CN112515150A - Preparation method of health-preserving bone soup - Google Patents
Preparation method of health-preserving bone soup Download PDFInfo
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- CN112515150A CN112515150A CN202011433217.3A CN202011433217A CN112515150A CN 112515150 A CN112515150 A CN 112515150A CN 202011433217 A CN202011433217 A CN 202011433217A CN 112515150 A CN112515150 A CN 112515150A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
Abstract
The invention relates to a preparation method of health-preserving bone soup, which comprises the following specific steps of taking chicken skeleton bones and pig bones, cleaning with clear water, cutting into small pieces, boiling in water, and respectively fishing out for later use; putting the treated pig bones and chicken skeleton bones into warm water added with honey and shepherd's purse seeds, boiling for 1-2 hours under a pressurized condition, naturally cooling, fishing out the pig bones and the chicken skeleton bones, and reserving the soup for use; draining the obtained pig bones and chicken skeleton bones, and puffing; adding puffed pig bone and chicken skeleton into the obtained soup, boiling with strong fire for 0.5-1 hr, boiling with medium fire for 1-3 hr, adding clear water, boiling with medium fire for 1-2 hr, and boiling with slow fire for 1-2 hr. The technical scheme of the invention can effectively improve the utilization rate of the bones of the livestock and poultry, and has the advantages of high bone calcium dissolution rate, high utilization rate of unsaturated fatty acid in the bones and delicious flavor.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of health-preserving bone soup.
Background
Animal bones are an important component of animal carcasses, typically accounting for 10-25% of the weight of the animal, but their availability is not high. Animal bones are rich in proteins and fatty acids, but bones are discarded as waste in the general livestock industry, but the animal bones are unfortunately. The protein content in the bone is very high, the protein content in the pig bone can reach more than 10 percent, the bioavailability is also high, and the pig bone protein can become a high-quality protein source for a human body. At present, the research on the enzymolysis of the livestock bones is carried out, but the application of the livestock bones to industrial production still has more obstacles.
Disclosure of Invention
The invention aims to provide a preparation method of health-preserving bone soup capable of effectively improving the bone utilization rate of livestock and poultry, and the health-preserving bone soup has the advantages of high bone calcium dissolution rate, high utilization rate of unsaturated fatty acid in bones and delicious flavor.
The technical scheme adopted by the invention for realizing the purpose is as follows: a preparation method of health bone soup comprises the following steps;
1) preparing raw materials: cleaning chicken skeleton bones and pig bones with clear water, cutting into small pieces, blanching, and respectively fishing out for later use;
2) processing raw materials: putting the treated pig bones and chicken skeleton bones into warm water added with honey and shepherd's purse seeds, boiling for 1-2 hours under a pressurized condition, naturally cooling, fishing out the pig bones and the chicken skeleton bones, and reserving the soup for use;
3) puffing raw materials: draining the pork bones and the chicken skeleton bones obtained in the step 2), and then puffing;
4) stewing the raw materials: adding the puffed pig bones and chicken skeleton bones into the soup obtained in the step 2), boiling with strong fire for 0.5-1 hour, then boiling with medium fire for 1-3 hours, adding clear water, boiling with medium fire for 1-2 hours, then boiling with small fire for 1-2 hours.
Further, the weight ratio of the pig bones and the chicken skeleton bones is 1-5: 1-5;
preferably, the weight ratio of the pig bones to the chicken skeleton bones is 1.1-1.5: 1.
Further, in the step 2), the consumption of the honey is 1-10% of the total weight of the pig bones and the chicken skeleton, the consumption of the camelina sativa seeds is 1-7% of the total weight of the pig bones and the chicken skeleton, and the water addition amount is 5-10 times of the total weight of the pig bones and the chicken skeleton.
Further, the pressurizing condition in the step 2) is 1.2-1.7 atmospheric pressures.
Further, the puffing condition in the step 3) is microwave puffing, and the microwave output power is 5-10W/g according to the total weight of the pig bones and the chicken skeleton bones.
Further, in the step 3), according to the total weight of the pig bones and the chicken skeleton, firstly puffing by 5W/g microwave for 3 minutes, and then puffing by 8W/g microwave for 1 minute.
Further, in the step 3), honey is smeared on the surfaces of the pig bones and the chicken skeleton bones, and then microwave puffing is carried out.
Further, the amount of the clear water added in the step 4) is 10-40% of the amount of the soup at that time.
Further, adding propylene glycol alginate and white vinegar when adding clear water in the step 4);
preferably, the amount of propylene glycol alginate added is 0.5-2 ‰ of the total amount of the soup and clear water, and the amount of white vinegar added is 0.5-3% of the total weight of chicken skeleton and pig bone.
The invention has the beneficial effects that:
(1) according to the invention, the steps of pressurizing and puffing are carried out firstly, so that the pig bones and the chicken skeleton bones are fully soaked with sugars such as fructose and glucose in honey in a crisp state, and simultaneously, the mustard seeds are added to remove fishy smell and refresh the taste, flavor substances in the mustard seeds can add delicious flavor to soup without adding auxiliary materials such as cooking wine, shallot and ginger, the looseness of the poultry bones can be improved through puffing, micro-loose gaps are generated, the dissolution of nutritional ingredients in the bones in the subsequent stewing process is facilitated, and the flavors of substances generated by Maillard reactions of the sugars, amino acids, grease and the like in the bones can be effectively improved through two-stage microwave puffing;
(2) in the bone soup stewing process, a secondary stewing mode of big fire-middle fire and middle fire-small fire after adding water is adopted, which is more favorable for the formation of delicious flavor of the soup and can reduce the fat oxidation degree and the loss of volatile flavor substances; compared with the method of only adding vinegar, the addition of the propylene glycol alginate and the vinegar is more beneficial to the dissolution and stabilization of bone calcium and water-soluble protein, can improve the utilization rate of a human body, and simultaneously flavor substances generated by the Maillard reaction can cover the taste of the vinegar and endow milky white with attractive liquor color with light yellow.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention.
Example 1
A preparation method of health bone soup comprises the following specific steps;
1) preparing raw materials: taking 20 jin of chicken skeleton bones and 25 jin of pig barrel bones, cleaning with clear water, cutting into small pieces, boiling in water to remove blood foam, and respectively fishing out for later use;
2) processing raw materials: adding 500 jin of warm water into a high-pressure soup pot, adding half jin of honey and half jin of shepherd's purse seeds, putting the treated pig bones and chicken skeleton bones, pressurizing to 1.5 atmospheric pressure, boiling for 2 hours, naturally cooling, deflating, fishing out the pig bones and the chicken skeleton bones, and reserving the soup for use;
3) puffing raw materials: draining the pork bones and chicken skeleton bones obtained in the step 2), coating honey on the surfaces of the pork bones and the chicken skeleton bones, and performing microwave puffing, wherein the microwave puffing is performed for 3 minutes at a speed of 5W/g and then for 1 minute at a speed of 8W/g according to the total weight of the pork bones and the chicken skeleton bones;
4) stewing the raw materials: adding the puffed pig bones and chicken skeleton bones into the soup obtained in the step 2), boiling the mixture for 1 hour with strong fire, then boiling the mixture for 3 hours with medium fire, adding about 150 jin of clear water to 500 jin of water, then adding 250g of propylene glycol alginate and 113g of white vinegar, boiling the mixture for 1 hour with medium fire, then boiling the mixture with small fire for 2 hours, and then discharging 400 jin of soup.
Example 2
A preparation method of health bone soup comprises the following specific steps;
1) preparing raw materials: taking 20 jin of chicken skeleton bones and 25 jin of pig barrel bones, cleaning with clear water, cutting into small pieces, boiling in water to remove blood foam, and respectively fishing out for later use;
2) processing raw materials: adding 500 jin of warm water into a high-pressure soup pot, adding half jin of honey and half jin of shepherd's purse seeds, putting the treated pig bones and chicken skeleton bones, pressurizing to 1.5 atmospheric pressure, boiling for 2 hours, naturally cooling, deflating, fishing out the pig bones and the chicken skeleton bones, and reserving the soup for use;
3) puffing raw materials: draining the pork bones and chicken skeleton bones obtained in the step 2), coating honey on the surfaces of the pork bones and the chicken skeleton bones, and performing microwave puffing for 5 minutes according to the total weight of the pork bones and the chicken skeleton bones of 8W/g;
4) stewing the raw materials: adding the puffed pig bones and chicken skeleton bones into the soup obtained in the step 2), boiling the mixture for 1 hour with strong fire, then boiling the mixture for 3 hours with medium fire, adding about 150 jin of clear water to 500 jin of water, then adding 250g of propylene glycol alginate and 113g of white vinegar, boiling the mixture for 1 hour with medium fire, then boiling the mixture with small fire for 2 hours, and then discharging 400 jin of soup.
