CN112056500A - Production formula and production process of instant salty canned bone porridge with long shelf life - Google Patents

Production formula and production process of instant salty canned bone porridge with long shelf life Download PDF

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Publication number
CN112056500A
CN112056500A CN201911157218.7A CN201911157218A CN112056500A CN 112056500 A CN112056500 A CN 112056500A CN 201911157218 A CN201911157218 A CN 201911157218A CN 112056500 A CN112056500 A CN 112056500A
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China
Prior art keywords
bone
soup
parts
formula
porridge
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Chinese (zh)
Inventor
李俊辉
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Guangxi Institute Of Light Industry Science And Technology Co ltd
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Guangxi Institute Of Light Industry Science And Technology Co ltd
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Priority to CN201911157218.7A priority Critical patent/CN112056500A/en
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a production formula and a production process of instant salty type soft can bone porridge with a long shelf life. The production formula is characterized by comprising the following components: a dry material formula and a filling soup formula, wherein the dry material formula comprises rice, sticky rice, carrots, shiitake mushrooms and pork; the filling soup formula comprises a bone soup, Chinese yam juice, xanthan gum solution, pepper powder, salt, chicken essence, pork essence paste and concentrated bone soup essence powder, wherein the bone soup comprises pig bones, chicken bones, ginger, white spirit and water. The production process comprises the following steps: pretreating and preparing dry materials, pretreating and preparing raw materials of the filling soup, filling the dry materials and the filling soup into porridge cups by using a filling machine, sealing the porridge cups, sterilizing and cooling. The product does not deteriorate after being placed for 30 days at normal temperature and has the characteristic of long shelf life.

Description

Production formula and production process of instant salty canned bone porridge with long shelf life
Technical Field
The invention relates to a formula and a process for preparing instant salty instant porridge with a long shelf life, in particular to a formula and a process for preparing instant salty instant canned bone porridge with a long shelf life.
Background
At present, salty porridge products with long shelf life are produced by adopting a vacuum freeze drying technology and are sold on the market, and the products can be eaten after being restored by adding water. Few salty porridge products with long shelf life, which are directly eaten and stored at normal temperature, are found in the market.
The salty porridge product produced in the breakfast industry adopts the traditional instant porridge process, namely the filling cooling or cold chain distribution production process after the materials are boiled, the quality guarantee period of the product is only ten hours, the quality guarantee period time is short, the sales increase of industry network points is limited, the production efficiency is influenced, and the salty porridge product with long quality guarantee period can be stored at normal temperature is urgently needed.
Disclosure of Invention
The invention aims to solve the problems of shortage and demand of instant salty soft can products with long shelf life in the market, and provides instant salty soft can bone porridge with long shelf life, which is simple and convenient in preparation process, preferential, instant and portable and suitable for people of all ages and both sexes.
The technical scheme adopted by the invention for realizing the purpose is as follows: an instant salty canned bone porridge with long shelf life is prepared from dried material, soup and water through pretreating, preparing, filling dried material and soup, sealing, sterilizing and cooling.
The invention provides a production formula of instant salty type soft can bone porridge with long shelf life, which consists of a dry material formula and a canned soup formula, and comprises the following components in parts by mass,
drying materials:
400 portions of rice
350 portions and 450 portions of glutinous rice
5-15 parts of dried mushroom
100 portions of carrot
40-100 parts of pork
Filling soup:
5-7 parts of concentrated bone soup powder
0.01 to 0.03 portion of pepper powder
5-8 parts of salt
0.8-1.2 parts of chicken essence
Pork essence paste 1.5-2.0 parts
200 portions of rhizoma dioscoreae juice and 300 portions of
10-20 parts of xanthan gum solution
200 portions and 300 portions of bone soup
Wherein the 200-300 parts of the bone soup comprises the following raw materials:
90-110 parts of pig bone
40-60 parts of chicken bone
7-9 parts of white spirit
7-9 parts of ginger
800 portions of water and 900 portions of
And 200 and 300 parts of Chinese yam juice are prepared from the following raw materials:
100 portions of Chinese yam and 150 portions of
850 portions of water and 950 portions
And 10-20 parts of xanthan gum solution comprises the following raw materials:
xanthan gum 20-30 parts
950 portions of water and 980 portions
The production process of the instant salty canned bone porridge with long shelf life comprises the following steps:
1) the rice and the sticky rice with the formula amount are pretreated (foreign matters are removed), mixed uniformly, washed clean by clear water, drained and poured into a temporary rice material storage tank for later use.
