CN110150614A - A kind of abalone thick soup seasoning and preparation method thereof - Google Patents
A kind of abalone thick soup seasoning and preparation method thereof Download PDFInfo
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- CN110150614A CN110150614A CN201910388242.5A CN201910388242A CN110150614A CN 110150614 A CN110150614 A CN 110150614A CN 201910388242 A CN201910388242 A CN 201910388242A CN 110150614 A CN110150614 A CN 110150614A
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Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23L17/50—Molluscs
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of abalone thick soup seasonings and preparation method thereof.The present invention boils thick soup using abalone and chicken, pork, ham etc., sun-dried soy sauce hair oil etc. is added further to deploy, so that fishy smell of the abalone thick soup seasoning without seafood of preparation, fragrance is stronger, while delicious flavour, rear taste are honest, modest viscosity, nutritive value are high, and it is suitable for steaming, fry, stew, boil or being modulated into Gorgon euryale juice, food or cold and dressed with sauce can also directly be dipped in, it is easy to use, in addition, the dosage of monosodium glutamate (that is: sodium glutamate) of the invention is also significantly less than CN103330177A, so that abalone thick soup seasoning of the invention is healthier.
Description
Technical field
The present invention relates to field of food more particularly to a kind of abalone thick soup seasoning and preparation method thereof.
Background technique
Abalone fine and tender taste, delicate flavour is strong, full of nutrition, ranks one of eight big " Hai Zhen ", is called " hat of seafood delights " usually, is pole
For precious marine product, very high great fame is at home and abroad enjoyed in the market, in addition, abalone also has high medical value, " this
Careless detailed outline " in record, abalone is mild-natured, sweet in flavor, salty, materials for improving vision qi-restoratives, heat-clearing enriching yin, blood-nourishing benefit stomach, nourishing liver and kidney, therefore has " improving eyesight
The title of fish "；Record in " pharmacopeia ", it is famous Chinese medicine that Bao shell, which is also known as the shell of seaear, can it is calming the liver, remove hot improving eyesight, to headache
The diseases such as dizziness, cataract, blurring of vision, optic atrophy night blindness have therapeutic efficiency；It is recorded in Huangdi's Internal Classics, blood is controlled with abalone sauce
It is withered；Meanwhile the rich in protein in abalone is much higher than other fish and shellfish, and also wherein 30~50% be collagen
Containing several physiological active substances, such as: EPA, DHA, taurine, superoxide dismutase, with the improvement of living standards, people
The edible of abalone is also increasingly increased, the abalone processed and applied generated therewith is also very extensive, such as: abalone dried product,
Abalone can, abalone seasoning, the demand of especially abalone seasoning are generally higher.
However, also relatively fewer for the research of abalone seasoning at present, CN103330177A discloses a kind of abalone sauce tune
Abalone, dried scallop, shrimp etc. are first carried out the abalone sauce tune that enzymatic hydrolysis is prepared, but is obtained due to it by taste substance and preparation method thereof
Taste substance fishy smell is denseer, and there is no liked not occurring the abalone seasoning for meeting popular taste yet currently on the market by masses
Material, and for the specialties in hotel, such as: abalone sauce button sea cucumber, the goose palm, lark mushroom in Guangdong dishes, abalone sauce therein can only
Cook oneself modulation, it is not only cumbersome and time-consuming, be unfavorable for taste standardization but also the vegetable Production Time compared with
It is long, influence the efficiency of serving in hotel.
Therefore, it is necessary to develop a abalone sauce condiment for meeting popular taste, but develops and a meet popular taste
Abalone sauce condiment there is certain challenge.
Summary of the invention
The purpose of the present invention is to provide a kind of abalone thick soup seasonings and preparation method thereof.
The technical solution used in the present invention is:
One of the objects of the present invention is to provide a kind of abalone thick soup seasoning, the seasoning by following parts by weight raw material
Composition: 9~11 portions of abalones, 4~6 portions of chicken, 2~3 portions of porks, 2~3 portions of hams, 2~4 parts of precious jade columns, 1~2 part of squid, 1~2
Part dried mushroom, 0.3~0.5 portion of pepper, 0.2~0.3 portion of green onion, 0.2~0.3 portion of ginger, 10~15 parts of sun-dried soy sauce hair oils, 10~12 parts
White granulated sugar, 2~3 portions of salt, 0.5~1 part of chicken powder flavourings, 0.5~1 portion of monosodium glutamate, 2.5~3.5 parts of two starch phosphates of hydroxypropyl
Ester, 0.2~0.3 part of the sapidity nucleotide disodium, 0.01~0.08 portion of preservative, 0.01~0.2 part of antioxidant, 32~52 parts of water.
