CN112438386A - Functional loach thick soup and processing method thereof - Google Patents
Functional loach thick soup and processing method thereof Download PDFInfo
- Publication number
- CN112438386A CN112438386A CN202011325959.4A CN202011325959A CN112438386A CN 112438386 A CN112438386 A CN 112438386A CN 202011325959 A CN202011325959 A CN 202011325959A CN 112438386 A CN112438386 A CN 112438386A
- Authority
- CN
- China
- Prior art keywords
- loach
- processing method
- enzymolysis
- functional
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000252185 Cobitidae Species 0.000 title claims abstract description 58
- 235000014347 soups Nutrition 0.000 title claims abstract description 51
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 210000000582 semen Anatomy 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 235000010518 Canavalia gladiata Nutrition 0.000 claims abstract description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 9
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 244000295724 Allium chinense Species 0.000 claims abstract description 8
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 8
- 241001061264 Astragalus Species 0.000 claims abstract description 8
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 claims abstract description 8
- 244000045232 Canavalia ensiformis Species 0.000 claims abstract description 8
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000006533 astragalus Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000004365 Protease Substances 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 102000004142 Trypsin Human genes 0.000 claims description 8
- 108090000631 Trypsin Proteins 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 108010007119 flavourzyme Proteins 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000012588 trypsin Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 2
- 210000003734 kidney Anatomy 0.000 abstract description 28
- 230000000694 effects Effects 0.000 abstract description 14
- 210000000952 spleen Anatomy 0.000 abstract description 9
- 238000005728 strengthening Methods 0.000 abstract description 7
- 210000004072 lung Anatomy 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 description 14
- 210000004185 liver Anatomy 0.000 description 9
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 5
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 5
- 241001116742 Drynaria Species 0.000 description 5
- 241000722363 Piper Species 0.000 description 5
- 229910052801 chlorine Inorganic materials 0.000 description 5
- 239000000460 chlorine Substances 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 208000008035 Back Pain Diseases 0.000 description 4
- 208000008930 Low Back Pain Diseases 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000003127 knee Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 206010041497 Spermatorrhoea Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000036407 pain Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 208000000044 Amnesia Diseases 0.000 description 1
- 208000031091 Amnestic disease Diseases 0.000 description 1
- 240000003049 Canavalia gladiata Species 0.000 description 1
- 206010011878 Deafness Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000010228 Erectile Dysfunction Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 208000012886 Vertigo Diseases 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000006986 amnesia Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 231100000895 deafness Toxicity 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 208000016354 hearing loss disease Diseases 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 206010036596 premature ejaculation Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 231100000889 vertigo Toxicity 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 229940126673 western medicines Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a functional loach thick soup and a processing method thereof, and belongs to the technical field of aquatic products. The functional loach thick soup is prepared from the following raw materials: 200-250 parts of loach, 0.5-1 part of sword bean, 0.3-0.5 part of fructus psoraleae, 0.5-0.8 part of rhizoma drynariae, 0.8-1 part of gynostemma pentaphylla, 20-50 parts of Chinese yam, 0.5-1 part of flatstem milkvetch seed, 0.2-0.4 part of semen allii tuberosi, 0.5-1 part of cortex acanthopanacis, 5-10 parts of green Chinese onion, 3-4 parts of ginger, 0.2-0.5 part of pepper and 0.3-0.5 part of anise. The processing method of the functional loach thick soup comprises the following steps: (1) cleaning; (2) freezing and crushing; (3) carrying out ultrasonic-assisted enzymolysis; (4) boiling; (5) homogenizing; (6) filling; (7) and (5) microwave sterilization. The loach thick soup has the advantages of simple production process, time and cost saving, and health care effects of tonifying kidney and strengthening yang, and invigorating spleen and lung, is convenient to eat, and can be eaten for a long time.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a functional loach thick soup and a processing method thereof.
