CN1554288A - Method for preparing instant flavour solid soup material - Google Patents
Method for preparing instant flavour solid soup material Download PDFInfo
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- CN1554288A CN1554288A CNA2003101127497A CN200310112749A CN1554288A CN 1554288 A CN1554288 A CN 1554288A CN A2003101127497 A CNA2003101127497 A CN A2003101127497A CN 200310112749 A CN200310112749 A CN 200310112749A CN 1554288 A CN1554288 A CN 1554288A
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Abstract
The instant flavor solid soup material is prepared with vegetable, meat, edible mushroom and other material, and through sorting, washing, cutting, color keeping, cooking, thickening, tray loading, freezing, vacuum freezing to dry, and packing. The instant flavor solid soup material has water re-combining speed, good dispersivity, high viscosity after being mixed with boiling water and other features. It may be in different local flavors.
Description
Technical field
A kind of preparation method of instant flavor stock-cube belongs to the conditioning food processing technique field.
Background technology
The soup product that tradition contains raw materials (content) such as vegetables, meat, edible mushroom all are on-the-spot boilings, expect that from former finished product need expend a large amount of time, and usually can only be in the restaurant or family enjoy, be unfavorable for batch production production, transportation and circulation.The part convenient soup blend had also appearred in recent years, but also there are a lot of defectives at present,, content rehydration speed lower as kind and taste dullness, nutritive value waits slowly, and mainly is vegetables, meat, the edible mushroom product form of flavouring material bag again based on the hot blast dehydration.
In order to improve the quality of hot blast dehydration content soup stock bag, patent CN1119075A boils the final vacuum freeze drying with meat, with the vegetable hot wind drying, mixes toppings and obtains a kind of instant soup that is convenient for carrying; Patent CN1031640A will do the needed supplementary material of sweet soup and give preliminary treatment (dehydration or half dehydration) respectively, and will be even by the prescription percentage mix again, packed products.More than the disadvantage of two patents be that taste is single, the theme sense of taste all is saline taste sweet taste or delicate flavour, lacks the sense of reality and the dense flavor of original food product, reason is that its production is the cooperation of simple composition.Patent CN1265367A carries out various soup classes modes such as bottled, packed, cup, and its disadvantage is that product still is the reset condition of liquid, volume is big, Heavy Weight, carry still convenient inadequately.
Summary of the invention
The present invention is to provide a kind of later stage interpolation unpaste starch preparation thicken soup, the method that adopts culinary artization conditioning and vacuum freeze-drying technique moulding dehydration to produce the instant flavor stock-cube, vegetables wherein, meat, flavoring etc. have merged one, promptly recover to become traditional family's soup after brewing, can be used for the processing of various traditional Chinese, Western-style soup, thereby the instant soup product of high-quality are provided for consumers in general.
Technical solution
The main preparation process of instant flavor stock-cube is: the look preliminary treatment is chosen, washs, cuts apart, protected to raw materials such as meat, vegetables, edible mushroom earlier, add the conditioning of various flavoring culinary art then, add unpaste starch preparation thicken soup under the soup product state of cooling, sabot, freezing, vacuum freeze drying, packing.
The invention provides the conditioning of a kind of employing culinary artization, later stage is added unpaste starch preparation thicken soup, the method that the instant flavor stock-cube is produced in the vacuum freeze-drying technique dehydration, earlier to ask for a certain proportion of meat by nutrition arrangement, vegetables, edible mushroom, raw material is as pork, beef, chicken, the flesh of fish, cabbage, carrot, edible mushroom, tomato etc., the cleaning of process routine-select-by standby behind specification cutting-color preservation technology, adding a certain amount of poach in full-automatic jacketed pan opens, again in proportion, be sequentially added into various raw materials and flavoring, boiling all supplementary materials combines together, reach the requirement that takes the dish out of the pot of traditional-family's soup, naturally cool to starch gelatinization temperature following (＜40 ℃), call in the converted starch that meets processing request in proportion, again by online weight measurement, it is a certain amount of to keep the skin wet, sabot (the etui moulding of the fixed size of packing into earlier takes the dish out of the pot, be discharged into again on the freeze-drying dish), vacuum freeze drying then, the vacuum freeze drying condition: solidification point is about-35 ℃, freeze-off time was at 6-10 hour, drying box vacuum absolute pressure reaches 800-900Pa during dehydration, 85 ℃ of lyophilization stage temperature of heating plate, kept 6-8 hour, the adsorption stripping and dry phase temperature is lower than 45 ℃, kept 5 ~ 6 hours, and packed after the discharging.
