Freshness and scent enhancing method for goat and fish bone combined soup stock

A technology of mutton bone and fish bone, which is applied in the field of mutton bone and fish bone compound stock soup to increase the freshness and flavor, which can solve the problems of insufficient fresh flavor, insufficient nutritional components of stock soup, and single flavor substances, so as to improve the smell and taste, and increase the taste With aroma and nutrient-rich effect

Active Publication Date: 2013-10-16
翁牛特旗蒙源科技有限公司
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Problems solved by technology

Because the traditional broth processing method is to boil a single animal bone such as chicken, pig, cow, sheep, fish bone and other raw materials, the nutritional content of the produced broth is not comprehensive enough, the flavor substances are relatively single, and the fresh flavor is insufficient. The effective way to so

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  • Freshness and scent enhancing method for goat and fish bone combined soup stock
  • Freshness and scent enhancing method for goat and fish bone combined soup stock
  • Freshness and scent enhancing method for goat and fish bone combined soup stock

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Embodiment Construction

[0023] The following is a more detailed description of the steps of the method for increasing the flavor and freshness of the mutton bone and fish bone compound stock:

[0024] 1. Crushing of sheep bone raw materials - cleaning - deodorization: use a bone crusher to break the sheep bone raw materials into 2cm square bones, clean and remove blood stains, remove fishy smell, and feed;

[0025] 2. Fish skeleton frying: Wash and drain the fresh fish bones, fry them in a frying line at 180°C for 50 seconds, drain the oil, and fry the fish bones to remove the fishy smell;

[0026] 3. Lamb bone precooking: According to the weight ratio of lamb bone: water = 1:5, precook the broken lamb bone at 100°C for 10 minutes in the extraction tank, and use vacuum suction to clean the floating foam on the liquid surface. Decolorize and remove fishy smell, close the lid of the extraction tank;

[0027] 4. High-temperature hot-press extraction: heat-press the precooked sheep bone at 120~140°C to ...

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Abstract

The invention discloses a freshness and scent enhancing method for goat and fish bone combined soup stock, which includes the steps of smell removing of raw materials, precooking, hot-pressing temperature-variable extraction, standing deslagging, scent generation thermal reaction, seasoning, homogenizing and emulsification, sterilization, filling and the like, and has the key points that precooking and frying pretreatment are performed before the bone extraction of raw materials to reduce fishy smell and peculiar smell of the soup stock; high temperature and low temperature are combined for temperature-variable extraction to enhance the content of nutritional ingredients and flavor materials in the soup stock and avoid quality damage caused by thermal treatment; thermal reaction is performed after vacuum concentration of the combined soup stock, so that the scent and freshness are improved; the freshness and scent enhancing method for the combined soup stock enables the soup stock to have satisfactory and strong sent, and solves the problems that soup stock with simple bone raw material is not rich in nutritional ingredients, is simple in flavor materials, poor in freshness and scent, and has strong peculiar smell, and the like.

Description

technical field [0001] The invention relates to a processing method of food seasoning, in particular to a method for increasing freshness and aroma of mutton bone and fish bone compound broth. Background technique [0002] my country is rich in edible animal bone by-product resources, and its output ranks first in the world. In 2011, my country's bone by-products produced by livestock and poultry slaughter and aquatic product processing reached 30 million tons. At present, edible animal bones in China are mainly used to make bone meal for feed, and a small amount is used to produce bone paste, bone paste, or to extract calcium and collagen, etc., with extensive processing and low added value. The use of edible animal bones to produce nutritious bone-flavored seasonings (such as bone essence, broth, etc.) has become an effective way for high-value utilization of bone by-products. Through the efficient separation, extraction and subsequent processing of animal bones, the prot...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 张春晖孙红梅李侠贾伟穆国峰
Owner 翁牛特旗蒙源科技有限公司
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