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

A technology of low-sodium salt and old duck soup, which is applied in the functions of food ingredients, food ultrasonic treatment, food extraction, etc., can solve the problems of excessive salt reduction and inability to guarantee food umami taste, so as to increase umami taste and remove potassium ions Bitter taste, nutrient-rich effect

Active Publication Date: 2019-11-19
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Use the following steps to prepare the mushroom and duck soup with low sodium content:

[0024] 1) Take 800g of chicken frame bones and 400g of pork tube bones washed with clean water, put them into a pot filled with cold water to start heating, and keep rolling. After the water boils for 4 minutes, take out the chicken frame bones and pig tube bones, and rinse them with clean water Blood-stained foam on the surface. Then, put it into an ultrasonic extraction tank, add clear water 3600g, and ginger slices 24g. First heat at 115°C for 30 minutes, and then at 100°C for 90 minutes. Obtain broth 2500g after filtering (stock yield is 2500g / 3600g*100%=69.4%); And the broth obtained is detected with a sodium ion meter, and the content value converted into NaCl is 50mg / 100g. Put the broth in a stainless steel barrel to cool down, and put it in the refrigerator for later use.

[0025] 2) Corona the Jingjiang duck, bloodletting, dehairing, buckling, cleaning, take the duck car...

Embodiment 2

[0031]Use the following steps to prepare the mushroom and duck soup with low sodium content:

[0032] 1) Take 1000g of chicken frame bones and 500g of pork tube bones washed with clean water, put them into a pot filled with cold water to start heating, and keep rolling. After the water boils for 5 minutes, take out the chicken frame bones and pig tube bones, and rinse them with clean water After the blood stains on the surface foam, put it into an ultrasonic extraction tank, then add 4500g of clear water and 30g of ginger slices. First heat at 112°C for 45 minutes, and then at 105°C for 100 minutes. Filtered stock broth 3150g (stock stock yield is 3150g / 4500g*100%=70%); The stock soup obtained is detected with a sodium ion meter, and the content value converted into NaCl is 51mg / 100g. Put the broth in a stainless steel barrel to cool down, and put it in the refrigerator for later use. Before serving the broth, remove any condensed oil layer on the broth.

[0033] 2) Corona ...

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L23/00A23L13/50A23L31/00A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/30A23V2250/204A23V2300/14A23V2300/48
Inventor 王海滨田镇闻王宏勋张凤兵胥伟陈季旺周超
Owner WUHAN POLYTECHNIC UNIVERSITY
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