Jelly-like ginseng and pig bone concentrated soup and preparation method thereof

Abstract

Jelly-like ginseng and pig bone concentrated soup and its preparation method belong to the field of a food technology. The ginseng and pig bone concentrated soup provided by the invention is prepared by the following steps: pretreating ginseng, radix astragali, rice wine, pig bone, pigskin, ginger slice, scallion, star anise, myrcia, cinnamon, neutral protease, caramel pigment, salt, monosodium glutamate, nucleotide disodium, sodium dehydroacetate, potassium sorbate, natamycin, carragheenan and xanthan gum, decocting, concentrating, modulating color and taste, making glue, sterilizing and filling. The jelly-like ginseng and pig bone concentrated soup is soft and elastic in texture, has no flowing liquid, is convenient to carry and transport and can be divided and eaten for multiple times. One part of the jelly-like ginseng and pig bone concentrated soup is blended with 15 parts of boiling water. After blending, redissolvability of the concentrated soup is good. And blending can be finished within 20 seconds. The concentrated soup provided by the invention can be used in household daily dining, hotel dining, fast food and travel dining, and is fast and nutritive ginseng instant soup convenient for the masses.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a jelly-like concentrated ginseng and pork bone soup stock and a preparation method thereof. Background technique: [0002] Ginseng is a traditional Chinese herbal medicine with complex chemical components and extensive biological activities. The main functions of ginseng are the stimulation and inhibition of the central nervous system, the regulation of the immune system and anti-tumor effects, the improvement of the cardiovascular system, the regulation of blood sugar and endocrine, and the effects of liver function. Although there are many benefits of ginseng, the traditional eating methods such as stewing, chewing, grinding, brewing tea and brewing wine, etc., any single eating method cannot be applied to all people, and many methods are time-consuming and tasteless. Poor. Ginseng soup is a way for ginseng to enter consumers’ tables. Traditional soups containing gi...

AI Technical Summary

Problems solved by technology

Although there are many benefits of ginseng, the traditional eating methods such as stewing, chewing, grinding, brewing tea and brewing wine, etc., any single eating method cannot be applied to all people, and many methods are time-consuming and tasteless. poor

Ginseng soup is a way for ginseng to enter consumers’ tables. Traditional soups containing ginseng are all cooked on-site. It takes a lot of time from raw material processing to finished products. Many families spend nearly ten hours a day on stewing ginseng soup, and Usually, it can only be enjoyed in restaurants or households. Due to geographical restrictions, industrialized production and market circulation cannot be realized, which is not conducive to the deep processing of ginseng and the integrity and extension of the ginseng industry chain, and restricts the development process of Chinese ginseng food.

Some instant soups have also appeared in recent years, but there are still many defects in terms of their products, such as single variety, low nutritional value, and poor resolubility of some products. The product forms are mostly dehydrated and air-dried vegetables, eggs, meat, etc. , mushrooms and seasoning packs; some ginseng instant soup materials such as CN103815461A, the taste of this type of product is single, and the fresh flavor is mostly derived from flavoring agents such as chicken essence and sodium glutamate, which lack the strong taste and taste of real broth. Real taste; in addition, some solid powdery soups are mostly made of original soups that are thickened with modified starch and then dehydrated by vacuum freeze-drying process. Since oils and fats will affect the powdery properties of such products, they will often be degreased. But this has just removed the fat-soluble active ingredient of ginseng or other nutrients contained in the oil to a certain extent, and then destroyed or reduced the nutritional value of ginseng soup; Disadvantages such as bulky, inconvenient to carry and transport

[0003] Pork stick bones are rich in calcium resources, but the active transport process of human intestinal absorption is saturated, so the human intestinal absorption capacity for calcium is limited