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Instant enzyme pork haslet soup and preparing method thereof

A technology of pig offal and miscellaneous soup, applied in the direction of bacteria, food science, food ingredients, etc. used in food preparation, can solve the problems of no existing technology, achieve the effect of improving taste and easy absorption by human body

Inactive Publication Date: 2019-01-22
黑龙江惊哲森林农业科技开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still no existing technology for reference on how to solve the problem of removing fishy smell from pig offal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0040] The present invention also relates to a preparation method of instant fermented pig miscellaneous soup, the method comprises the following steps:

[0041] [1] Pickling: After cleaning the pig offal, soak it in the aqueous solution of the first mushroom enzyme for 0.5-1 hour, the function is to remove the fishy smell in the pig offal.

[0042] [2] Blanching water: Cut the marinated pork offal into pieces, blanch in boiling water for 2-3 minutes, then remove and wash. Ginger, cooking wine and other seasonings can be added to boiling water.

[0043] [3] Cooking and sterilization: After mixing the blanched pork offal and edible salt with the aqueous solution of the second mushroom enzyme, sterilize at 110-120°C for 20-30 minutes. cooked simultaneously.

[0044] In one embodiment of the present invention, in the aqueous solution of the first mushroom enzyme, the mass concentration of the mushroom enzyme is 1% to 5%, preferably 2%; in the second aqueous solution of the mush...

Embodiment 1

[0048] An instant fermented pig offal soup, comprising the following raw material components in parts by weight:

[0049] 20 parts of raw pig offal (including pig heart, pig lung, pig liver, pork belly, and pig tongue), 0.5 part of edible salt, 1 part of mushroom enzyme, and 87.5 parts of water.

[0050] Wherein, mushroom ferment is prepared according to the following method:

[0051] (1) Refining: soak edible fungus (composed of black fungus, pine mushroom, matsutake and Hericium erinaceus, with a weight ratio of 1:1:1:1) in water for 1 hour, then mix with water and grind to make a slurry;

[0052] (2) Sterilization: sterilize the above slurry at 110-120°C for 10 minutes;

[0053] (3) Fermentation: cooling the sterilized slurry to 35-40° C., adding probiotics and brown sugar, and fermenting at 35-40° C. for 30 hours to obtain the mushroom enzyme.

[0054]Wherein, the probiotics include the following components in parts by weight: 25 parts of Bifidobacterium adolescentis, 15...

Embodiment 2

[0061] An instant fermented pig offal soup, comprising the following raw material components in parts by weight:

[0062] 10 parts of raw pig offal (including pig heart, pig lung, pig liver, pork belly, and pig tongue), 0.1 part of edible salt, 0.5 part of mushroom enzyme, and 60 parts of water.

[0063] Wherein, mushroom ferment is prepared according to the following method:

[0064] (1) Refining: soak edible fungus (composed of black fungus, pine mushroom, matsutake and Hericium erinaceus, with a weight ratio of 1:1:1:1) in water for 1 hour, then mix with water and grind to make a slurry;

[0065] (2) Sterilization: sterilize the above slurry at 110°C for 20 minutes;

[0066] (3) Fermentation: after cooling the sterilized slurry to 35-40° C., add probiotics and brown sugar, and ferment at 35-40° C. for 24 hours to obtain the mushroom enzyme.

[0067] Wherein, the probiotics include the following components in parts by weight: 20 parts of Bifidobacterium adolescentis, 10 pa...

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PUM

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Abstract

The invention provides an instant enzyme pork haslet soup. The instant enzyme pork haslet soup is prepared from the following raw materials in parts by weight: 10-50 parts of pork haslet, 0.1-3 partsof edible salt, 0.5-5 parts of mushroom enzyme, and 60-150 parts of water. The instant enzyme pork haslet soup provided by the invention is not added with any additives, so the soup is safer and healthier. In a preferred scheme, the odor in the pork haslet can be effectively removed by soaking the pork haslet with a first mushroom enzyme solution. Adding a second mushroom enzyme solution during cooking sterilization can not only improve the taste of the soup, but also better release the nutrients in the pork haslet into the soup, which is easier for the body absorption.

Description

technical field [0001] The invention relates to the technical field of functional food, in particular to an instant fermented pork offal soup and a preparation method of the pork offal soup. Background technique [0002] Pig offal soup is a traditional snack in Chaoshan area, which has both attractive flavor and nutritional value. The main method is to wash the pork offal, oil it or marinate it to remove the fishy smell, then put it into the broth, add pepper rings, garlic sprouts and other vegetable ingredients. Since raw offal is easy to deteriorate, it is necessary to prepare fresh raw materials. In addition, pig offal has a strong fishy smell, and if it is not handled properly, it will affect the overall taste, so it is not easy to prepare. [0003] Instant meat products have appeared in the market at present. Well-processed meat products can provide the human body with high-quality protein and essential fatty acids, as well as heme and cysteine ​​that promote iron ab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00A23L5/20
CPCA23L5/25A23L5/27A23L23/00A23L33/00A23V2002/00A23V2400/123A23V2400/113A23V2400/513A23V2400/517A23V2250/76A23V2200/16A23V2200/30A23V2200/14A23V2200/15
Inventor 宁成国
Owner 黑龙江惊哲森林农业科技开发有限责任公司
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