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Normal-temperature stored concentrated bone soup and preparation method thereof

A technology of bone broth and normal temperature, which is applied in the field of storage of concentrated bone broth at room temperature and its preparation, which can solve the problems of unlike beef broth, short cooking time, heavy flavor of bone broth industry, etc., so as to improve service and product level, solve unsatisfactory Stability, the effect of reducing the kitchen area

Pending Publication Date: 2019-01-11
广州市仟壹生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For bone broth products, it is difficult to balance between the cooking time and the flavor of the finished product: the cooking time is short, the nutrients in the bone are released less, and the taste of the bone broth is not good; It can effectively release the nutrients in the bone, but it seriously damages the characteristic aroma and taste amino acids and small molecular peptides of bone broth, making bone broth appear like bone broth, chicken soup like chicken soup, and beef soup. The embarrassing situation like beef soup, that is, the industrial taste of bone soup reported by the catering industry has brought confusion to the quality of the products produced by the catering industry

Method used

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  • Normal-temperature stored concentrated bone soup and preparation method thereof
  • Normal-temperature stored concentrated bone soup and preparation method thereof

Examples

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Effect test

Embodiment 1

[0041] A concentrated bone broth stored at room temperature, including 70 parts of basic broth, 15 parts of meat enzymatic solution, 10 parts of freshly boiled bone broth, 1.5 parts of modified starch, 0.1 part of ginger powder, 2 parts of chicken suet and 1.4 parts of sodium glutamate ;

[0042] The base soup is concentrated chicken bone soup; the freshly boiled bone soup is made by removing feathers, viscera, head and butt from a whole chicken;

[0043] The method for preparing the concentrated bone broth stored at normal temperature comprises the following steps:

[0044] 1) Preparation method for meat enzymatic hydrolysis solution: cut chicken into 0.5cm×0.5cm pieces, add equal weight of water, boil for 10min, cool to 55-60°C, add 0.05% of meat weight bromelain enzymolysis 0.5h, pass through a colloid mill, add 0.05% of the meat weight bromelain to enzymatically hydrolyze for 1.5h, then add 0.03% meat weight to enzymolyze with flavor protease for 0.5h, and obtain the meat...

Embodiment 2

[0048] A concentrated bone broth stored at room temperature, including 70 parts of basic broth, 15 parts of meat enzymatic solution, 10 parts of freshly boiled bone broth, 1.5 parts of modified starch, 0.1 part of white pepper powder, 2 parts of lard suet and 1.4 parts of glutamic acid sodium;

[0049] The base soup is concentrated pork bone soup; the freshly boiled bone soup is made by mixing and boiling pork bones, pork and pigskin in a weight ratio of 2:1:0.2;

[0050] The method for preparing the concentrated bone broth stored at normal temperature comprises the following steps:

[0051] 1) Preparation method of meat enzymatic hydrolysis liquid: cut pork into 0.5cm×0.5cm pieces, add equal weight of water, boil for 10min, cool to 55-60°C, add 0.05% of meat weight bromelain enzymolysis 0.5h, pass through a colloid mill, add 0.05% of the meat weight bromelain to enzymatically hydrolyze for 1.5h, then add 0.03% meat weight to enzymolyze with flavor protease for 0.5h, and obtain...

Embodiment 3

[0055] A concentrated bone broth stored at room temperature, including 70 parts of basic soup, 15 parts of meat enzymatic solution, 10 parts of freshly boiled bone broth, 1.5 parts of modified starch, 0.05 part of cinnamon powder, 0.05 part of star anise powder and 0.05 part of coriander seed powder, 2 parts suet and 1.4 parts monosodium glutamate;

[0056] The base soup is concentrated beef bone broth; the freshly boiled bone broth is made by mixing beef bone, beef and butter in a weight ratio of 2:1:0.2;

[0057] The method for preparing the concentrated bone broth stored at normal temperature comprises the following steps:

[0058] 1) Preparation of meat enzymatic hydrolysis solution: cut beef into 0.5cm×0.5cm pieces, add equal weight of water, boil for 10min, cool to 55-60°C, add 0.05% of meat weight bromelain enzymolysis 0.5h, pass through a colloid mill, add 0.05% of the meat weight bromelain to enzymatically hydrolyze for 1.5h, then add 0.03% meat weight to enzymolyze ...

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Abstract

The invention discloses normal-temperature stored concentrated bone soup which comprises the following components in parts by weight: 65-75 parts of soup stock, 12-18 parts of enzymatic hydrolysate ofmeats, 8-15 parts of newly boiled bone soup, 1-2 parts of modified starch, 0.08-0.15 part of spices, 1-3 parts of oil and 1-2 parts of sodium glutamate, wherein the enzymatic hydrolysate of meats isprepared by boiling and cooling meats, and sequentially performing enzymolysis with bromelain and flavourzyme; the boiled bone soup is prepared by boiling and stewing food materials; and the solid content is 3-5%. The invention further discloses a preparation method of the concentrated bone soup. The normal-temperature stored and concentrated bone soup has excellent storage performance and excellent characteristic flavor, taste and condition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a concentrated bone broth stored at room temperature and a preparation method thereof. Background technique [0002] The singing style, the chef's soup, and drinking soup are an indispensable and important part of the Chinese nation's food culture, and have a long-standing cultural foundation. With the development of the economy, the improvement of people's living standards and the rapid development of the catering industry, concentrated bone broth has become one of the most important condiments for the catering industry to produce standardized products and guarantee good taste. It is very popular among consumers and kitchens. favorite. [0003] Concentrated bone broth at room temperature refers to using poultry bones as the main raw material, adding or not adding poultry skin, meat, fat and other ingredients, boiling through high-pressure technology, filtering out the b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L23/00A23L27/00A23L29/00A23L29/30
CPCA23L13/20A23L23/00A23L27/00A23L29/04A23L29/30
Inventor 罗文丽蓝德安
Owner 广州市仟壹生物技术有限公司
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