A prefabricated tilapia bone soup and a preparation method thereof

Abstract

The application discloses prefabricated tilapia bone soup and a preparation method thereof, and belongs to the technical field of food processing, and comprises the following steps: pretreating and pickling tilapia bones, and then cooking and concentrating the tilapia bones after frying and increasing fragrance to obtain a bone soup base; and adding sucrose ester emulsification treatment to the bone soup base to obtain the prefabricated tilapia bone soup. The application can make the soup material retain more nutritional value, and can be used for instant food products, central kitchen high soup base or home convenient cooking. Meanwhile, the method provided by the application is simple to make, the process flow can meet the food grade requirement, provides a scientific basis for high added value utilization of tilapia bones, and provides certain reference for the adjustment of product flavor and the processing of prefabricated soup food.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a pre-made tilapia bone soup and its preparation method. Background Technology

[0002] Tilapia (Oreochromis niloticus) is one of China's important freshwater aquaculture species. Its processed products, including surimi, frozen fish fillets, and fish balls, have significant economic value. However, current technologies have very low utilization rates for byproducts generated during processing, such as bones, heads, skin, scales, and viscera. Fish bones are the main byproduct, estimated at approximately 25-35%, and are usually considered low-value waste, mostly used in animal feed or discarded directly. In fact, tilapia bones are rich in high-quality protein, collagen, calcium, phosphorus, magnesium, and various flavor-enhancing nucleotides and amino acids (such as glutamic acid and aspartic acid), possessing the potential to be developed into a natural raw material with high nutritional value and excellent flavor characteristics. Utilizing tilapia bone resources in pre-made tilapia bone soup packets, instant soup mixes, compound seasonings, or nutritional supplements can extend the tilapia processing industry chain and increase overall added value.

[0003] In today's fast-paced lifestyle, the demand for convenient, quick, nutritious, and delicious food continues to rise, driving the accelerated transformation of traditional Chinese cuisine towards standardization, industrialization, and pre-preparation. Fish bones, after long-term simmering, release abundant collagen, calcium, amino acids, and various trace elements, making them highly nutritious. Meanwhile, the improvement of cold chain logistics systems, advancements in central kitchen technology, and the widespread adoption of automated packaging processes have effectively solved key bottlenecks in the preservation, transportation, and standardized production of tilapia bone soup products.

[0004] Therefore, how to provide a method for the resource utilization of tilapia bones that is also conducive to preservation is a technical problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention proposes a pre-prepared tilapia bone broth and its preparation method.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A method for preparing pre-made tilapia bone broth includes the following steps: Tilapia bones are pre-treated, marinated, then pan-fried to enhance aroma, and finally simmered and concentrated to obtain bone broth base. The pre-made tilapia bone broth is obtained by emulsifying the bone broth base with sucrose esters.

[0007] Preferably, the marinating process to remove the fishy smell involves marinating with spices for 15-25 minutes.

[0008] Beneficial effects: If the marinating time is less than 15 minutes, the fishy smell will not be completely removed, while if it is more than 25 minutes, some bitter components in the spices will be released.

[0009] Preferably, based on 100% of the tilapia bone mass, the spices comprise the following raw materials by mass fraction: 0.3-0.5% white pepper powder and 2-4% cooking wine.

[0010] Beneficial effects: Cooking wine contains a large amount of ethanol, which can effectively dissolve fat-soluble fishy substances such as trimethylamine on the surface of tilapia bones. At the same time, the antioxidants in white pepper powder can undergo a weak complexation reaction with the amino acids and organic acids in cooking wine, which can further inhibit the oxidation of residual fatty acids in fish bones.

[0011] Preferably, the frying for aroma enhancement involves frying the fish bones in peanut oil at 160-180°C until the surface turns slightly yellow.

[0012] Beneficial effects: Peanut oil, as a highly efficient heat transfer medium, ensures even heating of the tilapia bone surface. The "slightly yellow surface" is an external sensory characteristic of the Maillard reaction reaching its optimal equilibrium point, generating a large number of strong aroma compounds such as pyrazines, pyrroles, and thiazoles. Simultaneously, the moisture on the fish bone surface dries to a suitable level, forming a hard, caramelized layer with a microporous structure. This microporous structure greatly enhances water solubility during subsequent cooking, making it easier for calcium, phosphorus, and collagen in the bones to be released into the broth in later processes, thereby improving the nutritional value of the final product.

