CN111150034A - Fotiaoqiao soup stock and preparation method and application thereof - Google Patents
Fotiaoqiao soup stock and preparation method and application thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention relates to food processing, in particular to a Fotiaoqiang soup-stock and a preparation method and application thereof. The preparation method of the soup-stock comprises the steps of continuously heating partial pig back spines, trotters, chicken, duck meat, chicken feet, beef and ham through a steam jacketed kettle to obtain stock soup, filtering the stock soup, and adding new pig back spines, chicken meat, duck meat and chicken feet. The secondary quick-freezing method is adopted in the process of preparing the soup stock into the Fotiaoqiang. In the preparation process of the Fotiaoqiang, the obtained flower mushroom material, inkfish material, pig trotter tendon material, pig tripe material, fish lip material, flower glue material and soup stock are frozen quickly for 1 hour by a freezer; then sequentially adding abalone material, dried scallop material, pigeon egg material, sea cucumber material, shark fin material and soup stock. Adopts a secondary soup making method and adopts a steam interlayer pot to improve the utilization rate of the raw materials. The water evaporation loss in the heating process is reduced by 30 percent compared with the traditional gas heating method. By adopting a secondary quick-freezing method, the taste of various main materials is kept to the maximum extent.
Description
Technical Field
The invention relates to food processing, in particular to a Fotiaoqiang soup-stock and a preparation method and application thereof.
Background
The Buddha jumping wall is used as the first place dish of Mincai in one of eight major Chinese cuisine, originated in Fuzhou Juchun garden and developed over a hundred years. The traditional making of the Fotiaoqiang is always made by professional chefs and a jar-loading and stewing technique by using special appliances, has complex process, low yield, high price and narrow audience, can not meet the requirement of the modern people on the living standard which rapidly rises in a large scale and can not adapt to the production requirement of the food industry.
The traditional preparation process of the Fotiaoqiang soup-stock is prepared from various livestock and poultry raw materials, and in order to keep high permeability compatibility of the soup-stock to main materials, pigskin and bone are added into the raw materials. The Fotiaoqiang is rich in nutrition, and has remarkable effects of promoting development, beautifying, delaying aging, enhancing immunity and the like. The problem that the fat content in the soup stock is too high for the physique of modern people is ignored by the technical personnel in the field; however, the original taste and mouthfeel of the traditional Buddha jumping wall are changed by changing the raw materials.
In addition, in the traditional soup making method, a mode of decocting all the raw materials at one time is adopted, so that the utilization rate of the raw materials is reduced. In the modern process, a high-pressure boiling mode is adopted for improving the time, but the leaching rate and the leaching speed of nutrient components obtained by high-pressure boiling and the generation of flavor development substances are different, so that the taste is different, and the traditional flavor development fragrance is lacked.
In the preparation process of the Fotiaoqiang wall,
in chinese patent application No. CN110367527A, a method for making tonic and health preserving buddha jumping wall is disclosed, wherein the main material of the raw materials of the prepared golden soup is made by only one-time soup making method, so as to reduce the utilization rate of the raw materials and increase the cost of the expensive raw materials.
In chinese patent application No. CN103892337A, a buddha jumping wall frozen product is disclosed, which is prepared by two times of quick freezing, wherein the first time is to quick freeze soup; and the second time, freezing the main materials such as abalone, sea cucumber, shark fin and the like. However, these stocks do not taste these stocks.
Disclosure of Invention
Technical problem to be solved
In order to solve the above problems in the prior art, the invention provides a preparation method of a Fotiaoqiang broth with more perfect nutrition proportion on the premise of stable taste and mouth feel which are the same as or better than those of the traditional Fotiaoqiang broth;
correspondingly, the invention also provides the Fotiaoqiang soup-stock with more perfect nutrition proportion on the premise of stable taste and mouthfeel which are the same as the traditional Fotiaoqiang soup-stock;
correspondingly, the invention also provides a method for preparing the Fotiaoqiang by the Fotiaoqiang soup-stock, and the soup-stock and the Fotiaoqiang are more tasty and have better mouthfeel.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a preparation method of Fotiaoqiang soup stock comprises the following steps in sequence:
s1 cleaning: cleaning fresh pig back spine, pig trotters, chicken, duck meat, chicken feet, beef and ham, removing impurities, stirring in boiling water for 10min, and cleaning; (ii) a
S2 stock preparation: taking 20-30 parts by weight of the cleaned pig inner spine bone, 10-15 parts by weight of pig trotters, 15-30 parts by weight of chicken, 20-30 parts by weight of duck meat, 5-13 parts by weight of chicken claws, 3-5 parts by weight of beef and 2-3 parts by weight of ham in the step S1, putting the pig inner spine bone, the pig trotters, the chicken feet and the ham in a steam jacketed pan, adding 750 parts by weight of water and covering the chicken feet with a cover, injecting steam into an interlayer of the steam jacketed pan to continuously heat the steam jacketed pan for 3.5-4.5 hours, stopping introducing the steam, injecting cooling water into the interlayer of the steam jacketed pan until the temperature of the obtained material and the stock in the steam jacketed pan is reduced to 50 ℃, and filtering out the stock;
s3 stock solution preparation: preparing a new steam jacketed kettle or cleaning the steam jacketed kettle in the step S2, introducing steam into the interlayer until the kettle is heated to 50-70 ℃, adding 0.1-0.3 weight part of edible oil, 2-3 weight parts of green onion, 1-2 weight parts of ginger and 0.2-0.3 weight part of cassia bark, adding 10-30 parts by weight of the pig back bone cleaned in the step S1, 5-10 parts by weight of chicken, 5-10 parts by weight of duck, 3-7 parts by weight of chicken feet, 1-3 parts by weight of Shaoxing rice wine, 0.2-0.3 part by weight of soy sauce, 0.3-0.8 part by weight of chicken extract, 0.01-0.02 part by weight of rock candy and 200-300 parts by weight of the stock soup obtained in the step S2, after covering the pot cover with the interlayer, injecting steam into the interlayer to continuously heat the steam interlayer pot for 2.5-3.5 hours, stopping introducing the steam, injecting cold air into the interlayer until the temperature of the steam interlayer pot is reduced to 50 ℃, and filtering and removing impurities from the high-temperature interlayer pot to obtain stock soup;
s4, homogenizing the stock solution of the.
The invention also provides the soup-stock obtained by the preparation method.
