CN109527493A - A kind of preparation method of Chinese medicine meat bone thick soup powder - Google Patents
A kind of preparation method of Chinese medicine meat bone thick soup powder Download PDFInfo
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- CN109527493A CN109527493A CN201811325249.4A CN201811325249A CN109527493A CN 109527493 A CN109527493 A CN 109527493A CN 201811325249 A CN201811325249 A CN 201811325249A CN 109527493 A CN109527493 A CN 109527493A
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- 239000000843 powder Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 239000006071 cream Substances 0.000 claims abstract description 11
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- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
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Classifications
-
- 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
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation methods of Chinese medicine meat bone thick soup powder, this method uses fresh meat bone, spice (Chinese prickly ash, aniseed, spiceleaf, capsicum etc.), seasoning (edible salt, chicken powder, monosodium glutamate, cooking wine etc.), Radix Angelicae Sinensis, Radix Astragali, drinking water as raw material, it is filtered to remove bone slag after thermophilic digestion and meat fiber obtains Chinese medicine meat bone thick soup, low temperature is concentrated to get Chinese medicine meat bone thick soup cream, is dried to obtain Chinese medicine meat bone thick soup powder using intermittent type microwave.It only needs meat bone thick soup powder being redissolved in water when edible and the soup of bone with meat of delicious flavour can be obtained, it is convenient, quick.The preparation method of Chinese medicine meat bone thick soup powder of the present invention dramatically saves the genuineness and nutritional ingredient of original soup, while being integrally improved its nutritive value and medical value.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of Chinese medicine meat bone thick soup powder.
Background technique
The necessary nutritional ingredient of human body there are many containing in meat bone mainly includes minerals, vitamin, collagen, ossein
Deng.Meat bone is fabricated to thick soup, is that the various nutriments such as protein, amino acid, vitamin, minerals in raising bone are additional
The effective way of value.
Radix Angelicae Sinensis: replenishing and activating blood, regulating menstruation and relieving pain, moistening intestines and relaxing bowels.Radix Astragali: tonifying Qi and lifting yang, strengthening exterior and reducing sweat, detoxification, inducing diuresis for removing edema.
Papillary have tonifying Qi rise blood, adjust be immunized, strengthen the body resistance to consolidate the constitution, Tuoli toxin expelling, cold dispelling whet the appetite, replenish qi to invigorate the spleen, antalgic
Effect can improve overstrain internal injury, deficient qi and blood, blood deficiency chlorosis, have a dizzy spell, palpitaition, irregular menstruation, amenorrhoea dysmenorrhea, the cold of insufficiency type
Abdominal pain, rheumatic arthralgia, dry constipation of intestines, injury from falling down, ulcer sores, deficiency of vital energy and acking in strength, burnout lack gas, loss of appetite, it is in poor health,
The symptoms such as neurasthenia, anaemia, decrease of memory, four limbs are not warm.
Plain Questions of Huangdi's Internal Classic is recorded: " vim and vigour discord, all kinds of diseases and ailments are changing and giving birth to." qi and blood behaves basic, it is related to
Whether the normal operation of internal organs function and the health of body.It is low that long-term insufficiency of vital energy and blood will cause body immunity, is chronically at
Sub-health state.Under overwork and psychological pressure caused by modern society, people especially women is more when attention improves
Qi and blood.Thick soup powder as it is a kind of can fast rapid-result soup instant food, be particularly suitable for city white collar crowd.But it there is no have both at present
The thick soup powder product of nutritive value and blood circulation promoting and enriching, QI invigorating health-preserving function.
Summary of the invention
The purpose of the present invention is to provide a kind of with blood circulation promoting and enriching, QI invigorating health, convenient, convenient in preservation
The preparation method of medicine meat bone thick soup powder.
To achieve the above object, the invention provides the following technical scheme:
A kind of preparation method of Chinese medicine meat bone thick soup powder, includes the following steps:
(1) raw material standby raw material: is weighed by following parts by weight: 300-600 part of meat bone, spice (0.1-1 parts of Chinese prickly ash, greatly
Expect 0.2-1 parts, 3-10 parts of green onion, 3-10 parts of ginger, 0.1-0.5 parts of dried orange peel, 0.2-0.3 parts of fennel, 0.1-0.5 parts of cassia bark, spiceleaf
0.01-0.5 parts, 0.5-5 parts of capsicum, 1-5 parts of garlic, 0.5-2 parts of Radix Angelicae Sinensis, 1-3 parts of Radix Astragali), seasoning (5-20 parts of edible salt, taste
1-2 parts smart, 1-3 parts of chicken powder, 1-2 parts of vinegar, 2-4 parts of cooking wine), 1200-2400 parts of drinking water；
(2) it is brewed into soup: the meat bone being cleaned and other raw materials are put into pressure cooker and boil in tank, in pressure 0.2-
0.4MPa, infusion 3-5h under conditions of 120-145 DEG C of temperature, is filtered to remove bone slag and meat fiber obtains Chinese medicine meat bone thick soup；
(3) it is concentrated: obtained Chinese medicine meat bone thick soup being concentrated to 3-5h at 60-80 DEG C and obtains Chinese medicine meat bone cream；
(4) dry: obtained Chinese medicine meat bone cream is dry using intermittent type microwave, 65 DEG C of drying temperature, every dry 20min
Interval 1min, until drying obtains Chinese medicine meat bone thick soup powder completely.