[0013] Preferably, the simmering process involves adding water and spices and simmering for 90-100 minutes.

[0014] Beneficial effects: A cooking time of 90-100 minutes can maximize the dissolution and emulsification of nutrients from tilapia bones while preserving the complex flavor of spices and fish bones.

[0015] Preferably, based on 100% of the tilapia bone mass, the spices comprise the following raw materials by mass fraction: 4-6% scallions, 5-7% ginger, and 3-4% cilantro.

[0016] Beneficial effects: When these three natural plant spices work together with tilapia bones during the cooking process, they exhibit a significant synergistic effect in removing residual odors, enhancing complex flavors, and stabilizing the emulsification system.

[0017] Preferably, the concentration is to concentrate to 20% of the original volume.

[0018] Beneficial effects: This concentration is the critical point for maximizing the flavor enrichment of tilapia bone extract, optimizing the construction of colloidal networks, and achieving industrial operability.

[0019] Preferably, the sucrose ester accounts for 0.5-0.7% of the mass of the bone broth base.

[0020] Beneficial effects: This invention controls the amount of sucrose ester at 0.5-0.7%, giving the concentrated bone broth base material anti-stratification and anti-oil separation stability.

[0021] Preferably, the emulsification process is a high-speed shearing process at 60-65°C for 5-10 minutes.

[0022] Beneficial effects: This invention selects high-speed shearing at 60-65°C for 5-10 minutes, which can obtain the most uniformly distributed and thermodynamically stable bone broth emulsification system with the lowest energy consumption and the gentlest temperature, ensuring the long-term physical stability and delicate taste of the product.

[0023] A pre-prepared tilapia bone soup prepared by the above preparation method.

[0024] Compared with the prior art, the present invention has the following advantages and technical effects: This invention prepares a pre-made tilapia bone soup packet by marinating, frying, simmering, concentrating, emulsifying, and then packaging and freezing the fish bones. The synergistic effect of frying and a sucrose ester emulsification system enhances the free fatty acid content and emulsifying properties of the bone broth. After freezing, reduction, and reheating, there are no significant changes in color or fatty acid content. The protein and triglyceride distribution in the soup is uniform and stable, without stratification. No oil-water separation or precipitation occurs during freeze-thaw cycles, and the taste and odor characteristics remain unchanged after freezing and reheating. This invention allows the soup to retain more nutritional value and can be used in fast food products, as a stock base for central kitchens, or for convenient home cooking. Furthermore, the method provided by this invention is simple to implement, and the process meets food-grade requirements, providing a scientific basis for the high-value utilization of tilapia bones and offering a reference for flavor adjustment and the processing of pre-made soups. Attached Figure Description

[0025] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings: Figure 1 This is a comparison of the color values ​​of tilapia bone soup before and after reheating after freezing in Example 4 of the present invention; Figure 2 This is a comparison of the free fatty acid content of tilapia bone soup before and after reheating after freezing, obtained in Example 4 of this invention; Wherein, SFA: saturated fatty acids, MUFA: monounsaturated fatty acids, PUFA: polyunsaturated fatty acids, UFA: unsaturated fatty acids, and FFA: free fatty acids; Figure 3These are microscopic structural diagrams of the tilapia bone soup obtained in Example 4 of this invention before and after reheating after freezing; Figure 4 These are actual photos of the tilapia bone soup obtained in Example 4 of this invention before and after reheating after freezing; Figure 5 These are radar images of the electronic nose (A) and electronic tongue (B) of the tilapia bone soup before and after reheating after freezing, as obtained in Example 4 of this invention. Figure 6 This is a thermogram showing the concentration of volatile flavor compounds in tilapia bone soup before and after reheating after freezing, obtained in Example 4 of this invention. Detailed Implementation

[0026] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0028] Unless otherwise specified, all raw materials used in the embodiments of this invention were purchased through commercial channels; Tilapia bones are a byproduct obtained from the removal of dorsal muscle from whole fish in the laboratory.

[0029] Unless otherwise specified, room temperature or normal temperature in the embodiments of the present invention refers to 25±3℃.

