Special natural composite thick soup for Fotiaoqiang and preparation method thereof

Abstract

The invention provides a preparation method of special natural composite thick soup for Fotiaoqiang. The preparation method comprises the following steps: quick-boiling in water: crushing pork leg bones, old hens, pig feet and pigskin into blocks, injecting cold water, fishing floating foam on the upper layer in the heating process, heating to 85-95 DEG C, and fishing out; boiling: cleaning the pork leg bone, the old hen, the pig trotter and the pig skin which are blanched in water, and boiling in a pressure cooker; after the high-pressure boiling is finished, adding pumpkins, soybeans, cooking wine, ginger slices and spices, and performing normal-pressure boiling; and after the normal-pressure boiling is finished, filtering, homogenizing, emulsifying, seasoning and sterilizing to obtain the product. The high-pressure boiling is utilized to effectively improve the product yield, so that more polypeptides and amino acids can be decomposed from bone and meat, and the delicious taste of the product is improved; by means of normal-pressure micro-boiling boiling, grease in the soup base can make full contact with oxygen in the air, a fat oxidation reaction is generated, and the product concentration and the fresh and fragrant taste are enhanced; the combination of high-pressure boiling and normal-pressure boiling can enhance the aromatic taste of the product and weaken the fishy smell of the product.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a natural composite thick soup special for Buddha Jumps Over the Wall and a preparation method thereof. Background Art

[0002] Traditional seasoning broth is made from fresh meat, bones, tendons and other materials of livestock and poultry such as pigs, chickens, cattle, sheep, ducks, etc., with relevant seasoning ingredients added, and then stewed through a specific process to make a seasoning soup. Due to the diversity of its original ingredients, it has extremely rich flavor components. Due to the special stewing, boiling and boiling process, the flavor components of each original ingredient are dissolved and transformed into the human taste perception state, presenting a fast and delicious taste. Therefore, broth has become an indispensable flavoring element for many dishes with its rich flavor components, fast flavoring and delicious taste, and is widely used directly or indirectly in the cooking and seasoning process of various dishes.

[0003] Buddha Jumps Over the Wall is a delicacy among meat dishes. It is usually made by carefully simmering a variety of precious ingredients. Common ingredients include abalone, sea cucumber, shark fin, fish maw, scallops, pigeon eggs, shiitake mushrooms, etc. These ingredients are brought together and stewed for a long time, so that the flavors of various ingredients blend together and have a rich taste. However, the Buddha Jumps Over the Wall soup prepared in reality is mostly lacking in fragrance and has a slightly heavy fishy smell. At the same time, the low concentration of the soup leads to a bland taste.

[0004] Therefore, it is very necessary to provide a special natural composite thick soup for Buddha Jumps Over the Wall that enhances product concentration and fresh and fragrant taste. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a natural composite thick soup specially used for Buddha Jumps Over the Wall. The thick soup provided by the present invention has a fresh and fragrant taste while reducing the fishy smell of the product.

[0006] The present invention provides a method for preparing a natural composite thick soup specially used for Buddha Jumps Over the Wall, comprising the following steps:

[0007] A) Blanching: Crush the pork leg bones, old hens, pig trotters and pig skin into pieces, pour in cold water, and remove the upper foam during the heating process. When the temperature reaches 85-95℃, remove it;

[0008] B) Boiling: Wash the blanched pork leg bones, old hens, pig trotters and pig skin, and boil them in a pressure cooker; after the high-pressure boiling is completed, add pumpkin, soybeans, cooking wine, ginger slices and spices to boil at normal pressure;

[0009] C) After boiling at normal pressure, filter, homogenize, emulsify, season and sterilize to obtain the product.

[0010] Preferably, the meat content of the pork leg bones in step A) is 20% to 30%; and the age of the old hens is more than one and a half years.

[0011] Preferably, if the pork leg bones, old hens, pig trotters and pig skin are frozen, they need to be thawed until there is no ice on the surface and the core temperature is not higher than 4°C.

[0012] Preferably, the mass ratio of the pork leg bones, old hens, pig trotters and pig skin is 2:4:1:2.

[0013] Preferably, in step B), the high pressure boiling is performed at a solid-liquid ratio of 1:(2-3) with water; the boiling temperature is 130-140° C., and the boiling time is 30-50 min;

[0014] The mass ratio of the pumpkin, soybean, cooking wine, ginger slices and spices is 20:6:4:2:1; the spices include prickly ash, star anise, cinnamon, bay leaf, white pepper, tsaoko, nutmeg and cloves.