Add starch thicken soup in the soup product boiling later stage, and then the row freeze drying, viscosity no longer occurs after the product rehydration usually and form the clear soup state.Gelatinization principle according to starch; have only when temperature rises to starch gelatinization temperature; amylum body just begins a large amount of suctions; expand, break and disintegrate; the starch molecule of amylum body inside overflows and water generation aquation, and at this moment the refraction cross striped of amylum body disappears, and continues ascending temperature; all amylum bodies generation gelatinized corn starch that can all break, viscosity rises rapidly.At this moment, gelatinized corn starch is a kind of fenestral fabric, and hydrone is inclusive in the grid, when material dewatering, moisture in the grid is separated out, and causes structure to be disintegrated, therefore, the product later stage can't regenerate network structure during rehydration, can not produce viscosity again, thereby lose the thicken soup effect.
The present invention adopts the later stage to add the technology of unpaste starch preparation thicken soup, be cooled to back below the starch gelatinization temperature at the soup product and add living starch, and keep its ungelatinized state, with soup product moulding freeze-drying, pour boiling water when edible by the time, give birth to starch and just disperse rapidly, and the beginning imbibition, produce gelatinization, thereby reach the purpose of thicken soup.
The vacuum freeze drying process belongs to a kind of vacuum dehydration process, material must be in complete frozen state, otherwise the loss rapidly under vacuum state of a large amount of aqueous water produces " boiling " phenomenon, make product a large amount of bubbles in surface very easily occur, extremely influence the problem of outward appearance.Because the salt content of soup product is very high, reach and freeze to have lower solidification point and longer freeze-off time fully, and it is short as much as possible to change time of drying box over to from freezer.Test analysis factually, the eutectic point of general soup stock is all at-28 ~-30 ℃, so solidification point should be about-35 ℃, and freeze-off time will be more than 6 hours.
Beneficial effect of the present invention
Compare with traditional family's soup, the present invention makes family's soup realize batch production production, has kept the peculiar taste and the mouthfeel of traditional-family's soup simultaneously, is convenient to circulation of commodities.
Compare with the background technology of sauce bag with the simple mixing of dehydrated vegetables soup stock powder bag convenient for production, the present invention utilizes culinary artization conditioning technology that all supplementary materials are combined together, thereby has guaranteed the genuineness and the characteristic local flavor of product; Utilize Vacuum Freezing ﹠ Drying Technology to make the moulding of soup product, and have good rehydration and nerve.The present invention does not adopt the form of powder bag sauce bag, overcome taste single, lack aftertaste and use loaded down with trivial details disadvantage.
In addition, the present invention has increased the technology of later stage interpolation unpaste starch preparation thicken soup, promptly after the soup product are cooled to below the beginning gelatinization point of starch, add and give birth to starch, and keep its ungelatinized state, with soup product moulding freeze-drying, the consumer only need pour boiling water and be stirred when edible, living starch in the cake can disperse gelatinization, thereby reaches the purpose of thicken soup.This technology has been avoided the clear soup state after other convenient soup blend rehydrations, makes traditional Sichuan hot and sour soup with high viscosity, and Russian Russian beef soup etc. are able to the supermarket commercialization.
Comprehensively discuss, compare with background technology, the present invention adds the processing method of unpaste starch preparation thicken soup and vacuum freeze-drying technique moulding dehydration by culinary artization conditioning, later stage, improve the globality of state after the convenient soup blend rehydration, the sense of reality of mouthfeel and dense flavor, increase the variation and the local flavorization of product simultaneously, can be used for the processing of various traditional Chinese, Western-style soup, thereby the instant soup product of high-quality are provided for consumers in general.The instant flavor stock-cube rehydration speed that this law is produced is fast, good dispersion, has higher thicken soup viscosity after brewing, and multiple tastes, has the each place local flavor.
The specific embodiment
Embodiment 1: the production of vacuum freeze drying vinegar-pepper soup
Raw material: chicken fourth (162g of 10mm * 10mm * 10mm), bamboo shoot silk (162g of 3mm * 3mm * 30mm), mushroom (162g of 3mm * 30mm), auricularia auriculajudae (108g of 3mm * 30mm), the shredded hot pickled mustard tuber (108g of 3mm * 3mm * 30mm).
Flavoring: salt 68g, granulated sugar 49g, glucose 70g, yeast extract Y305 27g, plant protein hydrolysate (HVP) 27g, the smart powder YC600 of chicken 27g, white pepper powder 11g, in peppery powder 6.8g, husky ginger powder 2.7g, monosodium glutamate 8g, guanylic acid+inosinicacid (I+G) 0.8g, citric acid 9g, beta carotene 2.4g, light soy sauce 59g, light-coloured vinegar 84g, dark soy sauce 16g, mature vinegar 176g, salad oil 16g.
Preparation thicken soup starch: converted starch KMC 2027 162g, converted starch Puritycsc27g.
Technological process: about 800g poach to 80 ℃ → put into the chicken fourth, stir diffusing, boil 15 minutes → add various vegetables → under stirring, heat, boil all vegetables and soften → add all auxiliary and condiments, boil → mix colours → continue to boil all supplementary materials and combine together → be cooled to below 40 ℃ → add with beta carotene and give birth to the starch preparation thicken soup → 2700g → sabot that keeps the skin wet (container dimensional is 3cm * 3cm * 3cm) → freezing (35 ℃, more than 6 hours) → (vacuum pressure reaches 850Pa in dehydration, 85 ℃ 7 hours, cool to 45 ℃, kept 5 ~ 6 hours) → discharging → packing.
Embodiment 2: the production of vacuum freeze drying Russian beef soup
Raw material: the diced beef (162g of 10mm * 10mm * 10mm), sliced carrot (135g of 3mm * 3mm * 10mm), celery section (5mm) 135g, the onion sheet (162g of 15mm * 15mm), tomato fourth (324g of 10mm * 10mm * 10mm), the cabbage (756g of 15mm * 15mm).
Flavoring: salt 78g, granulated sugar 57g, glucose 40g, yeast extract Y3028g, HVP22g, somatose powder 8g, garlic powder 22g, husky ginger powder 2.7g, monosodium glutamate 11g, guanylic acid+inosinicacid (I+G) 1.1g, monascorubin 1.6g, light-coloured vinegar 38g, catsup 270g, salad oil 8g.
Preparation thicken soup starch: converted starch KMC 202754g, converted starch Puritycsc 54g.
Technological process: about 600g poach to 80 ℃ → put into diced beef, stir diffusing, boil 15 minutes → adding carrot, celery, onion, cabbage → under stirring, heat, boil all vegetables and soften → add all auxiliary and condiments (except catsup), boil → add tomato fourth and catsup, boil → mix colours → continue to boil all supplementary materials and combine together → be cooled to below 40 ℃ → add with monascorubin and give birth to the starch preparation thicken soup → 2700g → sabot that keeps the skin wet → freezing (35 ℃, more than 6 hours) → dehydration (vacuum pressure 850Pa, 85 ℃ following 7 hours, cool to 45 ℃, kept 5 ~ 6 hours) → discharging → packing.