[0030] Example 1 A method for preparing tilapia pre-made bone broth packets includes the following steps: (1) After cleaning and cutting the tilapia bones into pieces, add spices (0.4% white pepper powder and 3% cooking wine by weight of the tilapia bones) and marinate at 5℃ for 20 min to remove the fishy smell. Then, fry the marinated fish bones in peanut oil at 170℃ for 8 min to enhance the aroma. The peanut oil is 5% of the weight of the fish bones. (2) Add water to the fried fish bones at a ratio of 1:6 to 1:8, and add seasonings (including the following ingredients based on 100% fish bone weight: 5% scallions, 6% ginger and 3.5% coriander). Cook the mixture on an induction cooker at 800W for 96 minutes, then concentrate it to 20% at 0.1 MPa and 60℃ to obtain bone broth base. Add 0.6% sucrose ester by weight of bone broth base to the bone broth base and emulsify it at 60℃ for 8 minutes. After packaging, freeze it at -18℃ to obtain concentrated bone broth packets.

[0031] Example 2 A method for preparing tilapia pre-made bone broth packets includes the following steps: (1) After cleaning and cutting the tilapia bones into pieces, add spices (0.3% white pepper powder and 2% cooking wine by weight of the tilapia bones) and marinate at 4℃ for 15 min to remove the fishy smell. Then, fry the marinated fish bones in peanut oil at 160℃ for 5 min to enhance the aroma. The peanut oil is 3% of the weight of the fish bones. (2) Add water to the fried fish bones at a ratio of 1:6, and add seasonings (including the following ingredients based on 100% fish bone weight: 4% scallions, 5% ginger and 3% coriander). Cook for 90 minutes at 800W on an induction cooker, and then concentrate to 20% at 0.1MPa and 50℃ to obtain bone broth base. Add 0.5% sucrose ester by weight of bone broth base to the bone broth base and emulsify at 55℃ for 5 minutes. After packaging, freeze at -18℃ to obtain concentrated bone broth packets.

[0032] Example 3 A method for preparing tilapia pre-made bone broth packets includes the following steps: (1) After cleaning and cutting the tilapia bones into pieces, add spices (0.5% white pepper powder and 4% cooking wine by weight of the tilapia bones) and marinate at 6 ℃ for 25 min to remove the fishy smell. Then, fry the marinated fish bones in peanut oil at 180 ℃ for 10 min to enhance the aroma. The peanut oil is 7% of the weight of the fish bones. (2) Add water to the fried fish bones at a ratio of 1:8, and add seasonings (including the following ingredients based on 100% fish bone weight: 6% scallions, 7% ginger and 4% coriander). Cook for 100 min at 800W on an induction cooker, and then concentrate to 20% at 0.1MPa and 70℃ to obtain bone broth base. Add 0.7% sucrose ester by weight of bone broth base to the bone broth base and emulsify at 65℃ for 10 min. After packaging, freeze at -18℃ to obtain concentrated bone broth packets.

[0033] Comparative Example 1 The only difference from Example 1 is that the sucrose ester in step (2) of Example 1 is replaced with an equal mass of compound emulsifier (sodium caseinate: sucrose ester = 1:1, w / w). All other process steps and parameters are the same as in Example 1.

[0034] Comparative Example 2 The only difference from Example 1 is that the sucrose ester in step (2) of Example 1 is replaced with an equal mass of sodium caseinate. All other process steps and parameters are the same as in Example 1.

[0035] Comparative Example 3 The only difference from Example 1 is that the frying and aroma-enhancing step in step (1) is not included. All other process steps and parameters are the same as in Example 1.

[0036] Example 4 The method for freezing and reheating tilapia bone soup packets includes the following steps: (1) Boiling and refrigeration group: The tilapia bone soup packet obtained in Example 1 was refrigerated at 4°C for 6 hours, then poured into a pot and rehydrated with 4 times the volume of water. It was then cooked for 90 seconds on an induction cooker with an induction cooker of 800 W. This was recorded as 0D-BS.

[0037] (2) Boiling and freezing group: The tilapia bone soup packet obtained in Example 1 was frozen for 15 days and then thawed. It was poured into a pot and four times the volume of water was added to restore it. It was then boiled for 90 seconds under the condition of 800 W on an induction cooker and recorded as 15D-BS.

[0038] (3) Microwave refrigeration group: The tilapia bone soup packet obtained in Example 1 was refrigerated at 4 ℃ for 6 h, then poured into a microwave bowl and reconstituted with 4 times the volume of water. It was then microwaved for 4 min at 700 W in a microwave oven and recorded as OD-MS.

