Processing method of portable chicken soup

A processing method and chicken soup technology are applied in the processing field of portable chicken soup to achieve the effects of rich nutrition, convenient storage and transportation, and natural and mellow aroma.

Active Publication Date: 2014-12-24
HENAN YONGDA MEIJI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the nourishing and health-preserving chicken soup that we tr

Method used

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  • Processing method of portable chicken soup

Examples

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Effect test

Embodiment 1

[0022] The processing method of the portable chicken soup of the present embodiment, the steps are as follows:

[0023] (1) Pretreatment of raw materials: 190Kg of chicken skeletons are crushed into pieces and put into an extraction tank, then 5Kg of scallions and 3Kg of ginger are added, and water is added to the extraction tank to soak the raw materials. After a few minutes, drain the blood;

[0024] (2) Extraction: Add 200L of water to the extraction tank, raise the temperature to 93°C within 30 minutes, keep it slightly boiling for 25 minutes, then seal it, then raise the temperature to 117°C within 15 minutes, keep the constant temperature for 55 minutes, open the pressure relief valve to drain the pot After the internal air pressure is emptied, raise the temperature to 118°C again, keep the temperature constant for 2 hours and let it stand for 60 minutes, then pipette. The liquid time is controlled at 50 minutes;

[0025] (3) Concentration: Concentrate the original sou...

Embodiment 2

[0030] The processing method of the portable chicken soup of the present embodiment, the steps are as follows:

[0031] (1) Pretreatment of raw materials: 210 Kg of chicken skeletons are crushed into pieces and put into an extraction tank, then 7 Kg of scallions and 5 Kg of ginger are added, and water is added to the extraction tank to soak the raw materials, and the temperature is raised to 65°C. After standing for 15 minutes, drain the blood;

[0032] (2) Extraction: Add 300 Kg of water to the extraction tank, raise the temperature to 97°C within 40 minutes, keep it slightly boiling for 35 minutes, then seal it, then raise the temperature to 119°C within 25 minutes, keep the constant temperature for 65 minutes, open the pressure relief valve to After the air pressure in the pot is evacuated, the temperature is raised to 119°C again, and the temperature is kept at rest for 80 minutes after being kept at constant temperature for 3 hours. Then, the liquid is pipetted. The pipe...

Embodiment 3

[0038] The processing method of the portable chicken soup of the present embodiment, the steps are as follows:

[0039] (1) Pretreatment of raw materials: 200 Kg of chicken skeletons are crushed into pieces and put into an extraction tank, then 6 parts of scallions and 4 Kg of ginger are added, and water is added to the extraction tank to soak the raw materials, and the temperature is raised to 50°C. After standing for 10 minutes, drain the blood water;

[0040] (2) Extraction: Add 250 Kg of water to the extraction tank, raise the temperature to 94°C within 35 minutes, keep slightly boiling for 30 minutes, then seal it, then raise the temperature to 118°C within 20 minutes, keep the constant temperature for 60 minutes, open the pressure relief valve to After the air pressure in the pot is emptied, heat up to 118°C again, keep the temperature for 2.5 hours and let it stand for 70 minutes, then pipette. The pipetting time is controlled at 55 minutes;

[0041] (3) Concentration...

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Abstract

The invention discloses a processing method of portable chicken soup. A processing operation flow combining a traditional soup production method and a modern biotechnological process is adopted, and preferably-selected frozen fresh chicken bones, purified water, fresh shallot, gingers and natural spices are added into a special digestion interlayer high-pressure tank to be subjected to digestion, standing, concentration and seasoning to obtain concentrated chicken soup; then the chicken soup is sub-packaged into disposable small boxes and packaging bags, so that the chicken soup is convenient to eat at home and when people go out and travel; 20-30 times of warm water or hot water can be added into the concentrated chicken soup according to individual tastes to be directly taken; and the chicken soup can be used as nutritional chicken soup for frying dishes at home and boiling noodles. The product keeps the natural nutritional ingredients in bones and bone marrows to the greatest extent, is rich in proteins, a plurality of types of amino acids and microelements needed by a human body, and has natural and mellow flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of portable chicken soup. Background technique [0002] At present, chicken soup processing enterprises extract and concentrate chicken bones to obtain nutrient-rich bone extracts, which can be directly or further processed into compound seasonings with various flavors, such as chicken essence, concentrated chicken juice, bone soup hot pot ingredients, etc. Meat products, snacks, cooking, stew and other catering and food industries. This can not be industrialized production and direct drinking of the nourishing and health-preserving chicken soup that we traditionally cook in the family. This application technology utilizes the traditional chicken soup production method and the processing operation flow combined with modern biotechnology technology, and adds the preferred chilled chicken bones, purified water, fresh green onions, ging...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L23/10
CPCA23L23/10
Inventor 刘学荣
Owner HENAN YONGDA MEIJI FOOD CO LTD
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