CN113331380A

CN113331380A - Snail duck feet soup material and making method thereof

Info

Publication number: CN113331380A
Application number: CN202110633722.0A
Authority: CN
Inventors: 刘小玲; 尹航; 王成华; 王宇嘉; 周文红; 白云霞; 李树波
Original assignee: Guangxi University
Current assignee: Guangxi University
Priority date: 2021-06-07
Filing date: 2021-06-07
Publication date: 2021-09-03

Abstract

The invention discloses a soup stock for cooking snail and duck feet, which is prepared by adding 8-12g of salt, 55-95g of pig bones, 55-95g of chicken frames, 90-210g of snails, 5-25g of chicken essence and 10-40g of chili oil into each liter of water. Accordingly, a corresponding making method and a soup packet for the snail duck feet are also established. In order to realize standardized production, the inventor carries out deep research on the basis of the traditional ingredients and preparation methods of the snails and the duck feet soup, obtains a snails and duck feet soup product with good flavor, good simulation degree and high storage stability (the shelf life at normal temperature can reach 6 months), and provides technical support for large-scale production and popularization of Guangxi local special foods.

Description

Snail duck feet soup material and making method thereof

Technical Field

The invention belongs to the field of food, and particularly relates to a snail duck foot soup base and a making method thereof.

Background

The snail duck foot pot is one of the classic delicacies of Guangxi, is a necessary for Guangxi night stand, and can be used in places with Guangxi people regardless of open-air large gear or decorative exquisite storefronts. In recent years, the snail duck feet pot is also popular with consumers in other areas, becomes a special national food with great potential for transformation after walking the snail rice noodles, and is evaluated as 'Guangxi ten-big classic famous dish' in 2018 in 9 months. The snails duck feet pot and the snails powder both take special food materials in Guangxi province, namely sour bamboo shoots and snails (stone snails) as main raw materials, and the product has the characteristics of freshness, salty, sour, hot, scalding and the like in flavor. The processing of the snail duck foot pot and the snail rice noodles are similar in food materials, but the modes of the manufacturing process, the raw and auxiliary material proportion, the food material treatment and the like are different, so that the snail duck foot pot and the snail rice noodles are similar and different in flavor feeling. At present, the research on the flavor substance composition and the processing technology of the snail duck foot soup is not available, so the standardization and the production of the snail duck foot soup product are restricted.

Disclosure of Invention

The invention aims to solve the technical problem of providing a snail duck foot soup material and a preparation method thereof.

In order to solve the technical problems, the invention adopts the following technical scheme:

the soup stock for cooking the snails and the duck feet is prepared by adding 8-12g of salt, 55-95g of pig bones, 55-95g of chicken frames, 90-210g of snails, 5-25g of chicken essence and 10-40g of chili oil into each liter of water.

The soup making material for the snail duck feet is characterized in that 50-125g of sour bamboo shoots are also added in each liter of water.

The soup material for the spiral shell duck feet is prepared by adding 12g of salt, 75g of pig bone, 95g of chicken frame, 180g of spiral shell, 20g of chicken essence and 40g of chili oil into each liter of water.

The soup base for the snail duck feet is prepared from the following raw materials in parts by weight: 1000 parts of water, 75 parts of pig bones, 95 parts of chicken frames, 180 parts of snails, 20 parts of chicken essence, 40 parts of chili oil, 12 parts of salt, 10 parts of sour bamboo shoots, 6.7 parts of chicken oil, 3.4 parts of soybean oil, 3.4 parts of Huaqiao brand fermented bean curd, 2 parts of garlic, 3.4 parts of Pixian bean paste, 3.4 parts of ginger, 2.7 parts of monosodium glutamate, 2.7 parts of white granulated sugar, 2.7 parts of chive white, 0.7 part of Guilin three-flower wine, 0.15 part of bay leaves, 0.15 part of citronella grass, 0.8 part of dried fructus momordicae, 0.34 part of dried chili, 0.14 part of cassia bark, 0.37 part of tsaoko amomum fruit, 0.34 part of fructus amomi, 0.23 part of dried perilla leaves, 0.34 part of dried perilla stems, 0.15 part of liquorice, 0.13 part of angelica roots, 0.25 part of sand ginger, 0.13 part of pepper, 0.13 part of cumin and 0.13 part of cumin.