Comparative example 1
A preparation method of health bone soup comprises the following specific steps;
1) preparing raw materials: taking 25 jin of chicken skeleton bones and 25 jin of pig barrel bones, cleaning with clear water, cutting into small pieces, boiling in water to remove blood foam, and respectively fishing out for later use;
2) processing raw materials: adding 500 jin of warm water into a high-pressure soup pot, adding half jin of honey, 150g of scallion and 150g of ginger, putting the processed pig bones and chicken skeleton bones, pressurizing to 1.5 atmospheric pressure, boiling for 2 hours, naturally cooling, deflating, fishing out the pig bones and the chicken skeleton bones, and reserving soup for use;
3) puffing raw materials: draining the pork bones and chicken skeleton bones obtained in the step 2), coating honey on the surfaces of the pork bones and the chicken skeleton bones, and performing microwave puffing for 5 minutes according to the total weight of the pork bones and the chicken skeleton bones of 8W/g;
4) stewing the raw materials: adding the puffed pig bones and chicken skeleton bones into the soup obtained in the step 2), boiling the mixture for 1 hour with strong fire, then boiling the mixture for 3 hours with medium fire, adding about 150 jin of clear water to 500 jin of water, then adding 250g of propylene glycol alginate and 113g of white vinegar, boiling the mixture for 1 hour with medium fire, then boiling the mixture with small fire for 2 hours, and then discharging 400 jin of soup.
Comparative example 2
A preparation method of health bone soup comprises the following specific steps;
1) preparing raw materials: taking 25 jin of chicken skeleton bones and 25 jin of pig barrel bones, cleaning with clear water, cutting into small pieces, boiling in water to remove blood foam, and respectively fishing out for later use;
2) processing raw materials: adding 500 jin of warm water into a high-pressure soup pot, adding half jin of honey, 150g of scallion and 150g of ginger, putting the processed pig bones and chicken skeleton bones, pressurizing to 1.5 atmospheric pressure, boiling for 2 hours, naturally cooling, deflating, fishing out the pig bones and the chicken skeleton bones, and reserving soup for use;
3) puffing raw materials: draining the pork bones and chicken skeleton bones obtained in the step 2), coating honey on the surfaces of the pork bones and the chicken skeleton bones, and performing microwave puffing for 5 minutes according to the total weight of the pork bones and the chicken skeleton bones of 8W/g;
4) stewing the raw materials: adding the puffed pig bones and chicken skeleton bones into the soup obtained in the step 2), boiling for 1 hour on a big fire, then boiling for 3 hours on a medium fire, adding about 150 jin of clear water to 500 jin of water, then adding 113g of white vinegar, boiling for 1 hour on the medium fire, then boiling for 2 hours on a small fire, and then discharging 400 jin of soup.
Comparative example 3
A preparation method of health bone soup comprises the following specific steps;
1) preparing raw materials: taking 25 jin of chicken skeleton bones and 25 jin of pig barrel bones, cleaning with clear water, cutting into small pieces, boiling in water to remove blood foam, and respectively fishing out for later use;
2) processing raw materials: adding 500 jin of warm water into a high-pressure soup pot, adding half jin of honey, 150g of scallion and 150g of ginger, putting the processed pig bones and chicken skeleton bones, pressurizing to 1.5 atmospheric pressure, boiling for 2 hours, naturally cooling, deflating, fishing out the pig bones and the chicken skeleton bones, and reserving soup for use;
3) stewing the raw materials: adding the puffed pig bones and chicken skeleton bones into the soup obtained in the step 2), boiling for 1 hour on a big fire, then boiling for 3 hours on a medium fire, adding about 150 jin of clear water to 500 jin of water, then adding 113g of white vinegar, boiling for 1 hour on the medium fire, then boiling for 2 hours on a small fire, and then discharging 400 jin of soup.
