CN106942685A - Livestock and poultry clear soup flavoring and preparation method thereof - Google Patents
Livestock and poultry clear soup flavoring and preparation method thereof Download PDFInfo
- Publication number
- CN106942685A CN106942685A CN201710086948.7A CN201710086948A CN106942685A CN 106942685 A CN106942685 A CN 106942685A CN 201710086948 A CN201710086948 A CN 201710086948A CN 106942685 A CN106942685 A CN 106942685A
- Authority
- CN
- China
- Prior art keywords
- parts
- soup
- pig bone
- poultry
- livestock
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 82
- 244000144972 livestock Species 0.000 title claims abstract description 39
- 244000144977 poultry Species 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 72
- 244000291564 Allium cepa Species 0.000 claims abstract description 38
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 38
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 37
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 37
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 36
- 239000006002 Pepper Substances 0.000 claims abstract description 36
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 36
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 36
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 36
- 244000000626 Daucus carota Species 0.000 claims abstract description 32
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 244000061520 Angelica archangelica Species 0.000 claims abstract 8
- 239000000919 ceramic Substances 0.000 claims description 41
- 239000012528 membrane Substances 0.000 claims description 41
- 241000722363 Piper Species 0.000 claims description 34
- 235000015110 jellies Nutrition 0.000 claims description 33
- 239000008274 jelly Substances 0.000 claims description 33
- 238000003860 storage Methods 0.000 claims description 32
- 238000001764 infiltration Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 230000000717 retained effect Effects 0.000 claims description 16
- 238000010792 warming Methods 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000012466 permeate Substances 0.000 claims description 8
- 238000001223 reverse osmosis Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 1
- 238000005238 degreasing Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004090 dissolution Methods 0.000 abstract description 3
- 230000035800 maturation Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 102100030684 Sphingosine-1-phosphate phosphatase 1 Human genes 0.000 abstract 1
- 101710168942 Sphingosine-1-phosphate phosphatase 1 Proteins 0.000 abstract 1
- 241000125175 Angelica Species 0.000 description 30
- 239000003921 oil Substances 0.000 description 14
- 239000004519 grease Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000011049 filling Methods 0.000 description 3
- 238000007731 hot pressing Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000010795 Steam Flooding Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000004227 thermal cracking 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
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of food, more particularly to a kind of livestock and poultry clear soup flavoring and preparation method thereof, it is made up of following raw material：Freeze pig bone, the root of Dahurain angelica, pepper, Chinese prickly ash, shallot, carrot, VE, wherein the parts by weight of each raw material are as follows：Freeze 50 100 parts of pig bone, 0.05 0.1 parts of the root of Dahurain angelica, 0.05 0.2 parts of pepper, 0.1 0.3 parts of Chinese prickly ash, 0.02 0.1 parts of shallot, 0.01 0.04 parts of carrot, 0.05 part of VE0.01,10 13 parts of salt；The present invention acts on livestock and poultry SPP1 using super-pressure, using super-pressure method, and auxiliary thermal maturation increases the dissolution of nutriment in live stock and fowl bone, to reach the requirement using nutriment in live stock and fowl bone.
Description
Technical field
The present invention relates to a kind of food, more particularly to a kind of livestock and poultry clear soup flavoring and preparation method thereof.
Background technology
The development lived with people, the species of food is also more and more, and the making of food is also variation, poultry
Fowl clear soup flavoring is a kind of flavoring, and mouthfeel is all that will first freeze during present many making livestock and poultry clear soup flavorings very well, then
Pig bone is thawed, and is lost time, and the extraction of plain bone, typically all by the way of hot pressing extracting, or enzymolysis, in production process
In come, it is necessary to consume substantial amounts of fossil energy as steam drive, raw material is thawed, hot pressing is extracted, or enzymolysis, and vacuum is dense
Contracting can consume the substantial amounts of energy.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is to avoid lose time, inefficiency, and there is provided one
The preparation method for the livestock and poultry clear soup flavoring that technique is simple, processing effect is good is planted, the present invention acts on live stock and fowl bone using super-pressure
Albumen, using super-pressure method, auxiliary thermal maturation increases the dissolution of nutriment in live stock and fowl bone, to reach using in live stock and fowl bone
The requirement of nutriment.
The purpose of the present invention is achieved by the following measures：A kind of livestock and poultry clear soup flavoring, is made up of following raw material：
Freeze pig bone, the root of Dahurain angelica, pepper, Chinese prickly ash, shallot, carrot, VE, wherein the parts by weight of each raw material are as follows：50-100 parts of pig bone of jelly,
0.05-0.1 parts of the root of Dahurain angelica, 0.05-0.2 parts of pepper, 0.1-0.3 parts of Chinese prickly ash, 0.02-0.1 parts of shallot, 0.01-0.04 parts of carrot,
VE0.01-0.05 parts, 10-13 parts of salt.