The soup base for the snail duck feet is prepared from the following raw materials in parts by weight: 75g/L of pig bones, 95g/L of chicken skeleton, 180g/L of spiral shell, 20g/L of chicken essence, 40g/L of chili oil, 12g/L of salt, 10g/L of sour bamboo shoots, 6.7g/L of chicken oil, 3.4g/L of soybean oil, 3.4g/L of Huaqiao brand fermented bean curd, 2g/L of garlic, 3.4g/L of Pixian broad bean paste, 3.4g/L of ginger, 2.7g/L of monosodium glutamate, 2.7g/L of white granulated sugar, 2.7g/L of chive white, 0.7g/L of Guilin three-flower wine, 0.15g/L of bay leaves, 0.15g/L of lemongrass, 0.8g/L of dried fructus momordicae, 0.34g/L of dried pepper, 0.14g/L of cassia bark, 0.37g/L of tsaoko amomum fruits, 0.09g/L of fructus amomi, 0.34g/L of perilla leaves, 23g/L of dried fructus amomi, Dried perilla stems 0.34g/L, licorice root 0.15g/L, dahurian angelica root 0.13g/L, sand ginger 0.25g/L, pricklyash peel 0.13g/L, cumin 0.13g/L, fennel fruit 0.13 g/L.

The method for making the soup blend of the snail duck feet mainly comprises the following steps: pretreating spices, pretreating sour bamboo shoots, pretreating spiral shells, frying the spiral shells and decocting soup.

And (3) adding fermented bean curd, thick broad-bean sauce, spice, sour bamboo shoot and white spirit in turn in the pretreatment of the snails, and frying.

The soup cooking is carried out as follows: peeling garlic, removing rhizome, smashing, cutting onion white into segments, cleaning fresh ginger and slicing; putting the pig bones and the chicken frames into boiling water, adding fresh ginger and Guilin three-flower wine to remove fishy smell, scalding until meat changes color and a large amount of foam is generated in the water, and washing the fished pig bones and the chicken frames with cold water for later use; boiling with strong fire, adding pig bone, chicken frame, and parched snail, decocting with strong fire for 30min, decocting with middle fire for 20min, then decocting with slow fire for 130min, stopping heating, adding sugar, chicken essence, monosodium glutamate, and chili oil, and stirring to obtain soup.

The soup base bag for the snail duck feet is prepared by concentrating the soup base raw juice of the obtained soup base bag for the snail duck feet.

Concentrating the stock solution by 5-10 times, packaging with PA + RCPP material and packaging bag with thickness of 20 shreds or more, and sterilizing at 121 deg.C for 15min under high temperature and high pressure.

Aiming at the problem of lack of flavor and processing research of the prior snail duck foot soup base, the inventor develops a snail duck foot soup base, and 8-12g of table salt, 55-95g of pig bones, 55-95g of chicken frames, 90-210g of snails, 5-25g of chicken essence and 10-40g of chili oil are added into each liter of water to prepare the soup base. Accordingly, a corresponding making method and a soup packet for the snail duck feet are also established. In order to realize standardized production, the inventor carries out deep research on the basis of the traditional ingredients and preparation methods of the snails and the duck feet soup, obtains a snails and duck feet soup product with good flavor, good simulation degree and high storage stability (the shelf life at normal temperature can reach 6 months), and provides technical support for large-scale production and popularization of Guangxi local special foods.

Drawings

FIG. 1 is a graph showing the similarity of soup of a combination sample of a snail duck foot pot and a snail duck foot pot of a famous brand of old fashioned rice.

FIG. 2 is a graph showing the effect of the addition of sour bamboo shoots on the score of the similarity of sour taste of the cooked feet of the snail duck.

FIG. 3 is a graph showing the influence of the addition of sour bamboo shoots on the score of the similarity of sour taste of the soup of the snail duck feet.

FIG. 4 is a graph showing the effect of the addition of chili oil on the similarity score of the spicy taste of the cooked feet of the snails duck.

FIG. 5 is a graph showing the effect of salt addition on the similarity score of the salty taste of a margarya duck foot pot.

FIG. 6 is a graph showing the effect of the amount of pig bones added on the similarity score of the delicate flavor of the cooked snail duck feet.

