CN102697109A - Method for preparing instant sturgeon nutritive soup stock - Google Patents
Method for preparing instant sturgeon nutritive soup stock Download PDFInfo
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- CN102697109A CN102697109A CN2012101775164A CN201210177516A CN102697109A CN 102697109 A CN102697109 A CN 102697109A CN 2012101775164 A CN2012101775164 A CN 2012101775164A CN 201210177516 A CN201210177516 A CN 201210177516A CN 102697109 A CN102697109 A CN 102697109A
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- 241000881711 Acipenser sturio Species 0.000 title claims abstract description 42
- 235000014347 soups Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 7
- 230000000050 nutritive effect Effects 0.000 title abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000013459 approach Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 5
- 108010064851 Plant Proteins Proteins 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000021118 plant-derived protein Nutrition 0.000 claims description 5
- 239000003531 protein hydrolysate Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 241000252335 Acipenser Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 238000012545 processing Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
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- 210000004556 brain Anatomy 0.000 description 1
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- 239000002131 composite material Substances 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
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- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for preparing instant sturgeon nutritive soup stock. The preparation process comprises the steps of cleaning sturgeons, removing skin and bowels, rinsing, removing bones, taking meat, cutting, frying and adding seasonings, concentrating and drying, crushing, flavoring, packaging and sterilizing, and obtaining a finished product. The instant sturgeon nutritive soup stock prepared by the method not only keeps the unique flavor of the sturgeon, but also is suitable for long-time storage, and the product is extremely high in nutritive value.
Description
Technical field
The present invention relates to food processing technology, specifically, relate to a kind of modulator approach of sturgeon instant nutrient soup stock.
Background technology
Sturgeon is the fabulous large-scale economic fish of edibility.Whole body is other part (containing bone) edible all except that the body surface hone lamella, and nutritive value is high, is classified as high tonic.Sturgeon muscle contains more than ten kind of human body essential amino acid, and fat contains for " DHA " and " EPA " (also claiming brain gold) of 12.5%, to softening cardiovascular and cerebrovascular, promotes brain development, improves IQ, and the prevention senile dementia has favorable effects.Therefore sturgeon has high edible and medical value.
Summary of the invention
The modulator approach that the purpose of this invention is to provide a kind of sturgeon instant nutrient soup stock.
In order to realize the object of the invention, the modulator approach of a kind of sturgeon instant nutrient soup stock of the present invention may further comprise the steps: 1) clean sturgeon, peeling and internal organ; 2) will clean and the sturgeon of peeling and internal organ is dropped into 1～2min in the boiling water, and pull out then and put into cold water and soak 5min; 3) sturgeon after the rinsing is picked a bone get meat; 4), add flavoring frying 1.5～3min with putting into oil cauldron after the sturgeon stripping and slicing; The raw material that 5) will pass through frying adds poach system, when treating that water soon dryouies, solvent in advance cycloheptaamylose is put into pot, constantly stir-fries, and does until frying; Then gains being put into drying box dries; 6) semi-finished product with oven dry are ground into 80～100 purpose particles, and salt, sugar, monosodium glutamate, animal hydrolyzed protein (HAP), plant protein hydrolysate (HVP) and flavour nucleotide disodium (I+G) are mixed with it; 7) packing and sterilization get product.
Aforesaid modulator approach is the fritter that the sturgeon flesh of fish is cut into 1～2cm in the step 4).
Aforesaid modulator approach; The frying process is in the step 4): in pot, put into salad oil; Treat to drop into frying 30～60s such as green onion, ginger, garlic and five-spice powder successively after rusting is opened, add sturgeon cube meat, soy sauce, cooking wine, liquor and white sugar etc. again after, continue frying 1～2min.
Aforesaid modulator approach, the microwave discontinuous sterilization is adopted in sterilization in the step 7), and power output is 700W, and sterilization total time is 4min.
The sturgeon raw material that uses in the aforementioned modulator approach is fresh or freezing.All auxiliary material animal hydrolyzed proteins, plant protein hydrolysate and flavour nucleotide disodium are purchased the Ai Pu Food Co., Ltd in Shanghai respectively, and all the other auxiliary materials are the commercial goods.
The present invention is according to sturgeon " dietotherapy ", " nourishment maintenance " and " tonic " effect; Through meticulous technological design sturgeon is modulated into and both keeps its peculiar taste; But the instant-drink soup stock of long term storage again, nutrient composition content is high in the product, and human body is had comprehensive health care.
The specific embodiment
Following examples are used to explain the present invention, but are not used for limiting scope of the present invention.If do not specialize the conventional means that used technological means is well known to those skilled in the art among the embodiment, the raw materials used commercial goods that is.
The modulator approach of embodiment sturgeon instant nutrient soup stock
1.1 raw material and equipment
Major ingredient: fresh sturgeon (Siberia sturgeon), body weight 1～1.5kg is advisable, and purchases in aquatic products market.
Auxiliary material: salad oil, cooking wine, fragrant hot condiment, monosodium glutamate, salt etc. are purchased in Food Supermarket; Cycloheptaamyloses etc. are purchased in the food additives shop; Green onion, ginger, garlic etc. are purchased in food products market.
Flavoring: HAP (animal hydrolyzed protein), HVP (plant protein hydrolysate), I+G (flavour nucleotide disodium) etc. purchase the Ai Pu Food Co., Ltd in Shanghai.
Instrument and equipment: electronic balance, Constant Temp. Oven, homogenizer, vacuum packing machine, micro-wave oven etc.
1.2 technological process
Select high-quality sturgeon → cleanings and finishing → peeling → rinsing, remove raw meat → bone, get meat → cutting, frying, tasty → concentrated, drying → ultramicro grinding → seasoning, packing, microwave sterilization → finished product.
1.3 key points for operation
1.3.1 selecting the sturgeon sturgeon must be fresh or freezing (storage temperature-18 ℃, the time is 5～7 days), and meets the health examination criteria.
1.3.2 cleaning and finishing are peelled off the sturgeon fish-skin then with the foul of clear water flush away sturgeon body surface, remove internal organ, put into clear water and clean, and in clear water, soak 1h then.
1.3.3 rinsing, go the sturgeon that raw meat will clean and remove the peel to drop into blanching 1～2min in the boiling water, pull out then and put into cold water and soak 5min.
1.3.3 bone, get the sturgeon of meat after and pull the three-chip type method out and hack rinsing, pick out sturgeon cartilage, get after the meat subsequent use.
1.3.4 the flesh of fish of the sturgeon after cutting, frying, tasty will the processing is cut into the fritter of 1～2cm; Help separating out of flavor substance and nutriment; In the pot of drying, put into the salad oil of technological requirement amount then; Treat to drop into frying 1min such as green onion, ginger, garlic, laver successively after rusting is opened, add the sturgeon cube meat, soy sauce, cooking wine, liquor, white sugar etc. of cutting again after, continue frying 1～2min.
1.3.5 concentrate, oven dry will pass through the tasty supplementary material of frying and add water after big fire boiled, then little fiery boiling is when treating that water soon dryouies; Solvent in advance cycloheptaamylose is put into pot, constantly stir-fry, prevent to be stained with pot; Till stir-fry is done, gains are put into Constant Temp. Oven dry.
1.3.6 the semi-finished product after ultramicro grinding will be dried are put into micronizer and pulverized, particle reaches 100 orders, gets final product with the no granular sensation of tongue sensation.
1.3.7 seasoning, packing, microwave sterilization are with salt, sugar, monosodium glutamate, chickens' extract, potassium sorbate, HAP, HVP, I+G etc. and the abundant mixing of granular material, homogeneous guarantees that product sensory is consistent.Product is through after the assay was approved, in the composite film packaging bag of packing into, gets rid of in the bag heat sealing behind the air.Adopt the microwave discontinuous sterilization, power output is 700W, and sterilization total time is 4min.
When the product after 1.3.8 finished product will be sterilized is errorless on inspection, labelled, be finished product.
The adding proportion of above-mentioned raw materials (by weight percentage) is shown in table 1 and table 2.
The adding proportion of each raw material of table 1
| The supplementary material title | Percentage (%) |
| Sturgeon | 40～43 |
| Salt | 3.5～4.5 |
| Monosodium glutamate | 0.7～1 |
| Chickens' extract | 1.1～1.4 |
| White sugar | 2.3～2.6 |
| Green onion | 4～6 |
| Ginger | 3～5 |
| Garlic | 3～4 |
| Laver | 16～20 |
| Dark soy sauce | 0.4～0.7 |
| Liquor | 1.2～1.6 |
| Cooking wine | 2～4 |
| Salad oil | 4～6 |
| I+G | 0.08～0.12 |
| HAP | 0.18～0.22 |
| HVP | 0.18～0.22 |
| Potassium sorbate | 0.08～0.12 |
| Cycloheptaamylose | 11～13 |
The best adding proportion of each raw material of table 2
| The supplementary material title | Percentage (%) |
| Sturgeon | 42 |
| Salt | 4 |
| Monosodium glutamate | 0.8 |
| Chickens' extract | 1.2 |
| White sugar | 2.4 |
| Green onion | 5 |
| Ginger | 3.5 |
| Garlic | 0.5 |
| Laver | 18 |
| Dark soy sauce | 0.5 |
| Liquor | 1.5 |
| Cooking wine | 3 |
| Salad oil | 5 |
| I+G | 0.1 |
| HAP | 0.2 |
| HVP | 0.2 |
| Potassium sorbate | 0.1 |
| Cycloheptaamylose | 12 |
Though, the present invention has been done detailed description in the preceding text with general explanation and specific embodiments, on basis of the present invention, can to some modifications of do or improvement, this will be apparent to those skilled in the art.Therefore, these modifications or the improvement on the basis of not departing from spirit of the present invention, made all belong to the scope that requirement of the present invention is protected.
Claims (6)
1. the modulator approach of a sturgeon instant nutrient soup stock is characterized in that, may further comprise the steps:
1) cleans sturgeon, peeling and internal organ;
2) will clean and the sturgeon of peeling and internal organ is dropped into 1～2min in the boiling water, and pull out then and put into cold water and soak 5min;
3) sturgeon after the rinsing is picked a bone get meat;
4), add flavoring frying 1.5～3min with putting into oil cauldron after the sturgeon stripping and slicing;
The raw material that 5) will pass through frying adds poach system, when treating that water soon dryouies, solvent in advance cycloheptaamylose is put into pot, constantly stir-fries, and does until frying; Then gains being put into drying box dries;
6) semi-finished product with oven dry are ground into 80～100 purpose particles, and salt, sugar, monosodium glutamate, chickens' extract, potassium sorbate, animal hydrolyzed protein, plant protein hydrolysate and flavour nucleotide disodium are mixed with it;
7) packing and sterilization get product.
2. modulator approach according to claim 1 is characterized in that, is the fritter that the sturgeon flesh of fish is cut into 1～2cm in the step 4).
3. modulator approach according to claim 1; It is characterized in that; The frying process is in the step 4): in pot, put into salad oil; Treat to drop into green onion, ginger, garlic and laver frying 30～60s after rusting is opened successively, add sturgeon cube meat, soy sauce, cooking wine, liquor and white sugar again after, continue frying 1～2min.
4. according to each described modulator approach of claim 1-3, it is characterized in that the microwave discontinuous sterilization is adopted in sterilization in the step 7), power output is 700W, and sterilization total time is 4min.
5. according to each described modulator approach of claim 1-3, it is characterized in that the sturgeon raw material is fresh or freezing.
6. according to each described modulator approach of claim 1-3, it is characterized in that the auxiliary material animal hydrolyzed protein in the step 6), plant protein hydrolysate and flavour nucleotide disodium are purchased the Ai Pu Food Co., Ltd in Shanghai respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101775164A CN102697109A (en) | 2012-05-31 | 2012-05-31 | Method for preparing instant sturgeon nutritive soup stock |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101775164A CN102697109A (en) | 2012-05-31 | 2012-05-31 | Method for preparing instant sturgeon nutritive soup stock |
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| Publication Number | Publication Date |
|---|---|
| CN102697109A true CN102697109A (en) | 2012-10-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101775164A Pending CN102697109A (en) | 2012-05-31 | 2012-05-31 | Method for preparing instant sturgeon nutritive soup stock |
Country Status (1)
| Country | Link |
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| CN (1) | CN102697109A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581186A (en) * | 2014-11-13 | 2016-05-18 | 曾正 | Old-pot pickled vegetable fish soup granules |
| CN105919119A (en) * | 2016-05-06 | 2016-09-07 | 安徽蓝盈食品股份公司 | Heat treating and processing method of soup material powder |
| CN106722715A (en) * | 2016-12-16 | 2017-05-31 | 苏州市启扬商贸有限公司 | A kind of crucian taste soup stock |
| CN111264824A (en) * | 2020-03-26 | 2020-06-12 | 江西师范大学 | A kind of preparation method of reconstituted fish head thick soup pot powder package |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1554288A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | A kind of preparation method of ready-to-eat flavor solid soup stock |
| CN101933637A (en) * | 2010-07-20 | 2011-01-05 | 中国农业大学 | A kind of concentrated solid fish and shrimp broth material and preparation method |
-
2012
- 2012-05-31 CN CN2012101775164A patent/CN102697109A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554288A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | A kind of preparation method of ready-to-eat flavor solid soup stock |
| CN101933637A (en) * | 2010-07-20 | 2011-01-05 | 中国农业大学 | A kind of concentrated solid fish and shrimp broth material and preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 王平等: "田鸡即食营养汤料的研制", 《食品工业科技》, no. 02, 31 December 2007 (2007-12-31) * |
| 邵信儒等: "山榛蘑即食营养汤料的研制", 《中国调味品》, vol. 36, no. 10, 31 December 2011 (2011-12-31) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581186A (en) * | 2014-11-13 | 2016-05-18 | 曾正 | Old-pot pickled vegetable fish soup granules |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN105919119A (en) * | 2016-05-06 | 2016-09-07 | 安徽蓝盈食品股份公司 | Heat treating and processing method of soup material powder |
| CN106722715A (en) * | 2016-12-16 | 2017-05-31 | 苏州市启扬商贸有限公司 | A kind of crucian taste soup stock |
| CN111264824A (en) * | 2020-03-26 | 2020-06-12 | 江西师范大学 | A kind of preparation method of reconstituted fish head thick soup pot powder package |
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Application publication date: 20121003 |