The invention also provides a method for preparing the Fotiaoqiang by applying the soup stock, which comprises the following steps:
s1 foaming of raw materials: respectively soaking 0.5-1 part by weight of dried shark fins, 1-3 parts by weight of dried sea cucumbers, 1-3 parts by weight of dried flower glue and 0.5-1 part by weight of pig tendons in water until the dried shark fins, the dried sea cucumbers and the pig tendons are soaked;
s2 raw material treatment:
s21 shark fin treatment: adding 15-25 parts by weight of the soup stock, 0.7-1.3 parts by weight of scallion, 1-3 parts by weight of ginger and 0.5-1.5 parts by weight of shoujiu into the shark fin soaked in the step S1, mixing, heating to boil, and continuously heating with slow fire for 8-12 min until the soup is viscous to obtain a shark fin material;
s22 sea cucumber treatment: adding 15-25 parts by weight of the soup stock, 0.7-1.3 parts by weight of scallion, 1-3 parts by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce into the sea cucumber soaked and foamed in the step S1, mixing, heating to boil, and continuing heating with slow fire for 12-17 min until the soup is viscous to obtain a sea cucumber material;
s23 treatment of the sericin: cutting the flower gum soaked and foamed in the step S1 into blocks of 2cm multiplied by 3cm, adding 7-13 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, heating to boil, and continuing to heat with small fire for 3-7 min until the soup is viscous, so as to obtain the flower gum stock;
s24 pork tripe treatment: cleaning 1-3 parts by weight of pork tripe, cutting into pieces of 2cm multiplied by 3cm, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 parts by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, heating to boil, and continuing to heat with slow fire for 35-55 min until the soup is viscous to obtain the pork tripe material;
s25 flower mushroom treatment: cutting off the head of 0.5-1 part by weight of flower mushroom soaked water, spin-drying by using a spin dryer, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, and placing in a high-temperature steam pot for steaming for 45-55 min to obtain a flower mushroom material;
s26 processing dried scallop: adding 0.5-1 part by weight of dried scallop into 20 parts by weight of water, and then placing the dried scallop into a high-temperature steam pot for steaming for 45-55 min to obtain dried scallop material;
s27 processing pig tendons: cleaning the pig tendon soaked in the step S1, removing impurities, cutting into 5cm strips, placing the strips into a steam jacketed kettle, and heating for 10min after 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce are placed in the steam jacketed kettle to obtain the pig foot tendon material;
s28 cuttlefish treatment: removing heads and peels of 3-5 parts by weight of cuttlefish, cutting the cuttlefish into 2cm × 3cm blocks, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, and adding the mixture into a steam interlayer pot to heat for 40min to obtain cuttlefish material;
s29 pigeon egg treatment: adding clear water into 10-20 parts by weight of pigeon eggs, placing the pigeon eggs in a high-temperature steam pot for steaming for 50min, cooling and peeling to obtain pigeon egg material;
s3 canning and freezing for the first time: sequentially filling the obtained flower mushroom material, cuttlefish material, pig trotter tendon material, pig tripe material, fish lip material, flower glue material and soup stock into a tank according to the weight part ratio of 1: 10, and quickly freezing for 1 hour by using a spiral instant freezer to obtain a semi-finished product of the Fotiaoqiang;
s4 second canning and freezing: sequentially adding abalone material, dried scallop material, pigeon egg material, sea cucumber material, shark fin material and broth into the Fotiaoqiang semi-finished product according to the weight part ratio of 1: 5; the weight portion ratio of the abalone material to the flower mushroom material in the step S3 is 1: 1.
(III) advantageous effects
The invention has the beneficial effects that:
1. in the soup stock, the nutrition proportion is more perfect on the premise of keeping the same or better taste and mouthfeel than the traditional Fotiaoqiang soup stock; the pigskin and the bone of the pig in the prior art are changed into the spine and the chicken feet in the pig, so that the fat content is reduced by 20 percent, the protein content is improved by 10 percent, and the pig skin and the chicken feet are more suitable for the nutritional structure of modern people.
2. In the preparation method of the soup-stock, a secondary soup preparation method is adopted, the steam interlayer pot is adopted, and the steam is used as a heat conduction medium, so that the pot body is fully heated, uniformly and continuously heats the raw materials, nutrient substances in the raw materials can be uniformly and fully dissolved in the raw materials, and the utilization rate of the raw materials is improved within the same preparation time. Because steam is used as a heating medium, the water evaporation loss in the heating process is reduced by 30 percent compared with the traditional fuel gas heating method.
3. According to the preparation method of the soup-stock, under the premise that the raw materials are changed, the pigskin and the bone barrel are changed into the pig internal spine and the chicken feet, the soup-stock is heated by the secondary soup-making process and the steam jacketed kettle, and the homogenization treatment is carried out in the last step, so that the influence of the change of the soup-stock raw materials on the taste of the soup-stock and the compatibility of main materials such as abalones and the like in the Fotiaoqiang is compensated.
4. In the process of making the Fotiaoqiang, the main materials are flavored with the soup stock, and finally, the process of quick freezing is adopted twice, so that the tastes of the various main materials are kept to the maximum extent.
5. The Buddha jumping wall meets the process characteristics of the traditional manufacture of the Buddha jumping wall, furthest retains the dish characteristics of meat, fragrance, freshness, rot but not greasy of the traditional Buddha jumping wall, and is suitable for a novel production method of the modern industrial production.
Detailed Description
For a better understanding of the present invention, reference will now be made in detail to the present invention by way of specific embodiments thereof.
A preparation method of Fotiaoqiang soup stock comprises the following steps in sequence:
s1 cleaning: cleaning fresh pig back spine, pig trotters, chicken, duck meat, chicken feet, beef and ham, removing impurities, stirring in boiling water for 10min, and cleaning;
s2 stock preparation: taking 20-30 parts by weight of the cleaned pig inner spine bone, 10-15 parts by weight of pig trotters, 15-30 parts by weight of chicken, 20-30 parts by weight of duck meat, 5-13 parts by weight of chicken claws, 3-5 parts by weight of beef and 2-3 parts by weight of ham in the step S1, putting the pig inner spine bone, the pig trotters, the chicken feet and the ham in a steam jacketed pan, adding 750 parts by weight of water and covering the chicken feet with a cover, injecting steam into an interlayer of the steam jacketed pan to continuously heat the steam jacketed pan for 3.5-4.5 hours, stopping introducing the steam, injecting cooling water into the interlayer of the steam jacketed pan until the temperature of the obtained material and the stock in the steam jacketed pan is reduced to 50 ℃, and filtering out the stock;
s3 stock solution preparation: preparing a new steam jacketed kettle or cleaning the steam jacketed kettle in the step S2, introducing steam into the interlayer until the kettle is heated to 50-70 ℃, adding 0.1-0.3 weight part of edible oil, 2-3 weight parts of green onion, 1-2 weight parts of ginger and 0.2-0.3 weight part of cassia bark, adding 10-30 parts by weight of the pig back bone cleaned in the step S1, 5-10 parts by weight of chicken, 5-10 parts by weight of duck, 3-7 parts by weight of chicken feet, 1-3 parts by weight of Shaoxing rice wine, 0.2-0.3 part by weight of soy sauce, 0.3-0.8 part by weight of chicken extract, 0.01-0.02 part by weight of rock candy and 200-300 parts by weight of the stock soup obtained in the step S2, after covering the pot cover with the interlayer, injecting steam into the interlayer to continuously heat the steam interlayer pot for 2.5-3.5 hours, stopping introducing the steam, injecting cold air into the interlayer until the temperature of the steam interlayer pot is reduced to 50 ℃, and filtering and removing impurities from the high-temperature interlayer pot to obtain stock soup;
s4, homogenizing the stock solution of the.