2) The dried mushrooms with the formula amount are soaked in a proper amount of warm water, are drained and cleaned after being completely soaked, are ground by a meat grinder and are placed in a cold storage for later use.
3) Unfreezing pork according to the formula amount, removing impurities, cleaning, mincing by using a meat mincer, boiling, filtering, mincing meat blocks again, and putting into a refrigeration house for later use.
4) The carrot of the formula amount is cleaned, cut by a chopper and put into a cold storage for standby.
5) And (3) completely and uniformly mixing the materials in the steps 1), 2), 3) and 4) to obtain the dry material for blanking of the filling machine.
6) Spreading xanthan gum according to the formula amount into warm water according to the formula amount, stirring, soaking for more than 30-50 minutes, passing through a colloid mill for 1 time, diluting with clear water according to the rest formula amount, and passing through the colloid mill again to obtain a xanthan gum solution.
7) Manually or mechanically peeling rhizoma Dioscoreae according to the formula, cleaning, slicing with a slicing machine, mixing with clear water, and pulping with a pulping machine to obtain rhizoma Dioscoreae juice.
8) The pork essence paste, the salt, the chicken essence, the concentrated bone soup fine powder and the pepper powder are sprinkled into the Chinese yam juice according to the formula amount, and the concentrated bone soup fine powder and the pepper powder are stirred and scattered to obtain a mixed solution for later use.
9) Weighing the above materials, cleaning pig bone and chicken bone, and cutting ginger into pieces.
10) Pretreatment of bone of the pig bone and chicken bone.
11) Boiling the bone soup, and taking the filtered soup.
12) And (3) completely and uniformly mixing the xanthan gum solution obtained in the steps 6), 8) and 11), the Chinese yam juice mixed solution and the bone soup to obtain filling soup for blanking by a filling machine.
13) And (3) pouring the dry materials obtained in the step 5) into a rice material discharging hopper by using a filling machine, a special porridge cup and a sealing film, adjusting a discharging port, and discharging into the special porridge cup to ensure that each cup of materials is uniformly discharged. And then injecting the filling soup of the step 12) into a soup discharging hopper of a filling machine, adjusting a discharging port, filling the soup into porridge cups with dry materials, and filling each porridge cup with the soup, wherein the lowest liquid level of the soup is flush with the cup edge. Sealing with a sealing film, putting the qualified products into a frame in order, and then sending the products into a sterilization kettle.
14) Sterilizing in a sterilizing kettle at 121 deg.C under 0.25MPa + -0.01 MPa for 30-50min, and cooling in the sterilizing kettle to obtain instant bone porridge with long shelf life.
More specifically, the step 3) of boiling operation is: adding appropriate amount of water 0.5-1.0kg into the jacketed pan, boiling with boiled water, turning off the boiled water, and boiling until the color of the minced meat turns from bright red to white. Filtering, and mincing the meat pieces with a meat mincer.
More specifically, after boiling with a small amount of clear water, the pig bones and the chicken bones are placed in the step 10) for boiling, and after boiling for about 5-8 minutes, the pig bones and the chicken bones are fished out and washed again with clear water until foreign matters such as bloody water foams and the like are washed clean.
More specifically, the boiling method in the step 11) is to add clear water with the formula amount into a boiling pot, then put the pretreated pig bones and chicken bones, ginger and white spirit with the formula amount into the boiling pot, boil the pig bones and chicken bones for about 2 to 3 hours to obtain bone soup, filter the bone soup by using filter cloth or a fine-pore sieve, remove the bones, take the filtered soup, supplement a certain amount of water according to the amount of evaporated water, and ensure the bone soup with the formula amount.