Background
The loach has high medicinal value, and fish meat can be used as medicine, and has effects of nourishing yin, invigorating kidney, invigorating spleen, invigorating qi, clearing heat and detoxicating etc. At present, along with the increasingly diversified and personalized requirements of consumers on food, the single-variety fish products are difficult to meet the living requirements of the consumers, along with the continuous acceleration of the pace of life, the consumers tend to more convenient edible products when choosing the food, and the research on the loach thick soup with the health care effect is rare at present, so that the development prospect of the loach products is wide.
The modern society accelerates the pace of life, increases mental stress and pollutes the environment, which causes consumptive disease injury and insufficiency of essence and blood, and further causes symptoms such as soreness and weakness of waist and knees, lassitude and weakness, amnesia and insomnia, low immunity and the like, and the symptoms belong to the expression of deficiency of the kidney and insufficiency of qi and blood. When the diseases are treated, western medicines have large side effects when being taken, the symptoms and the root causes are not treated, most of chemical medicines have certain side effects, and some traditional Chinese medicines are complicated in decoction process and uncomfortable in taste, so that patients cannot continuously finish treatment, and pains cannot be completely cured.
Therefore, aiming at the problems, the invention provides the nutritional loach thick soup which has the functions of tonifying kidney and strengthening yang, tonifying qi and blood, tonifying spleen and lung, nourishing and building body, improving the immunity of the organism and can be eaten for a long time.
Disclosure of Invention
Aiming at the problems, the invention provides a concentrated loach soup product with a health care function, which is prepared by taking loaches as raw materials, taking Chinese yam, sword bean, drynaria rhizome, gynostemma pentaphylla, fructus psoraleae, flatstem milkvetch seed, semen allii tuberosi and cortex acanthopanacis as auxiliary materials, adding spices such as ginger and green Chinese onion for seasoning, and performing processing technologies such as freezing, crushing, enzymolysis, high-temperature boiling, filtering, high-pressure homogenization and the like.
A functional loach thick soup is prepared from the following raw materials: 200-250 parts of loach, 0.5-1 part of sword bean, 0.3-0.5 part of fructus psoraleae, 0.5-0.8 part of rhizoma drynariae, 0.8-1 part of gynostemma pentaphylla, 20-50 parts of Chinese yam, 0.5-1 part of flatstem milkvetch seed, 0.2-0.4 part of semen allii tuberosi, 0.5-1 part of cortex acanthopanacis, 5-10 parts of green Chinese onion, 3-4 parts of ginger, 0.2-0.5 part of pepper and 0.3-0.5 part of anise;
the invention has the beneficial effects that:
the functional loach thick soup disclosed by the invention is prepared by selecting and combining raw materials on the theoretical basis of tonifying kidney and strengthening yang and nourishing and building body, and the combination of various raw material medicinal materials can play the drug effect to the greatest extent, improve the functionality of the raw material medicinal materials, play the effects of tonifying kidney and strengthening yang, tonifying qi and enriching blood, nourishing and building body and improving the immunity of organisms, and is suitable for daily eating.
Canavalia gladiata has sweet taste, mild nature and no toxicity, and has effects of warming middle-jiao, keeping adverse qi downward, relieving vomit, and invigorating kidney. Can be used for treating lumbago caused by singultus, emesis and kidney deficiency.
The fructus psoraleae is pungent and warm, enters kidney and spleen channels, and has the effects of tonifying kidney and strengthening yang, securing essence and reducing urination, relieving lumbago due to kidney deficiency, warming spleen and stopping diarrhea. Can be used for treating sexual impotence due to kidney deficiency, spermatorrhea due to kidney deficiency, and deficiency of kidney-qi.
The rhizoma drynariae is bitter in taste, wet and nontoxic, enters liver and kidney channels, and has the effects of tonifying kidney, strengthening bones, healing wound and relieving pain. Can be used for treating lumbago due to kidney deficiency, tinnitus, and deafness.
Gynostemma pentaphylla is sweet in taste, enters lung, kidney and liver meridians, and has the effects of tonifying qi and spleen, tonifying deficiency and kidney, reducing blood fat, delaying aging, improving immunity, regulating physiological functions of human body and the like. Can be used for treating asthenia, and hyperlipidemia.
