CN105029537A - Preparation method of pot-stewed soup and preparation method of marinated lotus roots - Google Patents
Preparation method of pot-stewed soup and preparation method of marinated lotus roots Download PDFInfo
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Abstract
The invention discloses a preparation method of pot-stewed soup and a preparation method of marinated lotus roots. The preparation method of the pot-stewed soup includes: preparing pre-made soup, preparing a sugar color solution, preparing spice powder and composite powder, at the end of the preparatory work, mixing the prepared pre-made soup, the sugar color solution, the spice powder and the composite powder in corresponding proportion by an appropriate process, and conducting boiling, thus obtaining the pot-stewed soup. On the basis, the prepared pot-stewed soup is taken as the auxiliary material to prepare marinated lotus roots. The pot-stewed soup prepared by the method provided by the invention ensures the nutritional components of the pot-stewed soup, and has excellent color, aroma and taste, strong flavor, good coloring effect, and rich taste, thus being accord with the long-term use requirements. The prepared marinated lotus roots have unique flavor of lotus roots, red brown color, crisp taste, lingering spicy taste, is fresh and sweet, and has soft salty taste. No other harmful organic matter is produced, and the food safety is ensured.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of halogen soup and the preparation method of halogen lotus root.
Background technology
At food processing field, usually decoct, fry, explode, boil, steaming etc., and halogen, be the process that a kind of extract by having stable mouthfeel prepares food.Halogen soup is the most important auxiliary material preparing pot-stewed meat or fowl, is the early-stage preparations done for preparing pot-stewed meat or fowl, wherein, boils a kind of preparation method that soup-stock is halogen soup.The halogen soup boiled, delicious, nutritional labeling is comprehensive, but in the process boiled, easily produces other harmful organic matters.Therefore, need to improve the preparation method of halogen soup and spiced and stewed food thereof.
Summary of the invention
The object of the embodiment of the present invention is to provide a kind of preparation method of halogen soup and the preparation method of halogen lotus root, improves traditional halogen soup preparation method, improves trophism and the security of halogen soup, improves the mouthfeel of halogen lotus root simultaneously.
According to an aspect of the present invention, provide a kind of preparation method of halogen soup, described method comprises:
Step 101, is placed on water in bucket, boiled; Then after adding cleaning in described bucket with the Yellow Chicken of the quality of the water 20-40% that is radix, 20-40% half duck, 20-40% pig cylinder bone, the ginger of 3-5%, the pure cereal wine of 3-5% that to add with the quality of water again in described bucket be radix, with naked light boiling 3-4 hour; During boiling, salvage blood foam and constantly moisturizing, the liquid level in maintenance bucket is always more than solid-state food materials; With 80 order stainless steel filtering nets, the soup boiled in described bucket is filtered, obtain prefabricated soup;
Step 102, puts into pot by white sugar, adds with the edible oil of the quality of the white sugar 5-10% that is radix in described white sugar, pot is placed on electromagnetic oven, arranging electromagnetic oven temperature is 160-180 DEG C, heats, constantly stir white sugar in the process of heating to described white sugar; When the color of white sugar becomes brownish red, the temperature of electromagnetic oven is adjusted to 120-130 DEG C, when the white sugar color continuing to be fried in pot is deepened and smolders, adds and white sugar equal in quality, the water of 100 DEG C, and continue to stir, obtain fried sugar solution;
Step 103, after spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%, Radix Glycyrrhizae 5-10%, fennel seeds 5-10%, galingal 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-7%, white pepper 2-5% are mixed, grind, obtain spices powder; The mass percent that above-mentioned percentage is is radix with spices powder mixture;
Step 104, mixes white sugar, salt with the ratio of 15: 5, obtains composite material powder;
Step 105, get prefabricated soup and be heated to 100 DEG C, with the quality of prefabricated soup for radix, in described prefabricated soup, add composite material powder 10%, spices 1%, ginger 2.1%, Chinese prickly ash 1.4%, capsicum 2.1%, white wine 2%, fried sugar solution 5.7%, after boiling 1h, filter with 80 mesh filter screens, be heated to boiling again, after keeping boiling 5min, the place being put in aeration-drying is cooled to 10-25 DEG C, obtains halogen soup.
According to a further aspect in the invention, additionally provide the preparation method of a kind of halogen lotus root, described method comprises:
Step 201, peels after lotus root washing, and is fully immersed in water by the pretreatment lotus rhizome after described peeling;
After spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%, Radix Glycyrrhizae 5-10%, fennel seeds 5-10%, galingal 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-7%, white pepper 2-5% are mixed, grind, obtain spices powder; The mass percent that above-mentioned percentage is is radix with spices powder mixture;
White sugar, salt are mixed with the ratio of 15: 5, obtains composite material powder;
Step 202, take the halogen soup prepared by preparation method according to claim 1, add with the water of 100 DEG C of the quality of the got halogen soup 40-60% that is radix, and in described halogen soup, add composite material powder 10%, spices powder 1%, ginger 1%, Chinese prickly ash 1.4%, capsicum 1.8%, white wine 2%, obtains halogen soup for subsequent use;
Step 203, puts into described halogen soup for subsequent use by described pretreatment lotus rhizome, and the mass ratio of described pretreatment lotus rhizome and described halogen soup is 1: 1, by DEG C boiling of described halogen soup open firing to 100, and keeping boiling after 5 minutes, Guan Huo, soaks lotus rhizome 3h in described halogen soup;
Step 204, takes out described pretreatment lotus rhizome, and is cut into the thin slice of 1-5mm, then put into halogen soup, and by DEG C boiling of described halogen soup open firing to 100, and keep boiling after 5 minutes, Guan Huo, soaks lotus rhizome 0.5-1h, obtain halogen lotus root in described halogen soup.
In such scheme, described method also comprises:
Step 205, puts in vacuum packaging bag after being pulled out by obtained halogen lotus root and carries out vacuum packaging, then vacuum-packed halogen lotus root is put into sterilization 15min in the water of 100 DEG C, be cooled to 25-35 DEG C after taking-up.
As can be seen from the technical scheme of the invention described above embodiment, the preparation method of described halogen soup comprises the preparation of the preparation of prefabricated soup, the preparation of fried sugar solution, spices powder and composite material powder, after above-mentioned preparation completes, obtained prefabricated soup, fried sugar solution, spices powder, composite material powder are mixed with suitable technique with corresponding ratio, and boil, thus obtain halogen soup.On this basis, with prepared halogen soup for auxiliary material, halogen lotus root is prepared.Halogen soup prepared by the embodiment of the present invention, ensure that the nutrition of halogen soup, has unique lotus rhizome local flavor, lighter color brown, mouthfeel is crisp and refreshing, and pungent is long, and fresh and sweet saline taste is soft, the normal temperature lower shelf-life reaches June more than, and can not produce other harmful organic matters, ensure that the safety of food.
Accompanying drawing explanation
In order to be illustrated more clearly in the technical scheme of the embodiment of the present invention, below the accompanying drawing used required in describing embodiment is briefly described, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the halogen soup preparation method simple process schematic diagram of the embodiment of the present invention 1;
Fig. 2 is that the laboratory sample prepared by the embodiment of the present invention 6 obtains volatile flavor component TIC through GC-MS analysis;
Fig. 3 is that the control sample one that market is buied obtains volatile flavor component TIC through GC-MS analysis;
Fig. 4 is that the control sample two that market is buied obtains volatile flavor component TIC through GC-MS analysis;
Fig. 5 is that the control sample three that market is buied obtains volatile flavor component TIC through GC-MS analysis;
Fig. 6 is the laboratory sample of embodiment 6 and the main volatile flavor components radar map of the different halogen lotus root of control sample one to control sample four or four kinds.
Detailed description of the invention
Those skilled in the art of the present technique are appreciated that unless expressly stated, and singulative used herein " ", " one ", " described " and " being somebody's turn to do " also can comprise plural form.Should be further understood that, the wording used in description of the present invention " comprises " and refers to there is described feature, integer, step, operation, component, but does not get rid of and exist or add other features one or more, integer, step, operation, component.
Those skilled in the art of the present technique are appreciated that unless otherwise defined, and all terms used herein (comprising technical term and scientific terminology) have the meaning identical with the general understanding of the those of ordinary skill in field belonging to the present invention.Should also be understood that those terms defined in such as general dictionary should be understood to have the meaning consistent with the meaning in the context of prior art, unless and define as here, can not explain by idealized or too formal implication.
For ease of the understanding to the embodiment of the present invention, be described below in detail embodiments of the present invention, the embodiment described by reference to accompanying drawing is exemplary, only for explaining the present invention, and can not be interpreted as limitation of the present invention.Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
Present embodiments provide a kind of preparation method of halogen soup, described preparation method comprises the steps:
Step 101, is placed on water in bucket, boiled; Then after adding cleaning in described bucket with the Yellow Chicken of the quality of the water 20-40% that is radix, 20-40% half duck, 20-40% pig cylinder bone, with naked light boiling 5-10 hour; The ginger of 3-5%, the pure cereal wine of 3-5% that to add with the quality of water again in described bucket be radix, with naked light boiling 3-4 hour; During boiling, salvage blood foam and constantly moisturizing, the liquid level in maintenance bucket is always more than solid-state food materials; With 80 order stainless steel filtering nets, the soup boiled in described bucket is filtered, obtain prefabricated soup.
When preparing burden in this step, described container is preferably stainless steel material.Here boiling, is big fire or vigorous fire boiling under normal circumstances, and boils, refer to little fire under normal circumstances and boil.
Step 102, puts into pot by white sugar, adds with the edible oil of the quality of the white sugar 5-10% that is radix in described white sugar, pot is placed on electromagnetic oven, arranging electromagnetic oven temperature is 160-180 DEG C, heats, constantly stir white sugar in the process of heating to described white sugar; When the color of white sugar becomes brownish red, the temperature of electromagnetic oven is adjusted to 120-130 DEG C, when the white sugar color continuing to be fried in pot is deepened and smolders, adds and white sugar equal in quality, the water of 100 DEG C, and continue to stir, obtain fried sugar solution.
Step 103, after spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%, Radix Glycyrrhizae 5-10%, fennel seeds 5-10%, galingal 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-7%, white pepper 2-5% are mixed, grind, obtain spices powder; The mass percent that above-mentioned percentage is is radix with spices powder mixture;
After spiceleaf 0.96%, S. haematocheir 4.56%, cloves 4.40%, the root of Dahurain angelica 7.48%, murraya paniculataJack 3.39%, Radix Glycyrrhizae 6.66%, fennel seeds 7.79%, galingal 38.50%, kaempferia galamga 6.82%, white bandit 8.14%, tsaoko 5.80%, fragrant sand 3.30%, white pepper 2.20% are mixed, grind, obtain spices powder; The mass percent that above-mentioned percentage is is radix with spices powder mixture.
Step 104, mixes white sugar, salt with the ratio of 15: 5, obtains composite material powder.
In this step, can also increase monosodium glutamate and/or chickens' extract composition in described composite material powder, preferably, when comprising monosodium glutamate and chickens' extract composition, mass ratio is white sugar: salt: monosodium glutamate: chickens' extract=15: 5: 3: 2.Here monosodium glutamate and chickens' extract are conventional flavoring, for strengthening delicate flavour.
Step 105, get prefabricated soup and be heated to 100 DEG C, with the quality of prefabricated soup for radix, in described prefabricated soup, add composite material powder 10%, spices 1%, ginger 2.1%, Chinese prickly ash 1.4%, capsicum 2.1%, white wine 2%, fried sugar solution 5.7%, after boiling 1h, filter with 80 mesh filter screens, be heated to boiling again, after keeping boiling 5min, the place being put in aeration-drying is cooled to 10-25 DEG C, obtains halogen soup.White wine in this step is preferably pure cereal wine, and concentration is 30-50%voL, chooses the pure cereal wine of 45%voL in the present embodiment.By the halogen soup prepared by said method, ensure that the nutrition of halogen soup, and other harmful organic matters can not be produced, ensure that the safety of food.This halogen soup color, smell and taste are all good, and local flavor is dense, paint effective, and rich in taste meets the requirement of Long-Time Service.
Embodiment 2
The present embodiment is substantially the same manner as Example 1, unlike:
In step 101, the Yellow Chicken added is is radix with the quality of water 20%, and half duck is 40%, and pig cylinder bone is 40%; The ginger added is is radix with the quality of water 3%, and pure cereal wine is 3%.
The edible oil added in step 102 is is radix with the quality of white sugar 5%.
Consisting of in step 103: with the spices powder mixture of last gained for radix, spiceleaf 0.5%, S. haematocheir 8%, cloves 3%, the root of Dahurain angelica 5%, murraya paniculataJack 5%, Radix Glycyrrhizae 10%, fennel seeds 10%, galingal 21%, kaempferia galamga 7.5%, white bandit 15%, tsaoko 3%, fragrant sand 7%, white pepper 5%.