The instant salty type soft can bone porridge with long shelf life is prepared by the production formula and the production process, can be eaten immediately or not after being heated, adopts a sterilization kettle sterilization process, is not added with any preservative, has fine and smooth mouthfeel, has strong flavor of bones, does not deteriorate after being placed at normal temperature (25-30 ℃) for 30 days, and has the characteristic of long shelf life.
The following provides a detailed description of the present invention, and is intended to explain the constitution of the present invention in further detail.
Example 1
The production formula of the instant salty type soft can bone porridge with long shelf life comprises a dry material formula and a filling soup formula in parts by mass,
drying materials:
400 portions of rice
350 parts of glutinous rice
5 portions of mushroom
Carrot 100 parts
50 parts of pork
Filling soup:
concentrated bone soup powder 5 parts
0.01 portion of pepper powder
5 portions of salt
0.8 portion of chicken essence
Pork essence paste 1.5 parts
200 parts of Chinese yam juice
10 portions of xanthan gum solution
200 parts of bone soup
The soup filling water, wherein 200 parts of the bone soup in the tube, is composed of the following raw materials:
90 parts of pig bone
40 parts of chicken bone
7 parts of white spirit
Ginger 7 parts
800 parts of water
The soup filling is characterized in that 200 parts of Chinese yam juice is prepared from the following raw materials:
100 portions of Chinese yam
850 parts of water
The soup is filled, wherein 10 parts of xanthan gum solution comprises the following raw materials:
xanthan gum 20 parts
950 portions of water
The production process of the instant salty canned bone porridge with long shelf life comprises the following steps:
1) the rice and the sticky rice with the formula amount are pretreated (foreign matters are removed), mixed uniformly, washed clean by clear water, drained and poured into a temporary rice material storage tank for later use.
2) The dried mushrooms with the formula amount are soaked in a proper amount of warm water, are drained and cleaned after being completely soaked, are ground by a meat grinder and are placed in a cold storage for later use.
3) Unfreezing pork according to the formula amount, removing impurities, cleaning, mincing by using a meat mincer, boiling, filtering, mincing meat blocks again, and putting into a refrigeration house for later use.
4) The carrot of the formula amount is cleaned, cut by a chopper and put into a cold storage for standby.
5) And (3) completely and uniformly mixing the materials in the steps 1), 2), 3) and 4) to obtain the dry material for blanking of the filling machine.
6) Spreading xanthan gum according to the formula amount into warm water according to the formula amount, stirring, soaking for more than 30-50 minutes, passing through a colloid mill for 1 time, diluting with clear water according to the rest formula amount, and passing through the colloid mill again to obtain a xanthan gum solution.
7) Manually or mechanically peeling rhizoma Dioscoreae according to the formula, cleaning, slicing with a slicing machine, mixing with clear water, and pulping with a pulping machine to obtain rhizoma Dioscoreae juice.
8) The pork essence paste, the salt, the chicken essence, the concentrated bone soup fine powder and the pepper powder are sprinkled into the Chinese yam juice according to the formula amount, and the concentrated bone soup fine powder and the pepper powder are stirred and scattered to obtain a mixed solution for later use.
9) Weighing the above materials, cleaning pig bone and chicken bone, and cutting ginger into pieces.
10) Pretreatment of bone of the pig bone and chicken bone.
11) Boiling the bone soup, and taking the filtered soup.
12) And (3) completely and uniformly mixing the xanthan gum solution, the Chinese yam juice mixed solution and the bone soup in the steps 6), 8) and 11) to obtain filling soup for blanking by a filling machine.
13) And (3) pouring the dry materials obtained in the step 5) into a rice material discharging hopper by using a filling machine, a special porridge cup and a sealing film, adjusting a discharging port, and discharging into the special porridge cup to ensure that each cup of materials is uniformly discharged. And then injecting the filling soup in the step 12) into a soup blanking hopper for blanking of a filling machine, adjusting a discharge port, filling the soup into porridge cups with blanked dry materials, and filling each porridge cup with the soup, wherein the lowest liquid level of the soup is flush with the edge of the porridge cup. Sealing with a sealing film, putting the qualified products into a frame in order, and then sending the products into a sterilization kettle.