[0039] (4) Microwave freezing group: The tilapia bone soup packet obtained in Example 1 was frozen for 15 days and then thawed. It was poured into a microwave bowl and four times the volume of water was added to restore it. It was microwaved for 4 minutes at 700 W in a microwave oven and recorded as 15D-MS.

[0040] Technical effects: 1. Quality of bone broth The emulsification rate, acid value, and other quality indicators of the tilapia bone soup obtained in Example 1 and Comparative Examples 1-3 were measured according to conventional testing methods in the field and relevant national standards. The measured values ​​are shown in Table 1. The specific testing methods are as follows: Emulsification rate: determined by centrifugation. Equal amounts of bone broth base from each group were centrifuged at 4000 r / min for 15 min. The volume percentage of unseparated emulsion in the system before and after centrifugation was measured and recorded as the emulsification rate (%).

[0041] Acid value: determined according to the cold solvent indicator titration method in GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in Food.

[0042] Free fatty acids and color difference: See 2.1 and 2.2 for specific methods.

[0043] Table 1. Effects of different processing steps on the quality of tilapia bone soup As shown in Table 1, the emulsifier in Comparative Example 1, a combination of sodium caseinate and sucrose ester, resulted in a 9.26% decrease in emulsification rate compared to the single sucrose ester in Example 1, while simultaneously increasing the acid value by 25.29%. The free fatty acid content remained largely unchanged, but the W value decreased by 5.91%, the L* value decreased by 5.73%, the a* value remained largely unchanged, and the b* value increased by 37.35%. The data indicate that the combined emulsifier leads to increased oil-water separation, reduced freshness, and a yellowing of the tilapia bone soup.

[0044] In Comparative Example 2, sodium caseinate showed a 13.7% decrease in emulsification rate compared to sucrose ester in Example 1, while the acid value increased by 41.89%. The free fatty acid content remained largely unchanged, but the W value decreased by 19.67%, the L* value decreased by 19.44%, the a* value remained largely unchanged, and the b* value increased by 55.23%. The data indicate that using sodium caseinate as an emulsifier in tilapia bone soup leads to a further increase in oil-water separation, a significant decrease in freshness, and a yellowish color with a marked reduction in brightness.

[0045] Compared to the untreated bone broth in Comparative Example 3, the emulsification rate of the simmered broth in Example 1 increased by 4.3%, while the free fatty acid content increased by 51.18%, the W value increased by 3.15%, the L* value increased by 3.1%, the a* value decreased by 13.48%, and the b* value increased by 2.8%. The data indicate that simmering improves the emulsification rate of tilapia bone broth, forming finer, more evenly dispersed fat droplets. Simultaneously, simmering enhances the nutritional properties of the tilapia bone broth, and the broth also becomes whiter.

[0046] 2. Color and fatty acid content 2.1 Measurement of bone broth color The four groups of tilapia bone soup obtained in Example 4 were placed in 1 cm cuvettes, and the brightness value (L) of the tilapia bone soup was measured using a calibrated colorimeter. ∗ ), red-green value (a ∗ ), yellow-blue value (b) ∗ The whiteness value (W) is calculated as shown in equation (1): (The calculation is as follows:) (1) The results are as follows Figure 1 As shown, the whiteness values ​​of the soups in all groups are not significantly different. Compared with the unstored tilapia bone soup, the whiteness value of the reheated, stored tilapia bone soup shows a... ∗ The values ​​show a downward trend, indicating that the red saturation is low in all groups, while b ∗ The value shows an upward trend, indicating that the soup color of all groups is pale yellow.

[0047] 2.2 Determination of Free Fatty Acids One mL of the tilapia bone broth obtained in Example 4 was taken into each centrifuge tube, along with fresh fish broth as the control group (CK). 100 μL of internal standard nonadecanoic acid (C19:0, 10 mg / mL) and 2 mL of chloroform-methanol (2:1, V / V) were added, and the mixture was vortexed until homogeneous and allowed to stand for 1 h. The samples were then centrifuged at 8000 × g for 5 min, and the lower lipid layer was collected. Finally, the organic reagents were evaporated with nitrogen to obtain concentrated lipids.

