CN110810791A - Quick preparation method of sauce marinated soup - Google Patents
Quick preparation method of sauce marinated soup Download PDFInfo
- Publication number
- CN110810791A CN110810791A CN201911138587.1A CN201911138587A CN110810791A CN 110810791 A CN110810791 A CN 110810791A CN 201911138587 A CN201911138587 A CN 201911138587A CN 110810791 A CN110810791 A CN 110810791A
- Authority
- CN
- China
- Prior art keywords
- broth
- soup
- chicken
- weight
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 96
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000015067 sauces Nutrition 0.000 title abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 75
- 238000000034 method Methods 0.000 claims abstract description 50
- 238000000265 homogenisation Methods 0.000 claims abstract description 28
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims description 51
- 238000002156 mixing Methods 0.000 claims description 26
- 238000012545 processing Methods 0.000 claims description 17
- 102000004882 Lipase Human genes 0.000 claims description 15
- 108090001060 Lipase Proteins 0.000 claims description 15
- 239000004367 Lipase Substances 0.000 claims description 15
- 235000019421 lipase Nutrition 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 14
- 240000004760 Pimpinella anisum Species 0.000 claims description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 11
- 230000003301 hydrolyzing effect Effects 0.000 claims description 11
- 241001127714 Amomum Species 0.000 claims description 10
- 241000213006 Angelica dahurica Species 0.000 claims description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 235000013599 spices Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012986 modification Methods 0.000 abstract description 2
- 230000004048 modification Effects 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 235000010633 broth Nutrition 0.000 description 129
- 239000000796 flavoring agent Substances 0.000 description 38
- 235000019634 flavors Nutrition 0.000 description 38
- 241000282898 Sus scrofa Species 0.000 description 22
- 239000000126 substance Substances 0.000 description 22
- 230000020477 pH reduction Effects 0.000 description 14
- 239000000839 emulsion Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 241000628997 Flos Species 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 235000013622 meat product Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 229910052736 halogen Inorganic materials 0.000 description 7
- 150000002367 halogens Chemical class 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 239000004519 grease Substances 0.000 description 5
- 238000001179 sorption measurement Methods 0.000 description 5
- UDTUCCXZNVRBEJ-PBVFJORSSA-N Clove-3 Chemical compound C=12OC(C)=CC(=O)C2=C(O)C=C(O)C=1[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UDTUCCXZNVRBEJ-PBVFJORSSA-N 0.000 description 4
- 230000004130 lipolysis Effects 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/06—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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 discloses a quick preparation method of sauce marinated soup, belonging to the field of food. The method comprises the following steps: (1) the new soup boiling process comprises the following steps: decocting chicken skeleton, pig bones and pigskin with water to obtain broth; (2) adding sodium citrate into the broth to perform acid modification, and adding sodium bicarbonate to adjust the pH value; meanwhile, the chicken oil is heated and then subjected to enzymolysis, then the chicken oil and the treated broth are subjected to ultrasonic-boiling treatment, and then the broth is subjected to high-pressure homogenization treatment to obtain stable broth, and the stable broth is further added with spices, heated for half an hour and then added with salt to finally obtain the broth which is the sauce-stewed soup stock. The invention can obtain the sauce marinated soup stock by marinating once, thereby greatly shortening the preparation period of the soup stock.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a quick preparation method of sauce marinated soup.
Background
The sauced meat product has a long history as a traditional meat product in China, and has unique flavor which is deeply loved by consumers. The special flavor of the sauced marinated meat product is mainly formed in the repeated marinating process of the marinated soup, and the flavor quality of the marinated soup determines the quality of the sauced marinated meat product, so that the sauced marinated soup is the key point for processing the traditional sauced marinated meat product. However, the sauce marinated soup stock usually needs to be marinated for 20-50 times repeatedly to achieve the effect of the soup stock, and in the process, the quality of the sauce marinated meat products is often fluctuated, which is mainly characterized by low and not rich flavor, and the energy consumption in the processing process is increased. Therefore, how to quickly prepare the sauce braised old soup has important effects on improving the quality of the sauce braised meat products, improving the flavor quality, reducing the energy consumption and promoting the quick development of the sauce braised meat products.
Disclosure of Invention
The invention provides a method for quickly preparing sauce marinated soup stock aiming at the technical problems.