In the preparation method of the soup-stock, the raw materials with lower fat content are adopted from the selection of the raw materials, and the secondary soup preparation process is carried out on the raw materials, wherein the first soup preparation is that part of the pig chine, the pig trotters, the chicken, the duck meat, the chicken feet, the beef and the ham are continuously heated by a steam jacketed kettle to obtain stock, the second soup preparation is carried out to obtain the stock, and new pig chine, chicken meat, duck meat and chicken feet are added into the stock. According to the invention, under the premise that the raw materials are changed, pigskin and bone are changed into pig internal spine and chicken feet, the influence of the change of the soup-stock raw materials on the taste of the soup-stock and the compatibility of main materials such as abalone in the Fotiaoqiang is compensated through the secondary soup making process, the heating of the steam jacketed kettle and the homogenization treatment in the last step. According to the invention, on the premise of keeping the same or better taste and mouthfeel than the traditional Fotiaoqiang soup-stock, the nutrition proportion is more perfect; the pigskin and the bone of the pig in the prior art are changed into the spine and the chicken feet in the pig, so that the fat content is reduced by 20 percent, the protein content is improved by 10 percent, and the pig skin and the chicken feet are more suitable for the nutritional structure of modern people.
The invention also provides the soup-stock obtained by the preparation method.
The invention also provides a method for preparing the Fotiaoqiang by applying the soup stock, which comprises the following steps:
s1 foaming of raw materials: respectively soaking 0.5-1 part by weight of dried shark fins, 1-3 parts by weight of dried sea cucumbers, 1-3 parts by weight of dried flower glue and 0.5-1 part by weight of pig tendons in water until the dried shark fins, the dried sea cucumbers and the pig tendons are soaked;
s2 raw material treatment:
s21 shark fin treatment: adding 15-25 parts by weight of the soup stock, 0.7-1.3 parts by weight of scallion, 1-3 parts by weight of ginger and 0.5-1.5 parts by weight of shoujiu into the shark fin soaked in the step S1, mixing, heating to boil, and continuously heating with slow fire for 8-12 min until the soup is viscous to obtain a shark fin material;
s22 sea cucumber treatment: adding 15-25 parts by weight of the soup stock, 0.7-1.3 parts by weight of scallion, 1-3 parts by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce into the sea cucumber soaked and foamed in the step S1, mixing, heating to boil, and continuing heating with slow fire for 12-17 min until the soup is viscous to obtain a sea cucumber material;
s23 treatment of the sericin: cutting the flower gum soaked and foamed in the step S1 into blocks of 2cm multiplied by 3cm, adding 7-13 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, heating to boil, and continuing to heat with small fire for 3-7 min until the soup is viscous, so as to obtain the flower gum stock;
s24 pork tripe treatment: cleaning 1-3 parts by weight of pork tripe, cutting into pieces of 2cm multiplied by 3cm, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 parts by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, heating to boil, and continuing to heat with slow fire for 35-55 min until the soup is viscous to obtain the pork tripe material;
s25 flower mushroom treatment: cutting off the head of 0.5-1 part by weight of flower mushroom soaked water, spin-drying by using a spin dryer, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, and placing in a high-temperature steam pot for steaming for 45-55 min to obtain a flower mushroom material;
s26 processing dried scallop: adding 0.5-1 part by weight of dried scallop into 20 parts by weight of water, and then placing the dried scallop into a high-temperature steam pot for steaming for 45-55 min to obtain dried scallop material;
s27 processing pig tendons: cleaning the pig tendon soaked in the step S1, removing impurities, cutting into 5cm strips, placing the strips into a steam jacketed kettle, and heating for 10min after 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce are placed in the steam jacketed kettle to obtain the pig foot tendon material;
s28 cuttlefish treatment: removing heads and peels of 3-5 parts by weight of cuttlefish, cutting the cuttlefish into 2cm × 3cm blocks, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, and adding the mixture into a steam interlayer pot to heat for 40min to obtain cuttlefish material;
s29 pigeon egg treatment: adding clear water into 10-20 parts by weight of pigeon eggs, placing the pigeon eggs in a high-temperature steam pot for steaming for 50min, cooling and shelling to obtain pigeon egg material;
s3 canning and freezing for the first time: sequentially filling the obtained flower mushroom material, cuttlefish material, pig trotter tendon material, pig tripe material, fish lip material, flower glue material and soup stock into a tank according to the weight part ratio of 1: 10, and quickly freezing for 1 hour by using a spiral instant freezer to obtain a semi-finished product of the Fotiaoqiang;
s4 second canning and freezing: sequentially adding abalone material, dried scallop material, pigeon egg material, sea cucumber material, shark fin material and broth into the Fotiaoqiang semi-finished product according to the weight part ratio of 1: 5; the weight portion ratio of the abalone material to the flower mushroom material in the step S3 is 1: 1.
