Solid bone-shaped soup seasoning block and preparation method thereof

Abstract

The invention provides a bone stock seasoning block which is prepared by the following steps: A) heating oil, adding scallion and ginger, frying, adding water, adding pig bone, chicken frame and cooking wine, decocting with big fire, adding Jinhua ham and dried squid sections after the water is boiled, and continuously decocting to obtain bone stock; b) performing proton freezing, low-temperature reduced-pressure drying and crushing on the bone stock to obtain bone stock powder; and mixing the bone stock powder and the seasoning material, putting the mixture into a mold, and briquetting to obtain the product. The proton freezing technology is adopted, water migration of the food materials is reduced, and the original taste of the food materials is kept. Meanwhile, low-temperature reduced-pressure drying is combined, so that the flavor is effectively preserved. Test data show that compared with the traditional blended soup, the nutrient value of the original bone soup is obviously superior to that of the bone soup purchased in the market, such as protein and fat content; in addition, the bone soup is superior to commercially available bone soup in appearance, taste and fragrance.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a solid bone-shaped soup seasoning cube and a preparation method thereof. Background Art

[0002] As people's pursuit of health becomes more and more obvious. As one of the fast-moving consumer goods industries, how can instant noodles meet the dual needs of modern people's fast pace and desire for health? It is well known that the nutritional value and taste experience of freshly boiled soup are obviously better than those of prepared soup, but freshly boiled soup takes a long time, has a short shelf life, and loses nutrients quickly.

[0003] The traditional bone soup in the prior art is in a powdered state, and has low content of nutrients such as protein and fat, and lacks aroma.

[0004] Therefore, it is very necessary to provide a solid bone-shaped soup seasoning cube with significantly better protein and fat content than commercially available bone broth; and better appearance, taste and aroma than commercially available bone broth. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a solid bone-shaped soup seasoning cube. The protein and fat content, bone soup appearance, taste and aroma of the solid bone-shaped soup seasoning cube provided by the present invention are significantly better than those of commercially available bone soup.

[0006] The present invention provides a method for preparing bone broth powder, comprising the following steps:

[0007] A) After the oil is heated, add scallion and ginger to sauté, add water, add pork shank bones, chicken racks, add cooking wine, boil over high heat, add Jinhua ham and dried squid segments after the water boils, continue boiling to obtain bone stock;

[0008] B) freezing the bone stock, drying it under reduced pressure at low temperature, and crushing it to obtain bone stock powder;

[0009] The parameters of the proton freezing include: -25 to -35°C, freezing for 2 to 3 hours.

[0010] In some specific embodiments, the oil in step A) is peanut oil; the temperature at which the oil is heated is 135-140° C.;

[0011] Cut pork shanks into 2-3cm segments, chicken racks into 3-5cm segments, ham into 6-8mm cubes, soak squid and cut into 10-12mm segments;

[0012] In some specific schemes, the mass ratio of the pork shank bone, chicken frame, Jinhua ham and dried squid segments in step A) is (50-60): (20-25): (2-3): (3-5);

[0013] The material-liquid ratio is 1:(8-10);

[0014] The added amount of the peanut oil is 5wt% of the total raw materials; the added amount of the cooking wine is 5wt% of the total raw materials.

[0015] In some specific schemes, the continuing cooking in step A) specifically includes:

[0016] Start timing after the water boils. Boil over high heat for 1 hour, then switch to medium-low heat. Take out the soup after 4 hours of boiling, which is the top soup. Add 8 to 10 times the amount of water as the meat again, boil for 6 to 8 hours, and take out the soup to make the medium soup.

[0017] Evenly mix the upper soup and the middle soup and cool to below 25°C to obtain the bone stock.

[0018] In some specific embodiments, the low-temperature and reduced-pressure drying in step B) comprises:

[0019] Start drying when the vacuum degree is ≤200pa, the drying temperature is 50-60℃, and the drying time is 70-72 hours;

[0020] The pulverizing step is pulverizing through a 100-mesh sieve; the moisture content of the material under the sieve is ≤8%.

[0021] The present invention provides a bone broth powder, which is prepared by the preparation method described in any one of the above technical solutions.

[0022] The present invention provides a solid bone-shaped soup seasoning cube, which is characterized in that the bone stock powder prepared by the preparation method described in any one of the above technical solutions and seasoning materials are mixed and placed in a mold, and pressed into a block to obtain the solid bone-shaped soup seasoning cube.

[0023] In some specific embodiments, the mold is a bone-shaped mold;

[0024] The bone-shaped mold includes: an elliptical column in the center, a triangle in the middle, and two semi-spherical shapes on both sides, wherein the radius of the upper sphere is about 0.5 cm, the radius of the lower sphere is 0.5-0.7 cm, and the thickness is 0.7-0.9 cm. The length of the two sides each accounts for 25%, and the middle section accounts for 50%, the middle section is 1.4-1.6 cm long, an elliptical column, a long diameter of 1 cm, and a short diameter of 0.8 cm;

[0025] The seasoning materials include edible salt, white sugar, monosodium glutamate, soy sauce powder, and white pepper powder; the mass ratio of the edible salt, white sugar, monosodium glutamate, soy sauce powder, and white pepper powder is: (45-55): (20-30): (10-15): (4-6), (0.3-0.5);

[0026] The present invention also provides a method for preparing solid bone-shaped soup seasoning cubes, comprising: mixing bone stock powder prepared by the preparation method described in any one of the above technical solutions with seasoning materials, placing them in a mold, and pressing them into cubes to obtain.

[0027] In some specific embodiments, the parameters of the briquetting include:

[0028] When the ambient temperature is ≤25℃ and the humidity is ≤40%, adjust the pressure to 40~50Kn / cm 2 The tablet thickness is 5 to 8 mm and the unit weight is 15 to 20 grams.

[0029] The present invention provides a seasoning product, including the bone stock powder described in the above technical solution or the solid bone-shaped soup seasoning block described in any one of the above technical solutions. Compared with the prior art, the present invention provides a method for preparing bone stock powder, comprising the following steps: A) after the oil is heated, add scallion and ginger to stir-fry, add water, add pork shank and chicken frame, add cooking wine, boil over high heat, add Jinhua ham and dried squid segments after the water boils, and continue to boil to obtain bone stock; B) the bone stock is subjected to proton freezing, low-temperature decompression drying, and crushing to obtain bone stock powder; the parameters of the proton freezing include: -25 to -35°C, freezing for 2 to 3 hours. The present invention adopts proton freezing technology to reduce the water migration of food materials and maintain the original flavor of food materials. At the same time, combined with low-temperature decompression drying, the flavor is effectively preserved. Test data show that the nutritional value of bone stock is compared with traditional prepared soup, and its nutritional components, such as protein and fat content, are significantly better than commercially available bone stock; in addition, the appearance, taste and aroma of bone stock are better than commercially available bone stock. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a schematic diagram of the overall effect of the bone-shaped seasoning block of the present invention;

[0031] Figure 2 This is a rendering of the middle elliptical cylinder of the bone-shaped seasoning block of the present invention;

[0032] Figure 3 This is a triangular effect diagram of the joint of the bone-shaped seasoning block of the present invention;

[0033] Figure 4 This is a three-dimensional effect diagram of the bone-shaped seasoning block of the present invention;

[0034] Figure 5 It is a sensory result diagram of the embodiment of the present invention and comparative example 1. DETAILED DESCRIPTION

[0035] The present invention provides a solid bone-shaped soup seasoning cube and seasoning product. 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 pointed out 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 method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application 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.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] The present invention aims to develop a new type of solid bone-shaped soup seasoning cube, which is convenient for brewing, and can meet the needs of fast-paced meal preparation and convenient operation; in addition, the original soup can be used as the material to maintain the original flavor of the original soup, thereby meeting people's dual needs for nutrition and taste buds.

[0040] Proton freezing is a freezing technology that uses electromagnetic waves from magnets (uniform density magnets) to apply energy to the ice nuclei during freezing, thereby generating a large number of ice nuclei at one time and producing small ice crystals. This quick-frozen product has less structural damage, less water migration, and a smaller taste than fresh ingredients after freezing, which better preserves the nutrition of the bone soup of the present invention.

[0041] The present invention provides a method for preparing bone broth powder, comprising the following steps:

[0042] A) After the oil is heated, add scallion and ginger to sauté, add water, add pork shank bones, chicken racks, add cooking wine, boil over high heat, add Jinhua ham and dried squid segments after the water boils, continue boiling to obtain bone stock;

[0043] B) freezing the bone stock, drying it under reduced pressure at low temperature, and crushing it to obtain bone stock powder;

[0044] The parameters of the proton freezing include: -25 to -35°C, freezing for 2 to 3 hours.

[0045] The preparation method of the bone stock powder provided by the invention first prepares and cleans raw materials, including pork shank bones, chicken frames, Jinhua ham meat, dried squid segments and the like.

[0046] Then cut the pork shanks into 2-3cm segments, the chicken racks into 3-5cm segments, the ham into 6-8mm cubes, and the soaked squid into 10-12mm segments.

[0047] In some specific embodiments, the mass ratio of the pork shank bone, chicken frame, Jinhua ham and dried squid segments is (50-60): (20-25): (2-3): (3-5);

[0048] In some specific embodiments, the mass ratio of the pork shank bone, chicken frame, Jinhua ham and dried squid segment is 50:20:3:3;

[0049] In some specific embodiments, the mass ratio of the pork shank bone, chicken frame, Jinhua ham and dried squid segments is 60:25:2:5;

[0050] In some specific schemes, the mass ratio of the pork shank bones, chicken racks, Jinhua ham and dried squid segments is 55:23:2.5:4.

[0051] After the oil is heated, add onion and ginger to sauté, add water, pork shank bones, chicken racks, cooking wine, and simmer over high heat. The oil is peanut oil; the temperature of the oil is 135-140°C;

[0052] More preferably, it specifically includes:

[0053] Add peanut oil, heat to 135-140℃, add onion and ginger, sauté until onion turns yellow-brown, add boiling water (8-10 times the amount of meat), add chopped bones and chicken racks, add cooking wine, and simmer over high heat;

[0054] In some specific embodiments, the material-liquid ratio is 1:(8-10); specifically, it can be 1:8, 1:9 or 1:10.

[0055] The added amount of the peanut oil is 5wt% of the total raw materials; the added amount of the cooking wine is 5wt% of the total raw materials.

[0056] In some specific schemes, the continuing cooking specifically includes:

[0057] Start timing after the water boils. Boil over high heat for 1 hour, then switch to medium-low heat. Take out the soup after 4 hours of boiling, which is the top soup. Add 8 to 10 times the amount of water as the meat again, boil for 6 to 8 hours, and take out the soup to make the medium soup.

[0058] Evenly mix the upper soup and the middle soup and cool to below 25°C to obtain the bone stock.

[0059] The bone broth is proton-frozen.

[0060] In some specific schemes, after the bone broth is cooled, it is mixed and added to a specific mold, and the mold is a 3cm*3cm*3cm block; then proton freezing is performed; the parameters of the proton freezing include: -25 to -35°C, freezing for 2 to 3 hours.

[0061] In some embodiments, the proton freezing temperature may be -25°C, -27°C, -29°C, -30°C, -32°C, or -35°C; and the freezing time may be 2 hours or 3 hours.

[0062] The present invention uses bone broth as a material to increase the nutritional value of the product and enhance the taste experience of consumers; the bone broth is subjected to proton freezing and low-temperature reduced-pressure drying to preserve the nutrition, taste and state of the bone broth as much as possible.

[0063] After being frozen in a proton freezer, the bone stock is frozen. It is placed in a low-temperature vacuum dryer for low-temperature vacuum drying. In some specific schemes, the low-temperature vacuum drying includes: starting drying at a vacuum degree of ≤200 Pa, a drying temperature of 50-60° C., and a drying time of 70-72 hours. The soup is used after the center is completely dried.

[0064] In some embodiments, the drying temperature may be 50°C, 52°C, 55°C, 58°C or 60°C;

[0065] The drying time is 70h, 71h or 72h.

[0066] The above soup cubes were crushed and passed through a 100-mesh sieve. The material on the sieve was crushed again and the material under the sieve was used to measure the moisture content of the material with a rapid moisture meter. The moisture content was ≤8% and was set aside.

[0067] Crush other required seasoning materials and measure their moisture content. If the moisture content is ≤8%, set aside.

[0068] The present invention provides a bone broth powder, which is prepared by the preparation method described in any one of the above technical solutions.

[0069] The present invention provides a solid bone-shaped soup seasoning block, which is obtained by mixing bone stock powder prepared by the preparation method described in any one of the above technical solutions with seasoning materials, placing them in a mold, and pressing them into blocks.

[0070] According to the present invention, the seasoning materials include edible salt, white sugar, monosodium glutamate, soy sauce powder and white pepper powder; the mass ratio of the edible salt, white sugar, monosodium glutamate, soy sauce powder and white pepper powder is: (45-55): (20-30): (10-15): (4-6), (0.3-0.5).

[0071] In some embodiments of the present invention, the single particle weight of the solid bone-shaped soup seasoning block is 15±20 grams, and the shape is bone-shaped. The components contained therein are 89-91% of the powder (the sieve under the 100-mesh sieve) made by proton freezing and low-temperature reduced-pressure drying of the original bone soup, and 8-9% of the seasoning material.

[0072] The invention also provides a method for preparing a solid bone-shaped soup seasoning block, which comprises mixing bone original soup powder and seasoning materials, placing the mixture in a mold, and pressing the mixture into blocks to obtain the solid bone-shaped soup seasoning block.