It is preferred that, the parts by weight of described each raw material are as follows：Freeze 70-80 parts of pig bone, 0.07-0.09 parts of the root of Dahurain angelica, pepper
0.07-0.15 parts, 0.15-0.25 parts of Chinese prickly ash, 0.03-0.08 parts of shallot, 0.015-0.03 parts of carrot, VE0.02-0.04 parts,
11-12.5 parts of salt.
It is preferred that, the parts by weight of described each raw material are as follows：Freeze 75 parts of pig bone, 0.075 part of the root of Dahurain angelica, 0.1 part of pepper, flower
0.2 part of green pepper, 0.05 part of shallot, 0.02 part of carrot, VE0.03 parts, 12 parts of salt.
It is preferred that, described jelly pig bone is -18 DEG C of jelly pig bone.
The preparation method of above-mentioned livestock and poultry clear soup flavoring, comprises the following steps：
（1）Each raw material are weighed according to above-mentioned parts by weight：- 18 DEG C of 50-100 parts of jelly pig bone, 0.05-0.1 parts of the root of Dahurain angelica, recklessly
0.05-0.2 parts of green pepper, 0.1-0.3 parts of Chinese prickly ash, 0.02-0.1 parts of shallot, 0.01-0.04 parts of carrot, VE0.01-0.05 parts, salt
10-13 parts；
（2）It is broken：Pig bone will be frozen do not thaw and be directly broken into 10-15 centimetres of bulk；
（3）Mixing：The jelly pig bone crushed is well mixed with the root of Dahurain angelica got ready, pepper, Chinese prickly ash, shallot, carrot, VE；
（4）HIGH PRESSURE TREATMENT：The above-mentioned material mixed is poured into high-pressure extracting tank, while plus 25-50 parts of water, by super-pressure
Extractor is adjusted to 100MPa-300Mpa, 55-80 DEG C of temperature, HIGH PRESSURE TREATMENT 15-30 minutes；
（5）Pressure release：Pressure valve is adjusted, extractor pressure is dropped into 0MPa, by steam heating extraction tank, boiling is warming up to, is tieed up
Hold 30-120min；
（6）Divide oil filtering：By being stood in above-mentioned extractor, the soup extracted, oily natural layering are allowed, then pass through conveying
The mesh of vibratory sieve 100 is accessed below pump, the discharge nozzle of pump, will tentatively be filtered except the soup after deoiling, is then pumped into and stands tank, below
16000 turns/min of tube centrifuge is connected, further by soup stock and water-oil separating, the soup isolated passes through 200 purposes again
Screen cloth；
（7）Film osmosis concentration：Using ceramic membrane plus the enrichment facility of counter-infiltration, the soup for taking out grease is first passed through into ceramic membrane,
Ceramic membrane interception liquid enters temporary storage tank, and ceramic membrane permeate enters counter-infiltration temporary storage tank, is removed through the water of counter-infiltration, ceramics
Trapped fluid in film temporary storage tank and the part retained in reverse osmosis membrane temporary storage tank are remerged as concentrate, and then the soup thing retained
Matter concentration is improved, and temperature is 45-55 DEG C, is concentrated into 22-45 ° of brix；
（8）Packed products：Livestock and poultry clear soup after concentration is added into 10-13 parts of salt, stirs, is warming up to 75-85 DEG C, 30 points
Clock, sterile filling packing.
The advantage of this technology, is to use superhigh pressure technique, when pressure reaches more than 100Mpa, and raw material thaw point shows
Reduction is write, meanwhile, meat products is under super-pressure effect, and its higher structure disintegrates, by the use of a small amount of water as medium is extracted, slightly
Heat temperature raising, promotes protein structure to destroy, cracking, reaches the nutritional ingredient dissolution made in bone, the separation of animal oil fat.Gained of the invention
The nitrogen recovery of ossein is up to more than 95%, and yield rate is high, contained essential amino acid A wide selection of colours and designs, without any addition
Agent, the raciness of ossein, will not high thermal cracking be charred taste, bitter taste, with good organoleptic quality and local flavor, stay in grade,
Consumer can be met to product safety, nutrition and natural requirement.
Embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described.
Embodiment 1：A kind of livestock and poultry clear soup flavoring, is made up of following raw material：Freeze pig bone, the root of Dahurain angelica, pepper, Chinese prickly ash, shallot,
Carrot, VE, wherein the parts by weight of each raw material are as follows：Freeze pig bone 50Kg, the Kg of the root of Dahurain angelica 0.05, the Kg of pepper 0.05, Chinese prickly ash 0.1
Kg, the Kg of shallot 0.02, carrot 0.01 Kg, VE0.01 Kg, the Kg of salt 10.
