CN115024473A - Flavored soup-stock and preparation method thereof - Google Patents

Flavored soup-stock and preparation method thereof Download PDF

Info

Publication number
CN115024473A
CN115024473A CN202110238515.5A CN202110238515A CN115024473A CN 115024473 A CN115024473 A CN 115024473A CN 202110238515 A CN202110238515 A CN 202110238515A CN 115024473 A CN115024473 A CN 115024473A
Authority
CN
China
Prior art keywords
beef
chicken
soup
stock
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202110238515.5A
Other languages
Chinese (zh)
Inventor
马华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Beijing Hamai Food Technology Co ltd
Original Assignee
Beijing Hamai Food Technology Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Beijing Hamai Food Technology Co ltd filed Critical Beijing Hamai Food Technology Co ltd
Priority to CN202110238515.5A priority Critical patent/CN115024473A/en
Publication of CN115024473A publication Critical patent/CN115024473A/en
Pending legal-status Critical Current

Links

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • 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)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The application relates to the technical field of food processing, and particularly discloses a flavored soup-stock and a preparation method thereof; the preparation method comprises the following steps: preparing materials: taking beef, chicken, duck, chicken feet, beef tendon and sand fish bone; boiling soup stock: decocting the above materials in water, filtering, and removing bone to obtain flavored soup stock. The application also discloses the flavor soup-stock prepared by the preparation method, and the application has the characteristics of providing the flavor soup-stock which is safer, has delicate flavor and is used for seasoning food instead of seasoning.

