CN107897733A - A kind of natural tender tips of bamboo shoot kelp duck soup cream and preparation method thereof - Google Patents

A kind of natural tender tips of bamboo shoot kelp duck soup cream and preparation method thereof Download PDF

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Publication number
CN107897733A
CN107897733A CN201711107244.XA CN201711107244A CN107897733A CN 107897733 A CN107897733 A CN 107897733A CN 201711107244 A CN201711107244 A CN 201711107244A CN 107897733 A CN107897733 A CN 107897733A
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China
Prior art keywords
kelp
bamboo shoot
duck
quality
natural
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Pending
Application number
CN201711107244.XA
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Chinese (zh)
Inventor
靳林溪
郝学财
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Tianjin Chunfa Bio Technology Group Co Ltd
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Tianjin Chunfa Bio Technology Group Co Ltd
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Priority to CN201711107244.XA priority Critical patent/CN107897733A/en
Publication of CN107897733A publication Critical patent/CN107897733A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a kind of natural tender tips of bamboo shoot kelp duck soup cream and preparation method thereof, this method comprises the following steps：Maillard reaction raw material is taken according to following percentage by weight：Mixed enzyme solution 15 30%, old duck peptide liquid 60 90%, glucose 1 20%, white granulated sugar 1 10%, cysteine 1 9%, ginger 1 7%, fresh green onion 0.5 3%, Maillard reaction 2h is carried out under the conditions of 100 DEG C, obtain maillard reaction product, then xanthans is added according to the 0.1 0.5% of maillard reaction product quality, 0.2 1% addition propane diols of its quality, 5 15% addition salt of its quality, prepare natural tender tips of bamboo shoot kelp duck soup cream after homogeneous；The wherein described mixed enzyme solution is obtained enzymolysis liquid after digesting dry kelp, bamboo shoot and mushroom.Pure natural tender tips of bamboo shoot kelp duck soup flavor is presented in natural tender tips of bamboo shoot kelp duck soup cream of the invention, mouthfeel, is a kind of flavor soup cream of high-quality high nutrition.

Description

A kind of natural tender tips of bamboo shoot kelp duck soup cream and preparation method thereof
Technical field
The present invention relates to a kind of natural tender tips of bamboo shoot kelp duck soup cream and preparation method thereof.
Background technology
Tender tips of bamboo shoot kelp duck soup is traditional famous dish of one of soup delicate flavour U.S., and a collection cuisines health, tradition nourishing, the people Between the mass consumption type slaughterhouse food that is integrated of dietotherapy.By the way that meat perfume, the tender tips of bamboo shoot of old duck are combined with the delicious of kelp, soup Clarify aromatic, flavour is delicious, and duck fat Huang is bright, the fresh alcohol of meat flavour, and mouthfeel or nutritive value all make us being profuse in praise.
In order to simulate the classical mouthfeel of this soup, it then follows the salt taste essence research and development theory of " taste substance is homologous ", the present invention is using always Duck, dry bamboo shoot, dry kelp are primary raw material, natural fresh adding food materials of arranging in pairs or groups, using family's conventional culinary technique combination modern biotechnology work Journey technology, by high pressure bone calcium ion, high temperature boiling extracting, is enriched with gustin, the process such as thermal response, fully extracts raw material Middle nutritional ingredient, taste compound, reach the effect of collaboration fresh adding flavouring.
The content of the invention
The purpose of the present invention is simulate the classical mouthfeel of kelp duck soup tradition famous dish, there is provided one kind is practicable to be added Work mode, using targeting enzymolysis, be enriched with gustin, gently raw fragrant Maillard reaction is prepared into seasoning paste, be effectively retained the tender tips of bamboo shoot Kelp duck soup classics flavor, the delicious sweet tea of soup is tasty, mellow sense is strong, persistent aftertaste, can lift the plumpness of application product and true True feeling.Product seasoning effect is lifted, is a kind of flavor soup cream of high-quality high nutrition.
The technical solution adopted by the present invention is as follows：
The present invention provides a kind of preparation method of natural tender tips of bamboo shoot kelp duck soup cream, this method comprises the following steps：
Maillard reaction raw material is taken according to following percentage by weight：Mixed enzyme solution 15-30%, old duck peptide liquid 60-90%, Portugal Grape sugar 1-20%, white granulated sugar 1-10%, cysteine 1-9%, ginger 1-7%, fresh green onion 0.5-3%, the percentage by weight The sum of be 100%, under the conditions of 100 DEG C carry out Maillard reaction 2h, maillard reaction product is obtained, then according to Maillard reaction The 0.1-0.5% addition xanthans of product quality, the 0.2-1% addition propane diols of its quality, the 5-15% addition foods of its quality Salt, prepares natural tender tips of bamboo shoot kelp duck soup cream after homogeneous；The wherein described mixed enzyme solution is to digest dry kelp, bamboo shoot and mushroom Obtained enzymolysis liquid afterwards.
Preferably, the mixed enzyme solution is prepared by the method included the following steps：Dry kelp, bamboo shoot and mushroom according to Mass ratio 5:4:1 mixing, in mass ratio 1:Crushed after 8 bubbles hair, according still further to mass ratio 1 after crushing:3 are mixed to get with water and mix Slurries, using complex enzyme hydrolysis, 40-55 DEG C of hydrolysis temperature, is digested under the conditions of natural pH, and 80- is warming up to after digesting 2h-6h 100 DEG C of enzyme deactivation 10min, obtain mixed enzyme solution.
Preferably, during prepared by the mixed enzyme solution, wherein the enzyme selected is the 0.5-5% celluloses for accounting for mixed serum quality Enzyme, and the pectase of its quality 0.5-5% is accounted for, and account for the flavor protease of its quality 0.1-0.5%.
Preferably, the old duck peptide liquid is prepared by the method included the following steps：By fresh old duck, after crushing, etc. Amount adds sterile water, is placed in autoclave, boiling 1-3h, 115-130 DEG C of boiling temperature, obtains old duck cooking liquor, after cooling, Complex enzyme hydrolysis is oriented, 50-70 DEG C of hydrolysis temperature, is digested under the conditions of natural pH, is warming up to after digesting 10min-30min 80-100 DEG C of enzyme deactivation 10min, 40 mesh screens, are made old duck enzymolysis liquid, then are separated through ultrafiltration membrane, are enriched with<2500Da's Flavor key peptide fragment, obtains old duck peptide liquid.
It is highly preferred that in the preparation of the old duck peptide liquid, the enzyme of selection is the 0.01- for accounting for old duck cooking liquor quality 0.1% flavor protease, and account for the 0.01-0.1% glutamine transaminages of its quality.
Beneficial effect possessed by the present invention：
Natural tender tips of bamboo shoot kelp duck soup cream of the invention, is mainly primary raw material using dry bamboo shoot, dry kelp, old duck, collocation can With natural fresh adding food materials --- the mushroom being mixed with, using family's conventional culinary technique combination modern biotechnology, pass through High pressure bone calcium ion, high temperature infusion extract and combine enrichment polypeptide techniques, prepare micromolecule polypeptide, free ammonia rich in flavor The duck soup liquid of base acid, then with kelp, bamboo shoot, mushroom directional enzymatic fresh adding liquid, fully extraction gently raw fragrant through Maillard reaction Fresh Studies of The Aromatic Substances and nutritional ingredient in old duck, kelp, mushroom, further enhance the strong fragrance of duck soup, and final refining forms Atural spice cream.
Pure natural tender tips of bamboo shoot kelp duck soup flavor, tool is presented in natural tender tips of bamboo shoot kelp duck soup cream produced by the present invention, mouthfeel There is the strong natural fresh perfume (or spice) for stewing the old duck of tender tips of bamboo shoot kelp, fat is fragrant, and mellow sense is strong, and overall harmonious, calcium content is high, can lift application The plumpness and the sense of reality of product, lift product seasoning effect, are a kind of flavor soup cream of high-quality high nutrition.
Embodiment
With reference to specific embodiment, the invention will be further described, but does not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of natural tender tips of bamboo shoot kelp duck soup cream, includes the following steps：
The fresh old ducks of 1kg add 1kg sterile waters after crushing, and are placed in autoclave under 800 turns/min, temperature is kept 125 DEG C of 3h, obtain old duck cooking liquor, are then cooled to 50-70 DEG C, and complex enzyme hydrolysis is oriented under natural pH condition, enzymolysis 80-100 DEG C of enzyme deactivation 10min is warming up to after 10min, old duck enzymolysis liquid is made after crossing 40 mesh sieves, then is separated through ultrafiltration membrane, it is rich Collection<The flavor key peptide fragment of 2500Da, obtains old duck peptide liquid；The enzyme of selection is 0.1% glutamy for accounting for old duck cooking liquor quality Amine transaminase, accounts for 0.1% flavor protease of its quality.
By dry kelp, bamboo shoot and mushroom according to mass ratio 5:4:1 mixing, in mass ratio 1:Crushed after 8 bubbles hair, after crushing again According to mass ratio 1:3 are mixed to get mixed serum with water, using complex enzyme hydrolysis, 40-55 DEG C of hydrolysis temperature, under the conditions of natural pH Digested, be warming up to 80-100 DEG C of enzyme deactivation 10min after digesting 4h, obtain mixed enzyme solution.The enzyme of selection is to account for mixed serum matter Pectase, 1% cellulase and 0.1% flavor protease of amount 1%.
Take Maillard reaction raw material according to following percentage by weight, 5% glucose, 5% white granulated sugar, 15% mixed enzyme solution, 64.5% old duck peptide liquid, 1.5% cysteine, 7% ginger, 2% fresh green onion, carry out Maillard reaction, the condition of Maillard reaction For：2h is reacted at 100 DEG C, obtains maillard reaction product, then adds xanthan according to the 0.3% of maillard reaction product quality Glue, 0.6% addition propane diols of its quality.12% addition salt of its quality, is made natural tender tips of bamboo shoot kelp after emulsification, homogeneous Duck soup cream.

