Method for producing canning chicken soup by utilizing raw meat

Abstract

The invention provides a method for producing a canning chicken soup by utilizing raw meat. The canning chicken soup is characterized by being prepared from local chicken, fryer, water, salt, ginger normal juice, spring onion normal juice and white pepper powder in a certain proportion. The method comprises the following steps: 1) pretreatment on raw materials: removing heads and internal organs of slaughtered clean fresh local chicken and fryer, cutting into 2-3 cm<3> meat cubes, blanching in boiling water for 3-5 min, rinsing by clean water and draining; 2) pretreatment on metal can: placing a cleaned metal can in boiling water and boiling for 0.5 h, or disinfecting for 15-20 min by 0.01 MPa high pressure steam and taking out for standby; 3) adding local chicken, fryer, water, salt, ginger normal juice, spring onion normal juice and white pepper powder into the disinfected metal can and sealing the can by a can seamer; 4) disinfecting the canned chicken soup from the step 3) under 0.01 MPa high pressure steam for 15 min to obtain a finished product. The canning chicken soup produced by the invention not only has advantages of shortbread bone, tender meat, condensed soup juice and fresh and delicious taste of a traditional crock chicken soup, but also has merits of easiness for industrialized production, short production period and low production cost, etc.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a method for producing canned chicken soup from raw meat. Background technique [0002] As an extremely important part of poultry meat, chicken is known as the "source of nutrition" in national dishes for its unique delicacy and nourishing effect. However, chicken is far less delicious than chicken soup and has high nutritional value. Therefore, more and more people prefer to drink chicken soup. Chicken soup is rich in short peptides, amino acids, colloids, vitamins and other nutrients that are easily absorbed and utilized by the human body, so it is very suitable for the elderly, children, pregnant women, puerperas, and the weak and sick. In addition, the low content of fat and sugar contained in chicken soup can replenish water and energy for the human body, promote human digestion and maintain the health of the body. [0003] The traditional earthen pot ...

AI Technical Summary

Problems solved by technology

[0006] In existing chicken soup processing technology and method, people think all the time that should be: earlier chicken soup is boiled to the edible degree, then canned under aseptic condition, it has following defect at least: the one, processing time is longer Long, high energy consumption, high production costs; the second is that long-time or repeated cooking will change the connective tissue, myofibril and sarcoplasmic protein components and chemical results in the chicken, resulting in reduced tenderness and poor taste; , the nutrition, taste and aroma of chicken soup are difficult to meet the standards of traditional crafts

Fourth, due to the limitation of aseptic filling conditions, the shelf life of chicken soup is relatively short

[0007] So far, there is no relevant report on the method of producing canned chicken soup from raw meat

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