CN107581576B - Soup-stock seasoning packet prepared by soup-stock cooking process and preparation method thereof - Google Patents
Soup-stock seasoning packet prepared by soup-stock cooking process and preparation method thereof Download PDFInfo
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- CN107581576B CN107581576B CN201711002217.6A CN201711002217A CN107581576B CN 107581576 B CN107581576 B CN 107581576B CN 201711002217 A CN201711002217 A CN 201711002217A CN 107581576 B CN107581576 B CN 107581576B
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Abstract
The invention provides a soup-stock seasoning packet prepared by a soup-making process and a preparation method thereof, wherein the soup-stock seasoning packet comprises the following preparation steps: the soup-stock seasoning packet is prepared from the following raw materials in parts by weight: 15-80 parts of water, 10-40 parts of grease, 0.2-10 parts of emulsifier, 20-120 parts of bone soup and a proper amount of auxiliary materials; adding the grease, water and the emulsifier into emulsification equipment according to the formula ratio, and carrying out high-speed stirring treatment to obtain a broth intermediate; adding the concentrated bone soup and the auxiliary materials into the soup-stock intermediate in a formula amount, and uniformly stirring to obtain a soup-stock seasoning; heating and pasteurizing the broth seasoning; putting the sterilized soup-stock seasoning into emulsification equipment, carrying out compound stirring treatment, and carrying out heat preservation packaging to obtain a soup-stock seasoning packet; and (3) rapidly cooling the stock seasoning packet to obtain the stock seasoning packet prepared by the process of cooking soup. The invention has the characteristics of high nutrition, delicious taste, convenience and safety.
Description
Technical Field
The invention relates to a seasoning processing technology, in particular to a soup-stock seasoning packet prepared by a soup-boiling process and a preparation method thereof.
Background
With the improvement of modern living standard and the increasing pace of life, convenient, delicious and nutritional instant food is popular with consumers. The instant noodles contain 6 nutrients essential for human body, including water, protein, fat, carbohydrate, mineral matter and vitamins, and thus have comprehensive nutrients. However, the prior seasoning packet is a necessary partner of instant noodles, and the homogenization is more and more serious due to simple elements and common taste. In the process of making products with color, fragrance, taste and beauty, the essence is mostly used for improving fragrance and dehydrating the real object for improving color at present, and the food has obvious burden feeling after being eaten.
The bone soup is prepared by decocting animal bones and other food materials. The bone soup is rich in nutrition, and according to analysis, compared with the nutrient components of fresh pork, the contents of protein, iron, calcium, phosphorus and the like of the bone soup are far higher than those of the fresh pork. If the protein is higher than 120% of egg, higher than 100% of pork, higher than 61% of beef and higher than 23% of milk powder. Particularly, the nutrient components of the bone soup are more easily digested and absorbed by human body than vegetable food.
The bone soup can also play a role in resisting aging. This is because the most important thing in human bone is bone marrow, and the red and white blood cells in blood are formed in bone marrow, and with the increase of age and the aging of the body, the function of the bone marrow to produce red and white blood cells is gradually declined, the function of the bone marrow is reduced, and the metabolism ability of the human body is directly influenced.
The bone soup contains a large amount of components of ossein and cellulose which are beneficial to human bodies, can promote and regulate metabolism of the human bodies, and has the effects of preventing and treating various diseases. Therefore, how to prepare the flavoring of the instant noodles by using the bone soup as the raw material becomes a research hotspot in the field.
