CN114145408A - Fotiaoqiang and preparation method thereof - Google Patents
Fotiaoqiang and preparation method thereof Download PDFInfo
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- CN114145408A CN114145408A CN202111535526.6A CN202111535526A CN114145408A CN 114145408 A CN114145408 A CN 114145408A CN 202111535526 A CN202111535526 A CN 202111535526A CN 114145408 A CN114145408 A CN 114145408A
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Plasma & Fusion (AREA)
- Toxicology (AREA)
- Optics & Photonics (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of a Fotiaoqiang, which belongs to the field of food processing, and comprises the following steps of solid material processing, soup material processing and seasoning bag processing: the solid material processing comprises the following steps: removing fishy smell of the solid material by using a fishy smell removing liquid; performing irradiation sterilization; and (5) vacuumizing and quantitatively packaging by using a sterile aluminum foil bag, and then quickly freezing to obtain a solid material bag. The soup processing method comprises the following steps: boiling the soup; cooling, micro-filtering and sterilizing; quantitatively packaging and quick-freezing by adopting food-grade high-temperature-resistant cooking bags to obtain the soup packet. The seasoning bag processing method comprises the following steps: sterilizing the seasoning by 10kGy gamma ray irradiation, and quantitatively packaging and quick-freezing the seasoning by using a food-grade high-temperature-resistant cooking bag to obtain the seasoning packet. After radiation sterilization and cooling microfiltration sterilization, the scientifically refined main and auxiliary materials of the Fotiaoqiang are packaged in a three-material split type, so that the deterioration of taste and quality caused by the fact that the Fotiaoqiang soup and solid matters are mixed into a whole is avoided, and the quality guarantee period of the product can be prolonged to 24 months from 18 months.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a Buddha jumping wall and a preparation method thereof.
Background
The existing Buddha jumping wall products sold on the market are mostly canned products, and the soup and the solid matters are mixed into a whole and are seasoned. The Buddha jumping wall of the canned food product can show different quality deterioration after being stored for a period of time, including but not limited to the deterioration of the texture and the mouthfeel of solid matters, the reduction of the flavor of soup, even the appearance of fishy smell and mutton smell and the like, thereby influencing the acceptance of consumers on the Buddha jumping wall product. The long-time mixing of material of different forms can influence the storage effect, greatly reduced shelf life has restricted the development of Buddha jumping wall goods.
The patent with publication number CN110192601A proposes a fresh-keeping storage method for Fotiaoqiang, which specifically comprises the operation steps of stewing and boiling food materials of the Fotiaoqiang into finished dishes of the Fotiaoqiang in a conventional manner, then placing the food materials and the boiled soup in a container used in the stewing process, rapidly cooling the finished dishes in a closed container, and carrying out low-temperature packaging and storage on the food materials and the finished dishes in a stewing tank container by utilizing a water-retaining agent. The invention requires that the water-retaining agent bag is immediately taken out from the heated dish when the dish is heated to about 50 ℃ in the reheating process before the Buddha jumping wall dish is eaten. This operation causes inconvenience to the consumer and is not user-friendly.
Patent publication No. CN113367297A discloses a preparation method of instant Fotiaoqiang, which comprises the following steps: s1, pretreating the soup raw materials, adding the soup raw materials and water into a pressure cooker according to the material-liquid ratio of (2-4) to 1, decocting, and filtering to obtain soup; s2, pretreating the main material, adding the pretreated main material and water into a pot at 85-100 ℃ according to the material-liquid ratio of 1 (1-3), pre-boiling for 10-60min, and then immediately quick-freezing the pre-boiled raw material to obtain a quick-frozen raw material; s3, adding the quick-frozen raw materials and the soup into a pressure cooker according to the material-liquid ratio of 1 (1.5-3.5), adding edible salt, and steaming for 10-20min to obtain Fotiaoqiang steamed products; s4, the Fotiaoqiang steamed product is sequentially canned, exhausted, sealed and sterilized to obtain the instant Fotiaoqiang. The mixed canned food has significantly reduced freshness and sensory flavor when reheated.
Disclosure of Invention
In order to overcome the defects of the prior art, the technical problems to be solved by the invention are as follows: provides a preparation method of the Fotiaoqiang with long shelf life.
In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method of Fotiaoqiang comprises the steps of solid material processing, soup material processing and seasoning bag processing:
the solid material processing comprises the following steps:
removing fishy smell of the solid material by using a fishy smell removing liquid, irradiating and sterilizing by using gamma rays less than or equal to 10kGy, vacuumizing by using a sterile aluminum foil bag, quantitatively packaging, and then performing liquid nitrogen quick freezing;
the processing of the soup comprises the following steps:
the soup bases are cooled after being boiled, filtered and sterilized by a ceramic membrane with the diameter of 1.4 mu m, and then quantitatively packaged by a food-grade high-temperature resistant cooking bag and then subjected to liquid nitrogen quick freezing;
the seasoning packet processing comprises the following steps: sterilizing the seasoning by gamma ray irradiation of less than or equal to 10kGy, quantitatively packaging the seasoning by a food-grade high-temperature resistant cooking bag, and then carrying out liquid nitrogen quick freezing to obtain the seasoning packet.
