CN112790360A - Clear soup type concentrated pig bone soup and preparation method thereof - Google Patents
Clear soup type concentrated pig bone soup and preparation method thereof Download PDFInfo
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- CN112790360A CN112790360A CN202011633357.5A CN202011633357A CN112790360A CN 112790360 A CN112790360 A CN 112790360A CN 202011633357 A CN202011633357 A CN 202011633357A CN 112790360 A CN112790360 A CN 112790360A
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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
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L33/15—Vitamins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses clear soup type concentrated pig bone soup and a preparation method thereof, wherein the clear soup type concentrated pig bone soup comprises the following components in parts by weight; 60-80 parts of pig bones, 5-20 parts of pigskin, 5-15 parts of fruits and vegetables, 2-5 parts of edible fungi, 1-2 parts of plant spices, 5-10 parts of salt, 2-5 parts of white granulated sugar, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I + G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine, 0.1-0.2 part of thiamine, 0.3-0.4 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water. The invention has the characteristics of higher calcium content, simple boiling procedure and no loss of nutrition and flavor.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to clear soup type concentrated pig bone soup and a preparation method thereof.
Background
Pig also named pig and pig. The feed is simple and easy to feed, has the characteristics of thin bones, small tendons, less meat and is the most meat to eat in daily life. Pork is not beneficial to patients with yin deficiency and blood deficiency who eat more pork; however, if it is adjusted and boiled properly, it can also be used as a long-life drug. Although pork is a daily food, both healthy people and people with diseases can eat the pork, but the pork is eaten more frequently, causes deficiency and fat, causes wind phlegm, and is eaten more frequently or eaten cold, which easily causes gastrointestinal distention or abdominal distension and diarrhea. It should be used with cautions or for patients with fatty meat and lard, hypertension or hemiplegia (apoplexy) and patients with gastrointestinal deficiency cold, asthenia, body fat, excessive phlegm and dampness, and indigestion.
The pig bone soup is a soup with the functions of strengthening waist and knees, benefiting strength, tonifying deficiency and strengthening bones and muscles, and is prepared by decocting straight bones, fan bones, tail spines and broken bones, as well as scallion knots, ginger, wine and clear water. The pig bone soup is cold and cool in nature, and can strengthen waist and knees, benefit strength and energy, tonify deficiency and weakness, and strengthen tendons and bones. The pig bone is rich in collagen and inorganic substances such as phosphorus, calcium and the like, but the collagen in the pig bone is difficult to boil into the soup, and most of the calcium and the phosphorus in the pig bone cannot be dissolved into the bone soup; big bone soup usually increases the thick white color and luster of bone soup through extension boil out time to in the hope of increasing the content of calcium and phosphorus in the bone soup, however, the calcium content in pig bone soup is very little, can not effectively increase the calcium content in the bone soup through long-time boil out, and can make purine content in the hot water rise, if simply lean on drinking pig bone soup to supply calcium, hardly satisfy consumer's nutrition needs.
Patent publication No. CN109123557A discloses a nourishing pig bone soup, which is prepared by decocting pig fan bone, pig tail vertebra, pig bone, Chinese medicinal materials, cooking wine, salt, herba Alii Fistulosi, rhizoma Zingiberis recens and clear water; it has nourishing and tonic effects on weakness after illness, puerperal hemorrhage, deficiency of both qi and blood, yin deficiency and blood deficiency, and emaciation with yellowish complexion. However, the pig bone soup in the patent adopts a common boiling procedure, the boiling procedure is complicated, and the pig bone soup cannot be boiled at high temperature, if the boiling temperature is too high, the nutrition and flavor in the pig bone soup can be greatly lost, so that the color, taste and flavor of the pig bone soup can be affected; meanwhile, the pig bone soup can be heated and boiled at present and eaten at present in restaurants or homes, so that the requirements of general people such as office workers and the like on buying and eating can not be met, and the pig bone soup is inconvenient to eat.
Therefore, the existing pig bone soup has the problems of low calcium content, complicated boiling process and great loss of nutrition and flavor.