Disclosure of Invention
In order to prepare the seasoning with rich nutrition by taking the concentrated bone soup as the raw material, the invention provides a preparation method of a soup-stock seasoning packet prepared by adopting a soup-stock soup-boiling process, which takes bones of animals of poultry as the raw material to boil the concentrated bone soup, then takes the concentrated bone soup as the raw material, adds grease and other auxiliary materials, and carries out emulsification and low-temperature sterilization treatment to obtain the soup-stock seasoning packet.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a preparation method of a soup-stock seasoning packet prepared by a soup-boiling process comprises the following preparation steps:
the method comprises the following steps: the soup-stock seasoning packet is prepared from the following raw materials in parts by weight: 15-80 parts of water, 10-40 parts of grease, 0.2-10 parts of emulsifier, 20-120 parts of bone soup and a proper amount of auxiliary materials;
step two: adding the grease, the water and the emulsifier into emulsification equipment according to the formula ratio, and carrying out high-speed stirring treatment to obtain a broth intermediate, wherein the process conditions of the high-speed stirring treatment are as follows: stirring at 50-70 ℃ for 20-60 min at a stirring speed of 2000-8000 rpm, under a shearing force of 0.01-0.1 Mpa.s on the material, for 1-3 times; the step plays a role in emulsification, and the treatment of the step is beneficial to improving the emulsification degree of the grease, so that the finally obtained product is more uniform and has good oil-water compatibility;
step three: adding the concentrated bone soup and the auxiliary materials in the formula amount into the broth intermediate prepared in the step two, and uniformly stirring to obtain a broth seasoning;
step four: heating the soup-stock seasoning under the following conditions: heating to 75-100 ℃ within 10-50 min; the natural meat flavor of the seasoning is ensured by controlling the temperature rise time;
step five: pasteurizing the soup-stock seasoning obtained in the fourth step;
step six: putting the sterilized soup-stock seasoning into emulsification equipment for composite stirring treatment, wherein the composite stirring treatment process comprises the following steps: stirring at the temperature of 60-80 ℃, stirring time of 15-30 min, stirring speed of 2000-8000 rpm, and shearing force to the material of 0.01-0.1 Mpa.s; the step plays a role in compound emulsification, preferably, some auxiliary materials (such as fragrant oil and the like) which can not resist high temperature can be added into the soup-stock seasoning in the step, and the soup-stock seasoning is mixed uniformly and then is subjected to compound stirring treatment;
step seven: and (3) carrying out heat preservation packaging on the soup-stock seasoning subjected to the compound stirring treatment to obtain a soup-stock seasoning packet, wherein the packaging conditions are as follows: the temperature is 60-80 ℃, and the packaging is finished within 30-180 min; preferably, auxiliary materials such as edible alcohol and the like can be added into the soup seasoning during packaging so as to meet the requirements of different consumers;
step eight: quickly cooling the stock seasoning packet to obtain the stock seasoning packet prepared by the soup cooking process, wherein the cooling process conditions are as follows: and cooling the soup-stock seasoning packet to 30-50 ℃ within 0-70 min, wherein the cooling time is controlled to be beneficial to protecting the natural taste of the product and prolonging the quality guarantee period.
Preferably, the auxiliary materials comprise at least one of 3-10 parts by weight of salt, 1-3 parts by weight of seasoning sauce, 0-10 parts by weight of monosodium glutamate and 0-10 parts by weight of chicken powder.
Preferably, the bone concentrate soup is at least one of a pig bone concentrate soup, a cattle bone concentrate soup and a chicken bone concentrate soup, and the preparation method of the bone concentrate soup comprises the following steps: at least one of pig bone, ox bone and chicken bone is used as raw material, and the preparation method comprises the following steps of stewing under high pressure or normal pressure, separating, concentrating, cooling and packaging.
Preferably, the emulsifier is sodium starch octenyl succinate.
Preferably, the step two of putting the grease, water and the emulsifier into the emulsifying equipment according to the formula ratio comprises the following specific steps: firstly, putting the grease and the emulsifier with the formula amount into emulsification equipment, uniformly mixing at the temperature of 50-70 ℃, then adding the water with the formula amount, and carrying out high-speed stirring treatment, wherein the temperature of the water during addition is 40-70 ℃.
Preferably, the step two of putting the grease, water and the emulsifier into the emulsifying equipment according to the formula ratio comprises the following specific steps: firstly, putting water and an emulsifier in a formula amount into emulsification equipment, uniformly mixing at the temperature of 20-70 ℃, then adding grease in the formula amount, and carrying out high-speed stirring treatment, wherein the temperature of the grease in the adding process is 40-70 ℃.
Preferably, the oil and fat is at least one of animal oil, bone oil and vegetable oil.
Preferably, the pasteurization temperature is 75-100 ℃, and the pasteurization time is 10-20 min.
Preferably, the weight ratio of the water to the grease is: 1.5-4: 1, wherein the weight ratio of the grease to the emulsifier is as follows: 2-50: 1.
The invention also provides a soup-stock seasoning packet prepared by adopting the soup-boiling process, and the soup-stock seasoning packet is prepared by adopting the preparation method of the soup-stock seasoning packet prepared by adopting the soup-boiling process.
The invention has the beneficial effects that:
1. according to the invention, the raw materials in the concentrated bone soup prepared from bones are screened and pretreated, and ossein and bone oil in the bones are fully fused in the treatment process, so that the natural aroma and delicious taste of the concentrated bone soup are improved;
2. the soup stock intermediate is prepared in the production process to obtain a thick and uniform oil-water mixture, and a composite stirring process is combined, namely, two times of emulsification treatment are adopted in the whole preparation process, so that the thick feeling, smooth feeling and bone soup mellow feeling of the soup base are improved, the soup base is mellow, fresh and fragrant, thick, smooth and continuous, and the thick feeling of the soup base is smoother and more mellow;
3. the thick bone soup is used as a raw material, the soup-stock seasoning packet for the noodle products is prepared by adopting a soup-boiling production process, and the bone soup instant noodles obtained by matching instant noodles are matched on the premise of not damaging nutrients and natural delicious taste in the bone soup, and are cooked by adding hot water for 3-5 min when being eaten, so that the bone soup instant noodles have the characteristics of high nutrition, delicious taste, convenience, safety and the like;
4. the invention performs pasteurization and aseptic filling operation, further improves the protection of the emulsifying state of the seasoning, protects the original flavor of the product, improves the quality performance of the product in the aspects of solubility and oil bead distribution uniformity, is far superior to the common seasoning sold in the market, and has wide market prospect and market benefit.
Drawings
FIG. 1 is a graph of particle size measurements for an embodiment of the present invention;
FIG. 2 is a graph showing a particle size test of a comparative example in the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Firstly, the soup-stock seasoning packet is prepared by adopting the preparation method of the invention
Examples 1 to 6 stock seasoning packs for noodle products were prepared according to the raw material formulations shown in table 1 and according to the following steps (1) to (8):
the method comprises the following steps: the soup-stock seasoning packet is prepared from the following raw materials in parts by weight: 15-80 parts of water, 10-40 parts of grease, 0.2-10 parts of emulsifier, 20-120 parts of bone soup and a proper amount of auxiliary materials; the auxiliary materials are at least one of 3-10 parts of salt, 1-3 parts of seasoning sauce, 0-10 parts of monosodium glutamate and 0-10 parts of chicken powder; the grease is at least one of animal oil, bone oil and vegetable oil;
step two: adding the grease, the water and the emulsifier into emulsification equipment according to the formula ratio, and carrying out high-speed stirring treatment to obtain a broth intermediate, wherein the process conditions of the high-speed stirring treatment are as follows: stirring at 50-70 ℃ for 20-60 min at a stirring speed of 2000-8000 rpm, under a shearing force of 0.01-0.1 Mpa.s on the material, for 1-3 times; firstly, putting grease and an emulsifier with a formula amount into emulsification equipment, uniformly mixing at the temperature of 50-70 ℃, then adding water with the formula amount, and carrying out high-speed stirring treatment, wherein the temperature of the water during addition is 40-70 ℃;
step three: adding the concentrated bone soup and the auxiliary materials in the formula amount into the broth intermediate prepared in the step two, and uniformly stirring to obtain a broth seasoning;
step four: heating the soup-stock seasoning under the following conditions: heating to 75-100 ℃ within 10-50 min;
step five: pasteurizing the soup-stock seasoning obtained in the fourth step; the pasteurization temperature is 75-100 ℃, and the pasteurization time is 10-20 min;
step six: putting the sterilized soup-stock seasoning into emulsification equipment for composite stirring treatment, wherein the composite stirring treatment process comprises the following steps: stirring at the temperature of 60-80 ℃, stirring time of 15-30 min, stirring speed of 2000-8000 rpm, and shearing force to the material of 0.01-0.1 Mpa.s;
step seven: and (3) carrying out heat preservation packaging on the soup-stock seasoning subjected to the compound stirring treatment to obtain a soup-stock seasoning packet, wherein the packaging conditions are as follows: the temperature is 60-80 ℃, and the packaging is finished within 30-180 min;
step eight: and (3) rapidly cooling the broth seasoning packet to obtain the pasty bone soup seasoning packet, wherein the cooling process conditions are as follows: cooling the stock seasoning packet to 30-50 ℃ within 0-70 min.
Table 1: raw materials and amounts (unit: parts by weight) of examples 1 to 6
Preparation of comparative example
Comparative example 1: a pork rib thick soup seasoning packet purchased in the market, which is not emulsified in the preparation process;
comparative example 2: the formulation was the same as in example 3, except that: in the preparation process, the comparative example omits a compound stirring process, namely step six, the sterilized soup-stock seasoning is directly packaged, and only one emulsifying process is adopted in the whole process;
comparative example 3: the formulation was the same as in example 3, except that: in the preparation process, the preparation of a soup-stock intermediate is omitted in the comparative example, namely the step two and the step three are omitted, the grease, the water, the emulsifier, the bone soup and the auxiliary materials in the formula amount are fully and uniformly stirred, the step four is followed, and only one emulsification process is adopted in the whole process.
Third, product sensory evaluation
Sensory evaluation was performed on the stock seasoning packets obtained in examples 1 to 6 of the present invention and the seasoning packets obtained in comparative examples 1 to 3, respectively, and the test results were as follows: table 2 shows the flavor evaluation criteria of the stock dressing, table 3 shows the flavor evaluation results obtained in the examples of the present invention, and table 4 shows the flavor evaluation results obtained in the comparative examples.
Table 2: flavor evaluation standard of stock seasoning packet
Table 3: flavor evaluation results of examples 1 to 6 of the present invention
Table 4: flavor evaluation results of example 3 of the present invention and comparative examples 1 to 3
As can be seen from tables 1 to 3, the soup-stock seasoning packets prepared in examples 1 to 6 have high scores in the aspects of appearance, aroma, taste and oil distribution uniformity, are pure milky in appearance, have strong natural aroma of thick bones and good oil distribution uniformity, well meet the production requirements, and are well liked by consumers, so that the beneficial effects brought by innovation of the formula can be embodied, especially the embodiment 2 to 5 are particularly prominent, and therefore, the appropriate ratio of the oil and the emulsifier in the formula is also a key point; in combination with table 4, comparative example 1 did not undergo any emulsification step in the preparation process, while comparative examples 2 and 3 both underwent one emulsification step in the preparation process, and the formulations of comparative examples 2 and 3 were the same as those of example 3, but were far inferior to example 3 in terms of appearance, aroma, taste, and oil distribution uniformity, so that it was found that the present invention employs two emulsification steps, which is advantageous to color uniformity of the broth seasoning packet in terms of appearance, and improves the rich, smooth, and bone soup flavor, making it mellow, fresh and fragrant, and smooth, and making the rich and smooth and mellow in the soup base.
Fourthly, analysis of product granularity test results
In the test, a Malvern laser particle size analyzer is used for testing the particle size of a product, as shown in figures 1 and 2, wherein the mark B in figure 1 is a particle size test curve of a standard product (the standard product is a soup-stock seasoning packet which is not separated from oil and water after being stored for more than one year), the marks 1 to 6 are particle size test curves of examples 1 to 6 respectively, and the marks 7 to 9 in figure 2 are particle size test curves of comparative examples 1 to 3 respectively, and it can be seen from the figures that the test results of examples 2 to 5 are very close to the standard product, while the test results of examples 1 and 6 are relatively close to the standard product, and the particle size distribution of the two is still relatively uniform; the particle size test curves of comparative examples 1-3 all have double peaks, which shows that the particle size distribution is extremely uneven, and the oil-water separation phenomenon is easy to occur. Therefore, the technology for producing the soup-stock intermediate and the composite stirring technology are adopted, so that the two-time emulsification effect is realized, the emulsification degree of the grease is favorably improved, and the finally obtained product is more uniform and has good oil-water compatibility.
It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (5)
1. A preparation method of a soup-stock seasoning packet prepared by a soup-boiling process is characterized by comprising the following steps: the method comprises the following manufacturing steps:
the method comprises the following steps: the soup-stock seasoning packet is prepared from the following raw materials in parts by weight: 15-80 parts of water, 10-40 parts of grease, 0.2-10 parts of emulsifier, 20-120 parts of bone soup and a proper amount of auxiliary materials;
step two: adding the grease, the water and the emulsifier into emulsification equipment according to the formula ratio, and carrying out high-speed stirring treatment to obtain a broth intermediate, wherein the process conditions of the high-speed stirring treatment are as follows: stirring at 50-70 ℃ for 20-60 min at a stirring speed of 2000-8000 rpm, under a shearing force of 0.01-0.1 Mpa.s on the material, for 1-3 times;
step three: adding the concentrated bone soup and the auxiliary materials in the formula amount into the broth intermediate prepared in the step two, and uniformly stirring to obtain a broth seasoning;
step four: heating the soup-stock seasoning under the following conditions: heating to 75-100 ℃ within 10-50 min;
step five: pasteurizing the soup-stock seasoning obtained in the fourth step;
step six: putting the sterilized soup-stock seasoning into emulsification equipment for composite stirring treatment, wherein the composite stirring treatment process comprises the following steps: stirring at the temperature of 60-80 ℃, stirring time of 15-30 min, stirring speed of 2000-8000 rpm, and shearing force to the material of 0.01-0.1 Mpa.s;
step seven: and (3) carrying out heat preservation packaging on the soup-stock seasoning subjected to the compound stirring treatment to obtain a soup-stock seasoning packet, wherein the packaging conditions are as follows: the temperature is 60-80 ℃, and the packaging is finished within 30-180 min;
step eight: quickly cooling the stock seasoning packet to obtain the stock seasoning packet prepared by the soup cooking process, wherein the cooling process conditions are as follows: cooling the stock seasoning packet to 30-50 ℃ within 0-70 min;
wherein the auxiliary materials comprise, by weight, 3-10 parts of at least one of salt, 1-3 parts of seasoning sauce, 0-10 parts of monosodium glutamate and 0-10 parts of chicken powder; the grease is at least one of animal oil, bone oil and vegetable oil; the weight ratio of the water to the grease is as follows: 1.5-4: 1, wherein the weight ratio of the grease to the emulsifier is as follows: 2-50: 1;
the concentrated bone soup is at least one of pig bone concentrated bone soup, cattle bone concentrated bone soup and chicken bone concentrated bone soup, and the preparation method of the concentrated bone soup comprises the following steps: at least one of pig bone, ox bone and chicken bone is used as raw material, and the raw material is prepared by stewing under high pressure or normal pressure, separating, concentrating, cooling and packaging in sequence; the emulsifier is sodium starch octenyl succinate.
2. The method for preparing the soup-stock seasoning packet prepared by the soup-stock process according to claim 1, wherein the method comprises the following steps: in the second step, the specific steps of putting the grease, the water and the emulsifier with the formula amount into the emulsifying equipment are as follows: firstly, putting the grease and the emulsifier with the formula amount into emulsification equipment, uniformly mixing at the temperature of 50-70 ℃, then adding the water with the formula amount, and carrying out high-speed stirring treatment, wherein the temperature of the water during addition is 40-70 ℃.
3. The method for preparing the soup-stock seasoning packet prepared by the soup-stock process according to claim 1, wherein the method comprises the following steps: in the second step, the specific steps of putting the grease, the water and the emulsifier with the formula amount into the emulsifying equipment are as follows: firstly, putting water and an emulsifier in a formula amount into emulsification equipment, uniformly mixing at the temperature of 20-70 ℃, then adding grease in the formula amount, and carrying out high-speed stirring treatment, wherein the temperature of the grease in the adding process is 40-70 ℃.
4. The method for preparing the soup-stock seasoning packet prepared by the soup-stock process according to claim 1, wherein the method comprises the following steps: the pasteurization temperature is 75-100 ℃, and the pasteurization time is 10-20 min.
5. A soup-stock seasoning packet prepared by a soup-stock process, which is prepared by the preparation method of the soup-stock seasoning packet prepared by the soup-stock process according to any one of claims 1 to 4.
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| CN108902861A (en) * | 2018-09-14 | 2018-11-30 | 北京港龙华佳食品有限公司 | A kind of original flavor thick soup and preparation method thereof |
| CN109601951B (en) * | 2019-01-28 | 2022-03-22 | 广东聿津食品有限公司 | Bone-flavor soup paste for fish dish and preparation method thereof |
| CN110338394A (en) * | 2019-08-12 | 2019-10-18 | 四川白家食品产业有限公司 | A kind of preparation method of coot sauce |
| CN111743127A (en) * | 2020-07-14 | 2020-10-09 | 广州味滋美食品有限公司 | Stewed chicken juice and preparation method thereof |
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