Example 3
The soups prepared according to examples 1-2 and control groups 1-3 were subjected to sensory evaluation, and the results were recorded as follows:
TABLE 1 sensory evaluation table for bone soup in each example
| Color | Smell(s) | Viscosity of the oil | The character after one day of storage | Taste of the product | Calcium ion content | |
| Example 1 | Milky white with yellowish color | Has strong fragrance | Mellow | Stable precipitate-free demixing | Moist but not greasy | 162mg/100g |
| Example 2 | Milky white color | Normal fragrance | Mellow | Stable precipitate-free demixing | Moist but not greasy | 130mg/100g |
| Control group 1 | Off-white color | Light fishy smell | General | With suspended matter | Greasy feelingIs obvious | 145mg/100g |
| Control group 2 | Off-white color | Light fishy smell | Thin paper | With sedimentary stratification | Has greasy feeling | 103mg/100g |
| Control group 3 | Off-white color | Heavy fishy smell | Thin paper | With sedimentary stratification | Has greasy feeling | 18mg/100g |
The above embodiments are only for illustrating the technical concept and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention accordingly, and not to limit the protection scope of the present invention accordingly. All equivalent changes or modifications made in accordance with the spirit of the present disclosure are intended to be covered by the scope of the present disclosure.
Claims (9)
1. A preparation method of health preserving bone soup is characterized by comprising the following specific steps;
1) preparing raw materials: cleaning chicken skeleton bones and pig bones with clear water, cutting into small pieces, blanching, and respectively fishing out for later use;
2) processing raw materials: putting the treated pig bones and chicken skeleton bones into warm water added with honey and shepherd's purse seeds, boiling for 1-2 hours under a pressurized condition, naturally cooling, fishing out the pig bones and the chicken skeleton bones, and reserving the soup for use;
3) puffing raw materials: draining the pork bones and the chicken skeleton bones obtained in the step 2), and then puffing;
4) stewing the raw materials: adding the puffed pig bones and chicken skeleton bones into the soup obtained in the step 2), boiling with strong fire for 0.5-1 hour, then boiling with medium fire for 1-3 hours, adding clear water, boiling with medium fire for 1-2 hours, then boiling with small fire for 1-2 hours.
2. The method of claim 1, wherein the weight ratio of the pig tubular bone to the chicken skeleton bone is 1-5: 1-5;
preferably, the weight ratio of the pig bones to the chicken skeleton bones is 1.1-1.5: 1.
3. The preparation method according to claim 1, wherein the amount of honey used in step 2) is 1-10% of the total weight of the pig bones and the chicken skeleton, the amount of camelina sativa seeds is 1-7% of the total weight of the pig bones and the chicken skeleton, and the amount of water added is 5-10 times of the total weight of the pig bones and the chicken skeleton.
4. The method according to claim 1, wherein the pressurization condition in the step 2) is 1.2 to 1.7 atm.
5. The preparation method according to claim 1, wherein the puffing condition in step 3) is microwave puffing, and the microwave output power is 5-10W/g based on the total weight of the pig bones and chicken skeleton bones.
6. The preparation method of claim 5, wherein the step 3) comprises microwave puffing at 5W/g for 3 minutes and then microwave puffing at 8W/g for 1 minute according to the total weight of the pig bobbin bone and the chicken skeleton bone.
7. The preparation method of claim 1, wherein the surface of the pig bones and the chicken skeleton in step 3) is coated with honey and then subjected to microwave puffing.
8. The method of claim 1, wherein the amount of the clear water added in step 4) is 10-40% of the amount of the soup at that time.
9. The method according to claim 1, wherein propylene glycol alginate and white vinegar are added when clear water is added in step 4);
preferably, the amount of propylene glycol alginate added is 0.5-2 ‰ of the total amount of the soup and clear water, and the amount of white vinegar added is 1-3% of the total weight of chicken skeleton and pig bone.
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| CN114698813A (en) * | 2022-05-07 | 2022-07-05 | 北京哈迈食品科技有限公司 | Nutritional bone nourishing soup and preparation method thereof |
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| CN112515150B (en) | 2022-06-24 |
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