Disclosure of Invention
The invention aims to solve the technical problems of the existing pig bone soup and provides clear soup type concentrated pig bone soup which has higher calcium content, simple boiling process and no loss of nutrition and flavor and a preparation method thereof.
The invention has a technical scheme that: the clear soup type concentrated pig bone soup comprises the following raw materials in parts by weight;
60-80 parts of pig bones, 5-20 parts of pigskin, 5-15 parts of fruits and vegetables, 2-5 parts of edible fungi, 1-2 parts of plant spices, 5-10 parts of salt, 2-5 parts of white granulated sugar, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I + G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine, 0.1-0.2 part of thiamine, 0.3-0.4 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water.
The method takes natural food materials such as pig bones, pigskin, fruits and vegetables and edible fungi as main raw materials, and plant spices, salt, white granulated sugar, glucose and yeast extract as auxiliary materials, so that the obtained soup is tonic without dryness, moist without greasiness, fragrant and delicious, and has the effects of tonifying middle-jiao and Qi, nourishing blood and strengthening bones and moistening skin; the delicate flavor of the pig bone soup is enhanced by adding a new generation of nucleotide food freshener I + G; the glycine is added to remove the bitter taste of the pig bone soup, stabilize the vitamin C in the pig bone soup and play a role in corrosion prevention when the finished pig bone soup is packaged into a box or a bag at the later stage; the pig bone soup is more fragrant and beautiful in taste and clearer in color by adding the L-cysteine; the vitamin B1 in the pig bone soup is increased by adding thiamine, so that the pig bone soup can maintain normal digestion of a human body, has the effect of delaying skin aging, and can improve the mental condition of the human body and eliminate fatigue; the compound biological enzyme is added to decompose macromolecular substances in pig bones and pig skins into micromolecules, so as to help soften bone colloid, promote nutrient substances in the pig bones to be dissolved into bone soup and promote the absorption of human bodies to the micromolecular nutrient substances; meanwhile, due to the addition of I + G, glycine, L-cysteine and thiamine, the pig bone soup is rich in fresh nucleotide substances, so that the fresh and sweet taste of the pig bone soup can be improved on the premise of not using flavoring agents such as monosodium glutamate and the like; the invention is rich in various nutrient substances such as collagen, calcium, phosphorus and the like, has low purine content, low crude fat content, thick and white liquor color and fresh, sweet and fine mouthfeel.
Preferably, the composition comprises the following raw materials in parts by weight;
65-75 parts of pig bones, 10-15 parts of pigskin, 7-12 parts of fruits and vegetables, 2-4 parts of edible fungi, 1-2 parts of plant spices, 7-10 parts of salt, 2-4 parts of white granulated sugar, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.2-0.4 part of I + G, 0.02-0.04 part of glycine, 0.07-0.1 part of L-cysteine, 0.1-0.2 part of thiamine, 0.31-0.38 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water.
Preferably, the composition comprises the following raw materials in parts by weight;
68-70 parts of pig bones, 11-13 parts of pigskin, 9-11 parts of fruits and vegetables, 2-3 parts of edible fungi, 1-2 parts of plant spices, 8-9 parts of table salt, 2-3 parts of white granulated sugar, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.3-0.4 part of I + G, 0.02-0.03 part of glycine, 0.08-0.09 part of L-cysteine, 0.1-0.2 part of thiamine, 0.32-0.35 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water.
Preferably, the composition comprises the following raw materials in parts by weight;
66 parts of pig bones, 8 parts of pig skin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spices, 6 parts of table salt, 3 parts of white granulated sugar, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I + G, 0.02 part of glycine, 0.08 part of L-cysteine, 0.15 part of thiamine, 0.33 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water.
Preferably, the fruits and vegetables are one or more of white radish, carrot, corn or soybean sprout.
Preferably, the edible fungi is one or more of lentinus edodes, mushrooms or bamboo fungi.
Preferably, the plant spice is one or more of ginger, onion or pepper.
Preferably, the compound biological enzyme consists of neutral protease, flavourzyme, pepsin and cellulase in a weight ratio of 2:1:1: 1.
Preferably, the weight ratio of the distilled water to the pig bones is 0.5-2. More preferably, the weight ratio of the distilled water to the pig bones is 0.8-1.5. Most preferably, the weight ratio of the distilled water to the pig bone is 1.
The other technical scheme of the invention is as follows: the preparation method of the clear soup type concentrated pig bone soup comprises the following steps,
(1) pretreatment of raw materials
Crushing pig bones into small pieces of 3-8 cm, cleaning the small pieces in clear water, putting the cleaned pig bones and cleaned pigskins into boiling water for boiling for 5-10 min, taking out the pig bones and cleaning the pig bones and the pigskins with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 95-100 ℃, boiling the mixed raw materials for 0.4-2 h, removing upper oil foam and blood foam, covering, sealing, heating to 105-110 ℃, and boiling and extracting for 2-4 h; then cooling to 30-50 ℃, and separating bone oil by using an oil-water separator; grinding the rest bone soup and solid residue with colloid mill, and sieving with 200 mesh sieve to remove residue to obtain pig bone soup containing fine granule bone and meat residue;
(3) enzymolysis with compound biological enzyme
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.0-5.5, adding 0.5% of compound biological enzyme, carrying out enzymolysis for 3-4 h under the condition of the temperature of the pig bone soup being 50-60 ℃, then heating to 95-100 ℃, keeping for 10-20 min to passivate the residual compound biological enzyme, and then separating and removing residues;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white granulated sugar, glucose, glycine and L-cysteine which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2-2.5 hours under stirring at the pig bone soup temperature of 90-100 ℃, adding thiamine, heating the pig bone soup to 105-120 ℃, continuing to react for 0.5-1 hour under stirring, and quickly cooling the pig bone soup to 55-65 ℃ after the reaction is finished;
(5) low temperature vacuum concentration
Pumping the pig bone soup obtained in the step (4) into a vacuum concentration pot, and concentrating the pig bone soup at a concentration temperature of 60-70 ℃ and a vacuum degree of-0.08-0.1 Mpa until the solid content reaches 40-60% to obtain a finished product of the pig bone soup;
(6) and (4) quantitatively packaging the finished product of the pork bone soup after the finished product of the pork bone soup is qualified through detection according to the standard.
The invention takes pig bones, pigskin, fruits and vegetables, edible fungi and other natural food materials as main raw materials, and is processed by modern food engineering technology processes of staged heating and hot extraction, compound biological enzymolysis, low-temperature change Maillard reaction, vacuum concentration and the like, solves the problems of complicated boiling process, large loss of nutrition and flavor, inconvenient eating and the like of home-cooked pig bone soup, greatly retains the nutritive value of the pig bones and other natural food materials, and the product is rich in ossein, chondroitin, amino acid, a plurality of trace elements and natural flavor development substances, has high temperature resistance and clear color and luster, the concentrated pork bone soup has the characteristics of soft taste, delicious taste and the like, integrates safety, nutrition, health and delicious taste, is a high-grade seasoning which is convenient to eat and widely applied and has pure natural bone and meat flavor, and is a concentrated pork bone soup product which has pure natural bone and meat flavor, is nutritional and healthy, has rich flavor, pure taste and is convenient to eat.
Preferably, the weight ratio of the distilled water to the pig bone is 1: 1.
The invention has the following beneficial effects:
(1) the soup obtained by taking natural food materials such as pig bones, pigskin, fruits and vegetables and edible fungi as main raw materials and plant spices, salt, white granulated sugar, glucose and yeast extract as auxiliary materials is tonifying without dryness, moist without greasiness, fragrant and delicious, and has the effects of tonifying middle-jiao and Qi, nourishing blood and strengthening bones and moistening skin;
(2) the delicate flavor of the pig bone soup is enhanced by adding a new generation of nucleotide food freshener I + G;
(3) the glycine is added to remove the bitter taste of the pig bone soup, stabilize the vitamin C in the pig bone soup and play a role in corrosion prevention when the finished pig bone soup is packaged into a box or a bag at the later stage;
(4) the pig bone soup is more fragrant and beautiful in taste and clearer in color by adding the L-cysteine;
(5) the vitamin B1 in the pig bone soup is increased by adding thiamine, so that the pig bone soup can maintain normal digestion of a human body, has the effect of delaying skin aging, and can improve the mental condition of the human body and eliminate fatigue;
(6) the compound biological enzyme is added to decompose macromolecular substances in pig bones and pig skins into micromolecules, so as to help soften bone colloid, promote nutrient substances in the pig bones to be dissolved into bone soup and promote the absorption of human bodies to the micromolecular nutrient substances;
(7) the addition of I + G, glycine, L-cysteine and thiamine also enables the pig bone soup to be rich in nucleotide fresh substances, so that the fresh and sweet taste of the pig bone soup can be improved on the premise of not using flavoring agents such as monosodium glutamate and the like;
(8) rich in various nutrient substances such as collagen, calcium, phosphorus and the like, low in purine content, low in crude fat content, thick and white in liquor color and fresh, sweet and fine in taste.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
60 parts of pig bones, 5 parts of pigskin, 5 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 5 parts of table salt, 2 parts of white granulated sugar, 1 part of glucose, 2 parts of yeast extract, 0.1 part of I + G, 0.02 part of glycine, 0.05 part of L-cysteine, 0.1 part of thiamine, 0.3 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water. The fruit and vegetable is white radish. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens. The weight ratio of distilled water to pig bone was 0.5.
Comparative example 1:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
60 parts of pig bones, 5 parts of pigskin, 5 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 5 parts of salt, 2 parts of white granulated sugar and a proper amount of distilled water. The fruit and vegetable is white radish. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens. The weight ratio of distilled water to pig bone was 0.5.
Example 2:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
80 parts of pig bones, 20 parts of pigskin, 15 parts of fruits and vegetables, 5 parts of edible fungi, 2 parts of plant spices, 10 parts of table salt, 5 parts of white granulated sugar, 3 parts of glucose, 3 parts of yeast extract, 0.5 part of I + G, 0.05 part of glycine, 0.1 part of L-cysteine, 0.2 part of thiamine, 0.4 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water. The fruit and vegetable is carrot. The edible fungus is mushroom. The plant spice is onion. The weight ratio of distilled water to pig bone was 2.
Comparative example 2:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
80 parts of pig bones, 20 parts of pigskin, 15 parts of fruits and vegetables, 5 parts of edible fungi, 2 parts of plant spices, 10 parts of salt, 5 parts of white granulated sugar and a proper amount of distilled water. The fruit and vegetable is carrot. The edible fungus is mushroom. The plant spice is onion. The weight ratio of distilled water to pig bone was 2.
Example 3:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
65 parts of pig bones, 10 parts of pigskin, 7 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 7 parts of table salt, 2 parts of white granulated sugar, 1 part of glucose, 2 parts of yeast extract, 0.2 part of I + G, 0.02 part of glycine, 0.07 part of L-cysteine, 0.1 part of thiamine, 0.31 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water. The fruit and vegetable is corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis. The weight ratio of distilled water to pig bone was 0.8.
Comparative example 3:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
65 parts of pig bones, 10 parts of pigskin, 7 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 7 parts of salt, 2 parts of white granulated sugar and a proper amount of distilled water. The fruit and vegetable is corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis. The weight ratio of distilled water to pig bone was 0.8.
Example 4:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
75 parts of pig bones, 15 parts of pig skin, 12 parts of fruits and vegetables, 4 parts of edible fungi, 2 parts of plant spices, 10 parts of table salt, 4 parts of white granulated sugar, 2 parts of glucose, 3 parts of yeast extract, 0.4 part of I + G, 0.04 part of glycine, 0.1 part of L-cysteine, 0.2 part of thiamine, 0.38 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water. The fruit and vegetable is white radish. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens. The weight ratio of distilled water to pig bone was 1.
Comparative example 4:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
75 parts of pig bones, 15 parts of pig skin, 12 parts of fruits and vegetables, 4 parts of edible fungi, 2 parts of plant spices, 10 parts of salt, 4 parts of white granulated sugar and a proper amount of distilled water. The fruit and vegetable is white radish. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens. The weight ratio of distilled water to pig bone was 1.
Example 5:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
68 parts of pig bones, 11 parts of pigskin, 9 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 8 parts of table salt, 2 parts of white granulated sugar, 1 part of glucose, 2 parts of yeast extract, 0.3 part of I + G, 0.02 part of glycine, 0.08 part of L-cysteine, 0.1 part of thiamine, 0.32 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water. The fruit and vegetable is carrot. The edible fungus is mushroom. The plant spice is onion. The weight ratio of distilled water to pig bone was 1.2.
Comparative example 5:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
68 parts of pig bones, 11 parts of pigskin, 9 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 8 parts of salt, 2 parts of white granulated sugar and a proper amount of distilled water. The fruit and vegetable is carrot. The edible fungus is mushroom. The plant spice is onion. The weight ratio of distilled water to pig bone was 1.2.
Example 6:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
70 parts of pig bones, 13 parts of pig skin, 11 parts of fruits and vegetables, 3 parts of edible fungi, 2 parts of plant spices, 9 parts of table salt, 3 parts of white granulated sugar, 2 parts of glucose, 3 parts of yeast extract, 0.4 part of I + G, 0.03 part of glycine, 0.09 part of L-cysteine, 0.2 part of thiamine, 0.35 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water. The fruit and vegetable is corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis. The weight ratio of distilled water to pig bone was 1.5.
Comparative example 6:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
70 parts of pig bones, 13 parts of pigskin, 11 parts of fruits and vegetables, 3 parts of edible fungi, 2 parts of plant spices, 9 parts of salt, 3 parts of white granulated sugar and a proper amount of distilled water. The fruit and vegetable is corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis. The weight ratio of distilled water to pig bone was 1.5.
Example 7:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
66 parts of pig bones, 8 parts of pig skin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spices, 6 parts of table salt, 3 parts of white granulated sugar, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I + G, 0.02 part of glycine, 0.08 part of L-cysteine, 0.15 part of thiamine, 0.33 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water. The fruits and vegetables are white radish and soybean sprout. The edible fungi are Lentinus Edodes and Dictyophora Indusiata. The plant spicery is rhizoma Zingiberis recens and Bulbus Allii Cepae. The weight ratio of distilled water to pig bone was 1.8.
Comparative example 7:
the clear soup type concentrated pig bone soup comprises the following components in parts by weight;
66 parts of pig bones, 8 parts of pigskin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spices, 6 parts of salt, 3 parts of white granulated sugar and a proper amount of distilled water. The fruits and vegetables are white radish and soybean sprout. The edible fungi are Lentinus Edodes and Dictyophora Indusiata. The plant spicery is rhizoma Zingiberis recens and Bulbus Allii Cepae. The weight ratio of distilled water to pig bone was 1.8.
Example 8:
the preparation method of the clear soup type concentrated pig bone soup comprises the following steps,
(1) pretreatment of raw materials
Crushing pig bones into 3cm small pieces, cleaning in clear water, putting the cleaned pig bones and cleaned pigskin into boiling water, boiling for 5min, taking out, and cleaning with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 95 ℃, cooking the mixed raw materials for 0.4, removing upper oil foam and blood foam, covering, sealing, heating to 105 ℃, cooking and extracting for 2 hours; then cooling to 30 ℃, and separating bone oil by using an oil-water separator; grinding the rest bone soup and solid residue with colloid mill, and sieving with 200 mesh sieve to remove residue to obtain pig bone soup containing fine granule bone and meat residue;
(3) enzymolysis with compound biological enzyme
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.0, adding 0.5% of composite biological enzyme, carrying out enzymolysis for 3 hours under stirring at the temperature of the pig bone soup of 50 ℃, then heating to 95 ℃, keeping for 10min to passivate the remaining composite biological enzyme, and then separating and removing residues;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white granulated sugar, glucose, glycine and L-cysteine which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2 hours under stirring at the pig bone soup temperature of 90 ℃, adding thiamine, heating the pig bone soup to 105 ℃, continuing to react for 0.5 hour under stirring, and quickly cooling the pig bone soup to 55 ℃ after the reaction is finished;
(5) low temperature vacuum concentration
Pumping the pig bone soup obtained in the step (4) into a vacuum concentration pot, and concentrating the pig bone soup at a concentration temperature of 60 ℃ and a vacuum degree of-0.08 Mpa until the solid content reaches 40% to obtain a finished product of the pig bone soup;
(6) and (4) quantitatively packaging the finished product of the pork bone soup after the finished product of the pork bone soup is qualified through detection according to the standard.
Example 9:
the preparation method of the clear soup type concentrated pig bone soup comprises the following steps,
(1) pretreatment of raw materials
Crushing pig bones into small pieces of 8cm, cleaning in clear water, putting the cleaned pig bones and cleaned pigskin into boiling water, boiling for 10min, taking out, and cleaning with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 100 ℃, boiling the mixed raw materials for 2 hours, skimming upper oil foam and blood foam, covering, sealing, heating to 110 ℃, and boiling and extracting for 4 hours; then cooling to 50 ℃, and separating bone oil by using an oil-water separator; grinding the rest bone soup and solid residue with colloid mill, and sieving with 200 mesh sieve to remove residue to obtain pig bone soup containing fine granule bone and meat residue;
(3) enzymolysis with compound biological enzyme
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.5, adding 0.5% of compound biological enzyme, carrying out enzymolysis for 4 hours under stirring at the temperature of the pig bone soup of 60 ℃, then heating to 100 ℃, keeping for 20min to passivate the remaining compound biological enzyme, and then separating and removing residues;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white granulated sugar, glucose, glycine and L-cysteine which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2.5 hours under the condition of the temperature of the pig bone soup of 100 ℃, adding thiamine, heating the pig bone soup to 120 ℃, continuing to react for 1 hour under stirring, and quickly cooling the pig bone soup to 65 ℃ after the reaction is finished;
(5) low temperature vacuum concentration
Pumping the pig bone soup obtained in the step (4) into a vacuum concentration pot, and concentrating the pig bone soup at a concentration temperature of 70 ℃ and a vacuum degree of 0.1Mpa until the solid content reaches 60% to obtain a finished product of the pig bone soup;
(6) and (4) quantitatively packaging the finished product of the pork bone soup after the finished product of the pork bone soup is qualified through detection according to the standard.
The model of the colloid mill can be JMLB-80.
Example 10:
the preparation method of the clear soup type concentrated pig bone soup comprises the following steps,
(1) pretreatment of raw materials
Crushing pig bones into small pieces of 5cm, cleaning in clear water, putting the cleaned pig bones and cleaned pigskin into boiling water, boiling for 8min, taking out, and cleaning with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 98 ℃, boiling the mixed raw materials for 1h, skimming upper oil foam and blood foam, covering, sealing, heating to 100 ℃, and boiling and extracting for 3 h; then cooling to 40 ℃, and separating bone oil by using an oil-water separator; grinding the rest bone soup and solid residue with colloid mill, and sieving with 200 mesh sieve to remove residue to obtain pig bone soup containing fine granule bone and meat residue;
(3) enzymolysis with compound biological enzyme
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.3, adding 0.5% of compound biological enzyme, carrying out enzymolysis for 3.5h under stirring at the temperature of the pig bone soup of 55 ℃, then heating to 98 ℃, keeping for 15min to passivate the remaining compound biological enzyme, and then separating and removing residues;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white granulated sugar, glucose, glycine and L-cysteine which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2.2 hours under the condition of the temperature of the pig bone soup of 95 ℃, adding thiamine, heating the pig bone soup to 110 ℃, continuing to react for 0.7 hour under stirring, and quickly cooling the pig bone soup to 60 ℃ after the reaction is finished;
(5) low temperature vacuum concentration
Pumping the pig bone soup obtained in the step (4) into a vacuum concentration pot, and concentrating the pig bone soup at a concentration temperature of 65 ℃ and a vacuum degree of 0Mpa until the solid content reaches 50% to obtain a finished product of the pig bone soup;
(6) and (4) quantitatively packaging the finished product of the pork bone soup after the finished product of the pork bone soup is qualified through detection according to the standard.
In the present invention, the following evaluations were carried out in order to verify the color, taste, etc. of the pork bone soup.
Sensory evaluation of the pig bone soup, the evaluation criteria are shown in table 1:
table 1: sensory evaluation standard of pig bone soup
After 30 tasters tasted each group of pig bone soup separately, the results in table 2 were obtained by scoring and averaging according to the criteria in table 1:
table 2: sensory evaluation score value
| Group of | Color appearance | Fragrance | Taste of the product | Acceptability of |
| Example 1 | 4.5 | 4.6 | 4.9 | 4.9 |
| Comparative example 1 | 2.3 | 3.0 | 2.4 | 3.0 |
| Example 2 | 4.7 | 4.5 | 4.8 | 4.8 |
| Comparative example 2 | 2.2 | 2.3 | 2.2 | 2.7 |
| Example 3 | 4.5 | 4.5 | 4.6 | 4.7 |
| Comparative example 3 | 2.1 | 2.9 | 3.0 | 3.2 |
| Example 4 | 4.5 | 4.8 | 4.8 | 4.9 |
| Comparative example 4 | 3.0 | 3.6 | 2.7 | 3.3 |
| Example 5 | 4.4 | 4.4 | 4.6 | 4.6 |
| Comparative example 5 | 2.2 | 3.0 | 2.4 | 2.7 |
| Example 6 | 4.2 | 4.4 | 4.6 | 4.7 |
| Comparative example 6 | 2.5 | 2.7 | 3.1 | 3.1 |
| Example 7 | 4.8 | 4.7 | 4.8 | 4.9 |
| Comparative example 7 | 2.8 | 2.4 | 2.0 | 2.4 |
As can be seen from the results in Table 2, the pork bone soup provided by the invention is milk white in soup color, has rich fragrance, and is fresh, sweet and fine in taste; the pork bone soup in the comparative example has light soup color and light fragrance. Therefore, the pig bone soup provided by the invention can achieve the effects of thick taste, fresh and sweet taste and no greasiness by the mutual matching of various raw materials.
Claims (10)
1. Clear soup type concentrated pig bone soup is characterized in that: comprises the following components in parts by weight;
60-80 parts of pig bones, 5-20 parts of pigskin, 5-15 parts of fruits and vegetables, 2-5 parts of edible fungi, 1-2 parts of plant spices, 5-10 parts of salt, 2-5 parts of white granulated sugar, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I + G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine, 0.1-0.2 part of thiamine, 0.3-0.4 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water.
2. The broth type concentrated pork bone broth of claim 1, wherein: comprises the following components in parts by weight;
65-75 parts of pig bones, 10-15 parts of pigskin, 7-12 parts of fruits and vegetables, 2-4 parts of edible fungi, 1-2 parts of plant spices, 7-10 parts of salt, 2-4 parts of white granulated sugar, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.2-0.4 part of I + G, 0.02-0.04 part of glycine, 0.07-0.1 part of L-cysteine, 0.1-0.2 part of thiamine, 0.31-0.38 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water.
3. The broth type concentrated pork bone broth of claim 2, wherein: comprises the following components in parts by weight;
68-70 parts of pig bones, 11-13 parts of pigskin, 9-11 parts of fruits and vegetables, 2-3 parts of edible fungi, 1-2 parts of plant spices, 8-9 parts of table salt, 2-3 parts of white granulated sugar, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.3-0.4 part of I + G, 0.02-0.03 part of glycine, 0.08-0.09 part of L-cysteine, 0.1-0.2 part of thiamine, 0.32-0.35 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water.
4. The broth type concentrated pork bone broth of claim 3, wherein: comprises the following components in parts by weight;
66 parts of pig bones, 8 parts of pig skin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spices, 6 parts of table salt, 3 parts of white granulated sugar, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I + G, 0.02 part of glycine, 0.08 part of L-cysteine, 0.15 part of thiamine, 0.33 part of compound biological enzyme, a proper amount of table vinegar and a proper amount of distilled water.
5. The broth type concentrated pork bone broth of claim 1, wherein: the fruit and vegetable is one or more of white radish, carrot, corn or soybean sprout.
6. The broth type concentrated pork bone broth of claim 1, wherein: the edible fungi is one or more of shiitake mushroom, mushroom or bamboo fungus.
7. The broth type concentrated pork bone broth of claim 1, wherein: the plant spice is one or more of ginger, onion or pepper.
8. The broth type concentrated pork bone broth of claim 1, wherein: the compound biological enzyme comprises neutral protease, flavourzyme, pepsin and cellulase according to the weight ratio of 2:1:1: 1.
9. The broth type concentrated pork bone broth of claim 1, wherein: the weight ratio of the distilled water to the pig bones is 0.5-2.
10. The preparation method of the clear soup type concentrated pig bone soup is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
(1) pretreatment of raw materials
Crushing pig bones into small pieces of 3-8 cm, cleaning the small pieces in clear water, putting the cleaned pig bones and cleaned pigskins into boiling water for boiling for 5-10 min, taking out the pig bones and cleaning the pig bones and the pigskins with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spices, and cutting into small pieces for later use;
(2) staged hot extraction
Adding the pig bone, the pigskin, the fruits and the vegetables, the edible fungi and the plant spices obtained in the step (1) into distilled water, heating the distilled water to 95-100 ℃, boiling the mixed raw materials for 0.4-2 h, removing upper oil foam and blood foam, covering, sealing, heating to 105-110 ℃, and boiling and extracting for 2-4 h; then cooling to 30-50 ℃, and separating bone oil by using an oil-water separator; grinding the rest bone soup and solid residue with colloid mill, and sieving with 200 mesh sieve to remove residue to obtain pig bone soup containing fine granule bone and meat residue;
(3) enzymolysis with compound biological enzyme
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.0-5.5, adding 0.5% of compound biological enzyme, carrying out enzymolysis for 3-4 h under the condition of the temperature of the pig bone soup being 50-60 ℃, then heating to 95-100 ℃, keeping for 10-20 min to passivate the residual compound biological enzyme, and then separating and removing residues;
(4) low temp. change Maillard reaction
Adding yeast extract, I + G, salt, white granulated sugar, glucose, glycine and L-cysteine which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2-2.5 hours under stirring at the pig bone soup temperature of 90-100 ℃, adding thiamine, heating the pig bone soup to 105-120 ℃, continuing to react for 0.5-1 hour under stirring, and quickly cooling the pig bone soup to 55-65 ℃ after the reaction is finished;
(5) low temperature vacuum concentration
Pumping the pig bone soup obtained in the step (4) into a vacuum concentration pot, and concentrating the pig bone soup at a concentration temperature of 60-70 ℃ and a vacuum degree of-0.08-0.1 Mpa until the solid content reaches 40-60% to obtain a finished product of the pig bone soup.
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| CN102860487A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Pork-flavor powdered essence and preparation method thereof |
| CN104431943A (en) * | 2014-12-08 | 2015-03-25 | 上海应用技术学院 | Concentrated pork flavor compound condiment and preparation method thereof |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN104824616A (en) * | 2015-05-20 | 2015-08-12 | 毛庆云 | Nutritional meat-flavor shiitake essence and preparation method thereof |
| CN104855921A (en) * | 2015-05-20 | 2015-08-26 | 毛庆云 | Natural meat flavor prepared from porcine bone and preparation method therefor |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
| CN108968001A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of pig bone made soup paste essence and preparation method thereof |
-
2020
- 2020-12-31 CN CN202311818902.1A patent/CN117547006A/en not_active Withdrawn
- 2020-12-31 CN CN202011633357.5A patent/CN112790360A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860488A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Pork-flavored paste essence and preparation method thereof |
| CN102860487A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Pork-flavor powdered essence and preparation method thereof |
| CN104431943A (en) * | 2014-12-08 | 2015-03-25 | 上海应用技术学院 | Concentrated pork flavor compound condiment and preparation method thereof |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN104824616A (en) * | 2015-05-20 | 2015-08-12 | 毛庆云 | Nutritional meat-flavor shiitake essence and preparation method thereof |
| CN104855921A (en) * | 2015-05-20 | 2015-08-26 | 毛庆云 | Natural meat flavor prepared from porcine bone and preparation method therefor |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
| CN108968001A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of pig bone made soup paste essence and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918876A (en) * | 2022-12-07 | 2023-04-07 | 鲜之然(天津)生物技术有限公司 | Flavored ox bone white soup and preparation method thereof |
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| CN117547006A (en) | 2024-02-13 |
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