CN117547005A - Preparation method of pig bone soup with high calcium content and rich nutrition - Google Patents
Preparation method of pig bone soup with high calcium content and rich nutrition Download PDFInfo
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- 239000011575 calcium Substances 0.000 title claims abstract description 27
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 27
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 22
- 230000035764 nutrition Effects 0.000 title claims abstract description 21
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- 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)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of pig bone soup with high calcium content and rich nutrition, which is prepared through a plurality of steps of stage heating and hot extraction, low-temperature variable Maillard reaction, vacuum concentration and the like, and the method has simple boiling procedures, and solves the problems of complicated boiling procedures, large nutrient and flavor loss, inconvenient eating and the like of the home-cooked pig bone soup; the prepared pig bone soup has thick white color, fresh, sweet and fine taste, is rich in various nutrients such as collagen, calcium, phosphorus and the like, and has low crude fat and purine content.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of pig bone soup with high calcium content and rich nutrition.
Background
Pigs are also known as ragweed and ragweed. Because of simple breeding, the feed has the characteristics of small bones and tendons and less meat, and is one of the most daily edible meat. Pork is not beneficial to patients with yin deficiency and blood deficiency to eat more pork; however, if the mixture is boiled, it can also be used as a "longevity medicine". Pork is a daily food and can be eaten by both normal healthy people and people suffering from diseases, but excessive eating is deficient and fat, and excessive eating or cold eating easily causes gastrointestinal distention or abdominal distention and diarrhea. For fatty meat and lard, patients suffering from hypertension or hemiplegia (apoplexy), with symptoms of stomach deficiency cold, deficiency of fat body, excessive phlegm and dampness, and indigestion should be cautiously eaten or feeble.
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.
In the prior art, as in the patent with publication number CN108142841A, CN112006252A, the bone soup obtained by boiling is not strong enough in fragrance and poor in taste, and the bone Shang Duo is concentrated, sterilized and packaged to obtain a finished product, so that the quality guarantee period of the finished product is short, and the finished product is difficult to adapt to the demands of consumers. The patent with publication number 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; the patent with publication number CN104664305A, CN106262664A discloses a flavoring agent containing pig bones, lard and other raw materials, but the flavoring agent mainly reduces the use of monosodium glutamate, increases the delicate flavor of dishes, and can not solve the problems of low calcium content and impaired nutrition and flavor of the existing pig bone soup.
Therefore, how to provide a preparation method of pig bone soup with high calcium content and rich nutrition is a problem to be solved by the skilled person.
Disclosure of Invention
In view of the above, the invention provides a preparation method of pig bone soup with high calcium content and rich nutrition, which is prepared through a plurality of steps of stage heating and hot extraction, low temperature variable Maillard reaction, vacuum concentration and the like, and solves the problems of complicated boiling process, large loss of nutrient substances and flavor, inconvenient eating and the like of the home-cooked pig bone soup; the prepared pig bone soup has thick white color, fresh, sweet and fine taste, is rich in various nutrients such as collagen, calcium, phosphorus and the like, and has low crude fat and purine content.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a preparation method of pig bone soup with high calcium content and rich nutrition comprises the following steps:
(1) Weighing the raw materials: 60-80 parts of pig bone, 3-5 parts of lard, 5-20 parts of pig skin, 5-15 parts of fruits and vegetables, 2-5 parts of edible fungi, 1-2 parts of plant spices, 5-10 parts of salt, 2-5 parts of white granulated sugar, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I+G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine, 0.1-0.2 part of thiamine and a proper amount of distilled water are weighed according to parts by weight;
(2) Pretreatment of raw materials: cleaning pig bones, chopping, crushing into bone pieces of 3-8 cm, putting the crushed pig bone pieces and the cleaned pigskin together into boiling water, boiling for 5-10 min, and then fishing out, and cleaning with clear water for later use;
(3) Stage heating and hot extraction: putting the cleaned fruits and vegetables, edible mushrooms and plant fragrance Xin Liaoqie into small blocks, adding the small blocks into distilled water together with the pig bone blocks and pig skin which are treated in the step (1), heating to 95-100 ℃, steaming for 0.4-2 h, skimming upper oil foam and blood foam, then capping and sealing, heating to 110-121 ℃, steaming and extracting for 2-4 h, and cooling to 30-50 ℃ to obtain pig bone soup A containing bone and meat residues;
