Fluid food and preparation method thereof

A liquid and food technology, applied in food preparation, food science, application, etc., can solve the problems of incomplete nutrition and single taste of liquid food, and achieve the effect of attractive color, wide application range, and convenient and quick use

Active Publication Date: 2011-04-13
SHANGHAI TOTOLE FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a new liquid food and its preparation method for the existing liquid food with single taste and incomplete nutrition. Protein and appropriate fat, rich and reasonable nutrition, good taste

Method used

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  • Fluid food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Chicken soup preparation:

[0032] Wash the whole chicken weighing 1 kg, remove the viscera and head, drain the water, add tap water according to the ratio of whole chicken to water mass of 1:1, heat and boil, the boiling temperature is 70°C, and the boiling time is 6 hours.

[0033] 2. Liquid food formula:

[0034] 75.3% chicken broth prepared in the above step 1, 1.66% salt, 22.16% maltodextrin and 0.88% thickener (carrageenan 50%, gum arabic 50%).

[0035] 3. Liquid food preparation

[0036] (1) Use a shear emulsifier to shear and emulsify 2 / 3 of the chicken broth prepared in step 1, the thickener and maltodextrin according to the recipe, the shear speed is 8000 rpm, and the shear time is 3 minutes .

[0037] (2) According to the formula, the table salt, the remaining part of the chicken soup prepared in step 1 and the feed liquid obtained in step (1) were mixed and put into a mixing heating tank, and heated and stirred at 85° C. for 90 minutes.

[0038] (3) S...

Embodiment 2

[0040] 1. Chicken soup preparation:

[0041] Wash the whole chicken weighing 1.5 kg, remove the viscera and head, drain the water, add tap water according to the ratio of whole chicken to water mass ratio of 1:1.5, heat and boil, the boiling temperature is 80°C, and the boiling time is 4 hours.

[0042] 2. Liquid food formula:

[0043]69.25% chicken broth from step 1, 0.44% salt, 8.99% maltodextrin, 6.93% thickener (gelatin 70%, xanthan gum 20%, acacia gum 10%), 9.11% water, 1% chicken Extract, 1.76% edible spices (20% onion, 10% turmeric, 70% ginger), 1.82% milk powder, 0.2% defoamer (polydimethylsiloxane) and 0.5% food flavor.

[0044] 3. Liquid food preparation

[0045] (1) According to the formula, half of the chicken broth prepared in step 1, the thickener and maltodextrin were sheared and emulsified with a shear emulsifier, the shear speed was 10000 rpm, and the shear time was 2 minutes.

[0046] (2) salt, water, chicken extract, spices, milk powder, defoamer, the rem...

Embodiment 3

[0049] 1. Chicken soup preparation:

[0050] Wash the whole chicken weighing 2.0 kg, remove the viscera and head, drain the water, add tap water according to the ratio of whole chicken to water mass ratio of 1:2, heat and boil, the boiling temperature is 80°C, and the boiling time is 4 hours.

[0051] 2. Liquid food formula:

[0052] 70.1% chicken broth from step 1, 0.6% salt, 16% maltodextrin, 1% thickener (modified starch 70%, carrageenan 30%), 5% water, 4.5% chicken extract, 1.5% milk powder , 0.6% defoamer (polydimethylsiloxane) and 0.7% food flavor.

[0053] 3. Liquid food preparation

[0054] (1) According to the recipe, half of the chicken broth prepared in step 1, the thickener and maltodextrin were sheared and emulsified with a shear emulsifier, the shearing speed was 9000 rpm, and the shearing time was 2 minutes.

[0055] (2) Put salt, water, chicken extract, milk powder, defoamer, the rest of the chicken soup prepared in step 1 and the material liquid obtained in...

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Abstract

The invention relates to a salty and fresh flavor fluid food made of chick soup and a preparation method thereof. The fluid food comprises the following components in percentage by weight: 69.25-89.69 percent of chick soup, 0.44-1.66 percent of table salt, 8.99-22.16 percent of malto dextrin and 0.88-6.93 percent of thickener. The chick soup is prepared by a method comprising the following steps of: (1) raw material pretreatment: after cleaning the whole chick removing internal organs and the head, leaching; and (2) adding water into the whole chick leached in the step (1) according to the mass proportion of the chick to water of 1:1-1:2 and heating for boiling at the boiling temperature of 70-90 DEG C for 2-6 hours. The fluid food provided by the invention has salty and fresh flavor, abundant nutrition and reasonable matching, contains abundant amino acid, polypeptide and protein and proper fat, has attractive color and good taste in addition to have special odour of chicken and can strengthen the appetite of people.

Description

technical field [0001] The invention relates to the field of food, in particular to a liquid food and a preparation method thereof. Background technique [0002] Liquid food means that the food is in a liquid state, free of dregs, and easy to swallow and digest. As a medical recovery food, liquid food is usually suitable for sick children, such as severe patients with high fever, oral inflammation, inconvenient chewing, gastrointestinal bleeding or extreme weakness and inability to chew food, such as high fever, before and after surgery on the mouth, cheeks, and acute stomach Patients with diseases such as enteritis and esophageal stricture. These patients generally have low taste sensitivity and poor appetite, and are often in urgent need of nutritional supplements that are easy to digest and absorb. At present, the liquid food used in the hospital mainly includes rice soup, milk, soybean milk, fruit and vegetable juice, lotus root powder, oatmeal porridge, steamed egg cu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 穆英俊王吉庄
Owner SHANGHAI TOTOLE FOOD LTD
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