A preparing method of a soup stock having a low purine content

A production method and purine technology, which is applied in the production field of low-purine broth, can solve problems such as easy increase in blood lipids, unfavorable cardiovascular and cerebrovascular health, and high purine content

Inactive Publication Date: 2017-03-15
王福丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Broth is an auxiliary raw material commonly used in cooking. When it is used to cook other dishes, it replaces water in the cooking process and adds it to dishes or soups. The purpose is to enhance freshness and make the taste stronger. There are mainly chicken stock, Pig broth, beef broth, etc. Although the broth is delicious and has high nutritional value, it is not suitable for ventilated patients, because

Method used

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Examples

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Embodiment 1

[0023] A method for making a low-purine soup stock, comprising the following steps,

[0024] (1) Deodorization treatment of bone and meat: After washing the bone and meat under running water, add water at a weight ratio of 1:3.5 to make a slurry with a fineness of 45 mesh, add iron dextran with a slurry weight of 1.4% to the slurry, and stir while adding , and at the same time irradiate the slurry with C-band ultraviolet light generated by the ultraviolet light irradiation device for 48min, wherein the wavelength of ultraviolet light is 230nm, and the intensity is 2.7W / m 2 ;

[0025] (2) Initial circulation heating cooking: Boil the slurry at a pressure of 230mbar, and keep the slurry in a boiling state for 32 minutes, stop heating, filter and remove the upper layer of froth after standing, adjust the pressure to 125mbar, boil the slurry again, and Keep the slurry in a boiling state for 60 minutes and stop heating;

[0026] (3) Low-temperature enzymatic hydrolysis: when the ...

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PUM

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Abstract

The invention relates to the technical field of food processing, and particularly relates to a preparing method of a soup stock having a low purine content. The method mainly includes six steps, namely bone and meat odor elimination, primary cyclic heating and boiling, low-temperature enzymatic hydrolysis, secondary cyclic heating and boiling, concentration and sterilization. The protein content of the soup stock prepared is 35-60%, the purine content of the soup stock is lower than 35 mg/100 g, the emulsification stability rate is 90.8% or above, and the soup stock can be stored at room temperature for 40-45 days in a case of no addition of aseptics, and therefore the soup stock prepared meets standards of healthy foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of low-purine broth. Background technique [0002] Broth is an auxiliary raw material commonly used in cooking. When it is used to cook other dishes, it replaces water in the cooking process and adds it to dishes or soups. The purpose is to enhance freshness and make the taste stronger. There are mainly chicken stock, Pig broth, beef broth, etc. Although the broth is delicious and has high nutritional value, it is not suitable for ventilated patients, because the meat used to make the broth contains a lot of fat, and the fat will dissolve in the hot soup during the stewing process, which is easy to increase blood lipids , It is not good for cardiovascular and cerebrovascular health. At the same time, the content of purine in broth is high, and gout patients with abnormal purine metabolism and those with increased blood uric acid concentration should e...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L13/50A23L5/10A23L5/20A23L5/30
CPCA23V2002/00A23V2200/30
Inventor 王福丽
Owner 王福丽
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