Soup material bag for river snail rice noodles and preparation method of soup material bag

Abstract

The invention discloses a margarya melanioides rice noodle soup base bag and a preparation method thereof, and relates to the technical field of food preparation. The margarya melanioides rice noodle soup base is mainly prepared by boiling water, a main material, vegetable oil, auxiliary materials, a fermentation material and seasonings together, and is prepared by the following steps: (1) firstly adding tartaric acid into the water to adjust the pH value to 5.5-6, then adding the main material, and treating at 40-60 DEG C for 1-2 hours to obtain a mixture; (2) stir-frying the auxiliary materials in vegetable oil until fragrance is generated; and (3) adding stir-fried auxiliary materials into the mixture, boiling at 90-100 DEG C for 3-5 hours, adding the fermented material, continuing boiling for 2-3 hours, filtering, adding seasonings into the filtrate, uniformly mixing, rapidly cooling to 40-50 DEG C, bagging, sterilizing and refrigerating, thereby obtaining the product. The invention solves the problems that the preparation of the current margarya melanioides rice noodle soup is time-consuming, labor-consuming and material-consuming, but not prominent in fresh and fragrant taste and not lasting in flavor, and can not only improve the dissolution of the fresh and fragrant amino acids, but also prevent the amino acids from being degraded and lost, but also amplify the delicate flavor effect, so that the delicate flavor is prominent, and the soup base which is fresh, sweet, mellow and lasting in flavor is obtained.

Description

Technical Field

[0001] The present invention relates to the technical field of food preparation, and particularly relates to a soup stock packet for snail rice noodles and a preparation method thereof. Background Art

[0002] Snail rice noodles are one of the famous snacks in Liuzhou City, Guangxi, with characteristics such as freshness, sourness, spiciness, briskness and hotness, and are deeply loved by the public. The authentic soup for snail rice noodles is brownish or yellowish brown, which is the essence of eating snail rice noodles, and has a unique flavor of being clear but not light, numb but not dry, spicy but not fiery, and fragrant but not greasy. The soup for snail rice noodles is mainly made from livestock and poultry bones and snail meat as the main raw materials, and is obtained by boiling for more than 10 hours using a high-temperature and normal-pressure process. However, the traditional preparation method of the soup for snail rice noodles has the following problems: (1) The boiling time is too long (more than 10 hours), the boiling temperature is high (boiling under high pressure above 100°C), and a large amount of raw materials are consumed. Generally, a large amount of snails are needed to have a good umami taste, which is time-consuming, laborious and material-consuming. (2) If the boiling time, temperature, etc. are not properly controlled, not only will the release of umami substances be inhibited and the umami substances be degraded during the boiling process, resulting in a lighter umami taste, but also bitter substances or other unpleasant substances will appear, affecting its unique flavor. At the same time, the color of the soup will become dark brown or black, and finally, it is impossible to obtain a unique flavor with a clear but not light taste and a prominent fresh fragrance. (3) After the prepared snail soup is placed for a period of time, the flavor substances are easily oxidized and decomposed, resulting in an unpersistent flavor. Based on this, the present invention aims to provide a soup stock packet for snail rice noodles and a preparation method thereof. Summary of the Invention

[0003] Aiming at the above deficiencies, the present invention provides a soup stock packet for snail rice noodles and a preparation method thereof, which solves the problems that the current preparation of the soup for snail rice noodles is time-consuming, laborious and material-consuming, but the fresh fragrance is not prominent and the flavor is not persistent. Using the preparation method of the present invention can not only improve the dissolution of fresh and fragrant amino acids, but also prevent their degradation and loss. At the same time, it can also amplify the umami effect, make the umami prominent, and obtain a soup stock with a sweet, fresh and mellow taste and a persistent flavor. The specific technical solutions are as follows:

[0004] A soup stock packet for snail rice noodles is mainly prepared from 40 - 65% of water, 30 - 40% of main ingredients, 2 - 4% of vegetable oil, 2 - 3% of auxiliary materials, 8 - 15% of fermentation materials and 2 - 5% of seasonings by weight percentage;

