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Pig bone concentrated soup stock and preparation method thereof

A technology for concentrating broth and pork bones, which is applied in the field of food seasonings, can solve the problems of inconvenient production and long production time, and achieve the effects of simple preparation, improved milky sensory feeling and rich flavor.

Inactive Publication Date: 2020-10-09
广州味滋美食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the related technologies mentioned above, the inventor believes that there is a defect that pork bone broth can only be made by stewing for a long time, which takes a long time to make and is inconvenient to make.

Method used

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  • Pig bone concentrated soup stock and preparation method thereof
  • Pig bone concentrated soup stock and preparation method thereof
  • Pig bone concentrated soup stock and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] refer to figure 1 , the preparation method of pork bone concentrated broth comprises the following steps:

[0077] Step (1), add lard to the reaction kettle and heat it to 40°C to dissolve the lard, then add chicken oil, pig bone extract, propylene glycol alginate, and sucrose fatty acid ester to the dissolved lard and the thickener, and stir to combine to form a premix.

[0078] Step (2), add vitamin B1, light soy sauce, taurine, L-cysteine ​​hydrochloride monohydrate, glucose and ethyl maltol into the second reaction kettle, raise the temperature to 95°C, and keep warm 3h, that is, the liquid fragrance base.

[0079] Add water, sodium citrate, sodium tripolyphosphate, yeast extract, sweetener and the liquid fragrance base prepared above into the third reaction kettle, and stir until completely dissolved to form an intermediate mixture, and then add the intermediate mixture to In the pre-mixture, raise the temperature to 70°C, keep it warm for 35min, and perform hom...

Embodiment 2

[0084] The difference with embodiment 1 is:

[0085] When preparing the liquid fragrance base in step (2), after mixing the raw material components of the liquid fragrance base, raise the temperature to 98°C and keep it warm for 2.7h; High temperature to 77.5 ℃, and keep warm for 30 minutes;

[0086] In step (3), reduce the temperature to 57.5°C.

[0087] Among them, the raw material components and contents of the liquid fragrance base are shown in Table 1; the raw material components and contents of the pork bone concentrated broth are shown in Table 2.

Embodiment 3

[0089] The difference with embodiment 1 is:

[0090] When preparing the liquid fragrance base in step (2), after mixing the raw material components of the liquid fragrance base, raise the temperature to 100° C. and keep it warm for 2.5 hours; High temperature to 85 ℃, and keep warm for 25 minutes;

[0091] In step (3), reduce the temperature to 65°C.

[0092] Among them, the raw material components and contents of the liquid fragrance base are shown in Table 1; the raw material components and contents of the pork bone concentrated broth are shown in Table 2.

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Abstract

The invention relates to the field of food seasonings, in particular to pig bone concentrated soup stock, which is prepared from the following raw materials in parts by mass: 30 to 40 parts of lard oil; 1-2 parts of chicken oil; 5-10 parts of a pig bone extract; 0.1 to 1 part of propylene glycol alginate; 0.1 to 0.5 part of sucrose fatty acid ester; 0.1 to 0.3 part of a thickening agent; 30 to 40parts of water; 0.5 to 2 parts of sodium citrate; 0.1 to 1 part of sodium tripolyphosphate; 1-5 parts of a yeast extract; 0.3 to 0.8 part of a sweetening agent; 4-7 parts of a liquid essence base; 7-10 parts of edible salt; 3-5 parts of monosodium glutamate; 1-3 parts of white granulated sugar; 0.5 to 1 part of disodium 5 '-ribonucleotide; 0.1 to 0.5 part of disodium succinate; and 0.5 to 2 partsof trehalose. The invention has the effect of enabling the preparation of the pig bone soup stock to be simpler and more convenient.

Description

technical field [0001] The present application relates to the field of food seasonings, in particular to a concentrated pork bone broth and a preparation method thereof. Background technique [0002] Pork bone broth is a dish rich in nutrition. The main ingredients are pork bone, wine, and ginger. Just put the pork bone and various seasonings into a pot and stew it to turn it into a pot of delicious pork bone. broth. [0003] In view of the related technologies mentioned above, the inventor believes that there is a defect that pork bone broth can only be made by stewing for a long time, which takes a long time to make and is inconvenient to make. Contents of the invention [0004] In order to shorten the production time of pork bone broth and make the preparation of pork bone broth simpler and more convenient, the present application provides a concentrated pork bone broth and a preparation method thereof. [0005] In the first aspect, the present application provides a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/10A23L29/00A23L29/269A23L29/30
CPCA23L23/10A23L33/10A23L29/03A23L29/00A23L29/269A23L29/30A23V2002/00
Inventor 喻芳
Owner 广州味滋美食品有限公司
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