Mushroom and duck soup with low sodium content and industrial preparation method thereof

Abstract

The invention discloses a low-sodium salt-content shiitake mushroom old duck soup and its industrial preparation method. In the method, the broth, Jingzhou native duck and shiitake mushrooms are respectively processed, and then the broth, duck pieces, shiitake mushrooms, NaCl, KCl , pepper, and I+G are compounded and mixed, then packaged and sterilized under high temperature and high pressure. Use a sodium ion meter to detect the sodium content in each process, realize the online monitoring of sodium ions, ensure that the sodium salt content meets the requirements set by the product, solve the problem of different sodium ion content in different batches of raw materials from different origins, and ensure that raw and auxiliary materials The range of sodium ion content in the final product process is precisely and controllable. The prepared Laoyatang product has distinctive flavor and taste characteristics, rich nutrition, low sodium element content and high potassium element content, and meets the needs of modern people for healthy diet.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mushroom and duck soup with low sodium salt content and an industrial preparation method thereof. Background technique [0002] The duck meat of the old shelduck duck has thicker cortex, older meat quality, high quality and delicious taste, and the duck meat is rich in nutrition and low in fat content; at the same time, the duck meat is sweet in taste and cold in nature, has the effects of nourishing yin and kidney, diuresis and reducing swelling, which is a good nourishing product . [0003] my country is a big consumer of duck meat, but most of them are processed and commercially sold in the form of meat products. Only a small amount of duck soup products have gradually entered the stage of industrial production. Therefore, the processing conditions and raw materials for industrial production of duck soup are related. There are not many studies on quality ...

AI Technical Summary

Problems solved by technology

Therefore, scientists and entrepreneurs try to replace part of sodium salt with potassium salt to season food, but on the one hand, adding too much potassium ion will bring bitter taste to food, on the other hand, reducing too much salt can not guarantee food quality. due umami taste, therefore, in the prior art, less potassium ions are used to replace sodium ions of the same quality

In the production of livestock and poultry soup products, there are few reports on the implementation of precise control of the range of sodium ion content from raw materials to finished products.