In the process of making the Fotiaoqiang, the main materials are flavored with the soup stock, and finally, the process of quick freezing is adopted twice, so that the tastes of the various main materials are kept to the maximum extent. Meets the process characteristics of the traditional manufacture of the Buddha jumping wall, keeps the characteristics of meat, fragrant, fresh, rotten and not greasy dishes of the traditional Buddha jumping wall to the maximum extent, and is suitable for the novel production method of the modern industrial production.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Example 1
The Fotiaoqiang soup stock is mainly prepared from the following components in parts by weight:
the preparation method of the Fotiaoqiang soup-stock comprises the following steps in sequence:
s1 cleaning: cleaning fresh pig back spine, pig trotters, chicken, duck meat, chicken feet, beef and ham, removing impurities, stirring in boiling water for 10min, and cleaning;
s2 stock preparation: putting 500g of cleaned pig inner spine bones, 300g of pig trotters, 500g of chicken meat, 500g of duck meat, 200g of chicken feet, 100g of beef and 50g of ham in the step S1 into a steam jacketed kettle, adding 15kg of water, injecting steam into an interlayer of the steam jacketed kettle to continuously heat the steam jacketed kettle for 4 hours, stopping introducing the steam, injecting cooling water into the interlayer of the steam jacketed kettle to cool the materials and the stock solution obtained in the steam jacketed kettle to 50 ℃, and filtering to obtain the stock solution;
s3 stock preparation: preparing a new steam jacketed kettle, heating the kettle to 50 ℃, adding 2ml of edible oil, 50g of green onion, 30g of ginger and 5g of cassia bark, adding 300g of pig chine bone cleaned in the step S1, 150g of chicken, 150g of duck meat, 100g of chicken feet, 30g of Shaoxing rice wine, 5g of soy sauce, 10g of chicken juice, 1g of rock candy and 5kg of stock soup obtained in the step S2, covering a jacketed kettle cover, injecting steam into the jacket to continuously heat the steam jacketed kettle for 3 hours, stopping introducing the steam, injecting cold air into the jacket until the temperature of the steam jacketed kettle is reduced to 50 ℃, and filtering and removing impurities from the high-temperature jacketed kettle to obtain stock soup stock solution;
s4 homogenizing the stock solution of soup-stock by a homogenizer for 30min to obtain soup-stock.
The homogenization treatment is performed in order to sufficiently blend the fat in the stock with other component substances.
In the soup stock in the embodiment, the pigskin and the bone in the prior art are changed into the pig internal spine and the chicken feet, so that the fat content is reduced by 20 percent, the protein content is improved by 10 percent, and the soup stock is more suitable for the nutritional structure of modern people.
Example 2
A preparation method of Fotiaoqiang soup stock comprises the following steps in sequence:
s1 cleaning: cleaning fresh pig back spine, pig trotters, chicken, duck meat, chicken feet, beef and ham, removing impurities, stirring in boiling water for 10min, and cleaning;
s2 stock preparation: putting 250g of cleaned pig inner spine bone, 100g of pig trotters, 300g of chicken, 250g of duck meat, 60g of chicken feet, 50g of beef and 205g of ham in a steam jacketed kettle in the step S1, adding 7.5kg of water and covering a cover, injecting steam into an interlayer of the steam jacketed kettle to continuously heat the steam jacketed kettle for 3.5 hours, stopping introducing the steam, injecting cooling water into the interlayer of the steam jacketed kettle to cool until the temperature of the materials and the stock in the steam jacketed kettle is reduced to 50 ℃, and filtering out the stock;
s3 stock solution preparation: preparing a new steam jacketed kettle or cleaning the steam jacketed kettle in the step S2, introducing steam into the interlayer until the kettle is heated to 70 ℃, adding 2g of edible oil, 20g of green onion, 20g of ginger and 2.5g of cassia bark, adding 110g of pig spine, 100g of chicken, 70g of duck meat, 30g of chicken claw, 30g of yellow rice wine, 0.250g of soy sauce, 0.40g of chicken extract, 0.2g of rock candy and 2.5kg of stock soup obtained in the step S2, covering a jacketed kettle cover, injecting steam into the interlayer to continuously heat the steam jacketed kettle for 2.5 hours, stopping introducing the steam, injecting cold air into the interlayer until the temperature of the steam jacketed kettle is reduced to 50 ℃, and filtering and removing impurities from the high-temperature jacketed kettle to obtain stock soup stock solution;
s4 homogenizing the stock solution of soup-stock by a homogenizer for 120min to obtain soup-stock.
Example 3
A preparation method of Fotiaoqiang soup stock comprises the following steps in sequence:
s1 cleaning: cleaning fresh pig back spine, pig trotters, chicken, duck meat, chicken feet, beef and ham, removing impurities, stirring in boiling water for 10min, and cleaning;
s2 stock preparation: putting 30g of cleaned pig inner spine bone, 14g of pig trotters, 16g of chicken, 30g of duck meat, 10g of chicken feet, 3g of beef and 3g of ham in a steam jacketed kettle in the step S1, adding 750g of water and covering the kettle with a cover, injecting steam into an interlayer of the steam jacketed kettle to continuously heat the steam jacketed kettle for 4 hours, stopping introducing the steam, injecting cooling water into the interlayer of the steam jacketed kettle to cool the materials and the stock soup obtained in the steam jacketed kettle to 50 ℃, and filtering the stock soup;
s3 stock solution preparation: preparing a new steam jacketed kettle or cleaning the steam jacketed kettle in the step S2, introducing steam into the interlayer until the kettle is heated to 50 ℃, adding 0.3g of edible oil, 2.5g of scallion, 1g of ginger and 0.3g of cassia bark, adding 20g of the pig' S back bone, 6g of chicken, 10g of duck meat, 5g of chicken claw, 1g of Shaoxing wine, 0.3g of soy sauce, 0.5g of chicken juice, 0.01g of rock candy and 300g of the stock soup obtained in the step S2 which are cleaned in the step S1, covering the jacketed kettle cover, injecting steam into the interlayer to continuously heat the steam jacketed kettle for 3 hours, stopping introducing the steam, injecting cold air into the interlayer until the steam jacketed kettle is cooled to 50 ℃, and filtering and removing impurities from the high-temperature jacketed kettle to obtain stock soup stock solution;
s4 homogenizing the stock solution of soup-stock by a homogenizer for 30min to obtain soup-stock.
Example 4
A preparation method of Fotiaoqiang soup stock comprises the following steps in sequence:
s1 cleaning: cleaning fresh pig back spine, pig trotters, chicken, duck meat, chicken feet, beef and ham, removing impurities, stirring in boiling water for 10min, and cleaning;
s2 stock preparation: putting 200g of cleaned pig internal spines, 150g of pig trotters, 200g of chicken, 200g of duck meat, 130g of chicken feet, 40g of beef and 20g of ham in a steam jacketed kettle in the step S1, adding 7.5kg of water and covering a cover, injecting steam into an interlayer of the steam jacketed kettle to continuously heat the steam jacketed kettle for 4.5 hours, stopping introducing the steam, injecting cooling water into the interlayer of the steam jacketed kettle until the temperature of the obtained materials and the stock in the steam jacketed kettle is reduced to 50 ℃, and filtering the stock;
s3 stock solution preparation: preparing a new steam jacketed kettle or cleaning the steam jacketed kettle in the step S2, introducing steam into the interlayer until the kettle is heated to 60 ℃, adding 1g of edible oil, 30g of green onion, 15g of ginger and 2g of cassia bark, 300g of pig back bone, 70g of chicken, 50g of duck meat, 70g of chicken claw, 20g of shaoxing rice wine, 2g of soy sauce, 8g of chicken juice, 0.2g of rock sugar and 2kg of raw soup obtained in the step S2 which are cleaned in the step S1, covering a jacketed kettle cover, injecting steam into the interlayer to continuously heat the steam jacketed kettle for 3.5 hours, stopping introducing the steam, injecting cold air into the interlayer until the temperature of the steam jacketed kettle is reduced to 50 ℃, and filtering and removing impurities from the high-temperature jacketed kettle to obtain the raw soup stock solution;
s4 homogenizing the stock solution of soup-stock in a homogenizer for 80min to obtain soup-stock.
