CN112790368A - Compound abalone sauce and preparation method thereof - Google Patents
Compound abalone sauce and preparation method thereof Download PDFInfo
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- CN112790368A CN112790368A CN202110044345.7A CN202110044345A CN112790368A CN 112790368 A CN112790368 A CN 112790368A CN 202110044345 A CN202110044345 A CN 202110044345A CN 112790368 A CN112790368 A CN 112790368A
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- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
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Classifications
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a composite abalone sauce and a preparation method thereof, wherein the raw materials for preparing the composite abalone sauce comprise the following components in parts by weight: 5-40 parts of abalone oil, 50-400 parts of abalone fermentation liquid, 100-200 parts of fried flour, 5000-15000 parts of chicken soup, 100-150 parts of chicken powder, 100-150 parts of chicken juice, 500 parts of dark soy sauce, 300-350 parts of monosodium glutamate, 1000 parts of starch 600-800 parts of fried sugar color, 1200 parts of salt 2000-2500 parts and 3700 parts of white sugar 3100-0 parts. The abalone oil, the abalone fermentation liquid and the chicken soup are added into the compound abalone sauce prepared by the invention, the abalone oil is rich in rich fatty acid, the fermentation liquid obtained by fermenting the abalone powder provides higher nutritional ingredients for the product, and the chicken soup decocted by the old hen, the pork, the chicken claws and the pig bones makes the product more delicious while the nutrition is rich.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a composite abalone sauce and a preparation method thereof.
Background
The abalone can produce leftovers such as abalone viscera, abalone shell and the like in the deep processing process, the weight accounts for 60%, and the waste of resources and the environmental pollution can be caused by directly discarding the abalone. The abalone viscera contains rich proteins, amino acids, lipids, vitamins, polysaccharides, minerals and the like, has high research and development value, has good health-care functions of active substances, such as anti-tumor, anti-oxidation, immunity regulation and the like, and can be used for producing feeds, seasonings, polysaccharide health-care products and the like. The content of oil in the internal organs of the abalone is high, the internal organs contain abundant phospholipids and unsaturated fatty acids, wherein the polyunsaturated fatty acids have the effects of reducing blood fat and cholesterol, especially EPA and ARA, so that the abalone viscera lipid-lowering tea can effectively prevent cardiovascular and cerebrovascular diseases, and has the effects of resisting tumors, promoting brain development and the like.
Chinese patent CN105995938A discloses a processing method of a sample abalone viscera sauce, which is to use abalone viscera as raw materials, carry out cleaning, pulping, fermentation, compound deodorization by a natural deodorization agent, carry out enzymolysis by a neutral protease and a compound flavor protease in a synergistic manner, add a proper amount of white granulated sugar, salt, table vinegar, modified starch, xanthan gum, guar gum, chicken essence, soy sauce, cooking wine, sunflower seed oil, zanthoxylum oil and vitamin E for blending, and then carry out boiling, filling, degassing, sealing, sterilizing, cooling and inspecting to obtain the abalone viscera sauce. However, the abalone viscera paste prepared by the patent has insufficient nutrition.
Disclosure of Invention
In view of the above, the present invention provides a compound abalone sauce and a preparation method thereof, so as to solve the above technical problems.
In order to achieve the purpose, the invention provides the following technical scheme: a composite abalone sauce is prepared from the following raw materials in parts by weight: 5-40 parts of abalone oil, 50-400 parts of abalone fermentation liquid, 100-200 parts of fried flour, 5000-15000 parts of chicken soup, 100-150 parts of chicken powder, 100-150 parts of chicken juice, 500 parts of dark soy sauce, 300-350 parts of monosodium glutamate, 1000 parts of starch 600-800 parts of fried sugar color, 1200 parts of salt 2000-2500 parts and 3700 parts of white sugar 3100-0 parts.
Further, the raw materials for preparing the compound abalone sauce comprise the following components in parts by weight: 10-30 parts of abalone oil, 300 parts of abalone fermentation liquor 100-.
Further, the raw materials for preparing the compound abalone sauce comprise the following components in parts by weight: 20 parts of abalone oil, 200 parts of abalone fermentation liquor, 150 parts of fried flour, 10000 parts of chicken soup, 120 parts of chicken powder, 120 parts of chicken juice, 400 parts of dark soy sauce, 325 parts of monosodium glutamate, 800 parts of starch, 1000 parts of fried sugar color, 2256 parts of salt and 3400 parts of white sugar.
Further, the preparation method of the chicken soup comprises the following steps: putting 10-25 parts of old hen, 10-20 parts of pork, 1-5 parts of chicken feet and 0.5-3.5 parts of pig bone into a boiling pot, adding 60-100 parts of water, and boiling for 5-8 hours by a small salep to obtain the chicken soup.
The invention also aims to provide a preparation method of the compound abalone sauce, which comprises the following steps:
step S10, abalone oil preparation:
step S11, taking fresh abalone viscera, cleaning, drying at low temperature by adopting FD technology, carrying out superfine grinding on the freeze-dried abalone viscera, and sieving by using a 40-mesh sieve to obtain abalone viscera particles;
step S12, extracting abalone viscera particles by adopting a supercritical extraction process to obtain abalone oil;
step S20, preparing abalone fermentation liquor:
step S21, carrying out enzymolysis on the viscera powder subjected to supercritical extraction in the step S12 by using alkaline protease, and centrifuging and filtering an enzymolysis product to obtain an enzymolysis liquid;
step S22, adding saccharomycetes and glucose into the enzymolysis liquid obtained in the step S21, and fermenting for 1-3 hours at 30-40 ℃ to obtain abalone fermentation liquid;
step S30, batching: weighing the raw materials for preparing the compound abalone sauce according to the weight parts, and adding 3 times of water by volume of the starch in the weight parts for mixing to obtain water starch; starch is selected from starch 0789;
step S40, material melting: adding the fried flour, the chicken powder, the monosodium glutamate, the salt and the white sugar in parts by weight into a container, adding 1/3 parts of the chicken soup in parts by weight and 1/3 parts of the fermentation liquor in parts by weight, and stirring with hot water for 5-10 minutes;
step S50, cooking: continuously adding the abalone oil, the chicken juice, dark soy sauce, fried sugar color and the abalone fermentation liquor and chicken soup in the rest weight parts into the container, continuously decocting for 5-15 minutes, adding the water starch obtained in the step S30, and stirring for 15-35 minutes while decocting;
and step S60, taking out of the pot, canning, degassing and sealing the pot to obtain the compound abalone sauce.
Further, in step S11, the temperature of the freeze-drying is-50 to-10 ℃ for 1 to 3 hours.
Further, in step S21, the conditions of the enzymatic hydrolysis are: the ratio of the viscera powder to water is 1:8-14, the enzymolysis time is 2-5 hours, and the enzymolysis temperature is 48-56 ℃.
Further, in step S21, the amount of the alkaline protease added is 0.2 to 0.4%.
Further, in step S22, the addition amount of the yeast and the glucose is 0.1 to 0.4 percent of the mass of the enzymolysis product; the yeast is Angel yeast.
The technical scheme can show that the invention has the advantages that:
1. according to the compound abalone sauce, nutrient substances of abalone viscera are fully utilized, the abalone oil is obtained by performing supercritical extraction on the nutrient substances, the extracted abalone powder is subjected to enzymolysis and fermentation treatment, and the rest nutrient components are refined and decomposed, so that the original nutrient components and taste of abalone are maintained, the nutrient components of the compound abalone sauce are easier to absorb by a human body, the nutrient composition of the compound abalone sauce is enriched, and the economic value of the abalone viscera is improved;
2. the abalone sauce is added with abalone oil, abalone fermentation liquor and chicken soup, the abalone oil is rich in rich fatty acids and comprises saturated fatty acids, unsaturated fatty acids, DHA, DPA and other nutrient substances, the fermentation liquor obtained by fermenting the abalone meal provides higher nutrient components for the product, and the chicken soup decocted by old hen, pork, chicken claws and pig bones is rich in nutrition and delicious;
3. the composite abalone sauce prepared by the invention has the advantages of low raw material cost, simple production and preparation method, mellow and strong product flavor, delicious taste, deep favor of consumers, and better economic value and popularization prospect.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.
Detailed Description
The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.
Example 1
Compound abalone sauce and preparation method thereof
The raw materials for preparing the compound abalone sauce comprise: 20g of abalone oil, 200g of abalone fermentation liquor, 150g of fried flour, 10000g of chicken soup, 120g of chicken powder, 120g of chicken juice, 400g of dark soy sauce, 325g of monosodium glutamate, 0789800 g of starch, 1000g of fried sugar color, 2256g of salt and 3400g of white sugar;
the preparation method of the chicken soup comprises the following steps: placing 17 parts of old hen, 15 parts of pork, 3 parts of chicken feet and 2.0 parts of pig bone into a boiling pot, adding 80 parts of water, and boiling for 6.5 hours by a small salep to obtain the chicken soup.
The preparation method of the compound abalone sauce comprises the following steps:
step S10, abalone oil preparation:
step S11, taking fresh abalone viscera, cleaning, drying at low temperature by adopting FD technology, carrying out freeze drying at-30 ℃ for 2 hours, carrying out superfine grinding on the freeze-dried abalone viscera, and sieving by using a 40-mesh sieve to obtain abalone viscera particles;
step S12, extracting abalone viscera particles by adopting a supercritical extraction process to obtain abalone oil;
step S20, preparing abalone fermentation liquor:
step S21, performing enzymolysis on the viscera powder subjected to supercritical extraction in the step S12 by using alkaline protease, wherein the addition amount of the alkaline protease is 0.3%, and the enzymolysis conditions are as follows: the ratio of the viscera powder to water is 1:11, the enzymolysis time is 3.5 hours, the enzymolysis temperature is 52 ℃, and the enzymolysis product is centrifuged and filtered to obtain enzymolysis liquid;
step S22, adding Angel yeast and glucose into the enzymatic hydrolysate obtained in the step S21, wherein the addition amount of the yeast and the glucose is 0.25 percent of the mass of the enzymatic hydrolysate, and fermenting for 2 hours at 35 ℃ to obtain abalone fermentation liquor;
step S30, batching: weighing the raw materials for preparing the compound abalone sauce according to the weight parts, and adding 3 times of water by volume of the starch in the weight parts for mixing to obtain water starch;
step S40, material melting: adding the fried flour, the chicken powder, the monosodium glutamate, the salt and the white sugar in parts by weight into a container, adding 1/3 parts of the chicken soup in parts by weight and 1/3 parts of the fermentation liquor in parts by weight, and stirring with hot water for 8 minutes;
step S50, cooking: continuously adding the abalone oil, chicken juice, dark soy sauce, fried sugar color, abalone fermentation liquor and chicken soup in parts by weight into the container, continuously decocting for 10 minutes, adding the water starch obtained in the step S30, and stirring while decocting for 25 minutes;
and step S60, taking out of the pot, canning, degassing and sealing the pot to obtain the compound abalone sauce.
Example 2
Compound abalone sauce and preparation method thereof
The raw materials for preparing the compound abalone sauce comprise: 5g of abalone oil, 50g of abalone fermentation liquor, 100g of fried flour, 5000g of chicken soup, 100g of chicken powder, 100g of chicken juice, 300g of dark soy sauce, 300g of monosodium glutamate, 600g of starch, 800g of fried sugar color, 2000g of salt and 3100g of white sugar;
the preparation method of the chicken soup comprises the following steps: putting 10 parts of old hen, 10 parts of pork, 1 part of chicken feet and 0.5 part of pig bone into a boiling pot, adding 60 parts of water, and boiling for 5 hours by a small salep to obtain chicken soup.
The preparation method of the compound abalone sauce comprises the following steps:
step S10, abalone oil preparation:
step S11, taking fresh abalone viscera, cleaning, drying at low temperature by adopting FD technology, carrying out freeze drying at-50 ℃ for 1 hour, carrying out superfine grinding on the freeze-dried abalone viscera, and sieving by using a 40-mesh sieve to obtain abalone viscera particles;
step S12, extracting abalone viscera particles by adopting a supercritical extraction process to obtain abalone oil;
step S20, preparing abalone fermentation liquor:
step S21, performing enzymolysis on the viscera powder subjected to supercritical extraction in the step S12 by using alkaline protease, wherein the addition amount of the alkaline protease is 0.2%, and the enzymolysis conditions are as follows: the ratio of the viscera powder to water is 1:8, the enzymolysis time is 2 hours, the enzymolysis temperature is 48 ℃, and the enzymolysis product is centrifuged and filtered to obtain enzymolysis liquid;
step S22, adding Angel yeast and glucose into the enzymatic hydrolysate obtained in the step S21, wherein the addition amount of the yeast and the glucose is 0.1 percent of the mass of the enzymatic hydrolysate, and fermenting for 1 hour at 30 ℃ to obtain abalone fermentation liquor;
step S30, batching: weighing the raw materials for preparing the compound abalone sauce according to the weight parts, and adding 3 times of water by volume of the starch in the weight parts for mixing to obtain water starch;
step S40, material melting: adding the fried flour, the chicken powder, the monosodium glutamate, the salt and the white sugar in parts by weight into a container, adding 1/3 parts of the chicken soup in parts by weight and 1/3 parts of the fermentation liquor in parts by weight, and stirring with hot water for 5 minutes;
step S50, cooking: continuously adding the abalone oil, chicken juice, dark soy sauce, fried sugar color, abalone fermentation liquor and chicken soup in parts by weight into the container, continuously decocting for 5 minutes, adding the water starch obtained in the step S30, and stirring for 15 minutes while decocting;
and step S60, taking out of the pot, canning, degassing and sealing the pot to obtain the compound abalone sauce.
Example 3
Compound abalone sauce and preparation method thereof
The raw materials for preparing the compound abalone sauce comprise: 40g of abalone oil, 400g of abalone fermentation liquor, 200g of fried flour, 15000g of chicken soup, 150g of chicken powder, 150g of chicken juice, 500g of dark soy sauce, 350g of monosodium glutamate, 1000g of starch, 1200g of fried sugar color, 2500g of salt and 3700g of white sugar;
the preparation method of the chicken soup comprises the following steps: putting 25 parts of old hen, 20 parts of pork, 5 parts of chicken feet and 3.5 parts of pig bone into a boiling pot, adding 100 parts of water, and boiling for 8 hours by a small salep to obtain the chicken soup.
The preparation method of the compound abalone sauce comprises the following steps:
step S10, abalone oil preparation:
step S11, taking fresh abalone viscera, cleaning, drying at low temperature by adopting FD technology, carrying out freeze drying at-10 ℃ for 3 hours, carrying out superfine grinding on the freeze-dried abalone viscera, and sieving by using a 40-mesh sieve to obtain abalone viscera particles;
step S12, extracting abalone viscera particles by adopting a supercritical extraction process to obtain abalone oil;
step S20, preparing abalone fermentation liquor:
step S21, performing enzymolysis on the viscera powder subjected to supercritical extraction in the step S12 by using alkaline protease, wherein the addition amount of the alkaline protease is 0.4%, and the enzymolysis conditions are as follows: the ratio of the viscera powder to water is 1:14, the enzymolysis time is 5 hours, the enzymolysis temperature is 56 ℃, and the enzymolysis product is centrifuged and filtered to obtain enzymolysis liquid;
step S22, adding Angel yeast and glucose into the enzymatic hydrolysate obtained in the step S21, wherein the addition amount of the yeast and the glucose is 0.4 percent of the mass of the enzymatic hydrolysate, and fermenting for 3 hours at 40 ℃ to obtain abalone fermentation liquor;
step S30, batching: weighing the raw materials for preparing the compound abalone sauce according to the weight parts, and adding 3 times of water by volume of the starch in the weight parts for mixing to obtain water starch;
step S40, material melting: adding the fried flour, the chicken powder, the monosodium glutamate, the salt and the white sugar in parts by weight into a container, adding 1/3 parts of the chicken soup in parts by weight and 1/3 parts of the fermentation liquor in parts by weight, and stirring with hot water for 10 minutes;
step S50, cooking: continuously adding the abalone oil, chicken juice, dark soy sauce, fried sugar color, abalone fermentation liquor and chicken soup in parts by weight into the container, continuously decocting for 15 minutes, adding the water starch obtained in the step S30, and stirring for 35 minutes while decocting;
and step S60, taking out of the pot, canning, degassing and sealing the pot to obtain the compound abalone sauce.
Example 4
Compound abalone sauce and preparation method thereof
The raw materials for preparing the compound abalone sauce comprise: 10g of abalone oil, 100g of abalone fermentation liquor, 120g of fried flour, 7000g of chicken soup, 110g of chicken powder, 110g of chicken juice, 350g of dark soy sauce, 310g of monosodium glutamate, 700g of starch, 900g of fried sugar color, 2100g of salt and 3200g of white sugar;
the preparation method of the chicken soup comprises the following steps: putting 15 parts of old hen, 12 parts of pork, 2 parts of chicken feet and 1.0 part of pig bone into a boiling pot, adding 70 parts of water, and boiling for 5.5 hours by a small salep to obtain the chicken soup.
The preparation method of the compound abalone sauce comprises the following steps:
step S10, abalone oil preparation:
step S11, taking fresh abalone viscera, cleaning, drying at low temperature by adopting FD technology, carrying out freeze drying at-40 ℃ for 1.5 hours, carrying out superfine grinding on the freeze-dried abalone viscera, and sieving by using a 40-mesh sieve to obtain abalone viscera particles;
step S12, extracting abalone viscera particles by adopting a supercritical extraction process to obtain abalone oil;
step S20, preparing abalone fermentation liquor:
step S21, performing enzymolysis on the viscera powder subjected to supercritical extraction in the step S12 by using alkaline protease, wherein the addition amount of the alkaline protease is 0.25%, and the enzymolysis conditions are as follows: the ratio of the viscera powder to water is 1:9, the enzymolysis time is 2.5 hours, the enzymolysis temperature is 50 ℃, and the enzymolysis product is centrifuged and filtered to obtain enzymolysis liquid;
step S22, adding Angel yeast and glucose into the enzymatic hydrolysate obtained in the step S21, wherein the addition amount of the yeast and the glucose is 0.2 percent of the mass of the enzymatic hydrolysate, and fermenting for 1.5 hours at 32 ℃ to obtain abalone fermentation liquor;
step S30, batching: weighing the raw materials for preparing the compound abalone sauce according to the weight parts, and adding 3 times of water by volume of the starch in the weight parts for mixing to obtain water starch;
step S40, material melting: adding the fried flour, the chicken powder, the monosodium glutamate, the salt and the white sugar in parts by weight into a container, adding 1/3 parts of the chicken soup in parts by weight and 1/3 parts of the fermentation liquor in parts by weight, and stirring with hot water for 6 minutes;
step S50, cooking: continuously adding the abalone oil, chicken juice, dark soy sauce, fried sugar color, abalone fermentation liquor and chicken soup in parts by weight into the container, continuously decocting for 7 minutes, adding the water starch obtained in the step S30, and stirring for 20 minutes while decocting;
and step S60, taking out of the pot, canning, degassing and sealing the pot to obtain the compound abalone sauce.
Example 5
Compound abalone sauce and preparation method thereof
The raw materials for preparing the compound abalone sauce comprise: 30g of abalone oil, 300g of abalone fermentation liquor, 180g of fried flour, 12000g of chicken soup, 140g of chicken powder, 140g of chicken juice, 450g of dark soy sauce, 340g of monosodium glutamate, 0789900 g of starch, 1100g of fried sugar color, 2400g of salt and 3600g of white sugar;
the preparation method of the chicken soup comprises the following steps: putting 22 parts of old hen, 18 parts of pork, 4 parts of chicken feet and 3.0 parts of pig bone into a cooking pot, adding 90 parts of water, and cooking for 7 hours by a small salep to obtain chicken soup.
The preparation method of the compound abalone sauce comprises the following steps:
step S10, abalone oil preparation:
step S11, taking fresh abalone viscera, cleaning, drying at low temperature by adopting FD technology, carrying out freeze drying at-20 ℃ for 2.5 hours, carrying out superfine grinding on the freeze-dried abalone viscera, and sieving by using a 40-mesh sieve to obtain abalone viscera particles;
step S12, extracting abalone viscera particles by adopting a supercritical extraction process to obtain abalone oil;
step S20, preparing abalone fermentation liquor:
step S21, performing enzymolysis on the viscera powder subjected to supercritical extraction in the step S12 by using alkaline protease, wherein the addition amount of the alkaline protease is 0.35%, and the enzymolysis conditions are as follows: the ratio of the viscera powder to water is 1:12, the enzymolysis time is 4.5 hours, the enzymolysis temperature is 54 ℃, and the enzymolysis product is centrifuged and filtered to obtain enzymolysis liquid;
step S22, adding Angel yeast and glucose into the enzymatic hydrolysate obtained in the step S21, wherein the addition amount of the yeast and the glucose is 0.35 percent of the mass of the enzymatic hydrolysate, and fermenting for 2.5 hours at 38 ℃ to obtain abalone fermentation liquor;
step S30, batching: weighing the raw materials for preparing the compound abalone sauce according to the weight parts, and adding 3 times of water by volume of the starch in the weight parts for mixing to obtain water starch;
step S40, material melting: adding the fried flour, the chicken powder, the monosodium glutamate, the salt and the white sugar in parts by weight into a container, adding 1/3 parts of the chicken soup in parts by weight and 1/3 parts of the fermentation liquor in parts by weight, and stirring with hot water for 9 minutes;
step S50, cooking: continuously adding the abalone oil, chicken juice, dark soy sauce, fried sugar color, abalone fermentation liquor and chicken soup in parts by weight into the container, continuously decocting for 12 minutes, adding the water starch obtained in the step S30, and stirring for 30 minutes while decocting;
and step S60, taking out of the pot, canning, degassing and sealing the pot to obtain the compound abalone sauce.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The compound abalone sauce is characterized in that the raw materials for preparing the compound abalone sauce comprise the following components in parts by weight: 5-40 parts of abalone oil, 50-400 parts of abalone fermentation liquid, 100-200 parts of fried flour, 5000-15000 parts of chicken soup, 100-150 parts of chicken powder, 100-150 parts of chicken juice, 500 parts of dark soy sauce, 300-350 parts of monosodium glutamate, 1000 parts of starch 600-800 parts of fried sugar color, 1200 parts of salt 2000-2500 parts and 3700 parts of white sugar 3100-0 parts.
2. The compound abalone sauce according to claim 1, wherein the raw materials for preparing the compound abalone sauce comprise, in parts by weight: 10-30 parts of abalone oil, 300 parts of abalone fermentation liquor 100-.
3. The compound abalone sauce according to claim 1, wherein the raw materials for preparing the compound abalone sauce comprise, in parts by weight: 20 parts of abalone oil, 200 parts of abalone fermentation liquor, 150 parts of fried flour, 10000 parts of chicken soup, 120 parts of chicken powder, 120 parts of chicken juice, 400 parts of dark soy sauce, 325 parts of monosodium glutamate, 800 parts of starch, 1000 parts of fried sugar color, 2256 parts of salt and 3400 parts of white sugar.
4. The method for preparing compound abalone sauce according to claim 1, wherein the chicken soup is prepared by the following steps: putting 10-25 parts of old hen, 10-20 parts of pork, 1-5 parts of chicken feet and 0.5-3.5 parts of pig bone into a boiling pot, adding 60-100 parts of water, and boiling for 5-8 hours by a small salep to obtain the chicken soup.
5. The method for preparing the compound abalone sauce according to any one of claims 1 to 4, comprising the following steps:
step S10, abalone oil preparation:
step S11, taking fresh abalone viscera, cleaning, drying at low temperature by adopting FD technology, carrying out superfine grinding on the freeze-dried abalone viscera, and sieving by using a 40-mesh sieve to obtain abalone viscera particles;
step S12, extracting abalone viscera particles by adopting a supercritical extraction process to obtain abalone oil;
step S20, preparing abalone fermentation liquor:
step S21, carrying out enzymolysis on the viscera powder subjected to supercritical extraction in the step S12 by using alkaline protease, and centrifuging and filtering an enzymolysis product to obtain an enzymolysis liquid;
step S22, adding saccharomycetes and glucose into the enzymolysis liquid obtained in the step S21, and fermenting for 1-3 hours at 30-40 ℃ to obtain abalone fermentation liquid;
step S30, batching: weighing the raw materials for preparing the compound abalone sauce according to the weight parts, and adding 3 times of water by volume of the starch in the weight parts for mixing to obtain water starch;
step S40, material melting: adding the fried flour, the chicken powder, the monosodium glutamate, the salt and the white sugar in parts by weight into a container, adding 1/3 parts of the chicken soup in parts by weight and 1/3 parts of the fermentation liquor in parts by weight, and stirring with hot water for 5-10 minutes;
step S50, cooking: continuously adding the abalone oil, the chicken juice, dark soy sauce, fried sugar color and the abalone fermentation liquor and chicken soup in the rest weight parts into the container, continuously decocting for 5-15 minutes, adding the water starch obtained in the step S30, and stirring for 15-35 minutes while decocting;
and step S60, taking out of the pot, canning, degassing and sealing the pot to obtain the compound abalone sauce.
6. The method for preparing compound abalone sauce according to claim 5, wherein in step S11, the temperature of freeze drying is-50 to-10 ℃ for 1-3 hours.
7. The method for preparing compound abalone sauce according to claim 5, wherein in step S21, the conditions of enzymolysis are: the ratio of the viscera powder to water is 1:8-14, the enzymolysis time is 2-5 hours, and the enzymolysis temperature is 48-56 ℃.
8. The method for preparing compound abalone sauce according to claim 5, wherein in step S21, the amount of alkaline protease added is 0.2-0.4%.
9. The method for preparing compound abalone sauce according to claim 5, wherein in step S22, the addition amount of yeast and glucose is 0.1-0.4% of the mass of the enzymolysis product.
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