[0005] The main ingredients include livestock and poultry bones and snail meat, and the weight ratio of the livestock and poultry bones to the snail meat is 1:1 - 2;

[0006] The auxiliary materials include the following raw materials in parts by weight: 10 - 14 parts of pepper, 5 - 8 parts of dried tangerine peel, 10 - 15 parts of ginger, 60 - 78 parts of garlic, 85 - 98 parts of scallions, 5 - 7 parts of cinnamon leaves and 45 - 55 parts of dried chili peppers;

[0007] The fermented material is mainly fermented from the following raw materials in parts by weight: 55-64 parts of carrots, 5-12 parts of longan pulp, 4-9 parts of wolfberries, 12-18 parts of codonopsis pilosula, 22-30 parts of spirulina, 16-19 parts of lilies and 20-30 parts of kelp.

[0008] Preferably, the vegetable oil comprises rapeseed oil and sesame oil, and the weight ratio of the rapeseed oil to the sesame oil is 10:2-4.

[0009] Preferably, the seasoning comprises salt and sugar, and the weight ratio of the salt to sugar is 1:1-1.5.

[0010] Preferably, the preparation method of the fermentation material is: weigh the raw materials of the fermentation material by weight; wash carrots, longan pulp, wolfberry, codonopsis, spirulina, lily and kelp, dry the surface moisture in the shade, put them into the composite bacterial liquid at a weight ratio of 1:1-2, first ferment them at 28-30°C for 5-7 days, and then ferment them at 15-20°C for 10-20 days.

[0011] Preferably, the composite bacteria include Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae, and the weight ratio of Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae is 1:1:1-2; the composite bacterial liquid is a mixture of composite bacteria and water, and the concentration of the composite bacterial liquid is 2-3%.

[0012] Preferably, the livestock and poultry bones are one or more of pig leg bones, chicken rack bones, and cattle bones.

[0013] The present invention also provides a method for preparing a snail noodle soup bag, comprising the following steps:

[0014] (1) Preparing materials: weighing water, main ingredients, vegetable oil, auxiliary materials, fermentation materials and seasonings according to weight percentage;

[0015] (2) Pretreatment of the main ingredients: first, add fruit acid to the water to adjust the pH to 5.5-6, then add the main ingredients, treat at 40-60° C. for 1-2 hours to obtain a mixture, and put the mixture into a pot for later use;

[0016] (3) Pretreatment of auxiliary materials: putting the auxiliary materials into the vegetable oil and frying them to bring out the aroma;

[0017] (4) Boiling: add the fried auxiliary materials to the mixture, cover the pot, boil at 90-100° C. for 3-5 hours, add the fermented material and continue boiling for 2-3 hours, filter, add the seasoning to the filtrate and mix well, quickly cool to 40-50° C., bag, sterilize, and refrigerate to obtain the snail noodle soup bag.

[0018] Preferably, in step (2), the fruit acid is one of L-malic acid, citric acid or tartaric acid.

[0019] Preferably, in step (4), the filtration is carried out using a gauze with a mesh size of 300-400 meshes.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0021] 1. By optimizing the preparation method, the present invention solves the problems of time-consuming, laborious and material-consuming in the preparation of the snail rice noodle soup at present, and the fresh fragrance is not prominent enough and the flavor is not persistent. Using the preparation method of the present invention can not only improve the dissolution of fresh fragrance amino acids, but also prevent their degradation and loss. At the same time, it can also amplify the umami effect, making the umami prominent, and obtaining a soup stock with a sweet, mellow and persistent flavor.