14) Sterilizing in a sterilizing kettle at 121 deg.C under 0.25MPa + -0.01 MPa for 30-50min, and cooling in the sterilizing kettle to obtain instant bone porridge with long shelf life.
More specifically, the step 3) of boiling operation is: adding appropriate amount of water 0.5-1.0kg into the jacketed pan, boiling with boiled water, turning off the boiled water, and boiling until the color of the minced meat turns from bright red to white. Filtering, and mincing the meat pieces with a meat mincer.
More specifically, after boiling with a small amount of clear water, the pig bones and the chicken bones are placed in the step 10) for boiling, and after boiling for about 5-8 minutes, the pig bones and the chicken bones are fished out and washed again with clear water until foreign matters such as bloody water foams and the like are washed clean.
More specifically, the boiling method in the step 11) is to add clear water with the formula amount into a boiling pot, then put the pretreated pig bones and chicken bones, ginger and white spirit with the formula amount into the boiling pot, boil the pig bones and chicken bones for about 2 to 3 hours to obtain bone soup, filter the bone soup by using filter cloth or a fine-pore sieve, remove the bones, take the filtered soup, supplement a certain amount of water according to the amount of evaporated water, and ensure the bone soup with the formula amount.
The instant salty type soft can bone porridge with long shelf life is prepared by the production formula and the production process, can be eaten immediately or not after being heated, adopts a sterilization kettle sterilization process, is not added with any preservative, has fine and smooth mouthfeel, has strong flavor of bones, does not deteriorate after being placed at normal temperature (25-30 ℃) for 30 days, and has the characteristic of long shelf life.
Example 2
The production formula of the instant salty type soft can bone porridge with long shelf life comprises a dry material formula and a canned soup formula in parts by mass,
drying materials:
450 portions of rice
400 portions of glutinous rice
Dried mushroom 10 parts
Carrot 150 parts
80 parts of pork
Filling soup:
concentrated bone soup powder 6 parts
0.02 portion of pepper powder
6 portions of salt
1 part of chicken essence
Pork essence paste 1.7 parts
250 parts of Chinese yam juice
15 parts of xanthan gum solution
Bone soup 250 parts
The soup filling water, wherein 250 parts of the bone soup in the tube, is prepared from the following raw materials:
pig bone 100 parts
50 portions of chicken bone
8 portions of white spirit
Ginger 8 parts
850 parts of water
The soup filling is characterized in that 250 parts of Chinese yam juice is prepared from the following raw materials:
120 portions of Chinese yam
900 portions of water
The soup is filled, and 15 parts of xanthan gum solution in the soup is prepared from the following raw materials:
xanthan gum 25 parts
965 parts of water
The production process of the instant salty canned bone porridge with long shelf life comprises the following steps:
1) the rice and the sticky rice with the formula amount are pretreated (foreign matters are removed), mixed uniformly, washed clean by clear water, drained and poured into a temporary rice material storage tank for later use.
2) The dried mushrooms with the formula amount are soaked in a proper amount of warm water, are drained and cleaned after being completely soaked, are ground by a meat grinder and are placed in a cold storage for later use.
3) Unfreezing pork according to the formula amount, removing impurities, cleaning, mincing by using a meat mincer, boiling, filtering, mincing meat blocks again, and putting into a refrigeration house for later use.
4) The carrot of the formula amount is cleaned, cut by a chopper and put into a cold storage for standby.
5) And (3) completely and uniformly mixing the materials in the steps 1), 2), 3) and 4) to obtain the dry material for blanking of the filling machine.
6) Spreading xanthan gum according to the formula amount into warm water according to the formula amount, stirring, soaking for more than 30-50 minutes, passing through a colloid mill for 1 time, diluting with clear water according to the rest formula amount, and passing through the colloid mill again to obtain a xanthan gum solution.
7) Manually or mechanically peeling rhizoma Dioscoreae according to the formula, cleaning, slicing with a slicing machine, mixing with clear water, and pulping with a pulping machine to obtain rhizoma Dioscoreae juice.
8) The pork essence paste, the salt, the chicken essence, the concentrated bone soup fine powder and the pepper powder are sprinkled into the Chinese yam juice according to the formula amount, and the concentrated bone soup fine powder and the pepper powder are stirred and scattered to obtain a mixed solution for later use.
9) Weighing the above materials, cleaning pig bone and chicken bone, and cutting ginger into pieces.
10) Pretreatment of bone of the pig bone and chicken bone.
11) Boiling the bone soup, and taking the filtered soup.
12) And (3) completely and uniformly mixing the xanthan gum solution, the Chinese yam juice mixed solution and the bone soup in the steps 6), 8) and 11) to obtain filling soup for blanking by a filling machine.
13) And (3) pouring the dry materials obtained in the step 5) into a rice material discharging hopper by using a filling machine, a special porridge cup and a sealing film, adjusting a discharging port, and discharging into the special porridge cup to ensure that each cup of materials is uniformly discharged. And then pouring the filling soup in the step 12) into a soup blanking hopper for blanking of a full-automatic filling and sealing machine, adjusting a discharge hole, filling the soup into porridge cups with blanked dry materials, so that each cup is filled with the soup, and the lowest liquid level of the soup is flush with the edge of the cup. Sealing with a sealing film, putting the qualified products into a frame in order, and then sending the products into a sterilization kettle.
14) Sterilizing in a sterilizing kettle at 121 deg.C under 0.25MPa + -0.01 MPa for 30-50min, and cooling in the sterilizing kettle to obtain instant bone porridge with long shelf life.
More specifically, the step 3) of boiling operation is: adding appropriate amount of water 0.5-1.0kg into the jacketed pan, boiling with boiled water, turning off the boiled water, and boiling until the color of the minced meat turns from bright red to white. Filtering, and mincing the meat pieces with a meat mincer.
More specifically, after boiling with a small amount of clear water, the pig bones and the chicken bones are placed in the step 10) for boiling, and after boiling for about 5-8 minutes, the pig bones and the chicken bones are fished out and washed again with clear water until foreign matters such as bloody water foams and the like are washed clean.
More specifically, the boiling method in the step 11) is to add clear water with the formula amount into a boiling pot, then put the pretreated pig bones and chicken bones, ginger and white spirit with the formula amount into the boiling pot, boil the pig bones and chicken bones for about 2 to 3 hours to obtain bone soup, filter the bone soup by using filter cloth or a fine-pore sieve, remove the bones, take the filtered soup, supplement a certain amount of water according to the amount of evaporated water, and ensure the bone soup with the formula amount.
The instant salty type soft can bone porridge with long shelf life is prepared by the production formula and the production process, can be eaten immediately or not after being heated, adopts a sterilization kettle sterilization process, is not added with any preservative, has fine and smooth mouthfeel, has strong flavor of bones, does not deteriorate after being placed at normal temperature (25-30 ℃) for 30 days, and has the characteristic of long shelf life.
Example 3
The implementation provides a production formula of instant salty type soft can bone porridge with long shelf life, which consists of a dry material formula and a filling soup formula, and comprises the following components in parts by mass,
drying materials:
500 portions of rice
450 parts of glutinous rice
Dried mushroom 15 parts
200 portions of carrot
100 parts of pork
Filling soup:
7 parts of concentrated bone soup powder
0.03 portion of pepper powder
8 parts of salt
1.2 parts of chicken essence
Pork essence paste 2 parts
300 parts of Chinese yam juice
20 parts of xanthan gum solution
Bone soup 300 parts
The soup filling water, wherein 300 parts of the bone soup in the tube, is prepared from the following raw materials:
110 parts of pig bone
60 portions of chicken bone
9 portions of white spirit
Ginger 9 parts
900 portions of water
The soup filling water contains 300 parts of Chinese yam juice which is prepared from the following raw materials:
150 parts of Chinese yam
950 portions of water
The soup is filled, and 20 parts of xanthan gum solution in the soup is prepared from the following raw materials:
xanthan gum 30 parts
980 parts of water
The production process of the instant salty canned bone porridge with long shelf life comprises the following steps:
1) the rice and the sticky rice with the formula amount are pretreated (foreign matters are removed), mixed uniformly, washed clean by clear water, drained and poured into a temporary rice material storage tank for later use.
2) The dried mushrooms with the formula amount are soaked in a proper amount of warm water, are drained and cleaned after being completely soaked, are ground by a meat grinder and are placed in a cold storage for later use.
3) Unfreezing pork according to the formula amount, removing impurities, cleaning, mincing by using a meat mincer, boiling, filtering, mincing meat blocks again, and putting into a refrigeration house for later use.
4) The carrot of the formula amount is cleaned, cut by a chopper and put into a cold storage for standby.
5) And (3) completely and uniformly mixing the materials in the steps 1), 2), 3) and 4) to obtain the dry material for blanking of the filling machine.
6) Spreading xanthan gum according to the formula amount into warm water according to the formula amount, stirring, soaking for more than 30-50 minutes, passing through a colloid mill for 1 time, diluting with clear water according to the rest formula amount, and passing through the colloid mill again to obtain a xanthan gum solution.
7) Manually or mechanically peeling rhizoma Dioscoreae according to the formula, cleaning, slicing with a slicing machine, mixing with clear water, and pulping with a pulping machine to obtain rhizoma Dioscoreae juice.
8) The pork essence paste, the salt, the chicken essence, the concentrated bone soup fine powder and the pepper powder are sprinkled into the Chinese yam juice according to the formula amount, and the concentrated bone soup fine powder and the pepper powder are stirred and scattered to obtain a mixed solution for later use.
9) Weighing the above materials, cleaning pig bone and chicken bone, and cutting ginger into pieces.
10) Pretreatment of bone of the pig bone and chicken bone.
11) Boiling the bone soup, and taking the filtered soup.
12) And (3) completely and uniformly mixing the xanthan gum solution, the Chinese yam juice mixed solution and the bone soup in the steps 6), 8) and 11) to obtain filling soup for blanking by a filling machine.
13) And (3) pouring the dry materials obtained in the step 5) into a rice material discharging hopper by using a filling machine, a special porridge cup and a sealing film, adjusting a discharging port, and discharging into the special porridge cup to ensure that each cup of materials is uniformly discharged. And then injecting the filling soup in the step 12) into a soup blanking hopper for blanking of a filling machine, adjusting a discharge port, filling the soup into porridge cups with blanked dry materials, and filling each porridge cup with the soup, wherein the lowest liquid level of the soup is flush with the edge of the porridge cup. Sealing with a sealing film, putting the qualified products into a frame in order, and then sending the products into a sterilization kettle.
14) Sterilizing in a sterilizing kettle at 121 deg.C under 0.25MPa + -0.01 MPa for 30-50min, and cooling in the sterilizing kettle to obtain instant bone porridge with long shelf life.
More specifically, the step 3) of boiling operation is: adding appropriate amount of water 0.5-1.0kg into the jacketed pan, boiling with boiled water, turning off the boiled water, and boiling until the color of the minced meat turns from bright red to white. Filtering, and mincing the meat pieces with a meat mincer.
More specifically, after boiling with a small amount of clear water, the pig bones and the chicken bones are placed in the step 10) for boiling, and after boiling for about 5-8 minutes, the pig bones and the chicken bones are fished out and washed again with clear water until foreign matters such as bloody water foams and the like are washed clean.
More specifically, the boiling method in the step 11) is to add clear water with the formula amount into a boiling pot, then put the pretreated pig bones and chicken bones, ginger and white spirit with the formula amount into the boiling pot, boil the pig bones and chicken bones for about 2 to 3 hours to obtain bone soup, filter the bone soup by using filter cloth or a fine-pore sieve, remove the bones, take the filtered soup, supplement a certain amount of water according to the amount of evaporated water, and ensure the bone soup with the formula amount.