(4) High-speed shearing and emulsifying: adding lard into the pork bone soup A, colloid grinding, sieving with a 200-mesh sieve to remove residues, and emulsifying for 3-5 min by adopting a high-speed shearing emulsifying machine at the rotating speed of 1500-2000 rpm/min to obtain milky pork bone soup B;
(5) Low temperature variable Maillard reaction: respectively adding yeast extract, I+G, salt, white sugar, glucose, glycine and L-cysteine into the pig bone soup B, heating to 90-100 ℃, stirring for reacting for 2-2.5 h, adding thiamine, heating to 105-120 ℃, stirring for reacting for 0.5-1 h, and rapidly cooling to 55-65 ℃ after the reaction is finished to obtain pig bone soup C;
(6) Concentrating at low temperature under vacuum: pumping the pig bone soup C into a vacuum concentration pot, and concentrating the pig bone soup until the solid content is 40-60% under the conditions that the concentration temperature is 60-70 ℃ and the vacuum degree is-0.08-0.1 Mpa to obtain pig bone Shang Chengpin;
further, the raw materials weighed in the step (1) comprise 66 parts of pig bone, 4 parts of lard, 8 parts of pigskin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spice, 6 parts of salt, 3 parts of white granulated sugar, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I+G, 0.02 part of glycine, 0.08 part of L-cysteine, 0.15 part of thiamine and a proper amount of distilled water.
Further, the weight ratio of the distilled water to the pig bone in the step (1) is 0.5-2.
Further, the weight ratio of distilled water to pig bone in the step (1) is 1.
Further, in the step (1), the fruits and vegetables are one or more of white radishes, carrots, corns or soybean sprouts; the edible fungus is one or more of Lentinus Edodes, agaricus campestris or Dictyophora Indusiata; the plant spice is one or more of rhizoma Zingiberis recens, bulbus Allii Cepae or fructus Piperis.
As the same invention conception as the technical scheme, the invention also claims a pig bone soup with high calcium content and rich nutrition prepared by adopting the preparation method.
Compared with the prior art, the invention discloses the preparation method of the pig bone soup with high calcium content and rich nutrition, which has the following beneficial effects:
(1) The method adopts the processes of stage heating and hot extraction, low temperature variable Maillard reaction, vacuum concentration and the like, solves the problems of complicated boiling procedures, large nutrition and flavor loss, inconvenient eating and the like of the home-made pig bone soup, greatly reserves the nutritional value of natural food materials such as pig bone and the like, and the prepared pig bone soup is rich in bone collagen, chondroitin, amino acid, various microelements and natural flavoring substances, has the characteristics of high temperature resistance, clear color, soft taste, delicious taste and the like, integrates safety, nutrition, health and delicious taste, and is a concentrated pig bone soup product with pure natural bone and meat flavor, nutrition and health, rich flavor, pure taste and convenient eating;
(2) The invention takes the natural food materials of pig bones, pig skin, fruits, vegetables and edible fungi as the main raw materials, and is supplemented with plant spices, salt, white granulated sugar, glucose and yeast extract, so that the prepared pig bone soup is rich in nutrition, not dry, moist, not greasy, fragrant and delicious, and has the effects of strengthening the middle-jiao and Qi, nourishing blood and strengthening bones and moistening skin;
(3) The new generation of nucleotide food flavoring agent I+G is added, so that the flavor of the pig bone soup can be increased, the bad smell in the pig bone soup can be inhibited, the occurrence of peculiar smell is reduced, and the taste of the pig bone soup is improved;
(4) The glycine is added to remove the bitter taste in the pig bone soup, and simultaneously stabilize the vitamin C in the pig bone soup, and the finished pig bone soup is packaged into a box or a bag in the later period, thereby playing a role in corrosion prevention;
(5) The taste of the pig bone soup is more fragrant and beautiful and the color is clearer by adding the L-cysteine;
(6) Vitamin B1 in the pig bone soup can be increased by adding thiamine, and normal digestion of human body is maintained, so that the pig bone soup has the effects of delaying skin aging, improving the mental condition of human body and eliminating fatigue;
(7) The addition of I+G, glycine, L-cysteine and thiamine can make the pig bone soup rich in nucleotide fresh substances, so that the fresh 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;
in conclusion, the pig bone soup prepared by the method has thick white soup color, fresh, sweet and fine taste, is rich in various nutrients such as collagen, calcium, phosphorus and the like, and has low purine content and low crude fat content.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The high-speed shearing emulsifying machine can be JRJ-1 or AE 300S-P; the colloid mill model is JMLB80.