The Chinese yam is sweet, warm, mild and nontoxic, and has the effects of tonifying spleen and lung, tonifying spleen and stomach, promoting fluid production and benefiting lung, and tonifying kidney and arresting seminal emission. It is mainly used for reinforcing deficiency and reinforcing the function of spleen and stomach, and tonifying qi.
Semen astragali Complanati has warm nature and sweet taste, enters liver and kidney meridians, and has effects of warming and invigorating liver and kidney, arresting spontaneous emission, and improving eyesight. Can be used for treating lumbago due to kidney deficiency, spermatorrhea, premature ejaculation, vertigo, and blurred vision.
Semen allii tuberosi is warm in nature, pungent and sweet in flavor, enters kidney and liver meridians, and has the effects of warming and nourishing liver and kidney, tonifying yang and securing essence. It can be used for treating kidney essence deficiency, deficiency of qi and blood, soreness of waist and knees, and psychroalgia.
Wu Jia Pi, warm in nature and pungent in flavor, enters liver and kidney meridians, and has the effects of dispelling wind-damp, nourishing liver and kidney, strengthening tendons and bones, tonifying qi and benefiting blood, etc. It can be used for treating soreness of waist and knees, deficiency of liver and kidney, and deficiency of both qi and blood.
The invention also provides a processing method of the functional loach thick soup, which comprises the following steps:
(1) cleaning raw materials: washing Misgurni Anguillicaudati, rhizoma Dioscoreae, semen Canavaliae, rhizoma Drynariae, herba Gynostemmatis, fructus Psoraleae, semen astragali Complanati, semen Allii Tuberosi, cortex Acanthopanacis, fructus Zanthoxyli, fructus Anisi Stellati, herba Alii Fistulosi and rhizoma Zingiberis recens with slightly acidic electrolyzed water to remove bacteria;
(2) freezing and crushing: freezing and crushing the raw materials in the step (1), and sieving for later use;
(3) carrying out ultrasonic-assisted multi-protease enzymolysis: adding 4 times of clear water into the raw material mixture crushed in the step (2), heating to 50 +/-5 ℃, adding trypsin and compound protease for primary enzymolysis, adding flavourzyme for secondary enzymolysis after the primary enzymolysis, and performing ultrasonic-assisted enzymolysis while performing enzymolysis;
(4) boiling: decocting the enzymolysis liquid in the step (3) at high temperature for 0.5 h;
(5) and (3) filtering: filtering the loach thick soup obtained in the step (4);
(6) homogenizing: homogenizing the loach thick soup by a high-pressure homogenizer, and homogenizing twice under 20 MPa;
(7) filling: filling the boiled soup;
(8) microwave sterilization: and (4) sterilizing the filled soup by microwave, and storing after cooling.
Further, the concentration of the effective chlorine for cleaning the electrolytic water in the step (1) is 30mg/L, the soaking time is 15-20 min, and the material-liquid ratio is 1: 5-1: 6;
further, freezing and crushing in the step (2), wherein the freezing temperature is-85 to-80 ℃, the freezing time is 15 to 20min, and the crushing temperature is-65 to-60 ℃;
further, the adding amount of the trypsin in the step (3) is 0.5-0.8%, the adding amount of the compound protease is 0.6-1.0%, the adding amount of the flavourzyme is 1.2-1.5% (based on loach weight), the ultrasonic power is 120-180W, and the enzymolysis time is 60-90 min;
further, the microwave power in the step (8) is 240W, and the microwave time is 25-30 s.
The processing method of the functional loach thick soup has the advantages of simple process, easily controlled reaction conditions, low cost and wide market prospect. The slightly acidic electrolyzed water cleaning technology is adopted, so that the strong cleaning and sterilizing effect is achieved, and meanwhile, the environment is not polluted; the raw materials are frozen, dried and crushed, then subjected to ultrasonic-assisted multi-protease enzymolysis, and then boiled, so that insoluble proteins in loach bones and fish can be hydrolyzed into micromolecular polypeptide substances, the dissolution of micromolecular peptides and free amino acids is increased, the flavor and the nutritional value of loach soup are improved, loaches are fully utilized, and the waste of raw materials is reduced. Compared with the similar products on the market, the process route saves more production time and production cost. The loach thick soup can be eaten as soup stock through simple heating and dilution, can also be eaten instantly through heating, and meets the daily diet requirements of people at present.
