Nutrition soup can and preparation method thereof

A technology for nutritional soup and canned food, applied in the field of canned product processing, can solve the problems of infancy, sporadic, non-industrialized distribution, etc., and achieve the effect of maintaining nutrition and reducing hypoxanthine content

Active Publication Date: 2012-10-17
广州鹰金钱食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the industrialized development of soup products has taken shape in the European and American markets, but in the domestic market there are only sporadic non-industrialized distributions, and the industrialized development is still in its infancy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take the papaya soup stewed with four treasures (scallops, sliced ​​abalone, shellfish, geoduck) as an example:

[0033] 1. Pretreatment of raw materials: Soak the raw materials in warm water at 35°C for 4 hours, and then blanching them in hot water for 2 minutes. Using geoduck, scallops, papaya abalone, scallops, and lean pork as raw materials, each The edible parts of the raw materials were blanched in hot water at 95°C for 2 minutes at a mass ratio of 1.25:1:2:2:15, and then taken out for later use.

[0034] 2. Cooking of the soup: boil the soup with pork bones (tube bones), the ratio of pork bones to water is 1:6, the cooking temperature is 110°C for 25 minutes, and then boiled at 85°C for 150 minutes, and then boiled The finished boiled soup and prepared soup are prepared in a volume ratio of 1:1. The blended soup is prepared by blending the pork extract soup base (produced by Dufengxuan) with a mass fraction of 1%. The bone or meat used in the broth is no longer...

Embodiment 2

[0039]1. Pretreatment of raw materials: Soak the raw materials in warm water at 30°C for 5 hours, and mix the edible parts of geoduck, scallops, papaya abalone, scallops, and lean pork with a ratio of 1.25:1.5:2.5:2 : The mass ratio of 13 and the mixing ratio were respectively placed in 98°C hot water for blanching for 1 min, and then fished out for later use.

[0040] 2. Cooking of the soup: boil the soup with pork bones (tube bones), the ratio of pork bones to water is 1:6, the cooking temperature is 108°C for 30 minutes, and then boiled at a constant temperature of 80°C for 180 minutes, and then boiled The cooked soup and the prepared soup are prepared in a volume ratio of 2:1. The prepared soup is made of pork extract soup base (produced by Dufengxuan) with a mass fraction of 1%. The bone or meat used in the broth is no longer canned. Traditional soup cooking refers to cooking at no higher than 100°C for 4-6 hours. The crude protein dissolved in this way is only 1.41%, c...

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PUM

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Abstract

The invention discloses a preparation method of a nutrition soup can. The preparation method comprises the steps of (1) preprocessing raw materials: soaking the raw materials in warm water for 3-12 hours, and blanching the raw materials in hot water for 1-2 minutes; (2) boiling soup: mixing bones or meat and water at the weight ratio of (1:4)-(1:6), boiling for 15-30 minutes at 105 DEG C-115 DEG C, then boiling 120-180 minutes at 80 DEG C-95 DEG C, removing the bones or meat to obtain the boiled soup, then blending the boiled soup and blending soup at the ratio of (1:1)-(3:1) to obtain the soup; (3) seasoning the soup: seasoning the soup obtained from the step (2) by spices; (4) canning: canning the preprocess raw materials, canning the seasoned soup at 95 DEG C-100 DEG C, and sealing to obtain the can; and (5) sterilizing: sterilizing the can obtained from the step (4) according to a formula, namely 15min-6-min-15min / 118 DEG C. According to the soup can processed by the steps, not only are the nutritional ingredient met, and the hypoxanthine content is reduced obviously, and also the original nutrition, flavor and quality of the soup are kept.

Description

technical field [0001] The invention relates to the field of canned food processing, in particular to a preparation method for canned nutrient soup. Background technique [0002] Soup is deeply loved by people because of its rich nutrition, delicious taste, easy absorption and utilization by the human body, and convenient consumption. Therefore, there is a saying that "eating meat is worse than drinking soup". Compared with meat, soup not only has a delicious taste, but also contains rich short peptides and free amino acids, bone glue substances, vitamins, mineral elements and other water-soluble nutrients that are easily absorbed and utilized by the human body, so it is especially suitable for the elderly and children , pregnant women, puerpera, the weak and the sick eat. [0003] Regardless of Americans' soup first and then dishes, or Chinese people's first dishes before soup, a delicious meal is always inseparable from soup. But it takes a long time to make a delicious ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/311A23L1/312A23L1/33A23L1/29A23L23/00A23L13/10A23L13/20A23L17/40A23L33/00
Inventor 周灿宇曹锐强王莉嫦韦健石振兴
Owner 广州鹰金钱食品集团有限公司
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