Example 1
A preparation method of pig bone soup with high calcium content and rich nutrition comprises the following steps:
(1) Weighing the raw materials: 60 parts of pig bone, 3 parts of lard, 5 parts of pig skin, 5 parts of white radish, 2 parts of lentinus edodes, 1 part of ginger, 5 parts of salt, 2 parts of white granulated sugar, 1 part of glucose, 2 parts of yeast extract, 0.1 part of I+G, 0.02 part of glycine, 0.05 part of L-cysteine, 0.1 part of thiamine and the weight ratio of distilled water to the pig bone is 0.5.
(2) Pretreatment of raw materials: cleaning pig bone, chopping, pulverizing into 3cm bone pieces, decocting the crushed pig bone pieces and cleaned pig skin in boiling water for 5min, and cleaning with clear water;
(3) Stage heating and hot extraction: putting the cleaned fruits and vegetables, edible fungi and plant fragrance Xin Liaoqie into small blocks, adding the small blocks into distilled water together with the pig bone blocks and the pig skin which are treated in the step (1), heating to 95 ℃, steaming for 0.4h, skimming upper oil foam and blood foam, then capping and sealing, heating to 110 ℃, steaming and extracting for 2h, and cooling to 30 ℃ to obtain pig bone soup A containing bone and meat residues;
(4) High-speed shearing and emulsifying: adding lard into the pork bone soup A, colloid grinding, sieving with 200 mesh sieve to remove residues, and emulsifying with a high-speed shearing emulsifying machine at 1500rpm/min for 3min to obtain milky pork bone soup B;
(5) Low temperature variable Maillard reaction: respectively adding yeast extract, I+G, salt, white sugar, glucose, glycine and L-cysteine into pig bone soup B, heating to 90 ℃, stirring for reacting for 2 hours, adding thiamine, heating to 105 ℃, stirring for reacting for 0.5 hour, and rapidly cooling to 55 ℃ after the reaction is finished to obtain pig bone soup C;
(6) Concentrating at low temperature under vacuum: pumping pig bone soup C into vacuum concentrating pot, concentrating pig bone soup until solid content is 40% under the conditions of concentration temperature of 60deg.C and vacuum degree of-0.08 Mpa to obtain pig bone Shang Chengpin;
example 2
A preparation method of pig bone soup with high calcium content and rich nutrition comprises the following steps:
(1) Weighing the raw materials: weighing 80 parts of pig bone, 5 parts of lard, 20 parts of pig skin, 15 parts of carrot, 5 parts of mushroom, 2 parts of onion, 10 parts of salt, 5 parts of white granulated sugar, 3 parts of glucose, 3 parts of yeast extract, 0.5 part of I+G, 0.05 part of glycine, 0.1 part of L-cysteine, 0.2 part of thiamine and 2 parts of distilled water and pig bone according to the weight ratio;
(2) Pretreatment of raw materials: cleaning pig bone, chopping, pulverizing into 5cm bone pieces, decocting the crushed pig bone pieces and cleaned pig skin in boiling water for 8min, and cleaning with clear water;
(3) Stage heating and hot extraction: the cleaned fruits and vegetables, edible mushrooms and plant fragrance Xin Liaoqie are formed into small blocks, and the small blocks are put into distilled water together with the pig bone blocks and the pig skin which are treated in the step (1), heated to 98 ℃, steamed for 1h, then upper-layer oil foam and blood foam are skimmed, then covered and sealed, heated to 115 ℃, steamed and extracted for 3h, and the pig bone soup A containing bone and meat residues is obtained after the pig bone soup A is cooled to 40 ℃;
(4) High-speed shearing and emulsifying: adding lard into the pork bone soup A, colloid grinding, sieving with 200 mesh sieve to remove residues, and emulsifying with a high-speed shearing emulsifying machine at 1800rpm/min for 4min to obtain milky pork bone soup B;