Detailed Description
In order to understand the present invention, the following embodiments further illustrate the invention, and it should be noted that the following is only a preferred embodiment of the invention and is not intended to limit the invention, and any modification, equivalent replacement, and improvement made within the spirit and principle of the invention should be included in the protection scope of the invention.
Example one
The invention provides a functional loach thick soup which comprises the following raw materials: 200 parts of loach, 20 parts of Chinese yam, 0.5 part of sword bean, 0.5 part of drynaria rhizome, 0.8 part of gynostemma pentaphylla, 0.3 part of fructus psoraleae, 0.5 part of flastem milkvetch seed, 0.2 part of semen allii tuberosi, 0.5 part of cortex acanthopanacis, 5 parts of green Chinese onion, 3 parts of ginger, 0.2 part of pepper and 0.3 part of anise.
The invention provides a processing method of functional loach soup, which comprises the following steps:
(1) cleaning raw materials: washing the above raw materials with subacid electrolyzed water to remove bacteria, with effective chlorine concentration of 30mg/L, soaking for 15min, and material-liquid ratio of 1: 5;
(2) freezing and crushing: freezing and pulverizing the cleaned raw materials at-80 deg.C for 20min to-60 deg.C;
(3) carrying out ultrasonic-assisted multi-protease enzymolysis: adding 4 times of clear water into the raw material mixture crushed in the step (2), heating to 50 +/-5 ℃, adding 0.5% of trypsin and 0.6% of compound protease for carrying out primary enzymolysis, simultaneously carrying out ultrasonic power of 120W for enzymolysis time of 30min, adding 1.2% of flavourzyme for carrying out secondary enzymolysis after the primary enzymolysis, carrying out ultrasonic power of 120W for enzymolysis time of 30 min;
(4) boiling: decocting the enzymolysis liquid in the step (3) at high temperature for 0.5 h;
(5) and (3) filtering: filtering the loach thick soup obtained in the step (4);
(6) homogenizing: homogenizing the loach thick soup by a high-pressure homogenizer, and homogenizing twice under 20 MPa;
(7) filling: filling the boiled soup;
(8) microwave sterilization: and (4) carrying out microwave sterilization on the filled soup, wherein the microwave power is 240W, the microwave time is 25s, and cooling and storing.
Example two
The invention provides a functional loach thick soup which comprises the following raw materials: 220 parts of loach, 30 parts of Chinese yam, 0.8 part of sword bean, 0.8 part of drynaria rhizome, 0.8 part of gynostemma pentaphylla, 0.5 part of fructus psoraleae, 0.8 part of flastem milkvetch seed, 0.3 part of semen allii tuberosi, 0.8 part of cortex acanthopanacis, 8 parts of green Chinese onion, 3 parts of ginger, 0.3 part of pepper and 0.4 part of anise.
The invention provides a processing method of functional loach soup, which comprises the following steps:
(1) cleaning raw materials: washing the above raw materials with subacid electrolyzed water to remove bacteria, with effective chlorine concentration of 30mg/L, soaking for 20min, and material-liquid ratio of 1: 6;
(2) freezing and crushing: freezing and crushing the cleaned raw materials at-80 deg.C for 15min to-65 deg.C;
(3) carrying out ultrasonic-assisted multi-protease enzymolysis: adding 4 times of clear water into the raw material mixture crushed in the step (2), heating to 50 +/-5 ℃, adding 0.6% of trypsin and 0.8% of compound protease for primary enzymolysis, simultaneously performing ultrasonic enzymolysis at 120W for 30min, and adding 1.5% of flavourzyme for secondary enzymolysis after the primary enzymolysis, wherein the ultrasonic power is 120W, and the enzymolysis time is 60 min;
(4) boiling: decocting the enzymolysis liquid in the step (3) at high temperature for 0.5 h;
(5) and (3) filtering: filtering the loach thick soup obtained in the step (4);
(6) homogenizing: homogenizing the loach thick soup by a high-pressure homogenizer, and homogenizing twice under 20 MPa;
(7) filling: filling the boiled soup;
(8) microwave sterilization: and (4) carrying out microwave sterilization on the filled soup, wherein the microwave power is 240W, the microwave time is 25s, and cooling and storing.