The instant salty type soft can bone porridge with long shelf life is prepared by the production formula and the production process, can be eaten immediately or not after being heated, adopts a sterilization kettle sterilization process, is not added with any preservative, has fine and smooth mouthfeel, has strong flavor of bones, does not deteriorate after being placed at normal temperature (25-30 ℃) for 30 days, and has the characteristic of long shelf life.

Claims (10)

1. A production formula and a production process of instant salty canned bone porridge with long shelf life are characterized in that the production formula comprises the following steps: a dry material formula and a filling soup formula, wherein the dry material formula comprises rice, sticky rice, carrots, shiitake mushrooms and pork; the formula of the filling soup comprises a bone soup barrel, Chinese yam juice, xanthan gum solution, pepper powder, salt, chicken essence, pork essence paste and concentrated bone soup essence powder, wherein the bone soup barrel comprises pig bone, chicken bone, ginger and white spirit, and the production process comprises the following steps: pretreating and preparing dry materials, pretreating and preparing raw materials of the filling soup, filling the dry materials and the filling soup into a special porridge cup and a special sealing film by using a filling machine, sealing, and sterilizing in a sterilization kettle.
2. The production formula of the instant salty-type canned bone porridge with long shelf life according to claim 1 is characterized by comprising the following steps: the dry material formula and the filling soup formula comprise:
the formula of the dry materials is as follows: according to the mass parts, the feed comprises 500 parts of 400-containing rice, 450 parts of 350-containing glutinous rice, 5-15 parts of dry mushroom, 40-100 parts of pork and 200 parts of 100-containing carrot;
the filling soup formula comprises: according to the mass parts, the bone soup comprises 300 parts of barrel bone soup 200-300 parts, 300 parts of Chinese yam juice 200-300 parts, 10-20 parts of xanthan gum solution, 5-8 parts of salt, 1.5-2.0 parts of pork essence, 0.8-1.2 parts of chicken essence, 5-7 parts of bone soup concentrated essence powder and 0.01-0.03 part of pepper powder;
the formula of the bone soup comprises 90-110 parts of bone, 40-60 parts of chicken bone, 7-9 parts of ginger, 7-9 parts of white spirit and 900 parts of water 800-;
the formula of the Chinese yam juice comprises 150 parts of 100-one of Chinese yam and 950 parts of 850-one of water in parts by mass;
and the xanthan gum solution formula comprises, by mass, 20-30 parts of xanthan gum and 980 parts of water 950-.
3. The instant salty-type soft can bone porridge with long shelf life according to claim 1, which is prepared by pretreating dry materials in a production process, and is characterized in that rice and glutinous rice are uniformly mixed after pretreatment (removing foreign matters), and are washed clean by clear water and drained for later use; soaking dried Lentinus Edodes in warm water, cleaning, draining, and mincing; thawing pork, removing impurities, cleaning, mincing, and decocting; cleaning carrot, and cutting.
4. The instant salty-type soft can bone porridge with long shelf life of claim 1, which is prepared by preprocessing dry materials in the production process, and is characterized in that pork is cooked by: adding 0.5-1.0kg of water into the jacketed pan, boiling with boiled steam, turning off the steam after the water is boiled, boiling until the color of the minced meat turns from bright red to white, filtering, and mincing the meat blocks with a meat mincer again.
5. The instant salty-type soft can bone porridge with long shelf life as claimed in claim 1, wherein the canned soup raw material is pretreated and prepared in the production process, the xanthan gum with the formula amount is stirred in a part of warm water with the formula amount, soaked for more than 30-50 minutes and then passed through a colloid mill, and the rest of the xanthan gum with the formula amount is diluted with clear water and then passed through the colloid mill again to obtain a xanthan gum solution for later use; peeling rhizoma Dioscoreae, cleaning, slicing, mixing with water, grinding to obtain rhizoma Dioscoreae juice, mixing with Carnis Sus Domestica extract, chicken essence, salt, concentrated bone soup fine powder, and fructus Piperis powder, and dissolving to obtain mixed solution; cleaning pig bones, chicken bones and ginger, pretreating, and boiling to obtain filtered soup.