(5) Low temperature variable Maillard reaction: respectively adding yeast extract, I+G, salt, white sugar, glucose, glycine and L-cysteine into pig bone soup B, heating to 95 ℃, stirring for reacting for 2.2 hours, adding thiamine, heating to 110 ℃, stirring for reacting for 0.8 hour, and rapidly cooling to 60 ℃ after the reaction is finished to obtain pig bone soup C;
(6) Concentrating at low temperature under vacuum: pumping pig bone soup C into vacuum concentrating pot, concentrating pig bone soup to solid content of 50% under the conditions of concentration temperature of 65deg.C and vacuum degree of 0Mpa to obtain pig bone Shang Chengpin;
example 3
A preparation method of pig bone soup with high calcium content and rich nutrition comprises the following steps:
(1) Weighing the raw materials: 65 parts of pig bone, 3.5 parts of lard, 10 parts of pig skin, 7 parts of corn, 2 parts of bamboo fungus, 1 part of pepper, 7 parts of salt, 2 parts of white granulated sugar, 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 and 0.8 part of distilled water and pig bone are weighed according to parts by weight;
(2) Pretreatment of raw materials: cleaning pig bone, chopping, pulverizing into 8cm pieces, decocting the crushed pig bone pieces and cleaned pigskin in boiling water for 10min, and cleaning with clear water;
(3) Stage heating and hot extraction: the cleaned fruits and vegetables, edible mushrooms and plant fragrance Xin Liaoqie are formed into small blocks, and the small blocks are put into distilled water together with the pig bone blocks and the pig skin which are treated in the step (1), heated to 100 ℃, steamed for 2 hours, then upper-layer oil foam and blood foam are skimmed, covered and sealed, heated to 121 ℃, steamed and extracted for 4 hours, and the pig bone soup A containing bone and meat residues is obtained after the pig bone soup A is cooled to 50 ℃;
(4) High-speed shearing and emulsifying: adding lard into the pork bone soup A, colloid grinding, sieving with 200 mesh sieve to remove residues, and emulsifying for 5min with a high-speed shearing emulsifying machine at 2000rpm/min to obtain milky pork bone soup B;
(5) Low temperature variable Maillard reaction: respectively adding yeast extract, I+G, salt, white sugar, glucose, glycine and L-cysteine into pig bone soup B, heating to 100 ℃, stirring for reaction for 25 hours, adding thiamine, heating to 120 ℃, stirring for reaction for 1 hour, and rapidly cooling to 65 ℃ after the reaction is finished to obtain pig bone soup C;
(6) Concentrating at low temperature under vacuum: pumping pig bone soup C into vacuum concentrating pot, concentrating pig bone soup to solid content of 60% at 70deg.C and vacuum degree of 0.1Mpa to obtain pig bone Shang Chengpin;
example 4
Compared with the example 2, in the step (1), 75 parts of pig bone, 4.5 parts of lard, 15 parts of pig skin, 12 parts of white radish, 4 parts of lentinus edodes, 2 parts of ginger, 10 parts of salt, 4 parts of white granulated sugar, 2 parts of glucose, 3 parts of yeast extract, 0.4 part of I+G0.4 part of glycine, 0.04 part of L-cysteine, 0.1 part of thiamine and 1 part of distilled water to pig bone are weighed according to the weight ratio; the other steps are the same as in example 2.
Example 5
Compared with the example 1, 68 parts of pig bone, 3.7 parts of lard, 11 parts of pig skin, 9 parts of carrot, 2 parts of mushroom, 1 part of onion, 8 parts of salt, 2 parts of white granulated sugar, 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 and the weight ratio of distilled water to pig bone are weighed in the step (1); the other steps are the same as in example 1.
