Soup-stock processing method

A processing method and broth technology, which are applied in the field of food processing, can solve the problems that the improvement of the nutritional components of the broth is not meaningful, the fat content of the broth is fruity, and the safety of additives is poor, so as to achieve a short processing and production cycle, improve the freshness and safety. high sex effect

Pending Publication Date: 2021-01-26
ZHEJIANG BAIZHENTANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of preparing broth, this invention adds bone dregs again, the preparation process is complicated, and it has little significance for improving the nutritional content of broth
[0007] Therefore, the present inv

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0055] A kind of broth processing method

[0056] Stock, processed by:

[0057] S1. Raw material thawing: Weigh pig skin, pig tail bone, pork leg bone, duck rack and whole chicken according to the mass ratio of 1.5:5:11:3.0:0.5, and use the high-humidity and low-temperature thawing method to thaw, and use it while thawing CIP cleaning system cleaning, get clean pigskin, pig tail bone, pork leg bone, duck rack and whole chicken, for later use; the above high-humidity and low-temperature thawing method is as follows: control the ambient humidity at 62%, first at a temperature of -6.5°C thawed under the condition of 3 hours, and then thawed under the condition of 5 ℃ for 3 hours;

[0058] S2. Blanch to remove blood: Put the clean pig skin, pig tail bone, pork leg bone, duck rack and whole chicken in boiling water at 98°C in S1, take them out after 6 minutes and clean them with clean water;

[0059] S3. Heating and cooking: transfer the blanched pigskin, pig tail bone, pork leg ...

Embodiment 2

[0064] A kind of broth processing method

[0065] Stock, processed by:

[0066] S1. Raw material thawing: Weigh pig skin, pig tail bone, pork leg bone, duck rack and whole chicken according to the mass ratio of 1:5:10:3.0:0.5, and use high-humidity and low-temperature thawing method to thaw, and use it at the same time. CIP cleaning system cleaning, get clean pig skin, pig tail bone, pork leg bone, duck frame and whole chicken, for later use; the above-mentioned high-humidity and low-temperature thawing method is as follows: control the ambient humidity at 55%, first at -5°C Thaw for 3 hours under the condition of 0°C, and then thaw for 3 hours under the condition of 0°C;

[0067] S2. Blanch to remove blood: Put the clean pig skin, pig tail bone, pork leg bone, duck rack and whole chicken in boiling water at 95°C in S1, take them out after 5 minutes and clean them with clean water;

[0068] S3. Heating and cooking: transfer the blanched pigskin, pig tail bone, pork leg bone,...

Embodiment 3

[0073] A kind of broth processing method

[0074] Stock, processed by:

[0075] S1. Raw material thawing: Weigh pig skin, pig tail bone, pork leg bone, duck rack and whole chicken according to the mass ratio of 2:5:12:3.0:0.5, and use the high-humidity and low-temperature thawing method to thaw, and use it while thawing Clean with the CIP cleaning system to obtain clean pigskin, pig tail bone, pork leg bone, duck rack and whole chicken for later use; the above-mentioned high-humidity and low-temperature thawing method is as follows: control the humidity of the environment at 70%, first at a temperature of -8°C thawed under the condition of 3 hours, and then thawed under the condition of 10 ℃ for 3 hours;

[0076] S2. Blanching water to remove blood: Put the clean pig skin, pig tail bone, pork leg bone, duck rack and whole chicken in boiling water at 100°C in S1, take them out after 8 minutes and clean them with clean water;

[0077] S3. Heating and cooking: transfer the blan...

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Abstract

The invention discloses a soup-stock processing method. The soup-stock processing method comprises the steps of raw material unfreezing, heating and cooking, original soup flavoring and homogenizing and packaging. According to the soup-stock processing method, pigskin, pig leg bones, pig tail bones, duck bones and other poultry bones are combined, then a whole chicken is added, chicken meat is blended, and processed soup-stock is bright in color, delicious in taste, strong in flavor, rich in nutrition, good in instant solubility, extremely low in cholesterol and fat content and suitable for being eaten by various crowds.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a broth processing method. Background technique [0002] Broth is an auxiliary raw material commonly used in cooking. It is used to cook dishes, which can enhance the freshness and make the taste of the dishes more intense. Along with the acceleration of people's life rhythm, many kinds of convenient broth soup materials have appeared on the market. After people buy them home, they can be heated and steamed very conveniently, and they can enjoy delicious soup products soon. [0003] Although there are many varieties of stock soup stock available, the raw material of stock stock stock is generally single, resulting in a relatively single function and nutrition of the soup product, and a large amount of monosodium glutamate, chicken essence, spices, etc. are added during the stock stock preparation process to increase the stock stock stock The aroma and taste of the soup, ...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00
Inventor 戴晨义戴晨旭杨海龙
Owner ZHEJIANG BAIZHENTANG FOOD
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