6. The instant salty-type soft can bone porridge with long shelf life as claimed in claim 5, wherein the canned soup raw material is pretreated and prepared in the production process, and the preparation method is characterized in that after the pretreatment of pig bones and chicken bones is boiled with a small amount of clear water, the pig bones and the chicken bones are put in the pot, and after the pig bones and the chicken bones are boiled for about 5-8 minutes, the pig bones and the chicken bones are fished out and washed again with clear water until foreign matters such as blood foam are washed clean.
7. The instant salty-type soft can bone porridge with long shelf life as claimed in claim 6, wherein the canned soup raw material is pre-treated and prepared in the production process, and is characterized in that the pig bone and chicken bone are cooked by adding clear water into a cooking pot, adding the pre-treated pig bone, chicken bone, ginger and white wine according to the formula amount, cooking for about 3 hours, filtering with a filter cloth or a fine-mesh sieve, discarding the bones, and taking the filtered soup for later use.
8. The instant salty-type soft can bone porridge with long shelf life as claimed in claim 1, wherein the dry materials and the filling soup in the production process are filled into the special porridge cup and the sealing film by using a filling machine, and the sterilization kettle is sterilized and cooled.
9. The instant salty-type soft can bone porridge with a long shelf life of claim 1, which is prepared by sterilizing and cooling a sterilization kettle in a production process, wherein the sterilization kettle is used for sterilization, the sterilization time is 30-50min, the sterilization temperature is 121 ℃, the pressure limit value is 0.25MPa +/-0.01 MPa, and after the sterilization is finished, the instant salty-type soft can bone porridge with a long shelf life is obtained by cooling the sterilization kettle.
10. The instant salty-type soft can bone porridge with a long shelf life according to claim 9, is characterized in that the instant salty-type soft can bone porridge with a long shelf life can be eaten immediately without heating or can be eaten immediately after heating, the product is sterilized by a sterilization kettle, no preservative is added, the taste is fine and smooth, the flavor of bones is strong, and the product does not deteriorate after being placed at normal temperature (25-30 ℃) for 30 days and has the characteristic of long shelf life.
CN201911157218.7A 2019-11-26 2019-11-26 Production formula and production process of instant salty canned bone porridge with long shelf life Pending CN112056500A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2307525C1 (en) * 2006-02-27 2007-10-10 Олег Иванович Квасенков Method for production of special canned goods from pork and cabbage (variants)
CN101536749A (en) * 2009-04-14 2009-09-23 扬州欣和生物科技有限公司 Production method of canned salted porridge
CN102038231A (en) * 2010-11-05 2011-05-04 杨文宇 Serial health-preserving soups or health-care food compositions containing amino acid and polypeptides and preparation technique thereof
CN104012942A (en) * 2014-06-20 2014-09-03 广州市食品工业研究所有限公司 Nutrition stewing sauce and preparation method thereof
CN104323077A (en) * 2014-09-25 2015-02-04 赵敬哲 Bone-soup vegetable porridge and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2307525C1 (en) * 2006-02-27 2007-10-10 Олег Иванович Квасенков Method for production of special canned goods from pork and cabbage (variants)
CN101536749A (en) * 2009-04-14 2009-09-23 扬州欣和生物科技有限公司 Production method of canned salted porridge
CN102038231A (en) * 2010-11-05 2011-05-04 杨文宇 Serial health-preserving soups or health-care food compositions containing amino acid and polypeptides and preparation technique thereof
CN104012942A (en) * 2014-06-20 2014-09-03 广州市食品工业研究所有限公司 Nutrition stewing sauce and preparation method thereof
CN104323077A (en) * 2014-09-25 2015-02-04 赵敬哲 Bone-soup vegetable porridge and preparation method thereof

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Application publication date: 20201211