The purpose of the invention can be realized by the following technical scheme:
a method for quickly preparing sauce-stewed soup comprises the following steps:
(1) the new soup boiling process comprises the following steps: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3-6 h; removing oil and impurities on the surface, fishing out the chicken skeleton and the pig bone, and keeping the residual broth for later use.
(2) The preparation process of the soup stock comprises the following steps:
① acidifying the new soup:
adding sodium citrate into the decocted broth according to 1-2 per mill of the weight of the broth, standing for 2h, and adding sodium bicarbonate according to 1-3% of the weight of the broth to make the final broth pH 6.8-7.0 for later use.
② treatment of chicken oil:
heating chicken oil at 95-98 deg.C for 4-6h, and hydrolyzing with lipase for 24 hr.
③ ultrasonic treatment:
adding processed chicken oil 1-2% of the broth weight, mixing, pouring into ultrasonic-cooking equipment, and processing at ultrasonic power of 1800W and temperature of 90 deg.C for 1 h.
④ high-pressure homogenization:
and (4) passing the ultrasonically treated broth through a high-pressure homogenizer to obtain stable broth for later use.
⑤ seasoning:
adding anise 1-2%, clove 2-3%, cassia 1-2%, dahurian angelica root 2-3%, and tsaoko amomum fruit 1-2%; then heating at 95-98 ℃ for 0.5 h; heating, and adding salt in an amount of 3-4% of the broth to obtain broth, i.e. sauce-marinated soup.
The technical scheme of the invention is as follows: and (3) acidifying the new soup in the step (2), namely adding sodium citrate according to 1-2 per mill of the weight of the soup, standing for 2 hours, and then adding sodium bicarbonate according to 1-3% of the weight of the soup to ensure that the pH of the final broth is 6.8-7.0.
The technical scheme of the invention is as follows: in the chicken oil treatment in the step (2), the chicken oil is heated at 95-98 ℃ for 4-6h and then hydrolyzed by using lipase for 24 h.
The technical scheme of the invention is as follows: the ultrasonic treatment in the step (2) is to add the treated chicken fat according to 1-2% of the weight of the broth, evenly mix, pour the mixture into ultrasonic-cooking equipment, and treat the mixture for 1 hour at the ultrasonic power of 1800W and the temperature of 90 ℃.
The technical scheme of the invention is as follows: seasoning in the step (2), adding aniseed, clove, cinnamon, angelica dahurica, tsaoko amomum and the like into the broth after high-pressure homogenization treatment according to 1-2 per mill of the weight of the broth; then heating at 95-98 ℃ for 0.5 h; adding salt in an amount of 3-4% of the broth after heating to obtain the target product.
The invention has the beneficial effects that:
the halogen soup belongs to oil-in-water type emulsion, and the main volatile flavor substances in the halogen soup are easy to dissolve in an oil phase and not easy to dissolve in a water phase. Interface protein in the marinated soup emulsion is modified through acidification treatment of the bouillon, the capability of forming an interface protein film is enhanced, the structural change of the bouillon is further modified through ultrasound, the adsorption rate of the interface protein at the grease interface of the bouillon is accelerated, and the content of the interface protein is increased; heating, enzymolysis and ultrasonic heating are carried out on the oil, so that the proportion of unsaturated fatty acid in the oil is increased; the method is characterized in that the interface protein characteristic and the fat content in the marinated soup are improved, the fat characteristic is improved, and then the marinated soup prepared by ultrasonic and high-pressure homogenization is subjected to subsequent marinating, so that the capacity of adsorbing volatile flavor substances in the marinated soup is increased, the content of the volatile flavor substances in the marinated soup reaches and exceeds the content of the volatile flavor substances in the stock soup, and the purpose of quickly preparing the sauce marinated stock soup is achieved.
Detailed Description
The invention is further illustrated by the following examples, without limiting the scope of the invention:
example 1
A method for quickly preparing sauce-stewed soup comprises the following steps:
(1) the new soup boiling process comprises the following steps: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; removing oil and impurities on the surface, fishing out the chicken skeleton and the pig bone, and keeping the residual broth for later use.
(2) The preparation process of the soup stock comprises the following steps:
① acidifying the new soup:
adding sodium citrate into the decocted broth according to 1 ‰ of the weight of the broth, standing for 2 hr, and adding sodium bicarbonate according to 1.5% of the weight of the broth to make the final broth pH 6.8-7.0 for use.
② treatment of chicken oil:
heating chicken oil at 95-98 deg.C for 4h, and hydrolyzing with lipase for 24 h.
③ ultrasonic treatment:
adding processed chicken oil in an amount of 1% of the broth weight, mixing, pouring into ultrasonic-cooking equipment, and processing at ultrasonic power of 1800W and temperature of 90 deg.C for 1 h.
④ high-pressure homogenization:
and (4) passing the ultrasonically treated broth through a high-pressure homogenizer to obtain stable broth for later use.
⑤ seasoning:
adding anise 1 per mill, clove 2 per mill, cassia 1 per mill, dahurian angelica root 2 per mill, tsaoko amomum fruit 1 per mill, etc. into the broth after high-pressure homogenization treatment; then heating at 95-98 ℃ for 0.5 h; adding salt according to 3% of broth weight after heating to obtain broth, i.e. the target product, sauce-stewed soup stock.
Example 2
A method for quickly preparing sauce-stewed soup comprises the following steps:
(1) the new soup boiling process comprises the following steps: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 4 h; removing oil and impurities on the surface, fishing out the chicken skeleton and the pig bone, and keeping the residual broth for later use.
(2) The preparation process of the soup stock comprises the following steps:
① acidifying the new soup:
adding sodium citrate into the decocted broth according to 1.5 per mill of the weight of the broth, standing for 2h, and adding sodium bicarbonate according to 2% of the weight of the broth to make the final broth pH 6.8-7.0 for later use.
② treatment of chicken oil:
firstly heating chicken oil at 95-98 ℃ for 5h, and then hydrolyzing with lipase for 24h for later use.
③ ultrasonic treatment:
adding processed chicken oil in an amount of 1.5% of the broth weight, mixing, and processing in ultrasonic-cooking equipment at ultrasonic power of 1800W and temperature of 90 deg.C for 1 h.
④ high-pressure homogenization:
and (4) passing the ultrasonically treated broth through a high-pressure homogenizer to obtain stable broth for later use.
⑤ seasoning:
adding anise 1.5 per mill, clove 2.5 per mill, cassia 1.5 per mill, dahurian angelica root 2.5 per mill, tsaoko amomum fruit 1.5 per mill of the broth after high-pressure homogenization treatment; then heating at 95-98 ℃ for 0.5 h; adding salt in an amount of 3.5% of the broth after heating to obtain broth, i.e. sauce-marinated soup.
Example 3
A method for quickly preparing sauce-stewed soup comprises the following steps:
(1) the new soup boiling process comprises the following steps: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 6 h; removing oil and impurities on the surface, fishing out the chicken skeleton and the pig bone, and keeping the residual broth for later use.
(2) The preparation process of the soup stock comprises the following steps:
① acidifying the new soup:
adding sodium citrate into the decocted broth according to 2 per mill of the weight of the broth, standing for 2h, and adding sodium bicarbonate according to 3 percent of the weight of the broth to make the final broth pH 6.8-7.0 for later use.
② treatment of chicken oil:
firstly heating chicken oil at 95-98 ℃ for 6h, and then hydrolyzing with lipase for 24h for later use.
③ ultrasonic treatment:
adding the processed chicken oil according to 2% of the broth weight, mixing well, pouring into ultrasonic-cooking equipment, and processing at ultrasonic power of 1800W and temperature of 90 deg.C for 1 h.
④ high-pressure homogenization:
and (4) passing the ultrasonically treated broth through a high-pressure homogenizer to obtain stable broth for later use.
⑤ seasoning:
adding anise 2 per mill, clove 3 per mill, cassia bark 2 per mill, dahurian angelica root 3 per mill, tsaoko amomum fruit 2 per mill, etc. into the broth after high-pressure homogenization treatment; then heating at 95-98 ℃ for 0.5 h; heating, and adding salt in an amount of 3-4% of the broth to obtain broth, i.e. sauce-marinated soup.
