CN111990614A - Preparation method of Fotiaoqiang - Google Patents
Preparation method of Fotiaoqiang Download PDFInfo
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- CN111990614A CN111990614A CN202010672143.2A CN202010672143A CN111990614A CN 111990614 A CN111990614 A CN 111990614A CN 202010672143 A CN202010672143 A CN 202010672143A CN 111990614 A CN111990614 A CN 111990614A
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
- A23L13/00—Meat products; Meat meal; 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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 relates to the technical field of Buddha jumping walls, in particular to a preparation method of a Buddha jumping wall. Respectively blanching pork bone and chicken, mixing, adding water, heating until the temperature of the water is 100 ℃, and keeping for 5-7 hours to obtain stock; filtering the stock soup by a 40-mesh filter screen, adding auxiliary materials, heating in a water bath to 85-95 ℃, uniformly stirring to obtain a stock soup, and placing in a temporary storage tank at 85-90 ℃; and (3) packaging and sealing the soup stock and the solid matters respectively, soaking in water at 0-10 ℃ for cooling until the central temperature is normal temperature, and quickly freezing to below-18 ℃ to obtain the Fotiaoqiang. The invention accurately limits the boiling temperature and time of the soup-stock, and ensures the taste of the soup-stock and the stability of the nutrient components through the additive and the auxiliary materials; and because key control points such as initial temperature and the like in the solid preparation process are accurately limited, the stability of the mouthfeel, the nutrient content and the taste of the solid is realized.
Description
Technical Field
The invention relates to the technical field of Buddha jumping walls, in particular to a preparation method of a Buddha jumping wall.
Background
The Fotiaoqiang is prepared by gathering abalone, sea cucumber, fish lip, yak skin glue, pleurotus eryngii, tendon of hoof, flower mushroom, cuttlefish, dried scallop, quail egg and the like, adding soup-stock and Fujian old wine, and stewing with slow fire. The traditional method of the Buddha jumping wall is to ensure the taste of the materials and to strictly control the duration and degree of heating, which affects the industrialization of the Buddha jumping wall.
Disclosure of Invention
Technical problem to be solved
In view of the above disadvantages and shortcomings of the prior art, the present invention provides an industrialized method for preparing a Buddha leapfrog wall, which solves the technical problem of strict control of the duration and degree of heating.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a preparation method of a Fotiaoqiang comprises the following steps:
s1 stock preparation: respectively blanching pork bone and chicken, mixing, adding water, heating until the temperature of the water is 100 ℃, and keeping for 5-7 hours to obtain stock;
s2 soup stock preparation: filtering the stock soup by a 40-mesh filter screen, adding auxiliary materials, heating in a water bath to 85-95 ℃, uniformly stirring to obtain a stock soup, and placing in a temporary storage tank at 85-90 ℃;
preparation of S3 solid: the solid matter is mainly the combination of more than three of dried scallop, sea cucumber, snail meat, squid wings, fish maw, pig trotters, flower mushroom, abalone and pleurotus eryngii slices;
s31 preparation of dried scallop: thawing the freeze-dried scallop, and cutting the frozen scallop into scallop pieces with the thickness of less than or equal to 1.5 cm; putting the dried scallop slices into a steaming cabinet for steaming at a speed of less than or equal to 10 kg/dish, and controlling the initial steaming temperature to be more than or equal to 25 ℃, the steaming temperature to be more than or equal to 95 ℃ and the steaming time to be more than or equal to 10 min;
s32 preparation of sea cucumber: soaking dried sea cucumber in clear water for 24h, placing in water, steaming for 4h, soaking in clear water at 0-5 ℃ for 72h in an environment at 0-5 ℃, removing belly and sand, cutting the sea cucumber into pieces with the thickness of less than or equal to 0.7cm, and then boiling, wherein the initial temperature of boiling is more than or equal to 5 ℃, and the boiling state retention time is more than or equal to 3 min;
s33 preparation of snail meat: thawing frozen snail meat, cutting into snail meat slices with width of 2.0cm, length of 2cm and thickness of less than or equal to 1.5cm, and decocting in water for 60 min;
preparation of S34 squid wings: boiling the unfrozen squid wings in water for 15-25 min to shape;
s35 preparation of fish maw: cutting the unfrozen fish maw into fish maw slices with the width of 3cm, the length of 6cm and the thickness of less than or equal to 1 cm;
s36 preparation of pig tendons: putting thawed ungula Sus Domestica into a steaming cabinet at a volume of 10 kg/dish or less, steaming for 120min, cutting into ungula Sus Domestica pieces with width of 1.0cm, length of 5cm and thickness of 1.5cm or less, and cleaning completely;
s37 preparation of flower mushroom: soaking dried flower mushroom in clear water, cleaning, loading into a dish with a weight not more than 10 kg/dish, and steaming for 30 min;
preparation of S38 abalone: boiling the abalone in water for 3-5 min and then cooling;
s39 preparation of pleurotus eryngii: cleaning Pleurotus eryngii slices, dewatering with centrifuge, and frying for more than 10min at oil temperature of more than 120 deg.C; the fried oil is vegetable oil with an acid value lower than 5 mg/g;
s4, packaging and sealing the soup stock in the step S2 and the solid matters in the step S3 according to a certain amount, soaking in water at 0-10 ℃ and cooling until the central temperature is normal temperature, and quickly freezing to below-18 ℃ to obtain the Fotiaoqiang.
