High-concentration crucian carp soup and preparation method thereof

Abstract

The invention discloses high-concentration crucian carp soup and a preparation method thereof, and relates to the technical field of fish soup preparation, and the preparation method comprises the following steps: weighing the following raw materials: crucian carp, papain, aminopeptidase, glutaminase, lipase, neutral protease, green Chinese onion, fresh ginger, white pepper powder and Shuanghui pig bone oil; putting the crushed crucian into a reaction kettle, then putting papain, heating to 63 + / -2 DEG C, carrying out enzymolysis for 1 hour, and controlling the pH value to be 6.5-7.5; putting the other four enzyme preparations into the reaction kettle, keeping the temperature at 60 + / -2 DEG C, and carrying out enzymolysis for 2 hours; putting the rest raw materials into a reaction kettle, heating to 95 DEG C + / -2 DEG C, and decocting for 5 hours; and sieving the feed liquid with a screen to obtain the high-concentration crucian carp soup. Water is not added in the whole process, concentration is not needed, and the obtained high-concentration crucian carp soup is more delicious in taste.

Description

Technical Field

[0001] The invention relates to the technical field of fish soup preparation, in particular to a high-concentration crucian carp soup and a preparation method thereof. Background Art

[0002] In the market, products such as sauerkraut fish soup base, pepper and sesame fish soup base, and pickled pepper fish soup base are becoming more and more popular among consumers. However, in the production process of these soup bases, a highly concentrated fish soup is urgently needed to enrich the taste and improve the nutritional value. Although the traditional crucian carp soup is delicious, the production process is time-consuming and usually requires the addition of water. Generally, when making traditional crucian carp soup, 3 to 4 times the weight of crucian carp water is added, and then it is boiled for a long time; in order to achieve the high concentration requirement, it needs to be concentrated after boiling, and the concentration time is 3-5 hours. The concentration process increases the processing time and production cost of the product, and also destroys the flavor of the fish soup. Summary of the invention

[0003] In order to solve the deficiencies of the prior art, the present invention provides a high-concentration crucian carp soup and a preparation method thereof. No water is added during the production process, and the high-concentration crucian carp soup does not need to be prepared through concentration.

[0004] In order to achieve the purpose of the present invention, the following scheme is proposed: A method for preparing high-concentration crucian carp soup comprises the following steps: Weigh the following raw materials in parts by mass: 85-98 parts of crucian carp, 0.01-0.2 parts of papain, 0.01-0.2 parts of aminopeptidase, 0.01-0.2 parts of glutaminase, 0.001-0.01 parts of lipase, 0.01-0.2 parts of neutral protease, 0.5-3 parts of green onion, 0.5-3 parts of fresh ginger, 0.1-2 parts of white pepper powder, and 0.5-5 parts of Shuanghui pork bone oil; Put the minced crucian carp into the reactor, add papain, raise the temperature to 63℃±2℃, perform enzymolysis for 1 hour, and control the pH value at 6.5-7.5; Add aminopeptidase, glutaminase, lipase and neutral protease into the reaction kettle, keep the temperature at 60℃±2℃, and perform enzymolysis for 2 hours; Put green onion, fresh ginger, white pepper powder and Shuanghui pork bone oil into a reactor, heat to 95°C±2°C, and boil for 5 hours; sieve the liquid to obtain a high-concentration crucian carp soup.

[0005] Further, the following raw materials were weighed in parts by mass: 93.69 parts of crucian carp, 0.1 parts of papain, 0.2 parts of aminopeptidase, 0.1 parts of glutaminase, 0.01 parts of lipase, 0.1 parts of neutral protease, 1.5 parts of green onions, 0.5 parts of fresh ginger, 0.3 parts of white pepper, and 3.5 parts of Shuanghui pork bone oil.

[0006] A high-concentration crucian carp soup is obtained by the preparation method.

[0007] The beneficial effects of the present invention are: 1. Five enzyme preparations, papain, aminopeptidase, glutaminase, lipase and neutral protease, were selected. Through experimental research, the optimal enzymatic hydrolysis conditions were determined as follows: papain was added first, the temperature was 63℃±2℃, the enzymatic hydrolysis time was 1 hour, the pH value was controlled at 6.5-7.5, and then aminopeptidase, glutaminase, lipase and neutral protease were added, the temperature was 60℃±2℃, and the enzymatic hydrolysis time was 2 hours. This achieved the best flavor effect, avoided the formation of undesirable flavor substances, effectively retained the active ingredients of the enzymatic hydrolysis products, and prevented nutritional loss.

[0008] 2. No additional water is added during the whole process, and the water in the fish soup is all the water in the fish meat, achieving a very high concentration effect. It has been verified that the concentration of the crucian carp soup of the present invention is more than 20 times that of the traditional boiled fish soup and more than 4-5 times that of the concentration process. It not only realizes the preparation of high-concentration crucian carp soup, but also reduces the production time and processing cost. The flavor is different from that of the traditional crucian carp soup and tastes more delicious.

