CN116172179A - Method for preparing flower gum chicken soup by stewing and boiling small molecules in high permeability - Google Patents

Method for preparing flower gum chicken soup by stewing and boiling small molecules in high permeability Download PDF

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Publication number
CN116172179A
CN116172179A CN202310343710.3A CN202310343710A CN116172179A CN 116172179 A CN116172179 A CN 116172179A CN 202310343710 A CN202310343710 A CN 202310343710A CN 116172179 A CN116172179 A CN 116172179A
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soup
stewing
chicken
flower
water
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Inventor
胡安阳
钟碧銮
田柬昕
张宇
赵影
刘燕清
郭泽宇
冯瑞
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Guangdong Guanzhan Nutrition And Health Technology Co ltd
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Guangdong Guanzhan Nutrition And Health Technology Co ltd
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L17/50—Molluscs
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention discloses a method for preparing a chicken soup with flower gum by stewing and boiling with high molecular weight. The preparation method of the invention comprises the following steps: pretreating raw materials, performing enzymolysis at constant temperature, stewing with high permeability, classifying, filtering, standing, filtering oil, adjusting soup in segments, canning, and freezing. The formula of the upgrading principle of the invention adopts dried abalone, flower gum, dried scallop, ham, lean pork, pork chop, pigskin, old chicken and chicken feet as raw materials to cook soup, so that the nutrient substances are more abundant. The constant-temperature enzymolysis process shortens the soup boiling time to 3-5.5 hours, increases the flavor of the soup base and avoids the increase of monosodium glutamate for fresh extraction. The soup is only added with salt, and less flavoring is used. Furthermore, the invention increases the dissolution of nutrient substances and the reaction of flavor substances in the soup-stewing raw materials through a constant-temperature enzymolysis technology and a high-permeability stewing process. Only using glutinous rice flour for thickening, pumpkin paste for color mixing and edible salt for seasoning, and no food additives such as modified starch, coloring agent, preservative and the like are added, so that the health is ensured.

Description

Method for preparing flower gum chicken soup by stewing and boiling small molecules in high permeability
Technical Field
The invention relates to the field of broth preparation, in particular to a method for preparing a flower gum chicken broth by stewing and boiling with small molecules in a high permeability mode.
Background
The chicken soup with the flower gum contains a large amount of protein, can promote the synthesis of skin collagen, maintain skin elasticity and play a role in maintaining beauty and keeping young. The chicken soup with the flower gum also contains rich vitamin C and vitamin E, has the antioxidation effect, can remove free radicals in the body, and can delay aging. The flower gum in the flower gum chicken soup has the effects of nourishing yin, tonifying kidney and replenishing essence, and the chicken has the effects of warming middle-jiao, tonifying qi, tonifying kidney and replenishing essence, and is beneficial to relieving the symptoms of deficiency, emaciation, lusterless complexion, emaciation with yellowish complexion, soreness and weakness of waist and knees and the like.
The common flower gum chicken soup products in the market at present are generally stewed by chickens, pigs and other livestock. And flavoring agent containing flavoring nucleotide can be added to increase the delicate flavor of the chicken soup, color mixing with pigment such as beta carotene, thickening with modified starch, emulsifying agent, etc., and improving soup stock state.
In the prior art, in order to accelerate the migration of nutrients, thick bone soup can be obtained in a short time, high pressure and high temperature are usually adopted, but excessive thermal reaction (fat oxidation and Maillard reaction) caused by high pressure often causes bad flavor of the bone soup, and in contrast, the long-time boiling under normal pressure is beneficial to the generation of flavor substances, so that the bone soup is endowed with good sensory characteristics.
The Chinese patent application (CN 201911186340.7) adopts soup-boiling raw materials of old chicken, red meat, pork feet, chicken feet, dragon bones, pigskin, streaky pork and chicken fat, and adopts oil, salt, monosodium glutamate, ginger and garlic for flavoring after boiling for 6-10 hours. Monosodium glutamate is added in the soup mixing process for improving freshness. Long decoction time and complex ingredient table.