The invention has the beneficial effects that: the prepared Fotiaoqiang product adopts a standardized flow to prepare the solid material bag, the soup bag and the seasoning bag in batches on the premise of ensuring the product quality, and the shelf life of the product can be prolonged to 24 months from 18 months in the past through the operations of packaging, sterilizing, freezing and the like of each material bag. The solid product has good palatability, the soup has mellow flavor, no obvious fishy smell, the taste can be selected according to personal preference, the product is convenient to eat, the unfreezing is not needed, the product can be eaten after being cooked for about 20 minutes, and the market application prospect is good.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The most key concept of the invention is as follows: the preparation method of the Fotiaoqiang adopts gamma ray irradiation sterilization not more than 10kGy for solid material processing and seasoning packet processing, adopts cooling microfiltration sterilization for soup material processing, and adopts a liquid nitrogen quick freezing mode after the solid material packet and the seasoning packet are processed, so that the shelf life of the product can be prolonged from 18 months to 24 months.
The invention relates to a preparation method of a Fotiaoqiang, which comprises the following steps of solid material processing, soup material processing and seasoning bag processing:
the solid material processing comprises the following steps:
removing fishy smell of the solid material by using a fishy smell removing liquid, irradiating and sterilizing by using gamma rays less than or equal to 10kGy, vacuumizing by using a sterile aluminum foil bag, quantitatively packaging, and then performing liquid nitrogen quick freezing;
the processing of the soup comprises the following steps:
the soup bases are cooled after being boiled, filtered and sterilized by a ceramic membrane with the diameter of 1.4 mu m, and then quantitatively packaged by a food-grade high-temperature resistant cooking bag and then subjected to liquid nitrogen quick freezing;
the seasoning packet processing comprises the following steps: sterilizing the seasoning by gamma ray irradiation of less than or equal to 10kGy, quantitatively packaging the seasoning by a food-grade high-temperature resistant cooking bag, and then carrying out liquid nitrogen quick freezing to obtain the seasoning packet.
From the above description, the beneficial effects of the present invention are: the preparation method of the Fotiaoqiang adopts gamma ray irradiation sterilization not more than 10kGy for solid material processing and seasoning bag processing, adopts cooling microfiltration sterilization for soup material processing, separately packages the solid material, the soup material and the seasoning, and simultaneously processes different bags by different sterilization and packaging modes, so that the shelf life of the Fotiaoqiang can be prolonged to 24 months from 18 months.
Irradiation is a new sterilization and preservation technology, which helps to preserve food by irradiation processing, and can kill food, insects therein and their eggs and larvae. Eliminate food-borne diseases harmful to global human health, ensure food to be safer and prolong the shelf life of the food. The ceramic membrane has the advantages of high separation efficiency, stable effect, good chemical stability, acid and alkali resistance, bacteria resistance, high temperature resistance, pollution resistance, high mechanical strength, good regeneration performance, simple separation process, low energy consumption, simple and convenient operation and maintenance, long service life and the like, and can effectively filter and sterilize.
And after the solid material bag and the soup material inclusion seasoning bag are processed, a liquid nitrogen quick freezing mode is adopted. And each material package is packaged respectively, so that the soup and the solid matters are prevented from being mixed into a whole, and the substances in different forms are prevented from being mixed for a long time. After a period of storage, the Buddha jumping wall product does not have the phenomena of deteriorated quality or poor taste, weakened flavor of the soup or fishy smell and the like, and the acceptability of consumers to the instant Buddha jumping wall product is improved.
Further, the fishy smell removing liquid in the step 1 of processing the solid material packet comprises the following components in parts by weight: 1-10 parts of composite phosphate, 1-8 parts of yeast extract, 1-10 parts of ginger, 1-5 parts of perilla leaf, 1-3 parts of tea polyphenol and 1-3 parts of salt, and the solid materials and water are mixed according to the mass ratio of 1: 5-15.
Further, the deodorization of the solid material package in the step 1 is specifically as follows: soaking the solid material in fishy smell removing solution at 15-65 deg.C for 50-90 min.
As can be seen from the above description, the composite phosphate food is an important quality modifier, the yeast extract is an excellent natural flavoring, the ginger has the function of sterilization, the tea polyphenol has the obvious antibacterial function, and the substances are used together, and the fishy smell of the food can be effectively removed by soaking for a certain time at the temperature.
Further, the quick-freezing specifically comprises the following steps: quickly freezing for 10-15 min by advanced liquid nitrogen low-temperature refrigeration technology, and then placing in an environment with the temperature of-18 ℃ for freezing storage.
From the above description, it can be seen that liquid nitrogen freezing of foods with higher moisture content results in less dry consumption than conventional freezing, reducing the probability of oxidation of the food. And the frozen food has high quality. The freezing speed is high, the crystal in the food is fine and uniform, and the quality of the unfrozen food is high.