Example 6
Compared with the embodiment 3, the method is characterized in that in the step (1), 70 parts of pig bone, 4.2 parts of lard, 13 parts of pig skin, 11 parts of corn, 3 parts of bamboo fungus, 2 parts of pepper, 9 parts of salt, 3 parts of white granulated sugar, 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 and the weight ratio of distilled water to pig bone are weighed according to the parts by weight; the other steps are the same as in example 3.
Example 7
Compared with the embodiment 1, the method is characterized in that 66 parts of pig bones, 4 parts of lard, 8 parts of pigskin, 8 parts of fruits and vegetables, 3 parts of fruits and vegetables, 1 part of plant spices, 6 parts of table salt, 3 parts of white granulated sugar, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I+G, 0.02 part of glycine, 0.08 part of L-cysteine, 0.15 part of thiamine and 1.8 parts of distilled water and pig bones are weighed according to the parts by weight in the step (1); the fruits and vegetables are white radishes and soybean sprouts; the edible fungus is Lentinus Edodes and Dictyophora Indusiata, and the plant spice is rhizoma Zingiberis recens and Bulbus Allii Cepae; the other steps are the same as in example 1.
Comparative example 1
In comparison with example 1, the raw materials lard, glucose, yeast extract, i+g, glycine, L-cysteine and thiamine were removed, and the other steps were the same as in example 1.
Comparative example 2
In comparison with example 2, the raw materials lard, glucose, yeast extract, i+g, glycine, L-cysteine and thiamine were removed, and the other steps were the same as in example 2.
Comparative example 3
In comparison with example 3, the raw materials lard, glucose, yeast extract, i+g, glycine, L-cysteine and thiamine were removed, and the other steps were the same as in example 3.
Comparative example 4
In comparison with example 4, the raw materials lard, glucose, yeast extract, i+g, glycine, L-cysteine and thiamine were removed, and the other steps were the same as in example 4.
Comparative example 5
In comparison with example 5, the raw materials lard, glucose, yeast extract, i+g, glycine, L-cysteine and thiamine were removed, and the other steps were the same as in example 5.
Comparative example 6
In comparison with example 6, the raw materials lard, glucose, yeast extract, I+G, glycine, L-cysteine and thiamine were removed, and the other steps were the same as in example 6.
Comparative example 7
In comparison with example 7, the raw materials lard, glucose, yeast extract, I+G, glycine, L-cysteine and thiamine were removed, and the other steps were the same as in example 7.
Test example 1
Pig bone soup prepared according to the methods of examples 1 to 7 and comparative examples 1 to 7 of the present invention, respectively, was subjected to sensory evaluation of color, taste, aroma, etc. by 30 tasters, respectively, on each group of the prepared pig bone soup, and the pig bone soup was subjected to sensory evaluation according to the evaluation criteria of table 1, and the average value thereof was calculated, and the specific evaluation results are shown in table 2.