The preparation time of this embodiment stock has practiced thrift 50% for traditional gas, and the preparation process has replaced current high-pressure technology, makes the raw materials taste the same with the taste of the fo tiao wall of traditional stewing, has kept traditional taste and taste.
Example 5
A method for manufacturing a Fotiaoqiang comprises the following steps of:
s1 foaming of raw materials: respectively soaking 7g of dried shark fin, 20g of dried sea cucumber, 20g of dried lacca and 70g of pig tendon in water until the dried shark fin, the dried sea cucumber, the dried lacca and the pig tendon are soaked;
s2 raw material treatment:
s21 shark fin treatment: adding 200g of the soup-stock obtained in the step S1, 10g of scallion, 20g of ginger and 10g of shoujiu into the soaked shark fin, mixing, heating to boil, and continuing heating with soft fire for 10min until the soup is viscous to obtain shark fin material;
s22 sea cucumber treatment: adding the sea cucumber soaked in the step S1 into 200g of soup-stock, 10g of scallion, 5g of ginger, 10g of shoujiu and 10g of soy sauce obtained in the above example 1, mixing, heating to boil, and continuously heating with slow fire for 15min until the soup is viscous to obtain sea cucumber material;
s23 treatment of the sericin: cutting the foamed flower glue obtained in the step S1 into blocks of 2cm multiplied by 3cm, adding 100g of soup stock, 10g of scallion, 5g of ginger, 10g of shoujiu and 10g of soy sauce obtained in the embodiment 1, heating to boil, and continuing heating with soft fire for 5min until the soup is viscous to obtain the flower glue material;
s24 pork tripe treatment: cleaning 20g of pork tripe, cutting into pieces of 2cm multiplied by 3cm, adding 200g of soup-stock obtained in example 1, 10g of scallion, 5g of ginger, 10g of shoujiu and 10g of soy sauce, heating to boil, and continuing to heat with soft fire for 50min until the soup is viscous to obtain the pork tripe material;
s25 flower mushroom treatment: cutting off the head of 7g of flower mushroom soaked in water, spin-drying by using a spin dryer, adding 200g of soup-stock obtained in example 1, 10g of scallion, 5g of ginger, 10g of shoujiu and 10gg of soy sauce, and placing in a high-temperature steam pot for steaming for 50min to obtain a flower mushroom material;
s26 processing dried scallop: adding 10g of scallop into 200g of water, and then placing the scallop into a high-temperature steam pot to steam for 50min to obtain scallop material;
s27 processing pig tendons: cleaning the pork tendons soaked in the step S1, removing impurities, cutting into strips of 5cm, adding 100g of soup stock obtained in the embodiment 1, 10g of scallion, 5g of ginger, 10g of shoujiu and 10g of soy sauce, and placing in a steam jacketed kettle for heating treatment for 10min to obtain the pork tendon material;
s28 cuttlefish treatment: removing head and skin of 40g cuttlefish, cutting into pieces of 2cm × 3cm, adding 200g soup stock, 10g shallot, 5g ginger, 10g shoul wine and 10g soy sauce obtained in example 1, and heating in a steam jacketed kettle for 40min to obtain cuttlefish material;
s29 pigeon egg treatment: adding clean water into 150g of pigeon eggs, steaming for 50min in a high-temperature steam pot, cooling, and shelling to obtain pigeon egg material;
s3 canning and freezing for the first time: sequentially filling flower mushroom material, cuttlefish material, pig trotter tendon material, pig tripe material, fish lip material, flower glue material and the broth obtained in example 1 in a weight ratio of 1: 10 into a tank, and quickly freezing for 1 hour by using a spiral instant freezer to obtain a semi-finished product of the Fotiaoqiang;
s4 second canning and freezing: sequentially adding abalone material, dried scallop material, pigeon egg material, sea cucumber material, shark fin material and the broth obtained in the example 1 into the Fotiaoqiang semi-finished product according to the weight part ratio of 1: 5; the weight portion ratio of the abalone material to the flower mushroom material in the step S3 is 1: 1.
Scalding the raw materials with boiling water, adding appropriate amount of soup and flavoring in casserole, boiling with strong fire, removing froth, covering, and heating with slow fire for a long time until the soup is viscous.
