CN1817236A - Duck soup powder with dried bamboo root and processing method thereof - Google Patents
Duck soup powder with dried bamboo root and processing method thereof Download PDFInfo
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- CN1817236A CN1817236A CNA200610049839XA CN200610049839A CN1817236A CN 1817236 A CN1817236 A CN 1817236A CN A200610049839X A CNA200610049839X A CN A200610049839XA CN 200610049839 A CN200610049839 A CN 200610049839A CN 1817236 A CN1817236 A CN 1817236A
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Abstract
An instant soup ing, separating liquid extract from dregs, vacuum concentrating, mixing it with dextrin or dried powder mixture, stirring, granulating, boiling drying, cooling and packaging.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, specifically is instant soup blend-" duck soup powder with dried bamboo root " and processing method thereof.
Background technology
" the old duck pot of dried bamboo shoots " is one famous dish of Zhejiang Hangzhou, is subjected to consumers in general's welcome all the time.But traditional " the old duck pot of dried bamboo shoots " will be through the cooking of several hours, and time-consuming taking a lot of work not too is fit to the fast pace life of modern society.How can make things convenient for and to enjoy this road famous dish quickly and easily, be many consumer demands.
Summary of the invention
The objective of the invention is to overcome the deficiency of above-mentioned background technology, a kind of " the old duck pot of dried bamboo shoots " instant soup blend and processing method thereof is provided, feasiblely obtain the local flavor that product can keep traditional cookery, bright fragrance extracts more complete, and have the characteristics of instant, and processing method is comparatively simple, processing cost is lower.
Technical scheme provided by the invention is:
Duck soup powder with dried bamboo root comprises the water-soluble extractive of following raw material and weight portion thereof: dried bamboo shoots 18-22 part, duck 26-34 part, ham 1.5-3 part, yellow rice wine 1-3 part in this product; The dextrin that also comprises the 2-2.5 weight portion perhaps comprises powder mixture, wherein has:
A, maltodextrin and dextrin, addition are the 10-25% of raw material gross weight; Or:
B, sodium glutamate, I+G (flavour nucleotide), dusty yeast extract, refined edible salt, dextrin, addition is the 60-90% of raw material gross weight.
Described powder mixture comprises:
30 parts of sodium glutamates (monosodium glutamate)
1.5 parts of I+G (flavour nucleotide)
2 parts of dusty yeast extracts
20 parts of refined edible salt
1 part of maltodextrin
9 parts in dextrin
The water-soluble extractive that comprises following raw material and weight portion thereof in the described product: 20 parts of dried bamboo shoots, 30 parts of ducks, 2.5 parts of hams, 2 parts of yellow rice wine.
Also can add 0.5 part in ginger, 0.3 part in lemongrass.
The processing method of duck soup powder with dried bamboo root will be put into extractor after the raw material weighing, and adds the water of 2-10 times of weight of above-mentioned raw materials, opens reflux condenser, and boiling was extracted 3-5 hour;
The extract separation is removed slag, and institute's liquid stay decompression is concentrated to the 20-30 Baume degrees, adds 2-2.5 weight portion dextrin, and spray-drying can be packed;
Or extract separated remove slag, institute's liquid stay decompression is concentrated to the 50-70 Baume degrees, concentrate is joined in the powder mixture stir, and the control water content after the granulator granulation, advances the boiling drier drying between 5-20%, and cooling back packing gets final product.
It is more than the vacuum 0.08Mpa that described decompression concentrates, and temperature is below 75 ℃.
The EAT of described boiling drier is 200-300 ℃, and leaving air temp is 60-95 ℃, is dried to material water ratio and is lower than 10%.
The present invention has adopted the atmospheric pressure reflux extraction process of long period, famous dish dried bamboo shoots old duck pot in Hangzhou is prepared into instant soup blend, finishes simultaneously in leaching process and give birth to fragrant reaction, delicate flavour extracts more complete, and that fragrance loses is less, has kept the distinctive local flavor of traditional cookery skill effectively; The consumer is as long as just can eat with the boiling water punching out, and is more convenient, adapted to the fast pace life of modern society; And the processing method that is provided is comparatively simple, adopt conventional food processing equipment just can produce, thereby processing cost is also lower.