Embodiment 3
The present embodiment is substantially the same manner as Example 1, unlike:
In step 101, the Yellow Chicken added is is radix with the quality of water 40%, and half duck is 20%, and pig cylinder bone is 20%; The ginger added is is radix with the quality of water 5%, and pure cereal wine is 5%.
The edible oil added in step 102 is is radix with the quality of white sugar 10%.
Consisting of in step 103: with the spices powder mixture of last gained for radix, spiceleaf 1.5%, S. haematocheir 3%, cloves 7%, the root of Dahurain angelica 15%, murraya paniculataJack 2%, Radix Glycyrrhizae 5%, fennel seeds 5%, galingal 40%, kaempferia galamga 5%, white bandit 5%, tsaoko 3.5%, fragrant sand 3%, white pepper 5%.
Embodiment 4
The present embodiment is substantially the same manner as Example 1, unlike:
In step 101, the Yellow Chicken added is is radix with the quality of water 30%, and half duck is 35%, and pig cylinder bone is 30%; The ginger added is is radix with the quality of water 5%, and pure cereal wine is 5%.
The edible oil added in step 102 is is radix with the quality of white sugar 7%.
Consisting of in step 103: with the spices powder mixture of last gained for radix, spiceleaf 0.96%, S. haematocheir 4.56%, cloves 4.40%, the root of Dahurain angelica 7.48%, murraya paniculataJack 3.39%, Radix Glycyrrhizae 6.66%, fennel seeds 7.79%, galingal 31.6%, kaempferia galamga 10.00%, white bandit 8.14%, tsaoko 5.80%, fragrant sand 7.00%, white pepper 2.22%.
Embodiment 5
Present embodiments provide the preparation method of a kind of halogen lotus root, said method comprising the steps of:
Step 201, peels after lotus root washing, and is fully immersed in water by the pretreatment lotus rhizome after described peeling;
After spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%, Radix Glycyrrhizae 5-10%, fennel seeds 5-10%, galingal 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-7%, white pepper 2-5% are mixed, grind, obtain spices powder; The mass percent that above-mentioned percentage is is radix with spices powder mixture;
White sugar, salt are mixed with the ratio of 15: 5, obtains composite material powder.In this step, can also increase monosodium glutamate and/or chickens' extract composition in described composite material powder, preferably, when comprising monosodium glutamate and chickens' extract composition, mass ratio is white sugar: salt: monosodium glutamate: chickens' extract=15: 5: 3: 2.
The preparation method of spices powder and composite material powder in this step is substantially identical with the preparation method in embodiment 1.
Step 202, takes the halogen soup prepared by embodiment 1, adds with the water of 100 DEG C of the quality of the got halogen soup 40-60% that is radix, and add composite material powder 10% in described halogen soup, spices powder 1%, ginger 1%, Chinese prickly ash 1.4%, capsicum 1.8%, white wine 2%, obtains halogen soup for subsequent use.
Step 203, puts into described halogen soup for subsequent use by described pretreatment lotus rhizome, and the mass ratio of described pretreatment lotus rhizome and described halogen soup is 1: 1, by DEG C boiling of described halogen soup open firing to 100, and keeping boiling after 5 minutes, Guan Huo, soaks lotus rhizome 3h in described halogen soup.
Step 204, takes out described pretreatment lotus rhizome, and is cut into the thin slice of 1-5mm, then put into halogen soup, and by DEG C boiling of described halogen soup open firing to 100, and keep boiling after 5 minutes, Guan Huo, soaks lotus rhizome 0.5-1h, obtain halogen lotus root in described halogen soup.
Described method can also comprise:
Step 205, puts in vacuum packaging bag after being pulled out by obtained halogen lotus root and carries out vacuum packaging, then vacuum-packed halogen lotus root is put into sterilization 15min in the water of 100 DEG C, be cooled to 25-35 DEG C after taking-up.
Cooling in this step preferably adds flowing water cooling.
Above-mentioned vacuum-packed parameter is: the pumpdown time is 3 minutes, and ripe envelope temperature is middle temperature, and the ripe envelope time is 2.5 minutes.