[0048] Add 500 μL of 4% sodium hydroxide-methanol solution to the concentrated lipids, vortex for 30 s, then add 6 mL of n-hexane, and incubate in a water bath at 60 °C for 30 min. After the water bath, collect the supernatant through a 0.22 μm organic phase filter membrane and store it in a gas chromatograph for later use. Analyze the fatty acid methyl esters in the obtained supernatant with the aid of GC-MS. The specific conditions are as follows: nitrogen as carrier gas, inlet temperature 280 °C, injection volume 1 μL, split ratio 1:2, flow rate 1 mL / min; heating program: initial temperature 100 °C, hold for 1 min; decrease to 200 °C at a rate of 5 °C / min; then increase to 230 °C at a rate of 1 °C / min and hold for 10 min. The inlet temperature and detector temperature are set to 250 °C and 300 °C, respectively.

[0049] The results are as follows Figure 2 As shown, the free fatty acid content of the tilapia bone soup packets after thawing and reheating did not decrease compared to the unfrozen samples, indicating that the nutritional value of the soup was not destroyed after thawing and reheating. The total content of monounsaturated fatty acids increased, followed by saturated fatty acids and polyunsaturated fatty acids, suggesting that reheating can preserve the flavor of tilapia bone soup to the maximum extent.

[0050] 3. Microstructure determination Confocal laser scanning microscope Take 0.5 mL of each of the four tilapia bone broths obtained in Example 4, add 0.5 mL of phosphate buffer (0.01 mol / L, pH = 7.0), then add 20.0 μL of 0.1% Nile Red and 0.1% Nile Blue A staining solution, mix thoroughly, and then let stand in the dark for 30 min to allow the broth to be completely stained. Then, take 2 μL of the stained tilapia bone broth onto a glass slide, cover it with another glass slide, and let it stand at room temperature for 20 minutes to dry. Observe under a laser confocal microscope.

[0051] The results are as follows Figure 3 As shown, both protein (green) and triglycerides (red) are distributed in spherical form in the tilapia bone broth. After storage and reheating, the protein and triglyceride spheres in the broth become even smaller, and the spherical substances gradually disperse and become more densely distributed, forming a uniform and stable dispersion system. Figure 4Therefore, no oil-water separation or precipitation occurs during the freeze-thaw cycle.

[0052] 4. Electronic nose and electronic tongue measurement (1) Electronic nose measurement Accurately weigh 10 g of each of the four tilapia bone soup samples obtained in Example 4 and transfer them to 25 mL headspace vials. After sealing, equilibrate at room temperature for 2 h, then insert the injection needle to begin detection. Analytical conditions: sampling time interval of 1 s, sensor self-cleaning time of 60 s, sensor zeroing time of 100 s, sample preparation time of 5 s, analysis sampling time of 60 s, and injection flow rate of 300 mL / min. The average value of the corresponding values ​​at three time points with stable response values ​​was selected. The description of the sensitive substances of the electronic nose sensor is shown in Table 2.

[0053] Table 2 Sensitive Materials for Electronic Nose Sensors The results are as follows Figure 5 As shown in Part A, there is no significant difference in the sensor response intensity between the frozen and reheated samples and the samples before storage. Among them, W1S, W2S, and W6S all contribute significantly to the tilapia bone soup, indicating that the product contains high levels of substances such as alcohols, aldehydes, ketones, and esters.

[0054] (2) Electronic tongue measurement Take 15 g of each of the four groups of tilapia bone broth obtained in Example 4, add 150 mL of distilled water, homogenize for 2 min (12000 r / min), centrifuge for 15 min (10000×g, 4℃), filter through a 0.45 μm filter membrane to obtain the required solution for testing. Each group of samples is tested three times as the test result. The electronic tongue uses the matching solution; Reference-solution: 30 mmol / L KCl + 0.3 mmol / L tartaric acid, Negative-solution: water + 30% anhydrous ethanol + 100 mmol / L HCl, Objective-solution: 100 mmol / L KCl + water + 30% anhydrous ethanol + 10 mmol / L KOH.

[0055] The results are as follows Figure 5 As shown in Part B, the taste profiles of the samples after reheating from frozen storage are similar to those before storage. The umami, richness, and saltiness responses are all relatively large, indicating their significant contribution to the overall taste of the samples.