Claims (5)
1. the preparation method of an instant flavor stock-cube, the look preliminary treatment is chosen, washs, cuts apart, protected to meat, vegetables, edible fungi raw materials earlier, it is characterized in that adding the conditioning of various flavoring culinary art after the pretreatment of raw material, under the soup product state of cooling, adding unpaste starch preparation thicken soup, the processing technology of vacuum freeze drying.
2. preparation method according to claim 1, it is characterized in that the culinary artization conditioning: get a certain amount of meat, vegetables, edible fungi raw materials earlier, through routine select, clean, by the specification cutting, protect behind the look standby, adding a certain amount of poach in full-automatic jacketed pan opens, again in proportion, be sequentially added into various raw materials and flavoring, boil all supplementary materials and combine together, reach the cooling when requiring that takes the dish out of the pot of traditional-family's soup.
3. preparation method according to claim 1, it is characterized in that adding unpaste starch preparation thicken soup under the soup product state of cooling: when after the boiling of soup product finishes, being cooled to converted starch gelatinization point＜40 ℃ automatically, call in the converted starch that meets processing request in proportion, again by online weight measurement, it is a certain amount of to keep the skin wet, and sabot takes the dish out of the pot.
4. preparation method according to claim 1, it is characterized in that vacuum freeze drying: solidification point is about-35 ℃, freeze-off time was at 6-10 hour, the drying box vacuum pressure reaches 800-900Pa during dehydration, 85 ℃ of lyophilization stage temperature of heating plate, kept 6-8 hour, the adsorption stripping and dry phase temperature is lower than 45 ℃, keeps 5-6 hour.
5. preparation method according to claim 1 is characterized in that raw meat is pork, beef, chicken, the flesh of fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2003101127497A CN1274250C (en) | 2003-12-22 | 2003-12-22 | Method for preparing instant flavour solid soup material |
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| CNB2003101127497A CN1274250C (en) | 2003-12-22 | 2003-12-22 | Method for preparing instant flavour solid soup material |
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| CN1554288A true CN1554288A (en) | 2004-12-15 |
| CN1274250C CN1274250C (en) | 2006-09-13 |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO20060962L (en) * | 2006-02-27 | 2007-08-28 | Kajsalilla As | Procedure for preparing dry finished food containing at least two raw material components. |
| CN101933637A (en) * | 2010-07-20 | 2011-01-05 | 中国农业大学 | Concentrated solid fish and prawn meat soup base and preparing method |
| CN101972012A (en) * | 2010-08-17 | 2011-02-16 | 中华全国供销合作总社南京野生植物综合利用研究院 | Wild mushroom soup and making method thereof |
| CN101669658B (en) * | 2009-10-14 | 2012-06-27 | 福建省闽中有机食品有限公司 | Conveniently instant tomato and bean curd soup |
| CN102524856A (en) * | 2010-12-16 | 2012-07-04 | 东营市正汉海洋食品有限公司 | Method for producing instinct soup cubes by vacuum freeze-drying technology |
| CN102648773A (en) * | 2011-02-26 | 2012-08-29 | 焦作洋晟食品有限公司 | Method for manufacturing freeze-dried shii-take egg drop soup |
| CN102697109A (en) * | 2012-05-31 | 2012-10-03 | 北京市水产科学研究所 | Method for preparing instant sturgeon nutritive soup stock |
| CN102726781A (en) * | 2011-09-20 | 2012-10-17 | 福建立兴食品有限公司 | Preparation method for vacuum freeze dried instant laver egg soup |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