FIG. 7 is a graph showing the effect of the addition of chicken frame on the flavor similarity score of the cooked snails and duck feet.

FIG. 8 is a graph showing the effect of the addition of snail on the similarity score of the delicate flavor of the stewed feet of a snail duck.

FIG. 9 is a graph showing the effect of the addition of chicken essence on the similarity score of the delicate flavor of the cooked snails and duck feet.

Fig. 10 is a diagram of concentrated stock juice.

FIG. 11 is a diagram of the stock solution of the soup blend compounded by adding water in proportion.

FIG. 12 is a color comparison graph of soup after mixing with water in proportion.

FIG. 13 is a graph of the flavor similarity scores of the soup and the stock after being compounded with water in proportion.

FIG. 14 is a graph showing the change of microorganisms in the soup packets treated under different sterilization conditions.

Figure 15 is a graph of the effect of different sterilization conditions on stock similarity.

FIG. 16 is a graph showing the variation of TBA values in the soup packets at different storage temperatures.

Figure 17 is a graph of changes in sensory scores of the soup packets under different storage conditions.

FIG. 18 is a graph of sensory evaluation score versus TBA value.

FIG. 19 is an Arrhenius relationship curve of TBA value change.

Fig. 20 is a flow chart of a soup stock making process, wherein: the dashed lines represent individual process flow modules, respectively, wherein 1 flavor pretreatment; 2, pretreating sour bamboo shoots; 3, pretreating the snails; 4, frying the snails; and 5, decocting.

Fig. 21 is a flow chart of a soup pack making process.

FIG. 22 is a flow chart of a traditional process for cooking a snail duck foot.

FIG. 23 is a GC-IMS detection two-dimensional spectrum of a combined sample (ZZ) of a snail duck foot pot.

FIG. 24 is a finger print of the combined sample of the snail duck foot soup and old recorded brand snail duck foot soup, in which: the abscissa represents the compound, the ordinate represents the sample to be measured, "C2" represents the simulated sample, "ZZ" represents the screw duck foot pot combined sample, and "01" and "02" are the corresponding parallel samples.

FIG. 25 is a graph of VOCs content similarity scores for the combined sample of the snail duck feet soup and the old recorded brand snail duck feet soup, in which: "C2" represents the simulation sample, "ZZ" represents the screw duck foot pot combination sample, and "01" and "02" are the corresponding parallel samples.

Detailed Description

Research on cooking soup of snail duck feet

Through market research analysis, the inventors obtained 12 representative samples from the commercial product that were popular (table 1).

TABLE 1 sample information for sensory evaluation experiments

GC-IMS analysis of sample volatile substances is combined with sensory evaluation to determine that the best margarita and duck foot pot simulation sample and the margarita and duck foot pot have the characteristic flavors of sour, spicy, fresh and salty. GC-MS analysis is carried out on the simulated sample, and key flavor contributors are found: linalool, 4-terpene alcohol, estragole, terpinyl acetate, trans-2, 4-decadienal, anethole, anisic aldehyde, p-cresol and ethyl cinnamate. Meanwhile, the primary sample of the soup of the snail duck feet is developed by referring to the proportioning of the raw materials and auxiliary materials of the diet snail duck feet soup and the industrialized snail powder and the manufacturing process (as shown in figure 1). Analysis of the initial sample by GC-IMS and sensory evaluation (see FIG. 1) revealed good odor simulation, but low flavor simulation.

In order to optimize the taste of the soup of the snail duck feet, a single-factor experiment is carried out on the addition amount of the raw materials influencing the sour, spicy, fresh and salty taste of the snail duck feet, and the result is shown in figure 2. As can be seen from figure 2, although the main source of the sour taste of the snail duck feet pot is sour bamboo shoots, the sour taste similarity of the soup sample is not obviously changed along with the increase of the addition amount of the sour bamboo shoots. The reason for this may be that sour bamboo shoots are added twice in the preparation of the snail duck foot soup, respectively as raw material in the preparation of soup base stock (figure 20) and as independent ingredient in the compounding of the snail duck foot soup (figure 22). The reason is that the addition amount of sour bamboo shoots in the preparation of the raw soup base is probably not a main factor influencing the sour taste of the cooked snail duck feet, and the sour bamboo shoots added in the compounding are the main factor influencing the sour taste of the cooked snail duck feet.

