CN108902859A - 一种广式炖汤的制备工艺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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Abstract
本发明公开了一种广式炖汤的制备工艺,包括以下原料:水、主料、辅料,所述广式炖汤的制备工艺包括以下步骤:S1、选取主料,进行预处理,备用;S2、选取辅料,进行预处理,备用;S3、将主料和辅料进行固形物定量包装;S4、添加水定量包装,封口,得到包装汤料;S5、对包装汤料的进行炖煮和杀菌操作;S6、对杀菌操作后的包装汤料进行冷却,得到广式炖汤成品;S7、将广式炖汤成品常温存储观察,检查包装。本发明制备的广式炖汤在完全密封的情况下,食材的营养成分不会随着水分蒸发而流失,所有原料原汁原味地保留在包装内,营养价值高,味道浓郁。本发明的广式炖汤易于人体吸收,口感好,携带、食用方便,适用人群广。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种广式炖汤的制备工艺。
背景技术
《内经》说,南方生热,热生火,火生苦,苦生心。广东气候常年湿热,身体的水分比较容易流失,长期生活在此,容易上火内热,于是当地人就地取材,以汤水解暑热湿毒,煲汤后由此演变而来,变成广东饮食文化的符号。“宁可食无菜,不可食无汤”,对于广东人来说,炖汤是广东地区的食补养生秘方,通常以压力锅、真空锅、电子瓦罉、钢锅或瓦锅等将各种蔬菜、水果、肉类或中药熬上数小时而成,有护肤、护心、明目等功效。
但是,随着现代都市生活节奏的加快,人们的生活压力不断增长,老火炖汤常常需要花费数小时慢炖煮成,花费数小时炖汤显然不符合忙碌的都市白领的生活节奏。另外,一般炖汤在炖制过程中,食材的部分营养成分会随着水分蒸发,而且汤水和肉质不易保存和携带。
基于此,本发明提出一种适合工业化生产且口感好、营养成分原汁原味的广式炖汤的制备工艺。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种适合工业化生产且口感好、营养成分原汁原味的广式炖汤的制备工艺。
一种广式炖汤的制备工艺,包括以下原料:水、主料、辅料,所述广式炖汤的制备工艺包括以下步骤:
S1、选取主料,进行预处理,备用;
S2、选取辅料,进行预处理,备用;
S3、将主料和辅料进行固形物定量包装;
S4、添加水定量包装,封口,得到包装汤料;
S5、对包装汤料的进行炖煮和杀菌操作;
S6、对杀菌操作后的包装汤料进行冷却,得到广式炖汤成品;
S7、将广式炖汤成品常温存储观察,检查包装。
优选的,所述步骤S1中,主料为禽畜类肉、水产品、果蔬或者菌类中的任意一种或几种的混合。
禽畜类肉为鹌鹑、乌鸡、鸡、鸭、鸽子、鹧鸪、鸡爪、猪骨、排骨、猪展、瘦肉、猪肉、猪脚、猪肺、猪肚、猪尾、猪心、牛展、牛肚、牛腩、牛小肠、牛大肠、牛肝、牛心、牛肺、羊肉、羊排、羊肚、羊肝、羊心、羊肺、羊肠中的任意一种或几种的混合。
水产品为鱼、鲍鱼、海参、蟹肉、象拔蚌、螺片、花胶、海参、鱼骨、墨鱼、鱿鱼、章鱼、甲鱼中的任意一种或几种的混合。
果蔬为青萝卜、红萝卜、白萝卜、南瓜、黄瓜、凉瓜、冬瓜、马铃薯、番茄、洋葱、辣椒、莲藕、芹菜、包心菜、白兰地、白菜、节瓜、西芹、奶白菜、白菜干、甘蔗、雪梨、椰肉、苹果、木瓜、榴莲、哈密瓜、马蹄中的任意一种或几种的混合。
菌类为冬菇、牛肝菌、茶树菇、鲍鱼菇、秀珍菇、海鲜菇、猴头菇、姬松茸、松茸、香菇、白蘑菇、杏鲍菇、木耳、鸡腿菇、金针菇、竹荪中的任意一种或几种的混合。
优选的,所述辅料为葛根、桂圆肉、淮山、枸杞子、银耳、红枣、橘皮、无花果、莲子、百合、杏仁、瑶柱、玉竹、茯苓、薏苡仁、山药、干贝、霸王花、眉豆、罗汉果、芡实、火麻仁、白果、山楂、草果、玛咖粉、竹蔗、牛蒡根、五指毛桃、昆布、粉葛、人参、合掌瓜、蜜枣、板栗、花生、核桃、玉米、玉米粉、黄豆、海带、扁豆、绿豆、黑豆、酸萝卜、腊肉、鸡蛋、鸡蛋白、忌廉、豆腐、腐竹、咸菜、赤小豆、海藻、黑枣、鹰嘴豆中的任意一种或几种的混合。
优选的,所述步骤S1中,主料为禽畜类肉,所述预处理为:将禽畜类肉依次进行去脂肪、去肉筋、清洗和切粒的操作,煮沸飞水。
优选的,所述步骤S2中,预处理为清洗沥干。
优选的,所述步骤S3中,采用食品级高温蒸煮袋进行包装。
优选的,所述步骤S4中,水为汤料水;所述汤料水的制备过程如下:由与禽畜类肉分离的骨架进行飞水加工,然后加水煮沸后,慢火煮2~5h,过滤后得汤水后进行调味,即得汤料水。所述调味为采用姜、番茄酱、葱、胡椒、糖、酱油、香辛料、绍兴酒、食用玉米淀粉、木薯淀粉、食醋、芝麻油、食用盐中的任意一种或几种的混合。
优选的,所述步骤S6之后,步骤S7之前,还包括步骤S6a:对广式炖汤成品进行抽样检查。该检查按照商业无菌要求进行。
优选的,所述步骤S5中,杀菌时间为20~30分钟,杀菌温度为121℃~122℃。
优选的,所述步骤S6中,冷却至65~75℃;所述步骤S7中,常温存储观察时间为7~10天。检查包装,没有胀气、漏气等各种异样,完整无缺,即可出库。
与现有技术相比,本发明的有益效果为:
1、广式炖汤的制备工艺,其制备的广式炖汤在完全密封的情况下,食材的营养成分不会随着水分蒸发而流失,所有原料原汁原味地保留在包装内,营养价值高,味道浓郁;
2、本发明提出的广式炖汤的制备工艺适用工业化生产,针对原材料的不同采取不同的处理方式,以增强汤汁中的养分易于人体吸收,以提高肉的入口感和营养价值,同时提高广式炖汤产品的保质期;
3、本发明的广式炖汤易于人体吸收,口感好,携带、食用方便,适用人群广。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例一
一种广式炖汤的制备工艺,包括以下原料:水、主料、辅料,所述广式炖汤的制备工艺包括以下步骤:
S1、选取主料,进行预处理,备用;主料为鸡与瘦肉,将瘦肉进行去脂肪、去肉筋、清洗和切粒(约15g);将鸡进行屠宰、去皮去脂肪,清洗后斩件。将鸡和瘦肉,煮沸10分钟左右飞水。
S2、选取辅料,进行预处理,备用;辅料为玉竹、五指毛桃,将玉竹和五指毛桃清洗干净,沥干水分;
S3、将主料和辅料进行固形物定量包装;
S4、添加水定量包装,封口,得到包装汤料;水为汤料水;由鸡骨架进行飞水加工,然后加水炖4h,过滤后得汤水后用食盐进行调味,即得汤料水;
S5、对包装汤料的进行炖煮和杀菌操作,杀菌时间为25分钟,杀菌温度为121℃;
S6、对杀菌操作后的包装汤料进行冷却,冷却至70℃,得到广式炖鸡汤成品;
S7、将广式炖鸡汤成品常温存储观察10天,检查包装。
实施例二
一种广式炖汤的制备工艺,包括以下原料:水、主料、辅料,所述广式炖汤的制备工艺包括以下步骤:
S1、选取主料,进行预处理,备用;主料为乌鸡与猴头菇,将乌鸡进行屠宰、去皮去脂肪,清洗后斩件,将乌鸡和猴头菇煮沸10分钟左右飞水,备用。
S2、选取辅料,进行预处理,备用;辅料为无花果与干贝,无花果与干贝清洗干净,备用;
S3、将主料和辅料进行固形物定量包装;
S4、添加水定量包装,封口,得到包装汤料;水为汤料水,由鸡骨架进行飞水加工,然后加水炖4h,过滤后得汤水,用食盐进行调味得到汤料水。
S5、对包装汤料的进行炖煮和杀菌操作,杀菌时间为25分钟,杀菌温度为121℃;
S6、对杀菌操作后的包装汤料进行冷却,冷却至65℃,得到广式猴头菇无花果干贝乌鸡炖汤成品;
S6a、对广式猴头菇无花果干贝乌鸡炖汤成品进行抽样检查。
S7、将广式猴头菇无花果干贝乌鸡炖汤成品常温存储观察10天,检查包装。
实施例三
一种广式炖汤的制备工艺,包括以下原料:水、主料、辅料,所述广式炖汤的制备工艺包括以下步骤:
S1、选取主料,进行预处理,备用;主料为猪肺,将猪肺进行灌水、清洗,煮沸15分钟左右飞水;
S2、选取辅料,进行预处理,备用;辅料为杏仁,将杏仁清洗干净,备用;
S3、将主料和辅料进行固形物定量包装;
S4、添加水定量包装,封口,得到包装汤料;所述水为经姜、食盐、胡椒粉调味后的汤料水;
S5、对包装汤料的进行炖煮和杀菌操作,杀菌时间为30分钟,杀菌温度为121℃;
S6、对杀菌操作后的包装汤料进行冷却,冷却至75℃,得到广式杏仁猪肺炖汤成品;
S7、将杏仁猪肺炖汤成品常温存储观察10天,检查包装。
实施例四
一种广式炖汤的制备工艺,包括以下原料:水、主料、辅料,所述广式炖汤的制备工艺包括以下步骤:
S1、选取主料,进行预处理,备用;主料为猪展、雪梨、椰肉,将猪展进行去肉筋、去脂肪、清洗,煮沸10分钟左右飞水;雪梨、椰肉清洗干净,备用;
S2、选取辅料,进行预处理,备用;辅料为蜜枣,将蜜枣清洗干净,备用;
S3、将主料和辅料进行固形物定量包装;
S4、添加水定量包装,封口,得到包装汤料;所述水为经姜、食盐调味后的汤料水;
S5、对包装汤料的进行炖煮和杀菌操作,杀菌时间为28分钟,杀菌温度为121℃;
S6、对杀菌操作后的包装汤料进行冷却,冷却至75℃,得到广式椰肉雪梨蜜枣炖猪展炖汤成品;
S7、将椰肉雪梨蜜枣炖猪展炖汤成品常温存储观察10天,检查包装。
实施例五
一种广式炖汤的制备工艺,包括以下原料:水、主料、辅料,所述广式炖汤的制备工艺包括以下步骤:
S1、选取主料,进行预处理,备用;主料为鲍鱼和松茸,鲍鱼去除杂质,清洗干净后切块,松茸清洗干净;
S2、选取辅料,进行预处理,备用;辅料为海藻,清洗干净备用;
S3、将主料和辅料进行固形物定量包装;
S4、添加水定量包装,封口,得到包装汤料;水为经食盐、姜、料酒进行调味后的汤料水;
S5、对包装汤料的进行炖煮和杀菌操作,杀菌时间为25分钟,杀菌温度为121℃;
S6、对杀菌操作后的包装汤料进行冷却,冷却至72℃,得到广式松茸海藻炖鲍鱼汤成品;
S7、将广式松茸海藻炖鲍鱼汤成品常温存储观察10天,检查包装。
将实施例一~五的广式炖汤进行感官要求和理化指标检测,检测结果如下:
表1感官要求
项目 | 要求 |
色泽 | 汤料色泽均匀、表面有光泽,汤汁较透明 |
滋味、气味 | 具有原料应该的滋味和气味,无异味 |
组织形态 | 汤料粒块大小均匀 |
杂质 | 无正常视力可见外来杂质 |
表2理化指标
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种广式炖汤的制备工艺,其特征在于,包括以下原料:水、主料、辅料,所述广式炖汤的制备工艺包括以下步骤:
S1、选取主料,进行预处理,备用;
S2、选取辅料,进行预处理,备用;
S3、将主料和辅料进行固形物定量包装;
S4、添加水定量包装,封口,得到包装汤料;
S5、对包装汤料的进行炖煮和杀菌操作;
S6、对杀菌操作后的包装汤料进行冷却,得到广式炖汤成品;
S7、将广式炖汤成品常温存储观察,检查包装。
2.根据权利要求1所述的一种广式炖汤的制备工艺,其特征在于,所述步骤S6之后,步骤S7之前,还包括步骤S6a:对广式炖汤成品进行抽样检查。
3.根据权利要求1所述的一种广式炖汤的制备工艺,其特征在于,所述步骤S5中,杀菌时间为20~30分钟,杀菌温度为121℃~122℃。
4.根据权利要求1所述的一种广式炖汤的制备工艺,其特征在于,所述步骤S6中,冷却至65~75℃;所述步骤S7中,常温存储观察时间为7~10天。
5.根据权利要求1所述的一种广式炖汤的制备工艺,其特征在于,所述步骤S1中,主料为禽畜类肉、水产品、果蔬或者菌类主料中的任意一种或者两种以上的混合。
6.根据权利要求1所述的一种广式炖汤的制备工艺,其特征在于,所述步骤S1中,主料为禽畜类肉,所述预处理为:将禽畜类肉依次进行去脂肪、去肉筋、清洗和切粒的操作,煮沸飞水。
7.根据权利要求6所述的一种广式炖汤的制备工艺,其特征在于,所述步骤S4中,水为汤料水。
8.根据权利要求7所述的一种广式炖汤的制备工艺,其特征在于,所述汤料水的制备过程如下:由与禽畜类肉分离的骨架进行飞水加工,然后加水煮沸后,慢火煮2~5h,过滤后得汤水后进行调味,即得汤料水。
9.根据权利要求1所述的一种广式炖汤的制备工艺,其特征在于,所述步骤S3中,采用食品级高温蒸煮袋进行包装。
10.一种广式炖汤,其特征在于,其由权利要求1-9任意一项所述的一种广式炖汤的制备工艺制备所得。
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