CN105077419B - Boiling-resistant hotpot soup base and preparation method thereof - Google Patents
Boiling-resistant hotpot soup base and preparation method thereof Download PDFInfo
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- 235000014347 soups Nutrition 0.000 title claims abstract description 103
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000009835 boiling Methods 0.000 title abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 18
- 238000004945 emulsification Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 21
- 210000000988 bone and bone Anatomy 0.000 claims description 19
- 239000003002 pH adjusting agent Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000010775 animal oil Substances 0.000 claims description 12
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- -1 sucrose fatty ester Chemical class 0.000 claims description 9
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 6
- 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 6
- 230000021736 acetylation Effects 0.000 claims description 6
- 238000006640 acetylation reaction Methods 0.000 claims description 6
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 6
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 6
- 238000010438 heat treatment Methods 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
- 235000015277 pork Nutrition 0.000 claims description 6
- 239000001632 sodium acetate Substances 0.000 claims description 6
- 235000017281 sodium acetate Nutrition 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
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- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
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- 239000002253 acid Substances 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000248349 Citrus limon Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 5
- 230000001339 gustatory effect Effects 0.000 abstract 1
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- 239000003921 oil Substances 0.000 description 7
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 2
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- 241000272525 Anas platyrhynchos Species 0.000 description 1
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- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 244000247747 Coptis groenlandica Species 0.000 description 1
- 235000002991 Coptis groenlandica Nutrition 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- 230000001804 emulsifying effect Effects 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
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- 235000008216 herbs Nutrition 0.000 description 1
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Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a boiling-resistant hotpot soup base and a preparation method thereof; the hot pot soup comprises an emulsifier or/and a pH regulator; the preparation method adds the second emulsification operation, can prolong the time of soup boiling in the process of instant-boiling, and improves the visual and gustatory feelings of users.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of resistant to cook type soup for chafing dish and preparation method thereof.
Background technology
" one is boiled with soft fire the human world five tastes, and half pot of boiling soup rinses spring, summer, autumn and winter " is that we most directly define and manage to chafing dish
Solution, chafing dish are a kind of not only simple but also complicated dining modes, are simply raw material not by the cooking crafts such as decocting, frying, directly
Food is rinsed, complexity is that feeding process can grasp the degree of saltiness, the duration and degree of heating and brew time according to oneself hobby and taste.Just because of
Chafing dish it is simple, it is convenient, the characteristics of " self-sufficient ", be becoming increasingly popular in diet.
Soup for chafing dish has a large amount in variety, and vinegar-pepper with regard to having in terms of taste, spicy, mushroom, pickles, seafood is Japanese, and curry etc. is more
Kind taste, with regard in terms of apparent condition, can be used as bottom soup is divided into clear soup and plain soup.Clear soup is by material bone by small for a long time
Using soup stock made of water-oil separating, plain soup is material bone makes soup be emulsified with oil by big fire infusion in long-time for the infusion of fire
Form the soup stock that color is whitened.At present in commercial process by material bone after high pressure extracts using water-oil separating
Up to clear soup and animal oil, clear soup after seasoning clear soup hotpot seasoning, clear soup and animal oil formed by prolonged emulsification
Plain soup, using seasoning plain soup chafing dish bottom flavorings.Chafing dish in the market, plain soup due to its dense alcohol, dense taste and quite by joyous
It meets.
But plain soup currently on the market as chafing dish bottom flavorings there is a problem of one it is very common, boil plain soup chafing dish bottom flavorings rinsing
In the process, as raw meat and vegetables, rinsing for wheaten food boil, script color is whitened, the plain soup of the dense alcohol of taste becomes more and more clear, is become
Clear soup.Either not as good as the effect of plain soup, this is also that chafing dish battalion dealer is stranded for vision or mouthfeel in this way during rinsing food
The problem of disturbing.Therefore, if a kind of plain soup of resistant to cook type can be developed as chafing dish bottom flavorings, extend the time or thorough of its clear soup
Bottom solves the problems, such as clear soup, certainly rather well received in chafing dish industry, and product market is optimistic, can be that company brings considerable receipts
Enter.
