CN106509771A - Preparation method of bagged enzymatically digested pork concentrated juice product - Google Patents
Preparation method of bagged enzymatically digested pork concentrated juice product Download PDFInfo
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- CN106509771A CN106509771A CN201510571465.7A CN201510571465A CN106509771A CN 106509771 A CN106509771 A CN 106509771A CN 201510571465 A CN201510571465 A CN 201510571465A CN 106509771 A CN106509771 A CN 106509771A
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Abstract
The present invention provides a preparation method of a bagged enzymatically digested pork concentrated juice product. The preparation method comprises the following steps: 1) raw material preparing: raw materials mainly comprise pork, pig bones and lard; 2) the pig bones are ground into a pig bone paste; 3) enzyme digesting: proteases are respectively added into the pork and pig bone paste according to a recipe; 4) enzyme deactivating; 5) material blending: according to the recipe, the enzyme deactivated pork juice materials, pig bone juice materials, edible salt, vegetable juice and spice juice are threw into a blending pot to conduct blending; 6) blended material pasteurizing; 7) filling; 8) sealing: packaging bags filled with the materials are sealed to prepare the bagged pork concentrated soup juice; and 9) the bagged concentrated pork soup juice is cooled to produce the bagged concentrated pork soup juice product. The prepared bagged enzymatically digested pork concentrated juice product by the preparation method of the enzymatically digested pork concentrated juice product is easy to store, excellent in flavor and rich in nutrition.
Description
Technical field
The present invention relates to a kind of preparation method of soup product, more particularly to a kind of preparation of packed enzymolysis pork inspissated juice product
Method.
Background technology
Soup, also referred to as baste, refer to that food adds water institute's decoction liquid.
Due to the continuous quickening of Working Life rhythm, couple are that the time that the family of working clan is used for cooking is fewer and feweri.
After coming off duty, the appetizing food of nutrition how is made within the most fast time, become the family person of being the chief cook one big is willing to
Hope.On the other hand, after the food and drink such as pouring in external fast food chain, Chinese meal chafing dish, kitchen process must be accelerated, and this
The development of the catering trade of a little different characteristics has then driven the consumption of various types of compound seasoners.
Pork soup is one of soup by people's favor.But the preparation method of existing pork soup is due to sterilization and cooling etc.
Operation various parameters offering question, causes the problems such as presence of pork soup product is inconvenient to be stored, and taste is not delicious.Meanwhile, it is existing
Directly boiled using pork more than pork soup, its nutrient content is only entered in soup on a small quantity, and majority still residues in pork
Among meat slag, the loss of nutrient content is caused.
The content of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide a kind of packed enzymolysis pork inspissated juice product
Preparation method, for solving above-mentioned technical problem present in prior art.
For achieving the above object and other related purposes, the present invention provides following technical scheme：
A kind of preparation method of packed enzymolysis pork inspissated juice, at least comprises the steps：
1) prepare raw material：Raw material mainly includes pork, pig bone and lard；
2) grind mud：Pig bone is milled into into pig bone mud using bone mud grinding machine；
3) digest：According to the papain enzymolysis 4h of formula addition 0.8% in pork, and hydrolysis temperature is 60 DEG C, enzymolysis
PH is 7.0；1% papain and 0.5% neutral protease enzymolysis 4h, and enzyme are added in pig bone mud according to formula
Solution temperature is 50 DEG C, and enzymolysis pH is 8.0；
4) go out enzyme：After the material for having digested is heated to 90 DEG C, 15 minutes, enzyme is by complete inactivation；
5) dispensing：According to formula by the pork juice material after the enzyme that goes out, pig bone juice material, and edible salt, vegetable juice and spices juice
It is modulated in input modulation pot, at 100 ± 2 DEG C, the heat time is 5-10 minutes to the temperature control of modulation；
6) pasteurize：The modulated material for making is carried out into pasteurize, pasteurizing temperature is 95 ± 2 DEG C, the heat time is
30 seconds；
7) it is filling：First check for packaging bag, then completed the material of pasteurize being filled to bag using bottle placer in less than 85 DEG C
In pack；
8) seal：The packaging bag for being filled with material is sealed, and packed enzymolysis pork inspissated juice is obtained；
9) cool down：Packed concentration pork soup is placed in cold water, packed enzymolysis pork inspissated juice is cooled to into 20-25 DEG C
Afterwards, packed concentration pork soup is taken out, that is, packed enzymolysis pork inspissated juice product is obtained.
As described above, the preparation method of a kind of packed enzymolysis pork inspissated juice product of the present invention, has the advantages that：
As this preparation method is the papain enzymolysis 4h according to formula addition 0.8% in pork in enzymolysis, and digest temperature
Spend for 60 DEG C, enzymolysis pH is 7.0；1% papain and 0.5% neutral proteinase are added in pig bone mud according to formula
Enzymolysis 4h, and hydrolysis temperature is 50 DEG C, enzymolysis pH is 8.0, so fully can extract local flavor in pork, pig bone with
Nutrition；In addition, according to formula in proportion by raw material input modulation pot when, temperature control at 100 ± 2 DEG C, the heat time
For 5-10 minutes；The pasteurizing temperature of the modulated material for making is 95 ± 2 DEG C, and the heat time is 30 seconds；And filling be
Carry out below 85 DEG C, and cooled down during filling obtained packed enzymolysis pork inspissated juice is located in cold water, therefore using upper
State packed enzymolysis pork inspissated juice product obtained in preparation method not only easy to maintain, and local flavor is remarkable, it is nutritious.
Specific embodiment
Embodiments of the present invention are illustrated below by way of specific instantiation, those skilled in the art can be by disclosed by this specification
Content understand easily the present invention other advantages and effect.The present invention can also be added by specific embodiments different in addition
To implement or apply, the every details in this specification can also be based on different viewpoints and application, in the essence without departing from the present invention
Various modifications and changes are carried out under god.
The present invention provides a kind of preparation method of packed enzymolysis pork inspissated juice product, at least comprises the steps：
1) prepare raw material：Raw material mainly includes pork, pig bone and lard；
2) grind mud：Pig bone is milled into into pig bone mud using bone mud grinding machine；
3) digest：According to the papain enzymolysis 4h of formula addition 0.8% in pork, and hydrolysis temperature is 60 DEG C, enzymolysis
PH is 7.0；1% papain and 0.5% neutral protease enzymolysis 4h, and enzyme are added in pig bone mud according to formula
Solution temperature is 50 DEG C, and enzymolysis pH is 8.0；
4) go out enzyme：After the material for having digested is heated to 90 DEG C, 15 minutes, enzyme is by complete inactivation；
5) dispensing：According to formula by the pork juice material after the enzyme that goes out, pig bone juice material, and edible salt, vegetable juice and spices juice
It is modulated in input modulation pot, at 100 ± 2 DEG C, the heat time is 5-10 minutes to the temperature control of modulation；
6) pasteurize：The modulated material for making is carried out into pasteurize, pasteurizing temperature is 95 ± 2 DEG C, the heat time is
30 seconds；
7) it is filling：First check for packaging bag, then completed the material of pasteurize being filled to bag using bottle placer in less than 85 DEG C
In pack；
8) seal：The packaging bag for being filled with material is sealed, and packed enzymolysis pork inspissated juice is obtained；
9) cool down：Packed concentration pork soup is placed in cold water, packed enzymolysis pork inspissated juice is cooled to into 20-25 DEG C
Afterwards, packed concentration pork soup is taken out, that is, packed enzymolysis pork inspissated juice product is obtained.
As this preparation method is the papain enzymolysis 4h according to formula addition 0.8% in pork in enzymolysis, and digest temperature
Spend for 60 DEG C, enzymolysis pH is 7.0；1% papain and 0.5% neutral proteinase are added in pig bone mud according to formula
Enzymolysis 4h, and hydrolysis temperature is 50 DEG C, enzymolysis pH is 8.0, so fully can extract local flavor in pork, pig bone with
Nutrition；In addition, according to formula in proportion by raw material input modulation pot when, temperature control at 100 ± 2 DEG C, the heat time
For 5-10 minutes；The pasteurizing temperature of the modulated material for making is 95 ± 2 DEG C, and the heat time is 30 seconds；And filling be
Carry out below 85 DEG C, and cooled down during filling obtained packed enzymolysis pork inspissated juice is located in cold water, therefore using upper
State packed enzymolysis pork inspissated juice product obtained in preparation method not only easy to maintain, and local flavor is remarkable, it is nutritious.
Packed enzymolysis pork inspissated juice product is applied to eating and drinking establishment and ordinary consumer.It is packed to digest guaranteeing the quality for pork inspissated juice product
Phase is：- 18 DEG C～0 DEG C, the shelf-life is 30 days；Less than -18 DEG C, the shelf-life is 90 days.