Halogen lotus root prepared by the present embodiment, have unique lotus rhizome local flavor, color and luster bronzing, mouthfeel is crisp and refreshing, and pungent is long, and fresh and sweet saline taste is soft, and shelf lives is longer, and can not produce other harmful organic matters, ensure that the safety of food.
Embodiment 6
The present embodiment is substantially the same manner as Example 5, unlike, consisting of of spices powder in step 201: with the spices powder mixture of last gained for radix, spiceleaf 0.96%, S. haematocheir 4.56%, cloves 4.40%, the root of Dahurain angelica 7.48%, murraya paniculataJack 3.39%, Radix Glycyrrhizae 6.66%, fennel seeds 7.79%, galingal 38.50%, kaempferia galamga 6.82%, white bandit 8.14%, tsaoko 5.80%, fragrant sand 3.30%, white pepper 2.20%.
In order to be described the beneficial effect that embodiment of the present invention technical scheme reaches further, composition test and analysis are carried out to prepared halogen lotus root and 3 kinds of buied on the market halogen lotus roots.Here 3 kinds of halogen lotus roots, be respectively the wild lotus rhizome of wound anthropophagy, military taste week halogen lotus rhizome, pipe eats the wild lotus rhizome of family, called after control sample one, control sample two, control sample three successively, the halogen lotus root prepared by the present invention is laboratory sample, and the GC-MS four kinds of samples being carried out to volatile flavor component analyzes.
Fig. 2 to Fig. 5 is laboratory sample, control sample one, control sample two, control sample three are analyzed through GC-MS and obtained volatile flavor component TIC.
As shown in Figures 2 to 5 the volatile flavor component of four kinds of halogen lotus root samples is analyzed, list described analysis result in table 1.Table 1 is GC-MS volatile flavor component and the analysis result of four kinds of different halogen lotus roots.
Can find out that from Fig. 2 to Fig. 5 HS-SPME method can the volatile flavor component of absorbing halogen lotus rhizome sample preferably, analyze detection by GC-MS and can obtain reasonable TIC.
As can be seen from Table 1, four kinds of halogen lotus rhizome products identify 37 kinds of volatile flavor components altogether, but their volatile flavor substance also exists difference on composition and content, and its variance analysis is as shown in table 2.Table 2 is the volatile flavor component Species distributing situation of four kinds of different halogen lotus roots.
Table 2
Identify 18 kinds of compositions in experiment halogen lotus root sample, alkene class accounts for 74.27%, and alkanes accounts for 8.43%, and ketone accounts for 17.3%.The composition that content is higher has 4-methylene dicyclo [3.1.0] hexane, beta-myrcene, 1-methyl-4-(1-Methylethyl)-1,3-cyclohexadiene, 4-methylene-1-(1-Methylethyl) cyclohexene, firpene, (Z)-3,7-dimethyl-1,3,6-sarohornene, 1-methyl-4-(1-Methylethyl)-Isosorbide-5-Nitrae-cyclohexadiene, piperitone, (R)-1-methyl-5-(1-Methylethyl) cyclohexene, carypohyllene.
Identify 14 kinds of compositions in control sample one, alkene class accounts for 97.72%, and ethers accounts for 1.76%, and ester class accounts for 0.29%, and ketone accounts for 0.23%.The composition that content is higher has nopinene, beta-myrcene, citrene, 1-methyl-4-(1-Methylethyl)-Isosorbide-5-Nitrae-cyclohexadiene, 3-carene, (1S)-3,7,7-trimethyl dicyclo [4.1.0]-3-in heptan alkene.
Identify 16 kinds of compositions in control sample two, alkene class accounts for 48.97%, and alkanes accounts for 1.11%, and ester class accounts for 47.76%, and ethers accounts for 1.43%, and ketone accounts for 0.74%.The composition that content is higher has beta-myrcene, D-citrene, linalyl butyrate, 3-carene.
Identify 19 kinds of compositions in control sample three, alkene class accounts for 92.48%, and alkanes accounts for 1.02%, and ethers accounts for 6.50%.The composition that content is higher has 4-methyl isophthalic acid-(1-Methylethyl) dicyclo [3.1.0] own-2-alkene, beta-myrcene, D-citrene, firpene, (Z)-3,7-dimethyl-1,3,6-sarohornene, 1-methyl-4-(1-Methylethyl)-Isosorbide-5-Nitrae-cyclohexadiene, 3-carene, anethole.
Can learn from table 1, all containing beta-myrcene, (Z)-3 in four kinds of different halogen lotus rhizomes, 7-dimethyl-1,3,6-sarohornene, 1-methyl-4-(1-Methylethyl)-1,4-cyclohexadiene and terpinolene, these volatile flavor substances are all detected in different products, illustrate that these compositions are the feature volatile flavor component of halogen lotus root, and except experiment halogen lotus root sample, the halogen lotus root of other three products all detected the higher citrene of content or D-citrene.Can draw in addition, in experiment halogen lotus root sample, distinctive composition has 3-thujene, 4-methylene-1-(1-Methylethyl) cyclohexene, left-handed-australene, 3,7,7-trimethyl dicyclo [4.1.0] hept-2-ene" and piperitones.In the wild lotus rhizome of wound anthropophagy, distinctive composition has dimethyl sulfide, ethyl acetate, citrene, (1S)-3,7,7-trimethyl dicyclo [4.1.0]-3-in heptan alkene.In all halogen lotus rhizomes of military taste, distinctive composition has 2-amphene, linalyl butyrate, 4-carene.Distinctive composition in the wild lotus rhizome of family eaten by pipe 4-methyl isophthalic acid-(1-Methylethyl) dicyclo [3.1.0] own-2-alkene, (R)-1-methyl-(1-Methylethyl) cyclohexene, 1R-australene, 6-isopropylidene-1-methyl bicycle [3.1.0] hexane.
As can be seen from Table 1 and Table 2, the vinyl compound most species detected in four kinds of halogen lotus root samples, and content is high, this may be owing to adding ginger, spice etc. in the process making halogen soup and halogen lotus root, have in these flavorings than more rich alkene class material, this shows that vinyl compound is the main volatile flavor components of halogen lotus rhizome.Vinyl compound belongs to hydrocarbons, they are mainly derived from the homolysis of aliphatic acid alkoxy free group, the various spice that the main and halogen lotus root goods of its generation add in processing process and flavoring have close relationship, the threshold value of vinyl compound is lower, smell is dense, has very important contribution at the volatile flavor component of halogen lotus rhizome.Wu Surui obtains by GC-MS analytic approach that the contribution of each material in Chinese prickly ash fragrance is descending to be arranged as: linalool, 4-methylene dicyclo [3.1.0] hexane, beta-myrcene, australene, citrene, nopinene, α-terpinolene, piperitol.Can find that fragrance component such as beta-myrcene, 4-methylene dicyclo [3.1.0] hexane, terpinolene, australene, citrene, nopinene etc. in Chinese prickly ash can provide local flavor partly to halogen lotus root goods thus.The content that wherein total in four kinds of halogen lotus roots composition beta-myrcene is eaten in wild lotus rhizome house keeper is the highest, account for 10.171%, the all halogen lotus rhizomes of military taste take second place, account for 6.548%, experiment halogen lotus root sample is suitable with seven taste company lotus rhizome content, and be respectively 5.244% and 5.232%, the content of terpinolene in four kinds of halogen lotus root samples is more or less the same, it can thus be appreciated that Chinese prickly ash plays a part to increase local flavor in the manufacturing process of halogen lotus root.Pinene vinyl compound comprises two kinds of isomers: australene and nopinene, wherein australene has left-handed and dextrorotation two kinds, find that in experiment halogen lotus root sample, pinene vinyl compounds content is 3.687% by integrating, in the wild lotus rhizome of wound anthropophagy, pinene vinyl compounds content is 2.316%, content in all halogen lotus rhizomes of military taste is 0.152%, and content in the wild lotus rhizome of family eaten by pipe is 5.229%.Except experiment halogen lotus root sample, other three kinds of halogen lotus roots also detected the higher 3-carene of content.
The compound of alkanes has higher threshold value, little to the direct contribution ratio of local flavor, except alkane derivative not detected in the wild lotus rhizome of wound anthropophagy, other three kinds of halogen lotus root samples all detected 4-methylene dicyclo [3.1.0] hexane, and pipe is eaten in the wild lotus rhizome of family and also be detected 6-isopropylidene-1-methyl bicycle [3.1.0] hexane.
The generation of ketone compounds may be because unrighted acid issues heat-dissipating oxidation or degraded generation in the condition of heating.Its threshold value is higher, little on the impact of local flavor.In experiment halogen lotus root sample, the wild lotus rhizome of wound anthropophagy and military taste week halogen lotus rhizome, all detected the existence of ketone compounds, but pipe is eaten in the wild lotus rhizome of family and is not detected.
Ester type compound is interacted by the alcohol of fat oxidation generation in musculature and free fatty and formed, it has a great impact the fragrance of halogen soup and halogen lotus root, ethyl acetate is detected by GC-MS in the wild lotus rhizome of wound anthropophagy, linalyl butyrate is detected in all halogen lotus rhizomes of military taste, these Esters have its fragrance special separately, play the effect of interspersing to the fragrance of halogen lotus root entirety.And eat in the wild lotus rhizome of family to be at experiment halogen lotus root sample and pipe and detect Ester, this may be due to meat material in halogen soup the non-complete oxidation of fat or through the change transitions of series of complex be hydrocarbon compound or ketone compounds etc.
Ether compound is not detected in experiment halogen lotus root sample, in the wild lotus rhizome of wound anthropophagy, detect dimethyl sulfide, the compound threshold value of sulfur-bearing is lower, is mainly derived from the maillard reaction between amino acid and reduced sugar, produced by sulfur-containing amino acid thermal degradation, there is onion or meat perfume.Eat in the wild lotus rhizome of family at all halogen lotus rhizomes of military taste and pipe and all detect anethole, anethole is a kind of ethers fragrance matter, is oil of badian, aniseed oil, fennel seeds main body of oil, has fennel smell, and be with sweet taste.
In sum, in halogen lotus root product, main volatile flavor component comprises beta-myrcene, (Z)-3,7-dimethyl-1,3,6-sarohornene, 1-methyl-4-(1-Methylethyl)-Isosorbide-5-Nitrae-cyclohexadiene, terpinolene, pinene vinyl compound etc.Fig. 6 is the main volatile flavor components radar map of four kinds of different halogen lotus root products.Wherein, 1,2,3,4,5 beta-myrcene, (Z)-3,7-dimethyl-1,3,6-sarohornene, 1-methyl-4-(1-Methylethyl)-Isosorbide-5-Nitrae-cyclohexadiene, terpinolene, pinene vinyl compound is represented respectively in figure.As shown in Figure 6, the main volatile flavor components of four kinds of halogen lotus root products can be distinguished very intuitively.As can be seen from radar map, in different halogen lotus root samples, the content of each volatile flavor component is all variant, and this may be because the addition difference of spice, flavoring causes.
As seen from the above analysis, halogen lotus root product prepared by the present embodiment, the content of main volatile flavor components is more than the content of the volatile flavor component of control sample one to control sample three, and this makes the halogen lotus root prepared by the present embodiment, there is the peculiar fragrance of pot-stewed meat or fowl and lotus rhizome local flavor, and lighter color brown, mouthfeel is crisp and refreshing, and pungent is long, fresh and sweet saline taste is soft, color, smell and taste all meet the demand in market, have not only passed on the characteristic of traditional pot-stewed meat or fowl product, have more met the needs of Long-Time Service.
Should be understood that, above-mentioned detailed description of the invention of the present invention only for exemplary illustration or explain principle of the present invention, and is not construed as limiting the invention.Therefore, any amendment made when without departing from the spirit and scope of the present invention, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.In addition, claims of the present invention be intended to contain fall into claims scope and border or this scope and border equivalents in whole change and modification.
