Soup preparation method capable of preventing fat in soup from being emulsified

Abstract

The invention discloses a soup preparation method capable of preventing fat in soup from being emulsified, and relates to the technical field of soup-stock product preparation processes, and the specific preparation steps are as follows: S01, preparing original soup; s02, separating soup from fat; s03, preparing grease; s04, blending the flavor of clear soup; and S05, the seasoned clear soup is backfilled with grease according to the proportion of 1.5-4% of the mass of the clear soup. According to the method, fat emulsification in the conveying process of the soup base can be reduced, fat backfilling is utilized, and the original flavor and taste of the soup can be kept.

Description

Technical Field

[0001] The present application relates to the technical field of soup product preparation technology, and in particular to a soup preparation method that avoids fat emulsification in the soup. Background Art

[0002] In the food processing and catering service industries, the quality of soup products directly affects customer satisfaction. In large-scale food production and packaging processes, soup products often need to be transported by pumps and other equipment. However, during the transportation of soup, the fat particles will vibrate at a high frequency. Under the action of high shear force, the fat particles contained in the soup will be mixed with the water phase to form an emulsion. The natural state of fat particles is prone to emulsification, forming tiny fat droplets, which will cause the soup base to become turbid, resulting in a decrease in the appearance and taste of the final product. This phenomenon is a common problem in food processing and preparation, especially during long-distance transportation. The fat emulsification phenomenon is more serious, further leading to the appearance of demulsification, thus affecting product quality. Summary of the invention

[0003] In view of this, the present application provides a soup preparation method for avoiding fat emulsification in soup, so as to solve the technical problem of fat emulsification in soup products.

[0004] To achieve the above object, the present invention provides the following technical solutions: A method for preparing a soup to avoid fat emulsification in the soup, the specific preparation steps are: S01, preparation of original soup, putting the meat raw material after water tightening into a high-position tank, then putting Novozymes lipase and flavor enzyme into water at a ratio of meat amount: Novozymes lipase amount: flavor enzyme = 100: 0.15-0.3: 0.15-0.3, controlling the temperature at 55°C, performing enzymolysis for 60 minutes to increase the meaty aroma and fat aroma, then adding 3% salt to increase the protein dissolution rate, controlling the temperature at 90°C in the high-position tank, and boiling at normal pressure for 6 hours to prevent the soup from rolling over and producing fat emulsification when boiling, and finally separating the soup and the residue to obtain the original soup; S02, soup and fat separation, using a tubular separator to separate the original soup into low-fat clear soup and fat; Since the fat content in low-fat broth is greatly reduced, the soup base is not easy to emulsify during transportation; S03, preparing oil, boiling the separated oil, removing excess water, and making the oil change from white to clear; By boiling the fat, the water content in the fat is reduced and the movement speed of fat particles is reduced. During the backfilling process, the stability of the fat needs to be ensured to avoid emulsification during storage or further processing; S04, preparing the flavor of the clear soup, adding seasonings to the low-fat clear soup for seasoning; S05, add fat back into the seasoned broth at a ratio of 1.5 to 4% of the broth mass.

[0005] Through the above steps, the fat stability of soup products during the production process can be effectively achieved. By adopting fat backfilling technology, not only the original flavor and taste of the soup can be maintained, but also customer satisfaction can be improved, bringing significant quality and efficiency improvements to the food processing industry.

[0006] Furthermore, in step S01, the amount of meat: the amount of Novozymes lipase: the flavor enzyme = 100: 0.2: 0.2.

[0007] Furthermore, in step S05, fat is backfilled at a ratio of 2.5% of the mass of the broth.

[0008] Furthermore, in step S05, when backfilling the oil, the seasoned broth and oil are poured into corresponding packaging bags in sequence, and then the packaging bags are sealed.

[0009] Furthermore, in step S05, the oil is wrapped by a water-soluble capsule.

[0010] Furthermore, in step S03, the oil is boiled in a vacuum environment.

[0011] It can be seen from the above technical solution that the advantages of the present invention are: 1. The present application utilizes a fat separation and backfilling process to prevent fat particles from emulsifying and forming fat droplets during the soup conveying process due to high-frequency vibration, thereby affecting the quality of the soup base, maintaining the original flavor and taste of the soup, and improving the overall quality of the soup product by avoiding quality problems caused by fat emulsification and demulsification.