It is more to the research of the functions such as the nutrition, the conditioning that how to improve soup for chafing dish in the prior art, as Chinese invention is special
A kind of cool to reduce pathogenic fire soup for chafing dish and preparation method thereof that 104855914 A of profit application CN are provided, by will add in duck soup
Chrysanthemum, the stem of noble dendrobium, Radix Isatidis, leaf mustard, corn stigma, the coptis, rhizoma anemarrhenae Chinese herbal medicine enter, the material matching of integration of drinking and medicinal herbs is reasonable, no
Only there is the medicine of enhancing immunological regulation, Appetizing spleen-tonifying, beauty and health care etc. to support value, fragrant taste has good fall fire effect；
There is fresh deer milk in the soup for chafing dish that for another example Chinese invention patent CN 100581390C are provided, so soup is strong, taste is only
It is special, full of nutrition, containing there are many tonic to keep fit and healthy, there is Appetizing spleen-tonifying, be easy to absorb, reinforce vital energy, prevent prolapse and engender liquid, peace
God beneficial lung yin, the clear fire of deficiency type, promotes the production of body fluid to quench thirst, invigorating qi for consolidating superficies, inducing diuresis for removing edema, enriching yin, astringes the lung, nourshing kidney and the effect to fill blood.
But yet there are no the research that the problem of boiling rear clear soup is rinsed for chafing dish plain soup bottom material in the prior art, it more has no resistance to
Boil the formula of type soup for chafing dish or the report of preparation method.
Invention content
To solve the above problems, the purpose of the present invention is to provide a kind of resistant to cook type soup for chafing dish, it can extend and rinse food
The time of clear soup in the process improves the vision and taste perception of user.
The technical scheme is that：A kind of resistant to cook type soup for chafing dish comprising emulsifier or/and pH adjusting agent.
Optimization, the emulsifier uses mono-stearin or/and sucrose fatty ester；The pH adjusting agent using sodium acetate,
It is one or more in glycine, Sodium Acid Pyrophosphate and citric acid.
Optimization, the emulsifier uses mono-stearin and sucrose fatty ester；The pH adjusting agent is using sodium acetate, sweet ammonia
Acid, Sodium Acid Pyrophosphate and citric acid.
Optimization, the weight content of the emulsifier is 0.05%-2%；The weight content of the pH adjusting agent is 0.05%-
2%。
Optimization, the weight ratio of mono-stearin and sucrose fatty ester is 0.1-1 in the emulsifier：1；The pH adjusting agent
Middle sodium acetate, glycine, Sodium Acid Pyrophosphate and citric acid weight ratio be：6.5:1:1.5:1.
Optimization, further include plain soup, salt, monosodium glutamate, pork extract, 5 '-the sapidity nucleotide disodiums, soft white sugar, acetylation
Double starch adipates and water.
The preparation method of resistant to cook type soup for chafing dish provided by the invention：Each material is put into blend tank, after mixing,
Heating sterilization, is carried out at the same time emulsification.
Optimization, it is 95 DEG C to add thermally-sterilized temperature；It is emulsified in 3000 ~ 3500RPM conditions, time 30min.
Optimization, the preparation method of the plain soup is to clean material bone after precooking material bone, filtering first；By material bone plus
After water autoclaving, animal oil and clear soup are isolated in filtering；Clear soup concentration is emulsified into obtain plain soup with animal oil.
The beneficial effects of the present invention are：
1, the time of soup for chafing dish clear soup during rinsing food is extended by adding emulsifier or/and pH adjusting agent,
Improve the vision and taste perception of user.
2, it is emulsified by carrying out second while heating sterilization, further extends soup for chafing dish during rinsing food
The time of clear soup improves the vision and taste perception of user.
3, plain soup is to be formed by a kind of Water-In-Oil or oil-in-water little particle by clear soup and animal oil emulsification.It is added in chafing dish
During sliced meat are rinsed, constantly again there is new grease to run out from meat, in chafing dish plain soup oil-in-water or Water-In-Oil it is small
Particle combines and forms bulky grain, ultimately forms the system of the separation of grease.The present invention is adjusted by using addition emulsifier, pH
The various ways such as agent, high speed emulsification make soup for chafing dish form a more stable system, to extend water-oil separating phenomenon
Appearance.
4, the addition when boiling chafing dish due to meat causes the variation of pH value in soup, compounds pH adjusting agent by selection, plays
Cushioning effect makes the pH value of soup stablize relatively, to extend the time of clear soup.
It 5, can be by soup for chafing dish by adjusting emulsifier, the type of pH adjusting agent and ratio, the speed of emulsification and time
Rinse the plain soup time after boiling extends to 2h by 0.5h, disclosure satisfy that the requirement of 90% person used above, and user is made to be used in chafing dish
State of the soup bottom still in plain soup in chafing dish at the end of meal.
Specific implementation mode
The present invention is illustrated with reference to embodiment.
The preparation method for the plain soup that embodiment and comparative example uses in present embodiment for：Precook first material bone, filtering
After clean material bone；After material bone plus water autoclaving, animal oil and clear soup are isolated in filtering；By clear soup concentration and animal oil breast
Change to obtain plain soup；Concrete operations are：
1. chicken bone, pig bone, ox bone are pressed 40 by step:50:After 22 weight ratio mixing, Jia Shui No cross raw material, and normal pressure is pre-
It boils and rises, filter, clean material bone, it is spare.
Step is 2. according to material bone：Water weight ratio 1：In 1.2 ratio input autoclaving tank, pressurize 0.2MPa, extraction 3
Hour.Decompression is filtered through 60 mesh vibrating screens, and channel separator is detached.Animal oil after separation is spare, the soup after separation-
0.08 ~ -0.09 MPa, it is 46 ± 1% that diopter is concentrated under the conditions of 65 ~ 75 DEG C, adds edible salt by 14%, last concentration is clear
Soup diopter is 60% ± 1%.
3. step concentrates clear soup with animal oil according to 2:1 weight ratio is emulsified, and concentration clear soup is first heated to 60 ~ 70
DEG C, animal oil is uniformly slowly added in three times, 3000 ~ 3500RPM of emulsification condition, emulsifies the plain soup opened to dilution and is without oil bloom
Only.
Embodiment
The present embodiment is by emulsifier or/and pH adjusting agent, plain soup, salt, monosodium glutamate, pork extract, 5 '-flavour nucleotides two
It is allocated in sodium, soft white sugar, the double starch adipates of acetylation and water input blend tank, after mixing, steam heating, side
Side stirring is heated, 95 DEG C of soup stock temperature is heated to, is sterilized, it is emulsified in 3000 ~ 3500RPM conditions again in sterilization process, when
Between be 30min.
The parts by weight of wherein each material are 60 parts of plain soup, 14 parts of salt, 5 parts of monosodium glutamate, 1 part of pork extract, 5 '-flavor nucleosides
0.4 part of acid disodium, 2.5 parts of soft white sugar, acetylation double 1.5 parts of starch adipate, 16 parts of water.
It present embodiments provides using only addition emulsifier, only a variety of sides such as addition pH adjusting agent, addition different emulsifiers
Case is recorded as sample 1-5, is specifically shown in Table 1.
Comparative example
This comparative example forms sediment plain soup, salt, monosodium glutamate, pork extract, 5 '-the sapidity nucleotide disodiums, soft white sugar, acetylation pair
It is allocated in powder adipate ester and water input blend tank, after mixing, steam heating heats while stirring, is heated to soup
95 DEG C of material temperature degree, sterilization.
The weight content of wherein each material is 60 parts of plain soup, 14 parts of salt, 5 parts of monosodium glutamate, 1 part of pork extract, 5 '-flavor cores
0.4 part of thuja acid disodium, 2.5 parts of soft white sugar, acetylation double 1.5 parts of starch adipate, 16 parts of water.
The soup for chafing dish that embodiment and comparative example obtains under equal conditions is rinsed and is boiled, the variation at observation soup bottom, and record
In table 1.
Table 1
| Emulsifier and parts by weight | PH adjusting agent | It rinses and boils the rear clear soup time | |
| Sample 1 | 0.5 part of mono-stearin | It does not add | 50min starts clear soup occur |
| Sample 2 | 0.5 part of sucrose fatty ester | It does not add | 1h starts clear soup occur |
| Sample 3 | 0.4 part of 0.1 part of mono-stearin and sucrose fatty ester | It does not add | 1.5h starts clear soup occur |
| Sample 4 | It does not add | Addition | 1.2h starts clear soup occur |
| Sample 5 | 0.1 part of mono-stearin, 0.4 part of sucrose fatty ester | Addition | 2h starts clear soup occur |
| Comparative example | It does not add | It does not add | 0.5h or so starts clear soup, and offscum is more |
It is 0.5 part that the scheme of addition pH adjusting agent, parts by weight are used wherein in sample 4 and 5, and ingredient and weight ratio are
Sodium acetate：Glycine：Sodium Acid Pyrophosphate：Citric acid=6.5:1:1.5:1.
By the comparison of table 1 it is found that present embodiment is by adjusting emulsifier, the type of pH adjusting agent and ratio, increase
Soup for chafing dish can be rinsed the plain soup time after boiling and extend to 2h by 0.5h by second of emulsification procedure, disclosure satisfy that 90% or more
The requirement of user makes the user's state of soup bottom still in plain soup in chafing dish at the end of chafing dish is eaten.
Present embodiment is in order to make the concentration higher of extracting solution, and autoclaving is using heated type, the stainless steel of belt stirrer
Tank body；Filtering uses vibration sieve type filter, more efficient；Grease uses the high speed channel separator of intelligentized control method；To make
The nutritional ingredient of bone soup extracting solution can be sufficiently reserved without losing destruction because of high temperature, and concentration is concentrated using negative pressure low temperature
Tank；Bone soup is set preferably to emulsify the oil-in-water system for being formed and more being stablized with grease using high-shearing dispersion emulsifying machine.
Claims (5)
1. a kind of resistant to cook type soup for chafing dish, it is characterised in that：Including emulsifier and pH adjusting agent, the emulsifier uses mono-stearin
And sucrose fatty ester；The pH adjusting agent uses sodium acetate, glycine, Sodium Acid Pyrophosphate and citric acid；The emulsifier
Weight content be 0.05%-2%；The weight content of the pH adjusting agent is 0.05%-2%；Mono-stearin in the emulsifier
Weight ratio with sucrose fatty ester is 0.1-1：1；Sodium acetate, glycine, Sodium Acid Pyrophosphate and lemon in the pH adjusting agent
The weight ratio of lemon acid is：6.5:1:1.5:1.
2. resistant to cook type soup for chafing dish according to claim 1, it is characterised in that：Further include that plain soup, salt, monosodium glutamate, pork carry
Take object, 5 '-the sapidity nucleotide disodiums, soft white sugar, the double starch adipates of acetylation and water.
3. the preparation method of resistant to cook type soup for chafing dish according to claim 2, it is characterised in that：Each material is put into and is allocated
In tank, after mixing, heating sterilization is carried out at the same time emulsification.
4. the preparation method of resistant to cook type soup for chafing dish according to claim 3, it is characterised in that：The thermally-sterilized temperature is added to be
95℃；It is emulsified in 3000~3500RPM conditions, time 30min.
5. the preparation method of resistant to cook type soup for chafing dish according to claim 4, it is characterised in that：The preparation side of the plain soup
Method is to clean material bone after precooking material bone, filtering first；After material bone plus water autoclaving, filtering, isolate animal oil and
Clear soup；Clear soup concentration is emulsified into obtain plain soup with animal oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510578193.3A CN105077419B (en) | 2015-09-14 | 2015-09-14 | Boiling-resistant hotpot soup base and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510578193.3A CN105077419B (en) | 2015-09-14 | 2015-09-14 | Boiling-resistant hotpot soup base and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105077419A CN105077419A (en) | 2015-11-25 |
| CN105077419B true CN105077419B (en) | 2018-07-17 |
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ID=54559466
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0471472A (en) * | 1990-07-13 | 1992-03-06 | Kunoole Shokuhin Kk | Production of extract and soup |
| CN1813578A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Hotpot condiment and its preparation |
| CN101401661A (en) * | 2008-10-21 | 2009-04-08 | 广东汇香源生物科技股份有限公司 | Method for preparing bone plain soup base for chafing dish |
| CN102379408A (en) * | 2010-11-30 | 2012-03-21 | 东莞市百味佳食品有限公司 | Hotpot chicken sauce and preparation method thereof |
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| CN103783469A (en) * | 2014-01-20 | 2014-05-14 | 纪昌联 | Hotpot condiment and preparation method thereof |
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