Good Old Duck Soup, Stew Of Material Preparation Technology And Industrialization Demonstration

Soup pot food has a long history, are popular among americans. The "old duck soup" with its old duck soup freshness and delicious meat rake, turnip acid is sweet and refreshing, unique flavor, often feed not greasy. Both men and women, old and young, all, spring, summer, autumn and winter, all the year round edible. In different places, we have learned, chongqing has a total of manufacturing enterprises more than 30 of the old duck soup, stew, but there is no uniform industry standard across the industry, make old duck soup stew now material quality is uneven. So old duck soup to achieve scale, standardization production, this article from the old duck soup stew basic formula, old duck soup, stew material preparation technology conducted a series of experiments, old duck soup stew material industrialization demonstration line construction, a series of investigation on product enterprise standards. The main research contents and results are as follows :1 In order to duck and wax gourd as raw material, with soup of crude protein, total amino acid, soluble solids, nucleotide 10 G(I), and total sugar content of evaluation indexes, the different heating temperature and heating time on the effect of nutrients in the duck soup; Further, according to the proportion of meat and soup cooked this before and after to determine the material liquid ratio. The experimental results show that: Old duck soup boil them best process is: the heating temperature is 100 ℃, keep the heating time for 3 h after boiling, material liquid ratio of 1:40.2 Duck meat as raw material, the sensory evaluation as the ultimate evaluation index, study the influence of different ingredients of old duck soup flavor, and further to determine the ingredients of the old duck soup. The experimental results show that: An old duck soup, stew is composed of the following weight preparation of raw materials: Vegetable oil 10 kg, brine is 35 to 37 kg, radish 100 kilograms, dip 4 kilograms, MSG 4 kilograms, ginger ginger oil 7. 5 kg, with 7. 5 kg, wine 1 kg, 3 kg, red pepper and green peppercorns 0. 15 kg. Citric acid camp 1000 grams, the nuclear acid disodium 10 g, 5 g top flavour essence, protein, 10 g sugar, 5 g ethyl malt powder.3 As raw material to make sure the old duck soup stewing boiling process and material is studied in the sterilization ways, through the oil temperature, oil/water ratio and stewing time found the single factor experiment, old duck soup, stew sensory score as they change. Thus it is concluded that the optimum temperature for the oil temperature is 100 ℃, oil-water ratio of 1:1. 5, stewing time for 2 h. Determined by orthogonal experiment, the impact of various factors on the sensory evaluation results, the temperature of the oil had the greatest influence on sensory evaluation results, followed by stewing time(C), oil-water ratio(B) the minimum impact on product quality. Think in terms of lower costs, improve product rate, can be concluded that the optimal combination process for A2B3C2, namely, the oil temperature is set to 115 ℃, oil-water ratio of 1:1. 5, stewing time of 2.5 h. The time of microwave sterilization power 850 w, 9 min, temperature 75 ℃.