| CN103798867A (en) * | 2014-03-13 | 2014-05-21 | 金陵科技学院 | Ice clara quick-boiled soup and preparation method thereof |
| CN103932316A (en) * | 2014-05-14 | 2014-07-23 | 安徽燕之坊食品有限公司 | Solid crucian carp soup base and processing method thereof |
| CN104223213A (en) * | 2014-09-15 | 2014-12-24 | 苍南县昌盛蔬果食品有限公司 | Compressed porphyra haitanensis seafood soup block and making method thereof |
| CN104256250A (en) * | 2014-08-28 | 2015-01-07 | 济南好煮夫快餐有限公司 | Cold chain processing technology of starch-containing condiment |
| CN105029326A (en) * | 2015-07-22 | 2015-11-11 | 北京农学院 | Seasoning composition and method for making prepared food soup |
| CN105581185A (en) * | 2014-11-13 | 2016-05-18 | 曾正 | Fresh chicken soup granules |
| CN105581186A (en) * | 2014-11-13 | 2016-05-18 | 曾正 | Old-pot pickled vegetable fish soup granules |
| CN110367496A (en) * | 2018-04-12 | 2019-10-25 | 青岛鹏瑞杰食品有限公司 | A kind of manufacturing technology of instant soup |
-
2003
- 2003-12-22 CN CNB2003101127497A patent/CN1274250C/en not_active Expired - Fee Related
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO20060962L (en) * | 2006-02-27 | 2007-08-28 | Kajsalilla As | Procedure for preparing dry finished food containing at least two raw material components. |
| CN101669658B (en) * | 2009-10-14 | 2012-06-27 | 福建省闽中有机食品有限公司 | Conveniently instant tomato and bean curd soup |
| CN101933637A (en) * | 2010-07-20 | 2011-01-05 | 中国农业大学 | Concentrated solid fish and prawn meat soup base and preparing method |
| CN101972012A (en) * | 2010-08-17 | 2011-02-16 | 中华全国供销合作总社南京野生植物综合利用研究院 | Wild mushroom soup and making method thereof |
| CN102524856A (en) * | 2010-12-16 | 2012-07-04 | 东营市正汉海洋食品有限公司 | Method for producing instinct soup cubes by vacuum freeze-drying technology |
| CN102648773A (en) * | 2011-02-26 | 2012-08-29 | 焦作洋晟食品有限公司 | Method for manufacturing freeze-dried shii-take egg drop soup |
| CN102726781B (en) * | 2011-09-20 | 2013-07-24 | 福建立兴食品有限公司 | Preparation method for vacuum freeze dried instant laver egg soup |
| CN102726781A (en) * | 2011-09-20 | 2012-10-17 | 福建立兴食品有限公司 | Preparation method for vacuum freeze dried instant laver egg soup |
| CN102697109A (en) * | 2012-05-31 | 2012-10-03 | 北京市水产科学研究所 | Method for preparing instant sturgeon nutritive soup stock |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
| CN103798867A (en) * | 2014-03-13 | 2014-05-21 | 金陵科技学院 | Ice clara quick-boiled soup and preparation method thereof |
| CN103932316A (en) * | 2014-05-14 | 2014-07-23 | 安徽燕之坊食品有限公司 | Solid crucian carp soup base and processing method thereof |
| CN103932316B (en) * | 2014-05-14 | 2015-11-18 | 安徽燕之坊食品有限公司 | A kind of crucian stock-cube and processing method thereof |
| CN104256250A (en) * | 2014-08-28 | 2015-01-07 | 济南好煮夫快餐有限公司 | Cold chain processing technology of starch-containing condiment |
| CN104223213A (en) * | 2014-09-15 | 2014-12-24 | 苍南县昌盛蔬果食品有限公司 | Compressed porphyra haitanensis seafood soup block and making method thereof |
| CN105581185A (en) * | 2014-11-13 | 2016-05-18 | 曾正 | Fresh chicken soup granules |
| CN105581186A (en) * | 2014-11-13 | 2016-05-18 | 曾正 | Old-pot pickled vegetable fish soup granules |
| CN105029326A (en) * | 2015-07-22 | 2015-11-11 | 北京农学院 | Seasoning composition and method for making prepared food soup |
| CN110367496A (en) * | 2018-04-12 | 2019-10-25 | 青岛鹏瑞杰食品有限公司 | A kind of manufacturing technology of instant soup |
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| Publication number | Publication date |
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| CN1274250C (en) | 2006-09-13 |
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