CN109674004B - Preparation method of pure fish soup powder - Google Patents

Preparation method of pure fish soup powder Download PDF

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CN109674004B
CN109674004B CN201910158704.4A CN201910158704A CN109674004B CN 109674004 B CN109674004 B CN 109674004B CN 201910158704 A CN201910158704 A CN 201910158704A CN 109674004 B CN109674004 B CN 109674004B
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powder
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temperature
product
fish
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CN109674004A (en
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王俊青
姚峰
朱宏业
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Jiangsu Teweinong Food Co ltd
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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying
    • 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
    • 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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  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Marine Sciences & Fisheries (AREA)
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Abstract

The invention provides a method for preparing pure fish soup powder, which comprises the following steps: preparing raw materials; cleaning; removing fishy smell; boiling; shearing at high temperature; grinding; blending; spray drying; and packaging the finished product. According to the preparation method of the pure fish meat soup powder, rainbow trout bone meat is used as a raw material, fishy smell removal treatment is carried out, auxiliary materials are added, and high-pressure high-temperature boiling, high-temperature shearing emulsification, grinding, blending and spray drying are carried out to prepare the product, so that the problem of fishy smell of the product is solved, the thick flavor of the product is ensured, and the taste and flavor of the product can reach the favor and hobby of people; the problem of layering of the decocted fish oil and fish soup is solved, and the emulsion of the product is ensured; the flavor of the materials can be enriched, the layering sense of the delicate flavor of the fish soup is increased, the flavor of the fish soup powder is ensured through a spray drying technology, the loss of the flavor is reduced to the maximum extent, the quality guarantee period of the product is prolonged, the quality of the final product is improved, and the requirements of more convenience and rapidness are provided for consumers.

Description

Preparation method of pure fish soup powder
Technical Field
The invention belongs to the technical field of food processing, and mainly relates to a method for preparing pure fish meat soup powder.
Background
In the development of marine resources, 40-50% of by-products, such as fishbones, fish scales, fish viscera, fish skins and the like, are generated in the processing process of fish products in China, wherein the fishbones account for about 15%, and contain abundant proteins, high-quality fat, abundant essential trace elements such as calcium, phosphorus and the like, a plurality of bioactive substances with high biological value, such as chondroitin, fish bone collagen and the like; at present, most of fishbone byproducts in the market are utilized to prepare animal feed bone meal, part of fishbones are deeply processed by grinding the fishbone paste into fishbone paste by using a bone paste mill, and the fishbone paste is added into minced fillet products, so that the products need to be stored in a frozen state, the storage cost is increased, the utilization is not too wide, and the processing amount of the products is limited. In recent years, the yield of rainbow trout introduced and cultured in China is continuously increased, the amount of a processed byproduct fishbone is also increased, the rainbow trout fishbone contains high-quality protein, the fish oil in the fishbone has high nutritional value, the components comprise eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, palmitic acid and the like, and the rainbow trout has necessary value for further deep processing of a powdery seasoning product with rich nutrition.
Disclosure of Invention
Therefore, one of the objectives of the present invention is to provide a method for preparing a pure fish meat soup powder, which can ensure the flavor of the fish soup powder, reduce the loss of the flavor to the maximum extent, prolong the shelf life of the product, improve the quality of the final product, and provide the consumers with more convenient and faster requirements.
To achieve the purpose of the invention, the invention provides a method for preparing pure fish soup powder, which comprises the following steps:
s1, preparing raw materials: selecting a fresh rainbow trout frame without or with a fish head;
s2, cleaning: picking the prepared raw materials, removing the outer package, cleaning the raw materials in a cleaning pool, and removing the blood water;
s3, fishy smell removal: heating in a high-temperature cooking pot to ensure that the water temperature reaches 100 ℃, putting the cleaned rainbow trout bone into the cooking pot through an extraction cage, keeping for 5 minutes, then discharging the water, adding 40 percent of the water of the rainbow trout bone, and adding 1 to 1.5 percent of cooking wine, 1.5 to 3 percent of ginger, 0.8 to 2 percent of green Chinese onion and 0.01 to 0.03 percent of citronella powder based on the weight of the raw materials of the fishbone; heating to 98-100 deg.C, and keeping the temperature for 30 + -2 min to remove fishy smell;
s4, decocting: after raw materials are deodorized, the raw materials are pre-cooked in a cooking pot, 5 to 8 percent of bean curd, 0.05 to 0.1 percent of vitamin E oil, 0.01 to 0.02 percent of sodium erythorbate, 0.02 to 0.05 percent of citric acid, 0.03 to 0.05 percent of white pepper powder, 0.05 to 0.08 percent of ginger powder and 0.01 to 0.02 percent of angelica dahurica powder are added according to the weight percentage after the pre-cooking is finished, after the materials are added, an exhaust valve is firstly opened and covered, then a pot cover is closed, the heating and the temperature rising are continuously started, when the temperature reaches 100.5 ℃, the exhaust valve is closed, the temperature rises to 120 to 122 ℃ continuously and is kept constant, the constant temperature is 120 plus 122 ℃, and the constant temperature time is 60 +/-3 minutes;
s5, high-temperature shearing: after the constant temperature is finished, immediately cooling, quickly cooling to 95-98 ℃, starting a high-speed shearing machine for stirring at the side of the tank, and emulsifying and shearing for 30 +/-2 minutes;
s6, grinding: respectively grinding the sheared feed liquid by a first-stage grinding, a second-stage grinding and a third-stage grinding by using a colloid mill, and enabling the material to reach the fineness of 100 meshes after the three-stage grinding; the ground material is moved into a weighing tank by a pump for weighing;
s7, blending: according to the weight amount, adding materials into a blending tank, adding 5-6% of salt, 0.2-0.4% of monosodium glutamate, 0.01-0.02% of disodium ribonucleotide, 5-8% of maltodextrin and 1-2% of corn starch according to the weight percentage, and starting a stirring and shearing machine in the feeding process for 20 +/-1 minutes; after stirring, starting heating, raising the temperature to 88 ℃, and keeping the temperature at 88-89 ℃ for 30 +/-2 minutes;
s8, spray drying: after the blending, sterilization and constant temperature are finished, starting a delivery pump, transferring the materials into a feeding tank, and performing spray drying; setting the air inlet temperature of 165-; the discharged material passes through a 20-mesh vibrating screen and then enters a hopper of a packaging machine;
s9, packaging of finished products: and (3) carrying out online inspection on the collected fishbone powder, and packaging after the fishbone powder is qualified, wherein the packaging is carried out in a 10-30 ten thousand grade clean packaging room.
Preferably, in the step S3, 1.2% -1.5% of cooking wine, 2.0% -3% of ginger, 1.0% -1.8% of green Chinese onion and 0.01% -0.03% of citronella powder by weight of the raw material fishbone are added.
Still preferably, in step S3, the dehydration heat-retention time is 30 minutes.
Preferably, in the step S4, 5.5 to 7.6 weight percent of bean curd, 0.07 to 0.1 weight percent of vitamin E oil, 0.01 to 0.02 weight percent of sodium erythorbate, 0.02 to 0.05 weight percent of citric acid, 0.03 to 0.05 weight percent of white pepper powder, 0.05 to 0.08 weight percent of ginger powder and 0.01 to 0.02 weight percent of angelica powder are added after the raw materials are pre-cooked.
Preferably, in the step S7, 5.5 to 6 wt% of salt, 0.2 to 0.4 wt% of monosodium glutamate, 0.01 to 0.02 wt% of disodium ribonucleotide, 6 to 7.8 wt% of maltodextrin and 1.2 to 1.8 wt% of corn starch are added into the blending tank.
The preparation method of the pure fish meat soup powder comprises the steps of utilizing rainbow trout bone meat as a raw material, carrying out fishy smell removal treatment, adding auxiliary materials, carrying out high-pressure high-temperature decoction, high-temperature shearing emulsification, grinding, blending and spray drying to obtain a product; the problem of fishy smell of the product is solved by adding natural spices such as pepper, green Chinese onion, ginger, cooking wine and the like; the bean curd and the rainbow trout bones are added and decocted at high temperature and high pressure, so that the flavor development substances of the product are fully generated and fused, the thick flavor of the product is ensured, and the taste and flavor of the product reach the favor of people; the high-temperature shearing solves the problem of layering of the decocted fish oil and fish soup, and ensures that the product becomes emulsion; grinding to refine solid substances in the fish soup so that the solid substances are uniformly dispersed in the emulsion of the fish soup; by adding food, monosodium glutamate, flavor nucleotides, yeast extracts and the like, the flavor of the materials is enriched, the layering sense of the delicate flavor of the fish soup is increased, the beta-cyclodextrin is added to achieve the embedding effect, the flavor of the fish soup powder is ensured through the spray drying technology, the loss of the flavor is reduced to the greatest extent, the quality guarantee period of the product is prolonged, the quality of the final product is improved, and the requirements of convenience and rapidness are provided for consumers.
Drawings
The foregoing and other objects, features, and advantages of the invention will be apparent from the following detailed description taken in conjunction with the accompanying drawings. Wherein:
fig. 1 is a schematic view showing the processing steps of the method for preparing the pure fish soup powder of the present invention.
Detailed Description
The process steps of the method for preparing the pure fish meat soup powder are detailed as follows.
Referring to fig. 1, the processing steps of the method for preparing the pure fish soup powder of the present invention are schematically illustrated, and the preparation method comprises the following steps:
s1, preparing raw materials: selecting a fresh rainbow trout frame without or with a fish head;
s2, cleaning: picking the prepared raw materials, removing the outer package, cleaning the raw materials in a cleaning pool, and removing the blood water;
s3, fishy smell removal: heating in a high-temperature cooking pot to ensure that the water temperature reaches 100 ℃, putting the cleaned rainbow trout bone into the cooking pot through an extraction cage, keeping for 5 minutes, then discharging the water, adding 40 percent of the water of the rainbow trout bone, and adding 1 to 1.5 percent of cooking wine, 1.5 to 3 percent of ginger, 0.8 to 2 percent of green Chinese onion and 0.01 to 0.03 percent of citronella powder based on the weight of the raw materials of the fishbone; heating to 98-100 deg.C, and keeping the temperature for 30 min to remove fishy smell;
s4, decocting: after raw materials are deodorized, the raw materials are pre-cooked in a cooking pot, 5 to 8 percent of bean curd, 0.05 to 0.1 percent of vitamin E oil, 0.01 to 0.02 percent of sodium erythorbate, 0.02 to 0.05 percent of citric acid, 0.03 to 0.05 percent of white pepper powder, 0.05 to 0.08 percent of ginger powder and 0.01 to 0.02 percent of angelica dahurica powder are added according to the weight percentage after the pre-cooking is finished, after the materials are added, an exhaust valve is firstly opened and covered, then a pot cover is closed, the heating and the temperature rising are continuously started, when the temperature reaches 100.5 ℃, the exhaust valve is closed, the temperature rising is continuously carried out to 120 ℃ for constant temperature, the constant temperature is 120 ℃ and 122 ℃, and the constant temperature time is 60 minutes;
s5, high-temperature shearing: after the constant temperature is finished, immediately cooling, quickly cooling to 95-98 ℃, starting a high-speed shearing machine for stirring at the side of the tank, and emulsifying and shearing for 30 minutes;
s6, grinding: respectively grinding the sheared feed liquid by a first-stage grinding, a second-stage grinding and a third-stage grinding by using a colloid mill, and enabling the material to reach the fineness of 100 meshes after the three-stage grinding; the ground material is moved into a weighing tank by a pump for weighing;
s7, blending: according to the weight amount, adding materials into a blending tank, adding 5-6% of salt, 0.2-0.4% of monosodium glutamate, 0.01-0.02% of disodium ribonucleotide, 5-8% of maltodextrin and 1-2% of corn starch according to the weight percentage, and starting a stirring and shearing machine in the feeding process for 20 minutes; after stirring, starting heating, raising the temperature to 88 ℃, and keeping the temperature for 30 minutes, wherein the constant temperature is 88-89 ℃;
s8, spray drying: after the blending, sterilization and constant temperature are finished, starting a delivery pump, transferring the materials into a feeding tank, and performing spray drying; setting the air inlet temperature of 165-; the discharged material passes through a 20-mesh vibrating screen and then enters a hopper of a packaging machine;
s9, packaging of finished products: and (3) carrying out online inspection on the collected fishbone powder, and packaging after the fishbone powder is qualified, wherein the packaging is carried out in a 10-30 ten thousand grade clean packaging room.
The fishbone powder prepared by the preparation method is detected, and the detection result is as follows:
Figure BDA0001983810760000041
Figure BDA0001983810760000051
the raw material of the pure fish broth powder is rainbow trout fishbone, the total protein, collagen, total amino acid and fat contents in the rainbow trout fishbone are respectively 21.32%, 4.56%, 19.08% and 18.38%, the preparation process of the product adopts a pure physical method, the nutrient substances of the raw material are not damaged, and the product also has high nutritional value; the content of unsaturated fatty acid and saturated fatty acid in raw materials of rainbow trout fishbone is respectively 13.36g/100g and 5.25g/100g, wherein the content of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) is 3.36g/100g, the EPA and the DHA are bioactive substances and are used as biological functional factors, and the rainbow trout fishbone health-care food has a health-care function.
The preparation method of the pure fish meat soup powder adopts the shearing under the high-temperature state, so that the extracted fishbone oil and fishbone protein form a stable emulsified state, and the smooth proceeding of the spray drying process of the next procedure is solved; by blending the added flavoring substances, the product of the invention has stronger flavor and the characteristic of the fish bone soup is enhanced; spray drying is carried out under embedding, so that the loss of the flavor of the product caused by heating is reduced to the maximum extent. The rainbow trout fishbone is used as a raw material, the rainbow trout fishbone is fully utilized, and a path is provided for treating by-products of rainbow trout processing. The final product of the pure fish broth powder is in a solid form, so that the quality guarantee period of the product is ensured, and convenience is provided for increasing the fish flavor of more products;
the present invention is not limited to the embodiments described above, and those skilled in the art may make modifications or changes within the scope of the disclosure without departing from the spirit of the present invention, so that the scope of the present invention is defined by the appended claims.

Claims (5)

1. A preparation method of pure fish soup powder is characterized by comprising the following steps: s1, preparing raw materials: selecting a fresh rainbow trout frame without or with a fish head;
s2, cleaning: picking the prepared raw materials, removing the outer package, cleaning the raw materials in a cleaning pool, and removing the blood water;
s3, fishy smell removal: heating in a high-temperature cooking pot to ensure that the water temperature reaches 100 ℃, putting the cleaned rainbow trout bone into the cooking pot through an extraction cage, keeping for 5 minutes, then discharging the water, adding 40 percent of the water of the rainbow trout bone, and adding 1 to 1.5 percent of cooking wine, 1.5 to 3 percent of ginger, 0.8 to 2 percent of green Chinese onion and 0.01 to 0.03 percent of citronella powder based on the weight of the raw materials of the fishbone; heating to 98-100 deg.C, and keeping the temperature for 30 + -2 min to remove fishy smell;
s4, decocting: after raw materials are deodorized, the raw materials are pre-cooked in a cooking pot, 5 to 8 percent of bean curd, 0.05 to 0.1 percent of vitamin E oil, 0.01 to 0.02 percent of sodium erythorbate, 0.02 to 0.05 percent of citric acid, 0.03 to 0.05 percent of white pepper powder, 0.05 to 0.08 percent of ginger powder and 0.01 to 0.02 percent of angelica powder are added according to the weight percentage after the pre-cooking is finished, an exhaust valve is firstly opened and covered after the materials are added, then a pot cover is closed, the heating is continuously started, when the temperature reaches 100.5 ℃, the exhaust valve is closed, the temperature is continuously increased to 120 to 122 ℃ for constant temperature, the constant temperature is 120 and 122 ℃, and the constant temperature time is 60 +/-3 minutes;
s5, high-temperature shearing: after the constant temperature is finished, immediately cooling, quickly cooling to 95-98 ℃, starting a high-speed shearing machine for stirring at the side of the tank, and emulsifying and shearing for 30 +/-2 minutes;
s6, grinding: respectively grinding the sheared feed liquid by a first-stage grinding, a second-stage grinding and a third-stage grinding by using a colloid mill, and enabling the material to reach the fineness of 100 meshes after the three-stage grinding; the ground material is moved into a weighing tank by a pump for weighing;
s7, blending: according to the weight amount, adding materials into a blending tank, adding 5-6% of salt, 0.2-0.4% of monosodium glutamate, 0.01-0.02% of disodium ribonucleotide, 5-8% of maltodextrin and 1-2% of corn starch according to the weight percentage, and starting a stirring and shearing machine in the feeding process for 20 +/-1 minutes; after stirring, starting heating, raising the temperature to 88 ℃, and keeping the temperature at 88-89 ℃ for 30 +/-2 minutes;
s8, spray drying: after the blending, sterilization and constant temperature are finished, starting a delivery pump, transferring the materials into a feeding tank, and performing spray drying; setting the air inlet temperature of 165-; the discharged material passes through a 20-mesh vibrating screen and then enters a hopper of a packaging machine;
s9, packaging of finished products: and (3) carrying out online inspection on the collected fishbone powder, and packaging after the fishbone powder is qualified, wherein the packaging is carried out in a 10-30 ten thousand grade clean packaging room.
2. The method for preparing pure fish meat soup powder of claim 1, wherein in step S3, 1.2% -1.5% of cooking wine, 2.0% -3% of ginger, 1.0% -1.8% of green Chinese onion and 0.01% -0.03% of citronella powder by weight of raw fish bones are added.
3. The method of claim 1, wherein the deodorization and temperature keeping time of step S3 is 30 minutes.
4. The method for preparing pure fish soup powder of claim 1, wherein in step S4, bean curd 5.5-7.6%, vitamin E oil 0.07-0.1%, sodium erythorbate 0.01-0.02%, citric acid 0.02-0.05%, white pepper powder 0.03-0.05%, ginger powder 0.05-0.08%, and radix angelicae powder 0.01-0.02% are added according to weight percentage after the raw materials are pre-cooked.
5. The method for preparing pure fish meat soup powder of claim 1, wherein in step S7, salt 5.5-6%, monosodium glutamate 0.2-0.4%, disodium ribonucleotide 0.01-0.02%, maltodextrin 6-7.8%, and corn starch 1.2-1.8% are added to a blending tank by weight percentage.
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CN111264824A (en) * 2020-03-26 2020-06-12 江西师范大学 Method for making re-soluble powder packet of fish head thick soup pot
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