CN105520111A - Production method of fermented garlic smell sheep bone soup stock - Google Patents
Production method of fermented garlic smell sheep bone soup stock Download PDFInfo
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- CN105520111A CN105520111A CN201510994361.7A CN201510994361A CN105520111A CN 105520111 A CN105520111 A CN 105520111A CN 201510994361 A CN201510994361 A CN 201510994361A CN 105520111 A CN105520111 A CN 105520111A
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- Prior art keywords
- fermentation
- sheep bone
- garlic
- sheep
- lactic acid
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- 241001494479 Pecora Species 0.000 title claims abstract description 43
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 42
- 235000004611 garlic Nutrition 0.000 title claims abstract description 31
- 235000014347 soups Nutrition 0.000 title abstract description 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 244000245420 ail Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 240000002234 Allium sativum Species 0.000 claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 14
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 206010053615 Thermal burn Diseases 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 230000003217 anti-cancerogenic effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000002567 autonomic effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 208000027906 leg weakness Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of a fermented garlic smell sheep bone soup stock, and belongs to the technical field of food fermentation. The method comprises the following steps: mixing sheep bones with fermented garlic cloves according to a certain ratio, carrying out continuous temperature shift fermentation on the obtained mixture through using a lactic acid mixed bacterium to maximally remove mutton odor, and carrying out continuous temperature shift boiling according to a scientific formula. The sheep bone soup stock produced through adopting the method is rich in various amino acids needed by human bodies, has a high content of proteins and a low content of fats, contains various anti-oxidation factors, and has unique fermented garlic smell flavor.
Description
Technical field
The invention belongs to food fermentation technical field, be specifically related to a kind of preparation method of the garlicky sheep bone soup-stock that ferments.
Background technology
Ancient Chinese medical science think sheep bone can nourishing disney and strengthening bone, warming middle energizer to stop diarrhea, control consumptive disease thin thin, waist-leg weakness, muscles and bones contraction pain, gonorrhoea, pouring pain, to rush down and protracted dysentery etc. for a long time.In sheep bone containing calcium phosphate, calcium carbonate, ossein etc. composition.Its nature and flavor liver temperature, has the effect of kidney tonifying, strong muscle.In winter, feed can comfortable warm stomach, is one of favorite food of people.
Garlic is a kind of food of medicine-food two-purpose; be chosen as " autonomic drug ", it has removing toxic substances desinsection, swelling and pain relieving; antidiarrheal stops dysentery; control lung, effect of expelling parasite, garlic is also rich in selenium simultaneously; selenium has powerful anticarcinogenic effect equally; in addition, selenium plays antioxidation with the form of glutathione peroxidase, thus plays the effect of diaphragm.
Along with the progress and development of society, people more and more pay attention to nutritive value and taste, and existing sheep bone soup-stock taste is single, make random large, sometimes sheep smell of mutton remove inadequate, make mouthfeel poor, affect people's appetite, and nutrition is abundant not, easily easily make people get angry, do not reach nutrition required by people and taste is laid equal stress on.
Summary of the invention
For the deficiency that existing sheep bone soup-stock is more technologic, the invention provides a kind of preparation method of the garlicky sheep bone soup-stock that ferments.The method by sheep bone and the garlic clove continuous temperature-variable fermentation with microbial bacteria in certain proportion, maximized removal sheep smell of mutton, then boil by scientific formula and form.The sheep bone soup-stock adopting the method to make is rich in multiple human body institute essential amino acid, and protein content is high, and fat content is less, containing multiple Antioxidative Factors, and has a kind of fermentation garlic Flavor of uniqueness.
To ferment the preparation method of garlicky sheep bone soup-stock, it is characterized in that: the method comprises the following steps:
(1) garlic hot fermentation: get without the garlic that rots, be cut into broken lobe, 65 DEG C ~ 70 DEG C fermentations 15 ~ 20 days;
(2) sheep bone is cleaned, broken, scald and boil rear drift and remove oil slick blood foam, cooling, get the fermentation garlic clove of step (1) and sheep bone in mass ratio 2 ~ 3: 1 ratio puddle, then add the salt of sheep bone and garlic clove quality 3% ~ 10%;
(3) continuous temperature-variable fermentation: the mixture inoculating two kinds lactic acid bacteria of getting step (2), anaerobic fermentation at 6 DEG C ~ 15 DEG C, fermentation 14d ~ 18d, then temperature control is at 23 ~ 27 DEG C of fermentation 7d ~ 12d;
Described lactic acid bacteria is Lactobacillus plantarum CICC22703 and Lactobacillus plantarum CICC21794, and inoculum concentration is the 2%-5% of sheep bone and fermentation garlic clove quality, and the effective total viable count in two kinds of mixture of lactic acid bacteria is 4.0 × 10
10individual/g;
(4) continuously alternating temperature boils: get the sheep bone that step (4) has been fermented tasty, and with 110 DEG C ~ 120 DEG C heating 15-25 minute in high-pressure closed vessel, rear fast cooling to 70 DEG C ~ 80 DEG C, adds seasoning bag and boil 12h ~ 36h;
(5) be cooled to less than 30 DEG C to pack.
Compared with prior art, the present invention relates to the garlicky sheep bone height method for preparing soup of fermentation to have the following advantages and marked improvement: sheep bone and fermented garlic are mixed the continuous temperature-variable fermentation of bacterium by (1), remove smell of mutton more thorough, ferment tasty after sheep osteotrophy be worth abundant, be rich in human body institute's essential amino acid and dietary fiber, easily be absorbed by the body, meet the nutritional need of all kinds of people; (2) soup-stock adopting continuous alternating temperature to boil out is mellow, has a kind of fermentation garlic taste of uniqueness.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention will be described further, but content of the present invention is not only confined to the following examples.The Lactobacillus plantarum CICC22703 adopted in each embodiment and Lactobacillus plantarum CICC21794, from Chinese industrial Microbiological Culture Collection administrative center.
Embodiment 1
(1) garlic hot fermentation: get without the old garlic 2KG that rots, be cut into broken lobe, 70 DEG C of fermentations 20 days;
(2) cleaned by 1KG sheep bone, broken, scald and boil rear drift and remove oil slick blood foam, cooling, fermentation garlic clove and the sheep bone of getting step (1) are puddled, then add the salt of sheep bone and garlic clove quality 3%;
(3) continuous temperature-variable fermentation: the mixture inoculating two kinds lactic acid bacteria of getting step (2), anaerobic fermentation 18d at 15 DEG C, then at 27 DEG C of fermentation 12d;
Described lactic acid bacteria is Lactobacillus plantarum CICC22703 and Lactobacillus plantarum CICC21794, and inoculum concentration is the effective total viable count in 5%, two kinds of mixture of lactic acid bacteria of sheep bone and fermentation garlic clove quality is 4.0 × 10
10individual/g;
(4) alternating temperature boils continuously: get the sheep bone that step (4) has been fermented tasty, and with 120 DEG C of heating 15 minutes in high-pressure closed vessel, rear fast cooling to 80 DEG C, adds seasoning bag and boil 24h;
(5) be cooled to less than 30 DEG C to pack.
Embodiment 2
(1) garlic hot fermentation: get without the old garlic 3KG that rots, be cut into broken lobe, 65 DEG C of fermentations 15 days;
(2) cleaned by 1KG sheep bone, broken, scald and boil rear drift and remove oil slick blood foam, cooling, fermentation garlic clove and the sheep bone of getting step (1) are puddled, then add the salt of sheep bone and garlic clove quality 5%;
(3) continuous temperature-variable fermentation: the mixture inoculating two kinds lactic acid bacteria of getting step (2), anaerobic fermentation at 6 DEG C, fermentation 14d, then at 23 DEG C of fermentation 10d;
Described lactic acid bacteria is Lactobacillus plantarum CICC22703 and Lactobacillus plantarum CICC21794, and inoculum concentration is the effective total viable count in 5%, two kinds of mixture of lactic acid bacteria of sheep bone and fermentation garlic clove quality is 4.0 × 10
10individual/g;
(4) alternating temperature boils continuously: get the sheep bone that step (4) has been fermented tasty, and with 120 DEG C of heating 15 minutes in high-pressure closed vessel, rear fast cooling to 80 DEG C, adds seasoning bag and boil 24h;
(5) be cooled to less than 30 DEG C to pack.
Comparative example 1: do not add fermented garlic
(1) 1KG sheep bone is cleaned, broken, scald and boil rear drift and remove oil slick blood foam, cooling, add the salt of sheep bone mass 3%;
(2) alternating temperature boils continuously: the sheep bone getting step (1), and with 120 DEG C of heating 15 minutes in high-pressure closed vessel, rear fast cooling to 80 DEG C, adds seasoning bag and boil 24h;
(3) be cooled to less than 30 DEG C to pack.