The specific embodiment
This duck soup powder with dried bamboo root, raw material are dried bamboo shoots, old duck, ham and spice (comprising all kinds of batchings, flavoring), and the ratio between each raw material can be decided as required; Be generally: dried bamboo shoots 18-22 part, duck 26-34 part, ham 2-3 part, yellow rice wine 1-3 part; Also can add a small amount of ginger, lemongrass (the recommendation ratio is: 20 parts of dried bamboo shoots, 30 parts of ducks, 2.5 parts of hams, 2 parts of yellow rice wine, 0.5 part in ginger, 0.3 part in lemongrass) as one sees fit; Put into extractor after the weighing, add the water of 2-10 times of weight, open reflux condenser, boiling was extracted 3-5 hour.
Extract separated remove slag, institute's liquid stay decompression is concentrated to the 20-30 Baume degrees, adds the dextrin (wheat tooth dextrin or yellow starch gum all can) of 2-2.5 weight portion, the spray-drying packing.
Or extract separated remove slag, institute's liquid stay decompression is concentrated to the 50-70 Baume degrees, concentrate joined in the powder mixture stir, the control water content is between 5-20%, after the granulator granulation, advance the boiling drier drying, the EAT of boiling drier is 200-300 ℃, leaving air temp is 60-95 ℃, is dried to material water ratio and is lower than 10%; Cooling back packing gets final product.
The vacuum 0.08Mpa that described decompression concentrates above (about general desirable 0.09Mpa), temperature is below 75 ℃.
Described powder mixture is maltodextrin and the dextrin that mixes in 1: 9 ratio, and addition is the 10-25% of raw material gross weight; Or:
30 parts of sodium glutamates (monosodium glutamate)
1.5 parts of I+G (flavour nucleotide)
2 parts of dusty yeast extracts
20 parts of refined edible salt
1 part of maltodextrin
9 parts in dextrin
Addition is the 60-90% of raw material gross weight.
Described dusty yeast extract claims yeastex again, is the yeast autolysis extract, and through giving birth to the food additives that form after the fragrant reaction, the also equal buyable of buyable, all the other raw materials obtains.
Embodiment one:
1: 18 kilograms of the edible dried bamboo shoots that selection free from insect pests, nothing are gone mouldy, 26 kilograms of band bone ducks, 2 kilograms of bone-in hams, 1 kilogram of yellow rice wine, 0.3 kilogram in ginger, lemongrass is put into extractor for 0.2 kilogram, adds 200 kilograms in water, feeds steam (pressure is 0.3Mpa) in the chuck, heating is extracted, feed cooling water in the condenser simultaneously, 105 ℃ of control temperature (temperature in the chuck) were extracted 3 hours.
Steam off feeds cooling water, will expect that temperature is reduced to below 50 ℃, opens extractor, leaches extract (can add 150 kg of water again in slag, similarity condition extracted 2 hours, and the gained extract extracts water as next jar first road).
2: with 4 layers of filtered through gauze, filtrate is put into concentration tank with extract, vacuum 0.08Mpa, and concentrated initial temperature is 60 ℃, and will expect that with the speed that per hour increases 2-3 ℃ temperature is increased to 75 ℃.Be concentrated to 25 Baume degrees, this moment, feed liquid had 22 kilograms approximately, added 2 kilograms of maltodextrins, and stirring and dissolving is standby.
3: heater, hot blast temperature is 250 ℃, to the spray drying tower preheating, when leaving air temp reaches 150 ℃ by the time, open homogenizer, pressure is adjusted to 40Mpa, begin standby feed liquid is squeezed into spray drying tower, charging rate is pressed leaving air temp and is regulated, make leaving air temp be stabilized in 90-95 ℃, close heater after feed liquid has been beaten, treat that EAT drops to below 100 ℃, closes blower fan.
4: collection material, obtain about 8 kilograms product, treat the material cool to room temperature, packaging seal.