EXAMPLE III
The invention provides a functional loach thick soup which comprises the following raw materials: 250 parts of loach, 50 parts of Chinese yam, 1 part of sword bean, 0.8 part of drynaria rhizome, 1 part of gynostemma pentaphylla, 0.5 part of fructus psoraleae, 1 part of flastem milkvetch seed, 0.4 part of semen allii tuberosi, 1 part of cortex acanthopanacis, 8 parts of green Chinese onion, 4 parts of ginger, 0.5 part of pepper and 0.5 part of anise.
The invention provides a processing method of functional loach soup, which comprises the following steps:
(1) cleaning raw materials: washing the above raw materials with subacid electrolyzed water to remove bacteria, with effective chlorine concentration of 30mg/L, soaking for 15min, and material-liquid ratio of 1: 6;
(2) freezing and crushing: freezing and pulverizing the cleaned raw materials at-80 deg.C for 20min to-60 deg.C;
(3) carrying out ultrasonic-assisted multi-protease enzymolysis: adding 4 times of clear water into the raw material mixture crushed in the step (2), heating to 50 +/-5 ℃, adding 0.8% of trypsin and 1% of compound protease for carrying out primary enzymolysis, simultaneously carrying out ultrasonic power of 180W, carrying out enzymolysis for 30min, adding 1.5% of flavourzyme after the primary enzymolysis, carrying out secondary enzymolysis, carrying out ultrasonic power of 180W, and carrying out enzymolysis for 30 min;
(4) boiling: decocting the enzymolysis liquid in the step (3) at high temperature for 0.5 h;
(5) and (3) filtering: filtering the loach thick soup obtained in the step (4);
(6) homogenizing: homogenizing the loach thick soup by a high-pressure homogenizer, and homogenizing twice under 20 MPa;
(7) filling: filling the boiled soup;
(8) microwave sterilization: and (4) carrying out microwave sterilization on the filled soup, wherein the microwave power is 240W, the microwave time is 30s, and cooling and storing.
Example four
The invention provides a functional loach thick soup which comprises the following raw materials: 230 parts of loach, 40 parts of Chinese yam, 1 part of sword bean, 0.5 part of drynaria rhizome, 1 part of gynostemma pentaphylla, 0.3 part of fructus psoraleae, 0.8 part of flastem milkvetch seed, 0.3 part of semen allii tuberosi, 0.7 part of cortex acanthopanacis, 10 parts of green Chinese onion, 4 parts of ginger, 0.5 part of pepper and 0.5 part of anise.
The invention provides a processing method of functional loach soup, which comprises the following steps:
(1) cleaning raw materials: washing the above raw materials with subacid electrolyzed water to remove bacteria, with effective chlorine concentration of 30mg/L, soaking for 20min, and material-liquid ratio of 1: 6;
(2) freezing and crushing: freezing and crushing the cleaned raw materials at-80 deg.C for 15min to-65 deg.C;
(3) carrying out ultrasonic-assisted multi-protease enzymolysis: adding 4 times of clear water into the raw material mixture crushed in the step (2), heating to 50 +/-5 ℃, adding 0.7% of trypsin and 0.8% of compound protease for carrying out primary enzymolysis, simultaneously carrying out ultrasonic power of 180W for enzymolysis for 30min, adding 1.3% of flavourzyme for carrying out secondary enzymolysis after the primary enzymolysis, carrying out ultrasonic power of 180W for enzymolysis for 30 min;
(4) boiling: decocting the enzymolysis liquid in the step (3) at high temperature for 0.5 h;
(5) and (3) filtering: filtering the loach thick soup obtained in the step (4);
(6) homogenizing: homogenizing the loach thick soup by a high-pressure homogenizer, and homogenizing twice under 20 MPa;
(7) filling: filling the boiled soup;
(8) microwave sterilization: and (4) carrying out microwave sterilization on the filled soup, wherein the microwave power is 240W, the microwave time is 30s, and cooling and storing.