[0012] 2. The original soup preparation process in the present application can prevent the soup from rolling over and producing fat emulsification when boiling.

[0013] 3. In the present application, the oil is boiled in a vacuum environment, which reduces the water content in the oil to reduce the movement speed of the fat particles, thereby reducing fat emulsification and preventing the oil from being contaminated by the external environment. DETAILED DESCRIPTION

[0014] In order to make the purpose, technical solution and advantages of the present application more clearly understood, the present application is further described in detail below in conjunction with the implementation methods. Here, the illustrative implementation methods and descriptions of the present application are used to explain the present application, but are not intended to limit the present application.

[0015] This embodiment provides a method for preparing soup to prevent fat emulsification in soup, and the specific preparation steps are as follows: S01, preparation of original soup, putting the meat raw material after water tightening into a heatable high-position tank, then putting Novozymes lipase and flavor enzyme into water at a ratio of meat amount: Novozymes lipase amount: flavor enzyme = 100: 0.15-0.3: 0.15-0.3, controlling the temperature at 55°C, performing enzymolysis for 60 minutes, using Novozymes lipase and flavor enzyme to increase the meaty and fat aroma of the soup base, then adding 3% salt to increase the protein dissolution rate of the soup base, controlling the temperature at 90°C in the high-position tank, boiling at normal pressure for 6 hours to prevent the soup base from rolling when boiling to produce fat emulsification, and finally separating the soup and the residue to obtain the original soup, wherein the meat raw material is old chicken pieces, chicken skeleton and chicken skin, and the mass ratio is: water: old chicken pieces: chicken skeleton: chicken skin = 200: 3.5: 5: 1; S02, soup and fat separation, using Shanghai Zhizheng GF105 tubular separator to separate the original soup into low-fat clear soup and fat. Among them, Shanghai Zhizheng GF105 tubular separator is suitable for the extraction, concentration and clarification of materials with small liquid-solid specific gravity difference, fine solid particle size, low content, and strong medium corrosiveness. When the specific gravity ring is Φ50, the separation effect is best; because the fat content in low-fat clear soup is greatly reduced, the soup base is not easy to emulsify during the transportation process; S03, preparing oil, boiling the separated oil to remove excess water, so that the oil changes from white to clear; boiling the oil reduces the water content in the oil and reduces the movement speed of fat particles. During the backfilling process, it is necessary to ensure the stability of the fat to avoid emulsification during storage or further processing; S04, flavoring the soup, adding seasonings to the low-fat soup transported to the corresponding position for seasoning, wherein the seasonings may be seasonings, such as pepper, monosodium glutamate, sugar, ginger, garlic, etc.; the seasonings may also be cooked vegetable puree, such as white radish puree, carrot puree, corn kernel puree, etc.; S05, add fat back into the seasoned broth at a ratio of 1.5 to 4% of the broth mass.

[0016] Through the above steps, the fat stability of soup products during the production process can be effectively achieved. By adopting fat backfilling technology, not only the original flavor and taste of the soup can be maintained, but also customer satisfaction can be improved, bringing significant quality and efficiency improvements to the food processing industry.

[0017] In step S02 of the present application, the original soup is subjected to high-speed degreasing treatment at a temperature of 50-60°C. Separation under warm conditions can prevent the oil from condensing and sinking too heavily at low temperature and being unable to be separated. The separation speed is controlled at 3000-5000rpm and the duration is 5-10 minutes to effectively remove most of the fat particles in the soup.

[0018] In the present application, since the fat content in the low-fat clear soup is greatly reduced, the soup base is not easy to emulsify during the transportation process. The defatted soup is transported to the designated location by a pump, and the temperature and pressure are kept stable during the transportation process to avoid deterioration of other ingredients of the soup.

[0019] Preferably in the present application, in step S01, the amount of meat: the amount of Novozymes lipase: the flavor enzyme = 100: 0.2: 0.2.

[0020] In the present application, preferably, in step S05, fat is backfilled at a ratio of 2.5% of the mass of the clear soup.