Claims (3)
1. a preparation method for halogen soup, is characterized in that, described method comprises:
Step 101, is placed on water in bucket, boiled; Then after adding cleaning in described bucket with the Yellow Chicken of the quality of the water 20-40% that is radix, 20-40% half duck, 20-40% pig cylinder bone, the ginger of 3-5%, the pure cereal wine of 3-5% that to add with the quality of water again in described bucket be radix, with naked light boiling 3-4 hour; During boiling, salvage blood foam and constantly moisturizing, the liquid level in maintenance bucket is always more than solid-state food materials; With 80 order stainless steel filtering nets, the soup boiled in described bucket is filtered, obtain prefabricated soup;
Step 102, puts into pot by white sugar, adds with the edible oil of the quality of the white sugar 5-10% that is radix in described white sugar, pot is placed on electromagnetic oven, arranging electromagnetic oven temperature is 160-180 DEG C, heats, constantly stir white sugar in the process of heating to described white sugar; When the color of white sugar becomes brownish red, the temperature of electromagnetic oven is adjusted to 120-130 DEG C, when the white sugar color continuing to be fried in pot is deepened and smolders, adds and white sugar equal in quality, the water of 100 DEG C, and continue to stir, obtain fried sugar solution;
Step 103, after spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%, Radix Glycyrrhizae 5-10%, fennel seeds 5-10%, galingal 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-7%, white pepper 2-5% are mixed, grind, obtain spices powder; The mass percent that above-mentioned percentage is is radix with spices powder mixture;
Step 104, mixes white sugar, salt with the ratio of 15:5, obtains composite material powder;
Step 105, get prefabricated soup and be heated to 100 DEG C, with the quality of prefabricated soup for radix, in described prefabricated soup, add composite material powder 10%, spices 1%, ginger 2.1%, Chinese prickly ash 1.4%, capsicum 2.1%, white wine 2%, fried sugar solution 5.7%, after boiling 1h, filter with 80 mesh filter screens, be heated to boiling again, after keeping boiling 5min, the place being put in aeration-drying is cooled to 10-25 DEG C, obtains halogen soup.
2. a preparation method for halogen lotus root, is characterized in that, described method comprises:
Step 201, peels after lotus root washing, and is fully immersed in water by the pretreatment lotus rhizome after described peeling;
After spiceleaf 0.5-1.5%, S. haematocheir 3-8%, cloves 3-7%, root of Dahurain angelica 5-15%, murraya paniculataJack 2-5%, Radix Glycyrrhizae 5-10%, fennel seeds 5-10%, galingal 20-50%, kaempferia galamga 5-10%, white bandit 5-15%, tsaoko 3-7%, fragrant sand 3-7%, white pepper 2-5% are mixed, grind, obtain spices powder; The mass percent that above-mentioned percentage is is radix with spices powder mixture;
White sugar, salt are mixed with the ratio of 15:5, obtains composite material powder;
Step 202, take the halogen soup prepared by preparation method according to claim 1, add with the water of 100 DEG C of the quality of the got halogen soup 40-60% that is radix, and in described halogen soup, add composite material powder 10%, spices powder 1%, ginger 1%, Chinese prickly ash 1.4%, capsicum 1.8%, white wine 2%, obtains halogen soup for subsequent use;
Step 203, puts into described halogen soup for subsequent use by described pretreatment lotus rhizome, and the mass ratio of described pretreatment lotus rhizome and described halogen soup is 1:1, by DEG C boiling of described halogen soup open firing to 100, and keeping boiling after 5 minutes, Guan Huo, soaks lotus rhizome 3h in described halogen soup;
Step 204, takes out described pretreatment lotus rhizome, and is cut into the thin slice of 1-5mm, then put into halogen soup, and by DEG C boiling of described halogen soup open firing to 100, and keep boiling after 5 minutes, Guan Huo, soaks lotus rhizome 0.5-1h, obtain halogen lotus root in described halogen soup.
3. the preparation method of halogen lotus root according to claim 2, is characterized in that, described method also comprises:
Step 205, puts in vacuum packaging bag after being pulled out by obtained halogen lotus root and carries out vacuum packaging, then vacuum-packed halogen lotus root is put into sterilization 15min in the water of 100 DEG C, be cooled to 25-35 DEG C after taking-up.
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| CN201810855724.2A CN108991467A (en) | 2015-07-13 | 2015-07-13 | A kind of preparation method of halogen soup |
| CN201510408315.4A CN105029537B (en) | 2015-07-13 | 2015-07-13 | A kind of preparation method of the preparation method and halogen lotus root of halogen soup |
| CN201810855731.2A CN109123316B (en) | 2015-07-13 | 2015-07-13 | Preparation method of marinated lotus roots |
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| CN107149125A (en) * | 2017-05-17 | 2017-09-12 | 张维秀 | A kind of peppery juice halogen lotus root complete feed and preparation method thereof |
| CN109259589A (en) * | 2018-08-08 | 2019-01-25 | 中瑞福宁机器人（沈阳）有限公司 | Device and method for stewing soup |
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| CN109123316A (en) | 2019-01-04 |
| CN109123316B (en) | 2022-02-11 |
| CN108991467A (en) | 2018-12-14 |
| CN105029537B (en) | 2018-09-25 |
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