Instant portable enzyme goose meat soup and making method thereof

A kind of enzyme and broth technology, applied in the direction of food science, etc., can solve the problems that goose meat nutrition is difficult to dissolve, it is difficult to meet the nutritional balance, it is difficult to absorb and utilize, and to inhibit the production of harmful bacteria and nitrite substances , reduce the cooking time, reduce the effect of fat content

Inactive Publication Date: 2020-02-18
黑龙江惊哲森林食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the goose soup in the prior art is usually boiled and drunk immediately. On the one hand, it is difficult to drink anytime and anywher

Method used

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  • Instant portable enzyme goose meat soup and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The instant portable fermented goose broth comprises the following raw materials prepared by weight:

[0035] 10 parts of goose meat, 1.5 parts of seafood mushroom, 1.5 parts of oyster mushroom, 1.5 parts of king oyster mushroom, 1.5 parts of black fungus, 1.5 parts of shiitake mushroom, 0.3 part of ginger juice, 0.3 part of edible salt, 0.8 part of enzyme aqueous solution and 70 parts of water;

[0036] The enzyme aqueous solution is prepared from the following raw materials in parts by weight: 0.5 parts of black fungus, 0.5 parts of pine mushrooms, 0.5 parts of matsutake, 0.5 parts of Hericium erinaceus, 3.5 parts of brown sugar, 0.5 parts of probiotics and 25 parts of water;

[0037] The probiotics include by weight: 20 parts of Bifidobacterium adolescentis, 10 parts of Lactobacillus bulgaricus, 5 parts of Bifidobacterium bifidum, 10 parts of Lactobacillus plantarum, 15 parts of Lactobacillus acidophilus and 10 parts of saccharomyces.

[0038] The preparation method ...

Embodiment 2

[0045] The instant portable fermented goose broth comprises the following raw materials prepared by weight:

[0046] 15 parts of goose meat, 2.5 parts of seafood mushroom, 2.5 parts of oyster mushroom, 2.5 parts of king oyster mushroom, 2.5 parts of black fungus, 2.5 parts of shiitake mushroom, 0.6 part of ginger juice, 0.6 part of edible salt, 1.5 parts of enzyme aqueous solution and 80 parts of water;

[0047] The enzyme aqueous solution is prepared from the following raw materials in parts by weight: 1.5 parts of black fungus, 1.5 parts of pine mushroom, 1.5 parts of matsutake, 1.5 parts of Hericium erinaceus, 4.5 parts of brown sugar, 1.5 parts of probiotics and 35 parts of water;

[0048] The probiotics include by weight: 30 parts of Bifidobacterium adolescentis, 20 parts of Lactobacillus bulgaricus, 15 parts of Bifidobacterium bifidum, 20 parts of Lactobacillus plantarum, 25 parts of Lactobacillus acidophilus and 20 parts of yeast.

[0049] The preparation method of abov...

Embodiment 3

[0056] The instant portable fermented goose broth comprises the following raw materials prepared by weight:

[0057] 14 parts of goose meat, 2 parts of seafood mushroom, 2 parts of pear mushroom, 2 parts of king oyster mushroom, 2 parts of black fungus, 2 parts of shiitake mushroom, 0.5 part of ginger juice, 0.5 part of edible salt, 1 part of enzyme aqueous solution and 74 parts of water;

[0058] The enzyme aqueous solution is prepared from the following raw materials in parts by weight: 1 part of black fungus, 1 part of pine mushroom, 1 part of matsutake, 1 part of Hericium erinaceus, 4 parts of brown sugar, 1 part of probiotics and 30 parts of water;

[0059] The probiotics include by weight: 25 parts of Bifidobacterium adolescentis, 15 parts of Lactobacillus bulgaricus, 10 parts of Bifidobacterium bifidum, 15 parts of Lactobacillus plantarum, 20 parts of Lactobacillus acidophilus and 15 parts of saccharomyces.

[0060] The preparation method of above-mentioned instant port...

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Abstract

The invention provides instant portable enzyme goose meat soup which is made of goose meat as a main raw material together with mushrooms. Under the action of an enzyme aqueous solution, fish smell substances in the goose meat can be removed, macromolecule nutrient substances in the goose meat can be enzymatically decomposed into small molecule substances, and particularly a part of proteins in the goose meat can be enzymatically decomposed into glutamic acid and aspartic acid which can increase nutrition of the goose meat soup; and in addition, after the action of the enzyme aqueous solution,the goose meat is convenient to thoroughly cooked, the boiling time can be shortened, and the content of grease in the soup can be reduced. Under the action of the enzyme aqueous solution, water conveying channels in black fungus and shiitake cells can be rapidly opened, the absorption velocity can be increased, and generation of harmful bacteria and nitrite substances can be inhibited. As the enzyme aqueous solution is added to the goose meat soup and is mutually matched with other raw materials, the obtained soup has meat acidity, the glutamic acid and the aspartic acid dissociated from thegoose meat exist in modes of sodium glutamate and sodium aspartate, and thus the delicious taste of the soup can be enhanced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an instant portable fermented goose soup and a preparation method thereof. Background technique [0002] Goose meat soup is a dish that can nourish yin, regulate diabetes, nourish deficiency and nourish the body, invigorate the spleen and appetizer. Goose meat soup is usually made from goose meat as the main raw material. Goose meat contains protein, fat, vitamin A, B vitamins, niacin, sugar, lecithin, calcium, magnesium, iron and so on. The protein content of goose meat is very high, rich in various amino acids, multivitamins, trace elements necessary for the human body, and the fat content is very low. Goose meat is rich in nutrition, low in fat content, and high in unsaturated fatty acid content, which is very beneficial to human health. According to the determination, the protein content of goose is higher than that of duck, chicken, beef and pork, and the content ...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L5/20A23L13/70A23L13/50A23L31/00A23L33/00
CPCA23L5/25A23L13/50A23L13/74A23L23/00A23L31/00A23L33/00
Inventor 宁成国
Owner 黑龙江惊哲森林食品集团有限公司
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