CN107048299B - Preparation method and application of canned old-fire soup - Google Patents
Preparation method and application of canned old-fire soup Download PDFInfo
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- 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
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Abstract
The invention discloses a preparation method and application of a canned soup with strong fire. The preparation method comprises the following steps: s1, preparing an attractive soup raw material and ingredients; s2, filling the mixture into a sterilized can, sealing the can in vacuum after filling, and putting the can into a sterilization pot for cooking; s3, introducing compressed air into the sterilization pot to control the pressure in the pot to be larger than the pressure in the pot, so that the can is in a completely sealed state; heating and cooking the can by adopting a gradual heating operation, wherein the heating temperature is 50-60 ℃ for 5-10 min, 70-80 ℃ for 10-15 min, 90-100 ℃ for 10-15 min and 100-110 ℃ for 20-35 min in sequence, and then sterilizing; and S4, cooling, opening the sterilization pot, and taking out a finished product. The invention overcomes the old problems of nutrition loss, unstable quality and the like of the current canned food, not only enables the broth to preserve the original flavor and nutrition, but also can greatly improve the yield of the prepared soup with good taste and quality, and finally realizes the industrialized application.
Description
Technical Field
The invention belongs to the field of canned food processing, and particularly relates to a preparation method and application of a canned soup with strong fire.
Background
The canned food has a long history in China, is delicious and convenient to eat, is deeply popular with common consumers, and also occupies a main position in military supplies due to the convenience and nutrition of the canned food.
Most of the existing cans in the market are solid products, with the upgrading of social consumption, the continuous pursuit of consumers on the quality of life, and at the fast pace of today, the appearance of old fire and beautiful soup products which are similar to nourishing nutrition and can be instantly enjoyed is more hoped. At present, for drinking the old fire soup, raw materials are purchased manually, the old fire soup and the crock soup with rich fragrance can be drunk only in a special restaurant except that the old fire soup and the crock soup are put on a furnace and then cooked for 4-5 hours after being prepared completely, which is inconvenient, and the preparation of the old fire soup cannot realize industrialization and mass production. In conventional processing of canned food, the basic processing flow generally includes a series of processes of selecting and preparing raw materials, pre-cooking, adding auxiliary materials, sterilizing, exhausting, cooling, packaging and the like, and each process may affect the quality of the product. In addition, the existing can technology has two problems, namely, food preservatives are added for prolonging the shelf life or the quality guarantee period; secondly, in order to make the product more delicious, additives such as spice pigment and the like are added in the processing process; these are more or less harmful to the human body.
In order to make the canned food reach the "greener" and "healthier" standards, new technologies and new processes are continuously explored in the industry. Patent application No. 201610404736.4 discloses an industrial production method of canned Taihe black-bone chicken soup, which has the advantages of simple production method, short time, simple equipment and low cost, but oil-water separation is adopted after cooking, the chicken oil and chicken juice are concentrated into paste under vacuum and reduced pressure, and then packaged and sterilized, so that the process is complex, and the nutrient substances and the due flavor of the chicken oil and chicken juice are seriously influenced; the patent application number 201010560707X discloses a stewed meat sea cucumber can and a processing method, and the preparation method of the black bean mutton soup can disclosed by the patent application number 201410314867.4 comprises the steps of preparing raw materials, pretreating meat, boiling in a pot, putting the cooked meat into the can while the meat is hot, sterilizing at high temperature and sealing, wherein the original flavor cannot be completely preserved, and uncertain factors are brought to the product quality in the subsequent filling link.
Disclosure of Invention
The invention aims to provide a preparation method and application of a canned old fire-clearing soup aiming at the defects of the prior art, so that the original flavor of the soup can be completely preserved, and the product quality is stable.
The purpose of the invention is realized by the following technical scheme:
a preparation method of canned soup with strong fire comprises the following steps:
s1, preparing the raw materials and ingredients of the soup;
s2, canning: putting the soup raw materials and the ingredients into a sterilized tank, sealing the tank in vacuum, and putting the tank into a sterilization pot for stewing;
s3, cooking and sterilizing: compressed air is introduced into the sterilization pot, the pressure in the sterilization pot is controlled to be higher than the pressure in the pot body, and the pot is in a completely sealed state; heating and cooking the can by adopting a gradual heating operation, wherein the gradual heating operation comprises the following steps: keeping the temperature at 50-60 ℃ for 5-10 min, keeping the temperature at 70-80 ℃ for 10-15 min, keeping the temperature at 90-100 ℃ for 10-15 min, and keeping the temperature at 100-110 ℃ for 20-35 min; then sterilizing;
s4, cooling, opening the sterilization pot, and taking out the finished product.
