CN103859500B - A kind of Buddha jumping over the wall soup juice and preparation method thereof - Google Patents
A kind of Buddha jumping over the wall soup juice and preparation method thereof Download PDFInfo
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- CN103859500B CN103859500B CN201410083850.2A CN201410083850A CN103859500B CN 103859500 B CN103859500 B CN 103859500B CN 201410083850 A CN201410083850 A CN 201410083850A CN 103859500 B CN103859500 B CN 103859500B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a kind of Buddha jumping over the wall soup juice and preparation method thereof, its with multiple meat, yellow rice wine, ginger garlic etc. for raw material, utilize the method that HTHP is processed in short-term, by processing raw material, boiling and the steps such as seasoning of soup juice, obtained Buddha jumping over the wall soup juice, soup juice nucleotide two sodium content is 3.48 ~ 6.74mg/g, free aminoacid content is 0.30 ~ 0.54%, total sugar content is 1.15 ~ 2.01g/100g, hydroxyproline content is 3.18 ~ 6.43%, and soluble protein content is 10.62 ~ 14.40mg/g.Preparation method of the present invention is easy to operate controlled, utilize the processing mode of HTHP greatly can shorten Buddha jumping over the wall soup juice Production Time, gained soup juice have with traditional handicraft obtain the close organoleptic quality of soup juice, and product is nutritious, color, smell and taste are all good, can directly be used in Buddha jumping over the wall production.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of Buddha jumping over the wall soup juice and preparation method thereof.
Background technology
In occupation of critical role, even there is the saying of " would rather eat without meat, not edible without soup " and " not becoming seat without soup " in soup, illustrate that soup is requisite one dish on our people's dining table in the cooking culture of people in China.Buddha jumping over the wall are traditional famous dishes together of Foochow, enjoy high reputation at home and abroad, are classified as " chief dish " of Fujian menu by various places culinary art circle, so far the history of existing over one hundred year.Buddha jumping over the wall are also very exquisite to upper soup, and the soup juice aroma of Buddha jumping over the wall is assailed the nostrils, and directly enters heart spleen, gets out soup heavy colour brown, thick and oiliness, is the most important parts of Buddha jumping over the wall, have saying of soup ten change.
But the manufacturing conditions of traditional Buddha jumping over the wall soup juice differs, usually rely on the many years of experience of producer, therefore personnel cost is higher, meanwhile, the manufacture craft of Buddha jumping over the wall is very complicated, and the difference of tinning, the duration and degree of heating easily makes unstable product quality, and need more than 18h be boiled, both expended fuel, again not environmentally.Due to the existence of the problems referred to above, the industrialization of Buddha jumping over the wall product is caused to produce critical constraints.Therefore, to Buddha jumping over the wall soup juice, preparation technology studies, and is conducive to the possibility exploring Buddha jumping over the wall Product industrialization, not only has important impetus to food industry modernization, also have very significant economic and social benefit simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of Buddha jumping over the wall soup juice and preparation method thereof, the Production Time that Buddha jumping over the wall soup juice can shorten Buddha jumping over the wall soup juice is greatly made by HTHP processing method in short-term, gained soup juice has the organoleptic quality close with traditional handicraft gained soup juice, and product is nutritious, color, smell and taste are all good.
For achieving the above object, the present invention adopts following technical scheme:
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) pig's feet, fresh pig skin, pig cylinder bone, chicken and duck moisture are cleaned for twice, the impurity on removing raw material and watery blood, then with the moisture just boiled twice blanching, each blanching 30s; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds yellow rice wine, ginger, the head of garlic;
3) in slaughterhouse, water is added again;
4) cover slaughterhouse pot cover, twine envelope with 3 ~ 4 layers of gauze, reserve steam vent, put into pressure steam sterilizer and heat;
5) end to be heated, exhaust thoroughly, when Temperature displaying is lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, while hot through 4 ~ 6 layers of filtered through gauze, drains upper strata grease;
6) the soup juice after filtration is weighed, then add chicken powder, salt and sugar, mix.
Step 1) and step 2) in the percentage by weight of each raw material as follows: pig's feet 20 ~ 25%, pigskin 12 ~ 16%, pig cylinder bone 13 ~ 16%, chicken 8 ~ 12%, duck 8 ~ 11%, yellow rice wine 25 ~ 30%, ginger 0.6 ~ 1.1%, the head of garlic 0.6 ~ 1.1%, above-mentioned percentage by weight sum is 100%.
Step 1) and step 2) in the percentage by weight of each raw material as follows: pig's feet 23.36%, pigskin 14.02%, pig cylinder bone 14.02%, chicken 9.35%, duck 9.35%, yellow rice wine 28.04%, ginger 0.93%, the head of garlic 0.93%.
The quality adding water in step 3) is step 1) and step 2) described raw material gross weight 33.3% ~ 100.0%.
The quality adding water in step 3) is step 1) and step 2) described raw material gross weight 50%.
