 2, it is characterised in that described precook refers to meat raw material
2~3min is boiled to boiling in boiling water.
5. the preparation method of long-boiled soup can according to claim 2, it is characterised in that tinning order is described in step S2
First meat raw material, rear greengrocery raw material, again dispensing, solid content can be flooded by finally adding water to, and is no more than at the 4/5 of tank body.
6. the preparation method of long-boiled soup can according to claim 1, it is characterised in that tank body described in step S2 is glass
Tank.
7. the preparation method of long-boiled soup can according to claim 1, it is characterised in that sterilization described in step S3 is to steam
After boiling, sterilization kettle temperature rises to 115~130 DEG C, and pressure is maintained at 0.15~0.20MPa, and sterilizing time keeps 20~35
Minute.
8. the preparation method of long-boiled soup can according to claim 1, it is characterised in that between cooling is used described in step S4
The formula of having a rest is passed through circulating water, progressively allows the temperature of retort to drop to 40~60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710221191.8A CN107048299B (en) | 2017-04-06 | 2017-04-06 | Preparation method and application of canned old-fire soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710221191.8A CN107048299B (en) | 2017-04-06 | 2017-04-06 | Preparation method and application of canned old-fire soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107048299A true CN107048299A (en) | 2017-08-18 |
| CN107048299B CN107048299B (en) | 2020-11-10 |
Family
ID=59602986
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710221191.8A Active CN107048299B (en) | 2017-04-06 | 2017-04-06 | Preparation method and application of canned old-fire soup |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113662422A (en) * | 2020-05-15 | 2021-11-19 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
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| CN101301092A (en) * | 2008-06-04 | 2008-11-12 | 刘烈 | Method for preparing blowfish can |
| CN103815439A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Jelly-like nourishing canned sea cucumbers and preparation method thereof |
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| CN1092944A (en) * | 1993-03-18 | 1994-10-05 | 临沧延生罐头厂 | Wild edible fungus fresh-keeping can and technology |
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| Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113662422A (en) * | 2020-05-15 | 2021-11-19 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
| CN113662422B (en) * | 2020-05-15 | 2022-08-30 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method, computer device, readable storage medium and cooking device |
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| CN107048299B (en) | 2020-11-10 |
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