Concentrated bone soup processing and production principle
In China's long cooking culture, bone soup, as a special kind of material, is an important auxiliary material for making dishes in traditional cooking techniques and is an important part of forming the flavor characteristics of dishes. The bone-making soup process has always been highly valued in cooking practices. Whether it is low-grade raw materials or high-grade raw materials, bone soup is required to be blended to make the taste more delicious. Although many fresheners such as monosodium glutamate and chicken essence have emerged and used, they are different from those of bone soup. They do not replace bone soup and can only be used in combination with bone soup to achieve better results. Bone soup was once regarded as the "soul" of seasoning by the culinary masters of the ages, and it constantly created a delicious dish. As the saying goes, "No soup without soup," "Chef's soup, singing room", "If you want to taste delicious, you'll use soup to cook," and so on, all of which show that bone soup plays a pivotal role in cooking. In the period of the Warring States period, "Lu's Spring and Autumn Anniversary No. 26 # 8226; Ben Wei Pian", described in detail the Yin Yin as "Shang Tang said to the taste" of the main content: "The three groups of insects (three types of animals), the waterè…¥ è…¥ 肉 肉 肉 肉 肉 肉 肉 肉 肉 肉 肉 肉 肉 肉 肉 è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ è‡ ã€‚ 。 。 。 。 。 。 。 。. The fire is the discipline, and when the disease dies, when it is time to exterminate and destroy the evil spirits, it must be won, without losing the truth. The matter of reconciliation must be sweet, sour, bitter, pungent and salty. , all from the beginning of the change in the tripod, delicate microfiber, the mouth can speak, Shifu can be metaphor.If you shoot the imperial micro, the yin and yang of the four-hour number. So long time without harm, cooked not bad It is sweet but not cool, sour and not cool, salty but not derogative (also derogative), sympathetic but not strong, light but not thin, fat and not greasy.†This passage fully discusses how to reconcile the five flavors through the heat of the heat. Later generations processed and made flavored bone soup to provide a sufficient theoretical basis. Under the soup cooking materials: pork bones four pounds, earth dried fish four or two, shrimp dry six two, ginger two to three two, sixty pounds of clear water; rock sugar, salt, monosodium glutamate the amount. Practices: 1, pigs open bone wash; fresh fish with charcoal bake; dried shrimp picking impurities; ginger wash, shoot crack. 2, boiled clean water, all under a material, open the lid stir rolling, change the Chinese fire boil about four hours; remove the material, with rock sugar, salt, flavoring seasoning. 3. The heat of the bone-making soup should be based on the requirements of thick bone soup and clear-bone soup. Excessive firepower causes excessive evaporation of moisture in the bone soup. The taste substances in the raw material are fully immersed in the bone soup. This will make the bone soup less viscous and lighter in taste. If the firepower is too small, it will slow down the speed of leaching, and it will also affect the bone. Soup quality. 4. Order and Quantity of Seasonings Salt is the main seasoning of bone soup. If the bone soup is added with salt too early, the osmotic pressure of the bone soup solution will increase, the water in the raw material will permeate, and the salt will also diffuse into the interior of the raw material, resulting in the coagulation of the protein, and the taste substance in the raw material is difficult to be leached out. , Which affects the taste of bone soup, so salt should be added after the Cheng Gu Tang, the onion, ginger, rice wine can be invested in advance, but the number is not easy. A bactericide is a class of Pesticides used to control plant diseases caused by various pathogenic microorganisms, and generally refers to fungicides. However, internationally, it is generally a generic term for agents that control various pathogenic microorganisms. The use of fungicides is a cost-effective method of controlling plant diseases. Fungicide,Hexaconazole 95%TC,Fungicide Powder Hexaconazole 95%TC,Cyproconazole 95%tc Shijiazhuang Dingmin pharmaceutical Sciences Co.,Ltd , https://www.dingminpharma.com
First, the basic principle of bone soup The production process of bone soup is essentially the taste of substances in the material through the water, after appropriate dipping and heating process. When raw materials are heated in a pan, the concentration of flavoring substances in the surface layer of the raw material is greater than the concentration of the flavoring substances in the water. At this time, the flavoring substances will diffuse from the surface of the raw material through the liquid film into the water. When the surface odor substances enter the water, the concentration of the taste substance in the surface layer is lower than the concentration of the taste substance in the inner layer of the raw material, resulting in a non-uniform concentration of the taste substance in the liquid inside the raw material, thereby making the taste substance from the inner layer toward the The outer layer spreads and spreads from the surface to the bone soup. After a period of heat, the taste substances in the raw materials are gradually transferred to the bone soup and the leaching is relatively balanced. This principle is based on the Fick's law. The quality of the bone soup is related to the degree of transfer of taste substances in the raw material to the bone soup. The more thorough the transfer, the thicker the taste of the bone soup.