[0022] 2. When pretreating the main materials of the present invention, the livestock and poultry bones and snail meat are treated with water containing fruit acid at 40-60 °C. The fruit acid can destroy the calcium and phosphorus compounds in the bones, promote the dissolution of proteins and amino acids in the livestock and poultry bones, and can also activate the endogenous protease activity in the snail meat, promoting the dissolution of proteins and amino acids in the snail meat, thereby increasing the content of amino acids in the soup stock. The present invention boils the main materials pretreated with fruit acid and the auxiliary materials together at 90-100 °C for 3-5 h. Under the action of the fruit acid, the protein can also be quickly converted into amino acids, increasing the release amount of amino acids. And because the boiling time is not too long and the temperature is not too high, the dissolved amino acids are not easily thermally denatured and decomposed, reducing the amino acid loss and retaining a large amount of flavor amino acids, so that the umami of the soup is not weakened. In addition, under this boiling condition, the color of the soup will not turn dark brown or dark black, nor will there be bitter taste and other unpleasant tastes, maintaining the flavor of the soup. Therefore, even when the addition amount of the main materials is small, the boiling time is short, and the boiling temperature is not very high, the content of total amino acids and fresh and sweet amino acids in the soup can still be increased.

[0023] 3. The fermentation material of the present invention is composed of composite bacteria such as Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae, and ferments carrots, longan pulp, wolfberries, codonopsis pilosula, spirulina, lilies and kelp. Through a fermentation method of high temperature (28-30 °C) first and then low temperature (15-20 °C), the fermentation material contains a large amount of flavor amino acids, umami-enhancing substances and antioxidant components.

[0024] After boiling the main ingredients and auxiliary ingredients for 3 - 5 hours, add the fermentation material and continue boiling for 2 - 3 hours. A large amount of umami substances such as glycine, alanine, polypeptides, inosinic acid, guanylic acid, and organic acids are dissolved out from the fermentation material. The umami substances and the umami amino acids in the soup synergize with each other, which can amplify the umami effect, enhance the umami perception, and make the umami of the soup as a whole more prominent; the content of other non-umami substances dissolved out from the fermentation material is high, such as sweet amino acids, which can increase the layering of the soup flavor, making the soup sweet, fresh, mellow, and with a long aftertaste; the antioxidant components dissolved out from the fermentation material can prevent the flavor substances in the soup from being easily destroyed and lost, so that the flavor can remain unchanged for a long time. Therefore, adding the fermentation material during boiling can highlight the umami, increase the flavor layering, and keep the flavor unchanged for a long time.

[0025] 4. The process of the present invention is simple, with low energy consumption and low cost, and is suitable for large-scale production. Detailed Embodiments

[0026] The following will describe the detailed embodiments of the present invention in detail, but it should be understood that the protection scope of the present invention is not limited by the detailed embodiments.

[0027] Example 1

[0028] A soup mix for snail rice noodles in this example is mainly prepared from 40% water, 40% main ingredients, 2% vegetable oil, 2% auxiliary ingredients, 14% fermentation material, and 2% seasonings by weight percentage;

[0029] The main ingredients are pig leg bones and snail meat, and the weight ratio of the pig leg bones to the snail meat is 1:2. The auxiliary ingredients include the following raw materials in parts by weight: 14 parts of pepper, 8 parts of dried tangerine peel, 15 parts of ginger, 78 parts of garlic, 98 parts of scallions, 7 parts of cinnamon leaves, and 55 parts of dried chili peppers. The fermentation material is mainly fermented from the following raw materials in parts by weight: 64 parts of carrots, 12 parts of longan pulp, 9 parts of wolfberries, 18 parts of codonopsis pilosula, 30 parts of spirulina, 19 parts of lilies, and 30 parts of kelp. The vegetable oil includes rapeseed oil and sesame oil, and the weight ratio of the rapeseed oil to the sesame oil is 10:4. The seasonings include table salt and white sugar, and the weight ratio of the table salt to the white sugar is 1:1.5.

[0030] The preparation method of the fermentation material is: weigh each raw material of the fermentation material according to the parts by weight; wash the carrots, longan pulp, wolfberries, codonopsis pilosula, spirulina, lilies, and kelp, dry the surface moisture, and then put them into the compound bacterial liquid according to a weight ratio of 1:2 of material to liquid. First, seal and ferment at 30°C for 5 days, and then seal and ferment at 20°C for 10 days to obtain. The compound bacteria include Lactobacillus plantarum, Lactobacillus brevis, and Saccharomyces cerevisiae, and the weight ratio of Lactobacillus plantarum, Lactobacillus brevis, and Saccharomyces cerevisiae is 1:1:2; the compound bacterial liquid is a mixture of compound bacteria and water, and the concentration of the compound bacterial liquid is 3%.

