Preparation method of stable soup-stock stored at normal temperature

Abstract

The invention relates to a preparation method of stable soup stock stored at normal temperature, and belongs to the technical field of food processing, and the preparation method comprises the following steps: S1, preparing stock: taking 1-2 parts by mass of dried abalone, 2-3 parts by mass of fish maw, 2-3 parts by mass of dried scallop, 3-4 parts by mass of ham, 5-6 parts by mass of lean pork, 5-6 parts by mass of pork ribs, 8-9 parts by mass of pigskin, 9-10 parts by mass of chicken feet and 20-21 parts by mass of whole chicken; boiling for 5.5-7 hours, and discharging soup; s2, emulsifying: adding soybean lecithin accounting for 0.1-0.5% of the mass of the original soup into the prepared original soup, homogenizing for 5-30 minutes at the rotating speed of 20000r / min, and defoaming; s3, stabilizing: adding sodium lactate which accounts for 0.5-1.0% of the mass of the original soup, and uniformly stirring; s4, seasoning: adding seasonings for seasoning, and then adding a thickening agent for thickening; and S5, canning and sterilizing: canning the processed soup, and sterilizing to obtain the product. Soybean lecithin is selected as an emulsifier and sodium lactate is selected as a stabilizer, the proper adding range of the soybean lecithin and the sodium lactate is determined, and finally the soup base which is not layered in the shelf life after high-temperature sterilization is obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a method for preparing a stable soup stock stored at room temperature. Background Art

[0002] At present, room temperature salty products such as room temperature Buddha Jumps Over the Wall and room temperature sea cucumber porridge need to be stored at room temperature and must be sterilized at high temperatures to achieve commercial sterility. However, high temperature sterilization will accelerate Brownian motion, destroy the stabilizing force, increase the chance of mutual contact and collision, and thus lead to stratification. Especially after being left for a period of time, obvious stratification will occur during the shelf life, affecting the experience. Summary of the invention

[0003] In order to solve the above problems in the prior art, the present invention develops a method for preparing a stable soup stock stored at room temperature.

[0004] The technical solution adopted by the present invention to achieve its purpose is as follows:

[0005] A method for preparing a stable soup stock stored at room temperature comprises the following steps:

[0006] S1. Prepare the original soup: by mass, take 1-2 parts of dried abalone, 2-3 parts of fish maw, 2-3 parts of scallops, 3-4 parts of ham, 5-6 parts of lean pork, 5-6 parts of pork ribs, 8-9 parts of pig skin, 9-10 parts of chicken feet, and 20-21 parts of whole chicken; simmer for 5.5-7h and then serve;

[0007] S2. Emulsification: Add 0.1%-0.5% soy lecithin to the prepared stock soup, homogenize at a speed of 20,000 r / min for 5-30 min, and defoam;

[0008] S3. Stabilization: Add 0.1-1.0% sodium lactate by weight of the original soup and stir evenly;

[0009] S4. Seasoning: add seasoning to season, and then add thickener to thicken;

[0010] S5. Canning and sterilization: The soup after the above treatment is canned and sterilized to obtain the product.

[0011] Preferably, the seasoning is edible salt, and / or soy sauce, and / or oyster sauce, and / or vinegar, and / or monosodium glutamate, and / or rice wine, and / or ginger. The above seasoning selections are only examples, but not limited to the above, and other unspecified seasonings can be used according to taste.

[0012] Preferably, the thickener is hydroxypropyl distarch phosphate, and the added amount is 0.5-2.5% of the original soup mass.

[0013] Preferably, the sterilization temperature is 125° C. and the sterilization time is 20 min.

[0014] Preferably, the fish maw is foamed fish maw.

[0015] Preferably, the ham is cured ham, such as Jinhua ham.

[0016] The beneficial effects of the present invention are:

[0017] The invention selects soybean lecithin as an emulsifier and sodium lactate as a stabilizer, and determines the appropriate adding range thereof, and finally obtains a soup base which is not separated within the shelf life after high-temperature sterilization. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a picture of the product status of the soup after it has been left at room temperature for 3 days.

[0019] Figure 2 This is a picture of the product status of the soup stock after it was left at room temperature for 3 months.

[0020] Figure 3 This is a picture of the product status of the soup stock after it has been left at room temperature for 6 months.

[0021] Figure 4 This is the sample morphology after homogenization in the emulsifier screening experiment.

[0022] Figure 5 This is the sample morphology after gelatinization and homogenization in the emulsifier screening experiment.

[0023] Figure 6 This is the sample morphology diagram of floccules appearing during the gelatinization process in the emulsifier screening experiment.

[0024] Figure 7 This is a diagram of the sample status after homogenization and before sterilization after screening the soybean lecithin addition amount of 0-2%.

[0025] Figure 8 This is a diagram of the sample status after centrifugation in the stability test for screening the addition amount of soybean lecithin 0-2%.

[0026] Fig. 9 This is a diagram of the sample state after homogenization after screening the soybean lecithin addition amount of 0-0.5%.

[0027] Fig.10 This is a diagram showing the state of samples after sterilization with a screening of 0-0.5% addition of soybean lecithin.

[0028] Fig.11 This is a diagram of the sample status after sterilization in the stabilizer screening test. DETAILED DESCRIPTION

[0029] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work should belong to the scope of protection of the present invention. The raw materials used in the present invention can be purchased on the market, and the parts not fully described in the present invention are all prior art.

[0030] Example 1

[0031] A method for preparing a stable soup stock stored at room temperature comprises the following steps:

[0032] S1. Stock Preparation

[0033] Take 1.5 parts of dried abalone, 2.5 parts of fish maw, 2.5 parts of dried scallops, 3.5 parts of ham, 5.5 parts of lean pork, 5.5 parts of pork ribs, 8.5 parts of pig skin, 9.5 parts of chicken feet and 20.5 parts of whole chicken, and boil for 6 hours before making soup.

[0034] S2. Emulsification

[0035] 0.3% of soy lecithin is added to the prepared stock soup. Soy lecithin is not only a natural emulsifier but also an antioxidant with an antioxidant effect. Homogenize at a speed of 20,000 r / min for 5 minutes. After complete emulsification, wait for defoaming.

[0036] S3. Stable

[0037] Add 0.8% sodium lactate to the emulsified and defoamed original soup and stir evenly.

[0038] S4. Seasoning

[0039] According to the formula, 2% soy sauce, 1.2% oyster sauce, 0.1% edible salt and 0.6% crystal sugar were added for seasoning, and 1% hydroxypropyl distarch phosphate was added for thickening.

[0040] S5. Canned sterilization

[0041] The processed soup is canned and sterilized at 125°C for 20 minutes.

[0042] Example 2

[0043] A method for preparing a stable soup stock stored at room temperature comprises the following steps:

[0044] S1. Stock Preparation

[0045] Take 2 parts of dried abalone, 3 parts of fish maw, 3 parts of dried scallops, 4 parts of ham, 6 parts of lean pork, 6 parts of pork ribs, 9 parts of pig skin, 10 parts of chicken feet, and 21 parts of whole chicken, and boil for 6 hours to make soup.

[0046] S2. Emulsification

[0047] 0.5% of soy lecithin is added to the prepared stock soup. Soy lecithin is not only a natural emulsifier but also an antioxidant with an antioxidant effect. The stock soup is homogenized at a speed of 20,000 r / min for 8 minutes. After the emulsification is complete, the soup is defoamed.

[0048] S3. Stable

[0049] Add 1.0% sodium lactate to the emulsified and defoamed original soup and stir evenly.

[0050] S4. Seasoning

[0051] According to the formula, 2% soy sauce, 1.2% oyster sauce, 0.1% edible salt and 0.6% crystal sugar were added for seasoning, and 0.5% hydroxypropyl distarch phosphate was added for thickening.

[0052] S5. Canned sterilization

[0053] The processed soup is canned and sterilized at 125°C for 20 minutes.

[0054] Example 3

[0055] A method for preparing a stable soup stock stored at room temperature comprises the following steps:

[0056] S1. Stock Preparation

[0057] Take 1 part of dried abalone; 2 parts of fish maw; 2 parts of dried scallops; 3 parts of ham; 5 parts of lean pork; 5 parts of pork ribs; 8 parts of pig skin; 9 parts of chicken feet; 20 parts of whole chicken, and boil for 6 hours to make soup.

[0058] S2. Emulsification

[0059] 0.1% soy lecithin is added to the prepared stock soup. Soy lecithin is not only a natural emulsifier but also an antioxidant with an antioxidant effect. Homogenize at a speed of 20,000 r / min for 10 minutes. After complete emulsification, wait for defoaming.

[0060] S3. Stable

[0061] Add 0.5% sodium lactate to the emulsified and defoamed original soup and stir evenly.

[0062] S4. Seasoning

[0063] According to the formula, 2% soy sauce, 1.2% oyster sauce, 0.1% edible salt and 0.6% crystal sugar were added for seasoning, and 2.5% hydroxypropyl distarch phosphate was added for thickening.

[0064] S5. Canned sterilization

[0065] The processed soup is sterilized at 125°C for 20 minutes after canning.

[0066] Example 4

[0067] A method for preparing a stable soup stock stored at room temperature comprises the following steps:

[0068] S1. Stock Preparation

[0069] Take 1 part of dried abalone; 2 parts of fish maw; 2 parts of dried scallops; 3 parts of ham; 5 parts of lean pork; 5 parts of pork ribs; 8 parts of pig skin; 9 parts of chicken feet; 20 parts of whole chicken, and boil for 6 hours to make soup.

[0070] S2. Emulsification

[0071] 0.1% soy lecithin is added to the prepared stock soup. Soy lecithin is not only a natural emulsifier but also an antioxidant with an antioxidant effect. Homogenize at a speed of 20,000 r / min for 10 minutes. After complete emulsification, wait for defoaming.

[0072] S3. Stable

[0073] Add 0.3% sodium lactate to the emulsified and defoamed original soup and stir evenly.

[0074] S4. Seasoning

[0075] According to the formula, 2% soy sauce, 1.2% oyster sauce, 0.1% edible salt and 0.6% crystal sugar were added for seasoning, and 2.5% hydroxypropyl distarch phosphate was added for thickening.

[0076] S5. Canned sterilization

[0077] The processed soup is canned and sterilized at 125°C for 20 minutes.

[0078] Comparative Example 1

[0079] A method for preparing a stable soup stock stored at room temperature comprises the following steps:

[0080] S1. Stock Preparation

[0081] Take 1.5 parts of dried abalone, 2.5 parts of fish maw, 2.5 parts of dried scallops, 3.5 parts of ham, 5.5 parts of lean pork, 5.5 parts of pork ribs, 8.5 parts of pig skin, 9.5 parts of chicken feet and 20.5 parts of whole chicken, and boil for 6 hours before making soup.

[0082] S2. Seasoning

[0083] According to the formula, 2% soy sauce, 1.2% oyster sauce, 0.1% edible salt and 0.6% crystal sugar were added for seasoning, and 1% hydroxypropyl distarch phosphate was added for thickening.

[0084] S3. Canned sterilization

[0085] The processed soup is canned and sterilized at 125°C for 20 minutes.

[0086] Attached Figure 1-3 A is the finished product after emulsification and stabilization treatment (processed in Example 1), and B is the finished product without emulsification and stabilization treatment (processed in Comparative Example 1). Figure 1 This is the state after being placed at room temperature for 3 days. There is little difference between Example 1 and Comparative Example 1. The color of the abalone juice is uniform and bright. Figure 2 This is the state after being placed at room temperature for 3 months. The abalone sauce of Example 1 is still uniform and transparent, while the abalone sauce of Comparative Example 1 has a local stratification phenomenon and a starchy feel. Figure 3 The abalone sauce of Example 1 has a heavier starchy feel than that of 3 months ago, but it is very uniform overall. The abalone sauce of Comparative Example 1 has a more serious stratification phenomenon, with a heavier starchy feel in the upper part and a still translucent feel in the lower part. Figure 1-3 It can be clearly seen that the finished product after the emulsification and stabilization treatment of the present invention has better stability and no stratification; while the finished product without the emulsification and stabilization treatment has a dilution of the upper layer and stratification.

[0087] Test Example 1 Screening of emulsifier

[0088] Table 1

[0089]

[0090] From Table 1 and Appendix Figure 4-6 It can be seen that when 3% excess emulsifier is selected, excluding the influence of the added amount, soy lecithin has the best effect.

[0091] Test Example 2 Screening of soybean lecithin addition amount 0-2%

[0092] Table 2

[0093]

[0094] From Table 2 and Appendix Figure 7-8 It can be seen that as the amount of soy lecithin added increases, the color of the soup becomes darker and darker. The stability of the product can be increased by adding soy lecithin after homogenization.

[0095] Table 3

[0096]

[0097] Test Example 3 Screening of soybean lecithin addition amount 0-0.5% Table 4

[0098]

[0099]

[0100] Table 5

[0101]

[0102] Test Example 4 Stabilizer Screening

[0103] Table 6

[0104]

[0105] Table 7

[0106]

[0107]

[0108] Test Example 5 Screening of Sodium Lactate Addition Amount

[0109] Table 8

[0110]

[0111]

[0112] Conclusion: From the perspective of emulsification effect alone, 1% addition is the best, but it has a salty taste. Overall, 0.3% addition can be given priority.

Claims

1. A method for preparing a stable soup stock stored at room temperature, characterized in that: The following steps are involved: S1. Prepare the original soup: by mass, take 1-2 parts of dried abalone, 2-3 parts of fish maw, 2-3 parts of scallops, 3-4 parts of ham, 5-6 parts of lean pork, 5-6 parts of pork ribs, 8-9 parts of pig skin, 9-10 parts of chicken feet, and 20-21 parts of whole chicken; simmer for 5.5-7h and then serve; S2. Emulsification: Add 0.1%-0.5% soy lecithin to the prepared stock soup, homogenize at a speed of 20,000 r / min for 5-30 min, and defoam; S3. Stabilization: Add 0.1-1.0% sodium lactate by weight of the original soup and stir evenly; S4. Seasoning: add seasoning to season, and then add thickener to thicken; S5. Canning and sterilization: The soup after the above treatment is canned and sterilized to obtain the product.

2. The method for preparing a stable soup stock stored at room temperature according to claim 1, characterized in that: The seasoning is edible salt, and / or soy sauce, and / or oyster sauce, and / or vinegar, and / or monosodium glutamate, and / or rice wine, and / or ginger, and / or rock sugar.

3. The method for preparing a stable soup stock stored at room temperature according to claim 1, characterized in that: The thickener is hydroxypropyl distarch phosphate, and the added amount is 0.5-2.5% of the original soup mass.

4. The method for preparing a stable soup stock stored at room temperature according to claim 1, characterized in that: The sterilization temperature is 125°C and the sterilization time is 20 minutes.

5. The method for preparing a stable soup stock stored at room temperature according to claim 1, characterized in that: The fish maw is the fish maw after being soaked.

6. The method for preparing a stable soup stock stored at room temperature according to claim 1, characterized in that: The ham is cured ham.

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