[0015] Preferably, the normal pressure boiling in step B) is performed twice; the boiling parameters are kept consistent for the two times, the boiling temperature is 100-102° C., the boiling time is 3-4 hours, and the final concentration of the two boilings is controlled to be 3.5-4.0 BX.

[0016] Preferably, the filtration in step C) is performed using a filter; the specification of the filter is 100-300 mesh; and the homogenization pressure is 30-40 MPa.

[0017] Preferably, the seasoning in step C) comprises: adding compound seasoning and chicken powder seasoning for seasoning;

[0018] The added mass of the compound seasoning is 1% to 3%; the added mass of the chicken powder seasoning is 0.5% to 2%;

[0019] The compound seasoning includes chicken essence, soy sauce and the like.

[0020] The sterilization temperature is 90-100°C, the sterilization time is 30-40 minutes, and the temperature is lowered to below 40°C after sterilization; after sterilization, it also includes freezing and storage at -28°C after packaging.

[0021] The invention provides a natural composite thick soup specially used for Buddha Jumps Over the Wall, which is prepared by the preparation method described in any one of the above technical solutions.

[0022] The present invention provides a Buddha Jumps Over the Wall product, comprising the natural compound thick soup for Buddha Jumps Over the Wall described in the above technical scheme and the natural compound thick soup for Buddha Jumps Over the Wall prepared by the preparation method described in any one of the above technical schemes.

[0023] Compared with the prior art, the invention provides a preparation method of a special natural composite thick soup for Buddha Jumps Over the Wall, comprising the following steps: A) blanching: breaking pork leg bones with meat, old hens, pig trotters and pig skin into pieces, injecting cold water, fishing out the upper floating foam during the heating process, and fishing out the foam when the temperature rises to 85-95°C; B) boiling: washing the blanched pork leg bones, old hens, pig trotters and pig skin, and boiling them in a pressure cooker; after the high-pressure boiling is completed, adding pumpkin, soybeans, cooking wine, ginger slices and spices to boil at normal pressure; C) filtering, homogenizing, emulsifying, seasoning and sterilizing to obtain the soup. The present invention firstly utilizes a high-pressure boiling process to pre-loosen and soften the raw bone meat, thereby effectively improving the product yield. At the same time, the high pressure can decompose the bone meat into more polypeptides and amino acids, thereby improving the fresh taste of the product; the normal pressure slight boiling process can make the oil in the soup fully contact with the oxygen in the air and cause fat oxidation reaction, thereby enhancing the product concentration and fresh and fragrant taste; the composite process of high-pressure boiling and normal pressure boiling not only improves the product yield, but also enhances the rich and fragrant taste of the product and reduces the fishy smell of the product. DETAILED DESCRIPTION

[0024] The present invention provides a natural composite soup for Buddha Jumps Over the Wall and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0025] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0026] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0027] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0028] The present invention focuses on natural and high-quality ingredients in material selection, such as selecting pig hind leg bones, hens over one and a half years old, etc., so that the soup is more delicious and fragrant. In terms of process, a high-pressure boiling process is used to loosen and soften the raw bone meat in advance, which effectively improves the product yield. At the same time, the high pressure can decompose more polypeptides and amino acids from the bone meat, thereby improving the product's delicious taste; normal pressure slight boiling can make the oil in the soup fully contact with the oxygen in the air and cause fat oxidation reaction, thereby enhancing the product concentration and delicious taste; the composite process of high-pressure boiling and normal pressure boiling not only improves the product yield, but also enhances the rich and fragrant taste of the product and reduces the fishy smell of the product.

[0029] The present invention provides a method for preparing a natural composite thick soup specially used for Buddha Jumps Over the Wall, comprising the following steps:

[0030] A) Blanching: Crush the pork leg bones, old hens, pig trotters and pig skin into pieces, pour in cold water, and remove the upper foam during the heating process. When the temperature reaches 85-95℃, remove it;

[0031] B) Boiling: Wash the blanched pork leg bones, old hens, pig trotters and pig skin, and boil them in a pressure cooker; after the high-pressure boiling is completed, add pumpkin, soybeans, cooking wine, ginger slices and spices to boil at normal pressure;

[0032] C) After boiling at normal pressure, filter, homogenize, emulsify, season and sterilize to obtain the product.

[0033] The preparation method of the special natural composite thick soup for Buddha Jumps Over the Wall provided by the invention firstly selects materials: the materials are selected based on the principles of freshness, naturalness and high quality, and pork leg bones with meat, old hens, pig trotters, pig skin, pumpkin and soybean are selected.

[0034] If pork leg bones, old hens, pig trotters and pig skin are frozen, they need to be thawed until there is no ice on the surface and the center temperature is no higher than 4°C.

[0035] The raw materials are thawed until there is no ice on the surface, broken into small pieces, put into a boiling water pot, and cold water is poured in until the water level covers the raw materials. During the heating process, the upper foam is fished out. When the water temperature rises to 85-95°C, the heat is stopped, the raw materials are fished out and the water is drained. Specifically, it can be 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C or 95°C; or a range between any two of the above.

[0036] Wash the blanched pork leg bones, old hen, pig's trotters and pig skin, then put them in a pressure cooker to boil.

[0037] According to the present invention, the mass ratio of the pork leg bone with meat, the old hen, the pig's trotter and the pig's skin is 2:4:1:2.

[0038] The meat rate of the pork leg bone with meat of the invention is 20% to 30%; the age of the old hen is more than one and a half years.

[0039] The high-pressure boiling of the present invention has a material-liquid ratio of 1:(2-3) for adding water; the specific amount of water added is 2-3 times the weight of the solid matter.

[0040] The water used for cooking is clean and free of impurities, meeting the requirements of drinking water standards.

[0041] The boiling temperature of the present invention is 130-140°C, specifically 130°C, 131°C, 132°C, 133°C, 134°C, 135°C, 136°C, 137°C, 138°C, 139°C or 140°C, or any range between any two of the above. The boiling time is 30-50min, specifically 30min, 32min, 34min, 36min, 38min, 40min, 42min, 44min, 46min, 48min or 50min, or any range between any two of the above.

[0042] After the high-pressure cooking is finished, add pumpkin, soybeans, cooking wine, ginger slices, and spices and cook at normal pressure;

[0043] In one specific embodiment, the mass ratio of pumpkin, soybean, cooking wine, ginger slices, and spices is 1.35:0.4:0.27:0.13:0.065;

[0044] The mass ratio of pumpkin, soybean, cooking wine, ginger slices and spices of the present invention is 20:6:4:2:1; the mass ratio of the above materials to the above raw materials is 1:4; the spices include prickly ash, star anise, cinnamon, bay leaf, white pepper, tsaoko, nutmeg and cloves, and the usage ratio of the above spices is 10:4:3:1:2:1:1:0.5.

[0045] The number of normal pressure boiling in the present invention is two times; the boiling parameters are kept consistent for the two times, the boiling temperature is 100-102°C, specifically 100°C, 101°C, 102°C; the boiling time is 3-4 hours, and the final concentration of the two boilings is controlled to be 3.5-4.0BX.

[0046] After the boiling is finished, the soup is filtered out using a filter, and the soups boiled twice are mixed. The filtering is performed using a filter; the specification of the filter is 100-300 mesh; it can be 100 mesh, 130 mesh, 150 mesh, 180 mesh, 200 mesh, 220 mesh, 250 mesh, 280 mesh or 300 mesh; or a range between any two of the above.

[0047] The mixed soup after two boilings is heated to 70-80°C and homogenized twice by a high-pressure homogenizer to obtain a milky thick soup. The homogenization pressure is 30-40 MPa.

[0048] The homogenized and emulsified soup is seasoned with compound seasoning and chicken powder seasoning.

[0049] The composite seasoning and chicken powder seasoning of the present invention are used for seasoning;

[0050] The added mass of the compound seasoning is 1% to 3%; the added mass of the chicken powder seasoning is 0.5% to 2%.

[0051] The compound seasoning includes chicken essence, soy sauce and other seasonings and is sterilized; the sterilization temperature is 90-100°C, the sterilization time is 30-40 minutes, and the temperature is lowered to below 40°C after sterilization; after sterilization, it is packaged and stored in a freezer at -28°C.

[0052] The preferred method is as follows: the qualified composite soup is packed into designated packaging materials, and transported to a quick-freezing warehouse at a temperature of -28°C for freezing in a timely manner.

[0053] The invention provides a natural composite thick soup specially used for Buddha Jumps Over the Wall, which is prepared by the preparation method described in any one of the above technical solutions.