[0073] More preferably, the bone broth powder and seasoning materials are mixed, and the ambient temperature is maintained at ≤25°C and the humidity is ≤40%, and the powder is put into a designed bone-shaped mold, and the pressure is adjusted, and the shape required for tableting is used as the basic mold, the tableting thickness is 5-8mm, and the single weight is 15-20 grams, so as to produce pressed bone broth cubes with intact shape and not easy to fall apart, and then the bone broth cubes are demoulded by blowing.

[0074] In some specific embodiments, the mold includes but is not limited to a bone-shaped mold;

[0075] The bone-shaped mold includes: an elliptical column in the center, a triangle in the middle, and two semi-spherical shapes on both sides, wherein the radius of the upper sphere is about 0.5 cm, the radius of the lower sphere is 0.5-0.7 cm, and the thickness is 0.7-0.9 cm. The length of the two sides each accounts for 25%, and the middle section accounts for 50%, the middle section is 1.4-1.6 cm long, an elliptical column, a long diameter of 1 cm, and a short diameter of 0.8 cm;

[0076] In some specific embodiments, the parameters of the briquetting include:

[0077] When the ambient temperature is ≤25℃ and the humidity is ≤40%, adjust the pressure to 40~50Kn / cm 2 The tablet thickness is 5 to 8 mm and the unit weight is 15 to 20 grams.

[0078] The present invention also provides a seasoning product, comprising the above-mentioned bone stock powder or the solid bone-shaped soup seasoning cube described in any one of the above technical solutions.

[0079] The seasoning product of the present invention may preferably also be added with spicy bone-shaped seasoning cubes according to taste.

[0080] The method for preparing the spicy bone-shaped seasoning cube of the present invention comprises: pressing chili powder into bone-shaped solid soup cubes. The present invention does not limit the specific process, and it is well known to those skilled in the art. Preferably, the pressure can be adjusted to 40-50Kn / cm2 at an ambient temperature of ≤25°C and a humidity of ≤40%. 2 The tablet thickness is 5 to 8 mm and the unit weight is 15 to 20 grams.

[0081] In some embodiments of the present invention, the weight of a single chili block is 2-3 grams and the shape is bone-shaped. Ingredients: chili powder.

[0082] In some embodiments of the present invention, the solid bone-shaped soup seasoning cubes and the spicy bone-shaped seasoning cubes are compounded in a ratio of 1:1 to obtain a material bag.

[0083] The above-mentioned material package can be applied to pasta products. The bone broth is pressed into a block to make bone broth cubes, which improves the existing combination of powder package + soup package, reduces the process of instant noodles, simplifies the operation process, saves time, and improves tasting efficiency:

[0084] One bottle of flavor offers two different tasting experiences. For example, the spicy bone soup flavor contains two soup cubes, a solid bone-shaped soup seasoning cube and a spicy bone-shaped soup seasoning cube. If you prefer a light flavor, you can directly add the solid bone-shaped soup seasoning cube to experience the original soup taste; if you prefer a spicy flavor, you can add the solid bone-shaped soup seasoning cube and the spicy bone-shaped soup seasoning cube at the same time to meet your spicy needs.

[0085] The present invention develops a new type of solid bone-shaped soup seasoning cube, which is convenient for brewing, can meet the needs of fast-paced meal delivery, is easy to operate and saves time; in addition, the use of boiled bone stock as ingredients can not only maintain the original flavor of the ingredients, but also meet people's dual needs for nutrition and taste buds. The bone stock is dried under reduced pressure after proton freezing. Proton freezing can lock in freshness and ensure the original flavor of the food, and low-temperature reduced-pressure drying can well maintain the nutrition and state of the food. In addition, the solid bone-shaped soup seasoning cube and the spicy bone-shaped seasoning cube are separated and added as needed, developing a one-pack multi-eating method to meet consumers' needs for diversified diets.

[0086] The present invention abandons the preparation of soup, introduces the use of boiled bone soup as the material, and adjusts the taste to ensure nutrition while taking into account the taste, thereby improving the nutritional value and taste experience; the traditional powder state is no longer used, and a solid state and bone shape are invented / made into a solid state plus shape to match the concept of bone soup, which is novel, creative and interesting, making the product more three-dimensional, memorable and attractive.

[0087] The addition of the original bone soup of the present invention increases nutrition; the test data shows that the nutritional value of the original bone soup is compared with the traditional prepared soup, and its nutritional components, such as protein and fat content, are significantly better than those of commercial bone soup; in addition, the appearance, taste and aroma of the bone soup are better than those of commercial bone soup; the preservation and nutrition preservation are better. The use of proton freezing technology, no longer using the existing freezing technology, reduces the migration of water to the food, and preserves the original taste of the food; the use of low-temperature reduced pressure drying effectively preserves the state and flavor.

[0088] 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.

[0089] 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.

