CN109601951B - Bone-flavor soup paste for fish dish and preparation method thereof - Google Patents
Bone-flavor soup paste for fish dish and preparation method thereof Download PDFInfo
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- CN109601951B CN109601951B CN201910078008.2A CN201910078008A CN109601951B CN 109601951 B CN109601951 B CN 109601951B CN 201910078008 A CN201910078008 A CN 201910078008A CN 109601951 B CN109601951 B CN 109601951B
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- 235000014347 soups Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 78
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 25
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000230 xanthan gum Substances 0.000 claims abstract description 24
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 24
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 24
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- 235000019737 Animal fat Nutrition 0.000 claims abstract description 19
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 19
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 14
- 239000012138 yeast extract Substances 0.000 claims abstract description 14
- 239000010649 ginger oil Substances 0.000 claims abstract description 13
- 239000001400 piper nigrum l. fruit oil white Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 239000002773 nucleotide Substances 0.000 claims abstract description 7
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 24
- 238000006243 chemical reaction Methods 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 235000014102 seafood Nutrition 0.000 claims description 8
- 239000010775 animal oil Substances 0.000 claims description 6
- 108091028664 Ribonucleotide Proteins 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000010699 lard oil Substances 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 239000002336 ribonucleotide Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 3
- 238000009835 boiling Methods 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 229940023462 paste product Drugs 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 5
- 235000021222 fish soup Nutrition 0.000 description 5
- 230000002708 enhancing effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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 provides bone-flavor soup paste for fish dishes, which comprises a first section of material, a second section of material and a third section of material, wherein the first section of material comprises the following preparation raw materials in parts by weight: water, edible salt, white granulated sugar, monosodium glutamate and flavour development nucleotide disodium; the second stage material includes: edible animal fat, yeast extract, bone soup, arabic gum, water, xanthan gum and propylene glycol; the third stage of material comprises: ginger oil, white pepper oil, food essence and preservative. The invention belongs to the technical field of seasonings, and provides a soup paste product which can enhance bone fragrance and flavor, improve boiling resistance, keep a uniform and stable state in a wider temperature range and avoid layering.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to bone-flavor soup paste for fish dishes and a preparation method thereof.
Background
The fish soup paste is a paste seasoning, can be used as soup base of fish dishes such as pickled fish, boiled fish and the like, and mainly has the functions of enhancing the base taste of the fish dishes and reducing fishy smell. In recent years, with the adjustment of industrial structures in China and the improvement of living standard of people, the proportion of the third industry is getting larger and larger. The chain catering industry is developed vigorously across the country, and meanwhile, the inclusion and the demand of consumers on various flavors are promoted, and the continuous demands of different types of seasonings are driven.
In traditional Chinese dishes such as fish dishes like pickled Chinese cabbage fish and boiled fish, the fish soup paste can well improve the mellow thickness of the soup bottom, increase the fragrance and remove the fishy smell, endow the dishes with richer taste, and has great market development potential. However, the fish soup paste products on the market are few in types, and often have the problems of high product cost, insufficient flavor concentration, easy layering, no boiling resistance and the like, so that the application restriction conditions are more, and the industrial popularization and application are not facilitated.
Therefore, the bone-flavor soup paste for the fish dish, which has low cost and ideal flavor, has important significance and is expected to meet the higher demand of the market on the fish soup paste.
Disclosure of Invention
In order to solve the problems in the prior art, the inventor screens and compounds the components of the soup paste through a large number of tests, and improves the boiling resistance while enhancing the fragrance and the flavor through the synergistic effect of the first section material, the second section material and the third section material, so that the soup paste product can be kept in a uniform and stable state in a wider temperature range, and the layering is avoided.
The objects of the invention will be further apparent and elucidated by the following detailed description.
The invention provides bone-flavor soup paste for fish dishes, which comprises a first section of material, a second section of material and a third section of material, wherein the first section of material comprises the following preparation raw materials in parts by weight: 400 portions of water, 200 portions of edible salt, 600 portions of white granulated sugar, 100 portions of monosodium glutamate, 80 portions to 300 portions of flavor nucleotide disodium and 0 portion to 100 portions of flavor nucleotide disodium; the second-stage material comprises the following preparation raw materials in parts by weight: 50-400 parts of edible animal fat, 50-300 parts of yeast extract, 500-1500 parts of bone soup, 10-50 parts of Arabic gum, 20-80 parts of water, 5-30 parts of xanthan gum and 1-10 parts of propylene glycol; the third section material comprises the following preparation raw materials in parts by weight: 4-20 parts of ginger oil, 2-20 parts of white pepper oil, 0-2 parts of food essence and 0-2 parts of preservative.
By adopting the technical scheme, the use of expensive raw materials is avoided, the edible animal fat and bone soup are used together, the cost is low, and the effects of enhancing the flavor and the mellow feeling are achieved; the ginger oil and the white pepper oil are used together, so that the effect of efficiently removing fishy smell is achieved; the xanthan gum, the arabic gum and the propylene glycol are used together according to a certain proportion, so that the soup paste product is uniform in state, and can be kept stable and not delaminated in a wider temperature range.
Preferably, the first stage material comprises the following preparation raw materials in parts by weight: 800 parts of water, 500 parts of edible salt, 400 parts of white granulated sugar, 100 parts of monosodium glutamate and 20-80 parts of flavor nucleotide disodium; the second-stage material comprises the following preparation raw materials in parts by weight: 100-300 parts of edible animal oil, 80-200 parts of yeast extract, 1200 parts of bone soup, 15-40 parts of Arabic gum, 30-80 parts of water, 8-25 parts of xanthan gum and 3-8 parts of propylene glycol; the third section material comprises the following preparation raw materials in parts by weight: 6-15 parts of ginger oil, 5-15 parts of white pepper oil, 0.3-1 part of food essence and 0.5-1.5 parts of preservative.
More preferably, the first stage material comprises the following preparation raw materials in parts by weight: 600 parts of water, 400 parts of edible salt, 320 parts of white granulated sugar, 200 parts of monosodium glutamate and 60 parts of disodium ribonucleotide; the second-stage material comprises the following preparation raw materials in parts by weight: 280 parts of edible animal fat, 200 parts of yeast extract, 1200 parts of bone soup, 30 parts of Arabic gum, 60 parts of water, 15 parts of xanthan gum and 6 parts of propylene glycol; the third section material comprises the following preparation raw materials in parts by weight: 12 parts of ginger oil, 10 parts of white pepper oil, 0.4 part of seafood essence and 1.2 parts of potassium sorbate.
Preferably, the edible animal fat is obtained by refining animal fat; (ii) a The food essence is seafood essence; the preservative is potassium sorbate.
More preferably, the edible animal fat is lard oil which is obtained by refining lard oil.
The bone soup used in the invention is pig bone white soup, purchased from Linyi New-journey Jingong meat products group Co., Ltd; white pepper oil was purchased from chenguang biotechnology group, inc; ginger oil was purchased from Guangdong Shuanghui food Co., Ltd, and the product catalog number was 025.
Correspondingly, the invention also provides a preparation method of the bone-flavor soup paste for the fish dish, which comprises the following steps:
1) putting the first stage material into a reaction kettle, uniformly stirring, heating to 90-120 ℃, and keeping for 10-60 min;
2) adding the second section material into the reaction kettle, uniformly stirring, controlling the temperature to be 60-95 ℃ and keeping the temperature for 30-60 min;
3) and cooling the reaction kettle to 55-62 ℃, adding the third section of material into the reaction kettle, uniformly stirring, and homogenizing by a homogenizer to obtain the bone-flavor soup paste for the fish dishes.
Preferably, the preparation method of the second section material comprises the following steps: weighing xanthan gum, adding propylene glycol, stirring and dissolving to obtain a xanthan gum dissolved solution for later use; weighing arabic gum, adding water, stirring and dissolving to obtain arabic gum dissolving solution for later use; weighing edible animal fat, yeast extract and bone soup, adding the xanthan gum solution and the arabic gum solution, and uniformly stirring to obtain a second section material.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, through the synergistic interaction of the first section material, the second section material and the third section material, the aroma and the flavor are enhanced, and the boiling resistance is improved.
(2) The invention avoids the use of expensive raw materials, the common use of edible animal fat and bone soup, the cost is lower, and the invention has the efficacy of enhancing the flavor and the mellow feeling; the ginger oil and the white pepper oil are used together, so that the effect of efficiently removing fishy smell is achieved; the xanthan gum, the arabic gum and the propylene glycol are used together according to a certain proportion, so that the soup paste product is uniform in state, and can be kept stable and not delaminated in a wider temperature range.
(3) The preparation method provided by the invention is simple, and the prepared product has stable quality.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
In the present invention, all the components involved are the existing commercial products, or can be obtained by the conventional technical means in the field.
Example a bone-flavored soup paste for fish dish
The bone-flavor soup paste for the fish dish comprises a first section of material, a second section of material and a third section of material, wherein the first section of material comprises the following preparation raw materials in parts by weight: 600 parts of water, 400 parts of edible salt, 320 parts of white granulated sugar, 200 parts of monosodium glutamate and 60 parts of disodium ribonucleotide; the second-stage material comprises the following preparation raw materials in parts by weight: 280 parts of edible animal fat, 200 parts of yeast extract, 1200 parts of bone soup, 30 parts of Arabic gum, 60 parts of water, 15 parts of xanthan gum and 6 parts of propylene glycol; the edible animal oil is lard; the third section material comprises the following preparation raw materials in parts by weight: 12 parts of ginger oil, 10 parts of white pepper oil, 0.4 part of seafood essence and 1.2 parts of potassium sorbate.
The preparation method of the bone-flavor soup paste for the fish dish comprises the following steps:
1) putting the first stage material into a reaction kettle, stirring uniformly, heating to 100 ℃ and keeping for 40 min;
2) adding the second section material into the reaction kettle, uniformly stirring, controlling the temperature to be 75 ℃ and keeping the temperature for 45 min; the preparation method of the second section material comprises the following steps: weighing xanthan gum, adding propylene glycol, stirring and dissolving to obtain a xanthan gum dissolved solution for later use; weighing arabic gum, adding water, stirring and dissolving to obtain arabic gum dissolving solution for later use; weighing edible animal fat, yeast extract and bone soup, adding the xanthan gum solution and the arabic gum solution, and uniformly stirring to obtain a second section material;
3) and cooling the reaction kettle to 60 ℃, adding a third section of material into the reaction kettle, uniformly stirring, and homogenizing by a homogenizer until the average particle size is 1-20 micrometers to obtain the bone-flavor soup paste for the fish dishes.
EXAMPLE two bone-flavored soup paste for Fish dish
The bone-flavor soup paste for the fish dish comprises a first section of material, a second section of material and a third section of material, wherein the first section of material comprises the following preparation raw materials in parts by weight: 500 parts of water, 300 parts of edible salt, 180 parts of white granulated sugar, 160 parts of monosodium glutamate and 80 parts of flavor nucleotide disodium; the second-stage material comprises the following preparation raw materials in parts by weight: 160 parts of edible animal fat, 120 parts of yeast extract, 900 parts of bone soup, 30 parts of Arabic gum, 60 parts of water, 20 parts of xanthan gum and 8 parts of propylene glycol; the edible animal oil is beef tallow; the third section material comprises the following preparation raw materials in parts by weight: 10 parts of ginger oil, 8 parts of white pepper oil, 0.5 part of seafood essence and 1 part of potassium sorbate.
The preparation method of the second embodiment is the same as that of the first embodiment.
EXAMPLE III bone-flavored soup for Fish dish
The bone-flavor soup paste for the fish dish comprises a first section of material, a second section of material and a third section of material, wherein the first section of material comprises the following preparation raw materials in parts by weight: 800 parts of water, 500 parts of edible salt, 280 parts of white granulated sugar, 250 parts of monosodium glutamate and 40 parts of flavor nucleotide disodium; the second-stage material comprises the following preparation raw materials in parts by weight: 300 parts of edible animal fat, 150 parts of yeast extract, 1000 parts of bone soup, 40 parts of Arabic gum, 80 parts of water, 25 parts of xanthan gum and 10 parts of propylene glycol; the edible animal oil is lard; the third section material comprises the following preparation raw materials in parts by weight: 15 parts of ginger oil, 6 parts of white pepper oil, 0.6 part of seafood essence and 1 part of potassium sorbate.
The preparation method of the third embodiment is the same as that of the first embodiment.
Comparative example 1
The bone-flavor soup paste for the fish dish comprises a first section of material, a second section of material and a third section of material, wherein the first section of material comprises the following preparation raw materials in parts by weight: 600 parts of water, 400 parts of edible salt, 320 parts of white granulated sugar, 200 parts of monosodium glutamate and 60 parts of disodium ribonucleotide; the second-stage material comprises the following preparation raw materials in parts by weight: 280 parts of edible animal fat, 200 parts of yeast extract, 1200 parts of bone soup, 45 parts of Arabic gum, 60 parts of water and 6 parts of propylene glycol; the third section material comprises the following preparation raw materials in parts by weight: 12 parts of ginger oil, 10 parts of white pepper oil, 0.4 part of seafood essence and 1.2 parts of potassium sorbate.
Comparative example 1 differs from example one in that: without xanthan gum, the amount of gum arabic is increased.
Comparative example 2
A commercially available fish soup paste was used as comparative example 2.
Soup paste performance evaluation test example
Sensory evaluations such as characteristic flavor were performed on the soups of examples one to three, comparative example 1 and comparative example 2, respectively, and uniformity and fluidity thereof were examined. And (3) scoring the characteristic flavor, the aroma concentration and the flavor harmony (full score is 10) by the professional who summons 12 soup and paste food evaluations, removing 1 highest score and 1 lowest score from the scoring of each index, and counting the average value. The evaluation and test results are shown in table 1.
Table 1 evaluation and test results of different soups
| Example one | Example two | EXAMPLE III | Comparative example 1 | Comparative example 2 | |
| Characteristic flavor | 9.4 | 9.1 | 9.2 | 9.0 | 8.7 |
| Concentration of fragrance | 9.3 | 9.0 | 9.3 | 9.2 | 9.1 |
| Flavor compatibility | 8.7 | 8.2 | 8.5 | 8.4 | 8.3 |
| Uniformity of | Uniform and consistent | Uniform and consistent | Uniform and consistent | Layering | Slight delamination |
| Fluidity of the resin | Can flow | Can flow | Can flow | Can flow | Substantially no flow |
As can be seen from table 1, the bone-flavored soup and paste for fish dishes provided by the present invention is highly recognized by professionals, and has superior characteristic flavor, aroma concentration and flavor harmony, compared to comparative example 2. Has excellent fluidity and state uniformity, maintains better stability at 0-60 ℃, and is easy to delaminate under the influence of temperature because of poorer uniformity of comparative example 1 and comparative example 2.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (5)
1. A bone-flavor soup paste for fish dishes is characterized in that: the material comprises a first section material, a second section material and a third section material, wherein the first section material comprises the following preparation raw materials in parts by weight: 800 parts of water, 500 parts of edible salt, 400 parts of white granulated sugar, 100 parts of monosodium glutamate and 20-80 parts of flavor nucleotide disodium; the second-stage material comprises the following preparation raw materials in parts by weight: 100-300 parts of edible animal oil, 80-200 parts of yeast extract, 1200 parts of bone soup, 15-40 parts of Arabic gum, 30-80 parts of water, 8-25 parts of xanthan gum and 3-8 parts of propylene glycol; the third section material comprises the following preparation raw materials in parts by weight: 6-15 parts of ginger oil, 5-15 parts of white pepper oil, 0.3-1 part of food essence and 0.5-1.5 parts of preservative;
the preparation method comprises the following steps:
1) putting the first stage material into a reaction kettle, uniformly stirring, heating to 90-120 ℃, and keeping for 10-60 min;
2) adding the second section material into the reaction kettle, uniformly stirring, controlling the temperature to be 60-95 ℃ and keeping the temperature for 30-60 min;
3) cooling the reaction kettle to 55-62 ℃, adding a third section of material into the reaction kettle, uniformly stirring, and homogenizing by a homogenizer to obtain bone-flavor soup paste for fish dishes;
the preparation method of the second section material comprises the following steps: weighing xanthan gum, adding propylene glycol, stirring and dissolving to obtain a xanthan gum dissolved solution for later use; weighing arabic gum, adding water, stirring and dissolving to obtain arabic gum dissolving solution for later use; weighing edible animal fat, yeast extract and bone soup, adding the xanthan gum solution and the arabic gum solution, and uniformly stirring to obtain a second section material.
2. Bone-flavored soup for fish dishes according to claim 1, characterized in that: the first-stage material comprises the following preparation raw materials in parts by weight: 600 parts of water, 400 parts of edible salt, 320 parts of white granulated sugar, 200 parts of monosodium glutamate and 60 parts of disodium ribonucleotide; the second-stage material comprises the following preparation raw materials in parts by weight: 280 parts of edible animal fat, 200 parts of yeast extract, 1200 parts of bone soup, 30 parts of Arabic gum, 60 parts of water, 15 parts of xanthan gum and 6 parts of propylene glycol; the third section material comprises the following preparation raw materials in parts by weight: 12 parts of ginger oil, 10 parts of white pepper oil, 0.4 part of seafood essence and 1.2 parts of potassium sorbate.
3. Bone-flavored soup for fish dishes according to claim 1, characterized in that: the edible animal fat is obtained by refining animal fat; the food essence is seafood essence; the preservative is potassium sorbate.
4. Bone-flavored soup paste for fish dishes according to any of the claims 1 to 2, characterized in that: the edible animal oil is lard oil which is obtained by refining lard oil.
5. The method for preparing bone-flavored soup paste for fish dish as claimed in claim 1, wherein the method comprises the following steps: the method comprises the following steps:
1) putting the first stage material into a reaction kettle, uniformly stirring, heating to 90-120 ℃, and keeping for 10-60 min;
2) adding the second section material into the reaction kettle, uniformly stirring, controlling the temperature to be 60-95 ℃ and keeping the temperature for 30-60 min;
3) cooling the reaction kettle to 55-62 ℃, adding a third section of material into the reaction kettle, uniformly stirring, and homogenizing by a homogenizer to obtain bone-flavor soup paste for fish dishes;
the preparation method of the second section material comprises the following steps: weighing xanthan gum, adding propylene glycol, stirring and dissolving to obtain a xanthan gum dissolved solution for later use; weighing arabic gum, adding water, stirring and dissolving to obtain arabic gum dissolving solution for later use; weighing edible animal fat, yeast extract and bone soup, adding the xanthan gum solution and the arabic gum solution, and uniformly stirring to obtain a second section material.
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| CN201910078008.2A CN109601951B (en) | 2019-01-28 | 2019-01-28 | Bone-flavor soup paste for fish dish and preparation method thereof |
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| CN201910078008.2A CN109601951B (en) | 2019-01-28 | 2019-01-28 | Bone-flavor soup paste for fish dish and preparation method thereof |
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| CN109601951B true CN109601951B (en) | 2022-03-22 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
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| JPH0826345B2 (en) * | 1986-07-10 | 1996-03-13 | 株式会社林原生物化学研究所 | Method for producing solid oil-soluble substance |
| KR910005288B1 (en) * | 1989-07-18 | 1991-07-24 | 해태제과 주식회사 | Process making of soybean paste |
| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
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| CN102429199A (en) * | 2011-12-27 | 2012-05-02 | 广东江大和风香精香料有限公司 | High-temperature-resistance pork paste essence and preparation method thereof |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN107581576A (en) * | 2017-10-24 | 2018-01-16 | 统企业(中国)投资有限公司昆山研究开发中心 | Use and stewed soup with soup made from technique soup-stock seasoning bag and preparation method thereof |
| CN107788491A (en) * | 2017-10-30 | 2018-03-13 | 聊城市新恒基生物科技有限公司 | A kind of flesh of fish flavored liquids flavoring and its production and use |
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