Each embodiment obtains the mouthfeel evaluation criterion of product in table 1, and the evaluation result of each embodiment is in table 2.
The color and luster of table 1 product, fragrance, mouth feel score standard
The organoleptic indicator of each embodiment of table 2 and comparative example products made thereby compares
。
Claims (1)
1. a preparation method for the garlicky sheep bone soup-stock of fermentation, is characterized in that: the method comprises the following steps:
(1) garlic hot fermentation: get without the garlic that rots, be cut into broken lobe, at 65 DEG C ~ 70 DEG C fermentation 15 ~ 20d;
(2) sheep bone is cleaned, broken, scald and boil rear drift and remove oil slick blood foam, cooling, get the fermentation garlic clove of step (1) and sheep bone in mass ratio 2 ~ 3: 1 ratio puddle, then add the salt of sheep bone and garlic clove quality 3% ~ 10%;
(3) continuous temperature-variable fermentation: the mixture inoculating two kinds lactic acid bacteria of getting step (2), anaerobic fermentation at 6 DEG C ~ 15 DEG C, fermentation 14d ~ 18d, then temperature control is at 23 ~ 27 DEG C of fermentation 7d ~ 12d;
Described lactic acid bacteria is Lactobacillus plantarum CICC22703 and Lactobacillus plantarum CICC21794, and inoculum concentration is the 2%-5% of sheep bone and fermentation garlic clove quality, and the effective total viable count in two kinds of mixture of lactic acid bacteria is 4.0 × 10
10individual/g;
(4) continuously alternating temperature boils: get the sheep bone that step (4) has been fermented tasty, and with 110 DEG C ~ 120 DEG C heating 15-25 minute in high-pressure closed vessel, rear fast cooling to 70 DEG C ~ 80 DEG C, adds seasoning bag and boil 12h ~ 36h;
(5) be cooled to less than 30 DEG C to pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510994361.7A CN105520111A (en) | 2015-12-28 | 2015-12-28 | Production method of fermented garlic smell sheep bone soup stock |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510994361.7A CN105520111A (en) | 2015-12-28 | 2015-12-28 | Production method of fermented garlic smell sheep bone soup stock |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105520111A true CN105520111A (en) | 2016-04-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510994361.7A Pending CN105520111A (en) | 2015-12-28 | 2015-12-28 | Production method of fermented garlic smell sheep bone soup stock |
Country Status (1)
| Country | Link |
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| CN (1) | CN105520111A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562364A (en) * | 2016-11-10 | 2017-04-19 | 李科羽 | Bone-strengthening and stomach-warming soup |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316203A (en) * | 2001-04-08 | 2001-10-10 | 内蒙古草原兴发股份有限公司 | Process for preparing sheep bone soup |
| CN101986879A (en) * | 2009-07-29 | 2011-03-23 | 株式会社宫东野草研究所 | Manufacturing method for enzyme-containing healthy food and healthy food |
| CN103750362A (en) * | 2011-10-19 | 2014-04-30 | 刘念 | Mutton odor removal method |
| CN104522763A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Preparation process of sheep bone paste soup |
| CN104921052A (en) * | 2015-05-20 | 2015-09-23 | 毛庆云 | A black garlic and mutton flavored essence and a preparation method thereof |
-
2015
- 2015-12-28 CN CN201510994361.7A patent/CN105520111A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316203A (en) * | 2001-04-08 | 2001-10-10 | 内蒙古草原兴发股份有限公司 | Process for preparing sheep bone soup |
| CN101986879A (en) * | 2009-07-29 | 2011-03-23 | 株式会社宫东野草研究所 | Manufacturing method for enzyme-containing healthy food and healthy food |
| CN103750362A (en) * | 2011-10-19 | 2014-04-30 | 刘念 | Mutton odor removal method |
| CN104522763A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Preparation process of sheep bone paste soup |
| CN104921052A (en) * | 2015-05-20 | 2015-09-23 | 毛庆云 | A black garlic and mutton flavored essence and a preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562364A (en) * | 2016-11-10 | 2017-04-19 | 李科羽 | Bone-strengthening and stomach-warming soup |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160427 |
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| RJ01 | Rejection of invention patent application after publication |