[0031] A preparation method of a snail rice noodle soup packet in this embodiment includes the following steps:

[0032] (1) Preparation of materials: Weigh water, main ingredients, vegetable oil, auxiliary materials, fermentation materials and seasonings according to weight percentages;

[0033] (2) Pretreatment of main ingredients: First, add L-malic acid to water to adjust the pH to 5.5, then add the main ingredients, and treat them at 60°C for 1 h to obtain a mixture. Put the mixture into a pot for standby;

[0034] (3) Pretreatment of auxiliary materials: Fry the auxiliary materials in the vegetable oil until fragrant;

[0035] (4) Boiling: Add the fried auxiliary materials to the mixture, cover the pot, boil at 100°C for 5 h, then add the fermentation materials and continue to boil for 3 h. Filter with a 400-mesh gauze, add the seasonings to the filtrate and mix well, then quickly cool to 50°C, bag, sterilize, and refrigerate to obtain the snail rice noodle soup packet.

[0036] Example 2

[0037] A snail rice noodle soup packet in this embodiment is mainly prepared from 50% water, 30% main ingredients, 4% vegetable oil, 3% auxiliary materials, 8% fermentation materials and 5% seasonings by weight percentage;

[0038] The main ingredients include pork shank bones, chicken carcass bones and snail meat, and the weight ratio of the pork shank bones, chicken carcass bones and snail meat is 0.5:0.5:1. The auxiliary materials include the following raw materials in parts by weight: 10 parts of pepper, 5 parts of dried tangerine peel, 10 parts of ginger, 60 parts of garlic, 85 parts of scallions, 5 parts of cinnamon leaves and 45 parts of dried chili peppers. The fermentation materials are mainly fermented from the following raw materials in parts by weight: 55 parts of carrots, 5 parts of longan pulp, 4 parts of wolfberries, 12 parts of codonopsis pilosula, 22 parts of spirulina, 16 parts of lilies and 20 parts of kelp. The vegetable oil includes rapeseed oil and sesame oil, and the weight ratio of the rapeseed oil and sesame oil is 10:2. The seasonings include table salt and white sugar, and the weight ratio of the table salt and white sugar is 1:1.

[0039] The preparation method of the fermentation materials is: Weigh each raw material of the fermentation materials according to parts by weight; Wash the carrots, longan pulp, wolfberries, codonopsis pilosula, spirulina, lilies and kelp, dry the surface moisture, and then put them into the compound bacterial liquid according to a weight ratio of 1:1 of the material-liquid ratio. First, seal and ferment at 28°C for 7 days, and then seal and ferment at 15°C for 20 days to obtain. The compound bacteria include Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae, and the weight ratio of the Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae is 1:1:1; The compound bacterial liquid is a mixture of compound bacteria and water, and the concentration of the compound bacterial liquid is 2%.

[0040] A preparation method of a snail rice noodle soup packet in this embodiment includes the following steps:

[0041] (1) Prepare materials: Weigh water, main ingredients, vegetable oil, auxiliary materials, fermentation materials and seasonings according to weight percentages.

[0042] (2) Pretreat the main ingredients: First, add citric acid to the water to adjust the pH to 5.5, then add the main ingredients, and treat them at 40 °C for 2 h to obtain a mixture, and put the mixture into a pot for standby.

[0043] (3) Pretreat the auxiliary materials: Stir-fry the auxiliary materials in the vegetable oil until fragrant.

[0044] (4) Boil: Add the stir-fried auxiliary materials to the mixture, cover the pot, boil at 900 °C for 3 h, then add the fermentation materials and continue to boil for 2 h. Filter with a 300-mesh gauze. Add the seasonings to the filtrate and mix well, then quickly cool to 40 °C, bag, sterilize, and refrigerate to obtain the snail rice noodle soup packet.