Comparative test
Comparative experiment 1:
experimental group 1: the effect of broth acidification treatment on emulsion stability was investigated. The control group process was as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; the treated chicken oil was added at 2% of the broth weight, mixed well and heated at 90 deg.C for 1h to obtain a control broth. The treatment group process comprises the following steps: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; adding sodium citrate into the decocted broth according to 2 per mill of the weight of the broth, standing for 2h, and adding sodium bicarbonate according to 3 percent of the weight of the broth; the treated chicken oil was added at 2% of the broth weight, mixed well and heated at 90 deg.C for 1h to obtain a control broth. The broth was acidified and then adjusted to normal pH, and the interfacial protein content and fat content of the broth were measured, as shown in table 1.
TABLE 1 Effect of acidification treatment on Broth interfacial protein content
Note: different letters in the same column represent significant differences (P < 0.05); n is 4.
Since the broth belongs to a typical emulsification system, the protein content of an oil-water interface plays an important role in stabilizing the broth system, and the interface protein content is high, which indicates that the emulsion system is more stable. Meanwhile, as the main volatile flavor substances in the broth are all hydrophobic, the emulsified oil drops in the emulsion are the main carriers of the broth, namely, the more oil and fat are wrapped in the emulsion, the stronger the volatile flavor substance combining capacity is. As can be seen from Table 1, after the acidification treatment, the content of interfacial protein in the broth system is increased by about 35%, and the content of fat is increased by about 48%, which indicates that the acidification treatment modifies the protein conformation in the broth system, and leads to the increase of the adsorption amount of the interfacial protein on the oil-water interface, the more emulsion droplets are wrapped, and the emulsion is more stable. Thus, the acidification treatment increases the stability of the emulsion on the one hand and the ability of the emulsion to adsorb flavour substances on the other hand.
Comparative experiment 2:
experimental group 2: the effect of ultrasound-boiling combined with high pressure homogenization on the flavor of the broth system was investigated.
The control group process was as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; adding chicken oil 2% of the broth, fructus Anisi Stellati 2 ‰, flos Caryophylli 3 ‰, cortex Cinnamomi Japonici 2 ‰, radix Angelicae Dahuricae 3 ‰, and fructus Tsaoko 2 ‰, and heating at 95-98 deg.C for 0.5 hr; adding salt at 3-4% of the broth weight after heating to obtain broth as control group broth.
The treatment group 1 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; adding chicken oil 2 wt% of the broth, pouring into ultrasonic-cooking equipment, and processing at 90 deg.C under ultrasonic power of 1800W for 1 hr; adding fructus Anisi Stellati 2 ‰ of the broth, flos Caryophylli 3 ‰, cortex Cinnamomi Japonici 2 ‰, radix Angelicae Dahuricae 3 ‰, and fructus Tsaoko 2 ‰, and heating at 95-98 deg.C for 0.5 hr; after heating, salt was added in an amount of 3-4% by weight of the broth to obtain a broth, i.e., a broth of treatment group 1.
The treatment group 2 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; adding chicken oil 2% of the broth weight, and heating at 90 deg.C for 1 hr; passing the broth through a high pressure homogenizer; adding fructus Anisi Stellati 2 ‰ of the broth, flos Caryophylli 3 ‰, cortex Cinnamomi Japonici 2 ‰, radix Angelicae Dahuricae 3 ‰, and fructus Tsaoko 2 ‰, and heating at 95-98 deg.C for 0.5 hr; after heating, salt was added in an amount of 3-4% by weight of the broth to obtain a broth, i.e., a broth of treatment group 2.
The treatment group 3 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; adding chicken oil 2 wt% of the broth, pouring into ultrasonic-cooking equipment, and processing at 90 deg.C under ultrasonic power of 1800W for 1 hr; passing the ultrasonically treated broth through a high-pressure homogenizer; adding fructus Anisi Stellati 2 ‰ of the broth, flos Caryophylli 3 ‰, cortex Cinnamomi Japonici 2 ‰, radix Angelicae Dahuricae 3 ‰, and fructus Tsaoko 2 ‰, and heating at 95-98 deg.C for 0.5 hr; after heating, salt was added in an amount of 3-4% by weight of the broth to obtain a broth, i.e., a broth of treatment group 3. The four groups of broths were tested for volatile flavor content and fat content in the broths.
TABLE 2 Effect of ultrasound-cooking in combination with high pressure homogenization on the flavor of the broth
Note: different letters in the same column represent significant differences (P < 0.05); n is 4.