The Chinese patent application Huajiao chicken seasoning and the preparation method (CN 201910701137.2) adopts ingredients mainly comprising: chicken bone white soup, pig bone white soup, oyster sauce, dark soy sauce, malt syrup, salt, monosodium glutamate, modified starch, pig bone powder, acid hydrolyzed vegetable protein, yeast extract, ginger powder and white pepper powder; then adding coloring agent and preservative. The dosing table is complex and the food additives are used more.
The ingredients adopted by the Chinese patent application for the chicken soup with the flower and the gum and the processing method (CN 202010502317.0) mainly comprise: chicken bone white soup, pig bone white soup, oyster sauce, dark soy sauce, malt syrup, salt, monosodium glutamate, modified starch, pig bone powder, acid hydrolyzed vegetable protein, yeast extract, ginger powder and white pepper powder; then adding coloring agent and preservative. The dosing table is complex and the food additives are used more.
Disclosure of Invention
Based on the above, the invention aims to provide a method for preparing the flower gum chicken soup with clean ingredients and the flower gum chicken soup with clean ingredients by stewing with high molecular weight.
A method for preparing a chicken soup with a peanut butter by stewing with a small molecule and high permeability comprises the following steps:
(1) Pretreatment of raw materials
Weighing raw materials such as dried abalone, gum, dried scallop, ham, lean pork, pork chop, pork skin, chicken feet and old chicken;
(1) soaking dried abalone in water, boiling in water, refrigerating, and soaking;
(2) soaking the flower gum in water, steaming, refrigerating, and foaming;
(3) ham is cut into blocks for standby
(4) Circularly thawing lean pork, pork chop, pork skin, chicken feet and old chicken with flowing water, cutting, boiling in cold water, skimming, and cleaning;
(2) Constant temperature enzymolysis
Adding water into the treated raw materials, heating to 50-60 ℃, adding 0.5-1.5% of papain and 1.0-3.0% of flavourzyme, carrying out enzymolysis for 1-2h, and inactivating enzyme.
(3) High-permeability stewing
Adding water into the soup after enzymolysis, adding edible salt and white vinegar, stirring uniformly, and keeping boiling and stewing for 3-5.5h.
(4) Hierarchical filtration
Filtering the soup after stewing.
(5) Standing oil filtering
Placing the filtered soup, and removing surface oil slick.
(6) Sectional soup
(1) Color mixing and thickening: adding 10% -20% of pumpkin paste and 2% -5% of glutinous rice flour into the soup after oil filtration, homogenizing and uniformly mixing until a certain consistency exists;
(2) adding edible salt for seasoning;
(7) Canning and freezing.
The invention adopts a constant temperature enzymolysis process, and the technical principle is as follows: the taste substances of soup are mainly affected by the content of free amino acids and taste nucleotides. The protease can hydrolyze protein to generate polypeptide, small peptide and amino acid, and the flavor of the product is improved by increasing the content of the amino acid. In the process of enzymolysis of proteins, some bitter peptides are inevitably generated, the bad influence is brought to the taste of soup, and the flavor protease can specifically shear the tail end amino acid of the bitter peptides to form flavor peptides, so that the bitter taste of the product is reduced, and the flavor of the product is improved. And the optimal reaction temperature is 50-60 ℃, the step addition is not needed, and the enzymolysis time can be shortened.
The invention adopts a high-permeability stewing process, and the technical principle is as follows: edible salt is added for seasoning during the soup seasoning process. Part of salt is added in the process of boiling soup, so that the osmotic pressure in water can be increased, and the dissolution of nutrient substances can be increased. Adding a certain amount of white vinegar during the soup boiling process, wherein the white vinegar contains acetic acid and is weak acid, so that the dissolution of mineral substances during stewing process can be improved.
