CN110638020A - Black fish soup and preparation method thereof - Google Patents
Black fish soup and preparation method thereof Download PDFInfo
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
-
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a white Carnis Anseris soup and a preparation method thereof, the white Carnis Anseris soup is prepared by taking a white Carnis Anseris stock, salt and an emulsifier as raw materials; wherein the weight of the salt is 0.1-0.5% of the weight of the white-black-fish stock, and the weight of the emulsifier is 0.5-1% of the weight of the white-black-fish stock; the white snakehead raw soup is prepared by taking white snakehead, ginger, edible oil and water as raw materials; wherein the weight of the ginger is 0.1-0.5% of the weight of the white snakehead fish, the volume weight ratio of the edible oil to the white snakehead fish is not less than 5:1(mL/g), and the volume weight ratio of the water to the white snakehead fish is (5-10): 1 (mL/g). The white Carnis Anseris soup prepared by the specific formula and the method has long storage time and is easy to store; the instant noodles are convenient to eat, can be eaten after being opened and do not need to be heated; the soup is milky in color, delicious in taste, light in fishy smell and good in taste; high protein content, low fat content, and high nutritive value. Overcomes the problems of the white Carnis Anseris soup in the prior art, and is beneficial to industrialized production.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a white-fish soup and a preparation method thereof.
Background
China has long-history food culture and dietotherapy culture, and fish soup is an important carrier. Exquisite fish-shaped patterns are drawn on earthen pots which are unearthed in Yangshao culture, which indicates that ancestors of Chinese people drink fish soup in 5000 to 3000 years before the yuan. Before the popularization of packaged milk, the boiled fish soup is one of the important ways for common Chinese people to obtain daily required nutrients. Until now, doctors still recommend fish soup to patients, and besides the fish soup has the health-care effect, the fish soup does not generate gas in the gastrointestinal tract after being drunk. Therefore, the fish soup becomes the first nutritional food for patients to eat during postoperative rehabilitation.
The white snakehead is a rare high-quality fish, and is praised as 'fresh aquatic product' and 'rare among fishes'. As early as in the compendium of the Ming Dynasty, the medicinal value of the herb is recorded as follows: can be used for treating gynecological diseases and infantile night cry. In modern times, the medicinal value of the traditional Chinese medicine is approved by the expert group of western hospitals, and the traditional Chinese medicine is comprehensively popularized after operation and delivery of vast patients with injuries and diseases, is an optimal tonic for food therapy, can quickly heal the injuries and promote lactation, and has very good public praise among local people in Sichuan.
The white snakehead soup is a main eating method of white snakehead, but in the prior art, the white snakehead soup has short preservation time and is not beneficial to preservation, and the white snakehead soup can be layered, flocculent gel and other states after being placed for a long time, so that the taste is poor and the eating is influenced; and the food is inconvenient to eat, needs to be heated when being eaten, otherwise has heavy fishy smell and poor taste. Since the white anchovy soup has the above two main problems, it is inconvenient for industrial production.
Disclosure of Invention
In order to solve the problems, the invention provides a white Carnis Anseris soup and a preparation method thereof.
The invention provides a white Carnis Anseris soup which is prepared from raw materials of white Carnis Anseris soup, salt and emulsifier; wherein the weight of the salt is 0.1-0.5% of the weight of the white-black-fish stock, and the weight of the emulsifier is 0.5-1% of the weight of the white-black-fish stock;
the white snakehead raw soup is prepared by taking white snakehead, ginger, edible oil and water as raw materials; wherein the weight of the ginger is 0.1-0.5% of the weight of the white snakehead fish, the volume weight ratio of the edible oil to the white snakehead fish is not less than 5:1(mL/g), and the volume weight ratio of the water to the white snakehead fish is (5-10): 1 (mL/g).
Further, the weight of the salt is 0.4% of the weight of the white-black-fish stock, and the weight of the emulsifier is 1% of the weight of the white-black-fish stock;
and/or the weight of the ginger is 0.5% of that of the white snakehead fish, and the volume-weight ratio of the water to the white snakehead fish is 6:1 (mL/g).
Further, the emulsifier is composed of sodium bicarbonate, carrageenan, lecithin and casein; the mass ratio of the sodium bicarbonate to the carrageenan to the lecithin to the casein is (5-15): (15-30): (15-30): (40-55);
preferably, the mass ratio of the sodium bicarbonate to the carrageenan to the lecithin to the casein is 15:20:25: 45.
Further, the edible oil is lard; and/or the ginger is old ginger, preferably old ginger slices; and/or the white snakehead is stopped from being fed for 3 to 5 days in clear water, internal organs are removed, and the white snakehead is cleaned and drained.
