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Processing technology capable of improving soup stock dissolving performance

A kind of processing technology, high soup technology, applied in the processing technology field of high soup processing technology and improving the solubility of high soup, it can solve the problems such as difficult to fully dissolve calcium, poor absorption of calcium acetate, etc., to achieve rapid dissolution and beneficial to the human body Effect of absorption and taste improvement

Active Publication Date: 2020-05-01
临沂新程金锣肉制品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People are used to adding vinegar when cooking bone soup, the original intention is to promote the dissolution of calcium, but in fact, even if a large amount of vinegar is added in the cooking process, it is difficult to fully dissolve calcium, and the human body does not absorb calcium acetate well.

Method used

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  • Processing technology capable of improving soup stock dissolving performance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A processing technology for improving the dissolving performance of broth, the specific steps are as follows:

[0054] (1) Crushing with a powerful bone breaker: crush fresh and clean livestock bones to 3mm through a strong bone breaker to obtain broken bones;

[0055] (2) High-temperature and high-pressure cooking: put broken bones and water into a cooking tank at a mass ratio of 1:3 for high-temperature and high-pressure cooking. The process conditions for high-temperature and high-pressure cooking are: cooking at 135° C. and 0.4 MPa for 3 hours;

[0056] (3) Vacuum concentration: control the parameters of each effect body by adjusting the feed amount and steam pressure. blending tank;

[0057] (4) Deployment;

[0058] (5) Homogenization: Turn on the homogenizer, homogenization pressure: 20MPa, homogenize once;

[0059] (6) Sterilization: heat up to 78°C and keep warm for 35 minutes;

[0060] (7) emulsification: grind once through colloid mill;

[0061] (8) Packa...

Embodiment 2

[0070] A processing technology for improving the dissolving performance of broth, the specific steps are as follows:

[0071] (1) Crushing with a powerful bone breaker: crush fresh and clean livestock bones to 5mm through a strong bone breaker to obtain broken bones;

[0072] (2) High-temperature and high-pressure cooking: put broken bones and water into a cooking tank at a mass ratio of 1:1 for high-temperature and high-pressure cooking. The process conditions for high-temperature and high-pressure cooking are: cooking at 140° C. and 0.35 MPa for 5 hours;

[0073] (3) Vacuum concentration: Control the parameters of each effect by adjusting the feed amount and steam pressure. blending tank;

[0074] (4) Deployment;

[0075] (5) Homogenization: Turn on the homogenizer, homogenization pressure: 15MPa, homogenize once;

[0076] (6) Sterilization: heat up to 82°C and keep warm for 30 minutes;

[0077] (7) emulsification: grind once through colloid mill;

[0078] (8) Packaging...

Embodiment 3

[0087] A processing technology for improving the dissolving performance of broth, the specific steps are as follows:

[0088] (1) Crushing with a powerful bone breaker: crush fresh and clean livestock bones to 4mm through a strong bone breaker to obtain broken bones;

[0089] (2) High-temperature and high-pressure cooking: put broken bones and water into a cooking tank at a mass ratio of 1:2 for high-temperature and high-pressure cooking. The process conditions for high-temperature and high-pressure cooking are: cooking at 137°C and 0.38MPa for 4 hours;

[0090] (3) Vacuum concentration: Control the parameters of each effect by adjusting the feed amount and steam pressure. blending tank;

[0091] (4) Deployment;

[0092] (5) Homogenization: Turn on the homogenizer, homogenization pressure: 18MPa, homogenize once;

[0093] (6) Sterilization: heat up to 80°C and keep warm for 32 minutes;

[0094] (7) emulsification: grind once through colloid mill;

[0095] (8) Packaging: P...

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Abstract

The invention discloses a processing technology capable of improving soup stock dissolving performance. The processing technology comprises the following steps of: firstly, breaking fresh and clean livestock and poultry bones into 3-5 cm, and then, carrying out high-temperature high-pressure stewing, vacuum concentration, mixing, homogenization, sterilization, emulsification and packaging in sequence to obtain a soup stock. According to the processing technology, product dissolving performance is improved, the soup stock can quickly and completely dissolve in constant temperature water, and the taste of soup bases is improved.

Description

technical field [0001] The invention relates to a processing technology of broth, in particular to a processing technology for improving the dissolving performance of broth. It belongs to the technical field of food processing. Background technique [0002] The traditional seasoning broth is a seasoning soup made from pig, chicken, cattle, sheep, duck and other livestock and poultry fresh meat bones, tendons and tendons, adding relevant seasoning ingredients, and going through a specific stewing process. Due to the diversity of its raw ingredients, it has extremely rich flavor components, and because of the special stewing, boiling, and boiling process, the flavor components of each raw ingredient are dissolved and transformed into human taste perception, presenting fast and delicious taste . Therefore, because of its rich flavor components, quick taste, and delicious taste, broth has become an indispensable taste element for many dishes, and is widely used in the cooking ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L31/00A23L5/10A23L33/10A23L33/105
CPCA23L23/10A23L31/00A23L5/13A23L5/17A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/21
Inventor 朱晓东刘学生郭念坡白兴达
Owner 临沂新程金锣肉制品集团有限公司
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