[0021] One way to backfill the fat is: when the defatted low-fat soup base is delivered to the destination for storage through a pump or other conveying equipment, the seasoning in step S04 and the fat in step S05 are directly placed in a storage tank. In order to control the size and dispersion of the fat particles and ensure that they are evenly distributed in the soup and restore the original flavor and taste of the soup, the fat that has been separated and stored before is slowly added to the storage tank storing the low-fat original soup at a controlled temperature, and is evenly stirred using a low-speed agitator to achieve even backfilling of the fat, and even distribution of the seasoning, with high work efficiency. However, in order to evenly backfill the fat during the filling process, continuous stirring is required, which will cause some fat to emulsify.

[0022] Another way to backfill the fat is, in step S05, when backfilling the fat, first fill the seasoned broth into the corresponding packaging bag when packaging with the FVV packaging machine, and then inject the fat into the corresponding packaging bag, and then seal the packaging bag. The work efficiency is low, but the shear force generated by the movement of the fat is reduced, the fat emulsification rate is low, and the fat is sealed and packaged, which can reduce fat oxidation.

[0023] In the implementation of the present application, when another method is used to backfill the fat, in step S05, the fat is wrapped with a water-soluble capsule skin, wherein the preparation of the water-soluble capsule skin can refer to CN208560390U, the water-soluble capsule skin is dissolved in the soup base to release the fat, the fat is evenly distributed during molecular movement and the movement of the soup base or stirring during consumption, and the fat content in each serving of soup base is controllable.

[0024] In the embodiment of the present application, in step S03, the oil is boiled in a vacuum environment. The device used for oil boiling can refer to CN215136923U. Oil boiling can reduce the water content in the oil to reduce the movement speed of fat particles, thereby reducing fat emulsification. Vacuum boiling can prevent the external environment from contaminating the oil.

[0025] Through the above steps, the fat stability of soup products during the production process can be effectively achieved. By adopting fat backfilling technology, not only the original flavor and taste of the soup can be maintained, but also customer satisfaction can be improved, bringing significant quality and efficiency improvements to the food processing industry.

[0026] During the implementation of the process of this application, a strict quality control system is established to monitor the key parameters of the entire process to ensure the quality and stability of the final product.

[0027] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the embodiments of the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing soup to avoid fat emulsification in soup, characterized in that: The specific preparation steps are: S01, preparation of original soup, putting the meat raw materials after water tightening into a high-position tank, then putting Novozymes lipase and flavor enzyme into water at a ratio of meat amount: Novozymes lipase amount: flavor enzyme = 100: 0.15-0.3: 0.15-0.3, controlling the temperature at 55°C, performing enzymolysis for 60 minutes, then adding 3% salt, controlling the temperature at 90°C in the high-position tank, boiling at normal pressure for 6 hours, and finally separating the soup and the residue to obtain the original soup; S02, soup and fat separation, using a tubular separator to separate the original soup into low-fat clear soup and fat; S03, preparing oil, boiling the separated oil, removing excess water, and making the oil change from white to clear; S04, preparing the flavor of the clear soup, adding seasonings to the low-fat clear soup for seasoning; S05, add fat back into the seasoned broth at a ratio of 1.5 to 4% of the broth mass.

2. The method for preparing soup to avoid fat emulsification in soup according to claim 1, characterized in that: In step S01, the amount of meat: the amount of Novozymes lipase: the flavor enzyme = 100: 0.2: 0.

2.

3. The method for preparing soup to avoid fat emulsification in soup according to claim 1, characterized in that: In step S05, fat is backfilled at a ratio of 2.5% of the mass of the broth.

4. The method for preparing soup to avoid fat emulsification in soup according to claim 3, characterized in that: In step S05, when backfilling the oil, the seasoned broth and oil are sequentially poured into the corresponding packaging bags, and then the packaging bags are sealed.

5. The method for preparing soup to avoid fat emulsification in soup according to claim 4, characterized in that: In step S05, the oil is wrapped by a water-soluble capsule.

6. The method for preparing soup to avoid fat emulsification in soup according to claim 1, characterized in that: In step S03, the oil is boiled in a vacuum environment.