3种广东老火汤标准化生产工艺研究

Study on the processing technology of Guangdong soup

以广东老火汤的传统加工方法为基础,通过单因素和正交试验对3种广东老火汤的标准化生产工艺参数进行优化。结果表明:玉米红萝卜鸡汤的最优加工条件为料水比1∶6,原料切成小块(3 cm×3 cm),210℃沸腾加热45 min后,于100℃文火加热70 min;花生眉豆鸡爪汤的最优加工条件为料水比1∶6,原料粉碎,180℃沸腾加热40 min后,于100℃文火加热70 min;豆腐鱼头汤的最优加工条件为料水比1∶8,原料粉碎,加入淡奶50 mL,160℃沸腾加热20 min后,于100℃文火加热30 min。3种老火汤均可获得较好的感官评价和营养物质溶出量。

This article which base on the general traditional technology of making Guangdong soup approached the process of making Guangdong soup and improve this technique courageously.The results of the experiment showed that,the best condition for the chicken soup were as follows： the proportions of weight of chicken which had been cut into small pieces（3 cm by 3 cm） and water was 1∶6,boiling for 45 minutes in the water of 210 degrees Centigrade,then boiling for 70 minutes in the water of 100 degrees Centigrade.The best condition for the chicken feet soup were as follows： the proportions of weight of chicken feet which had been broken to pieces and water was 1∶6,boiling for 40 minutes in the water of 180 degrees Centigrade,then boiling for 70 minutes in the water of 100 degrees Centigrade.The best condition for the fihs soup were as follows： the proportions of weight of fish which had been broken to pieces and water was 1∶8,boiling for 20 minutes in the water of 160 degrees Centigrade,then boiling for 30 minutes in the water of 100 degrees Centigrade.In these technology,Guangdong soup could receive better nutrition and sensory evaluation of the volume of material creates.