CN114403407A - Preparation method of concentrated soup base combining boiling concentration and compound enzymolysis - Google Patents
Preparation method of concentrated soup base combining boiling concentration and compound enzymolysis Download PDFInfo
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- CN114403407A CN114403407A CN202210025015.8A CN202210025015A CN114403407A CN 114403407 A CN114403407 A CN 114403407A CN 202210025015 A CN202210025015 A CN 202210025015A CN 114403407 A CN114403407 A CN 114403407A
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- enzymolysis
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of a concentrated soup base combining boiling concentration and compound enzymolysis, belonging to the technical field of seasoning processing. The method mainly comprises the following steps: processing raw material chicken breast, preparing and concentrating fresh chicken soup, preparing chicken enzymolysis liquid, preparing chicken enzymolysis powder, blending semi-finished product of the specially fresh concentrated chicken soup, preparing finished product of the specially fresh concentrated chicken soup and the like. The method adopts a vacuum low-temperature concentration technology, ensures that the effective components of the product do not lose efficacy due to heating concentration, and furthest ensures that the flavor of the product is not changed; the product has high delicate flavor after being diluted by 25-30 times with boiled water, can be used as family soup stock, and can be eaten after being mixed with water.
Description
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a preparation method of a concentrated soup base combining boiling concentration and compound enzymolysis.
Background
The domestic and foreign researches on the chicken soup mainly focus on the aspects of nutrition, flavor, storage, food therapy function and the like in the chicken soup. Relevant researches show that the process conditions of different varieties, sexes and parts of chickens or different cooking vessels, time, pressure and the like and the difference of pre-treatments such as pre-frying, vinegar soaking, enzymolysis and the like have obvious influence on the composition and the content of nutrient components and flavor substances in the chicken soup. Meanwhile, different filling modes, sterilization conditions and storage temperatures also affect the quality and shelf life of the chicken soup. The addition of the flavor enhancer in the food can enhance certain flavor characteristics of the food, such as persistence, mouthfeel, mildness and thickness. The flavor enhancers approved in China at present comprise sodium glutamate, sodium ribonucleotide, disodium succinate, animal and plant proteolytic enzymes and the like.
At present, domestic research on concentrated chicken soup mainly focuses on research on developing technical formulas and processes of concentrated chicken soup with different tastes and efficacies. For example, Liu Meng Jian et al (patent application No. CN201410785901.6) discloses a gastrodia elata and black-bone chicken soup medicated diet formula and a preparation method thereof. The invention is prepared by decocting angelica, eucommia and abalone shell with water to obtain concentrated juice; and then putting the viscera-removed black-bone chicken into the concentrated juice, adding the gastrodia elata, the Chinese date, the medlar and the fried jujube kernel in parts by weight, adding water, stewing, and adding salt to obtain the gastrodia elata and black-bone chicken soup medicated diet, wherein the medicated diet has the effects of strengthening bones and muscles, calming wind and arresting convulsion. For example, chenyuejie et al (patent application number CN201610546015.7) specifically discloses an instant cordyceps militaris chicken soup and a preparation method thereof. Adding the chicken pieces and the cordyceps militaris into water for cooking, separating chicken from chicken soup, concentrating the chicken soup to obtain concentrated chicken soup, adding additives into the concentrated chicken soup for adsorption, and drying to obtain the instant cordyceps militaris chicken soup. Compared with the original soup, the instant cordyceps militaris chicken soup prepared by the method has high retention rate of cordycepin, cordyceps polysaccharide and amino acid nitrogen.
Zhu Yinghu et al (patent application No. CN201911231884.0) discloses a preparation method of concentrated chicken soup. Slaughtering free-range chickens with bone age of 180 days within half an hour; deacidifying, placing chicken and water in a container, extracting at 100 deg.C and 50Pa for 5 hr to obtain liquid; and (4) carrying out degreasing and cholesterol removing treatment on the liquid to obtain the concentrated chicken soup. The method has the advantages of easy deterioration of chicken soup flavor and reduced content of delicate flavor components due to overlong high-temperature extraction time. The method adopts a vacuum low-temperature concentration technology, ensures that the effective components of the product do not lose efficacy due to heating concentration, and furthest ensures that the flavor of the product is not changed.
Liu Cheng et al (patent application No. CN201410467378.2) discloses a processing method of portable chicken soup. The concentrated chicken soup is prepared by adding preferably frozen fresh chicken bones, purified water, fresh green Chinese onions, ginger and natural spices into a special interlayer high-pressure tank for extraction, standing, concentrating and seasoning by utilizing a processing operation flow combining a traditional chicken soup preparation method and a modern biotechnology process, and is subpackaged into a disposable small box and a packaging bag, so that the chicken soup is convenient for families, trips and travels to eat, can be directly drunk by adding 20-30 times of warm water or hot water according to personal taste, and can also be used as a household fried dish and the following nutritional chicken soup. However, the invention can not keep the original delicate flavor of the chicken soup after the portable chicken soup is diluted by 20 to 30 times, and the taste of the chicken soup can be lightened in all aspects. The invention can make the chicken soup after being diluted by 25 to 30 times, the delicate flavor of the chicken soup can be comparable with that of the traditional chicken soup, and the flavor is not changed greatly and even improved.
Zhangyan (patent application No. CN201310373607.X) discloses a chicken bone soup stock and a preparation method thereof. Cleaning chicken skeleton, and cutting into chicken bone pieces; putting the chicken bone blocks into water, heating and boiling to obtain chicken bone soup; filtering the chicken bone soup, filtering out bone pieces, freezing the obtained chicken bone soup, and separating out chicken oil and the chicken bone soup by using filter cloth; vacuum concentrating chicken bone soup to obtain concentrated chicken bone soup, adding sucrose ester, xanthan gum, carrageenan, beta-cyclodextrin, salt, white sugar and flavoring agent, and dissolving completely; adding molecular distillation monoglyceride into adeps gallus Domesticus, and dissolving completely; mixing with the above concentrated chicken soup after dissolving, and homogenizing; vacuum degassing the chicken bone soup obtained after homogenizing, subpackaging, sterilizing under high pressure, and cooling to room temperature to obtain the chicken bone soup-stock. The invention has simple flow and short finished product output time, and is convenient for factory standardized operation; the obtained chicken bone soup-stock has milky color, stable state, mellow delicate flavor, long aftertaste, rich nutrition, and no antiseptic. However, the chicken bone soup-stock has reduced freshness at higher dilution times.
Xiaban Ying et al (patent application No. CN201610946666.5) disclose a nutritious chicken soup rich in delicious peptide and its preparation method, the chicken breast is defrozen and cleaned, crushed, added with water and stirred into feed liquid; adding compound protease for proper enzymolysis, centrifuging, and separating supernatant for Maillard reaction. The proper enzymolysis technology is adopted, the dissolution rate of chicken protein is improved, the chicken enzymolysis liquid is rich in amino acid and micromolecular polypeptide, the heat reaction chicken soup after the Maillard reaction keeps the original fragrance and the taste of the traditional chicken soup, the free amino acid reaches more than 20 times of the traditional chicken soup, the micromolecular peptide and the like are greatly increased, and the chicken soup is easier to digest and absorb by human bodies. The chicken soup seasoning not only is rich in delicious peptide, but also is additionally added with a strong delicious agent, namely scallop meat extract, and the scallop meat extract and the chicken meat enzymolysis liquid can be jointly used for improving the freshness, improving the taste of the chicken soup and enhancing the special flavor of the chicken soup.
The chicken soup base is prepared by compounding the chicken soup, the chicken enzymolysis liquid and the scallop meat extract, adopts a rotary evaporation concentration mode, takes electronic tongue and sensory evaluation data as indexes, evaluates the delicate flavor and the taste change of the chicken soup, has simple process, less additive content, higher delicate flavor, better taste and higher protein and amino acid content, and provides theoretical basis guidance for the industrialized, large-scale and standardized production of the concentrated soup base and the requirement of adapting to the chain operation standardization of the catering industry.
Disclosure of Invention
The invention aims to provide a preparation method of a specially fresh concentrated soup base, which is prepared by combining boiling concentration and compound enzymolysis, highly diluted by 25-30 times and still maintains the original delicate flavor of the traditional chicken soup.
The technical scheme of the invention is as follows:
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.
And (2) cutting the fresh chicken breast A in the step (1) into chicken breast pieces with the specification of 2cm multiplied by 2cm, scalding for 2min to remove floating foam, and beating the chicken for 1min by a meat grinder.
Step (2) adding the mixture into 0.1% baking soda solution according to the feed-liquid ratio of 1: 2, 50g of chicken breast pieces are added, and the ultrasonic treatment condition is 45KHZ and 120W.
And (3) carrying out vacuum low-temperature concentration on the soup in the step (3) under the pressure of-0.09 MPa to-0.1 MPa, and carrying out rotary evaporation concentration at 55 ℃ until the solid content is 20-30%.
Adding deionized water into the chicken meat emulsion in the step (4) to obtain a mixture of 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 ℃.
The step (5) is to centrifuge the chicken enzymolysis liquid in a 50mL centrifuge tube at 3922g relative centrifugal force at 4 ℃ for 10 minutes, collect the supernatant and freeze-dry into powder.
Adding 4-6% of edible salt, 0.5-2% of scallop meat essence and 2% of chicken enzymolysis powder according to the weight percentage of the concentrated chicken soup semi-finished product in the step (6); the blending temperature is 81-85 ℃, and the heat preservation time is 30-50 minutes.
The seasoning matter in the step (7) comprises the following raw materials in percentage by weight: 5% gelatin, 2% sucrose; the blending temperature is 81-85 ℃, and the heat preservation time is 30-50 minutes.
The invention has the beneficial effects that:
(1) the ultrasonic treatment can change the structure of protein through electrostatic force generated by cavitation and mechanical effect, thereby generating a large amount of delicious amino acid, promoting the generation of delicious nucleotide and shortening the cooking time for obtaining the fresh chicken soup.
(2) The infrared heating pretreatment before enzymolysis can thermally denature protein, thereby promoting the release of the umami amino acid and the umami nucleotide, and the flavor of the chicken enzymolysis liquid is improved by utilizing the safe physical field technology pretreatment.
(3) The insoluble protein in the chicken is hydrolyzed into micromolecular polypeptide substances in the composite enzymolysis process, so that the human body absorption rate of the product after eating is improved, and the improvement of the nutritional value of the product is realized. Meanwhile, the enzymolysis liquid with better flavor can be obtained by adopting the composite enzymolysis technology for treatment.
(4) The addition of flavor enhancers such as scallop extract and chicken enzymolysis powder can increase the flavor, the salty taste is increased while the flavor is increased, the addition of salt can be reduced, the low-sodium salt food advocated by people at present can be met, and the requirement of consumers on the flavor can be met only by using a small amount of the low-sodium salt food.
(5) The vacuum low-temperature concentration technology is adopted, so that the active ingredients of the product are prevented from losing efficacy due to heating concentration, the flavor of the product is ensured to be unchanged to the greatest extent, and the taste and flavor of the product can reach the favor and hobbies of people. In addition, the weight of the chicken soup and the transportation cost in the circulation process are reduced through concentration.
(6) The product still has higher delicate flavor after being diluted by 25 to 30 times with boiled water, can be used as family soup stock, can be eaten after being mixed with water, and provides convenience for people.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The technical solution of the present invention will be further described with reference to specific examples.
Example (b):
the raw material requirements are as follows: the method adopts the checked and qualified chilled chicken breast as a raw material, salt, food-grade sodium bicarbonate, scallop meat extract, sucrose and food-grade gelatin.
Pretreatment of chicken broth raw materials: cleaning chicken breast with clear water, removing excessive connective tissue, cutting into 2xcmx2cmx2cm chicken pieces, adding small amount of cooking wine, pickling for 5min, removing fishy smell, washing with water, scalding in water for 2min, taking out, and draining.
Preparing the fresh-increasing concentrated chicken broth: adding drained chicken breast into an electric stew pan, adding sodium bicarbonate solution 2 times of the weight of the chicken breast 0.1%, marking water level line with a marker pen, penetrating an ultrasonic probe into 2cm below the liquid level, and performing ultrasonic treatment at 45KHZ 120W intensity for 15 min; setting the soup cooking time to be 1.5h, adding 0.1% sodium bicarbonate solution into the electric stew for multiple times until reaching the water level line, and finally preparing the chicken soup crude product.
Separating the crude chicken soup product by using a 200-mesh filter screen to separate soup and chicken, refrigerating the soup part in a refrigerator for overnight, removing oil floating on the surface of the soup the next day, and performing rotary evaporation concentration on the residual clear soup at the pressure of-0.09 to-0.1 MPa at 55 ℃ until the solid content is 20-30%.
Preparing chicken enzymolysis powder: mincing part of chilled chicken breast, adding deionized water 2.5 times of the total weight of the chicken, carrying out infrared heating treatment at 35 ℃ for 30min, adding flavourzyme 0.1% of the total weight of the chicken, stirring, placing in a 54 ℃ constant-temperature water bath kettle, carrying out first enzymolysis, and obtaining an enzymolysis liquid 1 after 90 min; and (3) continuously adding neutral protease into the enzymolysis liquid 1, wherein the adding amount is 0.25 percent of the total weight of the raw material chicken breast, controlling the temperature at 54 ℃, and carrying out secondary enzymolysis for 2.5 hours to obtain enzymolysis liquid 2. And after the secondary enzymolysis is finished, heating the enzymolysis liquid to 2-90 ℃, and keeping the temperature for 20 minutes to inactivate neutral protease and flavourzyme. And (3) centrifuging the enzyme-inactivated enzymolysis liquid in a 50mL centrifuge tube at 3922g Relative Centrifugal Force (RCF) at 4 ℃ for 10 minutes, and freeze-drying the supernatant to obtain the chicken enzymolysis powder.
Blending a semi-finished product of the specially fresh concentrated chicken soup: adding seasoning substances by weight of the concentrate, wherein the seasoning substances comprise the following components in percentage by mass: stirring 4-6% of edible salt, 0.5-2% of scallop meat and 2% of chicken meat enzymolysis powder, heating to a blending temperature of 81 ℃, timing, controlling the constant temperature at 81-85 ℃, and keeping the temperature for 30-50 minutes.
Preparing a finished product of the specially fresh concentrated chicken soup: adding 5% gelatin and 2% sucrose into the prepared concentrated chicken soup semi-finished product, stirring, and keeping the temperature at 81-85 deg.C for 30-50 min to obtain concentrated chicken soup. Adding 1g of the specially fresh concentrated chicken soup finished product into 24g of clear water in a pot, and heating for 15min to obtain mellow 25 times of diluted chicken soup. And adding 29g of clear water into 1g of the specially fresh concentrated chicken soup finished product in a pot, and heating for 15min to obtain the mellow 30-time diluted chicken soup.
Control group 1: cleaning chicken breast with clear water, removing excessive connective tissue, cutting into 2xcmx2cmx2cm chicken pieces, adding small amount of cooking wine, pickling for 5min, removing fishy smell, washing with water, scalding in water for 2min, taking out, and draining. Without any pretreatment, adding drained chicken breast meat into an electric stewpot, adding purified water 2 times the weight of the chicken breast meat and edible salt 1% of the weight of the chicken breast meat, marking a water level line with a marker pen, setting the soup cooking time to be 1.5h, and adding purified water into the electric stewpot for a plurality of times during the period till the water level line. Collecting the cooked chicken soup, putting the chicken soup into a stainless steel pot, covering the pot, and concentrating by adopting a normal-pressure low-fire evaporation concentration technology until the solid content is 20-30% to obtain the control concentrated chicken soup. Adding 1g of control concentrated chicken soup into 24g of clear water, and heating for 15min to obtain control chicken soup 1.
Control group 2:
cleaning chicken breast with clear water, removing excessive connective tissue, cutting into 2cm × 2cm × 2cm chicken pieces, adding small amount of cooking wine, pickling for 5min, removing fishy smell, washing with water, scalding in water for 2min, taking out, and draining. Without any pretreatment, adding the drained chicken breast meat into an electric stewpot, adding purified water 2 times the weight of the chicken breast meat, marking the water level line with a marker pen, setting the soup cooking time to be 1.5h, and adding the purified water into the electric stewpot for a plurality of times in the period till the water level line. Collecting the cooked chicken soup, putting the chicken soup into a stainless steel pot, covering the pot cover, and concentrating by adopting a normal-pressure low-fire evaporation concentration technology until the solid content is 20-30% to obtain the concentrated chicken soup.
Preparing chicken enzymolysis powder: mincing partial fresh chicken breast, adding deionized water 2.5 times of the total weight of the chicken, carrying out infrared heating treatment at 35 ℃ for 30min, adding neutral protease into the enzymolysis liquid, controlling the adding amount to be 0.25% of the total weight of the raw material chicken breast, controlling the temperature to be 54 ℃, and carrying out enzymolysis for 2.5 h. Heating the enzymolysis liquid to 90 ℃, and keeping the temperature for 20 minutes to inactivate neutral protease. And (3) centrifuging the enzyme-inactivated enzymolysis liquid in a 50mL centrifuge tube at 3922g Relative Centrifugal Force (RCF) at 4 ℃ for 10 minutes, and freeze-drying the supernatant to obtain the chicken enzymolysis powder.
Blending the concentrated chicken soup: adding seasoning substances by weight of the concentrate, wherein the seasoning substances comprise the following components in percentage by mass: 4-6% of edible salt and 2% of chicken enzymolysis powder, stirring, heating to the blending temperature of 81 ℃, timing, controlling the constant temperature at 81-85 ℃, and keeping the temperature for 30-50 minutes to prepare the control concentrated chicken soup. Adding 1g of the chicken soup concentrated solution into 24g of clear water, and heating for 15min to obtain control group chicken soup 2.
Test 1: electronic tongue testing
The chicken soup after dilution of the invention and the chicken soup of the control group are respectively stored in a refrigerator for refrigeration overnight, the chicken soup is removed the next day, grease is filtered by a funnel with 200 meshes, 3 groups of parallel samples are respectively taken from the obtained filtrate, and electronic tongue taste analysis is carried out, so that the taste of the chicken soup after being highly diluted by 25-30 times is found to be not much different from that of the soup of the control group. The delicate flavor is slightly higher than that of the control group, the salty flavor is obviously improved, and the specific detection results are shown in table 1.
Table 1 shows the results of the electronic tongue test of the concentrated chicken broth and the control thereof
Test 2: sensory evaluation
A panel of 5 well-experienced sensory evaluators, trained for 2 weeks prior to sensory evaluation, was selected. The sensory evaluation contents comprise the color, the fragrance and the taste of the chicken soup and the state of the chicken soup. The chicken soup diluted by 25 times and 30 times in the examples and the chicken soup in the control group are kept at the constant temperature of 45 ℃ in a water bath, and sensory evaluation panelists sequentially evaluate the chicken soup, and the final sensory evaluation results are shown in table 2. Evaluation shows that the chicken soup diluted by 25 times in the embodiment has stronger meat flavor, more prominent delicate flavor, more yellow color and more lasting aftertaste compared with a control group.
TABLE 2 sensory evaluation of the specially fresh concentrated chicken soup prepared in the example and the control group thereof
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.
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