It is preferred that, described jelly pig bone is -18 DEG C of jelly pig bone.
The preparation method of above-mentioned livestock and poultry clear soup flavoring, comprises the following steps：
（1）Each raw material are weighed according to above-mentioned parts by weight：- 18 DEG C of jelly pig bone 50Kg, the Kg of the root of Dahurain angelica 0.05, pepper 0.05
Kg, the Kg of Chinese prickly ash 0.1, the Kg of shallot 0.02, carrot 0.01 Kg, VE0.01 Kg, the Kg of salt 10；
（2）It is broken：Pig bone will be frozen do not thaw and be directly broken into 10 centimetres of bulk；
（3）Mixing：The jelly pig bone crushed is well mixed with the root of Dahurain angelica got ready, pepper, Chinese prickly ash, shallot, carrot, VE；
（4）HIGH PRESSURE TREATMENT：The above-mentioned material mixed is poured into high-pressure extracting tank, while plus 25Kg water, super-pressure is carried
Tank is taken to be adjusted to 100MPa, 55 DEG C of temperature, HIGH PRESSURE TREATMENT 15 minutes；
（5）Pressure release：Pressure valve is adjusted, extractor pressure is dropped into 0MPa, by steam heating extraction tank, boiling is warming up to, is tieed up
Hold 30min；
（6）Divide oil filtering：By being stood in above-mentioned extractor, the soup extracted, oily natural layering are allowed, then pass through conveying
The mesh of vibratory sieve 100 is accessed below pump, the discharge nozzle of pump, will tentatively be filtered except the soup after deoiling, is then pumped into and stands tank, below
16000 turns/min of tube centrifuge is connected, further by soup stock and water-oil separating, the soup isolated passes through 200 purposes again
Screen cloth；
（7）Film osmosis concentration：Using ceramic membrane plus the enrichment facility of counter-infiltration, the soup for taking out grease is first passed through into ceramic membrane,
Ceramic membrane interception liquid enters temporary storage tank, and ceramic membrane permeate enters counter-infiltration temporary storage tank, is removed through the water of counter-infiltration, ceramics
Trapped fluid in film temporary storage tank and the part retained in reverse osmosis membrane temporary storage tank are remerged as concentrate, and then the soup thing retained
Matter concentration is improved, and temperature is 45 DEG C, is concentrated into 22 ° of brix；
（8）Packed products：Livestock and poultry clear soup after concentration is added into salt 10Kg, stirred, 75 DEG C are warming up to, it is 30 minutes, sterile
Filling packing.
Embodiment 2：A kind of livestock and poultry clear soup flavoring, is made up of following raw material：Freeze pig bone, the root of Dahurain angelica, pepper, Chinese prickly ash, shallot,
Carrot, VE, wherein the parts by weight of each raw material are as follows：Freeze the Kg of pig bone 100, the Kg of the root of Dahurain angelica 0.1, the Kg of pepper 0.2, Chinese prickly ash 0.3
Kg, the Kg of shallot 0.1, carrot 0.04 Kg, VE0.05 Kg, the Kg of salt 13.
It is preferred that, described jelly pig bone is -18 DEG C of jelly pig bone.
The preparation method of above-mentioned livestock and poultry clear soup flavoring, comprises the following steps：
（1）Each raw material are weighed according to above-mentioned parts by weight：- 18 DEG C of the Kg of jelly pig bone 100, the Kg of the root of Dahurain angelica 0.1, pepper 0.2
Kg, the Kg of Chinese prickly ash 0.3, the Kg of shallot 0.1, carrot 0.04 Kg, VE0.05 Kg, the Kg of salt 13；
（2）It is broken：Pig bone will be frozen do not thaw and be directly broken into 15 centimetres of bulk；
（3）Mixing：The jelly pig bone crushed is well mixed with the root of Dahurain angelica got ready, pepper, Chinese prickly ash, shallot, carrot, VE；
（4）HIGH PRESSURE TREATMENT：The above-mentioned material mixed is poured into high-pressure extracting tank, while plus 50Kg water, super-pressure is carried
Tank is taken to be adjusted to 300Mpa, 80 DEG C of temperature, HIGH PRESSURE TREATMENT 30 minutes；
（5）Pressure release：Pressure valve is adjusted, extractor pressure is dropped into 0MPa, by steam heating extraction tank, boiling is warming up to, is tieed up
Hold 120min；
（6）Divide oil filtering：By being stood in above-mentioned extractor, the soup extracted, oily natural layering are allowed, then pass through conveying
The mesh of vibratory sieve 100 is accessed below pump, the discharge nozzle of pump, will tentatively be filtered except the soup after deoiling, is then pumped into and stands tank, below
16000 turns/min of tube centrifuge is connected, further by soup stock and water-oil separating, the soup isolated passes through 200 purposes again
Screen cloth；
（7）Film osmosis concentration：Using ceramic membrane plus the enrichment facility of counter-infiltration, the soup for taking out grease is first passed through into ceramic membrane,
Ceramic membrane interception liquid enters temporary storage tank, and ceramic membrane permeate enters counter-infiltration temporary storage tank, is removed through the water of counter-infiltration, ceramics
Trapped fluid in film temporary storage tank and the part retained in reverse osmosis membrane temporary storage tank are remerged as concentrate, and then the soup thing retained
Matter concentration is improved, and temperature is 55 DEG C, is concentrated into 45 ° of brix；
（8）Packed products：Livestock and poultry clear soup after concentration is added into salt 13Kg, stirred, 85 DEG C are warming up to, it is 30 minutes, sterile
Filling packing.
Embodiment 3：A kind of livestock and poultry clear soup flavoring, is made up of following raw material：Freeze pig bone, the root of Dahurain angelica, pepper, Chinese prickly ash, shallot,
Carrot, VE, wherein the parts by weight of each raw material are as follows：Freeze pig bone 75Kg, the Kg of the root of Dahurain angelica 0.075, the Kg of pepper 0.1, Chinese prickly ash 0.2
Kg, the Kg of shallot 0.05, carrot 0.02 Kg, VE0.03 Kg, the Kg of salt 12.
It is preferred that, described jelly pig bone is -18 DEG C of jelly pig bone.
The preparation method of above-mentioned livestock and poultry clear soup flavoring, comprises the following steps：
（1）Each raw material are weighed according to above-mentioned parts by weight：- 18 DEG C of the Kg of jelly pig bone 75, the Kg of the root of Dahurain angelica 0.075, pepper 0.1
Kg, the Kg of Chinese prickly ash 0.2, the Kg of shallot 0.05, carrot 0.02 Kg, VE0.03 Kg, the Kg of salt 12；
（2）It is broken：Pig bone will be frozen do not thaw and be directly broken into 13 centimetres of bulk；
（3）Mixing：The jelly pig bone crushed is well mixed with the root of Dahurain angelica got ready, pepper, Chinese prickly ash, shallot, carrot, VE；
（4）HIGH PRESSURE TREATMENT：The above-mentioned material mixed is poured into high-pressure extracting tank, while plus 38Kg water, super-pressure is carried
Tank is taken to be adjusted to 200Mpa, temperature 70 C, HIGH PRESSURE TREATMENT 22 minutes；
（5）Pressure release：Pressure valve is adjusted, extractor pressure is dropped into 0MPa, by steam heating extraction tank, boiling is warming up to, is tieed up
Hold 75min；
（6）Divide oil filtering：By being stood in above-mentioned extractor, the soup extracted, oily natural layering are allowed, then pass through conveying
The mesh of vibratory sieve 100 is accessed below pump, the discharge nozzle of pump, will tentatively be filtered except the soup after deoiling, is then pumped into and stands tank, below
16000 turns/min of tube centrifuge is connected, further by soup stock and water-oil separating, the soup isolated passes through 200 purposes again
Screen cloth；
（7）Film osmosis concentration：Using ceramic membrane plus the enrichment facility of counter-infiltration, the soup for taking out grease is first passed through into ceramic membrane,
Ceramic membrane interception liquid enters temporary storage tank, and ceramic membrane permeate enters counter-infiltration temporary storage tank, is removed through the water of counter-infiltration, ceramics
Trapped fluid in film temporary storage tank and the part retained in reverse osmosis membrane temporary storage tank are remerged as concentrate, and then the soup thing retained
Matter concentration is improved, and temperature is 50 DEG C, is concentrated into 33 ° of brix；
（8）Packed products：Livestock and poultry clear soup after concentration is added into salt 12Kg, stirred, 80 DEG C are warming up to, it is 30 minutes, sterile
Filling packing.
Embodiment 4：A kind of livestock and poultry clear soup flavoring, is made up of following raw material：Freeze pig bone, the root of Dahurain angelica, pepper, Chinese prickly ash, shallot,
Carrot, VE, wherein the parts by weight of each raw material are as follows：Freeze the Kg of pig bone 50, the Kg of the root of Dahurain angelica 0.1, the Kg of pepper 0.1, Chinese prickly ash 0.2
Kg, the Kg of shallot 0.1, carrot 0.01 Kg, VE0.03 Kg, the Kg of salt 11.
It is preferred that, described jelly pig bone is -18 DEG C of jelly pig bone.
The preparation method of above-mentioned livestock and poultry clear soup flavoring, comprises the following steps：
（1）Each raw material are weighed according to above-mentioned parts by weight：- 18 DEG C of the Kg of jelly pig bone 50, the Kg of the root of Dahurain angelica 0.1, pepper 0.1
Kg, the Kg of Chinese prickly ash 0.2, the Kg of shallot 0.1, carrot 0.01 Kg, VE0.03 Kg, the Kg of salt 11；
（2）It is broken：Pig bone will be frozen do not thaw and be directly broken into 12 centimetres of bulk；
（3）Mixing：The jelly pig bone crushed is well mixed with the root of Dahurain angelica got ready, pepper, Chinese prickly ash, shallot, carrot, VE；
（4）HIGH PRESSURE TREATMENT：The above-mentioned material mixed is poured into high-pressure extracting tank, while plus 29Kg parts of water, by super-pressure
Extractor is adjusted to 250Mpa, temperature 70 C, HIGH PRESSURE TREATMENT 20 minutes；
（5）Pressure release：Pressure valve is adjusted, extractor pressure is dropped into 0MPa, by steam heating extraction tank, boiling is warming up to, is tieed up
Hold 100min；
（6）Divide oil filtering：By being stood in above-mentioned extractor, the soup extracted, oily natural layering are allowed, then pass through conveying
The mesh of vibratory sieve 100 is accessed below pump, the discharge nozzle of pump, will tentatively be filtered except the soup after deoiling, is then pumped into and stands tank, below
16000 turns/min of tube centrifuge is connected, further by soup stock and water-oil separating, the soup isolated passes through 200 purposes again
Screen cloth；
（7）Film osmosis concentration：Using ceramic membrane plus the enrichment facility of counter-infiltration, the soup for taking out grease is first passed through into ceramic membrane,
Ceramic membrane interception liquid enters temporary storage tank, and ceramic membrane permeate enters counter-infiltration temporary storage tank, is removed through the water of counter-infiltration, ceramics
Trapped fluid in film temporary storage tank and the part retained in reverse osmosis membrane temporary storage tank are remerged as concentrate, and then the soup thing retained
Matter concentration is improved, and temperature is 55 DEG C, is concentrated into 45 ° of brix；
（8）Packed products：Livestock and poultry clear soup after concentration is added into salt 11Kg, stirred, 78 DEG C are warming up to, it is 30 minutes, sterile
Filling packing.
Embodiment 5：A kind of livestock and poultry clear soup flavoring, is made up of following raw material：Freeze pig bone, the root of Dahurain angelica, pepper, Chinese prickly ash, shallot,
Carrot, VE, wherein the parts by weight of each raw material are as follows：Freeze pig bone 90Kg, the Kg of the root of Dahurain angelica 0.05, the Kg of pepper 0.18, Chinese prickly ash 0.3
Kg, the Kg of shallot 0.02, carrot 0.03 Kg, VE0.05 Kg, the Kg of salt 12.5.
It is preferred that, described jelly pig bone is -18 DEG C of jelly pig bone.
The preparation method of above-mentioned livestock and poultry clear soup flavoring, comprises the following steps：
（1）Each raw material are weighed according to above-mentioned parts by weight：- 18 DEG C of jelly pig bone 90Kg, the Kg of the root of Dahurain angelica 0.05, pepper 0.18
Kg, the Kg of Chinese prickly ash 0.3, the Kg of shallot 0.02, carrot 0.03 Kg, VE0.05 Kg, salt 11Kg；
（2）It is broken：Pig bone will be frozen do not thaw and be directly broken into 11 centimetres of bulk；
（3）Mixing：The jelly pig bone crushed is well mixed with the root of Dahurain angelica got ready, pepper, Chinese prickly ash, shallot, carrot, VE；
（4）HIGH PRESSURE TREATMENT：The above-mentioned material mixed is poured into high-pressure extracting tank, while plus 48 Kg water, super-pressure is carried
Tank is taken to be adjusted to 150Mpa, temperature 60 C, HIGH PRESSURE TREATMENT 17 minutes；
（5）Pressure release：Pressure valve is adjusted, extractor pressure is dropped into 0MPa, by steam heating extraction tank, boiling is warming up to, is tieed up
Hold 50min；
（6）Divide oil filtering：By being stood in above-mentioned extractor, the soup extracted, oily natural layering are allowed, then pass through conveying
The mesh of vibratory sieve 100 is accessed below pump, the discharge nozzle of pump, will tentatively be filtered except the soup after deoiling, is then pumped into and stands tank, below
16000 turns/min of tube centrifuge is connected, further by soup stock and water-oil separating, the soup isolated passes through 200 purposes again
Screen cloth；
（7）Film osmosis concentration：Using ceramic membrane plus the enrichment facility of counter-infiltration, the soup for taking out grease is first passed through into ceramic membrane,
Ceramic membrane interception liquid enters temporary storage tank, and ceramic membrane permeate enters counter-infiltration temporary storage tank, is removed through the water of counter-infiltration, ceramics
Trapped fluid in film temporary storage tank and the part retained in reverse osmosis membrane temporary storage tank are remerged as concentrate, and then the soup thing retained
Matter concentration is improved, and temperature is 55 DEG C, is concentrated into 40 ° of brix；
（8）Packed products：Livestock and poultry clear soup after concentration is added into salt 11Kg, stirred, 80 DEG C are warming up to, it is 30 minutes, sterile
Packed after filling.
Embodiment 6：A kind of livestock and poultry clear soup flavoring, is made up of following raw material：Freeze pig bone, the root of Dahurain angelica, pepper, Chinese prickly ash, shallot,
Carrot, VE, wherein the parts by weight of each raw material are as follows：Freeze pig bone 70Kg, the Kg of the root of Dahurain angelica 0.07, the Kg of pepper 0.15, Chinese prickly ash 0.25
Kg, the Kg of shallot 0.05, carrot 0.03 Kg, VE0.02 Kg, the Kg of salt 12.5.
It is preferred that, described jelly pig bone is -18 DEG C of jelly pig bone.
The preparation method of above-mentioned livestock and poultry clear soup flavoring, comprises the following steps：
（1）Each raw material are weighed according to above-mentioned parts by weight：- 18 DEG C of jelly pig bone 70Kg, the Kg of the root of Dahurain angelica 0.07, pepper 0.15
Kg, the Kg of Chinese prickly ash 0.25, the Kg of shallot 0.05, carrot 0.03 Kg, VE0.02 Kg, the Kg of salt 12.5；
（2）It is broken：Pig bone will be frozen do not thaw and be directly broken into 11 centimetres of bulk；
（3）Mixing：The jelly pig bone crushed is well mixed with the root of Dahurain angelica got ready, pepper, Chinese prickly ash, shallot, carrot, VE；
（4）HIGH PRESSURE TREATMENT：The above-mentioned material mixed is poured into high-pressure extracting tank, while plus 48 Kg water, super-pressure is carried
Tank is taken to be adjusted to 150Mpa, temperature 60 C, HIGH PRESSURE TREATMENT 17 minutes；
（5）Pressure release：Pressure valve is adjusted, extractor pressure is dropped into 0MPa, by steam heating extraction tank, boiling is warming up to, is tieed up
Hold 50min；
（6）Divide oil filtering：By being stood in above-mentioned extractor, the soup extracted, oily natural layering are allowed, then pass through conveying
The mesh of vibratory sieve 100 is accessed below pump, the discharge nozzle of pump, will tentatively be filtered except the soup after deoiling, is then pumped into and stands tank, below
16000 turns/min of tube centrifuge is connected, further by soup stock and water-oil separating, the soup isolated passes through 200 purposes again
Screen cloth；
（7）Film osmosis concentration：Using ceramic membrane plus the enrichment facility of counter-infiltration, the soup for taking out grease is first passed through into ceramic membrane,
Ceramic membrane interception liquid enters temporary storage tank, and ceramic membrane permeate enters counter-infiltration temporary storage tank, is removed through the water of counter-infiltration, ceramics
Trapped fluid in film temporary storage tank and the part retained in reverse osmosis membrane temporary storage tank are remerged as concentrate, and then the soup thing retained
Matter concentration is improved, and temperature is 55 DEG C, is concentrated into 40 ° of brix；
（8）Packed products：Livestock and poultry clear soup after concentration is added into salt 12.5Kg, stirs, is warming up to 80 DEG C, 30 minutes, nothing
Packed after bacterium is filling.
Using super-pressure, low temperature, the nutritional ingredient in bone can be extracted in short-term, be made the protein content of finished product >=
25%, fat content is less than 0.1%, and salinity 10 ~ 16%, moisture≤60% is limpid transparent, without obvious suspension and sediment.It is sterile
It is filling, under normal temperature, 24 months shelf-lifves.
In technique, one, using standardization, the full work automatic and mechanical of procedure is operated, and adds product between batch
Stability, facilitate large-scale product promotion and application.2nd, using ultra high pressure extraction technology, more efficient has extracted poultry
Nutriment in fowl bone and good local flavor is ensure that, compared with hot pressing extractive technique, further saved extraction
Time, energy consumption 40% is reduced, improve the yield of product.3rd, using ceramic membrane-counter-infiltration Multistage Membranes train, due to water
The removal divided, using traditional means such as heating concentrations, change of the removal without phase of moisture can effectively save efficiency,
The energy consumption of saving 70% compared with traditional vacuum is concentrated；In addition, also not because nutriment is with being concentrated in vacuo heating chamber high temperature contact
And cause the drawbacks of being charred taste, bitter taste and peculiar smell, significantly improve products taste, can substantially reduce flavor loss, retain good
Local flavor.