Preferably, above-mentioned seasoning is made of the raw material of following parts by weight: 10~11 portions of abalones, 5~6 portions of chicken, 2.5~
3 portions of porks, 2.5~3 portions of hams, 3~4 parts of precious jade columns, 1.5~2 portions of squids, 1.5~2 portions of dried mushroom, 0.4~0.5 part of pepper, 0.2
~0.3 portion of green onion, 0.2~0.3 portion of ginger, 13~15 parts of sun-dried soy sauce hair oils, 11~12 portions of white granulated sugars, 2~2.5 portions of salt, 0.7~
1 part of chicken powder flavourings, 0.7~1 portion of monosodium glutamate, 2.5~3 parts of hydroxypropyl PASELLI EASYGELs, 0.2~0.3 part of flavour nucleotide two
Sodium, 0.05~0.08 portion of preservative, 0.1~0.2 part of antioxidant, 35.4~44.7 parts of water.
It is highly preferred that above-mentioned seasoning is made of the raw material of following parts by weight: 11 portions of abalones, 6 portions of chicken, 3 parts of porks, 3
Part ham, 4 parts of precious jade columns, 2 portions of squids, 2 portions of dried mushroom, 0.4 portion of pepper, 0.3 part of fresh green onion, 0.3 part of old ginger, 15 parts of sun-dried soy sauce heads
Oil, 13 portions of white granulated sugars, 2 portions of salt, 0.5 part of chicken powder flavourings, 0.5 portion of monosodium glutamate, 3 parts of hydroxypropyl PASELLI EASYGELs, 0.3 part be in
Flavor nucleotide disodium, 0.06 part of potassium sorbate, 0.1 part of vitamin C, 33.6 parts of water.
Preferably, above-mentioned pork is selected from lean pork.
Preferably, above-mentioned ham is selected from Jinhua ham, and Jinhua ham fragrance is dense.
Preferably, above-mentioned sun-dried soy sauce hair oil is the high-salt dilute hair oil that amino-acid nitrogen is 0.9~0.93%.
Common soy sauce monosodium glutamate and fresh adding agent content is more, soy sauce fragrance is light, the fragrance of sun-dried soy sauce hair oil is denseer,
Delicate flavour is natural, taste is honest, is not easy dry.
Preferably, foregoing preservatives in potassium sorbate, dehydroactic acid sodium, propylparaben at least one
Kind；Preferably potassium sorbate.
Preferably, the antioxidant is selected from least one of vitamin C, D-araboascorbic acid sodium；Preferably vitamin
C。
Another object of the present invention is to provide the preparation methods of above-mentioned abalone thick soup seasoning, comprising the following steps:
1) abalone, chicken, pork, ham, precious jade column, squid are pre-processed, is put into pot, dried mushroom, pepper are added afterwards
And water, fast boiling is first carried out, keeps slightly boiled afterwards, adds green onion, ginger, continues to keep slightly boiled, filters, obtains abalone thick soup；
2) sun-dried soy sauce hair oil is subjected to sterilization treatment, obtains sterile sun-dried soy sauce hair oil；
3) it by abalone thick soup, sterile sun-dried soy sauce hair oil, water, heats, it is extremely slightly boiled after addition white granulated sugar, salt, monosodium glutamate, add
Enter thickening fluid, the sapidity nucleotide disodium, chicken powder flavourings are added after boiling, continues to keep boiling, obtain abalone thick soup thickening fluid；
4) abalone thick soup thickening fluid is cooled down, antioxidant, preservative is added, stir, is cooling, filling, disinfection, packing,
Storage.
Preferably, above-mentioned steps 1) in first keep slightly boiled 3~8h, after continue to keep slightly boiled 0.3~0.8h.
It is highly preferred that above-mentioned steps 1) in first keep slightly boiled 4~6h, after continue to keep slightly boiled 0.3~0.6h.
Preferably, the thickening fluid in step 2) is prepared by hydroxypropyl PASELLI EASYGEL and water immersion；Preferably, it soaks
The bubble time is 10~40min.
Preferably, the sun-dried soy sauce hair oil in step 2) carries out high-temperature sterilization processing；Preferably, the temperature of high-temperature sterilization is
120~135 DEG C, sterilization time is 2~4 seconds.
Preferably, the weight ratio of above-mentioned hydroxypropyl PASELLI EASYGEL and water is 1:(2.5~4)；More preferably 1:2.5.
Preferably, the time that boiling is kept in step 3) is 10~30min；More preferably 10~20min.
Preferably, abalone thick soup thickening fluid is cooled to 90~95 DEG C in step 4)；More preferably 90~92 DEG C.