[0009] 3. A variety of enzyme preparations, compounded in specific proportions, and specific processing techniques can quickly decompose the moisture in crucian carp meat. Otherwise, there will be insufficient moisture and the pot will become sticky. Not only can you not make crucian carp soup, but it will also become grilled fish.

[0010] 4. The compounding and processing technology of specific enzyme preparations, coupled with special seasoning methods, make the crucian carp soup more delicious than traditional crucian carp soup.

[0011] 5. Select fresh crucian carp and combine it with a variety of natural spices and seasonings, boil it for 5 hours, and the taste will be natural, delicious and harmonious.

[0012] 6. Industrialized mass production, stable flavor, can be used to quickly make soups or as a seasoning, meeting the needs of convenient cooking in modern life. DETAILED DESCRIPTION

[0013] Example 1 This embodiment provides a method for preparing a high-concentration crucian carp soup, comprising the following steps: Weigh the following raw materials by mass: 93.69 parts of crucian carp, 0.1 parts of papain, 0.2 parts of aminopeptidase, 0.1 parts of glutaminase, 0.01 parts of lipase, 0.1 parts of neutral protease, 1.5 parts of green onion, 0.5 parts of fresh ginger, 0.3 parts of white pepper, and 3.5 parts of Shuanghui pork bone oil; Fresh crucian carps are selected, cleaned, scaled and visceral removed, the black film in the crucian carps is cleaned, and the crucian carps are ground with a meat grinder equipped with a Φ5mm orifice plate; the ground crucian carps are added into a reactor, papain is added into the reactor, the temperature is raised to 63°C±2°C, enzymolysis is performed for 1 hour, and the pH value is controlled at 6.5-7.5; after 1 hour, aminopeptidase, glutaminase, lipase and neutral protease are added into the reactor, the temperature is kept at 60°C±2°C, and enzymolysis is performed for 2 hours; after 2 hours, green onions, fresh ginger, white pepper powder and Shuanghui pork bone oil are added into the reactor, the temperature is raised to 95°C±2°C, and the reaction is boiled for 5 hours; the feed liquid is passed through a 40-mesh sieve to obtain a high-concentration crucian carp soup.

[0014] Example 2 This embodiment provides a method for preparing a high-concentration crucian carp soup, comprising the following steps: Weigh the following raw materials by mass: 86.59 parts of crucian carp, 0.1 parts of papain, 0.1 parts of aminopeptidase, 0.1 parts of glutaminase, 0.01 parts of lipase, 0.1 parts of neutral protease, 3 parts of green onion, 3 parts of fresh ginger, 2 parts of white pepper, and 5 parts of Shuanghui pork bone oil; Fresh crucian carps are selected, cleaned, scaled and visceral removed, the black film in the crucian carps is cleaned, and the crucian carps are ground with a meat grinder equipped with a Φ5mm orifice plate; the ground crucian carps are added into a reactor, papain is added into the reactor, the temperature is raised to 63°C±2°C, enzymolysis is performed for 1 hour, and the pH value is controlled at 6.5-7.5; after 1 hour, aminopeptidase, glutaminase, lipase and neutral protease are added into the reactor, the temperature is kept at 60°C±2°C, and enzymolysis is performed for 2 hours; after 2 hours, green onions, fresh ginger, white pepper powder and Shuanghui pork bone oil are added into the reactor, the temperature is raised to 95°C±2°C, and the reaction is boiled for 5 hours; the feed liquid is passed through a 40-mesh sieve to obtain a high-concentration crucian carp soup.

[0015] Example 3 This embodiment provides a method for preparing a high-concentration crucian carp soup, comprising the following steps: Weigh the following raw materials by mass: 95.88 parts of crucian carp, 0.1 parts of papain, 0.1 parts of aminopeptidase, 0.1 parts of glutaminase, 0.005 parts of lipase, 0.2 parts of neutral protease, 1 part of green onion, 0.5 parts of fresh ginger, 0.1 parts of white pepper, and 2 parts of Shuanghui pork bone oil; Fresh crucian carps are selected, cleaned, scaled and visceral removed, the black film in the crucian carps is cleaned, and the crucian carps are ground with a meat grinder equipped with a Φ5mm orifice plate; the ground crucian carps are added into a reactor, papain is added into the reactor, the temperature is raised to 63°C±2°C, enzymolysis is performed for 1 hour, and the pH value is controlled at 6.5-7.5; after 1 hour, aminopeptidase, glutaminase, lipase and neutral protease are added into the reactor, the temperature is kept at 60°C±2°C, and enzymolysis is performed for 2 hours; after 2 hours, green onions, fresh ginger, white pepper powder and Shuanghui pork bone oil are added into the reactor, the temperature is raised to 95°C±2°C, and the reaction is boiled for 5 hours; the feed liquid is passed through a 40-mesh sieve to obtain a high-concentration crucian carp soup.

[0016] Comparative Example 1 Comparative Example 1 In order to verify the flavor effect of the product, the enzyme preparation mass fraction of Example 1 was changed. The formula for producing high-concentration crucian carp soup in Comparative Example 1 is as follows: 93.8 parts of crucian carp, 0.3 parts of papain, 0.01 parts of aminopeptidase, 0.005 parts of glutaminase, 0.02 parts of lipase, 0.005 parts of neutral protease, 1.5 parts of green onion, 0.5 parts of fresh ginger, 0.3 parts of white pepper, and 3.5 parts of Shuanghui pork bone oil.

[0017] Comparative Example 2 Comparative Example 2 In order to verify the flavor effect of the product, the enzymatic hydrolysis process of Example 1 was changed. The formula and process for producing high-concentration crucian carp soup in Comparative Example 2 are as follows: Weigh the following raw materials by mass: 93.69 parts of crucian carp, 0.1 parts of papain, 0.2 parts of aminopeptidase, 0.1 parts of glutaminase, 0.01 parts of lipase, 0.1 parts of neutral protease, 1.5 parts of green onion, 0.5 parts of fresh ginger, 0.3 parts of white pepper, and 3.5 parts of Shuanghui pork bone oil; Fresh crucian carp is selected, cleaned, scaled and visceral removed, the black film in the crucian carp's cavity is cleaned, and the crucian carp is ground with a meat grinder equipped with a Φ5mm orifice plate; the ground crucian carp is added into a reactor, and papain, aminopeptidase, glutaminase, lipase and neutral protease are added into the reactor, the temperature is raised to 63°C±2°C, and enzymolysis is performed for 3 hours, and the pH value is controlled at 6.5-7.5; after 3 hours, green onions, fresh ginger, white pepper powder and Shuanghui pork bone oil are added into the reactor, the temperature is raised to 95°C±2°C, and the reaction is boiled for 5 hours; the feed liquid is passed through a 40-mesh sieve to obtain a high-concentration crucian carp soup.

[0018] Comparative Example 3 Comparative Example 3 In order to verify the flavor effect of the product, the mass fraction of the spices in Example 1 was changed. The formula for producing high-concentration crucian carp soup in Comparative Example 3 is as follows: Weigh the following raw materials in parts by mass: 93.69 parts of crucian carp, 0.1 parts of papain, 0.2 parts of aminopeptidase, 0.1 parts of glutaminase, 0.01 parts of lipase, 0.1 parts of neutral protease, 3.5 parts of green onion, 3.5 parts of fresh ginger, 3 parts of white pepper, and 3.5 parts of Shuanghui pork bone oil.

[0019] Comparative Example 4 Comparative Example 4 In order to verify the flavor effect of the product, the proportion of Shuanghui pork bone oil in Example 1 was changed. The formula and process for producing high-concentration crucian carp soup in Comparative Example 4 are as follows: Weigh the following raw materials in parts by mass: 93.69 parts of crucian carp, 0.1 parts of papain, 0.2 parts of aminopeptidase, 0.1 parts of glutaminase, 0.01 parts of lipase, 0.1 parts of neutral protease, 1.5 parts of green onions, 0.5 parts of fresh ginger, 0.3 parts of white pepper, and 0.4 parts of Shuanghui pork bone oil.

[0020] Comparative Example 5 Comparative Example 5 In order to verify the flavor effect of the product, the boiling time of Example 1 was changed. The formula and process for producing high-concentration crucian carp soup in Comparative Example 5 are as follows: Weigh the following raw materials by mass: 93.69 parts of crucian carp, 0.1 parts of papain, 0.2 parts of aminopeptidase, 0.1 parts of glutaminase, 0.01 parts of lipase, 0.1 parts of neutral protease, 1.5 parts of green onion, 0.5 parts of fresh ginger, 0.3 parts of white pepper, and 3.5 parts of Shuanghui pork bone oil; Fresh crucian carps are selected, cleaned, scaled and visceral removed, the black film in the crucian carps is cleaned, and the crucian carps are ground with a meat grinder equipped with a Φ5mm orifice plate; the ground crucian carps are added into a reactor, papain is added into the reactor, the temperature is raised to 63°C±2°C, enzymolysis is performed for 1 hour, and the pH value is controlled at 6.5-7.5; after 1 hour, aminopeptidase, glutaminase, lipase and neutral protease are added into the reactor, the temperature is kept at 60°C±2°C, and enzymolysis is performed for 2 hours; after 2 hours, green onions, fresh ginger, white pepper powder and Shuanghui pork bone oil are added into the reactor, the temperature is raised to 95°C±2°C, and the reaction is boiled for 2 hours; the feed liquid is passed through a 40-mesh sieve to obtain a high-concentration crucian carp soup.

[0021] In order to verify the effect of the high-concentration crucian carp soup of the present invention, the high-concentration crucian carp soup of Example 1 and Comparative Examples 1-5 were provided to sensory evaluators, who were asked to conduct aroma, flavor and sensory evaluation on the several crucian carp soups. The evaluation criteria are shown in Table 1, and the results are shown in Table 2.

[0022] Table 1 Evaluation criteria Table 2 Sensory evaluation results From Table 2, we can see that: The crucian carp soup of Example 1 has a prominent flavor, a milky white soup color, and has a very excellent crucian carp soup flavor.

[0023] In Comparative Example 1, due to the adjustment of the mass fraction of the enzyme preparation, the degree of hydrolysis was reduced, and the enzymatic hydrolysis effect was also reduced, resulting in a reduction in the overall aroma and flavor of the final crucian carp soup.

[0024] Comparative Example 2, due to the adjustment of the enzymatic hydrolysis process, caused the flavor of the crucian carp soup to decline, bitterness appeared, and the soup color was not good.

[0025] In Comparative Example 3, due to the increased mass fraction of spices, the soup texture of the crucian carp soup was reduced, black spots of white pepper appeared in the crucian carp soup, the flavor of scallion and ginger was too strong, and the overall palatability was reduced. It was the worst flavor among all the comparative examples.

[0026] In Comparative Example 4, due to the reduction in the proportion of Shuanghui pork bone oil, the flavor substances did not achieve the best effect, and the soup color became lighter, resulting in an unsatisfactory effect.

[0027] Since the time for boiling the crucian carp soup was reduced in Comparative Example 5, the overall flavor was slightly worse than that in Example 1, but the overall score was still relatively high.

[0028] In summary, the high-concentration crucian carp soup technology of the present invention does not add a drop of water during the production process, and the water boiled is all the water of the crucian carp itself, which meets the requirements of high concentration and maximizes the retention of the nutritional value of crucian carp soup. The present invention optimizes the selection of enzymes, enzymolysis conditions and subsequent processing steps, and does not add water during the production process, so it is not necessary to go through a concentration process to meet the requirements of high concentration. The crucian carp soup concentration of the present invention is 20 times that of the traditional fish soup, which is more than 4-5 times that of the concentration process, and the preparation of high-concentration crucian carp soup is achieved. The present invention achieves the flavor requirements of crucian carp soup through scientific deployment means, solves the problems of long time for traditional crucian carp soup boiling, unstable taste, etc., and has important practical value and market prospects.

[0029] The above embodiments are only used to illustrate the technical ideas and features of the present invention, and are not intended to be the only or limit the present invention. It should be understood by those skilled in the art that various changes or equivalent substitutions made to the present invention without departing from the scope of the present invention all fall within the scope of protection of the present invention.

Claims

1. A method for preparing high-concentration crucian carp soup, characterized in that: The following steps are involved: Weigh the following raw materials in parts by mass: 85-98 parts of crucian carp, 0.01-0.2 parts of papain, 0.01-0.2 parts of aminopeptidase, 0.01-0.2 parts of glutaminase, 0.001-0.01 parts of lipase, 0.01-0.2 parts of neutral protease, 0.5-3 parts of green onion, 0.5-3 parts of fresh ginger, 0.1-2 parts of white pepper powder, and 0.5-5 parts of Shuanghui pork bone oil; Put the minced crucian carp into the reactor, add papain, raise the temperature to 63℃±2℃, perform enzymolysis for 1 hour, and control the pH value at 6.5-7.5; Add aminopeptidase, glutaminase, lipase and neutral protease into the reaction kettle, keep the temperature at 60℃±2℃, and perform enzymolysis for 2 hours; Put green onion, fresh ginger, white pepper powder and Shuanghui pork bone oil into a reactor, heat to 95°C±2°C, and boil for 5 hours; sieve the liquid to obtain a high-concentration crucian carp soup.

2. The method for preparing high-concentration crucian carp soup according to claim 1, characterized in that: Weigh the following raw materials in parts by mass: 93.69 parts of crucian carp, 0.1 parts of papain, 0.2 parts of aminopeptidase, 0.1 parts of glutaminase, 0.01 parts of lipase, 0.1 parts of neutral protease, 1.5 parts of green onion, 0.5 parts of fresh ginger, 0.3 parts of white pepper, and 3.5 parts of Shuanghui pork bone oil.

3. A high-concentration crucian carp soup, characterized in that: Obtained by the preparation method according to claim 1 or 2.

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