The ultrasonic wave has the effect of promoting the interfacial protein in the emulsion to wrap the grease, the grease is uniformly dispersed in the emulsion by high pressure after high pressure homogenization, and because fat is a main carrier for combining flavor substances in the broth, the influence of the ultrasonic-boiling combined high pressure homogenization process on the flavor of the broth system is analyzed by measuring the total amount of the flavor substances after the broth is flavored with spices and the fat content in the marinated soup, and the result is shown in table 2. Compared with the control group, the treatment group 1 adopts ultrasonic treatment, but the surface of the broth still has redundant grease (the fat content is less than 2 percent of the added amount) after ultrasonic treatment; the processing group 2 adopts high-pressure homogenization treatment, although the added grease is completely dissolved in the emulsion after the high-pressure homogenization treatment, part of fat is separated out in the flavoring spice marinating process; the processing group 3 adopts ultrasonic-boiling combined high-pressure homogenization treatment, and after the spice is added and boiled in the brine, the fat is not separated out. The total amount of volatile flavor substances in the broth can be obtained, and the total amount of the flavor substances in the treatment group 3 is remarkably higher than that in the other groups under the adsorption effect of fat by adopting ultrasonic-boiling combined high-pressure homogenization treatment, and is respectively 2.75, 1.45 and 1.17 times of that in the control group, the treatment group 1 and the treatment group 2.
Comparative experiment 3:
experimental group 3: the effect of the lipolysis process on the amount of flavor substances in the broth was investigated. The degree of fatty acid saturation in fat has varying degrees of influence on the adsorption of flavour substances by fat.
The control group process was as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; adding chicken oil 2% of the broth, fructus Anisi Stellati 2 ‰, flos Caryophylli 3 ‰, cortex Cinnamomi Japonici 2 ‰, radix Angelicae Dahuricae 3 ‰, and fructus Tsaoko 2 ‰, and heating at 95-98 deg.C for 0.5 hr; heating, and adding salt at 3-4% of the broth weight to obtain broth as control group halogen soup.
The treatment group 1 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; heating chicken oil at 95-98 deg.C for 6h, hydrolyzing with lipase for 24h, adding chicken oil 2% of the broth weight, fructus Anisi Stellati 2 ‰, flos Caryophylli 3 ‰, cortex Cinnamomi Japonici 2 ‰, radix Angelicae Dahuricae 3 ‰, and fructus Tsaoko 2 ‰, and heating at 95-98 deg.C for 0.5 h; heating, and adding salt at 3-4% of the broth weight to obtain broth as paired treatment group 1 halogen soup.
The treatment group 2 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; hydrolyzing chicken fat with lipase for 24h, heating the chicken fat at 95-98 deg.C for 6h, cooling, adding chicken fat 2% of the broth weight, adding anise 2 ‰, adding flos Caryophylli 3 ‰, adding cortex Cinnamomi Japonici 2 ‰, adding radix Angelicae Dahuricae 3 ‰, adding fructus Tsaoko 2 ‰, and cooking at 95-98 deg.C for 0.5 h; heating, and adding salt at 3-4% of the broth weight to obtain broth as paired treatment group 1 halogen soup.
The treatment group 3 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3 h; heating chicken oil at 95-98 deg.C for 6h, hydrolyzing with lipase for 24h, adding chicken oil 2% of the broth weight, fructus Anisi Stellati 2 ‰, flos Caryophylli 3 ‰, cortex Cinnamomi Japonici 2 ‰, radix Angelicae Dahuricae 3 ‰, and fructus Tsaoko 2 ‰, and ultrasonic-cooking at 95-98 deg.C for 0.5 h; heating, and adding salt at 3-4% of the broth weight to obtain broth as paired treatment group 1 halogen soup. The four groups of broths were tested for volatile flavor content.
TABLE 3 Effect of chicken oil treatment on bouillon flavor
Note: different letters in the same column represent significant differences (P < 0.05); n is 4.
As can be seen from Table 3, the adsorption capacity of the chicken oil to the flavor substances after heating and enzymolysis is stronger than that of the group after heating and enzymolysis and the control group. The chicken oil is heated firstly and then is subjected to enzymolysis and ultrasonic treatment, so that the flavor content of the marinated soup is remarkably increased.
Comparative experiment 4:
experimental group 4: the effect of acidification, ultrasound-boiling combined with high pressure homogenization and lipolysis on the flavor of the broth was investigated.