The invention adopts glutinous rice flour for thickening, and the technical principle is as follows: the freeze-thaw stability of starch refers to the stability of a starch paste in the case where the two states of freezing and thawing alternate. The freeze-thaw stability is related to the amylose content of the starch, with higher amylose content being more prone to break the gel structure of the starch during freeze-thawing, and higher water extraction rate being worse the freeze-thaw stability. The glutinous rice flour mainly comprises starch and protein. The grain size of the glutinous rice starch is relatively small, and the content of amylopectin and amylose is the most different, so that hydrogen bonds in molecules of the glutinous rice starch are weaker, starch molecular polymers are not easy to form, the hydration capacity reduction rate is slower, the water separation rate is also slower, and better freeze-thawing stability is realized.
The raw materials of the invention adopt dry abalone, flower gum, dried scallop, ham, lean pork, pork chop, pigskin, old chicken and chicken feet as raw materials for decoction. The flavor substances such as amino acid, flavor nucleotide and the like contained in the raw material seeds are released as far as possible through constant-temperature enzymolysis and high-permeability stewing processes, and only edible salt is used for flavoring. The invention uses glutinous rice flour to replace traditional original starch or modified starch for thickening, and has better freeze-thawing stability.
Further preferably, 1-2 parts of dry abalone by mass; 2-3 parts of flower gum; 2-3 parts of dried scallop; 3-4 parts of ham; 5-6 parts of lean pork; 5-6 parts of pork rib; 8-9 parts of pigskin; 9-10 parts of chicken feet; 20-21 parts of old chicken.
Further preferably, in the step (1), the dried abalone is soaked in water for 12-24 hours and then boiled in boiling water for 30-60 minutes, and then refrigerated and foamed for 48-72 hours.
Further preferably, in the step (1), the flower gum is soaked in water for 1-4 hours and then steamed for 3-5 minutes, and refrigerated and foamed for 24-48 hours.
Further preferably, the ratio of the treated raw material in the step (2) to the water added is 2g (3-4) mL.
Further preferably, the ratio of the soup after enzymolysis in the step (3) to the water added is 1g: (3-4) mL.
Further preferably, in the step (3), the mass fraction of the added edible salt is 0.5% -1.0%; the mass fraction of the added white vinegar is 0.5% -1.0%.
It is further preferred that the filtration in step (4) is performed by passing through 40, 60, 100 mesh screens in sequence.
Further preferably, in the step (5), the filtered soup is left for 10-30min, the surface oil slick is fished out, and the process is repeated for 3-5 times.
The invention further provides the clean ingredient table flower glue chicken soup prepared by the method.
Compared with the prior art, the invention has the following beneficial effects:
1. the formula of the upgrading principle of the invention adopts dried abalone, flower gum, dried scallop, ham, lean pork, pork chop, pigskin, old chicken and chicken feet as raw materials to cook soup, so that the nutrient substances are more abundant. The constant-temperature enzymolysis process shortens the soup boiling time to 3-5.5 hours, increases the flavor of the soup base and avoids the increase of monosodium glutamate for fresh extraction. The soup is only added with salt, and less flavoring is used.
2. The invention increases the dissolution of nutrient substances and the reaction of flavor substances in soup-stewing raw materials through a constant-temperature enzymolysis technology and a high-permeability stewing process. Only using glutinous rice flour for thickening, pumpkin paste for color mixing and edible salt for seasoning, and no food additives such as modified starch, coloring agent, preservative and the like are added, so that the health is ensured.
3. The invention has the advantages that the front end is subjected to low-temperature enzymolysis, and the rear end is subjected to high-temperature decoction, so that the nutritional ingredients and flavor substances in the raw materials are released more fully. In the prior art, enzyme preparation is added step by step, pH is adjusted, the operation is complex, the salinity of the soup is increased, and the pH regulator is brought in.
4. The invention uses glutinous rice flour for thickening, and only a small amount of water is separated out in the thawing process.
For a better understanding and implementation, the present invention is described in detail below with reference to the drawings.
Drawings
FIG. 1 is a bar graph of example 3 versus comparative example 1 for the content of taste nucleotides.
Fig. 2 is a state diagram of a product using glutinous rice flour and a built emulsifier.
Detailed Description
Terms of orientation such as up, down, left, right, front, rear, front, back, top, bottom, etc. mentioned or possible mentioned in this specification are defined with respect to their construction, and they are relative concepts. Therefore, the position and the use state of the device may be changed accordingly. These and other directional terms should not be construed as limiting terms.
