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Instant American ginseng chicken soup can and production method thereof

A production method and convenient technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of unstable production process and operating conditions, long cooking time, loss of flavor and material, etc., and achieve the convenience of carrying and eating. , the entrance is fresh and fragrant, the effect of rich flavor

Active Publication Date: 2014-09-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, chicken soup is mostly made by families or restaurants. The cooking process takes a long time, the flavor and material loss are serious, it is inconvenient to carry, it is not resistant to storage, the corresponding production process and operating conditions are unstable, and it cannot meet the current dietary needs and consumption habits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw material selection, cleaning and trimming

[0030] Thaw the frozen whole chicken and the frozen chicken skeleton with running water, remove the head and claws, pull out the remaining feathers, wash away blood stains and other stains, drain and set aside. American ginseng washed, dried and sliced. Peel ginger, green onions, etc., wash and drain. Wash wolfberry and red dates and dry them.

[0031] (2) flying water

[0032] Take 7.5kg of clean water and bring it to a boil, add the trimmed whole chicken, weighing 5kg, boil for 2 minutes, remove immediately after cooking, soak in cold water for 1 minute, repeat twice, cool and drain for later use.

[0033] Take 5kg of chicken skeleton (the remaining part of the whole chicken after the chicken wings, chicken breast, and chicken legs are cut out), the flying water process is the same as that of the whole chicken, the flying water time is 30s, remove it immediately after cooking, soak in cold water for 30s, repeat tw...

Embodiment 2

[0049] (1) Raw material selection, cleaning and trimming

[0050] Take fresh whole chicken and fresh chicken skeleton, remove the head and claws, pull out the remaining feathers, wash away blood stains and other stains, drain and set aside. American ginseng washed, dried and sliced. Peel ginger, green onions, etc., wash and drain. Wash wolfberry and red dates and dry them.

[0051] (2) flying water

[0052]Take 9kg of clean water and boil until boiling, add 5kg of trimmed whole chicken, boil for 3 minutes, remove immediately after cooking, soak in cold water for 1.5min, repeat 4 times, cool and drain for later use.

[0053] Take 5kg of chicken skeleton, the process of flying in water is the same as that of whole chicken, the time of flying in water is 1.5min, remove it immediately after cooking, soak in cold water for 50s, repeat 4 times, cool down and drain for later use.

[0054] (3) cut into pieces

[0055] Chop the whole chicken and chicken skeleton into small pieces ...

Embodiment 3

[0068] (1) Raw material selection, cleaning and trimming

[0069] Thaw the frozen whole chicken and the frozen chicken skeleton with running water, remove the head and claws, pull out the remaining feathers, wash away blood stains and other stains, drain and set aside. American ginseng washed, dried and sliced. Peel ginger, green onions, etc., wash and drain. Wash wolfberry and red dates and dry them.

[0070] (2) flying water

[0071] Take 10kg of clean water and bring to a boil, add 5kg of trimmed whole chicken, boil for 4 minutes, remove immediately after cooking, soak in cold water for 2 minutes, repeat 3 times, cool and drain for later use.

[0072] Take 5kg of chicken skeleton, the process of flying in water is the same as that of whole chicken, the time of flying in water is 2min, remove it immediately after cooking, soak in cold water for 1min, repeat 3 times, cool down and drain for later use.

[0073] (3) cut into pieces

[0074] Chop the whole chicken and chick...

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PUM

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Abstract

The invention discloses an instant American ginseng chicken soup can and a production method thereof. The method comprises the following steps: blanching a whole chicken and a chicken skeleton, cutting to form blocks, boiling to respectively obtain a whole chicken block soup, a chicken skeleton soup and an American ginseng decoction, uniformly mixing the whole chicken soup, the chicken skeleton soup and the American ginseng decoction according to a ratio of whole chicken blocks to the chicken skeleton blocks to American ginseng slices which are added to each kilogram of clear water, and adding salt and monosodium glutamate; and fully dissolving, uniformly mixing, filling to a can, and sterilizing to prepare the instant American ginseng chicken soup can, wherein the boiling step is characterized in that the whole chicken soup is obtained through taking clear water according to a mass ratio of water to the whole chicken blocks of 1:1.5-1:2.2, heating to boiling, adding the chicken blocks, adding 0.01-0.02kg of ginger and 0.008-0.012kg of cut welsh onion to each kilogram of the clear water, and boiling at 85-100DEG C for 1-2h. The instant American ginseng chicken soup can has the advantages of carrying convenience, long storage period, instant eating after simple heating, abundant nutrition, and clearness and rich flavor of the chicken soup, and has the healthcare efficacies of physique strengthening, refreshing and brain strengthening.

Description

technical field [0001] The invention relates to a canned chicken soup, in particular to a convenient canned chicken soup with American ginseng and its production method, in particular to a canned chicken soup with American ginseng which is convenient to carry, ready to eat after heating, rich in nutrition, and has the effect of strengthening the body and its production method. Background technique [0002] Chicken soup has always been a good soup for nourishing the human body in traditional China. During the cooking process of chicken soup, some water-soluble ingredients in it gradually dissolve into the chicken soup, and as the heating time prolongs, the content of nutrients in the chicken soup increases continuously. Chicken soup contains 2% leached nitrogen-containing substances, of which organic matter and inorganic matter account for 50% each, mainly including myosinogen, carnosine, creatinine, some purine bases, amino acids and other substances. Chicken soup also con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/39A23L1/29A23L1/315A23L23/00A23L13/50A23L33/00
Inventor 张立彦曾清清
Owner SOUTH CHINA UNIV OF TECH
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