The degree of transfer of a solute from a solid to a liquid is commonly expressed as a percentage of withdrawal (E).
E=(c-c0/c1-c0)100%
C—the average concentration of solid solute at a certain moment;
C1 - the concentration of solute in the solid at the beginning;
C0 - The concentration of solute in the solid when leaching is equilibrated.
The raft rate actually refers to the ratio of solute remaining in the solid. From the above formula, the smaller the solid solute in the raw material, the smaller the raffinate rate and the higher the concentration of bone soup. In addition, the rafting rate is also related to the form of the raw material, the diffusion coefficient of the taste substance, and the time of making the bone soup. The smaller the raw material is, the larger the diffusion coefficient of the taste substance is, and the longer it takes to make the bone soup. The smaller the recovery rate. The more thoroughly the taste substance is transferred from the raw material to the bone soup.
Second, the type of bone soup There are many types of bone soup, bone soup in general according to the different varieties of raw materials have chicken bone soup, duck soup, fish bone soup, seafood bone soup. According to the bone soup, there are two flavors: single flavor and compound flavor. A single flavor bone soup refers to bone soup made from a raw material, such as bonito bone soup and rib bone soup; Bone soup made from the above raw materials, such as double hoof bone soup, mushroom mushroom soup and so on. According to the color of the bone soup, there are two kinds of clear bone soup and white bone soup. The taste of the clear bone soup is pure and the bone soup is clear; the white bone soup has a strong taste and the bone soup color is white. Bone-bone soup is divided into general white bone soup and thick white bone soup. Generally, bone soup is made of chicken skeleton, pork bone and other raw materials. It is mainly used for common leeks and vegetables. Thick white bone soup is made of hoof bone, fish bone, etc. Made from raw materials, it can be used as a separate dish and can also be used as an accessory for high-end dishes. According to the bone-making process, there are single-bone-bone soup, double-bone-bone soup, and three-bone-bone soup. The single-bone-bone soup is a one-time bone soup. The double-bone soup is a single-bone soup. On the basis of further purification, the bone soup becomes clear, and the bone soup taste becomes thicker; Sange bone soup is purified again on the basis of the double-hanging bone soup to form a pure bone soup with a high bone soup. . In addition, according to the characteristics of bone soup can also be divided into Shang Tang, Zhong Tang, Xia Tang. Its preparation method is as follows: Shangtang cooking method Ingredients: one old chicken, two hundred and twenty kilograms of pig bones, three pounds of ham, two and a half pepper, sixty pounds of water, the amount of rock sugar salt.
Practices: 1, pig bone open, ham block. 2. The chicken is slaughtered and washed; pepper pieces are slightly crushed and put into a small white cloth bag to tie it. 3, with a large pot of water boil, the next 1 and 2 materials, open the lid with a stir rolling; then change the Chinese soup to bone soup into golden brown. Pay attention to the heat, just keep the bone soup and serve it. Season with rock sugar and salt. General cooking abalone, ginseng, fins, oysters, etc., use this bone soup.
In the soup cooking materials: pork bones and catties half, earth dried fish fifty-two, shrimp dry seven, two half pepper, water 60 pounds, the right amount of rock sugar salt.
Practices: 1, the earth dried fish with charcoal bake; dried shrimps remove impurities; pepper crushed, Sheng in a small white bag inside the bag. 2, pig bone split, wash by block, drain water. 3, with a large pot of boiled water, first under a material, open the lid stir rolling, change the simmer simmer until the bone soup into a light yellow, only to join the pig bone with oyster sauce, simmer about two hours or so, you can remove all the materials , seasoned with rock sugar, salt and monosodium glutamate. Serve.
Third, the choice of bone raw material soup ingredients bone soup is an important factor affecting the quality of bone soup. Different bone soups have strict requirements on the variety, location, and freshness of raw materials.
1. The raw material of bone-making soup itself should contain rich leachables. The content of soluble taste substances in raw materials is high, the driving force of leaching is large, the leaching speed is fast, and in a certain period of time, the bone soup obtained is More concentrated. Generally, animal raw materials that are fresh, full of taste, and high in freshness are generally selected. At the same time, some raw materials with heavy savory flavor should not be used, because the bad odor contained in it will also dissolve into bone soup and affect the flavor of bone soup.
2. Requirements for bone soup varieties Different bone soups have a certain range of ingredients. For Bone Broth, raw materials with rich protein content should generally be used. And the choice of raw materials containing collagen, collagen hydrolyzed by heating to become gelatin, is to make bone soup liquid emulsification thickening material. The raw material also needs a certain amount of fat, especially lecithin, etc. It has a role in promoting the emulsification of the bone soup and makes the bone soup thick and thick. The production of clear bone soup, the general should choose (domestic) old hen bone, but the fat content can not be high, gum less, otherwise the bone soup prone to emulsification, can not achieve clear results.
Fourth, bone soup method
1, the general production of white bone soup General bone soup is a composite flavor bone soup, is a chicken skeleton, pork bone, ham bone and other raw materials, rinse with water, add onions, ginger, rice wine, boiled with medium heat and to make. Sometimes it is also possible to boil and stew the raw material after making the soup, and the bone soup is mainly used for the production of general dishes.
2. Prepare raw materials for the preparation of concentrated bone soup, place it in a boiling water pot, rinse it with clean water, and put it in a cold water pot to heat it. After the water boils, remove the blood foam and floating stains on the bone soup noodles. Then add onion, ginger, cooking wine, stir until boiling, use medium heat to continue heating, so that bone soup is always kept boiling. At this time, the protein, fat and various taste substances in the raw materials are gradually dissolved from the raw materials, and emulsification occurs, so that the bone soup is thick and milky. If it is a single-tasting thick bone soup, such as squid soup, squid bone soup, etc., you can first fry for a while with oil, and then directly add water, boiled stew in medium heat. When making broth soup, it usually takes a stir and medium heat, keeping the bone soup boiling. Because of the high temperature of the bone soup, especially in the case of intense boiling, the heat transferred from the bone soup to the raw materials is high, and the temperature of the raw materials is increased rapidly, on the one hand, the solubility of the taste substances in the raw materials is increased, and on the other hand, the The diffusion rate of the taste substance onto the surface of the raw material can also increase the diffusion coefficient of the taste substance in the bone soup, and the stirring effect caused by convection at the time of boiling can quickly homogenize the concentration of the taste substance in the bone soup and make the bone Thick soup thick.
3, the general production of clear bone soup raw materials washed with water, with the cold water with the pot. If the pot is under boiling water, the surface of the raw material will be suddenly heated, and the protein will be easily solidified, making it difficult for the taste substance to leach out. After the water boils, the floating foam is removed, and the onion, ginger, and cooking wine are added and immediately heated to a micro-fire. The bone soup surface cannot be boiled. If the fire is excessively prosperous and violently boiling, it will cause the bone soup color to become milky white and difficult to clarify. However, the firepower should not be too small, otherwise the taste substances in the raw materials will have a low diffusion coefficient due to the low temperature and will not easily leach out, which will also affect the quality of bone soup.
4. The high-grade soup with bones of high-grade clear bone soup is made on the basis of ordinary clear-bone soup, and is further refined. It is called in the industry. When making high-quality bone soup, it is necessary to use the original bone soup as the bone soup for refining. In the original bone soup, whether it is thick bone soup or general bone soup, there are different degrees of turbidity. This is because the bone soup of Yuan Gu Tang contains tiny particles that are hydrolyzed, water soluble, and other suspended particles. Because their density is similar to that of the original bone soup, they can be suspended in the bone soup and it is difficult to stabilize on a certain level, making the bone soup cloudy. The purpose of the hang bone soup is to remove this part of the particles, but these particles are very small, the diameter is generally not more than 10-4mm, even if you use a very thin bone soup sieve can not be removed, therefore, these suspended particles must go through a certain chemical Physical methods can be used to make the bone soup clear and crystal clear. First of all, the oil in the bone soup must be removed. The fat in the raw bone soup is the main factor in the formation of turbidity in the bone soup, but these evenly distributed fats are unstable when it is left standing for a period of time, especially after refrigerated at temperatures around 0°C, due to fat When the density is less than water, the fat will gradually float up and the water layer, so that fat that has not floated can be removed, so as to avoid emulsification in the hang bone soup, affecting the clarity of the bone soup. In addition, a small amount of salt should be added to the original bone soup before hanging bone soup. Although adding salt in the process of making bone soup will affect the protein leaching, adding a small amount of salt before the hang bone soup can make the bone soup solution at a low concentration of salt. The state increases protein solubility (also known as salting). The low salt concentration can adsorb certain ions on the surface of the protein, resulting in the increase of the same surface charge and repulsion on the surface of the particles. At the same time, the interaction with the water molecules also increases, thereby increasing the solubility of the protein. Therefore, adding a small amount of salt in front of the hanged bone soup can increase the concentration and nutrition of the bone soup when it is in the hang bone soup. At the same time, adding salt in front of the soup will be beneficial to the stability of the soup. Because the protein in the original bone soup is mostly in the form of negative ions, the stability of the electrolyte is impaired if a positive ion electrolyte is added to the bone soup (chemically referred to as colloidal destabilization). Salt is a neutral cationic electrolyte. A small portion of water-soluble protein will destabilize after adding salt in bone soup. After destabilization, electrostatic repulsion between them is eliminated, and they are condensed into larger particles by heat movement. It has played a positive role on Hang Gu Tang. If salt is added to the soup, it will appear as a destabilizing phenomenon, which will affect the purity of the bone soup. In the process of hanging bone soup, we use chicken legs, chicken gizzards and other mud to hang, these Rong mud is actually a coagulant, these protein in the mud is the main component of the suspension in the bone soup. substance. The protein ion has a large molecular weight. When it is added to the bone soup, because of its large molecular weight and chain structure, heating in the bone soup can form long chains and strongly adsorb the suspended particles in the bone soup liquid. The formation of greater cohesion is more conducive to the precipitation or floating of suspended particles, so that the bone soup clear. In order for the protein to disperse quickly in the bone soup, we must smash the raw material of the hanged bone soup into thin Rong, and then use cold water to make it evenly and quickly spread to the bone soup. Due to the increased surface area, Adsorption increases and the effect of hanging bone soup is even better. The timing of the delivery of ingredients for hanging bone soup is also important, and should generally be given at the beginning of heating. If the bone soup liquid is put into boiling, it will easily make the clay mixture of the hang bone soup into a group and cannot evenly spread into the bone soup, which will also affect the effect of the hang bone soup.
The operation procedure of hanging bone soup is as follows:
(1) First use gauze or a fine mesh sieve to filter the clear soup, then add fresh onions, ginger, wine and water, soak the bleeding water, then pour the blood and leg meat together into the bone soup. In the middle of the fire, it is boiled and then changed to a small fire. After the chicken rong floating up, remove it, press it into a cake, and then heat it in the bone soup to make the taste dissolve in the bone soup. After heating for a while, Remove the float. This method is called "a bone soup."
(2) After soaking the chicken cistanche with scallions, ginger, wine, and water, remove the bloody water and pour the quail into a cool bone soup. While heating, mix gently with your fingers until the chicken scent is floating. To fish out, this method is called "Double Hanging Soup."
(3) On the basis of hanging bone soup, use chicken legs and chicken cilantro to repeat the hanging bone soup. The method is basically the same as the above two methods. After repeated bone soup, the bone soup is clearer and taste is more fresh. pure. This method is called "three hang bone soup" and is mainly used for the production of advanced dishes.
Fifth, the factors that affect the bone soup
1. The quality of raw materials Raw materials should be fresh, rich in the content of tasting substances, and raw materials with heavier odor should not be used.
2. The ratio of feed water to bone soup is about 1:3. Excessive water content decreases the concentration of soluble solids, amino acid nitrogen, calcium, and iron in bone soup, but the absolute amount increases. Too little water is not conducive to leaching of nutrients and flavor components in raw materials. Absolute leaching is not high. . However, the ratio of material to water of Qinggu Tang and Cong Gu Tang is also different. Generally, the ratio of Qing Gu Tang can be greater than 1:3, and the proportion of Cong Gu Tang is slightly less than 1:3.
Six, bone soup ingredients and flavor mechanism bone soup in the cooking process, after a certain period of time diffusion and infiltration, the formation of a certain bone soup, bone soup contains the following ingredients: Free amino acids, peptides, glutamic acid, days 18-20 kinds of winter amino acids, as well as anserine, carnosine, etc.; Nucleic acids: inosinic acid, guanylic acid, adenylate, hypoxanthine, guanosine, guanine, etc.; Organic acids: succinic acid, lactic acid , citric acid, etc.; sugars: glucose, ribose, lactose, fructose and so on. Also contains many inorganic salts, vitamins and so on. Due to the presence of these ingredients, the bone soup is seasoned; 1. The food is given a complex taste; 2. The food is given a strong taste; 3. The taste of the food material is insufficient; 4. The special flavor is added to the food. Soft flavor.
Under normal circumstances, the taste of various foods, animal foods in the glutamate and inosinic acid as the center of the umami taste, and contains amino acids such as glycine, alanine, valine, lactic acid, succinic acid and other organic The more acidic substance is a base material for animal taste, and contains various components such as betaine, trimethylamine oxide, inosinic acid, carnosine, anserine and the like in various amounts to form their unique flavors. Since the raw materials used for bone soups constitute different flavors of various foods, it is an indisputable fact that bone soups impart a rich, full-bodied flavor to foods. The basic components of general foods are mainly carbohydrates, proteins, and fats. Not only can they be hydrolyzed into monosaccharides, amino acids, esters, etc., but a series of chemical reactions can also occur between these substances, resulting in the formation of specific Meat flavor. The Maillard reaction between sugar and amino acids, also known as carbamide reaction, produces a very good olfactory sensation that can be reminiscent of the aroma of various foods. Thermal degradation of amino acids produces thiamine-like substances that play a key role in the formation of meat flavours and thus form specific flavours. During the heating process, fat will also have a certain reaction, which will play a role in the aroma of the food, but it should also prevent the production of bad effects, such as the rancidity of fat. Source: Food Partner Network Information Officer: Shi Xiaojuan