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Comprehensive concentrated soup stock based on enzymolysis reaction process and preparation process thereof

A technology for concentrated soup stock and preparation process, which is applied in the field of food seasonings, can solve the problems of the influence of the nutrient substance content of the concentrated soup stock, the easy loss of nutrients, and the decrease of amino acid content, and achieves a taste and smell that is mellow and strong, rich in flavor, and maintains flavor. Effect

Pending Publication Date: 2020-10-30
广州日日香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that there is a defect that the nutrients in the aggregate are easily lost during the cooking process, the amino acid content in the concentrated broth is likely to decrease, and the nutrient content of the concentrated broth is likely to be affected.

Method used

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  • Comprehensive concentrated soup stock based on enzymolysis reaction process and preparation process thereof
  • Comprehensive concentrated soup stock based on enzymolysis reaction process and preparation process thereof
  • Comprehensive concentrated soup stock based on enzymolysis reaction process and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] refer to figure 1 , a preparation process of comprehensive concentrated stock based on enzymolysis reaction process comprises the following steps:

[0066] In step (1), pull the chicken and ham from the cold storage to the thawing place to thaw, wash with clean water to remove foreign matter and impurities, and put them into a meat grinder to grind.

[0067] In step (2), the ground ham and water in step (1) are placed in a cooking pot with a mass ratio of 1:3.5, and the temperature is raised to 95° C. while stirring, and the heat preservation is cooked for 1 hour; the step The ground chicken and water in (1) were placed in a cooking pot with a mass ratio of 1:0.5, and the temperature was raised to 95°C while stirring, and kept for cooking for 3 hours.

[0068] In step (3), the cooling water is turned on to lower the temperature of the cooked ham and chicken to 58° C. respectively.

[0069] In step (4), put the steamed and cooled chicken into a colloid mill and grind i...

Embodiment 2

[0076] The difference with embodiment 1 is:

[0077] In step (2), the mass ratio of ham to water is 1:4.5, the cooking temperature is 102°C, and the cooking time is 0.5h; the mass ratio of chicken to water is 1:1.5, the cooking temperature is 102°C, and the cooking time is 1.5 h. h.

[0078] In step (3), the temperature of the cooked ham and chicken is respectively lowered to 55°C.

[0079] In step (4), the temperature of the controlled enzymolysis is 60° C., and the time of the controlled enzymolysis is 1.5 h.

[0080] In step (6), raise the temperature of the reactor to 95° C., and cook for 15 minutes.

[0081] The raw material components and contents of the comprehensive concentrated broth based on the enzymatic hydrolysis reaction process are shown in Table 2, and the unit of each component content in Table 2 is kg.

Embodiment 3

[0083] The difference with embodiment 1 is:

[0084] In step (2), the mass ratio of ham to water is 1:3.5, the cooking temperature is 98°C, and the cooking time is 1h; the mass ratio of chicken to water is 1:0.5, the cooking temperature is 98°C, and the cooking time is 3h.

[0085] In step (3), the temperature of the cooked ham and chicken is respectively lowered to 55°C.

[0086] In step (4), the enzymolysis solution is filtered by using a sieve with a mesh size of 50 mesh.

[0087] The raw material components and contents of the comprehensive concentrated broth based on the enzymatic hydrolysis reaction process are shown in Table 2, and the unit of each component content in Table 2 is kg.

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Abstract

The invention relates to the technical field of food seasonings, in particular to a comprehensive concentrated soup stock based on an enzymolysis reaction process, which is prepared from the followingraw materials in parts by mass: 45-50 parts of pig bone white soup; 15 to 20 parts of chicken; 16 to 45 parts of water; 6-8 parts of monosodium glutamate; 6-8 parts of white granulated sugar; 4-6 parts of salt; 2-5 parts of ham meat; 1-2 parts of chicken oil; 0.2 to 0.5 part of disodium 5'-ribonucleotide; 0.05 to 0.1 part of ethyl maltol; and 0.03-0.05 part of protease. The concentrated soup stock has the effect of improving the flavor and nutrient substances of the concentrated soup stock.

Description

technical field [0001] The present application relates to the field of food seasonings, in particular to a comprehensive concentrated broth based on an enzymatic hydrolysis reaction process and its preparation process. Background technique [0002] Concentrated broth is a kind of food flavoring agent. Its biggest feature is that it has the taste and aroma of traditional broth after being dissolved in water. In recent years, it has been widely used in hot pot in Inner Mongolia, Yangxie hot pot in Beijing, old soup duck hot pot in Jiangxi and Chaozhou beef ball hot pot in Guangdong. Wait. [0003] The traditional concentrated broth is usually prepared by steaming aggregates such as main keel and pig bone at high temperature to obtain an extract, which is then concentrated, emulsified and homogenized. [0004] In view of the above-mentioned related technologies, the inventor believes that there are defects that the nutrients in the aggregate are easily lost during the cooking ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L29/00
CPCA23L23/10A23L29/06
Inventor 黄艳
Owner 广州日日香食品有限公司
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