Mushroom and duck soup with low sodium salt content and industrial preparation method thereof

Abstract

The invention discloses mushroom and duck soup with low sodium salt content and an industrial preparation method thereof. According to the method, the mushroom and duck soup is obtained by treating soup-stock, a Jingzhou local shelduck and mushrooms respectively, and then carrying out compounding and mixing treatment on the soup-stock, a duck meat loaf, the mushrooms, NaCl, KCl, pepper and I+G (Disodiuminosine 5'-monophosphate and Disodiumguanosine 5'-monophosphate), and carrying out packaging and high-temperature and high-pressure sterilization on an obtained mixture. The content of sodium in every working procedure is detected by using a sodium ion meter; the on-line monitoring on a sodium ion is realized; the sodium salt content is enabled to meet a requirement set for a product; the problem that the content of the sodium ion in a raw material at different production origins and in different batches is different is solved; the range of the content of the sodium ion from the raw material and an auxiliary material to a final finished product process is enabled to be precise and controllable. A prepared duck soup product has distinct characteristics in flavor and taste, is rich in nutrient, low in sodium element content and high in potassium element content, and meets the demands of a modern person on healthy diet.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sodium content mushroom and old duck soup and an industrial preparation method thereof. Background technique [0002] The duck meat of Lao Ma duck has thicker skin, older meat quality, good quality and delicious taste, and the duck meat is rich in nutrition and low in fat content. At the same time, the duck meat is sweet and cold in taste and has the effects of nourishing yin and kidney, diuresis and swelling, which is a good nourishing product. . [0003] my country is a big consumer of duck meat, but most of them are processed and sold commercially in the form of meat products. Only a small amount of duck soup products have gradually entered the stage of industrial production. Therefore, the processing conditions and raw materials for industrialized production of duck soup are related There is not much research on quality factors, and the standardization of p...

AI Technical Summary

Problems solved by technology

Therefore, scientists and entrepreneurs try to replace part of sodium salt with potassium salt to season food, but on the one hand, adding too much potassium ion will bring bitter taste to food, on the other hand, reducing too much salt can not guarantee food quality. due umami taste, therefore, in the prior art, less potassium ions are used to replace sodium ions of the same quality

In the production of livestock and poultry soup products, there are few reports on the implementation of precise control of the range of sodium ion content from raw materials to finished products.