[0090] 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.

[0091] 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.

[0092] 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.

[0093] In order to further illustrate the present invention, a solid bone-shaped soup seasoning cube and a seasoning product provided by the present invention are described in detail below in conjunction with embodiments.

[0094] Embodiment 1:

[0095] 1. Bone stock soup: The bone stock soup uses pork shank bones (including some pork), chicken racks, Jinhua ham, soaked dried squid segments, seasonings (scallion segments, ginger slices, cooking wine, etc.). The proportions of each material are as follows: 500g pork shank bones, 200g chicken racks, 30g Jinhua ham, 30g soaked dried squid segments, 30g seasonings (scallion segments, ginger slices, cooking wine, peanut oil, etc.). Among the seasonings, there are 12g of scallion segments, 12g of ginger slices, about 3g of peanut oil, and about 3g of cooking wine. The cooking process is as follows: (1) Wash all necessary materials, meat and vegetables; (2) Cut into sections, cut ribs into 2-3cm sections, cut chicken racks into 3-5cm sections, cut ham into 6-8mm cubes, and cut squid into 10-12mm sections after soaking; (3) Add peanut oil, heat to 135-140℃, add green onions and ginger to sauté, and when the green onions turn yellow-brown, start adding boiling water, the amount of water should be 8-10 times the amount of meat, add the cut ribs and chicken racks, add cooking wine, and cook over high heat; (3) After the water boils, add squid and ham pieces; (4) Start timing after the water boils again, cook over high heat for 1 hour and then switch to medium or low heat; after cooking for 4 hours, take out the soup, which is the upper soup; (5) Add 8-10 times the amount of water as the meat again, cook for 6-8 hours, and take out the soup, which is the medium soup. (6) Mix the upper soup and the medium soup evenly and cool to below 25℃ for later use;

[0096] 2. Proton freezing of the original soup and low-temperature vacuum drying: After the original bone soup is cooled, mix it and add it to a specific mold. The mold is 3cm*3cm*3cm block. After freezing in a -35℃ proton freezer for 2.5 hours, the original bone soup is frozen. Put it into a low-temperature vacuum dryer, vacuum degree ≤200pa to start drying, drying temperature 60℃, drying time 72 hours, until the center of the soup is completely dry before use;

[0097] 3. Material crushing: crush the above soup cubes, pass through a 100-mesh sieve, crush the sieved material again, and use a rapid moisture meter to measure the moisture content of the sieved material. The moisture content is ≤8% for later use. Crush other seasoning materials required for the experiment and measure the moisture content. The moisture content is ≤8% for later use.

[0098] 4. Compound tableting: weigh the above crushed materials according to the proportion, compound and mix them evenly, keep the ambient temperature ≤25℃ and humidity ≤40%, put the powder into the designed bone-shaped mold, and adjust the pressure to 40-50Kn / cm 2 The basic mold is based on the shape required for tableting, the tableting thickness is 5-8mm, and the pressed bone broth cubes are intact in shape and not easy to fall apart, and the bone broth cubes are demoulded by blowing.

[0099] 500g of compound powder, including 450g of freeze-dried soup powder (screened after 100 mesh sieve), 40g of seasoning materials ((edible salt, white sugar, monosodium glutamate, soy sauce powder, white pepper powder, etc.) ground into powder. The proportions of each material in the seasoning are as follows: 22g of edible salt, 10g of white sugar, 5g of monosodium glutamate, 2g of soy sauce powder, 0.2g of white pepper powder, etc. Mix well, use the designed bone shape to press the tablet, and the single particle weight of the solid seasoning soup cube is 18g.

[0100] 200g chili powder (100 mesh crushed) is pressed into tablets. The spicy bone-shaped seasoning blocks weigh 3g each and are in the shape of bones.

[0101] 5. Compound for use: Mix the solid bone-shaped soup seasoning cubes and the spicy bone-shaped seasoning cubes in a 1:1 ratio and set aside.

[0102] Embodiment 2:

[0103] 1. Bone stock soup: The bone stock soup uses pork shank bones (including some pork), chicken racks, Jinhua ham, soaked dried squid segments, seasoning materials (scallion segments, ginger slices, cooking wine, etc.). The proportions of each material are as follows: 1.2kg pork shank bones, 500g chicken racks, 40g Jinhua ham, 100g soaked dried squid segments, and 100g seasoning materials (scallion segments, ginger slices, cooking wine, peanut oil, etc.). Among the seasoning materials, there are 45g of scallion segments, 45g of ginger slices, about 5g of peanut oil, and about 5g of cooking wine. The cooking process is as follows: (1) Wash all necessary materials, meat and vegetables; (2) Cut into sections, cut ribs into 2-3cm sections, cut chicken racks into 3-5cm sections, cut ham into 6-8mm cubes, and cut squid into 10-12mm sections after soaking; (3) Add peanut oil, heat to 135-140℃, add green onions and ginger to sauté, and when the green onions turn yellow-brown, start adding boiling water, the amount of water should be 8-10 times the amount of meat, add the cut ribs and chicken racks, add cooking wine, and cook over high heat; (3) After the water boils, add squid and ham pieces; (4) Start timing after the water boils again, cook over high heat for 1 hour and then switch to medium or low heat; after cooking for 4 hours, take out the soup, which is the upper soup; (5) Add 8-10 times the amount of water as the meat again, cook for 6-8 hours, and take out the soup, which is the medium soup. (6) Mix the upper soup and the medium soup evenly and cool to below 25℃ for later use;

[0104] 2. Proton freezing of the original soup and low-temperature vacuum drying: After the bone original soup is cooled, mix it and add it to a specific mold. The mold is 3cm*3cm*3cm block. After freezing in a -25℃ proton freezer for 3 hours, the bone original soup is frozen. Put it into a low-temperature vacuum dryer, vacuum degree ≤200pa to start drying, drying temperature 50℃, drying time 75 hours, until the center of the soup is completely dry before use;

[0105] 3. Material crushing: crush the above soup cubes, pass through a 120-mesh sieve, crush the sieved material again, and use a rapid moisture meter to measure the moisture content of the sieved material. The moisture content should be ≤8% for later use. Crush other seasoning materials required for the experiment and measure the moisture content. The moisture content should be ≤8% for later use.

[0106] 4. Compound tableting: weigh the above crushed materials according to the proportion, compound and mix them evenly, keep the ambient temperature ≤25℃ and humidity ≤40%, put the powder into the designed bone-shaped mold, and adjust the pressure to 40-50Kn / cm 2 The basic mold is based on the shape required for tableting, the tableting thickness is 5-8mm, and the pressed bone broth cubes are intact in shape and not easy to fall apart, and the bone broth cubes are demoulded by blowing.

[0107] 1kg of compound powder contains 900g of freeze-dried powder (screened after 120 mesh sieve) and 90g of seasoning materials ((edible salt, white sugar, monosodium glutamate, soy sauce powder, white pepper powder, etc.) ground into powder. The proportions of each material in the seasoning are as follows: edible salt 49.5g, white sugar 27g, monosodium glutamate 13.5g, soy sauce powder 4.5g, white pepper powder 0.45g, etc. After mixing, use the designed bone shape. The single particle weight of the solid bone-shaped soup seasoning block is 15±20 grams.

[0108] 1kg of chili powder (100 mesh crushed) is pressed into tablets. The spicy bone-shaped seasoning blocks weigh 3 grams each and are in the shape of bones.

[0109] 5. Compound for use: Mix the solid bone-shaped soup seasoning cubes and the spicy bone-shaped seasoning cubes in a 1:1 ratio and set aside.

[0110] Embodiment 3:

[0111] 1. Bone stock soup: The materials used in bone stock soup include pork shank bones (including some pork), chicken racks, Jinhua ham, soaked dried squid segments, seasoning materials (scallion segments, ginger slices, cooking wine, etc.). The proportions of each material are as follows: 2.75kg pork shank bones, 1.15kg chicken racks, 0.125kg Jinhua ham, 0.2kg soaked dried squid segments, and 0.2kg seasoning materials (scallion segments, ginger slices, cooking wine, peanut oil, etc.). Among the seasoning materials, there are 126g of scallion segments, 126g of ginger slices, about 10g of peanut oil, and about 10g of cooking wine. The cooking process is as follows: (1) Wash all necessary materials, meat and vegetables; (2) Cut into sections, cut ribs into 2-3cm sections, cut chicken racks into 3-5cm sections, cut ham into 6-8mm cubes, and cut squid into 10-12mm sections after soaking; (3) Add peanut oil, heat to 135-140℃, add green onions and ginger to sauté, and when the green onions turn yellow-brown, start adding boiling water, the amount of water should be 8-10 times the amount of meat, add the cut ribs and chicken racks, add cooking wine, and cook over high heat; (3) After the water boils, add squid and ham pieces; (4) Start timing after the water boils again, cook over high heat for 1 hour and then switch to medium or low heat; after cooking for 4 hours, take out the soup, which is the upper soup; (5) Add 8-10 times the amount of water as the meat again, cook for 6-8 hours, and take out the soup, which is the medium soup. (6) Mix the upper soup and the medium soup evenly and cool to below 25℃ for later use;

[0112] 2. Proton freezing of the original soup and low-temperature vacuum drying: After the bone original soup is cooled, mix it and add it to a specific mold. The mold is 3cm*3cm*3cm block. After freezing in a -30℃ proton freezer for 3 hours, the bone original soup is frozen. Put it into a low-temperature vacuum dryer, vacuum degree ≤200pa to start drying, drying temperature 55℃, drying time 72 hours, until the center of the soup is completely dry before use;

[0113] 3. Material crushing: crush the above soup cubes, pass through a 100-mesh sieve, crush the sieved material again, and use a rapid moisture meter to measure the moisture content of the sieved material. The moisture content is ≤8% for later use. Crush other seasoning materials required for the experiment and measure the moisture content. The moisture content is ≤8% for later use.

[0114] 4. Compound tableting: weigh the above crushed materials according to the proportion, compound and mix them evenly, keep the ambient temperature ≤25℃ and humidity ≤40%, put the powder into the designed bone-shaped mold, and adjust the pressure to 40-50Kn / cm 2 The basic mold is based on the shape required for tableting, the tableting thickness is 5-8mm, and the pressed bone broth cubes are intact in shape and not easy to fall apart, and the bone broth cubes are demoulded by blowing.

[0115] 5kg of compound powder, including 4.5kg of freeze-dried powder (screened by 100 mesh sieve) of boiled soup, and 0.45kg of seasoning materials ((edible salt, white sugar, monosodium glutamate, soy sauce powder, white pepper powder, etc.) ground into powder. The proportions of each material in the seasoning are as follows: 225g of edible salt, 112.5g of white sugar, 58.5g of monosodium glutamate, 18g of soy sauce powder, 1.8g of white pepper powder, etc. After mixing, tablets are pressed into a designed bone shape. The single particle weight of the solid seasoning soup cube is 15±20g.

[0116] 3kg of chili powder (80-100 mesh crushed). After mixing, use the designed shape to press the chili pieces. The weight of a single chili piece is 2-3 grams, and the shape is bone-shaped.

[0117] 6. Compound for use: Mix the solid bone-shaped soup seasoning cubes and the spicy bone-shaped seasoning cubes in a 1:1 ratio and set aside.

[0118] Comparative Example 1

[0119] The same as Example 1, except that a conventional freezing method is adopted, the product is placed in a double helix tunnel for freezing, the tunnel temperature is about -40°C, and the product is frozen for 30-40 minutes until the center temperature is ≤-18°C.

[0120] The soup cubes prepared in this comparative example were tasted after being brewed in soup. The aroma and overall taste of the soup were significantly worse than those in Example 1. The overall tasting results are shown in Tables 1 and Figure 5 , Figure 5 It is a sensory result diagram of the embodiment of the present invention and comparative example 1.

[0121] Table 1 Tasting comparison record of Example 1 and Comparative Example 1

[0122]

[0123] Note: 11 heavy instant noodle consumers were randomly selected for evaluation, and the above scores were the average of the remaining scores after removing the highest score and the lowest score.

[0124] From Table 1 and Figure 5 It can be seen that Example 1 of the present invention has significant advantages over Comparative Example 1 in terms of color, richness, aroma and overall taste; the data of the two are significantly different.

[0125] The above products after the test are evaluated, mainly through physical and chemical index determination and tasting determination. The physical and chemical indexes are used to evaluate whether the method protected by the present invention has advantages in nutritional value according to the content of various nutrients. The tasting determination is mainly used to compare whether the product protected by the present invention has a better taste experience and whether it has the effect of saving time and trouble. The specific steps and results are as follows:

[0126] 1. First, the tasting method of the commercially available bone noodle soup was compared with that of the embodiment to determine whether it was convenient. The statistical results are summarized as follows:

[0127] Table 2 Pre-tasting preparation record

[0128]

[0129] From the summary results in Table 1 above, it can be seen that the embodiments of the present invention can shorten the preparation time before tasting, make the operation more convenient, and facilitate consumers. In addition, it can reduce the number of sauce packets, be more hygienic, and enhance the experience.

[0130] 2. The appearance preferences of the material packages of the above-mentioned schemes were compared. Since the test samples had the same appearance, Example 1 was compared with the commercially available product. The statistical data are as follows:

[0131] Table 3 Appearance preference comparison record

[0132]

[0133] Note: 11 instant noodle consumers were randomly selected for evaluation, 10 of whom chose Example 1 and 1 chose others. From the above summary results, it can be seen that the appearance of the embodiment is novel, more attractive, and has a higher degree of recognition.

[0134] 3. Taste the above-mentioned bone soup noodles, and compare the differences in sensory indicators between the embodiment and the commercially available bone soup noodles mainly in terms of soup color, state, aroma, flavor, etc., and summarize the comparison in the following table:

[0135] Table 4 Comparison record of sensory indicators of various products

[0136]

[0137] Note: 11 heavy instant noodle consumers were randomly selected for evaluation, and the above scores were the average of the remaining scores after removing the highest score and the lowest score.

[0138] By comparison, it can be seen that the embodiment is superior to the commercially available bone soup noodles in all aspects of taste evaluation, and the overall sensory evaluation of the original soup package is better than that of the commercially available one.

[0139] 4. Take samples of the soup for testing. Take Example 1, Comparative Example 1 and commercially available products to test the content of nutrients such as protein, fat, carbohydrates and sodium. The corresponding data are as follows:

[0140] Table 5 Nutrient Comparison Record

[0141]

[0142] From the above data, it can be seen that the protein content of the boiled bone soup is rich and the fat content is relatively high. In combination with the tasting results, it can be seen that the overall flavor of the embodiment after adding noodles is better than that of commercially available prepared soups.

[0143] 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 bone broth powder, characterized in that: The steps include: A) After the oil is heated, add scallion and ginger to sauté, add water, add pork shank bones, chicken racks, add cooking wine, boil over high heat, add Jinhua ham and dried squid segments after the water boils, continue boiling to obtain bone stock; B) freezing the bone stock, drying it under reduced pressure at low temperature, and crushing it to obtain bone stock powder; The parameters of the proton freezing include: -25 to -35°C, freezing for 2 to 3 hours.

2. The preparation method according to claim 1, characterized in that: Step A) the oil is peanut oil; the temperature of the oil heating is 135-140°C; Cut pork shanks into 2-3cm segments, chicken racks into 3-5cm segments, ham into 6-8mm cubes, soak squid and cut into 10-12mm segments; The mass ratio of the pork shank, chicken frame, Jinhua ham and dried squid segments is (50-60): (20-25): (2-3): (3-5); The material-liquid ratio is 1:(8-10); The added amount of the peanut oil is 5wt% of the total raw materials; the added amount of the cooking wine is 5wt% of the total raw materials.

3. The preparation method according to claim 1, characterized in that: The step A) further boiling specifically comprises: Start timing after the water boils. Boil over high heat for 1 hour, then switch to medium-low heat. Take out the soup after 4 hours of boiling, which is the top soup. Add 8 to 10 times the amount of water as the meat again, boil for 6 to 8 hours, and take out the soup to make the medium soup. Evenly mix the upper soup and the middle soup and cool to below 25°C to obtain the bone stock.

4. The preparation method according to claim 1, characterized in that: Step B) the low-temperature and reduced-pressure drying comprises: Start drying when the vacuum degree is ≤200pa, the drying temperature is 50-60℃, and the drying time is 70-72 hours; The pulverizing step is pulverizing through a 100-mesh sieve; the moisture content of the material under the sieve is ≤8%.

5. A bone broth powder, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 4.

6. A solid bone-shaped soup seasoning cube, characterized in that: The bone stock powder prepared by the preparation method according to any one of claims 1 to 4 is mixed with seasoning materials, placed in a mold, and pressed into blocks to obtain.

7. The solid bone-shaped soup seasoning cube according to claim 6, characterized in that The mold is a bone-shaped mold; The bone-shaped mold includes: an elliptical column at the center, a triangle in the middle, and two semi-spherical shapes on both sides, wherein the radius of the upper sphere is about 0.5 cm, the radius of the lower sphere is 0.5-0.7 cm, and the thickness is 0.7-0.9 cm; the length of the two sides each accounts for 25%, and the middle section accounts for 50%, the middle section is 1.4-1.6 cm long, an elliptical column, a long diameter of 1 cm, and a short diameter of 0.8 cm; The seasoning materials include edible salt, white sugar, monosodium glutamate, soy sauce powder and white pepper powder; the mass ratios of the edible salt, white sugar, monosodium glutamate, soy sauce powder and white pepper powder are: (45-55): (20-30): (10-15): (4-6), (0.3-0.5).

8. A method for preparing a solid bone-shaped soup seasoning cube, characterized in that: include: The bone stock powder prepared by the preparation method according to any one of claims 1 to 4 is mixed with seasoning materials, placed in a mold, and pressed into blocks to obtain.

9. The preparation method according to claim 8, characterized in that: The parameters of the briquetting include: When the ambient temperature is ≤25℃ and the humidity is ≤40%, adjust the pressure to 40~50Kn / cm 2 The tablet thickness is 5 to 8 mm and the unit weight is 15 to 20 grams.

10. A seasoning product comprising the bone stock powder according to claim 5 or the solid bone-shaped soup seasoning cube according to any one of claims 6 to 7.

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