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Ready-to-eat crucian carp soup powder and preparation method thereof

The technology of crucian carp soup and crucian carp is applied in the directions of food science, food preservation, food drying, etc., and can solve the problems of insufficient umami taste of fish soup, difficult to grasp the temperature of the soup, turbid soup, etc., so as to improve the effect of removing fishy smell and improve the removal of fishy smell. effect, the effect of contributing to dissolution

Inactive Publication Date: 2018-08-31
滁州爱厨易食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional crucian carp soup is stewed with crucian carp. The process is cumbersome and difficult to operate, especially the heat is not easy to control. If the heat is too low, the fish soup will not have enough umami, and the nutrients will not be fully released. The nutritional value of the fish soup is not high. The fish meat is broken and the soup is turbid, and the fishy smell is the biggest problem in the production process of crucian carp soup. These problems limit people's enjoyment of crucian carp soup, especially with the accelerated pace of life and busy work. Crucian carp soup is more difficult

Method used

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  • Ready-to-eat crucian carp soup powder and preparation method thereof
  • Ready-to-eat crucian carp soup powder and preparation method thereof
  • Ready-to-eat crucian carp soup powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of instant crucian carp soup powder, its composition and weight fraction are as follows:

[0033] 50 parts of crucian carp enzymatic fermentation broth, 3 parts of glucose, 0.15 parts of ginger powder, 0.15 parts of white pepper powder, 0.2 parts of onion powder, and 10 parts of maltodextrin.

[0034] Wherein, the preparation method of described crucian carp enzymolysis fermented liquid is:

[0035] (1) Pretreatment: take crucian carp, remove viscera, wash and mince;

[0036] (2) High-temperature cooking treatment: add vinegar dilution solution with a mass concentration of 1% twice the weight of crucian carp, stir evenly, cook at a temperature of 121° C., cook for 2 hours, and cool to room temperature to obtain a cooking liquid;

[0037] (3) Enzymolysis: Add 0.2% crucian carp weight protease to the cooking liquid in step (2), heat up to 55°C, keep for 2h, heat up to 100°C, keep for 10min, cool to room temperature, and obtain the enzymolysis solution;

[0038] W...

Embodiment 2

[0048] A kind of instant crucian carp soup powder, its composition and parts by weight are as follows:

[0049] 30 parts of crucian carp enzymatic fermentation broth, 1 part of glucose, 0.1 part of ginger powder, 0.1 part of white pepper powder, 0.1 part of green onion powder, 10 parts of maltodextrin.

[0050] Further, the preparation method of the crucian carp enzymolysis fermentation liquid is:

[0051] ⑴Pretreatment: take crucian carp, remove internal organs, wash, mince, and get minced fish meat;

[0052] (2) High-temperature cooking treatment: add 1-3 times the weight of crucian carp to the minced fish meat with a vinegar dilution solution with a mass concentration of 1%, stir evenly, cook at a temperature of 115-121°C for 1-5 hours, and cool to room temperature to obtain a cooking liquid ;

[0053] (3) Enzymolysis: Add 0.1-0.5% of crucian carp weight protease to the cooking liquid in step (2), heat up to 50-60°C, keep for 1-3h, heat up to 95-100°C, keep for 10-15min, co...

Embodiment 3

[0064] A kind of instant crucian carp soup powder, its composition and parts by weight are as follows:

[0065] 80 parts of crucian carp enzymatic fermentation broth, 3 parts of glucose, 0.5 parts of ginger powder, 0.5 parts of white pepper powder, 0.5 parts of green onion powder, 20 parts of maltodextrin.

[0066] Preferably, the preparation method of the crucian carp enzymolysis fermentation liquid is:

[0067] ⑴Pretreatment: take crucian carp, remove internal organs, wash, mince, and get minced fish meat;

[0068] (2) High-temperature cooking treatment: add 1-3 times the weight of crucian carp to the minced fish meat, and add vinegar diluent with a mass concentration of 1%, stir evenly, at a temperature of 105-135°C, treat for 1-5h, cool to room temperature, and obtain cooking liquid ;

[0069] (3) Enzymolysis: Add 0.1-0.5% of crucian carp weight protease to the cooking liquid in step (2), heat up to 50-60°C, keep for 1-3h, heat up to 95-100°C, keep for 10-15min, cool to ...

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Abstract

The invention discloses ready-to-eat crucian carp soup powder. The ready-to-eat crucian carp soup powder consists of the following components in parts by weight of 30-80 parts of crucian carp enzymolysis fermentation liquor, 1-3 parts of glucose, 0.1-0.5 part of ginger powder, 0.1-0.5 part of white pepper powder, 0.1-0.5 part of scallion powder and 10-20 parts of maltodextrin. The crucian carp soup powder is mellow in palatable taste and free from fishy smell, has peculiar flavor of crucian carp soup, can be directly eaten in the catering field, can be added to dish and soup to be eaten, and is nutritive, healthy and convenient; the preparation method is simple and convenient to operate; and by-products of fish bones, fish heads, fish scales and the like can be fully utilized, the application value is increased, the added value is increased, and waste of resources is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to instant crucian carp soup powder and a preparation method thereof. Background technique [0002] Crucian carp is one of the important edible fish in China. The meat is tender and sweet, with high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. The medicinal value of crucian carp is extremely high. Its nature and flavor are sweet, flat and warm. It enters the stomach and kidney. The most important method of this dish is delicious and fragrant, rich in protein and other nutrients, and has a good nourishing and therapeutic effect on the human body, and is very popular among people. [0003] The traditional crucian carp soup is stewed with crucian carp. The process is cumbersome and difficult to operate, especially the heat is not easy to control. If the heat is too...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L23/10A23L29/00A23L5/20A23L3/46
CPCA23L3/46A23V2002/00A23L5/25A23L5/28A23L17/00A23L17/65A23L23/10A23L29/06A23L29/065A23V2300/10
Inventor 赵彦刚李秉业李洪久刘杨
Owner 滁州爱厨易食品有限公司
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