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Pickled radish duck soup stewing materials rich in dietary fibers and preparation method thereof

A technology of sour radish and duck soup and dietary fiber, which is applied in the field of food processing to achieve the effects of rich flavor, good adsorption, easy promotion and industrialization

Pending Publication Date: 2020-12-29
重庆市毛哥食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, natural inulin on the market has been applied to yogurt products as a low-energy factor. In addition, the application of natural inulin in baked products as an energy element for yeast fermentation is still being explored, and the case of applying natural inulin to soup foods Not yet reported

Method used

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  • Pickled radish duck soup stewing materials rich in dietary fibers and preparation method thereof
  • Pickled radish duck soup stewing materials rich in dietary fibers and preparation method thereof
  • Pickled radish duck soup stewing materials rich in dietary fibers and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0029] The old duck soup stew rich in dietary fiber of the present invention comprises the following raw materials: 140 g of pickled radish, 14 g of sesame oil, 6 g of chicken oil, 20 g of green onion, ginger and garlic water, and 10 g of natural inulin.

[0030] The preparation method of the old duck soup stew rich in dietary fiber of the present invention comprises the steps:

[0031] 1) Mixing and preparation: Heat the onion, ginger and garlic water to 85°C, pour natural inulin into it and stir until completely dissolved to form a colloidal solution, which can inhibit the activity of water and prevent the growth of microorganisms; then keep it at 85°C Add sesame oil, chicken oil and pickled radish in proportion to left and right and mix.

[0032] 2) Bagging and sealing: put the prepared raw materials into bags on an automatic filling machine to exhaust and seal them.

[0033] 3) Pasteurization: Sterilize the sealed bagged old duck soup stew in a pasteurization machine at 9...

Embodiment 2

[0035] The old duck soup stew rich in dietary fiber of the present invention comprises the following raw materials: 150 g of soaked radish, 24 g of sesame oil, 10 g of chicken oil, 34 g of green onion, ginger and garlic water, and 20 g of natural inulin.

[0036] Concrete preparation method is with embodiment 1.

Embodiment 3

[0038] The old duck soup stew rich in dietary fiber of the present invention comprises the following raw materials: 140g of pickled radish, 16g of sesame oil, 8g of chicken oil, 24g of green onion, ginger and garlic water, and 30g of natural inulin.

[0039] Concrete preparation method is with embodiment 1.

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Abstract

The invention discloses a method for improving processing characteristics of pickled radish duck soup stewing materials by utilizing dietary fibers. The stewing materials comprise the following raw materials of 70-75 parts of pickled radish, 8-12 parts of sesame oil, 2-5 parts of chicken oil, 13-17 parts of scallion, ginger and garlic water and 10-15 parts of inulin. According to the pickled radish duck soup stewing materials provided by the invention, dietary fibers are used for replacing additives such as aspartame and the like in the duck soup stewing materials, so that the flavor of the duck soup stewing materials is not changed, the intake of soluble dietary fibers is increased, and the intestinal health-care effect of the duck soup stewing materials is improved. Active groups on thesurfaces of the dietary fibers adsorb nitrite ions to inhibit the absorption of nitrite by organisms, and the dietary fibers and the acid radical ions in the pickled radish blocks have a synergistic antioxidant effect, so that the oxidative rancidity of grease in the sterilization process of the stewed duck soup can be delayed; and the gel property of the dietary fiber inhibits the water activity,so that the sterilization time in the industrial production of the duck soup stewing material can be shortened.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sour radish and duck soup stew rich in dietary fiber and a preparation method thereof. Background technique [0002] Sour radish and duck soup is a nourishing top grade with rich nutrition and delicious taste. The process of making sour radish and duck soup in traditional families is very time-consuming and laborious. It needs to prepare a lot of ingredients and go through a lot of tedious processes. At the same time, it also requires a certain amount of cooking experience to cook the old duck soup with better taste. The fast-paced life makes consumers choose convenient and fast sour radish and old duck soup stew to make old duck soup. [0003] The traditional sour radish and duck soup has a moisture content of about 80%, which is difficult to store; one of the main raw materials, soaked radish, will produce a large amount of nitrite during the brewing process, which i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/10A23L27/30A23L33/21A23L3/3562
CPCA23L19/20A23L27/10A23L27/105A23L27/33A23L33/21A23L3/3562A23V2002/00A23V2250/5062
Inventor 叶敏兰凌霞周志军
Owner 重庆市毛哥食品开发有限公司
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