Preferably, 80~85 DEG C are cooled in step 4).
The beneficial effects of the present invention are:
1, the present invention boils thick soup using abalone and chicken, pork, ham etc., and it is further to add sun-dried soy sauce hair oil etc.
Allotment so that preparation fishy smell of the abalone thick soup seasoning without seafood, fragrance is stronger, at the same delicious flavour, rear taste it is honest,
Modest viscosity, nutritive value are high, and are suitable for steaming, fry, stew, boil or being modulated into Gorgon euryale juice, can also directly dip in food or cold and dressed with sauce, use
It is convenient.
2, the dosage of monosodium glutamate of the invention (that is: sodium glutamate) is also significantly less than CN103330177A, so that of the invention
Abalone thick soup seasoning is healthier.
Specific embodiment
Enumerate embodiment further below with the present invention will be described in detail.It will similarly be understood that following embodiment is served only for this
Invention is further described, and should not be understood as limiting the scope of the invention, those skilled in the art are according to the present invention
Some nonessential modifications and adaptations that the principle of elaboration is made all belong to the scope of protection of the present invention.Following specific works of example
Skill parameter etc. is also only an example in OK range, i.e. those skilled in the art can do suitable model by the explanation of this paper
Interior selection is enclosed, and does not really want to be defined in hereafter exemplary specific data.
Embodiment 1
A kind of abalone thick soup seasoning, is made of the raw material of following parts by weight:
11 portions of abalones, 6 parts of peeling one's old mother chicken, 3 portions of lean pork, 3 portions of Jinhua ham, 4 parts of precious jade columns, 2 portions of squids, 2 parts of winters
Mushroom, 0.4 portion of pepper, 0.3 part of fresh green onion, 0.3 part of old ginger, 15 parts of sun-dried soy sauce hair oils, 13 portions of white granulated sugars, 2 portions of salt, 0.5 portion of chicken
Powder flavourings, 0.5 portion of monosodium glutamate, 3 parts of hydroxypropyl PASELLI EASYGELs, 0.3 part of the sapidity nucleotide disodium, 0.06 part of potassium sorbate,
0.1 part of vitamin C, 33.6 parts of water；
A kind of preparation method of abalone thick soup seasoning, comprising the following steps:
1) abalone, peeling one's old mother's chicken, lean pork, Jinhua ham, precious jade column, squid are pre-processed, is put into and boils material pot
In, dried mushroom, pepper and water are added afterwards, opens steam and first carries out fast boiling, the rear steam pressure that adjusts keeps slightly boiled 5.5h, adds
Fresh green onion, old ginger continue to keep slightly boiled 0.5h, filtering, obtain abalone thick soup (obtaining 32 parts of soup, inadequate moisturizing)；
2) sun-dried soy sauce hair oil is carried out 128 DEG C of instantaneous ultra-high temperature sterilizations to handle, obtains sterile sun-dried soy sauce hair oil；
3) by abalone thick soup, sterile sun-dried soy sauce hair oil, water, extremely slightly boiled, addition after white granulated sugar, salt, monosodium glutamate is added in heating
Thickening fluid (by hydroxypropyl PASELLI EASYGEL and water be by weight 1:2.5 impregnate impregnate be prepared), after boiling be added be in
Flavor nucleotide disodium, chicken powder flavourings continue to keep boiling 10min, obtain abalone thick soup thickening fluid；
4) abalone thick soup thickening fluid is cooled to 90~92 DEG C, vitamin C, potassium sorbate is added, stir, be cooled to 83~
84 DEG C, filling, spiral cover, inversion sterilization 2min, packaging, storage.
Embodiment 2
A kind of abalone thick soup seasoning, is made of the raw material of following parts by weight:
10 portions of abalones, 5 parts of peeling one's old mother chicken, 2.5 portions of lean pork, 2.5 portions of Jinhua ham, 3 parts of precious jade columns, 2 parts of squids, 2
Part dried mushroom, 0.4 portion of pepper, 0.3 part of fresh green onion, 0.2 part of old ginger, 14 parts of sun-dried soy sauce hair oils, 11 portions of white granulated sugars, 2 parts of salt, 0.8
Part chicken powder flavourings, 0.8 portion of monosodium glutamate, 2.8 parts of hydroxypropyl PASELLI EASYGELs, 0.3 part of the sapidity nucleotide disodium, 0.05 portion of sorb
Sour potassium, 0.15 part of vitamin C, 42.2 parts of water；
The preparation method is the same as that of Example 1 for a kind of abalone thick soup seasoning, the difference is that: by the raw material in embodiment 1
Proportion changes the raw material proportioning in embodiment 2 into.
Embodiment 3
A kind of abalone thick soup seasoning, is made of the raw material of following parts by weight:
9 portions of abalones, 4 parts of peeling one's old mother chicken, 2 portions of lean pork, 2 portions of Jinhua ham, 2 parts of precious jade columns, 1 portion of squid, 1 part of winter
Mushroom, 0.3 portion of pepper, 0.2 part of fresh green onion, 0.2 part of old ginger, 10 parts of sun-dried soy sauce hair oils, 10 portions of white granulated sugars, 3 portions of salt, 1 part of chicken powder
Seasoning, 1 portion of monosodium glutamate, 3 parts of hydroxypropyl PASELLI EASYGELs, 0.3 part of the sapidity nucleotide disodium, 0.08 part of potassium sorbate, 0.2 part
Vitamin C, 49.8 parts of water；
The preparation method is the same as that of Example 1 for a kind of abalone thick soup seasoning, the difference is that: by the raw material in embodiment 1
Proportion changes the raw material proportioning in embodiment 3 into.
Comparative example 1
Abalone sauce condiment is prepared according to the formula of embodiment 1 in CN103330177A and method.
Comparative example 2
Using the formula in the embodiment of the present invention 1, abalone sauce seasoning is prepared according to the preparation method in CN103330177A
Material.
Comparative example 3
Using the formula of embodiment 1 in CN103330177A, preparation method preparation abalone thick soup seasoning according to the invention
Material.
Comparative example 4
A kind of abalone thick soup seasoning, is made of the raw material of following parts by weight:
7 portions of abalones, 8 parts of peeling one's old mother chicken, 1 portion of lean pork, 3.5 portions of Jinhua ham, 5 parts of precious jade columns, 0.5 part of squid, 1.5
Part dried mushroom, 0.4 portion of pepper, 0.25 part of fresh green onion, 0.35 part of old ginger, 9 parts of sun-dried soy sauce hair oils, 12 portions of white granulated sugars, 2 parts of salt, 0.8
Part chicken powder flavourings, 0.5 portion of monosodium glutamate, 3 parts of hydroxypropyl PASELLI EASYGELs, 0.25 part of the sapidity nucleotide disodium, 0.08 portion of sorb
Sour potassium, 0.2 part of vitamin C, 38 parts of water.
Comparative example 5
A kind of abalone thick soup seasoning, is made of the raw material of following parts by weight:
9 portions of abalones, 5 portions of peeling one's old mother chicken, 4 portions of lean pork, 1 portion of Jinhua ham, 1.5 parts of precious jade columns, 2.5 portions of squids, 3 parts
Dried mushroom, 0.4 portion of pepper, 0.2 part of fresh green onion, 0.4 part of old ginger, 13 parts of sun-dried soy sauce hair oils, 11 portions of white granulated sugars, 3 portions of salt, 0.8 part
Chicken powder flavourings, 0.5 portion of monosodium glutamate, 3 parts of hydroxypropyl PASELLI EASYGELs, 0.25 part of the sapidity nucleotide disodium, 0.08 part of sorbic acid
Potassium, 0.2 part of vitamin C, 38 parts of water.
Sensory testing
50 people form evaluation group, include gastrosoph, cook, ruck in 50 people, and the range of age covers 20~
50 years old, male to female ratio 1:1 seasoned the abalone thick soup seasoning or abalone sauce of above-described embodiment 1~3 and the preparation of comparative example 1~5
Material carries out color, smell, flavour and posture and scores, and totally 100 points, wherein wherein color weight 0.1 (accounting for 10 points), smell
Weight 0.3 (accounting for 30 points), flavour weight 0.5 (accounting for 50 points), posture weight 0.1 (accounting for 10 points), as a result see the table below 1:
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| Color | 9 | 9 | 8.5 | 8.5 | 9 | 8.5 | 8.5 | 9 |
| Smell | 27 | 25 | 24 | 18 | 17 | 15 | 20 | 21 |
| Flavour | 48 | 45 | 42 | 35 | 33 | 30 | 38 | 40 |
| Posture | 9 | 8.5 | 9 | 9 | 9 | 9 | 9 | 9 |
| Sense organ total score | 93 | 87.5 | 84 | 70.5 | 68 | 62.5 | 75.5 | 79 |
As shown in Table 1: the sense organ difference of comparative example 1, comparative example 2 and comparative example 3 and Examples 1 to 3 is very big, this explanation
Different process different formulations can generate large effect for the sensory evaluation for the seasoning being finally prepared, in addition, by
Known to comparative example 4~5: even if formula components are identical, but the proportion difference between ingredient can also generate the sensory evaluation of seasoning
Large effect, this is why a seasoning for meeting popular taste of allotment has the reason of larger challenge.
Claims (10)
1. a kind of abalone thick soup seasoning, it is characterised in that: the seasoning is made of the raw material of following parts by weight: 9~11 parts
Abalone, 4~6 portions of chicken, 2~3 portions of porks, 2~3 portions of hams, 2~4 parts of precious jade columns, 1~2 portion of squid, 1~2 portion of dried mushroom, 0.3~
0.5 portion of pepper, 0.2~0.3 portion of green onion, 0.2~0.3 portion of ginger, 10~15 parts of sun-dried soy sauce hair oils, 10~12 parts of white granulated sugars, 2~3
Part salt, 0.5~1 part of chicken powder flavourings, 0.5~1 portion of monosodium glutamate, 2.5~3.5 parts of hydroxypropyl PASELLI EASYGELs, 0.2~0.3
Part the sapidity nucleotide disodium, 0.01~0.08 portion of preservative, 0.01~0.2 part of antioxidant, 32~52 parts of water.
2. seasoning according to claim 1, it is characterised in that: the seasoning is made of the raw material of following parts by weight:
10~11 portions of abalones, 5~6 portions of chicken, 2.5~3 portions of porks, 2.5~3 portions of hams, 3~4 parts of precious jade columns, 1.5~2 parts of squids, 1.5
~2 portions of dried mushroom, 0.4~0.5 portion of pepper, 0.2~0.3 portion of green onion, 0.2~0.3 portion of ginger, 13~15 parts of sun-dried soy sauce hair oils, 11~
12 portions of white granulated sugars, 2~2.5 portions of salt, 0.7~1 part of chicken powder flavourings, 0.7~1 portion of monosodium glutamate, 2.5~3 parts of two starch of hydroxypropyl
Phosphate, 0.2~0.3 part of the sapidity nucleotide disodium, 0.05~0.08 portion of preservative, 0.1~0.2 part of antioxidant, 35.4~
44.7 part water.
3. seasoning according to claim 1 or 2, it is characterised in that: the pork is selected from lean pork；Preferably, described
Ham is selected from Jinhua ham.
4. seasoning according to claim 1 or 2, it is characterised in that: the sun-dried soy sauce hair oil is that amino-acid nitrogen is
0.9~0.93% high-salt dilute hair oil.
5. seasoning according to claim 1 or 2, it is characterised in that: the preservative be selected from potassium sorbate, benzoic acid,
At least one of dehydroactic acid sodium, propylparaben, sodium lactate；Preferably, the antioxidant be selected from vitamin C,
At least one of D-araboascorbic acid sodium.
6. the preparation method of seasoning described in Claims 1 to 5 any one, comprising the following steps:
1) abalone, chicken, pork, ham, precious jade column, squid are pre-processed, are put into pot, dried mushroom, pepper and water are added afterwards,
Fast boiling is first carried out, keeps slightly boiled afterwards, adds green onion, ginger, continues to keep slightly boiled, filters, obtains abalone thick soup；
2) sun-dried soy sauce hair oil is subjected to sterilization treatment, obtains sterile sun-dried soy sauce hair oil；
3) by abalone thick soup, sterile sun-dried soy sauce hair oil, water, extremely slightly boiled, addition increasing after white granulated sugar, salt, monosodium glutamate is added in heating
The sapidity nucleotide disodium, chicken powder flavourings is added in magma after boiling, continue to keep boiling, obtain abalone thick soup thickening fluid；
4) abalone thick soup thickening fluid is cooled down, antioxidant, preservative, stirring, cooling, filling, disinfection, packaging, storage is added.
7. preparation method according to claim 6, it is characterised in that: first keep slightly boiled 3~8h, subsequent continuation of insurance in step 1)
Hold slightly boiled 0.3~0.8h.
8. preparation method according to claim 6, it is characterised in that: thickening fluid described in step 2) is by two starch of hydroxypropyl
Phosphate and water immersion are prepared；Preferably, soaking time is 10~40min.
9. preparation method according to claim 8, it is characterised in that: the weight of the hydroxypropyl PASELLI EASYGEL and water
Than for 1:2.5~4.
10. preparation method according to claim 6, it is characterised in that: the time that boiling is kept in step 3) is 10~
30min；Preferably, abalone thick soup thickening fluid is cooled to 90~95 DEG C in step 4).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115381073A (en) * | 2021-05-25 | 2022-11-25 | 扬州北轩食品有限公司 | Shrimp-flavor soup base and preparation method thereof |
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