Embodiment two:
1: 20 kilograms of the edible dried bamboo shoots that selection free from insect pests, nothing are gone mouldy, 30 kilograms of band bone ducks, 1.5 kilograms of bone-in hams, yellow rice wine is put into extractor for 2 kilograms, adds 200 kilograms in water, feeds steam (pressure is 0.3Mpa) in the chuck, heating is extracted, feed cooling water in the condenser simultaneously, 105 ℃ of control temperature (temperature in the chuck) were extracted 4 hours.
Steam off feeds cooling water, will expect that temperature is reduced to below 50 ℃, opens extractor, leaches extract (can add 150 kg of water again in slag, similarity condition extracted 2 hours, and extract extracts water as next jar first road).
2: with 4 layers of filtered through gauze, filtrate is put into concentration tank with extract, vacuum 0.085Mpa, and concentrated initial temperature is 60 ℃, and will expect that with the speed that per hour increases 2-3 ℃ temperature is increased to 70 ℃.Be concentrated to 50 Baume degrees.This moment, feed liquid had 10 kilograms approximately, cooled off standby.
3: will mix after the following batching pulverizing:
30 kilograms of sodium glutamates (monosodium glutamate)
1.5 kilograms of I+G (flavour nucleotide)
2 kilograms of dusty yeast extracts
20 kilograms of refined edible salt
1 kilogram of maltodextrin
9 kilograms in dextrin
4: under stirring, the concentrate of 50 Baume degrees is added above powder mixture for 6 kilograms gradually, and mix.
5: with above-mentioned compound, progressively join the charging aperture of YK-160 type oscillating granulator, make particle, screen cloth is selected the 8-12 order for use.
6: open air-heater, equipment is heated, make EAT reach 200 ℃, temperature of outgoing air reaches 120 ℃.
7: the particle that makes is sent into ebullated dryer, adjust air quantity, make particle be in suspended state, adjust EAT, make leaving air temp be stabilized in 85-90 ℃.
8: treat that material moisture less than 5% o'clock, closes heater, EAT is closed blower fan, discharging during less than 100 ℃.
9: obtain about 60 kilograms of products, to be cooled after room temperature, packaging seal.
Embodiment three:
1: 22 kilograms of the edible dried bamboo shoots that selection free from insect pests, nothing are gone mouldy, 34 kilograms of band bone ducks, 3 kilograms of bone-in hams, yellow rice wine is put into extractor for 3 kilograms, adds 200 kilograms in water, feeds steam (pressure is 0.3Mpa) in the chuck, heating is extracted, feed cooling water in the condenser simultaneously, 105 ℃ of control temperature (temperature in the chuck) were extracted 5 hours.
Steam off feeds cooling water, will expect that temperature is reduced to below 50 ℃, opens extractor, leaches extract, and slag is added 150 kg of water again, and similarity condition extracted 2 hours, and extract extracts water as next jar first road.
2: with 4 layers of filtered through gauze, filtrate is put into concentration tank with extract, vacuum 0.09Mpa, and concentrated initial temperature is 60 ℃, and will expect that with the speed that per hour increases 2-3 ℃ temperature is increased to 75 ℃; Be concentrated to 60 Baume degrees.This moment, feed liquid was about 8 kilograms, cooled off standby.
3: 1.5 kilograms of maltodextrins and 13 kilograms of dextrin are mixed, standby.
4: under stirring, the concentrate of 60 Baume degrees is added above-mentioned powder mixture for 2 kilograms gradually, and mix.
5: with above-mentioned compound, progressively join the charging aperture of YK-160 type oscillating granulator, make particle, screen cloth is selected the 8-12 order for use.
6: open air-heater, equipment is heated, make EAT reach 200 ℃, temperature of outgoing air reaches 120 ℃.
7: the particle that makes is sent into ebullated dryer, adjust air quantity, make particle be in suspended state, adjust EAT, make leaving air temp be stabilized in 85-90 ℃.
8: treat that material moisture less than 5% o'clock, closes heater, EAT is closed blower fan, discharging during less than 100 ℃.
9: obtain about 15 kilograms of products, to be cooled after room temperature, packaging seal.