Description

Flavored soup-stock and preparation method thereof
Technical Field
The application relates to the technical field of food processing, in particular to a flavored soup-stock and a preparation method thereof.
Background
With the progress of science and technology and the improvement of living standard of people, people need good color, fragrance, taste and body of food while improving the requirements on the quality of the food. For a long time, people adjust the flavor of food by using spices, chicken essence, monosodium glutamate and other seasonings, and especially in order to increase the delicate flavor of dishes, monosodium glutamate is usually added. Along with the improvement of the quality of life, the requirements of people on seasonings are continuously improved, the taste formed by the seasoning base materials is not rich enough, the flavor of the product is limited, and more importantly, the monosodium glutamate is easy to form harmful substances at high temperature and is not beneficial to the health of infants, so that the application range of the monosodium glutamate and other seasonings is limited. The development of a seasoning which is more natural, safe and delicate in flavor and can replace seasonings to be applied to the field of food seasoning is urgently needed.
Disclosure of Invention
In order to provide a flavored soup-stock which is safer, has delicate flavor and is used for food seasoning instead of seasoning, the application provides the flavored soup-stock and a preparation method thereof.
In a first aspect, the application provides a preparation method of flavored soup-stock, which adopts the following technical scheme: a preparation method of flavored soup-stock comprises the following steps:
preparing materials: taking beef, chicken, duck, chicken feet, beef tendon and sand fish bone;
boiling soup stock: decocting the above materials in water, filtering, and removing bone to obtain flavored soup stock.
By adopting the technical scheme, the soup-stock in the application is prepared by boiling beef, chicken, duck, chicken feet, beef tendon and sand fish bone as raw materials without adding any seasoning, not only retains the meat flavor, but also has good taste characteristics, the source is safe, the soup-stock is safe to eat, the delicate flavor of the soup-stock is greatly improved by adding the fish bones, the collagen of the chicken feet, the beef tendon and other substances is rich, the collagen content of the finally obtained soup-stock is high, and the beef, the chicken feet and other raw materials form unique flavor after being boiled, the oil content is low, only the chicken and the duck contain a very small amount of oil, the finally obtained soup-stock has unique and strong flavor which is milk white and yellow, the collagen content is high, the bone soup is condensed into peptone with uniformly distributed substances after being cooled, the peptone can be directly used for replacing seasonings when being used, and the delicious taste can be obtained only by adding the soup-stock and salt when food seasoning such as cooking is carried out.
Preferably, the volume adding amount of water in the soup-stock boiling step is 2-3 times of the volume of the raw materials in the material preparation step.
By adopting the technical scheme, the volume ratio of the water to the beef and other raw materials is 1: and (2-3) in the process of cooking the soup-stock, no additional water is needed, and the finally obtained soup-stock is delicious and rich in flavor.
Preferably, in the material preparation step, the raw materials are prepared according to the following parts by weight: 2-10 parts of beef, 3-8 parts of chicken, 1-6 parts of duck, 2-10 parts of chicken feet, 3-12 parts of beef tendon and 2-11 parts of sand fish bone.
Preferably, in the material preparation step, the raw materials are prepared according to the following parts by weight: 5 parts of beef, 5 parts of chicken, 5 parts of duck, 5 parts of chicken feet, 5 parts of beef tendon and 5 parts of sand fish bone.
By adopting the technical scheme, when the raw materials are proportioned, the obtained soup-stock is low in oil content, rich in collagen and rich in flavor.
Preferably, in the material preparation step, the beef, duck meat, sand fish bone, chicken and chicken feet are pretreated beef, duck meat, sand fish bone, chicken and chicken feet, and the pretreatment operation is as follows: cleaning beef, duck meat, sand fish bone, chicken meat and chicken feet with 35-45 deg.C water for 2 times, heating in cold water, boiling, taking out beef, duck meat, sand fish bone, chicken meat and chicken feet, cleaning with 35-45 deg.C water, and decocting with bone soup.
By adopting the technical scheme, before the bone soup is boiled, the beef, the duck meat, the salsa bones, the chicken and the chicken feet are firstly cleaned by warm water, then are blanched in a pot by cold water, and are cleaned by the warm water, so that blood clots and other impurities in the bones are removed, the flavor is prevented from being influenced, and the fishy smell is removed.
Preferably, in the step of soup stock boiling, the raw materials are added with water, boiled with strong fire, skimmed, and then slowly stewed with slow fire until the raw materials are boiled and melted, filtered and the bones are removed.
Preferably, the collagen content of the flavor soup-stock obtained in the step of boiling the soup-stock reaches 35-43%.
By adopting the technical scheme, the obtained soup-stock not only has excellent flavor and good taste, but also has the characteristics of low fat and high collagen.
In a second aspect, the present application provides a flavored broth, using the following technical scheme:
a flavored soup-stock is prepared by the above preparation method.
By adopting the technical scheme, the soup-stock obtained by the method has good taste characteristics, safe source, safe eating, delicious taste, low oil content and high collagen content, the bone soup is condensed into condensed peptone with uniformly distributed substances after being cooled, the condensed peptone can be directly used in place of seasonings when being used, and the soup-stock and salt can be added to obtain delicious taste when food seasoning is carried out such as cooking.
In summary, the present application has the following beneficial effects:
1. the soup stock obtained by the method has good taste characteristics, and is safe in source, safe to eat, delicious in taste, low in oil content and high in collagen content, the bone soup is condensed into peptone with uniformly distributed substances after being cooled, and the peptone can be directly used in place of seasonings when being used;
2. according to the method, the fish bone is added, the delicate flavor of the soup-stock is greatly improved, the collagen of the chicken feet, the beef tendon and other substances is rich, the collagen content of the finally obtained soup-stock is high, the beef, chicken meat, chicken feet and other raw materials form unique flavor after being boiled, the oil content is low, the finally obtained soup-stock is unique and rich in flavor, is milk white and yellow, and is high in collagen content.
Detailed Description
The present application is further described in detail with reference to the following examples, which are specifically illustrated by the following: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and the starting materials used in the following examples are available from ordinary commercial sources unless otherwise specified.
With the continuous improvement of living standard of people, in order to meet the requirements of color, aroma and taste of food, most of the flavoring materials mainly comprise essence flavoring, but part of the wanted flavoring base materials such as monosodium glutamate and the like are easy to form harmful substances at high temperature, which is not beneficial to health, and on the other hand, the flavor of the current essence flavoring is limited to a certain extent; therefore, part of bone soup seasonings are developed later, but various seasonings are still added into the bone soup used as the seasonings at present in the preparation process, so that the bone soup is not beneficial to health, the inventor conducts a large number of tests, and continuously adjusts the proportion of the raw materials to obtain the soup-stock preparation method.
The preparation method of the flavored soup-stock provided by the application comprises the following steps:
preparing materials: taking 2-10 parts of beef, 3-8 parts of chicken, 1-6 parts of duck, 2-10 parts of chicken feet, 3-12 parts of beef tendon and 2-11 parts of sand fish bone in parts by weight;
boiling soup stock: decocting the above materials in water, wherein the volume addition of water is 2-3 times of the volume of the raw materials in the material preparation steps, boiling with strong fire, skimming, slowly stewing with slow fire until the materials are decocted, filtering after the materials are decocted, and removing bones to obtain the flavored soup stock.
Wherein, the sand fish bones in the material preparation step, also called as bright bones, fish bones or fish brains, and the like, are processed by using the soft bone tissues of the heads of sand fishes such as lao sand fishes and the like or sturgeons, and have the effects of resisting cancers, helping eliminate tumors, preventing cancers, invigorating the stomach, reducing phlegm, moistening and helping digestion;
the boiling in the application means that bones with meat are boiled all the time in a soup pot, meat, cartilage, bone marrow and the like which are not removed are dispersed in soup in the process of continuously boiling the soup, so that the bones are separated, the substances of the meat, the cartilage and the like are not obvious in the soup, and pure bones sink at the bottom of the pot and are removed by filtration;
in the application, the boiling with big fire is that the soup pot is heated at the temperature of 200-;
preferably, in the material preparation step, the beef, duck meat, sand fish bone, chicken and chicken feet are pretreated beef, duck meat, sand fish bone, chicken and chicken feet, and the pretreatment operation is as follows: cleaning beef, duck meat, sand fish bone, chicken meat and chicken feet with 35-45 deg.C water for 2 times, heating in a pot with cold water, boiling, taking out beef, duck meat, sand fish bone, chicken meat and chicken feet, cleaning with 35-45 deg.C water, and decocting bone soup with water at normal temperature.
The cold water boiling in the pot is to add the raw materials into the normal temperature water for heating and boiling.
The following detailed description is given in conjunction with specific examples.
Example 1
A preparation method of flavored soup-stock comprises the following steps:
preparing materials: taking 2kg of beef, 3kg of chicken, 1kg of duck, 2kg of chicken feet, 3kg of beef tendon and 2kg of shashy fish bone, wherein the beef, the duck, the shashy fish bone, the chicken and the chicken feet are pretreated beef, duck, the shashy fish bone, the chicken and the chicken feet, and the pretreatment comprises the following specific steps: cleaning beef, duck meat, sand fish bone, chicken and chicken feet with 35 deg.C water for 2 times, heating in cold water, boiling, taking out beef, duck meat, sand fish bone, chicken and chicken feet, and cleaning with 35 deg.C water;
boiling soup stock: decocting the raw materials in water, wherein the volume addition of water is 2 times of the volume of the raw materials in the material preparation steps, boiling with big fire, skimming, slowly stewing with small fire until the raw materials are decocted, filtering after the decoction is dissolved, and removing bones to obtain the flavor soup-stock.
Example 2
A preparation method of flavored broth, which is carried out according to the method in the embodiment 1, and is characterized in that the preparation of raw materials: taking 10kg of beef, 8kg of chicken, 6kg of duck meat, 10kg of chicken feet, 12kg of beef tendon and 11kg of salsa bone in parts by weight, wherein the beef, the duck meat, the salsa bone, the chicken meat and the chicken feet are pretreated beef, duck meat, the salsa bone, chicken meat and chicken feet, and the pretreatment comprises the following specific operations: cleaning beef, duck meat, sand fish bone, chicken meat and chicken feet with 45 deg.C water for 2 times, heating in cold water, boiling, taking out beef, duck meat, sand fish bone, chicken meat and chicken feet, and cleaning with 45 deg.C water;
boiling soup stock: decocting the raw materials in water, wherein the volume addition of water is 3 times of the volume of the raw materials in the material preparation step, boiling with strong fire, skimming, slowly stewing with slow fire until the raw materials are boiled, filtering after the raw materials are boiled, and removing bones to obtain the flavored soup-stock.
Example 3
A preparation method of flavored broth, which is carried out according to the method in the embodiment 1, and is characterized in that the preparation of raw materials: taking 5kg of beef, 5kg of chicken, 5kg of duck meat, 5kg of chicken feet, 5kg of beef tendon and 5kg of salsa bone in parts by weight, wherein the beef, the duck meat, the salsa bone, the chicken meat and the chicken feet are pretreated beef, duck meat, the salsa bone, chicken meat and chicken feet, and the pretreatment comprises the following specific operations: cleaning beef, duck meat, sand fish bone, chicken meat and chicken feet with water of 40 deg.C for 2 times, heating in a pot with cold water, boiling, taking out beef, duck meat, sand fish bone, chicken meat and chicken feet, and cleaning with water of 40 deg.C;
boiling soup stock: decocting the raw materials in water, wherein the volume addition of water is 2 times of the volume of the raw materials in the material preparation steps, boiling with big fire, skimming, slowly stewing with small fire until the raw materials are decocted, filtering after the decoction is dissolved, and removing bones to obtain the flavor soup-stock.
Example 4
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that in the step of preparing materials, the adding amount of chicken feet is 1 kg.
Example 5
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that in the preparation step, the addition amount of chicken feet is 11 kg.
Example 6
A preparation method of flavored broth is carried out according to the method in example 3, except that in the step of preparing materials, the adding amount of the ground fish bone is 1 kg.
Example 7
A preparation method of flavored broth is carried out according to the method in example 3, except that in the step of preparing materials, the adding amount of the salmonis bones is 12 kg.
Example 8
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that in the step of preparing materials, the addition amount of duck meat is 0.5 kg.
Example 9
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that in the step of preparing materials, the addition amount of duck meat is 7 kg.
Example 10
A preparation method of flavored broth is carried out according to the method in example 3, and is characterized in that in the preparation step, the addition amount of beef tendon is 2 kg.
Example 11
A preparation method of flavored broth is carried out according to the method in example 3, except that in the preparation step, the addition amount of beef tendon is 13 kg.
Comparative example
Comparative example 1
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that only 5kg of beef after pretreatment is added in the preparation step, and the rest of the operation is the same as the embodiment 3.
Comparative example 2
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that only 5kg of beef and 5kg of chicken after pretreatment are added in the preparation step, and the rest operations are the same as the embodiment 3.
Comparative example 3
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that only 5kg of beef and 5kg of chicken feet after pretreatment are added in the material preparation step.
Comparative example 4
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that only 5kg of beef and 5kg of salmonis after pretreatment are added in the material preparation step.
Comparative example 5
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that only 5kg of beef and 5kg of duck meat after pretreatment are added in the material preparation step.
Comparative example 6
A preparation method of flavored soup-stock is carried out according to the method in example 3, and is characterized in that only 5kg of beef and 5kg of pig bone after pretreatment are added in the preparation step.
Comparative example 7
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that only 5kg of beef, 5kg of beef tendon and 5kg of sand fish bone after pretreatment are added in the material preparation step.
Comparative example 8
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that only 5kg of beef and 5kg of beef tendon, 5kg of sand fish bone and 5kg of duck meat after pretreatment operation are added in the material preparation step.
Comparative example 9
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that 5kg of salmonis bones are not added in the preparation step.
Comparative example 10
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that beef tendon is not added in the preparation step.
Comparative example 11
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that chicken feet are not added in the preparation step.
Comparative example 12
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that duck meat is not added in the material preparation step.
Comparative example 13
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that beef is not added in the material preparation step.
Comparative example 14
A preparation method of flavored soup-stock is carried out according to the method in the embodiment 3, and is characterized in that chicken is not added in the material preparation step.
Comparative example 15
A method for preparing a flavored broth, which is carried out according to the method in example 3, and is characterized in that the following raw materials are prepared: taking 5kg of beef, 5kg of chicken, 5kg of duck meat, 5kg of chicken feet, 5kg of beef tendon and 5kg of salsa bone in parts by weight, wherein the beef, the duck meat, the salsa bone, the chicken meat and the chicken feet are pretreated beef, duck meat, the salsa bone, chicken meat and chicken feet, and the pretreatment comprises the following specific operations: cleaning beef, duck meat, sand fish bone, chicken meat and chicken feet with water of 40 deg.C for 2 times, heating in a cold water pot, boiling, taking out beef, duck meat, sand fish bone, chicken meat and chicken feet, and cleaning with water of 40 deg.C;
boiling soup stock: decocting the raw materials in water, wherein the volume addition of water is 2 times of the volume of the raw materials in the material preparation step, boiling with a big fire, skimming, adjusting the temperature to be a small fire, keeping the water surface from boiling, adding 0.5g of thyme, 5g of green Chinese onion, 1g of ginger, 1g of lemon grass and 1g of bay leaf, slowly stewing with a small fire until the materials are decocted, filtering after the materials are decocted, and removing bones to obtain the flavor soup-stock.
Comparative example 16
A preparation method of flavored broth, which is carried out according to the method in the embodiment 3, and is characterized in that the preparation of raw materials: taking 5kg of beef, 5kg of chicken, 5kg of duck meat, 5kg of chicken feet, 5kg of beef tendon and 5kg of salsa bone in parts by weight, wherein the beef, the duck meat, the salsa bone, the chicken meat and the chicken feet are pretreated beef, duck meat, the salsa bone, chicken meat and chicken feet, and the pretreatment comprises the following specific operations: cleaning beef, duck meat, sand fish bone, chicken meat and chicken feet with water of 40 deg.C for 2 times, heating in a pot with cold water, boiling, taking out beef, duck meat, sand fish bone, chicken meat and chicken feet, and cleaning with water of 40 deg.C;
boiling soup stock: decocting the raw materials in water, wherein the volume addition of water is 2 times of the volume of the raw materials in the material preparation steps, boiling with big fire, skimming, adjusting the temperature to be small fire, keeping the water surface from boiling, adding 0.5g of monosodium glutamate, 5g of green Chinese onion, 1g of ginger, 0.5g of nutmeg and 1g of laurel leaf, stewing with small fire until the materials are decocted, filtering after the materials are decocted, and removing bones to obtain the flavored soup-stock.
Comparative example 17
A preparation method of flavored broth, which is carried out according to the method in the embodiment 3, and is characterized in that the preparation of raw materials: taking 5kg of beef and 5kg of chicken feet in parts by weight, wherein the beef and the chicken feet are pretreated beef and chicken feet, and the pretreatment comprises the following specific operations: cleaning beef and chicken feet with 40 deg.C water for 2 times, heating in cold water, boiling, taking out beef and chicken feet, and cleaning with 40 deg.C water;
boiling soup stock: decocting the raw materials in water, wherein the volume addition of water is 2 times of the volume of the raw materials in the material preparation steps, boiling with big fire, skimming, adjusting the temperature to be small fire, wherein the water surface is not boiling, adding 0.5g of thyme, 5g of green Chinese onion, 1g of ginger, 1g of lemon grass and 1g of bay leaf, stewing with small fire slowly until the materials are decocted, filtering after the materials are decocted, and removing bones to obtain the flavor soup-stock.
Comparative example 18
A method for preparing a flavored broth, which is carried out according to the method in example 3, and is characterized in that the following raw materials are prepared: taking 5kg of beef and 5kg of chicken feet in parts by weight, wherein the beef and the chicken feet are pretreated beef and chicken feet, and the pretreatment comprises the following specific operations: cleaning beef and chicken feet with 40 deg.C water for 2 times, heating in cold water, boiling, taking out beef and chicken feet, and cleaning with 40 deg.C water;
boiling soup stock: decocting the raw materials in water, wherein the volume addition of water is 2 times of the volume of the raw materials in the material preparation steps, boiling with big fire, skimming, adjusting the temperature to be small fire, keeping the water surface from boiling, adding 0.5g of monosodium glutamate, 5g of green Chinese onion, 1g of ginger, 0.5g of nutmeg and 1g of laurel leaf, stewing with small fire until the materials are decocted, filtering after the materials are decocted, and removing bones to obtain the flavored soup-stock.
Performance detection
2g of the soups obtained in examples and comparative examples were dissolved in 100ml of warm water and stirred uniformly, 224 healthy adults aged 20 to 50 years old were randomly selected as panelists, 8 persons were tasted as one group of the soups obtained in examples and comparative examples, respectively, and sensory scoring was performed on the soups, with the maximum value and the minimum value of each group being removed from the sensory scoring, the average value being selected, the scoring criteria being shown in the following table 1, and the scoring results being shown in the following table 2.
Table 1: sensory evaluation criteria
Figure BDA0002960229080000091
Table 2:
Figure BDA0002960229080000092
the broths obtained in comparative example 17 and comparative example 18 were also subjected to the above-mentioned sensory test, and the results of comparative example 17 were: the odor score was 20 points, the mouthfeel score was 17 points; the results of comparative example 18 are: the odor score was 23 points and the mouthfeel score was 21 points.
As can be seen from table 1 above, the soup stock obtained when beef, chicken, duck, chicken feet, beef tendon and salsa bone are selected as raw materials in the present application has better flavor and taste. Referring to the test results of example 3, comparative example 15, comparative example 16 and comparative example 17, it can be seen that the soup-stock obtained by adding common seasonings during the cooking process of the raw materials in example 3 has reduced odor and mouthfeel, while the conventional seasonings are added during the cooking process of the common beef and chicken feet, and the odor is better when the monosodium glutamate-containing seasonings are added.
The soup-stock obtained in examples 1-3 of the present application was then tested for collagen and oil content, and collagen content was obtained mainly by measuring hydroxyproline content (GB/T9695.23-1990), with the soup-stock obtained in the present application having a collagen content of 35-43% and the soup-stock in example 3 having a collagen content of 41%. The evaluation of the oil content was mainly as follows: when the broth obtained in the examples was cooled, it was observed that peptone was uniformly formed after the broth was cooled, and the formation of an oil layer could not be seen in the upper layer.
In conclusion, the soup-stock obtained in the application is obtained by decocting beef, chicken, duck, chicken feet, beef tendon and sand fish bone serving as raw materials, particularly, the addition of the fish bone greatly improves the delicate flavor of the soup-stock, the chicken feet, the beef tendon and other substances are rich in collagen, the finally obtained soup-stock is high in collagen content and low in oil content, the beef, chicken feet and other raw materials form unique flavor after being decocted, the sensory evaluation is high, the seasoning can be directly replaced when the soup-stock is used, the soup-stock and salt can be added to obtain delicious taste when food is seasoned, such as cooked dishes, and the soup-stock is safe and healthy to eat without adding any seasoning.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (8)

1. The preparation method of the flavored soup-stock is characterized by comprising the following steps:
preparing materials: taking beef, chicken, duck, chicken feet, beef tendon and sand fish bone;
boiling soup stock: decocting the above materials in water, filtering, and removing bones to obtain flavored soup-stock.
2. The method of claim 1, wherein the method comprises the steps of: the volume adding amount of water in the step of cooking the broth is 2-3 times of the volume of the raw materials in the step of preparing the materials.
3. The method of claim 1, wherein the method comprises the steps of: in the material preparation step, the raw materials are prepared according to the following parts by weight:
2-10 parts of beef, 3-8 parts of chicken, 1-6 parts of duck, 2-10 parts of chicken feet, 3-12 parts of beef tendon and 2-11 parts of sand fish bone.
4. The method of preparing a flavored broth of claim 1, wherein: in the material preparation step, the raw materials are prepared according to the following parts by weight:
5 parts of beef, 5 parts of chicken, 5 parts of duck, 5 parts of chicken feet, 5 parts of beef tendon and 5 parts of sand fish bone.
5. The method of preparing a flavored broth of claim 1, wherein: in the material preparation step, the beef, the duck meat, the sand fish bone, the chicken and the chicken feet are pretreated beef, duck meat, sand fish bone, chicken and chicken feet, and the pretreatment operation is as follows: cleaning beef, duck meat, sand fish bone, chicken meat and chicken feet with 35-45 deg.C water for 2 times, heating in cold water, boiling, taking out beef, duck meat, sand fish bone, chicken meat and chicken feet, cleaning with 35-45 deg.C water, and decocting with bone soup.
6. The method of preparing a flavored broth of claim 1, wherein: in the step of decocting the soup stock, the raw materials are added with water, boiled with big fire, skimmed, and then slowly stewed with small fire until the raw materials are decocted, filtered and the bones are removed.
7. The method of preparing a flavored broth of claim 1, wherein: the collagen content obtained in the step of cooking soup stock reaches 35-43%.
8. A flavored broth, characterized in that: prepared by the preparation method of any one of claims 1 to 7.
CN202110238515.5A 2021-03-03 2021-03-03 Flavored soup-stock and preparation method thereof Pending CN115024473A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110238515.5A CN115024473A (en) 2021-03-03 2021-03-03 Flavored soup-stock and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110238515.5A CN115024473A (en) 2021-03-03 2021-03-03 Flavored soup-stock and preparation method thereof

Publications (1)

Publication Number Publication Date
CN115024473A true CN115024473A (en) 2022-09-09

Family

ID=83117966

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110238515.5A Pending CN115024473A (en) 2021-03-03 2021-03-03 Flavored soup-stock and preparation method thereof

Country Status (1)

Country Link
CN (1) CN115024473A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349259A (en) * 2013-07-04 2013-10-16 翁牛特旗蒙源科技有限公司 Freshness and scent enhancing method for goat and fish bone combined soup stock
CN106213394A (en) * 2016-07-28 2016-12-14 山东龙盛食品股份有限公司 A kind of method preparing bone soup cream
CN106418408A (en) * 2016-01-26 2017-02-22 中山市渔歌子食品有限公司 Processing technology of thick soup seasoning with full utilization of fish heads and fish bones
CN107751917A (en) * 2016-08-23 2018-03-06 顶益（开曼岛）控股有限公司 Beef composite flavor soup-stock condiment, its preparation method and application
CN111150034A (en) * 2020-03-04 2020-05-15 福州聚春园食品股份有限公司 Fotiaoqiao soup stock and preparation method and application thereof
CN111567775A (en) * 2019-02-19 2020-08-25 (株)福乐所尔 Preparation method of beef soup

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349259A (en) * 2013-07-04 2013-10-16 翁牛特旗蒙源科技有限公司 Freshness and scent enhancing method for goat and fish bone combined soup stock
CN106418408A (en) * 2016-01-26 2017-02-22 中山市渔歌子食品有限公司 Processing technology of thick soup seasoning with full utilization of fish heads and fish bones
CN106213394A (en) * 2016-07-28 2016-12-14 山东龙盛食品股份有限公司 A kind of method preparing bone soup cream
CN107751917A (en) * 2016-08-23 2018-03-06 顶益（开曼岛）控股有限公司 Beef composite flavor soup-stock condiment, its preparation method and application
CN111567775A (en) * 2019-02-19 2020-08-25 (株)福乐所尔 Preparation method of beef soup
CN111150034A (en) * 2020-03-04 2020-05-15 福州聚春园食品股份有限公司 Fotiaoqiao soup stock and preparation method and application thereof

Similar Documents

Publication Publication Date Title
CN106418250A (en) Ready-to-eat leisure spicy chicken and making method thereof
KR102058193B1 (en) Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method
KR101219256B1 (en) Process for the preparation of meat stock for meat noodles using backbone and meat noodles containing same
KR20200020537A (en) Spicy Stir-fried Chicken with Soup, and Method for Manufacturing the Same
KR102597381B1 (en) Method of manufacturing seasoning sauce for chicken ribs containing medicinal materials
KR100685450B1 (en) A pig bone and potato soup being used a fermented soybean and its manufacturing method
KR100698519B1 (en) Seolreong-tang without unpleasant smell and the manufacturing method thereof
CN104957593A (en) Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof
CN103300343A (en) Cedrela sinensis shrimp spicy paste and preparation method thereof
EP1534089B1 (en) High quality dried bouillon and methods for preparation thereof
KR102372352B1 (en) Manufacturing method of loach soup using eel broth
KR101731040B1 (en) Fish soy source and a preparation thereof
CN115024473A (en) Flavored soup-stock and preparation method thereof
KR102462074B1 (en) Composition and manufacturing method of beef bulgogi Sauce
KR20170004344A (en) Method for preparing seasoning sauce for meat
KR102382533B1 (en) Tonkotsu mala sauce, method for producing the same, and tonkotsu mala ramen and tonkotsu mala tsukemen comprising the same
CN101816438B (en) Method for preparing stock soup fish
KR102354944B1 (en) A process for the preparation of mara chicken foot and the mara chicken foot prepared therefrom
CN107439965A (en) A kind of Fried Lamb with Cumin and preparation method thereof
JP3520313B2 (en) Extract seasoning with improved taste and method for producing the same
KR102562018B1 (en) Manufacturing method of spicy stir-fried hot pot chicken ribs with excellent preference
KR100580761B1 (en) Manufacturing process of kimchi with bone broth
KR20200056623A (en) Manufacturing method of an ark shell marinated in sauce
KR20140090528A (en) Method of manufacturing boiled rice served in marbled beef and boided rice thereof
KR102600787B1 (en) Spicy Chicken Soup Containing Medicinal Herbs, and Method for Manufacturing the Same

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination