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Preparation method and application of chicken soup beverage

A production method and technology of chicken soup, applied in the application, food preparation, food science and other directions, can solve the problem of long time, and achieve the effect of overcoming the long time and retaining the flavor.

Inactive Publication Date: 2013-04-17
潘娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a preparation method of chicken soup beverage, which makes full use of the enzymes contained in the ingredients and combines the process of cooking chicken soup at low temperature, which not only overcomes the time-consuming defect of the traditional chicken soup cooking process, but also retains the traditional chicken soup cooking process. flavor of

Method used

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  • Preparation method and application of chicken soup beverage
  • Preparation method and application of chicken soup beverage
  • Preparation method and application of chicken soup beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080]2200g of fresh chicken breast meat was treated at 100°C for 12min, after it cooled down, 20L of pure water was added, and after crushing at a high speed with a beater, meat: water was 1:10 meat slurry; 2% freeze-dried pineapple was added by weight of chicken Powder, keep warm at 60°C for 4 hours, filter to remove slag, put the filtrate in the freezer overnight, filter and degrease, then pack it in pop-top cans, 300ml per can; high temperature (120°C, 1.1 atmosphere) sterilization for 30min, the resulting The relative density of the chicken breast broth is 1.08. With reference to the determination method of protein in food according to GB / T5009.5-2003, the protein content is 1.58%.

Embodiment 2

[0082] 1000g fresh chicken breast meat, treated at 100°C for 6min, after cooling, add 10L of purified water, then add 100g of dried longan, 20g of freeze-dried pineapple powder, 30g of salt, 7.5g of flavored nucleotides, after high-speed crushing, Keep at a constant temperature of 70°C for 3 hours, then filter to remove slag, cool the filtrate in a freezer for 5 hours, filter and degrease, then pack it into pop-top cans, 300ml per can; sterilize at high temperature (120°C, 1.1 atmosphere) for 25 minutes to obtain a clear soup Liquid (relative density is 1.04). Its taste is fresh and ideal.

Embodiment 3

[0084] 1000g fresh chicken breast meat, treated at 100°C for 12min, after cooling, add 9L of pure water, then add 100g longan meat (dried product, firstly crushed), 20g freeze-dried pineapple slices (firstly crushed), 30 1 gram of table salt, 30 grams of dried scallops, after high-speed beating, kept at a constant temperature of 70 ° C for 5 hours, then filtered to remove slag, and the filtrate was cooled in a freezer for 4 hours. After filtering and degreasing, it was divided into glass beverage bottles, 500ml each; ℃, 1.1 atmospheric pressure) for 30 minutes to obtain a clear soup (relative density is 1.08), and its taste is the most ideal. According to GB / T 5009.6-2003 Determination of fat content in food samples, the result is less than 0.5%.

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PUM

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Abstract

The invention discloses a chicken soup beverage and a preparation method thereof. A formula for preparing the chicken soup beverage comprises, by weight, 500-5000 parts of purified water, 100-500 parts of chicken chest meat, 5-50 parts of dried or fresh fruit, 2-10 parts of salt, 5-50 parts of dried or fresh vegetable, 2-20 parts of dried or fresh marine product and a proper amount of spices. Theprepared chicken soup beverage does not contain non-natural foodstuff additives, has 0.1%-10%(m / m) of protein, a plurality of essential and non-essential amino acids for human body, 0.01%-0.5%(m / m) of fat and no fishy smell or foreign flavor, and can be drunk at normal temperature or heated for drinking. The prepared chicken soup beverage can also be applied to flavorings and health food.

Description

Technical field [0001] The invention belongs to the technical field of food and beverage production, in particular to a method for preparing a novel chicken soup beverage and its application technical background [0002] Chicken soup is rich in nutrition and delicious, and it is a good product for supplementing nutrition with meals and for weak patients. However, because chicken soup contains a lot of fat and has a certain fishy smell, it can only be eaten while it is hot, not cold drink; at the same time, the traditional soup making process is to extract water-soluble proteins, fatty acids, polysaccharides, and nucleosides from animal and plant raw materials by heating in boiling water. Flavors and nutrients such as acid make the soup delicious and nutritious. During the cooking of the soup, the protein will gradually degrade into small molecular polypeptides, and some of the polypeptides will be further degraded into free amino acids; however, due to the low efficiency of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/39A23L1/29A23L1/315A23L13/50A23L23/00A23L33/00
Inventor 潘娜梁超张正生
Owner 潘娜
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