[0056] 5. Determination of volatile flavor compounds The volatile compounds of the four groups of tilapia bone broth obtained in Example 4 were analyzed by gas chromatography-ion mobility spectrometry (HS-GC-IMS). First, 2.0 g of each of the four groups of tilapia bone broth obtained in Example 4 was accurately weighed and placed in a 20 mL headspace vial. 0.5 mL of 4-methyl-2-pentanol (2 mg / L) was added and mixed, and the mixture was incubated at 60 °C for 15 min. Then, 200 μL of headspace gas was injected into an MXT-WAX column (30 m, 0.53 mmID, 1.0 μm df, RESTEK, USA) through a needle (65 °C), with an incubation speed of 500 rpm. The volatile compounds were detected using a FlavorSpec®: Sensitive Analyzer (GAS, Dortmund, Germany). High-purity nitrogen was used as the carrier gas to drive the volatile compounds into the 60 °C IMS system. The operating conditions for gas chromatography were: 2 mL / min for 2 min, 2 mL / min for 3 min to 10 mL / min, 10 mL / min for 20 min to 100 mL / min, and 100 mL / min for 5 min. Subsequently, the separated compounds were ionized in the IMS ionization chamber and identified based on retention index (RI) and drift time (DT). Different spectra and fingerprints of volatile organic compounds (VOCs) from the samples were constructed using the Reporter and Gallery plugins, and qualitative analysis of VOCs was performed using the NIST and IMS databases in the instrument software. The concentration of VOCs (Cv) was calculated using equation (2), and the OAV of the VOCs was calculated by the ratio of the compound concentration to the compound odor threshold.

[0057] (2) In the formula: Cv is the concentration of volatile compounds (mg / kg), V V The peak volume of each volatile compound is represented by Vi, the peak volume of 4-methyl-2-pentanol is represented by Mi, the mass of 4-methyl-2-pentanol is represented by μg, and the mass of the sample is represented by Mt (g).

[0058] The results are shown in Tables 3 and 4: Table 3. GC-IMS Analysis of Volatile Flavor Compounds in Tilapia Bone Soup Before and After Frozen Storage and Reheating Table 3 shows that the types of volatile flavor compounds in the tilapia bone soup packets were the same before and after reheating. Except for one internal standard, GC-IMS identified 54 volatile compounds (including 14 monomers (M) and dimers (D)) in the reheated tilapia bone soup. After classification and integration, the volatile compounds included 10 aldehydes, 8 ketones, 5 alcohols, 8 esters, 4 alkenes, 1 acid, and 1 thiazole, totaling 37 compounds.

[0059] Table 4. Characteristic volatile flavor compounds of tilapia bone soup before and after reheating from frozen storage. Depend on Figure 6 As shown in Table 4, the content of different types of flavor compounds did not differ much before and after reheating from frozen storage, and the content of unique volatile flavor compounds was basically similar.

[0060] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing pre-made tilapia bone broth, characterized in that, Includes the following steps: Tilapia bones are pre-treated, marinated, then pan-fried to enhance aroma, and finally simmered and concentrated to obtain bone broth base. The pre-made tilapia bone broth is obtained by emulsifying the bone broth base with sucrose esters.

2. The method for preparing pre-made tilapia bone broth according to claim 1, characterized in that, The marinating process to remove the fishy smell involves marinating with spices for 15-25 minutes.

3. The method for preparing pre-made tilapia bone broth according to claim 2, characterized in that, Based on the mass of tilapia bones (100%), the spices comprise the following raw materials by mass fraction: 0.3-0.5% white pepper powder and 2-4% cooking wine.

4. The method for preparing pre-made tilapia bone broth according to claim 1, characterized in that, The aroma enhancement process involves frying the food in peanut oil at 160-180℃.

5. The method for preparing pre-made tilapia bone broth according to claim 1, characterized in that, The simmering process involves adding water and spices and simmering for 90-100 minutes.

6. The method for preparing pre-made tilapia bone broth according to claim 5, characterized in that, Based on 100% tilapia bone mass, the spices comprise the following raw materials by mass fraction: 4-6% scallions, 5-7% ginger, and 3-4% cilantro.

7. The method for preparing pre-made tilapia bone broth according to claim 1, characterized in that, The concentration is to concentrate to 20% of the original volume.

8. The method for preparing pre-made tilapia bone broth according to claim 1, characterized in that, The amount of sucrose ester used is 0.5-0.7% of the mass of the bone broth base.

9. The method for preparing pre-made tilapia bone broth according to claim 1, characterized in that, The emulsification process involves high-speed shearing at 60-65°C for 5-10 minutes.

10. A pre-prepared tilapia bone broth prepared by the preparation method according to any one of claims 1-9.

Images