Further, the preparation method of the raw soup of the white snakehead comprises the following steps:
(1) frying: frying the cuttlefish and the ginger, wherein the oil temperature is 180-190 ℃, the frying time of the cuttlefish oil is 1-2 minutes, and the frying time of the ginger is 2-3 minutes;
(2) and (3) cooking: boiling water, adding fried Carnis Corvus and rhizoma Zingiberis recens, and steaming at 100 deg.C for 2.5 hr; and filtering to obtain the white Carnis Pseudosciaenae stock solution.
Further, the preparation method of the white Carnis Anseris soup comprises the following steps:
adding salt and emulsifier into the raw soup of white mullet, stirring, homogenizing, bottling, and sterilizing to obtain the soup.
Further, the homogenization is high-pressure homogenization, preferably, the pressure of the high-pressure homogenization is 15 MPa; and/or, the sterilization is high-temperature steam sterilization; preferably, the high-temperature steam sterilization is sterilization at 121 ℃ for 30 minutes.
The invention also provides a method for preparing the white-fish soup, which comprises the following steps:
and A, frying: frying the cuttlefish and the ginger, wherein the oil temperature is 180-190 ℃, the frying time of the cuttlefish oil is 1-2 minutes, and the frying time of the ginger is 2-3 minutes;
b, cooking: boiling water, adding fried Carnis Corvus and rhizoma Zingiberis recens, and steaming at 100 deg.C for 2.5 hr; filtering to obtain raw soup of Carnis Pseudosciaenae;
c, blending and homogenizing: adding salt and emulsifier into the raw soup of white mullet, stirring, and homogenizing to obtain white mullet soup;
d, bottling and sterilizing: bottling the white Carnis Pseudosciaenae soup, and sterilizing.
Further, in step C, the homogenization is high-pressure homogenization; and/or, in the step D, the sterilization is high-temperature steam sterilization.
Further, in the step C, the pressure of the high-pressure homogenization is 15 MPa; and/or, in the step D, the high-temperature steam sterilization is performed for 30 minutes at 121 ℃.
The white Carnis Anseris soup prepared by the specific formula and the method has long storage time and is easy to store; the instant noodles are convenient to eat, can be eaten after being opened and do not need to be heated; the soup is milky in color, delicious in taste, light in fishy smell and good in taste; high protein content, low fat content, and high nutritive value. Overcomes the problems of the white Carnis Anseris soup in the prior art, and is beneficial to industrialized production.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Detailed Description
The raw materials and equipment used in the embodiment of the present invention are known products and obtained by purchasing commercially available products.
Example 1 preparation of the Black Fish soup of the present invention
1. Raw material treatment
Selecting fresh mullet, and temporarily culturing in clear water flowing water pond for 3-5 days. Removing viscera of Carnis Corvus, cleaning fish body, and draining in container. And (3) cleaning the old ginger with the weight of 0.5 percent of the weight of the black fish, and slicing the old ginger for later use.
2. Frying in oil
Frying Carnis Pseudosciaenae and rhizoma Zingiberis recens slice. The frying oil is lard oil, and the volume weight ratio of the frying oil to the white snakehead is not less than 5:1 (mL/g). The temperature of the oil for frying is controlled between 180 and 190 ℃. The frying time of the fish body is 1-2 minutes, and the frying time of the ginger slices is 2-3 minutes. The color of the skin of the fish is golden yellow during frying, and the phenomenon of fish body breakage or frying impermeability cannot be caused based on the solid feeling of the fish meat.
3. Steaming and boiling
Adding water into the pan, wherein the volume-weight ratio of the water to the white snakehead is 6:1(mL/g), and boiling; adding fried Carnis Corvus and rhizoma Zingiberis recens slices after water is boiled, and steaming at high temperature (100 deg.C) for 2.5 hr; and (5) cooking and filtering to obtain the white Carnis Pseudosciaenae stock solution.
4. Blending and homogenizing
Adding salt and emulsifier into the raw soup of white Carnis Pseudosciaenae, stirring, and homogenizing under high pressure of 15MPa to obtain the soup. Wherein the weight of the salt is 0.4 percent of the weight of the white Carnis Pseudosciaenae stock, and the weight of the emulsifier is 1 percent of the weight of the white Carnis Pseudosciaenae stock; the emulsifier is composed of sodium bicarbonate, carrageenan, lecithin and casein, and the mass ratio of the sodium bicarbonate to the carrageenan to the lecithin to the casein is 15:20:25: 45.
5. Bottling
Bottling while hot, and the bottle mouth is not stained with oil.
6. Sterilization
Sterilizing bottled Carnis Anseris Domestica soup with high temperature steam, sterilizing at 121 deg.C for 30min, cooling at room temperature, and wiping off water outside the bottle.
Example 2 preservation and eating method of white Carnis Anseris soup of the invention
1. The preservation method of the white Carnis Anseris soup comprises the following steps: it can be used at room temperature or in cold storage.
2. The invention relates to an edible method of a white snakehead soup, which comprises the following steps: the bottle is opened for eating.
The beneficial effects of the present invention are illustrated by way of test examples as follows:
test example 1 selection of emulsifier addition for the white Carnis Anseris soup of the present invention
According to the invention, sodium bicarbonate, carrageenan, lecithin and casein in different weight parts (mass ratio) are selected as emulsifiers to prepare the white-fish soup, and sensory evaluation is carried out on the white-fish soup in aspects of appearance color, taste, flavor, synthesis and the like, so that the use amount of each component in the emulsifiers is determined. The evaluation indexes of sensory evaluation are shown in table 1:
TABLE 1 evaluation index for sensory evaluation
The method for preparing a white Carnis Anseris Domestica soup was the same as in example 1, except that the total weight of the emulsifier was 1% of the weight of the white Carnis Anseris Domestica stock soup, and the mass ratio of each component in the emulsifier in example 1 "4, blending and homogenizing" was changed to the mass ratio shown in Table 2. Sensory evaluation results of the white-fish soup prepared by the emulsifier with different mass ratios are shown in table 2. In table 2, a is the weight of casein, B is the weight of lecithin, C is the weight of carrageenan, and D is the weight of sodium bicarbonate.
TABLE 2 weight ratio of the components in the emulsifier of the invention and their influence on the sensory evaluation results
As can be seen from table 2, the white anchovy soup prepared with test number 10 had the highest score of 67.3; the fish soup is milky white, thick, has milk feeling, and has no fishy smell, and is popular with experimenters. The test result shows that: when the emulsifier is composed of sodium bicarbonate, carrageenan, lecithin and casein in a mass ratio of 15:20:25:45, the obtained white-fish soup has the best sensory evaluation and the best quality.
Test example 2 sensory evaluation of white Carnis Pseudosciaenae soup of the present invention
First, experimental material
The invention relates to a white fish soup: a white anchovy soup was prepared according to the method of example 1 of the present invention.
The existing fish soup is as follows: the white-fish soup (purchased from the capital county electric business platform) is prepared by the following specific preparation method: slaughtering 100g-250g of white-black fish, removing head and tail, cutting off the fish body according to 50 g/part, washing with clear water, and draining for later use; adding clear water into the head and tail of the black-bone fish to boil, adding a proper amount of chicken bones, white vinegar, cooking wine and salt after boiling, boiling for a period of time, and filtering; frying the fish meat sections of the black fish in an oil pan until the two sides change color, draining oil, filling the fish meat sections into a container according to one part of fish meat/bottle, and filling the filtered fish soup to scale marks; sealing, and sterilizing at high temperature.
Second, Experimental methods
Mouthfeel experiment (single blind):
randomly selecting 20 trial persons, taking a trial fish soup A (the white-black-fish soup of the invention) and a fish soup B (the existing white-black-fish soup), directly filling the trial fish soup A into a trial cup after opening the package of the fish soup A, opening the package of the fish soup B, filling the trial fish cup after properly heating, and evaluating the fish soup A and the fish soup B.
The trial taker does not know which of the two fish soups A and B is the fish soup prepared by the method.
Third, experimental results
1. Characteristic results of fish soup
The invention relates to a white fish soup:
1) sensory evaluation: the white Carnis Anseris Domestica soup is milky white in color, thick in soup, delicious in taste, basically free of fishy smell, and good in taste;
2) product inspection: 1.6g/100g of protein, 0.7g/100g of fat and 0.6g/100g of carbohydrate;
3) the product has a shelf life of 10 months.
The existing white-fish soup comprises:
1) sensory evaluation: the white snakehead soup is yellow in color, general in taste, fishy in smell and relatively astringent in taste;
2) product inspection: 1.2g/100g of protein, 0.9g/100g of fat and 0.8g/100g of carbohydrate;
3) the shelf life is 6 months.
2. Single blind method detection result
The test result shows that 18 people think that the fish soup A has white color, thick soup, milk feeling, basically no fishy smell and good taste and is acceptable; for 20 people, the fishy smell of the fish soup B is heavier, and the fish meat in the fish soup is poor in chewiness; the taste of the fish soup A is considered to be better than that of the fish soup B by 20 people.
The experimental results show that: the white Carnis Anseris soup prepared by the specific formula and the method of the invention is easy to preserve and convenient to eat, and the soup color is milky, the taste is delicious, the fishy smell is basically absent, the taste is good, the protein content is high, the fat content is low, and the soup has high nutritive value
In conclusion, the white-crow fish soup prepared by the specific formula and the method has long preservation time and is easy to preserve; the instant noodles are convenient to eat, can be eaten after being opened and do not need to be heated; the soup is milky in color, delicious in taste, light in fishy smell and good in taste; high protein content, low fat content, and high nutritive value. Overcomes the problems of the white Carnis Anseris soup in the prior art, and is beneficial to industrialized production.
Claims (10)
1. A white Carnis Anseris soup is characterized in that: the raw materials of the white black fish stock are white black fish stock, salt and emulsifier; wherein the weight of the salt is 0.1-0.5% of the weight of the white-black-fish stock, and the weight of the emulsifier is 0.5-1% of the weight of the white-black-fish stock;
the white snakehead raw soup is prepared by taking white snakehead, ginger, edible oil and water as raw materials; wherein the weight of the ginger is 0.1-0.5% of the weight of the white snakehead fish, the volume weight ratio of the edible oil to the white snakehead fish is not less than 5:1(mL/g), and the volume weight ratio of the water to the white snakehead fish is (5-10): 1 (mL/g).
2. The white Carnis bovis Seu Bubali soup according to claim 1, wherein: the weight of the salt is 0.4 percent of the weight of the white Carnis Pseudosciaenae stock, and the weight of the emulsifier is 1 percent of the weight of the white Carnis Pseudosciaenae stock;
and/or the weight of the ginger is 0.5% of that of the white snakehead fish, and the volume-weight ratio of the water to the white snakehead fish is 6:1 (mL/g).
3. The white Carnis bovis Seu Bubali soup according to claim 1 or 2, wherein: the emulsifier is composed of sodium bicarbonate, carrageenan, lecithin and casein; the mass ratio of the sodium bicarbonate to the carrageenan to the lecithin to the casein is (5-15): (15-30): (15-30): (40-55);
preferably, the mass ratio of the sodium bicarbonate to the carrageenan to the lecithin to the casein is 15:20:25: 45.
4. The white Carnis bovis Seu Bubali soup according to claim 1 or 2, wherein: the edible oil is lard; and/or the ginger is old ginger, preferably old ginger slices; and/or the white snakehead is stopped from being fed for 3 to 5 days in clear water, internal organs are removed, and the white snakehead is cleaned and drained.
5. The white Carnis bovis Seu Bubali soup according to claim 1 or 2, wherein: the preparation method of the raw soup of the white snakehead comprises the following steps:
(1) frying: frying the cuttlefish and the ginger, wherein the oil temperature is 180-190 ℃, the frying time of the cuttlefish oil is 1-2 minutes, and the frying time of the ginger is 2-3 minutes;
(2) and (3) cooking: boiling water, adding fried Carnis Corvus and rhizoma Zingiberis recens, and steaming at 100 deg.C for 2.5 hr; and filtering to obtain the white Carnis Pseudosciaenae stock solution.
6. The white Carnis bovis Seu Bubali soup according to claim 1 or 2, wherein: the preparation method of the white Carnis Anseris soup comprises the following steps:
adding salt and emulsifier into the raw soup of white mullet, stirring, homogenizing, bottling, and sterilizing to obtain the soup.
7. The white Carnis bovis Seu Bubali soup according to claim 6, wherein: the homogenization is high-pressure homogenization, preferably, the pressure of the high-pressure homogenization is 15 MPa; and/or, the sterilization is high-temperature steam sterilization; preferably, the high-temperature steam sterilization is sterilization at 121 ℃ for 30 minutes.
8. A method for preparing the white Carnis Pseudosciaenae soup as described in any one of claims 1-7, comprising: it comprises the following steps:
and A, frying: frying the cuttlefish and the ginger, wherein the oil temperature is 180-190 ℃, the frying time of the cuttlefish oil is 1-2 minutes, and the frying time of the ginger is 2-3 minutes;
b, cooking: boiling water, adding fried Carnis Corvus and rhizoma Zingiberis recens, and steaming at 100 deg.C for 2.5 hr; filtering to obtain raw soup of Carnis Pseudosciaenae;
c, blending and homogenizing: adding salt and emulsifier into the raw soup of white mullet, stirring, and homogenizing to obtain white mullet soup;
d, bottling and sterilizing: bottling the white Carnis Pseudosciaenae soup, and sterilizing.
9. The method of claim 8, wherein: in the step C, the homogenization is high-pressure homogenization; and/or, in the step D, the sterilization is high-temperature steam sterilization.
10. The method of claim 9, wherein: in the step C, the pressure of the high-pressure homogenization is 15 MPa; and/or, in the step D, the high-temperature steam sterilization is performed for 30 minutes at 121 ℃.
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