[0054] The present invention provides a Buddha Jumps Over the Wall product, comprising the natural compound thick soup for Buddha Jumps Over the Wall described in the above technical scheme and the natural compound thick soup for Buddha Jumps Over the Wall prepared by the preparation method described in any one of the above technical schemes.

[0055] The invention provides a preparation method of a special natural composite thick soup for Buddha Jumps Over the Wall, comprising the following steps: A) blanching: breaking pork leg bones with meat, old hens, pig trotters and pig skin into pieces, injecting cold water, fishing out upper foam during the heating process, and fishing out when the temperature rises to 85-95 DEG C; B) boiling: washing the blanched pork leg bones with meat, old hens, pig trotters and pig skin, and boiling them in a pressure cooker; after the high-pressure boiling is completed, adding pumpkin, soybean, cooking wine, ginger slices and spices to boil at normal pressure; C) filtering, homogenizing, emulsifying, seasoning and sterilizing to obtain the soup. The present invention firstly utilizes a high-pressure boiling process to pre-loosen and soften the raw bone meat, thereby effectively improving the product yield. At the same time, the high pressure can decompose the bone meat into more polypeptides and amino acids, thereby improving the fresh taste of the product; the normal pressure slight boiling process can make the oil in the soup fully contact with the oxygen in the air and cause fat oxidation reaction, thereby enhancing the product concentration and fresh and fragrant taste; the composite process of high-pressure boiling and normal pressure boiling not only improves the product yield, but also enhances the rich and fragrant taste of the product and reduces the fishy smell of the product.

[0056] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0057] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0058] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0059] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0060] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0061] In order to further illustrate the present invention, a natural composite soup specially for Buddha Jumps Over the Wall and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0062] Embodiment 1 A natural composite soup for Buddha Jumps Over the Wall and a preparation method thereof, comprising the following steps:

[0063] (1) Raw material selection: The raw materials are selected based on the principles of freshness, naturalness and quality. 2kg of pork leg bones, 4kg of old hens, 1kg of pig's trotters, 2kg of pig skin, 1.35kg of pumpkin and 0.4kg of soybeans are selected. The meat rate of pork leg bones is 20%, and the age of old hens is more than one and a half years.

[0064] (2) Blanching: Thaw the raw bones and meat until there is no ice on the surface and the center temperature is no higher than 4°C. Put them into a boiling water pot and add cold water until the water level is 10 cm above the raw bones and meat. During the heating process, remove the floating foam on the upper layer. When the water temperature rises to 90°C, stop the heat and remove the raw bones and meat and drain the water.

[0065] (3) High-pressure boiling: After the bone and meat raw materials are blanched and washed, they are placed in a pressure cooker for boiling. The amount of water added is twice the weight of the solid content. The boiling water is clean and free of impurities and meets the requirements of drinking water standards. The boiling temperature is 140°C and the boiling time is 30 minutes.

[0066] (4) Normal pressure boiling: After the high pressure boiling is completed, the soup is transferred to a steam-layered pot, and 1.35 kg of pumpkin, 0.4 kg of soybeans, 0.27 kg of cooking wine, 0.13 kg of ginger slices, and 0.065 kg of spices are added for seasoning, and the soup is boiled twice at normal pressure. The parameters of the two boilings are kept consistent, the boiling temperature is 100-102° C., the boiling time is 3 hours, and the final concentration of the two boilings is controlled to be 3.5-4.0 BX;

[0067] (5) Filtering and mixing: After boiling, filter out the soup using a 120-mesh filter, and mix the soups boiled twice;

[0068] (6) Homogenization and emulsification: The mixed soup after two boilings was heated to 80° C. and homogenized twice by a high-pressure homogenizer at a homogenization pressure of 30 MPa to obtain a milky thick soup;

[0069] (7) Seasoning: Add 1% chicken essence seasoning, 1% light soy sauce, and 0.5% chicken powder seasoning to the homogenized emulsified soup for seasoning. The sterilization temperature is 100° C. for 30 min, and the temperature is lowered to below 40° C.

[0070] The results show that the composite soup obtained in this example is more mellow, fresh and fragrant, has no fishy smell, and has a protein content of 4.5% and an amino acid nitrogen content of 0.2% compared with the soup prepared by the conventional process.

[0071] Embodiment 2 A natural composite soup for Buddha Jumps Over the Wall and a preparation method thereof, comprising the following steps:

[0072] (1) Raw material selection: The raw materials are selected based on the principles of freshness, naturalness and quality. 2kg of pork leg bones, 4kg of old hens, 1kg of pig's trotters, 2kg of pig skin, 1.35kg of pumpkin and 0.4kg of soybeans are selected. The meat rate of pork leg bones is 30%, and the age of old hens is more than one and a half years.

[0073] (2) Blanching: Thaw the raw bones and meat until there is no ice on the surface and the center temperature is no higher than 4°C. Put them into a boiling water pot and add cold water until the water level is 15 cm above the raw bones and meat. During the heating process, remove the floating foam on the upper layer. When the water temperature rises to 85°C, stop the heat and remove the raw bones and meat and drain the water.

[0074] (3) High-pressure boiling: After the bone and meat ingredients are blanched and washed, they are placed in a pressure cooker and boiled. The amount of water added is 3 times the weight of the solids. The boiling water is clean and free of impurities and meets the requirements of drinking water standards. The boiling temperature is 130°C and the boiling time is 50 minutes.

[0075] (4) Normal pressure boiling: After the high pressure boiling is completed, the soup is transferred to a steam-layered pot, and 1.35 kg of pumpkin, 0.4 kg of soybeans, 0.27 kg of cooking wine, 0.13 kg of ginger slices, and 0.065 kg of spices are added for seasoning. The soup is boiled twice at normal pressure. The parameters of the two boilings are kept consistent, the boiling temperature is 100-102° C., the boiling time is 4 hours, and the final concentration of the two boilings is controlled to be 3.5-4.0 BX;

[0076] (5) Filtering and mixing: After boiling, filter out the soup using a 200-mesh filter, and mix the soups from the two boilings;

[0077] (6) Homogenization and emulsification: The mixed soup after two boilings was heated to 70° C. and homogenized twice by a high-pressure homogenizer at a homogenization pressure of 40 MPa to obtain a milky thick soup;

[0078] (7) Seasoning: Add 1.5% chicken seasoning, 1.5% light soy sauce, and 1% chicken powder seasoning to the homogenized emulsified soup for seasoning, sterilize at 90° C. for 40 min, and cool to below 40° C.;

[0079] (8) Packaging and storage: The qualified composite soup shall be packed into designated packaging materials and promptly transported to a quick-freezing warehouse at a temperature of -28°C for freezing.

[0080] The results show that the composite soup obtained in the above embodiment is more mellow, fresh and fragrant, has no fishy smell, and has a protein content of 5.0% and an amino acid nitrogen content of 0.25% compared with the soup prepared by conventional technology.

[0081] Comparative Example 1

[0082] The original soup of Buddha Jumps Over the Wall made with conventional technology.

[0083] (1) Raw material selection: The raw materials are selected based on the principles of freshness, naturalness and quality. 2kg of pork leg bones, 4kg of old hens, 1kg of pig's trotters, 2kg of pig skin, 1.35kg of pumpkin and 0.4kg of soybeans are selected. The meat rate of pork leg bones is 20%, and the age of old hens is more than one and a half years.

[0084] (2) Cleaning: Thaw the raw bone meat until there is no ice on the surface and the core temperature is no higher than 4°C, clean it with clean water, and remove the raw bone meat and drain the water;

[0085] (3) Boiling: the raw bone meat is added into a steam-layered pot, pumpkin, soybean, cooking wine, ginger slices, spices, etc. are added for seasoning, and the mixture is boiled twice at normal pressure with slight boiling. The parameters of the two boilings are kept consistent, the boiling temperature is 100-102° C., the boiling time is 3 hours, and the final concentration of the two boilings is controlled to be 2.5-3.0 BX;

[0086] (4) Filtering and mixing: After boiling, filter out the soup using a 120-mesh filter, and mix the soups boiled twice;

[0087] (5) Seasoning: After the mixture is evenly mixed, add 0.8% salt for seasoning, sterilize at 90°C for 40 minutes, and cool to below 40°C; (6) Packaging and storage: Pack the qualified composite soup into designated packaging materials and promptly transport it to a quick-freezing warehouse at a temperature of -28°C for freezing.

[0088] The results show that the protein content of the thick soup obtained in the above comparative example is 2%, the amino acid nitrogen is 0.1%, the taste is relatively light, and there is a more obvious fishy smell.

[0089] Comparative Example 2

[0090] (1) Raw material selection: The raw materials are selected based on the principles of freshness, naturalness and quality. 2kg of pork leg bones, 4kg of old hens, 1kg of pig's trotters, 2kg of pig skin, 1.35kg of pumpkin and 0.4kg of soybeans are selected. The meat rate of pork leg bones is 20%, and the age of old hens is more than one and a half years.

[0091] (2) Cleaning: Thaw the raw bone meat until there is no ice on the surface and the core temperature is no higher than 4°C, clean it with clean water, and remove the raw bone meat and drain the water;

[0092] (3) Boiling: the raw material bones and meat are added into a steam-layered pot, pumpkin, soybeans, cooking wine, ginger slices, spices, etc. are added for seasoning, and the mixture is boiled twice at normal pressure with slight boiling. The parameters of the two boilings are kept consistent, the boiling temperature is 100-102° C., the boiling time is 4 hours, and the final concentration of the two boilings is controlled to be 2.5-3.0 BX;

[0093] (4) Filtering and mixing: After boiling, filter out the soup using a 120-mesh filter, and mix the soups boiled twice;

[0094] (5) Seasoning: After the soup is mixed evenly, add 1% salt for seasoning, sterilize at 100°C for 30 minutes, and cool to below 40°C;

[0095] (5) Packaging and storage: The qualified composite soup shall be packed into designated packaging materials and promptly transported to a quick-freezing warehouse at a temperature of -28°C for freezing.

[0096] The results show that the protein content of the concentrated soup obtained in the above comparative example is 2.5%, the amino acid nitrogen is 0.15%, the soup is light in color, tastes bland, has a more obvious fishy smell, and the mellowness and umami taste are significantly lower than those in the embodiment.

[0097] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a natural composite soup for Buddha Jumps Over the Wall, characterized in that: The steps include: A) Blanching: Crush the pork leg bones, old hens, pig trotters and pig skin into pieces, pour in cold water, and remove the upper foam during the heating process. When the temperature reaches 85-95℃, remove it; B) Boiling: Wash the blanched pork leg bones, old hens, pig trotters and pig skin, and boil them in a pressure cooker; after the high-pressure boiling is completed, add pumpkin, soybeans, cooking wine, ginger slices and spices to boil at normal pressure; C) After boiling at normal pressure, filter, homogenize, emulsify, season and sterilize to obtain the product.

2. The preparation method according to claim 1, characterized in that: Step A) The meat content of the pork leg bones is 20% to 30%; the age of the old hens is more than one and a half years.

3. The preparation method according to claim 1, characterized in that: If pork leg bones, old hens, pig trotters and pig skin are frozen, they need to be thawed until there is no ice on the surface and the center temperature is no higher than 4°C.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the pork leg bone with meat, old hen, pig's trotter and pig's skin is 2:4:1:

2.

5. The preparation method according to claim 1, characterized in that: Step B) the high pressure boiling is performed with a solid-liquid ratio of 1:(2-3) to water; the boiling temperature is 130-140° C., and the boiling time is 30-50 min; The mass ratio of the pumpkin, soybean, cooking wine, ginger slices and spices is 20:6:4:2:1; the spices include prickly ash, star anise, cinnamon, bay leaf, white pepper, tsaoko, nutmeg and cloves.

6. The preparation method according to claim 1, characterized in that: Step B) The normal pressure boiling is performed twice; the parameters of the two boilings are kept consistent, the boiling temperature is 100-102° C., the boiling time is 3-4 hours, and the final concentration of the two boilings is controlled to be 3.5-4.0BX.

7. The preparation method according to claim 1, characterized in that: Step C) The filtration is performed by using a filter screen; the specification of the filter screen is 100-300 mesh; the homogenization pressure is 30-40Mpa.

8. The preparation method according to claim 1, characterized in that: Step C) the seasoning comprises: adding compound seasoning and chicken powder seasoning for seasoning; the added mass of the compound seasoning is 1% to 3%; the added mass of the chicken powder seasoning is 0.5% to 2%; The compound seasoning includes chicken essence and soy sauce; The sterilization temperature is 90-100°C, the sterilization time is 30-40 minutes, and the temperature is lowered to below 40°C after sterilization; after sterilization, it also includes freezing and storage at -28°C after packaging.

9. A natural composite soup for Buddha Jumps Over the Wall, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 8.

10. A Buddha Jumps Over the Wall product, comprising the natural compound concentrated soup for Buddha Jumps Over the Wall as claimed in claim 9 and the natural compound concentrated soup for Buddha Jumps Over the Wall prepared by the preparation method as claimed in any one of claims 1 to 8.