Further, the solid material bag processing specifically comprises the following steps:
step 1, taking 350 parts by weight of pig barrel bones, 171 parts by weight of chicken frame 165, 80-85 parts by weight of duck, 30-35 parts by weight of chicken feet, 105 parts by weight of pig trotters and 30-35 parts by weight of pigskin, and respectively blanching in boiling water for 5min to obtain blanched pig barrel bones, blanched chicken frames, blanched duck, blanched chicken feet, blanched pig trotters and blanched pigskin;
step 2, adding 2800 parts by weight of water, 3000 parts by weight of Jinhua ham, 8 parts by weight of dried scallop, and 30 parts by weight of Shaoxing Huadiao wine into the blanched pork ribs, blanched chicken frames, blanched duck meat, blanched chicken claws, blanched pork trotters and blanched pork skin obtained in the step 1, setting the temperature to be 115-120 ℃, the pressure to be 165-170 MPa, the heating time to be 110-125 min, taking soup, and removing grease on the upper layer of the soup to obtain stock for later use;
step 3, putting the dried abalone into water of 20-25 ℃ to be heated to boiling, and putting the boiled abalone into fishy smell removing liquid of 45-50 ℃ to be soaked for 4 hours to obtain primary soaked abalone; heating the primary soaked abalone in water at 20-25 ℃ until boiling, and soaking in clear water at 45-50 ℃ for 12 hours to obtain secondary soaked abalone;
soaking salted sea cucumber in water of 20-25 deg.C for 22-24 hr, removing sand tip, soaking in fishy smell removing solution of 20-25 deg.C for 10-12 hr, and heating the soaked sea cucumber in clear water of 90-95 deg.C for 60-80min to obtain instant sea cucumber;
soaking dried tendons in fishy smell-removed solution at 70-80 deg.C for 4-6h, tearing off outer tendon skin, and heating in clear water at 70-80 deg.C for 30min to obtain soaked tendons;
soaking dried fish maw in fishy smell removing solution at 80-90 deg.C for 5-7 hr, and soaking in clear water at 45-50 deg.C for 12 hr to obtain soaked fish maw;
soaking dried flower mushroom in 95-100 deg.C water for 4 hr to obtain soaked flower mushroom;
step 4, taking 300 parts by weight of the broth obtained in the step 2, adding 20-25 parts by weight of the twice-soaked abalone, 15-20 parts by weight of instant sea cucumber, 18-25 parts by weight of soaked fish maw, 12-18 parts by weight of soaked flower mushroom and 15-22 parts by weight of soaked tendon in the step 3, adding 15-20 parts by weight of scallop column and 15-20 parts by weight of ginger, and stewing for 2 hours;
and 5, draining the obtained product in the step 4, taking out the solid material, packaging the solid material by using an aluminum foil bag, and carrying out vacuum quick freezing after irradiation sterilization by 10kGy gamma rays to obtain the Fotiaoqiang solid material bag.
Further, the soup processing specifically comprises the following steps: and (3) boiling the Fotiaoqiang soup base obtained in the step (2) of solid material processing, filtering and sterilizing by using a ceramic membrane of 1.4 mu m, taking a certain amount of soup base according to the requirement of product specification, canning by using a food-grade high-temperature resistant cooking bag, quickly freezing for 10-15 minutes by using a liquid nitrogen low-temperature refrigeration technology, and then placing in an environment of-18 ℃ for freezing and storing to obtain the Fotiaoqiang soup base bag.
Further, the soup processing specifically comprises the following steps: taking 2-3 parts by weight of salt, 1-2 parts by weight of sugar, 0.5-1 part by weight of chicken essence and 1-3 parts by weight of Shaoxing Huadiao wine, fully stirring and mixing the materials, performing 10kGy gamma ray irradiation sterilization, and then packaging by a seasoning filling machine to prepare a fresh and fragrant seasoning packet with the specification of 20 g/packet; and (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the seasoning bag to obtain the Buddha jumping wall product.
Further, the soup processing specifically comprises the following steps: taking 4-6 parts by weight of Shaoxing Huadiao wine, 1-2 parts by weight of salt, 1-3 parts by weight of sugar and 0.5-1 part by weight of chicken essence, fully stirring and mixing the materials, performing irradiation sterilization by 10kGy gamma rays, and then packaging by a seasoning filling machine to prepare a wine-flavor seasoning packet with the specification of 20 g/packet; and (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the seasoning bag to obtain the Buddha jumping wall product.
Further, the soup processing specifically comprises the following steps: taking 2-3 parts by weight of dry red chilli powder, 2-3 parts by weight of green pepper fine powder, 1-2 parts by weight of salt, 1-2 parts by weight of sugar, 0.5-1 part by weight of chicken essence and 1-3 parts by weight of Shaoxing yellow rice wine, fully stirring and mixing the materials, performing irradiation sterilization by 10kGy gamma rays, and packaging by a seasoning filling machine to prepare a spicy seasoning packet with the specification of 20 g/packet; and (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the seasoning bag to obtain the Buddha jumping wall product.
The invention is applied to the processing and preparation of the finished Fotiaoqiang product.
Example 1 of the present invention is:
a preparation method of a fresh and fragrant Fotiaoqiang comprises the steps of solid material processing, soup material processing and fresh and fragrant seasoning bag processing:
the solid material processing comprises the following steps:
step 1, taking 350 jin of pig bones, 165 jin of chicken frames, 85 jin of duck meat, 30 jin of chicken claws, 100 jin of pig feet and 30 jin of pigskins, and scalding in boiling water for 5min respectively to obtain blanched pig bones, blanched chicken frames, blanched duck meat, blanched chicken claws, blanched pig feet and blanched pigskins;
step 2, adding 2800 jin of water, 6 jin of Jinhua ham, 11 jin of dried scallop and 35 jin of Shaoxing Huadiao wine into the blanched pork ribs, blanched chicken frames, blanched duck meat, blanched chicken claws, blanched pork trotters and blanched pigskin in the step 1, setting the temperature to 117 ℃, the pressure to 168MPa and the heating time to 118min, taking soup, and removing oil on the upper layer of the soup to obtain stock for later use;
step 3, putting the dried abalone into water at 25 ℃ to be heated to boiling, and soaking the abalone in fishy smell removing liquid at 48 ℃ for 4 hours to obtain primary soaked abalone; heating the primary soaked abalone in 22 ℃ water to boil, and soaking in 48 ℃ clear water for 12 hours to obtain secondary soaked abalone; soaking salted sea cucumber in 23 deg.C water for 23 hr, removing sand tip, soaking in 23 deg.C fishy smell removing solution for 11 hr, and heating in 92 deg.C clear water for 68min to obtain instant sea cucumber; soaking dried tendons in fishy smell removing solution at 75 deg.C for 5 hr, tearing off outer layer of tendons and skin, and heating in 77 deg.C clear water for 30min to obtain soaked tendons; soaking dried fish maw in fishy smell removing solution at 85 deg.C for 6 hr, and soaking in clear water at 48 deg.C for 12 hr to obtain soaked fish maw; soaking dried flower mushroom in 97 deg.C water for 4 hr to obtain soaked and foamed flower mushroom;
step 4, taking 300 jin of the soup in the step 2, adding 25 jin of the secondarily soaked abalone, 20 jin of instant sea cucumber, 25 jin of soaked fish maw, 16 weight parts of soaked flower mushroom and 18 jin of soaked tendon in the step 3, adding 17 jin of scallop column and 16 jin of ginger, and roasting for 2 hours;
and 5, draining the obtained product in the step 4, taking out the solid material, packaging the solid material by using an aluminum foil bag, performing irradiation sterilization by 10kGy gamma rays, and then performing vacuum quick freezing to obtain the Fotiaoqiang solid material bag with the specification of 200 g/bag.
The soup processing method comprises the following steps:
and (3) boiling the Fotiaoqiang soup base obtained in the step 2 of solid material processing, filtering and sterilizing by using a ceramic membrane of 1.4 mu m, taking a certain amount of soup base according to the requirement of product specification, canning by using a food-grade high-temperature resistant cooking bag, quickly freezing for 10-15 minutes by using a liquid nitrogen low-temperature refrigeration technology, and then placing in an environment of-18 ℃ for freezing and storing to obtain the Fotiaoqiang soup base packet with the specification of 280 g/packet.
The preparation of the fresh fragrant seasoning packet comprises the following steps:
taking 3 jin of salt, 1 jin of sugar, 1 jin of chicken essence and 2 jin of Shaoxing Huadiao wine, fully stirring and mixing the materials, irradiating and sterilizing by 10kGy gamma rays, and then packaging by a seasoning filling machine to prepare the fresh and fragrant seasoning packet with the specification of 20 g/packet.
And (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the fresh and fragrant seasoning bag to obtain the Buddha jumping wall product.
Example 2:
a preparation method of a wine-flavored Fotiaoqiang comprises the steps of solid material processing, soup material processing and seasoning bag processing:
the solid material processing comprises the following steps:
step 1, taking 350 jin of pig bones, 170 jin of chicken frames, 85 jin of duck meat, 35 jin of chicken claws, 105 jin of pig feet and 30 jin of pigskins, and scalding in boiling water for 5min respectively to obtain blanched pig bones, blanched chicken frames, blanched duck meat, blanched chicken claws, blanched pig feet and blanched pigskins;
step 2, adding 3000 jin of water, 6 jin of ham, 8 jin of dried scallop and 35 jin of Shaoxing Huadiao wine into the blanched pig bones, blanched chicken frames, blanched duck meat, blanched chicken claws, blanched pig feet and blanched pig skin in the step 1, setting the temperature at 120 ℃, the pressure at 165MPa and the heating time at 120min, taking soup, and removing oil on the upper layer of the soup to obtain stock for later use;
step 3, putting the dried abalone into water at 23 ℃ to be heated to boiling, and soaking the abalone in fishy smell removing liquid at 48 ℃ for 4 hours to obtain primary soaked abalone; heating the primary soaked abalone in water at 25 ℃ until boiling, and soaking in clear water at 50 ℃ for 12 hours to obtain secondary soaked abalone; soaking salted sea cucumber in 23 deg.C water for 24 hr, removing sand tip, soaking in 20 deg.C fishy smell removing solution for 11 hr, and heating the soaked sea cucumber in 90 deg.C clear water for 70min to obtain instant sea cucumber; soaking the dried tendons in fishy smell removing solution at 75 deg.C for 5 hr, tearing off outer tendon skin, and heating in clear water at 70 deg.C for 30min to obtain soaked tendons; soaking dried fish maw in fishy smell removing solution at 80 deg.C for 6 hr, and soaking in clear water at 48 deg.C for 12 hr to obtain soaked fish maw; soaking dried flower mushroom in 98 deg.C water for 4 hr to obtain soaked flower mushroom;
step 4, taking 280 jin of the soup-stock in the step 2, adding 22 jin of the secondarily soaked abalone, 18 jin of instant sea cucumber, 22 jin of soaked fish maw, 18 jin of soaked mushroom and 20 jin of soaked tendon in the step 3, adding 18 jin of scallop column and 17 jin of ginger, and roasting for 2 hours;
and 5, draining the obtained product in the step 4, taking out the solid material, packaging the solid material by using an aluminum foil bag, performing irradiation sterilization by 10kGy gamma rays, and then performing vacuum quick freezing to obtain the Fotiaoqiang solid material bag with the specification of 200 g/bag.
The soup processing method comprises the following steps:
and (3) boiling the Fotiaoqiang soup base obtained in the step 2 of solid material processing, filtering and sterilizing by using a ceramic membrane of 1.4 mu m, taking a certain amount of soup base according to the requirement of product specification, canning by using a food-grade high-temperature resistant cooking bag, quickly freezing for 10-15 minutes by using a liquid nitrogen low-temperature refrigeration technology, and then placing in an environment of-18 ℃ for freezing and storing to obtain the Fotiaoqiang soup base packet with the specification of 280 g/packet.
The preparation of the wine-flavored seasoning packet comprises the following steps:
taking 5 jin of Shaoxing Huadiao wine, 2 jin of salt, 2 jin of sugar and 1 jin of chicken essence, fully stirring and mixing the materials, irradiating and sterilizing by 10kGy gamma rays, and then packaging by a seasoning filling machine to prepare a wine flavor seasoning packet with the specification of 20 g/packet.
And (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the fresh and fragrant seasoning bag to obtain the Buddha jumping wall product.
Example 3:
a preparation method of spicy Fotiaoqiang comprises the steps of solid material processing, soup material processing and seasoning bag processing:
the solid material processing comprises the following steps:
step 1, taking 340 jin of pig bones, 170 jin of chicken frames, 85 jin of duck meat, 30 jin of chicken claws, 100 jin of pig feet and 35 jin of pigskin, and scalding in boiling water for 5min respectively to obtain blanched pig bones, blanched chicken frames, blanched duck meat, blanched chicken claws, blanched pig feet and blanched pigskin;
step 2, adding 2800 jin of water, 4 jin of Jinhua ham, 8 jin of dried scallop and 30 jin of Shaoxing Huadiao wine into the blanched pork ribs, blanched chicken bones, blanched duck meat, blanched chicken claws, blanched pork trotters and blanched pigskin in the step 1, setting the temperature to be 115 ℃, the pressure to be 165MPa and the heating time to be 110min, taking soup, and removing grease on the upper layer of the soup to obtain stock for later use;
step 3, putting the dried abalone into water of 20 ℃ to be heated to boiling, and soaking the abalone in fishy smell removing liquid of 45 ℃ for 4 hours to obtain primary soaked abalone; heating the primary soaked abalone in water at 20 ℃ until boiling, and soaking in clear water at 45 ℃ for 12 hours to obtain secondary soaked abalone; soaking salted sea cucumber in 20 deg.C water for 22 hr, removing sand tip, soaking in 20 deg.C fishy smell removing solution for 10 hr, and heating the soaked sea cucumber in 90 deg.C clear water for 60min to obtain instant sea cucumber; soaking the dried tendons in fishy smell removing solution at 70 deg.C for 4 hr, tearing off outer tendon skin, and heating in clear water at 70 deg.C for 30min to obtain soaked tendons; soaking dried fish maw in fishy smell removing solution at 80 deg.C for 5 hr, and soaking in clear water at 45 deg.C for 12 hr to obtain soaked fish maw; soaking dried flower mushroom in 95 deg.C water for 4 hr to obtain soaked flower mushroom;
step 4, taking 250 jin of the soup-stock in the step 2, adding 20 jin of the secondarily soaked abalones in the step 3, 18 jin of the instant sea cucumber 150 soaked fish maw, 12 jin of the soaked flower mushrooms and 22 jin of the soaked tendons, adding 15 jin of scallop columns and 20 parts of gingers, and roasting for 2 hours;
and 5, draining the obtained product in the step 4, taking out the solid material, quantitatively packaging the solid material by using an aluminum foil bag, performing irradiation sterilization by 10kGy gamma rays, and then performing vacuum quick freezing to obtain the Fotiaoqiang solid material bag with the specification of 200 g/bag.
The soup processing method comprises the following steps:
and (3) boiling the Fotiaoqiang soup base obtained in the step 2 of solid material processing, filtering and sterilizing by using a ceramic membrane of 1.4 mu m, taking a certain amount of soup base according to the requirement of product specification, canning by using a food-grade high-temperature resistant cooking bag, quickly freezing for 10-15 minutes by using a liquid nitrogen low-temperature refrigeration technology, and then placing in an environment of-18 ℃ for freezing and storing to obtain the Fotiaoqiang soup base packet with the specification of 280 g/packet.
The preparation method of the spicy seasoning packet comprises the following steps:
taking 2 jin of dry red chilli powder, 2 jin of green pepper fine powder, 1 jin of salt, 1 jin of sugar, 0.5 jin of chicken essence and 1 jin of Shaoxing Huadiao wine, fully stirring and mixing the above materials, irradiating and sterilizing by 10kGy gamma rays, and then packaging by a seasoning filling machine to prepare the spicy seasoning packet with the specification of 20 g/bag.
And (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the fresh and fragrant seasoning bag to obtain the Buddha jumping wall product.
The Fotiaoqiang obtained in examples 1-3 was tested by accelerated ASLT test for shelf life of food, and the shelf life was 24 months.
Comparative example 1:
the only difference from example 1 is: the step 5 of solid material processing is as follows: and (4) draining the obtained product in the step (4) and taking out the solid material, and quantitatively packaging the solid material by using an aluminum foil bag to obtain the Fotiaoqiang solid material bag.
Comparative example 2:
the only difference from example 1 is: the soup seasoning packet is processed as follows: and (3) boiling the Fotiaoqiang soup base obtained in the step (2) of solid material processing, taking a certain amount of soup base according to the specification requirement of the product, and canning the soup base by adopting a food-grade high-temperature resistant cooking bag to obtain the Fotiaoqiang soup base bag.
Comparative example 3:
the only difference from example 1 is: the fresh fragrant seasoning packet is processed as follows: taking 3 parts by weight of salt, 1 part by weight of sugar, 1 part by weight of chicken essence and 2 parts by weight of Shaoxing Huadiao wine, fully stirring and mixing the materials, and packaging by a seasoning filling machine to prepare a fresh and fragrant seasoning packet with the specification of 20 g/packet.
Experimental example:
the finished Fotiaoqiang products of example 1 and comparative examples 1-3 are informed of the guidance principle of the stability test of the health-care food printed by the office of the food and drug administration, and the guidance principle of the stability test of the health-care food is formulated by the food and drug administration letter No. 500 of food and drug administration (2013). As the quality guarantee period of the Fotiaoqiang sample in the test is 18-24 months, the stability test is carried out under the acceleration condition in order to shorten the investigation time.
The test conditions are as follows: the accelerated test should be stored for 3 months at a temperature of 37 ℃ and a relative humidity of RH 75% without direct light.
Test time: the samples were examined after 0, 1, 2, 3, 4, 5, 6 months of standing. The investigation time points should be tested according to the nature of the sample.
(one) sensory evaluation
Sensory evaluation criteria were:
very good (> 95): the soup has soft flavor, harmonious fragrance, mellow taste, good aftertaste, proper viscosity, less precipitate, good taste of the main materials, no hardening, rotting, color change and the like, harmonious flavor, no taint of flavor and no foreign flavor.
The comparison conforms to (90-95): the soup has soft flavor, harmonious fragrance and taste, less precipitate, normal aftertaste, unchanged viscosity, mouthfeel and color of the main materials, obvious flavor and no foreign flavor.
Generally (80-89): the soup has light flavor, slightly insufficient aroma, certain precipitation, better aftertaste, small viscosity change, small change of the taste and the color of the main materials and better retention of the respective flavor.
Less favorable (70-79): the soup and the aroma are not coordinated, the precipitate is more, the viscosity is reduced to a certain extent, the residual taste is slightly sour, the taste and the color of the main material are changed obviously, and certain taint occurs.
Very poor (< 70): the soup and the fragrance are not coordinated, the soup has foreign flavor, obvious precipitation, reduced viscosity, sour taste and unpalatable taste; the main materials become hard and discolor, the flavor is not harmonious, and the taste is mixed.
During evaluation, the control sample and the Fotiaoqiang can to be detected are placed in a boiling water bath for 5min for reheating, 10 sensory evaluation groups are formed by different persons, sensory evaluation is carried out on the Fotiaoqiang can according to the standard in the table 1, a comparative sensory evaluation score is obtained, and when the number of persons with the evaluation score less than 80 points (full score of 100 points) exceeds half, the test is finished. The test results are shown in Table 1.
TABLE 1
| Example 1 | 0 month | 1 month | 2 months old | 3 months old | 4 months old | For 5 months | 6 months old |
| Average score | 99.7 | 95.8 | 91.7 | 89.3 | 86.2 | 83.8 | 81.6 |
| Median number | 100 | 96 | 92 | 89 | 86.5 | 84 | 81 |
| Comparative example 1 | 0 month | 1 month | 2 months old | 3 months old | 4 months old | For 5 months | 6 months old |
| Average score | 99.5 | 90.6 | 86.1 | 82.3 | 78.1 | 74.8 | 72.2 |
| Median number | 100 | 90 | 86 | 82 | 78 | 75.5 | 72.5 |
| Comparative example 2 | 0 month | 1 month | 2 months old | 3 months old | 4 months old | For 5 months | 6 months old |
| Average score | 99.6 | 92.2 | 90.3 | 81.6 | 77.6 | 74.1 | 72.1 |
| Median number | 100 | 92 | 90 | 81 | 76 | 74.5 | 72.5 |
| Comparative example 3 | 0 month | 1 month | 2 months old | 3 months old | 4 months old | For 5 months | 6 months old |
| Average score | 99.6 | 90.0 | 86.1 | 80.1 | 78.3 | 75.2 | 72.1 |
| Median number | 100 | 90 | 86 | 79 | 78.5 | 75.5 | 72.5 |
(II) microbiological assay
1. Total number of colonies
Reference is made to GB4789.2-2010, determination of total number of colonies for food safety national standard food microbiology tests.
2. Pathogenic bacteria
Reference is made to GB/T4789.12-2003, test for botulinum toxin and botulinum toxin in food hygiene microbiology, GB4789.26-2013, commercial sterility test for food safety national standard food microbiology. The test results are shown in table 2.
TABLE 2
| Example 1 | 0 month | 1 month | 2 months old | 3 months old | 4 months old | For 5 months | 6 months old |
| Total number of bacteria | Not detected out | Not detected out | Not detected out | Not detected out | Not detected out | Not detected out | Not detected out |
| Pathogenic bacteria | Not detected out | Not detected out | Not detected out | Not detected out | Not detected out | Not detected out | Not detected out |
| Comparative example 1 | 0 month | 1 month | 2 months old | 3 months old | 4 months old | For 5 months | 6 months old |
| Total number of bacteria | Not detected out | Not detected out | Not detected out | Detect out | Detect out | Detect out | Detect out |
| Pathogenic bacteria | Not detected out | Not detected out | Not detected out | Not detected out | Detect out | Detect out | Detect out |
| Comparative example 2 | 0 month | 1 month | 2 months old | 3 months old | 4 months old | For 5 months | 6 months old |
| Total number of bacteria | Not detected out | Not detected out | Not detected out | Detect out | Detect out | Detect out | Detect out |
| Pathogenic bacteria | Not detected out | Not detected out | Not detected out | Not detected out | Detect out | Detect out | Detect out |
| Comparative example 3 | 0 month | 1 month | 2 months old | 3 months old | 4 months old | For 5 months | 6 months old |
| Total number of bacteria | Not detected out | Not detected out | Not detected out | Not detected out | Detect out | Detect out | Detect out |
| Pathogenic bacteria | Not detected out | Not detected out | Not detected out | Not detected out | Not detected out | Detect out | Detect out |
As can be seen from the above tests, the sensory evaluation scores of the finished product of the phorbia wall of 0 to 6 months in example 1 were higher than those of the finished product of the phorbia wall of 0 to 6 months in comparative examples 1 to 3.
The total bacteria count and pathogenic bacteria of the Fotiaoqiang finished product of 0-6 months in example 1 were lower than those of the Fotiaoqiang finished product of 0-6 months in comparative example 1-3.
The invention can be seen that the quality guarantee period of the finished product of the Fotiaoqiang wall is longer compared with the finished product of the Fotiaoqiang wall which is obtained by the processing mode of not performing irradiation sterilization, micro-filtration sterilization or liquid nitrogen quick freezing after the solid material processing and the seasoning packet processing adopt the gamma ray irradiation sterilization of not more than 10kGy, the soup base processing adopts the cooling micro-filtration sterilization, and the solid material packet and the soup base inclusion seasoning packet are processed and then are quickly frozen by liquid nitrogen.
In conclusion, the preparation method of the Fotiaoqiang provided by the invention is characterized in that the scientifically refined main and auxiliary materials of the Fotiaoqiang are in a three-material split flexible package, wherein the solid materials of the Fotiaoqiang are subjected to fishy smell removal, pre-cooked, tasty and tasty, then subjected to gamma-ray irradiation sterilization of 10kGy, subjected to vacuum-pumping quantitative packaging by using an aseptic aluminum foil bag and then subjected to liquid nitrogen quick freezing, the Fotiaoqiang soup bases are subjected to cooling, microfiltration and sterilization, then subjected to quantitative packaging by using a food-grade high-temperature-resistant cooking bag and subjected to quick freezing, and the seasonings are subjected to gamma-ray irradiation sterilization of 10kGy, subjected to quantitative packaging by using a food-grade high-temperature-resistant cooking bag and then subjected to liquid nitrogen quick freezing, so that the situation that the juice and the solid substances of the Fotiaoqiang are mixed into a whole to cause the deterioration of taste and quality is avoided, and the quality period of the product can be prolonged from 18 months to 24 months. The seasoning bags are divided into different tastes, and the taste can be selected according to personal preference. The finished Fotiaoqiang product prepared by the invention is convenient to eat, does not need to be unfrozen, can be eaten after being cooked for about 20 minutes, and has good market application prospect.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (10)
1. The preparation method of the Fotiaoqiang is characterized by comprising the following steps of solid material processing, soup material processing and seasoning bag processing:
the solid material processing comprises the following steps:
removing fishy smell of the solid material by using a fishy smell removing liquid, irradiating and sterilizing by using gamma rays less than or equal to 10kGy, vacuumizing by using a sterile aluminum foil bag, quantitatively packaging, and then performing liquid nitrogen quick freezing;
the processing of the soup comprises the following steps:
the soup bases are cooled after being boiled, filtered and sterilized by a ceramic membrane with the diameter of 1.4 mu m, and then quantitatively packaged by a food-grade high-temperature resistant cooking bag and then subjected to liquid nitrogen quick freezing;
the seasoning packet processing comprises the following steps: sterilizing the seasoning by gamma ray irradiation of less than or equal to 10kGy, quantitatively packaging the seasoning by a food-grade high-temperature resistant cooking bag, and then carrying out liquid nitrogen quick freezing to obtain the seasoning packet.
2. The preparation method of the Fotiaoqiang according to claim 1, wherein the deodorization solution in the solid material processing comprises the following components in parts by weight: 1-10 parts of composite phosphate, 1-8 parts of yeast extract, 1-10 parts of ginger, 1-5 parts of perilla leaf, 1-3 parts of tea polyphenol and 1-3 parts of salt, wherein the solid materials are mixed with water according to the mass ratio of 1: 5-15.
3. The preparation method of the Buddha jump wall according to claim 1, wherein the deodorization in the solid material processing is specifically as follows: soaking the solid material in fishy smell removing solution at 15-65 deg.C for 50-90 min.
4. The preparation method of the Fotiaoqiang according to claim 1, wherein the liquid nitrogen quick freezing is specifically as follows: quickly freezing for 10-15 min by liquid nitrogen low-temperature refrigeration technology, and freezing and storing in an environment at-18 ℃.
5. The preparation method of the Buddha jump wall according to claim 1, wherein the solid material bag processing specifically comprises the following steps:
step 1, taking 350 parts by weight of pig barrel bones, 171 parts by weight of chicken frame 165, 80-85 parts by weight of duck, 30-35 parts by weight of chicken feet, 105 parts by weight of pig trotters and 30-35 parts by weight of pigskin, and respectively blanching in boiling water for 5min to obtain blanched pig barrel bones, blanched chicken frames, blanched duck, blanched chicken feet, blanched pig trotters and blanched pigskin;
step 2, adding 2800 parts by weight of water, 3000 parts by weight of Jinhua ham, 8 parts by weight of dried scallop, and 30 parts by weight of Shaoxing Huadiao wine into the blanched pork ribs, blanched chicken frames, blanched duck meat, blanched chicken claws, blanched pork trotters and blanched pork skin obtained in the step 1, setting the temperature to be 115-120 ℃, the pressure to be 165-170 MPa, the heating time to be 110-125 min, taking soup, and removing grease on the upper layer of the soup to obtain stock for later use;
step 3, putting the dried abalone into water of 20-25 ℃ to be heated to boiling, and putting the boiled abalone into fishy smell removing liquid of 45-50 ℃ to be soaked for 4 hours to obtain primary soaked abalone; heating the primary soaked abalone in water at 20-25 ℃ until boiling, and soaking in clear water at 45-50 ℃ for 12 hours to obtain secondary soaked abalone;
soaking salted sea cucumber in water of 20-25 deg.C for 22-24 hr, removing sand tip, soaking in fishy smell removing solution of 20-25 deg.C for 10-12 hr, and heating the soaked sea cucumber in clear water of 90-95 deg.C for 60-80min to obtain instant sea cucumber;
soaking dried tendons in fishy smell-removed solution at 70-80 deg.C for 4-6h, tearing off outer tendon skin, and heating in clear water at 70-80 deg.C for 30min to obtain soaked tendons;
soaking dried fish maw in fishy smell removing solution at 80-90 deg.C for 5-7 hr, and soaking in clear water at 45-50 deg.C for 12 hr to obtain soaked fish maw;
soaking dried flower mushroom in 95-100 deg.C water for 4 hr to obtain soaked flower mushroom;
step 4, taking 300 parts by weight of the broth obtained in the step 2, adding 20-25 parts by weight of the twice-soaked abalone, 15-20 parts by weight of instant sea cucumber, 18-25 parts by weight of soaked fish maw, 12-18 parts by weight of soaked flower mushroom and 15-22 parts by weight of soaked tendon in the step 3, adding 15-20 parts by weight of scallop column and 15-20 parts by weight of ginger, and stewing for 2 hours;
and 5, draining the obtained product in the step 4, taking out the solid material, packaging the solid material by using an aluminum foil bag, and carrying out vacuum quick freezing after irradiation sterilization by 10kGy gamma rays to obtain the Fotiaoqiang solid material bag.
6. The preparation method of the Fotiaoqiang according to claim 1, wherein the soup processing specifically comprises the following steps:
and (3) boiling the Fotiaoqiang soup base obtained in the step (2) of solid material processing, filtering and sterilizing by using a ceramic membrane of 1.4 mu m, taking a certain amount of soup base according to the requirement of product specification, canning by using a food-grade high-temperature resistant cooking bag, quickly freezing for 10-15 minutes by using a liquid nitrogen low-temperature refrigeration technology, and then placing in an environment of-18 ℃ for freezing and storing to obtain the Fotiaoqiang soup base bag.
7. The preparation method of the Buddha jumping wall according to claim 1, wherein the processing of the flavoring bag specifically comprises the following steps:
taking 2-3 parts by weight of salt, 1-2 parts by weight of sugar, 0.5-1 part by weight of chicken essence and 1-3 parts by weight of Shaoxing Huadiao wine, fully stirring and mixing the materials, performing 10kGy gamma ray irradiation sterilization, and then packaging by a seasoning filling machine to prepare a fresh and fragrant seasoning packet;
and (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the seasoning bag to obtain the Buddha jumping wall product.
8. The preparation method of the Buddha jumping wall according to claim 1, wherein the processing of the flavoring bag specifically comprises the following steps:
taking 4-6 parts by weight of Shaoxing Huadiao wine, 1-2 parts by weight of salt, 1-3 parts by weight of sugar and 0.5-1 part by weight of chicken essence, fully stirring and mixing the materials, irradiating and sterilizing by 10kGy gamma rays, and then packaging by a seasoning filling machine to obtain a wine-flavor seasoning packet;
and (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the seasoning bag to obtain the Buddha jumping wall product.
9. The preparation method of the Buddha jumping wall according to claim 1, wherein the processing of the flavoring bag specifically comprises the following steps:
taking 2-3 parts by weight of dry red chilli powder, 2-3 parts by weight of green pepper fine powder, 1-2 parts by weight of salt, 1-2 parts by weight of sugar, 0.5-1 part by weight of chicken essence and 1-3 parts by weight of Shaoxing Huadiao wine, fully stirring and mixing the materials, irradiating and sterilizing by 10kGy gamma rays, and then adopting a spicy seasoning packet packaged by a seasoning filling machine;
and (4) carrying out split type flexible packaging on the obtained solid material bag, the soup bag and the seasoning bag to obtain the Buddha jumping wall product.
10. A Buddha jumping wall prepared according to the method for preparing the Buddha jumping wall of any one of claims 1-9.
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