The preparation process of the canned soup with strong fire prepared by the invention is finished at one go, the conditions of opening a cover or canning after cooking are avoided, and the original flavor and nutrition are 100% reserved; the food materials in the can are sealed in the whole process, and can not contact with pollutants such as bacteria and microorganisms, so that the prepared can has stable quality; the method adopts steam heating and gradual temperature rise during cooking, so that the food in the can is tasty, nutrient substances such as vitamins and the like are not easily lost, and the taste and nutrition are considered.
The step S1, the preparation of the soup-making raw material comprises the steps of selecting, cleaning, cutting and pre-boiling meat raw materials and vegetable raw materials, preferably, the pre-boiling is to boil the meat raw materials in boiling water for 2-3 min, so that the surface blood of the meat product is thoroughly denatured.
Preferably, the ingredients of step S1 include herbs and/or spices.
Preferably, in the step S2, the canning procedure includes first meat raw material, second vegetable raw material, blending, and finally adding water until the solid matter can be submerged and does not exceed 4/5 of the can body, so that the delicate flavor of the raw materials is fully dissolved into the soup.
Preferably, the can body in step S2 is a glass can, which is made of safe materials and has excellent heat resistance.
Preferably, in the step S3, the temperature in the sterilizer is raised to 115-130 ℃ after the cooking, the pressure is kept at 0.15-0.20 MPa, and the sterilization time is kept for 20-35 minutes.
Preferably, in the step S4, the cooling is performed by intermittently introducing circulating water for cooling, and the temperature of the sterilizer is gradually reduced to 40-60 ℃.
The method can be used for producing the canned soup with strong fire in batches, and 100-1000 cans or more can be prepared in one batch, so that the industrial application is realized.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a preparation method of a canned soup with strong fire, which avoids the situation that a user opens a cover or cooks the soup and then cans the soup in the preparation process, and 100 percent of the original flavor and nutrition are reserved; the food materials in the can are sealed in the whole process, and can not contact with pollutants such as bacteria and microorganisms, so that the prepared can has stable quality; the temperature is gradually increased and heated during cooking, so that the food in the can is tasty, nutrient substances such as vitamins and the like are not easily lost, the taste and the nutrition are considered, and the soup can be really comparable to the soup stock and the crock soup provided by special restaurants. After the can is purchased by a consumer, the consumer can drink delicious and nutrient soup with strong fire only by directly heating the can with hot water or pouring the can in a hot pot, and the can is convenient and quick. Secondly, the preparation process is simple, the production cost is low, 100-1000 cans or more can be prepared in one batch, the production can be customized according to the market and the preference of consumers, and the industrial processing is facilitated.
Drawings
FIG. 1 is a key process flow chart of the production of canned soup with strong fire.
Detailed Description
The invention will be further explained with reference to the drawings and specific examples in the following description, which are given for illustrative and detailed purposes and are not to be construed as limiting the scope of the invention, but rather as embodying the invention in equivalent or equivalent manners within the scope of the appended claims.
In the following examples and comparative examples, all the raw materials used were commercially available products.
Example 1
A method for preparing canned soup with old fire and good taste (stewed chicken with Chinese chestnut) comprises the following steps:
(1) preparing raw materials and ingredients in the soup: the solid content in each tank comprises fresh chicken pieces (weight 1.0 Kg) and Chinese chestnut shells (weight 0.4 Kg); preparing a little of medlar (the mass is 0.05 Kg), a proper amount of salt and garlic in the ingredients;
(2) pre-cooking meat: pre-boiling chicken in boiling water for 2min to thoroughly denature blood on the surface of meat, and taking out;
(3) canning: washing the pre-cooked chicken with clear water, and filling the chicken into a clean and disinfected glass jar; when the chicken is put into a disinfected glass jar, firstly chicken, then Chinese chestnut and medlar are added, a proper amount of salt and garlic are added, and finally drinking water is added until solid matters can be submerged; after canning, vacuum capping is carried out by a vacuum capping machine for standby;
(4) and (3) cooking: when high-temperature high-pressure cooking is carried out, high-temperature steam is generated by adopting electric heating and is conveyed to a horizontal sterilizing pot through a pipeline for heating and stewing, intermittent steam supply is carried out, the temperature control gradient in the sterilizing pot is 50 ℃ for 5min, 80 ℃ for 10min, 90 ℃ for 10min and 100 ℃ for 35min, and compressed air is introduced in the process to control the pressure in the pot to be higher than the pressure in the pot, so that the inside of the glass pot is always in a completely sealed state;
(5) heating and sterilizing: after stewing in a high-pressure high-temperature horizontal sterilizer, the temperature is raised to 115 ℃, the pressure is kept at 0.20MPa, and the stewing and sterilizing purposes are achieved after 20 minutes;
(6) and (3) cooling: introducing circulating water intermittently, and gradually reducing the temperature from 115 ℃ to 60 ℃; opening the horizontal sterilizing pot, and taking out a finished product;
(7) processing the batch into 100 cans, taking out the finished products, drying, labeling after the finished products are qualified, and packaging and warehousing.
Example 2
A method for preparing canned soup with old fire and good taste (stewed spareribs with lotus root) comprises the following steps:
(1) the preparation of raw materials and ingredients in the soup with good appearance comprises the following solid content in each jar: fresh spareribs (mass 0.8 Kg); lotus root (weight 0.4 Kg); preparing a little pitted red dates (the mass is 0.05 Kg) in the ingredients; a proper amount of salt;
(2) pre-cooking meat: precooking spareribs in boiling water to boil for 3min to thoroughly denature blood on the surface of meat product, and taking out;
(3) canning: washing the pre-cooked spareribs with clear water, and filling the spareribs into a clean and disinfected tank; when the pork ribs, the lotus roots and the denucleated red dates are put into a disinfected glass tank, the pork ribs, the lotus roots and the denucleated red dates are firstly added, a proper amount of salt is added, and finally drinking water is added until the pork ribs, the lotus roots and the denucleated red dates can be submerged to 4/5 parts of the tank body; after canning, vacuum capping is carried out by a vacuum capping machine for standby;
(4) and (3) cooking: when high-temperature and high-pressure cooking is carried out, high-temperature steam is generated by adopting electric heating and is conveyed to a horizontal sterilizing pot through a pipeline for heating and stewing, intermittent steam supply is adopted, the temperature control gradient is 60 ℃ for 10min, 70 ℃ for 15min, 100 ℃ for 15min and 110 ℃ for 20min, and compressed air is introduced in the process to control the pressure in the pot to be larger than the pressure in the pot, so that the inside of the glass pot is always in a completely sealed state;
(5) heating and sterilizing: stewing in a high-pressure high-temperature horizontal sterilizer, raising the temperature to 130 ℃, keeping the pressure at 0.15MPa, and keeping for 35 minutes to achieve the aim of sterilization;
(6) and (3) cooling: introducing circulating water intermittently, and gradually reducing the temperature from 130 ℃ to 40 ℃; opening the horizontal sterilizing pot, and taking out a finished product;
(7) this batch processed 1000 cans, of which 1 can broke due to glass can quality; taking out the finished product, drying in the air, after the finished product is qualified, labeling, packaging and warehousing.
The canned products prepared in the examples meet the regulations of GB4789.26-2013 commercial sterility test for food safety national standard food microbiology test and GB13100-2005 meat canned health standard through sensory and physicochemical index detection.
Comparative example 1
The experimental method is the same as that of example 1, the only difference is that during the cooking in the step (4), one-step temperature rise is selected, the temperature is directly heated to 110 ℃, and the temperature is kept for 1 hour. Example 1 and comparative example 1 were subjected to sensory evaluation by 10 consumers (male-female ratio 1: 1) and analyzed by a 6-point scoring method using aroma (1 = no characteristic aroma and peculiar smell, 6= characteristic aroma rich and full), taste (1 = no characteristic taste and peculiar smell taste, 6= characteristic taste rich), overall acceptability (1 = poor, 6= very popular) as sensory evaluation index of soup. The results are as follows:
TABLE 1 sensory evaluation of stepwise warming and Disposable warming soups
| Test of | Heating method | Fragrance | Taste of the product | Overall acceptability |
| Comparative example 1 | One-time heating | 3.86±0.57 | 4.89±0.25 | 4.78±0.48 |
| Example 1 | Gradual temperature rise | 5.26±0.35 | 5.76±0.47 | 5.91±0.51 |
As can be seen from Table 1, the stepwise temperature increase resulted in a significant improvement in the quality of the soup (aroma, taste and overall acceptability) compared to the single-use temperature increase.
Comparative example 2
The experimental procedure is the same as in example 1, with the only difference that: the temperature gradient selected in the cooking of the step (4) is 40 ℃ for 10min, 60 ℃ for 15min, 80 ℃ for 10min and 120 ℃ for 25 min. It is well known that the characteristic umami taste in soup is mainly provided by free nucleotides and amino acids, and in addition, oligopeptides are also important taste-giving substances of umami and sweet taste in meat soup. Thus, the contents of free nucleotides, amino acids and oligopeptides in the soup under the conditions of example 1 and comparative example 2 were determined, and the results are shown in Table 2.
TABLE 2 contents of nucleotides, free amino acids and oligopeptides in different warming interval ways of the soup
| Test of | Free nucleotide/(ug/mL) | Free amino acid/(mg/mL) | oligopeptide/(mg/mL) |
| Comparative example 2 | 110.45 | 0.96 | 9.15 |
| Example 1 | 120.14 | 0.98 | 10.04 |
As can be seen from Table 2, the contents of free nucleotides, amino acids and oligopeptides in the soup of example 1 are higher than those in comparative example 2, which shows that the heating interval mode of the invention is more beneficial to the taste of the soup.
Claims (7)
1. The preparation method of the canned old fire soup is characterized by comprising the following steps:
s1, preparing an attractive soup raw material and ingredients;
s2, canning: putting the soup raw materials and the ingredients into a sterilized tank, sealing the tank in vacuum, and putting the tank into a sterilization pot for stewing;
s3, cooking and sterilizing: compressed air is introduced into the sterilization pot, the pressure in the sterilization pot is controlled to be higher than the pressure in the pot body, and the pot is in a completely sealed state; heating and cooking the can by adopting a gradual heating operation, wherein the gradual heating operation comprises the following steps: keeping the temperature at 50-60 ℃ for 5-10 min, keeping the temperature at 70-80 ℃ for 10-15 min, keeping the temperature at 90-100 ℃ for 10-15 min, and keeping the temperature at 100-110 ℃ for 20-35 min; then sterilizing;
s4, cooling, opening the sterilization pot, and taking out a finished product;
and step S3, the sterilization is that after the steaming, the temperature in the sterilization pot rises to 115-130 ℃, the pressure is kept at 0.15-0.20 MPa, and the sterilization time is kept for 20-35 minutes.
2. The method for preparing canned soup with strong fire according to claim 1, wherein the step S1 of preparing the soup material includes selecting meat material and vegetable material, washing, cutting and pre-cooking.
3. The method for preparing canned soup with extra strong fire according to claim 1, wherein the ingredients in step S1 include herbs and/or spices.
4. The method for preparing the canned soup with strong fire according to claim 2, wherein the precooking means that the meat material is cooked in boiling water for 2-3 min after boiling.
5. The method for preparing canned food "soup with strong fire" according to claim 2, wherein the canning procedure of step S2 includes the steps of preparing meat material, preparing vegetable material, blending, and adding water until the solid material is submerged and does not exceed 4/5 points of the can body.
6. The method for preparing canned soup with extra strong fire according to claim 1, wherein the can body of step S2 is a glass can.
7. The method for preparing canned soup with extra strong fire according to claim 1, wherein the cooling in step S4 is performed by cooling with intermittent circulating water to gradually lower the temperature of the sterilizer to 40-60 ℃.
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Address after: 511495 Room 201, No. 4, shijiaozui street, Xinzao Town, Panyu District, Guangzhou City, Guangdong Province Patentee after: Guangzhou Runyuan Health Technology Co., Ltd Address before: 511436 mingbotang building, Dukou Road, Xinzao Town, Panyu District, Guangzhou City, Guangdong Province Patentee before: Guangzhou Runyuan Food Co., Ltd |