The technical solutions provided by the present invention are described in detail above, and for those skilled in the art, the ideas according to the embodiments of the present invention may be changed in the specific implementation manners and the application ranges, and in summary, the content of the present description should not be construed as limiting the present invention.
Claims (9)
1. The functional loach thick soup is characterized by being prepared from the following raw materials in parts by weight: 200-250 parts of loach, 0.5-1 part of sword bean, 0.3-0.5 part of fructus psoraleae, 0.5-0.8 part of rhizoma drynariae, 0.8-1 part of gynostemma pentaphylla, 20-50 parts of Chinese yam, 0.5-1 part of flatstem milkvetch seed, 0.2-0.4 part of semen allii tuberosi, 0.5-1 part of cortex acanthopanacis, 5-10 parts of green Chinese onion, 3-4 parts of ginger, 0.2-0.5 part of pepper and 0.3-0.5 part of anise.
2. A processing method of functional loach thick soup is characterized by comprising the following steps:
(1) cleaning raw materials: cleaning Misgurni Anguillicaudati, rhizoma Dioscoreae, semen Canavaliae, rhizoma Drynariae, herba Gynostemmatis, fructus Psoraleae, semen astragali Complanati, semen Allii Tuberosi, cortex Acanthopanacis, fructus Zanthoxyli, fructus Anisi Stellati, herba Alii Fistulosi and rhizoma Zingiberis recens, and sterilizing;
(2) freezing and crushing: freezing and crushing the raw materials in the step (1), and sieving for later use;
(3) carrying out ultrasonic-assisted multi-protease enzymolysis: adding 4 times of clear water into the raw material mixture crushed in the step (2), heating to 50 +/-5 ℃, adding trypsin and compound protease for primary enzymolysis, adding flavourzyme for secondary enzymolysis after the primary enzymolysis, and performing ultrasonic-assisted enzymolysis while performing enzymolysis;
(4) boiling: boiling the enzymolysis liquid in the step (3) at high temperature;
(5) and (3) filtering: filtering the loach thick soup obtained in the step (4);
(6) homogenizing: homogenizing the loach thick soup by a high-pressure homogenizer;
(7) filling: filling the boiled soup;
(8) and (3) sterilization: and sterilizing the filled soup, cooling and storing.
3. The processing method of the functional loach puree according to claim 2, wherein in the step (1), the washing mode is slightly acidic electrolyzed water washing.
4. The processing method of the functional loach puree according to claim 2, wherein in the step (2), the freezing temperature is-85 to-80 ℃, the freezing time is 15 to 20min, and the crushing temperature is-65 to 60 ℃.
5. The processing method of the functional loach puree according to claim 2, wherein in the step (3), the addition amount of trypsin is 0.5-0.8%, the addition amount of compound protease is 0.6-1.0%, the addition amount of flavourzyme is 1.2-1.5%, the ultrasonic power is 120-180W, and the enzymolysis time is 60-90 min.
6. The processing method of the functional loach puree according to claim 2, wherein in the step (4), the decoction time is 0.5-1 h.
7. The processing method of the functional loach puree according to claim 2, wherein in the step (5), the filtering mesh is 50-60 meshes.
8. The processing method of the functional loach puree according to claim 2, wherein in the step (6), the homogenization pressure is 20MPa, and the homogenization is performed twice.