The treatment group 1 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 6 h; adding sodium citrate into the decocted broth according to 2 per mill of the weight of the broth, standing for 2h, and adding sodium bicarbonate according to 3 percent of the weight of the broth; heating chicken oil at 95-98 deg.C for 6h, and hydrolyzing with lipase for 24 h; adding chicken oil 2% of the broth, fructus Anisi Stellati 2 ‰, flos Caryophylli 3 ‰, cortex Cinnamomi Japonici 2 ‰, radix Angelicae Dahuricae 3 ‰, and fructus Tsaoko 2 ‰, and decocting at 95-98 deg.C for 0.5 hr; heating, and adding salt in an amount of 3-4% of the broth to obtain the marinated soup, i.e. the pair of processing group 1 marinated soup.
The treatment group 2 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 6 h; heating chicken oil at 95-98 deg.C for 6h, and hydrolyzing with lipase for 24 h; adding chicken oil 2% of the broth, mixing, pouring into ultrasonic-cooking equipment, and processing at 90 deg.C under ultrasonic power of 1800W for 1 hr; passing the ultrasonically treated broth through a high-pressure homogenizer; adding anise 2 per mill, clove 3 per mill, cassia bark 2 per mill, dahurian angelica root 3 per mill, tsaoko amomum fruit 2 per mill, etc. based on the weight of the broth; then heating at 95-98 ℃ for 0.5 h; heating, and adding salt in an amount of 3-4% of the broth to obtain a marinated soup, i.e. a processing group 2 marinated soup.
The treatment group 3 process is as follows: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 6 h; adding sodium citrate into the decocted broth according to 2 per mill of the weight of the broth, standing for 2h, and adding sodium bicarbonate according to 3 percent of the weight of the broth; heating chicken oil at 95-98 deg.C for 6h, and hydrolyzing with lipase for 24 h; adding chicken oil 2% of the broth, mixing, pouring into ultrasonic-cooking equipment, and processing at 90 deg.C under ultrasonic power of 1800W for 1 hr; passing the ultrasonically treated broth through a high-pressure homogenizer; adding anise 2 per mill, clove 3 per mill, cassia bark 2 per mill, dahurian angelica root 3 per mill, tsaoko amomum fruit 2 per mill, etc. based on the weight of the broth; then heating at 95-98 ℃ for 0.5 h; heating, and adding salt in an amount of 3-4% of the broth to obtain a marinated soup, i.e. a processing group 3 marinated soup. The three broths were tested for volatile flavor content.
TABLE 4 Effect of acidification, fat enzymolysis and ultrasound-boiling combined high pressure homogenization on the flavor of marinated soup
Note: different letters in the same column represent significant differences (P < 0.05); n is 4.
As can be seen from table 4, the content of flavor substances in the marinated soup prepared by the treatment group 1 by combining acidification treatment and lipase process is less than that in the marinated soup prepared by the treatment group 2 by combining lipase, ultrasound-boiling and high-pressure homogenization process. The content of flavor substances in the marinated soup prepared by the treatment group 3 by adopting the acidification treatment, the fat enzymolysis and the ultrasonic-boiling combined high-pressure homogenization process is obviously higher than that of the flavor substances in the treatment group 1 and the treatment group 2 by 1.66 and 1.26 times respectively, so that the content of the flavor substances in the marinated soup can be greatly improved by adopting the acidification treatment, the fat enzymolysis and the ultrasonic-boiling combined high-pressure homogenization process.
Comparative experiment 5:
experimental group 5: the contents of flavor substances in the marinated soup prepared by combining acidification treatment, ultrasonic-boiling and high-pressure homogenization technology and lipolysis technology are compared with the contents of flavor substances in the marinated soup prepared by the traditional soup stock preparation method.
The group 1 process was treated as was the group 3 process in comparative run 4.
The processing group 2 comprises mixing chicken skeleton, pig bone and Corii Sus Domestica at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 6 hr; adding anise 2 per mill, clove 3 per mill, cassia bark 2 per mill, dahurian angelica root 3 per mill, tsaoko amomum fruit 2 per mill, etc. based on the weight of the broth; then heating at 95-98 ℃ for 0.5 h; heating, and adding salt in an amount of 3-4% of the broth to obtain a new sauce-marinated soup; the preparation method of the marinated soup which is marinated for 1 time comprises the following steps: adding chicken into the sauce-marinated new soup according to the meat-water ratio of 1:4, marinating for 30 minutes, fishing out the chicken, and obtaining the remaining marinated soup which is marinated for 1 time; the preparation method of the marinated soup for 2 times of marinating comprises the following steps: adding chicken into the marinated soup for 1 time in the marinating ratio of 1:4, marinating for 30 minutes, taking out the chicken, wherein the rest marinated soup is marinated soup for 21 times, adding spices according to 1/3 of the spice content in the method for marinating the new soup fat in the marinating process, and keeping the salt content at 3-4%; and repeating the steps to obtain the marinated soup which is repeatedly marinated and boiled for 50 times, wherein the soup is the sauce marinated soup stock. The total amount of flavor in the treated group 1 and 2 of the marinades was measured and the results are shown in table 5.
TABLE 5 comparison of the total amount of flavor substances in sauced soup stocks prepared by different methods
Note: different letters in the same column represent significant differences (P < 0.05); n is 4.
From table 5, the content of flavor substances in the marinated soup prepared by the acidification treatment, the ultrasonic-boiling combined high-pressure homogenization process and the lipolysis process is 1.71 times of that in the traditional soup stock. Therefore, the sauce-halogen soup can be quickly prepared by adopting the acidification treatment, the ultrasonic-boiling combined high-pressure homogenization process, and the preparation time of the soup stock is shortened.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (5)
1. A method for quickly preparing sauce-stewed soup is characterized by comprising the following steps: the method comprises the following steps:
(1) the new soup boiling process comprises the following steps: mixing chicken skeleton, pig bones and pigskin at a ratio of 1:1:0.2, adding 4 times of water, and stewing at 95-99 deg.C for 3-6 h; removing oil and impurities on the surface, fishing out the chicken skeleton and the pig bone, and keeping the residual broth for later use.
(2) The preparation process of the soup stock comprises the following steps:
① acidifying the new soup:
adding sodium citrate into the decocted broth according to 1-2 per mill of the weight of the broth, standing for 2h, and adding sodium bicarbonate according to 1-3% of the weight of the broth to make the final broth pH 6.8-7.0 for later use.
② treatment of chicken oil:
heating chicken oil at 95-98 deg.C for 4-6h, and hydrolyzing with lipase for 24 hr.
③ ultrasonic treatment:
adding processed chicken oil 1-2% of the broth weight, mixing, pouring into ultrasonic-cooking equipment, and processing at ultrasonic power of 1800W and temperature of 90 deg.C for 1 h.
④ high-pressure homogenization:
and (4) passing the ultrasonically treated broth through a high-pressure homogenizer to obtain stable broth for later use.
⑤ seasoning:
adding anise 1-2%, clove 2-3%, cassia 1-2%, dahurian angelica root 2-3%, and tsaoko amomum fruit 1-2%; then heating at 95-98 ℃ for 0.5 h; heating, and adding salt in an amount of 3-4% of the broth to obtain broth, i.e. sauce-marinated soup.
2. The method for the rapid preparation of sauced marinated soup bases according to claim 1, characterized in that: and (3) acidifying the new soup in the step (2), namely adding sodium citrate according to 1-2 per mill of the weight of the soup, standing for 2 hours, and then adding sodium bicarbonate according to 1-3% of the weight of the soup to ensure that the pH of the final broth is 6.8-7.0.
3. The method for the rapid preparation of sauced marinated soup bases according to claim 1, characterized in that: in the chicken oil treatment in the step (2), the chicken oil is heated at 95-98 ℃ for 4-6h and then hydrolyzed by using lipase for 24 h.
4. The method for the rapid preparation of sauced marinated soup bases according to claim 1, characterized in that: the ultrasonic treatment in the step (2) is to add the treated chicken fat according to 1-2% of the weight of the broth, evenly mix, pour the mixture into ultrasonic-cooking equipment, and treat the mixture for 1 hour at the ultrasonic power of 1800W and the temperature of 90 ℃.