The sense organ outward appearance of packed enzymolysis pork inspissated juice product is as follows：
Color and luster：In yellowish-brown, it is faint yellow to yellow fraction；
Smell, flavour：Delicious flavour with pork juice, Pork-flavor is pure, free from extraneous odour；
Impurity：Without twenty-twenty vision visible foreign；
The physical and chemical index of packed chicken soup sauce product is as follows：
Protein >=1g/100；
Amino-acid nitrogen >=0.1g/100g；
Chloride (in terms of NaCl)≤20.0g/100g；
Lead (in terms of Pb)≤1.0mg/kg；
Total arsenic (in terms of As)≤0.5mg/kg；
Acid value (with buttermeter) (KOH)≤2.5mg/g；
Peroxide value (with buttermeter)≤0.25g/100g；
The microbiological indicator of packed enzymolysis pork inspissated juice product is as follows：
Total plate count≤10000cfu/g；
Coliform≤30MPN/100g.
In sum, packed enzymolysis pork is obtained using the preparation method of a kind of packed enzymolysis pork inspissated juice product of the present invention dense
Contracting juice product is easy to maintain, and local flavor is remarkable, nutritious.So, the present invention effectively overcomes various shortcoming of the prior art
And have high industrial utilization.
The principle and its effect of above-described embodiment only illustrative present invention, it is of the invention not for limiting.It is any to be familiar with this skill
The personage of art all can carry out modifications and changes to above-described embodiment under the spirit and the scope without prejudice to the present invention.Therefore, such as
Those of ordinary skill in the art completed under without departing from disclosed spirit and technological thought all etc.
Effect modifications and changes, should be covered by the claim of the present invention.
Claims (1)
1. it is a kind of it is packed enzymolysis pork inspissated juice product preparation method, it is characterised in that at least comprise the steps：
1) prepare raw material：Raw material mainly includes pork, pig bone and lard；
2) grind mud：Pig bone is milled into into pig bone mud using bone mud grinding machine；
3) digest：According to the papain enzymolysis 4h of formula addition 0.8% in pork, and hydrolysis temperature is 60 DEG C, enzymolysis
PH is 7.0；1% papain and 0.5% neutral protease enzymolysis 4h, and enzyme are added in pig bone mud according to formula
Solution temperature is 50 DEG C, and enzymolysis pH is 8.0；
4) go out enzyme：After the material for having digested is heated to 90 DEG C, 15 minutes, enzyme is by complete inactivation；
5) dispensing：According to formula by the pork juice material after the enzyme that goes out, pig bone juice material, and edible salt, vegetable juice and spices juice
It is modulated in input modulation pot, at 100 ± 2 DEG C, the heat time is 5-10 minutes to the temperature control of modulation；
6) pasteurize：The modulated material for making is carried out into pasteurize, pasteurizing temperature is 95 ± 2 DEG C, the heat time is
30 seconds；
7) it is filling：First check for packaging bag, then completed the material of pasteurize being filled to bag using bottle placer in less than 85 DEG C
In pack；
8) seal：The packaging bag for being filled with material is sealed, and packed enzymolysis pork inspissated juice is obtained；
9) cool down：Packed concentration pork soup is placed in cold water, packed enzymolysis pork inspissated juice is cooled to into 20-25 DEG C
Afterwards, packed concentration pork soup is taken out, that is, packed concentration pork soup product is obtained.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571465.7A CN106509771A (en) | 2015-09-09 | 2015-09-09 | Preparation method of bagged enzymatically digested pork concentrated juice product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571465.7A CN106509771A (en) | 2015-09-09 | 2015-09-09 | Preparation method of bagged enzymatically digested pork concentrated juice product |
Publications (1)
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| CN106509771A true CN106509771A (en) | 2017-03-22 |
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| CN201510571465.7A Pending CN106509771A (en) | 2015-09-09 | 2015-09-09 | Preparation method of bagged enzymatically digested pork concentrated juice product |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744214A (en) * | 2010-01-14 | 2010-06-23 | 仲恺农业工程学院 | Preparation method of natural pork-flavor essence |
| CN102613524A (en) * | 2011-01-26 | 2012-08-01 | 安琪酵母股份有限公司 | Flavoring and preparation method thereof |
| CN103238811A (en) * | 2013-05-27 | 2013-08-14 | 天宁香料（江苏）有限公司 | Pork hydrolysate and application thereof |
-
2015
- 2015-09-09 CN CN201510571465.7A patent/CN106509771A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744214A (en) * | 2010-01-14 | 2010-06-23 | 仲恺农业工程学院 | Preparation method of natural pork-flavor essence |
| CN102613524A (en) * | 2011-01-26 | 2012-08-01 | 安琪酵母股份有限公司 | Flavoring and preparation method thereof |
| CN103238811A (en) * | 2013-05-27 | 2013-08-14 | 天宁香料（江苏）有限公司 | Pork hydrolysate and application thereof |
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Application publication date: 20170322 |