The implementations described in the following exemplary examples are not representative of all implementations consistent with the present disclosure. Rather, they are merely examples of implementations consistent with aspects of the present disclosure.
The terminology used in the present disclosure is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. As used in this disclosure, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any or all possible combinations of one or more of the associated listed items.
Example 1
(1) Pretreatment of raw materials
According to the following steps of 1:2:2:3:5:5:8:9:20 weight ratio of 50g of raw materials of dried abalone, 100g of gum, 100g of dried scallop, 150g of ham, 250g of pork lean meat, 250g of pork chop, 400g of pork skin, 450g of chicken feet and 1000g of old chicken.
(1) Soaking dry abalone in purified water for 24 hr, boiling in boiling water for 30min, and soaking in cold storage for 48 hr.
(2) Soaking the flower gum in purified water for 1 hr, steaming for 3min, and cold-preserving and foaming for 24 hr.
(3) Ham is cut into blocks for standby
(4) Circularly thawing lean pork, pork chop, pigskin, chicken feet and old chicken with flowing water, cutting, boiling in water under room temperature, skimming, and cleaning.
(2) Constant temperature enzymolysis and high permeability stewing and boiling
The treated raw materials are mixed according to the weight ratio of 1g: adding purified water into 2mL of feed liquid ratio, heating to 50 ℃, adding 0.5% of papain and 1.0% of flavourzyme, and carrying out enzymolysis for 2h. Heating to 100deg.C, maintaining for 10min, and inactivating enzyme. Adding water into the soup after enzymolysis until the feed-liquid ratio is 1:4, adding 0.5% of edible salt and 0.5% of white vinegar, uniformly stirring, and keeping boiling and stewing for 3 hours.
(4) Hierarchical filtration
The soup after stewing and boiling sequentially passes through the filter screens with 40, 60 and 100 meshes.
(5) Standing oil filtering
Standing the filtered soup for 10min, and removing surface oil slick. Repeated 3 times.
(6) Sectional soup
(1) Color mixing and thickening: adding 10% of pumpkin puree and 2% of glutinous rice flour into the soup after oil filtration, and homogenizing and uniformly mixing.
(2) Adding edible salt for flavoring.
(7) Canning, and freezing to obtain the chicken soup with the peanut butter for cleaning the ingredients.
Flower-gum chicken soup
Example 2
(1) Pretreatment of raw materials
According to the following steps of 1:2:2:3:5:5:8:9:20 weight ratio of 50g of raw materials of dried abalone, 100g of gum, 100g of dried scallop, 150g of ham, 250g of pork lean meat, 250g of pork chop, 400g of pork skin, 450g of chicken feet and 1000g of old chicken.
(1) Soaking dry abalone in purified water for 24 hr, boiling in boiling water for 40min, and soaking in cold storage for 60 hr.
(2) Soaking the flower gum in purified water for 3h, steaming for 4min, and cold-preserving and foaming for 36h.
(3) Ham is cut into blocks for standby
(4) Circularly thawing lean pork, pork chop, pigskin, chicken feet and old chicken with flowing water, cutting, boiling in water under room temperature, skimming, and cleaning.
(2) Constant temperature enzymolysis and high permeability stewing and boiling
The treated raw materials are mixed according to the weight ratio of 1g:2mL of purified water is added according to the feed liquid ratio, the temperature is raised to 55 ℃, 1% of papain and 1.5% of flavourzyme are added, and enzymolysis is carried out for 1.5h. Heating to 100deg.C, maintaining for 10min, and inactivating enzyme. Adding water into the soup after enzymolysis until the feed-liquid ratio is 1:4, adding 1.0% of edible salt and 1% of white vinegar, uniformly stirring, and keeping boiling and stewing for 5 hours.
(4) Hierarchical filtration
The soup after stewing and boiling sequentially passes through the filter screens with 40, 60 and 100 meshes.
(5) Standing oil filtering
Standing the filtered soup for 20min, and removing surface oil slick. Repeated 4 times.
(6) Sectional soup
(1) Color mixing and thickening: adding 15% of pumpkin puree and 3% of glutinous rice flour into the soup after oil filtration, and homogenizing and uniformly mixing.
(2) Adding edible salt for flavoring.
(7) Canning, and freezing to obtain the chicken soup with the peanut butter for cleaning the ingredients.
Example 3
(1) Pretreatment of raw materials
According to the following steps of 1:2:2:3:5:5:8:9:20 weight ratio of 50g of raw materials of dried abalone, 100g of gum, 100g of dried scallop, 150g of ham, 250g of pork lean meat, 250g of pork chop, 400g of pork skin, 450g of chicken feet and 1000g of old chicken.
(1) Soaking dry abalone in purified water for 24 hr, boiling in boiling water for 60min, and soaking in cold storage for 72 hr.
(2) Soaking the flower gum in purified water for 4h, steaming for 5min, and cold-preserving and foaming for 48h.
(3) Ham is cut into blocks for standby
(4) Circularly thawing lean pork, pork chop, pigskin, chicken feet and old chicken with flowing water, cutting, boiling in water under room temperature, skimming, and cleaning.
(2) Constant temperature enzymolysis and high permeability stewing and boiling
The treated raw materials are mixed according to the weight ratio of 1g: adding purified water into 2mL of feed liquid ratio, heating to 60 ℃, adding 1.5% of papain and 3% of flavourzyme, and carrying out enzymolysis for 2h. Heating to 100deg.C, maintaining for 10min, and inactivating enzyme. Adding water into the soup after enzymolysis until the feed-liquid ratio is 1:4, adding 1.0% of edible salt and 1% of white vinegar, uniformly stirring, and keeping boiling and stewing for 5.5h.
(4) Hierarchical filtration
The soup after stewing and boiling sequentially passes through the filter screens with 40, 60 and 100 meshes.
(5) Standing oil filtering
Standing the filtered soup for 30min, and removing surface oil slick. Repeated 5 times.
(6) Sectional soup
(1) Color mixing and thickening: adding 20% of pumpkin puree and 5% of glutinous rice flour into the soup after oil filtration, and homogenizing and uniformly mixing.
(2) Adding edible salt for flavoring.
(7) Canning, and freezing to obtain the chicken soup with the peanut butter for cleaning the ingredients.
Comparative example 1
The preparation method of comparative example 1 was the same as in example 3 except that the step (2) was not added with flavor enzyme and protease for the enzymolysis pretreatment, and no edible salt and white vinegar were added for the decoction.
Comparative example 2
Comparative example 2 the process was the same as in example 2 except that hydroxypropyl distarch phosphate, corn starch, sweet potato starch, mung bean starch, wheat starch, potato starch were used in step (6) instead of the glutinous rice flour, respectively.
Comparative example 3
The preparation method of comparative example 3 was the same as in example 3 (only step (5)) except that bromelain, alkaline protease, trypsin, neutral protease and papain were added to the step (2) respectively for the enzymatic pretreatment.
The chicken soup with the ghua gum prepared in example 3 and comparative example 1 was tested for 16 free amino acid contents and flavor-developing nucleotide contents, and the results are shown in table 1 and fig. 1.
TABLE 1 content of 16 free amino acids
Figure BDA0004158858360000101
As shown in table 1, the total amino acid amount of the prepared chicken soup with the ghua gum of example 3 is significantly higher than that of comparative example 1, and the contents of the umami and sweet amino acids are more abundant.
The soup ladle of 400 g/serving was prepared in example 2 and comparative example 2. Freezing in a refrigerator at-18deg.C for 24 hr, taking out, thawing for 4.5 hr by soaking in cold water, and weighing the weight of the water. The results are shown in Table 2. As is evident from the data in Table 2, the raw starch has higher water extraction rate, and the modified starch, glutinous rice flour, has the lowest water extraction rate and the best freeze-thawing stability. The original starch has poor freeze-thawing stability, if the original starch is used for thickening, a large amount of water can be separated out in the thawing process of the soup after freezing, and the appearance is poor.
The glutinous rice starch is used as a derivative of glutinous rice flour, has very good freeze thawing stability and has a thickening effect. However, the glutinous rice flour contains nutritional ingredients such as protein, fat, cellulose, vitamins, nicotinic acid and the like, and mineral ingredients such as potassium, phosphorus, iron, calcium and the like besides the glutinous rice starch. And the glutinous rice starch also needs the glutinous rice flour to be processed in the next stage.
TABLE 2 Water yield and Water yield of different thickeners
Sequence number Name of the name Precipitation (g) Rate of water evolution (%)
1 Hydroxypropyl distarch phosphate 48.7 12.2
2 Corn starch 143.2 35.8
3 Sweet potato starch 154.4 38.6
4 Mung bean starch 167.1 41.8
5 Wheat starch 144.0 36.0
6 Potato starch 176.4 44.1
7 Glutinous rice flour 22.0 5.5
300g of stock (the soup obtained in the step (5) was only obtained in example 3), and 20% by mass of pumpkin puree was added. The dispersion of the grease was compared with the dispersion of the grease by using 2.5% by mass of glutinous rice flour and 2.5% by mass of compound emulsifier (67.4% by mass of sucrose ester+32.6% by mass of molecular distillation monoglyceride). The glutinous rice flour needs 1:1 is added after pre-dissolution with water and then is heated to 100 ℃ for gelatinization. The emulsifying temperature of the compound emulsifier is 50.0 ℃ and the emulsifying time is 60min. As shown in fig. 2, the left side is the compound emulsifier, and the right side is the glutinous rice flour. Experimental results show that the sample added with the glutinous rice flour is orange yellow for attracting people, and the grease is uniformly dispersed; the added compound emulsifier is golden yellow, and the surface has a layer of oil bloom floating on the surface.
The stock solutions obtained in example 3 and comparative example 3 (the solutions after the oil and fat filtration were subjected only to step (5)) were subjected to sensory evaluation. 10 food professionals are selected, and the proportion of men and women is half, and 10 people are all selected. The mouth needs to be rinsed before evaluation, and the evaluation is carried out separately. The scoring details are shown in Table 3.
TABLE 3 sensory scoring rules for flower gum chicken soup
Figure BDA0004158858360000121
Feedback of sensory evaluation is shown in table 4.
Bromelain Papain Alkaline protease Neutral protease Trypsin, trypsin and its preparation method
Color
3 5 3 4 5
Sensory sense 2 5 3 3 4.5
Smell of 3 5 3 4 5
Taste and flavor 3 4 3 3 4
Mouthfeel of the product 4 4 4 4 4
Total score 15.0 23.0 16.0 21.0 22.5
As is evident from Table 4, both papain and trypsin feedback is relatively good. But trypsin has a small amount of relatively fine bone residues at the bottom, which affects the product experience and is more expensive than papain, thus ultimately deciding to use papain. Because the flavor and the taste of the papain-only product are also deficient, the flavor is rich, but the aftertaste is slightly bitter, the flavor protease is added on the basis of the papain in the embodiment 3, and the quality of the soup stock is further improved. The product added with the flavourzyme obviously reduces unpleasant taste and mouthfeel, and the score of sensory evaluation reaches 24.0.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.

Claims (10)

1. The method for preparing the flower-gum chicken soup by stewing and boiling with high molecular weight is characterized by comprising the following steps:
(1) Pretreatment of raw materials
Weighing raw materials such as dried abalone, gum, dried scallop, ham, lean pork, pork chop, pork skin, chicken feet and old chicken;
(1) soaking dried abalone in water, boiling in water, refrigerating, and soaking;
(2) soaking the flower gum in water, steaming, refrigerating, and foaming;
(3) ham is cut into blocks for standby
(4) Circularly thawing lean pork, pork chop, pork skin, chicken feet and old chicken with flowing water, cutting, boiling in cold water, skimming, and cleaning;
(2) Constant temperature enzymolysis
Adding water into the treated raw materials, heating to 50-60 ℃, adding 0.5-1.5% of papain and 1.0-3.0% of flavourzyme, carrying out enzymolysis for 1-2h, and inactivating enzyme;
(3) High-permeability stewing
Adding water into the soup after enzymolysis, adding edible salt and white vinegar, stirring uniformly, and keeping boiling and stewing for 3-5.5h;
(4) Hierarchical filtration
Filtering the soup after stewing;
(5) Standing oil filtering
Placing the filtered soup, and fishing out surface floating oil;
(6) Sectional soup
(1) Color mixing and thickening: adding 10% -20% of pumpkin paste and 2% -5% of glutinous rice flour into the soup after oil filtration, and homogenizing and uniformly mixing;
(2) adding edible salt for seasoning;
(7) Canning, and freezing to obtain the clean ingredient of the table flower glue chicken soup.
2. The method for preparing the flower-glue chicken soup by stewing with small molecules and high permeability according to claim 1, wherein the weight parts of the dried abalone are 1-2; 2-3 parts of flower gum; 2-3 parts of dried scallop; 3-4 parts of ham; 5-6 parts of lean pork; 5-6 parts of pork rib; 8-9 parts of pigskin; 9-10 parts of chicken feet; 20-21 parts of old chicken.
3. The method for preparing the flower-gum chicken soup by stewing with small molecules according to claim 1, wherein in the step (1), the dried abalone is soaked in water for 12-24 hours and then boiled in water for 30-60 minutes, and refrigerated and soaked for 48-72 hours.
4. The method for preparing the flower-gum chicken soup by stewing with small molecules in high permeability according to claim 1, wherein in the step (1), the flower-gum is soaked in water for 1-4 hours and then steamed for 3-5 minutes, and cold-stored and soaked for 24-48 hours.
5. The method for preparing the flower-glue chicken soup by stewing with small molecules and high permeability according to claim 1, wherein the feed liquid ratio of the treated raw materials to the added water in the step (2) is 2g (3-4) mL.
6. The method for preparing the flower-glue chicken soup by stewing with small molecules and high permeability according to claim 1, wherein the ratio of the soup after enzymolysis to the feed liquid added with water in the step (3) is 1g: (3-4) mL.
7. The method for preparing the flower-glue chicken soup by stewing with small molecules and high permeability according to claim 1, wherein in the step (3), the mass fraction of the added edible salt is 0.5% -1.0%; the mass fraction of the added white vinegar is 0.5% -1.0%.
8. The method for preparing the chicken soup with the flower gum by stewing with small molecules and high permeability according to claim 1, wherein the filtering in the step (4) is performed by sequentially passing through a filter screen with 40 meshes, a filter screen with 60 meshes and a filter screen with 100 meshes.
9. The method for preparing the flower-glue chicken soup by stewing with small molecules and high permeability according to claim 1, wherein in the step (5), the filtered soup is placed for 10-30min, surface oil slivers are fished out, and the steps are repeated for 3-5 times.
10. The clean ingredient table-flower glue chicken soup prepared by the method of any one of claims 1-9.
CN202310343710.3A 2023-03-31 2023-03-31 Method for preparing flower gum chicken soup by stewing and boiling small molecules in high permeability Pending CN116172179A (en)

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Publication number Priority date Publication date Assignee Title
CN104664305A (en) * 2015-03-31 2015-06-03 湖北海顺达食品科技有限公司 Flavor soup-stock seasoning and preparation method thereof
CN113749235A (en) * 2020-06-04 2021-12-07 四川新雅轩食品有限公司 Chicken soup with sericin and processing method thereof
CN114403407A (en) * 2022-01-10 2022-04-29 广东嘉豪食品有限公司 Preparation method of concentrated soup base combining boiling concentration and compound enzymolysis

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CN104664305A (en) * 2015-03-31 2015-06-03 湖北海顺达食品科技有限公司 Flavor soup-stock seasoning and preparation method thereof
CN113749235A (en) * 2020-06-04 2021-12-07 四川新雅轩食品有限公司 Chicken soup with sericin and processing method thereof
CN114403407A (en) * 2022-01-10 2022-04-29 广东嘉豪食品有限公司 Preparation method of concentrated soup base combining boiling concentration and compound enzymolysis

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