Compared with existing the relevant technologies, the preparation method of Chinese medicine meat bone thick soup powder of the invention is had the following beneficial effects:
(1) the present invention does not need the food additives such as addition preservative, mould inhibitor, saves genuineness and the battalion of original soup
It forms point.
(2) the intermittent type microwave drying means that the present invention uses keeps meat bone powder whole all in state is evenly heated, and does not deposit
In heat transfer phenomenon, the nutriment in thick soup is influenced smaller.
(3) meat bone thick soup powder provided by the invention contains Chinese traditional medicine angelica and Radix Astragali, and not only full of nutrition, smell is aromatic, and
The characteristics such as the color of the effect of having effects that blood circulation promoting and enriching, QI invigorating health, maintaining Chinese medicine and food, and have certain
Health-care effect.
(4) only needing for thick soup powder to be redissolved in boiling boiling when edible can be obtained soup of bone with meat, convenient, quick, nothing
Longer cooking time need to be spent.
Specific embodiment
More complete description is carried out to technical solution of the present invention below in conjunction with specific implementation case.
Embodiment 1
(1) for raw material: weighing raw material by following parts by weight: fresh ox bone 500g, spice (Chinese prickly ash 0.5g, aniseed
0.3g, green onion 6g, ginger 7g, dried orange peel 0.4g, fennel 0.2g, cassia bark 0.3g, spiceleaf 0.03g, capsicum 2g, garlic 3g, Radix Angelicae Sinensis 1g, Radix Astragali
3g), seasoning (edible salt 15g, monosodium glutamate 2g, chicken powder 2g, vinegar 2g, cooking wine 3g), drinking water 2000g.
(2) it is brewed into soup: above-mentioned meat bone is cleaned and is put into pressure cooker with other spices, seasoning and boils in tank, in pressure
0.2-0.4MPa, infusion 3-5h under conditions of 120-145 DEG C of temperature, be filtered to remove bone slag and meat fiber to obtain Chinese medicine meat bone dense
Soup.
(3) it is concentrated: obtained Chinese medicine meat bone thick soup is concentrated to 3-5h at 60-80 DEG C and obtains Chinese medicine meat bone cream.
(4) dry: obtained Chinese medicine meat bone thick soup cream is dry using intermittent type microwave, 65 DEG C of drying temperature, every drying
20min interval 1min, until drying obtains Chinese medicine meat bone thick soup powder completely.
Embodiment 2
(1) for raw material: weighing raw material by following number: new freshly-slaughtered poultry bone 300g, spice (Chinese prickly ash 0.2g, aniseed 0.3g, green onion
3g, ginger 3g, dried orange peel 0.3g, fennel 0.2g, cassia bark 0.2g, spiceleaf 0.01g, capsicum 1g, garlic 2g, Radix Angelicae Sinensis 0.5g, Radix Astragali 1.5g),
Seasoning (edible salt 9g, monosodium glutamate 1g, chicken powder 1g, vinegar 1g, cooking wine 2g), drinking water 1200g.
(2) it is brewed into soup: above-mentioned meat bone is cleaned and is put into pressure cooker with other spices, seasoning and boils in tank, in pressure
0.2-0.4MPa, infusion 3-5h under conditions of 120-145 DEG C of temperature, be filtered to remove bone slag and meat fiber to obtain Chinese medicine meat bone dense
Soup.
(3) it is concentrated: obtained Chinese medicine meat bone thick soup is concentrated to 3-5h at 60-80 DEG C and obtains Chinese medicine meat bone cream.
(4) dry: obtained Chinese medicine meat bone thick soup cream is dry using intermittent type microwave, 65 DEG C of drying temperature, every drying
20min interval 1min, until drying obtains Chinese medicine meat bone thick soup powder completely.
Embodiment 3
(1) for raw material: weighing raw material by following number: fresh sheep bone 400g, spice (Chinese prickly ash 0.3g, aniseed 0.4g, green onion
5g, ginger 5g, dried orange peel 0.3g, fennel 0.2g, cassia bark 0.1g, spiceleaf 0.03g, capsicum 1.5g, garlic 2g, Radix Angelicae Sinensis 1g, Radix Astragali 3g), adjust
Taste substance (edible salt 13g, monosodium glutamate 1g, chicken powder 2g, vinegar 2g, cooking wine 3g), drinking water 1600g.
(2) it is brewed into soup: above-mentioned meat bone is cleaned and is put into pressure cooker with other spices, seasoning and boils in tank, in pressure
0.2-0.4MPa, infusion 3-5h under conditions of 120-145 DEG C of temperature, be filtered to remove bone slag and meat fiber to obtain Chinese medicine meat bone dense
Soup.
(3) it is concentrated: obtained Chinese medicine meat bone thick soup is concentrated to 3-5h at 60-80 DEG C and obtains Chinese medicine meat bone cream.
(4) dry: obtained Chinese medicine meat bone thick soup cream is dry using intermittent type microwave, 65 DEG C of drying temperature, every drying
20min interval 1min, until drying obtains Chinese medicine meat bone thick soup powder completely.
The above is only preferable specific implementation case of the invention, is not intended to limit the present invention in any form,
But scope of protection of the present invention is not limited thereto, and anyone skilled in the art is in technology provided by the invention
In range, according to the technique and scheme of the present invention and its invention conception is subject to equivalent replacement or change, all should be of the invention
In protection scope.
Claims (1)
1. a kind of preparation method of Chinese medicine meat bone thick soup powder, it is characterised in that the following steps are included:
(1) standby raw material: raw material is weighed by following parts by weight: 300-600 parts of meat bone, 0.1-1 parts of Chinese prickly ash, 0.2-1 parts of aniseed, green onion
3-10 parts, 3-10 parts of ginger, 0.1-0.5 parts of dried orange peel, 0.2-0.3 parts of fennel, 0.1-0.5 parts of cassia bark, 0.01-0.5 parts of spiceleaf, capsicum
0.5-5 parts, 1-5 parts of garlic, 0.5-2 parts of Radix Angelicae Sinensis, 1-3 parts of Radix Astragali, 5-20 parts of edible salt, 1-2 parts of monosodium glutamate, 1-3 parts of chicken powder, vinegar 1-2
Part, 2-4 parts of cooking wine, 1200-2400 parts of drinking water；
(2) it is brewed into soup: the meat bone being cleaned and other raw materials are put into pressure cooker and boil in tank, in pressure 0.2-0.4MPa, temperature
Infusion 3-5h under conditions of 120-145 DEG C of degree, is filtered to remove bone slag and meat fiber obtains Chinese medicine meat bone thick soup；
(3) it is concentrated: obtained Chinese medicine meat bone thick soup being concentrated to 3-5h at 60-80 DEG C and obtains Chinese medicine meat bone cream；
(4) dry: obtained Chinese medicine meat bone cream is dry using intermittent type microwave, 65 DEG C of drying temperature, every dry 20min interval
1min, until drying obtains Chinese medicine meat bone thick soup powder completely.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811325249.4A CN109527493A (en) | 2018-11-08 | 2018-11-08 | A kind of preparation method of Chinese medicine meat bone thick soup powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811325249.4A CN109527493A (en) | 2018-11-08 | 2018-11-08 | A kind of preparation method of Chinese medicine meat bone thick soup powder |
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| Publication Number | Publication Date |
|---|---|
| CN109527493A true CN109527493A (en) | 2019-03-29 |
Family
ID=65844676
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811325249.4A Pending CN109527493A (en) | 2018-11-08 | 2018-11-08 | A kind of preparation method of Chinese medicine meat bone thick soup powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838613A (en) * | 2020-07-31 | 2020-10-30 | 山东百寿坊食品有限公司 | Bone soup powder processing technology |
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|---|---|---|---|---|
| CN1711916A (en) * | 2004-06-24 | 2005-12-28 | 赵君哲 | Intensive process of bone |
| CN101095535A (en) * | 2006-06-28 | 2008-01-02 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN102630987A (en) * | 2012-05-15 | 2012-08-15 | 徐州工程学院 | Instant soup and preparation method thereof |
| CN103431462A (en) * | 2013-08-22 | 2013-12-11 | 鹤壁市永达食品有限公司 | Industrialized production method of chaffy dish condensed soup |
| CN104041872A (en) * | 2014-06-23 | 2014-09-17 | 湖北工业大学 | Preparation method of pumpkin and meat bone soup paste or powder |
| CN105475944A (en) * | 2015-12-15 | 2016-04-13 | 天津北洋百川生物技术有限公司 | Method for preparing bagged sheep bone soup powder |
-
2018
- 2018-11-08 CN CN201811325249.4A patent/CN109527493A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711916A (en) * | 2004-06-24 | 2005-12-28 | 赵君哲 | Intensive process of bone |
| CN101095535A (en) * | 2006-06-28 | 2008-01-02 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN102630987A (en) * | 2012-05-15 | 2012-08-15 | 徐州工程学院 | Instant soup and preparation method thereof |
| CN103431462A (en) * | 2013-08-22 | 2013-12-11 | 鹤壁市永达食品有限公司 | Industrialized production method of chaffy dish condensed soup |
| CN104041872A (en) * | 2014-06-23 | 2014-09-17 | 湖北工业大学 | Preparation method of pumpkin and meat bone soup paste or powder |
| CN105475944A (en) * | 2015-12-15 | 2016-04-13 | 天津北洋百川生物技术有限公司 | Method for preparing bagged sheep bone soup powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838613A (en) * | 2020-07-31 | 2020-10-30 | 山东百寿坊食品有限公司 | Bone soup powder processing technology |
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