Optionally, it further comprises the steps of: and (4) soaking the solid obtained in the step (S3) in a phosphorus-free water-retaining agent at 0-5 ℃ for 25-35 min, cleaning, placing in lemon liquid for 1-2S, standing at 25 ℃ for 10-20 min, and cleaning for 1 min.
Optionally, the phosphorus-free water-retaining agent is mainly prepared from the following components in parts by weight: 20-30 parts of sodium alginate, 1-3 parts of edible salt, 30-40 parts of ice water, 10-15 parts of chitosan and 5-7 parts of algal polysaccharide.
Optionally, distilling the broth at 80 deg.C to obtain concentrated solution and distillate, and packaging the concentrated solution and distillate separately.
Optionally, the auxiliary materials are prepared by steaming and boiling 10-20 parts by weight of spice, 10-20 parts by weight of seasoning cooking wine, 5-8 parts by weight of edible salt, 1-3 parts by weight of chicken sauce seasoning and 1-2 parts by weight of vegetable oil at the temperature of 95-100 ℃.
Optionally, in step S2, the raw materials are added with the auxiliary materials and the additives, and the additives are mainly prepared from the following components in parts by weight: 1-2 parts of modified potato starch, 1-3 parts of natural carotene and 1-3 parts of D-sodium erythorbate.
(III) advantageous effects
The invention has the beneficial effects that: in the preparation method of the Fotiaoqiang, the boiling temperature and time of the soup stock are accurately limited, and the stability of the taste, the nutrient content and the taste of the soup stock is ensured through the additives and the auxiliary materials; and because key control points such as initial temperature and the like in the solid preparation process are accurately limited, the stability of the mouthfeel, the nutrient content and the taste of the solid is realized. Compared with the prior art, the method can standardize the abstract process technologies of the traditional Buddha jumping wall for the duration of fire and the like, and achieves the purpose of industrially producing the Buddha jumping wall.
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.
The preparation method of the Buddha jumping wall provided by the embodiment comprises the following steps:
s1 stock preparation: respectively blanching pork bone and chicken, mixing, adding water, heating until the temperature of the water is 100 ℃, and keeping for 5-7 hours to obtain stock;
s2 soup stock preparation: filtering the stock soup by a 40-mesh filter screen, adding auxiliary materials, heating in a water bath to 85-95 ℃, uniformly stirring to obtain a stock soup, and placing in a temporary storage tank at 85-90 ℃;
preparation of S3 solid: the solid matter is mainly the combination of more than three of dried scallop, sea cucumber, snail meat, squid wings, fish maw, pig trotters, flower mushroom, abalone and pleurotus eryngii slices;
s31 preparation of dried scallop: thawing the freeze-dried scallop, and cutting the frozen scallop into scallop pieces with the thickness of less than or equal to 1.5 cm; putting the dried scallop slices into a steaming cabinet for steaming at a speed of less than or equal to 10 kg/dish, and controlling the initial steaming temperature to be more than or equal to 25 ℃, the steaming temperature to be more than or equal to 95 ℃ and the steaming time to be more than or equal to 10 min;
s32 preparation of sea cucumber: soaking dried sea cucumber in clear water for 24h, placing in water, steaming for 4h, soaking in clear water at 0-5 ℃ for 72h in an environment at 0-5 ℃, removing belly and sand, cutting the sea cucumber into pieces with the thickness of less than or equal to 0.7cm, and then boiling, wherein the initial temperature of boiling is more than or equal to 5 ℃, and the boiling state retention time is more than or equal to 3 min;
s33 preparation of snail meat: thawing frozen snail meat, cutting into snail meat slices with width of 2.0cm, length of 2cm and thickness of less than or equal to 1.5cm, and decocting in water for 60 min;
preparation of S34 squid wings: boiling the unfrozen squid wings in water for 15-25 min to shape;
s35 preparation of fish maw: cutting the unfrozen fish maw into fish maw slices with the width of 3cm, the length of 6cm and the thickness of less than or equal to 1 cm;
s36 preparation of pig tendons: putting thawed ungula Sus Domestica into a steaming cabinet at a volume of 10 kg/dish or less, steaming for 120min, cutting into ungula Sus Domestica pieces with width of 1.0cm, length of 5cm and thickness of 1.5cm or less, and cleaning completely;
s37 preparation of flower mushroom: soaking dried flower mushroom in clear water, cleaning, loading into a dish with a weight not more than 10 kg/dish, and steaming for 30 min;
preparation of S38 abalone: boiling the abalone in water for 3-5 min and then cooling;
s39 preparation of pleurotus eryngii: cleaning Pleurotus eryngii slices, dewatering with centrifuge, and frying for more than 10min at oil temperature of more than 120 deg.C; the fried oil is vegetable oil with an acid value lower than 5 mg/g;
s4, packaging the soup stock and the solid matter in the step S2 according to a certain amount, sealing, soaking in water at 0-10 ℃ for cooling until the central temperature is normal temperature, and quickly freezing to-18 ℃ to obtain the Fotiaoqiang.