Example 6
A method for manufacturing a Fotiaoqiang comprises the following steps of:
s1 foaming of raw materials: respectively soaking 7g of dried shark fins, 10g of dried sea cucumbers, 30g of dried flower glue and 7g of pig tendons in water until the dried shark fins, the dried sea cucumbers, the dried flower glue and the 7g of pig tendons are soaked;
s2 raw material treatment:
s21 shark fin treatment: adding 160g of the soup-stock obtained in the example 2, 13g of scallion, 20g of ginger and 6g of shoujiu into the soaked shark fin in the step S1, mixing, heating to boil, and continuing heating with soft fire for 12min until the soup is viscous to obtain shark fin material;
s22 sea cucumber treatment: adding the sea cucumber soaked and foamed in the step S1 into 200g of soup-stock, 7g of scallion, 30g of ginger, 10g of shoujiu and 7g of soy sauce obtained in the embodiment 2, mixing, heating to boil, and continuing heating with soft fire for 17min until the soup is viscous to obtain sea cucumber material;
s23 treatment of the sericin: cutting the foamed sericin obtained in the step S1 into pieces of 2cm multiplied by 3cm, adding 100g of soup stock, 8g of scallion, 8g of ginger, 10g of shoujiu and 8g of soy sauce obtained in the example 2, heating to boil, and continuously heating with slow fire for 7min until the soup is viscous to obtain the sericin;
s24 pork tripe treatment: cleaning 20g of pork tripe, cutting into pieces of 2cm multiplied by 3cm, adding 180g of soup-stock obtained in example 2, 13g of scallion, 5g of ginger, 5g of shoujiu and 13g of soy sauce, heating to boil, and continuing to heat with soft fire for 45min until the soup is viscous to obtain the pork tripe material;
s25 flower mushroom treatment: cutting off the head of 5g of flower mushroom soaked in water, spin-drying by using a spin dryer, adding 230g of soup stock, 10g of scallion, 3g of ginger, 15g of shoujiu and 10g of soy sauce which are obtained in example 2, and placing the mixture in a high-temperature steam pot for steaming for 45min to obtain a flower mushroom material;
s26 processing dried scallop: adding 10g of scallop into 200g of water, and then placing the scallop into a high-temperature steam pot to steam for 50min to obtain scallop material;
s27 processing pig tendons: cleaning the pork tendons soaked in the step S1, removing impurities, cutting into 5cm strips, putting 170g of soup-stock, 13g of scallion, 5g of ginger, 6g of shoujiu and 13g of soy sauce obtained in the embodiment 2 into a steam jacketed kettle, and heating for 10min to obtain the pork tendon material;
s28 cuttlefish treatment: removing head and skin of 40g cuttlefish, cutting into pieces of 2cm × 3cm, adding soup stock 170g, herba Alii Fistulosi 13g, rhizoma Zingiberis recens 5g, Shao wine 6g and soy sauce 13g obtained in example 2, and heating in steam jacketed pan for 40min to obtain cuttlefish material;
s29 pigeon egg treatment: adding clean water into 150g of pigeon eggs, steaming for 50min in a high-temperature steam pot, cooling, and shelling to obtain pigeon egg material;
s3 canning and freezing for the first time: sequentially filling the obtained flower mushroom material, cuttlefish material, pig trotter tendon material, pig tripe material, fish lip material and flower glue material and the broth obtained in the example 2 according to the weight part ratio of 1: 10 into a tank, and quickly freezing for 1 hour by using a spiral instant freezer to obtain a Fotiaoqiang semi-finished product;
s4 second canning and freezing: sequentially adding abalone material, dried scallop material, pigeon egg material, sea cucumber material, shark fin material and the broth obtained in the example 2 into the Fotiaoqiang semi-finished product according to the weight part ratio of 1: 5; the weight portion ratio of the abalone material to the flower mushroom material in the step S3 is 1: 1.
Example 7
A method for manufacturing a Fotiaoqiang comprises the following steps of:
s1 foaming of raw materials: respectively soaking 10g of dried shark fin, 20g of dried sea cucumber, 10g of dried lacca and 10g of pig tendon in water until the dried shark fin, the dried sea cucumber, the dried lacca and the pig tendon are soaked;
s2 raw material treatment:
s21 shark fin treatment: adding 200g of the soup-stock obtained in the example 3, 8g of scallion, 30g of ginger and 10g of shoujiu into the shark fin soaked and fermented in the step S1, mixing, heating to boil, and continuously heating with soft fire for 9min until the soup is viscous to obtain a shark fin material;
s22 sea cucumber treatment: adding the sea cucumber soaked in the step S1 into 250g of soup-stock obtained in the example 3, 10g of scallion, 10g of ginger, 15g of shoujiu and 10g of soy sauce, mixing, heating to boil, and continuing to heat with soft fire for 12min until the soup is viscous to obtain a sea cucumber material;
s23 treatment of the sericin: cutting the foamed flower glue obtained in the step S1 into blocks of 2cm multiplied by 3cm, adding 130g of soup stock, 10g of scallion, 3g of ginger, 15g of shoujiu and 10g of soy sauce obtained in the embodiment 3, heating to boil, and continuing heating with soft fire for 3min until the soup is viscous to obtain the flower glue material;
s24 pork tripe treatment: cleaning 30g of pig tripe, cutting into pieces of 2cm × 3cm, adding soup stock 200g, shallot 8g, ginger 8g, shoujiu 10g and soy sauce 8g, heating to boil, and heating with slow fire for 55min until the soup is viscous to obtain pig tripe material;
s25 flower mushroom treatment: cutting off the head of 8g of flower mushroom soaked in water, spin-drying by using a spin dryer, adding 170g of soup-stock, 13g of scallion, 5g of ginger, 5g of shoujiu and 13g of soy sauce obtained in example 3, and placing in a high-temperature steam pot for steaming for 50min to obtain a flower mushroom material;
s26 processing dried scallop: adding 10g of scallop into 200g of water, and then placing the scallop into a high-temperature steam pot to steam for 50min to obtain scallop material;
s27 processing pig tendons: cleaning the pork tendons soaked in the step S1, removing impurities, cutting into 5cm strips, putting 170g of soup-stock, 13g of scallion, 6g of ginger, 5g of shoujiu and 13g of soy sauce obtained in the embodiment 3 into a steam jacketed kettle, and heating for 10min to obtain the pork tendon material;
s28 cuttlefish treatment: removing heads and peels of 40g of cuttlefish, cutting into blocks of 2cm multiplied by 3cm, adding 180g of soup-stock obtained in example 3, 13g of scallion, 5g of ginger, 6g of shoujiu and 13g of soy sauce, adding into a steam jacketed kettle, and heating for 40min to obtain cuttlefish material;
s29 pigeon egg treatment: adding clean water into 150g of pigeon eggs, steaming in a high-temperature steam pot for 50min, cooling, and shelling to obtain pigeon egg material;
s3 canning and freezing for the first time: sequentially filling the obtained flower mushroom material, cuttlefish material, pig trotter tendon material, pig tripe material, fish lip material and flower glue material and the broth obtained in the example 3 according to the weight part ratio of 1: 10 into a tank, and quickly freezing for 1 hour by using a spiral instant freezer to obtain a Fotiaoqiang semi-finished product;
s4 second canning and freezing: sequentially adding abalone material, dried scallop material, pigeon egg material, sea cucumber material, shark fin material and the broth obtained in the example 3 into the Fotiaoqiang semi-finished product according to the weight part ratio of 1: 5; the weight portion ratio of the abalone material to the flower mushroom material in the step S3 is 1: 1.