The heating-up temperature of pressure steam sterilizer is 115 ~ 125 DEG C, and the heat time is 2.0 ~ 3.0h.
The weight adding chicken powder in step 5) is 0.458% of soup juice gross weight; The weight adding salt is 0.305% of soup juice gross weight; The weight adding sugar is 1.374% of soup juice gross weight.
remarkable advantage of the present invention is:
(1) the present invention makes Buddha jumping over the wall soup juice by HTHP processing method in short-term, and greatly can shorten the Production Time of Buddha jumping over the wall soup juice compared with conventional preparation techniques, reduce energy consumption, and gained soup juice is nutritious, color, smell and taste are all good.
(2) preparation technology of the present invention is heated by plant equipment, can realize temp-controlling and time-controlling, contributes to keeping constant product quality, is suitable for suitability for industrialized production.
(3) obtained Buddha jumping over the wall soup juice is close with the content of the soup juice Middle nutrition composition boiled through 18h, and mouthfeel similar, can better satisfy the demands of consumers.
(4) the soup juice obtained compared with traditional handicraft of the soup juice after HTHP heat sterilization has better long-time storage performance.
Detailed description of the invention
Embodiment 1
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 357.14g pig's feet, 214.28g fresh pig skin, 214.28g pig cylinder bone, 142.86g chicken and 142.86g duck moisture are cleaned for twice, the impurity on removing raw material and watery blood, then with the moisture just boiled twice blanching, each blanching 30s; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 428.57g yellow rice wine, 14.28g ginger, the 14.28g head of garlic, then add 765g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 120 DEG C, and the heat time is 2.0h;
4) end to be heated, exhaust thoroughly, when Temperature displaying is lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, while hot through 6 layers of filtered through gauze, drains upper strata grease;
5) the soup juice after filtration is weighed, add the chicken powder of soup juice gross weight 0.458%, 0.305% salt and 1.374% sugar, mix and get final product.
Embodiment 2
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 240g pig's feet, 120g fresh pig skin, 140g pig cylinder bone, 120g chicken and 110g duck moisture are cleaned for twice, the impurity on removing raw material and watery blood, then with the moisture just boiled twice blanching, each blanching 30s; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 250g yellow rice wine, 110g ginger, the 90g head of garlic, then add 390g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 125 DEG C, and the heat time is 2.5h;
4) end to be heated, exhaust thoroughly, when Temperature displaying is lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, while hot through 6 layers of filtered through gauze, drains upper strata grease;
5) the soup juice after filtration is weighed, add the chicken powder of soup juice gross weight 0.458%, 0.305% salt and 1.374% sugar, mix and get final product.
Embodiment 3
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 250g pig's feet, 130g fresh pig skin, 130g pig cylinder bone, 105g chicken and 105g duck moisture are cleaned for twice, the impurity on removing raw material and watery blood, then with the moisture just boiled twice blanching, each blanching 30s; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 260g yellow rice wine, 9g ginger, the 11g head of garlic, then add 800g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 120 DEG C, and the heat time is 2.5h;
4) end to be heated, exhaust thoroughly, when Temperature displaying is lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, while hot through 6 layers of filtered through gauze, drains upper strata grease;
5) the soup juice after filtration is weighed, add the chicken powder of soup juice gross weight 0.458%, 0.305% salt and 1.374% sugar, mix and get final product.
Embodiment 4
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 210g pig's feet, 160g fresh pig skin, 160g pig cylinder bone, 80g chicken and 80g duck moisture are cleaned for twice, the impurity on removing raw material and watery blood, then with the moisture just boiled twice blanching, each blanching 30s; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 298g yellow rice wine, 6g ginger, the 6g head of garlic, then add 400g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 115 DEG C, and the heat time is 3.0h;
4) end to be heated, exhaust thoroughly, when Temperature displaying is lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, while hot through 4 layers of filtered through gauze, drains upper strata grease;
5) the soup juice after filtration is weighed, add the chicken powder of soup juice gross weight 0.458%, 0.305% salt and 1.374% sugar, mix and get final product.
Embodiment 5
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 200g pig's feet, 150g fresh pig skin, 150g pig cylinder bone, 90g chicken and 90g duck moisture are cleaned for twice, the impurity on removing raw material and watery blood, then with the moisture just boiled twice blanching, each blanching 30s; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 300g yellow rice wine, 10g ginger, the 10g head of garlic, then add 600g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 125 DEG C, and the heat time is 2.0h;
4) end to be heated, exhaust thoroughly, when Temperature displaying is lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, while hot through 4 layers of filtered through gauze, drains upper strata grease;
5) the soup juice after filtration is weighed, add the chicken powder of soup juice gross weight 0.458%, 0.305% salt and 1.374% sugar, mix and get final product.
By the Buddha jumping over the wall soup juice that Buddha jumping over the wall soup juice obtained in embodiment 5 and conventional method make, contrast.
The preparation method of tradition Buddha jumping over the wall soup juice comprises the following steps:
1) 200g pig's feet, 150g fresh pig skin, 150g pig cylinder bone, 90g chicken and 90g duck are washed, the impurity on removing raw material and watery blood; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) 10g ginger and the 10g head of garlic are put into ceramic jar after oil cauldron is propagandized hotly, then put into pretreated fresh pig skin, duck, pig's feet, chicken, cylinder bone, add 300g yellow rice wine and 300g water;
3) cover lid, big fire boils, then boils 18h with little fire;
4) end to be heated, takes out ceramic jar, while hot through 4 ~ 6 layers of filtered through gauze, drains upper strata grease;
5) the soup juice after filtration is weighed, add the chicken powder of soup juice gross weight 0.458%, 0.305% salt and 1.374% sugar, mix.
Carry out Physico-chemical tests by the Buddha jumping over the wall soup juice obtained to two kinds of methods, soup juice nucleotide two sodium content adopting the inventive method obtained is 3.48 ~ 6.74mg/g, free aminoacid content is 0.30 ~ 0.54%, total sugar content is 1.15 ~ 2.01g/100g, hydroxyproline content is 3.18 ~ 6.43%, soluble protein content is 10.62 ~ 14.40mg/g; And the soup juice adopting conventional method obtained, the infusion respectively through about 16h, 14h, 15h, 21h, 17h just can have the physics and chemistry value close with above-mentioned content.
Separately form sensory evaluation group by 10 Food Science professionals, judge to the soup juice made by the present invention with by the soup juice that traditional handicraft boils 18h obtained respectively, result shows that two kinds of soup juice are after seasoning, have more consistent sensory experience.
Visible, boil soup juice 2.0 ~ 3.0h by preparation method of the present invention, nutritive validity and mouthfeel that traditional handicraft boils 18h can be reached, substantially reduce the Production Time of Buddha jumping over the wall soup juice; And preparation method is simple and easy to do, can be applicable to the suitability for industrialized production of Buddha jumping over the wall soup juice, and the adjustment of seasoning formula can be carried out according to consumer's hobby; Meanwhile, the soup juice obtained compared with traditional handicraft of the soup juice after HTHP heat sterilization has better long-time storage performance.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (2)
1. a Buddha jumping over the wall soup juice, is characterized in that: its preparation method comprises the following steps:
1) 357.14g pig's feet, 214.28g fresh pig skin, 214.28g pig cylinder bone, 142.86g chicken and 142.86g duck moisture are cleaned for twice, the impurity on removing raw material and watery blood, then with the moisture just boiled twice blanching, each blanching 30s; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 428.57g yellow rice wine, 14.28g ginger, the 14.28g head of garlic, then add 765g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 120 DEG C, and the heat time is 2.0h;
4) end to be heated, exhaust thoroughly, when Temperature displaying is lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, while hot through 6 layers of filtered through gauze, drains upper strata grease;
5) the soup juice after filtration is weighed, add the chicken powder of soup juice gross weight 0.458%, 0.305% salt and 1.374% sugar, mix and get final product.
2. a Buddha jumping over the wall soup juice, is characterized in that: its preparation method comprises the following steps:
1) 210g pig's feet, 160g fresh pig skin, 160g pig cylinder bone, 80g chicken and 80g duck moisture are cleaned for twice, the impurity on removing raw material and watery blood, then with the moisture just boiled twice blanching, each blanching 30s; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 298g yellow rice wine, 6g ginger, the 6g head of garlic, then add 400g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 115 DEG C, and the heat time is 3.0h;
4) end to be heated, exhaust thoroughly, when Temperature displaying is lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, while hot through 4 layers of filtered through gauze, drains upper strata grease;
5) the soup juice after filtration is weighed, add the chicken powder of soup juice gross weight 0.458%, 0.305% salt and 1.374% sugar, mix and get final product.
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| CN103859500B true CN103859500B (en) | 2016-03-23 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105876486A (en) * | 2014-12-02 | 2016-08-24 | 烟台瑞泽生物科技有限公司 | Preparation technology of Fotiaoqiang (steamed abalone with shark's fin and fish maw in broth) |
| CN105876716A (en) * | 2016-04-28 | 2016-08-24 | 莆田市城厢区诚味食品有限公司 | Fotiaoqiang and method for producing same |
| CN110754638A (en) * | 2019-10-24 | 2020-02-07 | 大连工业大学 | Preparation method of pre-cooked Fotiaoqiang frozen bag |
| CN113367297A (en) * | 2021-06-23 | 2021-09-10 | 大洲新燕(厦门)生物科技有限公司 | Instant Buddha jumping wall and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946919A (en) * | 2010-09-15 | 2011-01-19 | 青岛磐海工贸有限公司 | Preparation method of abalone fins |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
| CN103202503A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Fotiaoqiang preparation method |
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- 2014-03-10 CN CN201410083850.2A patent/CN103859500B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946919A (en) * | 2010-09-15 | 2011-01-19 | 青岛磐海工贸有限公司 | Preparation method of abalone fins |
| CN103202503A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Fotiaoqiang preparation method |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
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