Claims (5)

  1. A kind of 1. preparation method of natural tender tips of bamboo shoot kelp duck soup cream, it is characterised in that：This method comprises the following steps：
    Maillard reaction raw material is taken according to following percentage by weight：Mixed enzyme solution 15-30%, old duck peptide liquid 60-90%, glucose 1-20%, white granulated sugar 1-10%, cysteine 1-9%, ginger 1-7%, the sum of fresh green onion 0.5-3%, the percentage by weight For 100%, Maillard reaction 2h is carried out under the conditions of 100 DEG C, maillard reaction product is obtained, then according to maillard reaction product The 0.1-0.5% addition xanthans of quality, the 0.2-1% addition propane diols of its quality, the 5-15% addition salt of its quality, warp Natural tender tips of bamboo shoot kelp duck soup cream is prepared after homogeneous；The wherein described mixed enzyme solution is made after digesting dry kelp, bamboo shoot and mushroom The enzymolysis liquid obtained.
  2. A kind of 2. preparation method of natural tender tips of bamboo shoot kelp duck soup cream according to claim 1, it is characterised in that：Described Mixed enzyme solution is prepared by the method included the following steps：Dry kelp, bamboo shoot and mushroom are according to mass ratio 5:4:1 mixing, by matter Measure ratio 1:Crushed after 8 bubbles hair, according still further to mass ratio 1 after crushing:3 are mixed to get mixed serum with water, using complex enzyme hydrolysis, enzyme 40-55 DEG C of temperature is solved, is digested under the conditions of natural pH, 80-100 DEG C of enzyme deactivation 10min is warming up to after digesting 2h-6h, obtains Mixed enzyme solution.
  3. A kind of 3. preparation method of natural tender tips of bamboo shoot kelp duck soup cream according to claim 2, it is characterised in that：It is described mixed In prepared by synthase liquid, wherein the enzyme selected is the 0.5-5% cellulases for accounting for mixed serum quality, and its quality 0.5-5% is accounted for Pectase, and account for the flavor protease of its quality 0.1-0.5%.
  4. 4. according to a kind of preparation method of natural tender tips of bamboo shoot kelp duck soup cream of claim 1-3 any one of them, its feature exists In：The old duck peptide liquid is prepared by the method included the following steps：By fresh old duck, after crushing, equivalent adds sterile water, It is placed in autoclave, boiling 1-3h, 115-130 DEG C of boiling temperature, obtains old duck cooking liquor, after cooling, orients complex enzyme hydrolysis, 50-70 DEG C of hydrolysis temperature, is digested under the conditions of natural pH, and 80-100 DEG C of enzyme deactivation is warming up to after digesting 10min-30min 10min, 40 mesh screens, are made old duck enzymolysis liquid, then are separated through ultrafiltration membrane, are enriched with<The flavor key peptide fragment of 2500Da, Obtain old duck peptide liquid.
  5. A kind of 5. preparation method of natural tender tips of bamboo shoot kelp duck soup cream according to claim 4, it is characterised in that：Described In the preparation of old duck peptide liquid, the enzyme of selection is the 0.01-0.1% flavor proteases for accounting for old duck cooking liquor quality, and accounts for its quality 0.01-0.1% glutamine transaminages.
CN201711107244.XA 2017-11-10 2017-11-10 A kind of natural tender tips of bamboo shoot kelp duck soup cream and preparation method thereof Pending CN107897733A (en)

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