Example 8
A method for manufacturing a Fotiaoqiang comprises the following steps of:
s1 foaming of raw materials: soaking 5g of dried shark fin, 30g of dried sea cucumber, 20g of dried flower glue and 6g of pig tendon in water respectively until the dried shark fin, the dried sea cucumber and the pig tendon are soaked;
s2 raw material treatment:
s21 shark fin treatment: adding 250g of the broth obtained in the step S1, 10g of scallion, 10g of ginger and 15g of shoujiu into the soaked shark fin, mixing, heating to boil, and continuing heating with soft fire for 10min until the soup is viscous to obtain shark fin material;
s22 sea cucumber treatment: adding the sea cucumber soaked in the step S1 into 170g of soup-stock, 13g of scallion, 20g of ginger, 6g of shoujiu and 13g of soy sauce obtained in the embodiment 4, mixing, heating to boil, and continuously heating with soft fire for 15min until the soup is viscous to obtain a sea cucumber material;
s23 treatment of the sericin: cutting the foamed sericin obtained in the step S1 into pieces of 2cm multiplied by 3cm, adding 80g of soup stock, 13g of scallion, 5g of ginger, 5g of shoujiu and 13g of soy sauce obtained in the embodiment 4, heating to boil, and continuing heating with soft fire for 5min until the soup is viscous to obtain the sericin;
s24 pork tripe treatment: cleaning 10g of pork tripe, cutting into pieces of 2cm multiplied by 3cm, adding 230g of soup-stock obtained in example 4, 10g of scallion, 4g of ginger, 15g of shoujiu and 10g of soy sauce, heating to boil, and continuing to heat with soft fire for 36min until the soup is viscous to obtain the pork tripe material;
s25 flower mushroom treatment: cutting off the head of 10g of flower mushroom soaked water, spin-drying by using a spin dryer, adding 200g of soup-stock obtained in example 4, 7g of scallion, 8g of ginger, 10g of shoujiu and 70g of soy sauce, and placing in a high-temperature steam pot for steaming for 55min to obtain a flower mushroom material;
s26 processing dried scallop: adding water 200g into 7g of dried scallop, and steaming in a high-temperature steam pot for 45min to obtain dried scallop material;
s27 processing pig tendons: cleaning the pork tendons soaked in the step S1, removing impurities, cutting into 5cm strips, placing 230g of soup stock, 11g of scallion, 4g of ginger, 15g of shoujiu and 10g of soy sauce obtained in the embodiment 4 in a steam jacketed kettle, and heating for 10min to obtain the pork tendon material;
s28 cuttlefish treatment: removing head and skin of cuttlefish 30g, cutting into pieces of 2cm × 3cm, adding soup stock 230g, herba Alii Fistulosi 10g, rhizoma Zingiberis recens 3g, Shao wine 15g and soy sauce 9g obtained in example 4, and heating in steam jacketed kettle for 40min to obtain cuttlefish material;
s29 pigeon egg treatment: adding clear water into 100g of pigeon eggs, steaming in a high-temperature steam pot for 50min, cooling, and shelling to obtain pigeon egg material;
s3 canning and freezing for the first time: sequentially filling the obtained flower mushroom material, cuttlefish material, pig trotter tendon material, pig tripe material, fish lip material and flower glue material and the broth obtained in the embodiment 4 into a tank according to the weight part ratio of 1: 10, and quickly freezing for 1 hour by using a spiral instant freezer to obtain a Fotiaoqiang semi-finished product;
s4 second canning and freezing: sequentially adding abalone material, dried scallop material, pigeon egg material, sea cucumber material, shark fin material and the broth obtained in the embodiment 4 into the Fotiaoqiang semi-finished product according to the weight part ratio of 1: 5; the weight portion ratio of the abalone material to the flower mushroom material in the step S3 is 1: 1.
Experiments show that: in the Fotiaoqiang prepared by the invention, the nutrient components are respectively as follows: 266-353 KJ/100g of energy, 5.3-8.4 g/100g of protein, 2.5-4.1 g/100g of carbohydrate, 120-135 mg/100g of sodium and 2.1-3.3 g/100g of amino acid.
Comparative example 1
The other points are the same as example 1 except that the pigskin and the bobbin bone in example 1 are replaced with the same weight of the pig spine and the chicken feet, respectively.
Comparative example 2
Soup stock prepared by the traditional method.
Comparative example 3
The broth was prepared according to the method referred to in patent application No. CN 110367527A.
Comparative example 4
The broth was prepared according to the method referred to in patent application No. CN 103892337A.
Experimental data:
the experimental data of the invention are subjected to multiple experiments, and the results obtained by averaging the numerical values without abnormality are selected.
Experiment 1. sensory evaluation of the broths obtained in examples 1 to 4 of the present invention and comparative examples 1 to 4.
Sensory panel consisted of 12 individuals, all assigned to the investigator of the food profession, and sensory scores were performed according to the criteria of table 1.
TABLE 1 sensory Scoring standards Table
As a result of the sensory evaluation, the score of example 1 was 95 points, the score of example 2 was 92 points, the score of example 3 was 90 points, the score of example 4 was 96 points, the score of comparative example 1 was 90 points, the score of comparative example 2 was 89 points, the score of comparative example 3 was 75 points, and the score of comparative example 4 was 70 points.
From the above, it can be seen that examples 1 to 4 of the present invention have better sensory scores. Example 1 in comparison with comparative example 1, it is seen that the replacement of material, although reducing the fat content, has a higher overall sensory score. The numerical value of comparative example 2 shows that the conventional value of the score is lower than that of the present invention.
Experiment 2: the nutrient contents in the soups obtained in examples 1 to 4 of the present invention and comparative examples 1 to 4 are shown in table 2:
as can be seen from the data in Table 2, the broth obtained according to the present invention has a low energy content and a high content of proteins and amino acids.
Experiment 3:
the Buddha jumping walls prepared in examples 5-8 of the present invention and prepared by replacing the broth in example 5 with the broth in comparative examples 1 and 2 were respectively designated as Buddha 1 and Buddha 2, and the Buddha jumping wall prepared by replacing the jacketed steam pot in example 5 with a pressure cooker was designated as Buddha 3. The shear force of abalone was used as an index to measure and obtain data shown in table 4:
in examples 5 to 8, Fotiaoqiang prepared in Fotiao 1 to 3 was boiled and then sampled for examination.
TABLE 4 determination of abalone texture
| Sample (I) | Hardness per gram | Cohesiveness | Degree of mastication |
| Example 5 | 806.65±6.17 | 689.1±1.96 | 0.789±0.063 |
| Example 6 | 798.55±4.68 | 600.7±0.692 | 0.698±0.068 |
| Example 7 | 780.37±3.67 | 576.36±0.385 | 0.621±0.211 |
| Example 8 | 779.36±3.15 | 575.62±3.261 | 0.602±0.015 |
| Buddha 1 | 688.65±0.16 | 532±2.962 | 0.569±0.039 |
| Buddha 2 | 736.35±1.69 | 629.1±1.66 | 0.669±0.063 |
| Buddha 3 | 632.69±0.36 | 484.82±4.12 | 0.589±0.032 |
Table 4, the data shows that the abalone texture characteristics of the Buddha jumping wall obtained by the present invention are close to those of the traditional method, and the obtained Buddha jumping wall has better chewiness.
And through determination, the water content in the examples 5-8 is larger than that in Buddha 1, Buddha 2 and Buddha 3, which shows that the abalone obtained by the invention has better water holding rate and the soup-stock penetration rate is better.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (3)
1. The preparation method of the Fotiaoqiang soup stock is characterized by comprising the following steps of:
s1 cleaning: cleaning fresh pig back spine, pig trotters, chicken, duck meat, chicken feet, beef and ham, removing impurities, stirring in boiling water for 10min, and cleaning;
s2 stock preparation: taking 20-30 parts by weight of the cleaned pig inner spine bone, 10-15 parts by weight of pig trotters, 15-30 parts by weight of chicken, 20-30 parts by weight of duck meat, 5-13 parts by weight of chicken claws, 3-5 parts by weight of beef and 2-3 parts by weight of ham in the step S1, putting the pig inner spine bone, the pig trotters, the chicken feet and the ham in a steam jacketed pan, adding 750 parts by weight of water and covering the chicken feet with a cover, injecting steam into an interlayer of the steam jacketed pan to continuously heat the steam jacketed pan for 3.5-4.5 hours, stopping introducing the steam, injecting cooling water into the interlayer of the steam jacketed pan until the temperature of the obtained material and the stock in the steam jacketed pan is reduced to 50 ℃, and filtering out the stock;
s3 stock solution preparation: preparing a new steam jacketed kettle or cleaning the steam jacketed kettle in the step S2, introducing steam into the interlayer until the kettle is heated to 50-70 ℃, adding 0.1-0.3 weight part of edible oil, 2-3 weight parts of green onion, 1-2 weight parts of ginger and 0.2-0.3 weight part of cassia bark, adding 10-30 parts by weight of the pig back bone cleaned in the step S1, 5-10 parts by weight of chicken, 5-10 parts by weight of duck, 3-7 parts by weight of chicken feet, 1-3 parts by weight of Shaoxing rice wine, 0.2-0.3 part by weight of soy sauce, 0.3-0.8 part by weight of chicken extract, 0.01-0.02 part by weight of rock candy and 200-300 parts by weight of the stock soup obtained in the step S2, after covering the pot cover with the interlayer, injecting steam into the interlayer to continuously heat the steam interlayer pot for 2.5-3.5 hours, stopping introducing the steam, injecting cold air into the interlayer until the temperature of the steam interlayer pot is reduced to 50 ℃, and filtering and removing impurities from the high-temperature interlayer pot to obtain stock soup;
s4, homogenizing the stock solution of the.
2. A broth obtained by the process of claim 1.
3. A method for preparing a Buddha jumping wall by using the broth of claim 2, comprising the steps of:
s1 foaming of raw materials: respectively soaking 0.5-1 part by weight of dried shark fins, 1-3 parts by weight of dried sea cucumbers, 1-3 parts by weight of dried flower glue and 0.5-1 part by weight of pig tendons in water until the dried shark fins, the dried sea cucumbers and the pig tendons are soaked;
s2 raw material treatment:
s21 shark fin treatment: adding 15-25 parts by weight of the broth of claim 2, 0.7-1.3 parts by weight of scallion, 1-3 parts by weight of ginger and 0.5-1.5 parts by weight of Shao liquor into the shark fins soaked in the step S1, mixing, heating to boil, and continuously heating with slow fire for 8-12 min until the soup is viscous to obtain shark fins;
s22 sea cucumber treatment: adding 15-25 parts by weight of the broth of claim 2, 0.7-1.3 parts by weight of scallion, 1-3 parts by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce into the sea cucumber soaked in the step S1, mixing, heating to boil, and continuously heating with slow fire for 12-17 min until the broth is viscous to obtain a sea cucumber material;
s23 treatment of the sericin: cutting the foamed flower glue obtained in the step S1 into pieces of 2cm multiplied by 3cm, adding 7-13 parts by weight of the broth, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce according to claim 2, heating to boil, and continuing to heat with slow fire for 3-7 min until the broth is viscous, thereby obtaining the flower glue material;
s24 pork tripe treatment: cleaning 1-3 parts by weight of pork tripe, cutting into pieces of 2cm multiplied by 3cm, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 parts by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, heating to boil, and continuing to heat with slow fire for 35-55 min until the soup is viscous to obtain the pork tripe material;
s25 flower mushroom treatment: cutting off the head of 0.5-1 part by weight of flower mushroom soaked water, spin-drying by using a spin dryer, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, and placing in a high-temperature steam pot for steaming for 45-55 min to obtain a flower mushroom material;
s26 processing dried scallop: adding 0.5-1 part by weight of dried scallop into 20 parts by weight of water, and then placing the dried scallop into a high-temperature steam pot for steaming for 45-55 min to obtain dried scallop material;
s27 processing pig tendons: cleaning the pig tendon soaked in the step S1, removing impurities, cutting into 5cm strips, placing the strips into a steam jacketed kettle, and heating for 10min after 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce are placed in the steam jacketed kettle to obtain the pig foot tendon material;
s28 cuttlefish treatment: removing heads and peels of 3-5 parts by weight of cuttlefish, cutting the cuttlefish into 2cm × 3cm blocks, adding 17-23 parts by weight of soup stock, 0.7-1.3 parts by weight of scallion, 0.3-0.8 part by weight of ginger, 0.5-1.5 parts by weight of shoujiu and 0.7-1.3 parts by weight of soy sauce, and adding the mixture into a steam interlayer pot to heat for 40min to obtain cuttlefish material;
s29 pigeon egg treatment: adding clear water into 10-20 parts by weight of pigeon eggs, placing the pigeon eggs in a high-temperature steam pot for steaming for 50min, cooling and peeling to obtain pigeon egg material;
s3 canning and freezing for the first time: sequentially filling the obtained flower mushroom material, cuttlefish material, pig trotter tendon material, pig tripe material, fish lip material, flower glue material and soup stock into a tank according to the weight part ratio of 1: 10, and quickly freezing for 1 hour by using a spiral instant freezer to obtain a semi-finished product of the Fotiaoqiang;
s4 second canning and freezing: sequentially adding abalone material, dried scallop material, pigeon egg material, sea cucumber material, shark fin material and broth into the Fotiaoqiang semi-finished product according to the weight part ratio of 1: 5; the weight portion ratio of the abalone material to the flower mushroom material in the step S3 is 1: 1.
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