A kind of high-temperature vacuum high-efficiency meat concentrated soup extraction method
A high-temperature vacuum and concentrated soup technology, which is applied in the field of food processing, can solve the problems of complex methods, high cost, and low extraction efficiency of nutrient elements
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Embodiment 1
[0020] The high-temperature vacuum high-efficiency meat concentrated soup extraction method comprises the following steps:
[0021] (1) Prepare raw materials: The raw materials include main ingredients and auxiliary materials. The main ingredients are 110 parts of pig bone paste and 13 parts of pork; the auxiliary materials are 8 parts of chicken skeleton and 7 parts of eel bone; The method is: add the raw materials to cold water, boil until boiling, keep for two minutes, pour out the hot water, add cold water to clean, and grind into bone paste;
[0022] (2) High-temperature cooking: put 100 parts of pretreated raw materials and 300 parts of water into a multifunctional dynamic extraction tank, add 5 parts of green onion, 6 parts of ginger, and 5 parts of cooking wine, soak at 60°C for 30 minutes, and then add Press down to 0.09MPa, start cooking;
[0023] (3) Steam condensation: When the step (1) is cooked under the pressure of 0.09MPa, so that the material in the multi-fun...
Embodiment 2
[0029] (1) Prepare raw materials: The raw materials include main ingredients and auxiliary materials. The main ingredients are 100 parts of pig bone paste and 12 parts of pork; the auxiliary materials are 7 parts of chicken skeleton and 6 parts of eel bone; The method is: add the raw materials to cold water, boil until boiling, keep for two minutes, pour out the hot water, add cold water to clean, and grind into bone paste;
[0030] (2) High-temperature cooking: put 100 parts of pretreated raw materials and 250 parts of water into a multi-functional dynamic extraction tank, add 3 parts of green onion, 4 parts of ginger, and 4 parts of cooking wine, soak at 70°C for 20 minutes, and then add Press down to 0.07MPa, start cooking;
[0031] (3) Steam condensation: When the step (1) is cooked under the pressure of 0.07MPa, so that the material in the multi-functional dynamic extraction tank reaches the solution volatilization temperature, the extraction tank is sealed, and the conde...
Embodiment 3
[0037] (1) Prepare raw materials: The raw materials include main ingredients and auxiliary materials. The main ingredients are 120 parts of pig bone mud and 15 parts of pork; the auxiliary materials are 9 parts of chicken skeleton and 8 parts of eel bone; The method is: add the raw materials to cold water, boil until boiling, keep for two minutes, pour out the hot water, add cold water to clean, and grind into bone paste;
[0038] (2) High-temperature cooking: put 100 parts of pretreated raw materials and 350 parts of water into a multifunctional dynamic extraction tank, add 6 parts of green onion, 7 parts of ginger, and 6 parts of cooking wine, soak at 65°C for 25 minutes, and then add Pressure to 0.1MPa, start cooking;
[0039] (3) Steam condensation: When the step (1) is cooked under the pressure of 0.1MPa, so that the material in the multi-functional dynamic extraction tank reaches the solution volatilization temperature, the extraction tank is sealed, and the condenser an...
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