In the preparation method of the foundation wall in this embodiment, the heating preparation process of the raw soup in step S1 is performed in a sealed heating environment, which may be, but not limited to, a high-pressure jacketed kettle, and the volatile flavor substance may be locked in the stock and the temperature stability during the stock boiling process may be controlled. In the step S2, heating the auxiliary materials in a water bath to 85-95 ℃, uniformly stirring to obtain broth, and placing the broth in a temporary storage tank at 85-90 ℃ for the purpose of reducing the cooling speed of the broth so as to facilitate the slow and uniform fusion of the volatile flavor substances and the broth in the cooling process; in step S4, the soup stock and the solid matter are sealed and then soaked in water at 0 to 10 ℃ for the purpose of complete pre-cooling to prevent cracking. The prepared Fotiaoqiang is frozen; when the Buddha jumping wall is eaten, the safety of the Buddha jumping wall prepared by the invention is high, the Buddha jumping wall can be used as an instant Buddha jumping wall, and the Buddha jumping wall can be eaten after being boiled until the central temperature is 100 ℃.
Wherein, in the process of stewing each component in the solid, each process parameter such as initial temperature of the solid is strictly limited in order to ensure the taste of the solid.
The solid material may be cracked during freezing process, which may affect the quality. In order to improve the anti-freezing and anti-cracking effects, the invention also comprises the following steps: and (4) soaking the solid obtained in the step (S3) in a phosphorus-free water-retaining agent at 0-5 ℃ for 25-35 min, cleaning, placing in lemon liquid for 1-2S, standing at 25 ℃ for 10-20 min, and cleaning for 1 min.
The phosphate-free water-retaining agent is soaked, so that a protective layer is formed on the surface of the solid matter, the solid matter is prevented from cracking due to over drying in the freezing process, and in addition, the phosphate-free water-retaining agent plays a role in buffering in the quick-freezing process due to a composite system formed by the phosphate-free water-retaining agent and protein molecules of the phosphate-free water-retaining agent in solid matter histiocytes, so that the cracking of the surface in the quick-freezing process is buffered and reduced; experiments show that the stress of the surface of the solid in the method is not obviously different from the stress before quick freezing after the solid is unfrozen. Wherein, the lemon liquid can improve the anti-cracking effect. It is known to those skilled in the art that the acidic substances contained in the lemon liquid denature proteins and affect the texture of the solid materials, such as elasticity. Therefore, the treatment of lemon liquid must be performed after the non-phosphorus water retention agent is soaked. After the non-phosphorus water-retaining agent is soaked, a protective layer is formed on the surface of the solid, the lemon liquid can form a new microcolloid with trace protein on the surface, and further form a new protective system with the protective layer, and due to the existence of the protective layer, a large amount of citric acid is prevented from entering the inside of the solid to influence the texture of the solid. Wherein, the acidity in the lemon liquid is 3-5%. The invention also utilizes the volatile oil in the lemon liquid to further prevent cold cracking.
The following combination of phosphorus-free water-retaining agents is adopted, and the phosphorus-free water-retaining agents can be used as antifreeze agents to further prevent the influence of freezing on the internal tissues of the abalones. The phosphorus-free water-retaining agent is mainly prepared from the following components in parts by weight: 20-30 parts of sodium alginate, 1-3 parts of edible salt, 30-40 parts of ice water, 10-15 parts of chitosan and 5-7 parts of algal polysaccharide.
Because the freezing affects the emulsifying performance of the emulsifying substances in the soup stock, the invention distills and separates the obtained soup stock at 80 ℃ to obtain concentrated solution and distillate, and separately packages the concentrated solution and the distillate. Wherein, the concentrated solution mainly contains protein, oil and fat, amino acid and other substances, and because of containing lower content of water, the freezing can not destroy the characteristics of the substances such as emulsified substances and the like, such as surface activity and the like. In addition, the distillate contains volatile flavor substances.
When the soup stock is eaten, the melted concentrated solution and the distilled solution are mixed and heated uniformly, and the obtained soup stock has the same taste and flavor as the soup stock obtained in the step S2.
Further, the auxiliary materials are prepared by steaming and boiling 10-20 parts by weight of spice, 10-20 parts by weight of seasoning cooking wine, 5-8 parts by weight of edible salt, 1-3 parts by weight of chicken sauce seasoning and 1-2 parts by weight of vegetable oil at the temperature of 95-100 ℃.
Further, in step S2, the raw materials are added with the auxiliary materials and the additives, wherein the additives are mainly prepared from the following components in parts by weight: 1-2 parts of modified potato starch, 1-3 parts of natural carotene and 1-3 parts of D-sodium erythorbate.
In order to better understand the above technical solutions, exemplary embodiments of the present invention will be described in more detail below. While the following shows exemplary embodiments of the invention, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1
S1 stock preparation: respectively blanching pork bone and chicken, mixing, adding water, heating to 100 deg.C, and holding for 7 hr to obtain stock solution;
s2 soup stock preparation: filtering the stock soup with a 40-mesh filter screen, adding adjuvants and food additives, heating in water bath to 90 deg.C, stirring to obtain stock soup, and placing in a temporary storage tank at 85 deg.C;
wherein the auxiliary materials are prepared by cooking 20 parts of spice, 15 parts of seasoning cooking wine, 5 parts of edible salt, 3 parts of chicken sauce seasoning and 1.5 parts of vegetable oil at the temperature of 95 ℃. The food additive is mainly prepared from the following components in parts by weight: 2 parts of modified potato starch, 2 parts of natural carotene and 1 part of D-sodium erythorbate. The auxiliary materials and the soup stock comprise the following components in percentage by weight: 2: 100, the food additive and the soup stock are in the following weight ratio: 1: 600.
Preparation of S3 solid: the solid matter is the combination of dried scallop, sea cucumber, snail meat, squid fin, fish maw, pig trotter, flower mushroom, abalone and pleurotus eryngii slice;
s31 preparation of dried scallop: thawing the freeze-dried scallop, and cutting the frozen scallop into scallop pieces with the thickness of less than or equal to 1.5 cm; putting the dried scallop slices into a steaming cabinet for steaming at a speed of less than or equal to 10 kg/dish, and controlling the initial steaming temperature to be more than or equal to 25 ℃, the steaming temperature to be more than or equal to 95 ℃ and the steaming time to be more than or equal to 10 min;
s32 preparation of sea cucumber: soaking dried sea cucumber in clear water for 24h, placing in water, steaming for 4h, soaking in clear water at 0-5 ℃ for 72h in an environment at 0-5 ℃, removing belly and sand, cutting the sea cucumber into pieces with the thickness of less than or equal to 0.7cm, and then boiling, wherein the initial temperature of boiling is more than or equal to 5 ℃, and the boiling state retention time is more than or equal to 3 min;
s33 preparation of snail meat: thawing frozen snail meat, cutting into snail meat slices with width of 2.0cm, length of 2cm and thickness of less than or equal to 1.5cm, and decocting in water for 60 min;
preparation of S34 squid wings: boiling the unfrozen squid wings in water for 25min to shape;
s35 preparation of fish maw: cutting the unfrozen fish maw into fish maw slices with the width of 3cm, the length of 6cm and the thickness of less than or equal to 1 cm;
s36 preparation of pig tendons: putting thawed ungula Sus Domestica into a steaming cabinet at a volume of 10 kg/dish or less, steaming for 120min, cutting into ungula Sus Domestica pieces with width of 1.0cm, length of 5cm and thickness of 1.5cm or less, and cleaning completely;
s37 preparation of flower mushroom: soaking dried flower mushroom in clear water, cleaning, loading into a dish with a weight not more than 10 kg/dish, and steaming for 30 min;
preparation of S38 abalone: boiling abalone in water for 4min, and cooling;
s39 preparation of pleurotus eryngii: cleaning Pleurotus eryngii slices, dewatering with centrifuge, and frying for more than 10min at oil temperature of more than 120 deg.C; the fried oil is vegetable oil with an acid value lower than 5 mg/g;
s4, packaging the soup stock and the solid matter in the step S2 according to a certain amount, sealing, soaking in water at 10 ℃ for cooling until the central temperature is normal temperature, and quickly freezing to below-18 ℃ to obtain the Fotiaoqiang.
Example 2
S1 stock preparation: respectively blanching pork bone and chicken, mixing, adding water, heating to 100 deg.C, and holding for 5 hr to obtain stock solution;
s2 soup stock preparation: filtering the stock soup with a 40-mesh filter screen, adding adjuvants and food additives, heating in water bath to 95 deg.C, stirring to obtain stock soup, and placing in a temporary storage tank at 88 deg.C;
the auxiliary materials are prepared by steaming and boiling 10 parts of spice, 20 parts of seasoning cooking wine, 7 parts of edible salt, 1 part of chicken sauce seasoning and 2 parts of vegetable oil at the temperature of 98 ℃. The food additive is mainly prepared from the following components in parts by weight: 1 part of modified potato starch, 3 parts of natural carotene and 2 parts of D-sodium erythorbate. The auxiliary materials and the soup stock comprise the following components in percentage by weight: 2: 100, the food additive and the soup stock are in the following weight ratio: 1: 600.
Preparation of S3 solid: the solid substance is the combination of dried scallop, sea cucumber, snail meat, squid fin, fish maw, flower mushroom and abalone;
s31 preparation of dried scallop: thawing the freeze-dried scallop, and cutting the frozen scallop into scallop pieces with the thickness of less than or equal to 1.5 cm; putting the dried scallop slices into a steaming cabinet for steaming at a speed of less than or equal to 10 kg/dish, and controlling the initial steaming temperature to be more than or equal to 25 ℃, the steaming temperature to be more than or equal to 95 ℃ and the steaming time to be more than or equal to 10 min;
s32 preparation of sea cucumber: soaking dried sea cucumber in clear water for 24h, placing in water, steaming for 4h, soaking in clear water at 0-5 ℃ for 72h in an environment at 0-5 ℃, removing belly and sand, cutting the sea cucumber into pieces with the thickness of less than or equal to 0.7cm, and then boiling, wherein the initial temperature of boiling is more than or equal to 5 ℃, and the boiling state retention time is more than or equal to 3 min;
s33 preparation of snail meat: thawing frozen snail meat, cutting into snail meat slices with width of 2.0cm, length of 2cm and thickness of less than or equal to 1.5cm, and decocting in water for 60 min;
preparation of S34 squid wings: boiling the unfrozen squid wings in water for 15min to shape;
s35 preparation of fish maw: cutting the unfrozen fish maw into fish maw slices with the width of 3cm, the length of 6cm and the thickness of less than or equal to 1 cm;
s36 preparation of pig tendons: putting thawed ungula Sus Domestica into a steaming cabinet at a volume of 10 kg/dish or less, steaming for 120min, cutting into ungula Sus Domestica pieces with width of 1.0cm, length of 5cm and thickness of 1.5cm or less, and cleaning completely;
s37 preparation of flower mushroom: soaking dried flower mushroom in clear water, cleaning, loading into a dish with a weight not more than 10 kg/dish, and steaming for 30 min;
preparation of S38 abalone: boiling abalone in water for 5min, and cooling;
s39 preparation of pleurotus eryngii: cleaning Pleurotus eryngii slices, dewatering with centrifuge, and frying for more than 10min at oil temperature of more than 120 deg.C; the fried oil is vegetable oil with an acid value lower than 5 mg/g;
s4, packaging the soup stock and the solid matter in the step S2 according to a certain amount, sealing, soaking in water at 7 ℃ for cooling until the central temperature is normal temperature, and quickly freezing to below-18 ℃ to obtain the Fotiaoqiang.
Example 3
S1 stock preparation: respectively blanching pork bone and chicken, mixing, adding water, heating to 100 deg.C, and holding for 6 hr to obtain stock solution;
s2 soup stock preparation: filtering the stock soup with a 40-mesh filter screen, adding adjuvants and food additives, heating in water bath to 85 deg.C, stirring to obtain stock soup, and placing in a temporary storage tank at 90 deg.C;
wherein the auxiliary materials are prepared by steaming 15 parts of spice, 10 parts of seasoning cooking wine, 8 parts of edible salt, 2 parts of chicken sauce seasoning and 1 part of vegetable oil at the temperature of 100 ℃. The food additive is mainly prepared from the following components in parts by weight: 1.5 parts of modified potato starch, 1 part of natural carotene and 3 parts of D-sodium erythorbate. The auxiliary materials and the soup stock comprise the following components in percentage by weight: 2: 100, the food additive and the soup stock are in the following weight ratio: 1: 600.
Preparation of S3 solid: the solid matter is the combination of dried scallop, sea cucumber, snail meat, squid fin, fish maw, pig trotter, flower mushroom, abalone and pleurotus eryngii slice;
s31 preparation of dried scallop: thawing the freeze-dried scallop, and cutting the frozen scallop into scallop pieces with the thickness of less than or equal to 1.5 cm; putting the dried scallop slices into a steaming cabinet for steaming at a speed of less than or equal to 10 kg/dish, and controlling the initial steaming temperature to be more than or equal to 25 ℃, the steaming temperature to be more than or equal to 95 ℃ and the steaming time to be more than or equal to 10 min;
s32 preparation of sea cucumber: soaking dried sea cucumber in clear water for 24h, placing in water, steaming for 4h, soaking in clear water at 0-5 ℃ for 72h in an environment at 0-5 ℃, removing belly and sand, cutting the sea cucumber into pieces with the thickness of less than or equal to 0.7cm, and then boiling, wherein the initial temperature of boiling is more than or equal to 5 ℃, and the boiling state retention time is more than or equal to 3 min;
s33 preparation of snail meat: thawing frozen snail meat, cutting into snail meat slices with width of 2.0cm, length of 2cm and thickness of less than or equal to 1.5cm, and decocting in water for 60 min;
preparation of S34 squid wings: boiling the unfrozen squid wings in water for 20min to shape;
s35 preparation of fish maw: cutting the unfrozen fish maw into fish maw slices with the width of 3cm, the length of 6cm and the thickness of less than or equal to 1 cm;
s36 preparation of pig tendons: putting thawed ungula Sus Domestica into a steaming cabinet at a volume of 10 kg/dish or less, steaming for 120min, cutting into ungula Sus Domestica pieces with width of 1.0cm, length of 5cm and thickness of 1.5cm or less, and cleaning completely;
s37 preparation of flower mushroom: soaking dried flower mushroom in clear water, cleaning, loading into a dish with a weight not more than 10 kg/dish, and steaming for 30 min;
preparation of S38 abalone: boiling abalone in water for 3min, and cooling;
s39 preparation of pleurotus eryngii: cleaning Pleurotus eryngii slices, dewatering with centrifuge, and frying for more than 10min at oil temperature of more than 120 deg.C; the fried oil is vegetable oil with an acid value lower than 5 mg/g;
s4, packaging the soup stock and the solid matter in the step S2 according to a certain amount, sealing, soaking in water at 2 ℃ for cooling until the central temperature is normal temperature, and quickly freezing to below-18 ℃ to obtain the Fotiaoqiang.
Example 4
S1 stock preparation: respectively blanching pork bone and chicken, mixing, adding water, heating to 100 deg.C, and holding for 7 hr to obtain stock solution;
s2 soup stock preparation: filtering the stock soup with a 40-mesh filter screen, adding adjuvants and food additives, heating in water bath to 90 deg.C, stirring to obtain stock soup, and placing in a temporary storage tank at 85 deg.C;
wherein the auxiliary materials are prepared by cooking 20 parts of spice, 15 parts of seasoning cooking wine, 5 parts of edible salt, 3 parts of chicken sauce seasoning and 1.5 parts of vegetable oil at the temperature of 95 ℃. The food additive is mainly prepared from the following components in parts by weight: 2 parts of modified potato starch, 2 parts of natural carotene and 1 part of D-sodium erythorbate. The auxiliary materials and the soup stock comprise the following components in percentage by weight: 2: 100, the food additive and the soup stock are in the following weight ratio: 1: 600.
S3 broth treatment: distilling the broth at 80 deg.C to obtain concentrated solution and distillate with water content less than 10%;
preparation of S4 solid: the solid matter is mainly the combination of more than three of dried scallop, sea cucumber, snail meat, squid wings, fish maw, pig trotters, flower mushroom, abalone and pleurotus eryngii slices;
s41 preparation of dried scallop: thawing the freeze-dried scallop, and cutting the frozen scallop into scallop pieces with the thickness of less than or equal to 1.5 cm; putting the dried scallop slices into a steaming cabinet for steaming at a speed of less than or equal to 10 kg/dish, and controlling the initial steaming temperature to be more than or equal to 25 ℃, the steaming temperature to be more than or equal to 95 ℃ and the steaming time to be more than or equal to 10 min;
s42 preparation of sea cucumber: soaking dried sea cucumber in clear water for 24h, placing in water, steaming for 4h, soaking in clear water at 0-5 ℃ for 72h in an environment at 0-5 ℃, removing belly and sand, cutting the sea cucumber into pieces with the thickness of less than or equal to 0.7cm, and then boiling, wherein the initial temperature of boiling is more than or equal to 5 ℃, and the boiling state retention time is more than or equal to 3 min;
s43 preparation of snail meat: thawing frozen snail meat, cutting into snail meat slices with width of 2.0cm, length of 2cm and thickness of less than or equal to 1.5cm, and decocting in water for 60 min;
preparation of S44 squid wings: boiling the unfrozen squid wings in water for 25min to shape;
s45 preparation of fish maw: cutting the unfrozen fish maw into fish maw slices with the width of 3cm, the length of 6cm and the thickness of less than or equal to 1 cm;
s46 preparation of pig tendons: putting thawed ungula Sus Domestica into a steaming cabinet at a volume of 10 kg/dish or less, steaming for 120min, cutting into ungula Sus Domestica pieces with width of 1.0cm, length of 5cm and thickness of 1.5cm or less, and cleaning completely;
s47 preparation of flower mushroom: soaking dried flower mushroom in clear water, cleaning, loading into a dish with a weight not more than 10 kg/dish, and steaming for 30 min;
preparation of S48 abalone: boiling abalone in water for 4min, and cooling;
s49 preparation of pleurotus eryngii: cleaning Pleurotus eryngii slices, dewatering with centrifuge, and frying for more than 10min at oil temperature of more than 120 deg.C; the fried oil is vegetable oil with an acid value lower than 5 mg/g;
s5, packaging the concentrated solution and the distillate obtained in the step S3 and the solid obtained in the step S4 according to a certain amount, sealing, soaking in water at 10 ℃ for cooling until the central temperature is normal temperature, and quickly freezing to below-18 ℃ to obtain the Fotiaoqiang.
When the Fotiaoqiang is eaten, the Fotiaoqiang in the embodiment is thawed to normal temperature, the concentrated solution and the distillate are uniformly mixed, heated and stirred, and then the solid is added and heated completely.
Example 5
The other points are similar to example 4 except that in step S5, before freezing the solid, the solid obtained in step S4 is soaked in a phosphorus-free water retaining agent at 3 ℃ for 25min, washed, then placed in lemon liquid for 2S, left to stand at 25 ℃ for 15min, and then washed for 1 min. The phosphorus-free water-retaining agent is mainly prepared from the following components in parts by weight: 20 parts of sodium alginate, 3 parts of edible salt, 35 parts of ice water, 10 parts of chitosan and 7 parts of algal polysaccharide.
Example 6
The other points are similar to example 4 except that in step S5, before freezing the solid, the solid obtained in step S4 is soaked in a non-phosphorus water retaining agent at 5 ℃ for 30min, washed, then placed in lemon liquid for 1S, left to stand at 25 ℃ for 20min, and then washed for 1 min. The phosphorus-free water-retaining agent is mainly prepared from the following components in parts by weight: 25 parts of sodium alginate, 1 part of edible salt, 40 parts of ice water, 13 parts of chitosan and 5 parts of algal polysaccharide.
Example 7
The other points of the present invention are similar to example 4, except that in step S5, before freezing the solid material, the solid material obtained in step S4 was immersed in a non-phosphorus water retaining agent at 0 ℃ for 35 minutes, washed, then placed in a lemon liquid for 1S, and then left to stand at 25 ℃ for 10 minutes, and then washed for 1 minute. The phosphorus-free water-retaining agent is mainly prepared from the following components in parts by weight: 30 parts of sodium alginate, 2 parts of edible salt, 30 parts of ice water, 15 parts of chitosan and 6 parts of algal polysaccharide.
Comparative example 1
The other point is that, in step S5, the solid obtained in step S4 was soaked in a phosphorus-free water-retaining agent at 0 ℃ for 35min before freezing the solid.
Testing and determining:
the experiment proves that the Fotiaoqiang products obtained in the embodiments 1-7 of the invention meet the requirements of SB/T10379 quick-frozen prepared food and imported countries/regions, and the main parameters are as follows:
the product has normal sense and no foreign flavor.
The solid content is more than 34 percent.
The product does not contain detectable metal impurities.
The peroxide value (calculated by fat) is less than or equal to 0.25g/100 g.
The additive conforms to GB 2760.
Total number of colonies: n is 5, c is 1, M is 10000CFU/g, M is 100000CFU/g
Coliform group bacteria: n is 5, c is 1, M is 10CFU/g, and M is 100CFU/g
Staphylococcus aureus: n is 5, c is 1, M is 100CFU/g, and M is 1000CFU/g
Salmonella: n-5, c-0, m-0/25 g
The limit of arsenic, lead, cadmium and mercury is in accordance with GB 2762.
The test shows that: the taste, the nutritional ingredients and the taste of the soup stock obtained after freezing and unfreezing the Fotiaoqiang obtained in the embodiments 4-7 of the invention are the same as those before freezing, so that the stability is ensured; inventive examples 1-7 achieve stability of mouthfeel, nutritional content and taste of the solid after freezing and thawing. Wherein, the emulsifying performance of the soup-stock obtained in the examples 4-7 is obviously higher than that of the examples 1-3, and the soup-stock obtained in the examples 4-7 is determined to be thicker and smoother in mouthfeel than those of the soup-stock obtained in the examples 1-3. Examples 4-7 the water-oil balance was 50 times the amount of example 1. The concentrated solution and the distillate with the water content of less than 10 percent are obtained by distilling and separating the broth at the temperature of 80 ℃, so that the characteristics of substances such as emulsification and the like can be protected, and the influence caused by freezing is reduced.
It was determined that the stress on the surface of the solid bodies of the methods of examples 5-7 of the present invention after thawing was not significantly different from the stress before quick freezing. The anti-cracking effect of examples 5 to 7 was significantly stronger than that of examples 1 to 4, and the solid materials of examples 1 to 4 were all cracked after thawing, and examples 5 to 7 were not cracked. Of these, the solid of comparative example 1 was cracked, but significantly less than examples 1-4.
The phosphorus-free water-retaining agent can improve the anti-chapping effect of the solid matter, the lemon liquid further improves the anti-freezing and anti-chapping effects of the solid matter, and the lemon liquid can improve the anti-freezing and anti-chapping effects of the phosphorus-free water-retaining agent.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (6)
1. The preparation method of the Fotiaoqiang is characterized by comprising the following steps of:
s1 stock preparation: respectively blanching pork bone and chicken, mixing, adding water, heating until the temperature of the water is 100 ℃, and keeping for 5-7 hours to obtain stock;
s2 soup stock preparation: filtering the stock soup by a 40-mesh filter screen, adding auxiliary materials, heating in a water bath to 85-95 ℃, uniformly stirring to obtain a stock soup, and placing in a temporary storage tank at 85-90 ℃;
preparation of S3 solid: the solid matter is mainly the combination of more than three of dried scallop, sea cucumber, snail meat, squid wings, fish maw, pig trotters, flower mushroom, abalone and pleurotus eryngii slices;
s31 preparation of dried scallop: thawing the freeze-dried scallop, and cutting the frozen scallop into scallop pieces with the thickness of less than or equal to 1.5 cm; putting the dried scallop slices into a steaming cabinet for steaming at a speed of less than or equal to 10 kg/dish, and controlling the initial steaming temperature to be more than or equal to 25 ℃, the steaming temperature to be more than or equal to 95 ℃ and the steaming time to be more than or equal to 10 min;
s32 preparation of sea cucumber: soaking dried sea cucumber in clear water for 24h, placing in water, steaming for 4h, soaking in clear water at 0-5 ℃ for 72h in an environment at 0-5 ℃, removing belly and sand, cutting the sea cucumber into pieces with the thickness of less than or equal to 0.7cm, and then boiling, wherein the initial temperature of boiling is more than or equal to 5 ℃, and the boiling state retention time is more than or equal to 3 min;
s33 preparation of snail meat: thawing frozen snail meat, cutting into snail meat slices with width of 2.0cm, length of 2cm and thickness of less than or equal to 1.5cm, and decocting in water for 60 min;
preparation of S34 squid wings: boiling the unfrozen squid wings in water for 15-25 min to shape;
s35 preparation of fish maw: cutting the unfrozen fish maw into fish maw slices with the width of 3cm, the length of 6cm and the thickness of less than or equal to 1 cm;
s36 preparation of pig tendons: putting thawed ungula Sus Domestica into a steaming cabinet at a volume of 10 kg/dish or less, steaming for 120min, cutting into ungula Sus Domestica pieces with width of 1.0cm, length of 5cm and thickness of 1.5cm or less, and cleaning completely;
s37 preparation of flower mushroom: soaking dried flower mushroom in clear water, cleaning, loading into a dish with a weight not more than 10 kg/dish, and steaming for 30 min;
preparation of S38 abalone: boiling the abalone in water for 3-5 min and then cooling;
s39 preparation of pleurotus eryngii: cleaning Pleurotus eryngii slices, dewatering with centrifuge, and frying for more than 10min at oil temperature of more than 120 deg.C; the fried oil is vegetable oil with an acid value lower than 5 mg/g;
s4, packaging and sealing the soup stock in the step S2 and the solid matters in the step S3 according to a certain amount, soaking in water at 0-10 ℃ and cooling until the central temperature is normal temperature, and quickly freezing to below-18 ℃ to obtain the Fotiaoqiang.
2. The method for preparing a Buddha jumping wall according to claim 1, further comprising the steps of: and (4) soaking the solid obtained in the step (S3) in a phosphorus-free water-retaining agent at 0-5 ℃ for 25-35 min, cleaning, placing in lemon liquid for 1-2S, standing at 25 ℃ for 10-20 min, and cleaning for 1 min.
3. The method for preparing Buddha jumping wall according to claim 2, wherein: the phosphorus-free water-retaining agent is mainly prepared from the following components in parts by weight: 20-30 parts of sodium alginate, 1-3 parts of edible salt, 30-40 parts of ice water, 10-15 parts of chitosan and 5-7 parts of algal polysaccharide.
4. The method for preparing Buddha jumping wall according to claim 1, wherein: distilling the obtained soup stock at 80 deg.C to obtain concentrated solution and distillate, and packaging the concentrated solution and distillate separately.
5. The method for preparing Buddha jumping wall according to claim 1, wherein: the auxiliary materials are prepared by cooking 10-20 parts by weight of spice, 10-20 parts by weight of seasoning cooking wine, 5-8 parts by weight of edible salt, 1-3 parts by weight of chicken extract seasoning and 1-2 parts by weight of vegetable oil at the temperature of 95-100 ℃.
6. The method for preparing Buddha jumping wall according to claim 1, wherein: in the step S2, the raw materials are added with auxiliary materials and also added with additives, wherein the additives are mainly prepared from the following components in parts by weight: 1-2 parts of modified potato starch, 1-3 parts of natural carotene and 1-3 parts of D-sodium erythorbate.
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