5. The method for the rapid preparation of sauced marinated soup bases according to claim 1, characterized in that: seasoning in the step (2), adding aniseed, clove, cinnamon, angelica dahurica, tsaoko amomum and the like into the broth after high-pressure homogenization treatment according to 1-2 per mill of the weight of the broth; then heating at 95-98 ℃ for 0.5 h; adding salt in an amount of 3-4% of the broth after heating to obtain the target product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138587.1A CN110810791B (en) | 2019-11-20 | 2019-11-20 | Quick preparation method of sauce-marinated soup stock |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138587.1A CN110810791B (en) | 2019-11-20 | 2019-11-20 | Quick preparation method of sauce-marinated soup stock |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110810791A true CN110810791A (en) | 2020-02-21 |
| CN110810791B CN110810791B (en) | 2022-12-27 |
Family
ID=69557021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911138587.1A Active CN110810791B (en) | 2019-11-20 | 2019-11-20 | Quick preparation method of sauce-marinated soup stock |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810791B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101401661A (en) * | 2008-10-21 | 2009-04-08 | 广东汇香源生物科技股份有限公司 | Method for preparing bone plain soup base for chafing dish |
| CN104621637A (en) * | 2015-01-28 | 2015-05-20 | 中国肉类食品综合研究中心 | Nutrient pig bone stock and preparation method thereof |
| CN106983116A (en) * | 2017-03-22 | 2017-07-28 | 南京农业大学 | A kind of preparation method of high-quality chicken soup |
| CN110074373A (en) * | 2019-04-29 | 2019-08-02 | 泰安市海之润食品有限公司 | A kind of preparation method of Luzhou-flavor ox bone plain soup |
-
2019
- 2019-11-20 CN CN201911138587.1A patent/CN110810791B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101401661A (en) * | 2008-10-21 | 2009-04-08 | 广东汇香源生物科技股份有限公司 | Method for preparing bone plain soup base for chafing dish |
| CN104621637A (en) * | 2015-01-28 | 2015-05-20 | 中国肉类食品综合研究中心 | Nutrient pig bone stock and preparation method thereof |
| CN106983116A (en) * | 2017-03-22 | 2017-07-28 | 南京农业大学 | A kind of preparation method of high-quality chicken soup |
| CN110074373A (en) * | 2019-04-29 | 2019-08-02 | 泰安市海之润食品有限公司 | A kind of preparation method of Luzhou-flavor ox bone plain soup |
Non-Patent Citations (1)
| Title |
|---|
| 李大刚: "老汤的制作与保存", 《老年教育(长者家园)》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110810791B (en) | 2022-12-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kumar et al. | Physico chemical, microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN103156155A (en) | Meaty tomato chili sauce and manufacturing method thereof | |
| CN108968001A (en) | A kind of pig bone made soup paste essence and preparation method thereof | |
| CN108576647A (en) | A kind of production method of low sodium low temperature spiced beef | |
| CN112515150B (en) | Preparation method of health-preserving bone soup | |
| RU2377934C1 (en) | Production method of canned "cucumaria in tomato oil filling" | |
| CN104041872A (en) | Preparation method of pumpkin and meat bone soup paste or powder | |
| KR20130020708A (en) | Seasoning sauce containing acai berry and meat seasoned by this | |
| CN110810791B (en) | Quick preparation method of sauce-marinated soup stock | |
| CN104957283A (en) | Pungent litse fruit spicy hot oil and production method thereof | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| CN105962264B (en) | One kind dipping in sauce and preparation method thereof and purposes | |
| CN109601640A (en) | A kind of capsicum oil making technology | |
| KR20200060806A (en) | Retorte samgyetang and method for preparing the same | |
| KR20110130761A (en) | Seasoning sauce containing acai berry and meat seasoned by this | |
| CA2028687C (en) | Method of preparing a glutamate-free, spreadable meat-containing condiment on a commercial scale | |
| CN107156606A (en) | A kind of preparation method of plate goose | |
| CN111743092A (en) | Marinated pig trotter seasoning and marinated pig trotter making method based on same | |
| CN103416731A (en) | Wild-taste nutritive pickle and preparation method therefor | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN110558487A (en) | leisure instant turtle food and preparation method thereof | |
| KR20200136794A (en) | Spicy meat sauce and preparation method thereof | |
| CN104905318A (en) | Cold preventing fish fermented bean curd and a preparation method thereof | |
| CN110604265A (en) | Processing method of health tea-flavor salted pork in salted duck soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |