CN117547004A - Clear soup type pig bone soup fine powder and preparation method thereof - Google Patents
Clear soup type pig bone soup fine powder and preparation method thereof Download PDFInfo
- Publication number
- CN117547004A CN117547004A CN202311818894.0A CN202311818894A CN117547004A CN 117547004 A CN117547004 A CN 117547004A CN 202311818894 A CN202311818894 A CN 202311818894A CN 117547004 A CN117547004 A CN 117547004A
- Authority
- CN
- China
- Prior art keywords
- pig
- parts
- bone soup
- soup
- pig bone
- 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
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 217
- 235000014347 soups Nutrition 0.000 title claims abstract description 173
- 239000000843 powder Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000013599 spices Nutrition 0.000 claims abstract description 35
- 102000004190 Enzymes Human genes 0.000 claims abstract description 33
- 108090000790 Enzymes Proteins 0.000 claims abstract description 33
- 241000233866 Fungi Species 0.000 claims abstract description 33
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 33
- 150000001875 compounds Chemical class 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 27
- 229960003495 thiamine Drugs 0.000 claims abstract description 21
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract description 20
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000019157 thiamine Nutrition 0.000 claims abstract description 19
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000011721 thiamine Substances 0.000 claims abstract description 19
- 239000004471 Glycine Substances 0.000 claims abstract description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 14
- 235000021419 vinegar Nutrition 0.000 claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 claims abstract description 12
- 238000001694 spray drying Methods 0.000 claims abstract description 12
- 235000013878 L-cysteine Nutrition 0.000 claims abstract description 10
- 239000004201 L-cysteine Substances 0.000 claims abstract description 10
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 238000000265 homogenisation Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
- 241000196324 Embryophyta Species 0.000 claims description 34
- 229940088598 enzyme Drugs 0.000 claims description 31
- 238000009835 boiling Methods 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 22
- 239000012153 distilled water Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 235000021552 granulated sugar Nutrition 0.000 claims description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- 229940041514 candida albicans extract Drugs 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 15
- 239000008103 glucose Substances 0.000 claims description 15
- 239000012138 yeast extract Substances 0.000 claims description 15
- 239000005913 Maltodextrin Substances 0.000 claims description 14
- 229920002774 Maltodextrin Polymers 0.000 claims description 14
- 229940035034 maltodextrin Drugs 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 239000010419 fine particle Substances 0.000 claims description 10
- 239000006260 foam Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000008280 blood Substances 0.000 claims description 9
- 210000004369 blood Anatomy 0.000 claims description 9
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 108010005094 Advanced Glycation End Products Proteins 0.000 claims description 7
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 241001313710 Dictyophora indusiata Species 0.000 claims description 6
- 102000035092 Neutral proteases Human genes 0.000 claims description 6
- 108091005507 Neutral proteases Proteins 0.000 claims description 6
- 108090000284 Pepsin A Proteins 0.000 claims description 6
- 102000057297 Pepsin A Human genes 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 239000001913 cellulose Substances 0.000 claims description 6
- 229920002678 cellulose Polymers 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 108010007119 flavourzyme Proteins 0.000 claims description 6
- 229940111202 pepsin Drugs 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 240000000599 Lentinula edodes Species 0.000 claims description 4
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 4
- 240000007440 Agaricus campestris Species 0.000 claims description 2
- 235000004570 Agaricus campestris Nutrition 0.000 claims description 2
- 240000002791 Brassica napus Species 0.000 claims 1
- 235000011293 Brassica napus Nutrition 0.000 claims 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 11
- 239000011575 calcium Substances 0.000 abstract description 11
- 229910052791 calcium Inorganic materials 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 239000002773 nucleotide Substances 0.000 abstract description 5
- 125000003729 nucleotide group Chemical group 0.000 abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 6
- 102000008186 Collagen Human genes 0.000 description 6
- 108010035532 Collagen Proteins 0.000 description 6
- 229920001436 collagen Polymers 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000010025 steaming Methods 0.000 description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000011574 phosphorus Substances 0.000 description 5
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 210000003127 knee Anatomy 0.000 description 2
- 230000003340 mental effect Effects 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 230000009759 skin aging Effects 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 244000295724 Allium chinense Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 208000010392 Bone Fractures Diseases 0.000 description 1
- 206010006895 Cachexia Diseases 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 208000006670 Multiple fractures Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000026500 emaciation Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000007959 natural flavoring substance Substances 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23L33/15—Vitamins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses clear soup type pig bone soup fine powder and a preparation method thereof, wherein the fine powder is prepared by collocating different fruit and vegetable, edible fungi and spice with pig bones and pig skins, carrying out stage heating hot extraction, compound biological enzymolysis, low-temperature variable temperature Maillard reaction, high-pressure homogenization, spray drying and the like, and decomposing macromolecular substances in the pig bones and the pig skins into micromolecules by utilizing compound biological enzymes so as to promote nutrient substances in the pig bones to be dissolved into bone soup; through the addition of I+G, glycine, L-cysteine and thiamine, the pig bone soup is rich in nucleotide fresh substances, and simultaneously, the bitter taste in the pig bone soup is removed and the vitamin C in the soup is stabilized; under the vinegar environment, the consumption of thiamine is reduced, and the composite biological enzyme has better activity, so that the pig bone soup decocted by the pig bone soup powder still has rich taste and rich aroma, and has the characteristics of higher calcium content, simple decoction process and no loss of nutrition and flavor.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to clear soup type pig bone soup fine powder and a preparation method thereof.
Background
The pig bone soup is a soup with the effects of strengthening waist and knee, tonifying qi, tonifying weakness and strengthening tendons and bones, and is prepared by decocting straight bones, fan bones, tail bones, broken bones, and optionally shallot knots, ginger, wine and clear water. Pig bone soup is cold and cool in nature, and can strengthen waist and knees, tonify qi, tonify deficiency, and strengthen tendons and bones. The pig bone is rich in collagen and inorganic matters such as phosphorus and calcium, but the collagen in the pig bone is difficult to be boiled into soup, and most of calcium and phosphorus in the collagen cannot be dissolved into bone soup; the bone soup is usually prepared by increasing the boiling time to increase the thick white color of the bone soup and the calcium and phosphorus content in the bone soup, but the calcium content in the pig bone soup is very little, the calcium content in the bone soup cannot be effectively increased by boiling for a long time, the purine content in the soup can be increased, and if the pig bone soup is simply drunk for supplementing calcium, the nutrition needs of consumers are hardly met.
The patent with publication number of CN109123557A discloses a nourishing pig bone soup, which is prepared by taking pig fan bones, pig tail vertebrae, broken pig bones, pig straight bones, traditional Chinese medicine materials, cooking wine, salt, green Chinese onion, ginger and clear water as raw materials; can be used for treating asthenia after illness, puerperal hemorrhage, deficiency of both qi and blood, yin deficiency, blood weakness, and emaciation with sallow complexion. However, the pig bone soup in the patent adopts a common boiling process, the boiling process is complicated, and the pig bone soup cannot be boiled at a high temperature, if the boiling temperature is too high, the nutrition and the flavor in the pig bone soup can be greatly lost, so that the color, the taste and the flavor of the pig bone soup can be influenced; meanwhile, the pig bone soup can be heated and boiled at present only in restaurants or at home, and can not meet the requirements of general crowds such as office workers, buying and eating, and is inconvenient to eat.
Therefore, the existing pig bone soup has the problems of low calcium content, complicated boiling procedures and great nutrition and flavor loss.
Disclosure of Invention
The invention aims to solve the technical problems of the existing pig bone soup, and provides clear soup type pig bone soup fine powder which has higher calcium content, simple boiling process and no loss of nutrition and flavor and a preparation method thereof.
The invention relates to a technical scheme that: the clear soup type pig bone soup fine powder comprises the following raw materials in parts by weight;
65-75 parts of pig bones, 10-15 parts of pig skin, 7-12 parts of fruits and vegetables, 2-4 parts of edible fungi, 1-2 parts of plant spices, 7-10 parts of salt, 2-4 parts of white granulated sugar, 3-7 parts of maltodextrin, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.2-0.4 part of I+G, 0.02-0.04 part of glycine, 0.07-0.1 part of L-cysteine, 0.1-0.2 part of thiamine, 0.31-0.38 part of compound biological enzyme and a proper amount of table vinegar.
The invention takes the natural food materials such as pig bones, pig skin, fruits, vegetables and edible fungi as main raw materials, and is supplemented with plant spices, salt, white granulated sugar, glucose and yeast extract, the obtained soup is rich in flavor and delicious, is not dry, moist but not greasy, and has the effects of invigorating the middle warmer and replenishing qi, nourishing blood and strengthening bones and moistening skin; the flavor of the pig bone soup is enhanced by adding a new generation of nucleotide food flavoring agent I+G; the glycine is added to remove the bitter taste in the pig bone soup, and simultaneously, the vitamin C in the pig bone soup is stabilized, and the finished pig bone soup is packaged into a box or a bag in the later period, so that the pig bone soup has an anti-corrosion effect; the taste of the pig bone soup is more fragrant and beautiful and the color is clearer by adding the L-cysteine; vitamin B1 in the pig bone soup is increased by adding thiamine, so that the pig bone soup can maintain normal digestion of human body, has the effect of delaying skin aging, and can improve the mental condition of the human body and eliminate fatigue; the compound biological enzyme is added to decompose macromolecular substances in pig bones and pig skin into small molecules to assist in softening bone colloid, so that nutrient substances in pig bones are promoted to be dissolved into bone soup, and absorption of human bodies on the small molecular nutrient substances is promoted; meanwhile, the addition of I+G, glycine, L-cysteine and thiamine also makes the pig bone soup rich in nucleotide fresh substances, so that the fresh and sweet taste of the pig bone soup can be improved on the premise of not using flavoring agents such as monosodium glutamate and the like; the invention is rich in various nutrients such as collagen, calcium, phosphorus and the like, low in purine content, low in crude fat content, thick and white in soup color, and fresh, sweet and fine in taste.
Preferably, the composition comprises the following raw materials in parts by weight;
68-70 parts of pig bones, 11-13 parts of pig skin, 9-11 parts of fruits and vegetables, 2-3 parts of edible fungi, 1-2 parts of plant spices, 8-9 parts of salt, 2-3 parts of white granulated sugar, 4-6 parts of maltodextrin, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.3-0.4 part of I+G, 0.02-0.03 part of glycine, 0.08-0.09 part of L-cysteine, 0.1-0.2 part of thiamine, 0.32-0.35 part of compound biological enzyme and a proper amount of table vinegar.
Preferably, the fruits and vegetables are one of white radishes, carrots and corns.
Preferably, the edible fungus is one of Lentinus Edodes, agaricus campestris, and Dictyophora Indusiata.
Preferably, the plant spice is one of ginger, onion and pepper.
Preferably, the compound biological enzyme is composed of neutral protease, flavourzyme, pepsin, cellulase and cellulose in the weight ratio of (2:1:1:1).
Another technical scheme of the invention is as follows: the preparation method of the clear soup type pig bone soup fine powder comprises the following steps,
(1) Pretreatment of raw materials
Crushing pig bones into small pieces of 3-8 cm, cleaning the small pieces in clear water, putting the cleaned pig bones and the cleaned pigskin together into boiling water, boiling for 5-10 min, fishing out the pig bones, and cleaning the pig bones with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spice, and cutting into small pieces for later use;
(2) Stage heating warm extraction
Adding the pig bones, pigskin, fruits and vegetables, edible mushrooms and plant spices obtained in the step (1) into distilled water, heating the distilled water to 95-100 ℃, boiling the mixed raw materials for 0.4-2 hours, skimming upper oil foam and blood foam, adding a cover, sealing, heating to 105-110 ℃, and boiling and extracting for 2-4 hours; then cooling to 30-50 ℃, and separating bone oil by an oil-water separator; the rest bone soup and the solid residues are put into a colloid mill together, and the residues are removed by a 200-mesh screen to obtain pig bone soup containing fine particle bone and meat residues;
(3) Composite biological enzyme enzymolysis
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.0-5.5, adding 0.5% of compound biological enzyme, stirring and carrying out enzymolysis for 3-4 hours under the condition of the pig bone soup temperature of 50-60 ℃, heating to 95-100 ℃, keeping for 10-20 min to deactivate the rest compound biological enzyme, and separating and deslagging;
(4) Low temperature variable Maillard reaction
Adding yeast extract, I+G, salt, white granulated sugar, glucose, glycine and L-cysteine raw materials which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2-2.5 hours under stirring at the temperature of the pig bone soup of 90-100 ℃, adding thiamine, heating the pig bone soup to 105-120 ℃, continuing to react for 0.5-1 hour under stirring, and rapidly cooling the pig bone soup to 55-65 ℃ after the reaction is finished;
(5) High pressure homogenization
Adding maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 20-40%, and homogenizing under high pressure under the pressure of 40-60 MPa and the temperature of 55-65 ℃;
(6) Spray drying to obtain powder
Spray drying the homogenized bone soup obtained in the step (5) under the conditions of inlet temperature of 180-190 ℃ and outlet temperature of 65-85 ℃ until the water content is lower than 10%, thus obtaining clear soup type pig bone soup fine powder;
(7) And quantitatively packaging the product after the product is detected to be qualified according to the standard.
Preferably, the weight ratio of the distilled water to the pig bone is 0.5-2. More preferably, the weight ratio of the distilled water to the pig bone is 0.8-1.5. Most preferably, the weight ratio of distilled water to pig bone is 1.
The invention is processed by taking natural food materials such as pig bones, pig skin, fruits, vegetables, edible fungi and the like as main raw materials through modern food engineering technology processes such as stage heating and hot extraction, composite biological enzymolysis, low-temperature Maillard reaction, high-pressure homogenization, spray drying and the like, solves the problems of complicated boiling procedures, large nutrition and flavor loss, inconvenient eating and the like of the domestic roast pig bone soup, greatly reserves the nutritional value of the natural food materials such as pig bones and the like, is rich in bone collagen, chondroitin, amino acid, various trace elements and natural flavoring substances, has the characteristics of high temperature resistance, clear color, soft taste, delicious flavor and the like, integrates safety, nutrition, health and delicious taste, and is a high-grade flavoring with pure natural bone and meat flavor, which is convenient to eat and wide in application. The maltodextrin is used for increasing the viscosity of the Maillard reaction product, so that the Maillard reaction product can reach the condition of a high-pressure homogenizing process as soon as possible.
Preferably, the weight ratio of the distilled water to the pig bone is 0.5-2. More preferably, the weight ratio of the distilled water to the pig bone is 0.8-1.5. Most preferably, the weight ratio of distilled water to pig bone is 1.
The invention has the following beneficial effects:
(1) The natural food materials such as pig bones, pig skin, fruits, vegetables and edible fungi are taken as main raw materials, and plant spices, salt, white granulated sugar, glucose and yeast extract are taken as auxiliary materials, so that the obtained soup is rich in nutrition, not dry, moist but not greasy, is fragrant and delicious, and has the effects of tonifying middle-jiao and Qi, nourishing blood and strengthening bones and moistening skin;
(2) The flavor of the pig bone soup is enhanced by adding a new generation of nucleotide food flavoring agent I+G;
(3) The glycine is added to remove the bitter taste in the pig bone soup, and simultaneously, the vitamin C in the pig bone soup is stabilized, and the finished pig bone soup is packaged into a box or a bag in the later period, so that the pig bone soup has an anti-corrosion effect;
(4) The taste of the pig bone soup is more fragrant and beautiful and the color is clearer by adding the L-cysteine;
(5) Vitamin B1 in the pig bone soup is increased by adding thiamine, so that the pig bone soup can maintain normal digestion of human body, has the effect of delaying skin aging, and can improve the mental condition of the human body and eliminate fatigue;
(6) The compound biological enzyme is added to decompose macromolecular substances in pig bones and pig skin into small molecules to assist in softening bone colloid, so that nutrient substances in pig bones are promoted to be dissolved into bone soup, and absorption of human bodies on the small molecular nutrient substances is promoted;
(7) The addition of I+G, glycine, L-cysteine and thiamine also makes the pig bone soup rich in nucleotide fresh substances, so that the fresh and sweet taste of the pig bone soup can be improved on the premise of not using flavoring agents such as monosodium glutamate and the like;
(8) The soup is rich in various nutrients such as collagen, calcium, phosphorus and the like, low in purine content, low in crude fat content, thick and white in soup color, and fresh, sweet and fine in taste.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to be limiting.
Example 1:
the clear soup type pig bone soup fine powder comprises the following components in parts by weight;
65 parts of pig bones, 10 parts of pig skin, 7 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 7 parts of table salt, 2 parts of white granulated sugar, 3 parts of maltodextrin, 1 part of glucose, 2 parts of yeast extract, 0.2 part of I+G, 0.02 part of glycine, 0.07 part of L-cysteine, 0.1 part of thiamine, 0.31 part of compound biological enzyme and a proper amount of table vinegar. The fruits and vegetables are corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis. The compound biological enzyme consists of neutral protease, flavourzyme, pepsin, cellulase and cellulose in the weight ratio of (2:1:1:1).
Comparative example 1:
the clear soup type pig bone soup fine powder comprises the following components in parts by weight;
65 parts of pig bones, 10 parts of pig skin, 7 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 7 parts of table salt and 2 parts of white granulated sugar. The fruits and vegetables are corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis.
Example 2:
the clear soup type pig bone soup fine powder comprises the following components in parts by weight;
75 parts of pig bones, 15 parts of pig skin, 12 parts of fruits and vegetables, 4 parts of edible fungi, 2 parts of plant spices, 10 parts of table salt, 4 parts of white granulated sugar, 7 parts of maltodextrin, 2 parts of glucose, 3 parts of yeast extract, 0.4 part of I+G, 0.04 part of glycine, 0.1 part of L-cysteine, 0.2 part of thiamine, 0.38 part of compound biological enzyme and a proper amount of table vinegar. The fruits and vegetables are white radishes. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens. The compound biological enzyme consists of neutral protease, flavourzyme, pepsin, cellulase and cellulose in the weight ratio of (2:1:1:1).
Comparative example 2:
the clear soup type pig bone soup fine powder comprises the following components in parts by weight;
75 parts of pig bones, 15 parts of pig skin, 12 parts of fruits and vegetables, 4 parts of edible fungi, 2 parts of plant spices, 10 parts of salt and 4 parts of white granulated sugar. The fruits and vegetables are white radishes. The edible fungus is Lentinus Edodes. The plant spice is rhizoma Zingiberis recens.
Example 3:
the clear soup type pig bone soup fine powder comprises the following components in parts by weight;
68 parts of pig bones, 11 parts of pig skin, 9 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 8 parts of table salt, 2 parts of white granulated sugar, 4 parts of maltodextrin, 1 part of glucose, 2 parts of yeast extract, 0.3 part of I+G, 0.02 part of glycine, 0.08 part of L-cysteine, 0.1 part of thiamine, 0.32 part of compound biological enzyme and a proper amount of table vinegar. The fruits and vegetables are carrots. The edible fungus is mushroom. The plant spice is onion. The compound biological enzyme consists of neutral protease, flavourzyme, pepsin, cellulase and cellulose in the weight ratio of (2:1:1:1).
Comparative example 3:
the clear soup type pig bone soup fine powder comprises the following components in parts by weight;
68 parts of pig bones, 11 parts of pig skin, 9 parts of fruits and vegetables, 2 parts of edible fungi, 1 part of plant spices, 8 parts of table salt and 2 parts of white granulated sugar. The fruits and vegetables are carrots. The edible fungus is mushroom. The plant spice is onion.
Example 4:
the clear soup type pig bone soup fine powder comprises the following components in parts by weight;
70 parts of pig bone, 13 parts of pig skin, 11 parts of fruits and vegetables, 3 parts of edible fungi, 2 parts of plant spices, 9 parts of table salt, 3 parts of white granulated sugar, 6 parts of maltodextrin, 2 parts of glucose, 3 parts of yeast extract, 0.4 part of I+G, 0.03 part of glycine, 0.09 part of L-cysteine, 0.2 part of thiamine, 0.35 part of compound biological enzyme and a proper amount of table vinegar. The fruits and vegetables are corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis. The compound biological enzyme consists of neutral protease, flavourzyme, pepsin, cellulase and cellulose in the weight ratio of (2:1:1:1).
Comparative example 4:
the clear soup type pig bone soup fine powder comprises the following components in parts by weight;
70 parts of pig bone, 13 parts of pig skin, 11 parts of fruits and vegetables, 3 parts of edible fungi, 2 parts of plant spices, 9 parts of table salt and 3 parts of white granulated sugar. The fruits and vegetables are corn. The edible fungus is Dictyophora Indusiata. The plant spice is fructus Piperis.
Example 5:
the preparation method of the clear soup type pig bone soup fine powder comprises the following steps,
(1) Pretreatment of raw materials
Crushing pig bones into small pieces of 3cm, cleaning in clear water, boiling the cleaned pig bones and the cleaned pigskin in boiling water for 5min, taking out, and cleaning with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spice, and cutting into small pieces for later use;
(2) Stage heating warm extraction
Adding the pig bones, pigskin, fruits and vegetables, edible mushrooms and plant spices obtained in the step (1) into distilled water, heating the distilled water to 95 ℃, steaming the mixed raw materials for 0.4, skimming upper-layer oil foam and blood foam, adding a cover, sealing, heating to 105 ℃, and steaming and extracting for 2 hours; cooling to 30deg.C, and separating bone oil with oil-water separator; the rest bone soup and the solid residues are put into a colloid mill together, and the residues are removed by a 200-mesh screen to obtain pig bone soup containing fine particle bone and meat residues;
(3) Composite biological enzyme enzymolysis
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.0, adding 0.5% of compound biological enzyme, stirring and carrying out enzymolysis for 3 hours under the condition of the pig bone soup temperature of 50 ℃, heating to 95 ℃, keeping for 10min to deactivate the rest compound biological enzyme, and separating and deslagging;
(4) Low temperature variable Maillard reaction
Adding yeast extract, I+G, salt, white granulated sugar, glucose, glycine and L-cysteine raw materials which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2 hours under stirring at the temperature of the pig bone soup of 90 ℃, adding thiamine, heating the pig bone soup to 105 ℃, continuing to react for 0.5 hour under stirring, and rapidly cooling the pig bone soup to 55 ℃ after the reaction is finished;
(5) High pressure homogenization
Adding maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 20%, and homogenizing under high pressure under the pressure of 40MPa and the temperature of 55 ℃;
(6) Spray drying to obtain powder
Spray drying the homogenized bone soup obtained in the step (5) under the conditions of 180 ℃ inlet temperature and 65 ℃ outlet temperature until the water content is lower than 10%, thus obtaining clear soup type pig bone soup fine powder;
(7) And quantitatively packaging the product after the product is detected to be qualified according to the standard.
The weight ratio of distilled water to pig bone was 0.5.
Wherein the model of the colloid mill can be JMLB-80.
Example 6:
the preparation method of the clear soup type pig bone soup fine powder comprises the following steps,
(1) Pretreatment of raw materials
Crushing pig bones into small pieces of 8cm, cleaning in clear water, boiling the cleaned pig bones and the cleaned pigskin in boiling water for 10min, taking out, and cleaning with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spice, and cutting into small pieces for later use;
(2) Stage heating warm extraction
Adding the pig bones, pigskin, fruits and vegetables, edible fungi and plant spices obtained in the step (1) into distilled water, heating the distilled water to 100 ℃, steaming the mixed raw materials for 2 hours, skimming upper oil foam and blood foam, adding a cover, sealing, heating to 110 ℃, steaming and extracting for 4 hours; cooling to 50deg.C, and separating bone oil with oil-water separator; the rest bone soup and the solid residues are put into a colloid mill together, and the residues are removed by a 200-mesh screen to obtain pig bone soup containing fine particle bone and meat residues;
(3) Composite biological enzyme enzymolysis
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.5, adding 0.5% of compound biological enzyme, stirring and carrying out enzymolysis for 4 hours under the condition of the pig bone soup temperature of 60 ℃, heating to 100 ℃, keeping for 20min to deactivate the rest compound biological enzyme, and separating and deslagging;
(4) Low temperature variable Maillard reaction
Adding yeast extract, I+G, salt, white granulated sugar, glucose, glycine and L-cysteine raw materials which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2.5 hours under stirring at the temperature of 100 ℃, adding thiamine, heating the pig bone soup to 120 ℃, continuing to react for 1 hour under stirring, and rapidly cooling the pig bone soup to 65 ℃ after the reaction is finished;
(5) High pressure homogenization
Adding maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 40%, and homogenizing under high pressure under 60MPa and 65 ℃;
(6) Spray drying to obtain powder
Spray drying the homogenized bone soup obtained in the step (5) under the conditions of 190 ℃ inlet temperature and 85 ℃ outlet temperature until the water content is lower than 10%, thus obtaining clear soup type pig bone soup fine powder;
(7) And quantitatively packaging the product after the product is detected to be qualified according to the standard.
The weight ratio of distilled water to pig bone was 2.
Example 7:
the preparation method of the clear soup type pig bone soup fine powder comprises the following steps,
(1) Pretreatment of raw materials
Crushing pig bones into small pieces of 5cm, cleaning in clear water, boiling the cleaned pig bones and the cleaned pigskin in boiling water for 8min, taking out, and cleaning with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spice, and cutting into small pieces for later use;
(2) Stage heating warm extraction
Adding the pig bones, pigskin, fruits and vegetables, edible fungi and plant spices obtained in the step (1) into distilled water, heating the distilled water to 98 ℃, steaming the mixed raw materials for 1h, skimming upper-layer oil foam and blood foam, adding a cover, sealing, heating to 100 ℃, and steaming and extracting for 3 h; cooling to 40 ℃, and separating bone oil by an oil-water separator; the rest bone soup and the solid residues are put into a colloid mill together, and the residues are removed by a 200-mesh screen to obtain pig bone soup containing fine particle bone and meat residues;
(3) Composite biological enzyme enzymolysis
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.3, adding 0.5% of compound biological enzyme, stirring and carrying out enzymolysis for 3.5 hours under the condition of the pig bone soup temperature of 55 ℃, heating to 98 ℃, keeping for 15min to deactivate the rest compound biological enzyme, and separating and deslagging;
(4) Low temperature variable Maillard reaction
Adding yeast extract, I+G, salt, white granulated sugar, glucose, glycine and L-cysteine raw materials which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2.2 hours under stirring at the temperature of the pig bone soup of 95 ℃, adding thiamine, heating the pig bone soup to 110 ℃, continuing to react for 0.7 hour under stirring, and rapidly cooling the pig bone soup to 60 ℃ after the reaction is finished;
(5) High pressure homogenization
Adding maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 30%, and homogenizing under high pressure under the pressure of 50MPa and the temperature of 60 ℃;
(6) Spray drying to obtain powder
Spray drying the homogenized bone soup obtained in the step (5) under the conditions of 185 ℃ inlet temperature and 75 ℃ outlet temperature until the water content is lower than 10%, thus obtaining clear soup type pig bone soup fine powder;
(7) And quantitatively packaging the product after the product is detected to be qualified according to the standard.
The weight ratio of distilled water to pig bone was 1.
In the present invention, in order to verify the color, taste, etc. of the pig bone soup, the following evaluation was specially performed.
The evaluation criteria of the pig bone soup sensory evaluation are shown in table 1:
table 1: pig bone soup sensory evaluation standard
After the clear soup type pig bone soup fine powder is boiled into soup, each group of pig bone soup is respectively tasted by 30 tasters and then is scored according to the standard in table 1, and the average value is calculated, so that the results in table 2 are obtained:
table 2: sensory evaluation score value
Group of | Color and luster appearance | Fragrance of fragrance | Taste and flavor | Acceptability of |
Example 1 | 4.3 | 4.5 | 4.4 | 4.6 |
Comparative example 1 | 2.3 | 2.9 | 3.2 | 3.2 |
Example 2 | 4.4 | 4.8 | 4.9 | 4.8 |
Comparative example 2 | 3.1 | 3.1 | 2.2 | 3.0 |
Example 3 | 4.5 | 4.1 | 4.3 | 4.5 |
Comparative example 3 | 2.4 | 3.1 | 2.1 | 2.5 |
Example 4 | 4.3 | 4.4 | 4.5 | 4.6 |
Comparative example 4 | 2.6 | 2.5 | 3.0 | 3.0 |
From the results in Table 2, the pig bone soup prepared from the fine powder of the pig bone soup has the advantages of white milk, rich fragrance, fresh, sweet and fine taste; the pig bone soup in the comparative example is light in color and smell. Therefore, the clear soup type pig bone soup fine powder provided by the invention can achieve the effects of thick soup, delicious taste, fresh sweet and non-greasy taste through the mutual matching of various raw materials.
The foregoing describes in detail preferred embodiments of the present invention. It should be understood that numerous modifications and variations can be made in accordance with the concepts of the invention by one of ordinary skill in the art without undue burden. Therefore, all technical solutions which can be obtained by logic analysis, reasoning or limited experiments based on the prior art by the person skilled in the art according to the inventive concept shall be within the scope of protection defined by the claims.
Claims (8)
1. The clear soup type pig bone soup fine powder is characterized in that: comprises the following components in parts by weight;
65-75 parts of pig bones, 10-15 parts of pig skin, 7-12 parts of fruits and vegetables, 2-4 parts of edible fungi, 1-2 parts of plant spices, 7-10 parts of salt, 2-4 parts of white granulated sugar, 3-7 parts of maltodextrin, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.2-0.4 part of I+G, 0.02-0.04 part of glycine, 0.07-0.1 part of L-cysteine, 0.1-0.2 part of thiamine, 0.31-0.38 part of compound biological enzyme and a proper amount of table vinegar.
2. The fine powder of broth type pig bone soup as claimed in claim 1, characterized in that: comprises the following components in parts by weight;
68-70 parts of pig bones, 11-13 parts of pig skin, 9-11 parts of fruits and vegetables, 2-3 parts of edible fungi, 1-2 parts of plant spices, 8-9 parts of salt, 2-3 parts of white granulated sugar, 4-6 parts of maltodextrin, 1-2 parts of glucose, 2-3 parts of yeast extract, 0.3-0.4 part of I+G, 0.02-0.03 part of glycine, 0.08-0.09 part of L-cysteine, 0.1-0.2 part of thiamine, 0.32-0.35 part of compound biological enzyme and a proper amount of table vinegar.
3. The fine powder of broth type pig bone soup as claimed in claim 1, characterized in that: the fruits and vegetables are one of white turnip, carrot and corn.
4. The fine powder of broth type pig bone soup as claimed in claim 1, characterized in that: the edible fungus is one of Lentinus Edodes, agaricus campestris, and Dictyophora Indusiata.
5. The fine powder of broth type pig bone soup as claimed in claim 1, characterized in that: the plant spice is one of rhizoma Zingiberis recens, bulbus Allii Cepae, and fructus Piperis.
6. The fine powder of broth type pig bone soup as claimed in claim 1, characterized in that: the compound biological enzyme consists of neutral protease, flavourzyme, pepsin, cellulase and cellulose in the weight ratio of (2:1:1:1).
7. The preparation method of the clear soup type pig bone soup fine powder is characterized by comprising the following steps: comprises the steps of,
(1) Pretreatment of raw materials
Crushing pig bones into small pieces of 3-8 cm, cleaning the small pieces in clear water, putting the cleaned pig bones and the cleaned pigskin together into boiling water, boiling for 5-10 min, fishing out the pig bones, and cleaning the pig bones with clear water for later use;
cleaning fruits and vegetables, edible fungi and plant spice, and cutting into small pieces for later use;
(2) Stage heating warm extraction
Adding the pig bones, pigskin, fruits and vegetables, edible mushrooms and plant spices obtained in the step (1) into distilled water, heating the distilled water to 95-100 ℃, boiling the mixed raw materials for 0.4-2 hours, skimming upper oil foam and blood foam, adding a cover, sealing, heating to 105-110 ℃, and boiling and extracting for 2-4 hours; then cooling to 30-50 ℃, and separating bone oil by an oil-water separator; the rest bone soup and the solid residues are put into a colloid mill together, and the residues are removed by a 200-mesh screen to obtain pig bone soup containing fine particle bone and meat residues;
(3) Composite biological enzyme enzymolysis
Adding table vinegar into the pig bone soup containing the fine particle bone and meat residues obtained in the step (2), adjusting the pH value of the pig bone soup to 5.0-5.5, adding 0.5% of compound biological enzyme, stirring and carrying out enzymolysis for 3-4 hours under the condition of the pig bone soup temperature of 50-60 ℃, heating to 95-100 ℃, keeping for 10-20 min to deactivate the rest compound biological enzyme, and separating and deslagging;
(4) Low temperature variable Maillard reaction
Adding yeast extract, I+G, salt, white granulated sugar, glucose, glycine and L-cysteine raw materials which are prepared in proportion into the pig bone soup obtained in the step (3), reacting for 2-2.5 hours under stirring at the temperature of the pig bone soup of 90-100 ℃, adding thiamine, heating the pig bone soup to 105-120 ℃, continuing to react for 0.5-1 hour under stirring, and rapidly cooling the pig bone soup to 55-65 ℃ after the reaction is finished;
(5) High pressure homogenization
Adding maltodextrin into the Maillard reaction product obtained in the step (4), stirring and adjusting until the solid content reaches 20-40%, and homogenizing under high pressure under the pressure of 40-60 MPa and the temperature of 55-65 ℃;
(6) Spray drying to obtain powder
And (3) carrying out spray drying on the homogenized bone soup obtained in the step (5) under the conditions of inlet temperature of 180-190 ℃ and outlet temperature of 65-85 ℃ until the water content is lower than 10%, thus obtaining the clear soup type pig bone soup fine powder.
8. The preparation method of the clear soup type pig bone soup fine powder according to claim 7, which is characterized in that: the weight ratio of the distilled water to the pig bone is 0.5-2.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202311818894.0A CN117547004A (en) | 2020-12-31 | 2020-12-31 | Clear soup type pig bone soup fine powder and preparation method thereof |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202311818894.0A CN117547004A (en) | 2020-12-31 | 2020-12-31 | Clear soup type pig bone soup fine powder and preparation method thereof |
CN202011626988.4A CN112790359A (en) | 2020-12-31 | 2020-12-31 | Clear soup type pig bone soup fine powder and preparation method thereof |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011626988.4A Division CN112790359A (en) | 2020-12-31 | 2020-12-31 | Clear soup type pig bone soup fine powder and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN117547004A true CN117547004A (en) | 2024-02-13 |
Family
ID=75807837
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011626988.4A Pending CN112790359A (en) | 2020-12-31 | 2020-12-31 | Clear soup type pig bone soup fine powder and preparation method thereof |
CN202311818894.0A Pending CN117547004A (en) | 2020-12-31 | 2020-12-31 | Clear soup type pig bone soup fine powder and preparation method thereof |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011626988.4A Pending CN112790359A (en) | 2020-12-31 | 2020-12-31 | Clear soup type pig bone soup fine powder and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (2) | CN112790359A (en) |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102845702A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Large-bone thick soup seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
CN104431943A (en) * | 2014-12-08 | 2015-03-25 | 上海应用技术学院 | Concentrated pork flavor compound condiment and preparation method thereof |
CN104664305B (en) * | 2015-03-31 | 2017-02-01 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
CN105029346A (en) * | 2015-07-02 | 2015-11-11 | 中盐工程技术研究院有限公司 | Pig bone flavor seasoning salt and preparation method thereof |
CN105558978A (en) * | 2015-12-24 | 2016-05-11 | 抚顺市独凤轩食品有限公司 | Comprehensive utilization technology of livestock and poultry bones |
CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
-
2020
- 2020-12-31 CN CN202011626988.4A patent/CN112790359A/en active Pending
- 2020-12-31 CN CN202311818894.0A patent/CN117547004A/en active Pending
Also Published As
Publication number | Publication date |
---|---|
CN112790359A (en) | 2021-05-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104489614A (en) | A hot and spicy sauce and a preparation method thereof | |
CN104323219A (en) | Muslim spicy sauce and preparation method thereof | |
CN107568691B (en) | Preparation method of semi-solid compound seasoning | |
CN103190503B (en) | Preparation method of fermented buckwheat tea | |
CN106262591A (en) | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof | |
CN109757702B (en) | Fresh-increasing chicken essence and preparation method thereof | |
CN103859355B (en) | A kind of flavor mushroom sauce and preparation method thereof | |
CN112790361A (en) | White soup type concentrated pig bone soup and preparation method thereof | |
CN109222054A (en) | A kind of preparation method of chicken soup cream, chicken soup cream and purposes and application method | |
CN112841601A (en) | Boletus delicacy sauce and preparation method thereof | |
KR101645688B1 (en) | Burdock is added kimchi and a method of manufacturing the same | |
CN117547006A (en) | Clear soup type concentrated pig bone soup and preparation method thereof | |
CN105795450A (en) | Scallion chili sauce and making method thereof | |
KR101716296B1 (en) | The production of rice drinks contain herbal ingredients and methods of production of rice drinks that way | |
CN104585734A (en) | Needle mushroom pulp zymolyte and preparation method thereof | |
CN117547004A (en) | Clear soup type pig bone soup fine powder and preparation method thereof | |
CN106880021A (en) | A kind of edible mushroom seasoning material | |
KR20180058146A (en) | Method for manufacturing boogak compring edible insects and boogak by the method | |
CN113367302A (en) | Low-sugar tremella and snow pear compound jam and preparation method thereof | |
KR20210121764A (en) | Manufacturing method for seasoning sauce for ribs using sarcodon aspratus and seasoning sauce for ribs manufactured by the same | |
CN107373245B (en) | Lactobacillus fermented cherry tomato juice and preparation method thereof | |
CN112790358A (en) | White soup type pig bone soup fine powder and preparation method thereof | |
KR100430429B1 (en) | The process of making Korean herb medicine kimchi | |
CN108813229A (en) | A kind of bamboo juice health drink and preparation method thereof | |
CN107114460A (en) | The processing method of mushroom pork |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication |