CN104839806A - Jelly-like ginseng and pig bone concentrated soup and preparation method thereof - Google Patents

Abstract

A jelly-like concentrated ginseng and pork bone soup stock and a preparation method thereof belong to the technical field of food. A kind of ginseng beef bone concentrated soup paste of the present invention is made of ginseng, astragalus, rice wine, pig stick bone, pigskin, ginger slices, green onion, star anise, bay leaf, cinnamon, neutral protease, caramel pigment, salt, Sodium glutamate, disodium nucleotides, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum are pretreated, boiled, concentrated, colored and seasoned, gelatinized, sterilized and filled prepared afterwards. The jelly-like concentrated ginseng and pork bone soup of the present invention is soft and elastic in texture, has no fluidity liquid, is easy to carry and transport, and can be divided and eaten multiple times. 1 part of jelly-shaped concentrated ginseng and pork bone soup is prepared by adding 15 parts of boiling water , After brewing, the reconstitution is excellent, and the brewing can be completed within 20 seconds. It can be used for daily family meals, hotel meals, fast food, travel meals, and provides convenient, fast and nutritious ginseng instant soup for the public.

Description

A kind of jelly-like ginseng and pork bone concentrated soup stock and preparation method thereof

technical field

The invention belongs to the technical field of food, and in particular relates to a jelly-like concentrated ginseng and pork bone soup stock and a preparation method thereof.

Background technique:

Ginseng is a traditional Chinese herbal medicine with complex chemical components and extensive biological activities. The main functions of ginseng are the stimulation and inhibition of the central nervous system, the regulation of the immune system and anti-tumor effects, the improvement of the cardiovascular system, the regulation of blood sugar and endocrine, and the effects of liver function. Although there are many benefits of ginseng, the traditional eating methods such as stewing, chewing, grinding, brewing tea and brewing wine, etc., any single eating method cannot be applied to all people, and many methods are time-consuming and tasteless. Poor. Ginseng soup is a way for ginseng to enter consumers’ tables. Traditional soups containing ginseng are all cooked on-site. It takes a lot of time from raw material processing to finished products. Many families spend nearly ten hours a day on stewing ginseng soup, and Usually, it can only be enjoyed in restaurants or households. Due to geographical restrictions, industrialized production and market circulation cannot be realized, which is not conducive to the deep processing of ginseng and the integrity and extension of the ginseng industry chain, and restricts the development process of Chinese ginseng food. Some instant soups have also appeared in recent years, but there are still many defects in terms of their products, such as single variety, low nutritional value, and poor resolubility of some products. The product forms are mostly dehydrated and air-dried vegetables, eggs, meat, etc. , mushrooms and seasoning packs; some ginseng instant soup materials such as CN103815461A, the taste of this type of product is single, and the fresh flavor is mostly derived from flavoring agents such as chicken essence and sodium glutamate, which lack the strong taste and taste of real broth. Real taste; in addition, some solid powdery soups are mostly made of original soups that are thickened with modified starch and then dehydrated by vacuum freeze-drying process. Since oils and fats will affect the powdery properties of such products, they will often be degreased. But this has just removed the fat-soluble active ingredient of ginseng or other nutrients contained in the oil to a certain extent, and then destroyed or reduced the nutritional value of ginseng soup; Disadvantages such as bulky, inconvenient to carry and transport.

Pork stick bones are rich in calcium resources, but the active transport process of human intestinal absorption is saturated, so the human intestinal absorption capacity for calcium is limited. Pig bone marrow oil can better extract fat-soluble components in ginseng, such as whole fatty acids, esters, sterols, sesquiterpenes, olefins, etc.

Contents of the invention

The object of the present invention is to provide a jelly-like concentrated ginseng and pork bone soup stock and a preparation method thereof. In the invention, the active ingredients of ginseng and astragalus, the nutritious substances of pig bones and various seasonings are all integrated into the concentrated soup stock.

A kind of ginseng beef bone concentrated soup paste of the present invention is made of ginseng, astragalus, rice wine, pig stick bone, pigskin, ginger slices, green onion, star anise, bay leaf, cinnamon, neutral protease, caramel pigment, salt, Sodium glutamate, disodium nucleotides, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum are pretreated, boiled, concentrated, colored and seasoned, gelatinized, sterilized and filled prepared afterwards.

The preparation method of jelly-like ginseng and pork bone concentrated soup stock of the present invention, its concrete steps are as follows:

The first step: raw material pretreatment

(1) In terms of mass parts, soak 40-60 parts of ginseng and 40-60 parts of astragalus in 100-300 parts of rice wine, so that the alcohol-soluble active ingredients in ginseng and astragalus can be more easily dissolved. After soaking for 20-30 hours, grind and homogenate to obtain a mixture of ginseng, astragalus and rice wine with a solid particle size of less than 1 cm ³ , and then reflux the mixture at 60-80°C for 1-3 hours to obtain ginseng, astragalus and rice wine. rice wine extract;

(2) The pig bone is split into two parts to expose the bone marrow, so that the oil is more easily dissolved, the fat-soluble components of ginseng are better dissolved, and the pig bone with the bone marrow exposed is obtained;

(3) Take 200-300 parts of pigskin, remove the fat, cut into small pieces smaller than 3×3cm, add neutral protease, adjust pH=6.8-7.2, and carry out hot-reflux extraction at 30-45°C for 2-4 hours , filter to remove the enzymatic solution, add 200 to 300 parts of deionized water, heat reflux extraction for 2 to 4 hours, extraction temperature is 70 to 80°C, and obtain pigskin extract after filtration;

(4) Take 500-1500 parts of whole fresh ginseng, cut into ginseng slices with a thickness of 0.3-0.7cm, place them in an autoclave at 150-300kPa to sterilize for 20-30min, and obtain sterilized ginseng slices;

The second step: boil the original soup

Take 5000-15000 parts of water, boil and add 500-1500 parts of pig bones with bone marrow exposed, 10-50 parts of ginger slices, 10-30 parts of green onion, 0.3-1 part of star anise, 0.1-0.5 parts of fragrant leaves, 0.5-1 Cinnamon, extracts of ginseng, astragalus and rice wine, simmered for 6-12 hours, filtered to obtain ginseng and pork bone soup stock solution;

The third step: concentrated color and seasoning

Concentrate ginseng and pork bone broth to 500-1500 parts by rotary evaporation, add 0.1-0.5 parts of caramel pigment and stir evenly, add 20-40 parts of salt, 5-10 parts of sodium glutamate, 10-15 parts of disodium nucleotide , 0.1 to 0.3 parts of sodium dehydroacetate, 0.01 to 0.5 parts of potassium sorbate, and 0.05 to 0.2 parts of natamycin with a mass fraction of 50% are evenly mixed, then slowly added to the concentrated solution in several times, and stirred evenly until completely Dissolve to obtain the ginseng pork bone concentrate after coloring and seasoning;

The fourth step: making glue

Add 20 to 30 parts of pigskin extract to the ginseng and pork bone concentrated liquid after coloring and seasoning, and stir evenly to obtain ginseng and pork bone concentrated soup; dissolve 5 to 10 parts of carrageenan in 50 to 100 parts of water, soak for 10 After ~30 minutes, add it to the concentrated ginseng and pork bone soup, stir magnetically at 60~80°C for 1~1.5 hours; Homogenize at 80°C for 1 to 1.5 hours until there are no colloidal particles in the concentrated ginseng and pork bone soup, and then the concentrated ginseng and pork bone soup that has been gelatinized is obtained;

Step 5: Sterilization and filling

Put the concentrated ginseng and pork bone soup stock that has been made into gelatin in an autoclave at 150-300kPa to sterilize for 20-30 minutes, then aseptically fill it, add 50-100 parts of ginseng slices that have been sterilized in step 1, and vacuum seal it Place it in a cold storage at 0-4°C to obtain the jelly-like ginseng and pork bone concentrated soup of the present invention.

The present invention utilizes the synergistic effect of astragalus and ginseng to increase the extraction rate of ginsenosides and increase the antioxidant effect of ginseng by adding astragalus in the soup cooking process; soaking ginseng and astragalus in rice wine, heat reflux extraction is beneficial to alcohol-soluble substances Dissolution.

The jelly-like concentrated ginseng and pork bone soup of the present invention is soft and elastic in texture, has no fluidity liquid, is easy to carry and transport, and can be divided and eaten multiple times. 1 part of jelly-shaped concentrated ginseng and pork bone soup is prepared by adding 15 parts of boiling water , After brewing, the reconstitution is excellent, and the brewing can be completed within 20 seconds. The solid matter, that is, ginseng slices, is insoluble and can be chewed and eaten. After brewing, appropriate amount of vegetables and fungi can be added to the soup for consumption. It can be used for daily family meals, hotel meals, fast food, travel meals, and provides convenient, fast and nutritious ginseng instant soup for the public.

Detailed ways

Example 1

A kind of ginseng beef bone concentrated soup paste of the present invention is made of ginseng, astragalus, rice wine, pig stick bone, pigskin, ginger slices, green onion, star anise, bay leaf, cinnamon, neutral protease, caramel pigment, salt, Sodium glutamate, disodium nucleotides, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum are pretreated, boiled, concentrated, colored and seasoned, gelatinized, sterilized and filled prepared afterwards.

The specific preparation method is as follows:

Soak 40g of ginseng and 40g of astragalus in 100g of rice wine, so that the alcohol-soluble active ingredients in ginseng and astragalus can be dissolved more easily, soak for 20 hours under sealed conditions at 20°C, grind and homogenize, and obtain ginseng with a solid particle size of less than ^1cm3 Astragalus rice wine mixture, the mixture is refluxed and extracted at 60°C for 1 hour; the pig bone is split into two pieces to expose the bone marrow, so that the oil can be dissolved more easily and the fat-soluble components of ginseng can be better dissolved; take 200g of pig skin, remove Cut the fat into small pieces of 3×3cm, add neutral protease, adjust the pH=6.8, carry out heat reflux extraction at 30°C for 2 hours, filter and remove the enzymatic solution, add 200g of deionized water, heat reflux extraction for 2 hours, and extract the temperature 70°C, filter to obtain pig skin extract; take 500 parts of whole fresh ginseng, cut into ginseng slices with a thickness of 0.3cm, put them in an autoclave for sterilization at 150kPa for 20min, and obtain sterilized ginseng slices; take 5000g of tap water , after boiling, add 500g of pig bones with bone marrow exposed, 20g of ginger slices, 10g of green onions, 0.5g of star anise, 0.1g of fragrant leaves, 1g of cinnamon and 180g of extracts of ginseng, astragalus, and rice wine, and simmer for 11 hours; filter to obtain ginseng pig Bone broth, concentrated by rotary evaporation to 500g, add 0.1g caramel coloring and stir evenly, add 40g table salt, 10g sodium glutamate, 12g disodium nucleotide, 0.1g sodium dehydroacetate, 0.05g potassium sorbate, 0.2g After the natamycin with a mass fraction of 50% is mixed evenly, it is slowly added to the concentrated solution several times, and stirred evenly until it is completely dissolved; 20g of pigskin extract is added to the concentrated soup, stirred evenly, and 10g of carrageenan is dissolved in 100g of Soak in water for 10 minutes, add the soaked carrageenan into the concentrated soup, and stir magnetically at 60°C for 1 hour. When there are no colloidal particles in the soup, slowly add 2g of xanthan gum to the concentrated solution in several times, and stir while adding. Then homogenize at 60°C for 1 hour until there are no colloidal particles in the concentrated solution; put it in a high-pressure sterilizer for 20 minutes, then aseptically fill it, add 50 g of sterilized ginseng slices, seal it and store it in a refrigerator at 4°C. Promptly obtain the jelly-like ginseng pork bone concentrated soup of the present invention, and quality is 500g.

According to the detection method of moisture, fat, protein, ash and other nutrients in the national standard, the product is tested. The jelly-like ginseng and pig bone concentrated soup contains 800 kJ of energy per 100g, 9.5g of protein, 10.2g of fat, and carbohydrates. 8.8g, sodium 14.2g, the content of ginsenosides as the main functional component determined by ultraviolet spectrophotometry is 800mg; the soup is uniform, soft and elastic, smooth in surface, non-flowing liquid, with ginseng aroma and pork bone aroma; In terms of tonality, take 100g of jelly-like concentrated ginseng and pork bone soup stock and add 1500g of boiling water to brew. After brewing, the resolubility is excellent, and the brewing is completed within 20 seconds. The brewed soup contains 10g of ginseng slices.

Example 2

A kind of ginseng beef bone concentrated soup paste of the present invention is made of ginseng, astragalus, rice wine, pig stick bone, pigskin, ginger slices, green onion, star anise, bay leaf, cinnamon, neutral protease, caramel pigment, salt, Sodium glutamate, disodium nucleotides, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum are pretreated, boiled, concentrated, colored and seasoned, gelatinized, sterilized and filled prepared afterwards. .

The specific preparation method is as follows:

Soak 50g of ginseng and 50g of astragalus in 200g of rice wine, so that the alcohol-soluble active ingredients in ginseng and astragalus are more easily dissolved. After soaking for 24 hours under sealed conditions at 25°C, grind and homogenize to obtain ginseng with a solid particle size of less than 1cm ³ Astragalus rice wine mixture, the mixture is refluxed and extracted at 70°C for 2 hours; the pig bone is split into two pieces to expose the bone marrow, so that the oil can be dissolved more easily and the fat-soluble components of ginseng can be better dissolved; 250g of pig skin is taken, removed Cut the fat into small pieces of 3×3cm, add neutral protease, adjust the pH=7, carry out heat reflux extraction at 40°C for 3 hours, filter and remove the enzymatic solution, add 250g of deionized water, heat reflux extraction for 3 hours, and extract the temperature 75°C, filter to obtain pig skin extract; take 1000 parts of whole fresh ginseng, cut into ginseng slices with a thickness of 0.5cm, put them in a high-pressure sterilizer at 200kPa for 25min to obtain sterilized ginseng slices; take 10000g of tap water , after boiling, add 800g of pig bones with bone marrow exposed, 30g of ginger slices, 15g of green onions, 0.4g of star anise, 0.2g of fragrant leaves, 0.7g of cinnamon and 300g of extracts of ginseng, astragalus, and rice wine, and simmer for 9 hours; filter to obtain ginseng Pork bone soup, concentrated by rotary evaporation to 600g, added 0.3g caramel coloring and stirred evenly, 30g table salt, 7g sodium glutamate, 10g disodium nucleotide, 0.3g sodium dehydroacetate, 0.3g potassium sorbate, 0.1 After the natamycin with a mass fraction of 50% is mixed evenly, it is slowly added to the concentrated solution several times, and stirred evenly until it is completely dissolved; 25g of pigskin extract is added to the concentrated soup, stirred evenly, and 6g of carrageenan is dissolved in Soak in 80g water for 20min, add the soaked carrageenan into the concentrated soup, and stir magnetically at 70°C for 1.3h; when there are no colloidal particles in the soup, slowly add 5g xanthan gum to the concentrated solution several times, adding Stir, then homogenize at 70°C for 1.5h, until there are no colloidal particles in the concentrated solution; put it in a high-pressure sterilizer for 25min, then aseptically fill, add 80g of sterilized ginseng slices, seal and place at 4°C Refrigerated preservation promptly obtains the jelly-like ginseng and pork bone concentrated soup of the present invention, and the quality is 600g.

According to the detection method of moisture, fat, protein, ash and other nutrients in the national standard, the product is tested. The jelly-like ginseng and pig bone concentrated soup contains 850 kJ of energy per 100g, 10.2g of protein, 10.8g of fat, and carbohydrates. 9.6g, sodium 6.8g, the content of ginsenoside as the main functional ingredient determined by ultraviolet spectrophotometry is 830mg; the soup is uniform in texture, smooth and soft in surface, paste-like, relatively viscous, can flow slowly when tilted, and has the aroma of ginseng and pork bone aroma; in terms of brewing properties, take 100g of jelly-like ginseng and pork bone concentrated soup and add 1500g of boiling water to brew. After brewing, the resolubility is better, and the brewing is completed within 20 seconds. 11.6g ginseng slices.

Example 3

A kind of ginseng beef bone concentrated soup paste of the present invention is made of ginseng, astragalus, rice wine, pig stick bone, pigskin, ginger slices, green onion, star anise, bay leaf, cinnamon, neutral protease, caramel pigment, salt, Sodium glutamate, disodium nucleotides, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum are pretreated, boiled, concentrated, colored and seasoned, gelatinized, sterilized and filled prepared afterwards.

The specific preparation method is as follows:

Soak 60g of ginseng and 60g of astragalus in 300g of rice wine, so that the alcohol-soluble active ingredients in ginseng and astragalus can be dissolved more easily. After soaking for 30 hours under sealed conditions at 30°C, grind and homogenize to obtain ginseng with a solid particle size of less than 1cm ³ Astragalus rice wine mixture, and the mixture is refluxed at 80°C for 3 hours; the pig bone is split into two pieces to expose the bone marrow, so that the oil is easier to dissolve and the fat-soluble components of ginseng are better dissolved; take 300g of pig skin, remove Cut the fat into small pieces of 3×3cm, add neutral protease, adjust the pH=7.2, carry out hot reflux extraction at 45°C for 4 hours, filter and remove the enzymatic solution, add 300g of deionized water, and heat reflux extraction for 4 hours, the extraction temperature 80°C, filter to obtain pigskin extract; take 1500 parts of whole fresh ginseng, cut into ginseng slices with a thickness of 0.7cm, put them in a high-pressure sterilizer at 300kPa for 30min, and obtain sterilized ginseng slices; take 15000g of tap water , after boiling, add 1000g pork stick bones with bone marrow exposed, 10g ginger slices, 20g green onions, 0.3g star anise, 0.5g bay leaves, 0.5g cinnamon and 420g extracts of ginseng, astragalus, and rice wine, and simmer for 6 hours; filter to obtain ginseng Pork bone soup, concentrated by rotary evaporation to 800g, add 0.5g caramel pigment and stir well, add 20g salt, 5g sodium glutamate, 10g disodium nucleotide, 0.2g sodium dehydroacetate, 0.5g potassium sorbate, 0.05 After the natamycin with a mass fraction of 50% is mixed evenly, it is slowly added to the concentrated solution several times, and stirred evenly until it is completely dissolved; 30g of pigskin extract is added to the concentrated soup, stirred evenly, and 5g of carrageenan is dissolved in Soak in 50g of water for 30min, add the soaked carrageenan into the concentrated soup, and stir magnetically at 80°C for 1.5h. Stir, then homogenize at 80°C for 1 hour while adding while stirring, then homogenize at 80°C for 1 hour, until there are no colloid particles in the concentrated solution; put it in an autoclave for sterilization for 30 minutes, then aseptically fill, add 100 g of sterilized ginseng slices was sealed and stored in a refrigerator at 4° C. to obtain the jelly-like ginseng and pork bone concentrated soup of the present invention, with a quality of 800 g.

According to the detection method of moisture, fat, protein, ash and other nutrients in the national standard, the product is tested. The jelly-like ginseng and pig bone concentrated soup contains 950 kJ of energy per 100g, 10.1g of protein, 11.6g of fat, and carbohydrates. 9.2g, sodium 4.4g, the content of ginsenoside as the main functional ingredient determined by ultraviolet spectrophotometry is 750mg; the soup is uniform in texture, smooth in surface, thick and fluid, with ginseng aroma and pork bone aroma ; In terms of reconstitution, take 100g jelly-like ginseng pork bone concentrated soup and add 1500g boiling water to reconstitute. After brewing, the resolubility is very good, and the reconstitution is completed within 20 seconds. The reconstituted soup contains 12.5g ginseng slices .

Claims (2)

1. a preparation method for gelatin ginseng pig bone concentrated soup base, its step is as follows:

The first step: pretreatment of raw material

(1) in mass parts, 40 ~ 60 parts of ginsengs, 40 ~ 60 parts of Radixs Astragali are soaked in 100 ~ 300 portions of rice wine, after soaking 20 ~ 30h under 20 ~ 30 DEG C of air-proof conditions, carry out grinding homogenate, obtain solid content particle diameter and be less than 1cm ³ginseng, the Radix Astragali and rice wine mixture, mixture is hot reflux lixiviate 1 ~ 3h under 60 ~ 80 DEG C of conditions again, obtains ginseng, the Radix Astragali and rice wine extract;

(2) pig rod bone is split to two lobes, obtains the pig rod bone exposing marrow;

(3) 200 ~ 300 parts of pigskins are got, the fritter being less than 3 × 3cm is cut into after removing fat, add neutral proteinase, regulate pH=6.8 ~ 7.2, under 30 ~ 45 DEG C of conditions, carry out circumfluence distillation 2 ~ 4h, filter and remove enzymolysis liquid, add deionized water 200 ~ 300 parts, circumfluence distillation 2 ~ 4h, Extracting temperature 70 ~ 80 DEG C, obtains pigskin extract after filtration;

(4) round a fresh ginseng 500 ~ 1500 parts, be cut into the ginseng tablet that thickness is 0.3 ~ 0.7cm, be placed in high-pressure sterilizing pot 150 ~ 300kPa sterilization 20 ~ 30min, obtain the ginseng tablet of sterilizing;

Second step: former soup boils

Fetch water 5000 ~ 15000 parts, the pig rod bone that 500 ~ 1500 parts are exposed marrow is added after boiling, 10 ~ 50 parts of ginger slices, 10 ~ 30 portions of onion parts, 0.3 ~ 1 part of anise, 0.1 ~ 0.5 portion of spiceleaf, 0.5 ~ 1 portion of Chinese cassia tree, the extract of ginseng, the Radix Astragali and rice wine, coddle 6 ~ 12h, obtains ginseng pig bone made soup stoste after filtration;

3rd step: concentrated toning seasoning

Ginseng pig collagen soup rotary evaporation is concentrated into 500 ~ 1500 parts, add 0.1 ~ 0.5 part of caramel colorant to stir, by 20 ~ 40 portions of salt, 5 ~ 10 parts of sodium glutamates, 10 ~ 15 parts of disodium 5 '-ribonucleotides, 0.1 ~ 0.3 part of dehydro sodium acetate, 0.01 ~ 0.5 part of potassium sorbate, 0.05 ~ 0.2 part of mass fraction be 50% natamycin mix after, slowly join several times in concentrate, stir until dissolve completely, obtain the ginseng pig bone concentrating liquid after toning seasoning;

4th step: glue

20 ~ 30 parts of pigskin extracts are joined in the ginseng pig bone concentrating liquid after toning seasoning, stir, obtain ginseng pig bone condensed soup; 5 ~ 10 parts of carragheens are dissolved in 50 ~ 100 parts of water, join in ginseng pig bone condensed soup after soaking 10 ~ 30min, 60 ~ 80 DEG C of magnetic agitation 1 ~ 1.5h; When existing without micelle in soup stock, add 2 ~ 10 parts of xanthans, stir while adding, then homogeneous 1 ~ 1.5h under 60 ~ 80 DEG C of conditions, until without colloidal solid in ginseng pig bone condensed soup, obtain the ginseng pig bone condensed soup that glue completes;

5th step: sterilization is filling

The ginseng pig bone concentrated soup base completed by glue is placed in high-pressure sterilizing pot 150 ~ 300kPa sterilization 20 ~ 30min, then sterile filling, add sterilized ginseng tablet 50 ~ 100 parts in the first step (4), after vacuum seal, placement 0 ~ 4 DEG C is stored refrigerated, namely obtains gelatin ginseng pig bone concentrated soup base.

2. a gelatin ginseng pig bone concentrated soup base, is characterized in that: prepared by method according to claim 1.