9. The processing method of the functional loach puree according to claim 2, wherein in the step (8), the sterilization mode is microwave sterilization, the microwave power is 240-300W, and the microwave time is 25-30 s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011325959.4A CN112438386A (en) | 2020-11-24 | 2020-11-24 | Functional loach thick soup and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011325959.4A CN112438386A (en) | 2020-11-24 | 2020-11-24 | Functional loach thick soup and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112438386A true CN112438386A (en) | 2021-03-05 |
Family
ID=74737215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011325959.4A Pending CN112438386A (en) | 2020-11-24 | 2020-11-24 | Functional loach thick soup and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112438386A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610157A (en) * | 2013-12-06 | 2014-03-05 | 合肥工业大学 | Method for producing fishbone enzymatic pottage by utilizing fishbone |
| CN103849670A (en) * | 2013-10-22 | 2014-06-11 | 中国海洋大学 | Method of preparing high F-value collagen peptide by hydrolyzing anglerfish fishskins |
| CN105054147A (en) * | 2015-08-27 | 2015-11-18 | 周晗生 | Health care soup and making method thereof |
| CN108308584A (en) * | 2018-03-23 | 2018-07-24 | 成都吱吖科技有限公司 | A kind of blood-enrich medicine health preserving soup and preparation method thereof |
-
2020
- 2020-11-24 CN CN202011325959.4A patent/CN112438386A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849670A (en) * | 2013-10-22 | 2014-06-11 | 中国海洋大学 | Method of preparing high F-value collagen peptide by hydrolyzing anglerfish fishskins |
| CN103610157A (en) * | 2013-12-06 | 2014-03-05 | 合肥工业大学 | Method for producing fishbone enzymatic pottage by utilizing fishbone |
| CN105054147A (en) * | 2015-08-27 | 2015-11-18 | 周晗生 | Health care soup and making method thereof |
| CN108308584A (en) * | 2018-03-23 | 2018-07-24 | 成都吱吖科技有限公司 | A kind of blood-enrich medicine health preserving soup and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 陆文彬: "《妇女病中医保健》", 31 January 2000, 人民卫生出版社 * |
| 陈晶，等: "复合蛋白酶与风味蛋白酶分步水解鱼骨蛋白工艺的优化", 《华中农业大学学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478796A (en) | Formula of wild mushroom soup blend and production method for wild mushroom soup blend | |
| CN104799358A (en) | Production method of special-flavored peanut butter | |
| CN105999002A (en) | Sandworm and hippocampus liquor and preparing method thereof | |
| CN112494601A (en) | Oyster, maca and penis cervi ointment and preparation method thereof | |
| CN107184857A (en) | It is a kind of to be used to improve the health products of sleep | |
| CN109528966B (en) | Health wine and preparation method thereof | |
| CN112438386A (en) | Functional loach thick soup and processing method thereof | |
| CN105639471A (en) | Sheep chine chaffy dish can and processing method thereof | |
| CN103494198A (en) | Formula and production method of hangover-alleviating soup | |
| CN104474487A (en) | Spleen-tonifying and stomach-harmonizing wine | |
| CN113068784A (en) | SOD beverage for relieving body pain and preparation method thereof | |
| CN105232770A (en) | Kidney tonifying and spleen strengthening medicated liquor containing traditional Chinese medicines | |
| CN104873643A (en) | Traditional Chinese medicine wine for strengthening brain and tonifying kidney | |
| CN106729302A (en) | The Chinese medicine composition of appetizing, the medicinal herb tea comprising said composition and preparation method thereof | |
| CN105724878A (en) | Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock and making method thereof | |
| CN105770172A (en) | Traditional Chinese medicine composition for treating lumbago | |
| CN104434738A (en) | Edible skincare facial mask and preparation method thereof | |
| CN112791149A (en) | Male flower cordyceps sinensis and poria cocos beverage and preparation method thereof | |
| CN111264821A (en) | Composition and jelly product beneficial to relieving muscle attenuation and preparation method of jelly product | |
| CN112057473A (en) | Composition for enhancing lung capacity and lung diseases and lung cancer and preparation method thereof | |
| CN105380036A (en) | Equisetum ramosissimum desf eyesight improving and pterygium removing soup material and production method thereof | |
| CN115736247A (en) | Food composition for regulating spleen and stomach functions and preparation method and application thereof | |
| CN111067027A (en) | Formula and preparation method of medicinal and edible eight-treasure powder | |
| CN107691923A (en) | A kind of beverage of fatigue-relieving and preparation method thereof | |
| CN108607051A (en) | Join Qi medicinal liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210305 |