The shelf-life is not less than 12 months after the above packing of product.
Described extractor, concentration tank, spray drying tower, YK-160 type oscillating granulator, ebullated dryer and other equipment are existing food processing equipment.
Claims (7)
1, duck soup powder with dried bamboo root is characterized in that comprising in this product the water-soluble extractive of following raw material and weight portion thereof: dried bamboo shoots 18-22 part, duck 26-34 part, ham 1.5-3 part, yellow rice wine 1-3 part; , also comprise the dextrin of 2-2.5 weight portion perhaps comprising powder mixture wherein have:
A, maltodextrin and dextrin, addition are the 10-25% of raw material gross weight; Or:
B, sodium glutamate, flavour nucleotide, dusty yeast extract, refined edible salt, dextrin, addition are the 60-90% of raw material gross weight.
2, duck soup powder with dried bamboo root according to claim 1 is characterized in that described powder mixture comprises:
30 parts of sodium glutamates (monosodium glutamate)
1.5 parts of flavour nucleotides
2 parts of dusty yeast extracts
20 parts of refined edible salt
1 part of maltodextrin
9 parts in dextrin
3, duck soup powder with dried bamboo root according to claim 1 and 2 is characterized in that comprising in the described product water-soluble extractive of following raw material and weight portion thereof: 20 parts of dried bamboo shoots, 30 parts of ducks, 2.5 parts of hams, 2 parts of yellow rice wine.
4, duck soup powder with dried bamboo root according to claim 3 is characterized in that also can adding 0.5 part in ginger, 0.3 part in lemongrass.
5, the processing method of duck soup powder with dried bamboo root according to claim 1 will be put into extractor after the raw material weighing, and adds the water of 2-10 times of weight of above-mentioned raw materials, opens reflux condenser, and boiling was extracted 3-5 hour;
The extract separation is removed slag, and institute's liquid stay decompression is concentrated to the 20-30 Baume degrees, adds 2-2.5 weight portion dextrin, and spray-drying can be packed;
Or extract separated remove slag, institute's liquid stay decompression is concentrated to the 50-70 Baume degrees, concentrate is joined in the powder mixture stir, and the control water content after the granulator granulation, advances the boiling drier drying between 5-20%, and cooling back packing gets final product.
6, the processing method of duck soup powder with dried bamboo root according to claim 5 is characterized in that it is more than the vacuum 0.08Mpa that described decompression concentrates, and temperature is below 75 ℃.
7, according to the processing method of claim 5 or 6 described duck soup powder with dried bamboo root, the EAT that it is characterized in that described boiling drier is 200-300 ℃, and leaving air temp is 60-95 ℃, is dried to material water ratio and is lower than 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610049839XA CN100429999C (en) | 2006-03-13 | 2006-03-13 | Duck soup powder with dried bamboo root and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610049839XA CN100429999C (en) | 2006-03-13 | 2006-03-13 | Duck soup powder with dried bamboo root and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1817236A true CN1817236A (en) | 2006-08-16 |
| CN100429999C CN100429999C (en) | 2008-11-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200610049839XA Expired - Fee Related CN100429999C (en) | 2006-03-13 | 2006-03-13 | Duck soup powder with dried bamboo root and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222639A (en) * | 2013-05-06 | 2013-07-31 | 南京农业大学 | Preparation method of old duck stewed soup produced by using rejected laying duck |
| CN103815461A (en) * | 2014-03-06 | 2014-05-28 | 吉林大学 | Ginseng instant soup base and preparation process thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1177541C (en) * | 1999-11-17 | 2004-12-01 | 李文光 | Process for producing dried bamboo shoot products |
-
2006
- 2006-03-13 CN CNB200610049839XA patent/CN100429999C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222639A (en) * | 2013-05-06 | 2013-07-31 | 南京农业大学 | Preparation method of old duck stewed soup produced by using rejected laying duck |
| CN103815461A (en) * | 2014-03-06 | 2014-05-28 | 吉林大学 | Ginseng instant soup base and preparation process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100429999C (en) | 2008-11-05 |
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Granted publication date: 20081105 |