CN112244221A - 一种猪骨浓汤的超声制作工艺 - Google Patents
一种猪骨浓汤的超声制作工艺 Download PDFInfo
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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
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Abstract
本发明涉及食品加工技术领域，具体公开了一种猪骨浓汤的超声制作工艺，步骤为：猪骨清洗；猪骨破碎；猪骨预处理；猪骨超声处理；将猪骨进行煎煮、熬制；添加调味剂；装罐密封。本发明制备方法利用超声处理，有效释放猪骨中蛋白、钙质、鲜味肽等营养物质，该方法将猪骨头清洗、破碎、超声焖煮、熬制、调配、装罐密封而成，具有效率高、方便易行、制取成品品质好的优点，而且采用该工艺制作的猪骨浓汤，香味浓郁、营养丰富，是制作酱料包或高汤的优质辅料，也是产后、体弱人群的滋补佳品。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种猪骨浓汤的超声制作工艺。
背景技术
随着现代养殖业集约化、规模化的发展，猪肉类产品加工业规模不断扩大，同时伴随的是大量猪肉加工副产物的产生，其中猪骨占有重要比例，如何实现对猪骨的综合利用，增加其经济价值是推动猪肉制品加工业发展的重要举措。
目前，对于猪骨的利用，常用来加工肉制品香精香料、猪骨汤、骨粉等，但现有技术中猪骨汤的制作工艺制作的猪骨汤常常会出现营养利用不全面的问题，因此，本发明提供了一种猪骨浓汤的超声制作工艺，有效利用猪骨的营养价值。
发明内容
本发明的目的是提供一种猪骨浓汤的超声制作工艺，在煎煮前进行超声处理，有效释放猪骨中蛋白、钙质、鲜味肽等营养物质，使得制得的猪骨浓汤香味浓郁、营养丰富。
为解决上述技术问题，本发明提供了一种猪骨浓汤的超声制作工艺，包括以下步骤：
S1、猪骨清洗：选取新鲜优质猪骨，清洗干净；
S2、猪骨破碎：将猪骨破碎为碎块；
S3、猪骨预处理：将破碎好的猪骨冷水、姜片、大蒜和桂皮烧开，然后捞出猪骨并用冷水冲洗干净；
S4、猪骨超声处理：将S3得到的猪骨置于超声提取器中，加入沸水，超声处理；
S5、将猪骨进行煎煮、熬制：转入煮锅，大火煎煮后转文火熬制,熬制完成后去除骨头将熬制的浓缩骨汤过滤备用；
S6、添加调味剂：将S5制得的浓缩骨汤添加食盐、白糖调匀；
S7、装罐密封。
进一步地，所述S2中碎块的大小为2-5cm。
进一步地，所述S3的冷水的体积为破碎好的猪骨的2倍，姜片的质量比为1％，大蒜的质量比为1％，桂皮的质量比为0.05％。
进一步地，所述S4中沸水为猪骨的3-4倍，超声处理40-60mi n；所述超声提取器所用超声频率为70KHz，超声功率为255W。
进一步地，所述S5中大火煎煮5分钟，文火熬制3-4小时。
进一步地，所述S6中食盐的加入量为1％，白糖的加入量为0.05％。
本发明的有益效果是：本发明制备方法利用超声处理，有效释放猪骨中蛋白、钙质、鲜味肽等营养物质，该方法将猪骨头清洗、破碎、超声焖煮、熬制、调配、装罐密封而成，具有效率高、方便易行、制取成品品质好的优点，而且采用该工艺制作的猪骨浓汤，香味浓郁、营养丰富，是制作酱料包或高汤的优质辅料，也是产后、体弱人群的滋补佳品。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动的前提下所获得的所有其他实施例，都属于本发明保护的范围。
在本发明的一个具体实施例中，具体公开了本发明提供了一种猪骨浓汤的超声制作工艺，具体步骤如下：
S1、选取新鲜优质猪骨，清洗干净。
S2、将猪骨破碎为2-5cm长的碎块。
S3、将破碎好的猪骨加入2倍体积冷水，1％质量比的姜片，1％质量比的大蒜，0.05％质量比的桂皮，烧开。然后捞出猪骨并用冷水冲洗干净。
S4、将步骤S3里得到的猪骨置于超声提取器中，加入3-4倍沸水，超声处理40-60min,所用超声频率为70KHz，超声功率为255W。
S5、转入煮锅，大火煎煮5分钟后，文火熬制3-4小时。捞出骨头，弃去，将熬制的浓缩骨汤过滤备用。
S6、将步骤S5里制得的浓缩骨汤添加1％食盐，0.05％白糖，调匀。
S7、装罐密封。采用该工艺制作的猪骨浓汤，香味浓郁、营养丰富，是制作酱料包或高汤的优质辅料，也是产后、体弱人群的滋补佳品。
本实施例所揭露的仅为本发明的一种较佳实施例而已，当然不能以此来限定本发明之权利范围，因此依本发明权利要求所作的等同变化，仍属本发明所涵盖的范围。
Claims (6)
1.一种猪骨浓汤的超声制作工艺，其特征在于，包括以下步骤：
S1、猪骨清洗：选取新鲜优质猪骨，清洗干净；
S2、猪骨破碎：将猪骨破碎为碎块；
S3、猪骨预处理：将破碎好的猪骨冷水、姜片、大蒜和桂皮烧开，然后捞出猪骨并用冷水冲洗干净；
S4、猪骨超声处理：将S3得到的猪骨置于超声提取器中，加入沸水，超声处理；
S5、将猪骨进行煎煮、熬制：转入煮锅，大火煎煮后转文火熬制,熬制完成后去除骨头将熬制的浓缩骨汤过滤备用；
S6、添加调味剂：将S5制得的浓缩骨汤添加食盐、白糖调匀；
S7、装罐密封。
2.根据权利要求1所述的一种猪骨浓汤的超声制作工艺，其特征在于，所述S2中碎块的大小为2-5cm。
3.根据权利要求1所述的一种猪骨浓汤的超声制作工艺，其特征在于，所述S3的冷水的体积为破碎好的猪骨的2倍，姜片的质量比为1％，大蒜的质量比为1％，桂皮的质量比为0.05％。
4.根据权利要求1所述的一种猪骨浓汤的超声制作工艺，其特征在于，所述S4中沸水为猪骨的3-4倍，超声处理40-60min；所述超声提取器所用超声频率为70KHz，超声功率为255W。
5.根据权利要求1所述的一种猪骨浓汤的超声制作工艺，其特征在于，所述S5中大火煎煮5分钟，文火熬制3-4小时。
6.根据权利要求1所述的一种猪骨浓汤的超声制作工艺，其特征在于，所述S6中食盐的加入量为1％，白糖的加入量为0.05％。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259032A (zh) * | 2021-12-20 | 2022-04-01 | 湖南农业大学 | 预制风味调理羊骨浓缩高汤的高效制备方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621637A (zh) * | 2015-01-28 | 2015-05-20 | 中国肉类食品综合研究中心 | 一种营养猪骨原汤及其制备方法 |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621637A (zh) * | 2015-01-28 | 2015-05-20 | 中国肉类食品综合研究中心 | 一种营养猪骨原汤及其制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 刘达玉等: "超声波辅助法对扇骨中蛋白质提取率的影响", 《食品研究与开发》 * |
| 蔡永艳等: "传统饮食猪骨汤熬制风味研究及其工业化探讨", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259032A (zh) * | 2021-12-20 | 2022-04-01 | 湖南农业大学 | 预制风味调理羊骨浓缩高汤的高效制备方法 |
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Application publication date: 20210122 |