To verify this inference, sensory evaluation was performed using the amount of sour bamboo shoot added as a single factor for the individual ingredients, and the results are shown in fig. 3. As can be seen from the figure 3, with the increase of the addition amount of sour bamboo shoots in the independent ingredients, the sour degree similarity of the spiral shell duck feet pot is obviously changed, the sour degree similarity score of the spiral shell duck feet pot with the addition amount of 50-125g of sour bamboo shoots is continuously increased, the highest similarity score of the spiral shell duck feet pot with the addition amount of 125g is 8.4, and the similarity score begins to be reduced when the addition amount is higher than 125 g. The sour bamboo shoots added by the independent ingredients in an amount of 50-125g do not reach the acidity of the reference sample, the added amount is 125g of peracid, and the optimal added amount of the sour bamboo shoots added by the independent ingredients is 125 g.

As can be seen from the graph 4, the peppery similarity of the snail duck foot pot is obviously changed along with the increase of the addition amount of the chili oil, the peppery similarity score of the snail duck foot pot with the addition amount of 10-40g of the chili oil is continuously increased, the highest similarity score of 8.2 scores is obtained for the snail duck foot pot with the addition amount of 40g, and the similarity score begins to be reduced when the addition amount is higher than 40 g. The hot taste of the chili oil with the addition amount of 10-30g does not reach the hot degree of the simulation sample, the addition amount is 50g of excessive hot, and the optimal addition amount of the chili oil is 40 g.

As can be seen from the graph 5, the salty degree similarity of the spiral shell duck foot soup is obviously changed along with the increase of the adding amount of the salt, the salty degree similarity score of the spiral shell duck foot soup with the adding amount of 8-12g of the salt is continuously increased, the highest similarity score of 8.2 scores is obtained for the spiral shell duck foot soup with the adding amount of 12g, and the similarity score begins to be reduced when the adding amount is higher than 12 g. The salty taste of 8g and 10g of salt added did not reach the saltiness of the simulated sample, the added amount was 14g and 16g of salt, and the optimum added amount of salt was 12 g.

As can be seen from FIG. 6, the umami similarity score of the snail duck foot soup continuously increases with the increase of the adding amount of the pig bones.

As can be seen from figure 7, the delicate flavor similarity score of the snail duck foot soup continuously increases with the increase of the adding amount of the chicken frame.

As can be seen from FIG. 8, the flavor similarity score of the snails duck feet pot with the addition amount of 90-150g of snails is continuously increased, and the flavor similarity score of the snails duck feet pot begins to decrease when the addition amount is higher than 150 g.

As can be seen from the figures 6 to 9, with the increase of the addition amount, the similarity of the delicate flavor of the soup obtained by adding the pig cone bones, the chicken skeleton and the chicken essence is obviously improved, the similarity score of the addition amount of the spiral shell between 90 g and 150g is continuously increased, and the similarity score of the addition amount of the spiral shell between 150g and 210g begins to be reduced. The results of single-factor experiments show that the snails, the pig bones, the chicken frame and the chicken essence are main factors influencing the flavor similarity of the stewed snails and the duck feet, and orthogonal experiments are needed to determine the optimal proportion of the soup packet.

On the basis of a single-factor experiment, 3 levels of 4 factors, namely the additive amount (A) of the spiral shell, the additive amount (B) of the chicken essence, the additive amount (C) of the chicken frame and the additive amount (D) of the pig bones, are selected, 9 times of experiments are designed, sensory evaluation is carried out on the manufactured spiral shell duck foot pot, and the experimental results are shown in tables 2 to 3.

TABLE 2 results of orthogonal experiments

TABLE 3 analysis of variance

As shown in Table 3, the flavor of the seasoning packet is affected by chicken essence, chicken skeleton and pig bones in sequence, the chicken essence and the chicken skeleton have obvious effect, and the pig bones and snails have no obvious effect. The seasoning is A3B2C3D1, which is prepared by adding 180g of snail, 20g of chicken essence, 95g of chicken frame and 75g of pig bone per liter of water.

Research on soup packet of snail duck feet

In order to facilitate the transportation and storage of the stock soup, the stock soup needs to be thermally concentrated by 5 times and 10 times respectively, and the concentrated sample is shown in figure 10.

As shown in fig. 10, it is apparent to the naked eye that the color of the sample becomes darker as the concentration factor increases. Adding water into the concentrated decoction at a certain concentration ratio, and compounding, as shown in figure 11. As shown in fig. 11, the color of the compounded sample was almost the same as that of the original sample by visual observation. The compounded soup is subjected to colorimetric detection, and the result is shown in figure 12. Wherein L denotes brightness and has a range of 0-100, i.e. L^*At 50, this corresponds to 50% black. a is^*Denotes the range from magenta to green, b^*Denotes the range from yellow to blue, a^*And b^*All from +127 to 128.

As shown in FIG. 12, the color values of the three soup samples are all yellow brown. A of three samples^*、b^*No obvious difference in value, and the L of the original soup of the soup blend and the 10 times of the concentrated soup^*The values are obviously different, which shows that the concentration process has no obvious influence on the yellowness and the redness of the soup compounded sample, the brightness of 5 times of concentrated compounded soup and the raw soup of the soup is different, but is not obvious, the brightness of 10 times of concentrated compounded soup and the raw soup of the soup is obviously different, and the concentration times higher than 5 times can influence the brightness of the soup.

As shown in fig. 13, the similarity scores of the 5-fold concentration mode and the fold which do not significantly affect the flavor of the soup base and the 10-fold concentrated compound soup sample are respectively 8.2 and 8.1, which indicates that. In order to better guarantee the shelf life of the soup packet, a 10-time concentration process is selected.

After the soup packages sterilized at different temperatures and times are cultured in a constant temperature box, the soup packages sterilized at 115 ℃/25min, 121 ℃/15min and 121 ℃/25min pass the commercial sterility test of food safety national standard food microbiology test of GB 4789.26-2013, and no microbial growth is detected, as shown in FIG. 14.

Sensory evaluation was performed on samples sterilized by commercial sterility testing at 115 deg.C/25 min, 121 deg.C/15 min, 121 deg.C/25 min, see FIG. 15. As shown in FIG. 15, the similarity scores of the soup packets sterilized at 115 ℃/25min, 121 ℃/15min and 121 ℃/25min were 7, 7.6 and 6.5, respectively, which indicates that the flavor of the soup packets changed under the condition of long-term high temperature. Because the sterilization similarity score is highest at 121 ℃/15min, the constant temperature of 15min at 121 ℃ is selected as the sterilization condition of the soup bag.

The concentration condition and the sterilization condition are optimized, and the raw and auxiliary material proportion and the processing technology of the margarya melanioides duck foot soup seasoning packet with good flavor are finally obtained. The shelf life of the soup packet of the snail duck feet soup is predicted by referring to GB/T35252 and 2017 direct method for measuring the acid value of the animal and vegetable oil 2-thiobarbituric acid.

TBA assay was performed on samples stored at 65, 55, 45 ℃ every 5 days, and the results are shown in FIG. 16. As shown in fig. 16, the TBA value increases faster as the temperature increases. Wherein the TBA value has the fastest growth rate under the storage condition of 65 ℃, and starts to grow greatly after being stored for 10 days. The fitting equation is obtained by fitting the TBA values of the soup packets at different storage temperatures, and the result is shown in Table 4.

TABLE 4 fitting equation based on TBA values

As shown in fig. 17, the higher the storage temperature and the longer the storage time, the faster the sensory score decreased.

The TBA value of beef or pork is 0.3-1.0, the TBA value of chicken is 1.0-2.0, and the taste of oxidized food oil can be smelled when the content of turkey is 3.0. The soup base bag for the margarya melanioides and the duck feet has complex raw materials, and the TBA value has good correlation with sensory evaluation, so that the TBA value needs to be correlated with sensory evaluation indexes to further obtain a TBA value detection standard.

TABLE 5 correlation analysis of TBA values with sensory scores during storage of the soup blend at 45 ℃

TABLE 6 correlation analysis of TBA values with sensory scores during storage of the soup blend packs at 55 ℃

TABLE 7 correlation analysis of TBA values with sensory scores during 65 ℃ storage of the soup blend packs

As shown in tables 5 to 7, the TBA values were well correlated with sensory evaluations, and the sensory evaluations at 45 ℃ and 55 ℃ were significantly correlated with the TBA values, and the sensory evaluations at 65 ℃ were significantly correlated with the TBA values. The method proves that the TBA is taken as an index to predict the shelf life of the soup packet reliably.

Since the TBA value has a good correlation with the sensory evaluation, the sensory evaluation score is plotted as abscissa and the TBA value is plotted as ordinate, and a relationship between the TBA value and the sensory evaluation score is shown in fig. 18. As shown in fig. 18, there is an obvious linear relationship between sensory evaluation score and TBA value, and by performing linear fitting on all data points, the linear equation between sensory evaluation score and TBA value is obtained as: y-0.0163 x +0.6591 (R)²0.9444), substituting x into 6, obtaining the TBA of 0.5673, namely the sensory quality of the soup package is unqualified when the TBA value exceeds 0.5673.

Since lnk is linear with 1/T, a linear regression equation with 1000/T as abscissa lnk as ordinate is established according to the regression equation of TBA value (FIG. 19), see FIG. 19. As shown in fig. 19, the Arrhenius equation for the rate of increase of TBA values for the stock packs is: lnk-6.8606X 1000/T +18.771 (R)²0.9801), T298.15K is substituted, K0.0144 is obtained, i.e. kinetic equation a is a at 25 ℃₀e^0.0144t. A is to be₀The substitution of 0.0401 and a 0.5673 gave t 184, i.e. the shelf life of the soup package at 25 ℃ reached 184 d.

Third, application example

1. Formulation of

1000 parts of water, 75 parts of pig bones, 95 parts of chicken frames, 180 parts of snails, 20 parts of chicken essence, 40 parts of chili oil, 12 parts of salt, 10 parts of sour bamboo shoots, 6.7 parts of chicken oil, 3.4 parts of soybean oil, 3.4 parts of Huaqiao brand fermented bean curd, 2 parts of garlic, 3.4 parts of Pixian bean paste, 3.4 parts of ginger, 2.7 parts of monosodium glutamate, 2.7 parts of white granulated sugar, 2.7 parts of chive white, 0.7 part of Guilin three-flower wine, 0.15 part of bay leaves, 0.15 part of citronella grass, 0.8 part of dried fructus momordicae, 0.34 part of dried chili, 0.14 part of cassia bark, 0.37 part of tsaoko amomum fruit, 0.34 part of fructus amomi, 0.23 part of dried perilla leaves, 0.34 part of dried perilla stems, 0.15 part of liquorice, 0.13 part of angelica roots, 0.25 part of sand ginger, 0.13 part of pepper, 0.13 part of cumin and 0.13 part of cumin.

2. Method for producing

The raw juice of the soup of the snail duck feet is made according to the figure 20, and the following technical key points are noted:

(1) perfume pretreatment

Boiling soybean oil with slow fire, adding spices (herba Pelargonii Graveolentis, herba Cymbopogonis Citrari, dried fructus Siraitiae Grosvenorii, dried Capsici fructus, cortex Cinnamomi Japonici, fructus Tsaoko, fructus Amomi, fructus Anisi Stellati, dried folium Perillae, dried Perillae herba rod, Glycyrrhrizae radix, radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Zanthoxyli, Cuminum celery, and fructus Foeniculi), parching to give out fragrance, and taking out.

(2) Sour bamboo shoot pretreatment

Cutting sour bamboo shoots into strips, cleaning with cold water, adding a little water into a pot, adding the sour bamboo shoots, stir-frying, frying the sour bamboo shoots with slow fire until no large amount of water is separated out, and fishing out for later use.

(3) Pretreatment of spiral shell

And (3) putting the spiral shell into clear water for purifying for 6 hours, brushing off impurities on the surface, and removing the tail. Scalding the snail with the tail removed, washing with cold water to remove impurities, putting the snail into a pot, stir-frying with medium and low fire, and fishing out the snail when no large amount of water is separated out from the pot.

(4) Snail fried

The chicken oil is put into a pot, the oil is forced out by soft fire, oil residue is removed, the processed garlic, chive and fresh ginger are drained, the garlic, the chive and the fresh ginger are put into the pot and stir-fried until the fragrance is rich and the skins of the scallion stalk are dehydrated, the processed spiral shell is put into the pot, the stir-frying is carried out by the soft fire until no large amount of water is separated out from the pot, the water is not completely fried, and the flavor is not affected due to the stir-frying time of different auxiliary materials, and then the fermented bean curd, the thick broad-bean sauce, the spice, the sour bamboo shoot are sequentially put into the pot according to the sequence, stir-fried and the white spirit are contained for standby.

(5) Soup for decoction

Peeling garlic, removing rhizome, smashing, cutting onion white into segments, cleaning fresh ginger and slicing; putting pig bones and chicken frames into boiling water, adding fresh ginger and Guilin three-flower wine to remove fishy smell, scalding until meat changes color and a large amount of foam is generated in the water, and washing the fished pig bones and chicken frames with cold water for later use. Boiling 30L of water with strong fire, adding pig bone, chicken frame and fried snail, boiling with strong fire for 30min, boiling with middle fire for 20min, boiling with slow fire for 130min, stopping heating, adding sugar, chicken essence, monosodium glutamate and chili oil, and stirring to obtain soup base. The heating equipment adopts gas, and the flame area of the big fire almost covers the bottom of the pot or the inside of the pot is subjected to explosion boiling; the medium fire is that the flame area covers most of the bottom of the pot or boils in the pot; the small fire is the flame area covering the smaller part of the pan bottom or the slight boiling in the pan; the whole process is covered with cover, the bottom of the pot is stirred every 15min to prevent the meat from being burnt, and the temperature is adjusted according to the boiling state in the pot.

3. Package (I)

Firstly, concentrating the stock solution of the soup base by adopting a heat concentration method, wherein the weight of the concentrated stock solution is 1/10 of the stock solution of the soup base.

And packaging the soup by using a packaging bag made of PA + RCPP material and with a thickness of more than 20 shreds on both sides.

Selecting parameters of 121 ℃ and 15min to sterilize the soup material bags at high temperature and high pressure.

4. Examination of

(1) Smell test of snail duck feet pot

GC-IMS detection is carried out on the combined sample (ZZ) of the snail duck foot pot prepared in the above way, and the result is shown in figure 23.

As shown in fig. 23, ZZ had separated VOCs well, and 52 areas were selected for removing VOCs from the empty bottles and fingerprinted by LAV software, and the results are shown in fig. 24.

As shown in fig. 24, except that VOCs "32", "33", "35", "36", "38" and "48" were not detected in C2, the remaining 46 VOCs were detected in both C2 and ZZ, and the same VOCs account for 88.5% of the total VOCs, indicating that home-made samples are the same as most VOCs in old notes. Based on the detection data of each VOCs in the fingerprint, the LAV software can analyze the similarity of the relative content of the VOCs in the sample, as shown in fig. 25.

In general, two samples with similarity scores of about 60 can be considered as the same sample, samples with similarity scores above 70 are considered as very similar samples, samples with similarity scores above 80 are considered as very similar samples, and samples with similarity scores above 90 are considered as the same sample. As shown in fig. 25, the similarity of ZZ and C2 VOCs content is 69, which indicates that the self-made snail duck foot pot and the simulation sample can belong to the same kind of food, and the VOCs content of the two closely approximates to the very similar definition, thus proving that the smell simulation degree of the snail duck foot pot combination sample is good.

(2) Taste test of snail duck foot pot

The above studies verified that the final optimal formula (application formula) was the best flavor.

(3) Shelf life prediction

As in the previous table 4-table 7 sections, the soup package can reach a shelf life of 184d under storage conditions at 25 ℃.

5. Edible method

(1) Pouring 1L of water into the pot;

(2) pouring the soup bag and other ingredients into water and heating;

boiling in water, and decocting for 10 min.

Claims

1. A soup stock for cooking snail duck feet is characterized in that 8-12g of salt, 55-95g of pig bones, 55-95g of chicken frames, 90-210g of snails, 5-25g of chicken essence and 10-40g of chili oil are added into each liter of water.

2. The soup blend for the margarya duck feet as claimed in claim 1, wherein 50-125g of sour bamboo shoots are further added in each liter of water.

3. The soup blend for cooking spiral shell duck feet as claimed in claim 2, wherein each liter of water is added with 12g of salt, 75g of pig bones, 95g of chicken skeleton, 180g of spiral shell, 20g of chicken essence and 40g of chili oil.

4. The soup blend for cooking the snails and the duck feet according to claim 3 is characterized by being prepared from the following raw materials in parts by weight: 1000 parts of water, 75 parts of pig bones, 95 parts of chicken frames, 180 parts of snails, 20 parts of chicken essence, 40 parts of chili oil, 12 parts of salt, 10 parts of sour bamboo shoots, 6.7 parts of chicken oil, 3.4 parts of soybean oil, 3.4 parts of Huaqiao brand fermented bean curd, 2 parts of garlic, 3.4 parts of Pixian bean paste, 3.4 parts of ginger, 2.7 parts of monosodium glutamate, 2.7 parts of white granulated sugar, 2.7 parts of chive white, 0.7 part of Guilin three-flower wine, 0.15 part of bay leaves, 0.15 part of citronella grass, 0.8 part of dried fructus momordicae, 0.34 part of dried chili, 0.14 part of cassia bark, 0.37 part of tsaoko amomum fruit, 0.34 part of fructus amomi, 0.23 part of dried perilla leaves, 0.34 part of dried perilla stems, 0.15 part of liquorice, 0.13 part of angelica roots, 0.25 part of sand ginger, 0.13 part of pepper, 0.13 part of cumin and 0.13 part of cumin.

5. The soup blend for the margarya melanioides and duck feet as claimed in claim 4, is characterized by being prepared from the following raw materials in parts by weight: 75g/L of pig bones, 95g/L of chicken skeleton, 180g/L of spiral shell, 20g/L of chicken essence, 40g/L of chili oil, 12g/L of salt, 10g/L of sour bamboo shoots, 6.7g/L of chicken oil, 3.4g/L of soybean oil, 3.4g/L of Huaqiao brand fermented bean curd, 2g/L of garlic, 3.4g/L of Pixian broad bean paste, 3.4g/L of ginger, 2.7g/L of monosodium glutamate, 2.7g/L of white granulated sugar, 2.7g/L of chive white, 0.7g/L of Guilin three-flower wine, 0.15g/L of bay leaves, 0.15g/L of lemongrass, 0.8g/L of dried fructus momordicae, 0.34g/L of dried pepper, 0.14g/L of cassia bark, 0.37g/L of tsaoko amomum fruits, 0.09g/L of fructus amomi, 0.34g/L of perilla leaves, 23g/L of dried fructus amomi, Dried perilla stems 0.34g/L, licorice root 0.15g/L, dahurian angelica root 0.13g/L, sand ginger 0.25g/L, pricklyash peel 0.13g/L, cumin 0.13g/L, fennel fruit 0.13 g/L.

6. The method for making the soup blend of the snail duck feet as claimed in claim 5, which is characterized by mainly comprising the following steps: pretreating spices, pretreating sour bamboo shoots, pretreating spiral shells, frying the spiral shells and decocting soup.

7. The method for making the soup blend for the margarya duck feet as claimed in claim 6, wherein the soup blend comprises the following steps: and the pretreatment of the spiral shells is characterized in that fermented bean curd, thick broad-bean sauce, spice, sour bamboo shoot and white spirit are sequentially added and fried.

8. The method for making soup blend for margarya duck feet as claimed in claim 6, wherein the soup blend is prepared by the following steps: peeling garlic, removing rhizome, smashing, cutting onion white into segments, cleaning fresh ginger and slicing; putting the pig bones and the chicken frames into boiling water, adding fresh ginger and Guilin three-flower wine to remove fishy smell, scalding until meat changes color and a large amount of foam is generated in the water, and washing the fished pig bones and the chicken frames with cold water for later use; boiling with strong fire, adding pig bone, chicken frame, and parched snail, decocting with strong fire for 30min, decocting with middle fire for 20min, then decocting with slow fire for 130min, stopping heating, adding sugar, chicken essence, monosodium glutamate, and chili oil, and stirring to obtain soup.

9. A soup packet for cooking snail duck feet, which is characterized in that the soup packet is prepared by concentrating the raw soup of the soup for cooking snail duck feet obtained in any one of claims 1 to 8.

10. The soup packet for the spiral shell duck feet as claimed in claim 9, wherein: concentrating the stock solution by 5-10 times, packaging with PA + RCPP packaging bag with thickness of 20 shreds or more, and sterilizing at 121 deg.C for 15min under high temperature and high pressure.