Table 1: pig bone soup sensory evaluation standard
Table 2: sensory evaluation score value
| Group of | Color and luster appearance | Fragrance of fragrance | Taste and flavor | Acceptability of |
| Example 1 | 4.7 | 4.7 | 4.8 | 4.9 |
| Example 2 | 4.4 | 4.2 | 4.8 | 4.7 |
| Example 3 | 4.3 | 4.3 | 4.5 | 4.5 |
| Example 4 | 4.4 | 4.8 | 4.8 | 4.8 |
| Example 5 | 4.3 | 4.5 | 4.5 | 4.7 |
| Example 6 | 4.5 | 4.5 | 4.6 | 4.9 |
| Example 7 | 4.6 | 4.7 | 4.7 | 5 |
| Comparative example 1 | 2.6 | 3.1 | 2.2 | 2.9 |
| Comparative example 2 | 2.4 | 2.6 | 2.6 | 3.0 |
| Comparative example 3 | 2.2 | 2.8 | 3.1 | 3.2 |
| Comparative example 4 | 3.1 | 3.6 | 2.9 | 3.4 |
| Comparative example 5 | 2.0 | 3.1 | 2.5 | 2.9 |
| Comparative example 6 | 2.7 | 2.4 | 3.2 | 2.9 |
| Comparative example 7 | 2.9 | 2.5 | 2.1 | 2.5 |
As can be seen from Table 2, the pig bone soup prepared by the method of the invention has rich fragrance, fresh, sweet and fine taste; the pig bone soup in the comparative example is light in color and smell. Therefore, the pig bone soup prepared 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.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (5)
1. A preparation method of pig bone soup with high calcium content and rich nutrition is characterized by comprising the following steps:
(1) Weighing the raw materials: 60-80 parts of pig bone, 3-5 parts of lard, 5-20 parts of pig skin, 5-15 parts of fruits and vegetables, 2-5 parts of edible fungi, 1-2 parts of plant spices, 5-10 parts of salt, 2-5 parts of white granulated sugar, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I+G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine, 0.1-0.2 part of thiamine and a proper amount of distilled water are weighed according to parts by weight;
(2) Pretreatment of raw materials: cleaning pig bones, chopping, crushing into bone pieces of 3-8 cm, putting the crushed pig bone pieces and the cleaned pigskin together into boiling water, boiling for 5-10 min, and then fishing out, and cleaning with clear water for later use;
(3) Stage heating and hot extraction: putting the cleaned fruits and vegetables, edible mushrooms and plant fragrance Xin Liaoqie into small blocks, adding the small blocks into distilled water together with the pig bone blocks and pig skin which are treated in the step (1), heating to 95-100 ℃, steaming for 0.4-2 h, skimming upper oil foam and blood foam, then capping and sealing, heating to 110-121 ℃, steaming and extracting for 2-4 h, and cooling to 30-50 ℃ to obtain pig bone soup A containing bone and meat residues;
(4) High-speed shearing and emulsifying: adding lard into the pork bone soup A, grinding by a colloid mill, sieving with a 200-mesh sieve to remove residues, and emulsifying for 3-5 min by a high-speed shearing emulsifying machine at a rotating speed of 1500-2000 rpm/min to obtain milky pork bone soup B;
(5) Low temperature variable Maillard reaction: respectively adding yeast extract, I+G, salt, white sugar, glucose, glycine and L-cysteine into the pig bone soup B, heating to 90-100 ℃, stirring for reacting for 2-2.5 h, adding thiamine, heating to 105-120 ℃, stirring for reacting for 0.5-1 h, and rapidly cooling to 55-65 ℃ after the reaction is finished to obtain pig bone soup C;
(6) Concentrating at low temperature under vacuum: pumping the pig bone soup C into a vacuum concentration pot, and concentrating the pig bone soup until the solid content reaches 40-60% under the conditions that the concentration temperature is 60-70 ℃ and the vacuum degree is-0.08-0.1 Mpa, thus obtaining the finished pig bone soup.
2. The method for preparing the pig bone soup with high calcium content and rich nutrition according to claim 1, wherein the raw materials weighed in the step (1) are 66 parts of pig bone, 4 parts of lard, 8 parts of pigskin, 8 parts of fruits and vegetables, 3 parts of edible fungi, 1 part of plant spice, 6 parts of salt, 3 parts of white granulated sugar, 2 parts of glucose, 2.4 parts of yeast extract, 0.35 part of I+G, 0.02 part of glycine, 0.08 part of L-cysteine, 0.15 part of thiamine and a proper amount of distilled water.
3. The method for preparing a high calcium-rich pig bone soup according to claim 1, wherein the weight ratio of distilled water to pig bone in step (1) is 1.
4. The method for preparing a high calcium-rich pig bone soup according to claim 1, wherein the fruits and vegetables in the step (1) are one or more of white radish, carrot, corn or soybean sprouts; the edible fungus is one or more of Lentinus Edodes, agaricus campestris or caulis Bambusae in Taeniam; the plant spice is one or more of rhizoma Zingiberis recens, bulbus Allii Cepae or fructus Piperis.
5. A pig bone soup with high calcium content and rich nutrition prepared by the method of any one of claims 1-4.
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