CN114403407A - A kind of concentrated soup base preparation method combining boiling concentration and compound enzymolysis - Google Patents

Abstract

The invention provides a method for preparing a concentrated soup base which combines boiling, concentration and compound enzymatic hydrolysis, and belongs to the technical field of seasoning processing. The main steps include: treatment of raw chicken breast meat, preparation and concentration of fresh chicken soup, preparation of chicken enzymatic hydrolysis liquid, preparation of chicken enzymatic hydrolysis powder, preparation of semi-finished products of special fresh concentrated chicken soup, preparation of finished special fresh concentrated chicken soup, etc. The invention adopts the vacuum low temperature concentration technology, which ensures that the active ingredients of the product do not lose their efficacy due to heating and concentration, and ensures that the flavor of the product does not change to the greatest extent. Consumers' requirements for umami; the product still has a high umami after being diluted 25-30 times with boiling water, and can be used as a family soup or ready-to-eat.

Description

A kind of concentrated soup base preparation method combining boiling concentration and compound enzymolysis

technical field

The invention belongs to the technical field of seasoning processing, and in particular relates to a preparation method of a concentrated soup base combined with boiling concentration and compound enzymatic hydrolysis.

Background technique

The research on chicken soup at home and abroad mainly focuses on the nutrition, flavor, storage and therapeutic function of chicken soup. Relevant studies have shown that different breeds, genders, parts of chickens or different cooking utensils, time, pressure and other process conditions, as well as pre-frying, vinegar soaking, enzymatic hydrolysis and other pretreatment differences have an impact on the composition and flavor of nutrients and flavors in chicken soup. content has a significant effect. At the same time, different filling methods, sterilization conditions and storage temperature also affect the quality and shelf life of chicken soup. Adding umami agents to food can increase some flavor characteristics of food, such as persistence, taste, mildness and thickness. At present, the umami agents approved in my country include sodium glutamate, sodium nucleotide sodium, disodium succinate, and animal and plant proteolytic enzymes.

At present, domestic research on concentrated chicken soup mainly focuses on the research on the technical formula and process of developing concentrated chicken soup with different tastes and functions. For example, Liu Mengjian et al. (patent application number CN201410785901.6) disclose a medicinal diet formula of Tianma black chicken soup and a preparation method thereof. In the invention, the concentrated juice is obtained by decoction of Angelica sinensis, Eucommia ulmoides and Cassia dahliae; then the black-bone chicken that has been removed from the internal organs is put into the above-mentioned concentrated juice, and the Gastrodia elata, jujube, wolfberry and fried jujube kernels in parts by weight are added, and then water is added and stewed Boil it and add salt to get Tianma black chicken soup medicated diet, which has the effect of strengthening bones and tendons, suppressing wind and calming shock. For example, Chen Yuejiao et al. (patent application number CN201610546015.7) specifically disclose an instant chicken soup with Cordyceps militaris and a preparation method thereof. The chicken nuggets and Cordyceps militaris are added into water for cooking, the chicken and the chicken broth are separated, and the chicken broth is concentrated to obtain concentrated chicken broth, and additives are added to the concentrated chicken broth for adsorption, and after drying, the instant-dissolving Cordyceps militaris chicken broth is obtained. Compared with the original soup, the instant-dissolving cordyceps militaris chicken soup prepared by the method has higher retention rates of cordycepin, cordyceps polysaccharide and amino acid nitrogen.

Zhu Yingrong et al. (Patent Application No. CN201911231884.0) disclose a preparation method of concentrated chicken soup. Mainly, slaughter the 180-day-old free-range chickens within half an hour; perform deacidification, place the chickens and water in a container, and extract the chickens at 100 ° C and 50 Pa for 5 hours to obtain liquid; After the liquid is de-fat and cholesterol-removed, concentrated chicken soup is obtained. Due to the long extraction time at high temperature in this method, the flavor of chicken soup is easily deteriorated, and the content of umami components is reduced. The invention adopts the vacuum low-temperature concentration technology, which ensures that the effective components of the product do not lose their efficacy due to heating and concentration, and ensures that the flavor of the product does not change to the greatest extent. Consumer demand for umami.

Liu Xuerong et al. (Patent Application No. CN201410467378.2) disclosed a processing method of portable chicken soup. Using the processing operation process combining traditional chicken soup production methods and modern biotechnological processes, the preferred chilled chicken bones, purified water, fresh green onions, ginger and natural spices are added to the special interlayer high pressure tank for leaching for leaching, standing, and Concentrated and seasoned concentrated chicken soup, divided into disposable small boxes and packaging bags, convenient for family and travel, tourism consumption, can be added 20 to 30 times of warm water or hot water according to personal taste to drink directly, can also be used for family Stir-fry, nutritious chicken soup below. However, the invention cannot make the portable chicken soup still maintain the original umami taste of the chicken soup after being diluted 20-30 times, and the taste may become weaker in all aspects. The invention can make the umami of chicken soup after 25-30 times dilution, and the umami taste of traditional chicken soup is comparable to that of traditional chicken soup, and the flavor changes little or even improves.

Zhang Liyan et al. (Patent Application No. CN201310373607.X) disclose a chicken bone broth and a preparation method thereof. After cleaning the chicken skeleton, cut it into chicken bone pieces; heat and boil the chicken bone pieces in water to obtain chicken bone soup; filter the chicken bone soup, filter out the bone pieces, and after the obtained chicken bone soup is frozen, use a filter cloth Separate chicken oil and chicken bone broth; vacuum concentrate chicken bone broth to obtain concentrated chicken bone broth, add sucrose ester, xanthan gum, carrageenan, β-cyclodextrin, table salt, white sugar and umami agent, Fully dissolving; adding molecularly distilled monoglyceride to the chicken oil, fully dissolving; mixing and homogenizing with the above-mentioned dissolving concentrated chicken soup; vacuum degassing the chicken bone soup obtained after the homogenization, packaging, autoclaving, cooling to room temperature, That's the chicken bone broth. The invention has simple process, short finished product output time, and is convenient for standardized operation of factories; the obtained chicken bone broth is milky white in color, stable in state, mellow in flavor, long in aftertaste, rich in nutrition and free of preservatives. However, the freshness of this chicken bone broth decreased at higher dilution ratios.

Xia Yangyi et al. (Patent Application No. CN201610946666.5) disclose a nutritious chicken soup rich in umami peptides and a preparation method thereof. The chicken breast is thawed, washed, crushed, added with water, and stirred into a feed liquid; compound protease is added to moderately After enzymatic hydrolysis, the supernatant was centrifuged for Maillard reaction. Using moderate enzymatic hydrolysis technology to improve the dissolution rate of chicken protein, the chicken enzymatic hydrolysate is rich in amino acids and small molecular polypeptides. It is more than 20 times that of chicken soup, and the small molecule peptides are greatly increased, making it easier to be digested and absorbed by the human body. The present invention is not only rich in umami peptides, but also additionally adds a strong umami agent - dried scallops. The dried scallops and chicken enzymolysis liquid can jointly improve the freshness, improve the taste of chicken soup, and enhance the unique flavor of chicken soup.

In the invention, the chicken soup, the chicken enzymolysis solution and the scallops are compounded and processed, and the rotary evaporation and concentration method is adopted, and the electronic tongue and sensory evaluation data are used as indicators to evaluate the freshness and taste changes of the chicken soup. Higher, better flavor, better taste, higher protein and amino acid content, provide theoretical basis and guidance for the industrialization, large-scale and standardized production of concentrated soup base, and to meet the needs of the standardization of chain operations in the catering industry.

SUMMARY OF THE INVENTION

The purpose of this invention is to provide a kind of preparation method that boils and concentrates and compound enzymolysis combine to prepare the special fresh concentrated soup base which still retains the original umami taste of traditional chicken soup after 25-30 times of high dilution, this invention only adds The two special fresh ingredients can be combined to achieve the special fresh state.

Technical scheme of the present invention:

A method for preparing a concentrated soup base combining boiling, concentration and compound enzymolysis, characterized in that the main steps are as follows:

(1) Processing of raw materials: Wash chicken breast A with clean water, cut into pieces, blanch with water to remove scum, rinse with water again and drain to obtain chicken breast pieces, which are used for cooking chicken soup; chicken breast B is washed and cut into strips , crushed in a meat grinder to obtain minced chicken, which is used for the preparation of chicken enzymatic hydrolyzate;

(2) preparation of fresh chicken soup: prepare baking soda solution, add in chicken breast pieces, pre-treat with ultrasonic for 15min, and simmer for 90min in nutrition stew pot to obtain crude chicken soup;

(3) Rotary evaporation concentration: the chicken soup crude product is separated through 200 mesh strainers to obtain soup liquid and chicken, and the soup liquid is concentrated by vacuum low temperature to obtain the semi-finished product of concentrated chicken soup;

(4) Preparation of chicken enzymatic hydrolysis solution: chicken minced chicken is added with deionized water, pretreated by infrared heating, hydrolyzed with flavor protease, and then hydrolyzed by neutral protease to obtain chicken enzymatic hydrolysis solution;

(5) Preparation of chicken enzymolysis powder: the chicken enzymolysis solution was heated to 90° C. for 20 minutes to inactivate the neutral protease and flavor protease, the chicken enzymolysis solution was centrifuged for 10 minutes, and the supernatant was lyophilized into a Powder, get chicken enzymolysis powder;

(6) The preparation of the semi-finished product of special fresh concentrated chicken soup: the enzymolysis powder of chicken, dried scallops and salt are added to the semi-finished product of concentrated chicken soup for deployment, heat preservation, and the semi-finished product of special fresh concentrated chicken soup is obtained;

(7) Preparation of the finished product of the extra-fresh concentrated chicken soup: adding seasoning substances to the semi-finished product of the extra-fresh concentrated chicken soup for deployment, and keeping the temperature to obtain the finished product of the extra-fresh concentrated chicken soup.

The fresh chicken breast A in step (1) is cut into chicken breast pieces of 2cm×2cm×2cm, blanched in water for 2 minutes to remove foam, and the meat grinder whips the chicken for 1 minute.

Step (2) Add 50 g of chicken breast meat to the 0.1% baking soda solution in a ratio of 1:2 to a material-to-liquid ratio, and the ultrasonic treatment conditions are 45KHZ, 120W.

The conditions for the vacuum low-temperature concentration of the soup in step (3) are the pressure of -0.09 to -0.1 MPa, and the solid content is concentrated by rotary evaporation at 55° C. to 20%-30%.

Step (4) Add deionized water to the chicken minced 1:2.5, w:w, substrate concentration 28.57%, infrared heat treatment at 35 ° C for 30min, after the treatment, use 0.1% of the chicken weight flavor protease at 54 ℃ water bath hydrolysis for 1.5h, then add 0.25% of the chicken weight neutral protease and hydrolyze in water bath at 54 ℃ for 2.5 hours.

In the step (5), the chicken enzymatic hydrolyzed solution was centrifuged in a 50 mL centrifuge tube with a relative centrifugal force of 3922 g at 4° C. for 10 minutes, and the supernatant was collected and lyophilized into powder.

In the step (6), add 4-6% edible salt, 0.5-2% scallops and 2% chicken enzymolysis powder according to the weight percentage of the semi-finished product of concentrated chicken soup;

In the step (7), each raw material in the seasoning substance includes, according to weight percentage: 5% gelatin, 2% sucrose; the preparation temperature is 81-85° C., and the holding time is 30-50 minutes.

Beneficial effects of the present invention:

(1) Ultrasonic treatment can change the structure of protein through the electrostatic force generated by cavitation and mechanical effect, thereby producing a large amount of umami amino acids, promoting the generation of umami nucleotides, and shortening the cooking time for obtaining fresher chicken soup .

(2) Infrared heating pretreatment before enzymolysis can thermally denature the protein, thereby promoting the release of umami amino acids and umami nucleotides. Pretreatment with safe physical field technology improves the flavor of the chicken enzymolysis solution.

(3) The complex enzymatic hydrolysis process hydrolyzes the insoluble protein in chicken into small molecular polypeptide substances, which improves the absorption rate of the human body after the product is eaten, and realizes the improvement of the nutritional value of the product. At the same time, the enzymatic hydrolyzate with better flavor can be obtained by using compound enzymolysis technology.

(4) The addition of umami agents such as dried scallops and chicken enzymolysis powder can increase the freshness, and the salty taste is also increased while increasing the freshness. , only a small amount of use can meet the consumer's requirements for umami.

(5) The vacuum low-temperature concentration technology is adopted to ensure that the active ingredients of the product will not lose their efficacy due to heating and concentration, and to the greatest extent, the product flavor will not change, so that the taste and flavor of the product will meet people's preferences and preferences. In addition, after concentration, the weight of chicken soup and the transportation cost of the circulation process are reduced.

(6) After the product is diluted 25-30 times with boiling water, it still has a high umami taste. It can be used as a family soup, and it can also be brewed and eaten immediately, providing convenience for people.

Detailed ways

In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention, but not to limit the present invention.

The technical solutions of the present invention will be further described below with reference to specific embodiments.

Example:

Raw material requirements: Use the tested and qualified chilled chicken breast as raw materials, salt, food-grade baking soda, scallops, sucrose, food-grade gelatin.

Pretreatment of chicken soup raw materials: Wash the chicken breast with clean water first, remove the excess connective tissue of the chicken breast, cut into chicken pieces of 2xcmx2cmx2cm, add a small amount of cooking wine and marinate for 5 minutes, rinse with water after removing the fishy smell, and then blanch in cold water for 2 minutes , remove and drain.

Preparation of fresh-enhancing concentrated chicken soup: add drained chicken breasts to the electric stew pot, add 0.1% baking soda solution 2 times the weight of chicken breasts, mark the water level line with a marker, and place the ultrasonic probe 2cm below the liquid surface , ultrasonically treated at 45KHZ120W intensity for 15min; set the soup time as 1.5h, add 0.1% baking soda solution to the water level to the electric stewing pot several times during this period, and finally obtain the crude chicken soup.

Use a 200-mesh strainer to separate the crude chicken soup to separate the soup and chicken, put the soup part into the refrigerator to refrigerate overnight, remove the oil floating on the surface of the soup the next day, and use the pressure of -0.09～-0.1MPa for the remaining clear soup. , concentrated by rotary evaporation at 55°C to a solid content of 20%-30%.

Preparation of chicken enzymatic hydrolyzed powder: take part of the chilled chicken breast and mince it, based on the total weight of the chicken, add 2.5 times the total weight of deionized water, heat at 35°C for 30 minutes, and add 0.1% of the total weight of the chicken. Protease, stir, place in a constant temperature water bath at 54°C, and perform the first enzymolysis. After 90 minutes, get the enzymolysis solution 1; continue to add neutral protease to the enzymolysis solution 1, and the addition amount is 0.25 of the total weight of the raw chicken breast. %, the temperature was controlled at 54°C, and the second enzymatic hydrolysis was carried out, and the enzymatic hydrolysis time was 2.5 hours to obtain the enzymatic hydrolysis solution 2. After the secondary enzymatic hydrolysis is completed, the enzymatic hydrolysis solution is heated at 2 to 90°C for 20 minutes to inactivate neutral protease and flavor protease. The enzymatic hydrolysate after inactivation of the enzyme was centrifuged at 4°C for 10 minutes at 3922 g relative centrifugal force (RCF) in a 50 mL centrifuge tube, and the supernatant was taken for freeze-drying operation to obtain chicken enzymatic hydrolyzed powder.

The preparation of semi-finished products of special fresh concentrated chicken soup: based on the weight of the weighed concentrate, add seasoning substances, each seasoning substance according to mass percentage includes: 4-6% edible salt, 0.5-2% dried scallops, 2% chicken enzymatic hydrolyzed powder stirring, Heating and raising the temperature to the preparation temperature of 81°C starts timing, the constant temperature is controlled at 81-85°C, and the holding time is 30-50 minutes.

Preparation of special fresh concentrated chicken soup finished product: add 5% gelatin and 2% sucrose to the prepared semi-finished special fresh concentrated chicken soup, stir, adjust the temperature at 81-85°C, and keep the temperature for 30-50 minutes to obtain the special fresh concentrated chicken soup. Take 1g of the special fresh concentrated chicken soup product, add 24g of clear water to the pot, and heat for 15min to obtain a mellow 25-fold diluted chicken soup. In addition, 1g of the special fresh concentrated chicken soup product was added to 29g of water in a pot, and heated for 15min to obtain a mellow 30-fold diluted chicken soup.

Control group 1: Wash the chicken breast with clean water first, remove the excess connective tissue of the chicken breast, cut into chicken pieces of 2xcmx2cmx2cm, add a small amount of cooking wine to marinate for 5 minutes, remove the fishy smell, add water to rinse, then blanch in cold water for 2 minutes, remove Drain. Without any pretreatment, add the drained chicken breast to the electric stew pot, add purified water 2 times the weight of the chicken breast and 1% salt of the chicken breast weight, mark the water level line with a marker, and set the soup cooking time to 1.5 h, during this period, add pure water to the electric cooker to the water level line several times. The boiled chicken soup is collected and put into a stainless steel pot, covered with a lid, and concentrated to a solid content of 20%-30% by using the normal pressure and low fire evaporation concentration technology to obtain a control concentrated chicken soup. Take 1 g of the control concentrated chicken soup, add 24 g of clear water to the pot, and heat for 15 min to prepare the control chicken soup 1.

Control group 2:

Wash the chicken breast with clean water first, remove the excess connective tissue of the chicken breast, cut into chicken pieces of 2cm x 2cm x 2cm, add a small amount of cooking wine and marinate for 5 minutes, rinse with water after removing the fishy smell, then blanch in cold water for 2 minutes, remove Drain. Without any pretreatment, add the drained chicken breast to the electric stew pot, add purified water twice the weight of the chicken breast, mark the water level line with a marker, set the soup cooking time to 1.5h, and pour the water to the electric stew pot several times during this period. Add purified water to the water level. The boiled chicken soup is collected and put into a stainless steel pot, covered with a lid, and concentrated to a solid content of 20%-30% by using the normal pressure and low fire evaporation concentration technology to obtain concentrated chicken soup.

Preparation of chicken enzymolysis powder: take part of the chilled chicken breast and chop it up, take the total weight of the chicken as the total weight, add deionized water 2.5 times the total weight, heat at 35°C for 30min by infrared heating, add neutral protease to the enzymolysis solution , the addition amount was 0.25% of the total weight of the raw chicken breast, the temperature was controlled at 54° C., and the enzymatic hydrolysis time was 2.5 hours. The enzymatic hydrolyzed solution was heated to 90°C and kept at a constant temperature for 20 minutes to inactivate the neutral protease. The enzymatic hydrolysate after inactivation of the enzyme was centrifuged at 4°C for 10 minutes at 3922 g relative centrifugal force (RCF) in a 50 mL centrifuge tube, and the supernatant was taken for freeze-drying operation to obtain chicken enzymatic hydrolyzed powder.

Preparation of concentrated chicken soup: add seasoning substances based on the weight of the concentrate, each seasoning substance includes: 4-6% edible salt, 2% chicken enzymatic hydrolyzed powder, stir, heat and heat up to the preparation temperature of 81 ° C to start timing , the constant temperature is controlled at 81-85 DEG C, and the holding time is 30-50 minutes to prepare the control concentrated chicken soup. Take 1g of chicken soup concentrate and add 24g of clear water to the pot, and heat for 15min to prepare control group chicken soup 2.

Test 1: Electronic Tongue Test

The chicken soup after the dilution of the present invention and the chicken soup of the control group are respectively stored in a refrigerator and refrigerated overnight, the chicken soup is removed the next day and the grease is filtered out with a 200-mesh funnel. The taste of the chicken soup after being diluted 25-30 times is not much different from that of the control soup. The umami taste was slightly higher than that of the control group, and the salty taste was significantly increased. The specific test results are shown in Table 1.

The electronic tongue detection result of the special fresh concentrated chicken soup prepared in the embodiment of table 1 and its control group

Test 2: Sensory Evaluation

Five experienced sensory evaluators were selected to form an evaluation team, and these people had undergone 2 weeks of training before sensory evaluation. The sensory evaluation contents include the color, aroma, taste and state of the chicken soup. The chicken soup diluted by 25 times and 30 times in the example and the chicken soup in the control group were kept at a constant temperature of 45°C in a water bath, and the sensory evaluation team members were evaluated in turn. The final sensory evaluation results are shown in Table 2. The evaluation shows that the chicken soup diluted by 25 times in the example has a stronger meat flavor, more prominent umami, yellower color and longer aftertaste than the control group.

The sensory evaluation of the special fresh concentrated chicken soup prepared in the embodiment of table 2 and its control group

Claims (8)

1. A preparation method of concentrated soup base combining boiling concentration and compound enzymolysis is characterized by mainly comprising the following steps:

(1) treatment of raw materials: cleaning chicken breast A with clear water, cutting into pieces, blanching to remove floating foam, washing with clear water again, and draining to obtain chicken breast pieces for decocting chicken soup; cleaning and cutting the chicken breast B, and mincing the chicken breast B in a meat mincer to obtain chicken paste for preparing chicken enzymatic hydrolysate;

(2) preparing the chicken soup with the added freshness: preparing sodium bicarbonate solution, adding into chicken breast meat pieces, pretreating with ultrasound for 15min, and stewing in nutritional stew pan for 90min to obtain chicken soup crude product;

(3) rotary evaporation and concentration: separating the crude product of chicken soup with 200 mesh filter screen to obtain soup and chicken, and vacuum concentrating the soup at low temperature to obtain semi-finished product of concentrated chicken soup;

(4) preparing chicken enzymatic hydrolysate: adding deionized water into the chicken meat paste, carrying out infrared heating pretreatment, hydrolyzing by using flavourzyme, and then adding neutral protease for hydrolysis to obtain chicken meat enzymolysis liquid;

(5) preparing chicken enzymolysis powder: heating the chicken enzymolysis liquid to 90 ℃, inactivating the neutral protease and the flavor protease for 20 minutes, centrifuging the chicken enzymolysis liquid for 10 minutes, taking supernatant, and freeze-drying into powder to obtain chicken enzymolysis powder;

(6) blending a semi-finished product of the specially fresh concentrated chicken soup: adding the chicken enzymolysis powder, the scallop meat extract and the salt into the semi-finished product of the concentrated chicken soup, blending, and keeping the temperature to obtain a semi-finished product of the specially fresh concentrated chicken soup;

(7) preparing a finished product of the specially fresh concentrated chicken soup: adding flavoring substances into the semi-finished product of the specially fresh concentrated chicken soup, blending, and keeping the temperature to obtain the finished product of the specially fresh concentrated chicken soup.

2. The method for preparing the concentrated soup base combining boiling concentration and compound enzymolysis as claimed in claim 1, wherein the fresh chicken breast meat A in step (1) is cut into chicken breast meat pieces with the specification of 2cm x2cm, and is blanched for 2min to remove froth; the time for beating the chicken meat paste by the meat grinder is 1 min.

3. The method for preparing concentrated soup base by combining decocting concentration and compound enzymolysis according to claim 1, wherein the step (2) comprises the steps of adding the mixture of 0.1% baking soda solution and 1: 2, 50g of chicken breast pieces are added, and the ultrasonic treatment condition is 45KHZ and 120W.

4. The method for preparing concentrated soup base combining decocting concentration and composite enzymolysis according to claim 1, wherein the conditions of the soup in the step (3) of vacuum low-temperature concentration are-0.09 MPa to-0.1 MPa, and the concentrated soup base is subjected to rotary evaporation concentration at 55 ℃ until the solid content is 20% -30%.

5. The preparation method of the concentrated soup base combining decocting concentration and composite enzymolysis as claimed in claim 1, wherein the deionized water added to the chicken meat emulsion in the step (4) is 1: 2.5, w: w, the substrate concentration is 28.57 percent, the infrared heating treatment is carried out for 30min at the temperature of 35 ℃, after the treatment, flavourzyme with the weight of 0.1 percent of that of chicken is used for hydrolysis for 1.5h in water bath at the temperature of 54 ℃, and then neutral proteinase with the weight of 0.25 percent of that of the chicken is added for hydrolysis for 2.5 h in water bath at the temperature of 54 ℃.

6. The preparation method of the concentrated soup base combining decocting concentration and compound enzymolysis as claimed in claim 1, wherein the chicken enzymolysis liquid is centrifuged in a 50mL centrifuge tube at 3922g relative centrifugal force at 4 ℃ for 10 minutes, and the supernatant is collected and lyophilized into powder in step (5).

7. The preparation method of the concentrated soup base combining boiling concentration and compound enzymolysis as claimed in claim 1, wherein 4-6% of edible salt, 0.5-2% of scallop meat and 2% of chicken meat enzymolysis powder are added according to the weight percentage of the semi-finished product of the concentrated chicken soup in the step (6); the blending temperature is 81-85 ℃, and the heat preservation time is 30-50 minutes.

8. The preparation method of the concentrated soup base combining decocting concentration and compound enzymolysis as claimed in claim 1, wherein the flavoring substance in step (7) comprises the following raw materials by weight percent: 5% gelatin, 2% sucrose; the blending temperature is 81-85 ℃, and the heat preservation time is 30-50 minutes.