Claims (5)
1. a kind of livestock and poultry clear soup flavoring, it is characterised in that：It is made up of following raw material：Freeze pig bone, it is the root of Dahurain angelica, pepper, Chinese prickly ash, big
Green onion, carrot, VE, wherein the parts by weight of each raw material are as follows：Freeze 50-100 parts of pig bone, 0.05-0.1 parts of the root of Dahurain angelica, pepper 0.05-
0.2 part, 0.1-0.3 parts of Chinese prickly ash, 0.02-0.1 parts of shallot, 0.01-0.04 parts of carrot, VE0.01-0.05 parts, 10-13 parts of salt.
2. livestock and poultry clear soup flavoring according to claim 1, it is characterised in that：The parts by weight of described each raw material are such as
Under：Freeze 70-80 parts of pig bone, 0.07-0.09 parts of the root of Dahurain angelica, 0.07-0.15 parts of pepper, 0.15-0.25 parts of Chinese prickly ash, shallot 0.03-
0.08 part, 0.015-0.03 parts of carrot, VE0.02-0.04 parts, 11-12.5 parts of salt.
3. livestock and poultry clear soup flavoring according to claim 1, it is characterised in that：The parts by weight of described each raw material are such as
Under：Freeze 75 parts of pig bone, 0.075 part of the root of Dahurain angelica, 0.1 part of pepper, 0.2 part of Chinese prickly ash, 0.05 part of shallot, 0.02 part of carrot, VE0.03
Part, 12 parts of salt.
4. livestock and poultry clear soup flavoring according to claim 1, it is characterised in that：Described jelly pig bone is -18 DEG C of jelly pig
Bone.
5. a kind of preparation method of livestock and poultry clear soup flavoring as claimed in claim 1, it is characterised in that：Comprise the following steps：
（1）Each raw material are weighed according to above-mentioned parts by weight：50-100 parts of the jelly pig bone of -18 degree, 0.05-0.1 parts of the root of Dahurain angelica, Hu
0.05-0.2 parts of green pepper, 0.1-0.3 parts of Chinese prickly ash, 0.02-0.1 parts of shallot, 0.01-0.04 parts of carrot, VE0.01-0.05 parts, salt
10-13 parts；
（2）It is broken：Pig bone will be frozen do not thaw and be directly broken into 10-15 centimetres of bulk；
（3）Mixing：The jelly pig bone crushed is well mixed with the root of Dahurain angelica got ready, pepper, Chinese prickly ash, shallot, carrot, VE；
（4）HIGH PRESSURE TREATMENT：The above-mentioned material mixed is poured into high-pressure extracting tank, while plus 25-50 parts of water, high pressure is carried
Tank is taken to be adjusted to 100MPa-300Mpa, 55-80 DEG C of temperature, HIGH PRESSURE TREATMENT 15-30 minutes；
（5）Pressure release：Pressure valve is adjusted, extractor pressure is dropped into 0MPa, by steam heating extraction tank, boiling is warming up to, is tieed up
Hold 30-120min；
（6）Divide oil filtering：By being stood in above-mentioned extractor, the soup extracted, oily natural layering are allowed, then pass through conveying
The mesh of vibratory sieve 100 is accessed below pump, the discharge nozzle of pump, will tentatively be filtered except the soup after deoiling, is then pumped into and stands tank, below
16000 turns/min of tube centrifuge is connected, further by soup stock and water-oil separating, the soup isolated passes through 200 purposes again
Screen cloth；
（7）Film osmosis concentration：Using ceramic membrane plus the enrichment facility of counter-infiltration, the soup except degreasing is first passed through into ceramic membrane,
Ceramic membrane interception liquid enters temporary storage tank, and ceramic membrane permeate enters counter-infiltration temporary storage tank, is removed through the water of counter-infiltration, ceramics
Trapped fluid in film temporary storage tank and the part retained in reverse osmosis membrane temporary storage tank are remerged as concentrate, and then the soup thing retained
Matter concentration is improved, and temperature is 45-55 DEG C, is concentrated into 22-45 ° of brix；
（8）Packed products：Livestock and poultry clear soup after concentration is added into 10-13 parts of salt, stirs, is warming up to 75-85 DEG C, 30 points
Clock, sterile filling packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710086948.7A CN106942685A (en) | 2017-02-17 | 2017-02-17 | Livestock and poultry clear soup flavoring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710086948.7A CN106942685A (en) | 2017-02-17 | 2017-02-17 | Livestock and poultry clear soup flavoring and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942685A true CN106942685A (en) | 2017-07-14 |
Family
ID=59467997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710086948.7A Pending CN106942685A (en) | 2017-02-17 | 2017-02-17 | Livestock and poultry clear soup flavoring and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106942685A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719745A (en) * | 2018-04-27 | 2018-11-02 | 西华大学 | It is a kind of can fast tasty health base flavoring for hotpot preparation method |
| CN110574904A (en) * | 2019-10-22 | 2019-12-17 | 上海康识食品科技有限公司 | Soup stock production process and soup stock production system |
| CN112155195A (en) * | 2020-09-29 | 2021-01-01 | 湖南省嘉品嘉味生物科技有限公司 | Intelligent production method of liquid seasoning |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813579A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Pretty soup condiment and its preparation |
| CN104207237A (en) * | 2014-09-15 | 2014-12-17 | 河南省淇县永达食业有限公司 | Preparation method of chicken soup free of smell |
| CN105533603A (en) * | 2015-12-24 | 2016-05-04 | 抚顺市独凤轩食品有限公司 | Production method of concentrated bone soup original in taste |
| CN105558978A (en) * | 2015-12-24 | 2016-05-11 | 抚顺市独凤轩食品有限公司 | Comprehensive utilization technology of livestock and poultry bones |
| CN106261813A (en) * | 2016-08-04 | 2017-01-04 | 河南普乐泰生物科技股份有限公司 | The heating power extraction device of fowl osteotrophy material |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
-
2017
- 2017-02-17 CN CN201710086948.7A patent/CN106942685A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813579A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Pretty soup condiment and its preparation |
| CN104207237A (en) * | 2014-09-15 | 2014-12-17 | 河南省淇县永达食业有限公司 | Preparation method of chicken soup free of smell |
| CN105533603A (en) * | 2015-12-24 | 2016-05-04 | 抚顺市独凤轩食品有限公司 | Production method of concentrated bone soup original in taste |
| CN105558978A (en) * | 2015-12-24 | 2016-05-11 | 抚顺市独凤轩食品有限公司 | Comprehensive utilization technology of livestock and poultry bones |
| CN106261813A (en) * | 2016-08-04 | 2017-01-04 | 河南普乐泰生物科技股份有限公司 | The heating power extraction device of fowl osteotrophy material |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719745A (en) * | 2018-04-27 | 2018-11-02 | 西华大学 | It is a kind of can fast tasty health base flavoring for hotpot preparation method |
| CN110574904A (en) * | 2019-10-22 | 2019-12-17 | 上海康识食品科技有限公司 | Soup stock production process and soup stock production system |
| CN112155195A (en) * | 2020-09-29 | 2021-01-01 | 湖南省嘉品嘉味生物科技有限公司 | Intelligent production method of liquid seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101133831B (en) | Novel concentrated nutrition jujube juice beverage and manufacturing method thereof | |
| CN103519260B (en) | Production technology of red date concentrated clear juice | |
| KR101807667B1 (en) | Method for producing black goat extracted beverage and beverage produced thereby | |
| CN106942685A (en) | Livestock and poultry clear soup flavoring and preparation method thereof | |
| CN102676341A (en) | Method for producing flavone-rich hawthorn wine | |
| CN103385509A (en) | Seed melon condensed juice and preparation method of seed melon health drink | |
| CN103750468A (en) | Preparation method of dragon fruit vinegar beverage | |
| CN104231097A (en) | Preparation method of lyceum barbarum polysaccharide | |
| CN104059845B (en) | A kind of making method of Papermulberry Fruit fruit vinegar | |
| CN107279401A (en) | The preparation method of white gourd tea | |
| CN106901332A (en) | Full pine nut peptide nutrient food and preparation method thereof | |
| CN103005597A (en) | Mulberry leaf water drink and method for preparing same | |
| CN112806549A (en) | Ginger full-recycling treatment method | |
| CN105918725B (en) | Natural low sugar red fruit juice and its processing technology | |
| CN102071180A (en) | New process for preparing pineapple bromelain | |
| CN104531432B (en) | A kind of impulse electric field aids in supercritical CO2The method of the reinforced Eaux-De-Vie of fluid production | |
| CN102106529A (en) | Method for producing nutritional flavoring juice by using low-salt salted bittern of preserved vegetables | |
| CN105961938A (en) | Russula beverage and preparation method thereof | |
| CN1994151B (en) | Functional beverage prepared from sweet potato stem and leaves | |
| CN103585782B (en) | A kind of method utilizing ultrasonic cavitation technology to prepare red date extract | |
| CN109566927A (en) | A kind of concentration ginger juice and its production technology and application | |
| CN106135984B (en) | Thickened red jujube pulp and production process thereof | |
| CN112913953A (en) | Phlegm-reducing and heat-clearing health tea for middle-aged and old people and preparation method thereof | |
| CN113412896A (en) | Process for preparing coconut milk by using coconut protein isolate extract | |
| CN110250371A (en) | A kind of lotus rhizome compound beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170714 |