[0045] Example 3

[0046] A snail rice noodle soup packet in this embodiment is mainly prepared from 45% water, 35% main ingredients, 3% vegetable oil, 3% auxiliary materials, 10% fermentation materials and 4% seasonings by weight percentage;

[0047] The main ingredients include pig leg bones, beef leg bones and snail meat, and the weight ratio of the pig leg bones, beef leg bones and snail meat is 0.5:0.5:1.5. The auxiliary materials include the following raw materials in parts by weight: 12 parts of pepper, 7 parts of dried tangerine peel, 13 parts of ginger, 69 parts of garlic, 88 parts of scallions, 6 parts of cinnamon leaves and 50 parts of dried chili peppers. The fermentation materials are mainly fermented from the following raw materials in parts by weight: 60 parts of carrots, 9 parts of longan pulp, 7 parts of wolfberries, 15 parts of codonopsis pilosula, 27 parts of spirulina, 18 parts of lilies and 25 parts of kelp. The vegetable oil includes rapeseed oil and sesame oil, and the weight ratio of the rapeseed oil and sesame oil is 10:3. The seasonings include table salt and white sugar, and the weight ratio of the table salt and white sugar is 1:1.3.

[0048] The preparation method of the fermentation materials is: Weigh each raw material of the fermentation materials according to parts by weight; Wash the carrots, longan pulp, wolfberries, codonopsis pilosula, spirulina, lilies and kelp, dry the surface moisture, and then put them into the compound bacterial liquid according to the weight ratio of 1:1.5 of the material-liquid ratio. First, seal and ferment at 29 °C for 6 days, and then seal and ferment at 18 °C for 13 days to obtain. The compound bacteria include Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae, and the weight ratio of the Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae is 1:1:1.5; The compound bacterial liquid is a mixture of compound bacteria and water, and the concentration of the compound bacterial liquid is 2.5%.

[0049] A preparation method of a snail rice noodle soup packet in this embodiment includes the following steps:

[0050] (1) Preparation of materials: Weigh water, main ingredients, vegetable oil, auxiliary materials, fermentation materials and seasonings according to weight percentages;

[0051] (2) Pretreatment of main ingredients: First, add tartaric acid to the water to adjust the pH to 5.8, then add the main ingredients, and treat them at 50 °C for 1.5 h to obtain a mixture. Put the mixture into a pot for later use;

[0052] (3) Pretreatment of auxiliary materials: Stir-fry the auxiliary materials in the vegetable oil until fragrant;

[0053] (4) Boiling: Add the stir-fried auxiliary materials to the mixture, cover the pot, boil for 4 h at 95 °C, then add the fermentation materials and continue to boil for 2.5 h. Filter with a 350-mesh gauze. Add the seasonings to the filtrate and mix well, then quickly cool to 45 °C, pack, sterilize, and refrigerate to obtain the snail rice noodle soup packet.

[0054] Comparative Example 1

[0055] The raw materials and preparation method are the same as those in Example 2, except that step (2) is not carried out during preparation, that is, the main ingredients are not pretreated.

[0056] Comparative Example 2

[0057] The raw materials and preparation method are the same as those in Example 2, except that in step (4) during preparation, the boiling time of the mixture and the auxiliary materials is 10 h, and the fermentation materials are added and boiled for another 4 h, that is, the total boiling time is extended.

[0058] Comparative Example 3

[0059] This comparative example is a traditional boiling method, that is, the main ingredients, auxiliary materials and seasonings are boiled under high pressure at 120 °C for 15 - 20 h, and the raw materials and their dosages used are the same as those in Example 2.

[0060] Refer to Gb 5009.124-2016 "Determination of Amino Acids in Foods" to determine the contents of various umami amino acids, sweet amino acids and total amino acids in the soup materials prepared in Examples 1 to 3, Comparative Example 1 and Comparative Example 2. The detected umami amino acids are glutamic acid, aspartic acid, glycine, alanine, tyrosine and phenylalanine; the detected sweet amino acids are proline, threonine and serine. The results are shown in Table 1.

[0061] Table 1 Amino acid content analysis of each group (g / 100g)

[0062] Group Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Glutamic acid 8.53 8.21 8.35 5.37 6.23 5.21 Aspartic acid 3.65 3.12 3.58 2.11 2.64 1.87 Glycine 2.12 1.98 2.01 1.22 1.54 1.02 Alanine 1.95 1.91 1.92 1.13 1.24 1.00 Tyrosine 1.04 1.01 1.02 0.62 0.87 0.41 Phenylalanine 0.58 0.51 0.53 0.21 0.28 0.12 Proline 0.52 0.48 0.51 0.16 0.25 0.08 Threonine 1.29 1.20 1.25 0.61 0.86 0.34 Serine 1.36 1.33 1.35 0.83 0.95 0.64 Total fresh sweet amino acids 21.04 19.75 20.52 12.26 14.86 10.69 Total amino acids 46.32 45.25 45.68 40.34 42.77 36.66 Total fresh sweet amino acids / Total amino acids 45.42％ 43.65％ 44.92％ 30.39％ 34.74％ 28.39％

[0063] The data of Examples 1 to 3 show that the proportion of fresh and sweet amino acids in the soup stock prepared by the method of the present invention can reach 43-45.5% of the total amino acids, and the content of fresh and sweet substances is high. Compared with the traditional boiling method, the present invention has a higher content of fresh and sweet substances, and takes less time and energy. From the data of Example 2, Comparative Example 1 and Comparative Example 2, boiling with fruit acid can quickly dissolve more flavor amino acids, and controlling the boiling time not to exceed 10 h can prevent the dissolved amino acids from being decomposed and damaged, thereby increasing the proportion of flavor amino acids.

[0064] Comparative Example 4

[0065] The raw materials and preparation method are the same as those of Example 2, except that no fermentation material is added during boiling in step (4) of the preparation.

[0066] Comparative Example 5

[0067] The raw materials and preparation method are the same as those of Example 2, except that in step (4) of the preparation, the fermenting bacteria of the fermentation material are Lactobacillus plantarum and Saccharomyces cerevisiae.

[0068] Comparative Example 6

[0069] The raw materials and preparation method are the same as those of Example 2, except that in step (4) of the preparation, the fermenting bacteria of the fermentation material are Lactobacillus plantarum and Lactobacillus brevis.

[0070] Comparative Example 7

[0071] The raw materials and preparation method are the same as those of Example 2, except that in step (4) of the preparation, the raw materials of the fermentation material are longan pulp, wolfberry, codonopsis pilosula, lily and kelp, that is, without carrot and spirulina.

[0072] Comparative Example 8

[0073] The raw materials and preparation method are the same as those of Example 2, except that in step (4) of the preparation, the raw materials of the fermentation material are carrot, longan pulp, codonopsis pilosula and spirulina, that is, without wolfberry, lily and kelp.

[0074] Comparative Example 9

[0075] The raw materials and preparation method are the same as those of Example 2, except that in step (4) of the preparation, the fermentation temperature during the preparation of the fermentation material is 28°C.

[0076] Comparative Example 10

[0077] The raw materials and preparation method are the same as those of Example 2, except that in step (4) of the preparation, the fermentation temperature during the preparation of the fermentation material is 15°C.

[0078] The umami substances in the soup bases prepared in Example 2 and Comparative Examples 4 to 10 were detected. The contents of the umami substances proline, threonine, and serine were detected by the above amino acid detection method, and the contents of the umami substances inosine monophosphate and guanosine monophosphate were detected by high performance liquid chromatography (HPLC). The results are shown in Table 2:

[0079] Table 2 Contents of umami substances in each group of soup bases (g / 100g)

[0080]

[0081]

[0082] Table 2 shows that boiling with the addition of the fermented material in the present invention can increase the content of umami substances in the soup base, and the types of raw materials of the fermented material, the fermentation inoculant, the fermentation temperature, etc. all affect the content of umami substances. It shows that the fermented material obtained by fermenting carrots, longan pulp, wolfberries, codonopsis pilosula, spirulina, lilies, and kelp with a composite bacterium such as Lactobacillus plantarum, Lactobacillus brevis, and Saccharomyces cerevisiae by a fermentation method of first high temperature (28 - 30 °C) and then low temperature (20 - 25 °C) can increase the content of umami substances.

[0083] The soup bases prepared in the examples and Comparative Examples 4 to 10 were subjected to sensory evaluation. The sensory evaluation was composed of 10 people (5 males and 5 females, aged between 18 and 25 years old). All team members were healthy, had no taste disorders, and did not smoke. After the team members were subjected to sensory training and could accurately identify the five basic tastes of sour, sweet, bitter, salty, and umami, the team members were asked to conduct sensory evaluation on the soup bases prepared in each group. The results are shown in Table 3:

[0084] Table 3 Results of sensory evaluation of each group

[0085]

[0086]

[0087] Table 3 shows that: The soup base prepared by the method of the present invention is light brown or dark brown, has a strong characteristic flavor of snail rice noodles, is sweet, fresh, mellow, has a prominent umami taste, has a long aftertaste, and has good quality. While the soup base of the snail rice noodles prepared by the traditional method has a lighter characteristic flavor of snail rice noodles, has a burnt smell, has a lighter umami taste, and is also accompanied by a strange smell and a slight bitter taste.

[0088] When the soup bases prepared in each example and comparative example were placed at room temperature for 3 months, it was found that the flavor of the soup base in the examples remained unchanged, while the flavors of each comparative example became lighter to varying degrees, and some even completely lost the characteristic flavor of snail rice noodles, indicating that the method of the present invention can maintain the flavor for a long time.

[0089] In summary, by optimizing the preparation method, the present invention solves the problems of time-consuming, laborious and material-consuming preparation of the snail rice noodle soup at present, as well as the problems that the fresh fragrance is not prominent enough and the flavor is not persistent. The preparation method of the present invention can not only improve the dissolution of fresh fragrance amino acids, but also prevent their degradation and loss. At the same time, it can also amplify the umami effect, making the umami prominent, and obtaining a soup stock with sweet, fresh and mellow taste and persistent flavor.

[0090] When pretreating the main materials of the present invention, the livestock and poultry bones and snail meat are treated with water containing fruit acid at 40-60 °C. The fruit acid can destroy the calcium phosphate compounds in the bones, promote the dissolution of proteins and amino acids in the livestock and poultry bones, and can also activate the activity of endogenous proteases in the snail meat, promoting the dissolution of proteins and amino acids in the snail meat, thereby increasing the content of amino acids in the soup stock. The present invention boils the main materials pretreated with fruit acid and auxiliary materials together at 90-100 °C for 3-5 h. Under the action of fruit acid, proteins can be rapidly converted into amino acids without too high temperature, increasing the release amount of amino acids. And because the boiling time is not too long and the temperature is not too high, the dissolved amino acids are not easily thermally denatured and decomposed, reducing amino acid loss, retaining a large number of flavor amino acids, and not weakening the umami of the soup. In addition, under this boiling condition, the color of the soup will not turn dark brown or dark black, and there is no bitter taste or other unpleasant taste, maintaining the flavor of the soup. Therefore, under the conditions of less addition amount of the main materials, short boiling time and not very high boiling temperature, the content of total amino acids and fresh and sweet amino acids in the soup can still be increased.

[0091] The fermented material of the present invention is composed of compound bacteria such as Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae, and ferments carrots, longan pulp, Chinese wolfberry, Codonopsis pilosula, Spirulina, Lily and kelp. By the fermentation method of first high temperature (28-30 °C) and then low temperature (20-25 °C), the fermented material contains a large number of flavor amino acids, umami-enhancing substances and antioxidant components.

[0092] After boiling the main materials and auxiliary materials for 3-5 h, the fermented material is added and boiled for another 2-3 h. A large number of umami-enhancing substances such as glycine, alanine, polypeptides, inosinic acid, guanylic acid and organic acids are dissolved from the fermented material. The umami-enhancing substances and the umami amino acids in the soup synergistically amplify the umami effect, enhancing the umami perception and making the overall umami of the soup more prominent; the content of other non-umami substances dissolved from the fermented material is high, such as sweet amino acids, which can increase the flavor layer of the soup, making the soup sweet, fresh and mellow with a long aftertaste; the antioxidant components dissolved from the fermented material can prevent the flavor substances in the soup from being destroyed and lost, making the flavor remain unchanged for a long time. Therefore, adding the fermented material and boiling can highlight the umami, increase the flavor layer and keep the flavor unchanged for a long time.

[0093] The foregoing description of the specific exemplary embodiments of the present invention is for purposes of illustration and exemplification. These descriptions are not intended to limit the invention to the precise forms disclosed, and it is apparent that many modifications and variations are possible in light of the above teaching. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical applications, so that those skilled in the art can implement and utilize the various different exemplary embodiments of the present invention, as well as various different selections and modifications. The scope of the present invention is intended to be defined by the claims and their equivalents.

Claims

1. A snail noodle soup package, characterized in that: The mixture is mainly prepared by weight percentage from 40-65% of water, 30-40% of main ingredients, 2-4% of vegetable oil, 2-3% of auxiliary ingredients, 8-15% of fermentation materials and 2-5% of seasonings; The main ingredients include livestock and poultry bones and snail meat, and the weight ratio of the livestock and poultry bones to the snail meat is 1:1-2; The auxiliary materials include the following raw materials in parts by weight: 10-14 parts of pepper, 5-8 parts of dried orange peel, 10-15 parts of ginger, 60-78 parts of garlic, 85-98 parts of green onion, 5-7 parts of bay leaf and 45-55 parts of dried chili pepper; The fermented material is mainly fermented from the following raw materials in parts by weight: 55-64 parts of carrots, 5-12 parts of longan pulp, 4-9 parts of wolfberries, 12-18 parts of codonopsis pilosula, 22-30 parts of spirulina, 16-19 parts of lilies and 20-30 parts of kelp.

2. The snail noodle soup packet according to claim 1, characterized in that: The vegetable oil includes rapeseed oil and sesame oil, and the weight ratio of the rapeseed oil to the sesame oil is 10:2-4.

3. The snail noodle soup packet according to claim 1, characterized in that: The seasoning comprises salt and sugar, and the weight ratio of the salt to sugar is 1:1-1.

5.

4. The snail noodle soup packet according to claim 1, characterized in that: The preparation method of the fermentation material is as follows: weigh the raw materials of the fermentation material according to weight; wash carrots, longan pulp, wolfberry, codonopsis, spirulina, lily and kelp, dry the surface moisture in the shade, put them into the composite bacterial liquid at a weight ratio of 1:1-2, first seal and ferment at 28-30°C for 5-7 days, and then seal and ferment at 15-20°C for 10-20 days.

5. The snail noodle soup packet according to claim 4, characterized in that: The composite bacteria include plant lactobacillus, brevis lactobacillus and saccharomyces cerevisiae, and the weight ratio of plant lactobacillus, brevis lactobacillus and saccharomyces cerevisiae is 1:1:1-2; the composite bacterial liquid is a mixture of composite bacteria and water, and the concentration of the composite bacterial liquid is 2-3%.

6. The snail noodle soup packet according to claim 1, characterized in that: The livestock and poultry bones are one or more of pig shanks, chicken rack bones, and cattle bones.

7. A method for preparing the snail noodle soup packet according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Preparing materials: weighing water, main ingredients, vegetable oil, auxiliary materials, fermented materials and seasonings according to weight percentage; (2) Pretreatment of the main ingredients: first, add fruit acid to the water to adjust the pH to 5.5-6, then add the main ingredients, and treat at 40-60° C. for 1-2 hours to obtain a mixture; (3) Pretreatment of auxiliary materials: putting the auxiliary materials into the vegetable oil and frying them to bring out the aroma; (4) Boiling: Add the fried auxiliary materials to the mixture, boil at 90-100° C. for 3-5 hours, add the fermented material and continue boiling for 2-3 hours, filter, add the seasoning to the filtrate and mix well, quickly cool to 40-50° C., bag, sterilize, and refrigerate to obtain the snail noodle soup bag.

8. The method for preparing a snail noodle soup packet according to claim 7, characterized in that: In step (2), the fruit acid is one of L-malic acid, citric acid or tartaric acid.

9. The method for preparing a snail noodle soup packet according to claim 7, characterized in that: In step (4), the filtration is performed using gauze with a mesh size of 300-400.

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